Friday, December 22, 2017

Leader Enterprise - Dec. 20, 2017 - Quick Last Minute treats to give

Here we are at "The Most Wonderful Time of the Year", though for many of us, it's a difficult time. We may feel pressure to be jolly, but we're not. Some may have lost their jobs, have family rifes, or have lost a loved one and we're not feeling the joy we'd like to.  We buried my baby brother, Terry King, last week.  My mom passed in December too, so I can certainly empathize with those who are struggling with that 'empty seat' at the table this year.  We should remind ourselves of the REASON FOR THE SEASON - John 1:14 says "The Word was made flesh, and dwelt among us" we are never alone. Another practical way to help us through these tough times, is to set our focus on Others. 

Here are some quick and easy treats that you can share with your neighbors, the mailman, school lunchroom ladies or the school janitor to let them know you appreciate them! Your kids can help with these things - share with them the joy of knowing how good it feels to give. 

A recipe from Christy Jordan's "Southern Plate" blog....


1 pkg. (1 lb. 8 ozs.) Almond Bark (white or chocolate)
36 holiday mini muffin papers
2 cups of one or more of the following: salted peanuts, Rice Krispies Cereal, dried cranberries, crushed candy canes, raisins, any chopped and salted nuts, or chopped dried fruit

Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave safe bowl. Microwave at one minute intervals, stirring after each, until smooth and creamy. Remove from microwave and stir in two cups of your choice of add in. Spoon into mini muffin papers and allow to sit until cool and hardened. Put them in the refrigerator to hurry up the process if need be. Package and give with a smile. 

1 pkg.(9" x 13" pan size) fudge brownie mix
48 striped (candy cane) chocolate candy kisses, unwrapped
Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-21 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

1 (15 ozs) roll refrigerated ready-to-slice peanut butter cookie dough
48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4-inch slices. Cut each slice into quarters. Place each quarter into ungreased mini muffin pans. Bake 8-10 minutes. Remove from oven and immediately press an unwrapped peanut butter cup gently and evenly into cookie (right side up). Cool before removing from pan. Refrigerate until firm. Yield: 4 dozen cookies.


(1 lb. 8 ozs.) pkg. white almond bark
2 c. peanut butter, creamy 
6 - 12 ozs. semi sweet chocolate chips 

In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside. In a medium microwave safe bowl, melt white chocolate in the microwave 2-4 minutes at 30 SECOND intervals until white chocolate is melted; add peanut butter and then stir rapidly until white chocolate and peanut butter is mixed well and creamy. Spread mixture onto a waxed paper-lined 15" x 10" x 1" jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture in a lazy river design, and swirl through with a knife. Chill until firm. Cut or break into pieces. Store in refrigerator.

I look forward to sharing with you in the new year. 

Christmas is not so much about opening presents, but more about opening our hearts. ~Unknown 

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