Christmas Candy

Every year growing up both my Grandmothers and my Mother along with my Aunts would make lots of candy and cookies.  My Grandma Yarbrough had a sun room which was not heated and it became the storage space for all she made!  One year I went and spent a day making candy with my Grandma Graden.  Lots of memories learning to cook from my Grandmothers.

(These recipes came from the cookbook that my mother put together of my families recipes and are in alphabetical order.)

Christmas Candy

ALMOND BARK

2 lb. Almond white bark         2 cups chunky peanut butter   2 cups tiny marshmallows

2 cups Rice Krispy's               1 cup dry roasted peanuts chopped

Melt almond bark and fold in rest of ingredients and drop on wax paper.  Let set and store in a sealed container.

CARAMELS

2 cups sugar                  1 cup butter                   2 cups cream (1 1/2 can condensed milk)

1 cups chopped nuts      salt                       1 3/4 cups white corn syrup

Boil altogether except 1 cup cream for 30 minutes (after mixture comes to a boil) stirring constantly with a wooden spoon.  Add 1 cup cream and boil to firm ball stage.  (Check stage by dripping a little of mixture in a cup of cold water.)  Add nuts (optional).  Pour without beating into buttered jelly roll pan.  After cooling cut into 1 inch squares.

Candies should be individually wrapped before storing in airtight container.  I use this carmel recipe to make turtles.  After cutting, form 1 piece around a whole pecan.  Freeze.  Dip in dipping chocolate and freeze again.  Store in tightly covered container.

CHOCOLATE FUDGE

4 cups sugar                  1/4 lb. Butter                 1 tall can evaporated milk

Bring to a boil - stirring and watching closely.  Boil to soft stage.  Check by dropping a couple of drops in cold water to see if it forms a soft ball.  Remove from the stove.

Stir in:                  12 oz. chocolate chips    1 qt. Marshmallow crème        1 tsp. Vanilla

                   Nuts if desired

Turn into a buttered pan.  After cooling cut into squares and store.  You could try in microwave for 20-30 minutes on roast till soft ball stage.  Watch and stir occasionally.  After reaching softball stage add other ingredients.

CHOCOLATE NUT CLUSTERS

Melt together:

1 (6 oz.) pkg. butterscotch chips (1 cup)    1 (6 oz.) pkg. chocolate chips (1 cup)

Add (1 1/2 cups peanuts and 1 1/2 cups raisins) or add 3 cups peanuts (it might take more).  Stir well till all the ingredients are covered.  Drop by teaspoon full on waxed paper and chill.  Store in a tightly covered container.

CHOCOLATE-COVERED RITZS

Spread Ritz crackers with peanutbutter.  Place on wax paper.  Freeze until hard.  Heat dipping chocolate and dip frozen crackers and freeze again.  Remove from wax paper and store in air-tight container.

CHRISTMAS CANDY

4 cups sugar                  1 cup water          1 cup white syrup   Cinnamon Oil

Boil to 290 degrees.  Add color and flavoring (last).  Use pure oil for best flavor.  You can buy this at a drug store.  Pour on buttered cookie sheets.  Pick up edges and cut with scissors and drop in powdered sugar.  Sift out candy and store in air tight container.  Candy is a hard sucker candy.

DIVINITY

2 cups sugar                  2 egg whites stiffly beaten       1/3 cup water                 1/8 tsp. Salt

1/2 cup white syrup       1 tsp. Vanilla

Cook sugar, water and syrup until it spins a long thread or to hard ball stage (270 degrees).  Slowly pour syrup over stiffly beaten egg whites to which salt has been added.  Add vanilla.  Continue beating until candy holds shape when dropped from a spoon.  You may add nuts, food coloring, or coconuts.  Drop on wax paper to set.  Store in airtight containers.

FOUR MINUTE FUDGE

1 lb. Sifted powdered sugar (3 3/4 cups)    1/2 cup cocoa

Mix well.  Put into 6-8 measurement cup.  Make a well in middle, put 1/4 cup evaporated milk or cream and 1 stick of butter.  Put in microwave for 2 1/2 minutes on high.  Mix altogether.  Meanwhile count 24 marshmallows and put in big bowl.  Put on high for 1 1/2 minutes.  Mix in fudge mixture and put in buttered 9 x 9  pan.  Put in refrigerator for 1 hour or freezer for 1/2 hour.  Cut and eat.

FUDGE

1 ½ cups granulated sugar

2/3 cups evaporated milk

2 T butter or oleo

¼ tsp salt

2 cups miniature marshmallows

1 ½ cups chocolate chips

½ cup chopped pecans or walnuts (optional)

1 tsp vanilla extract

LINE 8 inch square baking pan with foil.  COMBINE sugar, evaporated milk, butter, and salt in medium, saucepan.  Bring to a full rolling boil over medium heat, stirring constantly,  Boil, stirring constantly, for 4-5 minutes.  Remove from heat.  STIR in marshmallows, morsels, nuts, and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.  Lift from pan and remove from foil.  Cut into pieces.  49 pieces.

For Peanutty Chocolate Fudge:  SUBSTITUE 1 2/3 cups Peanut Butter chips & Milk Chocolate chips for Chocolate chips and ½ cup chopped peanuts.

JUST RIGHT DIVINITY

(Grandma Yarbrough)

2 cups granulated sugar 1/8 tsp. Salt          1/2 cup light syrup        2 egg whites

1 tsp. Powdered sugar   1/2 cup water       1 tsp. Vanilla

Mix sugar, syrup, water, and salt in sauce pan.  Heat slowly, stirring until sugar is dissolved.  Then boil gently without stirring to soft ball stage (240 degrees).  Meanwhile beat egg whites stiff.  Gradually pour 1/3 of syrup over them beating constantly.  Continue to cook remaining syrup to hard ball stage (265 degrees).  Beat this syrup gradually into egg white mixture and beat until mixture will just hold its shape.  Beat in vanilla and powdered sugar.  This small amount of powdered sugar makes for real improvement in the texture.  For variety change to a red or green color.         

MINTS

(Grandma Yarbrough)

Mix 1/4 of 8 oz. cream cheese.  Stir until soft and creamy.  

Add color and flavoring (1/4 tsp. or less)  to cream cheese. 

Add powdered sugar until firm.  

You will have to knead in at the last to get to the firmness you need.  

Roll into small balls and dip in granulated sugar and press into candy molds.  (If you don't have molds press with a fork.)  

Let mints air dry over-night and then store in air-tight containers with wax paper between layers.  (Approximately 160 mints) 

PEANUT BUTTER BALLS

(Ben Thornton's favorite)

1 box powdered sugar (1 lb.)            2 cups graham cracker crumbs

1 cup chunky peanut butter              1/2 cups peanuts

1 can coconut                                    1 tsp. vanilla

2 sticks margarine

Form balls on cookie sheets.  Freeze.  Melt  2 cups chocolate chips and 1/2 cake paraffin.  Dip balls while frozen.  Put on waxed paper.

PEANUT BUTTER BON BONS

(Grandma Yarbrough)

1 1b. oleo (butter)          4 cups peanut butter               3 lb. Powdered sugar

1 large Hershey Bar                 12 oz. chocolate chips    3 tsp. vanilla

3/4 cake paraffin

Combine oleo, sugar and peanut butter.  Make into small balls.  Freeze  balls.  Melt chocolate chips, candy bar, and wax. (Double boiler or microwave)  Stir in vanilla.  Insert

Toothpicks into candy balls and dip in chocolate mixture (a fork maybe used).  Yield:  125 balls.

PEANUT BRITTLE

(Grandma Yarbrough)

2 cups sugar                            1 cup water          1 cup light corn syrup

1 tsp. Butter or oleo                1/4 tsp. Salt                   1/4 tsp. Baking soda              

2 cups unroasted (raw) Spanish or Virginia peanuts

Combine sugar, corn syrup, and water in heavy skillet.  Cook slowly, stirring till sugar dissolves.  Cook to soft-ball stage (test a few drops in cold water).  Add peanuts and salt.  Cook to hard-crack stage stirring constantly (remove candy from heat while testing).  Add butter and soda; stir to blend (mixture will bubble.)  Pour onto buttered large plates or platters.  Cool partially by lifting around edges with spatula.  Keep spatula moving under mixture so it won't stick.  When firm but still warm turn over.  Pull edges to make brittle and thinner in center.  Break into pieces when cold.

PEANUT BRITTLE

Makes about 2 pounds.

Mix and set aside:  1 1/2 tsp. Baking soda           1 tsp. Water         1 tsp. vanilla

Mix in a large pan:         1 1/2 cups sugar            1 cup water 1 cup light syrup

Cook over medium heat stirring occasionally to 240 degrees.  Stir in 3 T. oleo and 1 pound unsalted peanuts.

Cook over high heat stirring constantly to 300 degrees.  Remove from heat immediately and add soda mixture.  Mix thoroughly and pour quickly onto buttered cookie sheets (2).  Spread to 1/4 inch thick, cool, and break.

PEANUT BRITTLE (Microwave)

(Bonnie Frye, a teacher that works with Aunt Marcia)

Put together in 1 gallon measuring cup.

1 cup raw peanuts         1/8 tsp. salt 1 cup sugar 1/2 cup white syrup

Stir and cook on high 3 minutes.  Remove and stir.  Add 1 tsp. oleo, 1 tsp. vanilla.  Cook on high for 3 minutes.  Remove and stir.  Cook on high for 2 minutes.  Stir in 1 tsp. baking soda.  Pour onto buttered cookie sheets and spread quickly.

PEANUT BRITTLE (Microwave)

In a 1 1/2 qt. Casserole stir together and microwave 4 minutes on high:

1 cup sugar          1/2 cup white corn syrup

Add 1 cup roasted salted peanuts and microwave on high 3-5 minutes stirring occasionally. 

Add 1 tsp. Butter and 1 tsp. Vanilla.  Blend well and microwave on high 1-2 minutes.

Add 1 tsp. Baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet.  Let cool 1/2 to 1 hour.  Break into small pieces and store in air-tight containers.

PUPPY CHOW

(Grandma Yarbrough)

1 pkg. 12 oz. Chocolate chips           1 cup peanut butter                 1 stick oleo

1 box Crispix cereal                          3 cups powdered sugar

Melt chips,  peanut butter, and oleo.  Pour over cereal stirring to coat.  Put powdered sugar into sack or large plastic bowl.  (I use my big green Tupperware bowl.)  Add mixture and shake to coat.  Store in tightly covered container.

TURTLES

(Grandma Yarbrough)

Use home-made caramels (Check in candy recipes).  Mold around pieces of pecans.  Freeze candy before dipping.  Melt extra large Hershey's candy bar in micro-wave.  Add a small chunk of melted paraffin.  Dip frozen candy into chocolate with a fork.  Shake as you take it out.  Place on wax paper until hardened.  Store in an air tight container.  

APPETIZERS AND DIPS

From my family cookbook, organized by Janet Graden...

APPETIZERS AND DIPS

APPLE DIP

Mix:  8 oz. cream cheese          1 cup packed brown sugar      1 tsp. Vanilla

1/2 cups pecan

Mix all but pecans together.  Sprinkle pecans on top.  Dip sliced apples in mixture.

CARAMEL CORN

18 cups of popped corn.  Separate the seeds from the corn.  It takes about 2 bags.

Mix in saucepan and boil for 5 minutes on stove.

2 cups brown sugar       2 sticks of butter  ½ cup white syrup

Take off stove and add 1 t soda.  Stir well.  Pour onto popped corn.  Put on a huge cookie sheet.  Bake 20 minutes in low oven 250 degrees.  Stir every 5 minutes.

Alternative cooking method:  Pour sauce over popcorn in a paper bag.  Microwave 1 ½ minutes.  Shake.  Microwave again 1 ½ minutes.  Sack should be not quite ½ full.

CARMEL DIP

1 pkg. Caramels (unwrapped)                    1 stick butter or oleo

1 can sweetened condensed milk

Melt butter or oleo, add caramels and cook 1 minute.  Add sweetened condensed milk and cook until melted.   About 1-2 minutes.  Use as a dip for apple slices, popcorn, or other fruit.

CHEESE BALL

2 (8 oz.) cream cheese, 2 T. finely chopped onions,

1 (8 oz.) can crushed pineapple, ¼ cup finely chopped green pepper,

2 cup finely chopped pecans (divide ½), 1 T seasoned salt.

          Mix all ingredients saving 1 cup of pecans (to press on top).  Mix well and set in refrigerator until hardens.  Shape into ball and press 1 cup of nuts on top of ball.

CHIPPED BEEF CHEESE SPREAD

(Lincoln School Librarian)

2 pkg. cream cheese       6 whole green onions (chopped)       2 pkg. chipped beef or ham

1 tsp. Garlic salt   1/2 tsp. Worcestershire sauce

MIX.   Wet hands and form a ball.  May roll in nuts.  Can make 1/2 recipe.

CHIPPED BEEF CHEESE BALL

(Pam Stewart)

2-8 oz. pkg. cream cheese

2 pkg. Budding beef (chopped up)

1 cup shredded cheddar cheese

1 tsp. garlic powder

1 tsp. Worcester sauce

1 tsp. Real Lemon juice

2 T finely chopped onion

Mix and roll in parsley flakes.

CHRISTMAS CHEESE BALL

2 8 oz. cream cheese

1 bunch of green onion

1 pkg. chipped beef (more if desired)

1 T Worcestershire sauce

Garlic to taste

          Let cream cheese sit at room temperature until soft.  Finely chop green onions, saving the green tops for later.  Finely chop chipped beef. (Use scissors to cut the chipped beef and green onions into tiny pieces.  Mix all the above ingredients together and shape into a ball.  Decorate with the green tops of the onion chopped fine. 

          Refrigerate to harden.  Place on serving platter and surround with crackers when ready to serve.

          Its fun to shape it into a Christmas tree and put the chopped onion on it and pimiento for red.  Can use a small star shape to cut the pimento.  Serves about 16.

CHRISTMAS TREE DIP

1 8 oz. pkg. Cream cheese softened            1/8 tsp. Garlic powder

1 cup shredded Cheddar Cheese                 dash of Tabasco

1/4 cup finely chopped green pepper                   few strips of pimento

1 T. mayonnaise                               Whistles, Bugles, and or Daisy's munches

In a small bowl - blend the first 6 ingredients - beat thoroughly at med. Speed until fluffy.  Chill until mixture mounds, about 30 minutes.  Pile mixture on an inverted 5 in. flat bottom bowl.  Shape into a tree.  Chill until ready to serve.

To serve, place tree and bowl on large tray and decorate with "candles" (Whistles with pimento flames), top with star (3 Daisy's).

CHOCOLATE CHIP CHEESE BALL

1 pkg. 8 oz. cream cheese, softened            ¾ powdered sugar

½ cup butter softened                                 2 T brown sugar

¼ tsp. vanilla extract                                  ¾ cup miniature semisweet ¾ finely chopped pecans                                     chocolate chips

Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for 1 hour.  Just before serving roll cheese ball in pecans.  Serve with graham crackers.  Yield:  1 cheese ball (about 2 cups).

COCKTAIL HOT DOGS

Combine 20 oz. catsup with 3/4 - 1 cup brown sugar, 1 pkg. onion soup, and 1 can of cranberry sauce.  Add small cocktail hot dogs and simmer in crock pot.

COCKTAIL MEATBALLS

1 lb. Ground beef 1/2 cup dry bread crumbs                 1/3 cup onion (chopped)

1/4 cup milk                   1 egg                                        1 T. snipped parsley

1 tsp. Salt             1/2 tsp. Worcestershire sauce  1/4 cup shortening

Mix the above ingredients.  Shape in 1 inch balls.  Broil in oven on a jelly-roll pan.  Stirring occasionally.

1  12 oz. bottle of chili sauce             1 jar grape jelly

Mix and heat chili sauce and jelly until jelly is melted.  Add meatballs and stir until coated.  Simmer 30 minutes.  May put in crock pot.

CRAB-MEAT APPETIZER

1 8 oz. pkg. cream cheese, softened      1 bottle of cocktail sauce     1 can crab, drained

Spread softened cream cheese evenly on a big plate.  Spread cocktail sauce on top of cream cheese, then sprinkle with crab-meat over all.  Serve with crackers.  You can substitute crab with small shrimp.

CRACKER SNACKS

2 pkg. oyster crackers    1/2 cup oil or oleo          1 tsp. dill seasoning

1 pkg. Hidden Valley Ranch original

Pour oil over crackers and let set for 30 minutes.  Mix the remaining ingredients with crackers.  Put in shallow pan.  Place in oven for 45 minutes at 250 minutes.  Stir often.  Recipe may be done quicker by using the Microwave for approximately 5-6 minutes.  Stirring twice.  Cool and store in an air-tight container.

CUCUMBER DIP

(Aunt Marcia)

1/2 large cucumber, diced in small chunks  1 small onion - diced very fine

1 8 oz. pkg. cream cheese                           3 heaping T. of mayonnaise

1/2 T. Worcester sauce                      Dash of garlic powder

Let cream cheese soften and mix with mayonnaise.  Add rest of ingredients.  Serve with crackers and or chips.

CUCUMBER SANDWICHES

(Grandma Graden)

Mix 8 oz. cream cheese with 1 pkg. of Good Seasons(dry) dressing.

Spread on rye bread rounds and top with sliced cucumbers.

DILL DIP

1/2 pint sour cream        1 cup mayonnaise          1 1/2 tsp. dill        1 1/2 tsp. onion flakes

1 1/2 tsp. Bean Monde seasoning

Mix together and refrigerate at least two hours or up to 2 days.  Serve with raw vegetables.  Serve in Hawaiian Bread dish.

FLAVORED POPCORN

1 cup white syrup                   ½ cup sugar                   Bring to boil

Add 1 pkgs. Jello.  Bring to boil and pour over and mix with popped corn.

HAM AND DILL PICKLE ORDOURVES

Paper thin sliced ham              soft cream cheese large whole dill pickles

Lay 1-2 pieces of ham out on a cutting board.  Spread a thin layer of cream cheese on ham.  Dry dill pickles with a paper towel and place at one edge of ham.  Carefully roll pickle wrapping the ham snug against the pickle.  Slice in 1/4 to 1/2 inch rounds.  Place on plate and serve.

HOLIDAY HOUSE SCENT

Rind of 1 orange or any fresh citrus 2 sticks of cinnamon      4-5 cloves

Put the above ingredients in a small pan and add water.  Place on a low burner and simmer.  Enjoy the scent in your home.  Note:  this is not edible.

EGG ROLLS

Filling:

1 lb. Ground pork                                      1/4 tsp. pepper

1 head (3 cups) finely shredded cabbage    1 T. chopped green onions

3-4 carrots (shredded)                                1/4 tsp. accent

1 small pkg. bean thread                            2 T. soy sauce

1 pkg. or large can bean sprouts                2 T. sesame oil

1-2 tsp. Salt                                                2 pkg. egg roll skins

1.     Pour the cabbage into boiling water.  Cook for 2-3 minutes and drain.

2.     Pour the fresh bean sprouts into boiling water.  Cook for a minute or two and drain. (When in can just drain water)

3.     Pour hot tap water over bean thread in a large bowl.  Let stand for 15 minutes, then finely chop.

4.     Put all ingredients for filling together and mix well.

5.     Place 1/4 cup of mixture on center of each egg roll skin.  Wrap following the direction on the back of egg roll package.  Make sure it is tightly wrapped.

6.     Heat oil (1 1/2 to 1 3/4 inches) to 360 degrees medium.  Cook for 15 to 20 minutes turning egg rolls so they cook evenly.

7.     Drain on paper towel.  Serve hot with Sweet and Sour Sauce and/or Hot Mustard Sauce.

Egg rolls maybe made ahead of time.  After frying egg rolls, cover and refrigerate no longer than 24 hours.  Heat uncovered in 375 degree oven until hot - about 15 minutes.

SWEET AND SOUR SAUCE

Step I:  Mix

1 T. cornstarch     3 T. wine vinegar 3 T. sugar   3 T. ketchup         2 T. Water

Heat in saucepan, stirring constantly until desired consistency.

HOT MUSTARD SAUCE

Mix 3 T. dry mustard, 2 T. water, and 1 T. soy sauce until smooth.

FORTRA PINWHEELS

(Twilla Reynolds)

5 (10 in.) flour tortillas                                      8 oz. sour cream

1 pkg. 8 oz. cream cheese                           1 can 4oz. diced green chilies well drained

1 cup grated cheddar cheese                       1/2 cup chopped green onions

garlic and season salt to taste           fresh parsley for garnish

1 can 4 oz. chopped black olives well drained

Salsa for dip

Mix and spread on tortillas.  Roll up and cover tightly with plastic wrap.  Refrigerate for several hours.  Cut 1/2 to 3/4 inches, garnish, and serve.

JELLO SNACKS

4 envelopes Knox unflavored gelatin         mixed with 2 cups cold water.

3 pkg. Flavored gelatin mixed with 2 cups hot water

Combine and pour into large shallow pan and chill until firm.

MARSHMALLOW CRÈME DIP

1 jar marshmallow crème                           1 pkg. 8 oz. cream cheese

Mix and use to dip fruit.

MEXICAN DIP

(Recipe from a teacher from West School)

Mix 8 oz. cream cheese with 8 oz. sour cream.  Spread on a bottom of pizza pan or cake pan.  Spread 1 can of Ray's Chili on top.  Cook 1 lb. Ground meat and drain.  Add taco seasoning and cook.  Spread over mixture.  Heat thoroughly.  Sprinkle with grated cheese and parmesan right before serving.  Dip corn chip or taco chips.

ORIGINAL CHEX PARTY MIX

1/4 cup oleo or butter melted            4 1/2 tsp. Worcestershire sauce

1 1/4 tsp. Lawry's Seasoned Salt      8 cups of Cereal - Corn, Rice, Wheat, Cheerios,

1 cup pretzels                                             Small Shredded Wheat

1 cup peanuts

Combine oleo, Worcestershire sauce, seasoned salt; mix well.  Put cereal into large bowl.  Pour oleo mixture over cereal mixture.  Put in glass baking dish.  Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes.  While stirring, make sure to scrape sides and bottom of dish.  Spread on absorbent paper to cool.  Store in airtight container.

ONION RINGS

1 cup flour (self-rising or use 1/2 tsp. Baking flour)      1 cup ice water

2 T. vegetable oil

1 slightly beaten egg

Cut onion rings.  Dip in mixture and deep fry.

OYSTER CRACKERS

Melt 2 sticks oleo

Add:  1/4 tsp. Onion powder            1/4 garlic

1 tsp. Dill                       2 pkg. Hidden Valley Ranch Mix

Mix and pour over 4-5 pkg. Oyster crackers.  Stir well.  Put in 9 x 13 glass dish.  Heat in Microwave oven for 6 minutes.  Stir every 2 minutes.  Cool and store.  Crackers will keep for a long time.

PARTY CHEESE BALL

(Grandma Yarbrough)

2 (8 oz.) cream cheese                       2 cups shredded sharp cheddar cheese

2 tsp. Worcester sauce                      1 tsp. Lemon juice

1 T. each pimento, chopped onion and chopped green pepper

Finely chopped pecans or chili powder

Combine softened cream cheese and cheddar cheese.  Mixing well until blended.  Add remaining ingredients.  Mix well.  Chill.  Shape into ball and roll in chopped nuts or chili powder.

PIZZA ORDOURVES

(Grandma Yarbrough)

2 lb. Sausage                  2 lb. Velvetta                 6 T. catsup 1 tsp. Worcester sauce

Mushrooms for garnish

Cook sausage and add other ingredients.  Spread on Ryebread small rounds.  Garnish with a mushroom on top.  Broil for 5 minutes or less.

PUMPKIN DIP

1 large can of Pumpkin Pie Mix

1 can of Cool-whip (Can use sugar free)

1 small box of Instant Vanilla Pudding (Can use sugar free)

Dip with Vanilla wafers cookies or Graham Crackers.

RYE BREAD DIP

(Home Extension)

1 cup mayonnaise          1 cup sour cream  1 tsp. Dill weed    1 tsp. Beau-monde

1 tsp. Dry parsley          1 tsp. Onion powder      1 tsp. Garlic powder

Mix well and chill.  Serve with sweet Hawaiian Bread.

SHON'S TORTILLA CHIP DIP!!!

Stuff Needed:

·        Restaurant Style, Salsa Con Queso (medium, cheese),

·        Fiesta Salsa (thick & chunky, mild),

·        Crushed Red Pepper,

·        Onion Salt,

·        Parmesan Cheese,

·        Bowl ,

·        Spoon!

·         

Instructions:

·        Step 1)  Cook Restaurant Style Cheese for 2 min. (stir halfway),

·        Step 2)  Cook Fiesta Salsa for 20 sec. (stir halfway),

·        Step 3)  Pour in bowl & mix with spoon,

·        Step 4)  Put the Crushed Red Peppers, Onion Salt, & Parmesan in bowl & stir,

·        Step 5)  Enjoy!!!

·        REMINDER  (Taste better when refrigerated)

SPINACH DIP

1 can spinach (13.5 oz.) well drained

16 oz. sour cream

¾ cup mayonnaise

1 pkg. (1.4 oz vegetable soup mix such as Knorr

2 cans (8 oz. each) sliced water chestnuts – drained and chopped

3 green onions or small onion chopped

1.  Mix all ingredients until well blended.

2.  Cover and chill for several hours before serving.

3.  Serve with raw vegetables, chips, or crackers.

Makes about 4 cups of dip.

SWEET AND SOUR SMOKIES

1 cup packed brown sugar      ½ cup cider vinegar

3 T flour                                  2 tsp. dry mustard

1 cup pineapple juice              2 lbs. cocktail franks

Combine brown sugar, flour, pineapple juice, vinegar, dry mustard and soy sauce in saucepan; mix well.  Bring to a boil.  Add cocktail franks; reduce heat.  Simmer for 30 minutes.  Serve on toothpicks.  Yields: 100 serving.

TACO DIP

1 large carton of sour cream

2 packages of taco mix, dry

1 jar taco sauce, mild or med.

1 pound of hamburger

Brown hamburger.  Mix sour cream with dry Taco seasoning mix.  Spread sour cream mixture on pizza pan or similar size pan.  Top with hamburger, shredded cheese, onions, peppers, black olives, diced tomatoes, shredded lettuce, etc. to taste.  Serve with Doritos or tortilla chips.

TACO PIE

8 oz. cream cheese softened     2 cups shredded lettuce

1 cup sour cream                     1 tomato, chopped

1 envelope taco seasoning mix          1 cup shredded cheddar cheese

3 T picante sauce                     1 2-ounce can sliced black olive, drained

Combine cream cheese, sour cream, taco mix, and picante sauce in bowl; mix well.  Spread on round platter.  Chill until firm.  Layer lettuce, tomato, cheese, onion and olives over chilled mixture.  Serve with chips.  Yield: 16 servings.

VEGETABLE PIZZA

2 (8 oz.) pkg. Refrigerator crescent rolls     2 (8 oz.) pkg. Cream cheese, softened

1 pkg. Ranch Dry Dressing Mix                 1 cup salad dressing

Assorted raw vegetables in small pieces (Broccoli, cauliflower, peppers, mushrooms, tomatoes, carrots, etc.)

Shredded cheese (use a mixture)

Crisply fried and crumbled bacon (approx. 8-10 pieces)

Preheat oven to 375 degrees.  Unroll crescent rolls and pat into rectangle on 11 x 15 cookie sheet pan.  Bake about 10 minutes until golden brown.  Cool.

Beat cream cheese with dressing mix and salad dressing until smooth.  Spread over cooled crust.

Top with vegetables, cheese, and bacon.  Cut into serving size pieces.  Refrigerate until ready to serve.

Family Recipes - Candy

These are from the family cookbook that my mother put together a few years ago.

CANDY

ALMOND BARK

2 lb. Almond white bark         2 cups chunky peanut butter   2 cups tiny marshmallows

2 cups Rice Krispy's               1 cup dry roasted peanuts chopped

Melt almond bark and fold in rest of ingredients and drop on wax paper.  Let set and store in a sealed container.

BUTTER TOFFEE

Combine:

1 cup sugar 1/2 tsp. Salt          1/2 cup butter                3 T. cup water

1 T. vanilla

Cook to light crack stage (285 degrees) (Test by adding a few drops to cup of cold water.  The mixture will form a thin, pliable ribbon.).  Pour onto a greased cookie sheet and cover with 1 cup chocolate chips or Hershey Chocolate Bar while hot.  Sprinkle with 1/2 cup chopped walnuts and let harden.  When doubling recipe use 1/2 butter and 1/2 oleo.  It will make a jelly roll pan full.

CARMELS

2 cups sugar                  1 cup butter                   2 cups cream (1 1/2 can condensed milk)

1 cups chopped nuts      salt                       1 3/4 cups white corn syrup

Boil altogether except 1 cup cream for 30 minutes (after mixture comes to a boil) stirring constantly with a wooden spoon.  Add 1 cup cream and boil to firm ball stage.  (Check stage by dripping a little of mixture in a cup of cold water.)  Add nuts (optional).  Pour without beating into buttered jelly roll pan.  After cooling cut into 1 inch squares.

Candies should be individually wrapped before storing in airtight container.  I use this carmel recipe to make turtles.  After cutting, form 1 piece around a whole pecan.  Freeze.  Dip in dipping chocolate and freeze again.  Store in tightly covered container.

CARMEL CORN

(Merva Blazich)

2 bags of popcorn (6 quarts)   1 cup butter (2 sticks)             2 cups brown sugar

1/2 cup corn syrup                  pinch of salt                            1/2 tsp. Baking soda

1 tsp. butter                  

Melt 1 cup butter.  Add brown sugar, salt and corn syrup.  Bring to a boil.  Simmer for 5 minutes.  Put corn in large uncovered roaster pan.  Melt 1 tsp. Butter and add soda.  Add to other mixture.  Stir until foamy and pour over corn.  Let stand for 15 minutes.  Meanwhile turn oven to 250 degrees.  Stir corn before putting in oven.  Bake 1 hour, stirring every 15 minutes.

CARMEL CORN (MICROWAVE)

1 cup brown sugar         1 stick oleo           1/4 cup white syrup       1/2 tsp. Salt

1/2 tsp. Baking soda      4 quarts popcorn

Combine all ingredients except soda and popcorn in 1 1/2 to 2 quart dish.  Bring to a boil, then cook on high for 3 minutes.  Remove and stir.  Cook for 1 minute longer.  Remove from the microwave and stir in soda.  Pop corn.  Clean out any unpopped kernels.  Put corn in a brown grocery bag.  Pour syrup over corn.  Close bag and shake.  Cook in bag on high in microwave for 1 1/2 minutes.  Take out and shake and cook another 1 1/2 minutes more.  Pour into pan and cool or eat from the bag.

CHOCOLATE COVERED CHERRIES2 lb. Powdered sugar               1/2 lb. Butter                 1 jar maraschino cherries (drained)

1 can eagle brand milk   1 block paraffin    12 oz. chocolate chips

Mix together sugar, butter, milk, and form into balls, then put cherries in center.  Let stand in refrigerator or freezer.  Dip into melted chocolate chips and paraffin that has been melted.   (Could be melted in microwave)  Cherries could be substituted with peanuts.  When doing cherries make sure they are completely covered, because they will weep juice if not completely covered.

CHOCOLATE FUDGE

4 cups sugar                  1/4 lb. Butter                 1 tall can evaporated milk

Bring to a boil - stirring and watching closely.  Boil to soft stage.  Check by dropping a couple of drops in cold water to see if it forms a soft ball.  Remove from the stove.

Stir in:                  12 oz. chocolate chips    1 qt. Marshmallow crème        1 tsp. Vanilla

                   Nuts if desired

Turn into a buttered pan.  After cooling cut into squares and store.  You could try in microwave for 20-30 minutes on roast till soft ball stage.  Watch and stir occasionally.  After reaching softball stage add other ingredients.

CHOCOLATE NUT CLUSTERS

Melt together:

1 (6 oz.) pkg. butterscotch chips (1 cup)    1 (6 oz.) pkg. chocolate chips (1 cup)

Add (1 1/2 cups peanuts and 1 1/2 cups raisins) or add 3 cups peanuts (it might take more).  Stir well till all the ingredients are covered.  Drop by teaspoon full on waxed paper and chill.  Store in a tightly covered container.

CHOCOLATE-COVERED RITZS

Spread Ritz crackers with peanutbutter.  Place on wax paper.  Freeze until hard.  Heat dipping chocolate and dip frozen crackers and freeze again.  Remove from wax paper and store in air-tight container.

CHRISTMAS CANDY

4 cups sugar                  1 cup water          1 cup white syrup

Boil to 290 degrees.  Add color and flavoring (last).  Use pure oil for best flavor.  You can buy this at a drug store.  Pour on buttered cookie sheets.  Pick up edges and cut with scissors and drop in powdered sugar.  Sift out candy and store in air tight container.  Candy is a hard sucker candy.

CITRUS STRIPS

Use peeling from thick skins off of grapefruit and oranges.  Peel 1 grapefruit and 2 oranges.  Put peeling, 1 cup sugar, and 1 cup water in pan and cook.

1.     Boil with water and salt like potatoes.

2.     Scrape white pulp off when tender when pricked with a fork.

3.     Put peelings in sugar and water and boil down till transparent.  Watch closely.

4.     Snip into strips and roll in granulated sugar.

COCONUT MOUNDS CANDY

1/2 stick oleo                           1 can eagle brand milk   1 (14 oz.) pkg. coconut

1 lb. Powdered sugar               12 oz. chocolate chips    1/2 cake paraffin

Melt oleo in eagle brand milk.  Add coconut and powdered sugar.  Spread on a cookie sheet pan.  Refrigerate 30 to 45 minutes or overnight which is best.  Cut in squares.  Dip in melted chocolate and wax.  Place on wax paper. 

Optional:  Use milk chocolate and put almond in the middle.

DIVINITY

2 cups sugar                  2 egg whites stiffly beaten       1/3 cup water                 1/8 tsp. Salt

1/2 cup white syrup       1 tsp. Vanilla

Cook sugar, water and syrup until it spins a long thread or to hard ball stage (270 degrees).  Slowly pour syrup over stiffly beaten egg whites to which salt has been added.  Add vanilla.  Continue beating until candy holds shape when dropped from a spoon.  You may add nuts, food coloring, or coconuts.  Drop on wax paper to set.  Store in airtight containers.

EASTER EGGS

1/4 lb. Butter                 1/2 cup milk                   *2 (4 serving) pkg. regular chocolate pudding         

1 lb. Powdered sugar     1 tsp. Vanilla                 1 cup chopped nuts or coconut

Chocolate for dipping    1/2 block of paraffin     

Melt butter, add pudding just as it comes from package and stir until well blended.  Add milk and bring to boil.  Boil 2 minutes stirring constantly.  Cover.  Remove from heat and add sugar, vanilla, and nuts.  Stir until mixture is smooth.  Shape into egg shapes.  Place on tray covered with wax paper.  Chill thoroughly.  Coat with melted chocolate and some paraffin.  Chill again.  Store in tightly covered container.

*vanilla pudding, almond extract, 1 1/2 cups coconut instead of nuts.

*butterscotch pudding, vanilla and chopped walnuts.

FOUR MINUTE FUDGE

1 lb. Sifted powdered sugar (3 3/4 cups)    1/2 cup cocoa

Mix well.  Put into 6-8 measurement cup.  Make a well in middle, put 1/4 cup evaporated milk or cream and 1 stick of butter.  Put in microwave for 2 1/2 minutes on high.  Mix altogether.  Meanwhile count 24 marshmallows and put in big bowl.  Put on high for 1 1/2 minutes.  Mix in fudge mixture and put in buttered 9 x 9  pan.  Put in refrigerator for 1 hour or freezer for 1/2 hour.  Cut and eat.

HEAVENLY HASH CANDY

3 cups sugar                  1 cup white syrup          1 1/2 cups half-n-half cream    1 tsp. Vanilla

nuts

Boil slowly until it turns a Carmel color and form a firm ball in cold water.  Remove from stove and add vanilla.  Beat until stiff and add nuts - when stiff pour into buttered pan and let cool. 

HOMEMADE FANNIE MAES

(Grandma Yarbrough)

1 stick butter                      2 lb. Powdered sugar or more       1 small pkg. (3 oz.) coconut

12 oz. chocolate chips   1 can sweetened condensed milk       1 1/2 cups nuts(optional)

1/2 cake (1/8 lb. Paraffin)

Cream butter and blend evenly into the sugar.  Stir in coconut and nuts. Add milk and work mixture into stiff dough. Form into 1 inch balls and chill them thoroughly several hours or overnight.  Melt paraffin and chocolate chips.  Dip balls in chocolate and place on wax paper.  Refrigerate until used.

Can melt chocolate and wax in microwave.  During dipping you might have to reheat mixture.

JUST RIGHT DIVINITY

(Grandma Yarbrough)

2 cups granulated sugar 1/8 tsp. Salt          1/2 cup light syrup        2 egg whites

1 tsp. Powdered sugar   1/2 cup water       1 tsp. Vanilla

Mix sugar, syrup, water, and salt in sauce pan.  Heat slowly, stirring until sugar is dissolved.  Then boil gently without stirring to soft ball stage (240 degrees).  Meanwhile beat egg whites stiff.  Gradually pour 1/3 of syrup over them beating constantly.  Continue to cook remaining syrup to hard ball stage (265 degrees).  Beat this syrup gradually into egg white mixture and beat until mixture will just hold its shape.  Beat in vanilla and powdered sugar.  This small amount of powdered sugar makes for real improvement in the texture.  For variety change to a red or green color.         

KRAUT CANDY

Grandma Lowe

2 cups brown sugar                 2 cups white sugar                  1 cup sweet milk

3 cups coconut               1 tsp. butter

Boil sugar and milk until soft ball stage.  Remove from fire.  Add coconut and butter.  Beat until creamy.  Then drop by spoon on waxed paper.

MINTS

(Grandma Yarbrough)

Mix 1/4 of 8 oz. cream cheese.  Stir until soft and creamy.  Add color and flavoring (1/4 tsp. or less)  to cream cheese.  Add powdered sugar until firm.  You will have to knead in at the last to get to the firmness you need.  Roll into small balls and dip in granulated sugar and press into candy molds.  (If you don't have molds press with a fork.)  Let mints air dry over-night and then store in air-tight containers with wax paper between layers.  (Approximately 160 mints)

OVEN-MADE CARMEL CORN

5 quarts popped corn              1 cup oleo   2 cups brown sugar

½ cup light corn syrup            1 tsp. salt    ½ tsp. baking soda

Spread freshly popped corn on 1 large sheet pans and keep warm.  Combine oleo, sugar, syrup, and salt in 2 qt. heavy saucepan.   Boil to firm ball stage (248 degrees) about 5 minutes.  Remove from heat and stir in baking soda.  Syrup will foam.  Pour syrup over corn and stir.  (Hard to mix at first, easier after corn is in oven a while.)  Bake 35-40 minutes, stirring every 10-15 minutes.  Janet uses microwave popcorn.  Make sure unpopped kernels are removed before adding syrup.

 PEANUT BUTTER BALLS

Ben Thornton's favorite

1 box powdered sugar (1 lb.)            2 cups graham cracker crumbs

1 cup chunky peanut butter              1/2 cups peanuts

1 can coconut                                    1 tsp. vanilla

2 sticks margarine

Form balls on cookie sheets.  Freeze.  Melt  2 cups chocolate chips and 1/2 cake paraffin.  Dip balls while frozen.  Put on waxed paper.

PEANUT BUTTER BON BONS

(Grandma Yarbrough)

1 1b. oleo (butter)          4 cups peanut butter               3 lb. Powdered sugar

1 large Hershey Bar                 12 oz. chocolate chips    3 tsp. vanilla

3/4 cake paraffin

Combine oleo, sugar and peanut butter.  Make into small balls.  Freeze  balls.  Melt chocolate chips, candy bar, and wax. (Double boiler or microwave)  Stir in vanilla.  Insert

Toothpicks into candy balls and dip in chocolate mixture (a fork maybe used).  Yield:  125 balls.

PEANUT BRITTLE

(Grandma Yarbrough I was not always successful with this one)

2 cups sugar                            1 cup water          1 cup light corn syrup

1 tsp. Butter or oleo                1/4 tsp. Salt                   1/4 tsp. Baking soda              

2 cups unroasted (raw) Spanish or Virginia peanuts

Combine sugar, corn syrup, and water in heavy skillet.  Cook slowly, stirring till sugar dissolves.  Cook to soft-ball stage (test a few drops in cold water).  Add peanuts and salt.  Cook to hard-crack stage stirring constantly (remove candy from heat while testing).  Add butter and soda; stir to blend (mixture will bubble.)  Pour onto buttered large plates or platters.  Cool partially by lifting around edges with spatula.  Keep spatula moving under mixture so it won't stick.  When firm but still warm turn over.  Pull edges to make brittle and thinner in center.  Break into pieces when cold.

PEANUT BRITTLE

Makes about 2 pounds.

Mix and set aside:  1 1/2 tsp. Baking soda           1 tsp. Water         1 tsp. vanilla

Mix in a large pan:         1 1/2 cups sugar            1 cup water 1 cup light syrup

Cook over medium heat stirring occasionally to 240 degrees.  Stir in 3 T. oleo and 1 pound unsalted peanuts.

Cook over high heat stirring constantly to 300 degrees.  Remove from heat immediately and add soda mixture.  Mix thoroughly and pour quickly onto buttered cookie sheets (2).  Spread to 1/4 inch thick, cool, and break.

PEANUT BRITTLE (Microwave)

(Bonnie Frye, a teacher that works with Aunt Marcia)

Put together in 1 gallon measuring cup.

1 cup raw peanuts         1/8 tsp. salt 1 cup sugar 1/2 cup white syrup

Stir and cook on high 3 minutes.  Remove and stir.  Add 1 tsp. oleo, 1 tsp. vanilla.  Cook on high for 3 minutes.  Remove and stir.  Cook on high for 2 minutes.  Stir in 1 tsp. baking soda.  Pour onto buttered cookie sheets and spread quickly.

PEANUT BRITTLE (Microwave)

In a 1 1/2 qt. Casserole stir together and microwave 4 minutes on high:

1 cup sugar          1/2 cup white corn syrup

Add 1 cup roasted salted peanuts and microwave on high 3-5 minutes stirring occasionally. 

Add 1 tsp. Butter and 1 tsp. Vanilla.  Blend well and microwave on high 1-2 minutes.

Add 1 tsp. Baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet.  Let cool 1/2 to 1 hour.  Break into small pieces and store in air-tight containers.

POTATO CANDY

(Grandma Yarbrough)

1 cup warm mashed potatoes (can use instant)    1/4 lb. Butter        3 T. vanilla

1/4 cup cream                5 lb. Powdered sugar

Mix the mashed potatoes, butter, vanilla, and cream together.  Then add the powdered sugar a little at a time mixing well.  You will need to knead the dough till its firm enough.  Form into balls,  Freeze before dipping chocolate coating.  An make ahead of time and freeze to store.  You may add different flavored extracts.  Also different food coloring if desired. 

Dipping chocolate:  Hershey's chocolate bars and small amount of paraffin.  Store in air-tight containers.

PUPPY CHOW

(Grandma Yarbrough)

1 pkg. 12 oz. Chocolate chips           1 cup peanut butter                 1 stick oleo

1 box Crispix cereal                          3 cups powdered sugar

Melt chips,  peanut butter, and oleo.  Pour over cereal stirring to coat.  Put powdered sugar into sack or large plastic bowl.  (I use my big green Tupperware bowl.)  Add mixture and shake to coat.  Store in tightly covered container.

REESES PEANUT BUTTER CENTERS

(Grandma Yarbrough)

Mix together:        2 cups crunchy peanut butter           1 stick oleo 1 tsp. vanilla                                     2 cups powdered sugar           salt to taste

You might need more powdered sugar.  Form into balls.  Freeze.  Dip in chocolate.  Store in airtight containers.

TURTLES

Dorothy Yarbrough

Use home-made caramels (Check in candy recipes).  Mold around pieces of pecans.  Freeze candy before dipping.  Melt extra large Hershey's candy bar in micro-wave.  Add a small chunk of melted paraffin.  Dip frozen candy into chocolate with a fork.  Shake as you take it out.  Place on wax paper until hardened.  Store in an air tight container. 

VANILLA TAFFY

(Grandma Yarbrough)

2 cups sugar                  2 T. butter  1/2 cup vinegar    1/8 tsp. cream of tartar

pinch of salt                   flavors and/or colors

Boil all together except the flavors and/or colors to a hard ball stage.  Check by putting a few drops in a cup of cold water.  When finished add flavors and/or colors.  Pour on buttered cookie sheet.  Let slightly cool.  Candy will still be very hot.  Butter hands before starting to pull.  Divide up and pull until creamy looking.  After pulling to desired creamy look twist ropes of taffy.  After hardening break into pieces and wrap.  Store in airtight containers. 

ADDITONAL RECIPES

FUDGE

1 ½ cups granulated sugar

2/3 cups evaporated milk

2 T butter or oleo

¼ tsp salt

2 cups miniature marshmallows

1 ½ cups chocolate chips

½ cup chopped pecans or walnuts (optional)

1 tsp vanilla extract

LINE 8 inch square baking pan with foil.  COMBINE sugar, evaporated milk, butter, and salt in medium, saucepan.  Bring to a full rolling boil over medium heat, stirring constantly,  Boil, stirring constantly, for 4-5 minutes.  Remove from heat.  STIR in marshmallows, morsels, nuts, and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.  Lift from pan and remove from foil.  Cut into pieces.  49 pieces.

For Peanutty Chocolate Fudge:  SUBSTITUE 1 2/3 cups Peanut Butter chips & Milk Chocolate chips for Chocolate chips and ½ cup chopped peanuts.