Christmas Baking 2018

I love to bake. 

It's relaxing and fun for me to make sweet treats for friends and family. 

In fact, I started this blog (many years ago) to post recipes (and there are tons on here). 

I inherited the love of baking from my sweet mama who was an INCREDIBLE cook. 

At Christmas time each year we would spend a weekend making

 tons of treats and it was one of my favorite weekends of the year. 

As I bake now I miss her so but try to remember all the fun times 

with her and now am lucky enough to have my sweet girl join me sometimes. 

This week I made a few goodies and thought I would share the recipes in case 

you are looking for some yummy treats to whip up this week. 

Some are super simple and all are super yummy!

Chocolate Chip Cookie Dough Truffles: 

These are a HUGE hit every single time I make them. 

Recipe HERE but you can take a short cut and make them using refrigerated cookie dough. 

Peppermint Cookie Dough Truffles: 

I made these using the refrigerated peppermint sugar cookie dough and almond bark. 

YUMMY and super easy! 

Betty's Ginger Cookies: 

This recipe came from my sweet friend Betty and they are delicious!

They are a super soft cookie- which is my favorite kind!

Recipe HERE. 

Grinch Cookies: 

These are cool whip cookies that are super yummy and soft. 

I got the recipe my very first year of teaching (25 years ago) and for Christmas 

just added green food coloring to make them festive. 

Recipe HERE. 

Snickers Fudge: 

This is a time consuming candy but it is soooooo worth all the effort! 

It really does taste like a Snickers candy bar!

Recipe HERE.

Texas Trash (aka Chex Mix): 

This was a Christmas staple in my house and so I make it every year. 

I'm a traditionalist and believe two things: 

It must be made in the oven and you should double (or triple) the seasonings/butter mixture!

Recipe HERE.

White Chocolate PB Clusters: 

These are a staple in my house at Christmas time. 

They are super easy and make a ton and they are gluten free! 

Recipe HERE. 

Merry Mix: 

Super yummy and makes a ton!

Recipe HERE. 

Peanut Butter Bars {just like Reese's PB cups}

• These are super yummy, super easy, and truly taste just like a Reese's Peanut Butter cup! {Seriously they do!}
• 
  
• 
  
• 1 cup butter or margarine, melted (I used 1 1/2 cup the second time I made these and it was just fine!)
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups milk chocolate chips
• 4 tablespoons peanut butter
• 
  
• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of a 9x13 inch pan and refrigerate for 2 hours.  In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Cake Truffles

How fun are these? They are a fabulous truffle-ish candy that is relatively easy to make and is almost sure to be a hit. You can alter them to any flavor and adjust the colors for any party or event! I made these last night for a baby shower tomorrow afternoon. The colors of the shower are pink and green so I used strawberry cake and white almond bark. Madison taste tested them for me and declared them YUMMY! She's hoping they won't be a hit at the shower so that I can bring some home for her!

1 box any flavor cake mix (cooked as directed on box for 13 X 9 cake)

1 (16 ounce) can cream cheese frosting

1 package almond bark (regular or white chocolate)

Bake cake according to directions on box. Cool completely (I put mine in the freezer to speed this step up) and crumble cake into large bowl. Mix thoroughly with 1 can cream cheese frosting. You can use a spoon to mix it up but I've found it's easier to just use my hands- but be prepared because it is VERY messy. Use a small cookie scoop and roll into quarter size balls and lay on wax paper covered cookie sheets. Chill for several hours or freeze for about 30 minutes. Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. I drop it in the chocolate and then use a fork to get rid of the extra chocolate. When using white chocolate almond bark it might be necessary to double dip the balls or decorate with sprinkles to cover up any imperfections.

Highland Flings

This is a super old fashioned candy with a random assortment of ingredients that somehow works!


2 packages butterscotch chips
1 cup salted peanuts
1 cup raisins

Heat butterscotch chips over very low heat in heavy saucepan until almost completely melted. Remove from heat and stir in peanuts and raisins. Drop by spoonfuls on wax paper and let stand till firm.


Tomorrow's Daily Special: Peach Pound Cake

Peanutty Chocolate Truffles

This is an easy truffle recipe that I found on the back of a package of hot chocolate mix. Super sweet and super easy!


3/4 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 t vanilla
1/3 cup hot cocoa mix
1 cup powdered sugar
1 cup finely chopped peanuts (or other nut)


Line baking sheets with wax paper. Beat peanut butter and vanilla in medium bowl until creamy. Combine cocoa mix and powdered sugar in another bowl. Stir into peanut butter mixture. Place peanuts in flat dish. Use cookie scoop to scoop peanut butter mixture into 1 1/2 inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate till firm.


Tomorrow's Daily Special: White Chocolate Macadmia Nut Muffins

Frito Candy

When I first saw this recipe, I thought........YUCK! But after reading so many raving reviews, I just had to try it! It's really yummy- you simply must try it to believe it!


2 cups pretzels
1 cup Fritos
10-12 mini peanut butter cups, cut into quarters
1 stick butter
1/2 cup brown sugar
1 ½- 2 cups semi-sweet or milk chocolate chips
chopped peanuts, optional

Preheat oven to 350 degrees and line a 13×9 inch pan with waxed paper sprayed with Pam. Place pretzels in food processor and pulse to break – but don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into prepared pan. Sprinkle peanut butter cups on top. Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake in preheated oven for 8 minutes.Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars. Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. This does not have to be refrigerated.

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Snicker's Fudge

This is a time consuming candy but it is soooooo worth all the effort! It really does taste like a Snickers candy bar!

First Layer:

1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter

Second Layer:

4 T butter1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 t vanilla 1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes 1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter

First Layer:In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray or lined with non stick aluminum foil. Using a spatula spread the mixture to an even layer and place in the refrigerator until set.

Second Layer: In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring constantly. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

Third Layer: Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with a spatula. Place in the refrigerator until set.

Fourth Layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Tomorrow's Daily Special: Frito Candy

Peanut Butter Cookie Truffles

Just about everyone in our family LOVES peanut butter so when I found this recipe, I knew they would become a family favorite!


1 (1 pound) package peanut butter sandwich cookies (like Nutter Butters)
12 ounces cream cheese, softened
2 T powdered sugar
1 t vanilla
2 (1 pound) packages of chocolate almond bark, melted

Line a rimmed baking sheet with parchment or waxed paper and set aside. In the work bowl of a food processor, process cookies until finely ground. Add cream cheese, powdered sugar, and vanilla; process till combined. Roll mixture into 1 inch balls and place on prepared baking sheet. Freeze for 15 minutes. Using 2 forks, dip balls in melted chocolate to cover. Placed coated balls on prepared baking sheet and let stand until chocolate sets. Store in refrigerator.



Tomorrow's Daily Special: Snicker's Fudge

Oreo Truffles

Here's another EASY and YUMMY candy!


1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Cover cookie sheets (with sides) with waxed paper. Set aside. In large bowl, mix Oreos and cream cheese together. Roll into walnut size balls. Chill or freeze for one hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.


Tomorrow's Daily Special: White Peppermint Snowballs

Apple Pie Fudge

This is a yummy candy alternative for those in your family who do not love chocolate!

1 cup applesauce
3/4 cup margarine
2/3 cup evaporated milk
3 cups sugar
2 cups marshmallow cream
1 t vanilla
2 cups powdered sugar
1 t apple pie spice
nuts (optional)

Combine the first four ingredients, bring to a boil. Stir constantly because the mixture will burn easily. Remove from heat. Add marshmallow cream, vanilla, powedered sugar, and apple pie spice. Blend well. Pour into greased pan- either a 9 x 13 for thinner fudge or a 8 or 9 inch square for thicker fudge. Add nuts if desired. Cool, cut into squares.

Tomorrow's Daily Special: Oreo Truffles

Coconut Candy Bars

These are VERY similar to the Mounds Candy bars. YUMMY!


2 cups graham cracker crumbs
1 1/2 cup whole almonds, toasted
1/3 cup packed brown sugar
2/3 cup butter, melted
1 14-ounce package flaked coconut
1 14-ounce can (1 1/4 cups) sweetened condensed milk
18 ounces dark chocolate pieces, melted


Preheat oven to 350 degrees. For crust place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process till almonds are finely chopped. Add butter, cover and pulse until mixture is well combined. Press crumb mixture on bottom of
ungreased 9 x 13 pan. Bake for 12 minutes. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes. Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. Chill for 20 minutes. Cut into bars.


TIP OF THE DAY: Toast nuts in a shallow baking pan for 5 to 10 minutes at 350 degrees or until nuts are lightly brown.


Tomorrow's Daily Special: Peanut Brittle Oatmeal Bars

Butterscotch Eggnog Fudge

This time of year cookies and candy are my favorite type of sweet to make and share. This one combines three great flavors- eggnog, butterscotch, and cashew nuts!


1 cup eggnog
1/2 cup sugar
3 T butter
1 T light corn syrup
1/8 t salt
1 cup butterscotch morsels
1 cup chopped cashews


Butter an 8 x 8 inch cake pan and set aside. In a heavy saucepan combine eggnog, sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Continue to cook until mixture registers 232 to 240 degrees on a candy thermometer. Add butterscotch pieces and continue to cook until they are completely melted, stirring constantly. Add cashews, stirring to combine. Pour mixture into prepared pan. Cool to room temperature and refrigerate. Cut into small squares.


TIP OF THE DAY: When making candy instead of buttering the pan, I line it with waxed paper- with several inches extra at each end. When the candy has cooled and set, I simply pick it up and set it on a cutting board. Once you peel off the paper, cutting is a snap!


Tomorrow's Daily Special: Coconut Candy Bars

Butterfinger Balls

These are an easy candy to make for the Butterfinger lovers in your life.


3 3/4 cups powdered sugar (1 pound)
2-3 cups Rice Krispies, crushed
1 18 ounce jar creamy peanut butter
4 regular sized Butterfinger bars, crushed
1 T vanilla
1/2 cup butter, melted
Chocolate Almond bark


Combine first 6 ingredients in mixer and roll into balls. Melt almond bark and dip balls into chocolate and lay on wax paper lined cookie sheets.


TIP OF THE DAY: Drizzle the Butterfinger balls with white almond bark to make them look festive! Also be sure to hide the Butterfinger bars after you buy them or your husband might eat them and have to go to the store for more! :)


Tomorrow's Daily Special: Butterscotch Eggnog Fudge

Buttermilk Candy

This is an OLD recipe that was in both my mother's and grandmother's recipe box. YUMMY!


2 cup sugar
1 1/4 cup buttermilk
1/2 t baking soda
2 T white Karo syrup
vanilla


Mix sugar, buttermilk, baking soda, and Karo and heat in large pot over medium heat till mixture boils and thickens. Set off of heat and add vanilla. When lukewarm, beat with mixer till thick like fudge. Pour into buttered square pan. Cool till set and cut into small squares.


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Chocolate Chip Cookie Dough Truffles

This is a variation of a recipe that I found in a Southern Living cookbook years ago and is one of my favorites. These are super sweet but oh so sinful! When I am making these to take somewhere, Tony sneaks them out of the refrigerator so I always have to make a double batch!






1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup thawed egg substitute (this is the key to keeping the dough the kind you can safely eat raw)
1 tsp. vanilla (I use Mexican vanilla because I think it is the very best)
1 1/4 cups flour
1 (12 oz.) package miniature semisweet chocolate morsels
1/2 package chocolate almond bark


Beat butter at medium speed with electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in miniature chocolate morsels. Cover and chill 30 minutes.


Shape mixutre into 1 inch balls and place on wax paper lined cookie sheet. Cover (with wax paper)and freeze balls until very firm. Place a few cubes of almond bark in a 1-quart glass bowl; melt in microwave for 1 minute, then stir. Melt again for 30 seconds and stir. If bark is not melted, continue microwaving in 30 second increments. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store truffles in refrigerator 2 to 3 days.

Prep Time: 10 minutes plus chilling time


TIP OF THE DAY: If you have never used almond bark before do NOT be scared- it's super easy to work with. It can usually be found in your store next to the chocolate chips and comes in both chocolate and white chocolate. When melting it in the microwave, be sure to use a microwave safe bowl and only melt a few squares at a time. If it starts to get clumpy, microwave it again for a few seconds until it melts.

Tomorrow's Daily Special: Super Simple Peanut Butter Cup Cookies