Eat Cheap Treats This Christmas and Save Money, Part 2
I have more sweet treat recipes to be found under the heading "Eat Cheap Treats This Christmas and Save Money, Part 1". These are all simple and inexpensive but will wow your friends. And keep checking because I'll be adding even more neat treats in the next few days.
Foolproof Dark Chocolate Fudge
This is oh so decadent and oh so simple:
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Quick & Easy Microwave Peanut Butter Fudge
If you can believe, this next fudge recipe is even easier but just as good:
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.
Kris Kringle Popcorn
This will keep the sugar rush going and you'll be ho, ho, hoing all through the holiday:
3 oz bag of microwave popcorn
7 oz jar of marshmallow creme
Small red and green candy sprinkles
Preheat oven to 325F.
Grease a large cookie sheet. Microwave the popcorn according to the directions on the bag. Then empty the marshmallow creme into a microwave safe bowl.
Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Stir the creme and continue microwaving for another minute or until melted.
Take your popped corn and gently pour into the marshmallow crme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn 'til coated.
Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. Bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.
Cool completely then break into large pieces for serving.
For a variation, replace the candy sprinkles with broken candy cane pieces.
Candy Cane Cocoa
"The weather outside is frightful", so to keep warm on these cold Christmas nights, how about a delicious cup of cocoa, the seasonal way:
You'll need regular cocoa for this, rather than the instant variety.
1/4 cup cocoa powder
1/3 cup sugar
4 cups milk
Chocolate chips
Crushed peppermints (candy canes work well)
Put the cocoa in a saucepan over medium heat and gradually whisk in the milk 'til the cocoa dissolves. Add chocolate chips and crushed peppermint. Continue stirring until completely dissolved.
Bring to a full boil and immediately remove from the heat. Add just a pinch of salt (optional). Pour into mugs. Top with whipped cream and drop in a peppermint stick (candy cane) for a stirrer.
Foolproof Dark Chocolate Fudge
This is oh so decadent and oh so simple:
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Quick & Easy Microwave Peanut Butter Fudge
If you can believe, this next fudge recipe is even easier but just as good:
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.
Kris Kringle Popcorn
This will keep the sugar rush going and you'll be ho, ho, hoing all through the holiday:
3 oz bag of microwave popcorn
7 oz jar of marshmallow creme
Small red and green candy sprinkles
Preheat oven to 325F.
Grease a large cookie sheet. Microwave the popcorn according to the directions on the bag. Then empty the marshmallow creme into a microwave safe bowl.
Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Stir the creme and continue microwaving for another minute or until melted.
Take your popped corn and gently pour into the marshmallow crme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn 'til coated.
Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. Bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.
Cool completely then break into large pieces for serving.
For a variation, replace the candy sprinkles with broken candy cane pieces.
Candy Cane Cocoa
"The weather outside is frightful", so to keep warm on these cold Christmas nights, how about a delicious cup of cocoa, the seasonal way:
You'll need regular cocoa for this, rather than the instant variety.
1/4 cup cocoa powder
1/3 cup sugar
4 cups milk
Chocolate chips
Crushed peppermints (candy canes work well)
Put the cocoa in a saucepan over medium heat and gradually whisk in the milk 'til the cocoa dissolves. Add chocolate chips and crushed peppermint. Continue stirring until completely dissolved.
Bring to a full boil and immediately remove from the heat. Add just a pinch of salt (optional). Pour into mugs. Top with whipped cream and drop in a peppermint stick (candy cane) for a stirrer.
