Oreo bark

Oreo bark 1 sleeve crushed Oreo cookies (or more)  24 oz white almond bark 1. Melt the bark in the microwave or a double boiler. Mix the cookie crumbs in. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.

Penuche

I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory. 



1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans

1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom)  cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002

Angel Food Candy

I haven't made this yet, the reviews say it's delicious and easy to make.

1 c sugar
1 c dark corn syrup
1 T vinegar
1 T baking soda
--------------------------------------------
butter a 13x9x2 pan
1 lb. chocolate almond bark, melted

1. In a heavy saucepan, combine sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves.
2. Cook without stirring until the temperature reaches 300 (hard crack stage). Do not overcook. Remove from heat & quickly stir in baking soda.
3. Pour into a buttered 13x9x2 bking pan. When cool, break into bite-sized pieces.
4. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store tightly covered.

Easy Crock Pot Candy

7 mins to make, serves 96                                                                                                                                    
2 lb white chocolate candy coating
6 oz white chocolate baking bar
12 oz white chocolate chips
3 cups unsalted peanuts
2 ½ cups small pretzel twists
                                                                                                                                                                          Optional: 1 cup candy coated pieces, crushed peppermint, caramel bits
Place white chocolate in a crock pot that has been set on low. Heat chocolate for 1-½ hours until melted. Uncover; stir. Stir in peanuts and pretzels, candy until incorporated. Drop by spoonfuls into mini baking cups. Allow candy to set for at least an hour.

Graham Cracker Toffee

Yesterday at work we had a bake-off. My friend, Gretchen, made these fabulous toffee bites. I hope she doesn't mind, but I have to post this recipe.


2 sticks butter
1/2 c. sugar
chopped pecans
1 box graham crackers

Melt butter and sugar together on stove and boil for 2 minutes; arrange graham crackers on a foil lined cookie sheet, pour hot mixture evenly over the crackers, sprinkle with pecans, Bake in oven at 350 for 8-9 minutes!! Cool and break into pieces

If you want to add chocolate I found this recipe on eatboutique.com:
■About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
■1/2 lb butter (2 sticks)
■3/4 C light brown sugar
■3/4 C chopped nuts (walnuts or pecans)
■3/4 C Chocolate chips
■1T milk
Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts. Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/nuts. Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.

Over low heat melt chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!

Homemade Marshmallows

This was sent to me by a friend. It comes from this blog.

shortening for greasing

powdered sugar for dusting

2 1/2 tbsp Knox plain gelatin (a little less than 4 packets)

1/2 cup cold water

1 1/2 cup sugar

1 cup light corn syrup

1/4 tsp salt

1/2 cup water

1 tbsp vanilla

1/8 tsp red food coloring

1 tsp peppermint extract
DIRECTIONS
Okay, before you begin: this recipe makes enough to fit a 9X13 glass dish. I made another batch that was half this size, using an 8X8 glass dish, and halving all the ingredients and it worked perfectly as well. Also, a few variations. Want just plain marshmallows? Omit the food coloring and peppermint extract and use 2 tbsp of vanilla instead of just 1. Want chocolate marshmallows? Again, omit the food coloring and peppermint extract, use 2 tbsp of vanilla instead of just 1 and add 1/3 cup cocoa powder right after the sugar mixture combines with the gelatin mixture on low speed.
1. Grease the 9X13 dish with shortening and dust with powdered sugar the same way you would flour cake pans. You’ll have to move the powdered sugar around more with your hands rather than the hitting-the-sides process as with flour. Set aside.
2. Whisk attachment in place, combine the gelatin and 1/2 cup cold water in the mixing bowl. This needs to sit for 15 minutes, which is about how long the next part will take, so keep on reading!
3. In a medium-sized saucepan, combine sugar, corn syrup, salt and 1/2 cup of water over low heat, stirring until sugar dissolves. (about a minute)

4. Turn the heat up to high and stick your candy thermometer in. Now it’s time to sit back and watch. Heat on high until the temperature is between 242 and 248 degrees F. NO STIRRING, just wait and watch it bubble and smell that sugar! It takes about 10-14 minutes if you make the whole batch, a little less if making a half batch. When between 242 and 248, remove from heat.

5. Back to the mixer, turn speed on to low and slowly pour the sugar mixture into the gelatin mixture. Increasing the speed one setting at a time for about 10 seconds each, eventually get to the highest setting on your mixer. It’s wait and watch time again! You’re waiting for the mixture to double-to-triple in size, get a shiny, waxy white color and look really thick. This will take between 10-15 minutes. When it’s done, keep the speed on high and add in the vanilla, red food coloring and peppermint extract. (Um, can I tell you how happy I am that I made these the same shade of pink as my KitchenAid mixer? SO HAPPY).

6. With a spatula, spread evenly into your prepared pan. (Don’t worry about scraping the bowl clean–it’s near impossible because of the stickiness). Dust with more powdered sugar and use your fingers to spread it around. (I love the soft feel of it!) Leave uncovered for about 8-10 hours, or overnight.

7. Do-do-do-do-do, and we’re back! Sleep well? Cover a cutting board with powdered sugar and plop out the giant marshmallow onto it. You can loosen the sides with a knife. With a small heart-shaped cookie cutter, dipped into powdered sugar every time if necessary, cut out the heart shapes. Roll the sides in the powdered sugar so there are no sticky parts left. If you just want to make square marshmallows, dip the knife in powdered sugar and cut to desirable size, again rolling the sides in powdered sugar. Done!!! Store in an airtight container, or package them up in cellophane and go woo someone with a sweet tooth.

Peanut Butter Fudge

My husband's Peanut Butter Fudge
3 c sugar
3/4 c unsalted butter
2/3 c evaporated milk
12 oz bag peanut butter morsels
7 oz jar marshmallow creme
1 t vanilla extract
1 c chopped walnuts or pecans optional

1. In a 2-qt saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constatnly; remove from heat.
2. Stir in morsels, creme, vanilla, then nuts.
3. Pour into a greased 13x9x2 pan.
4. Cool to room temperature before slicing.

Coffee Toffee Bark

Coffee Toffee Bark
24 oz white almond bark
6 t freshly ground fine-grind coffee
1 1/2 c chopped plain English toffee
1 c chopped chocolate covered English toffee

1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.

Texas Tumbleweed Bark

Texas Tumbleweed Bark
24 oz white almond bark
18 oz peanut butter chips
6 oz peanuts, chopped (1 1/2 c)
4.5 oz potato sticks

1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.

Tiger Bark

Tiger Bark
peanut butter chips
chocolate chips
24 oz white almond bark

1. Melt the bark in the microwave or a double boiler. Mix in the chips.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.

M & M bark

M & M bark
1 c M & Ms
24 oz package bark

1. Melt bark in microwave or a double boiler. Add M&Ms. Don't stir too much.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy

Peppermint Bark

Peppermint Bark
24 oz package white almond bark
1 package candy canes

1. Pick a day where you need to release stress. Pound the heck out of the candy canes.
2. Meanwhile melt the bark either in the microwave or a double boiler. Mix them together. Pour onto a wax paper lined cookie sheet. Chill until hardened. Break into pieces, eat!

Texas Tumbleweeds

Texas Tumbleweeds
1 lb almond bark
12 oz peanut butter chips
12 1/2 oz peanuts
2 cans shoestring potato sticks

1. Combine bark & PB chips in 1 qt microwavable dish.
2. Microwave 50% 2 minutes, stir. Repeat until melted.
3. Stir in nuts and sticks.
4. Drop by teaspoonful onto wax lined sheets. Chill until set. About 4 dz.

Cereal Bark

Cereal Bark
1 lb. white almond bark
3 c salted peanuts
2 1/2 c Captain Crunch Peanut Butter Cereal
2 1/2 c Rice Krispies
2 c mini marshmallows

1. Melt bark in microwave. Combine peanuts, cereals, and marshmallows in a large bowl.
2. Pour bark over cereal mixture and stir until well blended.
3. Pour out over waxed paper. Let set (in fridge) until hardened. Break into pieces. Enjoy!

Texas Pralines

Texas Pralines 20 minutes
1 c granulated sugar
1/2 c brown sugar
1/4 c milk
1 T butter
1 c pecan pieces (or halves)
1 t vanilla

1. Mix first 5 ingredients and bring to a boil in a small stockpot.
2. Boil by the clock for 1 1/2 minutes. Remove from heat and add vanilla.
3. Beat with electric mixer until thickened and creamy (3-4 minutes).
4. Drop by spoonfuls onto waxed paper. I used a teaspoon and made 24.

Oreo Surprise

Oreo Surprise
1 package Oreo cookies, crushed
8 oz cream cheese, softenend
16 oz chocolate morsels

1. Mix Oreo cookie crumbs and cream cheese.Meanwhile, start melting chocolate in a double boiler.
2. Roll into balls.
3. Dip in chocolate. Set on wax paper lined pan. Chill.
Also try with Mint Oreo Cookies

Martha Washington's

Martha Washington's
My mom made these when I was a kid and every now and then I hear someone (usually older than me) talk about them. They are delicious and one recipe makes about 90-100 (small) pieces of candy. Have you ever heard of them?
1 can Eagle Brand milk
1 lb pecans, chopped
32 oz powdered sugar (6 cups)
1 stick butter
1/2-1 t vanilla
1/2 c coconut
16 oz semi-sweet chocolate morsels
1/2 stick parafin wax (where the canning supplies are)

1. Mix 1st 6 ingredients and chill at least 2 hours in an airtight container.
2. Start melting wax in double boiler.
3. Meanwhile, roll mixture into 1-2" balls. 1" is the perfect bite-sized treat for kids and adults. 2" makes pretty big candy, especially after it has been dipped.
4. When paraffin is just about melted, add chocolate and mix well.
5. Dip balls into chocolate and set on a wax-lined tray. Chill.

Note: My husband does not like chocolate so I dip them in white chocolate and call them George Washingtons.

Layered Mint Chocolate Fudge

Layered Mint Chocolate Fudge by Eagle Brand Milk
12 oz semi-sweet chocolate chips
14 oz Eagle Brand Milk
2 t vanilla extract
6 oz vanilla flavored candy coating
1 T peppermint extract
green/red food coloring

1. In heavy saucepan over low heat, melt chips with 1 c Eagle Brand (about 15 minutes on #1); add vanilla. Spread half the mixture into wax paper lined 8" or 9" square pan; chill 10 minutes or until firm.
2. In heavy saucepan, over low heat, melt candy coating with remaining Eagle Brand (will be thick). Add extract & coloring.
3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
4. Turn onto cutting board; peel off paper & cut into squares. Store loosely covered at room temp.
Yields: 1 1/2 lbs

Jingle Bell Fudge

Jingle Bell Fudge by acplace.com
12 oz butterscotch chips
1/2 c chunky peanut butter
2/3 c sweetened condensed milk (1/2 can) then you can eat the rest!
1/2 c walnuts, chopped

1. Combine butterscotch & peanut butter in top of double broiler. Place over simmering (not boiling) water until butterscotch melts; remove from water.
2. Stir until blended add milk & stir just until blended. Spread in foil-lined 8" pan.
3. Press chopped nuts into top if desired. Chill until firm. Makes 1 1/2 lbs.

Peppermint Fudge

Peppermint Fudge by Nestle
1 2/3 c sugar
2/3 c Evaporated Milk
2 T butter
1/4 t salt
2 c mini marshmallows
1 1/2 c semi-sweet morsels
1/2 t vanilla extract
1/4 t peppermint extract
20 crushed hard peppermint candy

1. Combine sugar through salt in medium, heavy saucepan. Bring to a full rolling boil over med. heat, stirring constantly (about 8 min).
2. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, vanilla extract, and peppermint extract. Stir vigorously for 1 minutes or until marshmallows are melted.
4. Pour into foil-lined 8" square pan. Cool 1 minutes. Top with candy, pressing slightly. Chill 2 hours or until firm. Lift from pan, remove foil, cut. Makes about 2 lbs.