Oreo Delight

I made this back around Christmas time and it was quick, easy, and delicious. My home teachers gave it two thumbs up!

1 package white chocolate chips
16 Oreo cookies (about one row in a package)
crushed candy cane/peppermint-optional

Line a cookie sheet with nonstick foil or parchment.
Coarsely crumble cookies (each cookie into about 3-4 pieces-big chunks are good).
In a microwave safe bowl, heat the white chocolate chips, stirring every 20-30 seconds until melted.
Add Oreo chunks, stir together. Pour onto cookie sheet and spread out.
If desired, sprinkle with finely crushed Oreo (if you want to hide the grey chocolate) or a few sprinkles of crushed peppermint (don't go overboard or it will overpower the Oreo).
Let cool. Break into chunks. (It make break more easily if you do it before it's completely hardened.)

Marshmallow Reindeer Pops

Jumbo marshmallows
pretzels
cinnamon red hots
chocolate bark/candy coating
white chocolate bark for candy coating (or white chocolate chips)
lollipop sticks or bamboo skewers (with the point cut off) cut in half

Stick a stick/skewer into the side of each jumbo marshmallow. Position pretzels in sets of 2 in a V-shape on wax paper. Melt chocolate coating in a microwave safe bowl, 30 sec at a time, stirring after each round. Dip skewered marshmallows in melted chocolate coating. Set down on pretzels so they form antlers. Press a red hot into the chocolate on the "nose" end of the marshmallow. Once cooled and chocolate is set, melt a little bit of white chocolate. Place in a Ziplock bag and clip a small corner off. Pipe white circles to be the eyes. Repeat with a little bit of brown chocolate in another bag to be the pupil of the eye (I think mini chocolate chips would work just as well if you have them). Let sit on wax paper until cooled and set.

Original recipe: http://www.makenmold.com/Create/Projects/Christmas.aspx Scroll down to Reindeer Pops.

Aunt Beth's Caramels

My Aunt Beth is a wonderful cook and she is known (at least in our family) for her caramels! They are delicious, delectable, delightful...you get the idea.

1 pint whipping cream
1/2 lb butter (or Parkay margarine)
1 3/4 cup white Karo syrup
2 cups sugar
1 tsp vanilla
2 cups chopped nuts (optional)

1.Put 1/2 of cream, butter, Karo and sugar in a [large] kettle, bring to a boil.
2. Slowly add the rest of the cream so it doesn't stop boiling.
3. Cook  to 246'F [firm ball], add nuts and vanilla and pour into buttered pan.
4. When cold, cut into squares. [Wrap in wax paper squares.]

Sugar Coated Almonds

I've been reading other food blogs and feel that I should be waxing poetic right here about some life affirming event associated with this food and how I developed this recipe in my fairy tale kitchen with a perfect and supportive prince charming waiting in the wings just to ride his trusty steed to the organic farmers market to get some rare ingredient with untold nutritional benefits, so we could eat it with our artists friends under starry skies while sharing urbane conversation...

The truth is: I found this recipe. I made it from everyday ingredients in my everyday kitchen. I liked it and thought you might like it, too.  The end. :)

I've made this recipe with both almonds and pecans and both are delicious. I'm giving you two recipes--one in the oven and one stove top. The stove top method is faster total time, but I prefer the texture and easier clean-up of the oven recipe.  The recipes both call for a greased cookie sheet--I like using Reynolds Non-Stick Foil for an even faster clean-up. (Have I mentioned that I like easy clean-up?)

Sugar Coated Pecans-OVEN METHOD

1 egg white
1 Tbsp water
1 lb whole almonds (3 cups)
1 cup white sugar
3/4 tsp salt
1/2 tsp ground cinnamon

1. Preheat oven to 250'F. Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy.  In a gallon-size Ziplock bag, mix together sugar, salt, and cinnamon.
3. Add almonds to egg whites, stir to coat the nuts evenly.  Remove the nuts and toss them in the sugar mixture until coated.  Spread the nuts out on the prepared baking sheet.
4. Bake at 250'F for 1 hour, stirring every 15 minutes.

Yield: approx 5 cups


Sugar Coated Pecans--STOVE TOP METHOD

1 cup almonds
1 cup white sugar
1/4 tsp cinnamon
1 cup water

1. Prepare a greased cookie sheet.
2. Combine all ingredients in a large skillet and bring to a boil over med-hi heat.
3. Keep at a boil, stirring constantly, until sugar begins to crystallize (approx 10-15 minutes).
4. Spread on prepared cookie sheet, quickly separating them.
5. Let cool and break into pieces if necessary.

Yield: approx 2.5 cups