“Take responsibility of your own happiness, never put it in other people’s hands.” –Roy T. Bennett
I got this recipe from my friend Tris, who brought it to a work Christmas party. Salty and sweet; put it in Christmas tins and deliver it for neighbor gifts.
1 tube of saltines (~ 40 crackers +)
1 cup (2 sticks) butter (either salted or unsalted; do not use margarine)
1 cup + 2 Tbsp. firmly packed brown sugar (I prefer light)
1 bag chocolate chips (I like semi-sweet)
1/2 to 3/4 cup toasted chopped pecans (or toasted chopped almonds)
Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling – then boil for 3 minutes (set timer). Pour over crackers, spread evenly working quickly. Put sheet into oven – bake for 5 minutes. Remove – pour chocolate chips over top – place a sheet of foil over and let melt for ~3 minutes. Spread melted chocolate over the top evenly. Add nuts to top – replace foil and refrigerate until set.
(can be frozen)
“Part of the purpose for telling the story of Christmas is to remind us that Christmas doesn’t come from a store. Indeed, however delightful we feel about it, even as children, each year it ‘means a little bit more.’ And no matter how many times we read the biblical account of that evening in Bethlehem, we always come away with a thought—or two—we haven’t had before….
“I, like you, need to remember the very plain scene, even the poverty, of a night devoid of tinsel or wrapping or goods of this world. Only when we see that sacred, unadorned child of our devotion—the Babe of Bethlehem—will we know why… the giving of gifts is so appropriate” (Jeffrey R. Holland, “Without Ribbons and Bows.”
- 1 8-oz chocolate bar with almonds
- 1 8-oz container frozen whipped topping, thawed
- 30 vanilla wafers, crushed
Melt chocolate bar over warm water. Cool slightly (but not cold). Stir in whipped topping, which is at room temperature. Roll in balls about 1 teaspoon in size, and roll in vanilla wafer crumbs. Keep in freezer for two hours before serving. Store in freezer. Makes about 4 dozen poo balls.
“So who needs Christmas? We do! All of us! Because Christmas can bring us closer to the Savior, and he is the only source of lasting joy….
“We need Christmas because it helps us to be better people, not only in December but in January, June, and November.
“Because we need Christmas we had better understand what it is and what it isn’t. Gifts, holly, mistletoe, and red-nosed reindeer are fun as traditions, but they are not what Christmas is really all about. Christmas pertains to that glorious moment when the Son of our Father joined his divinity to our imperfect humanity.” –Hugh W. Pinnock, “Who Needs Christmas?”
I’ve never tasted better fudge than this recipe. Grandma makes it every Christmas to give to neighbors and friends and family.
- 2 large Hershey Bars with Almonds
- 1 12 ounce package of semi-sweet chocolate chips (Grandma uses milk chocolate)
- 1 7 ounce jar of marshmallow creme
- 2 cups of broken walnuts (or pecan if you don’t like walnuts)
- 2 teaspoons of vanilla pre-measured and sitting in a small bowl ready to pour later
- 1 stick and a quarter of a second stick of butter (When 4 sticks equal a 1-lb package)
Get a large bowl. Break up 2 large Hershey bars with almonds and pour into the bowl. Add one 12 ounce package of semisweet chocolate chips and one 7 ounce jar of marshmallow creme and 2 cups of broken walnuts. If you don’t like walnuts, use pecans.
Have 2 pre-measured teaspoons of vanilla waiting on the side in a small bowl to add to fudge later.
In a large heavy pan bring to a boil for 5 minutes:
1 and 1/4 cubes of butter (not margarine); four and a half cups of sugar and 1 can of evaporated milk. Stir it with a wooden spoon until it starts to boil. Quit stirring and let it boil for EXACTLY five minutes–NO MORE, NO LESS than five minutes. It is extremely important that you time it exactly. After it reaches the 5 minute point, pour it immediately over all the ingredients in the bowl and stir it with a wooden spoon. Melt everything before it starts to set up. When just about there to the setting up stage, pour in your two teaspoons of vanilla and pour the entire thing into a 9×12 pan. Allow to set up overnight so flavors blend. Don’t stir after you pour it into the pan or you will ruin it by making it grainy.
“The shepherds were invited to come and see. They saw. They trembled. They testified. They rejoiced. They saw Him wrapped in swaddling clothes, lying in a manger, the Prince of Peace…. “At this Christmas season I extend to you the gift of determination to come and see… “A young man in deep trouble and despair said to me recently, ‘It’s all right for others to have a merry Christmas, but not me. It’s no use. It’s too late.’ “…We can stay away and complain. We can stay away and nurse our sorrows. We can stay away and pity ourselves. We can stay away and find fault. We can stay away and become bitter. “Or we can come and see! We can come and see and know!” –Marvin J. Ashton, “Come and See.”
Sara introduced us to this recipe.
Peppermint Christmas Bark
10 mini candy canes, crushed (about 1/2 cup)
12 Oreos, chopped (about 1 cup)
1 cup milk chocolate chips (or semi-sweet)
1 1/2 cups white chocolate chips
- Line a cookie sheet with wax paper.
- Add milk chocolate chips to a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth. Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
- Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (Use 50% power for white chocolate because it’s so temperamental!) Pour over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes.
- Put in the fridge and chill it before serving.
It is a fine seasoning for joy to think of those we love. –Moliere
Emilie made this for us a few days ago and it was delicious! The original recipe source was Mormontimeout.com. Recipe source: click here.
Maple Nut Fudge
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 oz white chocolate chips, chopped
- 7 oz jar marshmallow creme
- 2½ tsp maple extract.
- 2 cups chopped walnuts
- Preheat oven to 350 degrees.
- Spread walnuts in a single layer on a baking sheet.
- Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
- Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
- Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Once at a full boil, continue boiling for 5 minutes, stirring continuously.
- Remove from heat and stir in white chocolate chips.
- Stir in marshmallow creme and maple extract.
- Stir in toasted walnuts.
- Pour into prepared dish.
- Let cool completely.
- Cut into squares and serve. Top with additional toasted walnuts if desired.
“I am unpersuaded that relative poverty and hard work are greater adversities than relative affluence and free time.” ― Dallin H. Oaks
- 2 pounds salted dry-roasted peanuts
- 4 ounces German’s sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark
Directions: Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
The best thing about the future is that it comes one day at a time. –Abraham Lincoln
This is a about as simple as you can get as far as a recipe for making something sweet; although I do recall when you kids were little and wanted a treat that you would stir peanut butter and powdered sugar together and then roll the mixture into little balls.
- 3 (7 oz) Hershey’s Milk Chocolate with Almonds bars
- 1 cup marshmallows
- Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool. Once cool, stir in the marshmallows and pour into a 8×8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Love does not consist in gazing at each other, but in looking outward together in the same direction. –Antoine de Saint-Exupery
This recipe is from June Dixon Oaks, from a cookbook I got as a newlywed.
- 2 cups sugar
- 2 cups (1 lb.) butter
- 1/3 cup water
- 2 cups almonds, sliced
- 2 large (8 oz. each) Hershey milk chocolate bars
Mix sugar, butter and water in a large saucepan. Cook over high heat until tan–276 degrees (285 degrees sea level). Pour over sliced almonds spread out on a jelly roll size buttered pan. Cool slightly. Sprinkle chocolate pieces on still warm candy. Let melt. Spread evenly with knife. Break in pieces when cool. Yields 2 lbs. of candy.
Determine never to be idle. No person will have occasion to complain of the want of time, who never loses any. It is wonderful how much may be done, if we are always doing. –Thomas Jefferson
My friend Paula C. brought me this treat at Christmas time and these caramels are fabulous! This is her mother’s recipe:
2 ½ cups sugar
2 cups white Karo syrup
3 cups whipping cream
1/2 tsp salt
1 1/2 T. vanilla
4 cups walnuts (optional)
½ can sweetened condensed milk
Boil sugar, syrup and salt together for about 10 min in a heavy saucepan. Heat cream and condensed milk together in another pan. Do not allow cream to boil, but keep warm.
Add cream mixture slowly to boiling syrup, a few Tbl at a time, but do not allow the mixture to stop boiling. Stir constantly, after 20 min of cooking, turn heat off under cream. Cook to 232 degrees. Add vanilla and nuts. Pour into buttered pan. Two 9×9 pans are good, or a 9×13 pan. Put in cool place. Let set overnight. Cut into squares and wrap in saran wrap, or dip in chocolate first.
A person without a sense of humor is like a wagon without springs. It’s jolted by every pebble on the road. –Henry Ward Beecher
- 1 cup raw Spanish peanuts
- 1 cup white sugar
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon baking soda
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto un-buttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.