December 16: CHEX Muddy Buddies

I want to post this recipe  today because it is a great holiday snack and my family loves it.

9 c CHEX brand cereal

1 c semi-sweet chocolate chips

1/2 c peanut butter

1/4 c butter

1 tsp vanilla

1 1/2 c powdered sugar

Pour cereal into large bowl, set aside. In 1-qt microwave-safe bowl combine chocolate chips, peanut butter and butter. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal. Stirring until all pieces are combined. Pour cereal mixture into a large resealable plastic bag with the powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. 

December 15: Caramel

This is seriously the best caramel. My brother, Jon and his wife, Lorri, came up with this recipe. Good for apples, popcorn, or just plain.

1 c light Karo syrup
1/2 c butter
3/4 c brown sugar
3/4 c sugar
Dash salt
1/2 tsp baking soda
1 can sweetened condensed milk

Bring sugars, Karo syrup, butter and salt to boil. Add sweetened condensed milk. Bring to gradual boil. Cook until soft ball stage (240 degrees). Add baking soda and mix well.

December 14: Taco Salad

This recipe for Taco Salad is super simple and simply delicious. I have had this recipe for many years and cannot remember who gave it to me.

1 lb hamburger, browned and drained,

2 cans tomato soup

1 can kidney beans, drained and rinsed

1/2 pkg Fritos

1/2 pkg taco seasoning mix

Lettuce, shredded

Tomatoes, diced

Cheese, shredded

dollop of sour cream

Mix meat with soup, beans, taco mix. Simmer. Add Fritos just before serving. Serve on bed of lettuce. Top with tomatoes, cheese, sour cream.

December 13: Hot Chocolate

Some evenings I just want to curl up with "Jane Eyre" (favorite book) or "The Christmas Card" ( favorite Christmas movie) with a cup of hot chocolate. When I was in 8th grade at Northwest Jr. High in Salt Lake City, I loved my homemaking class with Mrs. Arbogast. This recipe is from her class over 40 years ago. Hope you enjoy it this Christmas season!

1/4 c cocoa

1/2 c sugar

1 1/3 c water

2 2/3 c milk

1/4 tsp vanilla

Mix sugar and cocoa in top of double boiler. Add water and make a paste. Boil 5 minutes. Add milk and stir until blended and warmed through.

(You can do this in a saucepan over medium heat instead of a double boiler and just watch carefully that the milk does not scorch.)

December 12: Wedding Punch

December 12 was the day my parents were married. So it seems appropriate to share a recipe for wedding punch. It is great for holiday entertaining too. This recipe comes from the Boogert's who served this at one of their children's weddings and it is so yummy!

5 qt cold water

2 TB citric acid

2 TB lemon extract

2 c sugar

Mix together.

December 11: Kase Wahe- Traditional Cheese Pie

I served a mission for the Church of Jesus Christ of Latter-day Saints in Southern California. The last area I served was in Solvang, CA. It was during Christmas time that I was there. It could not have been a more beautiful, picturesque place to be at this time of year. My companion, Sister Weeks, shared this recipe with me. I loved it. I always think of this recipe at Christmas. I am sharing a few photos of Solvang too.

Pie crust for one 9-inch pie

½ lb Swiss Cheese- grated

1 TB flour

3 eggs, well beaten

1 cup milk or cream

Salt and pepper, to taste

Line the pie plate with the pastry. Dredge the cheese with flour. Distribute the cheese evenly in pie plate. Beat eggs well, mix with milk. Season lightly and pour the mixture over the cheese. Bake 15 min in a 400 oven, then reduce heat to 300-325 and bake an additional 30 minutes. Serve immediately.

December 10: Gingerbread house and frosting

This beloved recipe comes from Janell, my Boise friend.

Gingerbread house or cookies:

2 3/4 c flour

1/2 tsp salt

1 tsp sugar

1/3 c brown sugar

3 tsp baking powder

1 tsp cinnamon

1/8 tsp cloves

2/3 c molasses

1 egg

1/2 c oil

Mix dry ingredients together. Mix wet ingredients together. Add all together. Mix until well blended. Roll out into shapes for cookies or house. Place on cookie sheet. Bake at 300 degrees until crisp. Times will vary with size of gingerbread.

Icing:

3 egg whites, room temperature

1/2 tsp cream of tartar

1 lb powdered sugar

Beat together until it peaks. Keep wet towel over bowl until you use it. Pipe into cake piper or spread with knife.