December 19: Bran Muffins

My friend, Shellie, brought these muffins to work one day. They were delicious. I was happy to hear they had Zoom cereal in them. It is a whole wheat hot cereal that I grew up on. My dad use to call it "Zoom mush." I never really appreciated it then. I do now. I love it.

Measure:

2 cups Grapenuts

4 cups Zoom

Pour 2 cups boiling water over cereal and set aside.

Mix together:

2 ½ cups sugar

1 cup softened butter

4 beaten eggs

Add:

1 qt buttermilk

5 cups flour

5 tsp soda

2 tsp salt to above mixture.

Then add cereal mixture and mix well.

Put large spoonfuls in greased muffin tins and bake at 400 degrees for 20-25 minutes.

Mixture can be stored in fridge up to 4 weeks.

It makes a lot.

December 18: Cream Cheese Mints

My dear friend, Neida, shared this recipe with me. They are divine. I know I am posting a lot of sugary treats. But it is Christmas time. 

Makes 8 dozen.

3 oz cream cheese, softened
1 TB butter
3 c confectioners' sugar
2 drops peppermint oil
Food coloring paste

In a large bowl, combine cream cheese, butter and confectioners' sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. Roll mixture into small balls and place on waxed paper. Flatten wit a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

If stored in airtight container, these can be frozen for a couple months. These can also be molded. 

December 17: Cranberry Glazed Chicken

This recipe sounds so good to me right now.  Maybe you have an extra can of cranberry sauce hanging around your pantry from Thanksgiving. This is an internet recipe.

1 pkg dry onion soup mix

1 can whole cranberry sauce

1 (8 oz) bottle Kraft French dressing

8 boneless chicken breasts, skinless

Mix onion soup, cranberry sauce and Kraft dressing. Pour over chicken breasts in 13x9 inch pan. Bake at 350 for 45 minutes, covered and uncovered 15 minutes. Serve over rice.

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.)