Holiday Chex Mix

 

3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Graham cereal

1 1/2 cups mixed unsalted, or lightly salted nuts (a nut blend is really good!)

2 cups shredded sweetened coconut

1 cup granulated sugar

1 cup light corn syrup

3/4 cup melted salted butter

1 tsp vanilla (optional)

1.  In a large mixing bowl, toss together the Rice Chex cereal, Corn Chex cereal, Golden Graham cereal, mixed nuts and coconut.  

2.  In a medium sauce pan combine granulated sugar, butter and corn syrup.  

3.  Bring mixture to a boil over medium high heat, stirring occasionally.  Allow mixture to boil for 2 minutes, stirring occasionally.  

4.  Remove from heat and carefully pour sugar mixture over cereal mixture and toss evenly to coat.  

5. Store in an airtight container at room temperature.  

Tips for this Recipe

• Don’t just simmer the mixture for 2 minutes let it come to a boil then start counting down the two minutes.
• Don’t skip the coconut even if you aren’t normally a fan. It’s not overpowering here, it blends in with the flavors nicely.
• You can use one type of nut, but if you have multiple on hand go for a blend. Peanuts, sliced/slivered almonds, cashews, pecans or walnuts are all great choices.
• You can use unsalted butter if that’s what you’ve got on hand. Then just add a heaping 1/4 tsp salt to the sugar mixture before cooking.

Recipe Source:

Cooking Classy

Just Like Reese's Peanut Butter Candy

I guess I have had a sweet tooth the past few weeks haha!  I will add the chocolate you use makes a difference so next time I will try the milk chocolate chips as stated in the original recipe.  I used chocolate almond bark because I had a bunch leftover from Christmas and it wasn't the same.  This recipe was super easy and a hit with the kiddos.  I keep going back to my friend Rachelle's recipe blog at To Die For Recipes.  Its pretty amazing!  Link below.

Just Like Reese's Peanut Butter Candy

2 cubes butter or margarine, melted
1 pkg graham crackers, crushed
2 1/2 c. powdered sugar
1 c. peanut butter, (I use smooth)
1 pkg. milk chocolate chips

Combine first 4 ingredients until completly incorporated. Spread mixture into an ungreased 9x13 pan. Melt chocolate and pour over peanut butter mixture, spreading evenly with a spatula. Cool completely and cut into squares. (I refrigerate them to speed up the cooling process.)

Recipe and Picture Source: To Die For Recipes

Peppermint Bark

So this recipe is super yummy and easy. I made the above almond bark pretty thin. Next time I will make it thicker and not spread it so thin. A Christmas classic!

Peppermint Bark

1 lb (24 oz) block of white almond bark

1 tsp peppermint extract

1 package peppermint candy canes

1. Line a cookie sheet with wax paper.

2. Unwrap all candy canes and put them in a food processor. Pulse until the candy canes are small chunks to a coarse powder. If desired, remove bigger chunks and set aside.

3. Melt almond bark in a double boiler until fully melted, stirring frequently.

4. Mix candy canes and peppermint extract into the almond bark.

5. Spread mixture over wax paper. Sprinkle with reserved bigger pieces of candy canes, pushing them down into the hot mixture before it cools. Let cool.

6. Once cooled, break into 2-3 inch sized pieces.

Note-do not store peppermint bark in the same bag as other candies or else your entire stash will taste like peppermint.

Carmel Corn

You would think I am a total sweet tooth by all of the treat recipes I've posted lately but with the holidays I've had to make a few things lately. I try to not make homemade treats....because then I just eat them. If they are store bought, they usually have so many preservatives in them they last forever so there isn't the pressure of eating them before they go bad.

This recipe is really good! It is very similar to the carmel corn they sell in specialty popcorn stores. I remember they used to have one in the mall and I'd always get some when I was a pre-teen who would go shopping with friends. Enjoy!

Source: Better Homes and Gardens New Cook Book

7-8 C popped popcorn

3/4 C packed brown sugar

6 TBS butter

3 TBS light-colored corn syrup

1/4 tsp baking soda

1/4 tsp vanilla

1. Remove all unpopped kernels from popped popcorn. Put popcorn into a 17X12X2 inch baking or roasting pan. Keep popcorn warm in a 300 degree oven while making carmel mixture.

2. For carmel mixture, in a medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 more minutes.

3. Remove saucepan from heat. Stir in baking soda and vanilla. *Pour carmel mixture over popcorn; stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread carmel corn on a large piece of buttered foil to cool. Store tightly covered for 1 week.

*Mel's Notes: It is easier if you put the popcorn into a large bowl and then pour the carmel mixture over it. If you try to do it on the pan, it is difficult to coat it properly. Make sure you line the pan with tin foil for easier clean up. Use a rubber spatula, not a spoon to mix. If you use a spoon, it will break the popcorn into small pieces. After you take the carmel corn out of the oven, break it up into bite-sized pieces while it is still warm. If you wait for it to cool, it is more difficult to break and small pieces fly everywhere, making a mess.