Christmas Dessert Recipes

Ingredients

• 1 egg white
• 1 T water
• 3 C cashews
• 1/2 C sugar
• 1/2 t salt
• 1 t cinnamon
• 1/2 t cloves
• 1/2 t nutmeg

Instructions

1. Place the egg white in a large mixing bowl and beat slightly with a fork.
2. Add the water to the egg white and mix to combine.
3. Pour the cashews into the mixture and stir until the cashews are completely moistened on the surface.
4. Place the sugar, salt, cinnamon, cloves and nutmeg in a separate bowl.
5. Toss to combine.
6. Pour the sugar mixture over the cashews and toss until the cashews are completely covered.
7. Bring the oven temperature to 300 degrees.
8. Line a cookie sheet with aluminum foil.
9. Layer the cashews in a single layer on the prepared cookie sheet.
10. Bake 30 minutes being sure to stir them a couple of times to insure all sides of the cashews roast evenly.

Notes

Ingredients

• 1 (14 oz) pkg. caramels
• 1/4 C butter, cut up
• 2 T water
• 5 C miniature pretzels
• 1 (18 oz) jar crunchy peanut butter
• 2 (12 oz) pkgs. Milk chocolate chips

Instructions

1. Place the caramels in a microwave safe bowl.
2. Add the butter and water to the caramels.
3. Microwave the mixture on high for 1 minute.
4. Remove from the microwave and stir the mixture together.
5. Continue microwaving at 30 seconds intervals, stirring after each one, until the caramels melt and the mixture is smooth.
6. Spread one side of each pretzel with the peanut butter.
7. Spread the caramel mixture over the top of the peanut butter.
8. Layer a cookie sheet with wax paper
9. Place the candy into a microwave safe bowl.
10. Microwave on high 30 seconds then stir.
11. Continue microwaving at 30 second intervals, stirring after each, until the chocolate has melted and has become very smooth.
12. Use a toothpick and dip each of the pretzels into the melted chocolate being sure to completely cover the pretzel.
13. Lay in a single layer on the wax paper.
14. Allow the candy to harden before storing.

Ingredients

• 3 C peanuts
• 1 C sugar
• 1 C light corn syrup
• 1 T water
• 1 t baking soda

Instructions

1. Bring the oven temperature to 200 degrees.
2. Lay the peanuts on a foil lined baking sheet and place them in the oven for 5 minutes.
3. Stir the peanuts a couple of times during the warming process.
4. Remove the peanuts from the oven and set aside.
5. Place the sugar in a heavy saucepan over medium heat.
6. Add the syrup and water and bring the mixture to a steady boil.
7. Once boiling, add the peanuts to the mixture and stir well to coat.
8. Cook the mixture for 7 minutes being sure to stir occasionally.
9. Add the baking soda and stir well to incorporate.
10. Remove the foil from the cookie sheet and cover it with wax paper that extends over the sides of the sheet.
11. Spread the mixture onto the prepared cookie sheet evenly.
12. Allow the mixture to cool completely before handling.
13. Break into pieces and store in an airtight container in a cool dry place.

Notes

Ingredients

• 6 C powdered sugar
• 2 sticks butter, room temperature
• 2 C peanut butter
• 1 (12 oz) pkg. semi sweet chocolate chips

Instructions

1. Place the powdered sugar into a large mixing bowl.
2. Cut the butter into small pieces and place in the bowl.
3. Add the peanut butter.
4. Use a pastry blender to cut the ingredients together.
5. Mixture should be crumbly.
6. Roll the mixture with your hands into 1 in. balls.
7. Place the chocolate chips into a microwave safe bowl.
8. Microwave the chocolate on high for 1 minute then stir.
9. Continue microwaving at 30 second intervals until the chocolate is completely melted and smooth being sure to stir each time.
10. Place waxed paper over a large cookie sheet.
11. Use a toothpick inserted into each ball to dip them into the melted chocolate.
12. Be sure to cover the ball completely with the chocolate.
13. Place the dipped balls onto the prepared baking sheet.
14. Allow the buckeyes to cool completely.

Ingredients

• 3 T butter
• 3 T milk
• 1 pkg. dry white frosting mix
• 1 1/2 T instant coffee
• 1 1/2 C coconut, toasted

Instructions

1. Place the butter in the top of a double boiler.
2. Pour the milk in with the butter and cook just until the butter has melted.
3. Stir in the dry frosting mix and the instant coffee until the mixture becomes smooth.
4. Heat until the water in the bottom of the double boiler boils rapidly.
5. Continue to cook the mixture 5 minutes after the water begins to boil being sure to stir occasionally.
6. Remove the double boiler from the heat but leave the upper pan over the hot water.
7. Carefully fold in the toasted coconut.
8. Cover a baking sheet with wax paper or aluminum foil.
9. Drop the mixture by a teaspoon onto the prepared baking sheet.
10. Cool at room temperature until firm.

Notes