What would Christmas time be without Treats?

 

 

We had a fun time at Amber's house this month swapping yummy Christmas treats. Lots of sugar, carbs laughter & good conversation (as always)............seriously, how could we have gone wrong?!?!? We did, however miss some of our comrades. Some out with illness, some had prior engagements. But even still, just the 5 of us, made for good times!!!

 

 

Here are the treats we all shared:


Christmas Pretzels by Amber Howard

1 pkg. Square Pretzels
1 pkg. Rolo's Candy
1 pkg. Pecans

Place unwrapped Rolo on pretzel. Bake on a cookie sheet at 200 degrees for 3 minutes. Remove from oven and then push a pecan on top of a Rolo. Put in a cold place unti chocolate cools. Enjoy. Other candies can also be used such as kisses, M&M's etc....



English Toffee by Brooke Firth

1/2 C. chopped toasted almonds or pecans (for bottom layer)
1 C. butter (salted)
1 C. sugar
1 Tbs. light corn syrup
3 Tbs. water
3/4 C. semi-sweet chocolate chips
1/2 C. chopped toasted almonds or pecans (for top layer)

-Line a cookie sheet with tin foil and sprinkle 1/2 C. of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Let stand 5minutes or until firm but still hot. Sprinkle with chocolate chips and let stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 1 1/2 pounds.




CARAMEL by Jami Weight

Ingredients
1 C. butter (2 sticks)
1 16 oz. pkg. brown sugar (2 1/4 C.)
2 C. Heavy Cream (if you do not have heavy cream you can substitute 1, 14oz. can of sweetened and condensed milk)
1 C. light corn syrup
1 tsp. vanilla

Directions

-Butter a cookie sheet before hand to have it all ready to poor in caramel.

-Put butter in a sauce pan and melt on low. Add brown sugar, cream, corn syrup and mix with a wire whisk. Then raise the temperature to medium-high. Stir until it boils. Once it boils, clip on candy thermometer to pan, and reduce heat to medium. Continue to boil and stir until it reaches 236-238 degrees. Immediately pull it off from heat. poor in vanilla and stir. Then poor into prepared buttered cookie sheet. Cool. Cut and wrap in wax paper.

*you can add anise oil and black food coloring paste (both found at Robert's) instead of vanilla to make black licorice caramels, which are a favorite.

*(I dipped pretzel braids in my caramel, drizzled them with white chocolate and milk chocolate then sprinkled crushed pretzels on top for a yummy treat)




Chocolate Drizzle Popcorn by Brooke Rechtenbach

Ingredients
3 bags of microwave popcorn (popped and old maids removed)
2 Cubes butter
1/2 C. corn syrup
1 1/4 C. sugar
1/2 C. Chocolate chips
1/2 C. white chocolate chips
1 Tbs. vanilla

Directions
In a saucepan melt butter, corn syrup, sugar. Bring to a boil, stirring constantly until it reaches 228 degrees. Remove from heat and add 1 TBS. vanilla. Stir and then pour over popcorn. Stir until well coated. Place on a cookie sheet. In microwave, melt 1/2 C. chocolate chips and 1/2 cup white chocolate chips separately. Stir melted chips. Drizzle both melted chocolates over popcorn. Let harden.

Apple Pie Caramel Apples by Mindy Howard

Ingredients:

6 apples

1 (14 oz.) package of caramels

2 Tbs Milk

1 (12oz.) bag of white chocolate chips

1 cup of cinnamon sugar

6 wooden sticks

Directions

Wash and dry apples then place wooden sticks in the apples. Melt caramel and milk over low heat or the microwave. Dip each apple into the caramel and let firm up completely. Melt white chips in microwave. Dip each apple in chocolate and let excess drip off. Let cool slightly, but before it is completely hard, roll in cinnamon sugar mixture. Sit on wax paper and or greased cookie sheet and put in fridge to harden completely.

 

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It's all about the SOUP!

The month of November was Jami's turn to host. She chose, soup as this month's theme. Everyone brought one of their favorite soup recipes, enough to share with everyone, and also a sample of the yummy soup. She found herself surrounded by a house full of lovely girls, delicious aromas, savory soups and some fine and funny conversations! Thanks to all the Domestic Diva's who came and supported the spreading of yummy recipes! and here they are.....just for you!





Drum roll please...






"The Printshop" Cheese Soup by Brooke Taylor

A yummy recipe that came from a one of her family's favorite restaraunts.

1/2 C. diced carrot
1/2 C. diced onion
1 C. diced potato
3 stalks celery (chopped)
8 oz. Cheeze Whiz
5 Chicken Boulion Cubes
6 C. water
5 Tbls. Butter
3/4 C. flour
3/4 C. Peas

-Put all vegetables (except peas) in a pot, cover with water, boil until tender. Drain and set aside.

-Put flour and butter in a pan and cook for a couple minutes to make roux. Slowly add water. Add boullion cubes, cheese, and stir til dissolved. Add diced vegetables and peas. As soon as the peas are tender, the soup is complete.




Taco Soup by Amber Howard

1 lb. hamburger (or chicken)
1/2 small onion (chopped)
1/2 green pepper (chopped)
15 oz. can Kidney Beans, undrained
15 oz. can Black beans, drained
1 pkg. Taco Seasoning
11oz. can of corn, undrained
15 oz. can of diced tomatoes
2-8oz. cans tomato sauce

-Brown hamburger& saute onions, then ad all other ingredients and heat through. To serve: Line bowl with corn chips (Frittos) add soup, top with grated cheese, olives, sour cream. Serves 8 - 10 people.



Bacon, Cheese & Potato Chowder by Mindy Howard

3 C. fat free milk
1 can (10 3/4 oz) cream of potato soup
2 c. of frozen Southern-Style hash browns
1 C. sharp cheddar cheese (grated)
3 slices bacon (crispy cooked, drained and crumbled)
1/4 C. thinly sliced green onions

-Mix milk and soup in large saucepan. Stir in hashbrowns. Bring to a boil on high heat stirring occasionally. Reduce heat to medium-low; simmer 10 min. Stirring Frequently. Ladle into bowls. Top with cheese, bacon and green onions.




Zuppa's Tomato Basil Bisque by Jami Weight

1/4 C. Butter
1/2 yellow onion diced
3 minced garlic cloves
1 rib of celery, diced
1 carrot, diced
2 (16 oz. Cans) of diced Tomatoes
1 can of whole artichokes
2 Qts. of chicken stock
1 C. Heavy Cream
1 Bunch of fresh basil
Salt & Pepper to taste

-Saute carrot, garlic, onion and celery in butter. Add Tomatoes, artichoke and stalk. Simmer for 45 minutes. Puree with a hand blender or blender. While soup is being blended, add fresh basil leaves. Return to pot and add cream. Heat through. Serve with orzo pasta on top.

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