My Easy Christmas Candy Recipes

I seem to be a little less inclined to spend hours and even days in the kitchen making Candy, Cookies, Cakes, etc. for Christmas. Oh, I want those treats to serve to my family and to give as gifts around the neighborhood, but my energy seems to be going south as my age goes north, if you know what I mean :-) Anyway, I still spend time on certain special goodies, but like to take the easier road for others. So, here are a few of my easy recipes for tasty treats that you can whip up in no time...any time of year!

Pretzel Turtles

Cook Time 3 minutes
Total Time 13 minutes
Servings 25

Ingredients

• 25 twist or square pretzels

• 25 rolos

• 25 pecans

Instructions

Prep Time 10 minutes

Preheat the oven to 350 degrees F.
Line a tray with parchment paper and place the pretzels on the tray.
Unwrap the rolos and place on top of the pretzels.
Bake for 3-4 minutes or until the rolos are soft but not melted.
Press a pecan into the center of the rollo right out of the oven.
Allow the chocolate to harden.

Recipe Notes:
**I've had a few people report issues with the chocolate crumbling...this means the oven was too hot or the chocolate was baked too long. I would recommend trying one turtle at first to test your oven and time. If it crumbles when cooled, reduce the time for the rest. Do NOT use convection oven settings.

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Thin Mints

Ingredients

• 16 regular Oreo or chocolate sandwich cookies

• 4 ounces cream cheese

• 1-2 bags Andes Mint baking chips*

• Optional: sprinkles

Instructions

Prepare a miniature muffin tin by lining with mini muffin papers.
Pulse the sandwich cookies in a blender or food processor until they resemble fine crumbs. 
You do not need to separate the cookie from the creme.
Beat the crumbs with 4 ounces of room temperature cream cheese until a thick mixture forms.
Chill the dough for at least 30 minutes.
Starting with 1 bag, melt all of the baking chips in a large microwave safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10-15 seconds.
Spoon melted chocolate into the bottom of the prepared muffin tins -- not a lot here.
Allow to set completely. (If you don't work fast, the Andes mints harden quickly -- that's okay, just pop them in the microwave for another 15 seconds or so)
Remove the dough from the fridge and form into small balls. Flatten those balls into thin and completely FLAT disks and place on top of the set chocolate. Mash lightly into place.
Spoon more melted chocolate to cover the disk of chocolate.
Add sprinkles to the top if desired.
Allow to set at room temperature.

Recipe Notes:
*If you want a lot of chocolate you'll go through 1 and 1/2 to 2 bags. It's hard to give an exact measurement because it all depends on the size of your oreo filling and how large your final cups are.

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3 Minute Fudge

Ingredients

• 1 can Sweetened Condensed milk (14 ounces) 

• 2 cups (1 12 ounce bag) semi-sweet chocolate chips (you can use any flavor chips for this candy... Peanut Butter or Butterscotch also make good fudge)

• 1 teaspoon vanilla extract

Instructions

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine.
If needed, heat an additional 30 seconds.
Stir until chips are completely melted and chocolate is smooth. Stir in vanilla extract.
Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container.
Fudge does not need to be kept refrigerated.

Corn Casserole

Ingredients:
1 (15 ¼-ounce) Can Whole Kernel Corn, drained
1 (14 ¾-ounce) Can Cream-Style Corn
1 (8-ounce) Package Corn Muffin Mix (Recommended: Jiffy)
1 cup Sour Cream
½ cup (1 stick) Butter, melted
1 - 1 ½ cups Shredded Cheddar

Metrics:
Yield: 6 To 8 Servings
FoodNetwork.com

Directions:
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Broccoli Casserole

Ingredients:
2 (10-ounce) Packages Frozen Chopped Broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated Sharp Cheddar
1 (10 ¾-ounce) Can Condensed Cream Of Mushroom Soup
2 Eggs, lightly beaten
2 cups Crushed Crackers
2 Tbsp Butter, melted

Metrics:
Yield: 8 To 10 Servings
FoodNetwork.com

Directions:
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Peanut Dressing

Ingredients:
¼ cup Peanut Butter
2 cups Orange-Pineapple Juice, heated
4 Tbsp Soy Sauce
1 Tbsp Grated Fresh Ginger
3 cloves Garlic, minced
3 Tbsp Chopped Green Onions
Salt

Metrics:
Difficulty: Easy
Yield: About 2 ½ Cups
Prep Time: 5 Min
FoodNetwork.com

Directions:
Place peanut butter and ¼ cup of the orange-pineapple juice in a medium bowl and stir to combine. Add the rest of the juice and all remaining ingredients and whisk together. Serve as a sauce, dip, or salad dressing.

Condensed Cream Soup Base

Ingredients:
2 Tbsp. Butter
2 Tbsp. Olive Oil
¼ cup Whole Wheat Flour
1 tsp Salt Or More To Taste
12 Fresh Mushrooms, chopped
2 cups Of Milk (Less For A Thicker Soup)

www.passionatehomemaking.com

Directions:
Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. Add milk and stir until thickened. This is a substitute (and a great one at that!) for two 10 oz. cans cream of mushroom soup. To make cream of chicken, simply omit mushrooms, add 1 tsp. chicken base (a paste, like bouillon but without the MSG) and substitute half the milk with chicken broth or stock. To make cream of celery, substitute celery for the mushrooms and proceed as listed above.

Old Fashioned Pancakes

Ingredients:
1 ½ cups All-Purpose Flour
3 ½ tsp Baking Powder
1 tsp Salt
1 Tbsp White Sugar
1 ¼ cups Milk
1 Egg
3 Tbsp Butter, melted

Directions: 

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Easy Fruit Salad

Ingredients:
½ cup Plain Yogurt
4 Tbsp Fresh Lime Juice
¼ cup Honey
1 tsp Grated Lime Peel
2 cups Diced Peaches
2 cups Diced Strawberries
2 cups Seedless Red Or Green Grapes
2 cups Diced Mango
1 ½ cups Blueberries

www.chili-everyway.com

Directions:
Put yogurt in coffee filter or cheese cloth and let drain for a few hours. You can also greek yogurt instead which does not need to be drained. Whisk first 4 ingredients in small bowl to blend; set dressing aside.

Combine remaining ingredients in large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours.

Mix ½ the dressing into fruit. Let stand 15 minutes to blend flavors. Serve remaining dressing on the side. 

Have it Your Way, Every Way

1. Use Greek yogurt instead of plain yogurt. Greek yogurt does not need to be drained.

2. Use sour cream instead of yogurt for the dressing. Very Yummy

3. Substitute other fruits. I have used bananas, blackberries, raspberries, cantaloupe, honey dew, pineapple, kiwi, apple, strawberries, etc.

4. Make with vanilla yogurt

Black Bean Salad

Ingredients:
1 Can, 14 ounces, black beans, rinsed and drained
2 cups Fresh Corn
2 Roma Tomatoes, chopped
1 Red Bell Pepper, seeded and chopped
½ cup Red Onion, chopped
1 ½ tsp Ground Cumin, half a palm full
2 tsp Hot Sauce - I Use Tabasco
1 Lime, juiced
2 Tbsp Olive Oil
1 Tbsp Cilantro
Salt And Pepper

www.chili-everyway.com

Directions:
Combine all ingredients in a bowl and toss. Let stand at least 15 minutes for flavors to combine, then toss again and serve. No need to refrigerate this salad! It makes a great addition to a tailgate party. 

Have It Your Way, Every Way

1. Include cubes of avocado

2. Use 2 cups frozen corn or canned corn in place of fresh corn. if using frozen corn mix all ingredients and let sit until corn is defrosted.

3. Add chopped fresh jalapenos.

4. Substitute Chipotle Tabasco or another favorite hot sauce for the plain Tabasco.

5. Use as a side dish with chili. It is also one of those great party dip recipes that can be served with tortilla chips and Frito chips.

6. Serve it as a burrito. Put in tortilla , add sour cream and cheese.

7. Serve it with fresh veggies and scoop it up. Use red, yellow and/or green bell pepper, endive, wrap in butter lettuce, etc.

8. It goes great as a side dish to other foods, like grilled chicken breast recipes or fish.

Excellent Oatmeal Cookies

Ingredients:
1 cup Butter, softened
1 cup Packed Brown Sugar
½ cup White Sugar
2 Eggs
2 tsp Vanilla Extract
1 ¼ cups All-Purpose Flour
½ tsp Baking Soda
2 tsp Ground Cinnamon
1 tsp Salt
3 cups Quick Cooking Oats
1 cup Chopped Walnuts

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.

3. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Banana Bread

Ingredients:
3 to 4 Ripe Bananas
⅓ cup Melted Butter
1 cup Sugar
1 Egg
1 tsp Vanila
1 tsp Baking Soda
Salt  
1 ½ cups Flour

Directions:
No need for a mixer for this recipe - preheat oven to 350 - mix butter into mashed bananas - mix in sugar, egg and vanilla - sprinkle the soda and salt over the mixture and blend in along with the flour - pour into buttered 4x8 loaf pan - bake 1 hour - cool on rack and remove from pan. 

Ramen Noodle Salad

Ingredients:
1 Head Lettuce (Pieces)
6 - 8 Green Onions (Chopped)
1 (6 oz.) Can Mandarin Oranges
1 cup Chopped Celery
1 cup Chopped Mushrooms
½ cup Slivered Almonds (Toasted)
1 (3 oz.) Pkg. Chicken Flavored Ramen Noodles, uncooked & crumbled

DRESSING: 
¼ cup Salad Oil
½ tsp Pepper
1 Tbsp Sugar
3 Tbsp Vinegar
Seasoning Mix From Noodles

www.cooks.com

Directions:
Mix together lettuce and green onions. Add all other ingredients except noodles and almonds and set aside in an airtight container until serving. Blend together dressing. Just before

Hot Cheesy Spinach Dip

Ingredients:
2 Tbsp Butter
¼ cup Onion Chpd.
2 cloves Garlic, minced
1 Tbsp All-Purpose Flour
1 ¾ cups Half & Half
2 Pkgs Frozen Chpd Spinach Thawed & Drained
1 can Water Chestnuts, slice and drained
1 cup Shredded Cheddar Cheese

Directions:
Preheat oven to 425 degrees. Melt butter in lg. saucepan, add onion and garlic; cook & stir until mixture boils and thickens, about 2 min.

Remove pan from heat. Stir in spinach,water chestnuts, cheese and vegie soup mix. Spoon dip into a 1 qt. casserole dish. Sprinkle with parmesan.

Bake until bubbly 10-15 min. Serve warm.

Sweetened Condensed Milk Substitute

Ingredients:
2 Eggs  
1 cup Brown Sugar
1 tsp Vanila
2 Tbsp Flour
½ tsp Baking Powder
¼ tsp Salt  

Directions:

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.