Cranberry Pistachio Fudge

 Cranberry Pistachio Fudge 

A quick and easy Cranberry Pistachio Fudge made with white chocolate, sweetened condensed milk,dried cranberries and pistachios are a perfect sweet dessert for the holidays. 

14 oz can sweetened condensed milk 

14 oz white chocolate, chopped 

1 tbsp butter

1/2 tsp vanilla

1 cup dried cranberries

3/4 cup pistachios, chopped 

Prepare an 8 x 8 dish by lining with parchment paper and set aside. 

Pour sweetened condensed milk into a medium pot and heat over medium heat, stirring occasionally. Once warmed, add chocolate and butter, stirring until chocolate is completely melted and the texture is smooth.  

Remove from heat and fold in the vanilla, cranberries and pistachios. Once combined, pour into the prepared dish and press down until smooth. Place in the fridge for at least 2 hours.  

Prior to serving, remove from fridge and leave at room temperature for 10 minutes. Slice into 36 pieces and serve. 

Can be refrigerated for up Tom’s week or freeze for 3 months. 

Cherry Flips

 Cherry Flips 

1 cup butter

1/2 cup icing sugar

1 egg

2 cups flour

1/4 tsp salt 

2 tsp almond flavouring 

30 maraschino cherries, drained (reserve juice)

Cream butter and sugar.  Add egg and beat until combined. Blend in flour and salt. Then add flavouring. Pinch off pieces of dough and press flat in your hand. Insert Cherry or half a Cherry and roll dough around it forming a ball. Bake on ungreased baking sheet at 325 degrees for 25 minutes until golden brown. Remove from oven to a cooling rack. 

Combine icing sugar and reserved cherry juice to form a thick mixture. Dip cooled cookies in icing mixture and place on a cooling rack until icing is set.  

Makes 30 full size Cherry flips or 60 small if slicing cherries in half 

No Bake Salted Caramel Coconut Macaroons

No Bake Salted Caramel Coconut Macaroons 

5 tbsp butter 

2 tbsp heavy cream

3 tsp brown sugar

11 oz caramels, unwrapped 

5 - 6 cups sweetened shredded coconut

4 oz chocolate almond bark

1 - 2 tsp sea salt 

In a medium sized heavy bottomed saucepan melt butter, heavy cream, brown sugar and caramels over medium heat. Stir until smooth and sugar is dissolved. Can use a double boiler to prevent scorching. 

Remove pan from heat and stir in coconut until fully combined starting with 5 cups of coconut adding more if mixture seems too wet. 

Allow to cool for 10 minutes. Scoop 1 tbsp of mixture onto parchment lined baking sheet and allow to cool and set completely. 

In a small bowl melt chocolate bark. Dip bottoms of each macaroon into chocolate and place on waxed paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle with sea salt before chocolate has set. 

Allow to cool completely until chocolate has fully hardened. Store in airtight container. 

 

Golden Graham Bark

Golden Graham Bark 

4 cups golden graham cereal 

2 cups white chocolate wafers 

1 cup chopped cashews 

1 tsp butter 

Place white chocolate wafers and butter in a mixing bowl and microwave 1 minute. Stir until smooth, heating an additional 15 seconds as needed. 

Mix in cereal and nuts and spread on a waxed paper lined baking sheet.  Chill in fridge until set, then break apart and store in an airtight container until serving. Freezes well for make ahead, ready to serve treats. 

Fiddle Diddles

 Fiddle Diddles 

Aka Fudgies or Haystacks 

1/2 cup butter 

2 cups sugar

1/2 tsp vanilla

1/2 tsp salt

1/2 cup milk 

3 cups rolled oats

1 cup coconut

1/2 cup cocoa 

In  a double boiler over medium high heat combine butter, sugar, vanilla, salt and milk, bring to a boil for 5 minutes. 

Remove from heat, add remaining ingredients and mix until well combined. 

Drop by teaspoonful on a baking sheet lined with waxed paper, parchment paper or silicone mat until set. 

Bailey’s Fudge

Bailey’s Fudge 

3 1/2 cups milk chocolate chips

14 oz can sweetened condensed milk 

1/2 cup Bailey’s Irish Cream 

1 tsp vanilla 

1/2 cup Andes mint baking chips 

Combine chocolate chips and sweetened condensed milk, microwave 1 minute, stirring and microwave an additional 30 seconds. Stir until smooth. 

Pour in Bailey’s Irish cream and vanilla, stirring until smooth. Pour into a 9 x 9 baking pan. Sprinkle with mint baking chips, pressing in slightly. 

Cover and refrigerate for 4 hours. 

Christmas Nougat

Christmas Nougat

2 tbsp butter

450 grams of white chocolate 

500 grams of miniature marshmallows

1 1/2 cups chopped red and green gumdrops

Prepare and 8 x 8 baking dish by lining it with parchment paper.  Set aside.  

Chop gumdrops and set aside. 

Melt the butter, white chocolate and marshmallows in a large pot stirring until melted, smooth and well combined.  Remove from heat and allow to cool for approximately 2 minutes. 

Add the gumdrops, mix well and pour into the prepared pan. The mixture will be quite sticky so use a pice of parchment paper coated with non stick spray to spread evenly. 

Refrigerate for at least 2 hours or overnight and cut into 60 bite sized pieces. 

Store in an air tight container between parchment paper so the nougat does not stick together.  Freezes well. 

Gumdrops

Gumdrops

2 1/2 cups sugar

1 1/2 cups applesauce, unsweetened 

6 oz jello

1/2 oz unflavoured gelatin (2 envelopes)

1 tsp lemon juice 

Coat a 9 x 13 baking dish with cooking spray and set aside. 

Combine 2 cups sugar, applesauce, jello, gelatin and lemon juice in a large saucepan, stir to combine and let sit for 1 minute. Bring to a boil over medium heat stirring constantly. 

Boil for 1 minute and immediately pour into prepared baking dish. Refrigerate until firm approximately 3 hours or overnight. 

Cover a large cutting board with parchment paper and sprinkle with sugar. Loosen the sides of the gelatin and invert onto the parchment paper. Use small sharp cookie cutters to cut out the gumdrops. If needed dip the cookie cutters in hit water first. Rinse the cookie cutters as needed to keep them clean. 

Leave the gumdrops on the parchment paper for approximately 8 hours until just slightly sticky. Roll the gumdrops in the remaining sugar and store in an airtight container. 

Cranberry Pistachio Cheese Log

Cranberry Pistachio Cheese Log

Cranberry Pistachio Coating 

1 1/4 cups cranberries 

1 cup roasted, salted pistachios, shelled 

Cheese Log

7 - 8 oz goat cheese, log or tub

4 oz cream cheese, softened 

2 tbsp honey

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp thyme

1/4 tsp Rosemary 

1/8 tsp pepper

1/2 cup cranberry pistachio coating

Honey for garnish

Add cranberries and pistachios to food processor and chop into small pieces being careful to not over-process.  Remove 1/2 cup and add it to a medium bowl. Add remaining goat cheese log ingredients and mix well to combine. 

Add this mixture to a large piece of plastic wrap and shape into a log. Tightly wrap the plastic wrap and place in freezer for 20 - 30 minutes. You want the cheese log to be slightly firm so it holds it shape but soft enough for the coating to stick. 

Line counter with a piece of parchment paper, add the remaining cranberry pistachio coating and spread into a single layer a little larger than the length of the cheese log. Add the cheese log to the edge of the coating and roll in the coating, pressing the coating into the cheese log so it sticks. Refrigerate the cheese log until ready to serve or serve immediately. 

When ready to serve remove from refrigerator 15 minutes before hand so it can soften. Drizzle generously with honey just before serving. 

Chocolate Dipped Licorice

Chocolate Dipped Licorice 

1 250 gram bag of red licorice 

2 cups of chocolate wafers 

Cut licorice in half. 

Melt chocolate wafers in microwave in 30 seconds intervals until smooth and creamy. Dip licorice in melted chocolate, shaking off excess and place ona parchment paper lined baking sheet. 

Chill in fridge until chocolate is set. 

Makes 40. 

Butter Tarts

Butter Tarts 

1 cup brown sugar

1/3 cup butter, melted 

3 tbsp canned evaporated milk

1 tsp vanilla 

1 egg 

Raisins 

Tart shells 

Preheat oven to 350 degrees. 

Add first 5 ingrediants to a medium bowl and mix well with an electric mixer.  

Place 3 raisins in each small tart shell. Add 1 tsp of sauce to each tart and bake for 15 minutes. 

Remove from oven, let rest briefly and transfer tarts to cooling rack. 

Make tart shells from tenderflake lard recipe. 

Sweet Potato Casserole

Sweet Potato Casserole 

3 large or 4 medium sweet potatoes 

1 cup brown sugar, packed

2 large eggs, lightly beaten 

1 tsp vanilla

1/2 cup milk

1/2 cup butter, melted & divided 

Pecan Topping 

1/2 cup brown sugar 

1 cup chopped pecans 

1/3 cup flour 

1/4 cup butter, melted 

Marshmallow Topping 

4 cups mini marshmallows 

Pecan & Marshmallow Topping 

1/2 pecan topping ingrediants 

2 cups mini marshmallows 

Coconut Pecan Topping 

1 cup pecans, chopped 

1 cup flaked coconut 

1 cup brown sugar 

1/2 cup flour 

1/4 cup melted butter 

Heat oven to 350 degrees. Butter a 3 litre casserole dish. 

Peel sweet potatoes and cut into 1" pieces. Place in saucepan, cover with water and bring to a boil. Cover, lower the heat to medium low and cook for approximately 15 minutes until the potatoes are very tender. Drain, mash and let them cool slightly. 

In a large bowl combine the mashed sweet potato with brown sugar, eggs, vanilla, milk and melted butter. Blend thoroughly and spoon mixture into the prepared baking dish. 

Pecan topping:  mix all ingrediants, sprinkle over sweet potato mixture and bake 35 - 40 minutes until filling is hot and topping has browned. 

Marshmallow topping:  bake for 30 minutes and then cover with marshmallows and bake an additional 10 minutes ou till the marshmallows are browned.  

Pecan and Marshmallow topping:  reduce the pecan topping ingrediants by half, sprinkle around the edge of the baking dish and bake for 30 minutes. Fill the centre with the marshmallows and bake an additional 10 minutes until the marshmallows are browned. 

Coconut Pecan Topping:  mix all ingrediants until crumbly, sprinkle over the sweet potato mixture and bake 35 - 40 minutes. 

Shortbread Bites

Shortbread Bites 

1 cup butter, diced into 1 tbsp pieces 

2/3 cup sugar 

1/2 tsp almond extract 

2 1/4 cups flour 

2 1/2 tbsp nonpareils sprinkles, red , green & white 

Butter a 9 X 9 glass dish and line with parchment paper.  Butter parchment paper and top with another piece of parchment paper vertically ensuring at least 1" over hang on all sides.  

In a medium size bowl cream together butter and sugar until well combined. Add almond extract. Slowly add flour and continue mixing until it all comes together. Add sprinkles and mix together. 

Press dough in an even layer in prepared pan. Refrigerate for 30 minutes. 

Preheat oven to 350 degrees 

Lift dough from pan onto a cutting board using parchment paper overhang on all sides. Trim all 4 sides to ensure even edges. Cut 1/2" rows and then rotate pan and cut 1/2" rows. 

Transfer pieces to a parchment paper lined  cookie sheet. Bake 10 - 12 minutes until bottom starts to brown slightly. Remove from oven and allow to cool slightly, then remove to a cooling rack until cooled and place in an air tight container. 

Mom's Apple Salad

Mom's Apple Salad

1 cup whipping cream, whipped

1 heaping tbsp miracle whip

10 oz jar maraschino cherries, drained

Apples, peeled and chopped

Mix whipped whipping cream and miracle whip. Peel and chop apples, folding into cream as chopped to prevent browning. Halve maraschino cherries and fold into mixture. 

I used 3 red delicious apples, 4 would have been better 

Best served same day. 

Chocolate Caramel Pretzel Rods

Chocolate Caramel Pretzel Rods 

1 bag of Snyders pretzel rods, 240 grams, has 24 rods about 7 3/4" long

40 caramels 

1 tsp water 

1 lb milk chocolate wafers 

1/4 lb assorted coloured wafers depending on season

OR

assorted sprinkles/candies to decorate 

Line baking sheet with parchment paper. Carefully cut pretzel rods in half if a smaller size is desired. 

Place caramels in measuring cup along with water. Heat in microwave in 30 second intervals stirring in between until caramel is melted and smooth. 

Carefully dip pretzel rod into caramel leaving 2 inches at the end for a handle. Gently tap off extra using a spatula to smooth if needed. Place on parchment paper. Repeat until all pretzel rods are coated with caramel. Caramel thickens quickly so warm in microwave every few rods completed for 20 seconds or so to keep caramel thin. If caramel puddles, use less caramel. 

Caramel will stick to parchment paper until totally set, once set it will easily release. Place in fridge until set. 

Place milk chocolate wafers in measuring cup, heat in microwave in 30 second intervals, stirring in between until chocolate is melted and smooth. Dip rods in melted chocolate and tap off excess. If coating in sprinkles add desired sprinkles and /or candies and place on parchment to set up. Repeat until all rods are coated.  Milk chocolate thickens quickly so warm in microwave every few rods for 20 seconds to keep the chocolate thin. Place in fridge until set. 

If drizzling different coloured chocolate instead of sprinkling with candies, melt coloured chocolate wafers in a sturdy ziploc bag in microwave in 20 second intervals smoothing out the chocolate to remove any lumps. 

Cut a very tiny hole in the corner of the ziploc bag and drizzle over pretzel rod side to side. 

Allow to set and serve 

Crockpot Candy

Crockpot Candy

2 lbs white almond bark

4 oz German chocolate bar

12 oz bag semi sweet chocolate chips

24 oz dry roasted peanuts

Add all ingrediants to slow cooker. Cook on low for 1 hour, store to combine everything and cook for an additional hour, stirring every 15 minutes. 

Drop spoonfuls onto wax paper and allow to cool. 

Mint Chip Sugar Cookies

Mint Chip Sugar Cookies

1 cup butter, softened

1 1/2 cup sugar

2 eggs

1 1/2 tsp peppermint extract

10 or so drops of green food colouring 

3 cups flour

2 tsp baking powder 

1 tsp baking soda

2 tsp cream of tarter

1/4 tsp salt

6 oz mint baking chips

6 oz semi sweet baking chips

Cream butter and sugar for approximately 3 minutes or until fluffy. 

Add eggs, food colouring and peppermint extract. Cream for an additional 3 minutes. 

Measure dry ingredient in a separate bowl, mix and add to creamed mixture, mixing until well combined. 

Add mint and chocolate chips and gently stir until well combined. 

Line baking sheet with parchment paper & drop cookies by 1 rounded tsp full. Bake in a 350 degree oven for approximately 10 minutes. 

Allow cookies to cool on baking sheet for a few minutes and then transfer to cooling rack. 

Makes 5 dozen cookies. 

Peppermint Patties

Peppermint Patties

7 1/2 cups powdered/icing sugar, sifted

1/3 cup evaporated milk

1/3 cup light corn syrup

3 tbsp coconut oil

1 tsp peppermint extract

24 oz dark chocolate wafers

Using an electric mixer on low speed, combine sugar, milk, corn syrup, coconut oil and extract until a soft dough forms. Divide in two and form into disks. Wrap in plastic wrap and refridgerate for at least 30 minutes. 

Line a baking sheet with parchment paper, set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, top with powdered sugar and roll out to a 1/4 inch thickness. Using a 1 7/8" round cookie cutter, cut out circles and place on prepared baking sheet. Gather scraps and re-roll until no more dough remains. Repeat with second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes. 

Melt chocolate wafers over a double boiler until smooth. Working with 1 round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment lined baking sheet. Repeat with all rounds and allow to set at room temperature. 

Makes approximately 50 patties. 

Mint Chocolate Bark

Mint Chocolate Bark

16 oz white chocolate wafers

1 tsp mint extract

Green food colouring

16 oz semisweet chocolate, finely chopped

1 4.67 oz box of Creme de Menthe thins, coarsley chopped

Line a cookie sheet with parchment paper and set aside. 

Melt the white chocolate over a double boiler or in a microwave for 30 second intervals, stirring in between until melted. Remove from heat, add the mint extract and a few drops of food colouring and stir until well combined. Add more or less food colouring until the desired colour is achieved. 

Spread the white chocolate mixture onto the prepared cookie sheet in an even layer and refridgerate for approximately 15 minutes or until set. 

Melt the semisweet chocolate over a double boiler or in a microwave for 30 second intervals, stirring in between until melted. Pour over the white chocolate layer and spread evenly to cover. Sprinkle with the  chopped mints and press lightly into the chocolate layer. Refridgerate for at least 30 minutes or until set. 

Cut bark or break into uneven pieces.  Store in an airtight container in the refridgerator. Keeps for at least 2 weeks 

Christmas Cookie Bark

Christmas Cookie Bark

14 whole Christmas Oreos, broken up

1 1/2 cups straight skinny pretzels, broken

1 cup Christmas coloured plain or peanut M & M's

1 lb white chocolate wafers

Christmas sprinkles

Line a baking sheet with waxed paper. 

Mix on the sheet the Oreos, pretzels and 3/4 cup of the M & M's. 

In a double boiler melt the white chocolate wafers or melt in 30 second intervals, stirring in between in the microwave until melted and smooth. Drizzle over the candy mixture and top with the rest of the M & M's and sprinkles. 

Allow to cool and set at room temp or in the refridgerator until hardened. 

Break into pieces and store in an airtight container.