Betty

I know we don’t have our Recipe Page up and running yet, but I thought this was a great time to post a holiday recipe. I KNOW some of you are already making Christmas treats. :)

This is a very simple fudge recipe from the kitchen of Kayla Schalkx. Yummy!

5 Minute Fudge

You will need:

two tbsp butter
two cup mini marshmallows
two thirds cup carnation milk
one and a half chocolate chips
one and two thirds cup sugar
one tsp vanilla
one and a half tsp salt

Directions:

Melt butter, milk, sugar and salt over medium heat. Bring to a boil. Cook 5 minutes, stirring constantly. take off the heat. Stir in vanilla, marshmallowws and chocolate chips. Stir until melted & put into an 8 into square pan.

Let me know if you try it.

Xoxoxoxo

Betty

PS.  BBs, you can click HERE to read my older posts. I hope you like my new page.  I love the picture of Archie and me at the top, don't you??

I know it’s Wednesday and everything, but since I’m going to start my Christmas baking tonight I thought you might like a recipe to try this week. It’s yummy and I got it from Deborah Vogts. Oh, you might need a parent to help!

Chocolate Caramel Nut Bars

1 - 14 oz. bag of caramels
2/3 cup evaporated milk (divided)
1 two layer German Chocolate cake mix
1/2 cup margarine, melted
1 1/2 cup pecans, chopped
1 - 6 oz. package semi-sweet chocolate chips

Melt caramels with 1/3 cup milk over low heat or in microwave, stirring until l smooth. In mixing bowl, combine remaining milk, cake mix, and margarine; mix well. Press 1/2 of cake mixture into bottom of a greased 13X9 pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust. Top with melted caramel, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining pecans, pressing lightly into top. Bake 350 degrees for 20 minutes. Cool slightly; refrigerate. Cut into bars to serve. Delicious!

LMK if you try it!

Xoxoxoxo

Betty

Tonight I’m making a Christmas favorite – Peppermint Bark. Midge is a BIG fan of this holiday treat and it’s super easy to make, so I thought I’d post the recipe. I got this one from my friends at the Food Network. :)

Peppermint Bark

Ingredients

crushed candy canes, (enough to equal 1 cup)
2 pounds white chocolate
peppermint flavorings, optional

Preparation

Place candy canes in a plastic bag and hammer into one-fourth-inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.)

Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.

Remove from cookie sheet and break into pieces (like peanut brittle.)

Happy Christmas!

Betty

Lots of people have asked me for the recipe for Cashew Brittle; it’s a favorite here. So, in case you want to make some to share this Christmas, here it is. This candy gets HOT, so you might want a parent to help!

Cashew Brittle

INGREDIENTS:

• 1 cup sugar

• 1 cup real butter

• 1 tablespoon light corn syrup

• 1 1/2 cups salted cashew pieces

PREPARATION:

Makes about 1 pound candy.

In 2-quart saucepan combine sugar, butter and corn syrup. Cook over low heat, stirring occasionally, until candy thermometer reaches 290 degrees (25 to 30 minutes).

Remove from heat; stir in cashews.

Spread to 1/4-inch thickness on waxed paper lined baking pan. Let cool completely. Break into pieces.

LMK if you try it!

Xoxoxoxo

Betty

But it’s not too late to bake yummy treats! Jughead informed me that this is National Shortbread Day, so I thought it would be a great time to share this recipe with you. Thanks to Linda at Allrecipes for this one!

I’m in “Easter baking mode” this weekend. Ronnie and I colored eggs last night, then I made 2 batches of Easter Egg cookies. Then Dad stuck his head in the kitchen and said, “Bets, are you gonna make a Carrot Cake this year?” Well, how could I say “no” to that request?!

Here’s my favorite recipe for Carrot Cake. This one is from Tammy Elliott. You’ll probably need a grown up to help. Lmk how you like it!

Xoxoxoxo

Bets

Yummy Carrot Cake

INGREDIENTS

• 4 eggs

• 1 1/4 cups vegetable oil

• 2 cups white sugar

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 3 cups grated carrots

• 1 cup chopped pecans  

• 1/2 cup butter, softened

• 8 ounces cream cheese, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.