Christmas Fudge
3 cups semi-sweet chocolate chips (18 oz)
1 can sweetened condensed milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped pecans (optional)
1 1/2 teaspoons vanilla extract
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in pecans (optional) and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan.
Chill for 2 hours or until firm. Turn fudge onto a cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Christmas
Menu
Turkey/Dressing
Ham
Gravy
Sweet Potatoes
Green Beans
Fruit Salad
Hot Rolls
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Chocolate Cake
Christmas Cookies
Pumpkin Pie
(Click on Underline)
Chocolate Fudge
Dark Chocolate Fudge
Easy FruitCake
Fruit Salad
Pumpkin Pie
Sweet Potatoes
Dark Chocolate Fudge
3 cups semi-sweet dark chocolate chips (18 oz)
1 can sweetened condensed milk (NOT evaporated milk)
Dash salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil-lined 8 or 9 inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. (Makes about 2 pounds)
Easy Fruitcake
2 1/2 cups flour
1 teaspoon baking soda
2 eggs slightly beaten
2 2/3 cups mince meat (28 oz jar)
1 can sweetened condensed milk
2 cups mixed candied fruit (1 pound)
1 cup pecans or walnuts, coarsely chopped
Glazed cherries, optional
Preheat oven 300 degrees. Grease 9-inch tube pan; line with waxed paper and grease again (or use generously greased and floured 10-inch Bundt pan). Sift together flour and baking soda; set aside.
In a large bowl, combine eggs, mince meat, sweetened condensed milk, fruit and nuts. Add dry ingredients; blend well.
Pour into prepared pan. Bake 1 hour and 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Remove from pan and take off waxed paper. Garnish top with glazed cherries.
NOTE: Store cool cake; wrap well in aluminum foil and refrigerate or freeze.
Fruit Salad
2-3 firm bananas, sliced
1-2 oranges, cup up
1/3 cup maraschino cherries,
cut in half
2/3 cup miniature marshmallows
2/3 cup pecans/walnuts, chopped
1 pt. half/half, whipped until stiff
Fresh fruit
In a medium-large bowl; cut up bananas and oranges, sprinkle Fresh Fruit on them, keeps bananas from turning dark. Add marshmallows, pecans/walnuts and whipped cream. Mix well. Refrigerate until ready to serve.
Pumpkin Pie
1 can pumpkin (15 oz)
1 can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9-inch unbaked pie crust
Preheat oven to 425 degrees. Whisk pumpkin, sweetened milk, eggs, spices and salt in a medium bowl until smooth. Pour into pie crust. Bake 15 minutes
Reduce oven temperature to 350 degrees and continue baking 35 - 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Store leftovers covered in refrigerator.
Sweet Potatoes
6 sweet potatoes
1/2 cup brown sugar
1/4 cup water
1/2 teaspoon cinnamon
3 Tablespoons butter
Wash and clean potatoes; let dry. Rub a little oil over each potato and place on a foil lined baking pan. (Greasing potatoes before baking makes peeling easier) Bake 400 degrees until soft, about 30 - 50 min. Baking depends on the size of the sweet potatoes.
When potatoes are done, cool and peeled. Cut into 1/2 inch slices placed in a baking dish that has been buttered on all sided.
In a sauce pan combine sugar, water, butter and cinnamon and bring to a boil; boil 2-3 minutes; pour over sliced potatoes. Bake 350 for 30 min. Spoon syrup over potatoes several times during baking.
Optional: 2 Granny Smith apples, sliced
2/3 cups miniature marshmallows
Add sliced apples to potatoes and bake as directed above. When apples are tender; top with marshmallows and bake again until marshmallows are melted.
