Anyone have any good candy and cookie recipies for xmas..? Thanks?

Answer 1

These are really good and easy to make.

Cake Balls

INGREDIENTS

* 1 (18.25 ounce) package chocolate cake mix
* 1 (16 ounce) container prepared chocolate frosting
* 1 (3 ounce) bar chocolate flavored confectioners coating

DIRECTIONS

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Answer 2

Here are great websites to find what you are looking for. Pecan Candy is good for XMAS. I love pecan candy.

http://www.pecan.com/recipes.htm
http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=pecan+candy&site=food
http://www.foodnetwork.com
http://www.bettycrocker.com
http://www.kraftfoods.com
http://www.recipezaar.com
http://www.brandnamerecipe.com
http://allrecipes.com/Search/Recipes.aspx?WithTerm=pecan+candy

Merry Christmas!

Answer 3

My sister, Laura, and I have been blogging for several weeks about different delicious holiday recipes on our blog, My Sister's Kitchen. We plan to keep posting great recipes until the end of the year. Check us out. http://mysisterskitchen.wordpress.com/ The recipes are not hard and a lot of them are easy enough for my kids to make.

Answer 4

If you have Fluff available in your area, the Never-fail fudge recipe on the jar makes spectacular fudge. Very easy too. http://www.marshmallowfluff.com/

Answer 5

you can get the bark chocalate melt it and add your peanuts until well coated then drop them on wax paper like a teaspoon size.



Then if you like bark white chocalate you can melt it also & add preztels until well coated lay them out on wax paper until dry.Don't let them stay together or they will stick together.

Answer 6

I wish i did..I want some good recipes for reindeer food

Answer 7

I love this site... http://www.razzledazzlerecipes.com/christmascandy/index.htm

some of the recipes are soooo cool, my Pampered Chef fav cookie recipe is at the bottom.

Snickers Fudge Recipe

Bottom Layer:
1 C. milk chocolate chips -- 6 oz.
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Filling:
1/4 C. butter
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow cream
1/4 C. peanut butter
1 t. vanilla
1 1/2 C. chopped salted peanuts

Caramel Layer:
14 oz. package caramels
1/4 C. whipping cream

Icing:
1 C. milk chocolate chips -- 6 oz
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For Filling: melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.


Bourbon Balls Recipe

1 C. pecans, finely chopped
1/4 C. Kentucky bourbon
1 stick of butter, softened
1 1-pound box confectioner's sugar
1 box semi-sweet chocolate squares

Sift confectioner's sugar; cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet and cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skewer, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin, then refrigerate.

Makes three dozen.

Peppermint Stick Meringues

1 C. sugar
1 T. cornstarch
3 egg whites, at room temperature
1/8 t. salt
1 t. vanilla
1 C. crushed peppermint sticks

Preheat oven to 200°F. Coat 2 large baking sheets (without sides) with no-stick spray. Dust with flour, shaking off the excess.

In a small bowl, combine the sugar and cornstarch. Set aside. Place the egg whites and salt in a large bowl. Beat with an electric mixer until soft peaks form. Beat in the vanilla. Beat in the sugar mixture, 1 tablespoon at a time, until the whites are stiff but not dry. Fold in the peppermint.

Drop by rounded teaspoonfuls onto the prepared baking sheets. Place in the oven on separate shelves. Bake for 2 1/2 hours or until the meringues are dry. Turn the oven off, and leave the meringues in the oven for several hours or overnight. Store in an airtight container.


Mahogany Butter Crunch Toffee Recipe

2 C. sliced almonds
1 1/4 C. (firmly packed) light brown sugar
2 T. water
1/2 C. butter
1 t. vanilla extract
1/4 t. baking soda
2 3-oz.bars bittersweet or semisweet chocolate, broken into squares or coarsely chopped

Preheat oven to 350° F.

Place almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. Cool completely.

In a food processor with the metal blade, pulse almonds until they are very finely chopped but not powdery. You could also chop them by hand.

Sprinkle half the nuts over a 7- by 11-inch area of a greased cookie sheet. Place it near the stove. Also have the vanilla and baking soda near the stove.

In a heavy, medium-size saucepan, combine brown sugar, water and butter and bring to a boil, stirring constantly. Stir often to prevent burning until mixture reaches 285° F. Immediately remove saucepan from heat because the temperature will continue to rise to 290° F. and add vanilla extract and baking soda. Pour toffee mixture evenly over nuts on the cookie sheet.

Immediately scatter chocolate over the hot toffee. Press pieces lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a metal spatula in an even layer over the surface of the toffee. Cover the chocolate with remaining chopped almonds. Cool completely and break into irregular pieces. Store in an airtight container at room temperature. Keeps about 1 month.

All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

1.Preheat oven to 350º degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
2.Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:
•Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.
•Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.
•Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie filling.
You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. On half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it’s like a linzer tart. You can add nuts, chips, candy bars cut up… it’s really versatile.