Cooking Quick & Easy Christmas treats - *UPDATED* - compiled recipes - Page 53

[Debbie]

I did a search for the microwave peanut brittle and found it here. HTH

 

[Disney4]

Thank you so much. I can't wait to try. I keep forgetting about the search option. Thanks again.

 

[Glynis]

Can anyone point me in the direction of the microwave peanut brittle recipe? Thanks.

It's posted close to the front of the thread. I'm not sure of the exact page. If you go to page 40 here, all the recipes have been linked. It's a great help to me! If you can't find it, PM me and I'll get you the recipe.

 

[trip]

Anyone have a good and easy microwave carmel popcorn recipe?

Light Caramel Corn
(made in a grocery sack)

3 quarts of popped popcorn
1/2 cup butter or margarine
2/3 cup light brown sugar
1/3 cup corn syrup
dash of salt
1 teaspoon baking soda
___________________

1. Place popped popcorn in a paper grocery bag and roll up ends tightly for ease in handling later. Unroll. Set aside.

2. Microwave butter, sugar, syrup and salt in a 2 quart bowl for 2-3 minutes at High or until boiling. Stir. Microwave again for 2 minutes at High, stirring often.

3. Stir in soda. Pour over popped corn in the bag. Roll up ends. Microwave for 2 minutes at High. Shake well in bag. Microwave again for 1 minute at High. Pour onto waxed paper or foil.

Enjoy!!

 

[Local_Girl]

Anywho, the white chocolate popcorn is AMAZING!!!!!!!!!

Although I used melting chocolate. What exactly is almond bark? Is it actually chocolate? I looked up pictures online but all I saw was actual brittle-type candy WITH almonds in it...[/QUOTE]

I'm not sure exactly what almond bark is, lol, but I bought some "Alabaster White Confectionery Coating" in something like a plastic wrapped foam meat tray. It's in a slab priced per pound, and you could buy varying sizes. The package says it can be used in making almond bark. I'm planning to use mine to make the white chocolate popcorn today...and I'm gonna try drizzling the melted Symphony bar over it like another poster waaaayyy back in this thread did. Wish me luck...I'll let you all know how it turns out!

 

[MMKC2222]

I just got this recipe from a friend this year. It is so good!

Title: Baked Fruited Popcorn

Ingredients:
1 Servings
7 Cup Popcorn, Cooked
1 Cup Pecans pieces
3/4 Cup Candied red cherries, cut up
3/4 Cup Brown sugar, packed
6 Tbl Butter (or margerine)
3 Tbl Light corn syrup
1/4 Tsp Baking soda
1/4 Tsp Vanilla


Method of Preparation:
Remove all unpopped kernals from popcorn. In a 17x12x12 " baking pan, combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn; gently stir to ccoat popcorn mixture. Bake in 300 oven for 15 minutes;stir. Bake 5-10 minutes more. Remove popcorn to large bowl, cool

 

[ImMarcik]

A friend of mine made mint choc. chip cookies. She just baked choc. chip cookie dough and then as soon as she got them out of the open put a half an andes mint on top and let it melt. Then she put them in the fridge over night to hardened. They were so good. I am going to make them, along with the pretzels and the haystacks.

 

[eeyore45]

For the "puppy Chow" recipe, DS is allergic to Peanut Butter, so I substitute the "Chocolate Hazelnut" spread - YUM (called Nuttello, he's not allergic to hazelnuts btw)

Muddy Buddies or Puppy Chow

9 C. Chex cereal (rice ones are best for this recipe)
1 C. semi-sweet chocolate chips
1/2 C. creamy peanut butter
1/4 C. margarine
1/4 t. vanilla
1 1/2 C. confectioner's (powdered) sugar

Put the powdered sugar in a plastic bag or big bowl with lid and set aside. Melt choc chips, peanut butter & margarine in microwave. Add vanilla & mix thoroughly and then stir in cereal until coated. Work quickly - before the mixture cools off too much! Add the chocolate coated cereal to the bag/bowl of powdered sugar and shake until all pieces are coated with sugar. Dump/spread out onto a baking sheet and allow to cool/set. Store in air-tight container.


Yet another Fruit Dip -
1 pkg cream cheese room temp
Brown Sugar (I eye ball it, maybe 1/4C to 1/2 Cup)

combine, then put in frig for a bit to harden back up - with strawberries, its omg delicious!!

Easy Tortilla Chip Dip
1 pkg Cream Cheese room temp
1 can salsa (or jar, or store made salsa)

combine - it turns a pretty pink color, you can use a hotter salsa as the cream cheese cuts the heat, we use mild salsa, and virtually no heat so we serve jalepenos on the side!!

 

[eeyore45]

tried to edit post, wouldnt work!!

For the Brown Sugar Fruit dip, the consistency is really creamy sticky...

for the Salsa Cream Cheese - that one if you can hold off till it firms back up in the fridge the flavors do "marry" and it does get a bit firm!!

 

[bevtoy]

This stuff is awesome and easy!

8 ounces crab or imitation crab meat.
8 ounces cream cheese at room temperature
2 small green onions diced (use stems too)
2-3 tablespoons lemon juice
2-3 tanblespoons favorite BBQ sauce.

Blend all together with electric mixer. Serve with crackers or spread on soft tortilla shell and slice for easy appetizers.

 

[myAAbatteries&aTD]

Sorry to be a pain, but still wondering if these can be made ahead and then frozen. Anyone know? Thanks so much!

Yes, they can.... I do it every year!

 

[Donnaksmj]

Anywho, the white chocolate popcorn is AMAZING!!!!!!!!!

Although I used melting chocolate. What exactly is almond bark? Is it actually chocolate? I looked up pictures online but all I saw was actual brittle-type candy WITH almonds in it...

I'm not sure exactly what almond bark is, lol, but I bought some "Alabaster White Confectionery Coating" in something like a plastic wrapped foam meat tray. It's in a slab priced per pound, and you could buy varying sizes. The package says it can be used in making almond bark. I'm planning to use mine to make the white chocolate popcorn today...and I'm gonna try drizzling the melted Symphony bar over it like another poster waaaayyy back in this thread did. Wish me luck...I'll let you all know how it turns out! [/QUOTE]

I'm glad I am not the only one......I've asked in the past also, but never did get an answer....I guess it's melting choc discs for me.....

 

[Dznypal]

turned out great!!!

I made the toffee crackers and they really are fantastic!!!


I had my doubts when I had to cover the crackers with the butter/sugar
mixture some of the crackers were floating on the cookie sheet!!!!

but I thought lets just see what happens so I baked them and that really smelled good!!!

when I took them out the mixture sort of gels so I melted the chocolate to pour over let harden and its great!!!!

The pepperment bark is also very good

there still a few more things Id like to try yet

this has been the best idea!!

easy way to melt chocolate is put it in a baking dish in a 250 oven stirring
often melts fast and is very smooth and easy to work with

merry christmas everyone

 

[Local_Girl]

Okay, I tried making the White Chocolate Popcorn today, adding the Symphony bar drizzled over the top. It tasted great, but the milk chocolate of the bar didn't harden up and it was pretty messy. Not gift giving material...darn the bad luck, we had to eat it! But, the "confectionery coating" did harden and tasted great anyway, so I may just use that on another batch and see what happens. I also might try another batch using the milk choc. drizzle and see if I can cool it enough to get it to set...

The bottom line is I don't want to mess with the tempering technique since it sounds too complicated. Do most of you have luck with just melting chocolate chips and dipping the pretzel rods, etc. without tempering the chocolate? Thanks for any info...

 

[karebear1]

Just want to stop by and give a big THANKS to all that have contributed to this thread. I made the chocolate covered candy canes, but used white chocolate and dipped it in sprinkles:

I also made the white chocolate popcort and drizzled milk chocolate on top

And then I packaged it all up and sent it out to friends.

I had so much fun doing this and am definetly looking forward to making a little more.[

 

[jenr812]

Karebear - everything looks fantastic!!

 

[It's A Happy Day]

The bottom line is I don't want to mess with the tempering technique since it sounds too complicated. Do most of you have luck with just melting chocolate chips and dipping the pretzel rods, etc. without tempering the chocolate? Thanks for any info...

I have bought BAGS of the Wilton wafers at Michaels/AC Moores and I put them in a bowl, microwave in 30 second intervals (usually takes 2x in my microwave), stirring in between each 30 seconds, and they are ready to dip. NO tempering, no fuss, no burning the chocolate and RAVE reviews!!! I have done this with White & Milk Chocolate Wafers. I too was worried about setting and burning and messing them up but I dip in one chocolate & drizzle with alternate colored chocolate - I thought they came out classier looking than the sprinkle, heath ones.

I also used the same wafers in all the recipes pictured here

 

[cseca]

Here's the choc pretzel recipe from foodtv which doesn't require chocolate tempering:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35371,00.html

Hope this helps.

 

[corie161]

I'm glad I am not the only one......I've asked in the past also, but never did get an answer....I guess it's melting choc discs for me.....

I have some almond bark at home, I'll try and remember to shoot a picture of it so everyone knows what's being talked about.

Here's another cute little recipe my mom used to make:

Hamburgers:
Vanilla Wafers
frosting
small Peppermint patties
coconut
Green food coloring

Coloring some coconut with the green food coloring.
Frost the undersides of 2 vanilla wafers, layer on one peppermint patty and coconut, place the other vanilla wafer on top to make a miniature hamburger.

 

[corie161]

Here's another off of the Old Dutch Puffcorn bag that we like (we make with the puffcorn):

OLD DUTCH CARAMEL CORN

1 (8 oz.) bag "Old Dutch Puff Corn Curls" or popcorn

Place Corn Curls in large roaster pan.

CARAMEL SAUCE:

In a 2-quart saucepan cook together for 2 minutes:

1/2 lb. butter
1 c. brown sugar
1/2 c. light corn syrup

Add 1 teaspoon baking soda to mixture. This will cause mixture to foam, so 2-quart saucepan is necessary.
Pour caramel mixture over corn curls and stir until mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and pour on wax paper and BREAK apart. Enjoy!!