Holiday Treats

Dried Oranges

I made a bunch of dried oranges in my food dehydrator this year. Wrapped in cellophane bags and tied with a pretty bow, they make a wonderful and cheap gift to give a friend. Dried oranges look beautiful on a tree, but can be used in potpouri, as decorations in holiday cider, or can be simmered in a pot with orange oil, cinnamon and cloves for a great room freshener.

Caramel Corn

Caramel corn is one of my favorite snacks and this recipe is so good. So, it will probably kill ya, but we're all gonna die anyway, right? :) I got this recipe from Claire Allred.

Makes approximately 4 big bowls

2 Cups brown sugar
1 Cup Karo syrup
1 Can Sweetened condensed milk (1 cup)
1 Cube butter

Combine all ingredients in a saucepan and bring to a low boil over medium heat, stirring often. Cook to firm ball stage. (Use a candy thermometer or use the cold water test.) Pour mixture over popcorn & cover evenly by mixing with spoons or rubber spatulas.

*Note---do not use microwave popcorn for this. You must air pop it yourself or pop it in a pan. To do this just add enough oil to cover the bottom of a pot. Pour corn kernels (I used Jolly Time) in the bottom (just enough to cover the surface of the bottom of the pot) and stir to coat the kernels. Put a lid on the pot and turn the heat to med-high. Take off heat when popping stops.

Chocolate Covered Pretzels


1/2 pound almond bark, (or other melting chocolate)
1 pound small pretzels or pretzel sticks
1/4 pound candy-coated chocolate pieces (optional)

1. Pour candy-coated chocolate pieces into a small bowl.
2. Melt almond bark in the top of a double boiler.
3. Dip pretzels into the melted chocolate and then lay on waxed paper. Or if you'd like, roll chocolate-covered pretzels in bowl of candy-covered chocolate pieces; a few pieces will stick to each pretzel.
4. Lay resulting clusters on wax paper to cool. Serve when chocolate is no longer sticky to the touch; refrigerate.

Makes 16 pieces.

Whipped Shortbread
This has to be the simplest recipe of all time. I got it from Kathy Harker.

1/2 cup powdered sugar
1 Cup butter (not margerine)
1 1/2 Cups flour
pinch of salt

Cream butter. Add remaining ingredients. Beat 8-10 minutes. Drop by spoon on cookie sheet. Bake at 300 degrees for 20-30 minutes. If you like, you can make an indention with your finger or a spoon before baking and then after baking, fill the indention with raspberry or another fruit preserve.


Orange Chex Mix
This is my all time favorite Chex Mix and I could eat it all day.

4 Cups Corn Chex
4 Cups Rice Chex
4 Cups Wheat Chex
Pretzels
One bag of Craisins

Melt: 1/4 cup butter (or margerine if you prefer)
1/4 cup brown sugar
1/4-1/2 can orange juice concentrate

Mix dry ingredients in large bowl (except Craisins.) Pour melted ingredients over dry mix. Spread on ungreased cookie sheet and bake at 325 for 10 minutes. (I like to cover my cookie sheet with aluminum foil for less mess.) Stir on cookie sheet, then bake for another 10 minutes. Watch it closely because it can easily burn. Immediately put on waxed paper or into a bowl. Add one bag of Craisins.

*Note---I have adapted this recipe to my liking by using less Wheat Chex and more of the other kinds. I have also added slivered almonds, yogurt covered dried cranberries, and white chocolate chips in the past. I like to use butter, but margerine works if you don't have butter. I also like to make mine more orangy by using orange flavored Craisins. YUM-O!


Truffles
8 oz. (2 bars) Ghiradelli chocolate (dark not milk)

1/3 cup heavy whipping cream

6 Tbsp. unsalted butter cut into small pieces

Unsweetened cocoa for coating

Bring cream to a simmer in a small saucepan. Add butter and stir until melted and smooth. Remove from heat and pour chocolate into a shallow bowl. Cool, cover and refrigerate until firm at least 2 hours. Roll mixture into 1 inch balls. Roll each ball in coating. Keep in a cool place to avoid melting.