Christmas Treats!

Peanut Brittle
From: Laurel Sommerfeldt

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts (3 cups)

Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

Hot Cocoa
From: Laurel Sommerfeldt

8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

Cheese Ball
From: Laurel Sommerfeldt

16 ounces Cream cheese
4 ounces Crumbled blue cheese
4 ounces Shredded sharp cheddar cheese
1 small Onion, finely chopped
1 tablespoon Worcestershire sauce
Finely snipped parsley

Place cheeses in 1 1/2-quart bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours. Shape mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate until firm, about 2 hours. About 12 servings; 205 calories per serving.


Cream Cheese Tortilla Roll-Ups
From: Laurel Sommerfeldt

1 package tortillas
1 package Cream Cheese
½ packet of Fiesta Ranch Dressing Mix

Cream together the cream cheese and the dressing mix. Spread the mixture in a thin layer over the tortillas. Tightly roll up the tortillas, cut them into bit size pieces and use toothpicks to pin them.

Cranberry Delight Spread
From: Brenda Curtis

1 package (8oz.) cream cheese, softened
2 Tbl. frozen orange juice concentrate, thawed
1 Tbl. sugar
2 teas. grated orange peel
1/8 tsp. cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans

In small bowl beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed of electric mixer until fluffy. Stir in cranberries and pecans. Refrigerate at least 1 hour. Garnish with nuts and cranberries if desired. Serve with crackers.

Apple and Pomegranate Salad
From: Brenda Curtis

5-6 apples, peeled, cored, and thinly sliced
1 pomegranate cut and prepared
1 cup whipping cream
2 Tbsp. sugar
Lemon Juice

Toss prepared apples in little lemon juice to prevent browning. Toss apples and pomegranate seeds together. In separate bowl whip whipping cream and sugar until stiff. Fold into apple and pomegranate mixture.

White Chocolate Chip Cranberry Cookies
From: Brenda Curtis

1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 Tbsp. vanilla
3 cups flour
1 tsp. baking soda
1 1/2 cups white chocolate chips
1 1/2 cups dried cranberries
1 cup macademia nuts

Preheat oven to 375. Spray cookie sheet with cooking spray. In large bowl cream together butter and both sugars until fluffy. Beat in the egg and vanilla. Combine flour and baking soda and stir into sugar mixture. Do NOT overbeat. Fold in white chocolate chips, cranberries, and nuts. Drop by heaping spoonfuls on cookie sheets. Bake 10-12 minutes until slightly brown on edges. Cool 5 minutes on pan then cool on roack.