Homemade Christmas Goodies

Keep warm in your kitchen and add a personal touch to Christmas gift-giving this year by making homemade goodies. These recipes, most of these are circulating around on Pinterest, can be doubled or tripled for the family, friends or teachers on your list.
Dress up the packaging to add color and flair. For example, if a canning jar is used, add a circle of fabric and a bit of fiberfil to the top of the lid then twist on the cap or glue a circle of scrapbook paper or Christmas wrap to the lid and add the same paper to the gift tag. Add candy canes to ribbon or raffia tied around the cap. Alphabet stickers spelling out the item in the jar, such as “Cookies” or “Caramels” could be added to the glass.
I will add more photos as I make more of these recipes. I wish everyone a very merry Christmas!

Cranberry Hootycreeks
Cookies in a Jar

5/8 C. all-purpose flour
1/2 C. rolled oats
1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 C. brown sugar
1/3 C. white sugar
1/2 C. dried cranberries
1/2 C. white chocolate chips
1/2 C. chopped pecans

Layer the ingredients in a 1 quart jar, in the order listed (be sure to sift together the 1/2 C. flour with the baking soda and salt). Pack each ingredient down as it is added to the jar.

GIFT TAG DIRECTIONS:

Cranberry Hootycreeks

Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely. Makes about 36 tasty treats.


Snowflake Mix

Makes 16 cups. Preparation 20 minutes, cool one hour.

Ingredients:
3 C. bite-size rice Chex
3 C. bite-size corn Chex
1 C. small pretzel twists or pretzel sticks
1 C. honey-roasted peanuts
1 12-oz package white chocolate baking pieces
1 12-oz package M&Ms

Directions:
1. In a very large bowl combine cereals, pretzels and peanuts; set aside.
2. Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with M&Ms. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups.


Chocolate-dipped pretzel rods

Ingredients:
8 oz. milk chocolate, broken into pieces
27 (8-inch long) pretzel rods
Green, red, and white sprinkles (for topping)

Directions:
1. Place chocolate in microwave-safe measuring cup or mug. Heat, covered with waxed paper, in microwave on High 1 to 2 minutes or until chocolate is almost melted, stirring occasionally until smooth.
2. Meanwhile, place each topping choice on separate sheet of waxed paper or on individual plates.
3. Holding 1 pretzel rod at a time, dip in melted chocolate, tipping cup to cover about half of rod with chocolate. Allow excess chocolate to drip off pretzel back into cup. Immediately sprinkle coated pretzel with choice of topping. Carefully place coated pretzel rod in pie plate or shallow bowl, leaning uncoated portion on edge.
4. Repeat with remaining pretzels, keeping pretzels from touching one another in pie plate. Refrigerate about 20 minutes to set up coating. Store pretzels in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week.

Rolo Pretzel Turtles

Ingredients:
Rold Gold Butter Snap pretzels
Bag of Rolos candy
1 C. pecans

Directions:
Place pretzels in a single layer on a cookie sheet. Top each on with a Rolo. Place in oven preheated to 250 degrees. Closely watch for Rolos to soften, about 2 minutes. Remove from oven and immediately press a pecan into each. Allow to cool.

Tip: Other candies could be used such as Hershey’s Kisses or slices of Snickers. For extra decoration, drizzle with melted chocolate or white chocolate.

Microwave Sea Salt Caramels

I worried a little when I made these caramels – thought they wouldn't turn out because the cooking time wasn't precise. But they are wonderful! The only difficulty I had was that I didn't have cooking spray, and used canola oil but apparently didn't use enough because the caramel stuck tight to the foil. My big tip is: Be sure to use enough oil! My family, including my nephew, couldn't get enough of this good stuff and the caramels look pretty all wrapped up in waxed paper and packaged in a canning jar. This recipe was very easy, and tasty - I highly recommend it!

Makes 24-40 caramels

Ingredients:
1/4 C. butter, cut in 8 pieces
1/2 C. white sugar
1/2 C. brown sugar, firmly packed
1/2 C. light corn syrup
1/2 C. sweetened condensed milk
1 tsp. vanilla
coarse sea salt

Directions:
In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, and vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 6 minutes (for soft and chewy texture) or 7 minutes (for firmer yet still chewy texture), stopping and stirring thoroughly twice during the cooking time (every 2-3 minutes).* Remove from microwave and stir until well mixed. Pour hot caramel into prepared pan.
Line an 8x8 baking pan with aluminum foil, generously coat the inside with cooking spray, pour in the hot caramel, sprinkle lightly with sea salt while the caramel is warm. Place in fridge until firm enough to remove & cut (approx. 40-60 min). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size.
If the caramels are oily from the cooking spray, blot them off with a paper towel. Wrap each caramel in a piece of waxed paper and twist.

Tips: Adjust cooking time for your microwave wattage
*The recommended cooking times in this recipe are based 1100 watt microwave. If yours has a different wattage, you will most likely need to adjust the cooking time accordingly. Because microwaves vary, there may be some trial and error involved to determine exactly the correct cooking time. Click here for a cooking conversion chart for different wattages. (Microwave wattage can usually found on a label that is visible inside of the microwave.) If caramels are too hard, cooking time should be reduced. If they're too soft cooking time should be increased.

Store caramels in fridge or at cool room temperature. If refrigerated caramels are too stiff to eat, bring to room temperature before eating.

Caramel Sauce

This caramel sauce is perfect. It’s designed to dip with apples, pour over three bags of popcorn, or drizzle over ice cream or brownies, but sneaking a little spoonful on the side - mmmmm, that’s good too! My sister-in-law Rachel Carpenter of John Day shared this recipe with me, and trust me, it will knock your shoes AND socks off!
This sauce needs no “extras,” but it is also good to dip the apples in the sauce followed by a dip in a little bowl of chopped nuts, M&Ms or ground chocolate graham crackers, etc., for added texture and flavor. Enjoy!

Ingredients:
1 C. butter
1 C. light Karo syrup
2 1/2 C. brown sugar
After cooking to softball stage add:
1 14 oz. can sweetened condensed milk
1 tsp. vanilla

Directions:
Combine ingredients in sauce pan, stir constantly over medium to medium-high heat. Using a candy thermometer, boil to softball stage – 240 degrees. You can also test the caramel by dripping a little into a glass of cold water and feeling the caramel to see if it is about right.
Remove pan from heat and add one can of sweetened condensed milk and a teaspoon of vanilla. Stir, and it’s ready to go!

Chocolate-Dipped Marshmallows

Move over S'mores, and make room for Chocolate-Dipped Marshmallows! I received this plate of sweets from my co-worker Cheryl Hoefler during our annual Eagle Christmas party when we had a dessert exchange. Because the recipe is fun and easy, this would be a great goody to make with children on a rainy day. All you need are marshmallows, chocolates and toppings and you're good to go.

Ingredients:
1 bag large marshmallows
1 12-oz. pkg. chocolate chips
1 Tbsp. shortening
Assorted sprinkles, crushed candy cane and crushed walnuts
White Chocolate, optional
(toothpicks)

In a microwaveable dish, melt chocolate with shortening in microwave, stirring at 30 second intervals. Dip marshmallows one at a time in melted chocolate using a toothpick. Using another toothpick, slide marshmallow onto a plate and sprinkle with desired topping.

Tip: For drizzling, place melted white chocolate in a Zip-Lock baggie. Snip off a tiny corner of the bag and squeeze over. Dipping is easier if a small bowl, not too shallow, is used.

Dixie Beard's Cracker Candy

Ingredients:
butter for spreading on foil
1 C. butter
1 C. brown sugar
Saltine crackers
chocolate chips
chopped nuts, optional

Line a large cookie sheet with foil. Smear foil with butter and line with crackers. Preheat oven to 350 F.
In a saucepan combine 1 C. packed brown sugar and 1 C. butter. Heat to boiling, stirring constantly. Boil for three minutes, still stirring constantly. Take off heat and immediately pour over crackers, covering them evenly. Sprinkle chocolate chips and nuts over and put in oven for 5 minutes or until it’s bubbling (may take longer).
After candy cools lift the foil to pop crackers up.

Jim Johnston’s Oreo Truffles

The Johnstons brought these to our home one year and they have been a family favorite ever since.

1 pkg Oreos, ground fine with food processor
1 1/2 , 8 oz pkg cream cheese, room temperature and microwave a little (30 seconds or so).
Mix well. Chill.
Roll into balls then dip in melted chocolate bark (1/2 package) dip with toothpick and chill.

To make more, and use up two packages of cream cheese (instead of 1 1/2 packages) use another 1/3 package of Oreos, or use three packages of cream cheese and two packages of Oreos.

Rozanne Mullin’s Chocolate Covered Cherries

This is one of Rozanne’s Christmas traditions that everyone in the family looks forward to!

Place maraschino cherries on a cookie sheet, or other surface that will fit in your freezer, so that they are not touching. Freeze for a few hours or overnight. In a crock pot melt in equal parts milk chocolate chips and chocolate almond bark.
Dip cherries in chocolate mixture using a toothpick, skewer or a small size knitting hook (don’t laugh - a cherry on a hook like that doesn’t fall off!). If you have a knitting hook you’ll also want a toothpick to carefully slide the cherry off and onto wax paper or foil.
Let them set up and enjoy! Be sure to make a few extra!
(If you don’t plan on making too many, you could try melting the chocolate mixture - break up the chocolate almond bark - in the microwave. Try heating it for one minute, then stop and stir every 30 seconds so it doesn’t overcook.)