Holiday Recipes

The CHICKS

Bev and her cuter than ever gingerbread house.

Our November cookin night was so much fun! We had a pretty good group there this month..about 16 chicks. Bev showed us her gingerbread house making skills. She made it look soooo easy. The night before, her husband even decorated one....a redneck gingerbread single wide trailer. It was the best. Many shared some family recipes that were very close to them. Connie lost her mom last month to cancer and she shared a recipe that her mom always made for Thanksgiving and Christmas. She even brought a picture of her mom to show. The cheese balls were a hit as well. It really got us excited for the holidays...everyone wanted to go home and set up their Christmas tree when the night was done. I will post the recipes that were emailed in, that saves me from having to type them on the blog. If your recipe is not here, email it to us so I can post it.

Bev's husband's redneck house.

Connie with a picture of her mom and her fruit salad.

Le Ann made this cheese ball shaped like pine cones...it was not only cute but yummy too!

Annette made some delicious pumpkin bars with cream cheese frosting. That's what I call holiday tastes!

Susie made some melt in your mouth chocolate balls....so sweet and so good.

Michelle, describing her delicious cheese ball.

Mary shared a Cranberry Chutney. It was full of fresh fruit and the smells of the holidays.

Vicki also made a cheese ball. All the cheese balls had different flavors and they were all delicious.

One of our chicks, Donna, could not be there, but she sent her peanut brittle and her recipe. This candy always reminds me of Christmas.

Dixie Peanut Brittle
2 C Sugar
1 C light Corn Syrup (Karo)
½ C Water
1 pkg 16 oz RAW Peanuts
½ tsp Salt
1 tsp Baking Soda
2 tsp Butter or Margarine
1 tsp Vanilla
Candy Thermometer (a must!!!)
Heavily butter a cookie sheet or pizza pan.
Combine sugar, corn syrup and water in heavy sauce pan. Cook slowly; stirring until sugar dissolves. Cook to soft ball stage (240 degrees – about 30 minutes).
Add peanuts and salt. Cook to hard ball stage (295-300 degrees). Stir constantly. DO NOT ALLOW MIXTURE TO BOIL OVER.
Remove from heat. Add baking soda, butter and vanilla. (Mixture will bubble) Stir completely.
Pour mixture evenly on cookie sheet. Spread as evenly as possible. Work quickly – mixture is hot. Once spread, soak sauce pan. (This will save you a lot of scrubbing.) When completely cool, break into pieces. Store covered.
Note: Buy your peanuts early. They only come out once a year and go quickly. I start looking for them in October. I buy my supply and put them in the refrigerator. Walmart usually has them in their Baking Aisle.
This is my Mother’s recipe and she has made this since I was a child.

The following cheese ball recipe is from Vicki--

Sharp Cheese Ball

12 oz. cream cheese softened

1 jar old english cheese spread

2 tbsp minced onion, 1/4 tsp coarse grind pepper, 1/4 tsp salt,

1/3 c. blue cheese salad dressing

Mix together, shape into cheese ball, refrigerate. Serve with crackers or vegetables.