Thursday Thirteen: Holiday Cooking with Kids

1. 2 Minute Microwave Fudge

1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

Mix all dry ingredients together in a 8x8 inch microwave safe pan (important to use this size pan). Add milk and vanilla extract. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts. Put in mold or whatever and chill for 1 hour. * Use real butter for best results.

2. Caramel Krispie Treats

Makes 1 batch

1 stick butter 1 can sweetened condensed milk 1 package caramels 5 cups +/- rice Krispies

Melt the butter over medium heat and then add the sweetened condensed milk. Next add the caramels and stir until all is melted. Last, add the rice krispies (you can use as much as you like). Then just drop by spoonful onto wax paper. Let set 30 minutes. Store covered in frig. Very Yummy !!

3. Chocolate Chow Mein Candy
Makes 1 dozen

1 bag semi sweet chocolate morsels (chips) 1/2 bag chow mein noodles 1/2 cup peanuts or Reese's peanut butter chips

Melt the chocolate chips in a double boiler or by using a metal bowl over a sauce pan filled a couple of inches with water. Stir in half a bag of chow mein noodles. Stir in 1/2 cup of peanuts or my personal favorite Reeses Peanut Butter Chips. Drop tablespoon full of the mixture onto a cookie sheet or large plate covered in wax paper or foil. Put in the refrigerator to set for at least 30 minutes.

4. Chocolate Covered Pretzels

3 bags large pretzels 2 bags small pretzels 1 bag each Christmas colors of chocolate Assortment of toppings: Nuts, colored sprinkles and drizzled colored cocoa

Melt chocolate colors individually on a low burning stove. When chocolate is completely melted, drop pretzels in and coat with a layer of chocolate, drain off excess and lay on a sheet of wax paper. While still wet. Sprinkle on your toppings. Wait till dry and then wrap as many as you like in "special" holiday cello bags, tied with pretty ribbons. Looks festive on a pretty clear dish. Enjoy!

5. Fake Brittle
Makes 1 batch

enough club crackers to line a cookie sheet 1 stick margarine 1 stick butter 3/4 cup sugar as needed almonds (sliced)

Lay club crackers singly on a cookie sheet. Melt the margarine, butter and sugar - stirring constantly until boiling. Pour mixtue over crackers. Sprinkle almonds on top. Bake at 350 degrees for 10 minutes. Cool and cut into pieces. ENJOY!

6. Ho-Ho Hash
From the kitchen of Hunter in Asheboro, NC (5 yrs old)

1 bag holiday M&M's 1 bag chocolate chips 1 bag butterscotch chips 1 can cocktail peanuts 1 bag holiday marshmallows 1 box Christmas Capt Crunch cereal 1 box of Cheerio's cereal

Mix all ingredients together and ENJOY.

7. Milky Way Bars
Makes 2 to 3 dozen bars

6 milky way candy bars 3/4 (1 1/2 sticks) butter, chopped 6 cups crisp rice cereal 1 cup chopped pecans 6 ounces chocolate bark

Combine the candy bars and butter in a large microwave-safe bowl. Microwave for 5 minutes or until melted and stir until well blended. Stir in the cereal and pecans. Press the mixture into a small 9x13- inch pan. Microwave the chocolate bark in a small microwave-safe bowl and pour over the cereal layer. Chill until firm. Cut into bars.

8. Peanut Clusters (mircrowavable)
Makes 1 batch

12 oz bag butterscotch morsels 6 oz bag semi-sweet chocolate morsels 1 cup cocktail peanuts (salted)

Microwave morsels until melted and smooth. Stir in peanuts. Spoon onto wax paper on cookie sheet in desired size. Place in frig for 1 hour to set. Keep in cool place.

9. Peppermint Bark
From the kitchen of Sean, age 6

2 pounds white chocolate chips 8 to 10 candy canes (smashed) use strainer to get bigger pieces out

Melt white chocolate in microwave on high, stirring every 30 seconds. Mix in big pieces of smashed candy canes, pour onto cookie sheet covered with plastic wrap. Spread evenly and sprinkle on small candy cane pieces. Cool at room temperature for 15 minutes. Break into chunks.

10. Puppy Chow

1 (16 ounce) bag of Nestle chocolate chips 1 box of powdered sugar, sifted 1 cup peanut butter 1 box Crispix cereal 1 stick butter or margarine

Melt butter, chocolate chips and peanut butter in a pot on stove over medium heat, stirring constantly. Sift powdered sugar into large brown paper bag. Pour chocolate mixture over cereal in large bowl. Put cereal into bag with powdered sugar and shake until completely covered. Store in an airtight bowl.

11. Willy Wonka Bars

1/2 cup margarine, softened 1 cup peanut butter 1/2 box powdered sugar 1 1/2 packages graham crackers 1 package chocolate chips 2 tablespoons margarine or 1/4 cup milk

Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk. Spread over graham cracker crust. Refrigerate. Cut when cool.

12. Rocky Road
Makes 1 1/2 pounds

3/4 cups coarsely chopped nuts 3 cups tiny marshmallows 2 8 ounce bars of milk chocolate

In a medium saucepan slowly melt milk chocolate over low heat, stirring constantly remove from heat. Stir in marshmallows and chopped nuts. Spread in a buttered 8 by 8 by 2 inch pan. Chill till chocolate is firm. Cut into squares

13. Easy Granola Candy
Makes 2-1/2 dozen

1 package (6 ounces) semi-sweet chocolate chips 1 package (6 ounces) butterscotch chips 1 1/4 cups Quaker 100% natural cereal (regular or fruit) 1 cup nuts (walnuts, peanuts, almonds or whatever you like) 1/3 cup peanut butter (creamy or chunky)

Melt chips over hot water (not boiling) or in microwave. Add the rest of the ingredients. Drop by teaspoonfuls on waxed paper and chill. Store in refrigerator.