Make it and Take it 2013


Cinnamon Sugared Pecans
Producer Emilie made these for MSJ this year and they were GOBBLED up!
1 lb pecan halves
1 large egg white
1 Tbsp water
1/2 tsp vanilla extract
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 250 degrees. In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy. In a separate small mixing bowl, whisk together sugar, cinnamon and salt. Add pecans to egg white mixture and toss until evenly coated. Pour half of the sugar mixture over pecans and toss several times then add remaining sugar mixture and toss until evenly coated. Pour coated pecans over a parchment paper lined baking sheet and spread into an even layer. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool then store in an airtight container.

This recipe is from Cooking Classy.

Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi sweet chocolate morsels

Mix even amounts of all ingredients in large bowl.  Enjoy!

Christmas Chow
6 ozs. milk chocolate chips
6 ozs. semi-sweet chocolate chips
1 cup peanut butter
1/2 cup butter or margarine
3 cups confectioner’s sugar
1 box Crispex cereal

Melt the first four ingredients together in a microwave for 1 1/2 to 2 minutes..  Add cereal to mix until coated.  Put confectioner’s sugar in a large paper bag. Add chocolate/peanut butter coated cereal and shake well.  Store in a cool, dry place up to one week.

Santa’s Firecrackers
1 box mini-saltine crackers
1 pkg. dry ranch dip mix
3 tbs. crushed red pepper
2/3-1 cup canola oil

Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all crackers in the largest bowl you have. Pour oil mixture over crackers and begin carefully and lightly stirring with hands(being careful not to break crackers) until all crackers are covered. You can serve right away and they’ll be a bit greasy, or put the crackers on paper towels in another bowl for about an hour to dry a bit.

Rudolph’s Cookie Dough Bites
1 cup salted butter, softened
1½ cups packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
6 ounces miniature chocolate chips

Cream butter and sugar together. Add remaining ingredients and mix well — use your hands to get it together the best. Roll into 1-inch balls. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is — equally delicious no matter what! Let stand at room temperature for about 10 minutes before serving. Store in the refrigerator.


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