Peanut Butter Roll

Peanut Butter Roll
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2 1/2 cups sugar
1/2 cup water
1/2 cup Karo syrup
2 egg whites, beaten
1 tsp. vanilla
2 cups peanut butter
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Combine sugar, water, and syrup in a 2-quart saucepan. Cook over medium heat. Stir only until sugar is dissolved. Cook until soft ball stage. Pour half of the syrup mixture into egg whites, continue beating while cooking the remainder of the syrup mixture to hard ball stage, then add to the egg white mixture. Beat until mixture loses its gloss about 8-10 minutes. Grease a large piece of wax paper with margarine. Pour candy on the paper. the candy will be stiff. Roll out into 1/4 inch thick rectangle, using a greased dough roller. Spread with peanut butter. Roll up and let stand about 30 minutes before cutting.

Old Fashioned Hard Candy

Old Fashioned Hard Candy
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1 cup light corn syrup
1 cup water
3 2/3 cup sugar
1 dram oil flavoring
food coloring, according to flavor
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Mix all ingredients together except oil and coloring. cook until candy thermometer reads 260 degrees. Add coloring and continue to boil until you reach 300 degrees. Remove from heat, add oil and coloring. Pour onto a buttered sheet cake pan or marbled slab. You can cut across the candy, both directions, as it cools, it will break evenly. If your in a big hurry, just turn upside down onto another pan with powdered sugar on it and hit the candy with a big spoon.

Southern Pralines

Southern Pralines
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2 cups sugar
2 cups pecan halves
3/4 cup buttermilk
2 Tablespoons butter or margarine
1/8 teaspoon salt
3/4 teaspoon baking soda
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Combine all ingredients except baking soda in a 4-quart casserole dish, stirring well. Microwave on high for 12-13 minutes, stirring every 4 minutes. Stir in soda. Microwave on high for 1-1 1/2 minutes. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by spoonfuls onto greased waxed paper, let stand until firm.

Peppermint Brittle

Peppermint Brittle
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1 lb. vanilla flavored candy coating
1/2 cup crushed peppermint candy
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Place candy coating in a medium bowl. Microwave on high power for 2 minutes or until candy melts. Stir in crushed peppermint candy. Pour on a cookie sheet. Chill until candy hardens. Break into pieces. Store in an airtight container in a cool place.

Tiger Butter

Tiger Butter
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1 pound white chocolate or almond bark
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels
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Line a 15 X 10 inch jelly-roll pan with wax paper. Heat white chocolate in a microwave-safe bowl on high 1 to 2 minutes or until melted. Stir until smooth. Add peanut butter and microwave on high until melted. Stir again until smooth. Spread mixture evenly into prepared pan. In another microwave-safe bowl melt chocolate morsels on high until melted. pour chocolate over peanut butter mixture and swirl through with a knife until you get desired effect. Refrigerate several hours until firm. Break into pieces.

Sweet Potato Casserole

Sweet Potato Casserole
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3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
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Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next. Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.
Note: I have also use 2 cups canned yams.

Corn Pudding

Corn Pudding
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3 eggs, beaten
3 Tbsp flour
3 Tbsp sugar
1/2 tsp salt
1 cup half and half
1/8 tsp. pepper
2 cups corn (white cream style)
2 Tbsp butter
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Mix all ingredients except butter, pour in greased dish. Melt butter and pour over top. Bake at 350 degrees F for 1 1/4 hours.
Note: My mom made this every Thanksgiving and Christmas. Yummy!

Festive Scalloped Corn

Festive Scalloped Corn
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1/3 cup chopped green onions
3 eggs
1 can (14.75) cream style corn, undrained
1 can (11 oz) whole kernel corn with red and green bell peppers, drained
1 pkg. ( 8 1/2 oz) corn muffin mix
1 cup reduced fat sour cream
2 Tablespoons butter or margarine, melted
1/8 teaspoon ground red pepper
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Preheat oven to 375 degrees. Spray pan with nonstick cooking spray. Chop onions. In medium bowl, whisk eggs. Add onions and remaining ingredients; mix until well blended. Pour into baking pan. Bake 35-40 minutes or until edges are golden brown. Makes 10 servings.

Steaming Hot Holiday Punch

Steaming Hot Hoilday Punch
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3 cups apple juice
3 cups orange juice
6 cups cranberry juice
3/4 cup maple syrup
2 tsp powdered sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
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Combine all ingredients in a large, heavy pan. Bring to a boil and turn to simmer for a few minutes. Put punch in a crock pot on low to keep warm.

Note: This is one of my favorite holiday recipes and we make it every year. When I went on a trip to Rhode Island with work, we went to a cooking school held by Johnson and Wales and this was a recipe that I have used every since!

Pumkin Pancakes

You can use canned or fresh pumpkin for these. I actually found this recipe online a couple years ago, they even suggested for Halloween, sprinkling on that orange-colored sugar, how fun is that?
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PUMPKIN PANCAKES*
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2 cups flour*
2 tbs granulated sugar *
4 tsp baking powder*
1 tsp salt*
1 tsp cinnamon *
1 1/2 cups milk *
1 cup pumpkin puree *
4 eggs -- separated *
1/4 cup melted butter
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Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.

Carmel Fudge

Carmel Fudge
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1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup heavy cream
1/4 cup butter
1/2 cup chopped walnuts
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Mix white sugar, brown sugar, syrup, and cream thoroughly. Cook over medium heat until mixture reaches the soft ball stage. Remove from heat. Add the butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8X8 buttered pan. Cut when cooled.
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This is a family FAVORITE!

Coconut Balls

Coconut Balls
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1 ( 14 oz.) bag coconut
1 cup light corn syrup
milk chocolate bark coating
whole almonds
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In a food processor, chop coconut until it is fine. Add the cup of corn syrup and mix well. Keeping hands moist with water, roll the coconut mixture into small balls. Place on a wax paper lined cookie sheet. If you desire, place a whole almond in the center on top. Place in refrigerator to chill well. When slightly chilled, remove from the refrigerator and dip into the melted chocolate bark. Place on a wax paper covered tray to allow chocolate to set up.