up of the finely crushed candy (save the remainder for use
eat; stir in the marshmallow creme, peanut butter and vanilla. Add
Put ingredients in a cocktail shaker with ice. Shake 40 times to well blend. Pour into a martini glass with either lemon sugar or raw sugar rim. Garnish with a lemon drop candy.
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla
Cook milk and sugar, stirring constantly, 15 minutes after comes to a boil.
Add butter, chocolate chips, a pinch of salt, pecans, Marshmallow Creme and vanilla.
Spoon on waxed paper.
Melt chocolate creme drops, peanut butter and vanilla in microwave.
Spread in foil-lined pan.
Cut in squares.
Merry Christmas!
Butter bowl.
Melt creme drops and peanut butter.
Pour into buttered bowl.
Chill.
Rim your frozen martini glass with lemon juice and dip into sugar. Return glass to freezer.
In a cocktail shaker filled 3/4 with ice pour vodka, vermouth and Limoncello and shake 20 times.
Strain into chilled martini glass and garnish with a lemon slice slit half way through and slipped onto the rim of the glass.
Drop one candy lemon drop into the drink and serve.
Melt chocolate drop candy in double boiler or microwave.
Add peanut butter and pecans, if desired.
Pour into buttered dish.
Melt candy in microwave.
Add peanut butter and marshmallow cream.
Cook in microwave until the mixture boils.
Stir.
Cook 1 more time until it boils.
Spread in buttered 9 x 13-inch pan. Let cool.
Melt cream drops and peanut butter and oleo in microwave; add rest of ingredients and mix well.
May pour in greased pan and later cut in squares or drop by spoonfuls on waxed paper.
oft but firm ball stage. Candy thermometer should read 227 degrees
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
Rim a clear six-ounce martini glass with orange juice then cocoa powder.
In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice.
Shake well.
Strain into prepared glass.
Spear candy corn onto a plastic sword and add to drink.
Drop in orange twist and serve.
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers. Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
Grease a 9x13 inch baking dish.
In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
Pour into prepared pan and cool.
ump with your thumb, and drop into the oil. Increasing the
Mix together sugar and chocolate.
Add milk, Karo and salt. Stir well and cook until a soft ball can be formed when dropped into water.
Remove from heat and add butter, vanilla, pecans and Marshmallow Creme.
Divide this into 2 pans.
Beat one pan until creamy and glossy into buttered pan.
Cut marshmallows into small pieces and drop onto chocolate.
Beat the other half of candy until creamy and pour on top of marshmallows.
until a candy thermometer registers 250F/120C, or a drop forms a
4 to 5 minutes]. Add creme de menthe baking chips. Continue