nickers and Skor/Heath bar candy bars among the apples, about
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
Most recipes tell you to remove the
In a heavy 3-quart saucepan, combine sugar, syrup, cocoa, cinnamon, salt, milk and butter.
Stir with wooden spoon.
Cook slowly over medium heat until candy reaches a soft ball stage (230\u00b0).
Remove from heat.
Let candy stand undisturbed a few minutes (about 2 minutes).
Then add flavoring and pecans.
Beat until creamy.
Drop by spoonfuls onto wax paper (in small ball). If candy hardens too fast, add a few drops of milk and stir until smooth (creamy) and continue to drop onto wax paper.
Yields about 30 to 40 Glorias.
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
For crust: Mix in food processor, crushed cookies, butter, and nuts.
Pat into a large, greased pie pan. Bake at 350 degrees for 10 minutes. Let cool.
For filling: Whip the cream, adding vanilla and kahlua. Gently add softened ice cream to the whipped cream and the candy bars.
Pour into shell and freeze. Remove from freezer 15 minutes before serving.
Garnish with 1/4 cup crushed cookies, whipped cream, and chocolate shavings.
lowly, to 236F on a candy thermometer or until mixture reaches
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
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.
Butter sides of heavy 1-quart saucepan.
Stir sugar, vanilla and sour cream together in the saucepan.
Continue to stir until all melts and then cook to soft ball stage (236\u00b0 on a candy thermometer).
Add vanilla; beat until mixture thickens.
Add the pecan halves and stir until all are coated.
Turn out on greased platter.
Separate the nuts after they cool.
br>Meanwhile, to make the Mexican rice, heat oil in a
PRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
Tablespoons of the crushed candy canes.
Spoon batter into
ttach this to the jar: Mexican Fiesta Dip. Makes two cups
Add cinnamon, Mexican chocolate and two cups of
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.