Mint Chocolate Fudge

I hope you're all enjoying the Christmas season.  We can't get enough of my little town's festivities.  Free Christmas concerts, Christmas movies at the library, lights strung up EVERYWHERE, and the list goes on and on.  Enjoy this yummy recipe by Kim


I look forward to this time of year for many reasons, but fudge is definitely high on the list.  As a teenager I remember making my mom's "Perfect Every Time Fudge" and it wasn't perfect every time.  Its no secret I'm bad at baking, let's also add candy making to that list!  But, when I found this fudge recipe last year I suddenly knew it was one I could do well.  You can too.

3 ingredients.  3 minutes.  That's it.

1-14 oz can sweet and condensed milk
1-14 oz package semi sweet chocolate chips
1-10 oz package Andes mint chips (in a bind I've used two 4.67 oz boxes of mints broken in half)

1. In a bowl combine the Chocolate and Andes mint chips
2. Add condensed milk and mix.
3. Microwave everything for three minutes. Stir till smooth. (Do not try to be smarter than the recipe and microwave it on low power for longer or stop and stir it every minute.  Just hit three minutes and walk away--not too far away or it will cool again by the time you walk back)
4. Pour into a 9 x 9 pan for thick squares or a 9 x13 pan for thin squares
5. Let it cool on your counter and cover with a towel to keep it from drying out.  Once cooled you can cover with plastic wrap or a lid.

You can garnish it before it cools with crushed peppermints but my husband has requested I not do that anymore.  So I use green sprinkles to clue people in that this stuff is minty.  Its not for everyone.
Sorry about the quality of this picture!  When I remembered to take one the party was in full swing and I had to snap it quick :)


Peanut Butter Blossoms

(I promise I have real food coming, but I just keep baking desserts!)

A Peanut Butter Blossom cookie, for me is the definition of Christmas time.  I'm sure people eat them other times of the year, but at my house growing up, my mom only made this at Christmas.  She would make a huge batch (2 bags of Hershey kisses) and freeze them.  All December long, we'd sneak (I'm sure it wasn't sneaking, but we like to think it was) into the freezer and practically break our teeth on a delicious frozen cookie.  Another cookie to add to your "Desserts to Make for Christmas".

Peanut Butter Blossoms
1 cup butter
1 cup white sugar
1 cup brown sugar (packed)
2/3 peanut butter
Cream together
2 eggs
3 1/2 cup flour
1 teas. salt
2 teas. baking soda
Roll into small balls, place onto greased cookie sheet.  Bake at 350 for 8 minutes. Pull out the cookies and place a hershey kiss in the middle of each cookie.  Bake for another 2-3 minutes.  Cool on a rack.  (best when they're hot and the kiss melts in your mouth!)


Home Baked Holidays DAY ONE

Who is insanely excited for Christmas? 
You're thinking about it 24/7 huh? 
Me too!
It's time for Home Baked Holidays.  I've received a handful of emails with yummy holiday recipes.  Thank you for those who wanted to share - I love all the support! 
There's still time for you to share too!  So be sure to email me your favorite holiday recipe(s) to willtherebefoodthere@gmail.com
Abbey was the first to email me a recipe.  And it looks easy and delicious!
6 c. Rice Chex cereal
1/3 c. coarsely crushed candy canes (4 regular canes or 12 miniature canes
1 12 oz. bag of white chocolate morsels
Line a cookie sheet with wax paper or aluminum foil. Measure and pour cereal into a large bowl.
In a microwavable bowl, melt the white chocolate on high for 1 minute and 30 seconds, stopping to stir it every 30 seconds until smooth. Stir in half of the crushed peppermint candy canes.
Pour over cereal; toss to evenly coat. Spread mixture in a single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.