1 stick butter, slightly softened
1/4 cup chopped fresh parsley
1 large garlic clove, minced
1 tsp. grated lemon peel
1 tsp. salt
1/8 tsp. ground red pepper
1. In a med bowl, with wooden spoon, beat butter, parsley, garlic, lemon peel, salt and pepper until blended. Pack into a small crock suitable for gift giving and refrigerate overnight until firm. Seal with plastic wrap and give as a gift with a pound of pasta. Use within a week or freeze.
2. To freeze: Transfer butter to a piece of plastic wrap; shape into a log about ! inch in diameter. Cut butter roll into 1/4 inch slices. Wrap each piece in plastic wrap; freeze up to 3 months. You can freeze entire roll and let the recipient freeze it.
3. To use as a baste for chicken, fish, or vegetables, simmer scampi butter over low heat about 2 minutes to blend flavors.
*Can use any choice of herbs and mix into butter to flavor it
Hot Cocoa Mix (yields 19 1/2 cups hot cocoa mix)
This is a great class activity to do with a young group of kids for a Holiday party. You can all it snowman soup and add marshmallows.
1 box (1 pound 10 oz.) nonfat dry milk (8 cups)
4 cups sifted confectionary sugar
2 jars flavored nondairy creamer (16 oz. total)
1 jar nondairy creamer (11 oz)
1 box chocolate milk mix (1 pound)
1/2 tsp. salt
In a VERY large bowl, combine all ingredients and mix well. Store in an airtight container. Give w/ serving instructions and package in either canning jars or paper or cellophane bags. Decorate!
Stir 3 heaping Tbls. into 6 oz hot water and stir.
Chocolate Covered Spoons and Candy Canes
Prep time 5 mins
2 cups semisweet chocolate morsels
extras : mini marshmallows, crushed candy canes, choc chips
1. Place morsels in a microwavable bowl.
2. Microwave and heat on defrost or the low setting for 30 seconds.
3. Remove and stir until smooth.
* you might have to put back in if not totally melted but only heat for 20 seconds at a time or you can over heat
Dip spoons into mixture and place on wax paper to dry. While still wet, place a couple of mini marshmallows in the spoon part and let dry or any other topping of your choice
1/3 cup cold water
2 envelopes unflavored gelatin
1 1/2 cups sugar
1/4 cup corn syrup
pinch of salt
1/2 tsp.vanilla extract
1. Pour 1/3 cup cold water into a large mixing bowl, sprinkle gelatin over it and set aside.
2. Combine the sugar, 1/4 cup water, corn syrup and salt into a med saucepan over med heat, stirring until dissolved. Stop stirring and heat the mixture until it boils and reaches 240 degrees on a candy thermometer. Carefully pour the hot syrup over the gelatin mixture and beat with an electric mixer on high speed for 12 minutes. Blend in the vanilla extract, then scrape the batter into a 9 by 13 inch pan lightly coated with cooking spray.
3. Let the marshmallows sit until they are dry to the touch (this may take up to 12 hours depending on the humidity in your area). Invert the pan onto a cutting board dusted with the confectionary sugar. Pour the colored sugar onto a plate or a shallow dish,* then use 2 inch cookie cutters to cut marshmallow into shapes. Press the top of the marshmallow into colored sugar. Store in an airtight container. MAkes 24 2 inch marshmallows.
* you can skip using the cookie cutters and just cut them into squares.
Cereal’s Sweet Side (Homemade bonbons)
6 oz of chocolate chips or chocolate melts
4 cups cereal (Cornflakes work well)
Melt chocolate until soft about 30 seconds, stir in micro and melt for another 10 seconds until pourable. Do not over melt or the whole batch will stick together.
Stir in 4 cups of cereal.
Drop tablespoons of mixture onto a baking sheet lined with parchment paper, spacing them 1 inch apart.
Refrigerate until set.
Place in paper candy cups, and arrange in a box with tissue paper. Tie with a bow.