Microwave Divinity and Chocolate Peanut Butter Balls

Here are two simple Christmas cookie recipes you can make in a snap!  Either of these would be wonderful to take to a Cookie Exchange party.

Microwave Divinity
2 ½ cups sugar
½ cups water
2 egg whites
1 cup chopped pecans
½ cups light corn syrup
1/3 teaspoon salt
1 teaspoon vanilla

In a microwave safe 3 quart container combine sugar, syrup, water and salt. Microwave on high for 5 minutes. Stir and microwave again for 8 to 10 minutes or until syrup when dropped into cool water makes a hard ball. While mixture is cooking beat egg whites until stiff. Slowly pour syrup mixture over egg whites beating with mixer on high speed. Add vanilla while continuing to mix. Continue beating until mixture holds its shape and starts to lose its gloss. (app. 4 or 5 minutes) Fold in pecans by hand. Drop by teaspoon onto waxed paper. Makes about 1 ¼ pounds of candy.
*Recipe will not work on a wet day because it is moisture sensitive.

Chocolate Peanut Butter Balls

1 stick margarine
1 box confectioner sugar
2 cups peanut butter
3 cups krispy rice cereal
1/3 block paraffin wax
6 oz. chocolate chips
1 large Hershey candy bar

Melt margarine and mix well with sugar, peanut butter and cereal. Form into balls 1 inch in diameter. Refrigerate over night.
In a double boiler melt paraffin, chocolate chips and candy bar. Dip balls and place on wax paper to dry.

Chocolate Dipped Spoons & Pretzels

Chocolate melting spoons paired with a coffee mug and a hot cocoa mix make a nice gift for friends and teachers.

To make, purchase heavy-duty plastic spoons. Party City has a wide variety of colors such as gold, silver, red, and green in packs of 50 for around $4. Purchase melting bark (dark or white chocolate) at Wal-Mart on the baking aisle for $1.76 a block (will make approximately 20 spoons).

Plastic lollipop bags are available at any craft store such as Michael’s for $4 for 100 clear bags. Use ribbon to tie baggies.

Using a double boiler (stainless mixing bowl on top of a pot of water will work) heat to simmering. Place chocolate in boiler (or bowl) and stir as it melts.

Keep stove on low heat, not too high to avoid scorching. Dip spoons into chocolate and coat the ends. Remove from chocolate and sprinkle on festive glittery sprinkles. Lay on wax paper until cool, then place in baggies and tie with ribbon. Store in refrigerator until time to give your present.

Chocolate-dipped pretzel rods are great gifts. Purchase a bag of large pretzel rods and follow the instructions above to melt chocolate. Dip pretzels half-way into chocolate (dark or white). Immediately sprinkle with toppings such as crushed Oreos, crushed Butterfinger candy bars, Fruity Pebbles cereal, peanuts or pecan pieces. Let dry on wax paper until hard. Bundle three to four in a cello bag tied with ribbon.

Chocolate Dipped Candy Canes

Jill Hamilton

We love to make chocolate-dipped candy cane cocoa dippers. They are easy to make and fun to hold onto while stirring hot cocoa.

Just melt some chocolate in a double boiler, take some unwrapped candy canes (large ones work best). Hold onto the curved end and dip the straight part of the cane into the chocolate and hang to dry.

I bundle them into groups of two, three, or more and wrap in candy cello bags tied with curling ribbon or raffia.

Caramel Apples

Let neighbors and friends know what a blessing they are to you with a decadent caramel apple. Sold in stores for $10 or more, they are quite inexpensive to make–only about $1.50 each. Best of all–no cooking is required!

The key to making the apples is to use the pre-made caramel sheets found in the produce section of the grocery store. For longer shelf life, use hard tart apples such as Granny Smith or a Washington apple.

Wash and dry the apples, removing the stems. Next remove the caramel sheets from the packaging and gently stretch over the apple, tucking and smoothing around the bottom of the apple.

Press the stick into the top of the apple. Drizzle melted chocolate (white or dark) over the top of the apples by microwaving chocolate squares until soft enough to spoon over apple.

Apples can be covered in a variety of toppings such as: chopped nuts, sprinkles, mini-M&Ms, chocolate chips, crushed Oreos, and Butterfinger candy bars. Press the toppings into the caramel.