3 Ladies 3 Minutes brings you a few of their favorite foods & drink for Christmas in this mega post! 


Appetizer

Christmas time is almost here! So spread to all a little cheer. 


If you’re looking for a quick and tasty appetizer to start your Christmas festivities off with a delicious beginning look no further! This delicious cranberry spread is the perfect crowd pleaser. This is not original to me of course. If we are honest very little is original to us. We learn and discover through the trial and error of those before us. I’ve heard it's impossible to stir in the love that only a grandma can give and I completely agree. So many of the recipes we use and love today were passed down to us from grandma and great grandma. With this recipe, we need not look any further than the Keebler Townhouse Cracker box. That’s right – this recipe tastes perfect exactly as is with no substitutions or changes. Go ahead and buy a box and see for yourself. You will need the crackers to complete this delectable Christmas treat! 🎄 Merry Christmas 🎄


 Christmas Pecan Cranberry Spread Ingredients

• 4 ounces cream cheese, softened
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 2 tablespoons frozen orange juice concentrate, thawed
• 24 Keebler® Town House® Original crackers

Directions

In small bowl stir together cream cheese, pecans, cranberries and orange juice concentrate. Refrigerate at least 30 minutes to blend flavors. Garnish as desired. Serve with crackers.

https://www.kelloggsfamilyrewards.com/en_US/recipes/pecan-cranberry-spreadrecipe.html?PID=27883



Dessert

Without a doubt, Christmas is not Christmas without my peanut butter chocolate fudge!  It has always been a favorite of my family and is beyond delicious.  Now I know there are many fudge recipes out there.  I have the original recipe torn out of an old coupon sheet that was in the newspaper.  The coupons are dated back to 1987 so needless to say I have had this recipe for quite some time.  When I googled the recipes for peanut butter fudge I didn’t find any that matched my recipe.  Another thing I noticed about the recipe titles were the words "easy to make fudge".  Well, I have tasted other fudges and none compare to this one! The others must be from those “easy” to make recipes. I’m not saying those can't be good, but in my opinion, they were only good, not great.  My recipe is not easy, but amazing I promise.  However, I have made it so many times that I have a few tips to make it easier. So without further ado, here is the recipe!

Ingredients
2 cups (12-ounce package) Reese’s peanut butter chips, divided… (this really dates this recipe, Reese’s peanut butter chips no longer come in 12 ounce bags, (you know downsizing) so you will have to buy two bags to get your 2 cups)
¼ cup butter, melted
½ cup Hershey’s cocoa (this is what separates this recipe from other ones) :)
1 teaspoon vanilla
4 1/2 cups sugar
1 jar (7ounces) marshmallow crème
1 1/2 cups (12 ounce can) evaporated milk
¼ cup butter (I know this was already in the recipe so this is correct, you will understand once you see the directions to this recipe)
1.     Line a 13x9x2 pan with foil. Place 1 cup peanut butter chips in medium bowl, set aside. In second medium bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
2.     In heavy 4 quart saucepan, combine sugar, marshmallow crème, evaporated milk and ¼ cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes.
3.     Remove from heat, immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture, stir to blend
4.     Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan.
5.     Beat cocoa mixture until chips are melted and mixture thickens. Spread over top of peanut butter layer.
6.     Cool, remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. Makes about 4 pounds.
I wanted to give you the original recipe as stated.  Now for some helpful tips!
 1. Make sure the foil covers the bottom and sides of the pan. 
2. On step number two don’t add the marshmallow crème until the mixture is hot.  It makes it easier to stir into the mixture.  
3. Now here comes the difficult part.  It says to stir constantly and you do have to pretty much but you can take some short breaks because it takes it awhile to come to what they call a rolling boil.  Try to remember it’s not going to be a rolling boil like water does, it’s different, like almost a bubbly boil.  If it doesn’t come to this bubbly boil the fudge will be runny.  During this time, stirring is important so the fudge mixture doesn’t burn on the bottom of the pan.  It’s also important to remember that it might take more than five minutes. 
***A good test to know if the fudge is hot enough to set is to drip some of the mixture on a plate and if it runs it’s not ready, but if it forms a soft ball it is ready.  
4. On step 3 when it says immediately please do so.  Immediately pour half the mixture in one bowl and then the other half into the other bowl.  Have your mixer plugged in and ready to use.  Mix the peanut butter mixture first, and then pour into pan.  Once that is done mix the chocolate mixture next and pour lightly on top of the peanut butter layer.  
5. Let it cool completely or put in the refrigerator to let it set.  You can just turn the pan over onto a platter and then remove the foil.  Now you can cut it into squares.
6.  This recipe makes a lot of fudge.  This fudge will keep for a week if you keep it airtight and in the refrigerator.  Enjoy!

Drink

So we all love hot chocolate on a cold winter day (especially for Christmas), but what is better than homemade hot chocolate? What about hot chocolate made in the crockpot? Not only is this recipe super creamy and chocolatey, when you use the crockpot you can keep it warm for hours! This was a huge hit at our church party with kids and adults. I found the recipe on Pinterest, and will include the link, but I also have some tips to improve on the recipe, as well as some festive tips to add to the hot chocolate experience! :)
Ingredients
  • 1.5 cups heavy whipping cream
  • 1 14oz can sweetened condensed milk
  • 6 cups milk
  • 1 teaspoon vanilla
  • 2 cups of milk chocolate chips (can also use half semi-sweet)
I doubled this for a large party and used a 6.5 quart crock pot which was filled almost to the very top.
Instructions
  1. Stir together the whipping cream, milk, vanilla, and chocolate chips in a 5 quart crock pot (if doubling, use a 6-7 quart slow cooker/crock pot).
  2. Cover and cook on low for 2 hours, stirring occasionally with whisk, until mixture is hot and chocolate chips are melted.
  3. Once it is heated through and chocolate is melted, switch the slow cooker to the warm setting. Stir again before serving. (If you have trouble getting the chocolate to melt, turn to high temporarily).
  4. Garnish individual cups of hot chocolate with whipped cream or marshmallows.
Now, while this recipe is great, some improvement tips:

1. Add more chocolate chips!! I enjoyed the mixture of semi-sweet and milk chocolate and I put at least 1/2 cup more than called for. That gives it the ultimate chocolate experience! 
2. Stirring is necessary if it sits for any more than 10 minutes as it sometimes starts to settle a little. 
3. Use a crockpot liner- makes so much easier to clean up! 
4. Turn to high at least 30 mins at the beginning to make sure your chips melt completely.
5. Definitely, do the double recipe. The original recipe only filled my crockpot halfway up. 
6. Try dipping some normal size marshmallows in melting chocolate on a skewer and let dry on some parchment paper to serve with your hot chocolate. (Make sure to store in the fridge)

Extra festive tip: Sprinkle some crushed up candy canes or pretty sprinkles on your wet chocolate for your marshmallows to have that Christmas flair!

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