Sweet snacks for the holiday

Wednesday, December 6, 2006

I've noticed many area Christmas events taking place. Many churches have programs planned and each one is special in its own way.

One of my favorite programs so far this year was the Bethlehem Village of Hope event at the Baptist church in Delta. The church pulled off a memorable evening for our family -- one that is sure to be an annual tradition with us. The event is over for this year, but be sure to search this out next year, and it will be a highlight of your Christmas season. These yummy holiday snack recipes were sent in by JoAnna Peek of Cape Girardeau. She picked these recipes up from farm credit and farm bureau magazines, and said they are really easy and quick to prepare. Big batches of both of these would be great for Christmas gift-giving.

Oyster Crackers

3/4 cup oil

1 package ranch dressing

3/4 tablespoon dill weed

1 teaspoon of lemon pepper

1 box oyster crackers

Combine oil dressing, dill weed and lemon pepper. Mix with one box of oyster crackers. Mix every 15 minutes. Let set 1 hour.

Peanut Brittle

2 cups sugar

1 cup water

1 teaspoon salt

1/2 teaspoon baking soda

1 cup light corn syrup

2 cups raw peanuts

1 teaspoon butter

Combine sugar, corn syrup and water. Cook slowly until sugar dissolves and mixture forms a soft ball (236 degrees or 238 degrees in damp weather). Add raw peanuts and salt, cook until mixture hardens (295 degrees). Stir constantly.

Remove from heat. Add butter and soda. Stir. Pour evenly into well greased shallow pan. Cool. When cold, break into pieces.

Peanut Butter Balls

This recipe was sent in by a shy friend who would like you to have an opportunity to use it over the Christmas season.

2 cups crunchy peanut butter

1/2 cup butter

3 cups crispy rice cereal

1 pound box powdered sugar

2 Hershey's chocolate bars

6 ounces chocolate chips

6 ounces white almond bark

1/2 bar paraffin

Mix the first 4 ingredients well and form small balls. Melt chocolate, almond bark and paraffin. Dip balls in chocolate and put on waxed paper to cool.

Lorene's Rocky Road

Lorene Wood, of Cape Girardeau, and her sister, who lives in Poplar Bluff, Mo., have a few recipes they say you must try. These candy items would also make nice gifts.

20 ounces vanilla almond bark

1 cup peanut butter

2 cups roasted peanuts

3 cups crispy rice cereal

2 cups miniature marshmallows

Microwave almond bark and peanut butter until melted. Add remaining ingredients. Drop by teaspoonfuls onto waxed paper.

E-mail your favorite holiday recipes to me so other readers will be able to enjoy them during this special holiday as well.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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