Ooey Gooey Chex Mix (Christmas Crack)

I have this same recipe and made a bowl of this for Christmas.  My wife has threatened me if I ever make it again she is going to kill me.  It definitely crack because once you start you can't leave it alone.  This recipe comes from
the recipe critic.com

Ingredients

• 6 cups corn Chex Cereal
• 6 cups golden grahams cereal
• 2 cups coconut
• 2 cups sliced almonds
• 1 cup light corn syrup
• 1 cup sugar
• ¾ cup butter

Instructions

In a large bowl, mix Corn Chex cereal, golden grahams cereal, coconut, and almonds. Set aside.

1. In a medium saucepan over medium high heat, combine the corn syrup, sugar and butter. Bring to a boil for two minutes. Remove from heat and let cool for about two minutes.
2. Pour over the cereal mix and mix well until the cereal is coated. Spread on a cookie sheet to cool.

Peppermint Fudge

This recipe comes from a spicy perspective  It is one of two fudges I made this year.

Ingredients:

• 1 - 14 ounce can sweetened condensed milk
• 1 tablespoon butter + extra for buttering the dish
• 1 pound dark chocolate chips/chunks
• 1/4 teaspoon salt
• 1/4 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 cup Andes Peppermint Chuncks

Directions:

1. Grease a 8x8 or 8x11 bakibng dish.  Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
2. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.
3. Pour the condensed milk and butter in the bowl and heat.
4. Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
5. The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
6. Add both extracts and mix well.
7. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
8. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
9. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Pecan Brittle (or peanut)

This recipe comes from a very good friend of Vickie's, Becky Foulger.  Vickie and Becky worked together at Qwest.  Becky is a great cook and turns out awsome food.  If you want a very good brittle recipe this is it.

Ingredients

6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

Directions

Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.

 
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.

Chocolate Covered Jalapeno Peppers

I made these for a pot luck at work.  The guys I worked with loved them.  I used a variety of chilies.

Ingredients

Jalapeno Peppers
1 package dark or milk chocolate, melted

Directions

Clean jalapeno peppers. Melt chocolate according to package instructions. Dip peppers in melted chocolate to coat and place on cooling rack or wax paper. Allow chocolate to harden and enjoy.