Holiday Chex Mix - Perfect!

1 Large box of Corn Chex
1/2 box of Golden Grahams
1 cup slivered almonds
1 cup coconut
Mix dry ingredients in a large bowl. Set aside.

Mix in pan
1 cup Karo Syrup
1 cup butter
1 cup sugar
Boil 4-6 minutes or until soft ball stage.
add 1/2 tsp. vanilla and pour over dry ingredients.

It's the yummiest when it is fresh!

Dark Chocolate Crème Brûlée

Dark Chocolate Crème Brûlée

I believe that this dessert is worthy of gracing everyone's holiday table. If you are a lover of rich chocolate dishes you will not be disappointed. Enjoy!

Ingredients:

2 cups whipping cream
2 cups half and half
12 ounces dark chocolate, finely chopped
8 large egg yolks
1/3 cup plus 8 teaspoons sugar

Preparation:

Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture.

Divide custard among 8-12 ramekins. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50-70 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.

Sprinkle each custard with 1 teaspoon of sugar. Caramelize sugar with kitchen torch.

Gingerbread Men

I always like a visual of my recipes but rarely have a picture of them...I at least had this one from last year. My sister gave me this recipe a few years ago and they are my favorite gingerbread cookies. Very soft! Thought some of you might want it in the next few weeks:

6 C flour
1 tsp baking soda
1/2 t baking powder
- sift together and set aside

1 C butter
1 C brown sugar
- cream until fluffy

4 t ginger
4 t cinnamon
1 1/2 t cloves
1 t black pepper
1 1/2 t salt
2 eggs
1 C molasses
- Add to butter/brown sugar alternating with flour mixture.

Chill for one hour, cut out and bake at 350 for 8-10 minutes.