Holiday Family Traditions

Our December soiree was hosted by Lesley Colvin, and we thoroughly enjoyed talking about (and eating) our delightful spread of traditional holiday foods:

{more recipes to come}

Mexican Hot Chocolate {Sariah Toronto}

• go to the Mexican store on 100th between Broadway and Amsterdam and buy a box of Mexican drinking chocolate (La Abuelita or Ibarra), then mix with hot milk as per package instructions.

Kristin's Homemade Caramels {Lesley Colvin}

• 1/2 pound butter
• 4 cups sugar
• 2 cups light Karo Syrup
• 2 cans sweet & condensed milk
• 1 tsp vanilla

Bring butter, sugar, and Karo Syrup to a boil on medium heat. Add 2 cans sweet and condensed milk while stirring constantly. Continue stirring and cook to 236 degrees F, then add 1 tsp vanilla. Pour into buttered 9x13 pan. Allow to completely, then cut bite-sized pieces and wrap in wax paper squares, twisting the excess paper at each end.

Double Chocolate Cranberry Cookies {Lynda Stratford}

http://www.marthastewart.com/recipe/double-chocolate-cranberry-cookies

Bacon Cheddar Cheese Ball {Lesley Colvin}:

• 8 ounces cream cheese
• 1/2 cup butter (1 cube)
• 1 envelope cheddar cheese powder (from one box of macaroni and cheese - any variety)
• 3 Tablespoons bacon bits (1 for cheese ball, 2 for garnish)
• 1/8 Teaspoon onion powder

Soften cream cheese and butter to room temperature. Mix well, then fold in cheese powder, 1 TBSP bacon bits, and onion powder. Line a plate with plastic wrap, and the spread the remaining 2 Tablespoons bacon bits onto plastic wrap to create garnish. Then scoop cheese ball mixture over the bacon bits, and fold over edges of plastic wrap to create a pillow. Chill in fridge or freezer before serving. Serve with the bacon bits side facing up.

Peanut Brittle {Lesley Colvin}

Boil to 250 degrees:

3 c sugar
1 c Karo syrup
1 c water

Add and cook to 295-300 degrees:
3 cups raw peanuts

Add: 2 tsp soda

Stir and pour onto buttered surface. Cool and break into pieces.

Hope to see you next month!