Festive Food Gifts 2016

Eggnog Fudge
Author: Krystle
Recipe type: Dessert
Cuisine: American
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
Serves: 24 Pieces
Eggnog Fudge: Creamy eggnog and warm nutmeg, make this fudge taste just like your favorite holiday beverage. This 15 minute treat is great for adding to cookie trays or gifting!
    • ½ Cup Butter
    • ¾ Cup Eggnog
    • 2 Cups White Sugar
    • 2 Cups White Chocolate Chips
    • (1) 7 Ounce Jar Marshmallow Creme
    • 2 Teaspoons Vanilla Extract
    • ½ Teaspoon Nutmeg, Grated
  1. Line a 9×9 pan with foil. Spray with non stick cooking spray.
  2. In a medium sauce pan, combine butter, sugar, and eggnog. Bring to a boil.
  3. Cook until the temperature reaches 234 degrees on a candy thermometer.
  4. Remove from heat. Stir in white chocolate until melted.
  5. Stir in marshmallow creme, vanilla, and nutmeg.
  6. Evenly spread into prepared pan.
  7. Garnish with more grated nutmeg if desired.

Thank you to Baking Beauty for her Eggnog Fudge

Gingerbread Granola
  • 4 cups old-fashioned oats
  • 2 cups shredded coconut
  • 1 cup raw slivered almonds
  • 2 teaspoons ground ginger
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ⅔ cup coconut oil, melted and cooled
  • 6 tablespoons pure maple syrup
  • 3 tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • 1 cup lightly salted roasted pistachios
  • 1 cup sweetened dried cranberries
  • 1 cup white chocolate chips
  1. Position rack in center of oven and preheat to 350°F.
  2. In a large bowl, mix together oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves. Pour coconut oil over mixture and stir. Combine maple syrup, molasses, and vanilla, pour over oat mixture, and stir all ingredients until evenly coated.
  3. Transfer granola onto a 13″x18″x1″ rimmed sheet pan and spread into an even layer. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total. Watch carefully for the last 10 minutes of baking time, checking every few minutes and stirring as necessary to prevent over-browning.
  4. Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking. Once completely cool, mix in pistachios, dried cranberries, and white chocolate chips. Store in an airtight container.
TIPS & TRICKS from Leigh Anne:
  1. Measure the maple syrup/molasses into the same measuring cup you used for the coconut oil. The residue of the oil helps the syrup slide out of the cup without sticking.
  2. If you prefer, melted butter may be substituted for the coconut oil.
  3. The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully, particularly the first time you make it and particularly for the last 10 minutes of baking time. If you cut the recipe in half, it will require less time, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.
  4. Since this granola tends to stick to the pan if not stirred very frequently during the cooling process, I’ve found that using a Silpat or some parchment paper on the bottom of your sheet pan alleviates this problem (you just have to stir carefully to make sure the granola doesn’t wind up stuck under the parchment paper).

Thank you to Leigh Anne for this recipe from Your Home Based Mom…here is the link to her blog  http://www.yourhomebasedmom.com/gingerbread-granola/

Cranberry Butter {Merry Berry Christmas}


  • 1 cup cranberries (fresh or frozen)
  • 1 cup granulated sugar
  • 1/8 cup water


  1. Place all ingredients into large saucepan
  2. Cook over medium until cranberries start to pop & become soft – stirring frequently
  3. Remove from heat & use an immersion blender to carefully blend the cranberry mixture until smooth
  4. Return to medium heat & allow to thicken for several minutes – stirring frequently
  5. Butter is ready when it coats the back of a spoon
  6. Transfer to sterile jars & allow to cool completely on counter
  7. Store in refrigerator

The yummy recipe came from Klein Worth & Co.  http://www.kleinworthco.com/2014/12/cranberry-butter.html/2

Best Burger and French Fry Seasoning


Makes about 6oz

1/4 cup salt

2 Tablespoons paprika

1 Tablespoon garlic powder

1 Tablespoon garlic salt

1/2 Tablespoon cumin

1/2 Tablespoon pepper

1/2 Tablespoon dried basil

1/2 Tablespoon dried parsley

1 teaspoon chili powder

1/2 teaspoon celery salt


1. Pour all ingredients into a jar. Seal the jar and shake until all spices are well combined.

This very useful kitchen staple was brought to us by Family Fresh Meals…find the link here: Burger & Fry Seasoning

Thanks ladies for coming to class!  It was a blast!


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