By Sherrie Norris
My tree was standing bare in the living room for almost two weeks before a single decoration was added to its branches. It was the best I could do. But, with help from the grands and their Papaw, the house is finally beginning to look a little more like Christmas.
The twinkling lights provide a peaceful, almost comforting glow, and the sentimental ornaments hanging in the shadows remind me that nothing on this earth lasts forever, but that what we have should be cherished.
As much as I miss my brother and others this year, I think of the plight of those who don’t even have a home to decorate. That’s when I remember that I am more blessed than I deserve and try to snap out of my gloom and despair.
I do not want or need to wallow in sadness or guilt. I want to enjoy what has always been my favorite time of year. And I’m trying.
I’ve been sporadically stocking up on my seasonal baking ingredients, and last night I did bring out a stack of holiday recipes that I keep tucked away 11 months of the year. So, just maybe it will happen.
And in the meantime, I’ll share some of those ideas with you.
Sweet and Salty Treats With A Twist
60 square pretzels
60 Hershey Kisses
60 Reeses Pieces or Green and Red M&M’s®️
Preheat oven to 200.
Open Hershey Kisses and set aside.
If green and red M&M’s are not already separated, separate the colors.
Line a baking sheet with foil. Place pretzels on foil; top each pretzel with a Hershey’s Kiss. Bake in oven for 5 minutes. Remove from oven and top each with one M&M.
Cool before serving.
Slow Cooker Christmas Punch
4 cups unsweetened pineapple juice
4 cups cranberry juice
1/3 cup Red Hots
2 cinnamon sticks (3 inches)
Fresh cranberries and additional cinnamon sticks
In a 3- or 4-qt. slow cooker, combine the first 4 ingredients. Cook, covered, on low until heated through and candies are melted, 3-4 hours. Garnish with cranberries and additional cinnamon sticks.
Christmas Jam
1 cup fresh cranberries
1 (16oz.) pkg. frozen strawberries, thawed
2 cups sugar
Put cranberries in blender or food processer. Cover and pulse to chop. Empty into a sauce pan; add strawberries; bring to a boil.
Add sugar and boil until thickened. Pour into hot, sterilized jelly glasses and seal in hot water bath.
Makes 5 (4 oz.) jars.
Note: This can be doubled, just use a larger pot.
Makes perfect little gifts.
Ritz Christmas Cookies
1 container smooth peanut butter
1 box round Ritz crackers
Melting chocolate or vanilla (wafers, any color)
Spread peanut butter on Ritz crackers to make sandwiches, as many a desired. Melt chocolate or vanilla over medium heat or in the microwave per package directions. Be careful to stir midway, to prevent burning. Remove from heat. With a fork, dip sandwich into melted chocolate until covered completely. Move to wax paper and let chocolate set.
Easy No Bake Fruit Cake
1 carton green and red (seasonal) cherries
1 box vanilla wafers or graham crackers, crumbled
1 can sweetened condensed milk, Eagle Brand
¾ cup raisins
1 cup nuts
1 can coconut
Mix well and roll into logs. Chill until ready to serve.
Simple Fudge
12 oz. semisweet chocolate, chips or bar broken into pieces
1 (14oz.) can unsweetened condensed milk
2 Tbs. butter
1 cup nuts, chopped
Place all ingredients except nuts in a pan over medium-low heat. Melt and stir together slowly, until combined and glossy. Remove from heat. Add nuts.
Spread in square pan and let cool at room temperature for about 30 minutes, then place in fridge to completely set for about 2 hours.
Cut into small pieces. Store in airtight container. Can also be frozen.