HAPPY HALF CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!

OK.... so I think this holiday needs to be celebrated. It's been exactly a half year since christmas and I think we've all forgotten what it means to be in the holiday spirit!! I always listen to christmas music all day long, and my favorite part of the day is that I make tons and tons of Christmas goodies. Because they are way too good to only have once a year! Also why not read the story of Christmas in the Bible again, and give someone a nice little gift, and make sure we are taking care of the needy. Happy Half Christmas everyone!!!!!!! PLEASE comment and let me know if you celebrated! We need more Half Christmas celebrators in the world.

Also If you need a little help getting in the Christmas Spirit, Here's some stuff to start you out...

Here's the Recipes I'm making today...(all these were found on tasteofhome.com)

Cinnamon Peanut Brittle Recipe

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 2 cups salted peanuts
• 1 teaspoon butter
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

• In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.
• Microwave, uncovered, on high for 20-30 seconds or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and vanilla until light and foamy.
• Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container. Yield: 1-1/4 pounds.

Chocolate Hazelnut Truffles Recipe

Ingredients

• 3/4 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 4 milk chocolate candy bars (1.55 ounces each)
• 6 tablespoons butter
• 1/4 cup heavy whipping cream
• 24 whole hazelnuts
• 1 cup ground hazelnuts, toasted

Directions

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.
• Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.

 

White Chocolate Peppermint Fudge Recipe

Ingredients

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 ounces white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions 

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
• Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

 

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Old-Fashioned Caramels Recipe

Ingredients

• 1 tablespoon plus 1 cup butter, divided
• 2 cups sugar
• 1-3/4 cups light corn syrup
• 2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, optional

Directions

• Line an 11-in. x 7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring.
• Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly.
• Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares. Yield: about 6 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Plus I'm making Red and Green Rice Krispie Treats and Probably some cookies of some sort I still haven't decided....

I just really LOve Sparklies!!!!!!!!!!!!! 

To all a Happy Half Christmas and to all an AMAZING DAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!