peppermint bark

2 14 ounce bags of white candy melts
2 cups rice crispy cereal
12 candy canes, crushed

Line a 12x17 pan with foil and spray with cooking oil. Melt the candy melts according to the package directions. Stir in cereal and the candy cane powder and tiny pieces. Spread into prepared pan (it's okay if it doesn't spread all the way to the edges). Sprinkle candy cane pieces on top and gently press down into candy. Let sit until set, 30 minutes or so.

luscious fudge

I have been making this fudge recipe every Christmas since 2002. This year I thought I would branch out a little and try something new. Bad idea! I tried a recipe called Golden Fudge and hated it.

Luscious Fudge
12 ounces milk chocolate bars, bar, broken in pieces
2 cups semi-sweet chocolate chips
7-ounce jar marshmallow creme
12-ounce can evaporated milk
4 1/2 cups sugar
1/8 teaspoon salt
2 teaspoons vanilla
2 cups chopped walnuts

Combine milk chocolate bar pieces, chocolate chips, and marshmallow creme in large mixing bowl. In heavy saucepan, mix evaporated milk, sugar, and salt. Bring to a roiling boil over medium heat and boil for six minutes. Pour over chocolate mixture. Beat vigorously with wooden spoon till creamy. Add vanilla and chopped walnuts. Mix well. Pour into buttered 9x13-inch pan (I used a 12x17 jelly roll pan). Let stand two hours, then cut into squares. Makes 5 pounds candy or approximately 100 1-inch squares.

recipe from "Christmas Recipes from the Lion House"

peppermint marshmallows

I had never made homemade marshmallows before but it is something I have wanted to try for a while. They are surprisingly easy to make and come out so soft and fluffy!

I used a basic vanilla marshmallow recipe found here. To make them peppermint-y I added finely crushed candy canes to the syrup and swirled red food coloring on top for looks.

peanut brittle

Recipe #1 for the Christmas treat boxes.


1/2 cup light corn syrup
1/2 cup water
1 cup sugar
1 cup raw Spanish peanuts (I used regular raw peanuts)
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

Butter a 15"x10" pan; set aside. In a heavy 3 quart saucepan, combine corn syrup, sugar and water. Place over high heat and stir with a wooden spoon until mixture comes to a boil. When syrup starts to thicken, stir in peanuts. Stirring constantly, cook until the peanuts smell cooked and the syrup bubbles are a pale straw color.
Remove from heat and stir in butter, salt and vanilla (use cation as this will cause steam and could burn your hand). Stir in baking soda until it foams. Pour onto baking sheet and allow to cool for a couple of minutes.
Using two forks, or buttered finger tips, begin stretching the edges away from the mass of brittle. Work your way around the pan, pulling off pieces as you stretch. Place these pieceson the counter or on another baking sheet; turn the pieces upside down as this will cause the peanuts to stay in the center of the candy, rather than sink to the bottom. Continue in this manner until all the brittle has been stretched. Allow to coll completely. Store in airtight containers. Makes 1 pound.