Seasoning Salt - allergy free

I recently looked at our seasoning salt ingredient list and saw a warning that it may contain wheat and milk.  Ugh.  So I scoured the internet for a good recipe for seasoned salt.  I decided to go with this one from Taste of Home.  I could not find marjoram at the store, so I searched online for the best substitution, which was basil, so I went with that instead.  This makes about 1 1/2 cups.  I am loving the taste, I think that I will always make my own from now on.

Seasoning Salt

2/3 cup salt
1/2 cup sugar
1 1/2 T paprika
1 T onion powder
1 T garlic powder
1 tsp ground turmeric
1/4 tsp thyme
1/4 tsp basil

Mix all ingredients together, store in airtight container.

Peppermint Bark Pretzels

I was enjoying the peppermint bark that I made and thought, what could make this better?  The answer is pretzels.  I made a modified version of the peppermint bark, and added pretzels.  Delish.

Peppermint Bark Pretzels

2 LB white chocolate
8 candy canes - crushed
1 bag mini pretzel twists

Melt white chocolate, stir in crushed candy canes.  Stir in mini pretzels until you have the right consistency of coating - however much you prefer.  Stir until well coated, then spread on wax paper and cool to set.  Then break apart into small chunks.

Chocolate Saltine Toffee

My friend Anne passed this recipe along.

Chocolate Saltine Toffee

30 to 40 saltine crackers
2 sticks butter
1 cup brown sugar
1/2 tsp vanilla
1 1/2-2 cups chocolate chips

Line a jelly roll pan with foil and spray it very well with cooking spray. Place saltines in a single layer on the bottom of the pan. In a saucepan, combine butter and sugar, then bring to a boil while stirring constantly.  Reduce the heat and simmer, uncovered, for 3-5 minutes, stirring frequently. Remove from the heat, wait 30 seconds, add vanilla and stir. Pour mixture over the saltines. Bake at 350 for 5-7 minutes, or until toffee becomes bubbly. Let it rest for 3-5 minutes.  Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt, then spread and smooth them into an even layer with a spatula.  Break into small pieces and store in an airtight container.

White Chocolate Drop Cookies

My sister Lindsey found this recipe.

White Chocolate Drop Cookies

2 T peanut butter
12 oz white chocolate chips
1 cup peanuts
1 cup m&ms
2 cup cereal - rice krispies
1 1/2 cup mini marshmallows

Melt together peanut butter and white chocolate chips. Stir in peanuts, m&ms, rice krispies, and marshmallows and stir well. Drop by heaping spoonful onto waxed paper. Refrigerate to set.

Peppermint Bark

I got this recipe from my coworker Tammy.  I love all of the treats she brings in at the holidays!

Peppermint Bark

2 LB white chocolate chips
12 candy canes - crushed
1/2 tsp peppermint extract

Melt the chocolate, stir in candy canes and extract. Pour over a wax paper lined cookie sheet. Cool then break into bite sized pieces.

Christmas Wreaths

Another of my sister Lindsey's recipes.

Corn Flake Wreaths

1/2 stick butter
30 marshmallows - large
2 drop food coloring - green
3 1/2 cup cereal - corn flakes
cinnamon dots

Melt butter and marshmallows, stir in food coloring. Mix in cereal and drop onto wax paper, form into wreath shapes (or bundles, the stuff is really sticky!). Top with cinnamon dot candy.

Peanut Brittle

Dad always made this peanut brittle around Christmas growing up. Although I never liked peanuts, I do like the brittle part! :)

Peanut Brittle

2 cup sugar
1 cup karo syrup
3/4 cup water
2 cup peanuts
1/4 tsp salt
1 T butter
1 tsp vanilla
2 tsp baking soda

Combine sugar, syrup, and water. Cook in saucepan until hard ball forms in cold water. Add peanuts, salt, and butter, cook until it is golden brown. Remove from heat, add vanilla and baking soda. Stir and pour into a buttered jelly roll pan, spreading thinly. When it has cooled, break into pieces.

Holiday Cut Out Cookies

Another staple growing up, I always loved it when my mom made these!

Holiday Cut Out Cookies

Cookies:
2 cup sugar
2 stick butter
1 cup shortening
2 eggs
1 tsp cream of tartar
4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Beat sugar, butter, shortening and eggs. Then add the rest of the ingredients and beat again. Chill in the refrigerator for a couple of hours, then roll out on a floured surface. Cut out cookies. Bake at 350° for 12 minutes.

Frosting:
1 T butter - melted
2 T milk
1 tsp vanilla
powdered sugar
drop food coloring

Mix butter, milk and vanilla. Add powdered sugar until it is a good consistency. Add food coloring, use to frost cookies.

Buckeyes

My mom & dad's recipe for buckeyes is delicious!

Buckeyes

1 LB powdered sugar
1 stick butter - softened
2 cup peanut butter
3 cup rice krispies
1 bag chocolate chips
1/3 paraffin wax - bar - shaved

Mix the butter and peanut butter together, then beat in the powdered sugar. Stir in the cereal. Form mixture into balls. Melt chocolate chips and wax in a double boiler. Dip balls into chocolate (not all the way - leave a small "eye") and place on waxed paper. Refrigerate.

Peanut Butter Blossom Cookies

These peanut butter blossoms are a classic.

Peanut Butter Blossom Cookies

48 Hershey's Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 T milk
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
dipping sugar

Remove wrappers from kisses. Beat together shortening and peanut butter in large bowl until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla and beat well. Add in flour, baking soda and salt. Shape dough into 1" balls. Roll in granulated sugar and bake 8-10 minutes at 375°. Immediately press a kiss into the center of each cookie. Place on rack to cool.

Chow Mein Cookies

My gramma used to make these cookies.

Chow Mein Cookies

1 bag chow mein noodles
1/2 bag chocolate chips
1/2 bag butterscotch chips

Melt chips together, stirring often. Mix in noodles and drop onto wax paper in small bundles to harden.