Delap Family Cookbook

This year we are embracing simplicity.  Our family gift is complete! Our gift to you are these recipes. Hugs, happy organizing and happy holidays!

Holly Cookies

 

Ingredients

30 large marshmallows or package of small mini marshmellows

1 stick of margarine

1 teaspoon vanilla

4 cups corn flakes

Liquid green food coloring – 1 -2 drops

cinnamon red hots candy

 

Directions

Line 2  cookie sheets with waxed paper. Spray wax paper with PAM. 

In a  very large bowl, melt the marshmallows and butter together in the microwave for 1 – 2 minutes until very well melted and runny.  Add 1 drop at a time of green food coloring to add color you like. Stir well to incorporate the coloring and eliminate any marbled effect. Add corn flakes directly to the bowl and stir well to cover every flake with marshmallow.  

Work quickly at this point.  Spray 2 teaspoons with PAM and use these to spoon out drops of the flakes onto the wax paper lined cookie sheets. While the mixture is still warm, place three red hots atop each cookie to represent holly berries. Place in refrigerator to harden.  Transfer to covered plastic container after 1 hour.  Keep stored in refrigerator until used.

 

 

 

 Toffee Bars

 

Ingredients

15 graham crackers (2 ½ X 2 ½)

1 c firmly packed brown sugar

1 c butter (must be real butter!)

1 6 oz. package chocolate chips (semisweet or milk chocolate)

¼ c chopped pecans

 

Directions

Line 9X13 pan with foil greased with butter.  Arrange graham crackers in bottom of pan.  In medium saucepan combine butter and brown sugar and bring to a boil.  Remove and pour over crackers.  Bake in 400 degree oven for 5 minutes.  Remove and immediately sprinkle with chocolate chips.  As soon as chips are soft, spread it over crackers and sprinkle with nuts.  Chill 30 min or until chocolate is set.  Cut into squares.

 

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