Add a little fun to your holidays with these sweet treats. Pretzel M&M Hugs are as tasty as they are addictive. If you are not comfortable baking goodies in the kitchen, this is a good starter recipe and lots of fun to include eager young helpers. The finished product is attractive enough to box up for gifts, if you can hold onto them for that long.
Pretzel M&M Hugs
70 square waffle pretzels
70 Hershey Hugs
70 chocolate M&M’s
These are approximate numbers. Make as many as you wish. You are only limited by the number of items in a bag. Of course, all of the Hugs have to be unwrapped and that is where your helpers come in. Line up the pretzels on cookie sheets covered with parchment paper and place one unwrapped Hug on top of each. Heat them in a preheated oven at 200 degrees. They will start to look shiny. Remove from the oven and carefully press an M&M down into each center smashing the Hug into the pretzel. Voila, now all you have to do is let them cool, which you can speed up by placing the sheets in the fridge or freezer for a few minutes. Once they have cooled, store them in airtight containers. I would like to say that the hardest part of making these is to refrain from eating them all. Actually, I have found the hardest part to be moving the cookie sheets full of them in and out of the oven without sending them flying in all directions. Slow down, take your time, don’t burn your fingers and enjoy. There are lots of variations of this candy on the internet, using different combinations of ingredients for different holidays. Explore, experiment and have fun.
Hosting a holiday party? Don’t stress; serve easy appetizers like these pizza party ryes. These are a great treat for New Year’s Eve. Maybe I only think that because they have become a tradition in my life. As a kid, I thought I was eating hors d’oeuvres like the grownups. They are simple, tasty, versatile, and can be made ahead and frozen until you need them. Below is my recipe, but please experiment with your favorite toppings and make your own tradition.
Pizza Party Ryes
1 pound of sausage
1 pound of Velveeta cheese (cut into cubes)
2 tbs ketchup
1 tsp of ground oregano
1 tsp garlic salt
1 tsp Worcestershire sauce
1 loaf of party rye bread (this is that bread that comes in tiny squares sometimes called cocktail rye)
Brown the sausage in a skillet and drain the grease. Add the cheese to the skillet and then the rest of the ingredients. Heat until you have one beautiful gloppy mess. Scoop a couple of spoonfuls of sausage and cheese mixture onto each piece of bread. (Here is where you can freeze them for later if you wish.) Set them on a sheet and place in the freezer until they harden (for about an hour). Then you can stack them up in a freezer bag and save them for later. When you are ready to cook, line them up on a cookie sheet covered with aluminum foil for easy cleanup and bake at 400 degrees for 5-10 minutes. Serve and enjoy
Don’t let the dog days of summer drag you down. Kick back, relax, and enjoy a tasty glass of strawberry lemonade. This cool drink recipe is one the whole family will love!
Summertime Strawberry Lemonade
3 cups cold water, divided
2 cups frozen sliced or whole strawberries, partially thawed
½ cup fresh lemon juice
½ cup sugar
- Place strawberries in a blender or food processor container with 1 cup water. Cover and blend until smooth. Add remaining 2 cups water and blend until smooth.
- Pour mixture into a large pitcher.
- Stir in lemon juice and sugar. (Add more sugar if necessary to taste.)
- Pour into ice-filled glasses.
- Serve and enjoy.
Servings: Approximately 5 1-cup servings.
Prep time: 15 minutes
It seems like everyone has their own recipe for tweaking canned pork and beans. But in case you don’t, this easy recipe is a good one to get you started
½ to 1 pound of bacon
1 onion chopped
2 16 ounce cans of pork and beans
½ cup brown sugar
¼ cup ketchup
3 tbs of prepared yellow mustard
1 tbs of lemon juice
Cook the bacon. Cut it into pieces and set aside. Add the chopped onion to some of the bacon grease and cook until it is soft. In a large bowl, mix everything but the bacon. Put the mixture in a baking dish. A Dutch oven works great. Top with the bacon and cooked covered in a 350 degree oven for 45-60 minutes.
Grilling corn on the cob is a great treat at summer barbeques but might take up too much time and precious grill space, especially if you are hosting a large crowd. Here’s an easy way to deliver a tasty side dish of corn that your guests will surely appreciate.
1 pound of bacon
1 bell pepper chopped
1 onion chopped
2 16 ounce bags of frozen corn
½ cup sugar optional
In a deep skillet fry the bacon. Remove from skillet, crumble it and set aside. Save some of the bacon grease, and add the pepper and onion to the skillet. Cook until soft and then add the corn. If you prefer to sweeten the pot, add some sugar to the corn along with a little salt and pepper to season it. If you like things hot, use a little cayenne pepper. When the corn is thoroughly heated through, return the crumbled bacon to the skillet, stir and serve.