Christmas Recipes

I like to bake and the holidays are a perfect excuse to whip up treats everyone will enjoy. Baking is good because when working with sugar, chocolate, etc. you really can't mess up. The dessert may not look perfect, but will taste good no matter what.

I have found two really easy holiday recipes that have gotten rave reviews. I plan to make them again this Christmas for family to enjoy. I recommend them to anyone looking for an easy, yummy dessert. Merry Christmas!

5-Minute Fudge Wreath

• 12 ounce package semisweet chocolate chips



• 1 cup butterscotch chips



• 14 ounce can sweetened condensed milk (save the can)



• 1 teaspoon pure vanilla extract



• 8 ounce can walnuts, plus more for topping



• candied red and green cherries to decorate top (like holly)



• softened butter to grease an 8 inch round cake pan

1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.



2. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.



3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.



4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve. To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.

Chocolate Caramel Pecan Pie

• 25 Caramels


• 2 Tbsp. milk


• 1 cup chopped toasted Pecans


• 1 Graham Pie Crust (6 oz.)


• 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate


• 1 tub (16 oz.) COOL WHIP, thawed, divided

1. PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.


2. MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.


3. REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.