Merry Christmas!

I want to say “Thank You” to the businesses in town who are keeping “Christmas” in their advertising – the sign at Triplett and Coffey is especially nice, as well as others who are recognizing this time as more than just another holiday. I also want to applaud my “sister” columnists in last week’s Watauga Democrat, as well as Dave Sable, for taking the same stand . . .
For those last minute treats, try this:

Easy Cream Cheese Fudge

1 package (8 ounces) cream cheese, soft
6 cups confectioners’ sugar
1 ½ tsp. vanilla
1 package (12 ounces) white chocolate chips
1 ounce (1 square) semi-sweet baking chocolate
2 teaspoon shortening
¾ cup chopped pecans, reserve extra pecan halves for garnish

In a large mixing bowl beat cream cheese, sugar and vanilla until smooth. Melt white chocolate chips in microwave on low until smooth, stirring occasionally. Fold into cream cheese mixture with chopped pecans. Spread into a greased 8-inch baking dish. Chill until ready to frost. Melt baking chocolate with shortening in microwave on low (about 2 minutes). Pour over top of fudge and spread to cover. Garnish with reserved pecan halves. Cool then cut into squares.

 

Pecan Turtle Bars

2 cups all-purpose flour
¾ cup light brown sugar, packed
½ cup butter, softened
1 ½ cups pecan halves
½ cup light brown sugar, packed
2/3 cup butter
1 ½ cups milk chocolate chips

Combine flour, ¾ cup brown sugar and ½ cup butter; blend until crumbly. Pat mixture firmly onto bottom of ungreased 9x13-inch baking pan. Sprinkle pecan halves over the unbaked crust. Set aside. In small saucepan, combine ½ cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly; drizzle over pecans and crust. Bake at 350° for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt. Cool completely before cutting into squares.


My cookbooks are still available and proving to be great last-minute gifts. Give me a call at 828-264-6761, or pick yours up at Trailway Laundry, Wilcox Emporium (first floor, to your right as you enter); Boone Drugs, Black Bear Books, The Avery Journal in Newland and High Country Media office in Boone. Thanks to each of you who have helped make this a successful venture!