Serial Cereal Cookies

Serial cereal cookies? What? They're cereal because they have two different types of cereal in them (this recipe is good for using up leftover, slightly stale cereal). And serial because you will want to eat them over and over again! This is a very light, crispy cookie. I find the taste and texture to be very pleasing and definitely a different variation from your traditional chocolate chip cookie. Plus, they are easy peazy.

So in case you don't feel fat enough from Christmas and New Years give these a try. I, however, will be abstaining from what I have left of these in my freezer due to New Year's goals. But the oatmeal in them might make you feel a little better about eating them, after all you are getting some whole grains, right?

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 egg
1 teaspoon vanilla
3 1/2 cups flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup oats
1 cup cornflakes or crisp rice cereal (or a combination of both)

Cream butter and sugars until light and fluffy. Add oil, egg and vanilla; combine. In a separate bowl combine flour, baking soda, and salt. Add to creamed mixture. Stir in chocolate chips, oats and cereal. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool on wire racks. These also freeze well.

Almond Crunch

If you've read Julia Child's autobiography or been to France you probably have heard of the term "an American tummy in France." It refers to when Americans travel to France and eat all the super rich French food and then consequently end up in the bathroom, a lot. Now, Americans eat plenty of fat, don't get me wrong, but the French are way, way heavy on butter, cream, and eggs. The real deal. And what happens when someone who is not used to these foods eats them? Well, the French call it "an American tummy in France" but I would call it an "American slider."

Why would I bring this up when clearly the title of this blog is "Almond Crunch?" It's because this unpleasant event happened to me after eating a combination of pasta in an alfredo sauce (super rich) then eating a fair amount of this luscious almond crunch. But don't be afraid; although the almond crunch itself is rich, it won't make a fast exit unless you pair it with an additional fat bomb, like say alfredo sauce. Enjoy this rich, easy holiday treat.

Tip: this will work with only lining with foil, if you don't have parchment, but make sure to get all the foil off the back of the crackers. Also, if you don't know how to toast nuts check this out. Be careful not to burn the nuts!!

unsalted saltine crackers, 1 sleeve +
1 cup butter (2 sticks)
1 cup brown sugar, packed
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1 cup slivered almonds, toasted

Line 15 x 10 x 1 inch baking sheet with foil. Line foil with parchment paper. Arrange crackers on sheet in a single layer, make sure to fill up entire sheet.

In a large saucepan over medium heat, melt butter and brown sugar. Boil 3-4 minutes or until sugar is dissolved. Pour over crackers. Bake at 350 degrees for 15 minutes. Cool for 5 minutes. Melt chocolate chips and oil together, stir until smooth. Stir in almonds. Spread over top of crackers.

Cool. Refrigerate until chocolate is set. Break into pieces. Keeps well refrigerated or frozen.

Cream Cheese Dainties

Here's a serious Christmas cookie; it's white like snow, has a little red Christmas color in it, and it's full of fat, like Santa. How could you go wrong? It's also sweet with a crispy texture, and has a hint of almond flavor. This recipe comes from my grandma. She's been making these cookies at Christmas time for as long as I can remember Christmases. The funny thing is she brings these to Christmas every year but I refused to try them til about two years ago. I think I was afraid of the cherry piece in the middle. So I'm here to tell you don't be afraid, they're good, even if you don't like cherries. Be brave this year and try that Christmas cookie that looks weird and has too many nuts stuck to it, you just might like it. Looks like someone else is eager to try these!

Tip: to crush cereal use a food processor or place cereal in sealed bag and crush with a rolling pin. These cookies also freeze well.

1/2 cup butter
3 oz. cream cheese, softened
1/2 cup sugar
1/4 tsp. almond extract
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups crushed cereal (rice krispies or cornflakes work well)
maraschino cherries, stemmed and quartered

Cream butter and cream cheese until fluffy. Mix in sugar and almond extract until smooth. In a separate bowl mix flour, baking powder and salt. Add flour to butter and cream cheese mixture. Stir until just combined. Chill dough 1-2 hours until firm. Roll chilled dough into 3/4 inch balls. Roll balls in crushed cereal. Slightly push cherry piece into middle of ball. Place balls on baking sheet 2 inches apart. Bake at 350 degrees for 12-15 minutes or until slightly browned.

Holiday Caramel Corn

When I think about the Holidays I remember my grandma always bringing caramel corn in a red bucket. Well, I don't have a red bucket but I do have a great caramel corn recipe. This recipe is from Paula Dean. Now you may be wondering why I am not using my grandma's recipe but when I compared her's and this one they were too close to split hairs about. You should just go ahead and make a double batch because this will go fast! Enjoy!

Tip: you can use microwave popcorn to make this easier, just buy "natural" or butter free. Any added butter will make it harder for the caramel to stick to the popcorn.

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees.

Over medium heat combine first 4 ingredients and boil for 5 minutes. Remove from heat and stir in baking soda. Stir well. Pour over 8 quarts popped popcorn or 3 microwave bags or popcorn. Stir to coat well. Bake in a large roaster for 1 hour, stir every 15 minutes. Spread on wax paper to dry.