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Crockpot Christmas Crack

Have you ever dreamed of being one of those people who hands out homemade candy at Christmas, but secretly loathe those with that much time on their hands during the holidays? Well my friend, this recipe is for you. I’ve been making cookies, candies, treats and tasty things at Christmas time for two decades (sheesh I’m old), and never have I found a goodie that takes less time and effort than this Crockpot Christmas Crack.

Crockpot Christmas Crack

This stuff is the easiest Christmas candy ever. EVER. You literally throw all the ingredients in a crockpot, wait a bit, stir, then drop blobs out onto wax paper to cool. Boom. Done. For the super fancy, you can drop the candy blobs into mini cupcake liners. Ooooooh, so very Martha, Betty, Paula, Ina of you!

Crockpot Christmas Crack

Bonus. It tastes incredible. Peanuty chocolatey goodness. You’d swear it came from an upscale sweet shop. Double bonus. It makes a TON. You’ll be able to gift a bag to your neighbors, your co-workers, church small group, kids sports team, cashiers at the corner store, postman, hairdresser, in-laws, out-laws, the butcher, baker and the candlestick maker. Plus still have enough to leave some for Santa, and make yourself sick off what’s left.

Crockpot Christmas Crack

Print Recipe for Crockpot Christmas Crack

Crockpot Christmas Crack
adapted from Just a Pinch

1 – 16 oz jar(s)unsalted peanuts

1 – 16 oz. jar(s)salted peanuts
1 – 12 oz bag(s)semi-sweet chocolate chips
1 – 12 oz bag(s)milk chocolate chips
2 – 10 oz bag(s)peanut butter chips
1 lb pkg white almond bark or vanilla candy coating (I used candy coating)
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 30 minutes. Then, remove lid and stir to combine. Replace lid and leave sitting for another 15-30 minutes. Stir again and then spoon mixture on to wax paper, or if you are feeling SUPER fancy, drop into mini-cupcake liners. Allow to harden for at least 1 hour. Enjoy!
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Fire and Ice Watermelon Salsa

Watermelon = summer. It’s just a fact of life. There’s nothing better on a sweltering July afternoon than devouring a giant slice of juicy delicious watermelon. Getting all that sticky sweetness running down your chin. Even better when the watermelon is the size of your head. Preferably while walking Main Street in Disneyland, listening to the old timey piano and enjoy the smell of churros.  My sisters are in The Happiest Place on Earth right now. Without me. I’m having serious withdrawls.

Fire and Ice Watermelon Salsa - Bakerlady

This salsa combines the icy chill of watermelon with the spicy zing of jalapeno in the absolute perfect summer dip for your chips. My grandmother gave me this bowl. It is perfection.

Fire and Ice Watermelon Salsa - Bakerlady

Just chop up some watermelon, add some peppers, onions, cilantro and a hit of lime and you have a delightfully cool salsa.

Fire and Ice Watermelon Salsa - Bakerlady

It’s so light, you may find yourself eating the entire bowl as you lounge around in the sunshine.

Fire and Ice Watermelon Salsa - Bakerlady

If you are wondering how to easily chop up a watermelon into all those tiny pieces, simply cut the ends off the watermelon, then slice off the rind all around until it looks like this. Excuse the poor quality photo — what a difference a cell phone makes.

Quick and Easy Way to Chop Up a Watermelon - Bakerlady

Then cut into slices (they look like giant tomato slices). These are thicker because I was chunking this watermelon. Just make thinner slices for the salsa. Then cut across horizontally and vertically like you are making a tiny squared checker board. Boom. Done.

Quick and Easy Way to Chop Up a Watermelon - Bakerlady

Enjoy!

Fire and Ice Watermelon Salsa - Bakerlady

Print Recipe for Fire and Ice Watermelon Salsa

Fire and Ice Watermelon Salsa

3 cups chopped watermelon

1/2 cup chopped green bell pepper

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon chopped green onions

1 tablespoon chopped jalapeno pepper

1/2 teaspoon garlic salt

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Scarecrow Crunch

Since it’s Halloween, you absolutely must have a few sweet things to munch on. Try this easy Scarecrow Crunch or as I call it for grown up parties “Tooth Decay Fodder”. It’s a perfect mix of sweet and salty with enough good (bad) stuff in there for every kind of munchie tooth!

Scarecrow Crunch - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe For Scarecrow Crunch

Scarecrow Crunch
adapted from Ryan Bakes

4 cups crunchy oatmeal cereal squares (such as Life cereal or Quaker Squares)
4 cups pretzel sticks
1 (24 oz.) bag candy corn
2 cups Reese’s Pieces (or 1 cup Reese’s Pieces + 1 cup peanut M&Ms)
2 (6 oz.) boxes caramel popcorn with nuts
1 bag Fritos

Mix all ingredients together in a very large bowl. Serve as desired.

Trix Krispies

You heard that right. Trix. Krispies. No I am not kidding. Yes, they are as incredible as they sound.

Now, I have to admit, I have not tried the various other krispie recipes I’ve seen around lately. Making them anyway. I’ve certainly consumed my fair share. It is all the rage to do outrageous things to rice krispie treats and several of my friends have brought different batches around for me to taste. I haven’t gotten in on that action for two main reasons.

First, I love my recipe for the original rice krispie treats. They are incredibly gooey, perfectly rich and delicious. I cannot imagine a more perfectly easy treat. Second (and the “real” reason for not branching out), every alteration to the original seems to add gluten into the mix. Cake batter treats are delicious, but my Celiac sister and her gluten intolerant family cannot eat them. I’ve even seen a recipe for Lucky Charms treats that look very yummy,  but again, it makes it hands-off for lots of my family members. With so many things already off-limits, I just didn’t feel right taking away the stand by good-for-everyone dessert.

Then I saw this genius idea for using Trix. Did you know that Trix are made from corn? Yes. Corn. Not wheat. Delicious, fruity corn. Non gluten, beautiful, colorful corn. Silly rabbit! These Trix are for everyone! I adapted this recipe to use a whole box of Trix and one bag of marshmallows. Why waste the little extra bits of either bag? Trust me, once they are combined into these amazing krispies not one little fruity ball will be left over.

I cannot begin to tell you the deliciousness of these. Truly. Like a bar version of fruit with a marshmallow dip. And, just looking at them makes you happy. That rainbow of colors winking out at your from beneath a layer of gooey butter marshmallow. Yuuuuuuuum.

Trix Krispies
adapted from Cravings of a Lunatic

1 (16 ounce) bag mini marshmallows
1 (10.7 ounce) box of Trix cereal (about 8 cups)
1/4 cup of butter

Instructions
  1. Melt butter slowly in the microwave (I do this on half power). Once butter is just melted, add marshmallows and continue microwaving about 2-3 minutes, stirring frequently until mallows are melted.
  2. Stir well.
  3. Mix in your trix and stir.
  4. Pour into a large greased pan (9 x 13 or 11 x 11) and press down with a spoon.
  5. Cut into squares.
Notes

I use the empty butter wrapper to press my krispies into the pan. It’s already greased and won’t stick. You could also spray your spoon with non stick spray before using it.

Churros

What happens when a girl who loves Disneyland has leftover cinnamon sugar? She makes churros. I have been longing for Disneyland churros for about two weeks now. They are my absolute favorite thing to eat there. Well, the Pomme Frites from Cafe Orleans are also amazing. And I do love a frosty Dole Whip. But I could eat 6 or 7 churros a day when at The Happiest Place On Earth. No. I am not kidding. I love them. From the bottom of my heart. I made these to use up the extra cinnamon sugar I had left over from my doughnut making (that post coming soon). And, to take the edge off my Disney craving. They may have made it worse – hard to tell. These pillowy cinnamon sugar delights are sure to be a hit and are easier than I expected to make.
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Valentine’s Day Butter Mints

I think of butter mints alongside turkey and stuffing, not hearts and flowers. Thanksgiving always meant butter mints when I was a kid. My Nanny (English grandmother, not baby-sitter) would have a bowl of them sitting on top of her giant TV, temptingly out of reach. It was the best turkey day ever when I was tall enough to reach up and help myself to sweet buttery goodness that dissolved on my tongue. I’m not sure what made it pop into my head to make my own mints, but when I realized how EASY it is, I couldn’t wait until next fall. I decided to make some for Valentine’s Day (season). Which, as you may or may not know, runs from the second week of January until mid-February. It’s true. Just ask Hallmark.
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Rocky Road Clusters

These should have an aka after the title. Also known as “pieces of heaven”. When I read this recipe I started drooling after the first two ingredients. Chocolate chips and sweetened condensed milk. Yeah. You really can’t go wrong when those two things are going to be combined. I’ve never been a fan of rocky road ice cream because the good stuff is surrounded by chocolate ice cream – which I despise. I’ve finally found a version of rocky road that I love. These are a fudgy base filled with marshmallow and pecans. You all know how I feel about nuts, but in this case, it just works. These candies are super quick to put together and make for perfect camping food in my opinion. Throw them all in some tuperware and off you go. I love food that travels well. And to top it off, they are gluten free! Yippee! [Read more…]

Double Chocolate Raspberry Truffles

This is one of my favorite recipes. It requires practically no skill at all, the time commitment is very short and the payoff is HUGE. Your friends will think these chocolates belong in a fancy boutique somewhere. Where people handle things with white gloves and there’s soft music playing in the background. The smell alone makes me think I’m in an old-fashioned chocolatier. (inhale deeply) Oh, it’s so decadent. I’ve made hundreds & hundreds of these truffles in various flavors and they are all fabulous. I always put them in little mini-cupcake liners. Somehow, everything looks better when wrapped in a crimped paper shell. This newest variety I put together for my end of year MOPS tea tomorrow. I can’t wait to share them with my gals! [Read more…]

White Chocolate Razz-Ma-Tazz Bars

I was given a cookbook yesterday by a dear friend (thanks Bri!) and couldn’t wait to try it out. It’s Nestle Classic Recipes, and these bars just had to be made immediately. I love white chocolate. There aren’t nearly enough recipes out there that include it. This one paired it with two other amazing flavors. Raspberry and almond. Yuuuuuum! I was particularly interested in the “grease and sugar” instructions for the pan. I’ve never seen that before. Worked great. The sugar blended with the buttery crust and gave it a nice sweet crunch on the exterior of these bars. [Read more…]

S’mores Bars

Baseball equals s’mores. Bear with me. I swear my thoughts make logical sense in my head. I’ll try to help you keep up. Today, I went outside because I saw a bright yellow orb in the sky. I had to find out what it was. The sun! Fantastic! My husband used the opportunity to teach our son how to catch a ball. Thankfully, Zack is wise enough to start with a tennis ball instead of a baseball. Donovan need a little work on keeping his eye on the ball.

Catch it!

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