Gingerbread Marshmallow Crispy Treats

These Gingerbread Marshmallow Crispy Treats are amazingly scrumptious!

Gingerbread Marshmallow Crispy Treats

1 stick of butter or margarine

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (10 oz.) bag Gingerbread Marshmallows

5 cups Crisp Rice Cereal

Holiday Decorative Sprinkles (red, green and white)

1.) Using a plastic sandwich bag, coat the inside of 1-(9x13-inch) baking pan with either butter or margarine. Then set pan aside.

2.) Melt either 1 stick of butter or margarine over low heat in a large Teflon coated pan.

3.) Add the spices and stir.

4.) Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

5.) Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

6.) Pour the marshmallow/cereal mixture into the baking pan.

7.) Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

8.) Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

9.) Let the bars set for a few hours before slicing them.

10.) Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.



Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 Tablespoons milk
1 teaspoon grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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Creamy Frosting: See Recipe Below
Miniature Marshmallows, to decorate cookies

Red Sugar, to decorate cookies
Milk Chocolate, or Semi-Sweet Chocolate Chips, to decorate cookies
Red Hots Cinnamon Candies, to decorate cookies
Flaked or Shredded Coconut, to decorate cookies
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1.)  Mix granulated sugar, shortening, milk, lemon peel and egg.

2.)  Stir in flour, baking powder, baking soda and salt.

3.)  Heat oven to 400 degrees.

4.)  Shape dough into 1-1/4 inch balls.

5.)  Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

6.)  Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

7.)  Spread cookie with small amount of Creamy Frosting.

8.)  Sprinkle top third of cookie with red sugar (to make Santa's cap).

9.)  Press on miniature marshmallow for tassel of cap.

10.)  Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

11.)  Sprinkle bottom third with either flaked or shredded coconut, for the beard.

12.)  Frost and decorate each cookie before starting another.

13.)  Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

14.)  Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency.  (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

15.) Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.

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Santa Claus Cookies | Just A Pinch Recipes

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Super Easy Chocolate-Walnut Fudge

This really is a delicious fudge recipe to make for Christmas or for someone special on Valentine's Day.  Joy 1996 posted this recipe on another website quite a few years ago, and I'm so glad she did.  Everyone whose made this fudge, always seems to enjoy it.  I double the recipe, except for the walnuts (or pecans), and only add 1-1/4 cups of chopped walnuts. 

Super Easy Chocolate-Walnut Fudge

Prep Time: 5 Minutes 

Cooking Time: About 10 Minutes


2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract

1.)  In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.

2.)  Remove from heat, and stir in the walnuts and vanilla extract; blend well.

3.)  Pour into a buttered 13x9x2-inch baking pan.

4.)  Refrigerate until fudge is slightly firm.

5.)  With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.

6.)  Refrigerate again, until the fudge has firmed up completely.

7.)  Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

Super Easy Chocolate Fudge | Just A Pinch Recipes

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.



Cinnamon-Sugar Pretzels

Prep Time: 2 Minutes
Bake Time: 30 Minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

1.)  Preheat the oven to 300ºF.

2.)  In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

3.)  In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

4.)  Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

5.)  Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

6.)  Place baked pretzels onto a baking sheet that has been lined with wax paper.

7.)  Spread pretzels out as evenly as you can, to allow them to cool before serving.

8.)  Store pretzels in an airtight container.

9.)  Yields: 16 ounces of cinnamon-sugar flavored pretzels

Cinnamon-Sugar Pretzels 2 | Just A Pinch Recipes

Beef Stew (or) Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!"




Beef Stew (or) Venison Stew 

1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

1)  Coat beef stew meat (or venison stew meat) with flour.

2.)  In a large skillet, melt the shortening.

3.)  Add the flour coated meat; season with salt and pepper.

4.)  When the meat is almost browned, add onions, and finish browning.

5.)  Add the Worcestershire sauce, and stir for another minute.

6.)  Transfer to a 5-quart Dutch Oven, or a large soup kettle.

7.)  Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

8.)  Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.

9.)  Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. 

10.)  Cover, and simmer 1-1/2 hours.

11.)  Remove the bay leaf and whole cloves at this point, then bring back to a boil.

12.)  Combine the flour and cold water, and add this to the boiling stew; stirring constantly.

13.)  Finally add the Kitchen Bouquet, and thoroughly mix through.

14.)  Yields: 8 to 10 servings.

*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew.  Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

I thought I'd add another photo of the stew.

Beef Stew or Venison Stew | Just A Pinch Recipes