Christmas Newsletter 2017

Christmas 2017  Merry Christmas and Happy New Year!

Where has the year gone? Christmas is a special time of year for me. I love to make Christmas cookies and candy to share with friends and family.  This is our tree. It’s smaller now, since our kids are grown and it’s easier to manage. I love to spoil my five grandchildren. (3 boys and 2 girls) The girls help me decorate sugar cookies every year.

I love the lights and sounds of Christmas, especially the music. I may surprise you with some of my all time favorite Christmas movies. Rudolph the Red-Nosed Reindeer and National Lampoon’s Christmas Vacation.

Early next year Montana Home should be available to purchase on Audible, for those of you who like to listen to books. I’ll let you know when it’s available. I’ll also let you know when I have more information on my next book.

I’m including the recipe for one of the cookies that I make every year. The recipe is from Kraft and it was in a magazine probably 30 years ago.

Chocolate Caramel Nut Bars

1 – 14 oz. bag KRAFT caramels

2/3 cup evaporated milk (5 1/3 fl. ounce can)

1 two-layer German chocolate cake mix with pudding

                                 1/2 cup butter, melted

1-1/2 cups chopped walnuts

1- 6 oz. pkg. semi-sweet chocolate chips

Melt caramels with 1/3 cup evaporated milk, over low heat, stirring until smooth. Combine remaining milk, mix and butter; mix well. Press half of the mixture into bottom of a greased 13 x 9″ pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup of walnuts and chocolate chips over crust; top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining walnuts and press lightly into top. Bake for 20 minutes at 350 degrees. Cool slightly. Refrigerate. Cut into bars to serve.                                        Makes 2 dozen