By Samantha Johnson

Samantha Johnson/Nevada Sagebrush

Christmas Log

Ingredients

1 stick butter

1 10-oz. bag miniature marshmallows

1 12-oz. bag semisweet chocolate chips

½ cup chopped walnuts

Directions

Use a large pot to slowly melt the butter on the stove. Add the semisweet chocolate chips to the butter a few tablespoons at a time, constantly stirring over low heat. When all the chips are melted, remove the pot from the heat. Keep stirring the mixture and let cool for a few minutes.

Add the marshmallows and walnuts to the chocolate and combine. Spoon the mixture onto a piece of parchment or wax paper, and form into a log. Fold the paper around the log and tuck the ends under. Freeze overnight.

Samantha Johnson/Nevada Sagebrush

Crockpot Soup

Ingredients

1 49 ½ oz. can chicken broth

1 beef chuck steak OR 1 package chicken breasts/thighs OR 1 package mushrooms

8-10 honey gold potatoes, not peeled

2-3 celery sticks

1 carrot

½ yellow onion

1 package onion soup mix

2 bay leaves

Salt & pepper to taste

 Directions

Begin by pouring the chicken broth into the crockpot and turn the heat to low. Slice the potatoes, onions and meat or mushrooms how you prefer, and add to broth. Wash, peel, and slice the carrot and celery sticks, making sure not to discard the peelings in the garbage disposal (they will clog your sink), and add to soup. Stir in the package of onion soup, along with the bay leaves and add a dash of salt and pepper to taste. Leave the soup cooking all day (8-10 hours gives the best results). Stir occasionally. This is a great soup to make if you are sick. You can go to work or class and come back at the end of the day with your place smelling wonderful and dinner already prepared. You will know when the soup is done when the meat is so tender that it breaks apart.

Nicole Kowalewski/Nevada Sagebrush

Buckeyes

Ingredients

1 ½ cups creamy peanut butter

½ cup room temperature butter

1 teaspoon vanilla

1 lb. confectioners’ sugar

1 ½ cups of dark chocolate chips

3 tablespoons of Crisco

 Directions

Line backing sheet with waxed paper. In large bowl, mix peanut butter, vanilla, butter and sugar. Mix with hands until dough is smooth. Once stiff, shape into balls. Place on waxed paper and refrigerate for a short time. Melt chocolate chips with Crisco. Using a toothpick, swirl the balls into melted chocolate and refrigerate.