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Old 11-24-2007, 04:43 PM   #781
ScrappinGran
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Okay, I'm only on page 20 of these recipes...so please forgive me if this has been posted before. I went to a baby shower where this was served and it was a huge hit. Literally less than 5 minutes to prepare.
Caramel Cream Cheese Dip:
1 room temperature brick of cream cheese
1 jar of Smucker's Caramel ice cream topping
small package of sliced almonds

I have modified the recipe and have softened the cream cheese on my microwave's defrost button, rather than wait for the cream cheese to be room temperature! Just only slightly soften it-you want it a little firm.

Place brick of cream cheese in small bowl. Soften slightly however you like.(see above note)
Pour the jar of caramel ice cream topping over the brick of cream cheese.
Sprinkle with the sliced almonds.

Here is the surprise...serve this with original Wheat Thins crackers!

The very sweet caramel is "counteracted" with the cream cheese and the saltiness of the Wheat Thins.
My DD and I like to make single servings, by using just a corner of the cream cheese brick and adding the remaining ingredients in a single serving size. The small glad bowls work great. That way we don't eat the whole thing! Enjoy!!! (it's very addicting)
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Old 11-24-2007, 05:01 PM   #782
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The Caramel Cream Cheese Dip sounds new to me!
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Old 11-25-2007, 01:03 PM   #783
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Thanks to JRoglitz! I made the "Death by Chocolate" and it was a huge hit with everyone! So good!
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Old 11-25-2007, 06:40 PM   #784
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Old 12-03-2007, 10:23 PM   #785
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Loving these recipes
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Old 12-04-2007, 02:41 AM   #786
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Here's 2 more recipes:

White Chocolate Clusters with Fruit and Nuts



1 package (12 ounces) white-chocolate chips

1 1/2 cups total: Your choice of assorted dried fruits and toasted nuts (raisins, cherries, cranberries, chopped apricots, almonds, pecans, walnuts, hazelnuts, pistachios, and macadamia nuts)


Line a baking sheet with waxed paper or parchment paper.

In a small bowl, combine dried fruits and nuts.

Melt white-chocolate chips in microwave or in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Take back of spoon & flatten slightly. Mound fruit-nut mixture on top, pressing in gently. Make sure they are embedded & touching chocolate.

Refrigerate until set, 15 to 20 minutes.



Shortbread Wedges



1 stick unsalted butter, softened
1 cup all-purpose flour
1/3 cup confectioners' sugar

Preheat oven to 300°.
In mixing bowl, cream butter. Add flour and sugar; mix just to combine. (Chill 10 minutes if too soft.)

Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges, but do not cut through. Cool completely. Turn out of pan; slice with a serrated knife.

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"It is estimated that there are one billion stars, like ours, and in all the universe.
There are one billion, billion, planets capable of supporting life, like ours. And in all of that,
and maybe even more, there is only one of each of us. Don't destroy the one named Kirk."
.........~ Dr. Leonard McCoy to Captain James T. Kirk
. . . . . . . Scotty, beam me up! . . . . . .
Balls by Kimmar I've been Grumpy Pirated! Turkeyed by figment52
Bewitched by Evil Genius!
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Old 12-04-2007, 04:40 PM   #787
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I found some variations on the Oreo truffle balls (recipe below again,) on another forum. You could use the same basic recipe only change the type of cookie you use.

Instead of using regular Oreos, they also have Limited Edition Oreos (Dulce de leche.) This is a oreo with a caramel center. Someone said they love the taste of the new flavored truffle balls.

The lemon sandwich creams would be great in the summer or for a festive spring dessert. Dip them in colored white dipping chocolate or leave it white and just tint a small batch to drizzle over them. Some mint extract added to the drizzle would be a wonderful accent to the lemon creme.

Peanut butter sandwich creams would be good dipped in chocolate.

Another person tried adding some of the Andes Peppermint Crunch baking chips and/or the Andes Mint baking chips to batches of the traditional Oreo ball recipe for a peppermint & chocolate twist.

Pineapple-Orange sandwich cookies from Walmart. A poster rolled about a third of them in powdered sugar and the rest are dipped them in white chocolate. The sugar rolled balls are yummy!

Maybe Pepperidge Farms Milanos coated in chocolate with some orange extract added, or some almond extract?

Really, the possibilities are endless if you walk down the cookie aisle.


Oreo truffle balls

1 pkg of Oreo cookies, can be regular or mint
1 8 oz pkg of cream cheese.
Melting chocolate

Put Oreos in food processor and make crumbs-add cream cheese. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

__________________
"The Community Board -- Beating a dead horse one thread at a time." ~wvjules
..
"It is estimated that there are one billion stars, like ours, and in all the universe.
There are one billion, billion, planets capable of supporting life, like ours. And in all of that,
and maybe even more, there is only one of each of us. Don't destroy the one named Kirk."
.........~ Dr. Leonard McCoy to Captain James T. Kirk
. . . . . . . Scotty, beam me up! . . . . . .
Balls by Kimmar I've been Grumpy Pirated! Turkeyed by figment52
Bewitched by Evil Genius!
Thanks!

Last edited by Imzadi; 12-04-2007 at 09:12 PM.
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Old 12-04-2007, 07:02 PM   #788
lisa6373
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Quote:
Originally Posted by we3disneygo View Post
I don't have a formal name for this....
ritz crackers
peanut butter
melted choc. bark
spread the peanut butter on cracker,make a sandwich out of it and dip it into the melted choc. let cool on wax paper.
these are so good !
I've always made these with butterscoth morsels, it's yummy too!!
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Old 12-04-2007, 08:45 PM   #789
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After reading 40 pages of recipes I am pooped. Am subscribing so I can check back after I have had some shut eye! Thanks to all who have posted their yummy recipes.
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Old 12-05-2007, 05:58 PM   #790
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subscribing need to read this thread
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Old 12-06-2007, 09:23 AM   #791
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Here are the recipes from pages 1 - 55 in a more printable format. I have grouped these recipes together by category to make them easier to find, and some recipes that didn't have names, I just made up a name for them - I hope no one minds. A BIG thanks to Left210 and ZipaDeeDooDah for compiling most of these recipes together.



Appetizers & Dips

Brown Sugar Brie
1 whole baby brie
1 can crescent rolls
brown sugar
walnuts

roll out crescent roll dough. Place baby brie on dough. Sprinkle GENEROUSLY with brown sugar and walnuts. Wrap brie in dough. Brush with egg wash. Put in fridge for 30 minutes. Bake at 350 for 30 minutes until golden brown.

I served this with apple and pear slices and crackers -- -wonderful!!


Caramel Cream Cheese Dip
1 room temperature brick of cream cheese
1 jar of Smucker's Caramel ice cream topping
small package of sliced almonds

I have modified the recipe and have softened the cream cheese on my microwave's defrost button, rather than wait for the cream cheese to be room temperature! Just only slightly soften it-you want it a little firm.

Place brick of cream cheese in small bowl. Soften slightly however you like.(see above note)
Pour the jar of caramel ice cream topping over the brick of cream cheese.
Sprinkle with the sliced almonds.

Here is the surprise...serve this with original Wheat Thins crackers!

The very sweet caramel is "counteracted" with the cream cheese and the saltiness of the Wheat Thins.
My DD and I like to make single servings, by using just a corner of the cream cheese brick and adding the remaining ingredients in a single serving size. The small glad bowls work great. That way we don't eat the whole thing! Enjoy!!! (it's very addicting)


Chili and Cheese dip
Spread 1 8oz package of cream cheese in the bottom of an 8x8 cake pan.
Spread 1 can of Hormel chili on the top
Sprinkle shredded cheddar cheese over that and bake at 350 until bubbly and cheese is melted...I think about 15 minutes.
Dip tortilla chips into this and enjoy.

You can also take this one step further. I mix 1 packet of taco seasoning into the cream cheese before spreading it on a platter. I always have these ingredients on hand in case of impromptu get-togethers!! YUM!!


Chocolate Chip Cheese Ball
1 (8oz) cream cheese
1/2 c real butter
1/4 t vanilla
3/4 c powdered sugar
2 T brown sugar
3/4 c mini choc chips
3/4 c finely chopped pecans

Mix first 6 ingredients and form ball. Roll in pecans. Chill--serve with chocolate graham crackers--the "stick" kind work good.


Cool Veggie Pizza
3 crescent roll pkgs.
2 (8 oz.) cream cheese (softened)
1 pkg. Hidden Valley Ranch French Onion or reg. dip/dressing mix
1/2 c. mayonnaise
chopped raw vegetables of your choice (I use broccoli, carrots, and mushrooms)

--Spread the 3 crescent roll packages onto 2 cookie sheets (or pizza pan). Bake as directed and let cool.

--Mix 2 packages cream cheese, 1 package dry mix and the mayonnaise.

--After rolls have cooled, spread the dip on. Then place your chopped vegetables on top. Let sit in the refrigerator for about 1/2 hour. Cut into squares or slices. Serve cold.


Crab Dip
This stuff is awesome and easy!

8 ounces crab or imitation crab meat.
8 ounces cream cheese at room temperature
2 small green onions diced (use stems too)
2-3 tablespoons lemon juice
2-3 tablespoons favorite BBQ sauce.

Blend all together with electric mixer. Serve with crackers or spread on soft tortilla shell and slice for easy appetizers.


Cranberry-Brie tarts
1 package Athens Foods Mini Fillo Dough Shells (15 shells)
1/3 cup cranberry sauce, divided
1 8-ounce wheel of brie cheese, rind removed and cut into 15 pieces
15 pecan halves

Heat oven to 350 degrees. Remove fillo shells and place on a baking sheet. Spoon 1/2 teaspoon of cranberry sauce into each shell, top with a piece of brie and a pecan half. Bake for 5 minutes, until cheese melts, and serve immediately.

Makes 15 hors d'oeuvres.


Cupa Cupa
This sounds gross but is absolutely wonderful. I am positive that there aren't enough Weight Watcher points on earth to cover this! LOL

1 cup of shredded cheddar cheese
1 cup of onions
1 cup of mayonnaise

Mix together and bake for ~ 20 minutes in a 350 degree oven. (Cheese will be bubbly) Serve with Breton crackers or any that you like.

(I use only about 1/3 cup of onions and probably 1 1/2 cups of cheese)


Fruit Dip
1 soft strawberry cream cheese
Orange juice (have also used pineapple juice)

Leave cream cheese out to soften. Add orange juice to dipping consistency. Serve with any kind of cut fruit. Kids love this.



Fruit Dip (My family loves this)

1 Large Jar of marshmallow cream
8 oz. Cream Cheese
2 Tbsp. Orange Juice.


Fruit Dip
1 package cream cheese room temp
Brown Sugar (I eye ball it, maybe 1/4C to 1/2 Cup)

combine, then put in frig for a bit to harden back up - with strawberries, its delicious!!


Holiday Apple Wreath and Dip
3 Red Apples
3 Green Apples
cut apples into wedges
toss with 2 TBSP of lemon juice

Dip:
8oz Soft Cream Cheese
1/2 c Creamy Peanut Butter
1/4 c Packed Brown Sugar
1 tsp Vanilla
1/3 C Carmel Topping
Beat all ingredients together

Place dip in a small bown on a round platter. Place the apples skin sides up in a circle around the dip alternating green and red. Very pretty display and boy is the dip yummy!!!


Hot Crackers (this is what my kids call them)
Line a cookie sheet with tin foil.
Place Triscuits on the foil....use as many as you'll want to eat
Place a piece of jalapeno cheese on each triscuit.
Put on a 350 degree oven until cheese is melted. YUM


Italian Appetizer
Another very easy appetizer... I buy those small little cocktail loaves of Italian bread and toast them in the oven until crunchy. I then top them with Italian diced tomato, straight out of the can, and sprinkle with a little freshly shredded parmesan, then pop back in the oven to melt


Low Cal Fruit Dip
(this is for an individual serving..if you want more just adjust the amounts)

2-3 Big scoops of Frozen Cool Whip Free (it HAS to be frozen)
1 small packet of Splenda

Zap in microwave for 10-12 secs. stir really well until the consistency of marshmallow topping (like the kind on a sundae). Dip your fruit. It's really good with blueberries! Kids love this as well. You can probably add a little juice for more flavor, but I've never done that.

It tastes just like marshmallow, but w/o all the extra sugar. Ironically, I happened to have reg. marshmallow topping in the fridge. Cool Whip Free and the topping had the exact same ingredients except the fat and sugar. The difference is in the consistency


Mini Quiche
These Phillo Shells also make great mini quiche. Just sprinkle some gruyere cheese, a little crumbled bacon, and finely chopped onion into the shells. Top with a mixture of heavy cream, beaten eggs, and seasonings, then bake. Super easy!


Sausage Cheese Balls
One tube of mild or spicy sausage (I use mild Jimmy Dean) one 10oz. block of sharp chedder cheese shredded ( I use Cracker Barrel Extra Sharp), 3 cups of Bisquick, and 1/2 tsp. of red pepper. Mix together very well..I usually run it through my food processor...roll into balls and bake for 30 minutes at 350.


Shrimp Dip
1 soft cream cheese
1 jar shrimp sauce
1-2 cans tiny shrimp

On dinner plate, spread the cream cheese evenly. Then do the same with the shrimp sauce. Top with shrimp. Use crackers for dipping.


Taco Dip
My sister made this, and it's good and very quick!

1 can refried beans
1/2 cup salsa
8 oz (1 cup) sour cream
1/2 packet of taco seasoning
1 bag iceberg lettuce shreds
1 large tomato, diced
1 can sliced black olives
8 oz. shredded cheddar cheese

In a pie plate (whatever size you have -- I use a 10-inch) mix refried beans mixed with salsa, add a little more if needed to make it spreadable. Spread evenly over the bottom of the pie plate. In a separate bowl, mix sour cream with taco seasoning, and spread over the bean mixture. Top that layer with the iceberg lettuce shreds, and add diced tomatoes, diced/sliced black olives and top it all off with shredded cheddar cheese. I'm sure 8 oz. will do for most people, but I'm a cheese-a-holic, so I add more!

Serve with veggies or tortilla chips!


Tortilla Chip Dip
1 pkg Cream Cheese room temp
1 can salsa (or jar, or store made salsa)

combine - it turns a pretty pink color, you can use a hotter salsa as the cream cheese cuts the heat, we use mild salsa, and virtually no heat so we serve jalepenos on the side!!


Beverages

The Best Damn Hot Chocolate Ever
1 qt. whole milk
1 at. half & half
1 lb. semi-sweet chocolate chips
1/3 c. packed dark brown sugar
2 (4-inch) strips of fresh orange zest
2 or 3 cinnamon sticks
1 T. instant coffee crystals
whipped cream
peppermint sticks
mini marshmallows
chocolate sprinkles

In a large saucepan, combine milk, half & half, chocolate chips, brown sugar, orange zest, cinnamon sticks, and coffee crystals. Simmer over medium-low heat, whisking frequently until chocolate is melted (about half an hour or so). It's done! If you're not serving it immediately, pour it into a crock pot set on low. Ladle into pretty mugs and garnish with marshmallows, whipped cream, chocolate sprinkles, and peppermint sticks. (This is completely optional, but I usually set out the Kaluah and Bailey's so that my guests can add either of them to their own cups.)


Caramel Chocoloccino
2 scoops Folgers Café Latte Caramel Groove®
2 teaspoons sweetened cocoa powder
4 oz. boiling water
6 oz. milk
Chocolate shavings, for garnish


Caramel Chocolate Folgers
1. Combine the Folgers Café Latte, cocoa powder, and boiling water
in a large mug and stir to dissolve.
2. Heat the milk in a separate container until hot.
3. Add the milk to the coffee mixture and stir to combine.
4. Garnish with chocolate shavings.


Caramel Folgers Coffee
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)

Directions:
1. Stir together.
2. Serve hot.


Grandma’s Punch
Mix:
1pkg. black cherry kool-aid
1pkg. cherry kool-aid
2 cups of sugar
1 qt. of water
1 large can of pineapple juice
Pour into an empty ice cream bucket and freeze.

When ready to serve, tip out of the bucket into the punch bowl and pour 7-up over top. The 7-up will cause the "ice" to get slushy. It is very good but will stain.


Holiday Hot Cider
1 gallon apple cider
2 pkg. cherry koolaid w/ nutrasweet
1/4 t cinnamon
1/4 t nutmeg
1/4 t cloves
cinnamon sticks to float - optional
orange rind to float - optional

Mix and warm. We mix up the whole batch and then put it back in the gallon container (minus our taste tests, of course) and into the fridge. When we want a glass, we pour it and pop it in the microwave to warm it up. It smells wonderful while it is warming on the stove.


Holiday Punch
mix 1/2 gallon of Lime Sherbet (or any other flavor of sherbet) with 7-Up. Just put the frozen sherbet in a punch bowl, and pour the 7-Up over top of it. As the sherbet melts and mixes with the 7-up, it makes a refreshing, frothy punch. We start by adding a 2 liter bottle of 7-Up, then we add more 7-Up (pouring it over top of the still frozen sherbet) as needed. Yummy!


Hot Buttered Rum Folgers (nonalcoholic)
1 heaping teaspoon Folgers Instant Coffee Crystals
8 ounces boiling water
2 to 3 tablespoons butterscotch ice cream topping
1/8 teaspoon rum extract
1 tablespoon whipped topping

Directions:
1. Stir together the Folgers Instant Coffee Crystals with the boiling water until dissolved.
2. Stir in the butterscotch topping and rum extract to mix well.
3. Top with the whipped topping.
4. Serve immediately.


Hot Chocolate Folgers
1 cup fresh, regular, brewed Folgers coffee
1 single-serving envelope of hot chocolate mix
1 heaping tablespoon marshmallow whip

Directions:
Stir together the coffee and hot chocolate; mix until blended.
Top with the marshmallow whip.
Hot Holiday Punch
1 gallon cranberry juice
2 cups pineapple juice
2 oranges, sliced
6 cinnamon sticks
8 whole cloves

Combine everything in a large saucepan. Bring to boil. Strain into a heatproof punch bowl. Yield 16


Kids Punch
Equal parts white grape juice and club soda! it's bubbly & fun! Dsis and i used to think we were cool when our parents served it in a champagne glass (plastic of course!!)
I like to add strawberry slices too!!


Malted Vanilla Vibe Cafe Latte
3 scoops Folgers Café Latte Vanilla Vibe®
2 tablespoons malted milk powder
4 oz. boiling water
6 oz. milk

Directions:
1. Combine the Folgers Café Latte, malted milk powder, and boiling water in a large mug and stir to dissolve.
2. Heat the milk in a separate container until hot.
3. Add the milk to the malted coffee mixture and stir to combine.
4. Drink hot and enjoy!


Mocha Ice Cafe
6 ounces fresh, strong, brewed Folgers Whole Bean coffee
3 or 4 ice cubes
1 scoop coffee ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)

Directions:
1. Pour the hot Folgers whole bean coffee into a heatproof 10-ounce glass.
2. Add the ice cubes and stir until coffee is chilled.
3. Add the ice cream and top with the whipped cream.
4. Taste and add sugar, if desired.
5. Serve with a long-handled spoon and a straw.

Tip: Brewing the Folgers whole bean coffee stronger than normal helps to maintain the rich coffee flavor and prevents it from being diluted by the ice.


Punch
1/2 gal softened cherry vanilla ice cream
1 qt. orange sherbert
Red Hawaiian Punch (depends upon how large your punch bowl as to how much to add)
Stir a little to break up some clumps, but don't worry too much, of course they will melt later
Just before serving add enough ginger ale to get the now foamy mixture to the top of the bowl.
It is a beatiful pink color and the frothy top looks very festive.


Punch
Mix the following:
1 can frozen lemonade concentrate
1 can frozen orange juice concentrate
2 - 2 liter bottles of clear soda (usually diet squirt and diet sprite)

As the punch bowl gets low, add 1 can either concentrates and 1 bottle of either soda at a time to replenish. No reason to wait until it is all gone to make a whole batch, it always tastes fine!


Strawberries & Cream Folgers
1 cup fresh, regular, brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes

Directions:
1. Pour the hot coffee into a blender jar.
2. Add the strawberries, preserves, and ice cream.
3. Blend together.
4. With the blender motor running at the highest speed, drop in the ice cubes one at a time, and mix until mixture is very cold and frothy.
5. Pour into one large or two medium-sized glasses and serve immediately.
(Makes 1 to 2 servings.)


Yummy Sangria
1 liter of club soda
1.5 cups of sugar
1 bottle of red wine

Mix together and add fresh fruit slices!!!


Additional Beverage Tips –A fun tip for hot chocolate!

After pouring it and adding a dollop of whipped cream, during the holidays i like to add some candy cane fragments on top! it looks great and adds a bit of flavor!!

(I just take a candy cane and crush it with a meat tenderizer!)


Candy

Almond toffee squares
12 whole graham crackers
1 cup butter
1 cup brown sugar
Assorted nuts and/or chocolate chips as desired

Preheat oven to 400
Line a cookie sheet with foil and lay out graham crackers on top
Stir together butter and brown sugar on the stovetop until boiling. Boil 1 minute.
Pour butter mixture over graham crackers. Put in the oven
Bake 3-6 minutes until bubbly.
Remove from oven. Cool slightly. Sprinkle on toppings as desired (I used crushed pecans, semi-sweet chocolate chips and heath brickle bits.
Cool completely. Break each cracker into 4 sections.
Makes 48 squares. (rectangles).


Barefoot Contessa Truffles
(This recipe is so easy, I whipped it up after watching the show once)

1 cup Heavy Cream, 2 cups chopped chocolate (or chocolate chips)
1 teaspoon flavoring, such as vanilla, almond, brandy, etc (she uses grand marnier)
Stuff to roll these in, like chopped nuts, sprinkles, cookie crumbs, powdered sugar or cocoa.

1.Mix the first three ingredients in a saucepan over medium heat, stir until melted (do not boil).
2.Pour into any freezer safe container- tupperwear, baking pan, etc. Freeze for 2-4 hours or until about the consistency of playdough.
3.Use a small ice cream scoop or tablespoon to scoop this out. Roll into balls with your hands, Roll in toppings.
4. Store in the fridge. (Although these can be set out at room tempeture for serving or giving)


Biscuit Donuts
Cinnamon and sugar, mixed together for coating
Deep fryer with oil (350-375 degrees)

Directions:

Take a small film container and press it into the center of each biscuit making donut and hole... then put into heated oil to fry. Turn donuts after the first side is browned nicely. When done, remove from oil immediately and coat in cinnamon sugar. I put mine in a plastic zip bag and shake well to coat.

These are best eaten the same day.


Brownie Peanut Butter Cup Bites.
I prepare a regular box of brownies but instead of putting the batter into a pan, I spoon it into lined mini muffin tins (fill to about 1/2 way) and then I push a mini reeses peanut butter cup into the center. I usually bake them for 8-10 mins and then keep checking them until I think they are done. They are super yummy and are gone in minutes


Butterscotch Crunchies
1 12 oz pkg butterscotch chips
½ cup peanut butter
6 cups corn flakes

Melt butterscotch and peanut butter on medium low. Remove from heat. Stir in corn flakes. Drop teaspoonfuls onto baking sheet lined with wax paper. Put into refrigerator until hardened. Makes 4 ½ dozen cookies


Cake Balls
1 package cake mix
1 container frosting
1 package almond bark

1. Prepare cake mix as directed. Let cool.
2. Crumble cake into large bowl.
3. Add 1/3-1/2 can of frosting. Stir until a dough forms. (I used my hands. It was quicker and I didn't have cake flying everywhere.)
4. Form into balls. (I used a 1 tbsp measuring spoon to scoop the "dough" and then formed the ball with my hands.)
5. Place in freezer for a few minutes to harden.
6. Melt almond bark according to package directions.
7. Dip cake balls into melted almond bark.
8. Sprinkle top with decorations.

You can use any combo of flavors. I did chocolate cake, chocolate frosting and chocolate coating. Some do red velvet cake, cream cheese frosting and white almond bark. Decoration on top can be sprinkles, or crushed candy canes, or whatever makes you happy.


Candy Cane Bark Hearts
Cute for Christmas or Valentines day.

18 small candy canes (there a little over 2 inches)
Vanilla flavored candy melts or almond bark
crushed candy canes

Directions: Line a cookie sheet with waxed paper. Lay the small candy canes in groups of two with ends touching to make a heart. Microwave candy melts or bark until smooth. Spoon into centers of hearts and sprinkle with crushed candy canes. Let cool 30 minutes or put in fridge to speed it up. Makes cute heart shaped peppermint bark.


Charcoal
White Chocolate Almond Bark
Crushed Oreos

Mix together. Pour on aluminum foil or parchment paper. Let dry. Crumble up like charcoal. Great for school parties!


Chocolate & Butterscotch Candy
Spray pan with pam. Larger pan makes thinner candies. Melt one bag of butterscotch chips with a tablespoon of butter and spread over bottom of pan. Immediately press miniature marshmallows on the butterscotch layer. Melt I bag of chocolate chips with 1 Tablespoon butter and spread over. Cool and cut. I usually make it without the butter.
Chocolate & Butterscotch Drops
You take a bag of chocolate chips and a bag of butterscotch chips and melt them together. Then added Spanish peanuts. You then just put spoonfuls of the mixture on wax paper on a cookie sheet and place them in the fridge til they harden. Not only are they super easy they taste wonderful!


Chocolate & Peanut Butter tarts
Make your favorite peanut butter cookie recipe (or use the refrigerated kind if you need super easy!) and roll dough into 1 inch balls. Place in greased miniature muffin tins. Press dough evenly on the bottom and up the sides of each cup. Bake at 350 for 10-12 minutes or until set. After removing them from the oven, place a mini peanut butter cup in each muffin cup and press down gently. Cool completely--I like to give them a jumpstart by putting them in the fridge for 10 minutes so the chocolate doesn't melt as much as if you were to let them cool on the counter for the entire time. These are great and are just the right size and very easy.


Chocolate Caramel Pretzel Rods
Pretzel Rods
Caramel
Chocolate Almond Bark

Make a snake out of the caramel. Wrap the caramel around the pretzel like a candy cane. Dip in Chocolate Almond Bark (you could use better chocolate, but everyone likes it with the almond bark too). Then you can leave the chocolate alone, or dip in nuts, sprinkles, crushed candies, etc.


Chocolate Covered Cherries
60 maraschino cherries(about three 10oz jars)
3 TBSP maragarine or butter(whichever you prefer)
3 TBSP light corn syrup
2 C sifted powdered sugar
1 bag wiltons candy melts.

Drain cherries thoroughly on paper towels to remove all moisture. Combine butter & corn syrup. Stir in powdered sugar; knead mixture till smooth(chill if too soft to handle)
Shape about 1/2 tsp of your "fondant" around each cherry. Place onto baking sheet lined with waxed paper and chill about 1 hr or until firm.(Don't chill too long or your fondant will begin to dissolve) I always check after 45 mins.
Melt your chocolate melts and by holding the stem, dip your cherries. Set onto a waxed paper lined baking sheet and let chocolate set up.
These are best left in the fridge for a week or two before eating so the fondant can soften
and liquefy a little.


Chocolate Covered Cherry Mice
These are easy and fun to make.

1 jar maraschino cherries with stems, drained and dried
6 ounces semisweet chocolate
36 Hershey kisses
1/2 cup sliced almonds
1 tube red (clear) gel icing
Chocolate jimmies

Line a cookie sheet with waxed or parchment paper. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.

Gently melt chocolate in the microwave for approx. 2 minutes. Stirring every 30 seconds until completely melted. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey kiss, flat side to the front of the dipped cherry, to form a head.

Allow to harden in the refrigerator for a few minutes. Chocolate should still be soft but not melted or the ears will slip. Then, wedge two sliced almonds between Hershey kiss and cherry to form ears. Let cool.

Use a toothpick to dab beady red eyes on either side of the Hershey kiss with the red gel icing.

Refrigerate to firmly set chocolate.

Sprinkle chocolate jimmies on serving platter to resemble mouse droppings.

Yield: about 36 chocolate-covered mice.


Chocolate Covered Oreo Cookie Lollipops
Stick a lollipop stick through a double-stuffed oreo , dip in melted chocolate, decorate with sprinkles for the holiday, let harden (sometimes we make these on Valentines day and use pink or white chocolate/candy wafers, and sprinkle with hearts/lips... you can do any color chocolate and so many different holiday sprinkles.. st. patricks, etc)
place in clear lollipop bag and tie with a ribbon.


Chocolate Covered Potato Chips
A Huge Bag of Ruffles Potato Chips (they work best because of the small, closer together ridges). Only use whole or bigger pieces of chips.

Dip or coat (if easier) both sides of each chip and place on wax paper. Place in fridge for a few minutes to set and you're done. They really are good!


Chocolate Covered Pretzels
Dip pretzels in chocolate bark and drizzled them with red and green chocolate. We also did pretzel rods and put sprinkles, etc. on them. I used the Cook's Essentials Chocolate Melter on QVC, which is AWESOME! We ended up giving the goodies to his teachers, etc. along with some non-edible goods. I don't know if they actually ate them, but they were fun to make.


Chocolate Bugle Dips
Bag of original flavored bugles
Peanut Butter
Any type of chocolate melted

Fill each end of the bugle with peanut butter
then dip only the peanut butter filled end
in chocolate, leaving the tip of the bugle
uncovered ( gives you something to hold onto)
Set on wax paper to dry
Another great mix of sweet & salty!


Chocolate Peppermint Bark
I melted half a bag of light cocoa chips and spread it out thin on parchment paper. Put in the freezer for a minute to harden. Then melted half a bag of white chips and crushed 10 peppermint candies and mixed in. Spread over the hardened chocolate and put back in the freezer for a minute. Cut into bite size pieces. Looks great!


Chocolate Spiders
Bag of Chocolate Chips (mellted in double boiler or microwave)
Chow Mein Noodles (the thin crunchy ones)
Peanuts

Mix all together and drop tablespoons full on a cookie sheet lined with wax paper. Cool and serve or give as gifts...


Christmas bark
Last year I made it with melted white chocolate chips and broken up candy canes- just line a pan with the easy release Reynolds wrap- pour on the melted white chocolate and sprinkle the top with the candy cane pieces. Let harden and break into chunks. This year I am adding a bottom layer of chocolate-


Christmas Pops
Refrigerator Cookie Dough
Popsicle sticks
Red or green candy melts
Sprinkles

Directions: Cut the roll of cookie dough into thick slices. Lay them on the cookie sheet and stick the popsicle sticks into them. Bake and let cool. Melt the candy melts into a bowl, then dip only the top half of the cookie pop into it. Immediatly sprinkle with red or green sprinkles. These make great gifts for the kids.


Christmas Meltaway Mints
1 package of cream cheese
4 cups (or more) icing sugar
1 tsp peppermint extract

In a mixer mix the cream cheese until soft and smooth. Add the icing sugar a little at a time until it becomes firm enough to handle. Sprinkle icing sugar on surface and knead in the peppermint extract. Divide into four and roll into ropes. Cut into pieces and let dry in the fridge over night.

You can add food colouring or add other flavours to mix it up. I like to divide it into half and make lemon mints and orange mints, just add 1/4 tsp mint and 1/4 tsp lemon extract or other flavor.


Christmas Minties
12 peppermint candies
12 double graham crackers
6 squares white almond bark
½ teaspoon peppermint extract
¼ teaspoon green food coloring
2 squares chocolate almond bark
1 square white almond bark

Crush peppermint candies in Ziploc bag. Lay graham crackers, top
side down, into a greased foil lined jelly roll pan, to fit in single
layer.
Melt 6 squares of white almond bark in the microwave on low heat
until smooth. Mix in green food coloring and peppermint extract.
Pour over crackers and spread evenly. Melt 2 squares of chocolate
almond bark, place in Ziploc and drizzle in vertical lines over
crackers. Melt 1 square of white almond bark and drizzle over
crackers. Use a toothpick to swirl chocolate and white chocolate
drizzles into a marbleized pattern. Sprinkle with crushed
peppermint candies. Chill for about 15 minutes or until firm.
Break into irregular pieces.


Cookie Dough Truffles
Take refrigerated store-bought chocolate chip cookie dough (it's safe to eat without cooking), pinch off some little bits, roll into small balls, dip in melted chocolate, place on wax paper to dry. Very easy! Then refrigerate until you're ready to eat! These freeze really well, too. YUM!


Decorated Brownie Bites
Something easy and fun that my DD loves to do (AND this idea was just featured in FAMILY CIRCLE!!)

We bought a small package of those Brownie Bites at SAMS (little brownies shaped like cupcake bottoms!!)

Then I put a little glob of whip cream on them and DD decorates them with sprinkles, gum drops, smashed candy cane fragments! and voila instant cupcakes!!

IT's sooo fun and super easy for the younger kids! we usually do a station of these at family parties, to involve the kids in something!


Dipped Licorice
A local candy store makes these, and they are yummy!!!
It is just red licorice (Twizzlers, etc) that has been dipped in melted white or milk chocolate until about 3/4 of the licorice is coated in chocolate. You could then also roll the chocolate covered licorice sticks in sprinkles, crushed nuts, or crushed candy canes, etc., or leave them plain with just the chocolate!


Dipped Ritz Crackers
Spread peanut butter in between two Ritz crackers, and then dipped them in melted chocolate almond bark. My sister loves those!

Another Ritz treat.....add peppermint oil to melted chocolate bark and dip the Ritz in the chocolate. They are similar to the Girl Scout thin mint cookies.

I've always made these with butterscoth morsels, it's yummy too!!


Dipped Pretzel Sticks
I like taking big pretzel sticks, sticking them into melted almond bark (about 3/4 in, leave a little bit of pretzel for a handle), and then sprinkling them with whatever (crushed candy, sprinkles, etc) and leaving on waxed paper to harden.


Drumsticks
Pretzel rods
Giant marshmallows
Chocolate or Bark for dipping
Sprinkles, nuts, etc.

Directions: Stick one marshmallow on pretzel rod, then cover in chocolate. Leave plain or roll in sprinkles, nuts, etc. Now you have drumsticks. You can stick these in lollipop bags they sell at Walmart in the Wilton candy/cake section in crafts.


Easiest Ever Fudge
1 1/2 cups chocolate (or any other variety chips)
1 can carnation sweetened condensed milk.
Toppings if desired. (like nuts or candy pieces)

Stir together chips and milk on the stovetop until melted and glossy. Pour into an 8 by 8 or 9 by 9 pan. Top as desired. Chill until firm. Cut into squares.


Easiest and Best Fudge ever!!
1 container of chocolate frosting
1 12 ox bag of semi sweet chocolate chips
3 snickers bars, chopped

Melt choc chips (stovetop or microwave)- remove from heat. Stir in frosting.

At this point you can either: mix in chopped candy bar or put the mixture into a pan and sprinkle with candy bars. I prefer to mix it in-

Add to a 9" square pan- refrigerate until cooled. Remove from pan and cut into squares. Tips: Line the pan with alum foil for easy removal. Add any kind of candy bar you like...change the chips- last time I used peanut butter chips...yum!
I like this recipe because you do not need to refrigerate (only to cool) it like many fudge recipes. Enjoy!!


EASY fudge recipe
1 cup peanut butter, crunchy or regular (your preference)
1 container of chocolate or vanilla ready made frosting

Melt frosting in microwave for about 40 seconds, then spoon in peanut butter and mix together. Pour into small container and chill until set.

Believe it or not, it makes a wonderful fudge! You can get creative with it and do lots of add ins. Try it, you won't believe it!


Easy Maple Fudge
1 cup butter (no substitutions)
2 cups brown sugar
1/2 cup whipping cream
1 tsp vanilla
3 1/2 cups icing sugar

Directions:
Boil first 3 ingredients on low for 2 minutes, remove from heat. Add vanilla and icing sugar, whip for 3 minutes. Place mixture in greased 8 x 8-inch pan. Refrigerate until cooled. Cut into squares. Store in airtight container in the fridge.


Easy Turtles
1 bag Kraft caramels
1 bag Hershey kisses or chocolate candy discs
1 bag pecan halves

Directions:
Line a cookie sheet with wax or parchment paper. Place 3 pecan halves with ends touching like a 3 leaf clover. Place one caramel on top, then a chocolate kiss or disc on top of the caramel. Bake at 350 degrees just until the candies melt. Let cool and you have instant turtles!


Eggs & Bacon
Pretzel Sticks
Almond Bark
Yellow M&M's

Lay pretzel sticks usually 2-3 next to each other on wax paper. Melt the almond bark and drizzle 1 tbsp over each grouping of pretzels. Enough to make the pretzels "stick" together, set a yellow m&m on top of the white almond bark. Once it is hard, you can take off the paper. It looks like bacon sticks, the melted bark looks like eggs and the m&m is the yolk of the egg. They are so cute.


Fake Butterfingers...super easy!
1 14 oz Big Cheez-It Crackers (have to use the BIG ones)
Creamy peanut butter (any brand…I ended up using a no sugar added Peter Pan and it worked just fine)
1-24 oz. package chocolate bark (I think Wilton’s chocolate discs might work too)

Spread a cracker with creamy peanut butter and place another cracker on top to make a sandwich. Melt the chocolate bark in the microwave for 90 seconds. Stir. If the bark hasn't all melted, return to the microwave for 20 seconds. Dip "sandwiches" into the melted bark and coat thoroughly. Allow to set/harden on waxed paper. Voila...they taste like Butterfingers! This makes about 5 dozen.
Five-minute fudge
1 2/3 cup sugar
2/3 cup evaporated milk
1/4 cup butter
1 1/2 cup miniature marshmallows
1 1/2 cup semi-sweet chocolate chips

Combine sugar, evaporated milk and butter in a pan. Bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows and chocolate chips. Pour into a buttered 9x13 pan. Yield: 10


Hamburgers
Vanilla Wafers
frosting
small Peppermint patties
coconut
Green food coloring

Coloring some coconut with the green food coloring.
Frost the undersides of 2 vanilla wafers, layer on one peppermint patty and coconut, place the other vanilla wafer on top to make a miniature hamburger.


Heavenly Hash (this is a good Valentine's candy, too)
2 lbs. confectioner's sugar
2 1/2 sticks butter, softened
1 1/2 c. pecans, chopped
1 c. coconut flakes
1 jar marachino cherries, drained (not the smallest size...16oz. is it I think)

chocolate for dipping...I prefer to use the Ghirardelli chocolate that I can get at Sam's Club, 2.5lbs. blocks, but only need about a pound, but any kind will do...if you use almond bark add 1T. crisco to the chocolate to keep it smooth

Cut the cherries into small pieces (diced is about right).
Soften butter, mix with confectioner's sugar. Add cherries, coconut, and pecans. Mix well. (Should have a nice pink cast to it.) Roll into balls (about the size of a cherry) and allow to firm up in fridge.

Melt chocolate. (I use a make shift double boiler...a saucepan with water simmering and a glass pyrex bowl sitting on top of it.)

Dip each piece of candy in the chocolate and allow to harden in fridge.

***I make a half batch and get about 50 - 60 pieces. I use the smallest (8oz.) jar of marichino cherries and about half pound of chocolate.


Home Made Turtles
Rolo's
mini pretzels
pecan

Place one unwrapped rolo on a mini pretzel square cover cookie sheet with these then bake on about 200 for 5 minutes until they are soft but still holding their form. Remove from oven. Take one pecan half and push ontop of rolo till it flatens out a bit let sit then eat them up!


Humdingers
½ c butter 1 c chopped pecans
1 c sugar 1 c diced dates
1 ½ c rice krispies powdered sugar

Put butter, sugar, dates and pecans into skillet over medium heat until sugar dissolves. Take off heat. Add rice krispies. Let cool slightly. Roll into balls and roll balls into powdered sugar.


Martha Stewart Peppermint Bark
She added peppermint oil into the melted white chocolate.

2 pounds white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 teaspoon peppermint oil


Microwave Fudge.
1 12oz pkg (=2cups) chocolate morsels
1 14oz can sweetened condensed milk (NOT evaporated milk)
1 tsp vanilla extract

Combine the morsels and condensed milk in microwave dish (I use a large glass measuring cup). Microwave on high 3 minutes. Stir until mixture is smooth. Stir in vanilla and any additions. I like mine with nuts but always make half without nuts for other family members. Spread mixture evenly into a lined or greased 8X8 (9X9) pan and chill until firm. I line my square pan with wrap so I can lift the entire thing out when set up. It makes it easier to cut.

For Rocky Road fudge just add 1 C mini marshmallows and 1/2 C chopped nuts. For Black Forest Fudge add chopped red candied cherries, mini marshmallows, and chopped almonds. You can experiment with different mixtures depending on your family's favorites.


Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup roasted, salted peanuts
1 tsp margarine or butter
1 tsp vanilla
1 tsp baking soda

Butter cookie sheet. In 1 1/2 Qt. microwave safe casserole, combine sugar & corn syrup. Microwave on high 4 minutes. Stir in peanuts. Microwave on high for 3 - 5 minutes or till light brown. Stir in margarine & vanilla; blend well. Microwave on high for 1 - 2 minutes (peanuts should be lightly browned). Add baking soda & stir gently till light & foamy. Pour onto buttered cookie sheet. Let cool 30 minutes. Break into pieces to serve.


Mock Turtles
my boys and I made these. Take a bag of mini pretzels, lay them out on a baking sheet. Top each one with a Rolo candy; heat in the oven @ 200 degrees until they just start to get soft, you can tell they're ready when the tops start to look shiny. Pull out of the oven and smoosh the Rolo down with a pecan half. Yummy! My family gobbled these up!



Midnight Meringues (they "bake" while you sleep!)
2 egg whites (room temperature)
Pinch of salt
1/2 tsp. cream of tartar
3/4 cup sugar
1/2 tsp. creme de menthe or other mint flavoring
few drops green food coloring
1 cup chocolate chips

Preheat oven to 275. Grease 2 cookie sheets. Beat 2 egg whites with pinch of salt and 1/2 tsp cream of tartar until foamy. Gradually add 3/4 cup sugar. Add 1/2 teaspoon flavoring and a few drops of food coloring. (For Christmas I make pink and green meringues - for the pink ones use red food coloring and a raspberry flavoring). Beat until stiff. Stir in chocolate chips. Put by teaspoonfuls on cookie sheet. Put in oven and TURN OFF IMMEDIATELY. Leave in 6 hours or overnight. Make approximately 5 dozen.


Mounds or ALmond Joy
1 can Eagle Brand Sweetened Condensed Milk
2 Lbs. Powdered Sugar
2 Sticks Butter or Margarine
2 Tsp. Vanilla
1 Large Package Coconut

Melt the butter. In large bowl mix all ingrediants together. Press into buttered cookie sheet and chill over night. Cut into square and dipp into melted chocolate. Let set up on wax paper. You can pace a almond on top of each square if you like Almond Joys.


Moon Pie Lollipops
Moon Pies-white for Christmas if you can find them. Large or small.
long sticks..round chopsticks would work great
Royal Icing type-hard frosting cake/cupcake decorations-snowmen, reindeer, Santa faces
Sprinkles
Canned frosting
Clear candy bags w/ties big enough to put lollipop end in

Take Moon Pie from package and insert stick in side to look like a lollipop. Using frosting as glue, attach candies, make designs, add sprinkles etc. After frosting is set, insert lollipop end into plastic bag and tie it. You can display these in a vase with some styrofoam in the vase to jam the sucker ends in. My friend does these at Halloween every year and they are absolutely adorable.

For added convenience you may be able to use canned squirtable frosting, but I have found that it does not set up very well, seems to stay soft. You could try it on one first to see. If you can make your own Royal Icing it would probably work best, it hardens up really well.


Oreo Balls
this is a super easy "truffle" type recipe:

Crush 1 pkg oreos (or the cheap brand of oreos)
Mix with 1 pkg cream cheese
Roll into marble sized balls. Chill for about 1 hour.
Dip in almond bark (I used white, then sprinkled with choc. in a zip lock bag for a nice look).

You could use the cheap peanut butter cookies or other flavors too.


Oreo truffle balls
1 pkg of Oreo cookies, can be regular or mint
1 8 oz pkg of cream cheese.
Melting chocolate

Put Oreos in food processor and make crumbs-add cream cheese. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

I found some variations on the Oreo truffle balls (recipe below again,) on another forum. You could use the same basic recipe only change the type of cookie you use.

Instead of using regular Oreos, they also have Limited Edition Oreos (Dulce de leche.) This is a oreo with a caramel center. Someone said they love the taste of the new flavored truffle balls.

The lemon sandwich creams would be great in the summer or for a festive spring dessert. Dip them in colored white dipping chocolate or leave it white and just tint a small batch to drizzle over them. Some mint extract added to the drizzle would be a wonderful accent to the lemon creme.

Peanut butter sandwich creams would be good dipped in chocolate.

Another person tried adding some of the Andes Peppermint Crunch baking chips and/or the Andes Mint baking chips to batches of the traditional Oreo ball recipe for a peppermint & chocolate twist.

Pineapple-Orange sandwich cookies from Walmart. A poster rolled about a third of them in powdered sugar and the rest are dipped them in white chocolate. The sugar rolled balls are yummy!

Maybe Pepperidge Farms Milanos coated in chocolate with some orange extract added, or some almond extract?

Really, the possibilities are endless if you walk down the cookie aisle.


Oh Henry Chocolates
1 cup peanut butter
1 cup brown sugar
1 cup corn syrup
Microwave on high for 2 minutes stir

In bowl mix 1 1/2 cups corn flakes
1 1/2 cups rice krispies
1 cup salted peanuts

Mix both together and press into a 9 by 11 pan chill until set.

Melt together 1 pkg milk chocolate chips and 3 TBS margarine. Cut bars into bite sized pieces and dip in chocolate.


Oreo Bark
I made this the other night – yummy. I just took the Wiltons Wafers - white chocolate melted - poured onto wax/parchment paper lined cookie sheet and spread/sprinkled the crushed oreos on top of them - when I tried to mix it into the chocolate the oreas were running and changing the color of the chocolate due to fine crumbs so I just sprinkled on top of the melted chocolate and used a spatula to press them into it.
Oreo Bark
It is so simple and quick. Line a pan with waxed paper. Spray non stick cooking spray. Break 20 oreos or another similar chocolate cookie into small pieces. Microwave 2 2/3 cup of white chocolate until softened. I used almond bark since i had it to make oreo balls. Stir in a tsp of vanilla and also the cookies. Once mixed, pour into the pan. I ended up taking another peice of waxed paper and flatteneing it. Put it in the refrigerator for about an hour until hardens. Cut into triangles or just break them off into pieces as I did. I put them out for my guests and they loved it.


Oreo Truffles
1 package Oreo cookies
1 package cream cheese (room temperature)
chocolate for dipping

1. Chop Oreos in a food processor until nothing but crumbs remain. Put crumbs in a large bowl and mix thoroughly with cream cheese until dough like. Roll into balls about 1 inch in diameter and chill.
2. After chilling, dip the Oreo balls in melted chocolate and let dry on waxed paper. An optional decoration would be to drizzle white chocolate across the top or dip the Oreo balls in white chocolate and drizzle with dark chocolate. (In the picture they did them in red chocolate and brown chocolate drizzle. They look incredible.)


Peanut Butter Balls
1cup PB
1cp icing sugar
1 cup crashed corn flakes
1/2 cup crushed walnuts
chocolate wafers melted

combine ingredients and roll into balls and dip in melted white or milk chocolate place on a sheet of wax paper til chocolate hardens/cools **** We make these but use rice krispies slightly crushed instead of the cornflakes and don't put nuts in them.
Peanut Butter Cups
1 pkg of graham crackers crushed (1/3 of the box)
1 cup peanut butter (I like the crunchy for added texture)
1 box powdered sugar
2 sticks melted butter/ margarine
1 12oz bag chocolate chips melted for the top

Mix in bowl the powdered sugar, graham crackers some big pieces okay, 1 cup peanut butter, and melted butter. Press into pan. Melt chocolate chips and pour over the top. Let chill till chocolate is hardened.


Peppermint Bark
1 24 oz almond bark
1 c. crushed candy canes
1 T. Crisco
Touch of red food coloring, opt.

Melt almond bark w/Crisco in microwave 6-7 min. or in double boiler. Add crushed peppermint & food coloring. Pour out onto foil lined cookie sheet & cool. Break into pieces to serve.


Pretzel wreaths
Ingredients
Pretzel rings (round shaped pretzels)
Hershey's Hugs
Christmas M&M's
Easy release aluminum foil

Line a cookie sheet with easy release aluminum foil. Place the pretzel rings flat on the cookie sheet. Place one Hershey Hug in the center of each pretzel ring. Put the cookie sheet in a 350 degree oven for 3 minutes (just until the Hug gets melty). Remove from oven and place an M&M on top of each hug, and press the M&M down so the melted Hug fills the center of the pretzel ring. Let cool for 5 minutes (until the Hug has set up a bit) and remove from pan. Place on wax paper to completely cool.

can also use candy wafers (I like vanilla) from the candy section of the craft store. They also come in different colors.


Pretzel Wreaths
A great touch to your pretzels is, get white chocolate chips, melt them and add 3-4 drops of green dye. Get a spoon full of the chocolate (to keep the chocolate warm, use a bigger bowl full of hot water and place your chocolate bowl into it), and drizzle over the pretzel rings. As the chocolate starts to harden on your pretzels start to push it into an O shape and sprinkle red, and white sprinkles onto them. Once they are completely hard take those gel decorating tubes for cookies and cake and draw a bow on the bottom.


Pretzel Wreaths
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Heat the oven to 170º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a
single layer on a cookie sheet lined with parchment paper, then top each pretzel with an
unwrapped Hershey's Kiss or Hershey's Hug.

Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft
when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an
M&M's candy into the center of each Kiss.

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10
minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.


Rachel Ray’s Fudge Wreaths
1 bag semi sweet chips
1 cup butterscotch chips (or peanut butter or caramel chips)
1 small can condensed milk (14 oz)
1 tbls vanilla

Melt this all in a pot and when done, throw in handfuls of raisins, peanuts and marshmallows (R.R. did walnuts and raisins) and mix. Scoop it into a cake pan with the condensed milk can in the center (wrapped in plastic wrap) to make it shaped like a wreath. Stick it in the fridge for about 1/2 hour or so and it's done.

Can also make a choc. peanut butter version and a white chocolate caramel version for them for the holidays.
Rice Krispie Tree
Rice Krispie Treats (1 pan made)
Melted chocolate or red and green candy melts
Holiday m&ms


Rice Krispie Tree
Make one pan of Rice Krispies treats, then let cool. Turn the pan over onto the counter or large cookie sheet. Cut the square into a giant triangle (tree shape), keep one leftover piece for later. Melt chocolate candies and put into a freezer baggie, cut off tip of baggie to make small hole. Drizzle chocolate on tree like tinsel. Stick m&ms on drizzle before it dries for tree decorations or lights. Cut the saved leftover into a square. It will be the tree's stump. Attach it to the bottom of the tree with icing or melted chocolate like glue. You can even use some of the smaller leftover pieces and cut them into smaller squares to make gifts under the tree. Put bows on them with icing.


Rolo Pretzels
Take a pretzel ring and put a ROLO candy in the middle. Place in oven (about 250 degrees) for 6-8 minutes. Add a pecan half on top, let cool and you have a crunchy, chocolatey, carmely, nutty snack.


Rolo Turtles
First line a microwaveable plate with wax paper and line with little pretzels or pretzel squares. Top with rolo candy cut in half (carmel UP). Microwave for 30-45 sec and press pecan half into soft chocolate to slightly flatten. WALA instant Turtles.


Smores
large marshmallows
chocolate almond bark
crushed graham crackers

Melt almond bark and dip marshmallow (using a toothpick) until completely coated. Roll in graham crackers and let harden on wax paper. They're yummy!


Spanish Peanut Stacks
Take a bag of chocolate chips and a bag of butterscotch chips and melt them together and then add spanish peanuts. You then just put spoonfuls of the mixture on wax paper on a cookie sheet and place them in the fridge til they harden. Not only are they super easy they taste wonderful!
*Try some mini marshmallows in the mixture sometime!!!


Spiced Nuts
Ingredients:
1/2 c. sugar
1 T. cinnamon
1/2 t. salt

Mix these 3 ingredients in a small bowl. In a large bowl beat 1 egg white gently with a fork. Add 1 pound of nuts (I use almonds but my sister is going to try it with pecans). Stir until coated. Add the cinnamon/sugar/salt mixture and stir to completely coat. Pour onto a baking sheet in a single layer and bake at 300 for 20 mins. Put on waxed paper in a single layer to cool.


Stained Glass Windows
Melt a bag of chocolate chips and a stick of butter in a large pan. Let cool for about 15 minutes. Stir in a bag of colored miniature marshmallows -plain, white works too but not nearly as pretty in the end.

Form the mixture into 3 logs on waxed paper. Sprinkle with chopped nuts, coconut or powdered sugar. Roll up and put in the refrigerator until firm. These are really pretty when sliced.

These are extra yummy if you also stir in a spoonful or 2 of peanut butter into the chocolate mixture and top with chopped peanuts.


Sugar Plums
1 pkg melting candy (found in candy making aisle of craft store)
1 10oz pkg of large marshmallows
36 craft sticks
sprinkles (we used multi-colored)
Lollipop wraps (also sold with the candy making items)
colorful ribbon

Line a cookie sheet with aluminum foil and spray with cooking spray. Melt bag of candy using bag instructions. While I was melting the candy, my DS(3) put the craft sticks in each marshmallow. Once melted, dip the marshmallow in the candy and then immediately dip into sprinkles. Once all marshmallows are dipped, place in freezer for 15 min. After freezer, wrap each sugarplum with saran wrap (I prefer the lollipop covers) and then tie with curling ribbon or twist tie. Store in air tight container for up to 5 days.


Super-fast turtles
Ingredients:
square or round checker pretzels (I used Rold Gold Butter Checkers)
Rolo candy
pecan halves

Place a layer of pretzels on cookie sheet.
Top each pretzel with a Rolo candy.
Top each Rolo candy with a pecan half.

Bake in 250-300 degree oven for just a few minutes. Press down on a pecan and if it goes down, it's ready. Take out of oven a press each pecan down to squish the Rolo out to the edges of the pretzel.


Thin Mints
1 lb. semi sweet chocolate (best from specialty bake shop but can use chocolate chips)
1/8 tsp peppermint oil (not extract)
melt chocolate with peppermint oil. Dip approx. 1 sleeve Ritz crackers in it and cool on wax paper. Taste like Thin mint Girl Scout cookies!


Toffee
2 sticks butter
1 rounded cup sugar
2 1/2 Tablespoons hot water
package of chocolate chips
chopped nuts- put in 9x13 dish

Heat sugar in pan, add hot water and butter. Cook until it turns color of brown paper bag. Stirring constantly. Pour over nuts. Sprinkle chocolate chips on top and spread over hot toffee. Top with more nuts, if desired. Break with knife when cooled. (Pieces will not be uniform in size).


Toffee
1 cup pecans, chopped
3/4 cup brown sugar (packed)
1/2 cup butter
1/2 package of chocolate chips

Butter a square pan (9x9) Spread pecans in bottom of pan. Heat butter and sugar to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture evenly over nuts in pan.

Sprinkle chocolate chips over hot mixture. Place baking sheet over the pan so contained heat will melt chocolate. Spread melted chocolate over candy. While hot cut into pieces. Chill until firm.


Toffee crackers
2 sticks of butter
1 cup of sugar
1 sleeve of saltines
1 package of chocolate chips - melted
Crushed nuts, coconut, or whatever other topping you might like.

Preheat the oven to 375 degrees. Lay out all of the saltines on a cookie sheet. Melt the butter, add the sugar, and bring to a boil. Boil for one minute, and then pour over the saltines. Bake for +/- 12 minutes. Cool off for a few minutes, then spread the melted chocolate over them, and cover with coconut, nuts, etc.


Triple Chocolate-Nut Clusters
1-16oz jar dry roasted peanuts
1- 9.75oz can salted whole cashews
2- cups pecan pieces
18 (2 oz) chocolate bark coating squares, cut in half
1- 12 oz package semisweet chocolate morsels
4- 1 oz bittersweet chocolate baking squares, broken into pieces
1- tablespoon shortening
1-teaspoon vanilla extract

Combine 1st 7 ingredients in a 5-quart slow cooker, cover and cook on LOW 2 hours or until chocolate is melted. Stir chocolate and nuts, add vanilla, stirring well to coat.
Drop candy by heaping teaspoonfuls onto wax paper. Let stand at least 2 hours or until firm. Store in airtight container. Yield: 6 dozen.


Truffles
Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.


Twix Bars
1 sleeve saltine crackers
1 cup butter
1 cup brown sugar
chocolate chips as desired

Preheat oven to- 400
Line a cookie sheet with foil and lay out crackers on top
Stir together butter and brown sugar on the stovetop until boiling. Boil 1 minute.
Pour butter mixture over graham crackers. Put in the oven
Bake 3-6 minutes until bubbly.
Remove from oven. Cool slightly. Sprinkle on semi-sweet chocolate chips.
Cool completely. Break each apart and store.


White Chocolate Clusters with Fruit and Nuts
1 package (12 ounces) white-chocolate chips

1 1/2 cups total: Your choice of assorted dried fruits and toasted nuts (raisins, cherries, cranberries, chopped apricots, almonds, pecans, walnuts, hazelnuts, pistachios, and macadamia nuts)


Line a baking sheet with waxed paper or parchment paper.

In a small bowl, combine dried fruits and nuts.

Melt white-chocolate chips in microwave or in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Take back of spoon & flatten slightly. Mound fruit-nut mixture on top, pressing in gently. Make sure they are embedded & touching chocolate.

Refrigerate until set, 15 to 20 minutes.


White Chocolate-Peppermint Jumbles

2- 16 oz packages vanilla bark coating
1- 12 oz package white chocolate morsels
1- 6 oz package white chocolate baking squares
3- tablesppons shortening
1- 16 oz package of pretzels nuggets (Synder's Sourdough Pretzel Nuggets)
1- 8 oz package animal crackers (3 cups)
1-cup coarsely crushed hard peppermint candies

Combine 1st 4 ingredients in a 6-qt slow cooker. Cook, covered on LOW for
90 minutes or until vanilla bark and chocolate look very soft. Uncover and stin until smooth. Stir in preztels, crackers and crushed peppermint candies. Drop candy by heaping tablespoonfuls onto wax paper. Let stand 1 hour or unitl firm. Yield: 8 dozen


World's Easiest Peanut Butter Fudge (and tastes great too!)

1 regular size container white cake frosting
1 regular size jar of peanut butter

Spoon contents of each container into a microwave safe large bowl. Microwave in 30 second increments until the mixture can be thoroughly mixed (it takes 2 - 30 second increments in my microwave) After mixing completely pour into a Pam sprayed glass 9X9-inch pan. Will harden completely in the refrigerator.

Last edited by Shagley; 12-14-2007 at 09:14 PM.
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Old 12-06-2007, 09:36 AM   #792
Shagley
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Cookies

Butterscotch Haystacks
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
2 (5 ounce) cans chow mein noodles
3 1/2 cups miniature marshmallows

DIRECTIONS:
LINE baking sheets or trays with waxed paper.
MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended.
Add chow mein noodles and marshmallows; toss until coated.
Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.


Cake Mix Cookies
1 box Pillsbury Pumpkin bread mix (you can use banana bread mix instead)
1/2 cup raisins (I used Craisins)
1/4 cup chopped crystalized ginger
1 egg
1/2 cup (1 stick) butter or margarine, melted

Mix it all together in the order listed, roll into 1 1/2" balls, mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl and roll each cookie in the cinnamon/sugar. Bake in a 350 oven for 12-15 minutes. They are really rich and yummy. It's supposed to make 20 cookies but I got a few more.


Cake Mix Cookies
1 pkg dry cake mix (any flavor, any brand!)
2 eggs
1/2 cup of oil

OPTIONAL: Your choice of add-ins!

Mix these ingredients together (INSTEAD of the usual ingredients listed on the box for making a cake.) You will get a very stiff mix instead of batter. This is right.

Roll into balls, flatten slightly onto greased cookie sheets.
OR: Drop by spoonfuls onto greased cookie sheets.
Bake at 350 for 7 to 10 minutes.


Chocolate Phyllo Cookies
Buy frozen Phyllo dough and plan Hershey's candy bars (milk or dark chocolate) ... break candy appart into individual squares. Brush Phyllo with melted butter or spray with spray butter. Cut strips of Phyllo a bit wider than the candy. Place a piece of chocolate on a strip and fold like a flag into a triangle. Bake at 375 till lightly golden brown and then cool ... dust with powdered sugar &/or cocoa &/or cinnamon.


Coconut Macaroons
1 lb coconut
1 can sweetened condensed milk
2 teaspoons vanilla

Mix together, drop by teaspoon on greased cookie sheet
Bake 350 for 12 minutes Yield: 4 dz small or 2 dz large


Cornflake Wreath Cookies
1/2 cup butter
4 cups miniature marshmallows
1 teaspoon green food coloring
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies

1. Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
2. Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
3. Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.


Croatian Cookie
2 c. butter
2 c. ground nuts
1 jar apricot preserve
4 egg yolks
4 c. flour
1 tsp. vanilla

Cream together butter and sugar until creamy. Add beaten egg, mix in vanilla. Add flour and mix. Put 1/2 of the dough on a greased cookie sheet. Spread apricot jam, sprinkle rest of dough on top. Bake at 350 degrees for 1 hour. Cool and cut into 1 inch squares.

These are a holiday hit every time. I leave off the preserves but thats a personal choice. Also I put the dough on a cookie sheet then cut out circles with a coffee cup so they look more cookie like.


Hello Dolly or 7 Layer Magic Cookie Bars
Graham Cracker Crust
1 Cup Chocolate Chips
1 Cup Butterscotch Morsels
1 Cup Coconut
1 Cup Chopped Pecans
1 Cup White Karo Syrup
1 Can Sweetened Condensed Milk
Use a 9X 13 buttered pan. Layer with grahm cracker crust, then the rest of the ingredients. It is important to use them in the order listed. Bake at 350 degrees for 30 minutes. Run a spatula around the edge of the pan while it is still hot or it will stick. Let cool then cut into small squares.


Hello Dolly Cookies (more like dessert squares!)
1/2 c. butter
1 c. graham cracker crumbs (I sweeten these with 2 Tbs. conf. sugar)
1 can (1 1/3 c.) flaked coconut
12 oz. pkg. milk chocolate chips
1 c. broken pecans (optional)
1 can sweetened condensed milk (I use Eagle Brand.)

Melt butter in baking dish; cover with crumbs. Add chocolate chips, coconut, pecans. Pour condensed milk over all. Bake at 325 for 30 minutes. Cool. Cover and refrigerate overnight. Cut into squares. These keep well.


Irish Pattato Cookies
INGREDIENTS
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon

DIRECTIONS
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.


No Bake Cookies
1/2 Cup Milk
1 Stick butter
2 Cups Sugar
1/2 cup Cocoa
1 Tsp. Salt
1 Cup peanut butter
1 Tsp. Vanilla
3 Cups Oatmeal
Boil Milk, butter, sugar and cocoa, salt together for 1 minute. Remove from heat and stir in peanut butter Vanilla and oatmeal. Drop by spoonfuls onto wax paper till set.


Peanut Butter/Chocolate Cookies (tastes like Reese's)
1-Cup Peanut Butter
1-Cup Sugar
1-Egg

Mix together and form into balls. Use a fork dipped in sugar to flatten the cookies (criss-cross). Cook at 350 for 8-10 minutes. When you take them out of the oven, place a Hershey's Chocolate Kiss in the center of each cookie. Let the cookies cool totally before removing them from the cookie sheet, they are a bit fragile. There are very good!


Peanut Butter Cup Cookies
1 pkg refrigerated peanut butter cookie dough
1 bag miniature peanut butter cups
powdered sugar

Take enough dough to wrap around a peanut butter cup, make into a ball, and place on ungreased cookie pan, bake at 350 for 10 minutes. Remove and sprinkle with powdered sugar and drizzle with melted chocolate if desired.


Red and Green cookies
1 cup butter
1/2 cup sugar
2 cups flour

Mix all ingredients well. Roll into 3 logs on wax paper, then roll the logs in colored sugar. Chill in the fridge until solid. Slice onto an ungreased cookie sheet. Bake at 375 for 3-5 minutes (they cook VERY quickly - when the bottom edge starts to spread, they are done)


Roll-Out Cookies
1 cup butter
1 cup sugar
1 large egg
1 tsp vanilla
2 tsps baking powder
3 cups flour

Preheat oven to 400 degrees. Cream butter and sugar with an electric mixer in a large bowl. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time mixing after each addition. The dough will be very stiff, blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approx 12 inches in diameter and 1/8 in thick. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack of over for 6 to 7 minutes or until cookies are lightly browned. Hint: I roll cookies between 2 sheets of wax paper, no need to add a lot of additional flour when rolling. Makes 20-24 cookies.


Raspberry Almond Shortbread Thumbprint Cookies
2/3 cup of sugar
1 cup butter softened
1/2 tsp almond extract
2 cups all purpose flour
seedless raspberry jam (for filling)

Glaze
1 cup powdered sugar
1 1/2 tsp almond extract
2 -3 tsp water

Preheat oven to 350. In a large bowl, combine sugar, butter, and extract. Beat at medium speed until creamy - 1 to 2 minutes. Reduce speed to low; add flour. Continue beating until well mixed - 1 to 2 minutes. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp of raspberry jam. Bake 14 to 16 minutes or until edges are lightly golden. Let stand 1 minute - remove from cookie sheets.

In a small bowl, stir together powdered sugar and extract. Gradually stir in enough water to make a thin glaze. Drizzle over warm cookies (hint: put glaze into a zip lock bag and cut a tiny corner off and use bag to spread glaze).

Makes about 3 1/2 dozen cookies.


Rudolph Cookies
4 (1 ounce) chocolate candy coating squares
96 pretzel sticks
1 (16 ounce) package Nutter Butter cookies
64 M&M's in green, blue, or brown chocolate pieces
32 red M&M's or Red Hots

Microwave chocolate candy coating in a small shallow glass dish at HIGH 3 minutes, stirring once.
Place 2 pretzel sticks in peanut butter filling of each sandwich cookie, forming large antlers. Break remaining pretzel sticks in half, and place 1 half pretzel stick next to each long pretzel stick, forming smaller antlers.
Dip 1 side of green, blue or brown M&M's in melted candy coating, and place on cookies for the eyes. Dip 1 side of of red M&M's in candy coating, and place on cookies for the noses.


Shortbread Wedges
1 stick unsalted butter, softened
1 cup all-purpose flour
1/3 cup confectioners' sugar

Preheat oven to 300°.
In mixing bowl, cream butter. Add flour and sugar; mix just to combine. (Chill 10 minutes if too soft.)

Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges, but do not cut through. Cool completely. Turn out of pan; slice with a serrated knife.


Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 tsp baking soda
3/4 cup butter, softened (or margarine)
1 cup white granulated sugar
1 egg
1 Tbsp water
1/4 cup molasses
2 Tbsp white granulated sugar

Directions:
Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg then stir in the water and molasses. Gradually, stir in the sifted ingredients into the molasses mixture. Refrigerate for 1/2 an hour. Use cookie scoop or hands to shape dough into walnut-size balls, and roll them in a bowl of white granulated sugar (the 2 Tbsps). Place the cookies 2 inches apart on an ungreased cookie sheet and flatten slightly.

Bake for 8 - 10 minutes one batch at a time. Sprinkle more sugar on top. Let cool. Store in airtight container.


Stained Glass Cookies
1/2 cup margarine or butter, softened.1/2 cup of sugar.1/2 cup of honey. 1 egg. 1 teaspoon vanilla extract. 3 cups of all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 5 (1.14 -ounce) roll Life Savers Five Flavor Roll Candy. 1. beat butter, sugar,honey,egg and vanilla in large bowl with electric mixer until creamy. Mix in flour, baking powder, baking soda and salt. Cover; refrigerate at least 2 hours. 2. roll dough on lightly floured surface to 1/4-inch thickness. Cut dough into desired shapes with 21/2- to 3 inch floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2 to 3/4-inch border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough. 3. Crush each color of candy separately between the layers of wax paper with mallet. Spoon crushed candy inside center of cut-out cookie shape. 4. bake at 350 for 6 to 8 minutes. cool


Stained Glass Sugar Cookies
Make your favorite Sugar Cookies (or use the ready made). Cut into large stars and then cut a smaller star out of the middle. Crush 'Life Savers' (place in plastic bag and beat them ). Line your cookie sheet with parchment paper. Place the stars on the cookie sheet and fill in the middle star with the crushed candy. You can do all one color or mix them. Bake cookies at 350 for about 8 minutes and let them cool completely before removing them from the parchment paper. They look like stained glass and are very cute!!


7 Layer Cookie
layer the following in a baking dish (9x14):

-one stick of melted butter (I usually just put the butter in the baking dish in the oven til melted)
-graham cracker crumbs to cover bottom of dish (enough to absorb the melted butter)
-one bag of chocolate chips
-one bag of butterscotch chips
-nuts (optional)
-one small bag of coconut
-one can of condensed milk (drizzle over coconut, try to cover all)

Bake at 350 for about 25 minutes or until coconut is toasty brown.
Let cool completely before cutting, you can refrigerate to speed up the process.


Additional Cookie Tips –Make your favorite oatmeal cookie recipe and add cinnamon, craisins (instead of raisins) and the zest of 1 orange. It's very festive with the red from the craisins and all the flavors complement each other.


Another pretty easy one is to take your favorite snicker doodle recipe and instead of rolling the cookies in cinnamon and sugar, roll them in red sprinkles and sugar and green sprinkles and sugar.



Desserts

Black Forest Trifle
1 box devil's food cake mix or bought chocolate cake/cupcakes
2 cans cherry pie filling
2 small boxes chocolate pudding or 8 snack-size pudding cups
1 tub Cool Whip

Directions: Either bake a chocolate cake or buy one. A great idea is to make cupcakes and give some to the kids to snack on while you use the rest to make your trifle. Crumble the cake/cupcakes to make a bottom layer in the bowl. Then spread a layer of pudding on top. Next layer the cherries. Repeat with the crumbled cake, pudding and cherries. Finally, top with the Cool Whip and enjoy! This makes a great looking dessert for Christmas, especially in a glass dish.


Brownie Trifle
1 batch chocolate chunk brownies cut into 1 inch squares
1-2 boxes prepared instant chocolate pudding
10 ounces Toffee Bits
-16 ounce Cool Whip

Layer in trifle bowl in that order. Refrigerate over night.
I usually get two or three layers from each ingredient.


Chocolate Raspberry Bread Pudding
made and served in a crock pot and very easy to assemble.

1 angel food cake (approx 6 cups), cubed
1 cup chocolate chips
1/2 pint fresh raspberries, rinsed and drained
1/2 c milk
4 eggs
1/2 c cream
1/4 c sugar
1 tsp vanilla
Place half of cake cubes in a heavily buttered crock pot. Sprinkle half of chocolate chips and raspberries over cake cubes. Cover with remaining cake cubes, top with remaining choc chips and raspberries. In a bowl (or blender), whisk together cream, milk, eggs, sugar and vanilla until blended. Pour evenly over the cake mixture in the crockpot. Cover and cook on high heat setting for approx 2 hours, until set.


Cinnamon Cream Cheese Squares
2 tubes (8 oz. each) refrigerated crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 cups sugar DIVIDED
1 teaspoon vanilla
1/2 stick butter, melted
1 teaspoon cinnamon

Unroll 1 tube of crescent rolls and place dough in a lightly greased 13x9 pan. With finger tips, press the seams and perforations together to seal. Set aside.

In a mixing bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough in pan.

Unroll remaining tube of crescent rolls and place over cream cheese mixture, stretching to fit. Brush melted butter over top. Combine remaining sugar and cinnamon and sprinkle over top.

Bake at 350 degrees for 30 minutes. Cool. Cut in squares.

I have changed these up sometimes by spreading a can of pie filling between the cream cheese layer and top layer of dough. We've tried apple, cherry and blueberry -- all are yummy!


Death by Chocolate
1 box of Devils Food Cake mix
1 large box of instant chocolate pudding
1 large container of Cool Whip
1 bag of Oreo cookies

Make cake according to directions and let cool. Make pudding according to directions. In a large bowl layer the ingredients. Crumbled cake, pudding, crushed Oreo cookies, Cool Whip. Do this three times. Put in refrigerator overnight. You can add other ingredients such as chocolate syrup, sprinkles, different flavored cookies, tinted Cool Whip to coordinate with the holiday, etc. Best if made and put in the refrigerator overnight. Delicious!


Decorated Ding Dongs
12 Hostess Ding Dongs (unwrapped and laid on a plate so as to make me look less pathetic)
Green Decorator Icing in a spray can
Pre-made Holiday "candy cake decorations" (they come in all kinds of styles.. I got the Rudolph and Gingerbread men)

I just put a circle (glob) of green icing on top of each Ding Dong and laid a decorator candy on top and Presto!

Believe it or not, they look really cute!!!

Time spent : 5 minutes.. (and most of that was unwrapping each Ding Dong!)


Easy Peppermint Pie
Mix Oreo cookie crumbs with a few tbls. melted butter, and press into a pie plate or casserole dish. Mix one tub of Cool Whip with as many crushed peppermints as you like, spread on top of the Oreo crust, then refrigerate. That's it!!

Nobody ever guesses how easy it is, and they always think it's some sort of fancy peppermint mousse!


Great Aunt Bess' Banana Bread
Mix:
1 1-1/2 cups sugar
1/2 cup shortening
2 beaten eggs
4 T milk
dash salt

Add:
3 soft bananas
1 t soda
2 cups flour
1 pkg chopped nuts (optional)

Line bread tins with aluminum foil and pour in mixture 3/4 full. Bake at 350 degrees for 50-60 minutes. Depending on size of bananas, baking time might be longer. It is done when toothpick inserted in middle comes out clean. Makes one large loaf.


Holiday Pudding
I took 2 instant white chocolate puddings, mixed them in different bowls, added red food dye to one, and green to the other. In 8 small glass mini bowls put a bottom layer(2 tablespoons) of red, then a layer of green (2 tablespoons), then another layer of red, and green. You can either leave it like that or take the end of a spoon and stir a little so it looks swirled.


Orange Slice Cake (or what I call...Ain't Your Grandma's Fruitcake)
1c. butter or margarine
1/2 c. buttermilk
3 1/2 c. all-purpose flour
2 c. nuts, chopped (I prefer pecans)
1 lb. bag of orange slice candy
2 c. granulated sugar
4 eggs
1 package of dates or raisins (about 1c.)
1 can coconut
1tsp. baking soda

Pepare fruit, candy, and nuts by chopping finely and rolling in 1/2 cup of the flour.
Cream butter and sugar. Add 1 egg at a time, blending well after each addition.
Add buttermilk and blend well.
Sift remaining flour and baking soda and add to mixture.
Fold in nuts, dates/raisins, orange slices, and coconut.

Pour batter into a greased tube pan. **batter will be very thick!

Bake at 250 degrees for 3 hours.

Leave cake in pan. While still hot glaze with the following mixture. (It helps to poke holes in the cake with a fork to allow glaze to get inside.)

2c. confectioners sugar
1c. orange juice

This is a great alternative to traditional fruitcake and it's a huge cake!


Pistachio Pudding Salad
12 oz cool whip
1 small instant pistachio pudding
1 lg. can crushed pineapple

Mix together pudding & pineapple. Do NOT drain pineapple. Mix in cool whip.


Pumpkin Muffins
1 box spice cake mix
1 can pure pumpkin
2 tbsp. water

Mix together and bake using the cupcake time and temperature on cake box. Great by themselves or with a little cool whip on top. They freeze well too.
PS-they are fairly low in fat!


Reese’s Peanut Butter Bars
No-bake bars that taste like the peanut butter cups!

2 cups peanut butter
4 cups icing (powdered) sugar
1 cup margarine, melted
2 cups graham wafer crumbs

Mix well. Pat into jelly roll pan. Chill.

Melt together:
2 cups milk chocolate chips
1 tablespoon margarine

Spread over peanut butter mixture. Cut into bars.


Spiced Pound Cake
Take a boxed pound cake mix and prepare according to the directions (egg, oil and water, I think) add to it 2 pouches of spiced cider mix. Then just bake. It's an incredibly easy way to add some extra flavor to the pound cake.


Popcorn

Baked Fruited Popcorn
7 Cup Popcorn, Cooked
1 Cup Pecans pieces
3/4 Cup Candied red cherries, cut up
3/4 Cup Brown sugar, packed
6 Tbl Butter (or margerine)
3 Tbl Light corn syrup
1/4 Tsp Baking soda
1/4 Tsp Vanilla

Method of Preparation:
Remove all unpopped kernals from popcorn. In a 17x12x12 " baking pan, combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn; gently stir to ccoat popcorn mixture. Bake in 300 oven for 15 minutes;stir. Bake 5-10 minutes more. Remove popcorn to large bowl, cool.


Drizzle Popcorn
makes white chocolate & peanut butter popcorn &
chocolate & peanut butter popcorn

you'll need:
microwave popcorn- KETTLE CORN
bag of milk choc chips
bag of white van. chips
bag of peanut butter chips

pop bag of popcorn in microwave. make sure it is kettle corn. we use the orville redenbachers one.

spread popcorn out onto cookie sheet. pick out unpoped kernels.
melt white chocolate in double boiler. you'll need to TEMPER this chocolate to make sure it hardens again on the popcorn.( if not sure how to do this basically you melt 2/3 of bag completely on the double boiler then remove from boiler & put the remaining 1/3 of choc. in melted stuff & melt this by mixing it around off the heat) once all melted, use a fork to drizzle white chocolate onto the popcorn. then do the same with the peanut butter chips- melt them & drizzle... the peanut butter chips DO NOT need to be tempered. only chocolate ones... white OR dark...

for popcorn with the chocolate, follow above directions and use the choc chips ( temper also) as well as the peanut butter.

once all is drizzled, place in fridge for @ 20-30 min & then take out & use a spatula to break up off the sheet. store in a large plastic bag until ready to transfer into smaller decorative gift bags. my local dollar tree has perfect xmas gift bags that we use & tie with a pretty ribbon.

sometimes we also ADD unsalted peanuts to the popcorn mixture before drizzling ( but only if i get them on sale) it is just as good w/o the peanuts.



Light Caramel Corn
(made in a grocery sack)

3 quarts of popped popcorn
1/2 cup butter or margarine
2/3 cup light brown sugar
1/3 cup corn syrup
dash of salt
1 teaspoon baking soda

1. Place popped popcorn in a paper grocery bag and roll up ends tightly for ease in handling later. Unroll. Set aside.

2. Microwave butter, sugar, syrup and salt in a 2 quart bowl for 2-3 minutes at High or until boiling. Stir. Microwave again for 2 minutes at High, stirring often.

3. Stir in soda. Pour over popped corn in the bag. Roll up ends. Microwave for 2 minutes at High. Shake well in bag. Microwave again for 1 minute at High. Pour onto waxed paper or foil.


Old Dutch Caramel Corn
1 (8 oz.) bag "Old Dutch Puff Corn Curls" or popcorn
Place Corn Curls in large roaster pan.

CARAMEL SAUCE:

In a 2-quart saucepan cook together for 2 minutes:

1/2 lb. butter
1 c. brown sugar
1/2 c. light corn syrup

Add 1 teaspoon baking soda to mixture. This will cause mixture to foam, so 2-quart saucepan is necessary.
Pour caramel mixture over corn curls and stir until mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and pour on wax paper and BREAK apart. Enjoy!!


Rainbow Popcorn

5 to 6 cups freshly popped popcorn
1 tablespoon butter (not margarine)
1/2 cup water
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract (optional)
Food coloring of choice (use red for one batch and green for another for a Christmas theme)

Preheat oven to 250 degrees.
Place popcorn in a shallow pan and place in oven to keep warm.

In a heavy saucepan, melt the butter and add sugar, water and salt; stir until sugar is dissolved. Boil about 20 minutes, until syrup just begins to color (about 275 degrees on a candy thermometer; hardball stage). Watch syrup carefully once it reaches 250 degrees; it will darken quickly if it gets too hot. To test: Syrup should form a firm ball when dropped into cold water.

Add vanilla and food coloring. Stir well. Pour in a stream over warm popcorn and quickly stir to coat each piece. Pour popcorn onto a sheet of baking parchment paper and separate each kernel. Be careful; syrup will be hot. Coating will harden as popcorn cools. Store in an airtight container.

Clean-up tip: Soak syrup pot, popcorn pan and utensils in water after use. When the syrup cools it will harden stubbornly onto any surface. After a good soak, though, you can just rinse it out; no scrubbing.


White Chocolate Popcorn
I melted a huge symphony bar with the toffee in it and drizzled it on top of the popcorn once it was spread out on wax paper ~ OMG!!! It is to die for and looks totally beautiful! I put it in clear cellophane bags and tied them with a cranberry colored organza ribbon with gold trim ~ I would actually pay good money for these if I saw them in the store!!! And so easy and inexpensive too! I also used the trails end (boy scouts) butter flavored popcorn and got the huge symphony bars at big lots for .99!!!! Yeah! Thanks for the great recipes everyone!!! Happy Holidays!!


White Chocolate Microwave Popcorn
One bag microwave popcorn
1/2 of pkg almond bark

Cook popcorn and make sure you remove all the uncooked kernels. Melt white almond bark in large bowl (I do this in 45 second intervals so as to not scorch)

Dump bag of popcorn into bowl of melted almond bark and stir until the popcorn is covered. Pour over wax paper to harden and then break apart and put into clear gift bags with beautiful ribbon and your teachers will think you've gone gourmet on them



Snack Mix

Firecrackers
1 1oz ranch dressing
Use 1 tbsp cayenne(less if you want a milder version)
olive oil
garlic powder instead of the salt
saltine crackers
no lemon pepper
We spread the crackers brush oil onto the crackers and then sprinkle the powdered mix onto the crackers. Also,as we check the crackers,we flip them and add more oil. However, I like the way that mrp4352 mixes everything together and I'll do this next time. Serve with cream cheese-you can't beat the spicy taste topped with the coolness of the cream cheese.


Muddy Buddies or Puppy Chow
9 C. Chex cereal (rice ones are best for this recipe)
1 C. semi-sweet chocolate chips
1/2 C. creamy peanut butter
1/4 C. margarine
1/4 t. vanilla
1 1/2 C. confectioner's (powdered) sugar

Put the powdered sugar in a plastic bag or big bowl with lid and set aside. Melt choc chips, peanut butter & margarine in microwave. Add vanilla & mix thoroughly and then stir in cereal until coated. Work quickly, before the mixture cools off too much! Add the chocolate coated cereal to the bag/bowl of powdered sugar and shake until all pieces are coated with sugar. Dump/spread out onto a baking sheet and allow to cool/set. Store in air-tight container.


Spiced Oyster Crackers
2 10-12 oz. packages of oyster crackers
1 scant cup oil
1 1 oz. package dry ranch dressing
2 tsp dill weed
2 tsp lemon pepper
1 heaping tsp garlic salt

Spread the crackers out into a baking sheet with high sides (or a 9x13 works). Add the seasonings into the oil and whisk, then pour over the oyster crackers. Stir to coat all the crackers. Bake at 200 degrees for 20 minutes stirring every 5-7 minutes.


"White Trash"
1 bag white morsels
pretzel sticks (I break them in 1/2)
cocktail peanuts

Melt the white chips. Mix in the pretzels and peanuts. Drop by spoonful onto wax paper and let harden.

just made a version of this today, but my recipe is as follows:

3 bags white choc. chips
3 TBSP oil
5 cups Cheerios
5 cups Corn Chex
2 cups cocktail peanuts
1 bag M & Ms
1/2 bag mini pretzels
Melt the white choc. chips & oil together (I usually do this in the microwave). Mix the other ingredients together, then mix the melted choc. in. Once all the ingredients are well coated with white chocolate, spoon the mixture onto waxed paper (on a cookie sheet or lg. baking dish). Refrigerate til it hardens.
This makes a huge amount, and I usually buy some of the pretty Christmas treat bags or the containers to divide it up. I also store this in the 'fridge


Yummy mix
1 cup m&m's
1 cup peanuts
1 cup pretzel sticks
1 cup Crispix cereal
1 cup rice chex
1 cup wheat chex
1 bag white chocolate chips

Melt choc chips in bowl in microwave - stir in stuff and mix well. Drop by teaspoon-fulls on wax paper or even just spread it out and let it harden. Break into pieces and you're done! My kids FAVORITE!



HAVE A HAPPY HOLIDAY SEASON!!!!

Last edited by Shagley; 12-14-2007 at 09:05 PM.
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Old 12-06-2007, 09:46 AM   #793
disneyred
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I want some now !!!!!!!!

on a side note... I found it here last year ... what is the simple recipe for using any cake mix for making cookies !
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Old 12-06-2007, 09:56 AM   #794
Shagley
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Quote:
Originally Posted by disneyred View Post
I want some now !!!!!!!!

on a side note... I found it here last year ... what is the simple recipe for using any cake mix for making cookies !
Is it this one?

Cake Mix Cookies
1 pkg dry cake mix (any flavor, any brand!)
2 eggs
1/2 cup of oil

OPTIONAL: Your choice of add-ins!

Mix these ingredients together (INSTEAD of the usual ingredients listed on the box for making a cake.) You will get a very stiff mix instead of batter. This is right.

Roll into balls, flatten slightly onto greased cookie sheets.
OR: Drop by spoonfuls onto greased cookie sheets.
Bake at 350 for 7 to 10 minutes.

Last edited by Shagley; 12-06-2007 at 10:06 AM.
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Old 12-06-2007, 10:16 AM   #795
arlenesp
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Quote:
Originally Posted by disneyred View Post
I want some now !!!!!!!!

on a side note... I found it here last year ... what is the simple recipe for using any cake mix for making cookies !
Here is the thread.http://www.disboards.com/showthread.php?t=681495

They have a biscotti recipe that I want to try.Enjoy

On the crab dip recipe, I have one from back in the 70's and it is the 1/2 lb crabmeat, 8oz soft cream cheese , 1 Tb of horseradish and it was put under the broiler for a bit til brown. As I remember it didn't last too long.
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