1 pkg. (8 squares) Baker's Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve Ritz Crackers (35 crackers)
1 peppermint candy cane (6 inch), crushed
Microwave chocolate in small microwaveable bown as directed on package. Stir until completely melted. Blend in extract.
Dip crackers in melted chocolate, completely coating ncrackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy.
Refrigerate 30 minutes or until chocolate is firm.
Makes 35 or about 12 servings, 3 coated crackers each.
*Variation: For a chocolate-peanut butter twist, omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
Saturday, January 24, 2009
Chocolate Chocolate Chip Cookies
2 1/4 cups flour
1 tsp. salt
1 tsp. baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 TBSP vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla, and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips and walnuts, if using, and stir to distribute evenly.
For cookies: Drop dough by tablespoonfulls onto greased baking sheets and bake about 10 minutes. Cool on baking rack.
For bars: Pat dough into a greased 9-inch square baking pan and bake 20-25 minutes. Cut into squares when cooled.
1 tsp. salt
1 tsp. baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 TBSP vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla, and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips and walnuts, if using, and stir to distribute evenly.
For cookies: Drop dough by tablespoonfulls onto greased baking sheets and bake about 10 minutes. Cool on baking rack.
For bars: Pat dough into a greased 9-inch square baking pan and bake 20-25 minutes. Cut into squares when cooled.
SNICKERS Surprises
2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) SNICKERS Brand Miniatures
1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt, and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all the SNICKERS Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1 Tbls. pieices and flatten.
6. Place a SNICKERS Brand Miniature in the center of each piece of dough.
7. Form the dough into a ball around each SNICKERS Brand Miniature.
8. Place on a greased cookie sheet and bake at 300 degrees F for 10-12 minutes.
9. Let cookies cool on baking rack or wax paper. (Hint: Spruce up the cookies with powdered sugar and drizzle melted DOVE Brand Chocalate Gifts over the top of each cookie!)
Notes:
*We cut each of the Minuatures in half. This made a smaller cookie but prevented the SNICKERS from escaping the dough.
*We also baked the cookies at 350 degrees instead of 300 degrees. They didn't seem to get done at only 300 degrees.
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) SNICKERS Brand Miniatures
1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt, and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all the SNICKERS Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1 Tbls. pieices and flatten.
6. Place a SNICKERS Brand Miniature in the center of each piece of dough.
7. Form the dough into a ball around each SNICKERS Brand Miniature.
8. Place on a greased cookie sheet and bake at 300 degrees F for 10-12 minutes.
9. Let cookies cool on baking rack or wax paper. (Hint: Spruce up the cookies with powdered sugar and drizzle melted DOVE Brand Chocalate Gifts over the top of each cookie!)
Notes:
*We cut each of the Minuatures in half. This made a smaller cookie but prevented the SNICKERS from escaping the dough.
*We also baked the cookies at 350 degrees instead of 300 degrees. They didn't seem to get done at only 300 degrees.
Pesto
2 cups chopped basil
1 cup olive oil
2-4 cups parmesan chees
1-2 cup walnuts or pine nuts
3-4 large garlic cloves
salt and pepper
Blend all ingredients - except parmesan cheese - together in blender. Stir in cheese.
1 cup olive oil
2-4 cups parmesan chees
1-2 cup walnuts or pine nuts
3-4 large garlic cloves
salt and pepper
Blend all ingredients - except parmesan cheese - together in blender. Stir in cheese.
Gingersnaps
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
Combine and mix. Drop on cookie sheet and bake at 375 degrees for 8-10 minutes.
Yield: 4 dozen
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
Combine and mix. Drop on cookie sheet and bake at 375 degrees for 8-10 minutes.
Yield: 4 dozen
Vanishing Oatmeal Raisin Cookies
1 cup margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker Oats (quick or old fashioned)
1 cup Raisins
Heat Oven to 350 degrees.
Beat together margarine & sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and Raising; mix well.
Drop by Rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
*You may substitute 1/2 cup applesauce for 1/2 cup butter.
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker Oats (quick or old fashioned)
1 cup Raisins
Heat Oven to 350 degrees.
Beat together margarine & sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and Raising; mix well.
Drop by Rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
*You may substitute 1/2 cup applesauce for 1/2 cup butter.
Sunday, January 18, 2009
Cheerios Bars
1 c. light corn syrup
1 c. sugar
1 tsp. vanilla
1 1/2 c. peanut butter
6 c. Cheerios
6 oz. butterscotch chips
6 oz. chocolate chips
Heat but do not boil corn syrup and sugar. Add vanilla, peanut butter and cheerios. Press into 13 x 9 inch pan. Melt chips and spread over cereal mixture. Let set to harden.
1 c. sugar
1 tsp. vanilla
1 1/2 c. peanut butter
6 c. Cheerios
6 oz. butterscotch chips
6 oz. chocolate chips
Heat but do not boil corn syrup and sugar. Add vanilla, peanut butter and cheerios. Press into 13 x 9 inch pan. Melt chips and spread over cereal mixture. Let set to harden.
Sunday, December 21, 2008
Pretzel Hug Cookies
Circle Pretzels
Hershey Hugs - 1 package, unwrapped
M&Ms
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a hug in each pretzel.
Put pan in oven just long enough to melt the hugs, about 3 minutes.
Remove the pan from oven and place an M&M in the middle of each hug.
Chill and remove from parchment paper.
Hershey Hugs - 1 package, unwrapped
M&Ms
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a hug in each pretzel.
Put pan in oven just long enough to melt the hugs, about 3 minutes.
Remove the pan from oven and place an M&M in the middle of each hug.
Chill and remove from parchment paper.
Mini Turtle Cookies
Circle Pretzels
Caramel filled Hershey Kisses - 1 package, unwrapped
Pecan Halves - about 1/2 pound
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a kiss in each pretzel.
Put pan in oven just long enough to melt the caramel in the kisses, less than 5 minutes.
Remove the pan from oven and place a pecan half on each kiss.
Chill and remove from parchment paper.
Caramel filled Hershey Kisses - 1 package, unwrapped
Pecan Halves - about 1/2 pound
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a kiss in each pretzel.
Put pan in oven just long enough to melt the caramel in the kisses, less than 5 minutes.
Remove the pan from oven and place a pecan half on each kiss.
Chill and remove from parchment paper.
Wheat Thin Cookies
1 package Wheat Thins
Peanut Butter
Spread a thin layer of peanut butter between two wheat thins.
Chill and then dip in chocolate almond bark and decorate with sprinkles.
Peanut Butter
Spread a thin layer of peanut butter between two wheat thins.
Chill and then dip in chocolate almond bark and decorate with sprinkles.
Peanut Butter Surprise Balls
7 oz marshmallow cream
1 cup peanut butter
1-1/2 cups Rice Krispies (maybe a bit more)
Mix all together.
Roll into small balls and chill.
Dip into white or chocolate almond bark.
1 cup peanut butter
1-1/2 cups Rice Krispies (maybe a bit more)
Mix all together.
Roll into small balls and chill.
Dip into white or chocolate almond bark.
Oreo Balls
8 oz softened cream cheese
1 regular package oreos
Beat these together in mixer.
Chill and then roll into small balls.
Place on waxed paper and chill again.
Dip into white almond bark.
Drizzle with chocolate almond bark if desired.
1 regular package oreos
Beat these together in mixer.
Chill and then roll into small balls.
Place on waxed paper and chill again.
Dip into white almond bark.
Drizzle with chocolate almond bark if desired.
Tea Cakes
1-2/3 cups graham cracker crumbs
6 0z bag of chopped walnuts
6 oz bag of mini chocolate chips
1/4 cup butter, creamed
1/2 cup cream
1/2 cup brown sugar
Cream together brown sugar and butter. Add cream, cracker crumbs, nuts and chips. Fill mini waxed candy cups almost full. Bake at 375 degrees for 10-12 minutes just to set.
Frost with melted Hershey bars.
6 0z bag of chopped walnuts
6 oz bag of mini chocolate chips
1/4 cup butter, creamed
1/2 cup cream
1/2 cup brown sugar
Cream together brown sugar and butter. Add cream, cracker crumbs, nuts and chips. Fill mini waxed candy cups almost full. Bake at 375 degrees for 10-12 minutes just to set.
Frost with melted Hershey bars.
Gingerbread Men
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 cup dark molasses
2 tablespoons cider vinegar
5 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner.
Recipe courtesy of www.foodnetwork.com
1 cup firmly packed light brown sugar
1 large egg
1 cup dark molasses
2 tablespoons cider vinegar
5 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner.
Recipe courtesy of www.foodnetwork.com
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