Monday, January 4, 2010

Recipe Post

I have had a bunch of people ask for some recipes so I am listing all of them here. You can always find this post from the recipe link on the sidebar.

Peppermint Fudge:
1 Package Vanilla Baking Chips
1 Jar Vanilla Frosting
1/2 tsp Peppermint Extract
Red Food Coloring
2 Peppermint Candy Canes

Melt Vanilla Chips in the Microwave, Add frosting and melt together. Add extract, stir. Pour into 9 x 9 Pan. Drip food coloring and swirl with knife. Add crushed Candy Canes. Refrigerate.

Fantasy Fudge:
3 c. sugar
3/4 c. margarine
2/3 c evaporated milk
12 oz chocolate chips
7 oz marshmallow creme
1 c. chopped nuts
1 tsp vanilla

Combine sugar, marg, and milk. Boil 5 min. Stir in Chocolate chips. remove from heat, add marshmallow, nuts, and vanilla. Put in 9 x 9 or 9 x 13 pan.

White Chocolate Clusters:
1 pkg white baking chips
2 T peanut butter

1 c. mini marshmallows
1 c. peanuts
1 1/2 c rice crispies

Drop onto wax paper and cool. (don't dilly dally, they harden fast!!)

Peanut Butter Balls:

1 c graham crackers
3 1/2 c. powered sugar
2 sticks margarine
1 c crunch peanut butter

Mix well and roll in to balls. After this I like to put them in the refrig or the freezer so they harden a little so it is easier to dip them.

Melt: 14 oz caramels ( I use Kraft individually wrapped squares) with 1/4 c. evaporated milk

Add 2 c. pecans after the caramels are melted (2 c. says the recipe. I like to do 1 1/2 c. pecan halves plus 1 c. pecans chopped, they are not so gooey this way and stay together better)

Dip in Melted Chocolate, Cool.

**** very important. You need to drop these by the teaspoon but from MUCH practice I finally figured out that you should spray the wax paper with non stick spray that way you won’t be picking little pieces of paper the bottom of your caramels !

Peanut Blossoms:

1 c. peanut butter
2 eggs
1 c. shortening
4 T milk
2 tsp vanilla
1 c. brown sugar
1 c. white sugar
1 tsp salt
2 tsp baking soda
3 1/2 c. flour
Roll into balls, then roll in sugar. Bakc 10-12 min at 375 degrees. Put chocolate kiss in center immediately after taking out of the oven.

Peanut Butter Cups:

1/2 c. margarine
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp baking soda
1/2 tsp salt
Bake in small muffin tins. 375 degrees for 10 minutes. Press Reese's mini PB cups into center immediately after baking. ENJOY!!


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