I was having an epic chocolate craving after church today, so I decided to make some "no-bake" cookies. I whipped out my trusty Terrenton ID Ward cookbook (graduation present from my sister Kristy), and turned to page 272, only to realize I lacked the required ingredient. In my desperation I just started grabbing things from the pantry and the unholy concoction that emerged may be the best no-bake recipe I've ever had. Wow.
Mix:
1 c. sugar, 1/3 c butter, 1/2 c. evaporated milk, 1/2 tsp. vanilla, and 1/4 cup cocoa in a pot. Melt and mix together. Let boil for 1-2 minutes.
Remove from heat and add 1-1/4 cup mini marshmallows and 3 tbsp. peanut butter. Mix well, allowing the marshmallows to melt.
Add 1-1/4 cup oatmeal and 1 more cup of mini marshmallows. Mix until equally blended and drop by spoonfuls on waxed paper or a greased cookie sheet. Allow to cool.
Move over, Curtis's "Dinosaur Food" recipe and Mom's "Chocolate Oatmeal Stuff"- we've got a new most addictive substance ever!
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Sunday, January 30, 2011
Friday, December 17, 2010
Easy Fudge- Better Homes and Gardens
This is a pretty basic easy fudge recipe. I've seen variations of this that use powdered sugar instead of granulated, but you have to double the quantity or something like that. I'm not sure what the exact conversion rate is.
I won't lie and say this is the most delicious fudge recipe around, but it's probably the easiest (microwave? Hello!), and one of the most versatile. You can substitute the chocolate chips for any flavor you wish, marbleize it, add chunks of delicious goodness, etc. For instance, this year I used dark chocolate chips and added in crushed up chocolate oranges in lieu of walnuts to make dark chocolate orange fudge. Yummers! The possibilities are endless, and it's so fast and easy to whip up that you'll find yourself making multiple batches just because you can.
Ingredients
- 1-1/2 cups sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate (the higher quality of chocolate, the better your fudge will turn out so splurge on the Ghirardelli vs. the generic store brand)
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla
Directions
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm (super important- this stuff is a beast to cut when it's chilled if you don't). Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat
Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.
Wednesday, November 17, 2010
Buttery Oatmeal Crisps
1-3/4 c quick cooking rolled oats
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening
1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening
1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
Oatmeal Raisin Cookies
Karlie Shaw Abrams and Camille Farias
1 c shortening
1 c brown sugar
1/2 c granulated sugar (mix)
2 tsp salt
1 tsp baking powder
2 tsp cinnamon (mix)
2 eggs (mix)
1 c flour (mix)
3 c oats (mix)
1-1/2 c raisins (mix)
Bake at 350 for 10-12 minutes
1 c shortening
1 c brown sugar
1/2 c granulated sugar (mix)
2 tsp salt
1 tsp baking powder
2 tsp cinnamon (mix)
2 eggs (mix)
1 c flour (mix)
3 c oats (mix)
1-1/2 c raisins (mix)
Bake at 350 for 10-12 minutes
Snickerdoodles
1 c shortening
1-1/2 c sugar
2 eggs
2-3/4 c flour
1 tsp cream of tartar
1/2 tsp soda
2 tsp salt
roll into balls and roll in cinnamon and sugar.
Dot with water and squish with fork.
Bake 8 minutes at 350
1-1/2 c sugar
2 eggs
2-3/4 c flour
1 tsp cream of tartar
1/2 tsp soda
2 tsp salt
roll into balls and roll in cinnamon and sugar.
Dot with water and squish with fork.
Bake 8 minutes at 350
Gumdrop Cookies (Oatmeal Chocolate Chip)
Linda Streeper
2 c brown sugar
2 c white sugar
2 tsp vanilla cream or mix
2 cubes butter
1 c shortening
Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips
Bake at 350 for 10 minutes
*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.
2 c brown sugar
2 c white sugar
2 tsp vanilla cream or mix
2 cubes butter
1 c shortening
Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips
Bake at 350 for 10 minutes
*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.
Dot's Lemon Jello Cake
Dorothy Borwn
Temp 350 45 minutes use toothpick to test
1 pkg of Duncan Hines Lemon Supreme cake mix
Add: 1-1/3 cup of water
three eggs
3/4 cup cooking oil
1 pkg lemmon jellow- dry (3 oz) pkg
Beat ingredients 4 minutes
When done, poke holes in top of cake with a meat fork or toothpicks
Mix 1 cup of powdered sugar with 3 tbsp of lemon juice and 1/4 c melted butter.
Pour over cake while still warm.
*This cake is a classic recipe of my Grandmother's. She used to make it whenever we went to visit her.
Temp 350 45 minutes use toothpick to test
1 pkg of Duncan Hines Lemon Supreme cake mix
Add: 1-1/3 cup of water
three eggs
3/4 cup cooking oil
1 pkg lemmon jellow- dry (3 oz) pkg
Beat ingredients 4 minutes
When done, poke holes in top of cake with a meat fork or toothpicks
Mix 1 cup of powdered sugar with 3 tbsp of lemon juice and 1/4 c melted butter.
Pour over cake while still warm.
*This cake is a classic recipe of my Grandmother's. She used to make it whenever we went to visit her.
Frosted Banana Bars
1/2 c butter
2 c sugar
3 eggs
1-1/2 c mashed banana
1 tsp vanilla
2 c flour
1 tsp baking soda
pinch salt
Cream butter and sugar. Beat in eggs, bananas. Combine flour, baking soda, and salt. Add to creamed mixture and blend well. Pour into greased 15x10x1 inch pan. Bake at 350 for 25 minutes. Cool.
Frosting:
1/2 c butter, softened
1 (8oz) pkg cream cheese, softened
4 c powdered sugar
2 tsp vanilla
Cream butter and cream cheese. Add powdered sugar gradually and vanilla. Beat well. Spread over bars. Yields 3 dozen.
Variation: Decrease sugar to 1-1/2 c, eggs to 2, and add 1 cup sour cream
2 c sugar
3 eggs
1-1/2 c mashed banana
1 tsp vanilla
2 c flour
1 tsp baking soda
pinch salt
Cream butter and sugar. Beat in eggs, bananas. Combine flour, baking soda, and salt. Add to creamed mixture and blend well. Pour into greased 15x10x1 inch pan. Bake at 350 for 25 minutes. Cool.
Frosting:
1/2 c butter, softened
1 (8oz) pkg cream cheese, softened
4 c powdered sugar
2 tsp vanilla
Cream butter and cream cheese. Add powdered sugar gradually and vanilla. Beat well. Spread over bars. Yields 3 dozen.
Variation: Decrease sugar to 1-1/2 c, eggs to 2, and add 1 cup sour cream
Sugar Cookies
Linda Streeper and Kristy Grover
1 c margerine
1 tsp vanilla
1-1/2 c sugar
3 eggs
Cream first.
3-1/2 c flour
1 tsp soda
2 tsp cream of tartar
1 tsp salt
Add and mix. Roll dough out, cut into shapes, bake at 375 on greased cookie sheets.
Butter Frosting for cookies:
Mix
1 lb powdered sugar
1 tsp vanilla
1 cube margerine, softened
Add part of a can of evaporated milk slowly while beating to get a correct consistency.
Optional: Add cocoa for chocolate frosting. Can add food coloring and flavoring.
This frosting turns out cream colored, not white, so it looks best when some coloring is added.
*This is my step-mom's recipe. It's probably the easiest sugar cookie recipe ever, and it's an instant classic.
1 c margerine
1 tsp vanilla
1-1/2 c sugar
3 eggs
Cream first.
3-1/2 c flour
1 tsp soda
2 tsp cream of tartar
1 tsp salt
Add and mix. Roll dough out, cut into shapes, bake at 375 on greased cookie sheets.
Butter Frosting for cookies:
Mix
1 lb powdered sugar
1 tsp vanilla
1 cube margerine, softened
Add part of a can of evaporated milk slowly while beating to get a correct consistency.
Optional: Add cocoa for chocolate frosting. Can add food coloring and flavoring.
This frosting turns out cream colored, not white, so it looks best when some coloring is added.
*This is my step-mom's recipe. It's probably the easiest sugar cookie recipe ever, and it's an instant classic.
Tuesday, November 16, 2010
The LAST Chocolate Chip Cookie Recipe You'll Ever Need
Camille Farias
This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...
2 c brown sugar
1 c granulated sugar
1 c shortening The original recipe called for 2 c shortening and no butter
3/4 c butter I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)
Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.
Bake 10-12 minutes or until golden brown.
This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...
2 c brown sugar
1 c granulated sugar
1 c shortening The original recipe called for 2 c shortening and no butter
3/4 c butter I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)
Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.
Bake 10-12 minutes or until golden brown.
Mini Chip Snowball Cookies
1-1/2 c butter or margerine, softened
3/4 c powdered sugar
1 tbsp vanilla
1 tbsp vanilla
1/2 tsp salt
3 c flour
2 c (12 oz) semi-sweet mini morsels
1/2 c finely chopped nuts
powdered sugar
Preheat oven to 375
Beat butter, sugar, vanilla, and salt in large bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoonfuls of dough into 1-1/4 inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes, remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes about 5 doz cookies.
3/4 c powdered sugar
1 tbsp vanilla
1 tbsp vanilla
1/2 tsp salt
3 c flour
2 c (12 oz) semi-sweet mini morsels
1/2 c finely chopped nuts
powdered sugar
Preheat oven to 375
Beat butter, sugar, vanilla, and salt in large bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoonfuls of dough into 1-1/4 inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes, remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes about 5 doz cookies.
Neiman Marcus Chocolate Chip Cookies
This went around on the internet a few years ago- I guess some disgruntled employee spilled the beans on the Neiman Marcus Chocolate Chip Cookie recipe, which at that time sold for around $18/lb. Not sure if that's true or not, but they're pretty darn delicious.
2 c butter
2 c sugar
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
4 c flour
5 c oatmeal (measure, then blend in a blender to fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
25 oz. chocolate chips (guittard big chips in the silver package are the best)
1 oz Hershey bar (grated)
3 c chopped pecans (or other nut)
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10-15 minutes at 375.
Makes 112 cookies (recipe may be halved)
2 c butter
2 c sugar
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
4 c flour
5 c oatmeal (measure, then blend in a blender to fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
25 oz. chocolate chips (guittard big chips in the silver package are the best)
1 oz Hershey bar (grated)
3 c chopped pecans (or other nut)
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10-15 minutes at 375.
Makes 112 cookies (recipe may be halved)
Circus Popcorn
Camille Farias
1-1/2 c sugar
1/2 c milk
1/4 c butter
1 tsp vanilla
3 drops food coloring
3 drops raspberry, coconut, strawberry, etc. extract (optional)
1 c unpopped popcorn (2 bags microwave popcorn)
Boil all ingredients to soft ball stage. Pour over large pan of popped popcorn. Stir until hardened. Let sit for 2 minutes. Stir again to break up the clumps.
*I make this for my step-son's birthday party every year. We make the popcorn in different colors and flavors, to creat a rainbo effect. It's always a big hit, and SOOOO easy to make.
1-1/2 c sugar
1/2 c milk
1/4 c butter
1 tsp vanilla
3 drops food coloring
3 drops raspberry, coconut, strawberry, etc. extract (optional)
1 c unpopped popcorn (2 bags microwave popcorn)
Boil all ingredients to soft ball stage. Pour over large pan of popped popcorn. Stir until hardened. Let sit for 2 minutes. Stir again to break up the clumps.
*I make this for my step-son's birthday party every year. We make the popcorn in different colors and flavors, to creat a rainbo effect. It's always a big hit, and SOOOO easy to make.
Virginia Fudge (Penuche Fudge)
Lyn Babb
1 cube + 2 tbsp butter
2 c brown sugar
1/2 c evaporated milk
1/2-1 c chopped nuts
1 tsp vanilla
3 c sifted powdered sugar
melt butter in sauce pan. add brown sugar and milk. boil, stirring constanly for 3 min. Keep sugar crystals from forming on sides of saucepan. Remove from heat. Add vanilla, powdered sugar, and nuts.
Make sure candy is free from lumps and pour into 8x8 pan.
Cool completely before serving.
Store in refrigerator.
*This is my favorite candy recipe of all time. It reminds me of all my favorite holidays, because when I was little mom always made it for Christmas and Thanksgiving. It's a nice change from the chocolate-blitz you're usually hit with around Christmas, so I like to give this away as a holiday gift.
1 cube + 2 tbsp butter
2 c brown sugar
1/2 c evaporated milk
1/2-1 c chopped nuts
1 tsp vanilla
3 c sifted powdered sugar
melt butter in sauce pan. add brown sugar and milk. boil, stirring constanly for 3 min. Keep sugar crystals from forming on sides of saucepan. Remove from heat. Add vanilla, powdered sugar, and nuts.
Make sure candy is free from lumps and pour into 8x8 pan.
Cool completely before serving.
Store in refrigerator.
*This is my favorite candy recipe of all time. It reminds me of all my favorite holidays, because when I was little mom always made it for Christmas and Thanksgiving. It's a nice change from the chocolate-blitz you're usually hit with around Christmas, so I like to give this away as a holiday gift.
Baked Caramel Corn
2 gallons popcorn, popped
2 c brown sugar
2 cubes butter (not margerine) boil in heavy saucepan 5 min.
1 c karo syrup
immediately remove from heat and add 1/2 tsp soda and 1 tsp vanilla
pour over popcorn and coat well. Divide onto 2 cookie sheets (greased).
Bake at 250 for 1 hour, stirring every 15 minutes
Cool on wax paper, separated and store in tightly sealed containers. Will remain
fresh for 2-3 weeks.
*I learned this recipe from a college roommate as well. It is the best/easiest caramel corn recipe I've ever used. I like to make this and give it away at the holidays, because it's always a crowd pleaser.
2 c brown sugar
2 cubes butter (not margerine) boil in heavy saucepan 5 min.
1 c karo syrup
immediately remove from heat and add 1/2 tsp soda and 1 tsp vanilla
pour over popcorn and coat well. Divide onto 2 cookie sheets (greased).
Bake at 250 for 1 hour, stirring every 15 minutes
Cool on wax paper, separated and store in tightly sealed containers. Will remain
fresh for 2-3 weeks.
*I learned this recipe from a college roommate as well. It is the best/easiest caramel corn recipe I've ever used. I like to make this and give it away at the holidays, because it's always a crowd pleaser.
Cracker Candy
Deana Nicols Griffin
1 c brown sugar (packed)
1 c butter (not margerine)
1 (12 oz) pkg chips (chocolate, white chocolate, peanut butter, butterscotch, mint, etc)
Saltine Crackers
Cover bottom and sides of cookie sheet with tin foil. Cover bottom with crackers. Melt butter over medium heat and add sugar. Boil for 3 minutes, stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350.
Cover with chips and let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Store in sealed container or ziploc in refrigerator.
*This has been a holiday staple in my house since I learned the recipe from my college roommate back in 2001. It sounds weird, but tastes crazy-amazing.
1 c brown sugar (packed)
1 c butter (not margerine)
1 (12 oz) pkg chips (chocolate, white chocolate, peanut butter, butterscotch, mint, etc)
Saltine Crackers
Cover bottom and sides of cookie sheet with tin foil. Cover bottom with crackers. Melt butter over medium heat and add sugar. Boil for 3 minutes, stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350.
Cover with chips and let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Store in sealed container or ziploc in refrigerator.
*This has been a holiday staple in my house since I learned the recipe from my college roommate back in 2001. It sounds weird, but tastes crazy-amazing.
Ghirardelli Mississippi Mud Bars
1/2 c butter or margerine, softened
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
Jello Popcorn Balls
Lyn Babb
1 c. white corn syrup
1/2 c sugar
1 (3 oz) pkg jello- any flavor
1/2 lb peanuts (coarsely chopped)
9 cups popcorn popped
Bring syrup and sugar to a boil. Remove from heat. Add jello stirring until dissolved. Add nuts and pour over popcorn, stirring well. Quickly form into 1-1/2 inch balls.
Makes 4 dozen
1 c. white corn syrup
1/2 c sugar
1 (3 oz) pkg jello- any flavor
1/2 lb peanuts (coarsely chopped)
9 cups popcorn popped
Bring syrup and sugar to a boil. Remove from heat. Add jello stirring until dissolved. Add nuts and pour over popcorn, stirring well. Quickly form into 1-1/2 inch balls.
Makes 4 dozen
Butterscotch Nut Fudge
1-3/4 cups sugar
1 cup nuts
1 jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1-2/3 cup Butterscotch chips
1 tsp. vanilla
Grease 8x8 pan. In saucepan combine sugar, cream, milk, and butter. Cook until mixture boils. Boil and stir 5 minutes. Remove from heat and add chips, stirring until melted. Stir in nuts and vanilla. Pour into pan and cool.
1 cup nuts
1 jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1-2/3 cup Butterscotch chips
1 tsp. vanilla
Grease 8x8 pan. In saucepan combine sugar, cream, milk, and butter. Cook until mixture boils. Boil and stir 5 minutes. Remove from heat and add chips, stirring until melted. Stir in nuts and vanilla. Pour into pan and cool.
Mascarpone Chocolate and Strawberry Parfait
1/2 c semi-sweet chocolate chips
1-1/2 tbsp sugar, divided
2 tbsp half-and-half
3/4 mascarpone cheese
1/2 tsp vanilla extract
2 cups chopped fresh strawberries, divided
4 whole strawberries
1. Combine chocolate chips, 1/2 tbsp sugar and the half and half in a small heavy saucepan. Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together mascarpone, vanilla and remaining 1 tbsp sugar in small bowl. Set aside.
2. Spoon 1/4 cup strawberries in each of 4 parfait glasses. Layer each as follows: 2 tbsp mascarpone mixture, 1/4 cup chopped strawberries, 1 tbsp chocolate mixture, 1 tbsp mascarpone mixture and 1/2 tbsp chocolate mixture. Refrigerate 1 hour. Top each parfait with 1 whole strawberry.
Serve 4
1-1/2 tbsp sugar, divided
2 tbsp half-and-half
3/4 mascarpone cheese
1/2 tsp vanilla extract
2 cups chopped fresh strawberries, divided
4 whole strawberries
1. Combine chocolate chips, 1/2 tbsp sugar and the half and half in a small heavy saucepan. Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together mascarpone, vanilla and remaining 1 tbsp sugar in small bowl. Set aside.
2. Spoon 1/4 cup strawberries in each of 4 parfait glasses. Layer each as follows: 2 tbsp mascarpone mixture, 1/4 cup chopped strawberries, 1 tbsp chocolate mixture, 1 tbsp mascarpone mixture and 1/2 tbsp chocolate mixture. Refrigerate 1 hour. Top each parfait with 1 whole strawberry.
Serve 4
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