Once again, 2 of my favorite things together in one dessert: chocolate and peanut butter. This is great for any party, and there won't be any left. I got this recipe at a baby shower, and I won't say how many slices I had : )
Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cu[ granulated sugar
2 eggs, lightly beaten
1/2 tsp vanilla
1 & 1/2 cups all purpose flour
2 cups mini marshmallows
1 cup ( 6 ounces) semisweet chocolate chips
Directions:
1. Preheat oven to 375 degrees. Grease a 12 inch pizza pan.
2. In mixing bowl, combine shortening, peanut butter, and sugars. Then beat in eggs and vanilla.
3. Stir in flour and mix well...pat into the pizza pan. Bake 12 minutes. Sprinkle with marshmallows and chocolate ships. Return to oven for an additional 4-6 minutes, or until lghtly browned.
**16-20 slices
MRT2
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Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Mocha Chocolate Shortbread
I love a good shortbread cookie with a cup of coffee...they dunk good.
Ingredients:
1 & 1/4 cup all purpose flour
1/2 cup powdered sugar
2 tsp instant coffee granules
2/3 cup butter, softened
1/2 tsp vanilla
2 cups (12 ounces) semi sweet chocolate morsels, divided
Diretions:
1.Preheat oven to 325 degrees.
2. Combine first 3 ingredients in medium sized bowl, then add butter and vanilla. Beat with mixer unitl blended.
3. Stir in 1 cup of the chocolate morsels. Press the dough into an ungreased 9" square pan, then prick dough several places with a fork.
4. Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup of chocolate morsels over top of hot shortbread and spread to cover.
5. Cut shortbread into 25 squares (about 1 & 3/4 "). Then cut each square into 2 triangles. Let cool 30 minutes in pan before removing.
***50 triangles
Ingredients:
1 & 1/4 cup all purpose flour
1/2 cup powdered sugar
2 tsp instant coffee granules
2/3 cup butter, softened
1/2 tsp vanilla
2 cups (12 ounces) semi sweet chocolate morsels, divided
Diretions:
1.Preheat oven to 325 degrees.
2. Combine first 3 ingredients in medium sized bowl, then add butter and vanilla. Beat with mixer unitl blended.
3. Stir in 1 cup of the chocolate morsels. Press the dough into an ungreased 9" square pan, then prick dough several places with a fork.
4. Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup of chocolate morsels over top of hot shortbread and spread to cover.
5. Cut shortbread into 25 squares (about 1 & 3/4 "). Then cut each square into 2 triangles. Let cool 30 minutes in pan before removing.
***50 triangles
Red Velvet Bars (Easy)
I haven't met anyone that doesn't like red velvet cake. But when you don't have the time to make it from scratch....try this...it's sooooo easy.
Ingredients:
1 box (18 ox) german chocolate cake mix
1 stick of butter
1 egg
1 ounce red food coloring
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla
Directions:
1. Preheat oven ro 350 degrees, spray 13 x 9 baking pan.
2. Beat cake mix, butter, egg, and food coloring. Press into pan and set aside.
3. In a bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread over cake layer in pan.
4. Bake 40 to 45 minutes or until it starts to pull away from sides. Let cool completely, then cut into bars.
Ingredients:
1 box (18 ox) german chocolate cake mix
1 stick of butter
1 egg
1 ounce red food coloring
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla
Directions:
1. Preheat oven ro 350 degrees, spray 13 x 9 baking pan.
2. Beat cake mix, butter, egg, and food coloring. Press into pan and set aside.
3. In a bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread over cake layer in pan.
4. Bake 40 to 45 minutes or until it starts to pull away from sides. Let cool completely, then cut into bars.
Pecan Candy
The pecan is my favorite nut and love just about anything that contains them. Everything tastes better with pecans in it. :)
Ingredients:
3 cups coarsley chopped pecans
1 can (14 oz) sweetened condensed milk
1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped
1/4 tsp salt
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.
3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.
4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.
***3 doz
Ingredients:
3 cups coarsley chopped pecans
1 can (14 oz) sweetened condensed milk
1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped
1/4 tsp salt
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.
3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.
4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.
***3 doz
Miniature Party Cakes
These little morsels are very versitile in their use. Great for birthdays, showers, holidays...etc.
Ingredients:
2 large eggs, separated
6 tbl butter, melted and cooled
1 cup sugar
1/2 cup unsweetened cocoa
4 tbl boiling water
1/2 cup all purpose flour
1/4 tsp salt
3/4 cup chop walnuts
1 tbl vanilla
1/4 cup dried cherries chopped (opt)
powdered sugar
Directions:
1.Preheat oven to 350 degrees...grease and flour mini muffin tins.
2. Mix egg yokes, butter and sugar by hand or mixer. Dissolve cocoa in boiling water
and add to butter mixture.
3.Sift flour and salt together, add to wet mixture until mixed. Add walnuts, vanilla, and
cherries. Beat egg whites until almost stiff, fold into mixture.
4. Pour into prepared pans. Bake 12 - 15 minutes (center should be slightly gooey). Cool
slightly, then remove from tins.
5. Dust with powdered sugar while still warm.
Ingredients:
2 large eggs, separated
6 tbl butter, melted and cooled
1 cup sugar
1/2 cup unsweetened cocoa
4 tbl boiling water
1/2 cup all purpose flour
1/4 tsp salt
3/4 cup chop walnuts
1 tbl vanilla
1/4 cup dried cherries chopped (opt)
powdered sugar
Directions:
1.Preheat oven to 350 degrees...grease and flour mini muffin tins.
2. Mix egg yokes, butter and sugar by hand or mixer. Dissolve cocoa in boiling water
and add to butter mixture.
3.Sift flour and salt together, add to wet mixture until mixed. Add walnuts, vanilla, and
cherries. Beat egg whites until almost stiff, fold into mixture.
4. Pour into prepared pans. Bake 12 - 15 minutes (center should be slightly gooey). Cool
slightly, then remove from tins.
5. Dust with powdered sugar while still warm.
Chocolate Raspberry Turnovers
Thank goodness for refrigerated crescent rolls. There is so much you can do with them these days...from appetizers to desserts. This recipe is a dessert to die for.
Ingredients:
1 pkg. (1 cup) fresh raspberries
3/4 cup bittersweet or semisweet chocolate chips
1/2 cup seedless raspberry jam
2 tubes (8 oz each) refrigerated crescent rolls
1 egg
Directions:
1. Preheat oven to 375 degrees. Line 2 baking sheets with non stick foil, or regular foil coated with non stick spray.
2. In medium bowl, combine raspberries, jam, and chocolate chips, stir to mix well, breaking up raspberries slightly and coating the chocolate chips with the jam.
3. On lightly floured surface, unroll 1 tube of dough and separate into 4 rectangles. Pinch together any perforations or holes in dough. Spoon 2 slightly heaping tablespoonfuls onto half of each rectangle.
4. Whisk egg with 1 tbl of water. Brush dough edges with the egg mixture. Fold dough to enclose filling. Seal edges, crimp with fork. Transfer to baking sheet, pierce turnovers 1 or 2 times to vent and brush top with egg wash. Repeat with remaing roll of dough and other ingredients.
5. Bake for 11 minutes until golden brown...cool slightly on wire rack. Best served warm.
***8 servings
***GREAT WITH VANILLA ICE CREAM
Ingredients:
1 pkg. (1 cup) fresh raspberries
3/4 cup bittersweet or semisweet chocolate chips
1/2 cup seedless raspberry jam
2 tubes (8 oz each) refrigerated crescent rolls
1 egg
Directions:
1. Preheat oven to 375 degrees. Line 2 baking sheets with non stick foil, or regular foil coated with non stick spray.
2. In medium bowl, combine raspberries, jam, and chocolate chips, stir to mix well, breaking up raspberries slightly and coating the chocolate chips with the jam.
3. On lightly floured surface, unroll 1 tube of dough and separate into 4 rectangles. Pinch together any perforations or holes in dough. Spoon 2 slightly heaping tablespoonfuls onto half of each rectangle.
4. Whisk egg with 1 tbl of water. Brush dough edges with the egg mixture. Fold dough to enclose filling. Seal edges, crimp with fork. Transfer to baking sheet, pierce turnovers 1 or 2 times to vent and brush top with egg wash. Repeat with remaing roll of dough and other ingredients.
5. Bake for 11 minutes until golden brown...cool slightly on wire rack. Best served warm.
***8 servings
***GREAT WITH VANILLA ICE CREAM
Chocolate/Walnut Turnovers
All I can say about these delights is***YUMMY***!!
Ingredients:
2 eggs
1/2 cup part skim ricotta cheese
1/2 plus 1 tbl granulated sugar
2 tsp vanilla
1 tbl cocoa powder
1 tbl all purpose flour
2 ounces semi sweet chocolate, coarsley chopped
2/3 cp chopped walnuts
1 pkg (17.3 oz) puff pastry sheets, thawed
Directions:
1. Preheat oven to 400 degrees.
2. In small bowl, whisk together 1 egg and 1 tbl water-set aside.
3. In large bowl, mix together the ricotta, 1/3 cup of the granulated sugar, vanilla, and remaining egg. Then stir in cocoa powder and flour , then chocolate and the nuts.
4. On lightly floured surface, roll out puff pastry sheets to 12 inch squares. With sharp knife, cut each sheet into 9 equal squares (4 " per side)
5. Spoon 1 & 1/2 tbl chocolate filling into center of 1 square. Brush edges with egg mixture, then fold in half diagonally. Press well to seal edges, transfer to baking sheet....repeat with remaining squares..
6. Brush tops with remaining egg mixture and sprinkle with remaining 1 tbl granulated sugar.
7. Bake for 14 minutes or until lightly browned. Cool on rack.
8. To serve, dust with powdered sugar.
***makes 18
Ingredients:
2 eggs
1/2 cup part skim ricotta cheese
1/2 plus 1 tbl granulated sugar
2 tsp vanilla
1 tbl cocoa powder
1 tbl all purpose flour
2 ounces semi sweet chocolate, coarsley chopped
2/3 cp chopped walnuts
1 pkg (17.3 oz) puff pastry sheets, thawed
Directions:
1. Preheat oven to 400 degrees.
2. In small bowl, whisk together 1 egg and 1 tbl water-set aside.
3. In large bowl, mix together the ricotta, 1/3 cup of the granulated sugar, vanilla, and remaining egg. Then stir in cocoa powder and flour , then chocolate and the nuts.
4. On lightly floured surface, roll out puff pastry sheets to 12 inch squares. With sharp knife, cut each sheet into 9 equal squares (4 " per side)
5. Spoon 1 & 1/2 tbl chocolate filling into center of 1 square. Brush edges with egg mixture, then fold in half diagonally. Press well to seal edges, transfer to baking sheet....repeat with remaining squares..
6. Brush tops with remaining egg mixture and sprinkle with remaining 1 tbl granulated sugar.
7. Bake for 14 minutes or until lightly browned. Cool on rack.
8. To serve, dust with powdered sugar.
***makes 18
German Chocolate Chip Cake
This is a very easy and extremely tasty cake...everyone will be asking for the recipe.
Ingredients:
1 (18.25 oz) box of German Chocolate cake mix (the kind without pudding)
1 (9.9 oz) container co coconut pecan frosting mix
1 cup water
1/2 cup vegetable oil
4 eggs
1 (6 oz) pkg semi sweet mini chocolate morsels
Directions:
1. Preheat oven to 350 degrees and grease and flour a 10"tube or Bundt cake pan
2. Combine first 5 ingredients in a large mixing bowl and beat at low speed for 4 minutes.
3. Stir in chocolate morsels, and spoon into prepared pan.
4. Bake for 1 hour and 5-10 minutes (do toothpick test)
5. Cool in pan for 10 minutes, then remove from pan and let cool on rack.
6. Dust with powdered sugar (optional)
Ingredients:
1 (18.25 oz) box of German Chocolate cake mix (the kind without pudding)
1 (9.9 oz) container co coconut pecan frosting mix
1 cup water
1/2 cup vegetable oil
4 eggs
1 (6 oz) pkg semi sweet mini chocolate morsels
Directions:
1. Preheat oven to 350 degrees and grease and flour a 10"tube or Bundt cake pan
2. Combine first 5 ingredients in a large mixing bowl and beat at low speed for 4 minutes.
3. Stir in chocolate morsels, and spoon into prepared pan.
4. Bake for 1 hour and 5-10 minutes (do toothpick test)
5. Cool in pan for 10 minutes, then remove from pan and let cool on rack.
6. Dust with powdered sugar (optional)
Banana Split Cake
This is so easy, it's ridiculous! It also tastes so good, people will definitely ask you for your recipe. I found this recipe in a magazine, and just had to share it with you...Enjoy!!
Ingredients:
1 box super moist white cake mix (plus the water, oil, and eggs required for the mix)
1 cup mashed bananas (about 2 medium)
3/4 cup mini semisweet chocolate chips
1 container rich and creamy chocolate frosting
Directions:
1. Preheat oven to 350 dregrees. Grease botton only of a 13 x 9 pan
2. In large bowl, beat cake mix (along with the ingredients required) and the mashed bananas on low speed for 30 seconds, then beat on medium speed for 2 minutes (scrape bowl)
3. Stir in chocolate chips, then pour into the prepared pan.
4. Bake 30 to 35 minutes (use toothpick test to be sure of doneness)...then cool 15 minutes.
5. In a microwaveable, zap frosting on high 20 seconds, then stir, and zap an additional 5-10 seconds (if necessary). Stir thoroughly, or until very soft and smooth, then spread evenly over cake.
Ingredients:
1 box super moist white cake mix (plus the water, oil, and eggs required for the mix)
1 cup mashed bananas (about 2 medium)
3/4 cup mini semisweet chocolate chips
1 container rich and creamy chocolate frosting
Directions:
1. Preheat oven to 350 dregrees. Grease botton only of a 13 x 9 pan
2. In large bowl, beat cake mix (along with the ingredients required) and the mashed bananas on low speed for 30 seconds, then beat on medium speed for 2 minutes (scrape bowl)
3. Stir in chocolate chips, then pour into the prepared pan.
4. Bake 30 to 35 minutes (use toothpick test to be sure of doneness)...then cool 15 minutes.
5. In a microwaveable, zap frosting on high 20 seconds, then stir, and zap an additional 5-10 seconds (if necessary). Stir thoroughly, or until very soft and smooth, then spread evenly over cake.
Chocolate Orange Pastries
These little pastries are great for dessert, for a luncheon, or for a snack. They are so good, you can't eat just one.
Ingredients:
1 pkg. (3 oz) cream cheese, softened
2 to 3 tsp grated orange peel
1 refrigerated pie crust, softened according to package directions
1/4 cup orange marmalade
1/2 cup dark chocolate baking chips
1 egg, beaten
2 tsp sugar
Directions:
1. Preheat oven to 350 degrees and line a cookie sheet with parchement paper, of spray with non stick spray.
2. In a small bowl, stir cream cheese and orange peel until blended. Unroll pie crust on work surface. Spread cream cheese mixture evenly over pir crust.
3. In small microwaveable bowl, heat marmalade, uncovered on high for 10 seconds, then brush evenly over cream cheese mixture.
3. Cut crust into 16 wedges, using knife or pizza cutter. Sprinkle chocolate chips evenly over wedges.
4. Roll up each wedge, starting at shortest side and rolling to opposite point. Place pastries, point side down, on cookie sheet. Brust with egg on tops and sides of pastries. Sprinkle evenly with sugar.
5. Bake for 20 to 25 minutes or until light golden brown. Remove from sheet to cooling rack. Cool 10 minutes before serving.
**makes 16
Ingredients:
1 pkg. (3 oz) cream cheese, softened
2 to 3 tsp grated orange peel
1 refrigerated pie crust, softened according to package directions
1/4 cup orange marmalade
1/2 cup dark chocolate baking chips
1 egg, beaten
2 tsp sugar
Directions:
1. Preheat oven to 350 degrees and line a cookie sheet with parchement paper, of spray with non stick spray.
2. In a small bowl, stir cream cheese and orange peel until blended. Unroll pie crust on work surface. Spread cream cheese mixture evenly over pir crust.
3. In small microwaveable bowl, heat marmalade, uncovered on high for 10 seconds, then brush evenly over cream cheese mixture.
3. Cut crust into 16 wedges, using knife or pizza cutter. Sprinkle chocolate chips evenly over wedges.
4. Roll up each wedge, starting at shortest side and rolling to opposite point. Place pastries, point side down, on cookie sheet. Brust with egg on tops and sides of pastries. Sprinkle evenly with sugar.
5. Bake for 20 to 25 minutes or until light golden brown. Remove from sheet to cooling rack. Cool 10 minutes before serving.
**makes 16
Chocolate Peanut Butter Bars
What more do you need to say...peanut butter...chocolate...together! All's right with the world.
Ingredients:
For crust:
3/4 cup all purpose flour
1/3 cup sugar
1/4 cup corn starch
1/2 cup butter
de
Directions (for crust):
1. Combine flour, sugar, and cornstarch in medium bowl.
2. Cut in butter until mixture is crumbly.
3. Press mixture into a greased 13 x 9 pan. Bake in a preheated 350 degree oven for 15 to 18 minutes or until lightly browned.
For filling:
2 eggs
1/2 cup lite corn syrup
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp vanilla
1/4 tsp salt
1/2 cup flaked coconut
1/2 cup semi sweet chocolate chips
Directions (for filling):
1.Beat eggs, corn syrup, brown sugar, peanut butter, vanilla, and salt in a medium bowl. Then stir in coconut and chocolate chips.
2. Pour filling mixture over crust and return to oven to bake an additional 20 to 25 minutes, or unitl mixture is golden. Cool on a wire rack, then cut into bars.
***makes 24 bars
Ingredients:
For crust:
3/4 cup all purpose flour
1/3 cup sugar
1/4 cup corn starch
1/2 cup butter
de
Directions (for crust):
1. Combine flour, sugar, and cornstarch in medium bowl.
2. Cut in butter until mixture is crumbly.
3. Press mixture into a greased 13 x 9 pan. Bake in a preheated 350 degree oven for 15 to 18 minutes or until lightly browned.
For filling:
2 eggs
1/2 cup lite corn syrup
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp vanilla
1/4 tsp salt
1/2 cup flaked coconut
1/2 cup semi sweet chocolate chips
Directions (for filling):
1.Beat eggs, corn syrup, brown sugar, peanut butter, vanilla, and salt in a medium bowl. Then stir in coconut and chocolate chips.
2. Pour filling mixture over crust and return to oven to bake an additional 20 to 25 minutes, or unitl mixture is golden. Cool on a wire rack, then cut into bars.
***makes 24 bars
Chocolate/Raspberry Pastries
These tasty treats are so good, it's hard to believe that they're so simple to make.
Ingredients:
1 pkg (3 oz)
1 refrigerated pie crust, softened
1/4 cup raspberry jam
1/2 cup dark baking chips
1 egg beaten
2 tsp sugar
Directions:
1. Line a cookie sheet with parchment paper, or spray with non stick cooking spray.
2. In small bowl, stir cream cheese until smooth. Unroll pie crust on work surface and spread cream cheese over crust.
3. In small bowl, microwave jam on high for 10 seconds. Brush jam evenly over cream cheese mixture.
4. Cut crust into 16 wedges, using pizza cutter. Sprinkle chocolate chips evenly over wedges.
5. Roll up each wedge, starting at shortest point and rolling to opposite point. Place pastries, point side down, on cookie sheet. Brush egg on tops and sides of pasties. Sprinkle with sugar.
6. Bake 20 - 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack.
Cool 10 minutes before serving.
***can substitute orange marmalade for the raspberry
Ingredients:
1 pkg (3 oz)
1 refrigerated pie crust, softened
1/4 cup raspberry jam
1/2 cup dark baking chips
1 egg beaten
2 tsp sugar
Directions:
1. Line a cookie sheet with parchment paper, or spray with non stick cooking spray.
2. In small bowl, stir cream cheese until smooth. Unroll pie crust on work surface and spread cream cheese over crust.
3. In small bowl, microwave jam on high for 10 seconds. Brush jam evenly over cream cheese mixture.
4. Cut crust into 16 wedges, using pizza cutter. Sprinkle chocolate chips evenly over wedges.
5. Roll up each wedge, starting at shortest point and rolling to opposite point. Place pastries, point side down, on cookie sheet. Brush egg on tops and sides of pasties. Sprinkle with sugar.
6. Bake 20 - 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack.
Cool 10 minutes before serving.
***can substitute orange marmalade for the raspberry
Chocolate Chip Crescents
These are so easy to make and they are very popular in our house...especially around the holidays.
Ingredients:
6 tbl sugar
3 & 1/2 tsp ground cinnamon-divided
2 pks (11 oz ea) pie crust mix ( or can make using 2 refrigerated pre made pie crusts)
4 tbl butter, melted and divided
1/2 cup finely chopped walnuts or pecans
1 cup mini semi sweet chocolate chips
1 egg
Directions:
1. Preheat oven to 350 degrees and lightly spray cookie sheets.
2. Combine sugar with 1 & 1/2 tsp cinnamon-keep aside.
3. In bowl combine pie crust mixes with reserved 2 tsp cinnamon ( if using premade pie crust, sprinkle pie crusts with the cinnamon, then press into dough)
4. Divide dough in half and shape into disks, wrap & refrigerate for 30 minutes...if using premade crusts, omit this part.
5. On lightly floured surface, roll each circle of dough into 12 " circle. Then brush each circle with 2 tbl of butter, then sprinkle each with 2 tbl of the reserved cinnamon/sugar mixture.
6. Sprinkle each with 1/4 cup nuts, 1/2 cup chocolate chips...pressing into dough. Then cut each circle into 12 wedges.
7. Starting from wide end, roll up each wedge. Place on baking sheet, point side down, at least 1" apart.
8. Lightly beat egg with 1 tbl water, then brush over pastries.
9. Sprinke with remaing cinnamon/sugar mixture. Bake 15 minutes or until golden. Cool on racks.
***makes 24
Ingredients:
6 tbl sugar
3 & 1/2 tsp ground cinnamon-divided
2 pks (11 oz ea) pie crust mix ( or can make using 2 refrigerated pre made pie crusts)
4 tbl butter, melted and divided
1/2 cup finely chopped walnuts or pecans
1 cup mini semi sweet chocolate chips
1 egg
Directions:
1. Preheat oven to 350 degrees and lightly spray cookie sheets.
2. Combine sugar with 1 & 1/2 tsp cinnamon-keep aside.
3. In bowl combine pie crust mixes with reserved 2 tsp cinnamon ( if using premade pie crust, sprinkle pie crusts with the cinnamon, then press into dough)
4. Divide dough in half and shape into disks, wrap & refrigerate for 30 minutes...if using premade crusts, omit this part.
5. On lightly floured surface, roll each circle of dough into 12 " circle. Then brush each circle with 2 tbl of butter, then sprinkle each with 2 tbl of the reserved cinnamon/sugar mixture.
6. Sprinkle each with 1/4 cup nuts, 1/2 cup chocolate chips...pressing into dough. Then cut each circle into 12 wedges.
7. Starting from wide end, roll up each wedge. Place on baking sheet, point side down, at least 1" apart.
8. Lightly beat egg with 1 tbl water, then brush over pastries.
9. Sprinke with remaing cinnamon/sugar mixture. Bake 15 minutes or until golden. Cool on racks.
***makes 24
Giant Peanut Butter Surprise Cookies
These are very ,very appealing to everyone. What's better than a cookie and candy together.
Ingredients:
1 roll (16.5 oz) refrigerated peanut butter cookies
12 mini chocolate covered peanut butter cup candies
1/3 cup semi sweet chocolate chips
1 tsp shortening
Directions:
1. Heat oven to 350 degrees. Divide cookie dough into 12 equal pieces.
2. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball.
3. On ungreased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining balls until ready to use.
4. Bake 11-14 minutes, or unitl golden brown. Cool 1 minute, then remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
5. Bake remaining balls of dough.
6. In small saucepan, melt chocolate chips and shortening. Drizzle over low heat stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set.c
Ingredients:
1 roll (16.5 oz) refrigerated peanut butter cookies
12 mini chocolate covered peanut butter cup candies
1/3 cup semi sweet chocolate chips
1 tsp shortening
Directions:
1. Heat oven to 350 degrees. Divide cookie dough into 12 equal pieces.
2. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball.
3. On ungreased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining balls until ready to use.
4. Bake 11-14 minutes, or unitl golden brown. Cool 1 minute, then remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
5. Bake remaining balls of dough.
6. In small saucepan, melt chocolate chips and shortening. Drizzle over low heat stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set.c
S'more Brownies
This has everything you love about the traditional campout treat, but so much more.
Ingredients:
Crust:
6 tbl (1 stick) unsalted butter-melted
1 & 1/2 cups crushed graham cracker crumbs
2 tbl sugar
pinch of salt
Brownie:
8 tbl (1 stick) unsalted butter-melted
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 & 1/2 tsp vanilla extract
1/2 tsp fine salt
4 large cold eggs
1 cup all purpose flour
Topping:
4 cups large marshmallows
Directions:
1. Position a rack in lower third of oven and preheat oven to 325 degrees. Line a 8x8 baking pan with foil so it hangs over the edges.
2. For the crust...lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in medium bowl. Press the crumb mixture evenly over bottom of pan. Bake until golden brown, about 20 minutes.
3. Meanwhile, make the brownie. Put the butter and chocolate in medium mircowave safe bowl and melt on medium power for 2 minutes. Stir and microwave again until completely melted, about 2 more minutes. Stir the light brown sugar and regular sugar, vanilla, salt into the melted
chocolate. Add the eggs and beat well to make a thick and glossy batter. Add the flour and stir until just blended.
4. Pour batter into prepared pan and bake until the top is crispy and a toothpick inserted into the the middle comes out mostly clean, with a few crumbs, about 40- 45 minutes.
5. Remove from the oven and carfully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden about 2 minutes (watch very carefully). Cool on a rack, gently removing the brownies from the pan using the foil. Carefully separate any marshmallow from the foil and fold away. Cut into 12-2 inch squares.
Ingredients:
Crust:
6 tbl (1 stick) unsalted butter-melted
1 & 1/2 cups crushed graham cracker crumbs
2 tbl sugar
pinch of salt
Brownie:
8 tbl (1 stick) unsalted butter-melted
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 & 1/2 tsp vanilla extract
1/2 tsp fine salt
4 large cold eggs
1 cup all purpose flour
Topping:
4 cups large marshmallows
Directions:
1. Position a rack in lower third of oven and preheat oven to 325 degrees. Line a 8x8 baking pan with foil so it hangs over the edges.
2. For the crust...lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in medium bowl. Press the crumb mixture evenly over bottom of pan. Bake until golden brown, about 20 minutes.
3. Meanwhile, make the brownie. Put the butter and chocolate in medium mircowave safe bowl and melt on medium power for 2 minutes. Stir and microwave again until completely melted, about 2 more minutes. Stir the light brown sugar and regular sugar, vanilla, salt into the melted
chocolate. Add the eggs and beat well to make a thick and glossy batter. Add the flour and stir until just blended.
4. Pour batter into prepared pan and bake until the top is crispy and a toothpick inserted into the the middle comes out mostly clean, with a few crumbs, about 40- 45 minutes.
5. Remove from the oven and carfully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden about 2 minutes (watch very carefully). Cool on a rack, gently removing the brownies from the pan using the foil. Carefully separate any marshmallow from the foil and fold away. Cut into 12-2 inch squares.
Hidden Kisses Cookies
All I can say about these little gems is yummy! They melt in your mouth, a real crowd pleaser.
Ingredients:
1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 tsp pure almond extract
1 & 3/4 cup all purpose flour
3/4 cup finely chopped pecans
1 (9 oz) pkg Hershery Kisses
1 & 1/2 cup powdered sugar
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl, cream butter, sugar, vanilla, and almond extract.
3. Stir in flour and blend well; add pecans and blend well.
4. Cover bowl and refrigerate dough for 1 hour.
5. Unwrap kissed, and press 1 tablespoonful of dough around each kiss, covering it completely.
6. Shape into balls and place on ungreased cookie sheet.
7. Bake 10 minutes, then cool slightly, then transfer to cooling rack, then roll is powdered sugar.
***makes 3-4 dozen
Ingredients:
1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 tsp pure almond extract
1 & 3/4 cup all purpose flour
3/4 cup finely chopped pecans
1 (9 oz) pkg Hershery Kisses
1 & 1/2 cup powdered sugar
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl, cream butter, sugar, vanilla, and almond extract.
3. Stir in flour and blend well; add pecans and blend well.
4. Cover bowl and refrigerate dough for 1 hour.
5. Unwrap kissed, and press 1 tablespoonful of dough around each kiss, covering it completely.
6. Shape into balls and place on ungreased cookie sheet.
7. Bake 10 minutes, then cool slightly, then transfer to cooling rack, then roll is powdered sugar.
***makes 3-4 dozen
Chocolate Chunk/Candy Oatmeal Cookies
Anything with oatmeal in is good for you...right? Well that's what I say and these are really tasty cookies...everyone will want.
Ingredients:
1 cup + 2 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
2 1/2 cups old fashioned or quick oats
3/4 cup each chocolate chunks and plain M&M s
1 cup pecans, chopped
Directions:
1. Heat oven to 375 degrees.
2. Beat butter and sugars in a bowl with mixer on medium speed until fluffy.
3. Beat in eggs, one at a time, then vanilla, baking soda and salt until blended.
4. On low speed, beat in flour, a little at a time, to blend.
5. Stir in oats, 1/2 cup each of the chocolate chunks, M&M s and 3/4 cup pecans.
6. Drop heaping tablespoonsful 1 inch apart on ungreased baking sheets.
7. Stick the remaining chocolate chunks, M&M s, and pecans into top of cookies.
8. Bake 10 to 12 minutes until golden brown, then cool 1 minute on the baking sheet, then remove to wire rack to cool.
***makes approximately 4 doz
Ingredients:
1 cup + 2 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
2 1/2 cups old fashioned or quick oats
3/4 cup each chocolate chunks and plain M&M s
1 cup pecans, chopped
Directions:
1. Heat oven to 375 degrees.
2. Beat butter and sugars in a bowl with mixer on medium speed until fluffy.
3. Beat in eggs, one at a time, then vanilla, baking soda and salt until blended.
4. On low speed, beat in flour, a little at a time, to blend.
5. Stir in oats, 1/2 cup each of the chocolate chunks, M&M s and 3/4 cup pecans.
6. Drop heaping tablespoonsful 1 inch apart on ungreased baking sheets.
7. Stick the remaining chocolate chunks, M&M s, and pecans into top of cookies.
8. Bake 10 to 12 minutes until golden brown, then cool 1 minute on the baking sheet, then remove to wire rack to cool.
***makes approximately 4 doz
Marshmallow Snack Clusters
Take all the things you like to snack on, and put them all together in this great candy morsel.
Ingredients:
3 tbls unsalted butter
4 & 1/4 mini marshmallows
1 tsp vanilla
3/4 cup chopped peanuts (or any other nut you like)
1 & 1/2 cups broken up pretzel sticks
1 cup semisweet chocolate chips
Directions:
1. Melt butter in saucepan...then stir in 3 & 1/4 cup of the marshmallows to melt.
2. Once melted, remove from heat and add the vanilla. Let cool slightly.
3. Stir in rest of ingredients, until just combined...don't overmix.
4. Spray hands with non stick spray, then shape the clusters with your fingers.
**Some people like to add 1/2 cup raisins to the mix
** Makes about 3 dozen
Ingredients:
3 tbls unsalted butter
4 & 1/4 mini marshmallows
1 tsp vanilla
3/4 cup chopped peanuts (or any other nut you like)
1 & 1/2 cups broken up pretzel sticks
1 cup semisweet chocolate chips
Directions:
1. Melt butter in saucepan...then stir in 3 & 1/4 cup of the marshmallows to melt.
2. Once melted, remove from heat and add the vanilla. Let cool slightly.
3. Stir in rest of ingredients, until just combined...don't overmix.
4. Spray hands with non stick spray, then shape the clusters with your fingers.
**Some people like to add 1/2 cup raisins to the mix
** Makes about 3 dozen
Bourbon (or rum) Balls
I've been making these since reaching legal drinking age...about 1976. They are sooo good! Remember the longer they sit...the stronger they get. Not for the kiddies.
Ingredients:
1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar
Directions:
1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.
Ingredients:
1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar
Directions:
1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.
Pumpkin Chocolate Chip Cookies
Great treat for the fall season....and chocolate chips are yummy in anything.
Ingredients:
1 cup sugar
1 cup pumpkin
1/2 cup shortening
1 tblsp grated orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Directions:
1. Preheat oven to 375 degrees.
2. Mix together the sugar, pumpkin, shortening, and orange peel with mixer until well blended.
3. Sift dry ingredients, except the chocolate chips and stir into the pumpkin mixture.
4. Add chocolate chips, then drop onto ungreased cookie sheet.
5. Bake until light brown, about 8 to 10 minutes.
Ingredients:
1 cup sugar
1 cup pumpkin
1/2 cup shortening
1 tblsp grated orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Directions:
1. Preheat oven to 375 degrees.
2. Mix together the sugar, pumpkin, shortening, and orange peel with mixer until well blended.
3. Sift dry ingredients, except the chocolate chips and stir into the pumpkin mixture.
4. Add chocolate chips, then drop onto ungreased cookie sheet.
5. Bake until light brown, about 8 to 10 minutes.
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