Oreo Truffles

1 package Oreo Cookies
1 8oz package cream cheese, softened
2 pkg bakers semi sweet baking chocolate, melted

Use a food processor to crush the cookies into fine crumbs.  Add softened cream cheese and mix well until blended.  Roll cookie mixture into 42 balls, about 1 inch in diameter.  Dip balls in melted chocolate.  Place on wax paper covered baking sheet.  Refrigerate until firm, about an hour.

Audrey's Pretzel Treats

Ingredients
Large Twist Pretzels
1 bag Wilton Candy Cane Candy Melts
Candy eyes
Candy mustaches

Directions:
Melt the Candy cane candy melts (can sub white chocolate if you can't find candy cane flavor).  Lay Pretzels out on parchment and cover in the melted chocolate.  Add eyes and mustache to make face.  Let cool.

Puppy Chow or Muddy Buddies

Ingredients:
9 cups corn or rice chex
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Directions:
Into a large bowl, measure cereal; set aside. In 1 quart microwavable bow. microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food storage plastic bags. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Christmas eve Profiteroles

I'm totally just copying this post from my sister-in-law's blog. She served these on Christmas eve and they were so delicious. My husband who is usually not a big dessert eater had 3 of them. So I want to make sure I have this recipe easily at my fingertips because I will be making it again. Of course you can substitute the ice cream for any other flavor and serve any time of the year but the Farr's peppermint ice cream was delicious and very fitting for Christmas eve.

Step 1:

Cream Puffs

1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop dough by 12 heaping tablespoons onto a greased baking sheet. Bake at 400 degree for 30-35 minutes or till golden. Cool on a wire rack.

Step 2:

Fill Cream puffs with Farr Better Peppermint Stick Ice Cream

Step 3:
Drizzle with Hot Fudge Sauce. Recipe follows.

Hot Fudge Sauce

1 cup butter
1/2 cup cocoa powder
3 cups sugar
1 can evaporated milk

Bring the above ingredients to a boil and continue to boil for 7-8 minutes. Then remove from heat and add

1 tsp vanilla

Serve warm to hot.

Chocolate drizzled caramel popcorn

I found this recipe on My hombased mom last year. I instantly loved it because there was no messing with candy thermometers and no goopy caramel topping (although that kind of caramel popcorn is good too). Plus it turns out just right every time. It also reminds me of my first trip to New York City when I first tried chocolate drizzled caramel popcorn. I think this popcorn is just as good, if not better because I use dark chocolate instead of milk chocolate.

Ingredients:
16 cups popped corn (I use my air popper)
1 cup brown sugar
1/4 cup Karo syrup
1/2 cup butter

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubbly.

Add:
1/2 tsp baking soda
1 tsp vanilla

Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. (sprinkle with cinnamon sugar if desired and shake again--I never do this cause I like chocolate drizzle)

Pour popcorn out to cool on wax paper


Melt 1 cup ghirardelli 60% chocolate chips in the microwave--first for 1 minute and stir then for another 30 seconds and stir until there are no lumps. Then I take the chocolate and drizzle over the cooling caramel popcorn. I then place the pan into the refrigerator to let the chocolate set.

Gingerbread cookies

Photo courtesy of my 3 yr old : ) This is a delicous gingerbread recipe. Many years ago we used to make gingerbread houses and this was a great recipe to use for those as well.

Ingredients:
5 cups flour
1 tsp salt
1/4 tsp nutmeg
1/2 tsp cloves
1 tsp ginger
3 T cinnamon
1 1/8 tsp baking soda
1 cup shortening
1 1/4 cup sugar
1 egg
1 cup molasses
1/3 cup water

Directions:
Sift together 1 cup flour, salt, spices, and soda into a bowl. In mixing bowl cream shortening, sugar, beat until light and fluffy. Add egg then slightly warmed molasses. Stir water into mixture. Stir in flour and spice mix gradually. Add remaining flour a cupful at a time just until dough is soft and moist to the touch. Chill dough 6-8 hours ( I chilled for maybe an hour and it was fine). Remove dough, roll out onto waxed paper until 1/8 inch thick. Cut into shapes and bake at 350 for 8-10 minutes. Bake as dark as you can without burning (more important for crispy cookies or gingerbread houses I think--I wanted mine more soft so I just cooked for 8 min)

Royal Icing (for use for gingerbread house) Beat 2 egg whites, 1 tsp cream of tartar, 2 1/2 cups powdered sugar on high for 7-10 minutes. Put in a tightluy covered bowl or bowl covered with a wet cloth.

Peanut Butter cup cookies

Oh my, these cookies are soooo good! I saw these on Annie's Eats website and knew I had to try them right away. Imagine all my favorite things in one cookie--it was divine. I changed the recipe up just a little by using my sister-in-law's recipe for the cookie part and then used the idea of melted marshmallows topped with ganache and m&m's from Annie's Eats. Seriously, you must try these cookies.

Ingredients:
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened butter
1/2 cup smooth peanut butter
1 large egg
1 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
pinch of salt
Reese's mini peanut butter cups
mini marshmallows
4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 Tbsp sugar
2 Tbsp water
mini M&M's

Directions:
Combine white sugar, light brown sugar, and softened butter; beat until light and fluffy. Add peanut butter, egg (room temp), and vanilla; blend for several minutes. Add flour, baking soda, and salt; fold in. Batter will be fairly loose. Chill for a couple hours (I didn't do this and my cookies were fine). Preheat oven to 350. Scoop 1/2"-1" balls into cup of mini muffin pan. Bake for 6-7 minutes or until edges turn brown. While cookies are baking make sure candy is unwrapped, easier to do if candy is cold. Remove pans from oven (cookie will be puffed). Firmly place buttercup into middle of each cookie. Edges should be even with or above candy. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm – not a good idea.)

Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.

Ribbon Salad

This is my favorite jello salad. I love to have it at Christmas time because of the fun Christmas colors, although anytime is a good time for this salad. I have never been able to successfully make it look pretty myself--for some reason my top layer of jello has never completely covered the middle layer. It still tastes good, it just doesn't look good. So while my mom was in town I asked her to make it for me so I could see where I was going wrong. We decided I was either using the wrong size pan or forgot to add the 2nd bit of water to the red jello. So we will see if I've got it figured out the next time I attempt to make this jello salad.

Ingredients:
1 pkg each 3 oz size Jell-O: Lemon, Lime, and Raspberry or strawberry
3 cups boiling water
1 cup miniature marshmallows
1 1/2 cup cold water
4 oz cool whip
6 oz cream cheese, softened
1/4 cup mayonnaise
1 20 oz can crushed pineapple

Directions:
Dissolve jello flavors separately, using 1 cup boiling water for each. Stir miniature marshmallows into lemon Jell-O, set aside. Add 3/4 cup cold water to lime Jell-O; pour into 13x9 inch pan. Chill until set but not firm. Add 3/4 cup cold water to raspberry Jell-O, set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended, chill until slightly thickened, then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick; spoon gently over lime Jell-O. Chill until set, but not firm; meanwhile chill raspberry Jell-O until thick, pour over lemon Jell-O. Chill.

Quiche Lorraine

This is a recipe from my mother-in-law. It made a fantastic dinner and the leftovers made a fantastic breakfast.

Ingredients:

pastry for a 9 inch one crust pie
8 slices bacon, crisply crumbled
1 cup shredded swiss cheese (I don't like swiss so I used cheddar)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half and half
3/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne


Directions:

Prepare pastry for a 9 inch one-crust pie. Sprinkle bacon, cheese, and onion in pastry lined pie dish. Beat eggs slightly, add remaining ingredients. Pour into pie dish. Bake for 15 minutes at 425. Reduce oven temperature to 300 and bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Peanut Blossoms

Ingredients:
1 bag Hershey kisses chocolates
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Directions:
Preheat 350. Remove wrappers from chocolate pieces. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Fudge Crinkle Cookies

Ingredients:
1 box chocolate cake mix
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
powdered sugar

Directions:
Heat oven to 350. In large bowl, stir dry cake mix, oil, eggs, and vanilla, using spoon until dough forms. Shape dough into 1 inch balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2 inches apart. Bake 10-12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack.

Cinnamon Rolls

I can't remember where I got this recipe. I've used it for years and I think it's a combination of a few. I know my sister had a recipe that was delicious that this could be completely,or it's a combination of that recipe with a pampered chef recipe. Not sure. But we like this one. Just simple enough for us to make and yummy enough. I've learned with this blog that I really need to work on my food presentation skills and my photography skills. But right now I'm just happy to get a picture on here, I'll worry about the presentation later--- you'll just have to trust me that these are soo yummy!
Ingredients:
1/3 cup sugar
3 Tbsp yeast
1/2 cup oil
1 1/4 cup water
2 eggs
5 1/4 cup flour
1 1/2 tsp salt
Filling:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 Tbsp ground cinnamon
2 Tbsp light corn syrup
Frosting:
4 oz cream cheese, softened
4 Tbsp butter, softened
1 tsp vanilla
2 2/3 cup powdered sugar
2 Tbsp milk

Directions:
Mix the sugar, yeast, oil and water and let it sit for 15 minutes. Then add the eggs, flour, and salt and let it sit for 3-5 minutes before rolling out the dough into a rectangle.
Filling:
Combine butter, sugars, cinnamon and corn syrup; mix well. (Mixture will be stiff.) Spread over the dough to within 1/2 inch of the edges. Roll up tightly, press edge to seal and slice evenly and place on a baking pan. Bake at 425 for 10-15 minutes
Frosting:
Combine cream cheese, butter, and vanilla. Add in the powdered sugar and milk until smooth. Spread over warm rolls.

Funeral Potatoes

Ingredients:

1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
8 oz of sour cream
1/2 cup milk
salt and pepper to taste
1 package (30oz) frozen, shredded hashbrown potatoes
1/2 cup sliced green onions
1 cup shredded cheddar cheese

Directions:
Preheat oven to 350F and grease a 13x9 baking dish. Mix soup, sour cream, milk, and salt and pepper in large bowl. Stir in potatoes and onions. Spoon into baking dish and bake 30 minutes uncovered. Sprinkle with cheese and cook an additional 15-20 minutes.

Glazed Ham

Ingredients:
1 spiral sliced ham
1 1/2 cups brown sugar
6 T melted butter
8 T honey
1 cup pecans

Directions:
Bake ham according to package directions. Spread glaze over ham approximately 20-30 minutes before ham is done and continue baking.

Chicken Pot Pie

Ingredients:

1 1/2 lbs boneless, skinless chicken breasts

2 cups chicken broth

4 carrots

4 celery sticks

3 potatoes

1 whole onion

1 bay leaf

4 Tbsp butter

1/4 cup flour

1 1/2 cup milk

1/4 tsp thyme

2 piecrusts (refrigerated pillsbury crusts)

Directions:

Saute chicken breast in a little oil until brown. Season both sides with salt and pepper. (Can use 2 cans of canned chicken--or I like to use leftover chicken) Shred and set aside.

Saute vegetables (celery, carrots, onion, and potatoes) with bay leaf and butter for 12 minutes--do not overcook. Add flour to veggie mix and whisk until flour is dissolved. Add milk, broth, and thyme. Continue to whisk. Add chicken. Cover and simmer for 10 minutes. Pour into piecrust and cover with a top crust. Cut vent slits. Bake at 400 for 30 minutes.

West's Stuffed French Toast

Ingredients:

1 loaf French bread (homemade is best). cut into 1 inch slices

1 pkg (8 oz) cream cheese at room temperature

1/2 cup preserves (raspberries)

1 grated lemon peel

7 eggs

1 1/2 cups half & half

4 Tbsp granulated sugar

2 tsp vanilla

1/4 tsp salt

1/4 tsp nutmeg

Sauce:

1/4 cup preserves (raspberry)

1 3/4 cup powdered sugar
2 Tbsp fresh lemon juice

1/2 cup half & half

Directions:

Cut a horizontal slit in the side of each bread slice, cutting to but not through the other side. Beat the cream cheese, preserves, and lemon peel in a bowl until well mixed. Spread about 2 tsps of mixture inside each slice. Place stuffed bread slices in the greased pan.

Beat remaining ingredients until well mixed. Pour egg mixture over bread slices, and turn sliced carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hrs. Heat the oven to 425 degrees. Uncover the french toast. Drizzle with the 1/2 cup melted butter. Bake 20-25 minutes or until golden brown. Add sauce when ready to serve.

Sauce:

Mix preserves, powdered sugar, lemon juice, half & half. Whisk until well mixed. Pour over baked french toast and sprinkle with powdered sugar. Serves 8-10 people.

Rolo Cookies

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

1 tsp baking soda

3/4 cup unsweetened cocoa

2 1/2 cups flour

about 48 pieces rolo candy

additional sugar

Directions:

Combine and mix the butter, sugar, vanilla, baking soda, brown sugar, eggs, cocoa, and flour. Wrap dough around a rolo candy and roll in sugar. Bake at 350 for 8 minutes.

Crescent Rolls

Ingredients:

2 T yeast

1 1/2 cups warm water

1/2 cup sugar

1 tsp salt

1 stick butter, softened

2 eggs

4-5 cups flour

Directions:

Mix first 3 ingredients and let sit 15 minutes until bubbly. Then add the salt, butter, eggs, and flour. Mix in enough flour so it isn't sticky. Let rise until doubled in size. Roll out into circle and spread melted butter on top. Cut like a pizza into triangles and roll the big end towards the small end until rolled up. Let rise again and bake 375 12-15 minutes.