Monday, December 31, 2007
Saturday, December 8, 2007
So here's my idea: Let's have an virtual cookie swap! I'm going to post a bunch of my favorite cookie or Christmas treat plate recipes below. Then this is what I want YOU to do: click here to post your favorite cookie/treat recipe, and as I get them I will add it to my page (credited to you, of course). That way, everyone can see each other's recipes and get some new ideas for their own plates this year. Or, even if you don't give out plates--who doesn't want a bunch of yummy treat recipes? Hello??? It's Christmas!
We'll see how this works--hope to hear from you soon :o)
Heather Heather Heather... where do I start? Again, we were at Ohio State together--GO BUCKS! Heather is my hero because she has always been thoughtful of others, even though she had three girls under 3 and a husband trying to finish up school, interview for residency, take boards, etc. I have lots of wonderful memories with Heather, but probably my favorite is the night after Book Club when we sat under the tree in her front yard and just talked and talked... until her husband finally came out looking for her :o) Heather is so honest and optimistic... I LOVE MY FRIENDS! Merry Christmas, everyone!!!
Peppermint Chocolate Cookies
1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon peppermint extract
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
mini chocolate chips
a few candy canes, smashed
Cream butters and sugar. Add egg and vanilla. Add flour, cocoa powder, soda, powder, and salt. Don't over mix. Add chocolate chips to your liking. Bake at 350 for 12 minutes on a parchment paper lined cookie sheet. When fresh out of the oven, sprinkle with crushed candy canes for a festive look and let cool on pan for a few minutes, then transfer to wire rack to cool completely.
1 lb. white chocolate
3 bags popped popcorn
1 peppermint candy cane (crushed)
Melt chocolate (go by package directions). Stir in the crushed candy cane. Pour over the popped popcorn and stir until evenly coated. Let it dry on a cookie sheet--YUM!
Elisa says: "We have the tradition of making Gingerbread Men around Christmas time. Here is the recipe. You add more flour until it is barely sticky and then roll it out and do the cut out shapes!"
4 C flour
1/2 tsp ginger
2 tsp cinnamon
3 tsp baking soda
1 tsp salt
1 C shortening or margarine
2 C sugar
1/2 C molasses
Cream together margarine, sugar and eggs. Mix together remaining ingredients. Mix everything together. Bake at 350 for 8-10 minutes.
2 C sugar
1 1/3 C Karo
1/8 tsp salt
2 tsp vanilla
2 C cream
3/4 C evaporated milk
4 T butter
Bring sugar, syrup, 1 C cream, and salt to boiling point, stirring occasionally. Add remaining cream and evaporated milk gradually so candy does not cease to boil. Cook until candy thermometer reaches 240 degrees (soft ball stage). Add butter and continue stirring constantly until mixture forms a hard ball under cold water. Remove from heat and add vanilla. Pour mixture into buttered pan. When cool, cut into squares and wrap in wax paper.
*Cooling takes several hours or overnight. Place in refrigerator for faster results.
Top Secret Recipes' Mrs. Fields' Chocolate Chip Cookies
Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don’t seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips.
With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Bake for 9-10 minutes or just until edges are light brown. Makes two dozen cookies.
2 eggs, beaten
1 cup sugar
¾ cup butter or margarine
2 cups mini marshmallows
1 cup chopped walnuts (optional)
2 ½ cups graham cracker crumbs (about 32 crackers)
1 6-oz pkg butterscotch chips
2 Tbsp smooth peanut butter
Combine eggs, sugar, and butter in saucepan. Bring to a rolling boil and cook for 2 min, stirring constantly. Remove from heat and cool. Add marshmallows, nuts, and graham cracker crumbs. Pat mixture into 9x13 pan. In saucepan, melt butterscotch pieces over very low heat; stir in peanut butter, mix well. Spread over crumb mixture in pan. When set, cut into 1x1” pieces.
½ lb butter
2 cups light corn syrup
2 cups sugar
2 14-oz cans sweetened condensed milk
½ cup flour (mixed with about ½ cup of the condensed milk)
2 tsp vanilla
Measure and set out all ingredients before you start. Have a spatula and a long handled wooden spoon or scraper handy.
Melt butter in large, heavy saucepan/pot (non-stick works best). Add corn syrup and sugar. Bring to a boil on medium heat, stirring constantly, and boil for 5 minutes. Take pan off burner (don’t turn it off) and stir in 1 ½ cups of the milk, then add the flour/milk mixture. Stir well and return pan to burner. Boil over medium heat, stirring constantly until mixture darkens and reaches a medium hard ball (240). Remove from heat, stir in vanilla. Turn into buttered 9x13 glass pan. Cool. Cut into bite-sized pieces with buttered knife. Wrap in small pieces of wax paper.
Yummy Pretzel Rods
1 pkg. long, thick pretzel rods
melted white chocolate
melted milk chocolate
Optional toppings: coconut, crushed candy canes, toffee bits, chopped-up M&Ms, chopped peanuts or almonds, whatever tastes good to you!
Dip pretzel rod in one melted liquid, then lay on cookie sheet covered with greased parchment paper. Sprinkle with desired topping(s) and refrigerate till hardened.
One of our favorites is the pretzel rod first dipped in caramel, then let sit till hardened. Then dip into milk chocolate and sprinkle with toffee bits.
Other combinations: white chocolate with candy cane chunks, milk chocolate with white chocolate drizzled on top, etc. etc. etc. The possibilities are endless!
1 1/2 cups chopped toasted pecans or almonds, divided
1 cup sugar
1 cup butter
1 Tbsp light corn syrup
1/4 cup water
1 cup semisweet chocolate morsels
Spread 1 cup pecans/almonds into a 9-inch circle on a lightly greased baking sheet.
Bring sugar, butter, corn syrup and water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290 to 310 degrees (about 15 minutes). Pour sugar mixture over nuts on baking sheet.
Sprinkle with chocolate morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup nuts. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
Paula Deen's Peppermint Bark
1 1/2 cup crushed candy canes
2 lbs. white chocolate
Peppermint flavoring (optional)
Red food coloring (optional)
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Melt the chocolate in a double boiler, or in the microwave in VERY short increments, stirring in between, so you don't burn it. Stir 1 cup candy cane chunks into chocolate, and add peppermint flavoring at this point, if desired.
Pour mixture onto a cookie sheet layered with parchment or waxed paper. Drop 2-3 drops of red food coloring in different places on chocolate mixture; use a toothpick to "marble-ize" for a red-and-white swirled look. Sprinkle remaining candy cane chunks on top, and place in the refrigerator for 45 minutes or until firm.
Click here for Heather's Gooey Chex Mix--it has craisins and white chocolate chips and would look so pretty. You could probably just do a huge batch, wrap it in cute cellophane with a ribbon, and pass that out on its own. SO GOOD!
Also, my sister-in law Ashlee requested my recipe for Magical Mint Kisses. When they are straight out of the oven, they are literally to-die-for.... I told you I love anything mint! Click here for that recipe.