Peppermint Bark

INGREDIENTS:

• 1 pound white chocolate

• 1 pound dark chocolate

• 1/2 pound peppermint bits

DIRECTIONS:

1. Line a large pan with heavy-duty foil.

2. Melt white chocolate on the stove in a skillet with water (put choclate in a small bowl). Stir occasionally, until chocolate is melted and smooth.

3. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.

4. Melt dark chocolate on the stove in a skillet with water (put choclate in a small bowl). Stir occasionally, until chocolate is melted and smooth. Pour this chocolate on top the white chocolate/peppermint.

Toffee Candy

Another really easy candy to make...

Ingredients:

Chocolate

Toffee Bits

Candy Cups

Directions:

Melt Chocolate and then mix toffee in the chocolate until you get the right consistancy. Spoon candy into cups.

Peanut Candy

This one is really easy!!!

Ingredients:

Chocolate

Peanuts

Candy Cups

Directions:

Melt Chocolate and then mix peanuts in the chocolate until you get the right consistancy. Spoon candy into cups.

Reese's Peanut Butter Cups

Ingredients:

- Peanut Butter

- Salt

- Butter

- Confectioner Sugar

- Chocolate

- Candy Cups

Directions:

In medium mixing bowl put peanut butter a dash of salt, about a Tablespoon of room temp. butter mix together and then start adding confectioner sugar. Work in sugar until mixture can be handled but a touch sticky. Place enough chocolate in a paper cup to cover the bottom. Place a ball of peanut butter mixture in the center of the cup. Finish filling the cup with chocolate. Allow to dry.

Heavanly Apple Salad

INGREDIENTS:

· 20 ounce can of crushed pineapple
· ¾ cup sugar
· 3 tablespoons flour
· 2 tablespoons vinegar
· 16 ounce container of Cool Whip
· 1 cup peanuts, chopped
· 6 to 8 apples (depending on size of apples)

PREPARATION:

In a medium saucepan cook crushed pineapple, sugar, flour, and vinegar over medium heat until thick. When cooled to room temperature, place in the refrigerator for several hours or overnight.Cut apples into small pieces, (I peeled the apples), Add the pineapple mixture, Stir in Cool Whip and peanuts. Mix thoroughly.

Fondant - Mint Patties

These are always a staple part of my families Christmas Candy.

INGREDIENTS

• 3 Tablespoons butter (room temp)
• 3 Tablespoons corn syrup
• pinch of salt (most of the time I don't use salt)
• several drops of peppermint oil
• 2-3 cups confectioners sugar

DIRECTIONS

1. Mix the first 4 ingredients and then gradually add the confectioners sugar.
2. Beat mixture until it becomes crumbly, knead fondant until smooth and pliable. At this point I taste the fondant to see if I need to add more peppermint oil.
3. You can either roll out the fondant and cut into pieces to dip for put some melted chocolate in paper cups and put the fondant in and then cover with chocolate.

Peppermint Patties

INGREDIENTS

• 2 pounds Merkins Dark Chocolate
• Candy Cups
• Mint Patties (from recipe above)

DIRECTIONS

1. Place the candy cups on trays.
2. Melt chocolate. (I take a skillet, fill it with water and then place a small metal bowl with the chocolate)
3. Fill a squirt bottle with melted chocolate and fill the bottom of the cups.
4. Place the mint patties in the cups
5. Cover the mint patties with chocolate and let the chocolate set.

PEANUT BUTTER FUDGE

INGREDIENTS

• 4 cups white sugar
• 1 cup evaporated milk
• 1/2 cup margarine
• 1 cup peanut butter
• 1 cup marshmallow creme

DIRECTIONS

1. Line a 9x13 inch pan with foil or parchment paper.
2. In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

Oreo Truffles

Ingredients
1 lb Oreo cookies (3 sleeves)

8 ounces cream cheese, room temperature

½ teaspoon vanilla extract

1 lb milk chocolate

½ lb white chocolate

Directions
1. Using a food processor, grind cookies to a fine powder.

2. With a mixer, blend cookie powder, cream cheese and vanilla extract until
thoroughly mixed (there should be no white traces of cream cheese).

3. Roll into small balls and place on wax-lined cookie sheet.

4. Refrigerate for 45 minutes.

5. Line two cookie sheets with wax paper.

6. In double-boiler, melt milk chocolate.

7. Dip balls and coat thoroughly.

8. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.

9. Place on wax-paper-lined cookie sheet.

10.In separate double boiler, melt white chocolate.

11.Using a fork, drizzle white chocolate over balls.

12.Let cool.

13.Store in airtight container, in refrigerator.

Cornflake Chicken

I got this recipe from Nina's Blog "Love-Sweet-Love" http://lovesweetlove.wordpress.com/2007/12/04/cornflake-chicken/

I changed Nina's recipe a little bit by using Chicken Breasts. I therefore uped my temperature and cooking time. This is a great I have not time to make dinner recipe.

Ingredients

Chicken Breasts
Melted Butter
Crushed Corn Flakes

Directions
Dip the chicken tenders into the butter, then coat with Corn Flakes.

Bake at 425 degrees for about 30 minutes (or until chicken pieces are fully cooked)

Peanut Butter Cup Cookies

Ingredients
1 3/4 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
Preheat oven to 375 degrees F (190 degrees C).

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

White Chip Chocolate Cookies

Ingredients
1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 2/3 cups white chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Cookies

Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pretzal Salad

Crust
2 cups pretzel sticks, crushed
3/4 cup melted margarine
3 TBSP sugar

Filling
1 - 8 oz pkg cream cheese
1 - 8 oz pkg cool whip
1 cup sugar

Topping
1 large pkg strawberry jello
20 oz pkg frozen strawberries
2 cups boiling water

Directions
Mix together first three ingredients, spread into a 9x13 baking dish. Bake at 400 deg. for 8 minutes. COOL!!!

Beat together cream cheese and sugar, stir in cool whip and spread on pretzel crust.

Dissolve jello in boiling water. Stir in strawberries and let stand for about 10-15 minutes. Pour over top cream cheese and chill.

Oreo & Fudge Ice Cream Cake

Ingredients
½ cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

Directions

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet

3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

November SBGEX - Thank you Jamie!

Pecan Pie Bars!!! These were soo delicious!!! I cannot wait to make them. Pecan Pie is my favorite pie and these really hit the spot!


Pecan Pie Bars

Crust Ingredients
¼- ⅓ cup sugar
½ cup butter
1 teaspoon vanilla extract
1 egg
1 ½ cup flour

Filling Ingredients
¼- ⅓ cup brown sugar
¼- ⅓ cup corn syrup
1 teaspoon vanilla
2-3 eggs
1 cup broken pecans

Directions

1. Mix white sugar, butter, vanilla & egg.
2. Stir in flour, mix well.
3. Press dough in bottom of ungreased 9x13 pan. Flour hands if too sticky
4. Bake at 350°F for 10-15 minutes or until edges are browned.
5. Combine brown sugar, corn syrup, vanilla & eggs. Beat well
6. Stir in pecans.
7. Pour over crusts.
8. Bake at 350°F for 25-30 minutes or until set. Loosen edges from side of pan while warm. Cool completely! Cut into bars. Cover & Refrigerate bars.

Scrumptious Apple Pie

PASTRY INGREDIENTS:
2 Cups all-purpose flour
1 teaspoon salt
⅔ Cup plus 2 Tablespoons shortening
4 to 6 tablespoons cold water

FILLING INGREDIENTS:
1/3 to ½ Cup sugar
¼ Cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon salt
8 Cups thinly sliced peeled tart apples (8 medium)
2 Tablespoons butter or margarine

DIRECTIONS:
1. Preheat oven to 425°

2. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

3. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

4. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

5. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

6. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

7. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

BBQ Meatballs

I made BBQ Meatballs for my Holiday Open House. These were my first time making these, but they were soo easy. I will definatly be making these again.

All I did was take a huge bag of meatballs and then this really cool award winning BBQ sauce. I put the whole bag of meatballs in with a bottle and half of the BBQ sauce and cookied it for 5 hours on medium heat in the crock pot. It then stayed on warm until the open house was over.

MEXICAN DIP

Ingredients
8 ounces cream cheese
16 ounces refried beans
12 ounce jar Picante’ sauce
1 small onion, chopped
¼ teaspoon seasoning salt
1 cup grated cheddar cheese ( I usually use more)

Cooking Instructions
Spread cream cheese in a glass pie pan. Top with refried beans. Place Picante’ sauce over beans. Sprinkle chopped onion over sauce. Sprinkle with seasoning salt. Cover with grated cheese.

Bake at 325 for 20 – 25 minutes.

Buffalo Chicken Dip "Crack Dip"

INGREDIENTS
4 boiled chicken breasts
8 oz. Franks Red Hot Original sauce
8 oz. Ranch Salad Dressing
8 oz. shredded Cheddar Cheese
16 oz Cream Cheese

COOKING INSTRUCTIONS
Shred chicken, mix all ingredients, bake at 325 for 40 minutes, Serve with celery and tortilla chips

This Dip was amazing. We had 15 people over for a Holiday Open House and they went through this like it was a drug. Everyone asked for the recipe. I got this from the Nest Board "What's for Dinner"