PRETZEL SPARKLERS

1 pkg. pretzel rods

white chocolate

red, white and blue sprinkles

 

Melt chocolate and dip pretzel rods in chocolate to coat about halfway up one end; shake sprinkles lightly over chocolate while holding over wax paper to catch leftover sprinkle for reuse.  Lay coated pretzels on a second sheet of wax paper to dry.  Great Fourth of July snack or dessert for the kids – and grown-ups too!

PARISIAN HOT CHOCOLATE

Four 'Parisian-sized' Servings

2 c. whole milk

5 oz. bittersweet chocolate, (at least 70% cacao solids), finely chopped

Optional: 2 tbsp. light brown sugar

Heat the milk in a saucepan.  Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.  Taste, and add brown sugar if desired.  Serve warm in small, demitasse cups.  Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.

TIRAMISU

3 packages split ladyfingers

2 teaspoons espresso powder

1/3 cup Kahlua

1/2 teaspoon vanilla

2 tablespoons water

Brush ladyfingers with mixture of liquids and arrange along bottom and sides of a large glass serving bowl.  

2 8-ounce packages cream cheese

1/3 cup sour cream

1/4 cup whipping cream

Whip together in a bowl.

1/2 teaspoon salt

1/2 cup powdered sugar

3 tablespoons Kahlua

1 teaspoon vanilla

2 ounces grated semi-sweet chocolate 

In another bowl, whisk together.  Add to cream cheese mixture.

1 cup whipping cream

Whip in another bowl and fold into cream cheese mixture.

Spoon 1/3 of the mixture over ladyfingers.  Cover with more ladyfingers and another layer of cream cheese mixture.  Add third layer of lady fingers and cream cheese mixture.  Cover with whipped cream and grated chocolate.  Chill and serve.

ROBIN’S BIRTHDAY BARS

Brown Sugar Crust:

2 sticks unsalted butter, softened

1 1/2 cups packed light brown sugar

1 egg, separated

2 cups flour

1/8 teaspoon salt

For Praline Topping:

1 cup packed light brown sugar

2 tablespoons sugar

1/4 cup dark corn syrup

1 stick unsalted butter

1/4 cup whipping cream

2 cups chopped pecans

2 tablespoons bourbon

1 tablespoon vanilla

pinch of salt

1 1/2 ounces bittersweet chocolate, chopped (about 1/4 cup) melted

Heat oven to 350 degrees.  For crust, cream butter and sugar, until light and fluffy, with a mixer on medium speed.  Add egg yolk.  Beat well.  Add flour and salt; mix until smooth.  Transfer to 13x9x2 inch baking pan; spread evenly with spatula.  Cover with plastic wrap; press gently into place.  Remove plastic.

Whisk egg white until foamy; brush lightly over dough with a brush.  (Some will be left over.)  Bake until puffed and lightly browned, about 20 minutes.  Transfer to rack; let rest 15 minutes.

For praline topping, heat sugars, corn syrup and butter to boil in small, heavy saucepan over medium-low heat, stirring frequently.  Let boil 1 minute.  Add cream; stir until smooth.  Stir in pecans, bourbon, vanilla and salt.  Pour filling over crust; tilt pan to spread evenly.

Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes.  Cool completely; cut into squares.  Use a fork to drizzle melted chocolate over surface.  May take several hours for praline to firm up completely.  (Can be baked 2 days ahead and kept at room temperature in airtight container, each layer separated by waxed paper.)  Can be served with ice cream for a plated dessert.

MOLTEN CHOCOLATE CAKE

12 teaspoons plus 5 tablespoons sugar

8 ounces bittersweet (not unsweetened or semisweet) 

  chocolate, chopped

3/4 cup unsalted butter

3 large eggs

3 large egg yolks

1 tablespoon all purpose flour

Generously butter eight 3/4-cup soufflé dishes or custard cups.  Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth.  Remove from heat.  Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.  Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.  Fold in flour.  Divide batter among soufflé dishes.  (Can be made 1 day ahead.  Cover with plastic; chill.  Bring to room temperature before continuing.)

Preheat oven to 425 degrees.  Place soufflé dishes on baking sheet.  Bake cakes uncovered until edges are puffed and slightly cracked but center 1-inch of each moves slightly when dishes are shaken gently, about 13 minutes.  

Serve immediately, topped with ice cream, if desired.

HEAVENLY SPIRITS CAKE

1 box Duncan Hines yellow cake mix

1 small and 1 large box chocolate pudding mix

4 eggs at room temperature, beaten

1 cup oil

1/2 cup Kahlua

1/2 cup vodka

1 container store-bought chocolate-fudge icing

Preheat oven to 350 degrees. In large mixing bowl, combine the cake mix, chocolate pudding mixes, and the eggs.  Mix until creamy.  Add the oil, Kahlua, and vodka, and swirl it around until there are no lumps.  Pour mixture into a well-oiled, 8-cup Bundt pan and bake for about 45 minutes.  Take it out of the oven and allow to sit for a minute; flip it out onto a serving plate.  While the cake is still hot, open the can of frosting and spread it on the cake.  It will melt into the cake and the result will be absolutely heavenly.

DEATH BY CHOCOLATE

1 Duncan Hines Devil’s Food Cake Mix

1 Large Box Instant Chocolate Pudding Mix

1 Large Carton Cool Whip

8-10 Heath or Skor Candybars

Bake cake according to directions on box (I use a sheet cake pan.)  Cool and cut into 1” squares.  Mix pudding according to package directions.  Place candy bars in a large ziploc bag and break up with a mallet.  Assemble in the following order in a large clear glass bowl:  1) a layer of cake squares - jumbled up; 2) a few spoonsful of pudding; 3) chucks of candybar; and 4) a few spoonsful of Cool Whip.  Repeat layers until all ingredients are used.  Top with Cool Whip and a sprinkle of candybar.  Cover with plastic wrap and refrigerate until ready to serve.  Best if made early on the day to be used.  Adjust amounts of ingredients to suit your own taste!

DARK CHOCOLATE CHERRY BROWNIE MUFFINS

3 oz. bittersweet chocolate, finely chopped

3 tbsp. unsalted butter, cut into small pieces

1⁄4 c. all-purpose flour

1⁄4 tsp. baking powder

1⁄8 tsp. salt

1 egg

1⁄3 c. sugar

1⁄2 tsp. vanilla extract

1⁄3 c. dried cherries

Preheat oven to 325 degrees. Grease a 6-cup muffin pan.

In a small heatproof bowl, combine the chocolate and butter. Set the bowl over, but not touching, simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly. 

In another small bowl, stir together the flour, baking powder and salt. In a separate bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture until just combined – over beating will make the muffins tough. Stir in the dried cherries. Divide the batter evenly in the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pan and set on the rack. Serve warm. Makes 6 muffins.

CHOCOLATE COVERED STRAWBERRIES

16 ounces milk chocolate chips

2 tablespoons shortening

1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.  In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool before serving.

JOLLY HOLIDAY SNACK MIX

-->

Ingredients:

·      Quaker Oat Squares (or Chex cereals) - 2 boxes!

·      Cinnamon Teddy Grahams

·      Chocolate Teddy Grahams

·      Cheez-Its

·      Snyder’s Pretzel Snaps

·      Mini Nutter Butters

·      Mini Oreos

·      Snyder’s Pretzel Dips – White Crème

·      Dry Roasted Peanuts

·      Salted Cashews

·      Salted Almonds

·      Craisins

·      Yogurt Raisins

·      Hershey’s or Nestle’s Butterscotch Chips

·      Christmas Red & Green M & M’s – use one or more

o   Plain

o   Peanut

o   Peanut Butter

o   Mint

Make:

Mix all ingredients in a big bowl. Store in airtight container.

Share:

This is a great combination for lots of flavors associated with Christmas. Add or delete items as you choose. One batch makes lots!

Fill decorated cellophane gift bags for: teacher, mailman, hairdresser, hostess gifts, house guests, party favors, children, grandchildren, class parties, neighbors and friends.

CoraCooks.com 

HAMBURGER COOKIES

1 stick butter

2 c. sugar

1/2 c. milk

1/4 c. cocoa

1/2 c. peanut butter

3 c. quick oatmeal 

Bring butter, sugar, milk and cocoa to a boil.  Remove from heat and add peanut butter.  Pour this mixture into a large mixing bowl containing oatmeal; stir to mix all ingredients.  Drop by spoonfuls onto wax paper and cool.  The cookies will look just like little hamburgers.

Cora says:

These are the only cookies I remember my mother making, other than chocolate chip.  And why not!  No baking required and the ingredients are always on hand.  We came up with the rather misleading name the first time we saw them cooling on wax paper.  Who knew they would really be good for you, as cookies go, with all that oatmeal!

DIANNA'S CHOCOLATE CHIP OATMEAL COOKIES

2 c. margarine, softened 

2 c. sugar

2 c. brown sugar, packed 

4 eggs 

2 tsp. vanilla 

6 c. rolled oats (not quick cooking) 

3 c. flour 

2 tsp. baking soda 

1 tsp. salt 

12 oz. semi-sweet chocolate chips 

2/3 c. chopped pecans 

Cream margarine, sugars, eggs and vanilla. Combine oats, flour, soda and salt; stir into creamed

mixture. Add chocolate chips and nuts. Bake at 375 degrees on greased cookie sheets for 12 mins.

Makes 7-9 dozen.

AUTUMN SNACK MIX

In a very large bowl, stir together your favorites from the following list,

be sure to include crispy, creamy, crunchy, salty and sweet flavors:

Small Pretzels

Oatmeal Squares Cereal

Chex Cereal

Cocoa puffs

Caramel Popcorn

M & M's

Reese's Pieces

Candy Corn

Candy Pumpkins

Lightly Salted Dry Roasted Peanuts

Goldfish Crackers

Cheez-Its

Store in a large airtight container or scoop into gift bags or containers to share.

HOMEMADE CHOCOLATE COVERED PEANUT CLUSTERS

24 oz. white almond bark
24 oz. chocolate bark
1 4 oz. bar German chocolate
12 oz. chocolate chips
24 oz. dry roasted salted peanuts

Layer the ingredients in a slow cooker in the order listed. Cover and cook on Low for 1 1/2 hours - DO NOT PEEK. Remove lid after cooking and stir ingredients together. Drop by teaspoon onto wax paper - a small cookie scoop works well. Leave several hours or overnight for chocolate to harden. Store in airtight container.

CHOCOLATE-ORANGE BALLS

1 12-oz. pkg. semi-sweet chocolate chips

1 ½ cups vanilla wafer crumbs

¾ cup sifted confectioner’s sugar

½ cup sour cream

2 tsp. dried grated orange peel

¼ tsp. salt

10 pieces orange slice gumdrop candy, cut into quarters

Sifted confectioner’s sugar

Stirring constantly, melt chocolate chips in a large saucepan over low heat. Remove from heat; stir in cookie crumbs, sugar, sour cream, orange peel and salt. Cover and chill until firm. Press crumb mixture around each piece of candy, forming 1½-inch balls. Coat with confectioner’s sugar. Store in an airtight container. Yield: 40 candies.

TURKEY GOBBLERS

large sugar cookies - homemade or purchased, softer is better
1 pkg. Nabisco Mallomars or Pinwheels
1 can chocolate frosting
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker Red Decorating Icing
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker White Decorating Icing
1 tube Betty Crocker Black Decorating Gel
1 Ziploc bag
scissors

Cut off about ½-inch piece from one side of a sugar cookie. Place some of the chocolate icing into the Ziploc bag and cut the corner. Pipe some chocolate to the trimmed cookie and stand it up on the edge of a second sugar cookie. Next, cut one Mallomar cookie in half with a sharp knife. Pipe some icing on the cut side and back of the Mallomar and place it against the front of the top cookie. Using a generous amount of chocolate icing, squeeze a mound of icing in front of the Mallomar body to form the head. Allow the icing to dry a bit before continuing. Place cookie on its back and pipe the outline of feathers on the sugar cookie above the body with red and/or yellow icing. With yellow icing, pipe a small beak on face and yellow feet on either side of the head. Using the white icing, pipe two eyes above the beak and then dot the center with black gel. Finally, pipe red icing over the top of the beak and down one side to form the snood.

DOUBLE-STUFFED TURKEYS

1 pkg. Double Stuff Oreos
1 bag candy corn
1 bag Reese’s Peanut Butter Cups
1 box Whoppers
1 can white icing
1 can chocolate icing
1 tube Betty Crocker White Decorating Icing
1 tube Betty Crocker Red Decorating Icing
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker Black Decorating Gel
small writing tips for icing tubes
2 Ziploc sandwich bags
scissors
toothpicks

Gently pull apart one Oreo – do not break! Place some of the White Icing into a Ziploc bag Spread a generous amount of White Icing on one side of the cookie and replace second side. Carefully press the tips of 6 pieces of candy corn into the icing between the cookies. Place a large amount of the Chocolate Icing in the Ziploc sandwich bag; squeeze the icing into one corner of the bag and cut off the corner of the bag. Squeeze some of the chocolate icing on top of a second Oreo, near the edge. Stand the Oreo with Candy Corn on top of the icing on the second cookie and hold firmly – use more icing if it won’t stand up on its own. Cut a small slice from one side of the Peanut Butter Cup; squeeze some chocolate icing on the top side and the place it cut side down against the standing Oreo to form the body. Squeeze some chocolate icing onto the Whopper and place it on top of the Peanut Butter Cup to make the head. Place one piece of Candy Corn on each side of the body for the wings, using a bit of icing to secure. Cut the tip of one piece of Candy Corn, squeeze icing onto the flat side and place it on the face for a beak. Use the Decorating Icing tubes to pipe on two white eyes with black decorating gel dots in the center. Use the red icing to pipe a snood over the Candy Corn beak. Use the yellow icing to pipe two feet at the base of the body on top of the Oreo. Use toothpicks to shape icing, if necessary. Allow turkeys to dry for and hour or so before moving. Double-Stuffed Turkeys can be used for place card holders or decorative and edible favors at each place at the table.

TURKEY SUGAR COOKIES

several large sugar cookies (body)
1 can chocolate icing
1 bag candy corn (feathers)
1 tube Betty Crocker Yellow, Orange or Red Decorating Icing with writing tip (feet and beak)
1 tube Betty Crocker Black Decorating Gel with writing tip
1 bag M&M’s or chocolate chips
1 Ziploc sandwich bag
scissors

Place some Chocolate Icing in the sandwich bag and cut one corner of the bag for a tip. Squeeze some icing on top of the cookie around the edge. Place about 7 pieces into the icing to form feathers. Choose two matching M&M’s for eyes and attach them to the cookie with icing and pipe two black dots in the center of each M&M – or use chocolate chips. Pipe the beak beneath the eyes and the feet at the bottom of the cookie with your choice of yellow, orange or red icing. Allow cookies to dry for about an hour for the icing to set.

DIANNA’S EASY CHOCOLATE TURTLES

1 bag Kraft caramels, unwrapped
Pecan halves (three per caramel)
2 12 oz. bags semi-sweet chocolate chips
¼ cake Paraffin

On a baking sheet, place two pecan halves side by side (touching). Place a Kraft caramel on top of the pecans (in the center). Bake at 200 for 25 minutes. Place another pecan half on top, pressing down to smash the caramel. Refrigerate these for a while for easier dipping. In double boiler, melt the semi-sweet chocolate chips and paraffin. Dip turtles in chocolate and put on wax paper to set.
Makes 24.
Approximately 140 calories each.