Some Goodies

Trish and I made last night and today in mass quanities lol. This is a chocolate Pizza and the pic really doesn't do it justice. It is very pretty

Pecan Drop cookies melt in your mouth

Walnut Clusters

BonBons

Millionares

White and Chocolate Pretzels. We also made 2 huge pans of Milk Chocolate Fudge

This message was edited Dec 23, 2004 9:14 PM

I made some today too. Here's my favorite. Whipped Shortbread Cookies. Yummm

Forgot the photo...Duh

Looking very good Donna!! Would you happen to have the recipes?!?!? :)

ALL look good! Would love the recipes.

Have a very Merry Christmas Donna, and everyone!

Please DonnaB can you share your recipe with us or is it a family secret, that if you told us you would have to kill us kind.

Donna, Your killing me here!

My DH and I made 19 dozen tamales yesterday and today. (More tomorrow.)

We made:
- bean
- bean w/ sausage
- spicy pork
- turkey w/ green chiles, monterry jack cheese & cheddar cheese
- 3 kinds of cinnamon-flavored dessert tamales
- raisins
- pineapple & dried bananas
- raisins, pineapple & dried bananas

Wish I lived closer to you, Donna. I'd try to work out a trade! ;->

Here are some of my favorites

Pat's No Fail Fudge

5c. sugar
1 stk. Butter
1 12 oz. Can evaporated milk
½ tsp. Salt

Boil 8 minutes, remove from heat and stir in

1 jar marshmallow cream
1 lg bag milk chocolate chips
1 lg bag semi sweet chocolate chips
2 c. chopped pecans
Pour in 9” x 13” pan and chill

Cut into desired size pieces


Chocolate Pizza

12 oz. Chocolate almond bark
16 oz. Vanilla almond bark
1 c. crisp rice cereal
1 c. chopped pecans, walnuts, or peanuts
8 oz. Candied red & green cherries
8 oz candied blueberries if you can find them
1/3 c. flaked coconut
1 c. miniature marshmallows

Melt all Chocolate & 14 oz. Of the Vanilla almond bark then stir in pecans, marshmallows, & cereal and pour into 2 greased metal round 8 or 9”cake pans or 1- 12” pizza pan. Cut red cherries in half(pepperoni), cut green cherries in 6ths(bell pepper), blueberries(black olives) leave whole Arrange cherry pieces on top of chocolate mix and sprinkle with coconut(cheese). Melt last 2 oz. Of white almond bark and drizzle all over. Chill

Note: Have cherries precut before you start and have everything you need set out and ready. Work quickly before it sets up



Peanut Brittle

2 c. sugar
1/2c. Water
1 c. light corn syrup
2 c. raw shelled peanuts
1 tsp baking soda
dash of salt
1 tsp. Vanilla

Combine sugar, water, & syrup in large heavy pot. Boil to 260 on candy thermometer. Add peanuts and salt. Return to boiling until peanuts golden brown. Remove from heat and stir in baking soda and vanilla. Watch out it foams up so make sure your pot is deep enough. Stir well and pour in to buttered pan. Cool and break into pieces. Store in air tight container



M & M Mars Snicker Bars

¼ c. light corn syrup
3 c. powdered sugar
2 tbsp butter
1/8 c. peanutbutter
dash of salt
35 caramels
1 c. dry roasted peanuts
1-12 oz. Bag of milk chocolate chips (thin with a little shortening if necessary)

Mix on high speed the corn syrup, butter, vanilla, salt, and peanutbutter until creamy. Add powder sugar gradually until it is like bread dough. May need to change to dough hooks. Press into a 9” x 13” greased pan and chill. Melt caramelswith a splash of milk or water if necessary and add peanuts and mix well. Spread over chilled dough and chill. Cut into desired size pieces and dip in melted chocolate and place on wax paper until set.



Smash Cake

1 box yellow cake mix
1 tsp vanilla
2 c. pecan chips or chop very small
1 egg beaten
1 stk butter melted

Mix with fork and press into a 9” x 13” pan

Topping

1 lb powdered sugar
8 oz. Creamcheese at room temperature
2 eggs beaten
1 tsp vanilla
Mix well and pour over cake mix. Bake 350 for 30 to 40 minutes until golden brown. Cool and cut into desired size pieces. Store covered room temp or in fridge.



Pecan Drop Cookies

2 ½ c. pecan halves
1 tsp vanilla
1 egg white beaten stiff
1 c. light brown sugar(double recipe use whole box)

Fold sugar into egg whites. Add vanilla and mix well. Stir in pecans. Grease cookie sheet with margarine only or they will stick. Drop by tbsp in a pile on cookie sheet. Bake 300 for 30 minutes. Let slightly cool to set before removing to cookie rack or they will fall apart.. Store in air tight container.



Bon Bons

2 lb powered sugar
1 stk butter or margarine
¼ tsp vanillia or almond extract
1 lg. Pkg flaked coconut
½ c. pecan chips
pinch of salt
1 can sweetened condensed milk
1 jar maraschino cherries
chocolate almond bark melted

Combine everything but the cherries. Take a whole or half cherry and and wrap coconut mixture around the cherry so that it is in the middle and completely covered and roll in ball. Set on wax paper cover cookie sheet and chill. Dip in melted chocolate and sprinkle a pinch of coconut on top for decoration and place on wax paper to set. Do not have to use cherries if not wanted



Oatmeal Caramel Bars

1 c. margarine at room temperature
2 ¼ c. plain flour
2 c. packed brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
3 c. quick cooking oats
1-6 oz. Pkg semi-sweet chocolate chips
½ c. chopped walnuts or pecans
24 caramels
2 tbsp milk

Beat margarine, add 1 c of flour, brown sugar, eggs, vanilla, and baking soda. Mix well then add the rest of the flour. Mix well and add the oats. Mix well and press into a 9” x 13” greased pan. Sprinkle nuts and chocolate chips all over the top. Melt caramel and with milk over low heat and drizzle over top of nuts and chocolte chips. Bake 350 about 30 minutes. Cool and cut into desired size pieces



Pumpkin Bread

3 c. sugar 1 tsp salt
1 c. oil 1 tsp baking powder
4 eggs slightly beaten 3 tsp pumpkin spice
1-16 oz can solid pack pumpkin 2 tsp baking soda
3 ½ c. plain flour ½ c. water

Cream sugar, eggs, and oil together. Add pumpkin and mix well. Mix dry ingerdients together and add to pumpkin mixture alternating with water. Mix well. May stir in desired amount of chopped walnuts and/or raisins if you like. Pour into 2 well greased and floured 9” x 5” loaf pans. Bake 350 about 1 ½ hours until test done



Millionares

Pecan halves
Caramels
Chocolate
White chocolate

Arrange pecans on greased cookie sheet with 1 piece in center and 4 piece out like legs. Mash caramel just enough to touch all pieces of pecan but not covering them. Melt caramels over pecan in low oven about 250 to 300. Watch closely it only take a few minutes. Melt to just covering but not runny. Cool on wax paper then dip in chocolate and retun to wax paper to set. Melt white chocolate and drizzle a little over for decoration

Peanut Clusters

Same as above except use peanuts

Walnut Clusters

Same as above but use chopped walnuts about the size of ½ dollar or 2 halves and dip in white chocolate then drizzle with cholate



Basic Pie from Scratch

2 c. sugar
1 ½ c. plain flour
4 c. milk
1 tsp vanilla
½ c. butter
6 eggs seperated (whites for merangie)
2 preBaked Pie Shell(350 until brown)

Mix in the order given
Cook on medium heat stirring constantly using a metal spatula to scrape the bottom of pot and keep from sticking. Cook until VERY thick. When done add from below for what kind of pie you want

2 Pineapple Pies- add 2 lg cans very well drained crushed pineapple

2 Coconut Pies- add 1- 8 to 12 oz. Bag flaked coconut

2 Chocolate Pies add- ¾ c. Hersheys Cocoa and 1 more cup of sugar with the above ingredients while cooking

Banana Pie add- layer pie shell with cookies and bananas then put pudding on top

Banana Pudding add- Mix bananas with pudding and pour into cookie lined baking dish

Meragine

6 egg whites
1 tsp vanilla
1 tsp cream of tarter
½ c. sugar

Beat together all but the sugar until very stiff then continue beating gradually adding sugar. Top Pies with merangine and bake 350 until lightly browned

WOW! I wish I had some time to make these yummies. I sure could make the time to eat it all! LOL

Me too! Will work on it!

Holy Moly Batman...I just gained 12 lbs. reading this thread!!!! WOW.

HEHEHEH...gonna save those recipes and surprise DH...

Wowser Donna! Those all look awwesome! I'm very impressed :) I can only imagine that you're worn out after all that though. Thanks for sharing the recipes too -- you sure are a peach!

OFG -- your shortbreads look yummy too!

Donna and Trish, I can see the two of you have been busy since Trish got there. Everything looks and sounds delicious and I am so glad you took the time to write the recipes out for us. I must try some of them later on. Give Trish a hug for me and tell her I hope she has a safe when she returns home.

No calories there!! They all look really yummy. You gals must have been on your feet a long time doing this. Did it snow there?

Not yet but maybe today or tomorrow brrrrrrrrrr!!! Snow would be better than sleet iceing the roads up.Think it was 94' last time we got snow and that as in March of all times lol. Tomorrow the high for us is only supposed to be 30 !!!!!!!!!!!!!!!!!!!!!!!!! I think someone forgot to close the door up north lol

It's 9 degrees here right now. Supposed to get up to around forty tomorrow, so this will be great for us.

You up North are going to be 40 and us down south are going to be 15 for low and 30 for the high ROFL makes no sense to me. We are at 32 right now with 15 MPH winds so feels so much colder.

Here are some recipes posted by BGI members that look very goo to

Rudolf Reindeer Faces
These are cute and so easy! Hmmmmmmmmmm pic not showing up here but does when i printed them out.

Ingredients:

NutterButter cookies
White Chocolate - block
Tiny M&Ms - eyes and nose
Small Pretzel Twists - antlers

Get your "Antlers" ready by breaking the pretzels into desirable shapes
Nuke couple of the White chocolate squares for just a minute- do not burn - use a small glass dish

Dip a Nutter Butter in the White chocolate and quickly place on a greased jelly roll sheet, I use foil or waxed paper.
stick the eyes, nose and antlers on quickly before it sets up. That's it!!





Description:






Click on thumbnail to view full sized image.



Spritz cookies:
1 c. shortening
3/4 c. sugar
1 egg
2 1/4 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. Lemon extract

Cream shortening. Add sugar and cream well. Beat in egg and extract. Gradually add dry ingredients and mix well.
Put in a cookie press and place on baking sheet.
Bake at 400 degrees for 6-7 min. or just until the edges start to turn golden. Don't overcook.


Cranberry cookies:

1/2 c. margerine or butter
1 c. sugar
3/4c. packed brown sugar
1 egg
1/4 c. milk
3 tbls. orange juice
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 c. chopped cranberries
1 c. chopped nuts (optional)

Cream together first 6 ingredients. Gradually add dry ingredients and mix well.
Lightly grease cookie sheet.
Bake at 375 degrees for 10-15 min.


Almond Butter cookies:

1 c. butter
1/2 c. sugar
1 c. finely chopped almonds
2 tsp. vanilla
2 c. flour

Cream butter and sugar together.
Stir in almonds and vanilla.
Blend in flour with pastry blender. ( I use a fork)
Form into small balls. Place on ungreased cookie sheet and flatten with bottom of greased glass dipped in sugar.
Bake at 350 degrees for 9-10 min. or until lightly browned.
Makes about 6 doz cookies

Snickerdoodle Cookies

1 1/2 cups Sugar
1 cup Shortening -- soft
2 each Eggs
2 3/4 cups Flour
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon


Mix 1 1/2 c. sugar, shortening and eggs. Stir in flour, cream of tartar, and baking soda.
refrigerate and chill the dough
Roll dough into balls the size of a english walnut.
Mix together equal parts of cinnamon and sugar.
Roll the cookie in the cinnamon and sugar mixture.
Bake for 8 to 10 mins at 375

Amaretto Cheesecake Cookies

1 cup all-purpose flour
1/3 cup brown sugar -- packed
6 tablespoons butter -- softened
1 package cream cheese -- 8 oz at room temp
1/4 cup granulated sugar
1 egg
4 tablespoons amaretto
1/2 teaspoon vanilla
4 tablespoons almonds -- chopped




In a large mixing bowl, combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 minutes at 350^ or until lightly browned.

In a large mixing bowl, thoroughly cream together cream cheese and granulated sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over partially baked crust. Combine almonds with reserved crumb mixture; sprinkle over batter. Bake for 20-25 minutes. Cool and cut into squares.


Old-Fashioned Molasses Cookies

3 cups all-purpose flour, sift before measuring
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice or cloves
1 cup shortening
1/2 cup dark brown sugar, firmly packed
1/3 cup molasses
1 egg
1 tablespoon vinegar




Into a bowl sift together flour, baking soda, salt, and spices. Cream shortening until smooth; add brown sugar and cream until light and fluffy. Add molasses, egg, and vinegar; beat until smooth and light. Add dry ingredients a little at a time, stirring after each addition. Chill dough for 1 or 2 hours. Divide dough into 3 portions; shape each into a roll about 2 inches in diameter. Wrap each roll in waxed paper; chill for at least 4 hours or overnight. Slice 1/8 to 1/4-inch thick and place on ungreased baking sheets. Bake at 350° for about 10 minutes, or until cookies are done. Makes about 4 to 5 dozen cookies, depending on thickness.

"Paradise Cookies"
from my palie Steve... he is retired but an animal rescuer in Fla everglades where he lives......

this is just how he typed it.....Im pasting it here for ya'll and oh my they are delicious.....

secret ingredients,don't tell,.... 3/4 cup sugar,1/2 cup landolakes baking butter with canola, 1...8oz can crushed pineapple in juice well drained, 1 teaspoon vanilla, 1 & 3/4 cups all purpose flour, 1 teaspoon baking powder, 2/3 cup macadamia nuts chopped which comes out to about 3 & 1/4 oz., 3/4 cup sweet flaked coconut,...........................now heat that oven up to 350 f, combine sugar and baking butter in large bowl, medium beat until creamy, add pineapple and vanilla,beat until well mixed, reduce speed to low,add flour and baking powder and beat until well mixed, stir in nuts and 1/4 cup coconut by hand, shape dough into 1 inch balls,dip top of each cookie into remaining coconut and place 2 inches apart on ungreased cookie sheet, bake for 12 to 15 minutes,then call me,..........makes up about 3 doz.



_________________

MACADAMIA MELTAWAYS

1 Jar (6.5 oz) dry-roasted salted macadamia nuts
1-1/4 cup confectioner's suger
1 cup butter (2 sticks) cut up and softened (No substitutions)
1 teaspoon vanilla extract
2 cups all-purpose flour

Preheat overn to 325 degrees. In food processor with knife blade attached, pulse nuts with 1/4 cup confectioners' sufer until nuts are finely chopped. Add butter and vanilla and process until smooth. Add flour and pulse just until combined and dough holds together.

Shape dough into 3/4 inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottomms are lightly browned. transfer to wire rack and cool for 5 minutes.

Sift remaining 1 cup confectioners suger into pie plate. While cookies are still warm, roll in sugar to coat. return to rack to cool completely. When cool gently roll cookies in sugar again.

Store cookied in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

______________________







Easy Christmas Candy

* 1 (10 ounce) package vanilla baking chips
* 2 teaspoons vegetable oil
* 1 1/2 cup mini candy-coated chocolate pieces

This is very pretty when you use M&M candies.

Line a baking pan with parchment or waxed paper or foil. In a microwave safe bowl combine vanilla chips and vegetable oil. Microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces.

Peanut Butter Cup
INGREDIENTS:

* 1 pound powdered sugar
* 1/4 pound margarine (1 stick)
* 6 ounce. milk chocolate
* 1 cup peanut butter

PREPARATION:
Melt margarine in a small saucepan. Remove from heat and stir in peanut butter.
Transfer mixture to a mixing bowl and gradually add powdered sugar. Stir until mixed well and press into a pie pan. Melt chocolate and spread over top.

Chill.



The recipe is listed as cookie but it is more like a candy.

1/2 Cup of Milk
2 Cups of sugar
3 Tbsp cocoa
3 Tbsp Chunky peanut butter
1/2 cup margarine
3 cups rolled oats
1 tsp vanilla

Wipe a little margarine just below the rim of a 2 1/2 to 3 quart saucepan. A band about 1 inch deep will prevent boil overs. In pan, combine milk, sugar, cocoa, margarine and peanut butter. Stir and bring to a boil over medium heat. Let boil for 1 1/2 minutes; DO NOT STIR Remove from heat and stir in oats and vanilla. Stir until oats are evenly distributed. Drop by teaspoon onto waxed paper. Let cool before serving. Makes 4 to 5 dozen cookies.


Candy Sleighs

24 fun-size candy bars
48 miniature candy canes
48 gummy bears (or mini teddy grahams)
1 cup chocolate chips
red string licorice, optional

Place chocolate chips in a microwave safe bowl. Microwave on medium in 30 second intervals, stirring between each interval until chocolate is thoroughly melted.

Use melted chocolate to attach candy canes onto the long sides of the candy bar to create a sleigh. Attach bears sitting on the top of the candy bar with the melted chocolate. If desired, add a string of red licorice for a rope.



Quick Chocolate Caramels
3 cups sugar
1/2 cup butter
1 cup milk
1 square baking chocolate (1-oz), melted
1 Tbsp vanilla

Butter an 8-inch square pan.
Combine sugar, butter, milk and melted chocolate together in a heavy saucepan.
Cook and stir constantly until temperature reaches 246° on the candy thermometer (firm ball stage).
Remove from heat. Beat mixture until cool. Add vanilla.
Pour into pan. Cut into 1-inch squares.
Makes 64 pieces

Wow Donna that's a lot of Tamales

It has changed some. Looks like the warm weather has slowed, but still not bad compared to the last few days.

Donna & Trish ... everything looks sooooooooo good. I hope your cold spell does not last long and all will be well. Thank you for sharing all these recipes!

Shirley, can you send some of that warm weather this way.

Deb, maybe it will slide over and up and warm you up too.

Rudolf Reindeer Faces Here's the pic Donna - I think I put it on the recipe forum too. Kids and adults too just love them, Merry Christmas to all!!!!

Thanks PJ. I have the pic with the recipe but it wouldn't show up here.

YUMMY YUMMY I wish it was in my tummy!!!!! Between the Tamales and Sweets, my mouth is drooling, I bookmarked these recipes, thank you so much for sharing, Happy Holidays to all, Annie