Kiss Pies

Kiss Pies
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top.

Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knive and cut a 2 1/2-3 inch circle around kiss.

Fold half of pie dough around top of dough and pinch edge around top of kiss.

See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge.

(See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

I got about 14 rounds cut when I re-rolled my scraps **

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden.

Remove and let cool for 5 minutes before transferring to cooling rack.

Dust each with powdered sugar and serve.

Brownie Covered Oreos

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

1. Preheat oven to 350 degrees F.

Prepare brownie batter according to package directions.

Leave in mixing bowl.

Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).

As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!

Enjoy
Makes entire package of Oreos

Chocolate Peppermint Martini

Mixed 1 part vodka,

1 part triple sec,

1/4 part peppermint schnapps,

1/2 part Kahlua,

1/2 part very chocolaty chocolate milk.

Cherry Limeade Punch

• 1 can frozen limeade concentrate.
• 1 bottle Sprite.
• 1 jar of maraschino cherries.
• 1 lime.
• Put in the limeade and then add the sprite.
• Pour in the juice from the cherries and then add the cherries.
• Add sliced up lime for looks and taste {I even juiced some of the limes for added flavor.}

If you have ever had a Lime Rickey, this drink is so similar to one of those! I served this punch at my daughter's birthday party which was in July! Sorry just getting around to sharing it. I found this at http://kellyskornerrecipes.blogspot.com/.

The Party Punch

• 1 can frozen pina colada concentrate, thawed.
• 1 can frozen orange pineapple juice concentrate, thawed.
• 4 liters diet lemon-lime soda.
• 1 bag pebble ice (you can buy it at Sonic Drive-In. DO NOT insult the punch by using regular ice!)
• 1 bag frozen raspberries.
• Pour thawed concentrates into punch bowl and stir.
• Use one of the empty cans and fill it with water four times and add to mixture.
• Stir.
• Add diet soda.
• Add about half the bag of ice (don't add before the soda or you'll get an ugly foam at the top of the bowl).
• Add frozen raspberries to the top.

I have not had a chance to make this yet but it is on my list! I wish I could remember where I came across this drink so I could give credit.

Frosty the Cheese Ball

Ingredients
16 ounces cream cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
10 raisins for eyes, mouth, and buttons
1 piece of carrot for the nose
4 crackers for the hat (we used Ritz and Dare water crackers)
1 thyme sprig for the hat (optional)
Strips of carrot for the scarf
2 broken pretzels for the arms
1 (1/2-inch) piece of a canned baby corn for the pipe
Toothpick for the pipe

Instructions
In a large bowl, let the cream cheese soften at room temperature for about 30 minutes.
Stir in the garlic salt and the onion powder, then cover the bowl with plastic wrap and chill for 2
hours.
Make the snowman by rolling two thirds of the cheese into a ball for his body and the other third into a ball for his head.
Stack the balls, then add the facial features, clothing, arms, and pipe as shown.
Serve with crackers or mini bagels.

Christmas Package Cheese Snack

Ingredients
8 ounces of cream cheese (softened)
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/8 teaspoon salt
Scallion

Instructions
Mix the dried dill, garlic powder, and salt into the softened cream cheese.
Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).
Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.

Sugar Plums

Found this way cute family treat to make at Eighteen 25!

Check out the blog, so many great ideas!

What you'll need:
blue candy melts
lollipop sticks
large marshmallows
3" x 3" clear bags
sprinkles
ribbon (green)
a piece of styrofoam
hole punch

How to do it:
Step One... Follow the directions on the bag for melting the chocolate. Prepare the sugarplums by pushing the sticks halfway into the marshmallows.

Step Two... dip the marshmallows halfway into the chocolate then directly into the sprinkles. Stand the sugarplums up in the styrofoam to set.

Step Three... Once the chocolate is completely set, place the clear bags over them.

Step Four... punch a hole in the middle of the tag. tie a knot around the stick with your ribbon. stick the ends of the ribbon into the hole and then tie into a bow.

Step Five... place a strip of double-sided tape between the two strips of tag and stick them

together

Printable Lables!! (if it doesn't work go to http://eighteen25.blogspot.com/ and download from

that site!

Marshmallow Treats

As pictured: Fudge icing, large marshmallows, Karo syrup (light colored), Rolos, mini Oreos, some black and orange confetti sprinkles (I have some left over from Halloween), and white sparkling sugar. You'll need some wood skewers and a clean paintbrush, and I also added a few things at the end of the project -- toothpicks and mini marshmallows.

Step 1: Take your large marshmallow and with a clean paintbrush, brush some Karo syrup all around the side of the marshmallow

Step 2: Now roll your marshmallow in the white sparkling sugar and set aside. Repeat these 2 steps for all of your marshmallows -- you'll need 3 marshmallows per snowman.

Step 3: Now it's time to add on the cutie pie face. Using your paint brush, dot the back of your confetti sprinkles with a touch of Karo syrup and then apply to your sugared marshmallow.

Step 4: Next, skewer 3 marshmallows together on your wood skewer to make a snowman.

Step 5: Now for the hat. Pry apart your mini Oreo cookie and use the side without the creme attached. With a butter knife, apply a small amount of fudge icing to your Oreo, unwrap a Rolo candy and press it onto your iced cookie.

Step 6: Making the arms. Now take a toothpick and press it through the side of your middle marshmallow on your snowman. Add 2 mini marshmallows at the ends of your toothpick for hands.
And that's all! Quick, cute snowman treats! Great for a fun after school project or even a class holiday party. With little ones, you could even have the pieces of the snowman made first and then let them put them together and add the hat and arms.

Lillian’s spaghetti sauce with chicken and sausage

2 pounds (about 6 pieces) chicken thighs with the bones (with or without skin)

5 sweet or hot Italian sausages

2 tablespoons good olive oil

1 large onion, cut any which way you want (that’s how she always did it)

3 cloves garlic, finely sliced

1 teaspoon of dried Italian seasoning

2-3 28 ounce (800g) cans of tomatoes (crushed, whole peeled, or diced, or some of each)

1/2 cup (112g) tomato paste (one small can)

A sprig each of fresh herbs, such as oregano, basil, and thyme (but only if you have them)

1-2 bay leavessalt and pepper to taste

1. Rub chicken thighs with olive oil and season with salt and pepper. Place in a large pot set over medium high heat. Sear until well browned and remove to a plate. Next, brown the sausage, and remove to the plate.

2. Pour the olive oil into the pot and reduce heat to low. Sweat the onions until tender, about 10 minutes. Add in the garlic and dried herbs, and cook for a minute more. Add in the tomatoes, tomato paste, fresh herbs, and bay leaves, and bring the sauce to a simmer. Fill one of the tomato cans with water, and add to the pot. Stir the meat back in.

3. Reduce heat to the lowest possible setting. Simmer for 6-8 hours, stirring often to prevent the sauce from sticking to the bottom and burning. Add a cup of water every now and then to prevent it from sticking as well.
4. When all meat is cooked through, you can taste and add salt and pepper accordingly. Just before serving, remove bay leaves, herb sprigs, and chicken bones. (If you used chicken with the skin on, now would be a good time to fish those little suckers out as well, eww.)
5. Serve with pasta (I like using capellini or fettucini), and a generous amount of fresh parmesan.

CANT WAIT TO TRY THIS!!!

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
¼ cup warm water (110 degrees F.)
1 teaspoon vanilla extract
½ cup butter, room temperature
2 eggs, room temperature and beaten
½ teaspoon salt
½ cup sugar5 cups bread flour
1 tablespoon vital wheat gluten (optional)
3 teaspoons instant active dry yeast

*In a Mixer combine all the ingredients in the order given. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly oiled surface (nonstick cooking spray) and knead until elastic, approximately 10 minutes.
Return dough to mixing bowl cover the bowl with plastic wrap and let rest for 10 minutes.
*Butter a 9x13x2 inch baking pan or cookie sheet; set aside.
*After dough has rested, roll and stretch the dough into approximately a 15x24 rectangle.

Cinnamon Filling:
½ cup butter, softened1 cup firmly-packed brown sugar
4 to 5 tablespoons cinnamon
¾ to 1 cup chopped nuts (optional)
*Brush ½ cup butter over the top of the dough with a rubber spatula.
Then sprinkle the cinnamon filling over the butter on the prepared dough.
*Starting with the long edge, roll up the dough; pinch seams to seal.
*With a knife, lightly mark roll into 1 ½ inch sections.
Use a sharp knife and saw very gently through the roll.
*Place rolls on the pan, cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size.
*Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
• Bake in a regular oven approximately 20 to 25 minutes until they are a light golden brown.• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
*Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Butter Frosting:

2 ounces cream cheese, room temperature
¼ cup butter, room temperature
1 cup powdered sugar
½ teaspoon vanilla extract
1/8 teaspoon lemon extract or oil (optional)
*In a medium bowl, combine cream cheese and butter until creamy.
Add powdered sugar, vanilla extract and lemon extract or oil until mixed and creamy. Refrigerate until ready to use and then bring to room temperature before spreading.

Reindeer Food

Reindeer Poem to go with:
Sprinkle on the lawn at nightThe moon will make it sparkle bright As Santa's reindeer fly and roamThis will guide them to your home.

Reindeer Food

Supplies

Raw Oatmeal
Glitter (I use a silver or gold base and mix red and green in with it)
Plastic lunch baggies
Ribbon
Paper or cardstock

How To Make It
Pour about 1/8 cup of oatmeal in baggie. Add some glitter. Close baggie.
Attach with ribbon to the front of the baggie the following message.

"On Christmas Eve, sprinkle this wonderful Reindeer Food on your lawn. The shiny glitter will sparkle in the moonlight and the smell of oats will guide Rudolph to your home."

This makes a great gift to hand out to the kids on Christmas Eve!

Cranberry Salsa Dip with Cream Cheese

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained

1/4 cup minced green onions

2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced

1/2 cup granulated sugar

1/4 cup fresh cilantro leaves, minced

2 tablespoons finely-grated fresh ginger

2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages cream cheese

Cranberries and/or cilantro sprigs for garnish

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).

Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.

Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Raspberry Sauce
2pkg. Raspberries
1/4cup Granulated sugar
1-1/2tsp. Cornstarch

Chocolate Graham Crust
10 Whole chocolate graham crackers, broken into pieces
1/2 cup Pecans, toasted
1/3 cup Granulated sugar
5 Tbsp. Butter, melted

Cheesecake
4 pkg. (8 oz) cream cheese, at room temperature
1/2cup Sour cream
2/3cups Granulated sugar
1 Tbsp. Cornstarch
4 large eggs
1/3 cup Grand Marnier or orange flavored liqueur
1tsp. Vanilla

Raspberry Cheesecake Topping
2 pkg. Raspberries (6 oz)
2 Tbsp.powdered sugar

Raspberry SaucePuree
2 packages of raspberries in a food processor or blender until smooth.
Press through a mesh sieve to remove seeds.
Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.
Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended.
Bring to a boil over medium high heat, stirring constantly for 1-2 minutes or until slightly thickened.
Cool.

Chocolate Graham Crust
Preheat oven to 350°F.
Whirl graham crackers, sugar and pecans in a food processor or blender to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9-inch by 3-inch springform pan with removable bottom
Bake 10 minutes, cool completely.
Reduce oven to 325°F.

Cheesecake
Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.
Beat 2 minutes on medium speed.
Beat in eggs one at a time.
Stir in liqueur and vanilla; pour into prepared crust.
Set the springform pan on a length of wide heavy-duty aluminum foil.
Fold the foil carefully up the sides of the pan without tearing it.
Set the pan in a large baking dish or roasting pan and place on oven rack.
Pour in enough boiling water to reach halfway up sides of the springform pan.
Bake 1 hour at 325°F.
Turn off oven and prop the door ajar with the handle of a wooden spoon.
Let cool in the oven for 1 hour.
Remove from oven and cool completely.
Heat remaining raspberry sauce in a microwave-safe bowl on high for 30 seconds, or just until warm.
Spread evenly over top of cheesecake; refrigerate 1 hour.
Garnish cake with remaining fresh, whole raspberries.

Raspberry Cheesecake Topping
Top with remaining 2 packages of whole raspberries and dust with powdered sugar

Classic Savory Cheese Ball with Pecans

6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 tsps grated onion2 tsps
Worcestershire sauce
2 tsps finely minced garlic
Finely chopped pecans

In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours.
Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

Cheese Ball with Pineapple and Pecans

2 pkgs (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped bell pepper (various colors are pretty)
3 Tbsp finely chopped green onion
2 tsps seasoned salt, or to taste
2 cups chopped pecans, divided

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans.
Chill in refrigerator until firm then shape into a ball and roll in remaining chopped pecans. Serve with crisp crackers.

Italian Cheese Ball

16 oz cream cheese
1 jar shredded, dried beef or 1 lb deli beef shredded
1/3 cup zesty Italian salad dressing
2 cups chopped pecans, divided

Mix cream cheese, shredded beef and salad dressing with 1 cup of the pecans and chill. When chilled shape into ball and roll in remaining pecans. Serve with assorted crisp crackers.

Bacon Cheese Ball

16 ounces cream cheese -- softened
1/2 pound grated sharp cheddar cheese
1/4 cup finely chopped green onions
8 slices bacon -- cooked and crumbled
1 Clove garlic -- minced
1 tablespoons pimiento -- minced
2 tablespoons minced fresh parsley

Combine all ingredients, mixing well. Form into a ball; cover with plastic film. Refrigerate overnight to allow flavors to blend.

Chicken Cheese Balls with Pecans
2 can chunk chicken -- (5 oz) drained
2 pkgs. cream cheese -- (8 oz) softened
1 Ranch-Style salad dressing mix -- (0.4 oz)
1 cup pecans -- chopped & toasted

Combine first three ingredients well with mixer. Shape into a ball and roll in pecans. Cover with Plastic film and refrigerate until needed. Serve with assorted crisp crackers.

Crab Cheese Ball

1 lb. crabmeat
2 8oz. pkgs creamcheese
6 green onions chopped
3Tbsp powdered sugar

Combine all ingredients and form into a ball. Chill until ready to serve.

Ham Cheese Ball with Walnuts

2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
3/4 tsp garlic powder
1/4 tsp salt
2 1/4 ounces thinly sliced cooked ham, chopped
1 cup chopped walnuts

In a medium bowl, mix cream cheese, Cheddar cheese, garlic powder, salt, and ham. Form the mixture into a ball. Roll the ball in the chopped walnuts until heavily coated. Wrap the ball in plastic wrap, and refrigerate for at least one hour before serving

Crab Cheese Ball 2

1 pound crabmeat (imitation is fine)
1 (8 ounce) package cream cheese, softened
1/4 small onion, chopped
1/2 cup chopped celery
1 Tbsp Worcestershire sauce
1 jar cocktail sauce

Mix together crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm. When serving surround the cheese ball with assorted crisp crackers and drizzle cocktail sauce over the cheese ball. Very good!

Spicy Chili Cheese Ball

1 (8 ounce) package cream cheese, softened
1 cup shredded colby cheese
1 (4 ounce) can chopped green chilies
1/4 cup finely chopped onions
1 tsp hot pepper sauce
1/4 tsp salt

In bowl, combine all ingredients. Blend well. Place mixture on wax paper or plastic wrap. Wrap and form into ball. Chill for several hours. Serve with assorted crisp crackers.

Jalapeno Cheese Ball

Two 8-ounce packages cream cheese
1/4 pound margarine
2 ounces blue cheese
1 Tbsp diced onion
1 Tbsp powdered onion
6 jalapeno peppers (remove all seeds), finely diced
juice of 1/2 lemon
1 Tbsp Miracle Whip salad dressing
dash salt
1 cup finely chopped pecans

Thoroughly combine all ingredients (except pecans) together. Shape into ball and roll in crushed pecans. Refrigerate a few hours. Serve with assorted crisp crackers

3-Cheese Cheese Ball

4 8-ounce packages cream cheese
4 ounces blue cheese, crumbled
1 pound sharp cheddar cheese, shredded
2 Tbsps soy sauce
1 tsp ground pepper
1 tsp garlic powder
2 Tbsps minced onions

Soften cream cheese. Add cheeses and seasonings. Blend well. Chill.Before serving roll into chopped walnuts. One ball serves approx 20.

Shrimp Cheese Ball

1 pound tiny shrimp cooked and chopped
1 (8 ounce) package cream cheese, softened
1/4 small onion, chopped
1/2 cup chopped celery
1 Tbsp Worcestershire sauce
1 jar cocktail sauce

Mix together shrimp, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm. When serving surround the cheese ball with assorted crisp crackers and drizzle cocktail sauce over the cheese ball. Very good!

Dessert Cheese Balls

Sweet Chocolate Chip Cheee Ball with Pecans
2 package cream cheese -- (8 ounces) softened
1/2 cup butter (no substitutes) -- softened
1/2 teaspoon vanilla extrac
t1 1/2 cup confectioners sugar
1/4 cup brown sugar
1 1/2 cup miniature semisweet chocolate chips
2 cup finely chopped pecans
Graham crackers (plain and/or chocolate) or Gingersnaps

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Then place cream cheese mixture on a large piece of plastic wrap; shape into ball. Refrigerate for at least 1 more hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Makes 2 cheese balls

Dessert Cheese Ball Recipe

24 ounces cream cheese, softened
1 1/2 cup mini chocolate chips
1 cup confectioners sugar
1 Jar fudge ice cream topping1 cup pecans, chopped
1 box gingersnaps or graham crackers

Combine cream cheese, chips and sugar, mixing well. Line desired mold with plastic wrap and press mixture into pan. Chill overnight. When ready to serve turn onto serving plate, heat chocolate slightly and drizzle over cheese ball. Sprinkle with pecans and serve with gingersnaps or graham crackers.

White Truffles

Ingredients
2 tablespoons heavy cream

7 ounces good white chocolate, chopped

2 tablespoons Irish cream liqueur (recommended: Baileys)

1/2 teaspoon good vanilla extract

1/2 cup chopped hazelnuts

6 ounces bittersweet or dark chocolate, chopped

Directions

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.

Holiday Peppermint Bark

Ingredients

1 (12 ounce) package NESTLE TOLL HOUSE Premier White Morsels

24 hard peppermint candies

Directions

Line baking sheet with waxed paper.

MICROWAVE morsels in medium, microwave-safe bowl 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly.

Let stand for about 1 hour or until firm.

Break into pieces.

Store in airtight container at room temperature.

OR TRY THIS ONE

Ingredients:

12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips

12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips

8 peppermint candy canes

Preparation:

1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Hot Tottie Drink

Ingredients
1 half shot Bourbon
1 tbsp Honey
1 tbsp Lemon juice
1 cups HOT!! Water

Directions:
Heat the cup of water, add the honey lemon and bourbon, stir sip and enjoy!!
(feels good on a sore throat)
Or try
3/4 cup black tea
shot of whiskey
squirt of lemon
1 teaspoon of honey cinnamon stick

How to make it
Microwave your black tea until hot. allow to steep for a little less than you would ordinarily.
Add the honey and the lemon, stir with the cinnamon stick.
Now the whiskey and stir again.
Enjoy! Or Feel better!!








Blackberry Hot Toddy


Hot Toddies, often associated with old-fashioned cold remedies, are usually made with water or tea and a shot of whisky. Fresh blackberry juice adds anti-oxidants and the addition of vanilla enhances the vanilla notes in the bourbon. To make more servings, increase the recipe and press the berries in a large bowl with a potato masher, then strain through a sieve




Ingredients
1/2 pkg. Blackberries (6 ounces)
2 oz. bourbon whiskey
1 tsp. sugar
1/2 tsp. vanilla
1 each lemon wedge
1 pinch brown sugar
1 each vanilla stick
Instructions
Smash blackberries with back of fork through sieve and capture juice in microwaveable bowl or glass pitcher.
Add whiskey, sugar, vanilla and juice from lemon wedge to blackberry mixture and stir until sugar is dissolved.
Prepare glass by running lemon wedge along rim of glass and dip glass in brown sugar.
Heat blackberry mixture for 30-45 seconds in microwave, pour into prepared glass.
Garnish with fresh blackberry and vanilla stick

Toasted Almond Caramels

RECIPE INGREDIENTS
1 teaspoon plus 1/4 cup butter (no substitutes), divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

DIRECTIONS
Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside.
In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes.
Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245 degrees F (firm-ball stage).
Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.
Cut into squares. Wrap individually in waxed paper or foil; twist ends.

Old Fashioned Chocolate Fudge

Old-Fashioned Chocolate Fudge

Recipe

Makes 1 1/2 pounds (64 pieces)

RECIPE INGREDIENTS

2 ounces unsweetened chocolate

2 cups sugar

3/4 cup milk

2 tablespoons light corn syrup

2 tablespoons butter, cut into small pieces

2 teaspoons vanilla extract

DIRECTIONS

Butter a jelly-roll pan or an 8 x 8 -inch pan. Chop the chocolate in small pieces. Put the chocolate, sugar, milk, and corn syrup in a 3-quart heavy pot. Stir the ingredients to blend the mixture well.

Turn the heat on low and stirring slowly, bring to a boil. Cover the pot and let boil (over the low heat) for 2 minutes. Uncover the pot, and using a pastry brush, brush down the sides of the pot with the brush that has been dipped in cold water. (This helps the fudge not to become granulated.)

Continue to boil slowly, without stirring over the low heat, until the syrup reaches the soft-ball stage (it will read 234 degrees F on a candy thermometer.) Remove from the heat, add the butter without stirring, and set the pot on a cooling surface or rack. Do not stir until the syrup is lukewarm (110 degrees F), then add the vanilla and stir until the mixture loses its glass and thickens. Pour into the buttered pan and using a table knife mark it into the squares. When firm, cut into pieces and store airtight in plastic bags if not serving shortly.

OPTIONAL: If you wish, add 1 cup chopped walnuts when you add the vanilla.

Candy Bar Fudge

Candy Bar Fudge

Yield: 4 Pounds (about 7 Dozen)
RECIPE INGREDIENTS

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla extract

DIRECTIONS
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage), about 3 minutes. Remove from the heat.
Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly.
Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.

Peanut Butter Bonbons

RECIPE INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup chunky peanut butter
3/4 cup packed brown sugar
1/4 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
One 12-ounce package semisweet chocolate pieces
2 teaspoons shortening

DIRECTIONS
In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape dough into 1-inch balls. Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till cookies are set and lightly browned on the bottom. Remove cookies from pan and cool on a rack.
In a medium, heavy saucepan heat chocolate
and shortening over low heat till melted. Cool slightly. Using a fork, dip peanut butter balls, one at a time, into chocolate mixture to coat. Transfer to waxed paper lined cookie sheets. Chill till firm. Store in a cool place.