Snickers Apple Salad

Submitted by Julie Twitchell

This salad was at the RS Barbecue last week. My family loved it!

1 small container of Cool Whip
1 small pkg. Instant Vanilla Pudding
1 pkg. mini Snickers
6-8 Granny Smith Apples
1 Cup Milk

1. Add instant pudding into mixing bowl and pour in 1 cup milk. Mix well and let chill while chopping candy and apples.
2. Chop Snickers bars into bite size pieces. (I just cut the mini size bars in half) You could use Rolos or Milky Way bars instead if you want to avoid the nuts.
3. Chop apples into bite sized pieces.
4. Fold the Cool Whip into the pudding mixture.
5. Combine candy and apples into the pudding and Cool Whip mixture.
6. Enjoy. Be sure to control yourself or you might just eat the whole bowl yourself :)

Printable Version

Candy Cane Cookies

Submitted by Hollilyn Waite

If you have left over candy canes, this recipe is a perfect way to use them up.

1/2 Cup butter, softened
1/2 Cup shortening
1 Cup confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 Cup flour
1 tsp. salt
1/2 Cup crushed candy canes

1. Preheat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour, salt and crushed candy canes. Form into balls (around 2 tsp. of dough per cookie) and place on greased baking sheets.
2. Bake about 9 minutes or until set and very lightly brown. Remove from baking sheet while still hot or they will stick to the pan. Makes about 4 dozen cookies.

Printable Version

Cinnamon Hard Candy

Submitted by Julie Twitchell

I got this recipe from the Taste of Homes website. I had forgotten how much I love cinnamon candy. My family would make this stuff every year for Christmas. And my kids love it too.

2 Cups sugar

1 Cup water

1/2 Cup light corn syrup

1/4-1/2 tsp cinnamon oil(I used just under 1/2 tsp.)

1/2 tsp. red food coloring

1. In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310 degrees (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor will be very strong.
2. Immediately pour mixture onto a greased baking sheet or silicone liner. Quickly spread into a 13 inch by 9 inch rectangle. Using a sharp knife, score into 1 inch squares. Re-cut rectangle along scored lines until candy is cut through. Let stand at room temperature until dry. You might need to use the knife after cooled to keep the square shapes.

Yields 1 pound

Cook's Note: Cinnamon oil can be hard to find. After searching 3 stores, I finally found some at Hobby Lobby with the sucker molds.

Printable version

Microwave Peanut Brittle

Submitted by Michelle Tolman

Combine ingredients in a large microwave safe bowl.

• 1 Cup sugar
• 1/2 Cup corn syrup

Cook for 3 minutes. Then add:

• 3/4 Cup raw Spanish peanuts

Cook for another 3 minutes. Then add:

• 1 tsp. butter
• 1 tsp. vanilla

Cook 1 minute. Then add:

1 tsp. baking soda

Gently stir until foamy. Once mixed, spread thinly on a cookie sheet. Allow to cool complete before breaking.

Printable Version

Peanut Butter Cups

Submitted by Jenny Hodges

1 Cube butter
1 Cup peanut butter
1 3/4 Cup graham cracker crumbs
1 1/2 Cup powdered sugar
2 Cups milk chocolate chips

Melt butter, stir in peanut butter. Blend sugar and graham cracker crumbs together and add to peanut butter mixture. Pat down in a 9 x 13 inch pan. Melt your chocolate chips in the microwave, stirring often. Spread chocolate on top on peanut butter mixture. Refrigerate until firm. Cut in squares and serve.

Cook's Note: You can put the peanut butter mixture in little muffin cups and cover them with chocolate for a fancier presentation.

Printable Version

Peanut Butter Balls

These were at the holiday cooking class, but my camera ran out of batteries. When someone makes these, please take a picture and send it to me. Thanks!!

Submitted by Amanda Olsen

• 3 1/2 Cup Rice Krispies
• 4 Cup powdered sugar
• 1 cube soft margarine
• 2 Cup peanut butter

Combine above ingredients, mix well. With hands, form into 1 inch balls.

• 8 3/4 oz Hershey chocolate bar
• half bar of paraffin wax

Melt chocolate and wax in double boiler. Dip balls and cool on waxed paper. Makes about 8 dozen.

Printable Version

Pretzel Turtles

Submitted by Dorothy Breinholt

• Small pretzels
• Rollo candy, unwrapped
• Pecan halves

Preheat oven to 250 degrees. On a cookie sheet place pretzel, then an unwrapped Rollo candy. Place in oven for 10 minutes or until Rollo is soft. As soon as you take them out of the oven, place a pecan half on top, pressing down lightly. Let set and enjoy!

Printable Version

Mint Oreo Balls

(These went really fast at our cooking night. I was lucky to get this picture of the last one)

Submitted by Dorothy Breinholt

1 Pkg. Oreo's (can be double stuff)
1 8 oz. pkg. cream cheese
1 pkg. Andes Mints

1. In a food processor, mix Oreo's and cream cheese until smooth and sticks together.
2. Melt Andes mints in a microwave safe bowl for 1 minute and stir until it is smooth and all mints are melted. Do not overheat.
3. Take a small amount of the oreo mixture and roll into a ball. Dip into the melted chocolate and place on a parchment sheet until the chocolate sets. Enjoy!

Printable Version

Scotch Crispies

Submitted by Julie Twitchell

This is a Twitchell family recipe.

1 pkg. large marshmallows
1 stick of butter (1/2 Cup)
1 can sweetened condensed milk
1 pkg. caramels
4 cups rice crispies

1. Place butter, sweetened condensed milk and unwrapped caramels in a saucepan. Melt over low medium heat until caramels are completely melted.
2. Stick a marshmallow with a skewer. Dip the marshmallow into the caramel mixture, coating completely. Roll in rice crispies. Use a fork to get marshmallow off skewer and place on waxed paper or parchment paper.

Cook's Note: Do not store in air tight container. This will leave the rice crispies soft and not crunchy.

Printable Version

Microwave Mint Fudge

Submitted by Julie Twitchell

I got this recipe from a co-worker years ago. It is now a family favorite. My boys can eat a whole pan in 3 days :)

Line a 9 x 9 pan with wax paper. By doing this, you will be able to pull the fudge out of the pan to cut.

• 1 Cup sweetened condensed milk
• 1 bag semisweet chocolate chips (12 oz)

Microwave for 2 minutes. Take out and add 2 tsp. vanilla. Stir until well mixed and chocolate chips are completely melted. Spread half of mixture into bottom of pan and refrigerate.

• 1 Cup white chocolate chips
• rest of the sweetened condensed milk

Microwave for 1 and a half minutes. Take out and add 2 tablespoons mint flavoring and the desired amount of green coloring. Stir until well mixed and chocolate chips are completely melted. Spread over chocolate layer and refrigerate.

Spread the rest of the chocolate mixture on top of the green layer and refrigerate for 2 hours. Cut into 1 inch square and wrap individually.

Printable Version

Quick and Easy English Toffee

Demonstrated by Patsy Storer

1 pound walnuts, chopped

1 pkg chocolate chips (12 oz)

1/2 pound butter or 1 stick (not margarine)

1 Cup sugar

1 TB water

1. Put 1/2 of the chopped walnuts in bottom of 9 x 13 inch glass Pyrex. Sprinkle 1/2 pkg. of chocolate chips on top of the nuts.
2. Combine butter, sugar and water in heavy sauce pan. Cook over medium heat, stirring constantly, until mixture is the color of a brown paper sack. Then pour mixture over chocolate chips and walnuts.
3. Put the other half of chocolate chips over hot toffee. Wait a minute for chocolate to melt and spread over toffee. Sprinkle the rest of the walnuts over the melted chocolate. Set in cool place until toffee has cooled. Break into pieces.

Cook's Note: Excess nuts can be used in other baking)

Printable Version

Chocolate Caramel Candy

Submitted By Trisha Price

1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup cream peanut butter

Filling:
1/4 Cup butter or margarine
1 Cup sugar
1/4 Cup evaporated milk
1 1/2 Cup marshmallow creme (7 oz.)
1/4 Cup creamy peanut butter
1 tsp. vanilla
1 1/c Cup chopped salted peanuts

Caramel layer:
1 pkg. caramels (14 oz)
1/4 Cup whipping cream

Icing:
1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup creamy peanut butter

1. Combine the first 3 ingredients in small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 inch pan. Refrigerate until set.


2. For filling, melt butter in saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.


3. Combine the caramels and cream in saucepan; stir over low heat until melted. Spread over filling. Refrigerate until set.


4. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in refrigerator.

Printable Version

Caramels

Demonstrated by Brooke Butler

Melt over medium heat:

• 1 Cup butter
• 1 1/2 Cup corn syrup
• 1 can sweetened condensed milk
• 2 Cup white sugar

Stir constantly while it constantly boils. After it reaches 231 degrees F or looks foamy yellow, boil for 1 more full minute. Pour into already buttered 9 x 13 pan. Cool. Cut into squares and wrap in wax paper.

Printable Version

Double Chocolate Truffles

Demonstrated by Jenny Hodges

• 1/2 Cup whipping cream
• 1 TB butter or margarine
• 4 bars (1 ounce each) Hershey's semi-sweet baking chocolate, broken into pieces
• 1 Hershey's milk chocolate bar (7 ounces), broken into pieces
• 1 TB amaretto (almond flavored liqueur) or 1/4 to 1/2 tsp. almond extract
• ground almonds

Combine whipping cream and butter in small saucepan. Cook over medium heat, stirring constantly, just until mixture is very hot. DO NOT BOIL. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with a whisk until smooth.

Place mixture into a bowl. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls, roll in ground almonds, powdered sugar or cocoa to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Printable Version

Cinnamon Chocolate Fudge

Submitted by Stacey Hutchings


Hey ladies! We’re gonna try pictures and commentary and see how it goes—this is NOT required for sharing recipes. Like we said, it’s a work in progress.

If you’ve been reading my email closely, you know that there is a prize for anyone who actually tries to go to Adult Seminary and confirms that it exists. Well, here it is: Chocolate-Cinnamon Fudge. I saw Food TV’s Giada De Laurentiis make this on her show, Giada at Home, and knew I wanted to try it. It looked easy to make and delicious—and it turned out to be exactly that. Here’s the cast of characters:

• Butter, for greasing the pan
• 1(14 ounce) can sweetened condensed milk
• 2 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1 pound (about 2 cups) bittersweet (60% cacao) chocolate chips(recommended:Ghiradelli) see Cook's note at bottom
• 3 Tablespoons unsalted butter, cut into 1/2 inch pieces, at room temperature
• Kosher or flake salt (Optional)
  
  The recipe only calls for the 60% Cacao Chocolate Chips, but I used 1½ cups of those and 1 cup of semi-sweet. I’m just crazy that way.
  
  
  This is what it looks like in my make-shift double-boiler. I suppose you could melt this all together in the microwave, but I have a tendency to get interrupted/distracted while cooking, and things get burned or forgotten easily. If you melt it this way, it all just becomes molten goodness and waits patiently for you to get around to finishing it later. I make chocolate ganache frosting this way too. Please don’t look at my drip pans. I decided a long time ago, I’m ashamed to say, that I had time to cook, or I had time to clean drip pans, but not both. And I’m too [fill in whatever excuse you’d like] to wrap them in foil—life is short, we must pick our battles carefully.
  
  This shows you what the prepared pan looks like and how easily the fudge will come out if you do it that way. If I was a professional food blogger I’d have a picture of the luscious fudge being poured into the pan and close-up stop action footage of each grain of Kosher salt being sprinkled lovingly on top. It was beautiful—really. I just couldn’t figure out how to take the pictures.
  
  I hope you like the fudge, and I hope somebody goes to Adult Seminary and requires me to make it for them. Enjoy!
  
  Directions
  Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside.
  
  In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
  
  Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
  
  Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.