Chocolate Peanut Clusters

Chocolate Peanut Clusters

1/2 cup HERSHEY'S Milk Chocolate Chips

1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 tablespoon shortening (do not use butter, margarine, spread or oil)

1 cup unsalted, roasted peanuts OR raisins

Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peanuts.

Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store in tightly covered container in refrigerator. About 2 dozen candies.

~From Hershey’s website.

Peanut Butter Scotchers

I found this recipe in mom's collection. I think I've had a very similar bar that had one more layer on top...a layer of melted chocolate chips. Definitely a bar to try this Christmas.

Peanut Butter Scotchers

1/3 c. butter

1 ½ c. sugar

½ c. evaporated milk

2 eggs

1 ½ c. flour

½ tsp. salt

2 tsp baking powder

1 Tb. Grated lemon rind

Melt butter. Add sugar and milk. Blend well. Add eggs and beat well. Stir in dry ingredients and lemon rind. Mix well. Pour into a greased and floured 15x10 inch jelly roll pan. Bake at 350 for 30-35 minutes. Cool. Spread topping on. Let stand until set. Cut into bars.

Topping

Melt 1 cup butterscotch chips in double boiler. Remove from heat. Stir in ¾ cup crunchy peanut butter and 2 cups crushed corn flakes.

Italian Christmas Cookies

Italian Christmas Cookies
1 cup softened butter
2 cups sugar
3 eggs
15 ounce carton ricotta cheese
1 tsp, vanilla extract or almond or orange
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

Cream together butter and sugar in a mixing bowl. Add the eggs one at a time, beating well after adding each one. Beat in the ricotta and flavoring of choice. In another bowl combine the flour, salt and soda then gradually add to the creamed mixture. Blend well.

Drop by rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes OR until lightly browned. About 9 minutes in my oven. It helps if you know how your oven heats and what altitude you are in. Remove the cookies to cool on wire racks.

Frosting
1/4  cup softened butter
3 to 4 cups confectioner's sugar
1/2 tsp. vanilla extract
3 to 4 tsp. milk
couple of drops of food coloring or colored sprinkles or both

Cream together the butter, sugar and vanilla. I'm going to use orange flavoring since I am adding almond to the cookies and I like the two flavors together (mom). Add milk gradually until you get a nice spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yields 8.5 dozen.


Note from mom: I think I'll switch out the usual vanilla flavoring for almond flavoring. I love almond flavor. Maybe there is some Italian in my genetic background that no one has ever told me about. 

Jello Sugar Cookies

Jello Sugar Cookies
3 1/2 cups flour
1tsp. baking powder
1 1/2 cups butter...(3 sticks)
1 cup sugar
2 packages (4 serving size) Jell-o gelatin
1 egg1
tsp. vanilla

Preheat oven to 400 degrees. Beat butter in a large bowl with an electric mixer on medium speed until creamy. Gradually add sugar and one package of dry gelatin, beating until light and fluffy. Add egg and vanilla and mix well. Add flour and baking powder and mix thoroughly. Shape dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Flatten with the bottom of a clean glass. Sprinkle lightly with remaining dry gelatin. Bake 8-10 minutes or until edges are lightly browned. For festive Christmas cookies, make two batches. One batch with green jello and one with red jello.

Note from mom: Recipe found in our local paper. When I made these I made them slightly larger and after I rolled them in balls I rolled them in the dry gelatin. I then flattened some and pressed some with a fork like with peanut butter cookies.

Homemade Caramels

The caramels begin the cooling process. I did refrigerate them for a little while to get them completely cool.

The next step was chopping into small pieces and wrapping in wax paper...

A lot of chopping and a lot of wrapping made 1 bag of caramels and left 1/2 a pan for me to make chocolate covered caramels...

Which looked something like this before they went in the fridge to harden completely:

And now both bags are filled with wrapped caramel deliciousness...

Homemade Caramels
1 c. butter
1 (16 oz.) pkg. brown sugar
Dash of salt
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla

Generously butter jelly roll pan (10.5x15x1 inch). In heavy 3-quart pan, melt butter. Add sugar and dash of salt. Stir thoroughly. Stir in corn syrup. Gradually add sweetened condensed milk, stirring constantly. Cook over medium heat, stirring occasionally, to 245 degrees (firm ball). Mixture should boil gently over entire surface for 15 to 20 minutes. Remove from heat and stir in vanilla. Pour into prepared pan. Cool completely. Cut with wet, sharp knife. Wrap in wax paper.

Thanks Leif & Jeny for the wonderful caramels...and the recipe to make more.

Elevator Lady Spice Cookies

Elevator Lady Spice Cookies
Mix together:
3/4 c. shortening 
1 c. sugar
1 egg
1/4 c. molasses

Stir together:
2 1/3 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground cloves
3/4 tsp. ginger

Mix the dry ingredients into the wet ones. Chill for 1-2 hours. Form into balls. Place 2" apart on cookie sheet. Bake at 375 for 10-12 minutes. Makes about 3 dozen.

Baby Jesus Cake

I remember mom asking me to make this at least once a year. A family favorite indeed.

Baby Jesus Cake
Here's how she tells it:
This is so inexpensive, simple and quick. The kids always love it.
Bake or buy an Angel-food cake
Frost entire cake with mountains of cool whip. Center frosted too. 
Then fill the center with a mix of berries. 
Drizzle with strawberry glaze and (thawed) frozen strawberries.
Sprinkle a few slivered almonds on top. 
Let each person choose if they want a drizzle of chocolate over all. It's hard to believe..but some people do not enjoy chocolate. 

Finally with forks in hand, gather together, and sing "Happy Birthday" to Baby Jesus.

Chunky Chocolate Fudge Wreath with Walnuts and Currants

Chunky Chocolate Fudge Wreath with Walnuts and Currants
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:White Chocolate Wreath with Pistachio and Cranberry
Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe

Mom's note: This really is done in 5 minutes and looks real pretty and tastes good too. I saw Rachel Ray make this on the Oprah Winfrey show.
Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!

Mexican Wedding Cakes/Russian Tea Cakes

Mexican Wedding Cakes/Russian Tea Cakes
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

1. Preheat oven to 350 degrees F (175 degrees C).
2.  In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Prep Time: approx. 20 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 35 Minutes. Makes 3 dozen (36 servings).

Chocolate Brittle Surprise

Chocolate Brittle Surprise
35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans (optional)

1. Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
2. Place crackers on foil in 5 x 7 inch rows.
3. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
4. Pour over crackers. Bake 10 minutes (should bubble but not burn).
5. Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
6. Refrigerate 1 hour. Break into pieces. Can be frozen. Makes 2 dozen ( 12 servings)

Peanut Butter Blossoms

Peanut Butter Blossoms
1 c. sugar
1 c. butter
2 eggs
2 tsp. vanilla
1 tsp. salt
2 (10 oz. pkg.) Hershey Kisses
1 c. brown sugar
1 c. creamy peanut butter
1/4 c. milk
3 1/2 c. flour
2 tsp. baking soda

Mix all ingredients above except Kisses. Shape in medium size balls. Place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Let cool for a few minutes, place 1 kiss on each blossom.

Fantasy Fudge

Fantasy Fudge
3 c. sugar
3/4 c. butter
2/3 c. (5 1/3 fl. oz. can) Carnation evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 c. Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.
Double recipe: Use this full 13 ounce jar of Kraft marshmallow creme, doubling all ingredients. Prepare fudge as directed, using 5-quart Dutch oven. Pour fudge into 2 greased 13 x 9 inch pans. Makes approximately 6 pounds.

Rosettes

Rosettes
2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Poor Man's Turtles

A quick and easy dessert that little nephews could help make.

Poor Man's Turtles
1 (1.7 oz.) Package Rolo Candy
8 Mini Pretzels
8 Pecan Halves

Preheat oven to 325 degrees.Place pretzels on a foil lined cookie sheet.Place 1 Rolo on top of each pretzel.Bake for approx. 4 minutes or until chocolate gets shiny.Remove from oven and gently press 1 pecan half into each treat.Cool for 10 minutes, then place sheet in the fridge to set.

Note: I should make one small change to this recipe. I often take 8 mini pretzels, put them on a piece of parchment paper, put one rolo on top of each of them and then microwave for 45 seconds. I take them out and press 1 pecan half into each treat. Then I refrigerate them for 20 minutes or so. Much quicker than the baking method.