Holiday Recipes

Holiday Jello Dessert from Darlene Thomas

3 C. broken pretzels

1/2 C. melted butter

2 C. cream cheese

2 C. powdered sugar

3 C. whipped cream

1 6oz box of red Jello

1 16oz bag frozen raspberries

1 20 oz can crushed pineapple

9x13 dish or cake pan

Mix pretzels and butter in a baking dish, spread evenly. Bake at 400 for 10 min. and let cool.

Prepare a layer of crea by creaming together the cream cheese and powdered sugar, and then fold in the whipped cream

Drop the cream mixture by spoonfuls evenly over the pretzel layer, and then gently spread until the cream mix completely seals the pretzel layer (there needs to be a barrier between the pretzels and the Jello)

Mix the Jello according the box, and then add the raspberries and pineapple with juices. Gently ladle the fruit and Jello mix evenly over the cream layer

Refrigerate the dessert for 3 hours or until the Jello is set

Baker's Simply Sensational Truffles from H. Powers

2-1/2 pkg. (20 squares) Baker's semi sweet chocolate divided

1 pkg. (8oz) cream cheese, softened

decorations: chopped peanuts, sprinkles

Melt 8 chocolate squares. beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm

Shape into 36 balls and place on a waxed covered baking sheet. Melt remaining chocolate. use a fork or candy making dipper tools to dip truffles into chocolate. Return to baking sheet, decorate and refrigerate 1 hour

No Bake fudge cookies from Lisa Kyes

2 C. white sugar

2 C. brown sugar

1 C. butter

1 C. milk

2 C. chocolate pieces

4 C. quick cooking oats

1 C. nuts optional

1 C. shredded coconut

Bring sugars, butter and milk to a boil and boil for 2 min. Place other ingredients in a large bowl and pour the hot mixture over them. Mix well. Drop from a spoon onto wax linded cookie sheet. let cool.

Caramels from Anastasia Lott

2 C. white sugar

1 cube butter

14 oz sweetened condensed milk

1 Tbsp. vanilla

1 C. nuts optional

Combine everything but the vanilla and nuts in large saucepan. Cook over medium heat, STIRRING CONSTANTLY. Heat to 240 (test with candy thermometer) or until softball stage. (this will take some time) Stir in vanilla and nuts. Pour into a buttered 9x13 pan cool and cut and wrap in wax paper.

Hershey's Best Brownies from Ashley Walker

1/2 C. butter melted

1 C. sugar

1 tsp. vanila

2 eggs

1/2 C. flour

1/3 C. cocoa powder

1/4 tsp baking powder

1/4 tsp. salt

1/2 C. chopped nut optional

Heat oven to 350 Grease 9" sq. baking pan. Stir together butter, sugar and vanilla in large bowl

Add eggs; beat well. Combine flour, cocoa, baking poder and salt.

Gradully add to the butter mixture, beating until well blended. stir in nuts and spread into pan.

Bake 20 -25 minutes or until brownies begin to pull away from sides of pan. Cool ;frost with creamy brownie frosting.

Creamy Brownie Frosting

3 Tbsp. butter, softened

3 Tbsp. powdered cocoa

1 Tbsp light corn syrup or honey

1/2 tsp vanilla

1 C. powdered sugar

1-2 Tbsp. milk

beat butter, cocoa, corn syrup and vanilla. Add powdered sugar and milk; beat to spreading consistency.

Cream Cheese Surprise Cupcakes from Andrea

3 C. flour
2 C. white sugar
1/2 C. unsweetened cocoa powder
1 tsp salt
2 tsp baking soda
2/3 C. vegetable oil
2 C. water
2 Tbsp. vinegar
2 tsp. vanilla
1 pkg. (8oz) cream cheese
1/2 C. white sugar
1/4 tsp salt
1 C. semisweet chocolate chips

Preheat oven to 350. Line 24 muffin cups with paper liners. In a large bowl, mix together, 2 C. sugar, cocoa, 1 tsp salt and baking soda. Stir in oil, water vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
To make the filling: In a med. bowl, beat together the cream cheese, egg, 1/2 C. sugar and 1/4 tsp until light and fluffy. Stir in chocolate chips. Drop a heaping tsp full of the cream cheese mixture into each cupcake. Bake for 25 min. Allow to cool completely.

Easy Oreo Truffles From Mary Rino

1 pkg. original or mint I like to use double stuffed
1 8oz pkg cream cheese softened
about 2 C. chocolate chips (semi-sweet or milk) or special chocolate for candy making
1 spoonful vegetable based crisco

Decorating options
powdered sugar or cocoa
chocolate spinkles
crushed oreos
drizzled white chocolate

To crush Oreos place in a heavy duty plastic bag and crush with a rolling pin. In a large bowl mix cookie crumbs with cream cheese and blend until creamy. Using your hands, melon baller or a cookie scoop works better; scoop Oreo blend into 1" round balls onto a waxed paper lined cookie sheet. Chill for 2 hrs.
melt chocolate and crisco in a double boiler or mircowave safe bowl ( I use a small pot with a rimmed glass bowl set just on top of the pot) if using the mircowave melt chocolate in 20 sec. intervals on a low setting stirring after every 20 sec. Watch your temperature carefully as not to burn the chocolate ( burnt chunks in the truffles are no good!)
Using a fork or chocolate dipping tools, or hands submerge chilled balls completely in chocolate and Crisco mix and gently tap off excess chocolate and place again on the waxed paper lined cookie sheet. Top with desired decorations and chill until firm.
Best kept in the fridge for storage.