Thursday Treats – Holiday Recipes 11/10
November begins the time of family gatherings both planned and impromptu where food can play a very important part in the events. I thought it might be fun to share a few favorite holiday recipes from the SugarBabes. Maybe you’ll find something new and delicious to try with your family and friends this year.
From Crystal:
Ultimate Grasshopper Cookies
(recipe and image from www.mycupofcake.com)
Ingredients
Directions
INGREDIENTS:
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
- cookies, graham crackers, pretzels, for dipping
DIRECTIONS:
- In a small saucepan, melt butter over medium heat. Add brown sugar and whisk until dissolved. When mixture begins to bubble, remove from heat and cool. (about 15 minutes)
- In a large mixing bowl, beat cream cheese with powdered sugar and vanilla until smooth (about 3-5 minutes). Add in cooled butter mixture and beat an additional 3 minutes.
- Spread into the bottom of a pie plate. Pour cherry pie filling over the top. Refrigerate until ready to enjoy (may be made a day in advance). Serve with cookies and pretzels as dippers.
From Heddy:
Rolo Stuffed Ritz Crackers
(recipe and image from spicysouthernkitchen.com)
- 44 Ritz Crackers (or other buttery round crackers)
- 22 rolos, unwrapped
- 2½ cups milk chocolate chips
- 2-3 tablespoons shortening
Instructions
- Line a baking sheet with parchment paper and heat the oven to 300 degrees.
- Place 22 crackers on the baking sheet, bottom side facing up.
- Place a rolo on the center of each cracker.
- Place in oven for 5-6 minutes, until rolos are soft.
- Working quickly, Place second cracker on top of each one and lightly press down until rolo goes just to the edges. Let cool.
- In a medium heavy-bottomed saucepan, melt chocolate chips and shortening over low heat, stirring continuously.
- One at a time, dip cracker sandwiches in melted chocolate and place back on parchment paper.
- Refrigerate to firm up the chocolate.
From Britanee:
Christmas Crack (also known as Ooey Gooey Chex Mix)
(image from www.therecipecritic.com)
Christmas Crack:
1 12.8 oz box of Rice Chex Cereal
1 12 oz box Golden Graham Cereal
1 7oz bag shredded coconut
1 4 oz bag slivered almonds
1.5 cups butter
2 cups sugar
2 cups corn syrup
Combine first 4 ingredients in large bowl and mix well.
In large sauce pan, cook butter, sugar , and corn syrup til comes to “soft ball” stage… about 234 degrees on a candy thermometer.
Pour over cereal mixture and stir til well coated!!
Pour into 2 large cookie sheets to cool…
Stir occasionally to prevent from clumping
Store in air tight container and enjoy your crack
And one from me, Stacia:
Baker’s One Bowl Chocolate Bliss Cookies
(recipe from www.kraftrecipes.com)
Ingredients:
Directions:
-
Heat oven to 350°F.
-
Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
-
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
-
Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Would YOU like to share a family favorite with us? I know I love to try new recipes at the holidays! Share in the comments, please!
