Peanut Butter Fudge

{Recipe From} Bakerella
Peanut Butter Fudge

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
Then, cool at room temperature and cut into squares.

Quick & Easy Christmas Candy

We made these last night at YW....our PP leader...Heather had all the girls over to her house and taught them all how to make these yummy candies! She is amazing!

Snowman Donuts

I thought this would be a such a cute neighbor gift or FHE treat. They just make me smile! Idea found on creativeholidaygiftideas.blogspot.com

Salted Peanut chews

{Recipe & pic from} My favorite Recipes

Salted Peanut Chews (Christmas bar cookie)
Crust:
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1/2 cup soft margarine
1 tsp. vanilla
2 egg yolks
3 cups mini marshmallows
Topping:
2/3 cup corn syrup
1/2 cup margarine
2 tsp. vanilla
2 cups (12 oz.) peanut butter
2 cups rice krispies
2 cups cocktail peanuts
--Heat oven to 350 degrees. Combine crust ingredients except marshmallows. Press in bottom of ungreased 9x13 pan. Bake @ 350 degrees for 12-15 minutes until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes until marshmallows begin to puff. Cool while preparing topping. In large saucepan heat topping ingredients until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill, cut into bars.

Toffee Squares

These look delicious...thanks to Crazy Crafty Cousins for the yummy recipe and pic. Shee says it's mix between a cookie and toffee...YUMM!

Toffee Squares

1 cup Butter

1 cup Brown Sugar

1 Egg yolk

1 teaspoon Vanilla

2 cups Flour

1/4 teaspoon Salt

6 Hershey Milk Chocolate Bars

Beat butter, brown sugar, egg yolk and vanilla together until creamy. Slowly add flour and salt until well blended.

Bake at 325 for 13 minutes or until lightly browned. It will be soft, do not over bake.

Remove from oven and immediately place unwrapped chocolate bars on top of hot cookie base.Let it stand a few minutes until chocolate is melted. Spread melted chocolate evenly to cover entire cookie base. Cut into squares after chocolate has cooled and set.

OREO Fudge

Can you only make Fudge during the Holidays?? Because I really want some of this! I am thinking it works great for Valentine treat, right?

{recipe & pic from}Stephanie's Kitchen

as seen on Cafe Zupas blog

Oreo Fudge
1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey’s milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies

1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)

2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo’s.

3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.

Peppermint Bark

I got this off the Remembering Natalie Blog....if you haven't read this story...do it now...it will touch you! I know this family and went to school with Natalie and her husband. Her Mom shares thoughts and memories and lucky for us...yummy recipes!

Natalies Saltine Cracker Peppermint Bark
1 Cup butter
1 Cup light brown sugar
1 pkg. milk chocolate chips
40 saltine crackers
1 Cup chopped candy canes/nuts {which ever you prefer}
*Line a jelly roll pan with aluminum foil and spray with pam. Lay out the saltine crackers flat to cover the pan.
*Melt the sugar and butter together, heat until "foamy". Pour mixture over the crackers evenly.
*Place in oven @ 350 for 10 minutes. Remove from oven sprinkle choc. chips over entire pan while still hot and let sit and melt until spreadable.
*Sprinkle chopped candy canes over the top and let cool then break apart into various size pieces!
Enjoy!

Christmas Morning Monkey Bread

Monkey Bread

18 Rhodes Rolls, Frozen
1/2 c. Brown sugar
1 c. butter
1 pkg. NON-instant Vanilla or Butterscotch pudding
Spray pan with cooking spray. Mix ingredients together. You may add nuts if you want. Pour over the rolls. Spray plastic wrap and lightly cover the rolls. Let rise overnight. Removve plastic and bake 30-35 min. in 350 oven. A bundt pan works best.

Treat boxes

In case someone is looking for ideas of treats to do for neighbors or friends. I made up a list of the ALL STARS in my book. I used these boxes and these are the treats I made for my friends and family!

Bottom Layer: (line box w/wax paper)
Zimm's Fudge (3-4)
Hollywood Squares(3-4)

Top Layer: (wax paper in between layers)
Oreo Truffles (2)
Peanut Sittin Pretties (2)
Snowman Donuts (2)
Pretzel Hugs (3-4)

{Happy Gift Giving}

Zimm's Fudge

This recipe comes from Aunt Phyllis and it is oh so yummy! It was pretty easy too, coming from someone who has never made candy that makes you use a candy thermometer (even though we skipped that option).

Zimm's Fudge
4 cups sugar
1 pint of cream
1 cup butter
24 oz. of Hershey's w/ almonds
Boil sugar and cream until it is 230 degrees or softball stage (we kinda guessed). Break up the candy bars and butter in a mixer and add hot ingredients. Beat really hard so it doesn't separate. We beat it on 2 in our Bosch for like 5 minutes, at least! Then you pour it in a 9x13 pan and chill! SO YUMMY!

Hollywood squares

{recipe & pic from} The Homesteading Housewife

Hollywood Squares

Ingredients:
2 cups peanut butter
2-1/2 cups powdered sugar
1/2 cup brown sugar
1 tsp. vanilla
1/2 cup graham cracker crumbs
1/2 cup butter, melted
Topping:
2 squares semi-sweet baking chocolate
1 tbsp. peanut butter
Directions:Combine all ingredients except topping ingredients. Mix well and press into a buttered 9-inch pan. Melt the topping ingredients together (the microwave works well for this) and spread over the top of the peanut butter mixture. Chill until topping is firm.Cut into squares.Enjoy!!

PB Fudge Treats

{recipe and pic from joy the baker}

Don't these look so yumm-o!
Grab this recipe HERE

Magic in the Middles

Peanut butter surprise... {recipe & pic from} Recipe Girl

DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar
1 Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2 Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
3 Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
4 Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
5 Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
6 Bake cookies for 7 to 9 minutes, until they're set. Remove them from the oven and cool on a rack.

Yield: About 26 cookies
Cooking Tips
*These cookies freeze well. They would travel well too.

Recipe Source
Adapted from The King Arthur Flour Cookie Companion

It's all about the FUDGE

{Recipes from}Kelseys Kitchen

Holiday Peppermint Fudge
INGREDIENTS:
4 C. sugar
2 (5 oz.) cans evaporated milk
1 C. butter
2 C. semi-sweet choc. chips
7 oz. jar marshmallow crème
½ t. peppermint extract
2/3 C. red and white peppermint candy, coarsely broken

DIRECTIONS:
1. Combine sugar, milk, and butter in a heavy 3-quart saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; heat and stir for 10 minutes.
2. Remove from heat; add chocolate chips, marshmallow crème and peppermint extract. Stir until chocolate and crème are melted and mixture is smooth; pour into a buttered aluminum foil-lined 13x9 baking pan.
3. Sprinkle with candies; cover and refrigerate until set. Cut into squares to serve. Makes 5 to 6 dozen.

Peanut Butter Fudge
INGREDIENTS:
12 oz. chunky peanut butter
1 (12 oz.) pkg. milk chocolate chips
1 (14 oz.) can sweetened condensed milk
1 C. chopped pecans

DIRECTIONS:In saucepan, combine peanut butter, chocolate chips, and condensed milk. Heat on low, stirring constantly, until chocolate melts.Add pecans and mix well. Pour into 9x9 inch buttered dish

Chocolate Peppermint cookies

{recipe & pic from} My Kitchen Cafe

Chocolate Peppermint Cookies

adapted slightly from Martha Stewart Living

Makes 6 dozen (um, not so much - I barely got 3 dozen out of the recipe)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped (I used about 8 ounces white chocolate and the rest white almond bark, since that is what I had on hand - it worked great)

Preheat oven to 325 degrees. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl in the microwave (don't overheat or the chocolate/almond bark will sieze!). Dunk cookies into melted chocolate. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours.

andes mint cookies

{these look so yummy}

ANDES MINT COOKIES

{recipe & pic from}becky higgins

3/4 c. butter (or margarine)

1 1/2 c. brown sugar

2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. semi-sweet chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:

2 1/2 c. flour

1 1/4 tsp. baking soda

1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet (In only use Pampered Chef baking stones).

Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.

Egg Nogg Bundt Cake

{Recipe & pic from} The Sister's Cafe I am totally making this for my BIL Thomas....he LOVES egg nogg!

Get the RECIPE HERE!

Cookie Dough Jar

I love this idea from creativeholidaygiftideas.blogspot.com

Instead of taking over a plate of cookies... take a cute jar full of your favorite cookie dough. This way the recepient can bake at her leisure. Make sure to include baking directions. Cute jars can be found in the kitchen section at Wal-Mart for $2.86. Other fun ideas would be to do sugar cookie dough and attach a cookie cutter. Or fill a shaker jar with fun sprinkles and attach a recipe.

I'm totally doing this for Christmas neighbor gifts...I love it! This is the perfect cookie dough to use!

Best Chocolate Chip Cookie Ever

2 cups butter, softened (yes, you read correctly that's 4 sticks)

4 eggs

1 1/2 c. sugar

2 c. brown sugar

1 1/2 t. vanilla

1/2 t. almond extract

5 1/2 cups flour

2 t. salt

2 t. baking soda

small pkg French Vanilla instant pudding straight from the box

2 pkg chocolate chips (you could use m&m baking bits or the holiday colored choc. chips)

Basic cookie directions...Cream butter & sugars. Add eggs & extracts. Mix dry ingredients together. Slowly pour dry into wet. Stir in chips. Oven 350 for 10-12 minutes. I experimented and liked them at the 10 minute mark over the 11 or 12, slightly more doughy looking tastes better I'd say.

Thanks Jamie for your awesome recipe!

Cookie Dough Truffles

Cookie Dough Truffles

{recipe & pic from} My Kitchen cafe

½ cup butter, softened

¾ cup packed brown sugar

2 1/4 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

½ cup miniature semisweet chocolate chips

½ cup chopped walnuts (optional, I did not add them)

1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

Chcolate Coconut Bars

Oh yumm- I can't wait to try these either....I really need to find someone to give all these goodies away to, so i don't eat them all...

Chocolate Coconut "Snow Storm in April" bars

{recipe and pic from} Dozen Flours

1 1/2 cups graham cracker crumbs

1 can sweetened condensed milk

1 1/2 cups sweetened flaked coconut

1/2 cup semisweet chocolate chips

1/4 cup white chocolate chips (If you don't like or have any white chocolate chips, just increase the semisweet chocolate chips by 1/4 cup)

Optional Topping

1/3 cup semisweet chocolate chips

1/2 cup sweetened flaked coconut or other nut of your choosing

Directions

1. Preheat oven to 350F. Line a 9x9 baking pan with parchment paper, leaving extra so it hangs up and over the edges of the pan. Spray the paper with some Pam or butter lightly.

2. Combine milk and graham cracker crumbs and mix together until well combined. I used my stand mixer on medium speed for about a minute, scraping the sides and bottom of the bowl once.

3. Add coconut and mix until well combined. Scrape bowl.

4. Add both chocolate chips and mix on low speed just until they are well combined.

5. Pour into prepared pan and spread until even (batter will be very thick). Bake for 30 minutes. Be careful not to over bake them.

6. If you want to add the topping, when bars are done, remove pan from the oven and scatter the chocolate chips over the top, if desired. Let it sit for about a minute, until the chocolate is melted and spread the chocolate around the surface until the top of the bars evenly covered. While the chocolate is still warm, sprinkle coconut over the top. Let the bars cool completely and then put in the fridge until you're ready to cut them.

7. To cut them, use the parchment paper to pick them up and out of the pan. (Note: If you don't have any parchment, you can just grease the pan and hope for the best. These can be a little tricky to get out of the pan without the aid of the paper.) Using a very sharp knife, cut bars into the desired length. Store in an air tight container.