Anybody back x-mas gifts??

[KiKi 0]

I saw a super EASY recipe in a magazine yesterday...

You buy the ready-made peanut butter cookie dough, roll it into balls and set the balls into a mini muffin pan and then smush (yes that's the technical term...LOL) one mini reeses peanut butter cup into each ball of dough and bake .....

It looked so good!

Edited December 8, 2006 by KiKi

[Nizzy 1]

I saw a super EASY recipe in a magazine yesterday...

You buy the ready-made peanut butter cookie dough, roll it into balls and set the balls into a mini muffin pan and then smush (yes that's the technical term...LOL) one mini reeses peanut butter cup into each ball of dough and bake .....

It looked so good!

I saw that recipe on allrecipes.com That is an awesome website to get recipe ideas. Just type in "cookies" or "christmas cookies" and you're good to go!

I just went on there and they have options on the left hand side for christmas baking and gifts. I love this site!

Edited December 8, 2006 by Nizzy

[Marilyn. 340]

Kraft always sends me an email and I just found this recipe on there... it looks interesting....

White Chocolate Fudge

2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate

3/4 cup sweetened condensed milk

1 cup coarsely chopped PLANTERS Almonds, toasted

1/2 cup dried cranberries

1 Tbsp. grated orange peel

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.

SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.

LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

*Variation

Prepare as directed, substituting 1 cup toasted PLANTERS Chopped Pecans for the almonds and 1/2 cup each chopped red and green candied cherries for the cranberries.

*I was just reading some of the reviews on this recipe and it gave me a great idea....make individual servings by spooning the mixture into the very small paper baking cups....

Edited December 8, 2006 by MarilynP

[Marilyn. 340]

found this on the Kraft site.... I better stop looking our my Christmas goodie list is going to get longer and longer

Chocolate Cookie Bark

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate

1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate

2 Tbsp. peanut butter

10 OREO Chocolate Sandwich Cookies

PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

REFRIGERATE at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

*Cranberry-Kissed Chocolate Cookie Bark

Omit peanut butter. Prepare chocolate mixtures and marbleize as directed. Immediately sprinkle evenly with 1/4 cup dried cranberries. Refrigerate at least 1 hour, then break into pieces as directed.

[Marilyn. 340]

Kraft again...

OREO Truffles

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

KRAFT KITCHENS TIPS

How to How to Easily Dip Truffles

Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper. Or you can try using a toothpick.

You can try freezeing the Oreo/cream cheese balls before dipping them in the chocolate.

You could also dip them in whit chocolate if you wanted to.

Edited December 8, 2006 by MarilynP

[Marilyn. 340]

MR. PEANUT®'s Double Fantasy Fudge

6 cups sugar, divided

1-1/2 cups (3 sticks) butter or margarine, divided

2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)

1 cup peanut butter

2 jars (7 oz. each) JET-PUFFED Marshmallow Creme, divided

2 cups chopped PLANTERS Dry Roasted Peanuts, divided

2 tsp. vanilla, divided

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD peanut butter and contents of 1 of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.

PLACE remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with the remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours. Cut into 70 pieces. Store in tightly covered container at room temperature.

Important Note

If you are only able to purchase a large (12-oz.) can of evaporated milk, be sure to use only 2/3 cup for each fudge layer so that the fudge will set.

[Marilyn. 340]

JELL-O® Chocolate Pudding Fudge

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided

1/2 cup (1 stick) butter or margarine, divided

1/3 cup water

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

3 cups powdered sugar

MICROWAVE 4 of the chocolate squares, 6 Tbsp. of the butter and water in large microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry pudding mix; stir until well blended.

ADD powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan.

MICROWAVE remaining 4 chocolate squares and 2 Tbsp. butter in large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1-inch) squares.

KRAFT KITCHENS TIPS

Storage Know-How

Store cut-up fudge between sheets of wax paper in airtight container in refrigerator up to 2 weeks.

[CarolineM 0]

OMG MArilyn. A co-worker of mine used to ALWAYS make those oreo truffles and I LOVE THEM. They are awesome dipped in white chooclate. I could never find the recipe

And that settles it. That's what I'm making

THANK YOU SO MUCH

[Marilyn. 340]

ok last one

Creamy Marshmallow Peanut Butter Fudge

1-1/2 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 can (5 oz.) evaporated milk (about 2/3 cup)

1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows

2 pkg. (10 oz. each) peanut butter chips

1/2 tsp. vanilla

1 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

LINE 13x9-inch pan with foil. Lightly grease foil; set aside.

PLACE sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly. Boil 5 minutes, stirring constantly. Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently.

SPREAD immediately into prepared pan. Sprinkle with peanuts; press lightly into fudge. Refrigerate several hours or overnight. Cut into 48 squares. Store in airtight container in refrigerator.

KRAFT KITCHENS TIPS

Jazz It Up

For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.

[Marilyn. 340]

OMG MArilyn. A co-worker of mine used to ALWAYS make those oreo truffles and I LOVE THEM. They are awesome dipped in white chooclate. I could never find the recipe

And that settles it. That's what I'm making

THANK YOU SO MUCH

your very welcome

[Marilyn. 340]

two years in a row I made Christmas cookies for a lawyer to give to her clients... I made a lot of different kinds of cookies and put them in pretty Christmas tins... I made over a hundred bucks each year....

I also did some tins for family and friends, everyone loved them

[lynny 0]

White Christmas

3 cups Rice Krispies (rice bubbles for you Aussies)

1 cup dessicated coconut

3/4 cup powdered milk

1/2 cup powdered sugar

60 g (2 oz) mixed candied fruit, chopped

60 g (2 oz) red and green candied cherries, chopped

1/4 cup raisins

125 g (4.5 oz) white vegetable shortening (Chopha or Crisco)

125 g (4.5 oz) white chocolate chips

85% would make this again

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Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.

[sophyie 0]

I love this very simple yet delicious truffle recipe:

0.5 cups marzipan (can easily be made at home if difficult to find)

1 cup nougat

approx. 1 tablespoon powdered sugar

mix all until you have a smooth texture- it's a mess, but a yummey one!

Roll into balls (1 inch diameter or less, I prefer "mini"- truffles) and put into fridge for at least 30 minutes.

Melt white chocolate and dip truffles in the chocolate, refrigerate.

This is the basic recipe, but there are great alterations to it:

I sometimes use cocoa powder instead of powdered sugar to make it less sweet and a little more chocolaty and add crushed caramelized nuts to give it a little crunch.

If I have enough time I dip them in chocolate 3 times: white, black, white.

SOOO good.

[hollyw 0]

Here are some of my favorite christmas cookie recipes... The sugar cookies are easier to handle and come out a little bit thicker than regular sugar cookies. The ginger cookies come out really nice and thin and you could just stuff 100 in your mouth.

Sour Cream Sugar Cookies

3 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup butter

1 cup sugar

1 egg

1 tsp. vanilla

1/2 cup sour cream

Preheat oven to 400 degrees.

Mix flour, baking powder, baking soda, and salt. Set aside. Mix butter and sugar. Mix in egg and vanilla. Add sour cream. Mix in dry ingredients. Roll out and cut into holiday shapes. Place on ungreased cookie sheet. Cook for 8-10 minutes. Cool and frost with different color icings.

Ginger Cookies

3/4 cup butter

1 cup sugar

1 egg

1/4 cup molasses

2 cup flour

2 tsp baking soda

1/2 tsp. each of ginger, cloves, and cinnamon

Preheat oven to 425 degrees.

Cream shortening and sugar. Add egg and molasses. Beat well. Sift in flour, baking soda, and spices. Mix well and chill. Roll into small balls about the size of a nickle and dip in white sugar (optional). Place on greased cookie sheet and flatten. Bake quickly for 3-5 minutes.

3 minutes = chewy

5 minutes = crispy

Easy to burn, so keep an eye on them!!

Edited December 8, 2006 by hollyw

[CarolineM 0]

made the oreo truffles with mint oreos and white chocolate...

oh

my

gosh

they were divine now to stop eating them!