Busy Friends Recipe Swap

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skip to main | skip to sidebar Home Jan 30, 2013
Three-Cheese Pasta Bake
1 (16-ounce) packagepenne(or any favorite pasta)2 (10-ounce) containers refrigerated Alfredo sauce1 (8-ounce) container sour cream1 (15-ounce) container ricotta cheese2 large eggs, lightly beaten1/4 cup grated Parmesan cheese1/4 cup chopped fresh parsley1 1/2 cups mozzarella cheese
Preparepenneaccording to package directions; drain and return to pot.Stir together Alfredo sauce and sour cream; toss withpenneuntil evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.Bake at 350 for 30 minutes or until bubbly.
Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestRecipe for Bonneville Jr. Highschool Brownies
Read about the story HERE:
http://saltboxhouse.blogspot.com/2008/12/have-brownie.html


Ingredients:
1 cup of Butter(I use unsalted)1/2 cup of Cocoa2 cups of Flour2 cups of Sugar4 Eggs4 teaspoons of Vanilla1 cup of Chopped Nuts (optional)

Directions:

Melt Butter, add cocoa (mix together until smooth).Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.Pour into greased, floured 9x13 baking pan*.* An additional part of this recipe said that if youwant to double the recipe, use alarge baking sheet.Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.
Wait only about 10 minutes to frost brownies.Frost them while they are warm (not hot).
The Chocolate Icing Recipe:To make while the brownies bake1/4 cup of softened Butter1/4 cup of canned Milk (regular milk is fine)1/4 cup of Cocoa3 cups of Powdered SugarDash of SaltMix all together and frost as desired.
Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterestziti noodle taco bake
3/4 bag ziti noodles1 lb of ground beef,1 pkg taco seasoning,1cup water,1/2 pkg cream cheese,1 1/2 cup shredded cheese --Boil pasta until just cooked, brown ground beef drain, mix taco seasoning 1 cup water w/ ground beef for 5 min, add cream cheese to beef mixture, stir until melted remove from heat, put pasta in casserole dish, mix in 1 cup cheese, top pasta/cheese with beef mixture gently mix, top w/ remaining cheese, bake at 350* uncovered for 30 minShared byUnknownPin It1 how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestScones
Moms Scones1 cup warm water1 cup warm milk1 Tbsp. dry active yeast3 Tbsp. granulated sugar1/4 cup melted butter, cooled1 Tbsp. salt5 6 cups bread flourVegetable oil for deep fryingCombine warm water and warm milk. Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow raise until double.Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly. Using a pizza cutter, cut into squares or triangles.Heat oil to between 350 400 degrees and cook scones until golden brown. Serve immediately.Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestCrock-Pot Chicken Teriyaki
Ingredients1lbs chicken, diced1cup chicken brothcup teriyaki saucecup brown sugar3garlic cloves, mincedDirections1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired

Shared byUnknownPin It3how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestButtermilk Fried Chicken Tenders

Ingredients2 pounds chicken tenders3-4 cups vegetable oil, for cookingFor the Marinade1 cup buttermilk1-1/2 teaspoons salt1/4 teaspoon cayenne pepper1/4 teaspoon garlic powder1/4 teaspoon paprikaFor the Breading1-1/2 cups all purpose flour1 heaping teaspoon salt3/4 teaspoon black pepper3/4 teaspoon garlic powder3/4 teaspoon paprika1-1/2 teaspoons baking powder3 tablespoons buttermilkInstructionsCombine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Dec 14, 2012 ADULT-Chocolate Cherry Cordials
Chocolate Cherry Cordials

The cherries are soaked overnight in a few tablespoons of liquor. I used Jack Daniels because it's what I had on hand, but any liquor will worktry brandy or even Grand Marnier.

Using good quality chocolate will give superior results.
Fondant can be made ahead of time and stored in airtight container at room temperature before remelting.
A marble slab is very convenient to work and cool the fondant, but a rimmed sheet pan can be substituted.
If you get tired of working the fondant, you can take a rest for a few minutes and then resume.
If after melting fondant it's too thick to dip cherries, mix in extra cherry juice, 1/2 teaspoon at a time, until desired consistency is achieved.
Make sure to completely coat cherry with chocolate to prevent syrup from leaking out.
Chill the cherries a minimum of 48 hours to allow the fondant time to fully dissolve.

Ingredients
To soak the cherries:
24 maraschino cherries with stems
3 tablespoons bourbon or liquor of choice

For the Fondant:
1 cup granulated sugar
1/3 cup water
4 tablespoons liquid from maraschino cherry jar
1 tablespoon light corn syrup

To Dip the Cherries:
8 ounces bittersweet chocolate, finely chopped

Procedures
Place cherries in small bowl with liquor. Cover and rest overnight, stirring occasionally.
Place cherries on paper towel lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240F on instant read thermometer, occasionally brushing edge of pan with water to dissolve crystals.
Pour sugar syrup onto large marble slab or rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using bench scraper, scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use offset spatula to scrape syrup from bench scraper. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.
Continue to work mixture back and forth across marble until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to small saucepan and set over low heat, stirring until just melted. Remove from heat.
Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared sheepan. Remelt fondant if it thickens before cherries are finished being dipped. Let fondant dry onto cherries, about 10 minutes.
Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.
One by one, dip fondant covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment lined sheetpan. Chill at least 48 hours before serving.
Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestChocolate Covered CherriesI found this from pintsizedbaker.blogspot.com


Make them 2 weeks in advance of the party.They are made so far ahead of time, you don't have to stress aboutthem right BEFORE the event.

















I found this in my Better Homes and Gardens Cook Book
Here's what you'll need: (and here's what I made)
60 maraschino cherries with stems (maybe 20 cherries with stems)
3 tablespoons butter, softened (1T butter)
3 tablespoons corn syrup (1T corn syrup)
2 cups sifted confectioners' sugar (2/3 C powered sugar)
1 pound chocolate confectioners' coating (Baker's Dipping Chocolate )


Here's what you do:

Drain cherries on a paper napkin for several hours.
Flip them a few times to ensure that all the liquid has drained out.

Mix the butter and corn syrup and sift in the powered sugar.Mix with a spoon to combine.As the mixture gets thicker, use your hands.You may have to chill it if it becomes too soft to handle.

Shape 1/2 teaspoon of the sugar around each cherry.Place the covered cherries on a baking sheet lined with wax paper andchill for 45minutesto 1 hour.

Melt the chocolate according to the directions in the microwave.Hold the cherry by the stem and dip into the melted chocolate.Make sure to completely coat the cherry and not to allow any holes or bubblesto allow air to get to the cherry. Let the excess chocolate drip off andplace back on to the wax paper.Once all are dipped and chocolate is hardened (you may place back in fridgeto speed up the process) place the cherries into aTupperwarecontainerandhide in the backstore in the fridge for 1 to 2 weeks.The time in the fridge allows the sugar to soften andliquefy.
One week in fridge.
Two weeks in the fridge.The sugar is melting and gives that great melt in you mouth feeling.

Take the cherries out of the fridge a few hours before serving them and
keep the container closed.
Condensation will form on the chocolate and lead to sticky,
sweaty chocolate and nobody wants that.



Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Dec 11, 2012 Candy Cane Bark

Ingredients6 ounceschopped chocolate-flavor candy coating3 ounceschopped milk chocolate bar6 ounceschopped vanilla-flavor candy coating3 ounceschopped white chocolate baking squares cupcrushed pepperment candy canes
Directions1. Line alarge baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavorcandy coating and milk chocolate bar, stirring over low heat until smooth. Pouronto baking sheet and spread into a 10x8-inch rectangle; set aside.2. Inanother small, heavy saucepan, melt vanilla-flavor candy coating and whitechocolate baking squares, stirring over low heat until smooth.3. Slowlypour white mixture over chocolate mixture on baking sheet. With a thin spatula,swirl white mixture into chocolate mixture. Shake baking sheet gently for eventhickness.4. Sprinklewith crushed candy canes. Chill 30 minutes or until firm. Use foil to liftcandy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.
Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestCarmels
Candy-Box CaramelsIngredients12 ounceschocolate- and/or vanilla-flavor candy coating*, coarsely chopped1 cup toffeepieces, crushed; finely chopped pistachios; and/or nonpareils48 shortplastic or wooden skewers (optional)1 14 ouncepackage vanilla caramels (about 48), unwrapped2 ounceschocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)Directions1. In amicrowave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on100% power (high) for 3 minutes or just until melted, stirring every 30seconds.2. Placetoffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert askewer into each caramel. Dip one caramel into melted candy coating; turn tocoat as much of the caramel as desired, allowing excess coating to drip offcaramel. (If not using skewers, use a fork to lift caramel out of candycoating, drawing the fork across the rim of the glass measure to remove excesscoating from caramel.) Place dipped caramel in toffee pieces, nuts, and/ornonpareils, turning to coat. Place coated caramel on a baking sheet lined withwaxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour oruntil coating dries.3. Ifdesired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safebowl on 100% power (high) for 2 minutes or just until melted, stirring every 30seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut asmall hole in one corner of bag and drizzle additional coating over coatedcaramels. Let caramels stand until set. Makes 48 pieces.from thetest kitchenLayercaramels between waxed paper in an airtight container; cover. Store at roomtemperature for up to 1 week or freeze for up to 3 months.*If desired,substitute milk chocolate, dark chocolate, and/or white chocolate bakingsquares with cocoa butter for candy coating.****************************************************Salt and Pink Peppercorn CaramelsIngredients1 cup butter1 16 ouncepackage packed brown sugar (2-1/4 cups)2 cupshalf-and-half or light cream1 cuplight-colored corn syrup1 teaspoonvanilla1/2 - 1 teaspoonsflaked sea salt or smoked flaked sea salt1/2 - 1 teaspoonspink peppercorns, crushedDirections1. Line an8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges ofpan. Butter the foil. Set aside.2. In a3-quart heavy saucepan melt butter over low heat. Add brown sugar,half-and-half, and corn syrup; mix well. Cook and stir over medium-high heatuntil mixture boils. Clip a candy thermometer to the side of the pan (see CandyThermometer, below). Reduce heat to medium. Continue boiling mixture at amoderate, steady rate, stirring frequently, until the thermometer registers 248degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary tomaintain a steady boil.3. Removesaucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixtureinto prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. Whenfirm use foil to lift candy out of pan.* Use a buttered knife to cut into2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Storeup to 2 weeks.
Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestFudge
Fabulous Five-Minute FudgeIngredients1 12 ouncepackage semisweet chocolate pieces (2 cups)2/3 cupsweetened condensed milk (one-half of a 14-ounce can)1 tablespoonwater cupchopped walnuts, toasted if desired1 teaspoonvanilla
Directions1. Line acookie sheet with waxed paper; set aside. In a medium microwave-safe bowl,combine chocolate pieces, sweetened condensed milk, and water.2.Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about1 minute more, or until chocolate is melted and mixture is smooth, stirringevery 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookiesheet and spread it into a 9x6-inch rectangle, or drop mixture by roundedteaspoons onto prepared cookie sheet.3. Chillfudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes24 pieces
**********************************************Double-Decker Layered FudgeIngredients2 cups sugar1 cupevaporated milk teaspoonsalt1 12 ouncepackage white baking pieces1 7 ouncejar marshmallow creme2 teaspoonsvanilla4 ouncesdark chocolate, chopped (3/4 cup)Finelychopped dark chocolate (optional)
Directions1. Line an8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butterfoil; set pan aside.2. Butterthe sides of a 3-quart heavy saucepan. In the saucepan combine sugar,evaporated milk, and salt. Cook and stir over medium-high heat until mixtureboils. Reduce heat to medium; continue cooking for 10 minutes, stirringoccasionally.3. Removesaucepan from heat. Add white baking pieces and marshmallow creme. Beat mixturevigorously with a clean wooden spoon for 1 to 2 minutes or until mixture startsto thicken. Pour half of the mixture (about 2 cups) into a bowl. For the whitechocolate layer, stir 2 teaspoons of the vanilla into mixture in bowl; setaside.4. For thedark chocolate layer, add the 4 ounces chopped dark chocolate and the remaining1/2 teaspoon vanilla into mixture in saucepan; stir until chocolate melts andmixture is smooth. Remove 1/3 cup of the dark chocolate mixture; set aside.Immediately spread remaining dark chocolate mixture evenly into the preparedpan.5. Gentlyspoon the white chocolate mixture over the dark chocolate mixture; spread fudgeevenly to edges of pan. Swirl in the reserved dark chocolate mixture. Cool for15 minutes. If desired, sprinkle with additional finely chopped dark chocolate.6. Cover;chill for 2 to 3 hours or until firm. When fudge is firm, using the edges ofthe foil, lift fudge out of pan. Cut fudge into squares.********************************************************Cherry-Almond FudgeIngredients cup slicedalmonds2 cupssifted powdered sugar2/3 cup milk cup butter12 ounceswhite chocolate baking squares with cocoa butter, coarsely chopped cupsnipped dried tart red cherries or dried cranberries teaspoonalmond extract (optional)Cannedvanilla frosting (optional)Red foodcoloring (optional)
Directions1. Preheatoven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in thepreheated oven for 5 to 10 minutes, stirring two to three times. Remove fromoven; let cool.2. Line an8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter thefoil; set pan aside.3. Butterthe sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar,milk, and butter. Cook and stir over medium-high heat until mixture boils andsugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for5 minutes.4. Reduceheat to low. Add the white chocolate. Stir until white chocolate is melted andmixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds,and, if desired, almond extract. Immediately spread fudge in prepared pan.Cover and chill 6 hours or until firm.5. When fudge is firm, use foil to lift it outof pan. Cut fudge into 1-inch squares or triangles. If desired, tint cannedfrosting with food coloring. Pipe frosting over cut pieces. Makes about 2pounds (64 pieces
Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Toffee Butter Crunch
Ingredients cupcoarsely chopped almonds or pecans, toasted1 cup butter1 cup sugar3 tablespoonswater1 tablespoonlight-colored corn syrup cupsemisweet chocolate pieces cup finelychopped almonds or pecans, toasted
Directions1. Line a13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinklethe 1/2 cup coarsely chopped nuts in pan. Set pan aside.2. Buttersides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water,and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip acandy thermometer to side of pan. Reduce heat to medium; continue boiling at amoderate, steady rate, stirring frequently, till thermometer registers 290degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degreeF to prevent scorching. Remove saucepan from heat; remove thermometer. Pourcandy into the prepared pan.3. Let candystand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2cup finely chopped nuts. Chill until firm. When candy is firm, use foil to liftit out of pan; break into pieces. Store tightly covered. Makes about 1-1/2pounds (48 servings).Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestPeanut Brittle
Ingredients2 cups sugar1 cuplight-colored corn syrup cup water cup butter(no substitutes)2 cups rawpeanuts or other coarsely chopped nuts1 teaspoonsbaking soda, sifted
Directions1. Butter 2large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. Inpan combine sugar, corn syrup, water, and butter. Cook and stir overmedium-high heat until mixture boils. Clip a candy thermometer to side of pan.Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirringoccasionally, until the thermometer registers 275 degrees F, soft-crack stage(about 30 minutes). Stir in nuts; continue cooking over medium-low heat,stirring frequently, until thermometer registers 295 degrees F, hard crackstage (15 to 20 minutes more).2. Removepan from heat; remove thermometer. Quickly sprinkle baking soda over mixture,stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forksto lift and pull candy as it cools. Cool completely; break into pieces. Storetightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).
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Mixed-Nut BrittleIngredients cup sugar cuplight-color corn syrup cup saltedmixed nuts or peanuts1 tablespoonbutter teaspoonvanilla teaspoonbaking soda
Directions1. Grease asmall baking sheet; set aside. In a microwave-safe 4-cup glass measure, combinesugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-wattmicrowave oven on 100% power (high) for 5 minutes, stirring twice.2. Stir innuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2minutes more or just until mixture turns golden (mixture continues to cook andbecomes more golden when removed from the microwave).3. Stir invanilla and baking soda. Immediately pour mixture onto prepared baking sheet.Use two forks to lift and pull candy into a thin sheet as it cools (this helpsmake the brittle crisp).4. Coolbrittle completely. Break into irregular pieces. Makes about 1/2 pound.Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestTruffles
Sweet Cherry TrufflesIngredients1 12 ouncepackage semisweet chocolate pieces or one 11-1/2-ounce package milk chocolatepieces1/3 cupwhipping cream4 teaspoonscherry brandy (optional)2 tablespoonsfinely chopped candied cherriesUnsweetenedcocoa powderFinelychopped walnuts, toastedPowderedsugar
Directions1. Line abaking sheet with waxed paper; set aside. In a heavy medium saucepan, combinechocolate pieces and whipping cream. Cook and stir constantly over low heatuntil chocolate melts. Remove saucepan from heat; cool slightly. If desired,stir in cherry brandy. Beat truffle mixture with an electric mixer on low speeduntil smooth. Stir in cherries. Chill about 1 hour or until firm.2. Shapechilled chocolate mixture into 3/4- to 1-inch balls. Roll balls in cocoapowder, finely chopped walnuts, and/or powdered sugar. Makes about 24 truffles.
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Mocha TrufflesIngredients cupwhipping cream2 tablespoonsbutter14 ouncespremium dark baking chocolate, chopped1 tablespooncoffee liqueur15 ounceswhite baking chocolate, chopped1 tablespoonshortening1 tablespooninstant coffee crystals
Directions1. In a medium saucepan heat whipping cream andbutter over medium heat just to boiling. Remove saucepan from heat. Add darkchocolate, but do not stir. Cover and let stand at room temperature for 5minutes. Stir until smooth. Stir in coffee liqueur. Cover and chill for 1-1/2to 2 hours or until almost firm, stirring once or twice.
2. Line abaking sheet with waxed paper. Drop chocolate mixture in 1-inch mounds ontoprepared baking sheet. Chill about 1 hour or until firm. Shape chilled moundsinto 1-inch balls; return to baking sheet. Cover and freeze for 30 minutes.
3. Placewhite chocolate and shortening in a large microwave-safe bowl. Microwave,uncovered, on 50 percent power (medium) for 2 to 2-1/2 minutes or until melted,stirring twice. Cool slightly. Dip balls, one at a time, into melted chocolate.Let excess chocolate drip off balls. Place truffles on a baking sheet linedwith waxed paper. Immediately sprinkle each truffle with some of the coffeecrystals. Chill about 30 minutes or until set.
4. Cover tightly and chill for up to 2 weeks orfreeze for up to 1 month. Let truffles stand at room temperature about 30minutes before serving. Makes about 48
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Peanut Butter TrufflesIngredients2 cups sugar1 5 ouncecan evaporated milk cup butter2 cups tinymarshmallows cup creamypeanut butter teaspoonvanilla12 ouncesdark or bittersweet chocolate, chopped2 teaspoonsshorteningFinelychopped peanuts (optional)
Directions1. Butterthe side of a medium heavy saucepan. In the saucepan, combine sugar, evaporatedmilk, and butter. Cook and stir over medium-high heat until mixture is boiling.Reduce heat to medium; continue boiling at a moderate, steady rate for 12minutes, stirring occasionally.2. Removesaucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfermixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture isthick and can be molded.3. Line alarge baking sheet with waxed paper or parchment paper. Shape mixture into1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.4. In amedium saucepan, combine chocolate and shortening. Cook and stir over low heatuntil melted. Dip balls, one at a time, into melted chocolate. Let excesschocolate drip off balls. Place on a wire rack set over waxed paper. Ifdesired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about50 truffles.
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Chocolate Chip-Cookie Dough TrufflesIngredients1/3 cupbutter, softened1/3 cuppacked brown sugar1 tablespoonvanilla1 cupall-purpose flour1 cupminiature semisweet chocolate pieces4 ouncesdark chocolate or semisweet chocolate, chopped4 ounceschocolate-flavor candy coating, chopped1 tablespoonshortening
Directions1. Line a15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beatbutter, brown sugar, and vanilla with an electric mixer on medium speed untilcombined. Beat in flour just until combined. Stir in chocolate pieces. Shapedough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30minutes or until firm.2.Meanwhile, in a small saucepan heat chopped chocolate, candy coating, andshortening over low heat, stirring until until melted and smooth. Remove fromheat.3. Line abaking sheet with waxed paper. Using a fork, dip balls into chocolate mixture,allowing excess chocolate mixture to drip back into saucepan. Place dippedballs on the baking sheet. Let stand or chill about 30 minutes or until set.Lightly drizzle with the remaining melted chocolate mixture.*********************************************************************************White Cranberry-Cashew TrufflesIngredients1cup lightlysalted roasted cashews cup driedcranberries12 ounceswhite baking chocolate, chopped cupwhipping cream1 tablespoonbutter2 tablespoonsbrandy or orange juice12 ounceswhite baking chocolate, chopped2 tablespoonsshorteningFlakedcoconut and/or snipped dried cranberries (optional)
DirectionsForfilling1. In a foodprocessor, combine cashews and the 1/2 cup dried cranberries. Cover and processuntil finely chopped. Transfer to a medium bowl; set aside. Place 12 ounceswhite chocolate in the food processor. Cover and process until finely chopped.In a small saucepan, combine whipping cream and butter. Cook and stir overmedium-low heat until hot but not boiling. Remove from heat.2. With thefood processor running, carefully pour hot cream mixture through feed tube intofinely chopped white chocolate. Process until smooth, stopping to scrape sideof bowl if necessary. Add white chocolate mixture to cranberry mixture. Addbrandy; mix well. Cover and chill about 3 hours or until firm. Shape filling into3/4-inch balls; freeze for 15 minutes.Meanwhile,for coating3. In a4-cup glass measuring cup, combine 12 ounces white chocolate and theshortening. Pour very warm tap water (100 degrees F to 110 degrees F) into alarge glass bowl to a depth of 2 inches. Place measuring cup containing whitechocolate in large bowl. (Water should cover bottom half of measuring cup.)Stir white chocolate constantly with a rubber spatula until melted. (This takesabout 20 minutes; don't rush. If water cools, remove measuring cup. Replacecool water with very warm water; return measuring cup to bowl of water.)4. Line abaking sheet with waxed paper. Using a fork, dip frozen balls of filling intocoating, allowing excess coating to drip back into measuring cup.5. Ifdesired, sprinkle tops of truffles with coconut and/or snipped dried cranberries.Chill about 10 minutes or until coating is set. Store, tightly covered, in therefrigerator or freezer. Let stand at room temperature for 30 minutes beforeserving. Makes about 60 truffles.*******************************************************************************

Marshmallow TrufflesIngredients1 7 ouncejar marshmallow creme1/3 cup butter, softened teaspoonalmond extract or vanilla* teaspoonsalt3 cupspowdered sugarToastedwhole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts(filberts), quartered pitted dates, and/or dried cherriesPowderedsugar8 ouncessemisweet chocolate squares, chopped**1 tablespoonshorteningFinelychopped toasted nuts, toasted coconut, or candy sprinklesWhite bakingchocolate, melted
Directions1. Line alarge baking sheet with waxed paper; butter the paper. Set aside. In a largebowl, combine marshmallow creme, butter, almond extract, and salt. Beat with anelectric mixer until smooth. Gradually add the 3 cups powdered sugar, beatinguntil well mixed. Cover and chill about 1 hour or until mixture is easy tohandle.2. Lightlydust your hands with additional powdered sugar; shape marshmallow mixture into1-inch balls, forming the mixture around a whole almond, pecan half, macadamianut, hazelnut (filbert), date piece, or dried cherry (you may need moremarshmallow mixture to completely cover the pecan halves and almonds). Placeballs on prepared baking sheet. Cover lightly; freeze for 20 minutes.3.Meanwhile, in a small saucepan, combine semisweet chocolate and shortening.Heat and stir over low heat until melted and smooth. Remove from heat.4. Lineanother large baking sheet with waxed paper; set aside. Remove balls, a few ata time, from the freezer; dip balls in chocolate and use a fork to lift ballsout of chocolate, drawing the fork across the rim of the saucepan to removeexcess chocolate. Place balls on waxed-paper-lined baking sheet. Immediatelysprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles.Let stand at room temperature about 15 minutes or until completely set. Ifdesired, drizzle truffles with melted white chocolate. Makes about 40 truffles.********************************************************************************
Oreo TrufflesIngredients1 8 ouncepackage chocolate sandwich cookies with white filling, finely crushed1 8 ouncepackage cream cheese, softened1 poundwhite baking chocolate, melted
Directions1. In largebowl combine crushed cookies and cream cheese. Beat with mixer on low speeduntil well blended. Form 1-inch balls by hand. Dip balls in white chocolate;place on baking sheet covered with waxed paper. Refrigerate 1 hour or untilfirm. To store, cover and refrigerate. Makes 50 truffles.

Shared byUnknownPin It0how did it taste??Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Nov 19, 2012 Sweet Potato Casserole
Ingredients
4 cups mashed sweet potatoes
1/4 cup sugar
1 teaspoon vanilla
1/2 cup half-and-half
2 eggs, beaten
salt

Topping
1 cup coconut
1/3 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Directions:
Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish.
Mix well topping ingredients and add melted butter.
Sprinkle on top of the potatoes.
Bake at 375 for 25 minutes.

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