Sunday, December 20, 2009

Peppermint Thins

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Cracker Candy

This recipe speaks to my sweet and salty tooth!

Line a cookie sheet with foil. Place Saltine crackers side by side to cover entire sheet.

On stove:
1 stick butter
1 stick margarine
1 C dark brown sugar

Bring to a boil and simmer 3 min. Pour over crackers. Bake 400 degrees for 5 min.
Pour 12 oz chocolate chips over hot crackers and spread as it melts. Let cool.
30 minutes in the freezer or 1/2 day in the refrigerator.

Oreo Truffles

This is a great Kraft Foods recipe that is easy and decadent! Lindsay turned me on to these and they make great gifts in little Chinese take-out boxes.

1 pkg. (8 oz.) Cream cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. You can sprinkle tops with reserved Oreo crumbs or decorate with melted white chocolate.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Cannon Balls

This little treat was an essential part of my Christmas experience growing up. My mom would make a batch and we would munch on them while we played our traditional game of Christmas Day Monopoly and drank Coke out of glass bottles!

1 lb chopped dates
1 C sugar
1 stick butter
2 tsp vanilla
2 C Rice Krispies
2 C pecans

Boil dates, sugar and butter- 3 min.
Add vanilla and pour over Rice Krispies and pecans.
Form into balls and roll in coconut.