Holiday Cook Book

[Christina0902]

Please post all recipes that you would like to share here....ENJOY!:D

[ISIDEJOSH]

MAKES A 100 Cookies

INGREDIENTS
5-3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 cups and 1 tablespoon butter, softened
3 cups and 2 tablespoons white sugar
2 egg
2 teaspoons vanilla extract DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

[clorigroh]

Pumpkin Chocolate Chip Cookies/Bread/Muffins

¼ Butter or margarine softened
1 cup white sugar
1 cup canned pumpkin
2 eggs

2¼ cups flour
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt

½ cup milk
Chocolate chips

Cream together butter, sugar, pumpkin, and eggs
Add dry ingredients alternating with the milk
Add chocolate chips

Bake 12-15 minutes for cookies, 40-45 minutes for bread, 20-25 minutes for muffins

Optional frosting:
Mix:
1 stick butter
1/3 baking cocoa
Powdered sugar
Add milk until it is the right consistency

[astrido]

Please post all recipes that you would like to share here....ENJOY!:D


Which holiday??? ... Please tell me you're not talking Christmas ... it's tooooooooo soon!!!!!

[Christina0902]

Which holiday??? ... Please tell me you're not talking Christmas ... it's tooooooooo soon!!!!!


LOL:D any hoilday that you would like. it's up to you, which holiday recipe that you would like to share. believe it or not i pass out cookies, pies, etc; to family and friends for the holiday so, i usually start to do my holiday cooking early:p

[ISIDEJOSH]

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/24507.jpg
Chocolate Spiders
NGREDIENTS

* 1 pound chocolate confectioners' coating
* 1 (8.5 ounce) package chow mein noodles

DIRECTIONS

1. Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

[clorigroh]

LIBBY'S® Pumpkin Roll http://www.meals.com/imagesrecipes/32372med.jpg

Estimated Times:
Preparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerating | Yields - 10

Ingredients:

* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

[clorigroh]

Pumpkin Spice Ghost Cake
http://www.meals.com/imagesrecipes/32338med.jpg

Estimated Times:
Preparation - 25 min | Cooking - 35 min | Cooling Time - 30 min cooling | Yields - 12

Ingredients:

* 1 pkg. (18 oz.) spice or carrot cake mix
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 3 large eggs
* 1/3 cup water
* 3 tablespoons vegetable oil
* 1 teaspoon pumpkin pie spice
* 2 pkgs. (3 oz. each) cream cheeese, softened
* 2 tablespoons margarine or butter, softened
* 1 1/2 teaspoons vanilla extract
* 4 cups powdered sugar
* *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

Directions:
FOR CAKE:
PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.

TO GARNISH:
FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

[clorigroh]

Pumpkin Chocolate Brownies
http://www.meals.com/imagesrecipes/473S.jpg

Estimated Times:
Preparation - 15 min | Cooking - 25 min | Cooling Time - 20 min cooling | Yields - 16

Ingredients:

* Nonstick cooking spray
* 1/2 cup LIBBY'S® 100% Pure Pumpkin
* 1/3 cup brown sugar blend (such as SPLENDA)
* 1 large egg
* 2 large egg whites
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions:
PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.

COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

[clorigroh]

I make this often and everyone loves it!! It's more of a corn bread than a souffle.

Corn Souffle

10-12 servings

1/2 cup butter or margarine
2 boxes Jiffy corn muffin mix
16 ounces sour cream
2 cans creamed corn
4 eggs

1. Preheat oven to 350 degrees F.
2. Melt the 1/2 cup of butter in a large casserole dish in the microwave.
3. Mix the remaining ingredients in a large bowl until moistened.
4. Pour into the casserole dish.
5. Bake for 45 minutes to an hour or until it is golden brown on top.
6. Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.

[clorigroh]

Pumpkin Spice Angel Food Cake

12 servings

1 package betty crocker 1 step angel food cake mix
1 1/4 cups water
1/2 cup canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg

1. Preheat oven to 350.
2. Using an electric mixer, beat cake mix, water, pumpkin and spices.
3. Pour batter into a tube pan and bake 35-40 minutes.
4. Cool cake completely, then remove from pan.

[Christina0902]

OMG Christina :eek: all those recipes look soooo yummmmy:p

[clorigroh]

I have made most of them and yes they are!!!

[Christina0902]

I have made most of them and yes they are!!!

i'm going to come to your place this holiday season:p :D

[clorigroh]

i'm going to come to your place this holiday season:p :D

hehe, come on over!!

[kobfield2007]

Ingredients:

1/2 oz. vodka
1/2 oz. gin
1/2 oz. tequila
1/2 oz. light rum
1/2 oz. dark rum
1/2 oz. dry vermouth
2 tbsp. grenadine
1 tsb. lemon or lime juice
Cola

In a Collins glass or a tall glass with ice, pour all of the above ingredients into it, then add the cola, and stir. And if you like you can add 7 cherries to the mix.

Geez.. I think this one would knock me flat on my @ss!!! LOL

[kobfield2007]

Ingredients:

1/4 cups crushed high quality chocolate sandwich cookies
1 cup finely chopped pecans
3/4 cup sifted powdered sugar
1/3 cup grated white chocolate
1/4 cup light corn syrup
1/4 cup seedless strawberry jam
powdered sugar for rolling

1. Combine the cookie crumbs, pecans, powdered sugar, and white chocolate in a large bowl.

2. Mix in the corn syrup and strawberry jam. Form the mixture into balls and roll into the powdered sugar.

3.Once you have rolled all of the balls in sugar once, re-roll them all again.

Oooh I love these!! My mom makes them every year.

[Jacoby2Seelen]

A great Christmas morning breakfast! :)
(MIL makes this every Christmas morning!)

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/4326.jpg

INGREDIENTS

* 3 (12 ounce) packages refrigerated biscuit dough
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup margarine
* 1 cup packed brown sugar
* 1/2 cup chopped walnuts (optional)
* 1/2 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

[Christina0902]

Donna----> When I go home tonight I'll look through what I have and I'll le tyou know.....

[Christina0902]

Ok ladies in the nest couple of weeks, I'm going to finish posting all the recipes that i want to post....if anyone has any other recipes that they would like to post please do so in the next couple of weeks, because after Halloween I'm going to be sending out a holiday cook book for anyone who would like a copy, and i'm going to include everyone's yummy recipes in it. so if there is something that you would like to add do so in the next couple of weeks. if you would like a copy please pm with your address (if it wasn't already on the W/A address list, that Donna sent out last week;) ) and i'll sent out a copy of it to you. I don't want anyone to go unnoticed!------> NOTE: if anyone doesn't not want me to add their recipe in the W/A Holiday Cook book just let me know and I will not add it.<------- Thanks ladies!!!! Happy postings:D:p

[clorigroh]

I will post any I have on my computer. I have to see if I have any other good ones that I need to type.

[Christina0902]

**If anyone has any recipes, please post them here, instead of the Holiday Cook book Jounral. Thank you so much!!!:D**

[clorigroh]

From Food Network

Tiramisu

Chocolate chiffon cake:
l l/2 cups granulated sugar
l cup all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
l teaspoon baking soda
l/4 teaspoon salt
4 eggs, separated
2 egg whites
3/4 cup vegetable oil
l/2 cup water
l teaspoon vanilla extract

Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined. Remove bowl from machine.

In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.

Scrape the mixture into a greased and floured half-sheet pan and bake at 375 degrees F. until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.

Chocolate Mascarpone Cream:
21 ounces mascarpone cheese
11 l/2 ounces milk chocolate, cut into small pieces
8 eggs, separated
l/2 cup granulated sugar
2 tablespoons Kahlua
2 tablespoons rum
Unsweetened cocoa, sifted, for decoration
About l/4 cup coarsely grated milk chocolate, for garnish

In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.

Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.

In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch. Remove from heat and scrape into the mascarpone. On medium speed, beat just until combined. Lower speed, add the melted chocolate, and mix well.

In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks. Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff. Fold into the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until needed.

For the Soaking Liquid:
4 cups espresso coffee, decaffeinated or regular
l l/4 cups water
l cup sugar
3 tablespoons Kahlua
3 tablespoons rum

In a small pot, combine all of the ingredients, bring to a boil. Remove from the heat and let cool.

To assemble the Tiramisu:

I like to use parfait or Pilsner glasses for this dessert. Place all of the glasses on a flat work surface. Cut out cake circles that will fit into the size glass your using. Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream. Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream. Repeat this with all of the glasses. Refrigerate for about an hour or until set. Decorate with grated milk chocolate and sifted cocoa.

Yield: 12 servings

[clorigroh]

Tiramisu
Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Tiramisu
*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

[ISIDEJOSH]

Yummie~!!!!

[clorigroh]

I received a Hershey's cookbook for my shower and I have to make this recipe!!

MINI KISSES Pumpkin Mousse Cups

http://www.hersheys.com/recipes/lib/inc/showImage.asp?id=5932&size=m

Ingredients:

* 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
* 24 marshmallows
* 1/2 cup milk
* 1/2 cup canned pumpkin
* 1 teaspoon vanilla extract
* 1 teaspoon pumpkin pie spice
* 1/3 cup powdered sugar
* 1 cup (1/2 pt.)cold whipping cream

Directions:
1. Line 10 muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/2 cup chocolates. Place remaining 1-1/4 cups chocolates in small microwave-safe bowl; microwave at HIGH (100%) 1 minute or until melted when stirred. Mixture should be thick.

2. Coat inside pleated surfaces and bottoms of bake cups very thickly with melted chocolate, using a soft pastry brush. Refrigerate 10 minutes; coat very thin spots.* Refrigerate until firm, about 2 hours. Gently peel off paper; refrigerate until ready to fill.

3. Place marshmallows, milk, and pumpkin in medium microwave-safe bowl. Microwave at HIGH 1 minute; stir. Microwave an additional 30 seconds at a time, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.

4. Beat powdered sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse; garnish with reserved chocolates. Cover; refrigerate 2 hours or until firm. 10 servings.

[clorigroh]

Harvest Chocolate Pumpkin Cake

http://www.hersheys.com/recipes/lib/inc/showImage.asp?id=6251&size=m

Ingredients:

* PUMPKIN FILLING(recipe follows)
* 4 eggs, separated
* 3/4 cup sugar, divided
* 1 teaspoon vanilla extract
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup water
* CHOCOLATE GLAZE(recipe follows)

Directions:
1. Prepare PUMPKIN FILLING. Heat oven to 375°F. Line 15-1/2 x10-1/2 x 1-inch jelly-roll pan with foil. Generously grease foil.

2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.

3. Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smooth. Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with filling; reroll without towel.

5. Spoon glaze over top . Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

PUMPKIN FILLING: Beat 1 package (3 oz.) softened cream cheese with 1/2 cup powdered sugar. Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract. Slowly add 1/2 cup whipping cream, beating until slightly thickened. Refrigerate about 2 hours.

CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring until smooth and slightly thickened. Do not boil. Remove from heatl cool slightly. Gradually add 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 1/2 cup.

[clorigroh]

Brickle Bundt Cake
Ingredients:

* 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
* 1-1/4 cups sugar, divided
* 1/4 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 1/2 cup (1 stick) butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 container (8 oz.) dairy sour cream
* 1/4 cup (1/2 stick) butter, melted
* POWDERED SUGAR GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.

2. Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat 3 minutes. Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.

3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Prepare glaze; drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top. 12 to 14 servings.

POWDERED SUGAR GLAZE: Combine 1 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. About 1/2 cup glaze.

[clorigroh]

Halloween Thumbprint Cookies

http://www.hersheys.com/recipes/lib/inc/showImage.asp?id=4411&size=m

Ingredients:

* About 48 HERSHEY'S KISSES Brand Milk Chocolates
* 1 cup (2 sticks) butter or margarine, softened
* 1-1/3 cups sugar
* 2 egg yolks
* 2 tablespoons milk
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon salt
* Additional sugar
* ORANGE FILLING(recipe follows)

Directions:
1. Remove wrappers from chocolates; set aside.

2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.

3. Prepare ORANGE FILLING. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls; roll in sugar. Place on prepared cookie sheet; press thumb gently in center of each cookie.

4. Bake 10 to 12 minutes or until set. Spoon about 1/4 teaspoon filling into thumbprint of warm cookies. Gently press chocolate piece in center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

ORANGE FILLING: Combine 1 cup powdered sugar, 2 tablespoons softened butter or margarine, 4 teaspoons milk, 1/2 teaspoon freshly grated orange peel and 1/2 teaspoon vanilla extract in small bowl; beat on high speed of electric mixer until smooth. Stir in yellow and red food color for desired orange color.

VARIATIONS:

PUMPKIN VARIATION: Spoon 1/4 teaspoon ORANGE FILLING in each thumbprint. Omit chocolate piece. Garnish with green frosting to resemble stem of pumpkin.

[clorigroh]

Peanut Butter and Milk Chocolate Chip Crescents

http://www.hersheys.com/recipes/lib/inc/showImage.asp?id=6709&size=m

Ingredients:

* 1/4 cup HERSHEY'S Milk Chocolate Chips
* 1/4 cup REESE'S Peanut Butter Chips
* 2 tablespoons finely chopped nuts
* 1 can (8 oz.) refrigerated quick crescent dinner rolls
* Powdered sugar

Directions:
1. Heat oven to 375°F.

2. Stir together milk chocolate chips, peanut butter chips and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon chip mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

[clorigroh]

Sensational Peppermint Pattie Brownies

http://www.hersheys.com/recipes/lib/inc/showImage.asp?id=4196&size=m

Ingredients:

* 24 small (1-1/2 inch) YORK Peppermint Patties
* 1-1/2 cups (3 sticks) butter or margarine, melted
* 3 cups sugar
* 1 tablespoon vanilla extract
* 5 eggs
* 2 cups all-purpose flour
* 1 cup HERSHEY'S Cocoa
* 1 teaspoon baking powder
* 1 teaspoon salt

Directions:
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.

3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

[Christina0902]

D@M Christina!!! this recipes are yummy!!!! :D

[clorigroh]

Yeah I haven't tried them yet, just got the cookbook yesterday, but they look awesome

[Christina0902]

Yeah I haven't tried them yet, just got the cookbook yesterday, but they look awesome

they sound yummy!!!!:D

[clorigroh]

I was reading your Italian Easter Bread recipe. It's nothing close to what my family makes every year on Good Friday. I would post the recipe, but my mom wants it kept in the family.

[Sweetpea0104]

[QUOTE=ISIDEJOSH][CENTER]http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/24507.jpg
Chocolate Spiders

This is one of the coolest-looking desserts I've ever seen. I'm going to attempt to make that once this semester is over. :D

[Christina0902]

I was reading your Italian Easter Bread recipe. It's nothing close to what my family makes every year on Good Friday. I would post the recipe, but my mom wants it kept in the family.

i can understand keeping it in the family......the Italian bread recipe is my grandmother in law's.....

[JohnandBrandie08]

Ooooh, I have this amazing recipe for homemade cinnamon rolls! I will post it when I get home!

[Christina0902]

Hey Ladies!!!!

I just wanted to stop by and get a head count of how many people would like me to put together a W/A Cookbook for all of us adn send it out aroudn the holidays to whoever wants it....There are alot of recipes that you lovely ladies have posted in the comment section of this thread, woudl you ladies like me to include your recipes in this W/A Cook Book? Just let me know;) And if anyone else has any recipe that they would like to go into the Cook Book please pot in this thread and let me know so I know to add it:) Thank you ladies!!:D

[kobfield2007]

OOh I want one!! :) I owe you two recipes. Can I post them Fri?

[JohnandBrandie08]

Hey Ladies!!!!

I just wanted to stop by and get a head count of how many people would like me to put together a W/A Cookbook for all of us adn send it out aroudn the holidays to whoever wants it....There are alot of recipes that you lovely ladies have posted in the comment section of this thread, woudl you ladies like me to include your recipes in this W/A Cook Book? Just let me know;) And if anyone else has any recipe that they would like to go into the Cook Book please pot in this thread and let me know so I know to add it:) Thank you ladies!!:D

How are you making the cookbooks?

[Christina0902]

OOh I want one!! :) I owe you two recipes. Can I post them Fri?

Yes you can:D

[Christina0902]

I would LOVE a copy!:D
I could send you money for shipping?

NO! You are NOT allowed to send money for anything!:D

[Christina0902]

How are you making the cookbooks?

I was going to put them together on nice paper that I have at home, like the cardstock type of paper, and maybe bind them?? I'm not to sure yet....why you have any ideas??

[clorigroh]

That would be awesome Christina!!

[Christina0902]

Arrrgggg!!!! Shipping is not FREE you know!!!

Yes I know.....I'm going to be sending it with my Christmas cards! So it's not trouble at all!:D

[Christina0902]

Alright!!!!!:rolleyes: :D THANK YOU!!!;)

Not a problem ladies! You ladies are the BESt nad you all only deserve the BEST!!!!

[jessienga]

Oatmeal Cookies

Ingredients
1 1/4 cups butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups uncooked regular oats
1 1/2 cups raisins


Preparation
Beat first 3 ingredients at medium speed with an electric mixer until creamy; add egg and vanilla, beating until blended.
Combine flour and next 4 ingredients; gradually add to butter mixture, beating until blended. Stir in oats and raisins. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 375° for 9 to 11 minutes. Cool 1 minute on baking sheets; remove to wire racks to cool. Freeze up to 6 months.

Yield
Makes 5 dozen

[jessienga]

Rocky Road Bark

Ingredients

Preparation
1. Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
2. Stir in 2 cups each mini marshmallows and coarsely chopped walnuts. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each marshmallows and walnuts; gently press into chocolate.

3. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 2 weeks.

Nutritional analysis per ounce.

Yield
Makes about 3 pounds

[jessienga]

Chocolate-Dipped Peanut Brittle

Ingredients
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup dry-roasted or shelled raw peanuts
2 tablespoons butter
1 teaspoon baking soda
2 teaspoons vanilla
2 (2-ounce) chocolate bark coating squares


Preparation
Combine first 3 ingredients in a large glass bowl. Mircowave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in the next 4 ingredients (peanuts through vanilla).
Pour into a buttered 15- x 10-inch jellyroll pan; shake pan to spread thinly. Cool until firm, and break into pieces.

Melt the chocolate and dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden. Store in an airtight container.

Yield
Makes about 1 pound

[JohnandBrandie08]

I was going to put them together on nice paper that I have at home, like the cardstock type of paper, and maybe bind them?? I'm not to sure yet....why you have any ideas??


Nope, that sounds perfect! :)

[ISIDEJOSH]

I would love a copy too~

[JoyLuann]

I'd love a copy if not to much trouble :)

[Christina0902]

Ok a lot of you lovely ladies PM me about the holiday cook book.......I lost count, so I want to ask again.....if you would like a cook book just post in the thread and I'll make sure I send one your way:) I know Donna said she would liek one....so anyone else please let me know again. Tahnk you:D :p

My List (What I have):
1. Donna
2. Jenn
3. Iside
4. Ashley
5. Joy
6. Chrissy
7. Mari
8.Christina G.
9. Amy
10. Brandi
11. Jessica


**Just a reminder anyone else who is not on the list, I'm going to stop taking requests by Monday, November 26, 2007. This way it gives me time to put all of the cook books together and send it out before the holidays:D Thank you!!

[jenzcrazy8]

Ok a lot of you lovely ladies PM me about the holiday cook book.......I lost count, so I want to ask again.....if you would like a cook book just post in the thread and I'll make sure I send one your way:) I know Donna said she would liek one....so anyone else please let me know again. Tahnk you:D :p

Me please:):)

[kobfield2007]

Me too. Me too. ;)

[jimandmari]

Me three Me Three

[clorigroh]

I thought I said yes before, but I guess not, so pretty please!

[brysonspencer]

Oh, I would LOVE a Holiday Cookbook!!!!!!! Please, please?!?!

Thanks, Amy.

Should I PM you my address???

Thanks so much!

[Christina0902]

Oh, I would LOVE a Holiday Cookbook!!!!!!! Please, please?!?!

Thanks, Amy.

Should I PM you my address???

Thanks so much!

are you on the W/A Chrisrmas Address List?? If you are I can get your address from there:)

[brysonspencer]

are you on the W/A Chrisrmas Address List?? If you are I can get your address from there:)


I don't think I have made it that far yet :(

Let me PM it to you!:D

[Christina0902]

Let me PM it to you!:D

sounds good to me:D :p

[JohnandBrandie08]

Ok a lot of you lovely ladies PM me about the holiday cook book.......I lost count, so I want to ask again.....if you would like a cook book just post in the thread and I'll make sure I send one your way:) I know Donna said she would liek one....so anyone else please let me know again. Tahnk you:D :p

My List (What I have):
1. Donna
2. Jenn
3. Iside
4. Ashley
5. Joy
6. Chrissy
7. Mari
8.Christina G.
9. Amy

*Raises Hand* Me too!!!! :D Please!

[Christina0902]

*Raises Hand* Me too!!!! :D Please!

Are you on the W/A Contact sheet or no??

[JohnandBrandie08]

Are you on the W/A Contact sheet or no??

I don't think so.

[Christina0902]

I don't think so.

Can you please PM me your address, because I'm going to be sending them out soon....:D :p

[Christina0902]

**Just a reminder anyone else who is not on the list, I'm going to stop taking requests by Monday, November 26, 2007. This way it gives me time to put all of the cook books together and send it out before the holidays Thank you!! This is all of the names that I have thus far who have contacted me:

My List (What I have):
1. Donna
2. Jenn
3. Iside
4. Ashley
5. Joy
6. Chrissy
7. Mari
8.Christina G.
9. Amy
10. Brandi
11. Jessica
12. Sunny AB
13. Leslie
14. Rhiannon0320
15. Lucandmhargj

[rhiannon0320]

I would love one! Is there still time to give you recipes as well?

[Christina0902]

I would love one! Is there still time to give you recipes as well?

Yes there is still time:D

[SunnyAB]

I've been lurking and loving all the recipes posted here, so would love a copy of your Holiday Cook Book. I know you said you don't want postage, but I'm in Canada, so would be happy to provide. Please let me know if you can send it to me, and I will PM my address to you. :)

[Sweetpea0104]

Ooo Ooo Ooo Me Me Me!!!!!!!!!!!! I would LOVE one too! :D

On Wednesday, I'm going to post a couple of cookie recipes that I've made in the past. Hopefully I can find them. :rolleyes:

[Christina0902]

I've been lurking and loving all the recipes posted here, so would love a copy of your Holiday Cook Book. I know you said you don't want postage, but I'm in Canada, so would be happy to provide. Please let me know if you can send it to me, and I will PM my address to you. :)

If you could just e-mail me your address, thank you:D

[lucandmhargj]

i would also love to have one :D but since im from the far, far, far away land, i would like to provide the postage :)

[Christina0902]

i would also love to have one :D but since im from the far, far, far away land, i would like to provide the postage :)

I'm confused a little.....is postage the same even if you don't live in the US?? i have a postage scale that has stamps and everything, so I don't use the post office.......but is postage different in other parts of the world??

[jimandmari]

I'm confused a little.....is postage the same even if you don't live in the US?? i have a postage scale that has stamps and everything, so I don't use the post office.......but is postage different in other parts of the world??


it is different. I think to europe its 90 cents to send a standard letter....

[JoyLuann]

I'll pay postage as well girl - you shouldn't have to pay the postage :)

[Christina0902]

Yes it is different.....I mailed Mhargj a card it cost me about $1.19 cdn!

when i sent donna a card in canada it cost me the same amount in postage.........

[rhiannon0320]

Okay, so it's just a slight modification on the Nestle Toll House recipe, but I get raves about them every time I make them. Also, make sure your baking soda is fresh. I have found that baking soda that has been in my cupboard for a while doesn't seem to produce the same texture.

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened (but not too soft)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. caramel extract*
2 large eggs
1 bag of white chocolate chips
you can add a cup of chopped nuts but I don't

Preheat oven to 375 F

Combine flour, baking soda and salt in a small bowl.

Beat butter, sugars and caramel extract in a large bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in (by hand) the chips and the nuts (if you want them).

It says to drop by rounded tablespoons onto a cookie sheet, but I don't really measure and I like large cookies. You don't have to grease the sheet though.

Bake for 9-11 minutes or until golden brown. Cool on sheet for 2 minutes then remove to wire racks to cool completely.

It says it makes 5 dozen cookies, but that's if you do tablespoon cookies. At the size I make them, I get three or four depending on what sheets I'm using.

*It's not easy to find caramel extract. I found mine at Jungle Jim's in OH but was told that many international stores might have it. The brand I use (forget it right now) does sell on line, just type in caramel extract and you should find it. And it is imitation extract. Also, the last time I made these I was a space cadet and put in vanilla extract and the realized what I did and then added the caramel extract. It was good that way too, they just start to get a little rich. :)

[JoyLuann]

Candy Cane Punch

1 6 oz can frozen fruit punch, partially thawed
1/2 6oz can frozen pink lemonade, partially thawed
1 1/2 cups water
1 bottle chilled gingerale
3 Tbsp. Maraschino cherry juice
1 small orange, cut into wedges
Ice Cubes
4 candy canes or peppermint sticks

In a large pitcher combine punch, lemondade concentrate and water. Stir well. Add gingerale and maraschini cherry juice. In 4 glasses, place cherries, orange wedge and ice. Pour punch into glasses and pass out candy canes as stir sticks.

The recipe says that this only makes 4 servings but it fills my punch bowel and I have used it to serve a dinner party of 15. Also, if you are having a "grown up" party - this punch is GREAT with vodka ;)

[JoyLuann]

- Brandy Wafers



Ingredients:
2 ounces golden syrup (Light corn syrup is the nearest US equivalent)
2 ounces butter
2 ounces flour
2 ounces caster sugar (Fine granulated sugar)
Half teaspoon brandy
Half teaspoon ground ginger

Method:
Preheat the oven to 450F/250C/Gas Mark 8 and grease a baking sheet. Melt the butter, syrup and sugar over a gentle heat and then stir in the flour, ginger and brandy. Keep stirring for about five minutes. Drop small teaspoonsfuls onto the baking sheet, keeping them well apart. Bake for five minutes or until they are a pale golden brown. Using the greased handle of a large wooden spoon, roll the wafers round the handle while they are still hot - take care not to burn yourself! Allow to cool before use. They are excellent on their own or sticking out of ice cream.


I always make these the first Sunday of Advent for while we are putting up our traditional nativity scene - I hope you all enjoy them too :)

[Sweetpea0104]

Prep Time: 1 hr
Total Time: 3 hr 8 min
Makes: About 4 dozen cookies or 24 servings, 2 cookies each

1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1/2 cup honey
1 egg
1 tsp. vanilla
3 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
5 rolls (1-1/4 oz. each) LIFE SAVERS Fancy Fruits Roll Candy or LIFE SAVERS Five Flavor Roll Candy

BEAT butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.

PREHEAT oven to 350 degrees Farenheit. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2 to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2 to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.

CRUSH each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.

BAKE 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing the foil.

[Sweetpea0104]

1 package devil's food cake mix
2 eggs slightly beaten
2 teaspoons vanilla
1 tablespoon water
1/2 cup oil
2 cup pecans (optional)
powdered sugar

Combine cake mix, eggs, vanilla, water, and oil. Stir with a spoon until well mixed. Stir in pecans. Shape into 1 inch balls & roll in powdered sugar. Put on a well greased sheet at 375 for 8-10 minutes. Cookies will be very soft.

***This is my fav recipe to make during Christmas. This was given to us by my dad's friend who later passed away. So I actually refer to them as Charles's cookies b/c it reminds me of him.

[AlwaysAndForever]

Thom's Triple Chocolate Cheesecake:

Ingredients:

1 stick of Butter
cup or so of crushed chocolate wafer cookies or vanilla/whatever for the crust
4 pkg of cream cheese (32 oz) - softened (I learned about that part the hard way
1 1/2 cup of sugar
4-6 eggs (depending on size)
1 10 oz can of sweetened condensed milk or 3/4 cup heavy cream
4 oz milk chocolate
4 oz white chocolate
4 oz semi-sweet or bitter chocolate
1/2 cup heavy cream & another 4 oz of choice of chocolate (for glaze)

Directions:

1. preheat oven to 350, grease 10 inch pan with butter
2. mix melted butter and crumbs and mash into the pan
3. bake 8-10 minutes, cool on rack.
4. grease pan sides with rest of butter & cool in refrigerator
5. beat cream cheese w/electric mixer on medium-high till fluffy (2-3 minutes)
6. gradually add sugar, beating in till smooth
7. beat in eggs, 1 at a time with mixer on medium until incorporated
8. beat in cream/condensed milk
9. divide batter between 3 medium bowls and stir in the three melted chocolate to each bowl
10. pour milk chocolate batter into the prepared crust, then the white, then the semi-sweet in even layers.
11. wrap the springform pan with heavy foil and place in a large roasting pan
12. pour boiling water into the pan enough to reach 1/2 way up the pan
13. bake 2 hours at 325 (or until set). Turn off oven and let stand for 1/2-1 hour
14. transfer to rack and cool completely. Remove foil and refrigerate for at least 8 hours
15. glaze with more chocolate whisked with heated cream till smooth.

Warning!!!!! Be prepared to die a very happy, chocolate induced death. One slice clogs one artery. Trust me though. . . . . . it's worth it!!! ;)

[Sweetpea0104]

Chris, that sounds so delicious!!!! I'm going to have to try it this holiday season. I like your warning at the bottom. :)

[JoyLuann]

Chris and Leslie : Between the Chocolate Crackles and the Triple Chocolate Cheesecake I don't know which to try first....if you don't see any postings from me for a while you know I died a happy DEATH BY CHOCOLATE :D:D:D:D:D

[kobfield2007]

Cheesecake:
My favorite word. I'll def be trying this recipe!!

[Sweetpea0104]

Chris and Leslie : Between the Chocolate Crackles and the Triple Chocolate Cheesecake I don't know which to try first....if you don't see any postings from me for a while you know I died a happy DEATH BY CHOCOLATE :D:D:D:D:D

Lol...chocolate will be my death too. :)

[Christina0902]

Christina, that Tiramisu recipe you sent me.....I am making it this Saturday ~ wish me luck:rolleyes: :D

I know I'm late with wishing you good luck but GOOD LUCK!!!!!!!!! Keep us posted on how it turns out:cool:

[nicola191079]

My FAVE Desert Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

[ISIDEJOSH]

My FAVE Desert Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Thanx nicola :-d I can't wait to see you next saturday :-D

[nicola191079]

Thanx nicola :-d I can't wait to see you next saturday :-D

Waaaa ,,, time is Flying !!!!
Really looking forward to it :):)

[clorigroh]

I need to try some of these recipes!!!

[lovecat4984]

My FAVE Desert Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.


That sounds just delicious. I have to try to make it.

[nicola191079]

Nic, are you attending Iside's Wedding ?

Yehhh ,,, Im really looking forwad to it :)

[nicola191079]

That sounds just delicious. I have to try to make it.

It really is Delish !!!!

BTW,,, you dont need a blow torch to melt the sugar,,, you can just put them under the grill,,,,, keep an eye on them so they dont burn

[JennieW]

I am looking for a recipe for Zucchini Bread, Anyone? it's yummy.

[nicola191079]

That's great!!! Have fun, can't wait to see pics ~ of course!!!:D ;)

But of Course ..... :):):):):):)

[JoyLuann]

10665

Chocolate Cookie Bark

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


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

2 Tbsp. KRAFT Smooth Peanut Butter

10 OREO 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 colours 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.

Prepare this recipe to give as a gift. Click here to print the gift tag. Click here

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.

Size-Wise
Looking for a sweet treat to serve at a party or give as a gift? Try this Chocolate Cookie Bark that makes 14 servings so it's perfect for party fare or to give as a gift.




Seriously OMG !!!! I was just wondering last night where my recipe for this was and now here it is ........ it's going to be a good weekend in the Hewitt/Campbell house ...... this will be made Friday night for the tree trimming Saturday ....Yummmmmmmmmmmy :D:D:D

[clorigroh]

I've never seen Kraft PB

[clorigroh]

Really??? It's very good!:D

Nope, never seen it here.

[Christina0902]

**ANNOUNCEMENT**

As I have promised I will be making and sending out the cookbooks in the next couple of weeks. I wanted to send them out with all the Christmas cards so that everyone who wanted one would get it for Christmas, however, things have been crazy with school, Christmas shopping and wrapping that I didn't really have time to get them out with all of the Christmas cards....BUT don't worry everyone who wanted one WILL get one, just not for a couple of weeks or so. I'm sorry for any inconveince (sp):o These are the lovely ladies who will be getting a cookbook, for right now I'm not taking anymore orders then what I have (these are the ladies who contacted me.)

My List (What I have):
1. Donna
2. Jenn
3. Iside
4. Ashley
5. Joy
6. Chrissy
7. Mari
8.Christina G.
9. Amy
10. Brandi
11. Jessica
12. Sunny AB
13. Leslie
14. Rhiannon0320
15. Lucandmhargj
16. Cathy

[Christina0902]

Christina,
will you be doing a book next year? I am a newbie this year and I am still finding threads on the forum that I haven't read yet and I just found this one the other day........I would love to add some recipes to the one next year......let me know
Thanks!

If you want. what I can do is maybe exend the due date for reciepes to be summited....original I had a due date of November 26, 2007 because I thought I was going to be able to get the cookbooks out for Christmas, however since I won't be able to get them out for Christmas I can extend the reciep date to a later if you would like.....? That way way you can have a chance to post whatever you like and I'll include that in with the W/A cookbook...

[Christina0902]

WOW, that'd be cool...you are so great:D
So how long do I have to get them turned in and are there any rules I need to follow? (a certain theme or just any recipe......)

any recipe that you would like........I have sections in there that are labeled Christmas, Thanksgiving, Fall, Summer Time BBQ, St. Patty's Day, and other recipes, so whatever it is that you would like, just throw it in and I'll make sure it gets into the recipe book......as far as rules go, there are NONE! and as far as a deadline I'll have to let you lovely ladies know:)

[SoonToBeWed]

**ANNOUNCEMENT**

As I have promised I will be making and sending out the cookbooks in the next couple of weeks. I wanted to send them out with all the Christmas cards so that everyone who wanted one would get it for Christmas, however, things have been crazy with school, Christmas shopping and wrapping that I didn't really have time to get them out with all of the Christmas cards....BUT don't worry everyone who wanted one WILL get one, just not for a couple of weeks or so. I'm sorry for any inconveince (sp):o These are the lovely ladies who will be getting a cookbook, for right now I'm not taking anymore orders then what I have (these are the ladies who contacted me.)

My List (What I have):
1. Donna
2. Jenn
3. Iside
4. Ashley
5. Joy
6. Chrissy
7. Mari
8.Christina G.
9. Amy
10. Brandi
11. Jessica
12. Sunny AB
13. Leslie
14. Rhiannon0320
15. Lucandmhargj

Add me please.

[Christina0902]

Add me please.

Done:):) :) :) :)

[clorigroh]

Christina, if you want to save shipping on mine (since you won't let us pay), maybe we can meet up sometime in January or whenever you have it.

[Christina0902]

Christina, if you want to save shipping on mine (since you won't let us pay), maybe we can meet up sometime in January or whenever you have it.

That is a great idea:):):):):)

[clorigroh]

That is a great idea:):):):):)

Ok sounds like a plan

[lucandmhargj]

im excited to get your cookbook :) & i would really insist on paying for my postage, since it might cost too much :D or maybe you can just send it over luc's u.s office?! he'll be there for a coupe of meetings this january... hmmm...

[jimandmari]

Christina, if you want to save shipping on mine (since you won't let us pay), maybe we can meet up sometime in January or whenever you have it.


Depending on where and when you girls meet up I could probably meet you as well..:)

[clorigroh]

Depending on where and when you girls meet up I could probably meet you as well..:)

Oh yeah that sounds fun!!

[Christina0902]

Depending on where and when you girls meet up I could probably meet you as well..:)

that would be fun!:D

[jimandmari]

Oh yeah that sounds fun!!



that would be fun!:D



Awesome!!!!

[clorigroh]

Yeah but some people don't come around anymore :(

[Eloise040709]

I'm not too great a cook, but the following are easy, cheap and tasty:

Marmite Pasta:
Simply put equal amounts of marmite and butter into a cup, and zap it in the microwave for around 10 seconds. You don't NEED the butter, but it makes it easier to mix in, and creamier. Mix it into cooked pasta for a very cheap and yummy (if you like Marmite) dinner. This is a good one if you've reached the end of the month and run out of money, or indeed if Marmite and pasta are the only things you have in the cupboard.

Squash, Tomato & Onion Soup
Dice up a butternut squash, an onion, 6 tomatoes, and put into a roasting tin. Add a clove of garlic, mixed herbs and whatever else you fancy. Roast on a high heat until the veg browns (normally around 30 minutes). Blend up the veg, ensuring you've removed the squash skin, and add water until you get your ideal consistency. It should make around 5 portions, and it's easily freezed. If anyone's on Weight Watchers, this recipe is 0pts.