26.) Pretzels In A Glass
Find a tall glass, such as a parfait glass, or one of those neat glasses mixed drinks are served in.
Pour some holiday candies, such as M&Ms or hard mints, in the bottom of the glass. Put as many pretzels as you can in the glass sitting on the candies, but leave a little room for them to move around, so they don't break when they are pulled out.
Cover the top of the glass with a piece of colored plastic wrap, or you can cut a piece of holiday fabric, and double the width of the top with pinking shears to cover.
Tie a pretty ribbon around the glass to secure, and you have a neat gift for someone special!
Chocolate Love
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi
fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.
Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Rich chocolate brownies
Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Directions
Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8"x 8" pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.
Mini Chocolate Chip Cheesecake Ball
INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Roll the cheese ball in finely chopped pecans before serving. Serve with chocolate graham crackers.
PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.
M&M'S® Holiday Brownies
A rich, colorful, layered treat that the family can help decorate.
What you'll need:
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream. Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.
Cream Cheese Brownies
INGREDIENTS:
4 ounce package German sweet chocolate
5 tablespoons butter
3 ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
TO PREPARE:
Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon
flour, and 1/2 teaspoon vanilla. Set aside.Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40 minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares
Cream Cheese Topped Brownies
Brownie Batter:
1 c. butter or margarine
2 c. sugar
2 tsp. vanilla extract
4 eggs
3/4 c. powdered baking cocoa (Hershey's or store brand)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour
Cream Cheese Marbling:
1 egg
1/4 c. sugar
4 oz. pkg. cream cheese, softened
In a lg. mixing bowl combine in the following order: butter, 2 c.
sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.
Grease 9x13" baking pan. Pour batter into prepared pan.
Prepare the cream cheese topping: in a separate mixing bowl beat until smooth: 1 egg, 1/4 sugar and softened cream cheese.
Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.
Bake in 350 oven for 30-35 mins. or until brownies just begin to pull away from sides of pan. Cool. Cut into bars.
Makes about 24 brownies
Find a tall glass, such as a parfait glass, or one of those neat glasses mixed drinks are served in.
Pour some holiday candies, such as M&Ms or hard mints, in the bottom of the glass. Put as many pretzels as you can in the glass sitting on the candies, but leave a little room for them to move around, so they don't break when they are pulled out.
Cover the top of the glass with a piece of colored plastic wrap, or you can cut a piece of holiday fabric, and double the width of the top with pinking shears to cover.
Tie a pretty ribbon around the glass to secure, and you have a neat gift for someone special!
Chocolate Love
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi
fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.
Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Rich chocolate brownies
Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Directions
Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8"x 8" pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.
Mini Chocolate Chip Cheesecake Ball
INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Roll the cheese ball in finely chopped pecans before serving. Serve with chocolate graham crackers.
PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.
M&M'S® Holiday Brownies
A rich, colorful, layered treat that the family can help decorate.
What you'll need:
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream. Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.
Cream Cheese Brownies
INGREDIENTS:
4 ounce package German sweet chocolate
5 tablespoons butter
3 ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
TO PREPARE:
Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon
flour, and 1/2 teaspoon vanilla. Set aside.Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40 minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares
Cream Cheese Topped Brownies
Brownie Batter:
1 c. butter or margarine
2 c. sugar
2 tsp. vanilla extract
4 eggs
3/4 c. powdered baking cocoa (Hershey's or store brand)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour
Cream Cheese Marbling:
1 egg
1/4 c. sugar
4 oz. pkg. cream cheese, softened
In a lg. mixing bowl combine in the following order: butter, 2 c.
sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.
Grease 9x13" baking pan. Pour batter into prepared pan.
Prepare the cream cheese topping: in a separate mixing bowl beat until smooth: 1 egg, 1/4 sugar and softened cream cheese.
Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.
Bake in 350 oven for 30-35 mins. or until brownies just begin to pull away from sides of pan. Cool. Cut into bars.
Makes about 24 brownies