- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
- Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Peanut Butter (or Chocolate) Fudge
- 3 cups sugar
- 3/4 cups butter or margarine
- 2/3 cups evaporated milk
- 1 12 ounce package of chocolate chips OR 1 cup peanut butter (depending on whether you’re making peanut butter or chocolate fudge)
- 1 7 ounce jar marshmallow cream
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla
- Combine sugar, butter, and milk in heavy saucepan; bring to a full rolling boil, stirring constantly.
- Continue boiling for 5 minutes over medium heat, stirring constantly (scorches easily).
- Remove from heat; stir in chocolate/peanut butter until melted.
- Add marshmallow cream, nuts, and vanilla; beat until well blended.
- Pour into greased 13×9 inch baking pan. Cool at room temperature. Makes about 3 pounds.
Homemade Bird Seed Ornaments
- 1/2 cup water
- 3 teaspoons unflavored gelatin
- 3 Tablespoons corn syrup
- 3/4 cup flour
- 4 cups bird seed (your choice!)
- Heat water, gelatin and corn syrup together over a low heat. No need to boil.
- Mix flour and seed together and then slowly add to gelatin mixture.
- While cooling, put out parchment paper on our counter, and choose your favorite cookie cutters. Spray those cookie cutters with cooking spray.
- Next, fill the cutters with the gelatin mixture, pressing in the mixture tightly. Before you remove the ornament, use a straw or toothpick to poke a hole through the ornament (for hanging).
- Then remove from cookie cutters and let dry for several hours. Once dry, you can attach ribbon or string and hang for the birds!
- 2 cups regular oats
- 2 cups sunflower tropical birdseed mix
- 2 tablespoons red decorator sugar crystals
- 2 tablespoons green decorator sugar crystals
- Combine all ingredients in a 2-qt. zip-top plastic bag.
Note: For testing purposes only, we used Hartz Nutrition Bonanza Parrot & Other Large Hookbill Gourmet Diet birdseed.
Classic Southern Pralines
- 1 1/2 cups (12 oz) granulated white sugar
- 3/4 cup (6 oz) light brown sugar, packed
- 1/2 cup (4 oz) milk – whole is preferred but 2% is fine
- 6 tablespoons (3 oz) salted butter
- 1 teaspoon vanilla extract
- 1 1/2 cup (12 oz) pecans – I like them roughly chopped, but you can leave them whole or chop them more finely. You can also toast the pecans, if desired.
- Praline Variations:
- Chocolate Pralines – Add 1/2 cup of chocolate with all the ingredients.
- Peanut Butter Pralines – Add 1/3 cup of peanut butter in the last 30 seconds of boiling the syrup.
- Nut-Free Pralines – Add 1 1/2 cups puffed rice cereal right before you start dropping the candies.
- Before starting to cook, lay out a piece of parchment, aluminum foil, or a silpat for the pralines.
- Combine all the ingredients in a medium sauce pan, at least 4 quarts. Do not use a smaller pan as the syrup will bubble up during cooking. It’s also harder to stir in a smaller pan.
- Cook the syrup over medium-high heat, stirring occasionally. When it comes to a boil, start stirring constantly. Let it boil for about 3 minutes, until the syrup registers 238°f – 240°F on a candy thermometer.
- Remove the pan from heat immediately and keep stirring. Stir, stir, stir! It will become creamy, cloudy, and start to thicken. When you feel it starting to get grainy, the pralines are ready. You can also hear it if you listen closely; the crystals will make a scraping noise against the side of the pan.
- Drop spoonfuls of the praline syrup onto your waiting parchment. Work quickly, as the syrup starts to set as it gets cool. Let the pralines cool and harden for at least ten minutes before eating. They will keep in an airtight container for several days, but they’re at their very best within the first 24 hours of making them!
- One last thing: don’t forget the pan scrapings! Whatever is left in the pan is the cook’s treat. Scrape those up and eat them with a spoon.
Rolo Ritz Bites
- 1 package of Rolos (unwrap many)
- 1 package of Ritz crackers
- Heat the oven to 350. Place Ritz crackers facing down on a cookie sheet, and then place a rolo in the middle of each cracker.
- Once it’s melting (won’t take long!! – check after 3-5 minutes) remove from oven. Quickly place another Ritz on top and press down. It makes a little Rolo Ritz sandwich.
This is a GREAT tasting combination. Great to Make and Take! Let them cool completely then store in an air tight container. Enjoy!
- 1 10-ounce package pecan halves
- 2 tablespoons (1/4 stick) unsalted butter
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 1 teaspoon salt
- Preheat oven to 300°F. Place pecans in medium bowl.
- Melt butter in heavy small saucepan. Add cumin and cayenne and stir until aromatic, about 15 seconds.
- Pour over pecans. Add sugar and salt and stir to coat.
- Transfer to baking pan. Bake until nuts are toasted, stirring occasionally, about 20 minutes.
- Serve warm or at room temperature. (Pecans can be prepared 5 days ahead. Store in airtight container.)
Rolo Pretzel Delights
- 1 Small pretzels
- 1 ROLO® Chewy Caramels in Milk Chocolate
- 1 Pecan halves
Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO® Chewy Caramel in Milk Chocolate.
Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.
- 12 ounces Rolo’s caramels
- 1 box Devils Food Cake mix
- 2 eggs
- 1/3 c. oil
- Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)
- Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
- Sprinkle with powdered sugar, if desired.