New Year’s Champagne Punch

  • 1 quart orange sherbet
  • 2 quarts fresh orange juice
    Simply Orange Orange Juice Calcium, Pulp Free
  • 1 (2 liter) bottle ginger ale, chilled
    Canada Dry Ginger Ale Plastic Bottle
  • 2 (750 milliliter) bottles champagne, chilled
  1. Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
    In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top.
  2. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.

 

Party Punch (non-alcoholic)

  • 1 (2 liter) bottle fruit punch, chilled
  • 1 (64 fluid ounce) bottle orange juice, chilled
    Simply Orange Orange Juice Calcium, Pulp Free
  • 1 (2 liter) bottle ginger ale, chilled
  1. In a punch bowl, combine fruit punch and orange juice. Slowly pour ginger ale down the side of the bowl to retain carbonation.

 

Rolo Cookies

  • 12 ounces Rolo’s caramels
  • 1 box Devils Food Cake mix
  • 2 eggs
  • 1/3 c. oil
  1. 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.)
  2. Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
  3. Sprinkle with powdered sugar, if desired.

 

Oreo Truffles

  • 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
  1. 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.
  2. 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.
  3. 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
  1. Combine sugar, butter, and milk in heavy saucepan;  bring to a full rolling boil, stirring constantly.
  2. Continue boiling for 5 minutes over medium heat, stirring constantly (scorches easily).
  3. Remove from heat;  stir in chocolate/peanut butter until melted.
  4. Add marshmallow cream, nuts, and vanilla;  beat until well blended.
  5. Pour into greased 13×9 inch baking pan.  Cool at room temperature.  Makes about 3 pounds.

 

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.
  1. Before starting to cook, lay out a piece of parchment, aluminum foil, or a silpat for the pralines.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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
  1. 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.
  2. 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.

 

Spiced Pecans

  • 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
  1. Preheat oven to 300°F. Place pecans in medium bowl.
  2. Melt butter in heavy small saucepan. Add cumin and cayenne and stir until aromatic, about 15 seconds.
  3. Pour over pecans. Add sugar and salt and stir to coat.
  4. Transfer to baking pan. Bake until nuts are toasted, stirring occasionally, about 20 minutes.
  5. 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
  1. Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
  2. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO® Chewy Caramel in Milk Chocolate.
  3. 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.

 

 



Pin It on Pinterest

Share This

Share This

Share this post with your friends!