Make and Take Christmas presents – 2012

Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi sweet chocolate morsels

Mix even amounts of all ingredients in large bowl.  Enjoy!

Cookie Plate for Santa
Make or buy whatever cookies you like and buy a plate that says “Cookies for Santa” and give them the gift with the cookies on the plate!

Click here for some Cookies Plates just for Santa.

2 cups white sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter, softened
3 1/2 cups quick cooking oats
1 cup flaked coconut
1/2 cup chopped peanuts
1 pinch salt

In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat. Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

Human “Puppy Chow”
6 ozs. milk chocolate chips (Sam’s Dad noted that Nestle melts best)
6 ozs. semi-sweet chocolate chips
1 cup peanut butter
1/2 cup butter or margarine
3 cups confectioner’s sugar
1 box Crispex cereal

Melt the first four ingredients together in a microwave for 1 1/2 to 2 minutes..  Add cereal to mix until coated.  Put confectioner’s sugar in a large paper bag. Add chocolate/peanut butter coated cereal and shake well.  Store in a cool, dry place up to one week.

Sam’s Chocolate Chip Meringue Cookies
3 egg whites at room temp.
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 tsp vanilla
12 oz semi sweet chocolate chips

Set oven to 300 degrees and place wax paper on baking sheets.

Mix together egg whites, salt and tartar until soft peaks form.  Add sugar a tablespoon at a time and continue mixing until shiny stiff peaks form.  Fold in vanilla and chocolate chips. Place half in a pastry bag with a 1 inch opening (or a ziploc bag with a corner cut off).  Squeeze out inch size kisses onto wax paper.  Bake for 20-25 minutes or until they are just starting to turn light brown on the peaks.  Don’t cook too long because they burn easily.

Remove from the baking sheet and place on a wire rack to cool.

Dipping food in chocolate!
Melting chocolate

Melt some chocolate (do NOT over cook in the chocolate or it will burn) in microwave, dip whatever you want into the warm chocolate and lay out on wax paper. Cover with Christmas sprinkles!

Producer Emilie’s sister’s praline recipe
1 c. white sugar
1 c. brown sugar (1/2 light and 1/2 dark)
1 dash salt
1/2 c. milk
2 Tbsp. white Karo syrup
2 Tbsp. butter
1 tsp. vanilla
1 1/2 c pecan halves

Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines.

**Be careful! It hardens very quickly!

Oreo Truffles
1 pkg cream cheese
1 pkg Oreo cookies
vanilla or cream cheese icing

Layer cookies and cream cheese in a food processor.  Pulse until it’s in a ball.  Take the big ball out and roll into small balls and refrigerate for 30 mins to 1 hour on a pan.  Melt a couple of spoonfuls of icing in the microwave and then drizzle on top of each truffle. YUM!

Red Velvet Cake Balls
1 box red velvet cake mix
1 container cream cheese icing
1 bag white chocolate chips
1 bag milk or dark chocolate chips

Make red velvet cake according to package directions.  Allow cake to cool, then crumble into a large bowl. Spoon in enough icing that the cake will form and hold a ball shape.  Place cake balls on a parchment-lined cookie sheet and freeze for at least 20 minutes. Melt chocolate separately, using 1/4 bag of milk and dark chocolate.  Roll balls in white chocolate and allow chocolate to harden.  Drizzle the tops with milk or dark chocolates.

**Be careful b/c your hands will be red after making these!

Christmas Chocolate Mint Cookies
Makes 30-35 cookies
1 C sugar
1/2 C butter (softened)
1 egg
2 (1 oz each) squares unsweetened chocolate (melted and cooled)
1 C flour
1/2 tsp flour
1 tsp vanilla

Mix sugar, butter vanilla, egg and chocolate.  Stir in flour and salt. Drop by rounded teaspoon 2″ apart on lightly greased cookie sheet.  Flatten each cookie with greased bottom of flat drinking glass that has been dipped in sugar.  Bake at 350 degrees for 8 minutes.  Allow cookies to cool completely.

Peppermint Frosting:
2 1/2 C powdered sugar
1/4 C butter (softened)
3 T milk
1/2 tsp peppermint extract

Mix powdered sugar, butter, milk and peppermint extract until smooth and of spreading consistency.  Spread generously over each cooled cookie.  Let frosting set for 10 minutes.

Chocolate Drizzle:
1/4 C butter
2 Tablespoons white Karo syrup
6 oz semi-sweet chocolate chips

Heat ingredients over low heat stirring until melted.  Drizzle over each cookie.  Let stand 1 hour.

Cherry Coconut Cookies
2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 C shortening
2/3 C sugar
1 egg
1/2 C milk
1 tsp vanilla
1 C coconut
1 jar maraschino cherries, drained and chopped
1/4 C pecans, chopped
1/4 C raisins

Sift flour, baking powder, baking soda, and salt together.  In a large bowl, cream shortening with sugar until fluffy.  Beat in egg, milk and vanilla.  Stir in flour mixture until well blended.  Stir in coconut, cherries, pecans and raisins.  Refrigerate dough 5-10 minutes.  Drop rounded teaspoonfuls onto cookie sheets lined with parchment paper.  Bake at 375 degrees for 10 minutes or until firm and lightly golden around edges.  Remove from cookie sheets to cool.  Makes 4 1/2 dozen cookies.

Mini Chocolate Chip cookies with Reese’s
1 roll of chocolate chip cookie dough
1 pkg of Reese’s miniatures
mini muffin pan

Break off cookie dough into small bites and place in muffin pan.  Cook halfway. While it’s cooking you can remove the paper from the Reese’s cups.  Remove pan and place Reese’s cups inside the cookie dough and press down a little. Put back in oven and cook until done.

**Important: Let cool before you try to remove them from the pan or they will fall apart.  Serve warm.

Notify of

Inline Feedbacks
View all comments
Social media & sharing icons powered by UltimatelySocial