Recipes continued


chocolate filled bon bons by Mary Ann Knier :

1 C crisco

1/2 C powder sugar

1 tsp vanilla

2 1/4 C flour

1/2 tsp salt

milk chocolate stars or kisses

melted chocolate for garnish

- Mix all the ingredents together except for the chocolate stars or kisses

- take a handful of mixed dough and press around the chocolate stars or kisses

- Bake at 375 for 8-10 minutes, or until the cookie bottom turns brown

-let cookies cool and drizzle with chocolate

Mud Puppy Mix by Kate Christiansen :

1/2 C peanut butter

1/4 C butter

1 C chocolate chips

1/2 tsp vanilla

9 C chex cereal

powder sugar

peanuts (optional)

M&M candies (optional)

- Melt peanut butter, chocolate, and butter on the stove top

- remove from heat and add vanilla

- coat cereal with melted mixture evenly

- before the chocolate cools, shake the coated cereal in a bag with powder sugar.

- mix in peanuts and M&M candies, or your favorite nuts and candies

Kendra Ford is sharing :
Triple Chocolate Kisses
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon almond extract
1 square ( 1 oz) semisweet chocolate, grated
42 milk chocolate kisses
Baking cocoa
In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form, about 6 minutes. Gradually add sugar, beating until soft peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate. Insert a medium open-star tip in a pastry or plastic bag. Fill with meringue. On lightly greased baking sheets, pipe 42 1-inch circles. Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa. Bake at 325 degrees for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire rack to cool. Yield: 3-1/2 dozen.

Sarah Poss has this favorite :

Chocolate Peanut Butter Balls

1 cup crushed graham crackers

1 cup powdered sugar

1 cup creamy peanut butter

1/4 cup melted butter

Baker's Dipping Chocolate - 7oz "Heat & Dip" Milk Chocolate

Mix first four ingredients (crushed crackers, sugar, peanut butter, and butter) together thoroughly in a mixing bowl.

Roll into balls about the size of a cherry, about 25 balls per batch.

Put on waxed paper on a cookie sheet and place in the freezer until firm. Remold if necessary to achieve a nice round shape and then re-freeze.

Dip frozen balls into melted chocolate, making sure you cover the whole thing. (Follow package directions for melting chocolate.) Set back on waxed paper and put back in the freezer to harden.

To serve, remove from freezer and thaw for 20-30 min. ENJOY!!

This recipe is fun and easy to make, great for bonding time with a younger sibling, child, or grandchild. My 10-year-old brother was my buddy for this chocolate adventure, and we enjoyed making the Chocolate Peanut Butter Balls almost as much as we enjoyed eating them. :)

From Lola Schleicher :

Oatmeal, Chocolate Chip, Caramelites

32 light candy caramels

5 tablespoons light cream or evaporated milk

1 cup flour

1 cup rolled oats

¾ cup packed brown sugar

½ teaspoon soda

½ teaspoon salt

¾ cup butter, melted

1 cup milk chocolate or semi-chocolate pieces

½ cup chopped walnuts

Melt caramels in cream. Cool slightly. Combine next 6 ingredients

and mix in bowl. Press half of crumb mixture into 11” x 7” or 9” x 9”

pan. Bake at 350F for about 10 minutes. Remove from oven.

Sprinkle with chocolate pieces and nutmeats. Spread carefully with

caramel mixture. Sprinkle with remaining crumb mixture. Bake

15 – 20 minutes longer or until golden color. Chill after baking

1 – 2 hours. Cut into small bars. Yield 4 doz.

(I use 1 ½ recipe for a 9” x 13” pan.)

Yummy!!

Sharon Thompson :
Pools of melty, chocolate-y, peanut butter-y goodness in a scrumptious chocolate cookie.

Top of Form

Bottom of Form

• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup unsweetened baking cocoa or Dutch-process cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 1/4 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons water
• 1 1/2 cups mini peanut butter cups
• 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

  2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.

  3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.

  4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.

  5) Stir in the mini peanut butter cups.

  6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2" thick.

  7) Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

  Yield: about 3 dozen cookies.