Monday, November 28, 2011

First 5 recipes found in email this morning

Chocolate-Covered Peanut Clusters 

2 12-oz. pkgs. semi-sweet chocolate chips
1 c. creamy peanut butter
16-oz. pkg. mini marshmallows
2-1/2 c. milk chocolate-covered peanuts
Garnish: powdered sugar
Melt chocolate chips with peanut butter in a double boiler; stir until smooth. Remove from heat; stir in marshmallows and chocolate-covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Refrigerate until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen.
Eggnog Cake
18-1/4 oz. pkg. yellow cake mix with pudding
3 eggs, beaten
1/3 c. oil
1 t. nutmeg
1-1/3 c. eggnog
In a large bowl, blend together all ingredients until smooth. Pour into a Bundt® pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to a nice plate. Drizzle Eggnog Glaze over cake. Makes 12 servings.

Eggnog Glaze:
2 c. powdered sugar
2 T. margarine, softened
1 t. vanilla extract
3 to 4 T. eggnog

In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency.

Creamy Ham & Potato Soup
30-oz. pkg. frozen diced potatoes
6 c. water
1/3 c. onion, chopped
2 10-3/4 oz. cans cream of chicken soup
8-oz. pkg. pasteurized process cheese spread, cubed
1 c. sour cream
2 c. cooked ham, cubed
salt and pepper to taste
Combine potatoes, water and onion in a large saucepan. Bring to a boil over medium-high heat; reduce heat and stir in soup and cheese. Stir until cheese is melted. Blend in remaining ingredients. Cook and stir until heated through, but do not boil. Serves 6.
Red Velvet Christmas Cookies
18-1/2 oz. pkg. red velvet cake mix
1/2 c. oil
2 T. water
2 eggs
12-oz. pkg. white chocolate chips
Combine all ingredients; mix well. Drop by tablespoonfuls onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Fruitcake Cookies
Holiday fruitcake that you can't get rid of wouldn't be a problem if it existed in cookie form - this is why we invented Fruitcake Cookies! Why didn't anybody think of bite-sized fruitcake before?
  • 1 pound candied mixed fruit, diced (see Tip)
  • 2 cups chopped pecans
  • 2 cups all-purpose flour, divided
  • 1/4 cup (1/2-stick) butter, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1/4  cup milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon gr! ound cinnamon
  • 1/2 teaspoon ground nutmeg
  1. Preheat the oven to 325 degrees F. Coat cookie sheets with nonstick cooking spray.
  2. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour; toss until the fruit and pecans are evenly coated then set aside.
  3. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1-1/2 cups flour, the baking powder, cinnamon, and nutmeg, and beat until well blended.
  4. Stir in the fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely.

No comments: