Tuesday, December 16, 2008

Candy Cane Truffles~

Candy Cane Truffles Get in the spirit with oh-so-easy chocolate truffles dusted in festive cocoa and crushed candy canes.

Serving: 36 Prep time: 30 minutes Chill time: 4 ½ hours


8 ounces chocolate chips

½ cup heavy cream

2 teaspoons peppermint extract

½ cup cocoa powder for dusting

½ cup crushed candy canes or peppermints

Place the chocolate chips in a small mixing bowl.
In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (don’t beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
Chill the chocolate pieces in the freezer until firm.
Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
Chill the truffles again until firm and repeat candy cane coating for a second time.
Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.

Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving. Happy Holiday Cooking from my kitchen to yours. Lisa

Thursday, December 11, 2008

Microwave Peanut Brittle~

1 1/2 cups unsalted dry-roasted peanuts (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
Pinch of salt
1 tablespoon butter
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda

Preparation Butter large baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about 3 minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to 1 month yield: Makes about 1 pound.
Cooking times may vary slightly because of differences in microwave power.

Tuesday, December 9, 2008

Creamy White Fudge~

Servings: Makes about 2 poundsServing Size: not available Nutrition: not available
Prep Time: 10 minutesCook Time: not available Total Time: not available --->

1 1/2 pounds premium white chocolate or confectioners' coating
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
In heavy saucepan, over low heat, melt chocolate with EAGLE BRAND® and salt. Remove from heat; stir in vanilla and nuts. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers tightly covered at room temperature.

Happy Holiday Cooking. Lisa

Wednesday, December 3, 2008

Holiday Cocktail Meatballs

Holiday Cocktail Meatballs

1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
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Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. Yummy
Happy Cooking. Lisa