From the Kitchen of: Lana at 9:16 AM 1 comments

Recipe: Chocolate Mint Divinity

Ingredients


• 2 7-ounce bars milk chocolate


• 2-1/2 cups sugar


• 1/2 cup light-colored corn syrup


• 1/2 cup water


• 2 egg whites


• 2 squares (2 ounces) unsweetened chocolate, melted and cooled


• 1/2 teaspoon peppermint extract


• 1/4 cup crushed peppermint candies


Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Make-Ahead Tip:

Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

Labels: Christmas Recipe

From the Kitchen of: Lana at 5:19 AM 0 comments

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Recipe: Chocolate Squares

Ingredients


• 2 12-oz. pkg. semisweet chocolate pieces


• 1/2 cup whipping cream


• 1/4 cup butter


• 1 tsp. unsweetened cocoa powder


• 1/4 to 1/2 tsp. ground cinnamon


• Melted semisweet chocolate (about 1 oz.) or chocolate decorating icing


• Red cinnamon candies

Directions
1. Line an 8x8x2-inch baking pan with nonstick foil (or use regular foil and lightly coat with nonstick cooking spray), extending foil over edges of pan. Set aside.

2. In a medium saucepan combine 2 packages chocolate pieces, whipping cream, and butter; cook and stir over low heat just until melted. Pour into prepared pan. Cover and chill 2 hours or until very firm.

3. Use foil to lift chocolate bars from pan. With a sharp knife cut into 1 to 1-1/2-inch pieces. In a small bowl combine cocoa powder and cinnamon. Sprinkle cocoa mixture on squares. Attach red cinnamon candies to chocolates with melted chocolate or chocolate decorating icing. To wrap, line a miniature tart pan with foil paper; place chocolates in pan. Makes 48 to 60 pieces.

From the Kitchen of: Lana at 5:15 AM 0 comments

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Recipe: Good Cheer Holiday Crunch

Ingredients


• 1-1/2 cups powdered sugar


• 1/2 tsp. ground nutmeg


• 8 cups bite-size corn or rice square cereal


• 1 cup white baking pieces


• 1/2 cup cashew butter or smooth peanut butter


• 1/4 cup butter, cut up


• 1/4 tsp. vanilla


• 1-1/2 cups lightly salted cashews


• 1-1/3 cups dried cherries or cranberries and/or chopped dried apricots (about 6 oz.)


Directions
1. In a very large plastic bag combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside.

2. In a medium saucepan combine white baking pieces, cashew butter, and butter. Stir over low heat until baking pieces and butter are melted. Remove from heat. Stir in vanilla.

3. Pour butter mixture over cereal mixture; carefully stir until cereal is evenly coated. Cool slightly. Add cereal mixture, half at a time, to powdered sugar mixture in bag and shake to coat. Add nuts and fruit. Shake just until combined. Pour into shallow baking pan lined with waxed paper to cool. Store in an airtight container up to 2 days. Makes about 14 cups (twenty-eight 1/2-cup servings).

Kids Version:

Prepare as above, except substitute 1/4 cup unsweetened cocoa powder for the nutmeg; peanuts for the cashews; dried fruit bits for the dried cherries; and peanut butter for the cashew butter.

From the Kitchen of: Lana at 5:09 AM 0 comments

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Recipe: Mixed-Nut Brittle

Ingredients


• 1/2 cup sugar


• 1/2 cup light-color corn syrup


• 1/2 cup salted mixed nuts or peanuts


• 1 tablespoon butter


• 1/2 teaspoon vanilla


• 1/2 teaspoon baking soda

Directions

1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.

2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).

3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).

4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.

5. To Store: Layer pieces between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

From the Kitchen of: Lana at 5:05 AM 0 comments

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Recipe: Simple Fudge

Ingredients


• 1-1/2 cups sugar


• 1 5-ounce can (2/3 cup) evaporated milk


• 1/2 cup butter


• 2 cups tiny marshmallows


• 1 cup semisweet chocolate pieces or chopped bittersweet chocolate


• 1/2 cup chopped walnuts


• 1/2 teaspoon vanilla

Directions
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.

3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.

4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).

Peanut Butter-Chocolate Fudge:

Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.

Microwave Directions:

In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

From the Kitchen of: Lana at 5:01 AM 0 comments

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Recipe: Easy Candy-Bar Treats

Ingredients


• 1/2 cup butter


• 1/3 cup unsweetened cocoa powder


• 1/4 cup packed brown sugar


• 1/4 cup milk


• 3-1/2 cups sifted powdered sugar


• 1 teaspoon vanilla


• 30 vanilla caramels, unwrapped


• 1 tablespoon water


• 2 cups unsalted peanuts


• 1/2 cup semisweet chocolate pieces


• 1/2 cup milk chocolate pieces

Directions
1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

2. In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

3. In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

4. In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

Stove-top directions:

In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan. In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan. In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Continue as directed.

From the Kitchen of: Lana at 4:53 AM 0 comments

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Recipe: Candy Cane Bark

Ingredients


• 6 ounces chopped chocolate-flavor candy coating


• 3 ounces chopped milk chocolate bar


• 6 ounces chopped vanilla-flavor candy coating


• 3 ounces chopped white chocolate baking squares


• 1/4 cup crushed peppermint candy canes


Directions

1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.

To Store: Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

From the Kitchen of: Lana at 4:49 AM 0 comments

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Recipe: Toffee Butter Crunch

Ingredients


• 1/2 cup coarsely chopped almonds or pecans, toasted


• 1 cup butter


• 1 cup sugar


• 3 tablespoons water


• 1 tablespoon light-colored corn syrup


• 3/4 cup semisweet chocolate pieces


• 1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

From the Kitchen of: Lana at 4:46 AM 0 comments

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Recipe: Candy-Box Caramels

Ingredients

• 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils


• 48 short plastic or wooden skewers (optional)


• 1 14-ounce package vanilla caramels (about 48), unwrapped


• 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.

2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.

3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.

4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.

From the Kitchen of: Lana at 4:41 AM 0 comments

--------------------------------------------------- Tuesday, December 05, 2006

Recipe: Santa Pancakes

INGREDIENTS


• 2 cups biscuit/baking mix


• 1 teaspoon ground cinnamon


• 2 eggs, beaten


• 1 cup milk


• 1 teaspoon vanilla extract


• 2 medium bananas, sliced


• 18 semisweet chocolate chips


• 1 can (21 ounces) cherry pie filling


• Whipped cream in a can

DIRECTIONS

In a large bowl, combine baking mix and cinnamon. Combine the eggs, milk and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom. Yield: 9 servings.

From the Kitchen of: Lana at 5:09 PM 0 comments

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Recipe: Peanut Butter Christmas Mice

INGREDIENTS


• 1 cup creamy peanut butter


• 1/2 cup butter (no substitutes), softened


• 1/2 cup sugar


• 1/2 cup packed brown sugar


• 1 egg


• 1 teaspoon vanilla extract


• 1-1/2 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/2 cup peanut halves


• 2 tablespoons green and red M&M miniature baking bits


• 4 teaspoons miniature semisweet chocolate chips


• Cake decorator holly leaf and berry candies


• 60 to 66 pieces red shoestring licorice (2 inches each)

DIRECTIONS

In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.

Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely.

Yield: about 5 dozen.

From the Kitchen of: Lana at 4:52 AM 0 comments

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Recipe: Berry Cute Santas

As you may have noticed our sidebar recipe finder is missing. I had a problem with blogger. So Luna and I decided to move to Wordpress. As soon as it is up we will give you all the new addy. Till then I will still post here. So to find a recipe you will have to look in the archives for recipes. SORRY ABOUT THAT.

INGREDIENTS


• 1 loaf (10-3/4 ounces) frozen pound cake, thawed


• 1 package (8 ounces) cream cheese, softened


• 1/2 cup confectioners' sugar


• 12 red-frilled toothpicks


• 12 large strawberries, cut in half widthwise


• 24 miniature semisweet chocolate chips


• 12 fudge-covered cream-filled chocolate sandwich cookies

DIRECTIONS

Cut twelve 1-in. cubes from pound cake (save remaining cake for another use). For icing, in a small mixing bowl, beat cream cheese and confectioners' sugar on high speed until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert a #18 star tip. Fill bag with icing.

For each Santa, thread a frilled toothpick through a pointed strawberry half, then through a cake cube and a second strawberry half. For eyes, place a dab of icing on the bottoms of two chocolate chips; press onto cake. Pipe icing to form beards and to add fur brims below strawberry hats. Place each Santa on a cookie; serve immediately. Yield: 1 dozen.

From the Kitchen of: Lana at 4:59 PM 1 comments

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Recipe: Banana Split Torte

I got this recipe from my Mother in law. Chiphead and I went to our Aquarium Club Christmas Party today and I brought this and Cookie Dough Cheesecake recipe is in the archives June 10th. Some wanted the recipe so I am going to post it.

CRUST:


• 1/2 c. butter


• 2 c. graham cracker crumbs


• 2 tbsp. sugar


Pat in a 9 by 13 pan.

Filling


• 1/2 c. butter


• 2 eggs


• 2 c. sifted powdered sugar


Topping


• 5 bananas, sliced


• 1 lg. can crushed pineapple, drained


• 8 oz. Cool Whip


• 1/3 c. chopped nuts


• 1/2 c. Stemed cherries

Mix graham cracker crumbs and butter and pat into bottom of 13 x 9 x 2 pan

Combine first 3 ingredients of filling and mix for 15 minutes minimum. Pour onto crust. Top with sliced bananas, then pineapple, then spread with Cool Whip. Sprinkle with nuts and cherries. Chill for 8 hours.

From the Kitchen of: Lana at 4:19 PM 0 comments

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Recipe: Angel Food Candy

I promised someone this recipe. But I can't remember who so here it is.

INGREDIENTS


• 1 cup sugar


• 1 cup dark corn syrup


• 1 tablespoon vinegar


• 1 tablespoon baking soda


• 1 pound chocolate almond bark, melted

DIRECTIONS

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. Do not spread candy; mixture will not fill pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.

Please be very careful when you add the baking soda. The baking soda will make the mixture rise. Use a nice size pan so it doesn't over flow. This is just like the Angel Food Candy you buy in the store but Cheaper.

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From the Kitchen of: Lana at 10:12 PM 0 comments

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Recipe: Santa Cupcakes

INGREDIENTS


• 1 package (18-1/4 ounces) white cake mix


• 1 can (16 ounces) or 2 cups vanilla frosting, divided


• Red gel or paste food coloring


• Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut

DIRECTIONS

Prepare cake batter according to package directions for cupcakes; fill paper-lined muffin cups two-thirds full. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks.

Place 2/3 cup frosting in a bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner. On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place tow chocolate chips for eyes and one red-hot for nose. Gently press coconut onto face for beard. Yield: about 1-1/2 dozen.

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From the Kitchen of: Lana at 9:56 PM 0 comments

--------------------------------------------------- Friday, December 01, 2006

Recipe: Frosty the Doughman

INGREDIENTS


• 9 frozen Texas rolls (2 ounces each), thawed


• 1 egg, beaten


• 2 pretzel sticks


• 2 miniature milk chocolate kisses


• Honey

DIRECTIONS

Press together and flatten three rolls into a 5-in. x 4-in. oval, two rolls into a 4-in. x 3-in. oval and one and a half rolls into a 3-in. x 2-in. oval. Arrange ovals in a snowman shape on a greased baking sheet. With a sharp knife, cut a large smile on face and pull apart to allow for rising.

Shape half of a roll into a 4-in. rope; flatten slightly and place above head for hat brim. Flatten one roll into a 2-1/2-in. x 1-1/2-in. rectangle; place above brim. Make a narrow cut 1/2 in. above the brim for a hat band. Divide remaining roll into two pieces (discard one piece or bake separately). Divide remaining piece of dough into thirds. Roll two pieces into 1-1/2-in. x 1-in. ovals for mittens; place on baking sheet. Divide remaining piece in half; roll each strip into a rope and flatten slightly. Place strips under ovals. Cut into the side of each oval at a downward angle toward the center. Tuck the tip under to form a round thumb; spread thumb and mitten apart to allow for rising.

Cover all dough with plastic wrap that has been sprayed with nonstick cooking spray. Let rise in a warm place until doubled, about 30 minutes. Reopen mouth with a knife. Brush with egg. Bake snowman at 350° for 20 minutes and mittens for 14 minutes or until golden brown. Cool on a wire rack. Insert pretzel sticks into mittens and position on snowman. Dip bottoms of chocolate kisses in honey and position on face for eyes. Yield: 1 snowman with 2 small mittens.

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From the Kitchen of: Lana at 5:34 PM 4 comments

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