Chocolate Billionaires

INGREDIENTS

• 1 (14 ounce) package caramels
• 3 tablespoons water
• 1 1/2 cups chopped pecans
• 1 cup crisp rice cereal
• 3 cups milk chocolate chips
• 1 1/2 teaspoons shortening

DIRECTIONS

1. Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until form.
2. Meanwhile, in a small heavy saucepan, melt chocolate chips and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container.

Chocolate-Covered Cherry Cookies

INGREDIENTS

• 1/2 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt, divided
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 (10 ounce) jar maraschino cherries
• 1 cup semisweet chocolate chips
• 1/2 cup sweetened condensed milk

DIRECTIONS

1. In a mixing bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture.
2. Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Cool on wire racks.
3. For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies.

Chocolate Toffee Crunchies

INGREDIENTS

• 2 cups vanilla wafer crumbs
• 1/4 cup packed brown sugar
• 1/2 cup butter (no substitutes), melted
• TOPPING:
• 1/2 cup butter (no substitutes)
• 1/2 cup packed brown sugar
• 1 cup semisweet chocolate chips
• 1/2 cup finely chopped pecans

DIRECTIONS

1. Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

I started posting these dishes WAYYYY back in November and I want to know if you actually made any of these or took note of them or gave them out as gifts or anything!  

I want to wish you a Merry Christmas and (for those non-Christmas celebrators) Happy Holidays!

With Love, 

Zach 

Cinnamon Popcorn

INGREDIENTS

• 4 quarts popped popcorn
• 1 cup butter or margarine
• 2/3 cup sugar
• 1 tablespoon cinnamon

DIRECTIONS

1. Place popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for 1 minute; stir. Microwave 1 minute longer or until the butter is melted. Pour over popcorn and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300 degrees F for 10 minutes. Cool. Store in an airtight container.

Strawberry Pineapple Bread

INGREDIENTS

• 1 (10 ounce) package frozen strawberries
• 1/2 (20 ounce) can crushed pineapple, drained
• 4 eggs, beaten
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3/4 cup chopped walnuts
• 3/4 cup chopped macadamia nuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9 inch loaf pans.
2. In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans.
3. Bake 1 hour in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.

Easy OREO Truffles

INGREDIENTS

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

DIRECTIONS

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Fruitcake

INGREDIENTS

• 2 cups packed brown sugar
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 2 tablespoons ground allspice
• 2 tablespoons ground nutmeg
• 4 eggs
• 2 tablespoons lemon zest
• 2 tablespoons vanilla extract
• 1/2 cup brandy
• 1 1/2 cups raisins
• 1 1/2 cups chopped nuts
• 1 1/2 cups dried mixed fruit
• 1 1/2 cups butter, melted
• 1 3/4 cups brandy

DIRECTIONS

1. Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
2. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
3. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
4. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

Hard Candy

INGREDIENTS

• 3 3/4 cups white sugar
• 1 1/2 cups light corn syrup
• 1 cup water
• 1 tablespoon orange, or other flavored extract
• 1/2 teaspoon food coloring (optional)
• 1/4 cup confectioners' sugar for dusting

DIRECTIONS

1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
2. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Soft Gingersnaps

INGREDIENTS

• 1 1/2 cups butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 4 1/2 cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• Additional sugar

DIRECTIONS

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Crunchy Peanut Butter Balls

INGREDIENTS

• 1 cup peanut butter*
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups crisp rice cereal
• 1 1/2 cups semisweet chocolate chips
• 4 teaspoons shortening

DIRECTIONS

1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

Pretzel Turtles

INGREDIENTS

• 20 small mini pretzels
• 20 chocolate covered caramel candies
• 20 pecan halves

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

English Trifle

INGREDIENTS

• 1 (9 inch) sponge cake, cut in cubes
• 1 cup seedless raspberry jam
• 8 ounces fresh raspberries
• 10 fluid ounces heavy cream
• 3 egg yolks
• 3 tablespoons white sugar
• 10 fluid ounces heavy cream
• 2 ounces sliced almonds

DIRECTIONS

1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Caramels

INGREDIENTS

• 2 cups white sugar
• 1 1/2 cups corn syrup
• 2 cups heavy cream
• 1 cup butter
• 1 teaspoon vanilla extract

DIRECTIONS

1. Butter a 9x13 inch dish.
2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Chocolate Cookie Cheesecake

INGREDIENTS

• 2 cups chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 pounds cream cheese, softened
• 1 1/4 cups white sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups chocolate sandwich cookie crumbs
• 16 ounces sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract

DIRECTIONS

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!