Recipes Reviews and Gadgets

I have been making these for years. I really do not have any specific amounts, I just make as many as I want. They are really good.

Melt some white chocolate - if it is too thick add a little bit of butter.

Make sandwiches out of peanut buter and Ritz. Do not let peanut butter come out of sides. Dip into white chocolate.  Make sure entire sandwich is covered in chocolate. Put on waxed paper and cool! Enjoy!

Here is another great holiday candy recipe!

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.

These are so good warm they do not stay along too long to cool!

1 C butter

1 C sugar

1 C pumpkin

1 egg

2 C Flour

1 tsp soda

1 tsp salt

1 tsp cinnamon

Cream butter, sugar and pumpkin. Add eggs and mix well. Add dry ingredients, mix again. Drop tsp of batter onto lightly greased cookie sheet. Bake at 375 degrees for 10 min. Makes 4-5 dozen.

While cookies are baking make Frosting

3 Tbls butter

4 tsp milk

1/2 cup brown sugar

1 C powdered sugar

1 tsp vanilla

Cook butter, milk and brown sugar until sugar is dissolved. COOL. Add powdered sugar and vanilla. Mix well. Frost cookies as soon as the come out oven. ENJOY

I love this recipe! It is easy and tasty, and I have been making them for Christmas for years. Be sure to use a dark island rum - it gives them more taste

1/2 C Vanilla wafter Crumbs

1/4 Cup Dark Rum

2 C Walnuts ground

Confectionary Sugar

Mix wafers, rum, honey and walnuts. Shape into 1 inch balls and roll in sugar. You should get 30 Rum Balls!!

Candy is always a great holiday gift. It is really easy to make your own

1 cup Brown sugar.
1/2 cup Butter

1/2 cup choc. chips.
1/2 or more nuts. your choice

Put brown sugar and butter in sauce pan. Turn on medium heat and stir till it is all mixed up and when it starts to boil STIR constantly for 7 minutes. Pre- Grease a 9×13 pan (although mine did not spread enough to fill it) Pour boil mixture into the greased pan and let it spread out. Top with choc. chips and let them melt. Spread out the chocolate when melted. Sprinkle with chopped

I love this recipe, but they go fast in my house! After making a batch of Rice Krispie Treats I always make these also. Love making them for the holidays!

1 Egg

1 1/2 T butter

1 C brown sugar

1 C chopped dates

1 tsp vanilla

2 Cups Rice Krispies

1 C coconut or chopped nuts

Mix eggs, butter, dates and sugar in heavy sauce pan and cook and stir over medium heat. It should have a thick consistency. Remove from heat and add in vanilla, and Rice Krispies. For into 2 inch balls and roll in coconut or nuts. Place on waxed paper in fridge until firm.

These are nice change from regular sugar cookies.  I love to make them during the holidays.

Ingredients:

• 1/2 cup butter, softened
• 1-1/3 cups sugar, divided
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 2-3/4 cups flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon freshly grated nutmeg, divided (or 1 Tablespoon ground nutmeg)

Preparation:

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add eggs, sour cream and vanilla. Beat well.

In a separate bowl, combine flour, baking powder, baking soda, salt, and 3/4 teaspoon nutmeg. Stir well. Gradually add to butter mixture, beating until blended. Cover and chill dough at least 3 hours.

Preheat oven to 375 degrees.

Combine 1/3 cup sugar and 1/4 teaspoon nutmeg; stir well. Shape dough into 1-inch balls. Place 2 inches apart on lightly greased cookie sheets. Grease bottom of a glass. Dip glass in sugar mixture, and press each ball flat. Bake for 8 minutes or until edges are lightly browned. Remove cookies to wire racks to cool.

Makes around 60

These taste a lot like Peanut Butter Cups. My friends and family devour these during the holiday. They are pretty rich and never last long.

 Layer One

1 C Peanut Butter

2 1/2 C Graham Cracker Crumbs

2 1/2 sticks melted butter (yes that much)

Mix together the above ingredients and spread into a 9×13 pan

2nd layer

Melt 1/2 stick of butter with 1 package of milk chocolate morsels. Immediately spread over first layer. Cool in fridge to set. Cut into squares!

These sweet potato cupcakes were so good I decided not to frost them! I will definitely make them again!

Yield: Makes 2 dozen

Ingredients

• 1  cup  coarsely chopped pecans
• 2  cups  sugar
• 1  cup  butter, softened
• 4  large eggs
• 1  (16-oz.) can mashed sweet potatoes
• 2/3  cup  orange juice
• 1  teaspoon  vanilla extract
• 3  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• Cream Cheese Frosting
• Garnish: coarsely chopped pecans

Preparation

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting

This a great recipe for Thanksgiving for anyone watching their sugar and carbs!

It is like a bowl of pumpkin pie!

8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice
1 teaspoon cinnamon
Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6×8” greased glass baking dish, or a pie plate will work.. Bake at 350 about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.
Makes 6 servings.

Note: You can double this recipe but it needs to cook longer, close to an hour.