I got this yummy recipe from another blog I follow, The Sisters Cafe. As soon as I finished them I was being stalked by my children and the neighbor kids too. They loved them! Hope you do too:)
1 bag Oreo Cookies, ground up in blender or food processor
1 1/2 8oz. packages of cream cheese, softened
2 cups dark or milk chocolate chips
1/2 cup white chocolate or almond bark for drizzling
1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt milk or dark chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt white chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
Thursday, December 23, 2010
Wednesday, December 22, 2010
Italian Bread
3 cups warm water
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Monday, December 20, 2010
Cherry Mash
Yummo, is all I have to say:). No, but really, these remind me of my childhood and are very easy to make. My 11 year old son made a batch the other night! Whip some up for your next holiday party or cookie exchange and enjoy! Merry Christmas!
1 cup sugar
2 tablespoons butter (I used butter) or 2 tablespoons margarine
1/4 teaspoon salt
1/3 cup half-and-half or 1/3 cup undiluted evaporated milk
1 cup miniature marshmallows
1 cup cherry chips (I only found these at Target)
1 cup chocolate chips
1/2 cup peanut butter
1Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Spread in 8 or 9" square pan which has been lined with parchment or wax paper. Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally. Stir in peanuts. Spread evenly over cherry layer. Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).
1 cup sugar
2 tablespoons butter (I used butter) or 2 tablespoons margarine
1/4 teaspoon salt
1/3 cup half-and-half or 1/3 cup undiluted evaporated milk
1 cup miniature marshmallows
1 cup cherry chips (I only found these at Target)
1 cup chocolate chips
1/2 cup peanut butter
1Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Spread in 8 or 9" square pan which has been lined with parchment or wax paper. Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally. Stir in peanuts. Spread evenly over cherry layer. Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).
Wednesday, December 15, 2010
Pine Bark
This is one of my family and friends' favorite treats during Christmas. I got the recipe from Paula Deen many years ago, and i thought I'd share it with you.
35 saltine crackers
1 cup butter
1 cup packed brown sugar
1/2 tsp almond extract
5 (4 oz) hershey bars, broken in pieces
Line a jelly roll pan with foil. Lightly spray with non stick cooking spray. Place crackers, salty side up, in pan. In a saucepan, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake at 400 degrees for 4-6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool completely in fridge. Break into pieces and enjoy.
35 saltine crackers
1 cup butter
1 cup packed brown sugar
1/2 tsp almond extract
5 (4 oz) hershey bars, broken in pieces
Line a jelly roll pan with foil. Lightly spray with non stick cooking spray. Place crackers, salty side up, in pan. In a saucepan, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake at 400 degrees for 4-6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool completely in fridge. Break into pieces and enjoy.
Wednesday, December 8, 2010
Dinner Rolls
I had lunch one day at my friend, Dana's, house and she made these wonderful dinner rolls. I'm baking them right now, and they were super fast and easy. Thought I'd share on here in case you needed something warm and homemade on this cold day. Enjoy!
2 to 2 ¼ all- purpose flour
1 envelope yeast
2 Tbs sugar
½ tsp salt
½ cup milk
¼ cup water
2 Tbsp butter
Combine ¾ cup flour, undissolved yeast, sugar, and salt in a large bowl. Heat milk, water, and butter until very warm (120 to 130 degrees, use thermometer). Add to flour mixture. Beat 2 min at med, scraping bowl occasionally. Add ¼ cup flour, beat 2 min on high speed. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface and knead until smooth about 8 to 10 min. Cover and let rest 10 min. Divide into 12 equal parts. Shape into balls. Place in greased 8-inch round pan. Cover and let rise in warm. Place until doubled, about 30 min. Bake in 375 oven for 20 min or until done, then remove from oven and brush with butter
2 to 2 ¼ all- purpose flour
1 envelope yeast
2 Tbs sugar
½ tsp salt
½ cup milk
¼ cup water
2 Tbsp butter
Combine ¾ cup flour, undissolved yeast, sugar, and salt in a large bowl. Heat milk, water, and butter until very warm (120 to 130 degrees, use thermometer). Add to flour mixture. Beat 2 min at med, scraping bowl occasionally. Add ¼ cup flour, beat 2 min on high speed. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface and knead until smooth about 8 to 10 min. Cover and let rest 10 min. Divide into 12 equal parts. Shape into balls. Place in greased 8-inch round pan. Cover and let rise in warm. Place until doubled, about 30 min. Bake in 375 oven for 20 min or until done, then remove from oven and brush with butter
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