Snicker Bars

This is a favorite of our family, they taste just like the real thing!

Snicker Bars

In a small saucepan, combine:

1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Stir over low heat until melted. Spread onto the bottom of a lightly greased 9x13" pan. Refrigerate until set, about 30 minutes. Meanwhile, for filling, melt over medium heat:

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk

Bring to a boil and stir for 5 minutes. Remove from heat, stir in:

1 cup marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla
1 cup spanish peanuts, shells removed

Spread over 1st layer. Refrigerate till set, about 20 minutes. In the meantime, in a saucepan over low heat, melt:

1 (14 ounce) package Kraft caramels
1/4 cup whipping creme

After melted and smooth, spread over nouget filling. Refrigerate until set, about 15-20 minutes. Meanwhile in a saucepan, combine:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1" squares. Store in refrigerator.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

I got this recipe from the Williams Sonoma 'Essentials of Baking' cookbook. I made them for Angie's baby shower and they sure were a hit. They are very moist and chocolatey.

4 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups miniature semisweet chocolate chips
1/2 cup confectioners' sugar

Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly. In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, combine the eggs, granulated sugar, and vanilla. Using a wire whisk, beat until light in color and thick, about 3 minutes. Stir in the melted chocolate mixture with a wooden spoon until blended. Add the dry ingredients and beat until incorporated. Stir in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.

Position a rack in the middle of the oven, and preheat to 325 degrees. Line 2 rimless baking sheets with parchment paper or a silpat baking mat. Sift the confectioners' sugar into a small bowl.

To form each cookie, roll a rounded tablespoon of dough between your palms into a 1 1/2 inch ball, and roll the ball in the confectioners' sugar. Place the cookies 3 inches apart on the prepared baking sheets. Make sure to set them firmly onto the baking sheets so they stay in place.

Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel slightly firm when lightly touched, about 13-14 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Creme' Brulee'

Creme’ Brulee’

This is the easiest recipe! You can’t go wrong with serving this dessert, it’s an all-time classic! I serve it with a dallop of whip cream and sliced strawberries or other fresh fruit.

6 large egg yolks, chilled
6 Tablespoons sugar
1 1/2 cups whipping cream, chilled
1 teaspoon vanilla, or 1 vanilla bean, seeds scraped
sugar

Adjust oven rack to center position and heat to 275°. Butter 6- 1/2 cup
ramekins and set in a glass baking pan.

Whisk yolks in a medium bowl until slightly thickened. Add sugar; whisk
until dissolved. Add vanilla or vanilla seeds; whisk. Pour in cream and
whisk. Pour into ramekins.

Pour warm water into baking pan surrounding the ramekins till half way up
the sides. Bake uncovered until custards are just barely set, about 45
minutes or till yellow golden on top.

Remove pan from oven, leaving ramekins in hot water. Cool to room
temperature. Cover each with plastic wrap and refridgerate until chilled, at
least 2 hours.

Uncover and sprinkle a layer of sugar on each custard, shake off excess.
With a torch or place under broiler, carmelize sugar till crackly. Serve
with whipped cream and fresh fruit.

Shortbread Cookies

Shortbread Cookies

These are the most delicious cookes! I’ve made them as favors for Malissa’s and my sister’s weddings. They are so simple to make, yet so tasty!

2 sticks unsalted butter, room temperature
2 cups flour
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla

Mix butter and sugar; whip on high for 2-3 minutes till fluffy. Add vanilla; mix. Slowly add flour and salt; mix on low till soft dough forms. Shape into ball and pat into a greased 10" springform pan or a 9x9" square baking pan. Prick holes in flattened dough with fork and sprinkle with a couple teaspoons of sugar. Shake off excess sugar.

Bake at 350° for 40-45 minutes or until golden but not brown. Cut into wedges or squares in the pan while still hot, then let cool. Once completely cooled remove cookies from pan.

Mom's Gooey Caramel Popcorn

Mom’s Caramel Popcorn

So gooey and caramely, such a tasty treat during the holidays! I made this recipe and brought some to Bible study to share and Andrea asked me for the recipe.

4 pounds sugar
4 pounds Karo Corn Syrup
1/2 gallon cream
1 Tablespoon salt
1 pound butter
4 teaspoons vanilla
popped corn (2 brown grocery bags full)

Mix sugar, butter, salt, corn syrup and half the cream (1 quart). Cook till
well foamed and turning brown, slowly add other quart of cream. Stirring
constantly till boil doesn’t stop and caramel makes a firm ball when
drizzled in cold water. Candy temperature should reach 244°-248°. Remove
from heat; add vanilla. Pour over popped corn and stir to coat. Add nuts if
desired. Leave in mounds or shape into balls. Store in well-greased bowl.

Creme Wafers

Creme Wafers

This is mom's recipe and I make these cookies every year for Christmas, they are so light and buttery, they literally melt in your mouth. I also made these for Angie's baby shower.

1 cup soft butter
1/3 cup whipping creme
2 cups flour
granulated sugar
creamy filling (below)

Mix together butter, cream and flour. Gather into a ball, cover and chill.

Heat oven to 375°. Roll about 1/3 of the dough at a time to 1/4" thickness
onto floured surface. Refridgerate remaining dough. Cut rolled dough into
1-1 1/2 inch circles. Transfer rounds with spatula to a dish of sugar, coat
both sides. Place onto ungreased baking sheet. Prick rounds with fork 4
times. Bake 7-9 minutes or just until set, but not brown. Cool completely.
Put cookies together in pairs with creamy filling.

Filling:

1/4 cup soft butter
3/4 cup powdered sugar
1 teaspoon vanilla
food color

Beat until smooth and fluffy. Tint with food coloring of your choice.

Chex Party Mix

Chex Party Mix

My mom makes this every year for Christmas to nosh on. I just made it for Angie's baby shower and everyone loved that it was sweet and salty.

1/4 cup butter
5 teaspoons worcestershire sauce
1/4 teaspoon garlic salt
1 teaspoon lowry’s salt
1/8 cup honey
6-8 cups corn, rice, wheat Chex cereal
1 cup mixed nuts
1 cup pretzels

Melt butter in a roasting pan. Then add next 4 ingredients. Then add cereal, nuts and pretzels. Gently mix till well coated and bake at 250° for 45 minutes. Stir every 15 minutes.