Tuesday, October 30, 2007

Anybody else have the munchies?

I don't know about you but this is just about the time of year when all of the sudden thoughts of homeade cookies and candy fill my head (and my stomach)! I have certain things I bake every year, but I also like to try out new things. I went to http://www.northpole.com/ and collected a few new things to try. I was going for more unique things--rather than chocolate dipped in chocolate, drizzled with chocolate (although there is some of that really rich stuff in here too!). I also have a thing for simple cookies. =-)

Which sounds the best to you??? Which do you think will be total bombs?!

Spiced Pumpkin Fudge
Makes 3 pounds

3 cups sugar
3/4 cups butter or margarine
2/3 cups evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 package (12 ounce) butterscotch morsels
1 jar (7 ounce) marshmallow crème
1 cup chopped toasted almonds (WE USE PECANS IN OKLAHOMA!)
1 teaspoon vanilla

In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and spice. Bring to a boil, stirring constantly. Continue to boil over a medium heat stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels. Add marshmallow crème, nuts and vanilla, mixing until blended. Quickly pour into a greased 13x9 inch baking pan spreading just until smooth. Cool at room temperature, cut into squares. Store tightly wrapped in the refrigerator.

Easy Microwave Carmel

1/2 cup butter (not margarine)
1/2 cup brown sugar
1/2 cup white granulated sugar
1/2 cup white corn syrup
1/2 cup sweetened condensed milk
1/2 cup chopped nuts (optional)

Using large microwave-safe dish, melt butter. Add corn syrup, sugars and milk. Stir well and microwave for 6-8 minutes, stirring half way through time. Pour into greased 8x8 pan and refrigerate for 30 minutes. Cut into pieces. Wrap in wax paper (twist the ends).

Creamy Microwave Pralines (Texas Stye)
Makes a couple of dozen( Depending on size)

1 cup whip cream
1 box dark brown sugar
2 Tablespoons margarine or butter
2 cups pecan pieces (not broken too small)

Stir together whip cream and dark brown sugar in very large microwave safe mixing bowl. Zap in microwave on high for 13 minutes. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well. When time is up, take bowl out of microwave , add butter and stir until butter is melted. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. Quickly drop by spoonfuls on a sheet of foil. Allow pralines to cool and then put them in a covered container. If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out to much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets to cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good. Make a couple of batches and you will be able to tell when the mixture is right for spooning. Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing "chocolate pralines".

1-2-3 Cookies

1 1/4 packages of Nabisco graham crackers (not the whole box)
1 can sweetened condensed milk
1 1/2 cups chocolate chips

Break the graham crackers into crumbs . Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9x9 square pan. Bake for 30 minutes @ 350 degrees.

Pumpkin Chocolate Chip Cookies

**UPDATED! These should be named, "Choco-Pumpkin Muffin-Top Cookies!" Made these cookies a few days ago with a few additions. First--added 1.5 teaspoon pumpkin pie spice. Second, added 1.5 cups chopped pecans. Third, instead of "a bag" of chocolate chips I added 1.5 cups. They don't spread out during baking and are VERY moist cookies. Truly, like the top of a muffin is. Quite yummy and a huge hit at our house. Made 6 dozen cookies.**

1 1/2 cups canned pumpkin
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoon milk
3 teaspoon baking powder
1 1/2 teaspoon soda
1 package of chocolate chips 1 teaspoon salt

Mix ingredients in order given. Bake at 350 degrees for 10-12 minutes on a greased pan.

Sour Cream Apple Squares

2 cups flour
2 cups brown sugar
1/2 cup butter
1 cup chopped nuts
1 to 2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg
2 cups apples, peeled and chopped

In large bowl, combine flour, brown sugar, beat until crumbly. Stir in nuts. Press 2 3/4 cups of mixture in bottom of ungreased 13x9x2 "pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over base. Bake for 30-40 minutes at 350 degrees. Serve with whip cream or ice cream.

Brownie Delight

1 package brownie mix for a 9x13 pan
1 (7 ounce) Jar of marshmallow cream
1 cup peanut butter
1 cup chocolate chips
1 cup butterscotch chips
3 cups Rice Krispies

Make the brownies according to directions. Let cool, spread all of the marshmallow cream on top of brownies. In a large bowl combine peanut butter, chocolate chips, and butterscotch chips, melt together. Blend in the 3 cups Rice Krispies. Spread the mixture on top of marshmallow cream. Cool in refrigerator.

Candy Cane Cookies

1 cup butter or margarine
1 cup powdered sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring

Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.

Cheesecake Brownies

1 package (20 1/2 ounces) brownie mix-do not use syrup pouch
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Prepare brownie mix as directed on package; spread in greased 13x9 inch baking pan. Beat cream cheese with electric mixer on medium until smooth. Add sugar, egg and vanilla and mix ONLY until blended. Pour cream cheese mixture over brownie mixture. Cut through several times with knife for marble effect. Bake at 350 degrees for 35-40 minutes or until cream cheese mixture is lightly browned. Cool and cut into squares.

Lemon Cake Cookies

1 Lemon Cake Mix (with pudding in the mix)
1 and 1/2 cups of Cool Whip
1 egg
powdered sugar

Mix together all ingredients except powdered sugar. Dip batter by teaspoonfuls into the powdered sugar and bake on cookie sheet at 350 degrees for 10-12 minutes

Nitey Nite Cookies

2 egg whites
2/3 cup sugar
1 cup chopped nuts
1 cup chocolate chips

Preheat oven to 350 degrees. Beat eggs until fluffy, and gradually add sugar. Beat until stiff. Stir in nuts and chocolate chips. Drop on foil lined pan. Put in oven, close door, turn oven off. DON'T OPEN UNTIL MORNING!!

Oatmeal Coconut Crisps
Makes 60

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter or margarine (soft)
1 2/3 cups sugar
2 eggs
1 1/2 teaspoon vanilla
2 1/2 cups uncooked oats
1 cup flaked coconut

Stir together flour, baking powder, salt and soda - set aside. Cream butter and sugar until light. Beat in one egg at a time. Stir in flour mixture, vanilla, oats then coconut. Drop by teaspoonful 3 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven 10 to 15 minutes or until lightly browned. Cool on rack. 75 calories per cookie.

Vanilla Waffer Balls

2 cups of Vanilla Wafer crumbs
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped Maraschino Cherries
1 cup chopped English Walnuts (PECANS FOR GILLISPIES)
1 teaspoon lemon juice
2/3 cup sweetened condenesed milk

Mix all ingredients thoroughly and roll into balls. Then roll in powdered sugar (drop by teaspoons into powdered sugar so your hands won't get so messy). If you prepare the day before you serve, then roll them in the powdered sugar on the day you serve as the sugar will absorb into the mixture if you let it stand. (1 can of Borden's Eagle brand makes 2 batches)

Ooey Gooey Caramel Chocolate Dunk

1 package caramels (about 50)
1 can (5 ounces) evaporated milk
1/2 cup semi-sweet chocolate morsels
1/2 teaspoon vanilla
Dipper: apple or pear wedges, pretzels, cookies, angel food cake.

Preheat oven to 350 degrees. Unwrap caramels and place in a mini-baking bowl. Add evaporated milk, chocolate morsels and vanilla and stir with a spoon. Bake for 30 minutes. Using oven mitts, remove mini-baking bowl to a oven pad. Stir with spoon until mixture is smooth. (don't worry if there are a few small pieces of unmelted caramel). Serve with your favorite dippers and enjoy!


2 cups graham cracker crumbs
1 1/2 cups chocolate chips
1 cup chopped walnuts (PECANS FOR GILLISPIES)
1/2 to 3/4 maraschino cherries-cut into thirds & use some of the juice
1/2 cup coconut
1 teaspoon vanilla
1 cup sweetened condensed milk

Mix all ingredients by hand. Butter a 9x9 cake pan. Put the mixture into the pan. Bake at 325 degrees for 35-45 minutes. Let cool before you cut and eat.

Candy Cookies

29 Kraft caramels
1/4 cup of condensed milk
1 stick butter
1 package large marshmallows
4 cups Rice Krispies
1 cup chopped nuts

Melt caramels, condensed milk, and butter together in a double boiler. Then mix Rice Krispies and nuts together. Dip each marshmallow into caramel mixture and then roll into nut mixture. Let stand on waxed paper to harden. Cover well.

Andies Candies Cookies
Makes approx. 10 dozen

3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 boxes Andies candies

In sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack.