3 Egg Whites
1/8 tsp. Salt
3½ TBS. Raspberry Gelatin
¾ cup Sugar
1 tsp. Vinegar
1 cup Mini Chocolate Chips
Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Fold in vinegar and mini chocolate chips. Drop from teaspoon onto ungreased cookie sheets covered with brown paper or parchment paper. Bake at 250° for 25 minutes. Turn oven OFF; leave cookies in over 20 minutes or longer. The recipe states that it makes 9 dozen. I usually get about 6-7 dozen depending on the size.
The trick to this recipe is to make the cookies relatively the same size for even cooking. Do not let them brown.
If you have double ovens like I do; you can get this accomplished in one batch.
32 Large Marshmallows
6 TBS. Butter
½ tsp. Vanilla
½ tsp. Almond Extract
2-3 tsps. Green Food Coloring (add more depending of the shade of green you like)
4 cups Corn Flakes
Red Cinnamon Candies
Melt marshmallows and butter in a double boiler (large bowl placed in a sauce pot with simmering water). Mix in flavorings and food coloring. Add corn flakes. Stir gently to coat. Remove double boiler from heat keeping the large bowl in place to keep mixture warm. Butter or spray (non-stick cooking spray) hands well. Spoon tablespoon of mixture onto parchment paper; spread out to resemble a wreath. Decorate immediately with red cinnamon candies (2-3 per wreath). Depending on the size we usually get about 3 dozen per batch.
My son and I make these every year. They are quick, easy and taste like a more adult rice crispy treat.
This recipe is for my guy Tom from the gym.
These are his favorite cookies and I told him that I would post this on my website.
Thanksgiving is will upon us soon but Christmas is knocking on our door.This is a great Christmas Cookie and for beginners, it should be your go to recipe.
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE’S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar(optional)
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
For more information please check out Hersey Kitchen.
Do you need a drink for the new year…follow the recipe below…and hopefully you have these cups.
Moscow Mule History and Recipe
Vodka fans, rejoice. You may have never had a Moscow Mule, but it’s a cocktail you should praise. Without it, you may have never been introduced to your favorite Martini.
Once upon a time, say, back in the 1940s, vodka was little known in the United States, and gin reigned supreme as the clear spirit of choice. A gentleman by the name of John G. Martin, president of G.F. Hueblein Brothers, Inc., had a wild notion. He bought a vodka distiller, and acquired a vodka recipe that had belonged to a Russian family named Smirnov. Martin was sure everyone would love it.
Unfortunately, Martin was a man ahead of his time. Vodka wasn’t a smash hit. In fact, he had a hard time giving the stuff away, and he hit the road on a sales trip. He made it to Hollywood, where he stopped at the Cock ‘n’ Bull for a bite to eat. He struck up a conversation with the owner, Jack Morgan, and learned that Morgan had a white elephant of his own, the ginger beer he made on the side.
The final ingredient in their marketing scheme involved a friend of Morgan’s. She had inherited a copper factory, and had an abundance of copper cups to offload. They decided to sell and serve a new cocktail in one of the copper cups, engraved with the picture of a kicking mule.
And the Moscow Mule was born.
Moscow Mule Recipe
- 2 ounces vodka
- 1 ounce lime juice
- 4 ounces ginger beer
I feel the “the clock ticking”! Christmas will be her before you know it. I need to make some quick and easy Christmas Cookies.
OK..here is the secret!
I bought store sugar cookies, usually in the dairy case on sale. I then made a…
and stuffed the middle of the cookies using the the ganache.
The “not so pretty cookie, I used for the bottom.
So, 24 cookies make 12 cookies after you stuff them.
I then decorated them with sprinkles and fun stuff.
Here is a simple Ganache recipe:
8 ounces bittersweet chocolate
1 cup heavy creamDirections
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don’t be lazy here. Big chunks will not melt.
Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it’s emulsified.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
Read more at: http://www.foodnetwork.com/recipes/saras-secrets/master-ganache-recipe/index.html?oc=linkback
- 1 cup Brown Sugar
- ½ cup Butter
- 1 Egg
- 1/4 cup Sour Milk (add ½ TBS. to milk will make it sour milk)
- 1 ¾ cup Flour
- ½ tsp. Baking Soda
- ½ tsp. Salt
- ½ cup Mini Chocolate Chips
- ½ cup Raisins
- ½ cup Maraschino Cherries-quartered
Preheat oven to 400°. Cream butter and sugar until fluffy. Mix in egg. Stir in milk, flour, baking soda and salt. Chill for one hour. Drop by teaspoons onto parchment paper covered baking sheets. Bake for 8-10 minutes. Makes about 3 dozen.
So I was at a fabric store and found these molds for pretzel rods. I invested about $2 for the molds and I always keep melting chocolate in my pantry so I thought what the heck.
My son and I created these today. It was quite easy to melt the chocolate (double boiler), mold, insert the pretzel rod, cover the back and then cool. They came out of the mold perfectly. Some breakage of the pretzel so we learned to be careful.
Fun and an easy project! Check out Joann Fabric for the molds.
1/2 cup margarine or butter, softened
1/4 cup shortening
1 cup packed brown sugar
1 3/4 cups Gold Medal all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups quick-cooking oats
1 jar (28 ounces) prepared mincemeat
1/2 cup chopped walnuts or almonds
Heat oven to 400°.
Grease baking pan, 13 x 9 x 2 inches.
Mix margarine, shortening and brown sugar.
Stir in flour, salt, baking soda and oats.
Press half of the crumbly mixture in pan.
Mix mincemeat and walnuts; spread over top.
Sprinkle with remaining crumbly mixture, pressing lightly.
Bake until light brown, 25 to 30 minutes.
While warm, make 1 diagonal cut from corner to corner.
Continue cutting parallel to first cut, each about 1 1/2 inches apart.
Repeat, cutting diagonally in opposite direction.