Peanut Butter Marshmallow Squares

3/4 cup margarine
3/4 cup peanut butter
2 cups chocolate chips (I use semi-sweet)
2 cups butterscotch chips
4 cups miniature marshmallows
-Melt together margarine, peanut butter, chocolate chips and butterscotch chips
-Remove from heat and cool slightly
-Add marshmallows
- Put in 9 inch square container
-Cool in refrigerator until firm all the way through

Cottage Cheese Rolls

Dough:
1 1/2 cups creamed cottage cheese
1 cup margerine
2 cups flour
pinch of salt


Icing:
3-4 tbsp icing sugar
lemon juice


-Mix dough ingredients like pie dough
-Roll into 4 balls
-Roll out ball in a circle
-Cut into 12 pieces (pie pieces)
-Roll up from wide end to narrow
-Bake at 350 for 30 to 40 minutes
-Drizzle icing on rolls while they are still hot
-ENJOY!

Apple Fritters

1 cup flour
1 1/2 tsp. b. powder
1/2 tsp. salt
2 tbsp. sugar
1 beaten egg
1/2 cup + 1 tbsp. milk
1 1/2 cups cut up apples


-Mix all ing. together
-Drop by spoonful into hot oil, fry till golden brown
-Enjoy dipped in sugar

Marble Bark

6 Squares Bittersweet Chocolate ( I use semi sweet sometimes too)
6 Squares White Chocolate
1 cup toasted almonds

~Melt bittersweet chocolate and white chocolate in two separate bowls (Microwave works best)
~Stir half of nuts into each bowl
~ Drop chocolate alternately (side by side) by spoonfuls onto wax papered cookie sheet.
~Using the end of a knife , draw dark and white chocolate together to give a marbled effect.
~Freeze until firm.
~ Break into pieces.

5 Minute Fudge

2 Tbsp butter
2/3 cup Carnation milk (may need more)
1 2/3 cup white sgar

2 cups miniature marshmallows
1 1/2 cups semi sweet chips
1/2 cups chopped walnuts
1 tsp. vanilla

• Mix butter, milk and sugar.
• Bring to boil over medium heat.
• Cook for 5 minutes stirring constantly.
• Remove from heat and stir in rest of ingredients.
• Stir until smooth
• Pour into 8 inch pan with waxed paper lining.
• Chill

Kona Truffles

2 cups semisweet chocolate chips

11oz. can sweetened condensed milk
1 tsp. Vanilla
3/4 cup Chopped walnuts

1 cup Medium coconut, plain or toasted (I used european drinking chocolate or you could use cocoa)

• Melt chocolate chips in medium saucepan over hot water, or on low, stirring constantly, until smooth.
• Do not overheat.
• Remove from heat and add condensed milk, vanilla and walnuts.
• Stir well
• Chill several hours.
• With greased hands, shape into 1 inch balls.
• Roll in cononut to coat.
• Chill.
• Makes 48 balls

Caramel, Nut & Chocolate Clusters

2 cups light corn syrup
1/2 cups water
2 cups white sugar

pinch baking soda

1/2 cup butter
12oz canned evaporated milk

4 cups(or less) toasted whole pecans

 12oz bittersweet chocolate

 • Combine corn syrup, water, and sugar in a large saucepan and put over medium heat.

• Stir occasional with a wooden spoon until the mixture comes to a full boil.

• Add the baking soda and continue to stir.

• Clip a candy thermometer to the side of the pan.

• Add the butter and continue to stir.

• Slowly add the milk, stirring constantly without allowing the mixture to stop boiling.

• Keep stirring, to prevent scorching, until the candy thermometer reaches 242F (120 C) or the firmball stage. Remove from the heat.

• Set aside to cool to 200F (95 C).

• While the caramel mixture cools, arrange clusters of 4 pecans halves on a baking sheet lined with parchment (greased).

• Spoon 1 tbsp of warm caramel over each bunch of pecans.

• Allow the mixture to cool completely before proceeding further.

• Bring a small about of water to a simmer in the bottom of a double boiler.

• Place the chocolate in the top of the double boiler..

• Let the chocolate melt, stirring frequently.

• Do not let the water boil.

• Spoon the melted chocolate over the nut clusters.

I am going to be baking one thing each day this week (well the rest of the days that are left in this week :)for christmas and I will try to share one with you each day. So keep checking.
 
~Megan~

Hugs & Chips Cheesecake

These are nice for when you want something a little more fancy but do not want to go through a lot of work :)

Bottom
24 Oreo cookies

Filling
2 pkg. cream cheese (250 grams)
1 can sweetened condensed milk
1 egg
1 tsp. vanilla
1 cup choco. chips

Glaze
1 cup choco. chips
1/2 cup whipping cream

- Place Oreo cookies in large muffin cup liners (in muffin tins)

- Beat together cream cheese, sweetened condensed milk, egg & vanilla. Fold in chocolate chips.
- Fill each muffin cup 2/3 full of filling
- Bake@ 350F for 15 min.
- Let cool for 5 min.

- Melt chocolate chips & add whipping cream
- Drizzle on top of cooled cups

- Refrigerate