Welcome to Tantalizing Thursday on Chief 187™Chatter.
With the holiday season upon us I am in a constant state of thinking up what meals, cookies, candies, and desserts I will be making when my company finally arrives days before Christmas.
I try to plan some recipes that I can prepare ahead of time and pull out when the time is right.
Although I prepare a lot of the same dishes year in and out – that’s tradition after all – I do try to incorporate something new here and there to keep it interesting for me and my guests.
For me simplicity is the rule. If there are too many ingredients, too many steps, or too much complication (candy thermometer for example) I just move on and find something else.
The following recipes are new to me but are all kinds of recipes I would like to try and may do just that this Christmas season!
If you’re anything like me, you are always thinking about Christmas cookies and candies first! Try this easy and scrumptious confection.
Recipe found on http://allrecipes.com/recipe/pretzel-turtles/detail.aspx
Original recipe makes 20 candies
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
As if that wasn’t decadent enough, this recipe features America’s favorite store-bought cookie – the OREO!
Easy OREO Truffles
Recipe found on http://allrecipes.com/recipe/easy-oreo-truffles/detail.aspx
Original recipe makes 3 -1/2 dozen
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
It just wouldn’t be Christmas in our home without fudge. I have a tried and true recipe that is prepared in the microwave that I’ve shared on the site before. This recipe I stumbled upon seems far too delightful to pass up.
Aunt Teen’s Creamy Chocolate Fudge
Recipe found on http://allrecipes.com/recipe/aunt-teens-creamy-chocolate-fudge/detail.aspx
Original recipe makes 3 pounds
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.