Sunday, December 4, 2011

Cranberry Pecan Muffin


Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.
  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 large egg
  • 1 1/2 cup of milk
  • 1/3 cup of vegetable oil
  1. Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.
  2. Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.
  3. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.
  4. Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins. Serve warm and enjoy!

White Chocolate Snowballs

From FamilyFun Magazine
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A delicious blend of salty and sweet makes these white chocolate peanut butter balls taste as good as they look. Box them with Peanut Butter Buckeyes for a pretty gift set. Makes about 4 dozen snowballs.
  • 1 1/2 cups peanut butter
  • 1/2 cup (1 stick) butter, softened
  • 1 (16-ounce) package confectioners' sugar
  • 2 cups white chocolate chips
  • 1 tablespoon vegetable shortening
  • 1/2 cup shelled, unsalted peanuts
  1. Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside. Using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth. Add the sugar, 1/2 cup at a time; blend until smooth.
  2. Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until firm, about 30 minutes.
  3. Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed. Set them on the waxed-paper-lined sheet and top each with a peanut half. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

Tuesday, November 29, 2011

Microwave Fudge

Microwave Fudge is an easy recipe that comes together in a snap. A few ingredients and a microwave are all that's required to make this rich, creamy fudge. Don't miss the video showing how to make microwave fudge!

Prep Time: 5 minutes

Total Time: 5 minutes


  • 3 cups semi-sweet chocolate chips
  • 1 14-oz can condensed milk
  • 1/4 cup (4 tbsp) butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt


1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave in one-minute increments until melted, about 2-3 minutes.
3. Stir to ensure all the chocolate is melted, then add the vanilla and salt. Stir until the candy is smooth and well-mixed.
4. Pour the fudge into the prepared pan and smooth it into an even layer.
5. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator.

grinch cookies

Mint Chocolate Chip Cookies Recipe

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.


Chocolate Chip-Cookie Dough Truffles
  • 1/3
    cup butter, softened
  • 1/3
    cup packed brown sugar
  • 1
    tablespoon vanilla
  • 1
    cup all-purpose flour
  • 1
    cup miniature semisweet chocolate pieces
  • 4
    ounces dark chocolate or semisweet chocolate, chopped
  • 4
    ounces chocolate-flavor candy coating, chopped
  • 1
    tablespoon shortening
1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.
3. Line a tray or baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on prepared tray. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.

Monday, November 21, 2011

something that sounds yummy to try

Chocolate Chip Pudding Cookies

by Christy Baker Ward on Monday, July 26, 2010 at 9:42am
2 1/4 Cups Flour
1 tsp. Baking Soda
1 Small box pudding (vanilla or your favorite)
2 sticks butter or margarine
1/4 Cup Sugar
3/4 Cup Brown Sugar
2 Eggs
1 tsp. Vanilla
6 oz. Chocolate Chips

Beat together sugars and butter. Add eggs and mix. Add vanilla and remaining ingredients, except chocolate chips. Mix well. Stir in chocolate chips.

Bake at 350 for 8-10 minutes.

Tuesday, October 11, 2011

Creamy Broccoli Cheese Soup

  It is getting cold, time to pull out the soup recipes!

Creamy Broccoli Cheese Soup

What You Need

1/4 cup chopped onions
1 Tbsp.  butter or margarine
1 Tbsp. flour
3-1/2 cups  fat-free milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp.  ground nutmeg
1/8 tsp. pepper

Make It

COOK and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until well blended. ADD milk; cook and stir on medium heat 2 min., stirring occasionally. Add Neufchatel; cook and stir 2 to 3 min. or until melted. STIR in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.