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Decadent Christmas Dessert Recipes

Guest Author - Amelia Johnson

Peppermint Fudge

Ingredients

2.5 cups sugar
1 can evaporated milk
.5 c. margarine
8oz vanilla chips
.5 c. crushed peppermint candy
Red food coloring


Directions
-Line 9-inch square pan with foil so that foil extends over sides of pan.
-Butter the foil.
-In large saucepan, combine sugar, margarine, and milk.
-Bring to a boil, stirring constantly.
-Continue boiling 5 minutes over medium heat, stirring constantly.
-Remove from heat.
-Add marshmallow creme, vanilla chips, and desired amount of food coloring.
--Blend until smooth.
-Stir in crushed peppermint.
-Pour into prepared pan.
-Cool to room temperature.
-Score fudge into 36 or 48 squares.
-Sprinkle top with additional crushed peppermint candy.
-Refrigerate until firm.
-Remove fudge from pan by lifting foil.
-Remove foil from fudge.
-Cut through scored lines.
-Store in refrigerator.

Chocolate Cake Truffles
Ingredients
1 box Chocolate cake mix
1 can cream cheese frosting
wax paper
1pkg Chocolate bark
candy sprinkles/ decorations (optional)


Directions
-Cook the cake as directed on the box for a 13 X 9 cake.
-After the cake is cooked and cooled completely, crumble into a large bowl. Mix thoroughly with the can of cream cheese frosting.
-Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet (this WILL be super messy).
-Chill for several hours (you can speed this up by putting in the freezer).
-Melt chocolate in the microwave per directions on package.
-Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.).
-Decorate as desired.


Dark Chocolate Cashew & Cranberry Fudge

Ingredients
2/3 c. Evaporated milk
1 2/3 c. sugar
1/5 tsp salt
1c. dark chocolate,chopped
1.5 c. marshmallows
1tsp. vanilla
1/2 c unalted cashews,chopped
1/2 c. dried cranberries

Directions

-Put evaporated milk, sugar and salt into a saucepan and bring to a boil.
-Allow to boil for 5 minutes, stirring constantly. Remove from heat.
-Stir in dark chocolate and marshmallows and stir until melted.
-Stir in the vanilla,nuts and cranberries.
-Pour the mixture into a lightly greased 8 inch square pan.
-Smooth out the mixture and chill overnight.
-Cut into squares and serve

Decadent Cranberry Cookies

Ingredients
2 c. flour
1/2 c. cocoa powder
1tsp. cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c. butter, softened
1/2 c. shortening
1/2 c. sugar
1c. firmly packed brown sugar
2 large eggs
1 tsp. vanilla
1tsp. instant coffee granules
1 c. white chocolate chips
1 c. semi-sweet chocolate chips
1 c. dried cranberries


Directions

-Set oven to 350 degrees.
-Grease 2 baking sheets, or line with parchment paper.
-Sift together flour, cocoa powder, cinnamon baking powder, baking soda; set aside.
-In a large bowl, beat butter, shortening, white and brown sugar until light and fluffy.
-Add eggs, mix well until fluffy.
-In a Small cup, mix together the vanilla and the coffee, until the coffee is dissolved, then add to the butter mixture; beat to combine.
-Gradually add dry ingredients, mixing until combined.
-Stir in the baking chips and dried cranberries.
-Drop 1 tablespoon of dough at a time onto baking sheet, spacing about 2" apart.
-Let cool 1 minute, then transfer to a wire rack to cool.
-Store cookies in an airtight container at room temperature for up to 1 month.
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Content copyright © 2014 by Amelia Johnson. All rights reserved.
This content was written by Amelia Johnson. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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