Guest Author - Amelia Johnson
2.5 cups sugar
1 can evaporated milk
.5 c. margarine
8oz vanilla chips
.5 c. crushed peppermint candy
Red food coloring
-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
1 box Chocolate cake mix
1 can cream cheese frosting
1pkg Chocolate bark
candy sprinkles/ decorations (optional)
-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
2/3 c. Evaporated milk
1 2/3 c. sugar
1/5 tsp salt
1c. dark chocolate,chopped
1.5 c. marshmallows
1/2 c unalted cashews,chopped
1/2 c. dried cranberries
-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
2 c. flour
1/2 c. cocoa powder
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
-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.