Halloween Candy Cookies

This wonderful cookie recipe is a fun way to use some of the leftover candy from Halloween, if there is any leftover! If there isn't leftovers, buy regular size candy bars and cut them up; this recipe is well worth the little bit of time that it takes. This is basically a buttery-rich chocolate chip cookie recipe that has been expanded and chopped up candy bars are added instead of chocolate chips. What a treat for the family. Blessings...

Recipe:

3-2/3 cups unbleached all-purpose flour
1-1/2 tsp. baking powder
1-1/4 tsp. baking soda
3/4 tsp. salt
1 cup butter, softened
1-1/4 cups firmly packed light brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract
2 to 3 cups chopped candy bits (such as Butterfingers, Baby Ruth's, Heath Bars, Reese's Peanut Butter Cups, Snickers, etc.) 3 cups is best!

1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla.
3. Reduce speed to low, gradually add flour mixture and mix just until combined. You will need to stop the mixer in order to scrape the bowl because the dough is thick and heavy.
4. Stir in the candy bits using a large spoon.
5. Preheat the oven to 350 degrees.
6. Drop dough by tablespoons onto parchment-lined baking sheet. Bake 13 to 15 minutes. Cool on baking sheet 2 minutes to set cookie. Transfer to a wire rack to cool completely.

Yield: about 4 dozen cookies
Per cookie (using jelly beans): 100 calories according to the recipe publisher. It would be impossible to do a calorie count because of the variety of candy available; just enjoy!

This recipe came from a 2013 newspapers insert called, "Relish Magazine".

Chocolate Peanut Clusters

When we go home to visit, my husband and I will often stay with our very dear friend, Kathie. One year when we went for Christmas she made these delicious peanut clusters for our holiday celebration. The three of us gobbled them up! This recipe is easy, with only three ingredients, and perfect for a snack or dessert, and it's kid-friendly. Blessings...

Recipe:

1 can (16 oz.) cocktail peanuts
1 pkg. (10 oz.) Reese's Peanut Butter baking chips
1 pkg. (12 oz.) semisweet chocolate chips

1. Melt Reese's chips and chocolate chips together in a saucepan over low heat, stirring constantly, until melted and smooth.
2. Stir in peanuts.
3. Using a soup spoon, drop mixture onto wax paper lined cookie sheets. Let set until firm. Store in a tightly covered container.

Yield: 35 pieces
185 calories each
1 gm. fiber

Note: We also enjoy the clusters made with 1 cup of dark chocolate chips (60% cocoa) and 1 cup of semisweet chocolate chips. The candy is not quite as sweet and the chocolate flavor is stronger. Using the dark chocolate increases the fiber to 2 gms. each.

Valentine Goodies for the Kids

We have some new neighbor boys that have been a tremendous help to my husband and I this fall and winter season. These two young boys, and two of their friends, have come to our home to help with the raking of piles of leaves and the moving of many shovels-full of snow. What a blessing they have been to us and our aching backs!

Since I didn't get my holiday baking done in December, and the ingredients were still on the pantry shelves waiting to be turned into cookies and candy, I decided to make up this tray of our favorites as a "thank you" gift to the boys and their family. The recipes that I have used are for the Sugar Cookies posted on 2/12/2010, Peanut Pralines posted on 2/20/2013, Double Chocolate Fudge posted on 2/14/2013, Porcupine Cookies posted on 2/8/2014 and Chocolate Cherry Cookies posted on 2/22/2013. Giving a gift of candy and cookies is such a wonderful way of saying, "thank you", "I love you", or "Happy Valentines Day". Happy Valentine's Day to you! Blessings...

Raisin Cashew Drops

This candy recipe combines raisins and cashews in delicious chocolate for an easy dessert or gift. Older children could make this recipe for mom for a special homemade gift of love; the kind of gift that touches a mom's heart. For all the mom's out there, I do hope your heart is touched by your family on this special day of celebration. Blessings...

Recipe:

2 cups (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tbsp. light corn syrup
1 tsp. vanilla extract
2 cups coarsely chopped or broken cashews
2 cups raisins

1. In a heavy saucepan over low heat, melt the chocolate chips with the milk and corn syrup, stirring constantly until smooth. Remove from the heat; stir in the vanilla until blended. Stir in the cashews and raisins.
2. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 2 - 3 hours.
3. Carefully remove from waxed paper and store in an airtight container. Chocolate is the best at room temperature.

Yield: 2-1/2 pounds

This recipe comes from Taste of Home Annual Recipes Cookbook 2009

Peanut Pralines

Today's recipe for the Peanut Pralines is the candy pictured second from the left. This recipe does need the use of a candy thermometer but you do not need to stir the mixture continuously, so it isn't extremely labor intensive. The end results are well worth your effort. This candy is one of our favorites from Taste of Home; hopefully it will become a favorite in your household, as well. Blessings...

Recipe: 

2-1/2 cups sugar
1 cup buttermilk
1 cup butter (no substitutes)
2 tbsps. peanut butter
1 tbsp. vanilla
1/2 tsp. baking soda
2-1/2 cups dry roasted peanuts

1. In a 2-3 qt. saucepan, combine the sugar, buttermilk and butter. Cook and stir over low heat until butter is melted and sugar is dissolved.
2. Cook over medium heat until a candy thermometer reads 234-240 degrees (soft-ball stage), stirring occasionally. Do watch the pan as the mixture will bubble up until it begins to thicken. When the temperature gets to 230 degrees, stir continuously so the syrup doesn't burn.
3. Remove the pan from the heat and add the peanut butter, vanilla, baking soda and peanuts; stir rapidly until the mixture is thickened and creamy. This will take about 5 minutes.
4. Drop mixture quickly by tablespoons onto waxed paper-lined or lightly buttered baking sheets, shaping into patties.
5. Let stand until cool and set. Store in an airtight container. Delicious!

Yield: 35 pieces, about 2-1/2 pounds of candy
152 calories each
less than 1 gm. fiber

Peanut Squares

Today's recipe is for the Peanut Squares, which is the candy on the right of the plate. This recipe is so easy that I really didn't expect it to be so good, but it sure is. Blessings...

Recipe:

3 cups dry roasted peanuts
2-1/2 tbsps. butter
2 cups (12 oz. pkg,) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 cups miniature marshmallows

1. Place half the peanuts in an ungreased 11" x 7" x 2" baking pan; set aside.
2. In a saucepan, melt the butter and chocolate chips over low heat. Remove from the heat.
3. Add milk and marshmallows; stir until melted. Pour over peanuts.
4. Sprinkle the remaining peanuts on top and gently press down a bit. Refrigerate until chilled through and set. Cut into squares. Serve at room temperature for best flavor.

Yield: 4-5 dozen pieces

Double Chocolate Fudge

This plate of goodies was my gift to my hubby for Valentine's Day this year. These recipes are usually a part of my Christmas kitchen, but I just couldn't get them done this past year, so I surprised my hubby this week by preparing them and sending some to work with him so he could share with his co-workers. The goodies are from left to right; Chocolate Cherry Cookies, Peanut Pralines, Dbl. Chocolate Fudge and Peanut Squares. Today's recipe will be for the fudge, which is a wonderful recipe because there is no candy thermometer needed, but the candy is rich and creamy; not dry and hard. This recipe comes from Taste of Home Magazine. I think your loved ones will enjoy these treats as much as my hubby said his co-workers did. Blessings...

Recipe:

1-1/2 tsps. plus 2 tbsps. butter, divided (no substitutes)
4-1/2 cups sugar
1 can (12 oz.) evaporated milk
Pinch salt
1 jar (7 oz.) marshmallow creme
2 cups (12 oz.) semisweet chocolate chips
3 pkgs. (4 oz. each) German sweet chocolate, broken into pieces
2 cups broken pecans or walnuts, optional

1. Line a 15-in. x 10-in. x 1-in. baking pan with foil. Grease the foil with 1-1/2 tsps butter; set aside.
2. In a large saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
3. Remove from the heat; stir in marshmallow creme until beginning to melt.
4. Stir in chips and German sweet chocolate until melted. Add nuts if desired; mix well.
5. Pour into the prepared pan. Refrigerate overnight or until firm. I have found that it takes about 4 hours to set.
6. Using foil, remove fudge from pan and place on cutting board. Cut into 1-in squares. Remove from foil and store in air-tight container.

Yield: 5 pounds
Note: Chocolate does not need to be stored in the refrigerator unless it is a dessert that is made with cream cheese or whipping cream. Chilling chocolate decreases the flavor.

Simple Rocky Road Candy

If you have never tried your hand at candy making, I would encourage you to try this recipe. It is a very easy preparation, tastes wonderful and is a classic "one-bowl" recipe. The easiest kind! Many candy recipes require a great deal of time standing at the stove stirring a syrup for the base of the candy, not this one.

The second candy pictured is the Reese's Candy recipe I posted earlier, please check the "labels" under candy to find it. Have a wonderful weekend as you, like me, will probably be doing lots of Christmas preparations with your family. Blessings...

Recipe:

1 pkg. (12 oz.) semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 Tbsp. butter
1 pkg. (10 1/2 oz.) miniature marshmallows
2 cups dry-roasted peanuts

1. In a large microwave safe bowl, combine chocolate chips, butter and sweetened condensed milk. ( or melt in a double boiler). Microwave on high for one minute and stir. If mixture is not smooth, continue to microwave for another 30 seconds or more, as needed.
2. Add marshmallows and peanuts; stir to combine.
3. Turn mixture into a buttered 9" x 13" pan and smooth top. Refrigerate for a few hours until chocolate is set. Cut into 36 squares and store in an air-tight container at room temperature.

A Recipe for Homemade "Reeses" Candy

This recipe for an old favorite has been around for years. It is easy to prepare and delicious. Kids love it! As a matter of fact, I got this recipe from a friend in Santa Cruz when we were working in the kitchen together for Vacation Bible School. Our boys were about 10 years old, mine is now 40 and still loves this candy. You will be surprised at how much this candy tastes like the original peanut butter cups. Blessings...

Recipe:

2 sticks butter, melted
2 cups graham cracker crumbs
1 lb. powdered sugar
1-1/2 cups peanut butter
1 12-oz. bag semi-sweet chocolate chips

1. Mix butter, cracker crumbs and powdered sugar. ( I use my Cuisinart )
2. Add peanut butter and mix until well-combined.
3. Press mixture into a 9" x 13" pan.
4. Melt chocolate chips and spread over candy.
5. Refrigerate candy for about 30 minutes to set chocolate. Cut into small pieces and return to refrigerator for another hour or until chocolate is firm.
6. Remove candy from pan and store in a tightly sealed container. Store at room temperature.

The recipe for the Rocky Road Candy is posted on 12/16/2011.

Easy Chocolates

Oh, the joy of chocolate! These chocolates would be a great hostess gift to take if you were invited to someone's home for a meal or time of fellowship. Hostess gifts are a wonderful way of saying, "thank you for inviting us into your home". When we offer a little gift to the hostess for her thoughtfulness we are acknowledging all of her hard work and time in preparing for us. It is a very thoughtful thing to do. Blessings...

Recipe:

1 (12 oz.) package semi-sweet chocolate chips

3/4 cup sweetened condensed milk

1 teaspoon almond extract, or other flavor of your choice

dash of salt

1/3 cup finely diced maraschino cherries

finely ground pecans to roll chocolates in, about 1 cup.

1. Place chocolate chips and sweetened condensed milk in a microwave safe bowl; microwave on HIGH for 1 minute. Stir to combine and microwave for another 30 to 60 seconds, or until melted. Stir until the mixture is smooth. Be careful not to burn chocolate.

2. Add extract, salt and cherries and stir well. Refrigerate for about 30 minutes until mixture is firm enough to roll into balls.

3. Form mixture in 1" balls and roll in pecans. Store in an airtight container at room temperature.

Tip: You don't have to use cherries. If you choose to add extract only, you may want to roll the chocolate in coconut, or chocolate sprinkles, or something else.

Tip: Please don't refrigerate chocolate unless it is made with a dairy product such as cream cheese or whipping cream. The flavor of chocolate is greatly diminished by being chilled.