little brother will be calling home from Korea on Wednesday evening. He'll be home in 6 mos
but it's still a little depressing. I sound like a frog with a history of smoking. Very
pathetic. Daniel keeps telling me to be quiet so I don't do damage.
Now, on a happier note, some recipes of the yummy goodies I made
last week. I'd love to claim some credit, but sister-in-law provided them all from Kraft.com. That
is also where the pictures come from. But here are some of what we made. If you click on the
treat, it is a link. They are actually pretty easy to make. Easier than they look.
1 hr 20 min
doz. or 12 servings, three truffles each
chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate
is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
in peanut butter until well blended. Cool to room temperature. Gently
stir in whipped topping. Refrigerate 1 hour.
SCOOP peanut butter mixture with melon baller or
teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in
2 hr 50 min
doz. or 12 servings, 2 truffles each
chocolate, whipping cream and butter in microwaveable bowl on HIGH 2 min. or until chocolate
is completely melted, stirring after each minute. Freeze 1-1/2 hours or until firm.
ROLL into 24
(1-inch) balls; place on waxed paper-covered baking sheet. Freeze 20 min.
MELT white chocolate; use fork
to dip in truffles. Return to baking sheet. Drizzle with remaining chocolate or decorate with
sprinkles. Refrigerate until firm.
1 hr 30 min
3-1/2 doz. or 42 servings, one truffle each
3 cups of the cookie crumbs and the cream cheese until well blended.
Shape into 42 (1-inch) balls.
balls in melted chocolate; place on waxed paper-covered baking sheet.
(Any leftover melted chocolate can be stored in tightly covered container at room temperature
and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until
firm. Store any leftover truffles in tightly covered container in refrigerator.
1 hr 30 min
dozen or 24 servings, 3 truffles each
Semi-Sweet Chocolate, melted
ground PLANTERS Walnuts, unsweetened cocoa, powdered sugar and/or BAKER'S ANGEL FLAKE
cream cheese in large bowl with electric mixer on medium speed until
smooth. Gradually add sugar, mixing until well blended.
ADD melted chocolate and vanilla; mix well.
Refrigerate 1 hour or until chilled.
SHAPE into 1-inch balls. Roll in walnuts, cocoa,
powdered sugar or coconut. Store in refrigerator.
Just a few things I
1. When covering them in chocolate, do it double burner style and
melt the chocolate on the stove. It works well, you don't burn it and you can always throw a
few more in.
2. White chocolate MUST be melted in the microwave. 1 min. or
30 sec. then stir. Repeat. It's made differently so it behaves differently.
3. Mark them with something on the outside (likes crumbs on top) so you know which
4. You can make them multiple at a time. Get a few people
together and each person take a part. We did all or ours in about 3 hours or so.
5. Make the balls SOOO much smaller than you are naturally inclined. If they are
small they are bite size! and easier to eat.
did choc. covered pretzels. We used the small sticks and the put sprinkles on the warm
Another treat that I don't have a picture of...and I don't know what to call them
Small pretzels, with Hershey's kisses melted on top (turn on on
broiler on high for about 10 - 15 min.) then push a mint M&M down on the kiss and
you have quick, very easy treat.
These are great. They
look amazing and taste even better. And people think you are some sort of magic cook for
having taken the time to do it. But they are simple! Thank you Kraft.com!!