No Bake Peanut Butter Treats

This recipe is so simple, yummy and versatile.  It uses very few ingredients, requires no oven - but you can use a stove top or microwave.  If you love peanut butter or peanut butter candies - this recipe is for you!  Typically, I scoop this into balls and dip in chocolate like I would a truffle.  However, with Valentine's Day here - I thought I would use a heart shaped mold instead.  I also took some of the "dough" and rolled it out and then cut out hearts with cookie cutter and topped them with melted chocolate.  How you execute this is up to you!

No Bake Peanut Butter Treats

1/2 Cup Peanut Butter

1 Cup Powdered Sugar

3 Tablespoons Butter
1/2 Cup Chopped Peanuts (omit if using chunky peanut butter)

1 Cup Semi-Sweet Chocolate Chips

Step 1:  In a microwavable bowl, add the butter and peanut butter.  Place in microwave for 30 seconds and stir.  If not completely melted, go in 30 second intervals - always stirring in between each to combine.  You do not need this to be a liquid - but just well combined.

Step 2:  Add crushed peanuts if using creamy peanut butter.  Also add powder sugar and stir all of it until well combined.

Step 3:  Execution is up to you!  

Option 1:  Peanut Butter Balls.  Using a tablespoon or a small scoop, portion out the dough and roll into balls and place onto a wax paper lined cookie sheet.  Dip each ball into melted chocolate and place back onto a cookie sheet lined with wax paper to let the chocolate set up.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 2:  Peanut Butter Cut-Outs.  Gather the dough into a ball and place onto wax paper.  Roll out to a 1/2 thick.  Cut into desired shapes with cookie cutter.  Place cut shapes onto a wax paper lined cookie sheet.  Drizzle or top with melted chocolate.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 3:  Molded Chocolates.  Melt the chocolate.  Pour chocolate into mold cavities to cover the bottom.  Using a small food brush, cover the sides of the mold with chocolate.  Place mold in freezer for 10 minutes.  Then, pinch off some pb dough and fill each cavity with the dough, do not fill completely!  Leave a little space for the chocolate.  Once filled with pb dough, top with more chocolate - sealing each cavity.  Place back into freezer for 10 minutes to harden.  Remove from molds and store in container in a cool, dry place.  

Maple Pecan Marshmallows

Have you ever tried to make marshmallows instead of buying them in a package??  They are completely life changing.  Homemade marshmallows are so incredibly delicious and have an amazing light, airy texture - that once you've had them, you will swear off store bought ones.  Truth!!  Please note, my core recipe is from Alton Brown.  He has always been one of my favorite food icons.  He is just amazing!  I took his marshmallow recipe and added maple flavoring and then crusted the marshmallows with toasted pecans.  These are a cinch to make and a fantastic treat during the summer months or an addition to your favorite holiday.  Enjoy!

Maple Pecan Marshmallows

Yield:  One 13x9 Pan 

Ingredients

2 Cups Toasted Pecans

3 Envelopes Unflavored Gelatin

1 Cup Cold Water, Divided

12 Ounces Granulated Sugar, Approximately 1 1/2 Cups

1 Cup Light Corn Syrup

1/4 Teaspoon Kosher Salt

1 and 1/2 Teaspoons Maple Extract

1/4 Cup Confectioners' Sugar

1/4 Cup Cornstarch

Nonstick Spray

Instructions:

Step 1:  Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

Step 2:  In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Step 3:  Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the MAPLE during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Step 4:  Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.  Add 1/2 the toasted pecans to the pan and scatter them around evenly.

Step 5:  When ready, pour the gooey mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Top with remaining toasted pecans.  Reserve/save the remaining cornstarch mixture for later.

Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Step 6:  Turn the marshmallows out onto a cutting board and cut into pieces using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary and/or any loose pecans. Store in an airtight container for up to 3 weeks.

Please note:  For this recipe, you can omit the corn syrup and use a substitute such as Honey, Agave Syrup, or real Maple Syrup.  Note, the flavor may vary slightly based on which you are using.

Swirly Sugar Cookies

These slice and bake cookies are so much fun!  I wanted to be sure I shared the recipe with you at Christmas-time because the color combinations are endless.  I made them in blue and gold for my daughter's hockey team - but you could do red and white, green and red, etc etc.  It is a basic sugar cookie-type dough and you can use any kind of extract to flavor them.  Our kids love almond flavor - so I used almond extract.  Plus, you can mix them up a day in advance . . .and then wrap them up and let rest in the fridge until the next day before slicing and baking.  Love that!!!!  They were a huge hit . . .I am glad I made a double batch!!

Swirly Sugar Cookies

Ingredients:

4 adn 1/2 Cups All Purpose Flour (plus extra for rolling out)

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Salt

1 and 1/2 Cup Butter, room temperature

1 Cup Packed Brown Sugar

2/3 Cup White Sugar

2 Eggs, Beaten

2 Teaspoons Almond Extract (or extract of your choice!)

Food Coloring as needed

Note:  because these cookies have brown sugar in them, the natural dough color is a little darker than a regular sugar cookie.  This may cause you to need a little extra food dye depending what color you are trying to achieve!

Step 1:  In a bowl, sift together the flour, baking soda and salt.  Set aside.

Step 2:  In a mixing bowl, add the butter, brown sugar and white sugar.  Beat until smooth.  Add in the eggs and vanilla.  Beat again until all is well incorporated.

Step 3:  Slowly incorporate the flour mixture into the sugar/butter mixture until evenly blended.

Step 4:  Gather the dough into a ball and divide into two equal parts.  Place one half in a second bowl.  Add desired food coloring to the first bowl with dough (I used blue) and blend until well incorporated.  I used my hands and wore gloves.  Do the same with the second bowl (I used yellow dye).  Or, you don't have to dye the second one at all!

Step 5:  On a floured surface, roll out one ball of dough to a 1/4 inch thickness into a rectangular form.  Do the same with the second ball of dough and try to keep the size consistent.  I like to roll them out on wax paper (easy clean up and helps with the next step).

Step 6:  Stack the two rolled out doughs one on top of the other.  I had blue on the bottom, yellow on top for my first batch.  Beginning on the long edge of stacked doughs, roll the doughs to make a log so the two colors sprial inside each other.  Wrap the log in plastic wrap and place in fridge for 6-8 hours.  Overnight works well.

Step 7:  Preheat oven to 400 degrees Fahrenheit.  Lightly grease baking sheets.

Step 8:  Unwrap the dough log, place on a clean, lightly floured surface.  Slice the log into 1/8 inch slices and place on the prepared cookie sheets.  

Step 9:  Bake in preheated oven for 5-6 minutes, until set. 

Enjoy!!

Edible Eyes

Halloween.  I think there are two types of people out there when it comes to Halloween:  those that love all things creepy and gross . . .and those that don't.  My hubby falls into the second category.  Me, more of the first (as long as it isn't too creepy or super scary).  And of course, what kid doesn't love Halloween?  Our teenager absolutely loves it - and for several years now, she has been making Halloween treats to hand out to all of her friends.  This year I helped her make candy eyeballs.  We'll just say the hubby wasn't so excited about them.  I brought a bowl of them to work and they were a huge hit.  And remember, take two . . .they usually come in pairs ;)

Edible Eyes

Makes Several

Ingredients:

Candy Melts or White Chocolate

Candy Eyes

Special Tools:

Round Candy Molds

Step 1:  In a microwave safe bowl, add some candy melts in the color of your choice and melt on low in the microwave for 30 seconds.  Then, stir well.  If they are not melted yet - go another 30 seconds.  After that, stir again.  Do not over cook - it will burn.  You just want them melted enough to be liquidy.  Optional:  after the candy is melted, place into a baggie or piping bag, close and snip the tip - this helps with the next step.

Step 2:  In the bottom of the round molds, place a candy eye.  Then, top with melted candy. Place the molds in the fridge or freezer for about 10-15 minutes - until the eyeballs are set.

Step 3:  Once the candy is hardened, remove from the molds.  They should pop right out by tipping them upside down and giving the cavity a tiny squeeze.  

Cream Cheese Candies

These Cream Cheese Candies are the perfect confection to place in a candy dish or use as little favors for events.  They are easy to make, use only a few ingredients and are completely delightful.  They are sweet, melt in your mouth and highly addictive.  Some people refer to them as 'mints' . . .but they really aren't mints unless you flavor them with mint.  Regardless of the flavors you use, they will be a huge hit! And just think of the gift/favor possibilities . . .Valentine's Day, Easter, Christmas . . .place them a cute mason jar with some ribbon and viola!  

In the picture below, I feature two flavors:  Saskatoon Berry (pink) and Almond (yellow).

Cream Cheese Candies

Serves Many

Ingredients:

8 oz Cream Cheese

5 Cups Powdered Sugar

1 Teaspoon Flavored Extract of Your Choice (Example:  Almond, Mint, Strawberry, or Cinnamon etc)

A few drops of Food Coloring (to coordinate with the flavor)

Waxed Paper or Parchment Paper

Granulated Sugar (optional)

Step 1:  In a large bowl, add the cream cheese and beat with a mixer until smooth.  This is an occasion where you may want to use your big mixer (like a Kitchenaid stand mixer).

Step 2:  Add the extract, food coloring and half of the powdered sugar to the bowl.  Beat again until well combined.  

Step 3:  Add the remaining powdered sugar and beat until well combined. Taste a small bit and adjust flavor and food dye as needed.

Step 4:  Line two large cookie pans or sheet pans with waxed paper or parchment paper.  Use your hands to take pinch off a small bit and shape into your desired shape.  A few ideas:

• Roll into a small ball and then flatten with a fork (as pictured below).
• Use a rubber/silicone candy mold - sprinkle the mold with a bit of granulated sugar first and then press the dough into the mold.  Remove the excess and pop the candy out onto the waxed paper.  I used a star mold for some that I made (see picture above)
• Roll some dough into a long, rope.  Make it about the circumference of your pinkie finger.  Then, with a knife - cut into 1/2 inch pieces.  Separate the pieces. These will look like tiny little pillows (not pictured).

As you are creating the shapes, place them onto the lined trays into a single layer to air dry.  You will want to let them dry for several hours (overnight on the counter works great!).  Or, you can expedite the drying process by placing them in the refrigerator for 4-6 hours.  

Step 5:  To serve, place them in a candy dish and let guests help themselves :)  These are perfectly fine sitting out in the air for about 24 hours.  Or, package them up for gifts.    

For long-term storage - place them in an airtight container in the fridge and they will last about 2-3 weeks.  As well, they can also be frozen for later use (if doing so, place in container single layered, with waxed paper between the layers of candies before freezing).  

German Chocolate Truffles

Here is another sweet treat for the coconut lovers!  These German Chocolate Lovers combine caramel, coconut, chocolate and pecans.   I cannot lie, my inspiration behind this one was the German Chocolate frosting you find on a doughnut or cinnamon bun in the bakery.  This is a little more chocolatey than that - but it is oh so good and easy to make!  

German Chocolate Truffles

Yield: Approximately 50 truffles using a 1-inch scoop

Ingredients:

1/2 Cup Finely Chopped Pecans

1/2 Cup Unsweetened Coconut

1/2 Cup Unsweetened Coconut Toasted

1 (13.4 oz) can of Dulce de Leche (I find it in the Hispanic section of our grocery store)

14 oz Semi Sweet Chocolate Chips

1.5 LB Chocolate Candy Coating or Chocolate Candy Melts

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Mix in the pecans and unsweetened coconut.  Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the chocolate candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the melted chocolate coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Top with a pinch of toasted coconut.  Repeat until are truffle centers are coated.

Mexican Chocolate Truffles

This truffle is so smoooooooooooth . . .it is utterly amazing.  True Story.  The blend of chocolate with cinnamon and just a hint of cayenne . . .very flavorful, but not too spicy.  It is muy perfecto as is!

Mexican Chocolate Truffles

Yield: Approximately 20 Truffles

Ingredients:

8 Ounces Semi-Sweet Chocolate Chips

1/2 Cup Heavy Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

1/4 Teaspoon Cayenne Pepper

1 LB Chocolate Melts or Chocolate Almond Bark (for coating the truffles) 

Sprinkles for Decorating (optional)

Step 1:  Place chocolate chips in a large bowl.  Set aside.

Step 2:  Place heavy cream in a small saucepan and heat just until it bubbles.  Remove from the heat and add the vanilla, cinnamon and cayenne.  Stir to combine.  

Step 3:  Pour the spiced cream over the chocolate. Give it a quick stir and then cover the bowl the let it sit for 10 minutes.  The cream will melt the chocolate while it sits.  

Step 4:  Remove the cover from the chocolate/cream and stir until smooth.  If, by chance, there are still some small bits of chocolate that didn't melt, you can put it in the microwave for 10-15 seconds.  Then stir again.  All the chocolate should be melted at this point.

Step 5:  Cover the chocolate and let rest so that it can firm up.  You can place it in the fridge for 2-3 hours or let it sit overnight (I usually let it sit overnight).   

Step 6:  Once the chocolate has set up, scoop out 1-2 tablespoons of chocolate and roll into balls.  Place on a wax paper lined cookie sheet.  If you have a small cookie scoop - I recommend using this.  It will make uniform sized truffles.  I also find it easiest to scoop out all the chocolate first and then roll them.  Seems a little less messy that way.  Once they are all scooped and rolled, place them back in the fridge until it's time to dip them.

Step 7:  To coat the truffles, melt approximately 1 pound of chocolate almond bark or candy melts.  Follow the instructions on the packaging for melting.  Otherwise, in the top of a double-boiler, add the melts/coating and over medium heat, let them melt.  Once melted, let the melted coating cool a bit.  You do not want it to be too hot.  Rather, just slightly cooled and still quite melty :)  

Step 8:  Dip each truffle ball into the coating and place on wax paper to dry.  Decorate with sprinkles as desired (be sure to do so while the chocolate has not yet set!).  Place dipped truffles in the fridge to expedite the setting process.  

Step 9:  Once the chocolate is set - they are ready to be served!  Enjoy :)

Raspberry White Chocolate Scones

This may just be my kryptonite (I don't even know how to spell that!).  Seriously, I am addicted.  These scones are the reason I have gotten up each morning for the past 10 days.  The anticipation of eating them with a nice iced latte is almost too much!  They are tender, slightly buttery with fresh, juicy raspberries and sweet bits of white chocolate.  And they are a cinch to make.  I promise.  These would be great for a 4th of July breakfast . . . sub 1/2 the raspberries with blueberries and you'll have a red, white and blue scone!

Raspberry White Chocolate Scones

Yield:  12

Ingredients:

6 Oz.  Fresh Raspberries

1 Cup White Chocolate Chips

2 and 1/2 Cups Flour, plus more for your work surface

1/2 Cup (1 Stick) of Unsalted Butter, cut into small pieces

1/4 Cup Sugar + additional for sprinkling on top

1 Tablespoon Baking Powder

3/4 Teaspoon Course Salt

2 Egg Yolks

3/4 Cup Buttermilk

Step 1:  Preheat oven to 400 degrees Fahrenheit. Prepare two large cookie sheet by spraying them with non-stick spray and set them aside.

Step 2:  In a food processor, pulse together flour, 1/4 cup sugar, baking powder, and salt. Add the butter and pulse until pea-size pieces form. Don't have a food processor?  No problem!  In a large bowl, add the same ingredients.  Cut in the butter until pea-sized pieces form.  This can be done using two forks or by using a pastry cutter.

Step 3:  In a small bowl, whisk together the buttermilk and egg yolks. Slowly pour the buttermilk mixture through feed tube into processor, pulsing until dough just comes together.  Or, if you are not using the food processor - pour over the crumbly mixture in the bowl and gently stir with a rubber scraper until just barely incorporated.

Step 4:  Transfer the dough to a lightly floured work surface pat flat with your hands - just flat enough to sprinkle the raspberries and white chocolate chips on top.  Next, carefully fold the dough in half and pat out again.  Be sure to capture any escaped raspberries or white chocolate chips and exile them to the top of the dough.  Fold the dough in half again and pat out again.  Once again, capture any renegade raspberries or chips and exile to the top of the dough.  Once last time, fold in half and pat down - this time pat down to about 1 inch high oval/rectangular shape. 

Step 5:  Cut the dough into 12 pieces.  You can this with a sharp knife or pizza cutter by cutting down the center to make two long pieces - and then cutting each long piece into 6 equal pieces.  Using a spatula to gently lift the scones one at a time - place them on the cookie sheets (6 scones per cookie sheet).  Sprinkle the tops of the scones with sugar and place the baking sheets into the oven.  Let bake about 15 minutes, until just beginning to brown.  

Let cool slightly before eating.  Store in fridge.

Boiled Corned Beef & Cabbage with Potatoes

Looking for an easy St. Patrick's Day dinner?  Here is my favorite way to serve corned beef, cabbage and potatoes.  This is a very uncomplicated way to cook everything in one large pot - and it turns out soooooo yummy.  And the leftovers are just as yummy.

Boiled Corned Beef & Cabbage with Potatoes

Serves 6 - 8

Ingredients:

2-3lb Corned Beef Roast

6-8 Small Red Potatoes (scrubbed clean - leave skin on)

1 Medium Onion (quartered)

1 Small head of Cabbage (cleaned and cut into wedges)

In a large stock pot or Dutch Oven, cover the roast with water and bring to boil.  Reduce heat and simmer for 1 hour.  Add potatoes and onion to the pot and cook for 20 minutes.  Add cabbage to pot and cook for 15 minutes.

To serve, remove roast and place on platter.  Slice to serve.  For the potatoes and veggies, drain before serving.  Enjoy!

Cinnamon Popcorn

Any popcorn lovers out there?  And do you also love cinnamon candy?   If so, you have just got to try out this recipe for Red Cinnamon Popcorn.  It's so easy, even the kids can help make it.  You will love it!

Cinnamon Popcorn

Ingredients:

1/2 Cup Butter

1/2 Cup Sugar

1/4 Cup Light Corn Syrup

3/4 Cup Red Cinnamon Candies (such as Red Hots)

1/4 Teaspoon Baking Soda

6 Cups Popped Popcorn

Wax Paper

Step 1:  Place popped popcorn in a large bowl (bowl will need to be large enough to stir the popcorn with out spilling over the sides).

Step 2: In a medium pot over medium heat, combine the butter, sugar, syrup and cinnamon candies. Stir and bring to a boil until the candy is dissolved (approximately 5 minutes).  Continue to  boil for  3 minutes  with no stirring.  Remove from the heat and mix in baking soda.  Stir thoroughly.   

Step 3:  Pour the candy coating over the popcorn and gently stir until all popcorn is coated.  Cool on a large sheet of wax paper.  

Step 4:  Once cooled, break into chunks and enjoy.  Store in an air tight container.

Corn Flake Crispies

Need a quick sugar fix?  I love these bars.  Super easy and quick to make.  Crispy, chewy and yummy.  They are very similar to Rice Krispy Squares, except they are made with corn flakes.  Please refer to the note on the bottom of the page for an additional fun idea!

Corn Flake Crispies

Ingredients:

1/2 Cup Butter

1 Pound (16 ounces) of Marshmallows

1  Teaspoon Vanilla Extract

8 Cups Corn Flakes

Pan Spray or Extra Butter (for greasing the pan)

Step 1:  Butter or grease a 9x13 cake pan with pan spray.  Set aside.

Step 2:  In large saucepan, melt butter over low heat.

Step 3:  Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla extract. 

Step 4:  Add corn flakes cereal. Stir until well coated.

Step 5:  Pour mixture into prepared cake pan and spread out evenly and pat down.   Let stand for 15 minutes.  Cut and serve.  Store covered.

Note:  This is the same basic recipe you  would use to make Corn Flake Wreaths at Christmas-time.  To do so, use the same above recipe.  During Step 3, add 2 teaspoons of green food coloring.  Skip Step 5.  Instead, layout a large sheet of wax paper and using a 1/4 cup dry measuring cup coated with cooking spray, evenly portion the warm cereal mixture out onto the wax paper. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies or small red M&Ms.  Here is a picture I snapped before my daughter made the hole in the center on the two end wreaths.  The recipe will make a dozen plus wreaths.

Pistachio Cheescake

Still looking for a fabulous dessert for the upcoming holiday?  This may be it.  It is rich, creamy and absolutely divine.  Original recipe can be found here.  I changed up the crust, but the filling is the same in my version.  Yum.

Pistachio Cheesecake

Ingredients:

Crust:

1.5 Cups Graham Cracker Crumbs (approx. 1 sleeve, crushed)

1/3 Cup Sugar

4 Tablespoons Butter, Melted

Filling:

20 Oz. Cream Cheese, Softened

3/4 Cup Sugar

1/2 Cup Sour Cream

1/4 Teaspoon Almond Extract

4 Eggs

1 (3.4-oz.) Pkg. Instant Pistachio Pudding and Pie Filling Mix

1 (12-oz.) Pkg. (2 cups) White Chocolate Chips

1/2 Cup chopped shelled pistachios (optional) - I did not use them

Topping:

Whipped Cream, for serving

Step 1:  Preheat oven to 350 degrees.  In a bowl, combine the graham crumbs, 1/3 cup sugar and butter in a bowl.  Once well combined, press onto the bottom of a 9-inch springform pan.  Bake for 1 minutes.  Remove from oven and let cool.  As well, once removed from the oven - decrease the oven temp to 325 degrees.

Step 2:  For the filling, in the bowl of a mixer - combine the cream cheese and 3/4 cup sugar.  Beat until well combined.  Next, add the almond extract and sour cream.  Beat until smooth.  Now, add the eggs one at a time.  Continue to mix until the egg is well blended into the batter before adding the next egg.  Once all eggs are added, add the pistachio pudding dry mix and continue to mix until well combined.  Then, add in the white chocolate chips and stir to combine.

Step 3:  Wrap the springform pan in tinfoil (this will prevent leaking as well as help the cake to bake evenly).  Pour the batter into the pan and top with pistachios if using.  Bake at 325 degrees for about 1 hour and 20 minutes (until sides of cheesecake are set and slightly puffed but center still moves slightly when pan is tapped).  Once removed from the oven, remove discard the tinfoil and cool the cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.

Step 4:  To serve, remove from pan by running a butter knife around the edge of the cheesecake to loosen it from the pan.  Removes the sides of pan, slice and serve with whipped cream on top.

Enjoy!!

Russian Teacakes

Everyone has a favorite  . ..and these are my hubby's favorite cookie.  I'm not much of a cookie baker, but I've trained taught my daughter how to make these.  She does a fantastic job and has been making them for the past 4 years as a birthday gift to my hubby, her "da-da".  They are kind like buttery, nutty and very sweet orbs of shortcake.  Around these here parts, many of us grew up with these being a Christmas staple and could often find them among the favorites of the Christmas cookie exchange.  Enjoy!

Russian Teacakes

Ingredients

1 Cup Butter, Room Temp

1/2 Cup Sifted Powdered Sugar + 1 Cup for after they are baked

1 Teaspoon Vanilla

2 and 1/4 Cup Flour

1/4 Teaspoon Salt

3/4 Cup Finely Chopped Nuts

Mix butter, sugar and vanilla together.  Blend salt and flour together, then add to butter mixture.  Stir in nuts and chill for 1 hour.

To Bake:

Preheat oven to 400 degrees Fahrenheit.  Roll into 1" balls and place on ungreased cookie sheet.  Bake 10-12 minutes.  Do not flatten!  They will not lose their shape and will remain a round ball.  While still warm, roll in powdered sugar.  Cool.  Then roll again in powdered sugar.  Yield:  4 dozen, 1-inch sized cookies.

Chocolate Truffles

This is the one that started it all . . .I don't know where it originated, but I have been using this basic recipe for almost 20 years.  Wow.  

This recipe produces a very rich, decadent, velvet-like truffle center.  You will be sure to enjoy!

Chocolate Truffles

Yield:  approx. 30 (1-inch) truffles

Ingredients:

3/4 Cup Butter

1 Tablespoon Vanilla

3/4 Cup Cocoa 

1 (14oz) Can of Sweetened Condensed Milk

1 LB Vanilla Candy Coating 

Sprinkles or Colored Candy Coating (optional)

Part 1:  In a heavy saucepan over low heat, melt the butter.  Add the cocoa and stir until smooth.  Add the sweetened condensed milk and vanilla.  Stir until thick and glossy.  This usually takes about 5 minutes for me.  Remove from the heat and pour into a bowl.  Cover and let chill in the fridge for a 3-4 hours so that it can set-up.  I often leave this overnight.

Part 2:  Prepare a cookie tray by lining it with wax paper.  Once thoroughly chilled, form the dough into balls.  You can do this by using a very small cookie scoop (which is what I use) or you can just spoon a portion out and roll in your hands.  Be sure to work swiftly and quickly so that you do not let your body heat from your hands melt the dough.  Once shaped, place on the tray.  Repeat until all dough is formed.  Place tray in the fridge until ready to dip or coat.

Part 3:  To coat or dip, in a double boiler, melt 1 pound of vanilla candy coating.  Let cool slightly.  You want it to be fluid, but not too hot to the touch.  To dip, remove the dough balls from the fridge and one by one, using a fork, dip a ball into the vanilla candy coating, remove with a fork, shake the excess off and then place on a wax paper lined tray to let dry/harden.  To decorate, top with sprinkles or a zig-zag of a contrasting color in vanilla candy coating.  Repeat the dipping process until all truffles are coated.  Place in fridge to harden.  

To store, place in an airtight container and keep in the fridge.  They will last up to 8 weeks.

Tip:  You can flavor these easily by omitting the vanilla extract and adding your favorite flavor.  

Polynesian Party Wings

These are so dang good . . .I had forgotten about how delicious they taste.  When chicken wings were on sale last week at the grocery store, M & I thought to ourselves . . .yeah, we could totally go for some wings.  But we had just had spicy buffalo chicken not too long ago.  So then what?  Aha . . . . sticky wings!!  These are a potluck favorite and are always gone instantly.  Beware – although this recipe makes 3 lbs of wings, you soon learn that 3 lbs really isn’t that much!  You can easily serve these as a main dish with some rice on the side.   They also make a great finger food/appetizer (hint hint . . .holiday or Superbowl time).   The best way I can describe them is a blend between an Asian flavor and a Polynesian flavor.  They are not spicy at all – however, some red pepper flakes would add a new dimension for those who like it hot (experiment at own will)!  As well, I highly recommend lining the cookie sheet/baking pan with tinfoil OR just use a cheap tinfoil pan.  The sauce gets real sticky when you bake the wings – and the pan is not fun to clean!  Unless, of course, you are not the one doing the dishes – then who cares!  I also need to put a plug in about soy sauce in general.  Although this recipe calls for regular Soy Sauce, our family has discovered that we actually prefer Low-Sodium Soy Sauce by Kikoman.  It actually has flavor, other than salty.  If you haven’t tried it – I recommend it.

 Polynesian Party Wings

3lbs Chicken Wings, thawed or fresh

1 Cup Soy Sauce

1 Cup Sugar

1 Cup Water

½ Cup Pineapple Juice

1 tsp Ground Ginger

1 tsp Garlic Powder

 In a large bowl, mix together all ingredients excluding the meat.  Mix well.  Add the wings and stir to coat the meat.  Cover and let marinade for at least 4 hours or up to 24 hours in the fridge.  I like to mix this up at night and let them marinade overnight.  

Prepare baking sheet:  line sheet with tinfoil and spray with nonstick cooking spray.  Or, prep tinfoil pan with nonstick cooking spray.  Preheat oven to 350 degrees F.  Bake wings for 1 – 1.5 hours, until tender and fall off the bone.  Yummmmmmmmmmmmmm.

Oysters Rockefeller

Talk about a real treat!  This past weekend we made Oysters Rockefeller.  And OMG.  They were amazing.  And let me tell you, oysters are far easier to open/shuck than clams.  If you love seafood, this is a very easy one to prepare at home.  Fresh, succulent oysters topped with a warm, garlicky, gooey yet slightly crunchy topping.  Oh my gosh . . . now I want them right now!  The original recipe I used is here.  However, I just had to make it my own . .. and here it is:

Oysters Rockefeller

Creates 12 Oysters 

1 dozen oysters, shucked

2 TB Butter

1 Large Teaspoon of Chopped Garlic

1/3 Cup Breadcrumbs

1/4  Cup Spinach (frozen, crumbled - not the kind frozen in a block)

2-3 Green Onions, sliced

1-2 Dashes of Tabasco

2 Tablespoons Parsley, chopped

1/4 Teaspoon Tarragon

1/3 Cup Parmesan Cheese

Instructions:

Preheat oven to 450 degrees F.

Step 1:  Shuck the oysters keep the oyster on the half shell. You can discard the other half of the shell.  Place shells with oysters on them on a large baking sheet.

Step 2:  In a saucepan, melt the butter over low.  Add in the garlic, spinach, green onion and tarragon.  Saute until the spinach is hot.

Step 3:  Next, add the parsley, Parmesan cheese and breadcrumbs to the spinach mixture.  Stir to combine and remove from heat.

Step 4:  Top each oyster with a heaping spoonful of the mixture.  Be sure to use up all the mixture.

Step 5:  Place the baking sheet in the oven and bake until golden brown, about 10-15 minutes.  Serve immediately.

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Need something super-simps for Cinco de Mayo?  Tryout these cupcakes.  I adapted the recipe from the book "Cupcakes! from the Cake Mix Doctor".   I frosted mine as flowering cacti, but don't let that scare you away from making these cupcakes!  They are so delicious . .. lightly flavored with cinnamon and very airy.  No need to frost them all fancy-like if you don't want to :)

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Yied 22-24 Cupcakes

Cupcake Ingredients:

1 package (18.25 ounces) Chocolate Cake Mix

1 Cup Buttermilk

1/2 Cup Vegetable Oil

3 Large Eggs

1 Teaspoon Vanilla

1 Teaspoon Cinnamon

Basic Buttercream Frosting 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Prepare you cupcake pans with liners and set aside.

Step 2:  In a large bowl, add the cake mix, buttermilk, oil, eggs, vanilla and cinnamon.  Blend with an electric mixer on low for 3 seconds, until slightly moistened.  Stop the mixer, scrape the sides down and then mix again with the mixer for 2 minutes at medium speed.  

Step 3:  Distribute the batter among the cupcake liners and bake for 16-20 minutes or until they spring back when lightly pressed with your finger.  Remove from oven and let cook completely before frosting.

Basic Buttercream Frosting Ingredients:

8 Tablespoons Butter (1 Stick) at room temperature

3 Cups Powdered Sugar

3 - 4 Tablespoons Milk

1 Teaspoon Vanilla

Step 1:  In a large mixing bowl, add the beat at low speed until fluffy (roughly 1 minute).  

Step 2:  Scrape down the sides of the bowl and add the powdered sugar, vanilla and 3 tablespoons of the milk. 

Step 3:  Blend with the mixer on low speed until the sugar is incorporated.  Increase to medium speed and beat until light and fluffy.

Yield:  Frosting for 24 cupcakes.  However, if you plan pipe or decorate your cupcakes (such as I did) - you may want to double the frosting recipe.