Scalloped Corn Souffle

1 stick butter
1 can corn & liquid
1 can cream style corn
3 eggs, beaten
1 Jiffy corn muffin mix
1 c. sour cream
1 c. grated cheese, Cheddar
1 sm. onion, chopped

Saute butter and onion until transparent. Add corn (don't drain). Add beaten eggs and muffin mix. Mix in sour cream. Spoon into greased 2 quart casserole dish. Sprinkle cheese on top. Bake 1 hour at 325 degrees.

Mexican Wedding Cookies

1 cup (2 sticks) butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving


Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.

Preheat the oven to 325 degrees F.

Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.

Bake the cookies until golden brown on the bottom and just pale golden on top, about
18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.

Makes about 4 dozen.

Easy Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) Oreo Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls.  Put balls in the freezer or frig for about 30 minutes and take out a few at a time to dip.  Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Makes ~ 4 doz. or 48 servings, 1 truffle each

 

How to Make Cookie Crumbs:  Crushing Oreo Cookies is a cinch with a rolling pin and a Ziploc.

How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. 

How to Easily Dip Truffles:  To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

How to Make Cookie Crumbs:  Crushing Oreo Cookies is a cinch with a rolling pin and a Ziploc.

How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. 

How to Easily Dip Truffles:  To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

Recipe found at http://www.kraftrecipes.com/.  Read reviews to get more ideas and options.

Pretzel Rollos

This is a great activity to do with young ones.  They can unwrap all the Rollo candies!

1 Place pretzel pieces* on a baking sheet.

2 Top with one Rollo candy.

3 Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.

4 Remove from oven and place a pecan half on top.

5 Let cool and harden.

*Snyders Pretzel Snaps, square-shaped work best.

Toffee Heath Bars - microwave

1 C. Chopped Nuts (walnuts, pecans or almonds)
1 C. Brown Sugar (packed)
1/3 C. Butter (5 1/3 Tbs)
3 Tbs. Water
1/2 C Semi-sweet Chocolate Chips*

Sprinkle nuts over bottom of buttered 8" square dish.

In 1 1/2-qt. microwave proof bowl place brown sugar, butter and water.  Microwave on High 5 minutes, stirring after 2 minutes, until thick.  Stir well; quickly spread over chopped nuts.

Sprinkle chocolate chips over toffee.  Cover dish so heat melts chocolate.  Let stand 5 minues.  Spread chocolate evenly over top.  Refrigerate to set.  Turn out of dish and break into pieces to serve.

Makes about 1 lb.
*May substitute milk chocolate or white chocolate chips.  Guittard also makes wonderful cappuccino chips.

English Toffee - microwave

A quick and easy way to make English toffee.

• 1 Cup Butter -- do not use margarine
• 2 Cups Sugar
• ¼ Cup light Karo Syrup
• 1 teaspoon baking soda
• ¾ Cup finely chopped nuts
• 1½ Cups Chocolate chips

• In a large microwave safe bowl, put butter and sugar. Microwave on high for one minute. Remove from microwave, stir to blend melted butter and sugar. Add Karo syrup, stir.
• Return bowl to microwave. Microwave until mixture is the color of a brown paper bag. This will take approximately 10 minutes, depending upon your microwave. The mixture will bubble up, so make sure that you use a large bowl.
• While the mixture is in the microwave, sprinkle ½ cup of the chopped nuts on a cookie sheet. Measure out the baking soda and have it nearby.
• When the sugar mixture is the color of a brown paper bag, remove from microwave. Quickly stir in the baking soda. Don’t over mix or it will begin to separate. Immediately pour sugar mixture over the chopped nuts on the cookie sheet.
• Wait 2 minutes. Then, sprinkle the chocolate chips over the cooling candy. When they are melted, spread over entire surface evenly. Sprinkle with the remaining chopped nuts.
• Cool completely. Break into pieces. Store in airtight container.

Pumpkin Bread Pudding with Rum Sauce

Cook Time:1 hr 0 min

Serves:10 servings

Bread Pudding:

• 1 loaf French bread, torn in pieces
• 1 quart 40 percent whipping cream
• 1 dozen eggs
• 1 vanilla bean, seeds scraped
• 2 ounces vanilla extract
• 4 ounces pumpkin pie spice
• 2 cups granulated sugar
• 2 cups brown sugar
• 2 cups canned pumpkin

Rum Sauce:

• 4 tablespoons cornstarch
• 1/2 cup water
• 1 quart 40 percent whipping cream
• 2 cups granulated sugar
• 1 stick butter
• 1 cup dark rum

Directions

Preheat the oven to 350 degrees F.
For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients together and cook over low heat until thick.
Serve the sauce with the bread pudding.

Recipe courtesy Gina Schloegel of Sammy's Food Service in New Orleans, LA.

Show: Diners, Drive-ins and Dives

Bourbon Street Balls with Pecans

 

 

 

 

 

 

 

Ingredients

·                              4 cups whole pecans or pecan halves

·                              2 cups crushed or processed vanilla-flavored wafer cookies (recommended: Nabisco Nilla wafers)

·                              1 cup confectioners' sugar

·                              4 jiggers (1 1/2 ounces per jigger) bourbon, or to taste

·                              3 tablespoons light corn syrup (recommended: Karo)

·                              Butter, for fingertips

Directions

Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.

Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.

Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve.

Serves: 24 to 30 balls

Recipe courtesy Rachael Ray