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Who has no bake Christmas recipes??
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<blockquote data-quote="SRL" data-source="post: 395169" data-attributes="member: 701"><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">Great idea for a thread!</span></span></span></p><p> </p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">Last year my kids went crazy on making "Tagalongs". Spread creamy peanut butter between two Ritz crackers, then dip in melted chocolate almond bark. Can decorate with nonpariels or drizzle with white chocolate. They're really good and sooooo easy.</span></span></span></p><p> </p><p><span style="font-size: 12px">I think I'm the only person in the world that doesn't like these Oreo balls. My kids love them plus they disappeared in a hurry at our New Year's Eve gathering.</span></p><p> </p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">Oreo Balls</span></span></span><span style="font-family: 'Verdana'"></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 pkg Oreos (1lb 2oz....your average size...3 rows)</span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 pkg cream cheese 8 oz. (brought to room temp for 1 hr)</span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 pound white chocolate wafers </span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">handful of other color wafers for drizzle</span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px"></span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">In food processor, process Oreos until fine. Transfer these to mixing bowl.(my sister just mixes by hand...I prefer the mixer) Stir until combined (you will know when). Roll into 3/4" balls and place on cookie sheet. Melt white chocolate in microwave on 50 percent power for 1 minute. Stir until smooth. You may need a little extra time...if so, do it in 10 second intervals. I have learned that it is best to not melt completely....as you stir, they continue to melt. If your white chocolate looks thick, it is too hot....let it cool for a few minutes until it becomes more liquid-like. One at a time dip the Oreo ball into the melted white chocolate and place on waxed paper(I like to put waxed paper on my table, I don't think you have enough room on cookie sheets). I just use a regular ol' spoon....no fancy dipping gadget....I tilt the spoon to allow the excess white chocolate to run back into the white chocolate bowl (I use a 2 cup glass measuring cup)...by draining the extra white chocolate off, it saves on chocolate and doesn't allow the Oreo ball to sit in a puddle of chocolate while the chocolate is hardening....makes for a neater appearance...if the ball did end up hardening in a puddle, I trim around the base of the ball with a small thin blade knife before I remove it from the waxed paper. Once the white chocolate has hardened (10 min or so) melt some colored chocolate to drizzle over top. I melt it in a Jell-O dish then just use a spoon to drizzle...sometimes I put it in a sandwich bag and snip a tiny end off and use that kinda like a pastry bag to drizzle....I use a small squeeze bottle for large batches...have fun at your party!!</span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px"></span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px"></span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px"></span></span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Verdana'"></span></span> </p><p> </p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">COFFEE SHOP FUDGE </span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 cup chopped pecans</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">3 cups (18 ounces) chocolate chips</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 can (14 ounces) sweetened condensed milk</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">2 tablespoons strong brewed coffee, room temperature</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 teaspoon ground cinnamon</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1/8 teaspoon salt</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1 teaspoon vanilla extract </span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">1) Line an 8-inch square pan with foil and butter (or non-stick spray) the foil; set aside. </span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">2) Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute; set aside. </span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">3) In a 2-quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on HIGH for 1 1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan.</span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">4) Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into squares. Cover and store at room temperature (70°-80°). </span></span></span></p><p><span style="font-family: 'Arial'"><span style="font-family: 'Tahoma'"><span style="font-size: 12px">Yield: 2 pounds. This recipe was tested in an 850-watt microwave.</span></span></span></p><p> </p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"><u>Crystallized Orange Nuts</u></span></span></p><p> </p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> 1/4 cup orange juice</span></span></p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> 1 cup sugar</span></span></p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> 2 cups pecan halves</span></span></p><p> </p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> Combine orange juice and sugar in a 2 quart (12x7") glass baking dish; mix well. Stir in pecans.</span></span></p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> Microwave for 6 minutes on 70 or 80% power. Stir and continue cooking for 8 to 10 minutes on same power or until syrup crystallizes. </span></span></p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> Spread, separate and cool glazed nuts on buttered cookie sheet.</span></span></p><p><span style="font-family: 'Arial'"><span style="font-size: 12px"> </span></span></p><p><span style="font-family: 'Arial'"><span style="font-size: 12px">Makes about 3 cups of nuts.</span></span></p></blockquote><p></p>
[QUOTE="SRL, post: 395169, member: 701"] [FONT=Arial][FONT=Tahoma][SIZE=3]Great idea for a thread![/SIZE][/FONT][/FONT] [FONT=Arial][SIZE=3][/SIZE][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]Last year my kids went crazy on making "Tagalongs". Spread creamy peanut butter between two Ritz crackers, then dip in melted chocolate almond bark. Can decorate with nonpariels or drizzle with white chocolate. They're really good and sooooo easy.[/SIZE][/FONT][/FONT] [FONT=Arial][SIZE=3][/SIZE][/FONT] [FONT=Arial][/FONT][SIZE=3]I think I'm the only person in the world that doesn't like these Oreo balls. My kids love them plus they disappeared in a hurry at our New Year's Eve gathering.[/SIZE] [SIZE=3][/SIZE] [FONT=Arial][FONT=Verdana][FONT=Tahoma][SIZE=3]Oreo Balls[/SIZE][/FONT][/FONT][FONT=Verdana] [FONT=Tahoma][SIZE=3]1 pkg Oreos (1lb 2oz....your average size...3 rows) 1 pkg cream cheese 8 oz. (brought to room temp for 1 hr) 1 pound white chocolate wafers handful of other color wafers for drizzle In food processor, process Oreos until fine. Transfer these to mixing bowl.(my sister just mixes by hand...I prefer the mixer) Stir until combined (you will know when). Roll into 3/4" balls and place on cookie sheet. Melt white chocolate in microwave on 50 percent power for 1 minute. Stir until smooth. You may need a little extra time...if so, do it in 10 second intervals. I have learned that it is best to not melt completely....as you stir, they continue to melt. If your white chocolate looks thick, it is too hot....let it cool for a few minutes until it becomes more liquid-like. One at a time dip the Oreo ball into the melted white chocolate and place on waxed paper(I like to put waxed paper on my table, I don't think you have enough room on cookie sheets). I just use a regular ol' spoon....no fancy dipping gadget....I tilt the spoon to allow the excess white chocolate to run back into the white chocolate bowl (I use a 2 cup glass measuring cup)...by draining the extra white chocolate off, it saves on chocolate and doesn't allow the Oreo ball to sit in a puddle of chocolate while the chocolate is hardening....makes for a neater appearance...if the ball did end up hardening in a puddle, I trim around the base of the ball with a small thin blade knife before I remove it from the waxed paper. Once the white chocolate has hardened (10 min or so) melt some colored chocolate to drizzle over top. I melt it in a Jell-O dish then just use a spoon to drizzle...sometimes I put it in a sandwich bag and snip a tiny end off and use that kinda like a pastry bag to drizzle....I use a small squeeze bottle for large batches...have fun at your party!! [/SIZE][/FONT] [/FONT][/FONT][FONT=Arial][SIZE=3][/SIZE][/FONT] [FONT=Arial][SIZE=3][/SIZE][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]COFFEE SHOP FUDGE [/SIZE][/FONT][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]1 cup chopped pecans 3 cups (18 ounces) chocolate chips 1 can (14 ounces) sweetened condensed milk 2 tablespoons strong brewed coffee, room temperature 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 teaspoon vanilla extract [/SIZE][/FONT][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]1) Line an 8-inch square pan with foil and butter (or non-stick spray) the foil; set aside. [/SIZE][/FONT][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]2) Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute; set aside. [/SIZE][/FONT][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]3) In a 2-quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on HIGH for 1 1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan.[/SIZE][/FONT][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]4) Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into squares. Cover and store at room temperature (70°-80°). [/SIZE][/FONT][/FONT] [FONT=Arial][FONT=Tahoma][SIZE=3]Yield: 2 pounds. This recipe was tested in an 850-watt microwave.[/SIZE][/FONT][/FONT] [SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][U]Crystallized Orange Nuts[/U][/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial][SIZE=3] 1/4 cup orange juice[/SIZE][/FONT] [FONT=Arial][SIZE=3] 1 cup sugar[/SIZE][/FONT] [FONT=Arial][SIZE=3] 2 cups pecan halves[/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial][SIZE=3] Combine orange juice and sugar in a 2 quart (12x7") glass baking dish; mix well. Stir in pecans.[/SIZE][/FONT] [FONT=Arial][SIZE=3] Microwave for 6 minutes on 70 or 80% power. Stir and continue cooking for 8 to 10 minutes on same power or until syrup crystallizes. [/SIZE][/FONT] [FONT=Arial][SIZE=3] Spread, separate and cool glazed nuts on buttered cookie sheet.[/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial][SIZE=3]Makes about 3 cups of nuts.[/SIZE][/FONT] [SIZE=3] [/SIZE] [/QUOTE]
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