Posts Tagged "Cookies"

Snacks- Cheerios with Peanuts (or Pecans), Cashews, and Almonds

Posted by on Dec 18, 2010 in Recipes | Comments Off

Cheerio Nut Snack Mix

Cheerio Nut Snack Mix

1/2 c. brown sugar, packed
1/2 c. dark corn syrup
1/4 c. butter
1/2 tsp. salt
6 c. Cheerios cereal
1 c. peanuts
1/2 c. slivered almonds

(The original recipe is above.  I usually use 1 cup of peanuts, 1 cup of silvered almonds and 1 cup of cashews.  You could use pecans if you have a peanut allergy. There always seems to be enough goop to pour over and coat everything; you just have to really mix it in the pot for a few minutes.)

Heat oven to 325 degrees. Brush jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with butter or spray with oil cooking spray. Melt butter then add brown sugar, corn syrup, and salt in 3 quart, or bigger, saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. When it’s bubbling remove from heat. Stir in nuts, then add cereal and stir until well coated. Spread mixture in the jelly roll pan. Bake 15 minutes. Cool 5 to10 minutes; loosen mixture with metal spatula and break into chunks into a plastic container with a lid. Don’t wait too long or you are busting it apart. Store in the covered container. I usually freeze it and it lasts for months.  Just scoop out how much you need and leave the rest in the freezer.  About 8-10 cups of snack.

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Cookies- Peanut Butter Creams

Posted by on Dec 18, 2010 in Recipes | Comments Off

4 C unsifted powdered sugar (roughly one pound)
1 ½ C creamy peanut butter
1/3 C milk
¼ C honey
1/2 tsp salt
1 tsp vanilla
1- 6oz package of semi-sweet chocolate pieces

Combine all ingredients except chocolate pieces.  Mix until blended.  Remove from bowl and knead on a board or granite counter top until smooth.  Spread and pat into a 9” square pan.  Melt chocolate pieces over low heat.  Spread over peanut butter mixture.  Cool until the chocolate is firm (about 30 minutes) then cut into 8X8 squares.  Makes 64.  I store these in the fridge rather than freeze them.

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Cookies- Chocolate Truffles

Posted by on Dec 3, 2010 in Recipes | Comments Off

Chocolate Truffles

Chocolate Truffles

1 package of original Oreo Cookies, (not double stuff)
1- 8oz package of cream cheese at room temperature
1- 8oz bag of dark chocolate* see below
1- 8oz bag of white chocolate* see below

Crush the Oreos in a food processor until very fine.  Combine the cream cheese until well mixed.  Place in the fridge overnight for flavors to meld together.  The next day let set at room temperature to soften.  Roll into small balls.  Place a wooden toothpick in the top of each truffle.  Place on a cookie sheet lined with wax paper and place in the freezer until very firm.

*I find that the chocolate bits don’t melt as well as the dipping chocolate you buy in the store.  It stays melted longer and goes on thinner.  The best is Ghirardelli and I buy it in a 2.5 pound slab at Sam’s Wholesale.  So melt some in the microwave, DO NOT OVERHEAT, and stir it until just melted.  Dip each ball in the white chocolate and place back on the wax paper not touching each other.  By the time you are done dipping they will have set up.  You can place them in your plastic storage container with them touching and pull out the toothpicks.  Then melt some dark chocolate and drizzle it on top to cover the little holes the toothpicks made.

Store in the refrigerator.

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Cookies- Kisses Made Simple

Posted by on Oct 21, 2010 in Recipes | Comments Off

1 C soft butter
1/2 C sugar
1 tsp vanilla
2 C flour
1 C finely chopped pecans
1 package of chocolate kisses
powdered sugar for dusting after baking
Cream together butter and sugar, then add vanilla and mix.  Beat in four.  Adds nuts last.  Unwrap foil from around kisses.   Pinch off a little dough and wrap around the kiss.  Place on a lightly greased cookie sheet and bake.

A double batch of the above will make anywhere from 66 to 103 cookies depending on how little dough you wrap around the kiss.   Bake at 375 degrees for 12-14 minutes until bottoms are golden brown.  Once cooled dust or roll in powdered sugar.  May be frozen after baking.

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