NO BAKE COOKIES

Prep Time: 2 minutes Cook Time: 2 minutes Total Time: 4 minutes Yield: 30 2-inch cookies Ingredients: 4 ounces butter or margarine (8 tablespoons) 1/2 cup milk 2 cups sugar 1 cup semisweet chocolate chips 3 to 4 tablespoons peanut butter, optional 3 cups quick oatmeal or rolled oats 1 teaspoon vanilla extract Preparation: 1. Place chocolate chips, peanut butter (if used), oats, and vanilla in a large mixing bowl. Combine the margarine, milk, and sugar in a saucepan; bring to a full rolling boil. Boil for 1 full minute. 2. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well. working quickly, drop by spoonfuls onto waxed paper or parchment paper. 3. Makes about 30 2-inch cookies, or more if you make them smaller. More No Bake Cookies

BASIC CAKE POPS

Makes: 20 Prep time: 15 mins plus up to 2 hours chilling and cooling time Cooking time: 45 mins Ingredients Vanilla cake 120g unsalted butter, softened 150g unrefined caster sugar 1 tsp vanilla extract 2 free range eggs, at room temperature 180g self-raising flour 4 tbsp milk, at room temperature Vanilla cream cheese frosting 80g unsalted butter, softened 40g cream cheese, softened 200g icing sugar, sifted 1 tsp vanilla extract 400 g (1 bag) of candy melts Vegetable oil Lollipop sticks

Method To make the vanilla cake 1. Preheat oven to 180C/Gas Mark 4. 2. Lightly grease and flour an 25cm round cake tin or a 20cm square cake tin. 3. Cream the butter and sugar until it turns pale and fluffy about 5 minutes. Mix the vanilla extract into the creamed butter and sugar. 4. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk. 5. Pour the mixture into the already prepared tin and bake for 35-45 mins, or until a cocktail stick inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack. 6. To make the vanilla cream cheese frosting Cream the butter and cream cheese together. 1. Gradually add the sugar, then continue to cream until light and fluffy. Finally, mix in the vanilla. 2. Refrigerate for 30 minutes before using. To assemble the cake pops 1. Crumble the cake thoroughly in a large mixing bowl. It's best to do this by hand as it gives a finer crumb, but you can also use your food processor. You may want to remove the crusts of the cake with a sharp kitchen knife first to avoid any lumps. 2. Once you have crumbled the cake as finely as possible, take your frosting, a heaped tablespoon at a time, and begin mixing it in with the crumbs. You may not require all of the frosting, depending on how moist your cake is, so just use a little at a time. Keep mixing until you have a fudge-like texture. To see if its ready, squeeze a little of the mixture in your palm it shouldnt crumble and it should be pliable. If you add too much frosting the mixture will be soggy, sticky and heavy and the cake pops will just fall off the stick when you try to dip them. 3. Wrap the mixture in cling film and chill for at least one hour. The mixture should be firm but not too hard when its ready to work with. 4. Break off a small piece of the mixture about the size of a ping-pong ball and roll into a ball with your palms. It doesnt have to be perfect. Place each ball on a tray lined with baking paper. Refrigerate for 15-20 minutes, or until they are firm. 5. Meanwhile, prepare your candy melts. Place the candy melts in a microwave-safe bowl and heat in the microwave on Medium for 1 minute. Take out candy melts and stir thoroughly. They may have just started to melt. Place back in the microwave and melt for a further 30 seconds. 6. Stir again, making sure you scrape the bottom and sides of the bowl. 7. Return to the microwave for a final 30 seconds, then give a final stir. Melted candy doesnt normally achieve the same silky, runny consistency of melted chocolate. To make it easier to work with, you can add 1-2 tablespoons of vegetable oil per 400g bag of candy melts. Work enough oil into the candy to create a silky consistency. 8. Take a lollipop stick and dip one end about 20cm deep into the melted candy. Immediately insert the stick into the top centre of each cake ball about halfway through. Dont insert it too deep or too shallow. Place on a tray lined with baking paper to set. It should take between 1 and 2 minutes for the candy to set. 9. To dip cake pops make sure the bowl is deep and quite full with candy so you dont need to tilt it. Hold an undipped cake pop by the stick and dip fully into the candy. When dipping, be

sure to cover right to the top of the stick to secure the pop in place. Gently tap the cake pop over the bowl to remove any excess candy. 10. You can either decorate with sprinkles or sugar decorations before the candy has set or leave the cake pops to dry completely if youre making a more elaborate design.

COOKIE DOUGH BALLS Ingredients: 1/2 cup butter, softened 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 cup all-purpose flour 1 (14-ounce) can sweetened condensed milk 1/2 cup semisweet mini chocolate morsels 1 cup finely chopped pecans 1 1/2 lb chocolate bark candy coating, melted

Directions In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. *Cooks Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll. Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour. Prep Time - 15 minutes Inactive Prep Time - 3 hours 30 minutes Yield - 5 dozen truffles Difficulty - Easy

ENGLISH TOFFEE RECIPE Ingredients: * 14 tablespoons (1 stick, plus 6 tablespoons) butter * 1 cup sugar * 2 tablespoons cold water * 1/2 chopped pecans

* 1 teaspoon pure vanilla extract * Dash salt * 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars Directions: Generously butter a cookie sheet. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

HARD CANDY Ingredients: 2 cups sugar 2/3 cup corn syrup 3/4 cup water 1 dram (bottle) food coloring Liquid food color (optional) Powdered sugar (optional but I highly recommend) Candy thermometer (a must) Have all ingredients and tools assembled and within easy reach of stove. Lightly spray cookie sheet or cavities of clean dry candy molds w/ cooking spray or shortening. Insert sucker sticks if needed. In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil. DO NOT stir mixture while it is cooking. When temperature of syrup reaches 260 F, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat precisely at 305F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has

ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper. (Yield: approx. 2 lb.) Oreo Balls 1 package Oreo cookies 1 package cream cheese, softened 1 package almond bark In a plastic bag crush Oreo cookies. In a bowl blend crushed Oreo cookies and cream cheese. Roll into bite-size balls. Dip each ball into melted almond bark and place on waxed paper. Set in refrigerator and let chill. If desired, drizzle melted chocolate on each ball.

Snack Party Mix 3 Tbl butter 2 Tbl Worcestershire sauce 1 1/2 tsp seasoned salt 3/4 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cinnamon 3 cups corn cereal 3 cups rice cereal 1 cup pretzels 1 cup bagel chips Heat oven to 250F. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 mintues. Spread on paper towel to cool.

NO-BAKE COCONUT BALLS 3 1/2 cups confectioners' sugar 3/4 cup unsweetened cocoa 1 can (14 ounces) sweetened condensed milk

3 teaspoons vanilla extract 1 can (3 1/2 ounces) flaked coconut, about 1 1/3 cups 1/2 cup chopped nuts, optional PREPARATION: In a large bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. Chill the mixture for about 30 minutes, then shape into 1-inch balls. Chill balls for at least 2 hours, or until firm. Store in tightly covered containers. Makes about 5 dozen 1-inch balls.

Easy Decadent Truffles 1 (8 ounce) package cream cheese, softened 3 cups confectioners' sugar, sifted 3 cups semisweet chocolate chips, melted 1 1/2 teaspoons vanilla In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls. Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc. (To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur -- almond, coffee, orange -- to each mixture; mix well.)

FANTASY FUDGE 3 c. sugar 3/4 c. butter 2/3 c. (5 1/3 fl. oz. can) Carnation evaporated milk 1 (12 oz.) pkg. semi-sweet chocolate pieces 2 c. Kraft marshmallow creme 1 c. chopped nuts 1 tsp. vanilla Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full

rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds. Double recipe: Use this full 13 ounce jar of Kraft marshmallow creme, doubling all ingredients. Prepare fudge as directed, using 5-quart Dutch oven. Pour fudge into 2 greased 13 x 9 inch pans. Makes approximately 6 pounds.

Holiday Wreaths Preparation Time: 40 minutes Total Time: 1 hour 10 minutes Servings: 16 Ingredients 1/3 cup margarine or butter 1 package (10 oz. about 40) regular marshmallows - or 4 cups miniature marshmallows 1 teaspoon green food coloring 6 cups Kellogg's Corn Flakes - or 6 cups Ready-To-Eat Cereal Kellogg's Frosted Flakes Red cinnamon candies Prepared vanilla frosting Directions 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. 2. Add KELLOGG'S CORN FLAKES cereal. Stir until well coated 3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container. Note Use fresh marshmallows for best results. Children should be supervised. Green

paste food coloring makes the best color for wreaths MICROWAVE DIRECTIONS: Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above. TO MAKE ONE LARGE WREATH: Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.

Oreo Balls * 8 ounces softened cream cheese or whipped cream cheese * 18 ounces package of Oreo cookies, crushed * 2 cups semi-sweet or milk chocolate chips * 1 tablespoon shortening Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls. Next, melt the chocolate chips and shortening with a double boiler or in the microwave. Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick. Put on wax paper. After the Oreo balls harden, keep them in the refrigerator. Makes about 3 or 4 dozen Oreo Balls, depending on the size.

Orange Balls A great treat for Christmas parties, or any occasion. * 12 ounces vanilla wafer cookies, crushed * 1 cup confectioners' sugar * 1/4 cup butter, room temperature * 1/2 cup orange juice concentrate, thawed * 1/2 teaspoon vanilla extract * 1 cup chopped pecans * sifted confectioners' sugar or coconut for coating Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or

coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.

Snow Balls 3 1/2 cups vanilla wafer crumbs 1/4 cup butter or margarine, melted 3/4 cup sifted powdered sugar 1 cup chopped pecans 1/2 cup Dr. Pepper ***ICING:*** 2 cups powdered sugar (sifted) 2 tablespoons butter or margarine (melted) 1/3 cup milk 1/4 teaspoon vanilla Flaked coconut Mix vanilla wafer crumbs, butter, sugar, pecans and Dr. Pepper. Roll into very small balls. Place on wax paper. ICING: Measure sifted powdered sugar into mixing bowl. Add melted butter or margarine and milk. Beat in vanilla. Using a fork, dip balls in icing and then roll in flaked coconut. If icing becomes too stiff, add more milk to thin. Snow Balls serves/makes 72

S'more Truffle Pie

avg rating

(24) total time 3 hr 25 min prep 25 min servings 10 servings

what you need

8 HONEY MAID Honey Grahams, finely crushed (about 1-1/3 cups crumbs) 1/4 cup (1/2 stick) butter or margarine, melted 1/4 cup sugar 2/3 cup whipping cream 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped 2-1/2 cups JET-PUFFED Miniature Marshmallows, divided 1/4 cup milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

make it
MIX graham crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Microwave cream in medium microwavable bowl on HIGH 11/2 minutes or until cream just comes to boil. Add chocolate; stir. Let stand 2 minutes; stir with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust. Refrigerate 30 minutes or until firm. MEANWHILE, place 2 cups of the marshmallows and milk in large microwavable bowl. Microwave on HIGH 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Refrigerate 15 minutes or until cooled. ADD whipped topping; stir with wire whisk until well blended. Spread over chocolate layer in crust. Refrigerate 3 hours or until firm. Sprinkle with

remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

kraft kitchens tips

SIZE IT UP Savor a serving of this indulgent special-occasion dessert. One pie makes enough for 10 servings. SPECIAL EXTRA Grate additional BAKER'S Semi-Sweet Baking Chocolate; sprinkle over pie just before serving.

nutritional information
per serving

Calories 440 Total fat 26 g Saturated fat 17 g Cholesterol 35 mg Sodium 140 mg Carbohydrate 53 g Dietary fiber 3g Sugars

35 g Protein 4g Vitamin A 8 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 10 %DV

EXPRESS CHEESECAKE Ingredients 1 1/4 cups graham crackers / crushed graham 2 tablespoons sugar 3/4 stick soft unsalted butter ( you can use salted but the taste will be a lil different ) 10 ounces cream cheese 1/2 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon juice ( optional, if you like the taste of lemon-GO ) 1 cup heavy cream 1 (10-ounce) jar black cherry spread (optional also ) Directions Blitz the crackers in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added. Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge. Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth. Lightly whip the cream, and then fold it into the cream cheese mixture. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight. When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.