Friday, December 19, 2014

Operation Cookie Day 2


Welcome to Operation Cookie Day 2! I hope you had a chance to try at least one of the recipes from yesterday. I know you will enjoy them! Today we managed to finish a few of the projects we began yesterday, as well as complete a few new ones! I hope you are as excited to see them as I am to share them!! 
 
Right off the bat this morning we had an injury. One of my girls was melting some chocolate for this next recipe and was burned by some steam. It was a slightly traumatic event and halted all progress until we could tend to her burn appropriately. Thankfully she only ended up with a couple tiny blisters. I can't stress enough how important it is to be careful in the kitchen, especially when you are using a double boiler method to melt chocolate.
Just a note - We started these and stored them undipped in the freezer overnight until we could dip them this morning. Then we placed them in the refrigerator.
 

Oreo Cookie Balls 

 
Ingredients:
1 pkg (8 oz) Cream Cheese
36 oreos (finely crushed)
12 oz white baking chocolate






We found it best to put the cookies in a Ziploc bag before we began
crushing them. This kept the workspace practically "crumb free."
Directions:
1. Mix cream cheese and cookie crumbs until blended
2. Shape into 48 (1") balls
3. Freeze for 10 minutes
4. Dip oreo balls into the melted chocolate
5. Place in single layer on waxed paper to dry
6. Refrigerate for 1 hour or until firm. Keep refrigerated

Don't worry if the mixture is very thick. You want it to be that way. That will allow it to roll up nicely and stay together for you to dip in the white chocolate!

video
 
Chocolate Covered Pretzels



Ingredients:
Baking Chocolate
Pretzel rods
 
Directions:
1. Break up baking chocolate and place in a mason jar
2. Melt in microwave until smooth stirring often - 1 minute intervals
3. Jar may be hot, use hot pads to remove
4. Dip pretzel rods almost entirely in chocolate
5. Place on wax paper to cool
6. Decorate if desired.
    
Puppy Chow

Ingredients:
9 cups Chex cereal (your choice)
1 cup semi sweet morsels (melted)
1/2 cup smooth peanut butter (melted)
1/4 cup butter (melted)
1-2 tsp. vanilla

Directions:
1. Measure cereal in a large bowl (set aside)
2. Microwave chocolate chips, peanut butter, and butter for 1 minute on high
3. stir
4. Cook for 30 seconds longer or until smooth
5. Add vanilla
6. Pour mixture over cereal, stirring until coated
7. Pour mixture into large Ziploc bag and add powdered sugar
8. Shake until coated well
9. Spread on waxed paper to cool
10. Store in Ziploc bags or large sealed container

Rolo Pretzel Delights

Ingredients:
1 pkg. small pretzel twists
1 pkg. Rolos
1 pkg. pecan halves

Directions:
1. Heat oven to 350^
2. Line cookie sheet with parchment paper or foil
3. Place one pretzel for each treat desired on prepared sheet
4. Top each pretzel with one unwrapped Rolo
5. Bake 3-5 minutes or until caramel piece begins to soften ----but not melt
6. Remove from oven
7. Top with either pecan half or additional pretzel
8. Cool completely

These are so wonderful! I remember as a little girl eating a tasty treat called Turtles. My mom would get them (in a tin) and I felt so special when she would share with me. For years turtles have been my favorite "special" treat. This is a fairly inexpensive substitute for the real thing. They are pretty close in taste to those yummy dollops of goodness too!

These are simple to make too. Just make sure that you don't leave them in the oven too long. If they start to melt, they will make a mess and you may not be able to use them.

I hope you have enjoyed day 2 of our cookie/treat preparation for Christmas. We have been having a blast making them all and sharing our recipes with you.

From my family to yours ~ Merry Christmas
      

 

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