- 1 cup HERSHEY'S Butterscotch Chips
- 1/2 cup REESE'S Peanut Butter Chips
- 1 tablespoon shortening (do not use butter, margarine, spread or oil)
- 1-1/2 cups (3-oz. can) chow mein noodles, coarsely broken
Line tray with wax paper. Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl.
Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in refrigerator. Yields about 2 dozen candies.
- 2/3 cup sugar
- 1 cup butter (or butter substitute such as Earth Balance)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (or additional vanilla)
- 1 1/2 cups white rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
In your mixer bowl, cream together the butter and sugar by beating on high for a couple of minutes. Scrape down the sides of the bowl and add the egg and extracts. Beat again for a couple of minutes.
Combine the dry ingredients and add them to the mixer bowl. Turn the mixer on low to get the flour incorporated, then turn to medium for about 30 seconds to get it mixed. Remove the paddle and scrape the sides of the bowl.
Put the dough into the cookie press. Place desired shapes on an ungreased cookie sheet. The cookies don’t spread much so they can be pretty close together. Add sprinkles to the tops of the dough if desired.
Bake the cookies in a 375 degree oven for 6 – 8 minutes. The edges will be lightly browned. Cool on a wire rack, then add frosting if desired.
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Bake at 350 for about 12 min or until slightly golden. Throw a Hershey Kiss in the middle when cookies are done baking. Allow to cool.
These cookies are a quick throw together for any party where you just do not have a ton of time to bake!
- 20 ounces white chocolate, coarsely chopped, divided
- 30 peppermint candies, crushed, divided
- 10 ounces dark chocolate, coarsely chopped
- 6 tablespoons heavy cream
- 1 teaspoon peppermint extract
Line a 9x12 inch baking pan with aluminum foil or parchment paper.
Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
- 2 Jimmy Dean Sage Sausage
- 8 to 10 oz of croutons
- 6 eggs
- 2 cups of milk
- 2 cups of shredded cheddar cheese
- 1 can of cream of mushroom soup
- 1/2 can of milk
Brown the sausage, mix eggs and 2 cups of milk together, add in cheese, sausage and then Croutons.
Pour into a 9x13 baking dish sprayed with Pam. Cover and refrigerate overnight.
Take out of refrigerator 1/2 hour before baking. Mix cream of mushroom with 1/2 can full of milk (soup can). Spread the soup evenly over the top of the casserole.
Bake at 350 covered for 1 hour. Uncover for the last 15 min.
This has been a family favorite for years. I serve it with some fresh fruit, cinnamon rolls and Mimosas. Merry Christmas!