2008 Holiday Recipe Swap - Desserts About This Page:

[Casper1]

Originally Posted by Luvsun

What you will need:
1 cup of sugar
1 cup of white corn syrup
1 1/2 cups of peanut butter
8 cups of Special K cereal
Butter
6 oz. package of butterscotch chips
6 oz. package of chocolate chips

Butter a 9X13 pan
Bring to a boil 1 cup of sugar and 1 cup of white corn syrup.
Remove from the stove and stir in 1 1/2 cups of peanut butter.
In a large bowl, mix the above mixture with the 8 cups of cereal.
When the cereal is all mixed in, place it in the buttered pan.
Let sit to cool.
Melt in the microwave the butterscotch chips and chocolate chips
(usually takes about 2 - 3 minutes)
Once melted, pour over the cereal mixture like frosting.

Let cool. Cut into squares.

Enjoy!

I have to try this one, i bet it is so good..

[Tinkerbelly]

Originally Posted by All Ears

Tinkerbelly,
For the "Yo Yummy" is it 3 bricks of cream cheese? Just wondering. It sounds amazing!

Thanks for all the great recipes. I love trying new things. YUM!

Yes 3 bricks! Sorry, I will edit my post!

[Casper1]

Originally Posted by Luvsun

What you will need:
1 cup of sugar
1 cup of white corn syrup
1 1/2 cups of peanut butter
8 cups of Special K cereal
Butter
6 oz. package of butterscotch chips
6 oz. package of chocolate chips

Butter a 9X13 pan
Bring to a boil 1 cup of sugar and 1 cup of white corn syrup.
Remove from the stove and stir in 1 1/2 cups of peanut butter.
In a large bowl, mix the above mixture with the 8 cups of cereal.
When the cereal is all mixed in, place it in the buttered pan.
Let sit to cool.
Melt in the microwave the butterscotch chips and chocolate chips
(usually takes about 2 - 3 minutes)
Once melted, pour over the cereal mixture like frosting.

Let cool. Cut into squares.

Enjoy!

i think i will make this tonight......i have the ingredients and it's brrrr 25*, a stay at home night.

[Casper1]

Originally Posted by Tinkerbelly

YO YUMMY! (That's what I call it)

Mix 3 bricks of Cream Cheese with a cup of brown sugar. Then, heat a cup of apple/caramel dip in the micro.
Pour over the top of the cheese mix.
Crush up Heath Bars and put on top of the heated apple/caramel dip.
Chill for a couple of hours. It's good with Granny Smith apples
and I like it with pretzels because of the salty/sweet taste.
Also, I usually can't find the apple/caramel dip in a big container, so I
use those individual ones that come package and use them all.

Toni

Tinkerbelly, i only have 2 bricks, dh want run out for me, will try at a later date, sounds really good.

[All Ears]

Thanks, Tinkerbelly. I think I may make this for an afternoon/evening snack for Thanksgiving day. YUM!

[Tinkerbelly]

Originally Posted by All Ears

Thanks, Tinkerbelly. I think I may make this for an afternoon/evening snack for Thanksgiving day. YUM!

It is very good! Let me know how you liked it! Toni

[Casper1]

Originally Posted by HeatherD

I have a recipe for Rum Balls that I absolutely love! My mom got it from a co-worker, but I've since discovered that it looks just like the one in the Betty Crocker cookbood . Though we didn't discover it until I was pretty much out of high school, it's become a staple for my holiday desserts ever since I started contributing something on my own.

Rum Balls
10 oz. 'Nilla Wafers
1 cup Pecans
1 cup Confectioners Sugar
3 Tbsp Karo Syrup (light or dark, I prefer light for the rum)
1/2 cup rum, brandy or sherry

Grind 'Nilla Wafers and pecans in food processor until fine. Combine all ingredients. Set dough overnight (in fridge). Roll out small balls of dough (marble size) and roll in powdered sugar.



Almond Maji
2 sticks Butter
1 cup Sugar
1 Tbsp light Karo syrup
1 Tbsp Water
5 Hershey Bars (broken into pieces)
1 cup toasted sliced Almonds (I buy a bag of sliced and don't additionally toast them)

Mix together first 4 ingredients and cook over high heat, stirring constantly, until a shade darker than light brown sugar (hard crack stage). (Experience taught my mom to let it cook, unstirred, once it started boiling - I do a combo because I'm convinced it'll burn otherwise.) Pour onto a foil lined cookie sheet. Sprinkle chocolate on top while still hot and spread over candy mixture. Sprinkle almonds over and press lightly (to adhere to chocolate). Cool in fridge and break into pieces (like peanut brittle). Store in air tight container.

rumballs sound delicious. i will make them soon. thanks

[Casper1]

Originally Posted by Tinkerbelly

Yes 3 bricks! Sorry, I will edit my post!

thanks tinkerbelly...this i bet is great..
i got lots of kitchen time coming..

[revral]

I'll share one of my favorite desserts.

This tastes bests if it's sat overnight in the fridge so I would start making it 2 days before you want to serve it. You'll be making an easy chocolate mint mousse and using it to frost the cake. When I make this I double or triple the amounts for the mousse and those are the amounts I've listed. If you triple you will have quite a bit leftover which is fine because it's very tastey by itself. The smaller amounts are for the doubled batch and the larger amounts are for the tripled batch.

Chocolate Mint Mouse Cake

Ingredients:
1pkg. chocolate cake - I get Pilsbury's the one that's dark and extra moist
eggs, oil etc to make cake according to pkg. directions
4 or 6TBL. baking cocoa
4 or 6 TBL. milk
2 or 3C. Junior Mints (candy) - this amount equals 16 or 24oz. I've weighed 1C.
4 or 6 TBL. butter or margarine
2 or 3 8oz. tubs of Cool Whip - I use extra creamy thawed and divided 2 or 3C. and rest
1 or 1 1/2 tsp. vanilla extract

Two days before serving: Make mousse and bake cake

Directions for mousse:
Make sure the Cool Whip is completely thawed before starting to make the mousse.
In a saucepan combine cocoa and milk and stir untill smooth. Then add mints and butter and cook over low heat untill the butter and mints have melted and mixture is smooth. (I use a silcone rubber spatula to stir it untill the butter and mints are melted and then use a whisk to stir until it's smooth.) Once it's smooth remove from heat and let cool for 15 minutes. (I transfer it to a large bowl at this point) Stir in 2 or 3C. Cool Whips and the vanilla then fold in the remaining Cool Whip. Cover and put in the fridge overnight to firm up. It will be easier to work with the next day if you put the mousse back in to the Cool Whip containers with the lids on although you end up with some left in the bowl.

Cake - follow the directions on the package for making 2 8"/9" round cakes

The day before serving - assemble cake

Gather the following euipment:
long serrated knife or cake leveler
large spoon
icing spatula/knife -whatever you use to frost a cake
wax or parchment paper
the plate or cake stand you'll be serving the cake on
2 baking sheets
a lazy susan - if you have one will make this easier to do

Assembling the cake:

Remove the cakes from their pans and place them in the freezer for about 15-20 minutes. If you didn't make them the day before be absolutely positive that they are completely cooled. Using a long serrated knife or 1 of those cake levelers level the tops of both cakes and then slice both cakes in half horizontally so you have 4 cake layers, place the layers on the baking sheets and brush the crumbs off the tops. Place the plate or cake stand on the counter or on top of the lazy susan if you're using one. Take the mousse or just 1 of the containers out of the fridge and put a bit in the center of the plate or cakestand this will anchor the cake. Tear 3 or 4 strips of wax or parchment paper to slip under and around the cake to keep the plate/stand clean while your frosting. Take 1 layer of cake and center it on the plate/stand then slip the strips of wax/parchment paper around and slightly under the cake so they cover the plate/stand. Spread a small amount of the mousse on top of layer and top with the second layer. Repeat this process untill you have all 4 layers stacked up with some mousse between each layer. At this point I put the mousse and the cake back in the fridge for several hours so the mousse can firm up again. After several hours remove the cake and the mousse and finish frosting the cake. Brush an crumbs that may be on the cake off and apply a thin coat of mousse to seal the top of the cake before applying more mousse to the top and sides. When the cake is completely frosted with the mousse place it back in fridge overnight. After a couple of hours remove the wax/parchment paper strips. Take the cake out of the fridge about 10-15 minutes before serving and let stand on the counter to take a bit of the chill off. Slice and enjoy. It's rich so I'd cut slices on the small side. Make sure to place the cake back in the fridge after serving if it gets too warm it turns in to the leaning tower of cake or a splattered cake on the floor because the mousse loses the ability to hold it together.

[Casper1]

does anyone love fruitcake.? my ds loves it and i could use a different recipe at this time. Just to add variety.

[jenifermg0]

Going to have to pull out the recipe box when I get home for some recipes to share!!!!
I've got a great pumpkin cookie recipe that the cookies stay nice and soft. Finally got DS to try them and now he is begging me to make them on a daily basis!!!!