Recipes
2007 Open House Recipes
Cake Balls
1 cake mix
1 16oz. container prepared chocolate frosting*
1 lb. Milk Chocolate, melted*
Prepare cake mix according to directions. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate over double broiler or slowly in microwave.
Use a melon baller or small scooper to form balls of the chocolate cake mixture. Dip the balls in chocolate, shake off excess, and place on wax paper to set.
Tips: Get creative and use different variations of cake mix, frosting and chocolate. Use German cake/ coconut pecan icing/ white chocolate or
carrot cake/ cream cheese/ white chocolate.
*Can be purchased at Diane's
Jellied Cranberry Nut Candies
1 teaspoon Butter
1 Package ( 3 oz.) Orange Gelatin
1 can Jellied Cranberry Sauce (16 oz.)
1 1/2 Chopped Walnuts
1 3/4 Cups Sugar, divided
2 Packages (3 oz each) Lemon Gelatin
Line 8 inch square pan with foil and grease the foil with 1 tsp butter. In a large sauce pan, combine cranberry sauce, 1 cup sugar, lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove pan from heat, stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift candy out of pan, discard foil. Cut into 1 inch squares. Roll in remaining sugar. Store at room temperature between layers of wax paper in air tight container. Best when stored 3 days before serving.
Salted Peanut Chews
1 1/2 Cups all purpose flour
2/3 Cup Corn Syrup
1/2 Cup packed Brown Sugar
2 tsp Vanilla extract*
3/4 Cup Butter, softened and divided
2 Cups Rice Krispies Cereal*
3 Cups Mini Marshmallows
2 Cups Salted Peanuts
2 Cups Peanut Butter Chips*
In a large mixing bowl, combine flour, brown sugar and 1/2 cup butter. Press into ungreased 9 x 13 pan. Bake @ 350 for 12 - 15 minutes or until light brown. Sprinkle with marshmallows and return to oven for 3 - 5 minutes or until marshmallows begin to melt, set aside. In a large sauce pan, cook and stir peanut butter chips, corn syrup, vanilla, and remaining butter until smooth. Remove from heat, stir in cereal and peanuts. Pour over crust and spread to cover. Cool completely and cut into bars.
*Can be purchased at Diane's
Church Stain Glass Window Candies
1 lb. chocolate
1 stick butter
1 pkg. Kraft colored marshmallows
Melt chocolate and butter (in the microwave) or in top of double boiler. When completely melted, remove from heat and beat until cool. Add marshmallows in a folding motion. Drop on sheets of waxed paper and form into logs (should make 2-3 logs). Refrigerate until chilled. Slice before serving. Yields 50 (1/2 inch) slices.
Puppy Chow
9 Cups Rice Chexs
1 tsp vanilla*
1/2 Cup Peanut Butter
1 Cup Semi-Sweet Chocolate Chips*
1/4 Cup Butter
1 1/2 Cups Confectioners Sugar*
In a saucepan over low heat, melt the chocolate; add peanut butter and butter and mix until smooth. Stir in Vanilla. Remove from heat, add cereal and stir until coated. Pour powdered sugar into large plastic bag, add coated cereal and shake well. Store in an air tight container.
*Can be purchased at Diane's
Creamy Orange Fudge
1 lb. Orange Flavored Chocolate*
1 Can Condensed Milk
1 Tsp Vanilla*
Melt chocolate and milk in double broiler. Take off heat and add vanilla. Stir well. Pour mixture into buttered 8 x 8 or 9 x 9 square pan. Chill and cut.
*Can be purchased at Diane's
Chocolate Crinkles
1 1/2 Cup Vegetable Oil
2 Tsp Vanilla
4 Squares Unsweetened Chocolate, melted
2 Cups Flour
2 Cups Sugar
2 Tsp Baking Powder
4 Eggs
1/2 Tsp Salt*
1 Cup Powdered Sugar
Mix flour, baking powder and salt, set aside. In electric mixer, mix chocolate & oil. Add sugar slowly and continue to mix, scrape bottom of bowl once and remix. Add eggs one at a time. Add dry ingredients. Batter will be thick. Refrigerate overnight. Roll into small balls and drop into bag containing powdered sugar to coat. Bake for 7 - 10 minutes @ 350 degrees. Cookie will be done when cracked and just a little wet on the top. Cool for 1 minute on tray and transfer to cooling rack.
*Can be purchased at Diane's
2006 Open House Recipes
Chocolate Covered Rice Krispies
Chocolate Covered Rice Krispies
Rice Krispies*(premade sheet)
White Chocolate*
Sprinkles*
Cut Rice Krispies in bite size pieces.
Melt chocolate in microwave or over double broiler.
Dip RK pieces in melted chocolate and shake of excess, place on wax paper.
Sprinkle on favorite jimmies, sugars or edible glitter.
*items can be purchase at Diane's
Buckeye Bars
1 package chocolate cake mix
1/4 cup Vegetable oil
1 egg
1- 14 oz. can Sweetened Condensed Milk
1/2 peanut butter
In a large mixing bowl, combine cake mix, oil and egg: beat on medium until crumbly. Reserve 1 1/2 cups crumb mixture, press remainder on bottom of greased 9 x 13 pan. In medium bowl, beat condensed milk with peanut butter until smooth; pour over prepared crust. Sprinkle with reserved crumb mixture. Bake@ 350 for 25-30 minutes. Cool, cut into bars.
Cookie Dough Truffles
1/2 cup Butter, softened
1 tsp. Vanilla extract*
3/4 cup packed Brown Sugar
1/2 cup Mini Semisweet Chips
2 cups All Purpose Flour
1/2 cup chopped Walnuts
1 can Sweetened Condensed Milk
1 1/2 lbs. Semisweet Chocolate*
Cream butter and brown sugar until fluffy. Add flour, milk and vanilla; mix well.
Stir in chocolate chips and walnuts. Shape into 1 inch balls; place on waxed
paper lined baking sheet. Refrigerate 1 - 2 hours or until firm.
Melt chocolate coating; dip balls in coating; place on waxed paper lined baking sheets. Refrigerate until firm, about 15 minutes. Drizzle remaining chocolate
over candies for the professional look!
*Items can be purchased at Diane's
Double Chocolate Raspberry Brownies
1 package fudge brownie mix (9 x 13)
1 cup Semisweet Chips
1/2 cup Raspberry filling*
6 oz. White Chocolate,* melted
Make brownies according to directions. Add semisweet chips and mix thoroughly. Spread into a 9 x 13 pan. Place dabs of raspberry on top of brownie mixture and swirl with a knife. Bake according to directions. Cool, and drizzle melted chocolate on brownies. Cut into diamond shapes for
a fancy look or try strawberry* or cream cheese* filling for a different
taste.
* Items can be purchased at Diane's
Hay Stacks
1 lb Butterscotch chocolate*
* cup Peanut Butter
1 can (5 oz.) Chow Mein Noodles
1/2 cup Crushed Pecans (optional)
Melt butterscotch and peanut butter together. Stir until blended. Crunch Chow Mein noodles with hands, add noodles until coated. Drop tsp size mixture onto wax paper until set or put in candy cups.
*Items can be purchased at Diane's
Heath Logs
2 cups All Purpose Flour
1/2 cup packed Brown Sugar
1 egg
1/2 cup Butter, softened
1/3 cup Heath Crunch*
1 tsp. Vanilla Extract
6 oz. Semisweet Chocolate* melted
Mix butter and sugar. Add egg and vanilla, then flour, (dough will
be thick). Add heath. Form into small logs and bake @ 350 for 10
minutes. Cool, dip one end of each cookie in melted chocolate. Place
on wax paper to dry. Make about 30 - 40 cookies.
*Items can be purchased at Diane's
Peppermint Crunch
2 lbs. White Chocolate*
1 lb. Peppermint Crunch*
Melt white chocolate over double broiler, mix in peppermint crunch.
Pour mixture onto foil lined 12 x 18 tray. Spread thinly. Cool, break apart and enjoy!
*Items can be purchased at Diane's
Peppermint Fudge
1 lb. White Chocolate*
1- 14 oz. can Sweetened Condensed Milk
1/4 lb. Peppermint Crunch*
Line a 8 x 8 pan with aluminum foil. Melt Chocolate and let cool. Add Condensed Milk and Peppermint. Stir quickly until all ingredients are mixed well.
Spread into lined pan and refrigerate until hardened, cut and serve.
*Items can be purchased at Diane's