Recipes from Cookie Exchange

Don't forget about our Cookie Exchange/Christmas Party Dec 12th at 7pm. Just bring 24 servings of a yummy treat, your favorite drink, and a white elephant gift to 3886 White Cliff Way.

See you there!


Easy Toffee Candy
Life is Richer with CARNATION®
Level: Easy
Easy and delicious candy to make that all in the family will enjoy!

Prep: 10 min
Cooking: 15 min
Cooling time: 1 hrs cooling
Yields: 50 pieces

Ingredients
1 1/4 cups (2 1/2 sticks) butter, divided
35 to 40 soda crackers
1 cup packed dark brown sugar
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup finely chopped walnuts
conversion calculator
Directions
PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.

MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.

BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.

SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.


Winter Wonderland Chocolate Cookies
Makes 8 dozen
40 individually wrapped peppermints
1 cup sugar
1/2 cup brown sugar
3/4 cup butter
1 teaspoon vanilla
3 large eggs
1 cup Hershey's cocoa
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 bag white chocolate chips
1 cup chopped walnuts
1. Preheat oven to 350 degrees. While the oven is preheating, unwrap mints and use a rolling pin to crush into fine pieces. The mints should fill 1 cup after being crushed; set aside.
2. Mix sugar, brown sugar, butter, vanilla, eggs and cocoa in a large bowl on medium speed until all the ingredients are blended well, scraping sides of bowl if necessary. Set the chocolate mixture aside.
3. Mix flour, salt and baking soda in a medium bowl; set aside. Slowly add the mixed dry ingredients to the chocolate mixture a little at a time until they are completely mixed. Add the crushed mints, white chocolate chips and chopped walnuts, mixing until everything is distributed and well blended. Chill dough for 20 to 25 minutes.
4. Spoon 1/2 tablespoons of dough for each cookie onto a cookie sheet; place the rest of the dough back in the refrigerator. Bake cookies at 350 degrees for 8 minutes. Remove from oven and let cookies cool on warm cookie sheet for 4 minutes or until cool. Repeat with remaining dough.


Chocolate Gooey Butter Cookies
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature

Directions
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Recipe Courtesy Paula Deen

Servings: 2 dozen cookies
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy


Christmas Holly

Melt 1 stick of butter or margarine, fold in 1 package of large marsh mellows as these two items are melting add the green fold coloring, add in 4 cups of corn flakes mix well. Remove to max paper or foil to form a ring wreath looking shape garnish with red hots or M&M’s



Butterscotch Cornflakes

2 pkgs Butterscotch Morsels
3 TBS Peanut Butter
5 cups Corn Flakes

Melt Butterscotch Morsels and peanut butter in the microwave. After melted add the corn flakes and drop by spoon onto waxed paper. Let sit and they will set.