‘Tis
the season to be baking…..and who doesn’t enjoy
goodies? Well, there are certainly some scrumptious
cookie recipes here, but I’ve also included some
no-bake fun for those with limited time or those who
might have smaller hands helping! Whatever your pleasure,
enjoy….and a peaceful holiday season to all of you
from me.
Pretzel Nut Balls
1 1/4
pounds almond bark (check your candy and bake stores)
1 large bag thin stick pretzels
1 16-ounce package nut pieces of your choice
Melt the almond bark according to the package directions.
Then break pretzels into small pieces. Add pretzel and
nut pieces to the melted bark; mix well. Lay waxed paper
onto a flat surface, and drop rounded teaspoonfuls of the
mixture onto the waxed paper. (Note: these may actually
be shaped however you’d like; i.e., logs, wreaths,
stars) Let dry at room temperature for 20 minutes. Makes
about 2 dozen.
Chocolate Macaroonies
1
package devil’s food cake mix
1/2 cup rolled oats, toasted
 3/4 cup margarine
2 teaspoons vanilla extract
2 eggs, slightly beaten
1 cup flaked coconut
4 Hershey bars, plain
1/2 cup flaked coconut, optional
Preheat oven to 350º F. To toast rolled oats, spread on
baking sheet and set in the preheated oven for 10
minutes. In a large bowl, combine all ingredients except
Hershey bars and the optional coconut. Blend well. Chill
mixture for 15 minutes. Form chilled mixture into 1-inch
balls. Place balls 2 inches apart on ungreased cookie
sheets. Bake 10 to 12 minutes or until cracked and soft
to the touch. After removing from the oven, immediately
place one square of Hershey bar on top of the hot cookie
and spread to frost. Sprinkle with optional coconut, if
desired. Makes 3 1/2 dozen.
Pecan Plops
 2 cups pecan halves
1 egg white, room temperature
3/4 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 250º F. Whip egg white to fluffy white
peaks. Gradually add brown sugar, then vanilla extract.
Stir in pecan halves and coat well. Using a fork, drop
coated pecans onto greased cookie sheets. Bake for 30
minutes of until they smell like they are burning. These
are by far one of the most enjoyable sweets of the
holiday season. I highly recommend them! Makes a bunch.
Orange Marmalade Drops
 2/3 cups sugar, sifted
1/3 cup butter
1 whole egg
6 Tablespoons orange marmalade
1/2 cups all-purpose flour
1 1/4 teaspoons double-acting baking powder
Preheat oven to 375º F. In a large bowl, beat butter
until soft. Gradually add sifted sugar and blen until
light and creamy. Add the egg and marmalade; mix well. In
a separate bowl, sift together the flour and baking
posder. Stir these sifted ingredients into the butter
mixture. Drop from a teaspoon, well apart, onto a greased
cookie sheet. Bake 8 minutes.
NOTE: Because marmalades differ in
consistency, it is difficult to dictate the right amount
of flour. Follow the recipe and try 1 or 2 cookies. If
they are too dry, add more marmalade. If they are too
moist, add a bit more flour
and some grated lemon rind. Makes 4 dozen.
Muddie Buddies
9 cups
wheat, rice, corn cereals
 1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Place 9 cups of cereal into a large bowl. Cereal may be
all one kind or a mixture of your choice, but use the
ones like Chex®, not flakes. Melt the chocolate chips,
peanut butter and margarine in a 1-quart microwave safe
bowl using HIGH setting. Stir after one minute. Continue
microwaving for another 30 seconds and stir again. If the
mixture is not smooth, continue to microwave in 10-second
increments. Most microwaves will heat this in the 1 1/2
minutes. The mixture will be smooth but slightly thick.
Add the vanilla and stir.
NOTE: This step may also be done on top
of the stove. I would use a double boiler method heating
over hot water, instead of directly over the burner.
Pour the melted mixture over the cereals and stir to coat
evenly. Pour the powdered sugar into a large bag (oven
roasting bags do a great job here) and add the coated
cereal. Shake to coat with the sugar. Pour onto waxed
paper or aluminum foil to cool. Makes 9 cups.
Visit The whole
kit'n kaboodle for more great
recipes!
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