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White Chocolate Popcorn -mcnan
Ingredients:Directions:
1 qt popped corn
2 cups very small pretzels [optional]
1 cup nuts [your preference]
1, 12-oz pkg semisweet chocolate or vanilla morsels 		In large bowl, combine first 3 items.
Place morsels in a 1-qt glass measuring cup; microwave on HIGH for 1 minute; stir.
Cook another minute on HIGH; stir again.
Cook on HIGH for additional 15 seconds and pour melted morsels over popcorn mixture.
Stir to coat evenly; spread mixture on large, slightly greased, baking sheet.
Place in frig for approx. 15-20 mins, until chilled and morsels are set.
Break into small clusters.
Store in airtight container for up to 1 week [like it would really last that long]..
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**Variation: White chocolate could be used for the chocolate cases.
***Semisweet chocolate may be used in the filling.
****The brandy may be substituted with Tia Maria or Kahlua, or omitted altogether.
Brandy Coffee Cups
Ingredients:Directions:
CHOCOLATE CUPS:
5 squares semisweet chocolate, broken in pieces**
1 teaspoon sunflower oil
FILLING:
2/3 cup whipping cream
1 tablespoon instant coffee granules
6 squares white chocolate, broken in small pieces***
2 teaspoons brandy****		 To make chocolate cases, put chocolate and oil in a bowl placed over a pan of hot water.
Leave until melted, then stir until smooth.
Spread melted chocolate evenly over inside of 20 double thickness petit four cases.
Chill until set.
Remelt chocolate, if necessary.
Spread a second layer of chocolate in cases.
Chill until completely set.
Carefully remove paper cases.
To make filling, in a saucepan heat cream and coffee powder to boiling point,
stirring until coffee has dissolved;
remove from heat.
Add white chocolate and stir until smooth.
Return to low heat and stir until mixture begins to bubble.
Gradually stir in brandy.
Set aside to cool.
Beat chocolate cream until thick.
Spoon into a piping bag fitted with a large star nozzle and pipe into the chocolate cases.
Store in the refrigerator.
Use within 2 - 3 days.
Makes 20 pieces.
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Jumbo Peanut Butter Cups
Ingredients:Directions:
1, 11 1/2 oz pkg milk chocolate chips, divided
3 T vegetable shortening, divided
1 1/2 C Confectioner's sugar
1 C creamy peanut butter
1/4 C butter, softened		 Line 12 muffin cups with paper liners
Melt 1 1/4 C chips and 2 T shortening in sm saucepan over low heat
Stir frequently
Remove from heat when well blended and smooth
Cool slightly (should be pourable)
With the back of a wodden spoon, coat the bottom half of each paper liner with 2 t of the chocolate mixture
Chill 30 min or until firm
Meanwhile, in a lg bowl, combine sugar, butter and peanut butter
Mix well
Spoon equally into coated cups
Melt remaining chips and shortening in saucepan as before
Cool slightly and cover each cup with the mixture
Refrigerate until hardened
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**Variation: Brandy, rum or Kahlua may be used instead of Tia Maria.
***The truffles could be made with white instead of semisweet chocolate.
****The truffles may be coated in grated semisweet or white chocolate OR
rolled in cocoa powder, instant coffee powder,
or a mixture of any two of these.

Mocha Tia Maria Truffles
Ingredients:Directions:
8 squares semisweet chocolate***, broken in pieces
2 egg yolks
2 tablespoons unsalted butter
2 teaspoons Tia Maria**
2 tablespoons whipping cream
2 teaspoons instant coffee granules
COATING:
3 squares semisweet or white chocolate****, melted		 Melt chocolate in a bowl placed over
pan of hot water; stir until smooth.
Add egg yolks, butter, Tia Maria,
cream and coffee powder and stir until mixture is thick.
Remove bowl from pan, leave to cool,
then chill until firm enough to handle.
Scoop out teaspoonsful of chocolate mixture
and roll into balls.
Dip into melted chocolate to coat and
use a metal spatula to create a rough surface.
Allow to set on a wire rack.
Store in the refrigerator.
Use within 2 - 3 days.
Makes 14 .
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