1 Cup Semi-Sweet Chocolate Chips
1 Cup HERSHEY'S Premier White Chips,divided
1 Tablespoon plus 1/2 teaspoon shortening
(do not use butter or margarine or oil); divided
24 salted or unsalted pretzels (3x2 inches)
Cover tray with wax paper. In medium microwave-safe bowl, place chocolate chips, 2/3 cup vanilla milk chips and 1 tablespoon shortening. Microwave at HIGH (100%) 1 minute; stir. Microwave at HIGH additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred; with whisk, stir vigorously until smooth. With fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared tray. In small microwave-safe bowl, place remaining 1/3 cup vanilla milk chips and remaining 1/2 teaspoon shortening. Microwave at HIGH (100%) 15 to 30 seconds or until chips are melted when stirred with whisk; using tines of fork, drizzle across pretzels. Refrigerate until chocolate is set. Store in airtight container in cool, dry place.
1 can pumpkin ( about 2 cups )
1 can skim evaporated milk
1 pkg. unflavored gelatin ( knox )
1 tbsp. liquid sweetener
1 1/2 tsp. pumpkin pie spice
Mix dry ingredients with pumpkin. Add liquids and mix well. Bake 20 min. in 425 degree oven. REDUCE heat to 350 degrees and bake another 20 min.
1 Envelope Dry Onion Soup Mix
1 Pint Sour Cream
1 Medium Tomato -- chopped
1 Small Green Pepper -- chopped
1/4 Teaspoon Dill Weed
Blend soup with sour cream. Add remaining ingredients. Chill at least 1 hour.
Coffee House Chocolate Spoons
Holiday Cream Cheese Cookies
Recipe By : Jo
Serving Size : 22
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces
(or white, mint, etc. chocolate)
20 plastic spoons
Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Place semisweet chocolate pieces in a heavy saucpan over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
Place milk chocolate (or chocolate of your choice) in a heavy saucpan over low heat, stirring constantly untilchocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag. Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern. (Small dots, zig-zag lines, circles, etc.)
The above 2 steps can be reversed if you like! Get 6 ozs. of white chocolate to cover the spoons and 4 ozs. of chocolate of your choice to use to decorate the spoons.
Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.
Place chocolate covered spoons in a new coffee mug and give along with homemade muffins, scones, biscuits, cookies, etc.
Sent to us by: Treva Key
Source: Cooking Village
Makes about 6 1/2 dozen
1 cup sugar
1 cup (2 sticks) butter, softened
3 ounces cream cheese, softened
1 large egg
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
Colored sugars and mini chocolate chips
1. Preheat oven to 325F. Grease baking sheets.
2. Combine sugar, butter and cream cheese in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy.
3. Beat in egg and vanilla. Add flour gradually, beating continually until blended.
4. Roll dough 1/8-inch thick on a floured surface. Cut with cookie cutters. Arrange on prepared baking sheets. Decorate with colored sugars and chocolate chips. Bake until golden, about 10 minutes.
Village Tips
*To tint cookies, divide the dough in half and color with red and green food coloring. Proceed as directed.
*Tightly wrapped dough will keep in the refrigerator for several days. Home
