Thursday, December 20, 2007

Teachers' gift tins

Chocolate Peanut Butter Truffles

Recipe By : Cherylann
Serving Size : 50
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles

In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined tray; roll into balls and set aside. [It's very sticky. If you refrigerate it first, it's not as messy.]

In top of double boiler, over hot water, melt chocolate coating and shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted white candy coating and top with sprinkles. Refrigerate until firm. [I like to drizzle chocolate over the tops instead of using sprinkles.]

To serve, place balls in small candy paper liners.

Dill Snack Mix

Recipe By :Cherylann
Serving Size : 1 gallon
Categories : Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Cheez-its
10 ounces Wheat Thins® crackers
10 ounces tiny twist pretzels
1 package Hidden Valley Original Ranch Party Dip Mix -- NOT the salad dressing mix
3 Tablespoons dill weed
3/4 cup canola oil

In a big bowl, combine the crackers and pretzels.

Mix together the dressing ingredients. Pour oil mixture over crackers and pretzels, mix well, about 5 minutes (the best method for mixing is to use your hands). Divide the mixture and microwave in 2 batches, uncovered. Cook each batch 1 minute, stir, cook 1 more minute, stir, then cook another 30 seconds.

Cover and store in a tin; keeps for weeks.

NOTES : Can use reduced fat/fat free versions, if preferred.

Sausage Balls

Recipe By : Cherylann
Serving Size : 48 Makes about 8 dozen balls
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 cups biscuit mix
12 ounces shredded cheddar cheese

Preheat oven to 425°.

Combine ingredients together; shape into 1" balls.

Arrange on an ungreased baking sheet; bake for 12-15 minutes.

NOTES : Double the recipe for a crowd.

Christmas Fudge

Recipe By : Cherylann
Serving Size : 120
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract

Place chocolate chips and butter in a large mixing bowl; set aside.

Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring to a boil. Continue to boil for 6 minutes, stirring constantly.

Pour mixture into bowl of chocolate chips and butter have melted and are smooth.

Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet; set aside until cooled.

Chill one hour or until firm. To remove fudge, lift wax paper off of baking sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and store in the refrigerator.

"5 pounds"

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