12/31/12

Super Easy Southwestern Chipotle Sauce and Dip using Mrs. Dash

So easy and so good!  Southwestern Chipotle Sauce/Dip


I mentioned the yummy sauce I served with my Jalapeno Hash Browns, but this morning I glanced through my random photos and realized I snapped a quick picture when I was making them.  Yeah for me!

This is a sauce you can serve with almost anything, really.  I used it on the hash browns and my husband is still asking me about when I'm going to make it again with something.  How can something so easy and quick be so good?  Well, honestly, it's because I started by grabbing a ready-made product from my cupboard.   I improvised a quick sauce by simply mixing sour cream with a cap full of Mrs. Dash Southwest Chipotle seasoning and added a quick splash of lime juice.  That's it!  Serve this with any Mexican dish from a casserole to tacos, burritos, Gordita's, etc. or with chili, Southwestern soups, tortilla chips, quesadilla's and obviously....  potatoes.

Southwestern Chipotle Sauce and Dip

1 c sour cream
1 heaping tablespoon Mrs. Dash Southwestern Chipotle seasoning
splash of lime juice (about 1/2 teaspoon or so)

Mix and chill for at least 30 minutes for the flavors to blend.  Serve.









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12/30/12

Buffalo Chicken Dip - (Hot Wings Dip)



This morning I was thinking about what to post and I started to think about buffalo chicken dip.  It's like eating buffalo chicken wings (we simply call them hot wings) but as a dip with chips or celery.  Now I'm craving it - but it's also a great dip to feature this week as people start to plan snacks to serve at their New Year's Eve parties.

I first started making this about 8 years ago but since I haven't made it recently I didn't have a picture.  I decided to get one from the internet and a quick search made me laugh - because the sauce we always use for this is Frank's - and low and behold, they have a very similar recipe on their website.  I never knew this and had never gone to their recipe site before.   They use more chicken in their recipe but my readers know I always say play with your food - so if you want to use 2 cans - go for it!  More dressing, more sauce, more cheese... have at it.  Taste test and add and delete as you wish!





Buffalo Chicken Dip

1 can chicken (the cooked, chunk kind - ready to serve)
8 oz. cream cheese
1/2  c Franks Buffalo Wing sauce 
1/2 c  prepared ranch dressing (or blue cheese dressing if you prefer it)
3/4 c shredded cheese - cheddar or mozzarella preferred

Mix chicken, cream cheese and Frank's sauce in a bowl and microwave until heated through - stirring to break up the chicken chunks.  Add the Ranch dressing and stir until blended. Mix in shredded cheese.  Place in a lightly greased serving dish and microwave until heated through.  Serve warm with chips or I like to eat it cooled with celery sticks. 
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12/29/12

Cooking with Dehydrated Hash brown Potatoes - Hash browns with Jalapeno Peppers





Growing up in the heartland of America, meals were usually a meat and potatoes something.  Lots of steak, pork chops, ground beef... and lots of corn, green beans and potatoes.  One of my favorites as a kid and still today, are friend potatoes and fried hash browns. These and fried eggs were actually two of the first foods I remember my Dad teaching me to cook as a small child - still so small that I had to pull a chair up to the stove to stand on to cook. 

I have always used fresh, raw potatoes, however, I recently started to make these using dehydrated shredded potatoes.  Wow!  So easy and yes... so good!  Not having to peel and grate potatoes is a luxury.   Since I decided to start stocking dehydrated hash browns, making these either as a breakfast item or as a side dish, has become super easy. 

The brand I use is Golden Grill - which is available at Sam's Club and Costco as well as on Amazon, but I haven't honestly looked for them in my local grocery store so I'm not sure if they carry them or not.  I am sure almost any dehydrated brand would work - however, I can attest that this particular brand, once reconstituted with water is just like freshly grated potatoes and tastes delicious!


Reconstituted dehydrated potatoes mixed in a bowl


Hash Brown Potatoes with Jalapeno's

6 c reconstituted or freshly grated potatoes
1 c grated onion
1-3 jalapeno peppers, chopped fine (depending on how much spice you want)
1 egg
1 t cumin
1/4 c flour
salt and pepper
optional:  if you don't have jalapenos or don't want to use them, use a basic green/red bell pepper.  Very good and not spicy.
oil to cook

Drain the potatoes well, pressing to get out all moisture.  Mix the ingredients together in a bowl, salt and pepper to taste.  Heat oil in a pan to coat the bottom - on the stove top or use an electric griddle to many at once.  Use about 1/3 cup scoops and press slightly with your spatula.  Cook about 4 minutes on one side until dark golden brown.  Flip and continue cooking until the second side is golden brown the centers are cooked through.  Serve!

*Note*
I like them plain but also sometimes serve this particular style with a sour cream sauce I make by mixing in Mrs. Dash Southwestern Seasoning with sour cream.  Love it! 











You can find them at Sam's for about $6 - but if  you can't find them locally, you might be interested in;
    



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12/24/12

Mini Peanut Blossom Muffin Cookies

Peanut Blossoms made in a mini muffin tin pan

I don't think I've been to a Christmas gathering or a cookie exchange in the last 15-20 years that hasn't had this cookie there, usually in abundance.  The Peanut Blossom is the popular, round peanut butter cookie that used to always have a chocolate star in the center, but now, most people tend to use an unwrapped Hershey's Kiss.  This is a cookie my son and my husband love so I make sure to have plenty on hand.  A few years ago I started to mix it up a bit.  I was making these but realized I didn't have any more Hershey's Kisses in the pantry.  Instead, I had bought a bag of Rolo candies.  I decided to improvise.  I rolled the dough as usual, dipped in sugar as usual, but then placed them into a mini muffin tin and pressed the Rolo candy in the center.  A new tradition on our cookie platter was born. Now, I feel free to use any of a number of candies.  Mini peanut butter cups, Rolos, stars, Kisses, Hugs....  use what you have!

Mini Peanut Blossom Muffin Cookies

2/3 c butter
1 c peanut butter
1 c brown sugar
1 c sugar
2 eggs
1/4 c milk
2 t vanilla
3 1/2 c flour
2 t baking soda
1 t salt
1/2 cup white sugar
2 bags chocolate stars, Hershey's Kisses, mini peanut butter cups or Rolos
Green and red candies - optional

Cream the butter, peanut butter, brown sugar, and 1 cup white sugar together in a bowl. Beat in the eggs one at a time, then stir in milk and vanilla. Add the flour, baking soda, and salt; stir into the peanut butter mixture.  Mix until well blended.  Spoon dough into tablespoon sized balls, roll in the 1/2 cup white sugar. Place balls into lightly greased mini muffin tins.  Press a Rolo candy into the center of each.  Bake approximately 10 minutes at 375 degrees or until the edges are golden brown.  Press a red or green candy on each if you wish, while the chocolate is melted.  Allow to cool completely before trying to remove from the tins.

You can also make these into traditional cookies by placing the dough on a greased or lined cookie sheet.  Bake 7 minutes, press a candy into the center, continue to bake 3 minutes.  Let cool before stacking on platters.



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12/23/12

No Bake Fruitcake Bars




The term fruitcake in the name of this recipe will turn a lot of people off of it - even though it isn't really a fruitcake.  Our family has tried to think of a good name for them that doesn't have the word fruitcake in them, since many of the kids friends or adult guests will say;  "Oh, I don't like fruitcake" - but we always resort to their name;  fruitcake bars, as that is what they are!  I've been making these bars for about 20 years and although I don't make a traditional 'fruitcake', there is no way I can skip making these.  They are unbaked, with a base of marshmallows and graham crackers.  So good! 



No Bake Fruitcake Bars

1 lb. butter
1 lb. mini marshmallows
3/4 c evaporated milk
1 lb. pecans
1/2 lb. walnuts
1/2 lb. whole green candied cherries
1/2 lb. whole red candied cherries
1 lb. raisins
1 lb. graham cracker crumbs

Melt the butter, marshmallows and evaporated milk in a pan on the stove over low to medium heat.  In a very large bowl mix the rest of the ingredients.  Add the melted marshmallow mixture.  Stir and mix well.  Press into a greased or foil lined 9X13" pan.  Press flat and freeze or refrigerate overnight.  Slice into 3 sections and slice each loaf into sections.










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12/22/12

Melted Snowman Cookie





Originally I was going to make these as cupcakes this year.  However, on the day I was making the snowflake cookie dough, I realized it would be just as easy to make a second batch of dough and just make the snowmen into the traditional cookies.  You can use any cookie dough you wish.  I used my favorite basic sugar cookie dough.   I used a flower shaped cutter that I sometimes cut 'off' the dough, so only half of the cookie cutter was on the dough.  I also over cut into each other and for the cookies that were full sized, I pulled and stretched them a little so each cookie was unique shaped.  I have no idea how others make their cookies or what they use, I've never read any recipe for them.  I've just always used my own favorite recipes to improvise.  For mine, you will need an edible rice or sugar paper for the little scarves, but I suppose you could use frosting as well.  (I use Wilton Sugar Sheet and chose red this year.  Use any color you wish!)

Sugar Cookies

 1 1/2 c granulated sugar
1 1/2 c butter, soft
2 eggs
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt

Combine sugar and butter, beat until creamy with your electric mixer. Add eggs and vanilla. Beat well. Add dry ingredients and mix until blended. Chill dough until it's easy to work with; 30-60 minutes.  On lightly floured surface roll the dough to 1/4 inch thickness. Cut out cookies. Bake at 350 until the edges just start to turn golden brown, about 10 minutes. Cool on wire racks.

Glaze

2 1/2 c powdered sugar
2 T water
1 T butter, softened
1 T light corn syrup
1/2 t almond extract or vanilla

Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary to reach desired spreading consistency. Glaze cooled cookies and let stand until hardened (6 hrs. or overnight).

Royal Icing for the outline and nose

4 c confectioners' sugar
3 large egg whites
1/2 t cream of tartar
1/2 t vanilla
1 T water

Beat 4-6 minutes on high.  (Add more or less water depending on stiff it is and how stiff you want it).  Will be very hard when it dries.


Fondant Heads (Halve this recipe or use the leftover in another recipe)

3 c powdered sugar
1 - 7 oz. jar marshmallow creme
1 t vanilla
1/4 t almond

Mix with a paddle attachment in an electric mixer or knead by hand, adding a bit more powdered sugar if you need to to keep it from being too sticky.  It will be like play-doh when it's ready.

Scarves

Wilton Sugar Sheet


After you bake and cool your cookies, use a royal icing and small round icing tip to pipe around the outside of you puddled cookie.  Use the glaze icing to fill in the puddle.  Let harden completely and usually takes overnight.  During this time you can make your homemade fondant (or use store bought - White Rolled Fondant) and use it to form little round balls that will be the snowman heads.  Let them dry completely.  I put them on powdered sugar sprinkled foil.  They can take up to a day or two to dry depending on the humidity in your house.

You can use the royal icing tinted black for little eyes and dotted smiles, or use a toothpick dipped in food color.  Use royal icing tinted orange with the small round tip again to make the little carrot noses.  Cut the edible sugar sheets into strips about 1/4" - 1/2" inches wide (depending on how big you made your snowman heads) - you want the heads and scarves to complement each other.  I cut them randomly about 1 1/2" long.

Attach the scarves to the dry cookies with a dab of extra frosting.  Attach the heads the same way.  Let set to harden.  Do not stack and be careful handling.  Their little carrot noses might break off!














You might be interested in;
                 







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12/21/12

Peppermint Meltaways

The first batch are white on white with crushed peppermint candies

I made two batches of these this year, as it is one of my favorites and they look so festive on the cookie platters in addition to being so good.  Over the years I've made these with the peppermint extract I had on hand at the time and I need to tell you that using real peppermint extract in these is the key.  If you can help it, do not use imitation peppermint extract.  

The second batch were tinted red with white glaze and peppermint candies
  
Peppermint Meltaways

1 c butter
1/2 c powdered sugar
1/2 c cornstarch
1/2 t peppermint extract
1 1/2 c flour
 
 Glaze:
1 1/2 c powdered sugar
2 T butter
1/4 t peppermint extract
1 - 2 T milk
peppermint candies or candy canes, crushed

Combine butter and powdered sugar in a bowl and beat smooth.  Add the rest of the ingredients, beat well.  You can either divide the dough into fourths and roll each into a log about 1 inch in diameter, wrap in plastic wrap and chill, or place all the dough to chill for about 30 - 60 minutes.  If you chose to roll the dough into logs, slice each log into rounds, about 1/8" thick.  If you chose to chill the dough whole, shape rounded teaspoonfuls of dough into 1 inch balls.  Place 2 inches apart on ungreased cookie sheets.

Bake at 350 approximately 12-14 minutes.  Remove to cool completely.  Make glaze by combining the ingredients except the candy.  Use only enough milk to make it spreading consistency.  While wet, sprinkle with crushed candies.  Let harden.










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12/20/12

No Bake Chocolate Bars




Although I've been making these easy no bake bars for years, I've never thought about making them for the Christmas cookie platter until this year.  This bar is similar in flavor to a no bake cookie, but with just a few extra ingredients that make it so yummy!  I frosted and sprinkled red, white and green nonpareils on it, but you can certainly decorate as you wish!  (I forgot to list the oatmeal in the original post - that is what I get for multi-tasking.  I've added 1/2 cup oatmeal I put them in them.  I have the 'whole grain' style oatmeal but quick oats and rolled oats are fine!).  Thanks Becky for the heads up that I forgot them!!!

No Bake Chocolate Bars

1 3/4 c graham cracker crumbs
1/2 c oatmeal 
1 c flaked coconut
1/4 c cocoa
2 T sugar
1/2 c butter, melted
2 T water

Mix and press into an ungreased 9X13" pan.  Chill.

Prepare the topping:

2 c powdered sugar
1/4 c butter
1 T milk
1 t vanilla

Mix icing, spread over bars and return to the refrigerator to chill.  You can sprinkle with edible decor before chilling if you wish.  Cut into squares.





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12/19/12

Gateau Bon Bons






Another traditional favorite of our household;  especially my oldest daughter.  A rounded little cookie with a yummy surprise in the center;  almond paste!  Think; marzipan.  I love anything almond so of course these are a favorite of mine as well.  In the past I've dipped them in red, green and left white.  This year I did just dark green, with candy sprinkles and a drizzle of glitter icing. 


Gateau Bon Bons

1 1/2 c flour
1/2 c butter, soft
1/3 c powdered sugar
2 T milk
1 t vanilla
4 oz. almond paste

Almond Glaze:

1 c powdered sugar
1/2 t almond extract
drops of food color to make yellow, green, blue, purple or pink
4 t milk - mix all until blended smooth


Heat oven to 375. Beat flour, butter, powdered sugar, milk and vanilla on medium until mixed well. Slice almond paste into 1/2 inch slices and then cut each slice into fourths. Shape one inch balls of dough around each bit of almond paste. Roll into a nice ball shape. Place 1 inch apart on ungreased cookie sheet or parchment lined baking sheet. Bake 10-12 minutes until they are set and the bottom is just starting to get golden. Remove to a rack and cool completely. Dip the tops of the cooled cookie into the almond glaze. Let set to harden or sprinkle decorator sprinkles or sugar on top if you wish when the icing is still wet.





This is two examples of what almond paste looks like;
    


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12/18/12

Glazed Sugar Cookies



Day 18!  Are you following along?  A cookie-a-day until Christmas!?   Today is a basic, traditional cookie you can find on most cookie platters.  A sugar cookie.  I like to use a glaze on them instead of frosting, only for the reason they are easier to stack and store.  If you prefer to frost them with a thick buttercream frosting and sprinkle with sugar or jimmies, absolutely do it!  They are so good that way!  But because I do so much baking and because I do trays that have to travel, I tend to like the glaze. 

Sugar Cookies

1 1/2 c granulated sugar
1 1/2 c butter, soft
2 eggs
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt

Combine sugar and butter, beat until creamy with your electric mixer. Add eggs and vanilla. Beat well. Add dry ingredients and mix until blended. Chill dough until it's easy to work with; 30-60 minutes.

On lightly floured surface roll the dough to 1/4 inch thickness. Cut out cookies. Bake on lined baking sheets at 350 until the edges just start to turn golden brown, about 10 minutes. Cool on wire racks. 

Icing Glaze 
Makes about 1 & 1/3 cups

2 1/2 c powdered sugar
2 T water
1 T butter, softened
1 T light corn syrup
1/2 t almond extract or vanilla
Food color, if desired

Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary to reach desired spreading consistency. Tint with food color, if desired.  Glaze cooled cookies and let stand until hardened (6 hrs. or overnight).





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12/17/12

Red Velvet Cake Balls



This years 2012 Red Velvet Cake Balls
As I continue to bake for the Christmas holiday cookie trays, the cake balls are complete!  These are a favorite of my husband, who has already 'tested' three of them!  Ha.  So pretty, you can make these and decorate as you wish.  I list my recipe with white candy coating but you could do them in chocolate if you wish as well.

In addition to the recipe ingredients you may want either Lollipop Sticks (available at cake supply stores, online or hobby stores) or for very small balls, toothpicks work. You will also need 1 pound of vanilla almond bark, also known as candy coating; available in the baking aisle of most grocery and general merchandise stores or white chocolate or white candy chips.  (For those that can't find almond bark, you can also order it online here .)

Need:     Red Velvet Cake
              Frosting
              Almond Bark or White Chocolate
              Optional:  lollypop sticks, sprinkles

Red Velvet Cake

1/2 c butter
1 1/2 c sugar
2 eggs
2 oz. red food coloring (1 oz is fine, but 2 will give you a deeper red)
3 T cocoa
2 1/4 c flour
1 t salt
1 t vanilla
1 t baking soda
1 c buttermilk
1 T vinegar

Grease and flour a 9 X 13″ cake pan. Preheat oven to 350. Cream butter, sugar and eggs. Make a paste with the food coloring and cocoa and add to mixture. Add salt and flour alternately with buttermilk and vanilla. Mix soda and vinegar and add to the mix.  Beat just until smooth. Pour batter into prepared pan. Bake approximately 30-35 minutes or until done. Remove from oven. Cool completely. (Since you are not making this into a layer cake, you can let it cool in the pan if you wish.

Basic Cream Cheese Frosting

You can use your favorite frosting (that link goes to the frosting I use for Red Velvet)  or here is a basic cream cheese frosting recipe to use, as many like cream cheese frosting with this particular cake.  You could even use store bought if you like.

1 stick (1/2 cup) butter, softened
8 oz. cream cheese
16 oz. box powdered sugar
1 tsp. vanilla extract

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.  Set aside.

Crumble the cooled cake completely with your hands or use a food processor and process in 2 or 3 batches depending on the size of your appliance.


Red Velvet cake crumbs
Mix your frosting recipe into the cake crumbs. Start with about 1-2 cups of frosting and mix well with a wooden spoon and then, your hands. If it’s a dry mix, add more frosting by quarter cup increments. You just want the cake to be the consistency of play dough so it holds together well and forms balls.

Scoop dough out to the size cake ball you want. 30 large or up to 50 or 60 if you are making 1 inch rounds. Roll in your hands until smooth and place each ball on a parchment lined baking sheet. Depending on the size of the cake ball use either a lolly pop stick or toothpick in the top. Place in the freezer and freeze for 2 hours until firm.

Melt the vanilla candy coating (almond bark) according to package directions over low heat or in the microwave. Dip each cake ball into the vanilla and place on parchment paper to set. If you wish you can sprinkle them with desired colored sugar or sprinkles at this point.




Leave on the counter while the candy coating sets. After hard these can be kept in a container as they are as the coating keeps the cake moist. I’ve also froze them for up to a month, and left to thaw on the counter until needed.


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12/16/12

The Best Brownies





 Even though I don't crave nor love chocolate, I do enjoy a good brownie every now and then.  Not too tall or dry, not to cake like.  Not too underdone.  It has to be jussssst right.  And this is one.  Your grandma, and heck, probably even your great or great great grandma made this one.  It's a classic but there is a reason for that.  It's just the right consistency, the right flavor, the right everything. 

Give it a Christmas spin if you wish by topping it with a frosting and sprinkle of red and green... or just leave plain and dust with white powdered sugar over a paper doily.  Personally, I don't mind if they are just plain, because they are just plain good.


The Best Brownies
 
1/2 c oil (vegetable, canola, etc)
1 c sugar
1 t vanilla
2 eggs
1/2 c flour
1/4 t baking powder
1/3 c cocoa
1/4 t salt

In a bowl, mix oil and sugar with a wooden spoon. Add eggs and vanilla; stir just until blended.  Add the flour, baking powder, cocoa and salt.  Beat with a wooden spoon until well blended.  Pour into greased or parchment lined 9 x 9 pan. Bake about 20 minutes.  The sides will pull away from the pan and the middle will be set.  Cool completely without cutting.  Frost if you wish - or sprinkle with powdered sugar - and cut into squares of your own choice of size.

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12/15/12

The Best (and quickest) Cream Horns! (Also called Ladylocks or Clothespin Cookies)


I've posted about cream horns (also can be called by some 'lady locks' or 'clothespin cookies') in the past but you cannot have a Cookie-A-Day until Christmas theme without them!

One of my all time favorites.  And made easier than ever if you use a store bought puff pastry.  I've made the pastry from scratch, but this is just so much easier and faster.  Note;  You WILL need a 'form' to make these.  Our Great Grandmothers used round clothespins, but I prefer a cream horn mold as it makes them tapered from  larger to smaller which not only makes them pretty but makes them simple to fill.  Here is the set I ordered 2 of on Amazon a few years ago and they are still available: Cream Horn Set

Quick and Easy Cream Horns

1 package Puff Pastry (2 to a package, makes about 32 total if you use both sheets)
1 recipe cream filling*
Sugar (or Xylitol sugar substitute)  for sprinkling

Thaw the puff pastry according to directions.  I used just 1 of the two sheets and it makes about 15-16 cream horns so the whole package would make about 32.  Preheat your oven to about 400 degrees.  Lay the puff pastry out on parchment paper (or lightly flour your counter).  Slice the pastry about every half-inch to make about 15 strips or if you want to make them larger, about 8 1-inch slices.  Wrap one long strip of pastry around your mold.  Leave the large round end open without it overlapping to make removal easier later. I spray the tops with butter flavored Pam and then sprinkle with large crystals of sugar or Xylitol (available through my low carb product link at the top of the page).  

Bake on a lightly greased or non-stick baking sheet for about 10-12 minutes until golden brown and crisp.  While they are baking, mix up your favorite butter cream or other filling.  Removal from oven, remove from pan to a cooling rack and let cool completely.  Use a pastry bag with a large tip to squeeze filling into each horn.  These are wonderful if you can let them set up or even refrigerate them to chill the filling but they are delicious eaten immediately too!  

Filling (halve this recipe for the recipe above)

1 c Crisco
1 c butter
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme

Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms. Does not need to be refrigerated for storage.


Makes homemade cream puffs effortless








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12/14/12

The best homemade Almond Truffles (and a link to candy boxes to give them in)




With 'truffles' on the brain from the previous post I went in search of my old files from 2007 and 2008 to find the almond truffles my daughter made. She had just turned 17 when she made these for a new boyfriend. So quick and so easy she needed little help from Mom and managed to pull off some beautiful dessert truffles, which we packaged using (recycling) a "chocolate candies" box from Harry & David.

These are just so pretty and so incredibly creamy and smooth that they will probably be some of the first to go on your holiday goody table or tray.



Almond Truffles

1/2 c evaporated milk
1/4 c sugar
2 cups milk chocolate chips
1/2 t almond extract
1 c finely chopped toasted almonds
OR 1 cup melted chocolate almond bark for dipping (or extra chocolate chips)
and melted white almond bark for drizzling

Combine evaporated milk and sugar in small saucepan. Cook over medium heat until mixture comes to a full boil. Boil 3 minutes, stirring constantly. Remove from heat. Stir in chips and almond extract, stirring gently until smooth. Chill mixture about 45 minutes until it can easily be shaped into balls. Roll into the crushed nuts or dip in melted chocolate. Drizzle or sprinkle with nuts if desired. Chill until ready to serve.

You might also like:  (Boxes to give your gift of candies!)
          


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