nverland: (Cooking-box-nverland)
[personal profile] nverland
Cream Cheese Mints

1/4 (8 oz. Pkg.) cream cheese
1-2/3 cups powdered sugar
Flavoring (mint)
Food coloring

Combine ingredients thoroughly. Different flavorings and colorings may be used to suit your purpose. Press into molds and pop out. Or roll into small balls. May be kept in the freezer until ready to use.
nverland: (cooking 3)
[personal profile] nverland
Brown Sugar Fudge

2 cups Brown Sugar
1 cup sweet cream
1/2 tsp. Salt

Boil until mixture forms a soft ball when dropped into cold water. Remove from heat and cool slightly, then beat until smooth and creamy, and mixture starts to thicken up. Add 2 Tbsp. Butter and 1/2 cup walnuts (if desired,)
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo BrigadeirosBrazilianChocolateTruffles.jpg

Brigadeiros (Brazilian Chocolate Truffles).


1 (14 ounce) can sweetened condensed milk
2 ounces bittersweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 tablespoon unsalted butter
1 tablespoon vanilla extract
Good quality chocolate sprinkles (or toasted pistachios, almonds, coconut or colored sprinkles)


In a small sauce pot combine the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt. Place the pot over medium high heat and bring to a gentle boil, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture is going to get thick. Remove from the heat and stir in the butter and vanilla until melted and smooth. Pour mixture into glass bowl, cover and place in the fridge for at least 1 1/2 hours or overnight.
Once chilled place the sprinkles (or whatever you are using) in a shallow bowl. Rub some softened butter over hands and scoop out rounded teaspoon of the chocolate mixture and roll into 1 to 1 1/2 inch balls. Roll each ball in the chocolate sprinkles (or whatever you are using). Place on a baking sheet lined with parchment paper.
Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.


Jul. 13th, 2014 08:23 am
[identity profile] alexcat.livejournal.com
I have not made these but I LOVE buckeyes!



3/4 cup (1 1/2 sticks) margarine (softened)

1 1/3 cups peanut butter (crunchy or smooth)

3 cups powdered sugar

1 package chocolate bark (melted)


Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover. Refrigerate until firm enough to shape. About 30 minutes. Shape into 1 1/2 inch balls.

Melt chocolate bark according to package directions.

Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the refrigerator, the peanut butter gets condensation on it, and the chocolate doesn't stick.

Using a tooth pick or wooden skewer, dip each ball into chocolate--coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until chocolate sets up. Store in airtight container at room temperature.

Makes about five dozen candies.
nverland: (cooking 3)
[personal profile] nverland
Christmas Crack

1 cup dark brown sugar
1 cup (2-sticks) butter
1 sleeve of club crackers
12 ounces chocolate chips

In a saucepan, combine the brown sugar in the butter and bring them to a boil. Boil for three minutes.
Meanwhile, preheat the oven to 350 degrees F. Cover a jelly roll pan with aluminum foil. Cover the foil with a layer of club crackers.
Pour the buttery/sugary mix over the crackers, making sure they are all saturated. Put pan in the oven for 10 minutes.
Take pan out and sprinkle chocolate chips over the crackers. Let sit until chips soften. Spread the chips with a spatula or the back of a spoon. Freeze for two hours.
Remove the pan from the fridge and peel off the aluminum foil. Crack it up into pieces, whatever size you’d like. Store in a container and refrigerate until you’re ready to eat.

 photo 21.gif
nverland: (Cooking-box-nverland)
[personal profile] nverland


1 lb butter or margarine
1 lb Velveeta cheese
4 lb powdered sugar
1 c cocoa powder
1 Tbsp vanilla extract
1 1/2 c pecans or other nuts, chopped


Melt butter (or margarine) and cheese (May be melted in the microwave or on top of stove.) Do not overheat and/or scorch or burn the cheese. After the butter and cheese are fully melted add nuts (if desired), cocoa, and vanilla extract and stir well. Sift powdered sugar into mixture 1/4 pound at a time. Mix well after each 1/4 pound until no white sugar is seen. The sugar will tend to accumulate in the bottom so be sure and mix all the way to the bottom of the bowl and scrape the sides and bottom of the bowl often. The mixture will get extremely hard to mix by time the last two 1/4 pound(s) of sugar are introduce but be sure to mix well until no white is seen.

After mixing all the sugar put mixture in a 13 X 9 X 2 inch non-greased pan. Chill for about two or three hours, until the fudge is firm, then remove from pan and cut into bite size pieces. Keep refrigerated.

 photo 19.gif

nverland: (Cooking3-Chef)
[personal profile] nverland
Addictive Pretzel Candy Fudge
Serves: 8 Prep Time: 10 Min Cook Time: 10 Min Cooking Method: Microwave


2 c mashed pretzels (sticks or penny rods)
1 c peanuts
2 Tbsp peanut butter
12 oz white chocolate morsels
10 oz peanut butter morsels


1 Put mashed pretzels in an oven on warm. Melt the peanut butter morsels & white chocolate morsels together. (You can this on 50% power in the microwave for about 5 minutes, stirring at least once.)
2 When melted, mix in peanut butter, peanuts & the mashed pretzels.
3 Spread onto a WELL-greased 8x8 pan. (you can line the pan with parchment paper sprayed with Pam.)
4 Allow fudge to harden, about 2 hours. Cut in chunks. They are not meant to look perfect.

 photo 07.gif



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