Christmas Recipes: November 2010

Tuesday, November 9, 2010

[CHRISTMAS-RECIPE] Rich Chocolate Pumpkin Truffles

Rich Chocolate Pumpkin Truffles

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted
for coffee liqueur if desired.

In medium bowl, combine vanilla wafer
crumbs, ground almonds, the 1/2 cup
powdered sugar, and cinnamon.

Blend in chocolate, pumpkin, and coffee
liqueur. Form into 1-inch balls. Chill.

Dust with remaining powdered sugar
just before serving.

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[CHRISTMAS-RECIPE] Rich Chocolate Pumpkin Truffles

Rich Chocolate Pumpkin Truffles

*Note: Apple juice may be substituted
for coffee liqueur if desired.

In medium bowl, combine vanilla wafer
crumbs, ground almonds, the 1/2 cup
powdered sugar, and cinnamon.

Blend in chocolate, pumpkin, and coffee
liqueur. Form into 1-inch balls. Chill.

Dust with remaining powdered sugar
just before serving.

Hugs
Melanie

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[CHRISTMAS-RECIPE] Ice-Cream Pumpkin Pie

Ice-Cream Pumpkin Pie

Ingredients

* 18 graham cracker boards
* 1/2 cup (1 stick) unsalted butter, melted
* 2 tablespoons cinnamon sugar
* 1 pint chocolate chip ice cream, softened
* 1 pint vanilla ice cream, softened
* 1 cup solid pack pumpkin
* Chocolate curls for garnish, optional

Directions

Heat oven to 350 degrees F.

In food processor, pulse graham
crackers to form fine crumbs.

Add butter and 1 tablespoon of
the sugar; pulse to moisten
crumbs.

Press into bottom and up sides
of a 9-inch deep-dish pie plate.

Bake at 350 degrees F for 10 minutes.

Remove to a rack; cool completely.

Spread the softened chocolate chip ice
cream over the bottom of the cooled
crust.

Freeze until hardened, about 3 hours.

In a medium-size bowl, mix together
the vanilla ice cream, pumpkin and
remaining tablespoon of cinnamon sugar.

Spread over the top of the frozen
chocolate chip layer.

Freeze 3 hours or overnight.

To serve, garnish with chocolate
curls if desired.

If frozen overnight, let stand
at room temperature for 15 minutes
before serving.

Makes 8 servings.

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Monday, November 1, 2010

[CHRISTMAS-RECIPE] KISSES Chocolate Chip Cookies

KISSES Chocolate Chip Cookies

Ingredients:

48 HERSHEY'S KISSES Brand Milk Chocolates or
HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates

1 cup (2 sticks) butter or margarine, softened

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

CHOCOLATE DRIZZLE(recipe follows)

Directions:

Heat oven to 375°F. Remove wrappers from
chocolates.

Beat butter, granulated sugar, brown
sugar and vanilla in large bowl until
well blended.

Add flour to butter mixture; blend
until smooth.

Stir in small chocolate chips.

Mold scant tablespoon dough around
each chocolate piece, covering
completely. Shape into balls; place
on ungreased cookie sheet.

3. Bake 10 to 12 minutes or until set.

Cool slightly; remove from cookie sheet
to wire rack. Cool completely.

Prepare CHOCOLATE DRIZZLE; drizzle over
each cookie. About 4 dozen cookies.

CHOCOLATE DRIZZLE:

Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet
Chocolate and 1 teaspoon shortening in small
microwave-safe bowl.

Microwave at MEDIUM (50%) 30 seconds; stir.

If necessary, microwave at MEDIUM an additional
10 seconds at a time, stirring after each heating,
until chocolate is melted and mixture is smooth
when stirred.

~~~~~~~~~~

~~~***Rhonda G in Missouri***~ ~~
.

From the Hershey's website...

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