Here are some of my favorites. I usually include a a small quantity of each of these in my holiday gift baskets. Most are really not hard to make either especially the tiger butter recipe. Making rice crispy squares is more difficult!
1 cup butter, softened 1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 1/4 cup red maraschino cherries, quartered 1/4 cup green maraschino cherries, quartered Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
1 cooking spray 1 cup eggnog 3 cups white sugar 1 1/2 cups miniature marshmallows 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 cup butter, chilled 1/2 (11 ounce) package white chocolate chips 1 cup chopped almonds (optional) Line a 9 x 13 inch baking pan with aluminum foil and set aside. Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes. Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy. Quickly pour into prepared pan. Cool at room temperature. Remove from pan, remove foil and cut into squares.
1 pound white chocolate 1 pound semisweet chocolate, melted 1 1/3 cups peanut butter Line a 10x15 inch pan with parchment. Set aside. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.
Eggnog quick bread
2 eggs 1 cup white sugar 1/2 cup butter, melted 1 cup eggnog 2 teaspoons rum flavored extract 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 6x3 inch loaf pans. Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans. Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.
Dark chocolate fudge truffles
[*]2 cups Dark Chocolate Chips
[*]3/4 cup whipping cream
[*]Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
[*]Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
[*]Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator.
Baileys balls (Like rum balls but different)
• 1 package nilla wafers crushed very fine
• 2 cups ground almonds (can do this easily in a food processor)
• 1 (12 ounce) package white chocolate chips
• 3/4 cup light (clear) corn syrup
• ¾ cup baileys liqueur
• icing sugar for rolling
1. Very carefully melt the chocolate chips in the microwave stirring every 10-15 seconds to make sure it does not burn.
2. In a large bowl combine crushed vanilla wafers, ground almonds and melted chocolate chips. Stir in corn syrup and baileys; mix well into a thick dough. Let the dough sit for an hour.
3. Coat palms of hand with icing sugar and roll dough into balls It is easier to do if you have a melon baler to scoop them. Place on a cookie sheet, foil or wax paper to dry.
4. Roll in icing sugar and refridgerate in an airtight container.
[*]1 cup semisweet chocolate chips
[*]1/2 cup white sugar
[*]3 tablespoons corn syrup
[*]1/2 cup rum
[*]2 1/2 cups crushed vanilla wafers
[*]1 cup chopped walnuts (optional)
[*]1/3 cup confectioners' sugar
[*]Chocolate jimmies (sprinkles)
[*]Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
[*]Roll the chilled chocolate mixture into bite-size balls. Roll balls in chocolate jimmies Store in a covered container for a week before serving to blend the flavors.