Easy and costly Fudge or cookie recipies? help?

Question

Looking for something easy and cheap to make as a hoilday gift for neighbors. Even a good rice crispie treat holiday style would work!

Answer 1

Peanut Butter Brownie Cookies


Ingredients:
• 1 package Fudge Brownie mix
• 1/4 cup butter or margarine, melted
• 4 ounces cream cheese, softened
• 1 egg
• 1 cup powdered sugar
• 1 cup Creamy Peanut Butter
• 1/2 can Chocolate Fudge Frosting


Directions:
1. Heat oven to 350° F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350° F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets for at least 30 minutes.
5. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Makes 2 dozen

Answer 2

Fudgy-Nutties

1 Can of Sweetened Condensed Milk (NOT evaporated milk!)
2 1/2 Cups semi-sweet chocolate chips
1 tsp vanilla
1 tsp salt
1 cup flour
1/2 cup to a cup of chopped nuts (optional - they are good with or without!)

Over low heat stir chocolate chips, condensed milk and salt until melted in a good sized saucepan. This will take a while. When melted, add vanilla and take it off heat. Add flour (and nuts, if using) and mix thoroughly. The dough will be extremely thick and heavy. Make sure the flour is incorporated and pat it into a log and wrap it in either plastic wrap or waxed paper. Refrigerate for a couple hours, then carefully slice about 1/4" slices and bake on an ungreased cookie sheet for 7-9 minutes. They will look raw, but will firm up. They are nice and fudgy tasting! You can frost them or leave them plain.

Answer 3

I suggest making up a few different types of fudge for gifts, there are lots of easy recipes online.

Answer 4

purchase the already made sugar cookie dough on the keep, roll it out and shrink into heart shapes then dip one a million/2 in melted milk chocolate. whilst that dries, soften a sprint white chocolate in a zipper lock bag interior the microwave (30 sec at a time until ultimately melted) and positioned a small hollow in one nook and drizzle over the completed cookie. seems somewhat incredibly and little or no artwork.

Answer 5

www.Northpole.com has a section in it that has EVERY holiday recipe you could EVER want! Fudge, Candy, cookies, cakes, pies. I keep recommending it to everyone~ they have over 5 fudge recipes alone!

Answer 6

I like the fantasy fudge on the back of the marshmellow cream jar.

Answer 7

check out the website www.northpole .com they have all kinds of christmas and holiday recipes. Good luck and God bless.

Answer 8

Here are four of my favorite holiday cookie recipes. Isn't it terrible not to be able to pick one favorite!!!!! They're fairly simple recipes, but they're all simply scrumptious. Enjoy! And Happy Holidays!

ANISE DROP COOKIES

6 large eggs, separated
1 cup powdered sugar
1 cup flour
3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen

SHORTBREAD

1 cup (½ lb.) butter, softened
½ cup sifted powdered sugar
2 cup all-purpose flour

Preheat oven to 325 degrees F. Lightly grease 9” square pan & set aside. In bowl cream butter & sugar until light & fluffy. Stir in flour & blend well. With your hands, gather up dough and press it evenly over bottom of prepared pan. Bake 40 to 50 minutes, or until pale golden brown. Transfer pan to wire rack & cut into small squares. Let cool in pan.

Yield: 25 Squares

COCONUT MACAROONS

2 egg whites (from large eggs)
½ tsp. vanilla
1 ash salt
2/3 cup granulated sugar
1 3-½-oz. can (1-1/3 cups) flaked coconut
Red and green candied cherries, cut in quarters

Preheat oven to 325 degrees F. Lightly grease cookie sheet & set aside. Beat egg whites, vanilla extract & salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ¼ of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-½” apart. Bake about 20 minutes. Cool completely on wire rack.

Yield: 2 Dozen Macaroons

SNOWBALLS

1 cup butter, softened
2/3 cup powdered sugar
1-½ tsp. vanilla extract
2-¼ cups flour
¼ tsp. salt
1 cup walnuts, finely chopped
2 cups powdered sugar, for dusting after baking

Preheat oven to 400 degrees F. In large mixing bowl, cream butter & powdered sugar. Add vanilla extract & blend well. Stir in flour, salt & walnuts. Roll dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.

Yield: 4 to 5 Dozen

Answer 9

Caramel Almond Popcorn Clusters

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with
non-stick spray. Mix popcorn and almonds in large bowl.

Combine brown sugar, butter and corn syrup in medium sauce-
pan. Over low heat, stir mixture until sugar dissolves.
Increase heat to high and boil 5 minutes. Remove from heat;
stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently
to coat. Pour mixture onto prepared baking sheet, spreading
evenly.

Bake for 1 hour in preheated oven. Cool completely. Break
into pieces and store in airtight container.

Yield: 20 pieces

Baked Caramel Corn


INGREDIENTS:
6 quarts popped popcorn
1 cup butter
2 cups firmly packed brown sugar
1/2 cup corn syrup, light or dark
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

PREPARATION:
Preheat oven to 250°. Oil or spray a large roasting pan with
vegetable cooking spray, regular or butter-flavored. Pour popcorn
into the pan. In a heavy pan, slowly melt butter; stir in the brown
syrup, corn syrup, and salt.
Bring to a boil, stirring constantly. Boil without stirring for 5
minutes. Remove from heat and stir in the baking soda and vanilla.
Gradually pour the syrup over popcorn, stirring to blend well. Bake
for 1 hour, stirring every 10 minutes. Remove from oven; let cool
completely and beak apart.


Reindeer Snack recipe
This delightful mixture of favorite snack foods has a spicy chili powder kick.

Makes 18 servings (1/2 cup each)

3 cups popped popcorn
3 cups Bugles® nacho cheese flavor corn snacks
2 cups pretzel sticks
1 cup Cheerios® cereal
1/3 cup butter or margarine, melted
1/2 teaspoon chili powder
1 garlic clove, very finely chopped, or 1/4 teaspoon garlic powder

1. Heat oven to 300 degrees F.

2. Mix popcorn, snacks, pretzels and cereal in large bowl. Mix remaining ingredients; drizzle over popcorn mixture, tossing until evenly coated. Spread in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

3. Bake uncovered 15 minutes, stirring twice; cool. Store loosely covered at room temperature up to 2 weeks.

Microwave Directions: Place butter, chili powder and garlic in 3-quart microwavable casserole or bowl. Microwave uncovered on High about 1 minute or until butter is melted; stir. Stir in popcorn, snacks, pretzels and cereal. Toss until well coated. Microwave uncovered 6 to 8 minutes, stirring every 2 minutes, until toasted; cool.


Creamy Layered BLT Dip recipe
8 servings, 2 tablespoons each

1 container (16 ounces) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 teaspoon onion powder
1 package (2.1 ounces) OSCAR MAYER Ready to Serve Bacon
1/2 cup KRAFT Shredded Cheddar Cheese
2 medium tomatoes, chopped, divided
1 cup shredded lettuce

MIX sour cream and onion powder.

SPOON onto bottom of 9-inch pie plate.

HEAT bacon as directed on package; cut into small pieces. Sprinkle over sour cream mixture. Top with cheese, 3/4 cup of the tomato and the lettuce; sprinkle with the remaining tomato. Serve with NABISCO Crackers, pretzels, toast triangles or fresh vegetable dippers.