My Favorite Holiday Recipes!

Here are some of my favorite recipes from this holiday season! They're great to make all year 'round...so give 'em a try when you're in the mood to bake!

Doubly Decadent Truffles
(from Better Homes and Gardens Special Interest Publications: CHRISTMAS COOKIES)

Prep time: 30 minutes
Chill: 3 hours 10 minutes

14 oz. premium dark baking chocolate, chopped
3/4 cup whipping cream
2 tbsp. butter
1 tbsp. amaretto liquor
10 oz. milk chocolate, chopped
2 tbsp. shortening
2 oz. premium dark baking chocolate, melted

1. Microwave 14 ounces premium dark chocolate, cream, and butter in a large microwave-safe bowl on 50% power (medium) for 2 to 2 1/2 minutes or until mixture is melted and smooth, stirring 3 times during cooking. Stir in liquor. Cover and chill mixture for 1 1/2 to 2 hours or until almost firm.


2. Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls using a 1-inch scoop; place balls on prepared baking sheet (mixture will be sticky; balls will be irregularly shaped). Chill about 1 hour or until firm.


3. Microwave milk cocolate and shortening in a medium microwave-safe bowl on 50% power for 1 1/2 to 2 minutes or until mixture is smooth, stirring twice. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip back into bowl. Place truffles on baking sheet lined with wax paper. Chill about 30 minutes or until set.


4. Place 2 ounces of melted premium dark chocolate in a resealable plastic bag; seal bag. Snip off a tiny corner of the bag. Drizzle chocolate over truffles in a crisscross design. Chill truffles about 10 minutes or until chocolate is set. Makes about 48.

• TO STORE: Place truffles in a single layer in an airtight container; cover. Refrigerate for up to 2 weeks or freeze for up to 1 month. Let stand 30 minutes before serving.

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Chex Muddy Buddies
(from the back of the Chex box!)

Prep time: 15 minutes
Start to finish: 15 minutes

1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
9 cups Chex cereal (I usually do half Rice Chex, half Corn Chex)
1 1/2 cups powdered sugar (make sure there are no lumps in the sugar!)

1. In a large bowl, measure cereal; set aside.


2. In a 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.


3. Pour chocolate mixture over cereal, stirring until evenly coated.


4. Pour into 2-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Store in airtight container.

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Chocolate White Chocolate Macadamia Nut Cookies
(from Paula Deen's Holiday Baking 2007)

1 (12 oz.) package semisweet chocolate morsels
1/3 cup butter
1 cup sugar
3 large eggs
2 cups all-purpose flour
1/2 tsp. baking powder
1 (11 oz.) package white chocolate morsels
1 cup chopped macadamia nuts

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.


2. In a medium bowl, combine semisweet chocolate morsels and butter. Microwave on High in 30-second intervals, stirring after each, until chocolate and butter are melted and smooth (about 1 1/2 minutes total). Let cool 5 minutes.


3. In a large bowl, beat sugar and eggs at medium-high speed with an electric mixer until thick and pale. Gradually beat in cooled chocolate mixture until combined.


4. In a small bowl, combine flour and baking powder. Gradually add to sugar mixture, beating until just combined. Stir in white chocolate morsels and macadamia nuts. Cover dough with heavy-duty plastic wrap and chill for 1 hour.


5. Roll dough into 1-inch balls. Place 2 inches apart on prepared baking sheets and bake, in batches, for 15 minutes. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.

• Makes about 6 dozen cookies.

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Ooey Gooey S'more Bars
(from Better Homes and Gardens Special Interest Publications: CHRISTMAS COOKIES)

Prep: 20 minutes
Stand: 1 hour

Nonstick cooking spray
1 10 1/2 oz. package tiny marshmallows (about 6 cups)
1/4 cup butter, cut up
1 tsp. vanilla
5 cups Golden Grahams or Cinnamon Toast Crunch cereal
2 cups tiny marshmallows
3/4 cup peanuts, chopped
1 cup miniature semisweet chocolate chips

1. Lightly coat the bottom and sides of a 13x9x2-inch baking pan with nonstick cooking spray; set baking pan aside. Lightly coat wooden spoon and large microwave-safe bowl with cooking spray.


2. Combine the 10 1/2-ounce package marshmallows and the butter in the prepared bowl. Microwave on 100% power (high) for 1 to 2 minutes or until mixture is smooth and melted, stirring twice with the prepared spoon. Stir in vanilla. Gradually stir in cereal until mixture is well combined. Stir in 2 cups marshmallows and the peanuts until well combined. Stir in 1/2 cup of the cocolate chips.


3. Press mixture evenly in prepared pan using the back of the wooden spoon (coat spoon with more cooking spray as needed). Sprinkle with remaining 1/2 cup cocolate pieces. Lightly press cocolate pieces down with the spoon. Let stand 1 hour or until set. Cut into bars. Makes 24.

• TO STORE: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 5 days or refrigerate for up to 1 week.