Chocolate Cherry Snoballs

Picture will be up soon!!

Ingredients:

1 c butter, softened

1/2 c powdered sugar

1/2 tsp almond extract

2 c all purpose flour

1/4 tsp salt

1 c (8 oz) maraschino cherries, finely chopped

1/2 powdered sugar (for rolling)

1/2 c dark chocolate chips

Heat oven to 400 degrees F. 

In a large bowl beat butter with an electric mixer on medium speed till smooth. 

Gradually beat in 1/2 cup powdered sugar until light and fluffy.

Stir in almond extract.

In a medium bowl mix together flour and salt.

On low speed, gradually beat in the flour mixture until well blended.

Stir in cherries.

Shape dough into 1" balls and place on an ungreased cookie sheet approx. 2" apart

Bake for 9-11 mins or until the edges start to turn to brown.

Cool slightly and roll around in the other 1/2 cup of powdered sugar.

Place on a cooling rack lined with foil and cool completely.

Put the chocolate chips into a small ziploc bag and microwave on high 45-60 seconds flipping the bag over at every 20 seconds.

Squeeze the bag until chips are melted and smooth.

Cut a small tip off one corner of the bag and drizzle the melted chocolate over the cooled cookies.

Let stand at room temp at least 30 minutes until the chocolate hardens before storing.

~Nutholes~

~2 egg whites beaten until foamy.

~Add a pinch of salt.

~Gradually add 3/4 cup sugar.

~Add 1 tsp vanilla.

~Beat until stiff peaks form.

~Fold in 1 cup chopped nuts and 6 ounces chocolate chips.

~Drop by spoonful on cookie sheet lined with foil.

~Heat oven to 350 F

~Put cookies in and turn oven off.

~Take cookies out next morning.

~This recipe is courtesy of my late Grandmother...love you and miss you Mimmy~

~Easy Quesadillas~

Prep Time : 15 min

Cook Time : 8 min

Cost per serving : approximately $1.55

Here's an easy way to make several quesadillas at a time. Bake them all together in a hot oven instead of preparing one at a time in a skillet.

You'll need : 

8 flour tortillas

2 cups shredded cheddar cheese (8 ounces)

1 cup fresh corn kernels (cut from 2 medium sized cobs)

2 medium sized tomatoes (thinly sliced)

1 jar (12 ounces) roasted peppers (drained and cut in quarters)

Directions :

~Heat oven to 450 F. Lightly grease 2 jelly roll pans or cookie sheets.

~Arrange 2 tortillas on each pan. Sprinkle each with 1/4 cup cheese (keeping cheese about 1/2 inch from edges of tortilla) Top all 4 with 1/4 cup corn, 2 or 3 slices of tomato and red pepper and remaining cheese. Place remaining tortillas on top.

~Bake quesadillas 6 to 8 minutes (until golden brown and cheese is melting)

~Cut each into 4 wedges and serve,

Spicy Pumpkin Pancakes with Cinnamon Syrup

Picture to come!!

Pancakes-

2 c flour

1 tbsp sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp allspice

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt 

2 tsp vanilla

2 eggs

1 1/4 c buttermilk

2 tbsp canola oil

1 c pumpkin puree (NOT PIE FILLING)

In a large bowl whisk together all flour, sugar, baking powder, baking soda and spices. Add vanilla, eggs, oil, buttermilk and pumpkin. Mix well with a wooden spoon. Cook like you would any other pancake.

Makes 10-12 pancakes

Cinnamon Syrup-

 1 c sugar

1 c buttermilk

1/2 c butter

2 tbsp light corn syrup

1 tsp baking powder

1 tsp cinnamon

2 tsp vanilla

Add all ingredients, except vanilla, to a large saucepan. Bring to a boil. WATCH CONSTANTLY!!! Cook for about 5-6 minutes. Remove from heat, add vanilla. 

Will harden when refrigerated, but can be microwaved

Pumpkin Cinnamon Rolls with Caramel Frosting

Picture to come!!

Cinnamon Rolls -

1/3 c milk

2 tbsp butter

1/2 c pumpkin puree (NOT PIE FILLING)

2 tbsp sugar

1/4 tsp nutmeg

1 tbsp pumpkin pie spice

1/2 tsp salt

1 egg (beaten)

1 (1/4 oz) pckg yeast

2 c bread flour

1/2 c brown sugar (packed)

2 tbsp melted butter

2 tsp ground cinnamon

In a small saucepan, heat milk and butter until just warm and butter is almost melted, stirring constantly

In a large mixing bowl combine pumpkin, sugar, nutmeg, salt and pie spice. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast

Add half of the flour to the pumpkin mixture. Beat on a low speed for 5 minutes scraping the sides of the bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into a lightly greased bowl then lightly grease the surface of the dough

Cover and stand in a warm place until doubled in size (about 1 hr). Punch down the dough

Turn out the dough onto a lightly floured surface. Knead the dough a few turns to form a smooth dough, sprinkling with enough additional flour to the dough easy enough to handle. Roll the dough into a 12x10" rectangle.

In a small bowl combine brown sugar and cinnamon. Brush the surface of the dough with the melted butter. Spread the brown sugar mixture completely over the dough so that you are pushing any excess off the all the edges (there should not be hardly any dough showing, especially around the edges)

Beginning on the longest side of the dough, roll up jelly roll style (for larger fatter cinnamon rolls start rolling from the shortest side of the dough). Pinch the seam to seal. With a sharp knife cut 12 or so 1" pieces. Place the rolls, cut side up, into a greased 11x7" pan (a 13x9" would also be acceptable). Cover and let rise for a second time, till the rolls are nearly doubled in size (about 35-40 minutes)

Bake rolls @ 350 degrees F about 15-20 minutes or until golden brown. Move from pan to wax paper or a cooling rack and let cool for 10-15 minutes. 

Drizzle with the caramel frosting

Caramel Frosting-

1/4 c butter

1/2 brown sugar (packed)

2 tbsp milk

1/4 tsp vanilla

1/4 tsp pumpkin pie spice

a dash of salt

3/4 c powdered sugar

In a small saucepan heat butter until melted. Stir in the brown sugar and milk. Cook over medium heat for about 1 minute

Transfer to a small mixing bowl and cool. Stir in vanilla, pie spice, salt and powdered sugar. Beat with an electric mixer until well blended

Drizzle over cinnamon rolls