This Month's Activity: October 2012

Chocolava by Chloe Mautz

1 1/4 cup melted butter
1 package of frozen Phyllo dough, thawed.

Filling:

4 cups of walnuts, finely chopped

1 ¼ cups semi-sweet chocolate chips

¾ cup of sugar

1 ½ tsp of ground cinnamon

¾ cup of orange juice

½ cup of sugar

½ cup of water

½ cup honey

2 Tbsp lemon juice

On buttered cookie sheet, layer phyllo dough and melted butter for 8 sheets. Spread 2 cups filling. Layer phyllo and butter 4 sheets. Spread 2 cups fillings. Layer phyllo and butter 4 sheets. Spread the remaining filling. Layer phyllo and butter then the rest of phyllo sheets. Using a sharp knife cut into small pieces (to but not through the bottom layer) Bake at 325 for 45 minutes (Golden brown)

While that’s cooking, combine orange juice, sugar, water, honey, and lemon juice. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes. Pour over warm choc lava. Cool completely. Cut through bottom layer. I put the cut pieces into cupcakes pater for individual servings. Store covered in refrigerator.

Christmas Roll by Mandi Rowell

24 graham crackers (crumbled)

1 large bag of mini marshmallows (colors are the best)

2 cans sweetened condensed milk

1 cup of nuts (pecans are the best)

1 large bag of coconuts

Mix first 4 ingredients together. Shape into a long rolls. And roll into coconut. Refrigerate and slice. Keep wrapped in plastic wrap or tinfoil to keep fresh

Almond Rocca by Heidi Nelson

1 cup sugar

1 cup butter

1 cup crushed almonds

1 cup chocolate chips

Melt sugar and butter over medium-high heat. Cook 5 minutes. Pour mixture onto a greased cookie sheet and spread to desired thickness. Sprinkle chocolate chips over hot mixture; let melt 3 to 4 minutes. Use knife to spread the chocolate. Sprinkle top with crushed almonds. Cool and break apart. Makes approx. 4 cups

White chocolate pretzel by Tasha Burkhardt

One bag Snyder’s butter snap pretzel

One bag of white chocolate Hershey kisses

One bag of m&ms

Set the oven to 170 degrees.

Lay out pretzel flat on a parchment sheeted cookie sheet. Put unwrapped white chocolate kisses on top of all the pretzels.

Bake pretzel for 4-6 minutes. Take them out and quickly put m&m on top of the melted kisses. Then put the cookie sheet tray in the fridge to cool down the chocolate.

Chocolate Drizzled Popcorn by Vickie Baer

3 bags buttered microwave popcorn (popped)

½ cups karo syrup

1 cup of butter

Mix in sauce pan and cook to 215 on candy thermometer candy. Mix with popcorn. Melt vanilla and milk chocolate dots and drizzle over popcorn mixture.

Easy Fudge by Lynda Misik

3 package of semi-sweet chocolate chips

1 large marshmallow cream

1 can sweet condensed milk

1 cup of butter

Melt together in microwave then mix until combined and placed in a greased pan.

Wonder fudge by Lynda Misik

1 package semi-sweet chocolate chips

1 full can condensed milk

4 tablespoon butter

Melt 1 package with condensed milk with 2 tablespoon of butter in a pan

Refrigerate till cooled.

Then melt:

½ package peanut butter chips

¼ can condense milk

½ small marshmallow cream

Pour on top of the cool chocolate

Chex mix by Jill Boccia
Mix together:
1 c coconut
8 c Rice Chex Cereal
8 c Golden Grahams
1 c sliced Almonds

Bring to a boil: Boil for 3 minutes
1 c sugar
1 c butter
1 c white corn syrup

Date pinwheel Cookies by Karen Chandler

2 c. brown sugar                                         1 tsp vanilla
1/2 tsp cinnamon                                         l lb. dates
1/4 tsp. salt                                                 1/3 c. sugar
1 c. shortening                                             3/4 c. water
1 tsp. soda                                                   pinch of salt
4 c. sifted flour                                             1/2 c. chopped nuts
3 eggs

Cream shortening & sugar; add eggs, one at a time, & Mix well. Dissolve soda in a little water (warm) and add flour and cinnamon. Mix well, chill.
Roll 1/4 inch thick; spread with date filling and roll like a jelly roll. Chill.
Slice 1/4 inch thick and bake at 400 degrees for 12-15 minutes.
To make filling, just cook dates, sugar, water, salt & nuts until blended,
then cool.

Cheese Ball by Nedra Thomas

2-8 oz. cream cheese softened (light is okay)

2Tbs. Minced green Onions

¾ tsp. dry mustard

1 Tbs. Miracle whip

1 tsp Salad Supreme

2 Tbs cheez whiz

Stir together all ingredients. Shape into ball and wrap in plastic wrap. Refrigerate. Can be rolled in nuts. Serve with crackers.