Top 5 Favorite Recipies

     Red Velvet Cookie Sandwiches     

      Red Velvet Cookie Sandwiches are my absolute favorite treat of all time. Cream cheese and red velvet were just made to come together in recipes such as these. They have always been a crowd favorite. These cookies are great for indulging in the cold weather seasons. I prefer them around Thanksgiving and or Christmas time. Never the less, they are great to put in a small present box for Valentines day. These cookies are rich, moist, and full of flavor. Although they may take some effort, they are definitely worth the while. All in all, these cookies are tasty treat for fun or ordinary occasions.

Cook time:  8 mins Total time:  23 mins
Serves: 18
Ingredients
Cookies:

1 (15.25 ounce) package red velvet cake mix
2 eggs
¾ cup vegetable shortening
Frosting:

1 (8 ounce) block cream cheese, softened to room temperature
½ cup (1 stick) butter, softened to room temperature
1 teaspoon vanilla extract
2½ cups powdered sugar

Instructions

Preheat oven to 350 degrees.
Mix together cake mix, eggs and shortening until well combined.
The dough will be pretty thick.
Roll dough into balls, making sure they are all similar in size.
Place dough onto ungreased cookie sheet and bake for 8 minutes.
Immediately transfer cookies to a cooking rack.
Cream together cream cheese, butter, vanilla extract and powdered sugar until smooth.
Spread onto cooled cookies and sandwich together.


Recipe Credits:Six Sisters' Stuff
                                                                                                                                                                                                                         

       Chocolate Chip Cookie Dough Truffles

   Next would be Chocolate Chip Cookie Dough Truffles. It comes in as a close second to being my first choice.This recipe could be made as a finger snack or cake pop. This sweet is a delicious treat for people who love cookie dough. They taste exactly like chocolate chip cookie dough without the worry of raw eggs. These are the perfect party snack or party favor. They could be decorated to your liking with sprinkles and different colored chocolates. These small treats are sweet and let you explore your inner baker.

INGREDIENTS                                                                                                              

For cookie dough
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons milk or cream                                                                                                                  
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips                                                                                    

For chocolate coating

8 ounces your preferred chocolate candy coating

(white chocolate, milk chocolate, dark chocolate, colored candy melts, etc.)

DIRECTIONS

1. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the milk and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
2. Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles — or simply drizzle coating with a fork for an abstract finish.

Recipe Credits: POPSUGAR
                                                                                                                                                                                                                         

      

3-Ingredient Nutella Brownies

       Nutella alone is the greatest thing ever created but in a brownie, it is to die for. This 3-ingredient recipe is a shortcut to taking pleasure in a rich brownie. It is simple and easy enough to make. I love using cookie cutters on this mold-able brownie to make letters and shapes. It is the perfect Valentines sweet or Easter gift basket treat. Nutella brownies are the perfect dessert for a random chocolate craving or planned event.

     

INGREDIENTS:

2 large eggs
1/2 cup all purpose flour
DIRECTIONS:

1 1/4 cup (13 oz.) Nutella

Preheat oven to 350 degrees F. Lightly coat an 8x8-inch (or 9x9) baking dish with nonstick cooking spray.

In a large bowl, combine all ingredients and mix until smooth. Pour into prepared dish and smooth top with spatula.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Be careful not to over-bake, otherwise brownies will dry out. Let cool before cutting and serving.

Recipe Credits: Comfort Cooking
                                                                                                                                                                                                                         

            White Hot Chocolate

          This recipe is definitely the recipe for heaven in a mug. It's the perfect twist on an old classic. Winter wouldn't be the same if I didn't enjoy one of these every year. My family makes these all the time to spice up a regular drink. Cold evenings play the perfect setting for this drink. This delicious hot chocolate drink is so easy to make at home. Little time and effort turn into a delicious desert, anyone can make it.

INGREDIENTS:

• 4 cups of milk of your choice 
• (or you can substitute heavy cream or half and half, or do a mixture)
• 1 tsp. vanilla extract
• 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
• whipped cream or marshmallows for topping

DIRECTIONS:

Stir together milk, vanilla and chopped white chocolate in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer.  (Do not let it come to a boil.)  Remove from heat and serve immediately, topped                              with whipped cream or marshmallows if desired.

Recipe Credits: Gimme Some Oven
                                                                                                                                                                                                                         

No-Bake Cheesecake

    Cheesecake is one of the 7 wonders of the world itself. This recipe cuts out the time of baking, leaving you closer to eating a delicious cake. The consistency is much smoother than the baked cake that can sometimes be too dense. No-bake cheesecake is perfect for summer and spring holidays and parties since there is no need to turn on the oven. It is also safer for children to make since no hot ovens or stoves are needed. Any topping can be added to it, such as fresh fruit. I like to experiment with the crust, using different cookies, such as Oreo's. All in all, the whole family can enjoy a cool, sweet treat on any occasion with no-bake cheesecake.

Ingredients

2 packages (20 sheets) graham crackers

• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

• Directions

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch spring-form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.
• Recipe credits: Martha Stewart