Happy Holidays
3. Cardamom Cookies 4. Chocolate Dipped Peppermint Marshmallows 5. Chocolate Dipped Pretzel Rods 6. Chocolate Snowballs 7. Christmas Tree Cones 8. Christmas Tree Rice Krispy Treats 9. Christmas Wreath Rice Krispy Treats 10. Crispy Mexican Chocolate Truffles 11. Festive Buckeye Candy 12. Gingerbread Cookies 13. Gingerbread Fudge 14. Holiday Kiss Peanut Butter Cookies 15. Holiday Popcorn 16. Let It Snow Mix 17. Oreo Mint Truffles 18. Peanut Brittle 19. Pretzel Kiss Candies 20. Salted Caramel Pretzel Pecan Bonbons
Cardamom Cookies ¾ cup shortening 1 cup packed brown sugar 1 tsp. baking soda 2 tsp.s ground cardamom
1 tsp. ground cinnamon ¼ cup mild-flavored molasses 1 egg 2 ¼ cups all-purpose flour ¼ cup granulated sugar
In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-½ tsp. of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. 2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining ½ tsp. cardamom to coat. Place balls 2 inches apart on an cookie sheet using the Wonder Mat. 3. Bake in 375° F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies. 1.
Chocolate Dipped Peppermint Marshmallows 24 small candy canes 12 regular size marshmallows 1 cup of chocolate melting chips
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Place Wonder Mat on cookie sheet and unwrap the candy canes. Place 12 of the candy canes in the base of the Power Chef System, cover and pull cord until crushed. Insert one candy cane into the center of each marshmallows to act as a stick and place on Silicone Wonder Mat. Place in the freezer for 15 minutes. Place chocolate melting chips in the 2 cup Micro Pitcher and microwave for 45 seconds and stirring. If not complete, alternate heating for 15 seconds and stirring until smooth. Dip each marshmallow half way into the melted chocolate and immediately sprinkle with crushed peppermint. Place on Wonder Mat and refrigerate to set.
Chocolate Dipped Pretzel Rods 2 (12-oz.) package milk chocolate chips 24 large pretzel rods Assorted holiday sprinkles
1. Line baking sheet with the Silicone Wonder Mat. 2. In the base of the Stack Cooker 1-ž-Qt Casserole place chocolate, microwave for 45 seconds, stirring half way through. If not completely melted, microwave increments of 15 seconds and stirring until smooth. 3. Dip one pretzel rod into the milk chocolate; use a spoon or butter knife to spread the chocolate about halfway up the rod. Twist the rod to let the excess chocolate drip off. 4. Hold the rod over a piece of wax paper and shake sprinkles on all sides. 5. Place the pretzel on the Silicone Wonder Mat.
Chocolate Snowballs 1 cup unsalted butter, softened ½ cup powdered sugar ¼ cup unsweetened cocoa powder 1 tsp. vanilla
2¼ cups flour ½ tsp. salt ¾ cup mini chocolate chips Additional powdered sugar, for rolling (about 1 – 1 1/2 cups)
1. Preheat oven to 375°. Line two cookie sheets Silicone Wonder Mat. 2. In a medium Thatsa bowl Mix butter, ½ cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands. 3. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet. 4. Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. 5. Fill a small Thatsa bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. Once cookies are cooled, you may want to re-roll them in more powdered sugar.
Christmas Tree Cones 6 tbsp. salted butter, softened 2½ cups powdered sugar, divided 1½ tsp. vanilla extract 2 tbsp. whole milk 4 ice cream sugar cones Assorted edible decorations
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In a medium Thatsa bowl, stir together butter and ½ cup of the powdered sugar until well mixed; stir in vanilla and milk. Add another ½ cup of the powdered sugar and stir until well mixed. Repeat with remaining powdered sugar, stirring in ½ cup at a time until smooth. Spread half of the frosting on the outside of each of the ice cream cones until completely covered. Place frosted ice cream cones upside down onto cookie sheet lined with the Silicone Wonder Mat. Press desired decorations into frosting. Refrigerate 20 minutes to set.*
*Trees can be eaten and enjoyed the same day or left at room temperature and used as a decoration only
Christmas Tree Rice Krispy Treats 1 cup marshmallow fluff 3 tbsp. unsalted butter 1 tsp. vanilla extract 6 cups crispy rice cereal 6-8 drops green food coloring Candy sprinkles Pretzel sticks
1. Add marshmallow and butter in the 3-Qt. Stack Cooker Casserole, microwave for one minute, stir, if more time is needed to melt to in 15 second increments; add vanilla and stir. 2. Add all the rice cereal to the marshmallow mixture and stir to combine. 3. Add food coloring, stir to combine. 4. Using the Medium Shallow Rectangular Freeze-It PLUS container as a mold add rice mixture, pressing firmly into place. Immediately sprinkle with sprinkles. Let cool for at least 30 minutes. 5. Refrigerate until firm. Unmold onto a cutting board and cut diagonally into triangles. Using a wooden kabob stick, makes hole in bottom of the tree to insert pretzel stick.
Christmas Wreath Rice Krispy Treats 1 package of marshmallows ½ stick butter or margarine 6 cups Rice Krispy cereal 3–4 drops of green food coloring Cinnamon red hots
1. Add marshmallow and butter in the 3-Qt. Stack Cooker Casserole, microwave for one minute, stir, if more time is needed to melt to in 15-30 second increments; add food coloring, stir to combine. 2. Add all the rice cereal to the marshmallow mixture and stir to combine. 3. Sprinkle a few cinnamon red hot candies in its bottom of the Jel-Ring Mold. 4. Pour rice krispy mixture into the Jel-Ring mold and press down lightly and let cool for 30 minutes. 5. Place large Christmas plate on top of Jel-Ring and holding on the plate, flip so that the Rice Krispy wreath will stay intact as it releases onto the holiday plate. Can add more red hot candies if desired.
Crispy Mexican Chocolate Truffles 2 cups dark chocolate chips 1¼ cup heavy cream 4 tbsp. salted butter 2 tsp. vanilla extract 3 cups crushed cornflakes, divided 1 cup shredded coconut 1 tbsp. ground cinnamon ⅛ tsp. cayenne pepper 1. In the Stack Cooker 1¾-Qt. Casserole, stir together chocolate, cream, butter, vanilla, 1 cup of the cornflakes and coconut. Microwave on high power 1 minute. Remove from microwave and cover; let stand 1 minute. Stir until melted. 2. Cover and refrigerate 30–45 minutes, or until truffle filling is firm and easy to scoop. 3. Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon and cayenne. Invert Stack Cooker cover and add cornflake mixture. 4. Scoop about 1 tbsp. of the chocolate mixture and form into a ball. Roll in cornflake mixture, gently pressing, until coated in cornflakes. Repeat with remaining chocolate mixture. 5. Place finished truffles on a plate or in an air-tight container and refrigerate 10 –15 minutes, or until firm. 6. Serve chilled or at room temperature.
Festive Buckeye Candy 1 cup butter 2 cups peanut butter 3½ cups powdered sugar 2 cups chocolate chips (12 oz.) ⅛ lb. paraffin, (½ bar gulf wax), chopped ½ tbsp. Red nonpareils ½ tbsp. green nonpareils
1. In a medium Thatsa bowl, mix butter and peanut butter, slowly add a cup of powdered sugar at a time, while blending until all has been added. 2. Forms into balls the size of buckeyes. 3. Place chocolate chips in Stack Cooker 1¾-Qt. Casserole base and microwave at 70% power for 3–4 minutes or until melted. Stir halfway through to check. 4. Using a toothpick, dip peanut butter balls in chocolate, leaving a part of the ball uncovered about the size of a dime. 5. Place on Silicone Wonder mat and allow to dry. 6. Moisten the top peanut butter surface only of each buckeye with your finger that has been dipped in cool water. Sprinkle on the nonpareils of your choice. Do not over moisten. Otherwise, the sprinkles or sugars can dissolve/melt.
Gingerbread Cookies 3 cups all-purpose flour 1½ tsp. baking powder ¾ tsp. baking soda ¼ tsp. salt 1 tbsp. ground ginger 1¾ tsp. ground cinnamon ¼ tsp. ground cloves
6 tablespoons unsalted butter ¾ cup dark brown sugar 1 large egg ½ cup molasses 2 tsp. vanilla 1 tsp. finely grated lemon zest (optional)
1. Preheat oven to 375°F Prepare baking sheets by lining with Silicone Wonder Mat. 2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. 3. In a medium Thatsa bowl beat butter, brown sugar, and egg on medium speed until well blended. 4. Add molasses, vanilla, and lemon zest and continue to mix until well blended. 5. Gradually stir in dry ingredients until blended and smooth. 6. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. 7. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant ¼” thick. Use additional flour to avoid sticking. 8. Cut out cookies with desired plastic cookie cutter. Space cookies 1½” apart. 9. Bake 1 sheet at a time for 7-10 minutes. 10.Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. 11.After cookies are cool you may decorate them any way you like.
Gingerbread Fudge 12 oz. white chocolate 1 cup sweetened condensed milk 1 tsp. ground nutmeg 1 tsp. ground cinnamon 1 tsp. ground ginger ½ tbsp. Red nonpareils ½ tbsp. green nonpareils 1. In the base of the Stack Cooker 1-ž-Qt Casserole place white chocolate, microwave for 45 seconds, stirring half way through. If not complete, alternate heating for 15 seconds and stirring until smooth. 2. Add sweetened condensed milk to white chocolate. Add nutmeg, cinnamon, and ginger and stir until combined. Stir in almost all nonpareils (leave some to sprinkle on top) until combined. 3. Using a spatula, transfer fudge into a parchment-lined square Ultrapro 2 qt. square pan and smooth over top. Sprinkle with remaining nonpareils and let sit until firm, at least one hour. (Transfer to the refrigerator to speed up the process.) 4. Cut into squares and enjoy.
Holiday Kiss Peanut Butter Cookies ½ cup granulated sugar ½ cup brown sugar ½ cup peanut butter ½ cup shortening 2 tbsp. milk 1 tsp. vanilla extract 1 egg
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1¾ cup all purpose flour 1 tsp. baking soda 1 Pkg. of Hershey's Kisses extra sugar to roll the cookies in Frosting and candy sprinkles
Preheat Oven to 375°. Line cookie sheet with Silicone Wonder Mat. In a medium Thatsa bowl, mix, sugar, brown sugar, peanut butter, shortening, mild, vanilla extract and egg. Stir together four and baking soda. Slowly add flour to peanut butter mixture, stirring as you add. Roll cookies into balls. Roll balls in sugar. Place on cookie sheet 2” apart and bake for 8 minutes. In the meantime, start unwrapping the Hershey's Kisses. As soon as you take the cookies out of the oven, place Hershey's Kisses in middle of cookies. Allow cookies to cool before decorating with frosting and sprinkles.
Holiday Popcorn 6 cups popped popcorn 12 oz. bag vanilla candy melts 1â…“ cups broken pretzel pieces 12 oz. green and red milk chocolate or mint M&Ms Red, green and white sprinkles
1. On a baking sheet lined with the Silicone Wonder Mat, spread popcorn in an even layer. Top with pretzels and M&M’s. 2. Place candy melts in the 2-cup Micro Pitcher. Microwave on high power 45 seconds; stir. Microwave on high power an additional 15 second increments until melted; stir until smooth. Drizzle popcorn with melted chocolate. 3. Quickly sprinkle with colored sprinkles. 4. Allow to cool and harden, then gently break into pieces and store in an airtight Tupperware container.
Let It Snow Mix 24 oz. white chocolate baking pieces 6 cups rice or corn square/ checkered cereal 1 cup mini pretzels, any variety 1 cup plain or honey-roasted peanuts 12 oz. mini candy-coated chocolate candies
1. In the Stack Cooker 3-Qt. Casserole, place baking pieces. Microwave on high power 45 seconds. Remove from microwave, let stand 1 minute. Microwave an additional 45 seconds. Remove from microwave, let stand 1 minute, stir until smooth. 2. Gently stir in cereal, pretzels and peanuts until well coated. 3. Spread mixture evenly onto the Silicone Wonder Mat; gently press candies into mixture. Let stand 15 minutes to set. 4. Break into pieces, serve.
Oreo Mint Truffles 1 (15.25 oz.) package Mint Creme Oreos 8 ounces cream cheese, softened at room temperature 12 ounces high quality semi-sweet chocolate Sprinkles and green candy melts
1. Place the Oreos (the entire cookie) in the base of the Power Chef System, with the blade 2.
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attachment, place cover on and pull cord until crumbs are formed. Replace the blade attachment with paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may have to do this step by hand. Using your hands, roll into 30-35 balls. Place balls on a baking sheet lined with Silicone Wonder Mat. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.) In the base of the Stack Cooker 1-ž-Qt Casserole place chocolate, microwave for 45 seconds, stirring half way through. If not complete, alternate heating for 15 seconds and stirring until smooth. Working with 1 truffle at a time, coat in chocolate ball; drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork - do not pierce it, pick it up on top of the fork's prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. In the base of the Stack Cooker ž-Qt Casserole add green melts, microwave for 30-45 seconds. Drizzle truffles with the melted green candy melts, or sprinkle with candy sprinkles. Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
Peanut Brittle 1 cup granulated sugar ½ cup light corn syrup 1 cup dry roasted peanuts, salted 1 tbsp. butter 1 tsp. vanilla extract 1 tsp. baking soda
1. In the Stack Cooker 3-Qt. Casserole add sugar and corn syrup, stir together. Microwave on high power 2 minutes, stir, microwave on high for additional two minutes. 2. Add peanuts, stir and Microwave on high power 2 minutes. 3. Add butter and vanilla extract, stir and Microwave on high power 2 minutes. 4. Add baking soda, gently stir until light and foamy. If not desired color, you can microwave for additional 30 seconds. 5. Pour mixture on to Silicone Wonder Mat and let cool. 6. Break into pieces and serve.
Pretzel Kiss Candies Round or Square pretzels Candy Cane Hershey's Kisses, unwrapped Red and green M&Ms
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Preheat oven to 250 degrees. Line a baking sheet with Silicone Wonder Mat. Line pretzels up on baking sheet and place an unwrapped Kiss in the center of each pretzel. Bake for approximately 4 minutes until Kiss begins to soften. NOTE: The Kisses may retain their shape and not appear to be melting. Touch the tip of a Kiss and gently press down to check. If the Kiss still feels hard to the touch, continue baking until soft. Remove pan from the oven and, working quickly, immediately place an M&M on top of each Kiss. Let candies cool completely on the pan before removing.
Salted Caramel Pretzel Pecan Bonbons 40 Mini-pretzels whole, no broken ones 40 Kraft Caramels, unwrapped 10 oz. semi-sweet chocolate ¼ tsp. cinnamon ½ tsp. vanilla extract 1 tbsp. coconut oil 40 whole Pecan Halves, toasted 1. 2. 3.
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Preheat oven to 325°F. Line a large baking sheet with Silicone Wonder Mat. Arrange the pretzels in neat rows on the mat, then top each pretzel with an unwrapped caramel. Place into the oven for 6 minutes, or until the caramels are softened; remove the pan from the oven. Gently press a toasted pecan half onto each caramel; set aside and cool completely. In the meantime, melt the chocolate, coconut oil, cinnamon, and vanilla in the Stack Cooker 1-¾ Qt. Casserole and microwave for one minute, stir, if more time is need microwave in increments of 15 seconds. When the caramel covered pretzels have cooled, remove them from the baking sheet. Place a few in the bowl of melted chocolate, stir them around to coat completely, then remove them one at a time, allowing excess chocolate to drip off; repeat until all pretzels have been dipped; transfer to abaking sheet lined with the Silicone Wonder Mat. Allow chocolate coating to cool completely before serving