Choco-Orange Slices

Preheat oven to 325 F.

Add 1 1/2 tsp grated orange peel to 1 1/2 cups of cookie dough; mix well.  Shape into 8 x 1 1/2 inch log. Chill 30 minutes.

Cut log into 1/4 inch slices.  Place on ungreased cookie sheet.

Bake 15 to 18 minutes or until edges begin to brown. Cool on wire rack.

Melt 1/3 cup chocolate chips with 1 TBS orange juice and 1 TBS orange flavored liqueur  in small saucepan over low heat, stirring until smooth.  Dip cookies into chocolate mixture.

Philly Cream Cheese Cookie Dough

Philly Cream Cheese Cookie Dough

1 (8 oz) pkg Cream Cheese, softened          1 c. powdered sugar
3/4 cup butter, softened                               2 1/4 cup flour
1/2 tsp baking soda

Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended.
Add flour and soda; mix well.

Use this dough as a base for other cookies such as Choco- Orange Slices, Preserve Thumbprints, Chocolate Mint Cutouts.

Peanut Butter Balls

18oz Peanut Butter
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels

1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
3. Melt Nestle’s Semi- Sweet Morsels according to package.
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.
5. Store in a Ziploc bag in the refrigerator.

Crepes

3 eggs                                   1 ½ c. milk

1/8 tsp salt                          2 TBS margarine, melted

1 ½ c. flour                         

1.       In a medium bowl, combine eggs and salt. Mix well, using a whisk.

2.       Add a little flour, then a little milk. Stir.  Repeat until all flour and milk are added.  Mix until smooth.

3.       Add margarine and mix well.

4.       Grease bottom of small skillet. Heat pan over medium high heat.  When hot, add  2 TBS of batter. Cook crepes until golden brown.

5.       Gently flip and cook other side.

Baked Fudge

Ingredients

• 2 whole Eggs
• 1 cup Sugar
• 2 Tablespoons (heaping) Cocoa
• 2 Tablespoons Flour
• 1/2 cup Butter, Melted
• 1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream.

This recipe is by Ree Drummond, the Pioneer Woman.  We love to watch her shows on The Food Network.  And we love to eat baked fudge!!