Graduation/Wedding Mints

Ingredients:

1 - 2 lb. bag of powdered sugar

1 - 8 oz pkg. cream cheese at room temperature

2 tsp. cream de menthe extract

Food coloring

1 cup granulated sugar

Directions:

Let cream cheese set out until it reaches room temperature.  Fork together cream cheese and bag of powdered sugar until it forms a thick but smooth paste.  Add extract and food coloring then mix well with mixer.  Put the granulated sugar in a bowl .  This sugar will be used to fill in your candy mold, then to roll your mint in after removed from candy mold.  Dip your candy mold into the sugar bowl, place a small ball of mint mixture into candy mold.  Press firmly and fill mold completely.  Pop the mint out of the mold and drop in sugar bowl, completely covering in sugar.  Repeat until mint mix is gone.  Refrigerate until ready to use, or freeze.

Sugar Cookies

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl and beat until blended well. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Taco Pretzels

I got this recipe from my sister in-law Rosslynn Riewe.  I was introduced to this yummy snack on my very 1st date with my husband.  He took me to meet his WHOLE family at a wedding reception for his brother and his wife.  Very scary but fun evening for me.  Rosslynn brought these out to the table during some fun and games, and I just loved them.  I hope you love them too!  Thank you Ross for the recipe!!

Ingredients:

1 bag of pretzels
1/2 cup oil
4 tbsp taco seasoning or 1 packet
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp lemon pepper

Directions:

Combine all of the spices with the oil.  Stir until it is mixed very well.  Pour pretzels into a container with an airtight lid.  Pour the oil mixture over the pretzels.  Place lid over the bowl and shake to cover all pretzels.  Remove the lid.  Rosslynn lets them sit for awhile before serving.  You can also bake them.  I bake them on a large cookie sheet at 350* for 15 minutes.  Let cool on large sheet of wax paper.  You do not have to bake them if you choose not too.

Chocolate Peppermint Popcorn

I make this with all the left over chocolate bark and candy canes.  What else are you gonna do with them?  Its an easy, yummy snack.  A lot cheaper than buying it already made too!

Ingredients:

• Popcorn
• Chocolate Almond Bark
• Candy Canes

Directions:  Crush about 12 candy canes in a food processor, blender, or by hand in a plastic bag.  Set aside.  Next melt your left over chocolate bark in a double broiler.  I usually use 2-3 squares.  While its melting pop your popcorn.  After popcorn has cooled a little put it in a container with a lid that will seal.  Add your crushed candy canes to your melted chocolate.  Pour mixture over your popcorn and shake well.

Pour popcorn onto a large sheet of wax paper to let the chocolate set.  When finished keep it stored in your sealed container.  Delicious!!

Peanut Clusters

You will need:

1 bag semi sweet chocolate chips

1/2 bag butterscotch chips

1/2 bag peanut butter chips

2 bags salted peanuts

mix all chips in a double broiler, when melted add peanuts.  Mix well.  Drop by spoonfuls onto wax paper and let set.

Monkey Nuts

 18 oz Crunchy peanut butter

2 sticks oleo

3 1/2 C powdered sugar

3 1/2 C rice Kripies

16 oz chocolate chips

1/3 bar of paraffin wax  (gulf wax)

Melt oleo, then add peanut butter, sugar and rice krispies.  Mix well.

shape into balls and chill.  ( I like to put them in the freezer, makes them easier to work with)

when the balls are chilled, melt chocolate chips and wax.

Dip balls into chocolate and let set up.

ENJOY!!!