Reese's Peanut Butter Cup Cookies

                                                                                                           

My sister-in-law, Shirley always makes these! They are yummy!

1 (18 -24 count) package miniature peanut butter cups, unwrapped

1 (18 ounce) package refrigerated peanut butter cookie dough or 1 (18 ounce) package refrigerated sugar cookie dough

1 Place unwrapped peanut butter cups in freezer before starting.

2 Preheat oven to 350 degrees.

3 Using miniature muffin tins, place a 1 inch ball of dough in each cup.

4 Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).

5 Remove from oven and leave in pans.

6 Remove candy from freezer and carefully press one into each cookie.

7 Remove from tins after they are almost cool.

8 Cool completely on racks.

Easy Almond Clusters

Use any melting chocolate and any nuts that you desire. I used melting chocolate from Michael's and Costco. I used salted almonds from Costco and I also dipped their peanut butter- filled prestzels, yum! This is fast as well as delicious! Just follow directions on the chocolate. Merry Christmas and may God bless you and your family!

Emeril's Rum Balls

                                                                                                              

• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground allspice
• 1/2 cup dark rum
• 2 tablespoons light corn syrup
• 2 1/2 cups finely crushed vanilla wafers
• 1 cup finely chopped, toasted walnuts

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking. Thank you Emeril Lagasse!

Craisins,Toffee, Pecan Tarts

                                                                             







1 box refrigerated pie crust
2/3 c sugar
1/4 c melted butter
2 large eggs
1 t vanilla
1 cup craisins
3/4 c toffee bits( I used Heath chocolate and toffee)
3/4 c chopped nuts

Preheat oven to 325 degrees. Spray a 24 count tart pan or a mini muffin pan with Pam. Using a 2 3/4 round cutter, cut the crust circles and press into tart pan. Combine sugar, melted butter, eggs and vanilla and whisk till sugar is dissolved. Add craisins, toffee bits, and nuts. Spoon 1 tablespoon into each crust. Bake for 25 minutes and cool before removing from pan.

Gourmet Dipped Pretzels

                                                                                                         

      





      1 (14 ounce) pgk individually wrapped caramels,
      unwrapped

      1 tablespoon water

15 pretzel rods

1/2 (14 ounce) package chocolate chips

1 1/2 cups chopped peanuts

optional: peanut butter chips

      Directions

In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 ½ minutes or until smooth, stirring after each minute.

Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, and then roll in chopped peanuts. Place on wax paper until set.