Rocky Road Bark

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate. The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.


Yield: Makes about 3 pounds


Preparation
1. Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop

2 pounds milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

2. Stir in 2 cups each mini marshmallows and coarsely chopped walnuts. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each marshmallows and walnuts; gently press into chocolate.

3. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 2 weeks.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000633408

Hot Chocolate on a Stick

Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt

I also have a few other special ingredients I like to add. If you take me out to lunch sometime maybe I’ll share.

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method
(read a whole post about melting chocolate, including how to melt in the microwave, here)


1.If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)

2.Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.

3.Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting, but stir on. If it looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.

4.Scoop chocolate into a ziplock bag and clip off the corner.

5.Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.

6.Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.

7.If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.

8.In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.


Variations: Try adding a pinch of your favorite spice. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa. Have you ever had so much fun? I love playing with chocolate.

http://www.giverslog.com/?p=3290

Sweet and Sassy Nuts

Ingredients:
1 large egg white
1/2 cup(s) sugar
1 teaspoon(s) ground cumin
3/4 teaspoon(s) ground chipotle chile pepper
1/2 teaspoon(s) ground cinnamon
3 can(s) (10 to 11 ounces each) salted fancy mixed nuts


Directions

1.Preheat oven to 350 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.

2.In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper, and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.

3.Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.

4.Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.

http://www.goodhousekeeping.com/recipefinder/sweet-sassy-nuts-holiday-gifts

100 Calorie: Peanut Butter and Pretzel Truffles

Ingredients:
1/2 cup(s) crunchy natural peanut butter
1/4 cup(s) finely chopped salted pretzels
1/2 cup(s) milk chocolate chips, melted (see Tips & Techniques)


Directions

1.Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/peanut-butter-pretzel-truffles-recipe

Overnight Soft Herb Rolls

Ingredients
1 package active dry yeast (about 1 tbsp.)
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced chives
1 tablespoon minced rosemary
2 tablespoons melted butter
1 large egg plus 1 tbsp. lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 tbsp. coarse salt

Preparation
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853911

Fudgy Fantasy Bars

Ingredients
1 package(s) (17.5 ounces) sugar cookie mix
1/2 cup(s) cocoa baking powder
1/2 cup(s) butter or margarine, melted
1 large egg
2/3 cup(s) toasted chopped pecans
1/2 cup(s) sweetened flaked coconut
1 package(s) (12 ounces) semisweet chocolate chips
2/3 cup(s) whipping (heavy) cream
1 block(s) (8-ounce) cream cheese, softened
1/2 cup(s) chocolate syrup
2 cup(s) frozen whipped topping, thawed

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Directions

1.Heat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Let some foil hang over the edges. Set aside.

2.Stir cookie mix and cocoa powder in large mixing bowl until well mixed. Add butter and egg, stirring until soft dough forms. Add pecans and coconut; knead to combine.

3.With wet fingers, press dough evenly over prepared baking pan. Bake for 12-15 minutes or just until set. Cool completely.

4.Place chocolate chips and whipping cream in medium saucepan over low heat, stirring until melted and the mixture is smooth. Spread 1 cup evenly over cooled cookie base.

5.Meanwhile, beat cream cheese and chocolate syrup at medium speed with an electric mixer until smooth. Add whipped topping and beat until light and fluffy. Spread cheese mixture evenly over ganache layer. Carefully spread remaining ganache evenly over cheese filling.

6.Refrigerate for 6 to 8 hours or overnight. Lift bars with foil handles. Run wet knife around edges of cookie to peel off foil. Cut into bars. Store covered in refrigerator.

http://www.delish.com/recipefinder/Fudgy-Fantasy-Bars-7137E0CA8CF311DEAD7AA9D0EFD87FA2

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Cake

1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1/2 cup(s) softened butter
1 teaspoon(s) vanilla
2 eggs
1 cup(s) red wine, use your favorite red wine
1/3 cup(s) confectioners' sugar

Filling

2/3 cup(s) butter, softened
4 cup(s) confectioners' sugar
1/3 cup(s) cocoa
1 teaspoon(s) vanilla
4 tablespoon(s) half and half

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Directions

1.For Cake: Pre-heat oven to 350˚F. Grease/spray a Bundt pan.

2.In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.

3.In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.

4.Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.

5.Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.

6.For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.

7.Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.

8.Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.

http://www.delish.com/recipefinder/Dark-Chocolate-Red-W-760DEF148B9411DEB880859B7609B84E

5 Takes on Hot Cocoa!

A warm cup of hot cocoa on a chilly morning evokes fond childhood memories. Even now, I will sometimes forgo my morning cup of coffee or tea for a cup of hot cocoa. Whether you make it from scratch, or boil water and pour in an instant mix, hot cocoa is a delicious treat.

Plain old hot cocoa is delicious, but why not change it up a bit. Here are 5 easy ways to jazz up your hot cocoa:

South Of The Border Hot Cocoa
Place a cinnamon stick in your cup of hot cocoa, then sprinkle the top with ground cinnamon for a south of the border inspired treat.

Candy Cane Cocoa
Add a peppermint candy cane to your piping hot cup of cocoa. Stir with the candy cane, and as it melts, your cocoa will take on a sweet minty flavor.

Kiddie Cocoa
Top your cocoa with whipped cream and rainbow sprinkles to make you feel like a kid again.

Luscious Vanilla Cocoa
Stir in a tablespoon of vanilla syrup to your hot cocoa and top with homemade marshmallows (find at Whole Foods or Trader Joes) for one indulgent treat.

Fiery Cocoa
Adults will enjoy this sophisticated brew more than children. Make a cup of strong cocoa with dark chocolate and add in a pinch of ground red chili pepper. Add a dollop of fresh whipped cream and sprinkle with red chili pepper flakes for drink sure to keep you extra toasty.

Be sure to try these ideas at your next get together! Your guests will love your creative spin on hot cocoa.

http://shine.yahoo.com/channel/food/user-post-5-ways-to-jazz-up-your-cup-of-hot-cocoa-522002/

Tarragon Roasted Chicken

Ingredients:

• 2 pounds baby red, white or Yukon gold potatoes, washed
• 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick
• 4 carrots, peeled and cut into 2 inch thick slices on a bias
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 stick of butter, softened
• 1/4 cup fresh tarragon, chopped
• 4 garlic cloves, chopped or grated
• 1 5-pound whole chicken
• 1 large onion, cut in half and peeled
• 1 lemon, cut in half
• 1 cup dry white wine
• Crusty baguette, for mopping

Directions:

Pre-heat oven to 400ºF.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with EVOO, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, maneuver half of it under the skin of each side of the breast. Don't make your self nutty trying to spread it all the way down the breast, the butter will melt once in the oven and do that work for you, and that's the point.

Take the remaining 1/4 of the butter mixture and spread over skin of the legs, no need to try and get it under the skin there. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

http://www.rachaelray.com/recipe.php?recipe_id=2354

Green Bean Casserole

Ingredients

Olive oil nonstick cooking spray
1 large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings
5 tablespoon(s) all-purpose flour
Salt and pepper
1 1/2 pound(s) green beans, trimmed
1 tablespoon(s) margarine or butter
1 large shallot, finely chopped
1 container(s) (10-ounce) sliced cremini or white mushrooms
1 cup(s) reduced-sodium chicken broth
1/2 container(s) low-fat (1%) milk


Directions

1.Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.

2.In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.

3.Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.

4.In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.

5.Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.

http://www.delish.com/recipefinder/green-bean-casserole-thanksgiving-recipes

Crunchy Coffee Cake

Coffee Cake:

1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) lemon extract
1/2 cup(s) whole milk

Topping:
4 tablespoon(s) butter
1/4 cup(s) granulated sugar
3 tablespoon(s) light brown sugar
1/4 cup(s) cake flour
1/2 teaspoon(s) cinnamon


Directions

Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.

Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.

Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat.

Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes.

Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.

http://www.delish.com/recipefinder/crunchy-coffee-cake-12

Steusel-Top Sour Cream Coffee Cake

Ingredients:

Topping:
1 tablespoon all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pea-size pieces
3/4 cup chopped walnuts and pecans

Cake:
11/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 egg
1/2 teaspoon pure vanilla extract
1 cup sour cream
Directions:

Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan and set aside.

To make the topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon until blended. Using your fingers or a pastry blender, work the butter into the flour mixture until the topping is crumbly. Stir in the walnuts and pecans, and set aside.

To make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

In another medium bowl, using a hand mixer set on medium speed, beat the butter until creamy, about 30 seconds. Beat in the granulated and brown sugars until smooth and lump-free. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Add the flour mixture in three parts, alternating with the sour cream, beating until just blended. Scrape down the sides and bottom of the bowl. The batter should be smooth and blended.

Spread the batter into the prepared baking pan and sprinkle the reserved topping over the batter. Bake in the middle of the oven until the cake has risen and browned and a toothpick inserted in the center comes out clean, about 50 minutes. Let the cake cool in the pan for at least 10 minutes. Cut into squares and serve. The coffee cake is best served slightly warm, but it keeps well, wrapped, for 1 to 2 days at room temperature.

http://www.thenest.com/Recipes/Comfort-food_Dessert_Party-Pleasers_Winter-food_Holiday-Desserts_23454/detailview.aspx?id=23454&type=7&recipe_type=Party+Pleasers&pageIndex=3

Truffle Pie

Ingredients:

Truffle Filling
2⁄3 cup heavy cream
6 ounces bittersweet chocolate chips
1 9-inch prepared graham cracker crust

Whipped Chocolate Filling
6 ounces bittersweet chocolate chips
1 1⁄2 cups heavy cream
1⁄2 teaspoon vanilla

Whipped Cream Topping
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar

Garnish
1 1⁄2 ounces milk chocolate
1 1⁄2 ounces white chocolate
1 1⁄2 ounces semisweet or dark chocolate

Directions:
1. For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1⁄2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

http://www.thenest.com/Recipes/Chocolate_Dessert_Holiday_Party-Pleasers_Summer-food_Holiday-Desserts_Pie_29418/detailview.aspx?id=29418&type=7&pageIndex=5

Apple-Ginger Glazed Ham

Ingredients:
4 pound(s) fully cooked smoked whole ham
1 cup(s) apple jelly
1 teaspoon(s) ground ginger
Fresh herbs for garnish


Directions

1. Preheat oven to 325 degrees F. Remove skin and trim some fat from ham, leaving about 1/4" fat covering.

2. Place ham on rack in large roasting pan (17" by 11 1/2"). Insert meat thermometer into center of ham, being careful that pointed end of thermometer does not touch bone. Bake ham 2 1/2 hours.

3. After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over medium-high heat, heat apple jelly and ginger to boiling; boil 2 minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer, brushing occasionally with remaining glaze until thermometer reaches 140 degrees F. (15 to 18 minutes per pound total cooking time).

4. When ham is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh herbs.

Rolled Sugar Cookies

Ingredients:

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Enjoy!

www.allrecipes.com

Oreo Truffles

Here is the much desired Oreo Truffles recipe from Christmas. You all loved them so now I'm delivering.

Ingredients:
1 package oreos
1 1/3 bars of cream cheese
1 package almond bark

Directions:
1. Crumble up the entire package of oreos in a ziplock bag until the pieces are very very small. Reserve 4 tablespoons of crumbled oreos for topping later.

2. With a hand mixer blend the oreo crumbles and room temperature cream cheese in a bowl. Put the mixture in the freezer for 30 minutes.

3. Shape the oreo mixture into 1 inch balls and place on wax paper lined cookie sheets. Place truffles into freezer to refreeze.

4. Melt the almond bark in a double boiler until smooth. With a toothpick dip the truffles into the chocolate and drain until the excess has dripped off. Place truffles back onto cookie sheet and sprinkle reserved oreo crumbs on top.

5. Refrigerate until ready to serve.

http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx