Baileys Cookies and Cream Parfaits

Baileys Cookies and Cream Parfaits Layered chocolate and Baileys cream paired with crumbled Oreo cookies 15 Oreos 4 oz semi-sweet chocolate roughly chopped 1/2 cup milk 2 cup heavy whipping cream chilled * 1/3 cup Baileys chilled * 1/4 cup powdered sugar Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Oreo cookies into crumbles, then set aside. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes. Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed. To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top. Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving. recipe notes: When working with the heavy whipping cream, it will whip better if it is very chilled. I like to put the heavy cream and any other liquids I'm using (such as the Baileys in this case) in the freezer for 20 minutes prior to working with them.

Christmas Cookies

Christmas Cookies Yield - 50-55 cookies 1 cup butter 1 cup sugar 1 large egg 2 1⁄2 cups flour 1 teaspoon baking powder 2 tablespoons orange juice 1 teaspoon vanilla Cream butter and sugar. Add all other ingredients. Mix well. Chill at least 2-3 hours. Roll out. Cut in to shapes and bake in 400°F till edges are pale golden brown. Recipe easily doubled.

SWEET VANILLA PEANUT POPCORN

SWEET VANILLA PEANUT POPCORN 4 cups air-popped popcorn 1/4 cup roasted peanuts 1 tablespoon confectioners' sugar 1/4 teaspoon sea salt, plus more as needed 1/4 teaspoon McCormick® Pure Vanilla Extract 1 tablespoon melted butter Place the popcorn in a large bowl. Sprinkle the peanuts, sugar and salt over the popcorn and toss well. Stir together the vanilla extract and melted butter and drizzle over the popcorn. Toss again to coat. Season to taste with additional salt, if needed.

POLAR BEAR PAWS CANDIES

POLAR BEAR PAWS CANDIES 1 (11 ounce) bag Kraft Caramel Bits 3 tablespoons heavy whipping cream 1 tablespoon unsalted butter 1 cup roasted cashew halves 1 bag (12 ounces) vanilla baking chips (or white chocolate melting wafers) Line a large cookie sheet with parchment paper. Set aside. Place caramels, cream, and butter in a microwave safe bowl; microwave in 30 second increments, stirring, and repeating until smooth. Mix in the cashews and then let it sit in the bowl to cool for about 15 minutes, stirring every few minutes. Spoon onto the parchment in tablespoon size mounds. Place in the refrigerator for 30-45 minutes until set. Place white chocolate in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth. Dip caramel cluster in the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let any excess chocolate drip back down. Place clusters back on the parchment lined pan and repeat with remaining clusters. Put the pan back in the fridge for 30-60 minutes until chocolate is set. Remove and enjoy or package up for a gift! NOTES The caramel softens to room temperature pretty easily, so I recommend taking only a few out of the refrigerator at a time when dipping them in the chocolate, otherwise they can get gooey and not hold their shape.

Butter Pecan Cake

Butter Pecan Cake For the cake: 6 ounces white chocolate chips 1/2 cup boiling water 1 cup butter, softened 1-1/2 cups granulated sugar 4 large eggs, separated 1 teaspoon vanilla extract 1 cup buttermilk 1 teaspoon baking soda 3 cups cake flour For the frosting: 1/4 cup butter 2-1/2 cups pecans, chopped 22 ounces cream cheese, softened 1 cup butter, softened 32 ounces powdered sugar 4 teaspoons vanilla extract For the cake: Place white chocolate in a medium bowl. Pour boiling water over the chocolate and whisk until smooth. Set aside to cool. Preheat oven to 350˚F. Grease and flower three 9-inch cake pans. In an electric mixer on medium speed, cream the butter for about 1 minute by itself. Gradually add the sugar with the mixer still running, and continue to cream for about 1 minute after all the sugar is added. Add the egg yolks one at a time, beating well after each one. Reduce the mixer to low speed, and add the white chocolate and vanilla. In a separate bowl, whisk together the buttermilk and baking soda. With the mixer on low speed, add the flour to the wet ingredients, alternating with the buttermilk. Begin and end with flour. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the batter. Divide the batter evenly among the prepared cake pans. Bake for 20-22 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. For the frosting: Melt 1/4 cup butter in a large skillet over medium heat. Add the chopped pecans and cook for 5-10 minutes, until toasted. Cool completely. In a mixer on medium speed, cream together the cream cheese and softened butter. Reduce the mixer to low speed, and gradually add the powdered sugar until fully incorporated. Stir in the pecans and vanilla. Chill at least 1 hour.

CHOCOLATE BOURBON PECAN BALLS

CHOCOLATE BOURBON PECAN BALLS 36 Candies 1/4 cup (1/2 stick) butter, at room temperature 1 package (16 ounces) confectioners' sugar, sifted 1 cup finely chopped toasted pecans 2 tablespoons Vanilla Extract 1/4 cup bourbon 3 packages (4 ounces each) semi-sweet baking chocolate 36 pecan halves, (about 1/2 cup) Beat butter and confectioners’ sugar in large bowl with electric mixer on medium speed until mixture resembles coarse cornmeal. Stir in pecans, vanilla and bourbon. Using a 1/2-tablespoon (1/4-ounce scoop), scoop out balls. Place on parchment paper-lined tray. Freeze 15 minutes or until firm. Roll into smooth balls. Store in freezer until ready to dip into chocolate. Melt chocolate as directed on package. Remove 12 bourbon balls from freezer. Using a toothpick or fork, dip each ball into melted chocolate then immediately top with a pecan half. Place on parchment paper-lined tray. Freeze 5 minutes or until chocolate is firm. Repeat dipping with remaining bourbon balls. Store in airtight container in refrigerator. Serve bourbon balls at room temperature.

Cheesy Ham and Potato Casserole

Cheesy Ham and Potato Casserole 2 large potatoes 3-4 broccoli stems, chopped (you could use the florets too, I only had stems leftover) 1 small onion, chopped 10 3/4 oz. can broccoli cheese soup 1/2 C. milk 3 T. butter, melted 3 C. cubed ham 1 C. shredded sharp cheddar cheese 1/2 tsp. each salt and pepper 1/2 tsp. garlic powder Wash the potatoes (I left the skins on, you can peel them if you prefer), Slice and cut the potatoes into bite size pieces. Place the potatoes in a pot along with the chopped broccoli stems and cover with water. Bring to a boil and cook until just fork tender (like you would for potato salad). Drain and set aside. In a large bowl add the soup, milk, butter and seasoning. Combine well, add the potato mixture, onion, ham and cheese. Stir well, pour into a lightly greased casserole dish and bake at 350 degrees for 25-30 minutes. Should be bubbling around the edges. Remove and let sit for 5 minutes before serving.