In the spirit of the season, we have cast our calorie counting apps aside in order to bring you, not just our favorite recipes, but ones that have become tradition for each of our families.
As you’ll soon find out… not only is the gang here at Ocreative talented in the art of design and development, but in the art of delicious holiday treats as well! First up is Andrea…
“The Black-eyed Chew-ums are a peanut buttery treat that my grandma, mom, and aunt would make as part of the annual Christmas treat baking session. It’s one of those treats that always takes me back down memory lane — remembering those special treat making sessions and time spent with those three amazing ladies.”
6 oz. butterscotch morsels
1/2 cup creamy peanut butter
1-1/2 cup Kellogg’s Cornflakes
1 cup mini marshmallows
1/2 cup raisins
Over hot water (in a double boiler on medium heat) or in the microwave, slowly heat butterscotch morsels and peanut butter together. Stir to blend butterscotch morsels and peanut butter. Once creamy smooth, remove it from heat and add Kellogg’s Cornflakes, mini marshmallows and raisins. (Make sure the butterscotch and peanut butter mixture isn’t too hot that it could melt the marshmallows).
Gently mix with a spoon until well-coated. Using a tablespoon, drop the mixture of cookie portions onto a wax paper lined cookie sheet.
Allow to cool at room temperature until set. Store in an airtight container.
You’re up Matt:
“The recipe is from a 101 Cookie Cookbook Andrea and I received as a wedding gift. It was one of the first cookie recipes we made together and have not tried any other chocolate chip cookie recipe since.”
Sour Cream Chocolate Chip Cookies
2 sticks of butter (1 cup)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream (plain yogurt)
1/4 cup warm honey
2 tsp vanilla
2-1/2 cups all-purpose flour
1-1/2 tsp backing powder
1/2 tsp salt (optional)
2 cups of your favorite chocolate chips
1 cup chopped walnuts (optional)
Pre-heat oven to 375 degrees. Grease cookie sheet with shortening or cooking spray. (I usually use a baking stone.)
Combine shortening, brown sugar and granulated sugar in large bowl. Beat a medium speed with electric mixer until well-blended. Add in sour cream, honey, egg and vanilla and beat until just blended.
Combine flour, baking powder and salt, then mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.
Drop slightly rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheet.
Bake 10 to 12 minutes or until set. Do not overbake. Cool 2 minutes on the baking sheet. Move to cooling rack to cool completely. Store in an airtight container.
Makes 5 dozen cookies.
Next up to bat is Paul:
Hello Dolly Bars
1/2 stick butter
1 cup graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup chop nuts (pecan or walnut)
1 14 oz sweetened condensed milk
Melt butter and mix together with graham cracker crumbs. Press mixture into the bottom of a 13×9 baking pan.
Layer evenly into pan the remaining ingredients, in this order:
- Chocolate Chips
- Chop Nuts
Pour condensed milk evenly over entire pan of ingredients. Bake at 350 degrees for 25-30 minutes.
Cut when slightly warm still.
Last, but certainly not least, Teresa:
“Our family has always brought some pretty traditional treats to the table. One of which, was always the cannoli. I’ll be the first to admit I can’t bake, so when my sister showed me a short-cut version, I was all over that.”
flour, for dusting surface
1 refrigerated pie crust
3 tablespoons raw sugar
1 teaspoon cinnamon
1 container (15-ounce) whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
Prepare filling: In a large bowl, with an electric mixer, combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
Prepare pastry cups: Heat oven to 425 degrees F.
Unroll the pie crusts onto a lightly-floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over with a rolling pin to press sugar and cinnamon into the dough.
With a 2-1/2 inch round biscuit cutter or cookie cutter, cut out circles and press them inside an un-greased mini-muffin or mini-cupcake pan to create a pastry cup. Bake for about 10 minutes or until cups are golden.
Remove from oven and allow cups to cool. Once cups are cool, they can be removed from tin and filled.
Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. Sprinkle with mini chocolate chips, dust with powdered sugar, and serve.