Friday, December 5, 2008

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).

*My Notes:*
-Thanks Irene!
-This completely goes against the laws of cheese balls, but if you are want something sweet, this is the perfect fix!

Caramel Corn Puffs

1 package (8 ounces) popped popcorn (I use 3 bags of microwave popcorn)
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Place popcorn in a large bowl and set aside.

In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat.

Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.

Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.
Yield: about 4-1/2 quarts

*My Notes:*
-Thanks Irene!
-This recipe is absolutely amazing! You will never settle for store bought caramel corn again.
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