Genie's Southern Kitchen

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From:

lindah© (Original Message)

Sent: 12/16/2007 11:35 PM

Chow Mein Noodle Cookies
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup chow mein noodles

Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool.

From:

Genie· (Original Message)

Sent: 16/11/2007 12:54 PM

Chocolate Toffee Crunch Squares

Two 11 1/2-oz. packages milk chocolate chips

1 C. crushed toffee pieces or packaged toffee bits

1 C. salted peanuts

1 C. halved pretzel sticks

1/2 C. sweetened coconut flakes (optional)

1/2 C. white chocolate chips

1 t. shortening (do not use butter, margarine, spread or oil)

Paper candy cups (optional)

Line a 9-inch square pan with plastic wrap. Place chocolate chips in large microwave-safe bowl. Microwave at HIGH (100 percent) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred.

Immediately add toffee bits, peanuts, pretzels, and coconut, if desired; stir to coat.

Spread mixture into prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.

Place white chips and shortening in small microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Using fork, drizzle white chips mixture over chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.
Bring to room temperature. Remove chocolate mixture from pan and place on cutting board, top side up; discard plastic wrap. Cut into 1 1/2-inch squares. Place each square in a candy cup, if desired. Store in covered container in a cool place.

Makes about 3 dozen squares.

Variation: Chocolate Toffee Haystacks �?Prepare chocolate mixture as above. Instead of spreading square pan, drop chocolate mixture by slightly heaping tablespoons onto wax paper-lined cookie sheet or tray. Refrigerate until firm. Melt white chips as directed above; drizzle over "haystacks."

From:

Genie· (Original Message)

Sent: 4/1/2008 8:49 PM

Caramel Crispy Squares

6 C. crispy rice cereal

14 oz. pkg. caramels (48)

2 C. miniature marshmallows

1/4 C. butter flavor vegetable shortening

2 T. water

Grease 9x13 baking dish. Place cereal in a large bowl & set aside. Unwrap the caramels and place in a 1 qt. glass casserole. Add marshmallows, shortening & water. Microwave on high 4 minutes, stirring after each minute or until caramels are melted. Immediately stir melted mixture into cereal, tossing well to coat. Pour into prepared pan and cool.

From:

Genie·

Sent: 4/3/2008 10:41 PM

No-Bake Fudge Cookies

1/2 cup (1 stick) butter or margarine, cut into pieces
1/2 cup milk
2 cups sugar
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon salt
1 teaspoon vanilla extract
4 cups quick-cooking oats
FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS (optional)

1. Line tray or cookie sheet with wax paper.

2. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an additional 1-1/2 to 3 minutes or until sugar is completely dissolved and mixture is hot and bubbly on surface; carefully stir in salt, vanilla and oats.

3. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until firm. If necessary, cover and refrigerate until firm. Top with FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS, if desired. About 3 dozen cookies.

FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS: Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil. Combine 3 cups (almost two 11-oz. pkgs.) HERSHEY'S Butterscotch Chips and 1 can (14 oz.) sweetened condensed milk (not evaporated milk) in large microwave-safe bowl.

Microwave at HIGH (100%) 1 minute; stir. Continue heating 15 seconds at a time, just until chips are melted and mixture is smooth when stirred. Immediately spread evenly into prepared pan. Cover; refrigerate until firm. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With small cookie cutters, cut into favorite shapes.

About 2 pounds fudge

From:

Genie· (Original Message)

Sent: 5/28/2008 1:59 PM

Cranberry Coconut Bars
1/2 Cup butter
1/2 Cup brown sugar
1-1/2 Cups quick rolled oats
1/4 Cup light corn syrup
1/2 Cup dried cranberries
1/2 Cup sweetened flaked coconut
1/2 Cup walnut pieces

1. Place butter in an 8-inch square, microwave-safe baking dish.
Microwave until the butter is melted. 2. Stir in the brown sugar until
dissolved. Stir in the rest of the ingredients. Press the mixture
firmly into the dish. 3. Microwave for three to five minutes or until
lightly browned. If your microwave does not have a rotating carousel,
rotate the dish twice during cooking. 4. Let the cookies cool and then
cut them into bars with a sharp knife. Wrap them individually to pack
in a lunch.

This recipe will make sixteen 2 x 2-inch squares.

Spikes--sonja

12 ounces chocolate chips
1/2 cup raisins
1 cup peanuts (salted or unsalted)
2 cups canned chow mein noodles

Melt chips in microwave or in top of double boiler. Cool. Add peanuts,
raisins and noodles. Drop by teaspoon onto wax paper. Let set.

Variation: butterscotch, vanilla or peanut butter chips. For a pastel
effect with vanilla chips, stir in food coloring during melting step.

From:

Genie· (Original Message)

Sent: 6/18/2008 2:15 PM

Reese's Squares

1 1/2 c graham cracker crumbs

1 box powdered sugar (1 lb)

1 1/2 c peanut butter

1 c butter

1 pkg chocolate chips (12 oz)

Mix 1st 4 ingredients together. Press into pan or onto

cookie sheet. Melt chocolate in microwave and pour on

top. Let top harden and cut into squares.

From:

Jolene· (Original Message)

Sent: 10/10/2008 10:15 PM

Super Easy No Bake Cookies

1/2 c. chocolate chips
1/2 c. butterscotch chips
1/2 c. chopped pecans
1/2 c. + 2 T granola cereal

Melt the chocolate and butterscotch chips in the microwave. Stir until smooth. Add pecans and granola. Stir until mixed thoroughly. Drop tablespoonfuls onto a wax paper-lined cookie sheet. Refrigerate until firm.

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