25 Days of Christmas Recipes - Oreo Truffles

We're back with the 25 Days of Christmas Recipes!  Holy cow, I can't believe a year has gone by!  We're starting out our 25 days with one of my favorite cookies - Oreos!  Simply put, I cannot eat just one.  I love me some Oreos and milk.  Mmmmmm.  I've tried these before, and they are so yummy.  If you don't like the challenge of making candy centers, this is a great alternative.  Plus you get your Oreo fix! 

Oreo Truffles

Ingredients:
1 pkg. Oreo Cookies, finely crushed, divided
1 pkg. (8 oz.) cream cheese, softened
2 pkg. (8 squares each) semi-sweet baking chocolate, melted

Directions:
1. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
2. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
3. Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Now here's the fun part - I have tips for you this time!

How to Easily Dip Truffles: To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Special Extra: Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

25 Days of Christmas Recipes - Caramel Centers

Every year around the holidays, my mom makes an assortment of dipped chocolates. It's a tradition that goes all the way back to my grandmother and my great aunts. One of my favorites are the caramels. Chocolates can be tricky, but when they are done right, oh my heavenly! One thing that's a must have - a candy thermometer!

Caramel Centers

Igredients:
1 cup butter or margarine
1 lb. light brown sugar
1 (14 oz.) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 tsp. vanilla extract

Directions:
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane until ready to dip in chocolate.

25 Days of Christmas Recipes - Heavenly Fudge

DeNae, just in case you read this, I didn't intend to copy your recipe. This is my favorite fudge recipe too! And you just happen to post it the same day I did. Can I say serendipity?

So seriously, this is the best fudge out there. What are the holidays without a plate of goodies that includes fudge? I don't know. If that happened, I might boycott the holidays. And just like DeNae says on her blog, you HAVE to use butter. No if's, and's, or butt's (yes, that's directly where this fudge ends up, hips and butts)!

Heavenly Fudge

Ingredients:
1 cup butter
1 12-oz package semisweet chocolate chips
4 cups sugar
2 cups mini marshmallows
1 1/3 cups evaporated milk
2 tsp. vanilla
Walnuts (optional)

Directions:
1. Pour chocolate chips and butter into large glass bowl. Set aside.
2. In a large saucepan, combine sugar, marshmallows, and milk. Cook over medium heat, bringing to a boil, stirring constantly, for 10 minutes.
3. Remove from heat and add vanilla. Pour mixture over the chocolate chips and butter. Beat with the electric mixer for 5 minutes.
4. Pour into a buttered 9x13 inch pan. Let cool thoroughly, then refrigerate.
5. Cut into squares and serve.