Gumdrop Nougat

2 10oz packages mini white marshmallows

450 grams white chocolate chips ( bought mine at Bulk Barn)

2 tbsp butter

2 cups DOTS (cut in half) (I found them at the Dollar Tree)

Spray a 9 x 9 inch baking dish (I used an 11 x 8 dish) with a non stick spray and place a piece of parchment paper, overlapping the sides. Spray the paper with non stick spray as well. 

In a large microwave safe bowl, place all ingredients except the DOTS. Heat 1 minute at a time until marshmallow is fluffy and chocolate chips are melted. It took me 3 minutes for it all to melt. Stir after every minute and then gently fold in the DOTS. It will be very stiff so I even used my hands to gently blend it all well.

Place into prepared dish and press down into place. Allow to sit at room temperature (covered with plastic wrap) for a few hours. Turn onto a cutting board and cut into squares. Store in air tight container, can be frozen!

Air Fryer Breaded Mushrooms

1 8oz pkg button mushrooms (cleaned)

water (in a small bowl)

3 tbsp flour (in a small bowl)

1 egg, slightly beaten with 1 tbsp water (in a small bowl)

Combine the following:

1/2 cup Panko bread crumbs

1/2 cup Italian bread crumbs

1/2 tbsp dried parsley

1/2 tsp garlic salt

1/2 tsp Creole Seasoning

Dip each mushroom in:

#1 water

#2 flour

#3 egg mixture

#4 combined crumbs and seasoning

Place on wax paper and refrigerate for at least an hour.

Place mushrooms in air fryer. Cook at 400f for 7-8 minutes. *Flip halfway through.

Serve with sour cream/parmesan cheese or your favourite dip.

Peppermint Kiss Sugar Cookies

 

36 Hershey Candy Cane Kisses

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 tsp vanilla extract

2 cups flour

1/4 tsp baking soda

1/4 tsp salt

2 tbsp milk

Extra white sugar for rolling

With mixer, cream together butter and sugar. Add in the egg and vanilla extract. Mix until well blended. In another bowl, combine flour, baking soda and salt. Add the flour mixture alternately with the milk, to the butter mixture. Mix until fully combined. Make 1" balls and roll in sugar. Make an impression in centers with your finger. 

Bake at 350F for 10 to 12 minutes. Cool 3 minutes and then press a Kiss in center. Can place in freezer until kisses are set. 

Rolo Cookies

 

4 pkgs Rolo Caramels

1 box Devil's Food Cake Mix

2 eggs

1/3 cup oil

Mix cake mix, oil and eggs. Take a small bit of dough and form a ball around a Rolo. (If dough is sticky, refridgerate for a bit) Place on cookie sheet and bake at 350 F for 7 to 8 minutes.

Chocolate Covered Cherry Cookies

 

Maraschino Cherries

1/2 cup butter, softened to room temperature

1 cup granulated sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

Topping:

6 oz semi sweet chocolate chips

1/2 cup sweetened condensed milk (Eagle Brand)

4 tsp. cherry juice

Directions:

Preheat oven to 350 F

Drain maraschino cherries, reserving the juice

In a small bowl, whisk together the flour and cocoa. Set aside.

In a large bowl, beat butter with an electric mixer on medium speed for about 30 seconds, or until softened. Add sugar, salt, baking powder and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually add the flour mixture. 

Shape into 1" balls and place on ungreased cookie sheet about 2" apart. Press down in the center of each ball with your thumb to create an indentation. Place a cherry in the center of each cookie's indentation.

In a small saucepan over medium to low heat, combine chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Sir in 4 tsp reserved cherry juice until completely smooth. Turn off heat and spoon about 1 tsp of mixture on top of each cherry, spreading to cover the cherry fully. 

Bake 10 minutes exactly.

Chocolate Confetti Square

1/4 cup butter

1/2 cup smooth or crunchy peanut butter

1 1/4 cup chocolate chips (milk, dark or semi-sweet)

1 pkg. rainbow mini marshmallows

Directions: 

Line a 8x8 or 9x9 inch pan with aluminum foil and lightly grease. 

In a medium sauce pan, over low heat, melt together the butter, peanut butter and chocolate chips. Stir often. 

Remove from heat and allow to cool at least 45 minutes. 

Once the mixture is no longer hot, stir in the mini marshmallows. (If pan is still hot, the marshmallows will melt)

Pour into the prepared pan and allow to set in the fridge for 2 hours before cutting into squares. 

Peanut Butter Blossoms

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

Additional granulated sugar

Hershey kisses

Directions:

Heat oven to 375 F. In large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in floour, baking soda and baking powder until dough forms. 

Shape dough into 1-inch balls, roll in granulated sugar. Place on ungreased cookie sheet, about 2" apart. 

Bake 8 to 10 inutes or until edges are light golden brown. Immediately press 1 Hershey kiss in the center of each cookie. Remove from cookie sheet to cooling rack. 

Yields: 36