Chocolate Cherry Biscotti

Preheat oven to 350.

Sift together and set aside the following:

-2 1/2 C flour
-1/2 C unsweetened cocoa powder
-1 tsp baking soda
-1/2 tsp baking powder

Beat until smooth in a mixing bowl:

-6 Tb butter, softened
-3/4 sugar

Next beat in 2 eggs and 1/4 C juice from Marachino cherries.

Add dry mix until blended.  Should become a playdough consistency.  Add more flour or juice as needed. 


1/2 bag of mini chocolate chips and 1 C chopped cherries (either dry or the Marachino cherries)


Divide dough in half.  Place on cookie sheet and shape each into 12 inch long logs, about 1/2 inch thick.  Bake for about 25 minutes.  Take out and let cool for at least 15 minutes.  Cut into 1/2 inch slices.  Either stand them up or place flat on cookie sheet and bake again for another 10-12 minutes.

Wa la!  Homemade scrumptious biscotti.  NOTE:  it's easy to substitute cherries or cherry juice.  Just use other things like cranberries and lemon juice or maybe even chopped walnuts and blueberry syrup. 

Berry Pudding Trifle

-1 Angel food cake (I use store bought)
-1 pkg vanilla pudding
-1 pkg strawberries, sliced
-1 pkg 16 oz blueberries
-1/2 C blueberry syrup (or strawberry)

Cut angel food into 1 inch cubes.  Make pudding mix but do not refrigerate.  Add 1/2 angel food cubes to bottom of a large clear glass bowl.  Pour 1/2 pudding mix over cubes.  Drizzle blueberry syrup over pudding.  Next add blueberries, rest of angel food cubes, rest of pudding.  Arrange strawberries on top for nice presentation.  If you want to get really fancy, add some curled chocolate to top.  (Use a peeler on the side of a chocolate bar over the strawberries).

Caramel Popcorn Balls
(From Jill Rowley)

-7-8 C popped corn (abt 1 C unpopped)

Put popcorn in large metal or glass bowl (plasic might melt from hot syrup).

-1 C brown sugar
-1/3 C water
-1/3 C light corn syrup
-1 tsp salt
-1/4 C (1/2 stick) butter

Mix above ingredients in a saucepan until Hardball point (use candy thermometer or until a few drops in cold water form a hard ball).  Or if you want chewy balls, until Softball point (drops in water form soft balls).  Remove from heat and add 1 tsp vanilla.  Drizzle over popcorn.

Butter your hands to make popcorn balls.  Work quickly or balls won't stick once it cools down too much.  Continue to butter hands as needed.  Place on wax paper until cooled, then place in air tight containers or plastic bags.


Red Cross Fudge
(From Mom Rowley)

4 1/2 C sugar
1 can evaporated milk
1/2 lb margerine
12 oz chocolate chips
2 C mini marshmellows
2 C walnuts (optional)

Mix all but chips and marshmellows in large saucepan.   Bring to a boil, stirring frequently and then boil on med for exactly 11 minutes, stirring constantly.  Remove from heat, stir in chips and marshmellows until completely melted.  Add nuts and turn into well greased pan.  Serve when cooled. 


Holiday Raspberry Bars
(From Spunky Monkey Cookbook, Gail Pendleton)

1 C butter
1 C packed brown sugar
Beat until well blended.

1 1/2 C flour
1/2 tsp baking soda
Mix and combine with butter mixture.  Add 1/2 tsp almond extract.

Stir in 1 1/2 C cooking oats (either kind) uncooked.

Spread mixture onto bottom of greased 9x13 baking pan.  Spread with 1 10oz jar of raspberry preserves to within 1/2" of outer edge of pan.  Sprinkle with 1/4 C toasted, sliced almonds. 
Bake at 375 for 22-25 minutes.  Cool and cut into bars.  Makes 20 bars.

Fresh Apple Cheese Casserole
(From Spunky Monkey Cookbook, Steve Smith)

1 doz Granny Smith apples, peeled, cored and cut into bite-size pieces
1 1/3 C flour
1 1/3 C sugar
27 oz med cheddar cheese, grated (I would venture to guess you could use less)
1 1/3 sleeve crumbled Ritz crackers
2/3 C margerine, melted

Simmer apples until done.  Combine ingredients except apples.  In baking dish, layer apples and mixture.  Layer until all used up.  Bake at 350 for 35 minutes.