Drain cherries well; let stand on paper
Drain cherries on several paper towels and
Drain cherries; mix sugar, butter and syrup.
Knead mixture until smooth.
Shape about 1/2 teaspoon mixture around each cherry.
Place covered cherries on a cookie sheet lined with wax paper.
Chill until firm.
Melt chocolate.
Dip covered cherries into chocolate mixture.
p whipping cream until the chocolate begins to melt (about
Drain cherries well.
Let stand on
tem, drain and dry the cherries.
Cover each individual cherry
Drain cherries overnight.
Mix 4x sugar, cream cheese and oleo until stiff.
Put the sugar mixture around the cherries.
When all the cherries are covered, store in refrigerator overnight.
Next day, melt chocolate in a double boiler.
Roll covered cherries with melted chocolate.
Take out, place on waxed paper and refrigerate.
Melt over double boiler.
Dip covered cherries into chocolate mixture.
Cream butter and sugar; add Eagle Brand a small amount at a time.
Add salt and vanilla.
Drain cherries.
Take a small amount of the butter-sugar mixture and roll into a ball in your hands, flatten out.
Place a cherry in the middle and wrap cream mix around until smooth.
Place on a paper-lined cookie sheet.
Set in refrigerator overnight.
Melt chocolate chips and wax.
Dip covered cherries.
Makes approximately 50 pieces (best if you let it set 3 to 4 days).
o 15 minutes.
Put cherries on a cookie sheet and
Cream softened oleo and white syrup.
Add vanilla and sugar. Refrigerate 1 hour.
Work dough around drained cherries into walnut size balls.
Refrigerate 1 hour.
Place toothpicks through covered cherries and dip into chocolate mixture and place on wax paper.
Mix together sugar, butter, salt, milk and vanilla.
Chill for 2 hours.
Drain cherries on paper towels.
Put small amount of mixture around cherries and chill.
Put chocolate chips in double boiler.
Melt chips and dip covered cherries.
eat, and add the bittersweet chocolate, set aside until melted.
Fill a cocktail shaker with ice.
Add the chocolate, cherry liqueur and vodka to the shaker.
Shake very very briskly to mix and well chill.
Strain into a chilled martini glass that you drizzled the chocolate syrup into.
Garnish with Chocolate covered Cherries.
Rim martini glass with chocolate shavings or syrup.
Measure ingredients into a cocktail shaker filled with ice and shake vigorously.
Pour into rimmed martini glasses and garnish with cherry.
ans, set aside.
For chocolate covered strawberries:
In a double
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 10 minutes.
Cool 1 minute on cookie sheet, then remove.
Brew your favorite coffee and pour yourself a cup.
Put a chocolate covered cherry candy into the cup.
stir gently and add the Splenda or sugar.
Stir to dissolve.
Enjoy!
Sift together flour, baking soda, salt and cinnamon.
Set aside.
Cream butter with brown sugar and granulated sugar.
Beat in egg and vanilla.
Mix together dry ingredients with butter mixture.
Mix in chocolate-covered raisins.