Recipe swap

Today I was invited to a recipe swap at my friend Julie's mother's house. I've never been to one, but since I bake Christmas gifts for my co-workers, I was hoping to find a few new recipes.

I wasn't disappointed. Nine ladies met and swapped recipes. There were some really great treats.

Coconut almond bars

Recipe:

Crust:
3 cups graham cracker crumbs
3/4 cup unsalted butter, melted
1/4 teaspoon salt

Topping:
2 cups semi-sweet chocolate chips
2 cups sweetened coconut
1 3/4 cups Eagle brand condensed milk
1 cup sliced almonds

Bake at 350 degrees in buttered 9x13 pan lined with parchment paper. Mix crust, pour into pan and press into bottom. Mix topping except for milk and spread over crust. Pour milk evenly over mixture.

Bake 30-32 minutes until golden. Cool, then cut.

Butter pecan fudge

Recipe:

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 cups confectioner's sugar
1 cup pecan halves, coursely chopped
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla

In large, heavy saucepan, combine butter, white and brown sugars, cream and salt. Bring to a boil over medium heat stirring constantly for 5 minutes.

Remove from heat. Stir in vanilla. Stir in confectioner's sugar until smooth. Fold in pecans.

Spread into a buttered 8-inch square dish. Cool to room temperature. Cut into 1-inch squares. Store in airtight container in refrigerator.

S'mores bars

Recipe:

1 1/2 cup graham cracker crumbs
1/2 cup butter/margarine
(1) 14-ounce can sweetened condensed milk
1 cup chopped nuts (optional)
1 cup chocolate chips
1 cup marshmallows

Preheat oven to 350 degrees (325 degrees for glass).
Mix crumbs and butter. Press on bottom of 9x13 dish. Pour sweetened milk over crumb mixture. Layer evenly with chocolate chips, nuts and marshmallows.

Bake 25 minutes or until lightly browned.

Cranberry Hootycreeks

Recipe:

1/2 cup softened butter
1 egg
1 teaspoon vanilla
1 5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease cookie sheet.

In large mixing bowl, beat together butter, egg and vanilla until fluffy. Add the rest of the ingredients and mix together until blended.

Drop heaping spoonfuls onto baking sheet, about 2 inches apart.

Bake for 8 to 10 minutes or until edges are lightly browned. Cool for 2 minutes on baking sheets, them remove to wire racks to cool completely.

Peanut butter bars

Recipe:

2 cups peanut butter
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup melted margarine
1/2 cup brown sugar
1 1/4 cup chocolate chips

Mix peanut butter, sugar, vanilla, margarine and brown sugar. Press into 9x13 pan.
Bake at 300 degrees for 5 minutes. Frost with chocolate chips to cover the top.
Let cool and cut into squares.

Oreo bon bons

Recipe:

One package reduced-fat Oreos
One package low-fat cream cheese
Chocolate or white chocolate almond bark

Blend Oreos in food processor until fine. Mix cream cheese and oreo powder with mixer. Use a tablespoon as a guide to form uniform balls. Let harden in freezer.

Melt almond bark in microwave. Dip balls in chocolate and put on wax paper to cool. Sprinkle with holiday sprinkles or drizzle with contrasting chocolate.

(This recipe also works well with vanilla and mint Oreos.)



Bonus Recipe:

English Toffee

Melt together:
1 cup butter (no substitutions)
1 cup packed brown sugar
3-4 teaspoons vinegar

Cook in saucepan until at hard crack stage (using a candy thermometer).

Pour into parchment paper-lined pan (8x8 or 9x13 for thinner toffee).
Cool. Break into pieces.

We each got to vote for our top three choices, and prizes were awarded. My Christmas bark actually won first place!

I got this really cute Christmas cookie candle.