Ingredients that you’ll need:

1 (14 oz) can sweetened condensed milk
2 Cups of white chocolate chips
2 Cups of butterscotch chips
1 tsp rum flavored extract
1 tsp butter flavored extract

Let’s get started:

Let’s take our condensed milk and heat it over medium heat. Use a medium saucepan, so you have room to add other ingredients.

Start to add the white chocolate chips and the butterscotch chips to the heated condensed milk. Stir it until the chips are completely melted. It should be a creamy and smooth consistency. When you’ve reached this stage, remove the mixture from the heat.

Add in the butter and rum extract, and stir it until it’s completely blended into your mixture.

In an oblong or rectangle pan, place waxed paper down. You’re going to evenly spread your mixture onto the pan.

Pop this into the fridge for 1 hour. This will firm the fudge.

Lastly, you’ll cut the fudge into squares. You can make 24 small squares, or 12 larger squares.

Store the fudge in an airtight container for the best results.

Here’s what you’ll need:

1 egg
2 Cups of confectioners sugar, divided
1/8 t salt
1/2 t vanilla extract
1/3 Cup peanut butter
1 T butter, room temperature
3/4 Cup salted peanuts, chopped fine

Let’s get started:

Prepare a cookie sheet with waxed paper.

In a mixing bowl, beat your egg lightly.

You’ll now add your salt, vanilla, and 1 cup of your sugar to the egg. (Save the other cup of sugar for later) Mix the ingredients until they are thoroughly combined.

Next you’ll be adding in your butter and your peanut butter. Make sure to mix them well, so that all the ingredients are blended.

Now you’re going to use your other cup of sugar. A rubber spatula works best for this part. The mixture is going to firm up; this is good.

Place the peanuts into a shallow dish or pan. (You’ll be rolling your dough balls in it shortly)

From your mixture, make small balls. Once you make a ball, roll it through the peanuts. For a festive look, you can add colored sugars.

Place your Peanutty Goodness balls on your cookie sheet, and pop it into the fridge for an hour to cool.

I hope you enjoy your great little treat! This recipe will make close to 3 dozen little balls of Peanutty Goodness.

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Are you ready to get started? The best part, is most people have most of these ingredients on hand, so it’s a good last minute recipe!

Ingredients you’ll need:

1/4 Cup of sugar
1 Tbsp cinnamon
1/8 tsp salt
1 egg white
2 1/2 Cups of pecan halves

Let’s get started:

Preheat the oven to 300 degrees F. Prepare a cookie sheet with non-stick spray.

Combine your sugar, salt and cinnamon in a mixing bowl.

In a separate bowl, beat your egg white until it’s foamy.

Add your pecans to your egg mixture, and coat the pecans.

Now you’ll add your sugar mixture, and be sure to evenly coat your pecans.

Spread your pecans out evenly in a single layer. You’re going to roast them for 30 minutes, but about every 10 minutes, you’re going to turn the pecans with a spatula. After 30 minutes, your pecans are done! Cool them before storing them.

Here’s what you’ll need:

1 (6 oz.) pkg. semisweet chocolate pieces
1/3 Cup butter
16 large marshmallows
1/4 Cup peanut butter, crunchy
1/2 t vanilla extract
2 Cups of oats
1 Cup of flaked coconut (optional)

Let’s get started:

In a large saucepan, cook your chocolate over a low heat. You’ll start to add in your butter and marshmallows too. Stir the mixture continually, and cook for 5 minutes. You want it to be smooth, and
completely melted. Remove from heat

Stir the peanut butter into the mixture, then pour in your vanilla.

Next you’ll add your oats and coconut (optional) so that the ingredients are completely mixed together.

On a baking sheet with waxed paper, drop spoonfuls of the mixture into small mounds.

Pop them into the fridge for 2 hours, so the Candy Clusters can firm up.

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Have you ever heard of a pretzel salad? It includes pretzels, whipped topping and Jell-O. Did you know there are also no-bake cheesecakes? Rather than baking your cake to set it, you chill it in the icebox. You can easily customize your cheesecake with blueberry or cherry topping.

When searching for recipes, look for “no-bake” recipes. I’m going to share an easy no-bake cookie recipe with you shortly.

Don’t forget family favorites like ice-cream desserts. It doesn’t have to be all about pie, cakes and cookies. Get some ice cream and add fruit, syrup or sprinkles to it. Take a break from the kitchen, and make a quick treat for everyone to enjoy.

Enjoy baking, but also take time out so you can enjoy time OUT of the kitchen too!

Here’s an easy no-bake peanut butter cookie recipe to get you started:

You’ll need:

1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup evaporated milk
2 1/2 cups of Rice Krispies type cereal

Combine your sugar, milk and peanut butter in a medium saucepan. Bring the ingredients to a boil, then remove from heat. Be sure to stir it while it’s mixture is heating up.

Mix in your cereal, thoroughly covering it.

Spoon drop the cookies onto wax paper. Cool before serving. This recipe will make between 2-3 dozen cookies, based on the size of the cookies.

See how quick and easy that is? You can whip up a batch of these easy no bake cookies in no time at all!

Here’s what you’ll need to get started:

4 Cups of sugar, divided
1 Cup of water, divided
2 egg whites
1 Cup of honey
1/2 Cup of peanut butter
1 t vanilla extract
* you’ll need a candy thermometer for this recipe

Let’s make Honey Fudge Drops:

In a large sauce pan, you’re going to combine 1 cup of sugar, 1/2 a cup of water, and cook it over medium heat. Bring this to a boil, and be sure to stir it occasionally. You want this to reach the soft ball stage. On a candy thermometer, it will read 235 degrees.

Add your egg whites to a different bowl. You’re going to pour your heated mixture over the egg whites. Make sure to beat this consistently. The egg whites are going to stiffen. This is good.

Next you’ll place the remaining 3 cups of sugar into a large saucepan. You’ll now add the remaining water, the peanut butter, and the honey to the pan. Again, you’ll bring this mixture to a boil, while cooking it over medium heat. Stir it occasionally. Again, you’ll check your candy thermometer, as you want it to reach 235
degrees.

Now that you’ve reached your desired temperature, remove it from the heat, and mix in your egg white mixture. Fold the ingredients together. You’re going to beat this mixture now, and you want it to
hold its shape. Once it’s at this point, you’ll add your vanilla.

Drop spoonfuls of the mixture onto waxed paper. It will create little mounds. Once they have firmed up after cooling, you can store them in an airtight container.

Ingredients you’ll need:

4 1/2 Cups of confectioners sugar
2/3 Cup sweetened condensed milk
1 T vanilla
1 tsp almond extract
Food coloring, choose red and green for the holidays!

Let’s get started:

In a large mixing bowl combine the sugar, milk, vanilla and almond extract.

You’ll want to blend this mixture until it reaches a smooth consistency.

Now you’re going to take the mixture, and separate it into two separate bowls. (if using more than one color of food coloring…if using only one color, you don’t have to separate it)

Food coloring goes a long way, so you only need a couple of drops. Once you’ve added your food coloring, knead the mixture until it’s smooth and creamy.

Pop the bowl into the fridge for 24 hours. You’ll want to cover the bowel with a damp towel. Once this is ready, take the bowl out and form the mixture into small balls. I place them on waxed paper and then let them set in the fridge.

If you want to dress them up, this is the time to do it…whether you roll them in a powdered sugar, or dip them in chocolate!

If this is a little too sweet for you, and you’re looking for Guilt-free desserts, you can find recipes here.

What is a cookie swap? It can be done at any time of the year, but there are so many rich, delectable cookie recipes associated with Christmas, that it is hard to pass up having a get together that centers on the sweet round treat. Keep the list of participants short or you will be baking cookies until your oven gives out.

The main idea behind the cookie swap is fun, fellowship, and food. Each person invited to the swap will make a dozen cookies for every other guest plus themselves. The dozen they make for themselves will be left at home. Hide it from prying eyes if you don’t want them to magically disappear while you attend the party.

Cookie swaps work well if planned at least three weeks in advance. This gives your guests time to respond to your invitation and bake the cookies. Ask each guest to list the kind of cookies they will bake so there are no duplications. A week before the party, give a phone call, email, and a postcard to the guests who are coming to let them know how many people will be in attendance. Now they know how many dozens of cookies to bake.

Of course you can find quick and easy cookie recipes right here at Easy Cookies!!!!!

Plan the cookie swap for a cool weekend evening. On a Saturday evening, no one has to worry about getting up early for work. Guests can relax and eat until they need a Tums. Since cookies are so sweet, provide drinks like apple cider, bottled water, and hot chocolate.

Finger foods are allowed at the cookie swap. Each person including you will be baking a bunch of cookies so purchase appetizer trays from the local grocery store or have the affair catered. Catering may be a bit pricey but you only live once.

Chocolate chip, almond, spice, fruit filled, and brownies–these sound mouth-watering. Instead of the traditional cookies that we make each year, try to come up with something new for everyone to try. They and their families will love you. Bring a few extra bags or disposable containers for guests to take home their cookies that they didn’t eat.

Need a holiday idea? Host a Christmas cookie swap for your church circle, coworkers, or neighborhood friends. If there must be a gathering, make sure that something sweet is present.

Are you ready?

Here’s this week’s ingredient list:

3 Cups of peanuts (make sure the skins are off)
1 Cup of sugar
1 Cup of light corn syrup
1 Tbsp water
1 tsp baking soda

*Tip- if you warm the peanuts a short bit, they’ll get coated easier in the syrup/sugar mixture when we get to that part!

Let’s get started:

Preheat your oven to 200 degrees F. You’re going to warm your peanuts by placing them on a baking sheet and warming them for 5 minutes. Once they’re warmed, you can set them aside until they are needed.

Using a saucepan, you’re going to combine the sugar, syrup and water. Cook them over a medium heat and slowly bring the mixture to a boil.

When you’re mixture is boiling, this is when you’ll add your peanuts. Stir the peanuts into the mixture, making sure to coat all the peanuts.

Stir the mixture continually, and cook it for 7 more minutes. You’ll also add the baking soda at the end of the 7 minutes, so make sure it’s thoroughly mixed in.

Once this is done, spread the mixture onto a waiting cookie sheet. When it cools, you can break it up into pieces. Make sure you store this in an airtight container for the best results.

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Are you ready to get started?

1 package of pretzel rods (the thick variety that are about 6
inches long, not the little thin sticks)
1 package of semi sweet chocolate chip cookies
1 package of rainbow colored sprinkles

*Tip- for holiday giving, use red and green sprinkles in place of the rainbow colored sprinkles

Prepare a cookie sheet with wax paper before starting

Melt the chocolate chips in a microwave safe bowl. I like to use an oblong glass casserole dish, because it makes dipping the pretzel rods easier later. If you don’t have one, that’s okay, you can just dip half of your pretzel at a time. To melt the chocolate, microwave for 30 seconds, stir the chocolate, and repeat the
process until the chocolate is stirred smooth.

Take your pretzel and carefully roll it in the chocolate, covering it completely.

Immediately cover it with sprinkles before the chocolate dries.

Continue the process until all of your pretzels are coated and covered in sprinkles.

Place the chocolate covered pretzels in the fridge so the chocolate can firm up. Once they are firm, it’s no problem to leave them out, as long as it doesn’t get too warm in your kitchen. In that case, keep them in the fridge in containers until you’re ready to give them as gifts, or eat them yourself!