Rocky Mountain Recipes 2-13-12 | TheFencePost.com

Rocky Mountain Recipes 2-13-12

Chocolate Balls

4 oz. Milk Chocolate Candy Coating

4 oz. White Candy Coating

2-1/2 c. Salted Peanuts

In a microwave, melt chocolate until blended. Stir in peanuts until coated. Drop by tablespoons onto a waxed paper lined baking sheet. Refrigerate. Yields: 3 dozen.

Helen Druse • Lafayette, Colo.

2 pkgs. Cherry Kool-Aid

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2 pkgs. Strawberry Kool- Aid

2 large cans Hi-C Orange Drink

2 large cans Pineapple Juice

1 small bottle Real Lemon Juice

Fresh Strawberries

Mix proper amounts of water and sugar with 4 packages of Kool-aid, according to directions. Then add Hi-C drink, pineapple juice and lemon juice. Mix together well. Chill overnight in refrigerator, if possible. Server from punch bowl with some fresh strawberries added.

Chris Bryant • Johnson City, Tenn.

1 c. Flour

1/4 t. Salt

1/4 t. Baking Soda

8 oz. Semisweet Chocolate

3/4 c. Unsalted Butter, softened

1 c. Sugar

1 t. Vanilla Extract

3 Eggs

1/2 c. Buttermilk

1 c. Toasted Walnuts, chopped

Glaze:

4 oz. Semisweet Chocolate,chopped

1/2 c. Heavy Cream

Heat oven to 350 degrees. Whisk together flour, salt and baking soda and set aside. Microwave chocolate and butter in a medium-size microwave-safe bowl for 1 minute, stirring halfway through. Microwave another 15 seconds if necessary and stir until smooth. Whisk in sugar and vanilla, then stir in eggs, buttermilk and 2/3 cup of walnuts until blended. Stir in flour mixture until just combined. Pour batter into a greased 8-inch cake pan that is lined with greased waxed paper. Bake at 350 degrees for 60 to 65 minutes or until toothpick tests clean. Remove to a wire rack and cool in pan 5 minutes, then invert pan onto wire rack and cool completely. Remove and discard wax paper.

Glaze:

Place chocolate in small bowl. Heat cream in saucepan over medium heat until just simmering. Pour over chocolate and let stand 4 minutes to melt. Stir until smooth. Place cake on wire rack over baking sheet. Pour glaze over cake and smooth over top and sides. Pat remaining 1/3 cup walnuts around top. When glaze is firm, remove cake to a platter and serve.

Marlene Maurer • Lakewood, Colo.

1 box Powdered Sugar

2 sticks Margarine

1-1/2 c. Crunchy Peanut Butter

Chocolate Bark, to coat

Mix powdered sugar, margarine and peanut butter until very smooth. Roll into balls. Refrigerate on waxed paper, until firm. Melt chocolate in microwave a little at a time. Dip refrigerated balls into chocolate and place on waxed paper.

* Use toothpick to dip.

Teri Bielenberg • Longmont, Colo.

2 c. (38 wafers) Chocolate Wafer Crumbs

1/3 c. Butter, melted

30 Vanilla Caramels

1/2 c. Caramel Ice Cream Topping

1/4 c. Whipped Cream

2 c. Pecans, chopped

3/4 c. Semisweet Chocolate Pieces

1/4 c. Whipping Cream

In a medium bowl, stir together chocolate wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake in a 350 degree oven for 10 minutes; Cool slightly. In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat and stir in nuts; Spread over crust. Cool, cover and chill for 1 hour. For topping, in a heavy saucepan, melt chocolate. Remove from heat and stir in remaining whipping cream. Drizzle or spread over caramel pecan mixture. Cover and chill for at least 1 hour.

Marcey Dyer • Pierce, Colo.