Rocky Mountain Recipes 2-13-12 |

Rocky Mountain Recipes 2-13-12

Chocolate Balls
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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

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


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.


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.

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