Mexican Wedding Cookies

Ingredients:

2	cups all-purpose flour
1	cup pecans, finely chopped
1/4	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup butter or margarine, softened
1/4	cup granulated sugar
1/4	cup powdered sugar
2	teaspoons vanilla
	Additional powdered sugar (approximately 3/4 cup)

Directions:

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Yield: About 4 dozen cookies

Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

***To order products please contact Melissa Herrera at http://pamperedchef.biz/back2table

Celebration Cookie Mix

Ingredients:

1/2	cup granulated sugar
3/4	cup sweetened dried cranberries
1/2	cup white or semi-sweet chocolate morsels
3/4	cup packed brown sugar
1 1/2	cups all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
1	cup quick or old-fashioned oats
1/2	cup pecan or walnut halves, coarsely chopped

Directions:

1. In Small Batter Bowl, layer ingredients as follows, gently patting each layer before adding the next ingredient: granulated sugar, cranberries, chocolate morsels, brown sugar, flour, baking powder, baking soda, salt, oats and pecans. Cover with lid. Attach the preparation directions below and give it as a gift.

Yield: 3 dozen cookies

Nutrients per serving: (1 cookie): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 16 g, Protein 2 g, Sodium 85 mg, Fiber less than 1 g

Cook's Tips: Give this recipe to the gift recipient:

Celebration Cookies

3/4 cup (1 1/2 sticks) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1 recipe Celebration Cookie Mix

Preheat oven to 375°F. In large bowl, combine butter, eggs and vanilla; mix until well blended. Add cookie mix to butter mixture; mix until well blended. Using Medium Scoop, drop 12 level scoops of dough, 2 inches apart, onto Rectangle Stone. Flatten dough slightly using back of scoop. Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack.

Peppermint Crunch Bark

As simple as can be, this giftable confection will be in hot demand around the holidays.

Ingredients:

3	candy canes (¼ cup/50 mL coarsely crushed)
1/2	pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts
1/2	pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts
1	tsp (5 mL) peppermint extract

Directions:

1. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
2. Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in./1 cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
4. Refrigerate at least 15 minutes or until bark is set. Break into pieces.

Yield: 32 servings

Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 13 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)

Cook's Tips: Alternate scoops of barks onto the Medium Sheet Pan. Drag the edge of the Small Spreader both crosswise and lengthwise to create the most appealing marbling effect. Tap the pan flat against the countertop to level the surface and fill in any gaps and air bubbles.

For a more professional finish, place crushed candy canes into (5-in./13-cm) Strainer; shake to remove the finer pieces of the candy canes.

Finished bark can be stored in an airtight container in the refrigerator up to several weeks.

***This was copied from The Pampered Chef website.

To purchase products, you may contact Melissa Herrera at http://pamperedchef.biz/back2table

Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table