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Hey Ladies, got some recipes to share,post them here so we have them all in one post.
I know I have seen some great recipes posted by you ladies.

by on Jan. 16, 2014 at 4:19 PM
Replies (21-30):
Mom2jngnc
by Stephannie on Dec. 6, 2011 at 4:41 PM

 

Quoting lizmarie1975:

Dulce De Leche-Chocolate Bars

Dulce De Leche-Chocolate Bars

 

 I am going to have to try this!

Emschick38
by Ali on Dec. 6, 2011 at 5:35 PM
3 moms liked this

I love this post. but I hear the weight coming towards by hips and butt,

Jennifair
by Jen on Dec. 6, 2011 at 5:57 PM
1 mom liked this


Quoting Emschick38:

I love this post. but I hear the weight coming towards by hips and butt,

But at least it's a pretty butt Ali wink

Jillysmom
by Adele on Dec. 6, 2011 at 7:07 PM
1 mom liked this

 

Quoting Jennifair:

 

Quoting Emschick38:

I love this post. but I hear the weight coming towards by hips and butt,

But at least it's a pretty butt Ali wink

 rotflmao

lizmarie1975
by Liz on Dec. 6, 2011 at 8:22 PM

I made it out of... marshmallows. For an easy spin on the Hanukkah top, whip up these fun, kid-friendly treats. Marshmallows form the dreidels' bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted chocolate provides a surface for piping white-chocolate Hebrew letters.

Expand
Martha Stewart Living, December 2009
  • Yield Makes 12
Add to Shopping List

Ingredients

  • 12 chocolate kisses
  • 8 ounces melted semisweet chocolate
  • 12 marshmallows
  • 12 thin pretzel sticks
  • 2 ounces melted white chocolate

Directions

  1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
  2. Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
  3. Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.
lizmarie1975
by Liz on Dec. 6, 2011 at 8:28 PM

Hannukah Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
Directions

1. Stir together flour, baking powder, and salt; set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover; chill dough 1 hour until easy to handle.

2. Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

3. Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.

Almond Icing
Ingredients
  • 1/2 cup powdered sugar
  • 1 - 3 teaspoons milk
  • 1/4 teaspoon almond flavoring
Directions

Almond Icing: In a small mixing bowl combine sifted powdered sugar, teaspoon milk, and almond flavoring. Stir until smooth. Add additional milk to make drizzling consistency.



busygramma4
by on Dec. 7, 2011 at 1:09 PM

If you can't find the round pretzels, we also use the bow tie pretzels.

Quoting Jillysmom:

OMG,these look great and super easy. Where do you get round preztels?

Quoting lizmarie1975:

Can't get any easier than this



These are super easy. My kids can pretty much make them on their own.
Preheat your oven to 225 degrees. Now, spread the round pretzels on a
cookie sheet so that they lie flat. Fill it up. These treats are
addictive and you’re going to wish you made more.



Unwrap about a million kisses, one for each pretzel and one for each
kid’s mouth every few minutes. Place one kiss in each pretzel.



Now, place the cookie sheet into your oven. Allow the kisses to melt.
Don’t leave the room. This really takes only 3 or 4 minutes. Maybe
less, depending on your oven. Take them out as soon as the kisses are
melted, but still hold their shape. If you leave them in too long, they
will dry out and become hard.


Now, press one M&M into each kiss. Push them around a little so that chocolate touches all of the edges of the pretzels.



Allow the chocolate to set up and enjoy. They will set up fine at
room temperature, but we usually end up sticking them in the fridge to
encourage the process. We’re impatient. Enjoy. Share them, you will be
loved by all.


Merry Christmas to you all from all of us on Hilltop.


Wyldbutterfly
by Snow Bunny on Dec. 7, 2011 at 4:24 PM


Quoting lizmarie1975:

I made it out of... marshmallows. For an easy spin on the Hanukkah top, whip up these fun, kid-friendly treats. Marshmallows form the dreidels' bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted chocolate provides a surface for piping white-chocolate Hebrew letters.

Expand
Martha Stewart Living, December 2009
  • Yield Makes 12
Add to Shopping List

Ingredients

  • 12 chocolate kisses
  • 8 ounces melted semisweet chocolate
  • 12 marshmallows
  • 12 thin pretzel sticks
  • 2 ounces melted white chocolate

Directions

  1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
  2. Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
  3. Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.

Those are cute! I'm loving the ideas I'm getting here!

irishblarney11
by Member on Dec. 11, 2011 at 12:41 AM

Chocolate swirl delight

1 package (13oz) swiss cake rolls

2 3/4 cups cold milk

2 packages (3.9 oz each) instant chocolate fudge pudding mix

2 cups whipped topping

Instructions: Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in springfoam pan with cake slices, completely covering the bottom and sides.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Pour over cake. Spread with whipped topping: sprinkle with reserved chocolate coating. Cover and refridgerate for at least 2 hours before serving. 12 servings

Emschick38
by Ali on Dec. 11, 2011 at 4:47 PM

this bread is good but dont overcook it like I did, then it is really dry.

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