Christmas Goodies!

I had several of my college friends over for a Christmas party Friday night and I made several Christmas Goodies for them to enjoy. I'm going to list 3 of the 4 recipes that I made for Friday. They are all very yummy! To go along with my theme, I have never cooked with or made Red Velvet Cake (Red Velvet Whoopie Pies with Peppermint Filling), creme de menthe (Chocolate Chip Mint Cookies) or Chocolate Chex Mix!

Red Velvet Whoopie Pies with Peppermint Filling

*Recipe from 2009 issue of Christmas Cookies (Better Homes adn Gardens Special Interest Publications)

1/2 cup butter, softened

1 cup packed brown sugar

2 tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp vanilla

2 cups all purpose flour

1/2 cup buttermilk

1 oz red food coloring (2 tbsp)

*Peppermint and Cream Cheese Filling

Peppermints, crushed

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electri mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking sode and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in red food coloring.

2. Spoon dough from a rounded measuring tsp 2 inches apart onto prepared cookie sheet. Bake in preheated over for 7-9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

3. Spread Peppermint and Cream Cheese Filling on flat sides of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

4. If desired, before serving, sprinkle each cookie with finely chopped peppermint candies.

*Peppermint and Cream Cheese Filling

In a large bowl, combine two 3 oz packages of cream cheese, softened; 3 tbsp butter, softened; and 1/2 tsp peppermint extract. Beat with an electric mixer on medium-low to medium spped until light and fluffy. Gradually beat in 3 cups powdered sugar. Add milk, 1 tsp at a time, to make a filling of spreading consistency.

Chocolate Chex Mix

*Recipe given to me by Martha Segraves

8 cups of Chocolate Chex Mix

3/4 cups of packed brown sugar

6 tbsp butter or margarine

3 tbsp light corn syrup

1/4 tsp baking soda

1/4 cup white almond bark

- Measure cereal into a large microwave safe bowl. Set aside. In a 2 cup microwave safe bowl, microwave brown sugar, buter, and corn syrup uncovered on high 1 to 2 minutes. Stir after 1 minute. Stir until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stir until evenly coated. Microwave on high for 3 minutes, stir every minute. Spread on cookie sheet. Cool 10 minutes. Break into large bite size pieces.

-In small, microwavable bowl, melt vanilla almond bark uncovered on high about 1 minute and 30 seconds or until smooth. Drizzle over cereal. Refrigerate until set. Store in tightly covered containter.

Mint Chocolate Chip Cookies

*from BettyCrocker.com

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.