CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/

APPLE DIP

APPLE DIP
This is found in the 2nd McCleve pg 19.  Nancy Barnes called me one day asking about this recipe.  Lisa use to bring it to YW when they worked together. The girls always really liked it.  I had some butterscotch chips I needed to use.  We loved it!  Wow!  So easy to make and taste great!

1 can Eagle Brand milk (sweetened condensed)
2 tsp apple cider vinegar
1 cup butterscotch chips (Guittard is the best!)
1/2 tsp cinnamon

Heat in microwave for 50 seconds.  Stir.  Heat for 50 seconds more until smooth.  Serve with sliced apples.  Would be good with bananas, grapes, pound cake or crackers as well.

BISCOTTI

This recipe was in the Martha Stewart Food magazine. There were other versions to try as well. See below for almond biscotti. I liked it better than the chocolate. But I have got to stop making it - I can't stay out of it :-) Made it for VT people on Valentine's Day. Took with hot chocolate packets and said - You warm our hearts. Took me about 2 hours to make two batches.

Next time I make this I want to dip some of it in almond bark or white/vanilla chocolate.

MEXICAN CHOCOLATE BISCOTTI
So good in either hot chocolate, milk or eat by itself.

1 1/2 cup flour
3/4 cup unsweetened baking cocoa
pinch of cayenne pepper (didn't add)
1 tsp cinnamon
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt (didn't add)
---
3 large eggs, lightly beaten
1 T pure vanilla extract
---
1/2 cup roughly chopped bittersweet chocolate

Preheat oven to 350. In a large bowl (I used the Bosch) combine flour, unsweetened cocoa, cayenne pepper (didn't add) and cinnamon, sugar, baking powder and salt (didn't add). Beat in eggs and vanilla until combined. Add bittersweet chocolate.

Divide dough in half and transfer to a parchment-lined rimmed baking sheet. The dough can be sticky so coat hands with cooking spray and flour. Make logs as uniform as possible for even baking. Form each half into a 2 1/2" wide 3/4" tall log. Bake until dough is firm but gives slightly when pressed, 20-25 min, rotating sheet halfway through. Let cool on wire rack, 20 minutes.

(last time I made it - I didn't divide the dough in half, but made one big log. I liked it better)
With a serrated knife, cut logs into 1/4" slices on the diagonal and arrange (I did mine about 1/2"-1"). Arrange cut side down on two parchment lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 min, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. (store in airtight container up to 2 days or freeze up to 3 months)

ALMOND BISCOTTI
2 1/2 cups flour (spooned and leveled)
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt (didn't add)
---
3 large eggs, lightly beaten
1 T vanilla
---
1 cup slivered almonds, toasted (spayed cookie sheet with Pam and cooked at 350 for about 5-10 min - can burn really easily - WATCH CLOSELY)

mix together flour, sugar, baking powder, and salt. Beat in eggs and vanilla until combined. Add almonds and beat until combined.

same is the rest as above

Made this for Christmas morning 2012.  It was good, but still like Martha Stewart recipes better.  Did like it dipped in chocolate.

Snowcapped Gingerbread Biscotti Recipe

http://www.tasteofhome.com/Recipes/Snowcapped-Gingerbread-Biscotti

Snowcapped Gingerbread Biscotti Recipe photo by Taste of Home

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This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. —Trisha Kruse, Eagle, Idaho

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Snowcapped Gingerbread Biscotti Recipe

• Prep: 45 min. + chilling Bake: 35 min. + cooling
• Yield: 30 Servings

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Ingredients

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 3 eggs
• 3-1/4 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup hazelnuts, toasted and chopped
• 1/4 cup finely chopped crystallized ginger
• 1 cup butterscotch chips, melted
• 1 cup vanilla or white chips, melted

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
• Divide dough in half. Cover and refrigerate for 30 minutes.
• On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
• Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
• Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts1 cookie equals 226 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 83 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.