Rum Balls

December 21, 2010

Another holiday favorite! Rum Balls

32 Vanilla wafers

1 cup pecans

2 tbsp cocoa

1/4 cup white corn syrup

1/4 cup rum

confectioners’ sugar

Blender chop the Vanilla wafers, place crumbs in large bowl. Blender chop the pecans, add to crumbs and add cocoa, syrup and rum and mix well. Coat hands with confectioners’ sugar and roll mixture into balls. Refrigerate for at least  1 hour, then roll in confectioners’ sugar. You may need to re-coat with confectioners’ sugar if you don’t eat them right away.

– from Oster Kitchen Center Cookbook ©1980


Chocolate Chinese Noodle Cookies

November 21, 2010

It’s that time of year! The weather gets colder and holidays abound. I get to make one of my holiday dessert specialties, Chocolate Chinese Noodle Cookies. These cookies are super easy, I can’t even remember where I first saw the recipe. But since then, I’ve learned others have done variations on the theme. Some people call them Birds Nests. But they are super delicious and easy and quite the crowd pleaser. Enjoy!

Chocolate Chinese Noodle Cookies

1 bag of chocolate chips

1 bag of butterscotch chips

Chinese noodles

Spanish Peanuts or any other nut you like

Place both bags of chips in a microwave safe bowl. Heat for 2 minutes, check consistency to see if they are melted. Microwave for another minute or until you can stir the chips and they melt together. Add Chinese noodles and peanuts until all are coated with the melted chips. Add more or less depending on the consistency you desire. If you want lots of cookies, add more. Drop onto wax paper and let cool. They will harden into a cookie that’s more like candy. Yum!

Chocolat Chinese Noodle Cookies

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