I tested this recipe out on the gang at work, and they liked it (they really liked it! in my best Sally Field voice ), so it's one of the bars I'm making for Christmas. It is so simple!

Can't Leave ‘Em Alone Bars

1 pkg. (18-1/4 oz.) white cake mix
2 eggs
1/3 c. vegetable oil
1 can (14 oz.) sweetened condensed milk
1 c. (6 oz.) semisweet chocolate chips
1/4 c. butter, cubed

In a large bowl, combine the dry cake mix, eggs and oil. With floured hands, press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Set remaining cake mixture aside.

In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, on high for 30 seconds; stir. Microwave 30-45 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.

Drop by teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.

I found this recipe online, and with all the rave reviews it got, I just have to give it a try. The men at my house love chocolate covered cherries, so this ought to be a hit. I'll let you know.

My Famous Chocolate Covered Cherries

These are so good. I have to make 2 dozen for my grandmother every Christmas and she refuses to share them. She actually hides them and pulls them out one at a time! I really have no idea how many this makes as I usually double or triple the recipe. Also it depends on how much of the center you like. UPDATE: some people have had difficulty with the filling being too runny. Adding more powdered sugar is not going to alter the taste, so feel free to add another 1/2 c. to a cup without worry.

2 c. powdered sugar (you may want to use more to thicken it up, some people have used another cup full)
1/4 c. margarine
1/4 c. sweetened condensed milk
1 t. vanilla
1 pinch salt
maraschino cherries, drained
milk dipping chocolate (I use giridelli's)

Combine the first 5 ingredients until well blended and smooth and place in fridge until firm. Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hour.

Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry. Place on a wax paper lined cookie sheet and freeze for 1 hour after you have formed them all.

Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid. Remove cherries carefully as not to break them open and lose the center. Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

Comments/Reviews:

Fantastic recipe! I ended up with enough filling for about 25 cherries. I used about 16 oz. milk chocolate chips for melting the coating. My method for applying the white filling worked great using my 1 t. cookie scoop. I scooped out the filling, plunged in the cherry (mine had stems) and cranked the handle to release it. This made for a neat little ball. I did start out with 3 c. powdered sugar and the filling was sticky but manageable. Will definitely be making again. Thanks, homegirl!

These were a part of our holiday tray this Christmas. They are a show stopper! I was very surprised at how large they came out. I only dipped them once but they were larger than golf balls. Any suggestions?

I make these although I use the maraschino cherries with stems to do mine. It makes it easier for dipping. I also use dark choc, it's not as sweet and is actually better for you, healthwise. Which reminds me of the Christmas Eve we went out and my chocolates were coolling on the kitchen counter. When we returned home there was not one in sight. It seems our dog, Satan, ate them all!!! These are so good, aren't they?

I have made these several times and everyone just loves them. Putting them in the freezer really helps when it comes to dipping them. I don't use my fingers to dip, but use a meat fork with great success. Thanks for such a delicious candy recipe.

Love them! I made one batch last night, and will make more this weekend. The filling is very sweet, and I think I'll mold the filling around just half of the cherry next time and see how that works. I used semi-sweet chocolate (my favorite) drizzled with white chocolate. The next batch will be milk chocolate (hubby's favorite) and maybe a few with white chocolate. Thanks so much for a beautiful treat.

I've made at least 6 batches of these and I keep forgetting to review them. My bf loves these to death. I even sent some as Christmas presents. It is best to let these sit for about 5-7 days to get a liquidy center. I did have to use extra powdered sugar to get the right consistency for the filling. I also like to add a little bit of almond flavoring with the vanilla. If you really want a cherry flavor, try a few drops of Lorann's Cherry flavoring oil. The filling recipe can be used for other candy fillings, too!

These have the best taste of any chocolate covered cherry I've ever made. The only thing to keep in mind is that the dough should NOT be sticky. Two cups was not enough for me, and I had to keep adding more powdered sugar until I got a smooth, non-sticky play-doh type texture. Once I got the dough to the right consistency, everything turned out great. These are infinitely better than store bought.

Much better than the recipe I had been using, which just used powdered sugar, karo syrup and water. I used 3 bottles of cherries (cherries were cut in half), two and a half pounds of dipping chocolate and a double recipe of filling and it made over 100 chocolates! I used almond extract rather than vanilla and used cherry cordial molds purchased from Hobby Lobby. The filling stayed sticky even after chilling, so I figured out to coat the bottom and sides of mold with melted chocolate first and chill to create a cavity. Next, place about 1 t. of the filling in the chocolate cavity then squish in 1/2 of a cherry and top with chocolate to seal. They look so "professional"!!!

I made these for a church bazaar. My husband who says he really dislikes choc. covered cherries loved these. My daughter liked these so much that she wants to buy them all at the bazaar we are taking them to. These were not difficult to make at all. I too drizzled them with white chocolate and they looked fantastic. Thanks for such a great treat.

I am so ashamed that I have neglected to review these delectable Choc covered cherries! I made them twice for my Christmas trays. Once I made them with semi-sweet choc, and once with milk choc. I do believe the semi- sweet went over better. The first time I made them I used the whole can of sweetened condensed milk (by accident) and I may have added a little more sugar but I don't remember. I did not cover the cherries completely with the mixture, but felt I could have. I won't reflect on the second batch, 'cause I know I didn't do something right with them. People loved them though! I think it was the first time for the most of us to have a home-made choc covered cherry! I was so excited that I was the one who made them for the family get together. Thank you for a wonderful recipe and I promise to follow it exact, to the tee next time! Keeper, Keeper, Keeper!!!

I found this recipe at the BH&G site I'm going to make this year. The woman who posted it won a blue ribbon for it so it should be good....and so easy too.


These were a blue ribbon winner the first time I entered a baking competition.


APRICOT JAM BARS

4 dozen

Oven Temp:350F



Ingredients:

3 CUPS FLOUR

1 1/2 CUPS SOFTENED BUTTER

9 TBSP. POWDERED SUGAR

APRICOT JAM OR PRESERVES SESAME SEEDS (OPTIONAL)

Instructions: Heat oven to 350F. Mix flour, butter and powdered sugar with pastry blender until fine crumbs. Press 3/4 or slightly more of the mixture into 13x9 pan, reserving rest for topping. Spread apricot jam or preserves over crust and crumble remaining mixture over top. Sprinkle sesame seeds over top and bake at 350F for 25 minutes or until lightly browned.

My goodness Inky! You're amazing! I want to try every recipe you've shared! Keep 'em coming, please

Well, since you insist, Mappy. Here's another new one I'm trying this year, probably tomorrow. It sounds pretty easy, doesn't it? And, I love peppermint patties! On second thought, maybe I shouldn't make them. I have a feeling I'm going to have a tough time leaving them alone. I guess we'll see just how much willpower I have, won't we?

Peppermint Patties

1 can Eagle Brand sweetened condensed milk
1/4 c. butter
2 t. peppermint extract
1 to 2 bags powdered sugar
candy coating

Mix the milk, butter, and extract; add sugar until thick enough to hold shape. Make into balls and flatten; chill, then melt the candy coating and dip.

If we make too many, we mix up a brownie mix and put half of the batter in the pan and lay the patties on this, then top with the rest of the brownie batter and bake. Then, you can make your favorite chocolate frosting or use canned frosting and add a teaspoon of peppermint extract.

It is so good to see you posting again Inky. I missed you.....we missed you.

We sure did!!!!

Yes we did

Here's a Paula Deen recipe the grandkids and I are making tonight. They're like whoopie pies (if you're familiar with those), but Paula calls them "gobs." I'm guessing they're named after her two boys. The filling is like the filling I make for my Ho Ho Cake (see recipe index).

Two Brothers' Chocolate Gobs

2 c. sugar
1/2 c. vegetable shortening
2 eggs
1 c. buttermilk
1 c. boiling water
1 t. vanilla extract
4 c. all-purpose flour
1/2 t. baking powder
2 t. baking soda
1/2 c. cocoa

Filling

5 T. flour
1 c. milk
1 c. sugar
1/2 c. butter, softened
1/2 c. vegetable shortening
1 t. vanilla extract

Preheat oven to 425 degrees F. In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Whoopie Pies! I haven't thought of them in years!!! Question about Peppermint Patties.... do you use sweetened condensed milk or evaporated milk? I'd love to try to make these. Thanks, Inky!!

Sweetened condensed milk, Mappy. Sorry. I'll edit it so it's clearer.

Inky, we missed you!

I'll be back later this afternoon to share the recipes. I'm bummed because the market didn't have phyllo (fillo) dough...only the shells. May not be making baklava for the first time in yearssssssssssssss. I'll probably go with shortbread. Butter is butter and I'll add some toasted ground pecans and/or walnuts LOL

Cream Cheese Cookies

This recipe is for a cookie press, and when well chilled, you can roll and cut.

1 cup butter softened
3 ounces cream cheese
1 cup granulated sugar
1 egg yolk (I use the whole egg...gives a bit of crisp my family likes)
1 teaspoon vanilla
1 teaspoon orange rind - optional

2 1/2 cups flour sifted with...
1/2 teaspoon salt (omit if using salted butter)
1/4 teaspoon cinnamon


Cream butter, cream cheese and sugar. Add egg yolk, vanilla and orange rind. Gradually blend in flour mixture.

Bake at 350 degrees 12-15 minutes - UNgreased cookie sheets

BAKLAVA

Lasagna pan or something similar in size.

8 ounces phyllo (fillo) dough (in freezer case at market)

1 1/2 cups melted butter (I like salted butter)

3 cups finely chopped walnuts
1 cup finely chopped pecans

1/2 cup brown sugar
1 heaping teaspoon of cinnamon
1/2 tsp. nutmeg optional


Remove one package of phyllo dough from carton and bring to room temperature. Don't remove plastic until ready to use.

I do this quick and dirty LOL I take three layers of phyllo at a time, pour some melted butter on, smear it around, then three more layers, etc buttering each layer. You can prep 1/3 of the dough, then add 1/2 of the nut mixture, 1/3 dough, 1/2 nut mixture, topped with last 1/3 dough or just do half the dough, the nut mixture and the second half of dough.

Score through the top layer of dough in diamond or square shapes before baking.

Bake in 350 degree oven until golden brown - about 1/2 hour to 40 minutes.


SYRUP

While the baklava is baking, place 2 cups of sugar, 2 cups water, 1 cup honey, a slice of lemon or a teaspoon of lemon juice, 1 cinnamon stick (or 1/2 teaspoon) and 3 cloves (optional)

Make simple syrup from sugar and water, boil then add honey, boil 5 minutes more and add spices. Remove rind and whole spices.


When baklava is finished baking, while still HOT, score all the way through to the bottom (don't worry about crumbling upper layers) then pour HOT syrup on the HOT baklava. Let sit for flavors to blend and syrup to be absorbed. When cooled, refrigerate.

You can adjust the amount of spices in the baklava to suit your own taste. I tend to add more cinnamon and skip the nutmeg. You can be adventurous and add just about anything to the nut mixture. How about macadamia nuts and coconut? Shredded apple and raisins.

Enjoy!

SHORTBREAD

1 cup sifted powdered sugar
3 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon vanilla
3 sticks (1 1/2 cups) buter, softened

Whip butter, add sugar, salt and vanilla. Slowly add flour. Mix well. Divide dough into thirds, wrap and refrigerate.

On lightly floured surface roll to 1/4 to 3/8". Place on cookie sheet and bake at 325 degrees for 13-20 minutes (depends on thickness). Cool on sheet for a few minutes and move to cooling racks. Store in refrigerator.

You can also spread this dough into a jellyroll or cookie sheet and prick all over with the tines of a fork, score into the size cookies you want and bake. When you remove them them from the oven, take a sharp knife and cut through again. When cooled, remove from pan and store in fridge.

I also add 1/2 - 1 cup or so of mini chocolate chips or 1 cup of finely ground pecans for variety.

I've grudgingly shared this recipe with many others over the past 10 years... it used to be my secret lol

Swedish Tea Bread

This recipe originally called for cardomom and mace. I changed it to cinnamon. This dough is mixed and then placed in greased bowl and it rises in the fridge.
I use it for bear claws, mini danish or sticky buns... anything a sweet dough calls for.

1 cup milk
1/2 cup sugar
1/4 teaspoon coinnamon

Place in saucepan and scald (bubbles form on edges of pan)... cool.

1 package active dry yeast
2 tablespoons water - 105 -115 degrees

Mix yeast with hot water.

2 eggs, well beaten
4 cups flour
1/2 cup melted butter (still warm)

In large mixing bowl (mixer) pour milk mixture, yeast, and eggs. Mix. Add 1/2 of the flour and mix well. Pour in warm, melted butter. Mix well. Add remainder of flour. The dough will be sticky.

Place dough in greased bowl, cover loosely and place in fridge for an hour or more.

Remove dough from fridge. Place 1/2 into a ball and let rest for ten minutes.

For sticky buns, roll into a 12 inch by 10 inch rectangle. Spread with two tablespoons of softened butter. Sprinkle with sugar/cinnamon (2 teaspoons cinnamon 1/4 cup sugar)

Roll to form a 12 " cylinder (long side)

Cut into 1 inch slices and place cut side down over sticky mixture. Cover and let rise until double - 1-2 hours.

Bake in 350 degree oven for 30 minutes.

STICKY MIXTURE

3 tablespoons butter, 3/4 cup brown sugar, 1/2 cup dark corn syrup. 1 cup of walnuts, pecans and or/raisins.

Bring to a boil, cook for one minute and pour into greased pan (I use lasagna size)

I forgot two important things! DO NOT KNEAD this dough. Also, as soon as the buns are finished baking, let sit for about a minute or two then place a cutting board over the top of the pan and flip over. The syrup will be boiling hot so be careful. Allow to cool and enjoy!

For mini danish... same deal only use 1/4 of the dough at a time and roll thinly. Spread with some butter and sugar and whatever else suits your fancy. Roll and slice. Cut side down. Top with whatever jellies, jams or fruit you'd like. Let rise, bake and ice if you'd like. They don't have to come right out of pan. Just make sure the pan you use for any of these is very well greased