Cherry Candy

12 oz. milk chocolate chips

3/4 cups chunky peanut butter

12 oz. salted peanuts, chopped

1 16 oz. bag mini marshmallows

1 can cherry frosting

Line a 9X13 pan with foil and spray with non stick cooking spray. Put chocolate chips and peanut butter in microwave safe bowl.  Microwave on medium power for 2 minutes or till chocolate is melted.  Add chopped peanuts and stir till well mixed.  Spread half of chocolate mixture in foil lined pan.  Put the pan in the fridge to cool slightly.  

Put marshmallows in large, microwave safe bowl.  Heat in microwave at medium power for 60 seconds.  Add cherry frosting and stir till well mixed.  Spread marshmallow mixture on top of chocolate mixture in pan.  Cool in fridge for 10 minutes.  Spread remaining chocolate mixture on top of marshmallow mixture.  If the chocolate is too stiff, heat in microwave for a few seconds to make more spreadable.  Chill in fridge for a few hours or overnight.

Turn candy out on to a cutting board, peel off foil and flip right side up.  Cut into bars.  Makes 64 or so depending on how big you cut them.

Chocolate Cherry Cookies

1 cup butter or margarine

1 cup sugar

1 egg

1 tsp. vanilla extract

2 tsp. baking powder

3 cups all purpose flour

48 (approx.) maraschino cherries, drained

1 1/2 lbs. (approx.) milk chocolate (chocolate chips, almond bark, dipping chocolate)

Cream butter and sugar, add egg and vanilla and mix well.  Stir in baking powder and 1 cup flour till blended.  Add remaining flour and mix well, use hands if necessary.  

Take a small amount of dough and wrap around each cherry, covering completely.  Place on ungreased baking sheet.  Bake at 350 for 12 minutes or till very lightly browned on edge.  Let cookies cool completely.  

Melt chocolate and dip cookies, covering completely with chocolate.  Place on wax paper to harden.  Store in covered container in a cool place.

Orange Rolls

Orange Rolls

Sweet Roll Dough

1 pkg. Yeast

½ cup warm water

½ cup lukewarm milk

1/3 cup sugar

1/3 cup margarine or butter, softened

1 tsp. Salt

1 egg

3 ½ to 4 cups flour

Topping

3 cups powdered sugar

6 Tbsp. Margarine or butter

2 Tbsp. Grated orange peel

4 Tbsp. Orange juice

Soften yeast in warm water. Stir in milk, sugar, margarine, salt, egg and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make a dough easy to handle. Knead on a flour covered surface for about 5 minutes, adding flour as needed. Place in greased bowl and let rise for till double. Punch down dough, roll to rectangle and spread with half the topping. Roll up tightly and slice into 24 pieces. Place on greased baking sheets and let rise till double (or close). Bake at 375 for 20 to 25 minutes. Frost with remaining orange mixture while still warm.

This can easily be divided in half. Or you can make the regular amount of dough, half the topping and then have orange rolls and dinner rolls. For the gluten free version just replace the dough with a gluten free dough and shape as best you can :)