December GNO Recipes!

Chocolate Sour Cream Peppermint Cupcakes

From the Kitchen of Nikki Hughes

1 box dark chocolate cake mix

1 1/4 cup water

3 large eggs

1/3 cup vegetable oil

1/2 cup sour cream

1/4 cup unsweetened cocoa powder

1 teaspoon peppermint extract

1. Preheat oven to 350º F. Line muffin tins with paper baking cups.  (Silver would be nice, available at Wal-Mart).  In large mixing bowl, combine cake mix, water, eggs, vegetable oil, sour cream, cocoa powder and peppermint extract. Beat on low speed until batter is moist. Increase speed to medium and beat 2 more minutes.

2. Fill muffin cups three-quarters full. Bake 18 to 20 minutes, or until cupcakes spring back to the touch. Cool completely on wire racks. Makes 24 cupcakes.

3.  Provide 2 cans of whipped vanilla frosting to be frosted at the church.

No Bake Chocolate Peanut Butter Pretzel Bars

From the Kitchen of Amanda Acker

•  2 cups creamy peanut butter, divided

•  3/4 cup (1 1/2 sticks) butter, softened

•  2 cups powdered sugar, divided

•  4 cups (roughly ½-inch pieces), broken small pretzel twists, divided

•  2 cups (12-oz. pkg.) chocolate chips, divided

LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.

Holiday Hug Pretzels

From the Kitchen of Lori Connelly

1 bag of waffle pretzels (square)

1 bag of holiday M&Ms

1 bag of Hershey Hugs

1.            Preheat oven to 200 degrees.

2.            Line baking sheet with parchment paper or aluminum foil.  Lay however many pretzels you want to make on the sheet.

3.            Unwrap Hugs and place one on each pretzel.  Stick in the oven (about 4 or 5 minutes) until the Hug begins to melt but not cook.

4.            While the Hug Pretzels are in the oven, get your M&M’s out and ready because you will have to work fairly quickly after they come out of the oven.

5.            Remove Hug Pretzels from oven and gently press a red or green M&M down on each one. (The Hug should flatten out when you press the M&M in it.  If it is not flattening out, place the Hug Pretzels back in the oven for 30 more seconds.)

6.            Let the Holiday Hug Pretzels cool completely and let the chocolate set for about 1 hour.  Enjoy!