Chocolate Dipped, Stuffed Cherries

1 1/2 pounds fresh dark sweet cherries with stems

1 package (8 oz) cream cheese, softened

2 Tbsp ground hazelnuts; I used marzipan (almond paste) and it turned out great

2 Tbsp maple syrup

2 cups vanilla or white chips

2 cups chocolate chips

10 tsp shortening, divided

Pit cherries through the sides, leaving the stems intact.  Ina  small mixing bowl, beat cream cheese until smooth.  Stir in nuts and syrup.  Pipe into cherries.

In a small microwave-safe bowl, melt vanilla chips and 5 tsp shortening at 70% power (or in 15 second increments.)  Stir until smooth.  In another bowl, melt the chocolate chips with 5 tsp shortening; stir until smooth. 

Holding stems, dip half of the stuffed cherries into the vanilla dip; allow excess to drip off.  Place on waxed paper let stand until set.  Repeat with the other half of the cherries in the chocolate dip.  Reheat dips if necessary, and drizzle the white dip over the chocolate cherries and vise versa.  Store in an airtight container in the refrigerator.

Yield: 5 dozen cherries

Rachael's Oreo Balls

Trust me, these are DELICIOUS! And, since everyone in the Sherwood family loves Oreos I thought I would share this. I get requests to make these for baby showers, brunches, and all kinds of parties. They are really easy to make, but that will be our little secret =)




1 package oreo cookies

8 ounces cream cheese, softened

1 pkg chocolate almond bark ( I use the "candiquick" you can find at Target)

Use an electric chopper or blender to grind oreos until they are a powder. Mix in the cream cheese. Form small balls with the mixture. Melt the almond bark in the microwave and dip the balls until they are covered and place them on wax paper to dry.

You can cover the balls in white or dark chocolate and drizzle them in various colors. These were drizzled in pink because I made them for a baby shower.

Maryle's Caramels

2 cups corn syrup
2 cups sugar
2 cups heavy cream
2 sticks butter (1 cup)

Boil on medium heat until soft ball stage; around 230 degrees on a candy thermometer. (candy doubles in size, so use a bigger pot.) Pour on buttered cookie sheet. Cool and cut into squares. Wrap in wax paper.

Peggy's Fudge (or "Cheater Fudge" for those of us who struggle making the real stuff)

1 1/2 cup sugar
2/3 cup evporated milk (or cream)
1/4 cup butter
dash salt
7-9 oz marshmallow fluff (the more the better)
1 package (12 oz) chocolate chips
1 tsp vanilla
1 cup nuts (optional)
Several handfulls of mini marshmallows

Combine first 5 ingredients in a medium saucepan. Cook on medium heat. Stir until it comes to a boil. Boil 5 minutes, stirring constantly. (It will stick a little.)

Pull off heat and stir the chocolate chips, vanilla, and nuts in. Pour into a buttered pan and sprinkle marshmallows over top, gently patting marshmallows down into the fudge. Let cool.

Striped Chocolate Popcorn

12 cups popped popcorn
2 cups miniature pretzels
1 cup pecan halves, toasted
1/4 cup butter, melted
4 ounces white candy coating, coarsely chopped
2 ounces milk chocolate candy coating, coarsely chopped

In a large bowl, combine the popcorn, pretzels, and pecans. Drizzle with buttr and toss. Place white candy coating in a microwave-safe bowl. Microwave, uncovered, at 50% power for 2-3 minutes or until melted. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets.

In another microwave-safe bowl, heat milk chocolate coating, uncovered, at 50% power for 1-2 minutes. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.

Yield: 17 cups

Almond Roca (English Butter Toffee)

1/2 cup water
1 cup butter
2 cups sugar
1/2 cup corn syrup
1 tsp vanilla
6 oz. chocolate chips
Chopped almonds

Butter bottom of a cookie sheet and generously sprinkle with half of the almonds.

Combine first 5 ingredients together in a medium large saucepan (candy nearly doubles while cooking so leave plenty of room in the pan for boiling.) On medium high heat, stir rapidly until the butter and sugar combine. Cook to hard crack stage (candy forms hard strings when drizzled into a cup of cold water) and candy darkens to a light brown color, stirring constantly. (Candy will begin to follow the spoon around and the boiling will calm down before it is ready to pour.)

Pour candy over chopped almonds. Sprinkle chocolate chips over top of hot candy and wait until the chocolate is shiny and melted. Spread like frosting and sprinkle more almonds over the top. Let cool and break into pieces.