Cookie Gift Baskets Tip & Recipe Blog

Archive for the ‘No bake’ Category

Easter just wouldn’t be the same in our family without delicious chocolate nests!  A few simple ingredients come together to make a fun dessert that is both creamy and crunchy!

You can top them with a variety of candies – jelly beans, Robin’s Eggs, foil covered chocolates or even an Easter Chick Peep!

• Wax paper
• 1 2/3 to 2 cups (11- to 12-ounce package) Butterscotch or Semi-Sweet Chocolate Morsels
• 1/4 cup creamy peanut butter
• 10 ounces chow mein noodles
• 30 – 60 pieces of egg shaped candies

1. Line trays with wax paper.
2. Microwave chips in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Stir in peanut butter until well blended.
4. Add chow mein noodles to mixture; toss until coated. Scoop about about 2 rounded tablespoons (about the size of an ice cream scoop) and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two candies in each nest. Store prepared nests in covered container.

Are you looking to serve up something cool and green this St. Patrick’s Day?  This recipe combines delicious Mint Chip ice cream with a cookie crumb crust for a dessert that strikes gold.

This is a great plan-ahead dessert because it can be frozen up to 2 months.

Ingredients

• 2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
• 1/2 cup butter, melted
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 gallon mint chocolate chip ice cream, softened
• 1 carton (16 ounces) frozen whipped topping, thawed
• Shaved chocolate

Directions

• In a large bowl, combine the cookie crumbs and butter. Press into two 13-in. x 9-in. dishes. Refrigerate for 30 minutes.
• In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat then cool completely.
• Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
  

Makes 2 desserts – 12 to 15 servings each.

If you’re looking for a delicious and romantic Valentine’s Day Treat, here’s a simply moth-watering idea!  Chocolate covered strawberries can be very expensive, but in just a few easy steps you can make your very own!

Ingredients

• 6 ounces semisweet chocolate (chopped)
• 3 ounces white chocolate (chopped)
• 1 pound (about 20) strawberries with stems

Directions

Wash and dry the strawberries well.

Melt the chocolates in separate bowls in a microwave at half power for 1 minute.  Stir and then heat another minute if needed. Repeat until melted.

Line a cookie sheet with wax paper. Holding the strawberry by the stem, dip the strawberry into the dark chocolate, lift and twist slightly letting any drips fall back into the bowl. Set strawberries on the wax paper. Repeat with the rest of the strawberries. Once you finish dipping the last strawberry, dip a fork in the white chocolate and drizzle over the dipped strawberries (starting with the first strawberry you dipped, so the chocolates don’t blend).

Set the strawberries aside for about 30 minutes until the chocolate sets.

• 1 cup sugar
• 1/3 cup water
• 3 cups flaked coconut

Boil the sugar and water until a thread is formed when fork is dipped in and raised. Stir in the coconut; cook over low heat, stirring frequently until a soft ball is formed when mixture is dropped into cold water.

Drop by tablespoon onto a greased surface. Cool.