Cooking with Susie Q

Last week, I gave you a recipe for Truffles, that recipe was actually sent in by Marion from Mars Hill, it is very good, tastes a lot like a chocolate cheesecake, yumm. I really liked them, but the recipe Jenn sent me is the one from this week’s column, I apologize to Marion and Jenn. Please forgive me.
    Recently, while being greatly entertained and certainly well-fed, I happened on to a yummy sweet. Trecia showed up bearing food. While it was all very good, there was one recipe in particular I wheedled from her, I think I was so smooth that I’m not even sure she knew what was happening. (yeah, right, I begged). Thanks Trecia! These taste a lot like a Reece Cup, (I think they’re better) but there are more than two when you’re done!
We are all starting to get excited about Christmas and finding the perfect gift to show how much we care. How about a plate of sweets? Maybe on a pretty plate, in a fancy or whimsical box. Here are some of my favorites:

 Directions: Mix well the dry ingredients and then add melted butter. If mixture seems to wet add a little more graham cracker crumbs and Confect. Sugar.
Press mixture into a 9×13 (ungreased) pan and press down well.
For Topping. Melt 1 bag (12 oz) milk chocolate chips. Spread over the top of the mixture and let set in fridge for an hour. Cut into squares.
This one has been requested several times in the last couple of weeks, here it is.

Directions:  Coating of your choice: finely chopped nuts, toasted or plain coconut, confect. sugar, sprinkles, chocolate jimmies or my favorite, unsweetened cocoa powder.
In a double boiler, heat the cream. When hot, but not boiling, stir in butter and chocolate chips. Once the chips are melted, remove from heat and pour into a bowl and cover. (I actually use a glass pie pan because it seems to get colder in the fridge, so the truffles set faster)Refrigerate for a few hours until the mixture is firm enough to roll into balls. Place the coating of your choice on a large plate. Scoop truffle mixture, and roll into small balls. (a melon baller is about the right size, but if you find that the truffles stick inside it, use cooking spray between scoops, or heat it with hot water like you would with an ice cream scoop) Drop the balls onto the plate with the coating and roll until covered. Keep truffles refrigerated. Jenn’s recipe says they can also be frozen for up to 2 months, but we’ve never kept them around long enough to find out how they taste after being frozen …
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well. My daughter and I really loved the raspberry flavoring in the dark chocolate as well as orange oil. Just a couple drops. Have fun!

Directions: Preheat oven to 300 degrees F.  Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.