Goody Box/Bag Recipes

If you have come to find the recipes for the items in the goody bags/boxes, they are linked to the names below.

Molasses Sugar Cookies

Chocolate Caramel Cookies

Chocolate Cappuccino Cookies

Mimi's Sugar Cookies

Peanut Butter Creme Fudge

Marvelous Mocha Fudge

English Toffee

The caramel recipe is a closely guarded family recipe, and since my aunt was gracious enough to share it with me, I have consented to not share it.

Granola

I altered my sister's granola recipe. This was hers:

In large bowl:
15 cups rolled oats
3 cups raisins (or any other dried fruit you prefer-- I've used date pieces and cranberries)
3 cups unsweetened coconut shreds
3 cups walnuts, coarsely chopped (or you can use pecans or almonds)

In medium bowl:
3 eggs, beaten
1/2 cup light olive oil (originally calls for butter)
1/2 cup honey or agave
1 cup applesauce
1 teaspoon salt
3 tablespoons cinnamon
1 tablespoon vanilla

Whisk everything in the second bowl together well before adding the vanilla as I have found the cinnamon will clump and be hard to mix in otherwise.

Pour liquid into oat bowl, mix thoroughly, which takes about 5 minutes, divide into 2 large lasagna type pans and bake 2 hours at 225. Stirring once midway in the baking time is recommended but many times I forget or am gone and it comes out fine.

This is my version:

In large bowl:
12 cups rolled oats
2 cups chopped dates
1 cup dried cranberries
1 cup raisins
1 cup sesame seeds
2 cups walnuts, coarsely chopped
1 cup sliced almonds
1 cup raw pumpkin seeds

In medium bowl:
3/4 cup coconut oil
1/2 cup honey
1/2 cup agave nectar
1/2 cup molasses
1 cup filtered water
1 cup applesauce
1-1/2 teaspoon sea salt
3 heaping tablespoons cinnamon
1 tablespoon vanilla

Whisk everything in the second bowl together well

Pour liquid into oat bowl, mix thoroughly, (I used my hands and had it mixed in no time). Divide evenly onto four stoneware bar pans (jelly-roll) and bake 45 minutes at 300 degrees in a convection oven, stirring every 15 minutes. For more crunch, bake a little longer. Cool thoroughly before storing in glass containers. Makes 27 cups of granola.

Sweet Potato (sugar free version)

The old family favorite (here) needed to be healthier to align with our commitment to eating better, although I am not certain this is a huge improvement with all the butter... We went with fresh instead of canned sweet potatoes, (big health savings) and did away with the brown sugar and marshmallows (another giant improvement), replacing it with a little stevia and agave nectar. I increased the spices to give it more zip and hopefully disguise the fact they aren't as sweet. It is a holiday food, though and no one seems to mind venturing out from the healthy fare a few times a year. Here is the new version:

• Three large whole sweet potatoes, peeled and sliced 1/4-1/2 inch thick. (consistency is the important thing, as they will need to cook evenly)
• 3 apples (wash and core, do not peel) sliced 1/4" thick
• 3/4 cup chopped nuts (we used walnuts, but pecans would work, too)
• 1 T cinnamon
• 1/4 t. nutmeg
• 1/8 t. cloves
• 1/4-1/2 cup unsalted butter
• agave nectar (to taste)

Melt about 2 T butter in the bottom of a large casserole dish. Mix together nuts and spices (I added 1/4 tsp. stevia powder as well, since the family is used to these being really sweet).

In the bottom of the buttered casserole dish, layer slices of sweet potatoes, apples, nut mixture, agave nectar (drizzle over) and slices of butter. Make several layers of this, finishing with the butter. Cover and bake at 350 degrees about an hour, until sweet potatoes are tender. This will make about 12 servings.

Stuffed Chicken Breasts

4 (5-6 oz.) skinless, boneless chicken breast halves

1/4 tsp. freshly ground pepper

2 slices uncured turkey bacon or lean ham

8 basil leaves

4 T. shredded fotina, dill havarti or garlic cheddar cheese

2 tsp. olive oil

Butterfly breasts and pound to 1/4" thickness

Sprinkle chicken w/ pepper. Layer 1/2 slice of bacon, 2 basil leaves and 1 T cheese over 1/2 of each breast, leaving 1/2" border. Fold over other 1/2 to cover filling and press to seal.

Heat oil in large non-stick skillet over medium heat, then add chicken. Cook till golden brown and cooked through--4-5 minutes on each side.

Serve with steamed baby spinach leaves and fresh fruit salad Makes 4 servings

Molasses Sugar Cookies

Molasses Sugar Cookies
Makes 30 cookies

3/4 cup vegetable oil
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda

Mix oil, sugar, molasses and egg; beat well. Add dry ingredients. Mix well. If dough is too soft to handle, refrigerate for 1 hour or more. Form into 1" balls (I use a scoop); roll in granulated sugar. Place 2" apart on un-greased cookie sheets. Do not flatten balls. Bake 8-10 minutes at 350 degrees.

Chocolate Caramel Cookies

Chocolate Caramel Cookies
Makes about 5 dozen

1 cup butter, softened (no substitutes)
1 cup plus 1 tsp. sugar, divided
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa

1 tsp. baking soda
1 cup chopped pecans, divided
1 13 oz. package Rolo candies

In mixing bowl, cream butter, 1 cup of sugar and brown sugar. Add eggs and vanilla; mix well. In separate bowl, combine flour, cocoa, and baking soda. Add dry ingredients to mixture and beat just until combined. Stir in 1/2 cup of pecans. Unwrap Rolo candies. Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar. dip each cookie 1/2 way into mixture. Place cookies, nut side up, on un-greased cookie sheet. Bake at 375 degrees for 7 to 10 minutes, or until top is slightly cracked. Cool for 3 minutes on sheet, then remove to wire racks to cool completely.

Chocolate Raspberry Sauce

1 cup heavy cream

5 T raspberry jam

4-1/2 oz. bittersweet chocolate, chopped fine

1 oz. unsweetened chocolate, chopped fine

1-2 T cassis or to taste

In a heavy saucepan bring the cream to a simmer with the jam, whisking. Remove pan from the heat; add the choclates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl, and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream. Yield: About 1-1/2 cups.

(We used this over cheesecake, it was delicious!!)