With the holidays so near, I know everyone is searching for the perfect holiday treat to make! ForRent.com wants to provide you with our holiday recipe tips. The first six are regarding essential holiday pantry items and the remaining six are holiday treat recipes!

6 Essential Holiday Pantry Items:

• Chocolate Morsels
• Pam Cooking Spray
• Vanilla Extract
• Holiday Candy
• Sprinkles/Food Coloring
• Cookie Cutters

During our annual Marketing Department treat exchange, here were six of our favorite treats that were brought. You’ll see that some of them require one of the essential holiday pantry items mentioned previously!

                
SALTINE TOFFEE BARS

Ingredients:

• - unsalted Saltine Crackers (not premium-too thick)
• - 1 stick butter
• - ¾ cup sugar
• - 12 oz bag chocolate chips
• - sliced almonds, optional
• - powdered sugar, optional
• - “Pam” cooking spray

Directions:

Preheat oven to 350-400 degrees.  Line a 9 X 11 jelly roll pan with aluminum foil and spray with Pam.  Place saltines, edge to edge, over the bottom of the pan.  Melt butter, add sugar and bring to a boil.  Boil about 3 minutes to dissolve sugar.  Spoon (not pour) over the saltines and then settle the saltines and bake for about 5 minutes.  The saltines will look like they are floating.  Turn off the oven and remove saltines.  Sprinkle chocolate chips over crackers and return to oven until they are melted then add almonds if desired.  Cool a bit then cut (but do not try to separate- too runny still) and sprinkle with powdered sugar if desired.  Refrigerate until hard then break into pieces, removing foil from the back of the crackers.

Peppermint-Chocolate Sandwich Cookies

Ingredients:

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Directions:
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a ½ ounce cookie scoop

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Christmas Cupcakes

Ingredients:
Pillsbury Cake Mix Funfetti
Duncan Hines Classic Vanilla Frosting
Eggs
Vegetable Oil
Baking Cups
Directions:
Follow directions on the box for cooking cup cakes. After cup cakes have cooled, put vanilla frosting on the cup cakes. For extra decoration, you can use holiday colored sprinkles!

Peppermint Bark

Ingredients:
12 oz bag of White Chocolate Morsels
12 oz bag of Semi-Sweet Chocolate Morsels
8 regular sized Candy Canes

Directions:
Lightly grease a large cookie sheet. Break up candy canes into one inch pieces and put into a sturdy plastic bag. Crush candy canes inside the bag until they are in very small pieces. Next, put the semi-sweet chocolate morsels into a bowl and put in the microwave for 1 minute; stir in 15 second increments until it is completely melted. Pour melted chocolate on the cookie sheet and spread to make a thing layer. Put the white chocolate morsels in a bowl and repeat microwave cycle (while white chocolate is in the microwave, put baking sheet of semi-sweet chocolate in refrigerator for cooling). Once melted, stir in ½ of the candy cane pieces and spread on top of semi-sweet chocolate layer. Top with the remaining pieces of candy cane; be sure to lightly press into the chocolate layer to secure. Cool in refrigerator until hard and then break into pieces!

PEANUT BUTTER CHOCOLATE KISS COOKIES 
Ingredients:
1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candyDirections:

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.

M&M Sugar Cookies

Ingredients:
Pillsbury Sugar Cookie Dough
Bag of Holiday Colored M&Ms (could be the regular kind or the mint flavored!)

Directions:
Cut the sugar cookie dough into slices for the appropriate sized cookies (you could also roll into whatever size you choose). Put on greased baking sheet and lightly press to flatten the dough. Place M&Ms on top of the cookies and bake accordingly. Wait for the cookies to cool before taking them off the baking sheet.

Happy Cooking!

This was a recipe recommended by one of our own at ForRent.com. “Junior mints and brownies how can you go wrong?  The candy makes them moist and chewy and it’s a special surprise for your guests who just thought they were plain brownies.  Bring them to your next family event and I can’t guarantee they’ll let you take on the turkey next year but they might trust you with an apple pie or some Mac n’ Cheese.  I give them 2 snaps up!”

Ingredients:

• Cooking spray
• 1/4  cup  butter or stick margarine
• 32  (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
• 1  cup  all-purpose flour
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 2/3  cup  sugar
• 1/3  cup  unsweetened cocoa
• 1  large egg
• 1  large egg white

Preparation:

Preheat oven to 350 degrees.

Coat bottom of an 8-inch square baking pan with cooking spray.

Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Taken from MyRecipes.com

If you feel like having a traditional Irish meal this St. Patrick’s day, what better way than having Steak & Guinness Pie? Exported from MasterCook, check out the below recipe to make your own…

Steak & Guinness Pie

Ingredients:
2 1/4 pounds of Round Steak
1 tablespoon of Flour
1 teaspoon of Brown Sugar
1 tablespoon of Raisins (optional)
5 Onions
10 fluid ounces of Guinness
8 slices of Bacon
Parsley Chopped
1 Recipe of short Pastry*

*For double-crust pie in deep pie dish, Cut the steak into bite sized cubes, roll in seasoned flour and brown in the lard with the bacon-chopped small.

Directions:
Place the meat in a casserole dish. Peel and chop the onions and fry until golden before adding them to the meat.  Add the raisins (if wanted) and brown sugar.  Pour in the Guinness. Cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2½ hours.

Stir occasionally and add a little more Guinness or water if the rich brown gravy get too thick.  Meanwhile, line a deep pie dish with half the pie crust and bake it blind.  Then add the Guinness/beef mixture from the casserole dish, cover with the top layer of pie crust and bake until finished.  Probably about 10 more minutes.  Serves 4

Source: http://fp.enter.net; Exported from MasterCook

Want to know how to make Toll House cookies from scratch? It’s really not that hard! Just take a look….

Items needed:
2 1/2 cup Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Butter
3/4 cup Gran. Sugar
3/4 cup Brown Sugar
1 tsp Vanilla
1 tsp Water
2 Eggs

Process:
Mix well. Add 1 cup of Chocolate Chips (optional 2 cups of Oatmeal). Set your oven to 375 degrees and cook on a baking pan for 10-12 minutes!

And enjoy with a cold glass of milk!!