How To Host A Holiday Cookie Baking Party
Ingredients
- 4 cups 4 cups butter
- 4 cups 4 cups brown sugar
- 2 cups 2 cups light corn syrup
- 4 teaspoons 4 teaspoons baking soda
- 4 bags Puff Corn popcorn
- 1 1/2 cups 1 1/2 cups butter
- 1 1/2 cups 1 1/2 cups brown sugar
- 3/4 cup 3/4 cup white sugar
- 1 1/2 cups 1 1/2 cups peanut butter
- 3 eggs
- 4 1/2 cups 4 1/2 cups flour
- 2 teaspoons 2 teaspoons baking powder
- 2 teaspoons 2 teaspoons baking soda
- 23 – bags Hershey’s kisses
- 2 packages Oreo cookies
- 2 8 ounce packages cream cheese
- 2 15 ounce packages almond bark
- 1 1/2 lbs. boneless skinless chicken breasts
- 6 cups 6 cups chicken broth
- 1 cup 1 cup chopped carrots
- 1 cup 1 cup chopped celery
- 1 cup 1 cup chopped onion
- 2 tablespoons 2 tablespoons minced garlic
- 1 teaspoon 1 teaspoon dried thyme
- 1 teaspoon 1 teaspoon salt (pepper to taste)
- 8 ounces 8 ounces uncooked egg noodles
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Instructions
- Preheat the oven to 250°F. Place Puff Corn in a deep roasting pan.
- Bring the butter, brown sugar, and corn syrup to a boil. Add the baking soda – the mixture will foam. Stir well and remove from heat.
- Pour over Puff Corn in roasting pan, stir, and transfer to the oven. Bake for 45 minutes, stirring every 15 minutes.
- Spread on wax paper or foil until the caramel corn is cool and crispy.
- Preheat the oven to 375°F. Beat butter, brown sugar, white sugar, peanut butter, and eggs.
- Mix in the flour, baking powder, and baking soda.
- Form into 1-inch balls and roll in a shallow dish of white sugar. Bake for 8-10 minutes.
- Immediately after baking, press one unwrapped Hershey’s kiss into the center of the cookie.
- Pulse the Oreo cookies in a blender or food processor until fine crumbs form.
- Transfer to a bowl and stir in the cream cheese or mash it all together with your hands.
- Roll into small balls and refrigerate or freeze for 15 minutes.
- Melt the almond bark. Dip each ball into the almond bark and place on a foil or wax paper lined surface. Decorate with sprinkles or drizzled chocolate and let set. Store in the refrigerator or freezer.
- Place all ingredients except egg noodles in a slow cooker.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Shred chicken directly in the bowl of the slow cooker using two large forks to pull it apart. Add the egg noodles and season generously with more salt and pepper to taste. Cook for another 15-30 minutes, and serve with bread.
Source
Original recipe: View Original
