SWEET SWAP

Sweet Swap: 1) friends, old and new, gathering together to exchange something that denotes the characteristic taste of sugar

Sweet Swap Index ~ so you don't have to scan every single recipe to find the one you're looking for . . .

• Almond Squares
• Buttery Jewels
• Buttery Rosemary Rolls
• Caramel Chex
• Caramel Corn
• Chocolate Butterscotch Crunch
• Chocolate Dipped Pretzels
• Chocolate Dipped Strawberries
• Cherry Chocolate Kiss Cookies
• Cherry Chocolate Rice Krispie Hearts
• Cream Cheese Filled Cupcakes
• Glazed Lemon Scones
• Lollipops
• Lemon Raspberry Cupcakes
• Macadamia Cashew Roca
• Mini Cheesecakes
• Mint Brownies
• Oreo Truffles
• Puffed Hearts
• Ranch Pasta Salad
• Strawberry/Raspberry Trifle
• Snickerdoodles
• Stuck Up Brownies
• Triple Chocolate Brownies

The guidelines:

1. All treats should be HOMEMADE. No mixes. The more unique the better
2. RSVP as soon as you can
3. Let me know what type of sweet you are planning on bringing - no duplicate recipes are allowed; first come first serve
4. Email a copy of your recipe before the party or bring 25 copies to the party
5. Bring 3 dozen sweets
6. Arrange sweets in a basket or platter to serve. Be creative!
7. Bring a large container to carry away your sweets. We won't be eating them at the party
8. Girl's only party - - - no husbands or children allowed. Hope this doesn't cramp anyone's day but this is a time to getaway and relax and socialize
9. It is suggested that you make your treats a day or two in advance so you aren't scrambling last minute. If you don't have time to bake, or have burnt your cookies, you can run to a real bakery and buy 3 dozen yummy cookies OR just come for the lunch, recipes and socializing.
10. Lunch will be served

Thanks for the photos Jen!

Lollipops

from Lana

3 3/4 c sugar

1 1/2 c light corn syrup

1 c water

Boil to 310 F. Add 2 drams flavoring. I like to use 2 different flavors per recipe, dividing the candy mixture into two separate pyrex measuring cups (2 cups size). Mix in desired color and pour into prepared lollipop molds! Be careful and HAVE FUN!!!

Ranch Pasta Salad

from BLISS Cookbook
1 16 ounce package pasta shells

1 avocado

2 tomatoes

2 stalks celery

1 c marinated artichoke hearts

1/2 red onion, finely chopped

1 c freshly grated Parmesan Cheese

1 envelope Hidden Valley DIPS mix

1 c prepared ranch dressing (see recipe below)

Bring a large pot of salted water to a boil and cook the pasta until tender. Drain well and rinse with cold water. Transfer to a large bowl.

Dice the avocado, tomatoes, celery and artichoke hearts; add to pasta. Sprinkle on the Parmesan cheese, DIPS mix and prepared ranch dressing. Stir until all ingredients are mixed in. Chill in the refrigerator for 2 - 4 hours. This is best when made and served on the same day. If you need to make it ahead, add the avocado and tomato right before you serve it.

Ranch Dressing

1 c buttermilk

1 c mayonnaise

1 envelope Hidden Valley DIPS mix

Whisk together the buttermilk and DIPS mix. Add the mayonnaise and blend until smooth. Store in the refrigerator up to 3 weeks.

Buttery Rosemary Rolls

Recipe and Photo from Ree, the Pioneer Woman

I made these for the Sweet Swap - 4 dozen, so I put them on cookie sheets since I didn't have that many cast iron skillets. They turned out just as yummy. However, my sister-in-law made these for us the following Sunday and she used the cast iron pan. It kept the rolls warm the entire meal.

Chocolate Dipped Strawberries

from Raelene

Since there really isn't a RECIPE for these, I am posting a couple of videos on how to create these very yummy treats . . .

Maria's Version

Decorating Tips

Chef Arsenii

Hey - Raelene, if you see this, tell us what type of chocolate you used . . .

Macadamia Cashew Roca

from Carrie

For a cookie sheet amount:

5 cups or 2.5 bags milk chocolate chips

8.5 oz can smashed cashews

8.5 oz can smashed macadamia nuts

1 1/2 c butter (3 sticks)

1 1/2 c sugar

6 Tbsp corn syrup

1. Spray cookie sheet with non stick spray. Lay a piece of parchment onto sprayed pan and spray with non stick or use butter, again. This will guarantee the candy to pop right out.

2. Cover bottom of pan with chocolate chips.

3. Combine nuts, sugar, butter and corn syrup in a large skillet or non stick pot; cook over low heat until melted.

4. Increase heat to medium and stir until golden brown. For those of you with candy thermometers - 260 F = chewy OR 280 F crunchy

5. Pour hot sugar nut goo over chocolate, let cool.

6. Refrigerate until solid. Break and serve.

Snickerdoodles

from Jen

Preheat oven to 350 F. Position rack in the middle of the oven.

Combine:

2 c flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Blend a separate bowl:

2 sticks butter

1 1/2 c sugar

2 eggs

Sugar mixture:

1/4 c sugar

4 tsp cinnamon

Stir the flour mixture and the butter mixture until smooth. Pull pieces of dough and roll in hands, forming a 1 1/4 inch ball. Roll balls in sugar mixture. Place on cookie sheets. Bake 8 to 10 minutes. Let cool on cookie sheet for about 5 minutes before transferring them to a cookie rack to cool completely.

Mint Brownies

from AmyLou

1 1/2 c butter

3/4 c cocoa

6 eggs

2 1/2 c sugar

1/4 c flour

1 c chopped nuts (optional)

In a saucepan, melt butter and mix in cocoa. Transfer to a mixing bowl and beat in sugar, add eggs one at a time. Add flour, salt and nuts. Spread evenly on a greased, rimmed cookie sheet. Bake for 25 minutes at 350 F. Cool.

Mint Frosting:

1 stick butter

4 c powdered sugar

5-6 Tbsp light cream or milk

1 1/4 tsp mint extract

2 drops of green or red food coloring

Beat ingredients together until creamy. Spread on cooled brownies. Place in freezer while you prepare chocolate frosting.

Chocolate Frosting:

1 stick butter

1/2 c cocoa

3 c powdered sugar

1 tsp vanilla

4 - 5 Tbsp milk

Melt butter. Add cocoa. Mix in powdered sugar and vanilla. Add milk until smooth. Frosting is thin but gets thicker when it sets. Spread over mint frosting.