Recipes worth trying?

go to www.allrecipes.com

I am going through the Christmas recipes A-Z collection and am thinking about gift boxes with goodies in them. I found a few I thought I would post on here see whatcha thought.

Microwave Pralines (4 outa 5 stars with 27 ratings)
Debbie McDonald
"The most fantastic, EASY candy you can make... sinfully delicious and habit forming. I have only seen this fail once, and then the disaster was the most marvelous gooey pecan praline ice cream topping." Original recipe yield: 3 dozen.
INGREDIENTS:
1 pound light brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1 tablespoon butter
2 cups chopped toasted pecans
DIRECTIONS:
In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

Microwave Oven Peanut Brittle (5 stars, 248 ratings)
Submitted by: Linda C.
"I have used this for years and it is very good; much easier than the traditional method and tastes just as good." Original recipe yield: 1 pound.

INGREDIENTS:
1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
DIRECTIONS:
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Macadamia Clusters (5star , 2 ratings)
Submitted by: Cindy Carnes
"I made these for Christmas '98 for work and had to make more for return trips back to work. They are very easy and decadent looking." Original recipe yield: 2 dozen.

INGREDIENTS:
8 ounces vanilla flavored confectioners' coating
2 (3.5 ounce) packages macadamia nuts
1/2 tablespoon orange zest
DIRECTIONS:
Place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. Stir every 30 seconds, until smooth.
Stir in nuts and orange zest. Drop mixture by teaspoons onto waxed paper.
Allow to sit until set, store covered in refrigerator. If desired, melt approximately 1 ounce semisweet chocolate and drizzle over.

Warning** this next one seems pretty intense, but it looks like it could be *the* recipe to make you known as THE BAKER to come to!

Nutty Nougat Caramel Bites (5stars, 8 ratings)
Provided by: Nestle® Toll House®

"A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted Diane Bartels of Greensburg, PA. Perfect for parties and gift giving, these bite-sized candies melt in your mouth. It all begins with a butterscotch-flavored cookie base, followed by a marshmallow and peanut butter nougat filling. Then, a creamy caramel layer is finished off with milk chocolate icing." Original recipe yield: 15 dozen.

INGREDIENTS:
COOKIE BASE:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) package butterscotch-flavored instant pudding mix
2 large egg, lightly beaten
1 teaspoon vanilla extract
1 1/3 cups NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels

NOUGAT FILLING:
1/4 cup butter
1 cup granulated sugar
1/4 cup NESTLE® CARNATION® Evaporated Milk
1 (7 ounce) jar marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped salted peanuts

CARAMEL LAYER:
1 (14 ounce) package caramels, unwrapped
1/4 cup heavy whipping cream

ICING:
1 cup NESTLE® TOLL HOUSE® Milk Chocolate Morsels
1/3 cup NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
1/4 cup creamy peanut butter
DIRECTIONS:
FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper.
COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
FOR NOUGAT FILLING: MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
FOR CARAMEL LAYER: COMBINE caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.

Watcha think yall