Hidden Treasure Truffles Recipes

SWEET SIERRA TRUFFLES

Steps:

• Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
• In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
• Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

PIRATE'S HIDDEN TREASURE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
• Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
• Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.

HIDDEN TREASURE CUPCAKES

Steps:

• Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.

HIDDEN TREASURES RANCH POCKETS

Steps:

• Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
• While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
• Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

HIDDEN TREASURES APPETIZERS

Steps:

• Drain buttery broth from mushrooms.
• Reserve broth.
• Blot excess moisture from mushroom crowns with paper towels.
• Separate biscuits and cut each one into fourths.
• On a floured board, press biscuit quarters into rounds and wrap one around each crown.
• Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese.
• Bake on a greased cookie sheet in a preheated 400F oven for 10-15 minutes.

HIDDEN TREASURE TRUFFLES

Steps:

• Melt semi-sweet chips and sweetened condensed milk over low heat, stirring constantly until smooth.
• Remove from heat. Stir in vanilla.
• Chill 2 hours. Shape into small balls around Chocolate covered Caramels, about 1 inch diameter.
• Chill balls about 1 hour or until firm. Melt chips and shortening together, stirring until smooth. Dip truffle balls, one at a time into melted chocolate to cover completely.
• Gently shake off excess coating. Place on waxed paper-covered tray. If desired sprinkle some truffles with chopped nuts immediately after dipping.
• Let stand or refrigerate until set, about 10 minutes. If desired, drizzle some truffles with melted chocolate from a spoon or icing bag to decorate. Store loosely covered in a cool dry place up to 2 months.