K Cupids Loving Kiss Ting A Ling A Ling Recipes

TING-A-LINGS

Steps:

• Melt chips.
• Add nuts and noodles.
• Drop by spoonfuls onto wax paper-lined cookie sheets.
• Put in fridge or freezer to cool until set. Store in freezer -- if there's any left! (I always make at LEAST a double recipe!).

K C'UPID'S LOVING KISS - TING-A-LING-A-LING

Steps:

• Heat the luscious honey just to tease (Liquefied); add raspberry preserves and whisk uniting together.
• Add the couple (honey and raspberry preserves) to a loving vessel (a large sexy pitcher).
• Kick it up by adding the brandy, orange juice and optional fresh fruit.
• Let macerate (foreplay) for 1 hour.
• Add lot of ice and top with bubbly champagne or your favorite bubbling wine wine.
• Pour into a champagne or wine glasses.
• Garnish with fresh berries and or frozen pomegranate seeds.
• Ahhhhh Love Is in the Air!
• That`s Amore!
• Drink well chilled.
• Here`s to a marriage made in Heaven. CHEERS!

NOODLE TING A LINGS

Steps:

• 1. Melt Chips together. I use the microwave, but start at 30 seconds and stir after then I would go to 20 seconds and stir again.Dropping cook rime until smooth Do not overcook!
• 2. Add the Marshmallows, and Stir
• 3. Add the nuts and then the Noodles. Stir until coated.
• 4. Drop by Spoonfuls onto wax paper. Let set up and Enjoy!

TING-A-LINGS

Steps:

• In a double boiler melt chocolate chips, stir until smooth.
• Remove and stir in cornflakes, coconut, vanilla, peanuts or raisins.
• Drop by teaspoonfuls onto wax paper.
• Refrigerate until firm.

WHITE TING-A-LINGS

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
• Stir in chow mein noodles and peanuts. Drop by teaspoonfuls onto cookie sheet. Let stand until set. Store in refrigerator.

RING A LINGS

Steps:

• In a large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast, mix well.
• In small saucepan, heat milk and 1/3 cup butter until very warm.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in remaining 2 to 2 1/2 cups of flour for form a stiff dough.
• Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until light and doubled in size (about 30-50 minutes).
• In small bowl, blend powdered sugar and 1/3 cup margarine to smooth.
• Stir in pecans, set aside.
• Grease 2 large cookie sheets.
• Stir down dough to remove all air bubbles.
• On a floured surface, roll dough to 22x12 inch rectangle.
• Spread filling mixture lenghtwise over half the dough.
• Fold dough over filling.
• Cut crosswise into 1 inch strips, twist each strip 4 to 5 times.
• To shape rolls, hold folded end of strip down on greased cookie sheet to form center and coil strip around it.
• Tuck loose end under.
• Repeat with remaining twisted strips.
• Cover, let rise in warm place until light and doubled in size, 30-45 minutes.
• Heat oven to 375.
• Uncover dough
• Bake 9-12 minutes or until light and golden brown.
• Brush tops of rolls with glaze.
• Bake an additional 3-5 minutes or until golden brown.
• Immediately remove from cookie sheets and cool on wire rack, serve warm.

TING-A-LINGS

Steps:

• Melt the butterscotch and chocolate chips together either in the microwave or double boiler.
• Combine the Wheaties and cocktail peanuts in a large bowl.
• Pour the melted chips over the wheaties combination and mix well.
• Drop by teaspoon onto waxed paper until set.
• Refrigerate if you wish to hasten the process.