Best Rocks Recipes

MARGARITAS ON THE ROCKS

Steps:

• Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice.
• In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.

DARK CHOCOLATE ALMOND ROCKS

Steps:

• Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
• Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
• Chill until set, about 10 minutes.

ITALIAN AMARETTO MARGARITAS ON THE ROCKS

Steps:

• Slightly moisten rims of 4 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice.
• Combine the sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.

TOP SHELF MARGARITAS ON THE ROCKS

Steps:

• Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
• Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
• Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
• Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.

GERMAN ROCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed.
• Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.

MARTINI-ON-THE-ROCKS

Steps:

• Combine the liquid ingredients in a rocks glass filled with a few sizable pieces of ice. Stir briefly, about 5 seconds, to chill. Add an olive or two. Your work is done.

BEER ROCKS / BIEROCKS

Steps:

• Fry beef, cabbage and onions. Add seasonings.
• Let filling cool.
• Roll out each bread roll, into approx 7 inch round.
• Place filling in middle and seal well.
• Place on baking sheet, sprayed with veggie cooking spray.
• Bake at 350 for approx 30 minutes, until browned.

CORNFLAKE CHOCKY ROCKS (CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugar until light and creamy.
• Add eggs, mix well.
• Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
• With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
• Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
• Place on greased baking tray.
• Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.

RUSSIAN ROCKS COOKIES RECIPE - (3.7/5)

Steps:

• Cream sugar and butter, add eggs beat until foamy. Add flour, cinnamon, and baking soda mixed together. Add pecans and raisins and drop from tip of teaspoon onto a greased cookie sheet. Bake in moderate oven until done. 300 to 350 degrees

RUSSIAN ROCKS

Steps:

• Drop by tea spoon on oiled cookie sheet.
• Bake 350 for about 12 minutes.

CHRISTMAS ROCKS COOKIES

Steps:

• Mix all the above together. Drop from spoon on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

NO BAKE MOON ROCKS

Steps:

• Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
• Shape into one inch balls.
• Roll balls in remaining coconut.
• Store on waxed paper lined cookie sheet in refrigerator.
• Chill several hours or overnight.

BANANA OATMEAL ROCKS

Steps:

• Heat oven to 350°F Line cookie sheets with non-stick aluminum foil or spray with Pam spray.
• For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins (crasins), and nuts; mix well.
• Drop dough by rounded tablespoonfuls onto cookie sheets.
• Bake approximately 10 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze.
• For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.

DREAMSICLE-CREAMSICLE ON THE ROCKS!

Steps:

• Combine all ingredients in a cocktail shaker or small jar with lid.
• Shake to combine.
• Pour over crushed ice& serve.

LEMON DROPS ON THE ROCKS

Steps:

• Combine vodka, lemon juice, and sugar, stirring occasionally until sugar dissolves. Transfer to an ice-filled pitcher, add lemon slices, and serve.

MOON ROCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt chocolate in the top of a double boiler. Let cool.
• In a mixing bowl, combine flour, baking soda and salt. In a separate bowl, cream butter and sugar together. Blend eggs into the butter mixture one at a time. Stir the vanilla, flour mixture, water and chocolate into the butter and eggs; beat well. Stir in marshmallows. Fill paper-lined cupcake pans half full.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Cool on a wire rack before serving.

MOON ROCKS

Steps:

• Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
• Stir until chocolate is smooth and fully melted. Allow to cool slightly.
• Mix together the Kellogg's® Coco Pops®, chocolate melts and marshmallows and add the melted chocolate. Be sure the chocolate is not too hot as it will melt the marshmallows.
• Put a little vegetable or olive oil on your fingers and roll the mixture into teaspoon sized balls and place onto a tray lined with greaseproof paper or in paper patty cups.
• Refrigerate until required.
• * 900-watt microwave used. Timings may vary.

BANANA OATMEAL ROCKS (LOWER FAT)

Steps:

• Heat oven to 375°F. Line cookie sheets with aluminum foil. For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins, nuts and dates; mix well. Drop dough by rounded tablespoonfuls onto cookie sheets. Bake 12 to 15 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze. For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.

RUSSIAN ROCKS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and brown sugar. Stir in the eggs until everything is well blended. Stir in the baking soda , then gradually add the flour until the dough is thick. This may not require all 5 cups. Finally, stir in the walnuts and raisins. Drop by tablespoons onto unprepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on the baking sheets.

OATMEAL ROCKS

Steps:

• 1. Cream shortening and sugar together till smooth and fluffy. Add eggs. Sift dry ingredients and add to creamed mixture alternately with milk. And oats, raisins and nuts and stir together very well.
• 2. I use a small ice cream scoop to drop mine on to greased cookie sheets so they will cook evenly. Makes about 4 dozen depending on the size of cookie.
• 3. Bake at 350 degrees for 10-12 minutes. Just lightly golden brown. Don't overbake or cookies will be hard.