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Thursday, 25 October 2012

Peanut Butter Cup Ice Cream Dessert

Peanut Butter Cup Ice Cream Dessert

Peanut Butter Cup Ice Cream Dessert

Peanut Butter Cup Ice Cream Dessert Recipes :

30 Oreo cookies
3 tbsp butter, melted
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1/2 tsp vanilla
12 Reese's peanut butter cups
1 (17 oz) jar hot fudge
1 (4 oz) box Reese's Pieces

1. Crush 30 oreos in a food processor until they are nothing but crumbs (if needed use a ziploc bag and a rolling pin).  Pour the crumbs into a separate bowl and add the melted butter. Mix the two together with a wooden spoon until the are well combined.  Spray a 9x9 inch pan with cooking spray and press the Oreo mixture into the bottom of the pan. Use a small measuring cup to press it down.  Set aside.

2. In a stand mixer, or large mixing bowl pour the heavy whipping cream. Whip until it forms stiff peaks, about 5 minutes.  Pour the sweetened condensed milk into the whipped cream. Mix until well combined. Add vanilla and stir it in.

3. Chop peanut butter cups into chunks. Toss them into the mixing bowl and gently stir them in with a wooden spoon. You don't want to over mix or they will break up. Pour the creamy mixture over the oreo crust.

4. Take the cap off of your hot fudge jar and heat it in the microwave for 30 seconds, you don't want it really hot, just warm enough so you can drizzle it. Stir well and pour the hot fudge on top of the cream mixture, in long lines.  Run a knife through the fudge and cream to make a marbled pattern.  Drop the Reese's Pieces all over the top of the dessert.

5. Cover with aluminum foil, put in the freezer and let it chill for 12 hours, or until it is frozen through.
Serve and enjoy!

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Chocolate Zuchinni Cookies

Chocolate Zuchinni Cookies

Chocolate Zuchinni Cookies

Chocolate Zucchini Cookies Recipes :

1/2 cup butter
1/4 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 cup cocoa powder
3 cups quick oats
1 cup shredded zucchini (about 1 small)

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat liners (or spray with nonstick cooking spray).

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and cocoa. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, oil, and sugars. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients.  Add oats and mix on low speed. Continue mixing on low speed and add zucchini. Mix until well combined.

4. Drop by tablespoons onto cookie sheets. Bake 11-14 minutes until center of cookie no longer looks wet. Cool 10 minutes on cookie sheets before removing to cooling racks.  Enjoy!

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Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Skewers Recipes :

6 tbsp olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper (optional but it does give it a nice zing!)
1/2 tsp salt
1 tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

1.  First, if you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them so they won't burn up on the grill.

2.  In a large bowl, whisk together olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add chicken and mangoes, stirring gently to
coat with marinade. Seal and refrigerate for 2-4 hours.

3.  Heat grill to medium high heat (making sure to clean off your grill racks).  Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces (as a note: when you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room. Each piece should just barely touch each other, or not touch at all).


4.  Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.  Serve immediately and enjoy!

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Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3-4 small boneless skinless chicken breasts
1/4 cup chopped fresh cilantro, optional

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, cheese, sour cream if wanted. Enjoy!

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Monday, 22 October 2012

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies


Ginger Crinkle Cookies Recipes :


1/2 cup butter, softened
1 cup light brown sugar, packed
2 egg whites
1/4 cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
1/3 cup sugar, for rolling

1.  In the bowl of an electric stand mixer fitted with paddle attachment, beat butter, brown sugar, egg whites and molasses.  In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.

2.  Cover and chill the dough for at least 30 minutes.

3.  Preheat the oven to 375°F. Place the 1/3 cup sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners). Bake for 8-10 minutes until the tops are crackly and the edges are set (don’t overbake or they will lose their chewy texture). Remove the cookies to a wire rack to cool completely.  Enjoy!

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Flourless Chocolate Almond Coconut Cookies

Flourless Chocolate Almond Coconut Cookies

Flourless Chocolate Almond Coconut Cookies
Flourless Chocolate Almond Coconut Cookies Recipes :

1 cup unsalted slivered or sliced almonds
1 cup sweetened shredded coconut
1/2 cups + 3 tbsp unsweetened cocoa
3 cups powdered sugar
1/2 tsp kosher salt
4 whole egg whites, at room temperature and whisked together
1 tbsp vanilla extract
3/4 cup mini chocolate chips

1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Remove from oven and set aside. Reduce heat to 325ºF.

2. In a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.

3. Line 2 large baking sheets with parchment paper or silpat liners (very important--they will stick). Spoon batter by the tablespoon onto the baking sheet. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing. Enjoy!

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Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cauliflower Pizza Crust Recipes :

*Note: this makes a small pizza, about 8 inches across.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)
Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

1. Rice cauliflower using the food processor's shredder blade. Alternatively, you can grate the
cauliflower with a cheese grater, but the food processor will work much better.  Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.  Remove and let sit for 5 minutes.

2. To make the pizza, preheat the oven to 450°F. Generously grease a pizza pan or
cookie sheet with olive oil or non-stick cooking spray.  Set aside.

3. In a medium bowl, combine the cauliflower, mozzarella cheese and egg, stir until
well incorporated. Add oregano, garlic, and garlic salt. Transfer to the cookie sheet, and
shape into a 8-inch circle. Brush the crust with olive oil to help it brown in the oven.

4. Baked for 15 minutes, until the crust is browned and cooked through the
middle.  Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high
heat until the cheese is melted and bubbly. (About 3-4 minutes).  Allow the pizza to cool slightly, then cut into small slices and serve.  Enjoy!

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Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars Recipes :

Bars:
1 1/2 cups sugar
1 cup butter
8 oz. cream cheese, softened
1 egg
1 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups flour
Frosting:
1/2 cup butter, softened
4 oz. cream cheese, softened
4 - 4 1/2 cups powdered sugar
3-5 tbsp milk
1 tsp vanilla
food coloring, your choice
sprinkles

1.  Preheat oven to 350°F.  Grease large jelly-roll pan with non-stick spray and set aside.

2.  In the bowl of your stand mixer, fitted with paddle attachment, beat butter, sugar, egg, cream cheese until well blended and a bit frothy. Add the vanilla and almond extract and mix well.

3.  In a separate bowl mix flour, baking powder, baking soda, and salt.  Add flour mixture to the butter mixture and beat for two minutes. Pour into prepared pan and bake 20 minutes.  Remove and cool completely.

4.  To make frosting, beat butter and cream cheese until well mixed and smooth. Add powdered sugar, milk, vanilla and food coloring (adjust powdered sugar to reach your desired consistency). Spread on top of cooled bar, decorate with sprinkles and serve.  Enjoy!

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Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips Recipes :

Fruit Salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp brown sugar (you can add more or less to your taste)
2 tbsp fruit preserves, any flavor (I used raspberry)
Cinnamon Chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

1. In a large bowl, combine kiwis, apples, raspberries, strawberries, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray if you are using cooking spray (not needed if using butter).

3. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture and enjoy!

Note: This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. It is also best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

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Pumpkin Spice Fudge with Marshmallow Cream and Nutella Swirls

Pumpkin Spice Fudge with Marshmallow Cream and Nutella Swirls

Pumpkin Spice Fudge with Marshmallow Cream and Nutella Swirls

Pumpkin Spice Fudge with Marshmallow Cream and Nutella Swirls Recipes :

1 can sweetened condensed milk
1 bag Hershey's kisses
1 1/2 cups white chocolate chips
1 tsp pumpkin pie spice
1/4 cup marshmallow fluff
1/4 cup nutella

1.  Line an 8x8 baking dish with wax paper.  Lightly spray with non-stick cooking spray.  Set aside.

2.  Place kisses, white chocolate, and pumpkin pie spice in a medium pot.  Pour sweetened condensed milk over top. Over LOW heat, melt the sweetened condensed milk and chocolate together, stirring constantly until smooth and pulling away from the edges of the pot, about 15-20 minutes.

3.  Pour fudge carefully into your prepared dish. Put marshmallow cream and nutella in separate zip top bags.  Cut off a small piece of the corner and pipe the nutella and marshmallow cream over top of the fudge. Swirl in with a knife.

4.  Chill in the refrigerator for at least one hour to set.  Remove from pan, cut into desired sizes and devoiur.  Enjoy!

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Sunday, 21 October 2012

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti Recipes :


12 oz. spaghetti noodles, cooked and drained
1 jar spaghetti sauce ( I make my own so use your own judgment, not too dry but not too saucy)
1 cup your favorite shredded cheese (we used fresh parmesan, cheddar is also good)
4 oz. cream cheese, softened
1/2 cup sour cream

1.  Preheat oven to 350°F.  In a small saucepan, over medium heat, combine cream cheese and sour cream.  Whisk until smooth.  Spread on the bottom of 9 x 13 pan.

2. In a large bowl, combine cooked spaghetti noodles and sauce and spread on top of cream cheese mixture.  Sprinkle cheese on top.  Bake for 30 minutes.  Let sit for 5 minutes before eating.  Enjoy!

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Apple Pie Cookies

Apple Pie Cookies

Apple Pie Cookies

Apple Pie Cookies

Apple Pie Cookies Recipes :

Dough:
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
2 sticks butter, cold and cut into small pieces
1/2 cup very cold water

To assemble:
2-3 medium apples, whatever variety you prefer for baking (I used granny smith)
Squeeze of lemon juice
1/3 cup granulated sugar
1 tsp ground cinnamon
Dash of grated nutmeg
Water
1 large egg lightly beaten with 1 teaspoon of water

*Note--This can done with frozen, pre-made pie crust but I highly recommend using the homemade version.  It tastes so much better!

1.  To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter, cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour.

2.  When you are ready to make your cookies, preheat the oven to 350˚F. Line baking sheets with silicone baking mats or parchment paper (or spray with non-stick cooking spray). Peel, core, and cut apples into bite size pieces. Put the apples in a bowl and toss with the lemon juice. Add the sugar, cinnamon, and nutmeg, and stir until all the apples are completely coated. Set aside.

4. To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface, keeping the other half in the refrigerator. Use a rolling pin to roll the dough out very thin, about 1/8 to 1/4-inch thick. Using a large round biscuit or cookie cutter (about 2 1/2 inches in diameter), cut out round pieces of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Add a teaspoon of apple filling to each round. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apples.

5.  Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.  Bake for 25-28 minutes or until light golden brown.  Enjoy!

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Dorito Dip

Dorito Dip


Dorito Dip Recipes :


1 (24 oz) container cottage cheese
2 tomatoes, diced
2 avocados, diced
1/2 cup frozen corn, thawed
3 green onions, chopped
1/2 tsp. garlic powder
salt and pepper to taste

1.  Spoon cottage cheese into a medium-sized bowl. Fold in remaining ingredients until well combined. Serve with cheese Doritos.

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Corn Dog Bites

Corn Dog Bites

Corn Dog Bites

Corn Dog Bites

Corn Dog Bites

Corn Dog Bites Recipes :

1 cup flour, divided
1/4 cup cornmeal
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup milk
8 hot dogs, cut into thirds
Vegetable or canola oil, for frying

1.  Preheat about 3 inches of oil to 350 degrees over medium heat. In a large bowl, combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder and onion powder. Stir in the milk.  Set aside.

2.  In a pie plate or other shallow dish, add the remaining flour. Dredge each hot dog piece in the flour and then dip it into the cornmeal batter. Shake off any excess batter, but be sure that the hot dog is fully covered in batter.

3. Drop into the hot oil and fry for 3-4 minutes, turning halfway through, until golden brown and crispy. Fry in batches, being careful not to over crowd the pan.

4.  Drain on a paper towel lined plate and keep warm in a 200 degree oven until all of the hot dogs are fried.  Serve immediately with ketchup and mustard.  Enjoy!

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Grilled Pineapple Guacamole

Grilled Pineapple Guacamole

Grilled Pineapple Guacamole Recipes :

2-3 slices of cored and peeled fresh pineapple (canned works great too if you don't have fresh)
2 medium ripe avocados
1/2 small yellow onion, finely chopped
1/4 cup cilantro, finely chopped
3 tbsp freshly squeezed lime juice
3/4 tsp kosher salt
1 jalapeño pepper, seeded, and finely minced

1.  Heat a grill to medium-high.  Very lightly oil the grates.  Place the pineapple slices on the preheated grill and cook, turning once, until lightly charred on both sides.  Remove from the heat and let cool to room temperature.  Dice into medium sized chunks.

2.  Split each avocados and scoop the flesh into a medium bowl.  Mash with a fork until mostly smooth.  Stir in the onion, cilantro, lime juice, salt, and jalapeño and continue mashing until it has a fluffy whipped texture.  Taste and adjust seasonings to your preferences.  Stir in the diced pineapple and serve immediately with tortilla chips.  Enjoy!

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Zucchini Carrot Bars with Lemon Cream Cheese Frosting

Zucchini Carrot Bars with Lemon Cream Cheese Frosting

Zucchini Carrot Bars with Lemon Cream Cheese Frosting

Zucchini Carrot Bars with Lemon Cream Cheese Frosting

Zucchini and Carrot Bars with Lemon Cream Cheese Frosting Recipes :


2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts, optional
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:
1 8 oz  pkg cream cheese, softened
2-3 cups powdered sugar
1 tbsp milk
1 1/2 tsp lemon zest

1.  Preheat oven to 350°F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Fold in the carrot, zucchini, and walnuts, if you are using them.  Set aside.

2.  In another bowl combine the flour, baking powder, ginger, and baking soda.  Whisk to blend together.  Add flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 9x13 baking pan.  Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

3.  Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy, adding more or less powdered sugar until it reaches your desired consistency.  Spread the frosting over the cooled bars. Enjoy!

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Zucchini Fries

Zucchini Fries

Zucchini Fries

Zucchini Fries

Baked Zucchini Fries Recipes :


About 1 lb. zucchini
1/2 cup Italian-seasoned panko bread crumbs
1/4 cup grated Parmesan cheese (the bottled variety, not fresh)
2 eggs

1.  Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

2.  Combine bread crumbs and parmesan cheese in a shallow pie plate. Set aside.  Whisk 2 eggs together in another shallow pie plate and set aside.

3.  Cut the ends off the zucchini and then cut the zucchini in half, so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).

4. Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.

5.  Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed (you don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini). Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

6.  Bake for 10-12 minutes then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with pizza sauce.  Enjoy!

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Fresh Blackberry(or Peach) and Cream Cheese Pie

Fresh Blackberry and Cream Cheese Pie

Fresh Blackberry and Cream Cheese Pie

Fresh Blackberry (or Peach) and Cream Cheese Pie Recipes :
Fruit topping:
1/2 cup water
3 tbsp cornstarch
1 cup fresh blackberries, rinsed, drained and smashed up (or 2 large peaches, peeled and smashed up)
1 cup sugar
1/2 tsp almond extract
2 tbsp butter
4 cups blackberries, rinsed and drained (or 8 peaches, peeled and sliced)

Crust:
3 cup graham cracker crumbs (about 2 packages)
3/4 cup (12 tbsp)  butter, melted
1/2 cup sugar
1/8 t cinnamon (only if doing the peaches version)
dash salt

Filling:
2   8 oz packages cream cheese, softened
1   16 oz cool whip
2 cup powdered sugar
2 tsp vanilla
dash salt

1. To make the fruit topping, place cornstarch into a medium saucepan. Pour the 1/2 cup water over the top and stir it around until it's all combined. Set aside. In a separate bowl smash up the 1 cup smashed blackberries or 2 smashed peaches.

2. Add the smashed fruit, sugar, almond extract, and butter into the cornstarch mixture and stir until completely combined. Heat mixture over medium high. Let it come to a boil while you stir it constantly. Let cook for about 2 minutes or until it's nice and thick. Set it aside to cool.

3. To make the crust, put all crust ingredients in a medium sized bowl. Stir until well combined. Divide mixture in half. Press each half into a 9 inch pie tin, using a measuring cup to press it down.

4.  To make the filling, in the bowl of your stand mixer, beat the cream cheese until smooth.  Add sugar, vanilla, dash of salt, and beat until nice and smooth.  Add your cool whip and let beat until fluffy. Put half of the filling into each crust and spread evenly.

5. Add the rest of your fresh fruit (berries or peaches) to the cooled topping glaze. Fold together until combined and pour over the top of each pie. Wrap each pie with plastic wrap and chill in the fridge for at least an hour, prior to serving.  Enjoy!

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Reeses Chocolate Peanut Butter Rice Krispie Bars

Reeses Chocolate Peanut Butter Rice Krispie Bars

Reeses Chocolate Peanut Butter Rice Krispie Bars
Reeses Chocolate Peanut Butter Rice Krispie Bars Recipes :

6 cups Rice Krispies Cereal (Cocoa Krispies works great too)
16-18 small Reeses Peanut Butter Cups, diced
6 tbsp butter
3 tbsp light karo syrup
1 (10 ounce) package plus 2 heaping cups miniature marshmallows
1/3 cup peanut butter
1/2 cup chocolate chips

*Note: if you have time, freeze the peanut butter cups at least 1 hour before starting.  It helps them not melt so much when mixing.

1.  In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

2.  In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat as soon as all marshmallows are melted. Add to cereal mixture and fold together just until cereal is evenly coated.  Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this. Press mixture into the sprayed 9 x 13 in. pan. Set aside to cool completely.

3.  In a small microwave safe bowl, microwave peanut butter for 30 second, stir until smooth. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth and completely melted. Set aside to let cool slightly.

4.  When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.  Enjoy!

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Cinnamon Roll Muffins

Cinnamon Roll Muffins
 Cinnamon Roll Muffins
Cinnamon Roll Muffins
 Cinnamon Roll Muffins
Cinnamon Roll Muffins
 Cinnamon Roll Muffins
Cinnamon Roll Muffins
 Cinnamon Roll Muffins
Cinnamon Roll Muffins

Cinnamon Roll Muffins Recipes :

Topping:
1/2 cup brown sugar, packed
1/3 cup old fashioned oats
1/2 cup all purpose flour
3 Tbsp softened butter
1/4 tsp cinnamon
Filling:
3 tbsp softened butter
1/2 cup light brown sugar
3 tsp cinnamon
5 tsp water
Muffin:
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all purpose flour
1/2 cup old fashioned oats
2 tbsp cornstarch
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp ground nutmeg
1/2 cup white chocolate chips
Glaze:
1 cup powdered sugar
1 tbsp softened butter
2 tbsp milk

1.  Preheat oven to 400°F.  Line muffin tin with cupcake liners, or spray with cooking spray. Set aside.

2.  To make the topping. in a small bowl mix all ingredients together with a fork until crumbly. Set aside.

3. To make the filling, in a small bowl mix all ingredients together until consistency is similar to a pudding. Set aside.

4.  To make the muffins, in a large bowl whisk together butter, milk and eggs. In another bowl combine flour, oats, cornstarch, sugar, baking powder, salt, nutmeg and white chips. Pour the dry ingredients into the wet and stir until just combined.

5.  To assemble, using half the batter, fill each muffin tin with about 2 tbsp batter. Then drop 2 tsp of filling into each tin. Finish, by dropping another 2 Tbsp of batter on top. Depending on the size of the muffin tin, this makes about 12 muffins. Now sprinkle your topping evenly on the muffins, about a 1 tbsp on each.

6.  Bake 20-25 minutes or until centers are set. Remove and cool on wire rack.  While cooling, make the glaze. Combine butter, sugar and milk, stirring until there are no lumps, adding more powdered sugar or milk until desired consistency is reached. Drizzle on muffins when ready to serve.  Enjoy!

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Saturday, 20 October 2012

Candy Corn Sugar Cookies

Candy Corn Sugar Cookies Recipes :
1 batch sugar cookie dough (I love this one)
Yellow and Orange food coloring (the paste works much better)
Optionals: sprinkles, sanding sugar, melted white almond bark
1.  Prepare your sugar cookie dough according to directions.  Once ready, divide dough into 3 equal portions.

Candy Corn Sugar Cookies
2. Line a standard size loaf pan with plastic wrap, making sure the ends hangover.
Candy Corn Sugar Cookies
3.  Leave one section of dough, as is, and color the other two sections.  One yellow and the other orange.  Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high.  If you are using a smaller batch of dough, just press it half way down the pan.  The important part is keeping the dough at least a 1/2 inch thick.
Candy Corn Sugar Cookies
4.  Gently press yellow portion of dough on top of uncolored dough, and smooth flat.
Candy Corn Sugar Cookies
5.  Repeat again with orange dough.
Candy Corn Sugar Cookies
6.  Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge.  Or you can store the dough in fridge for 2-3 days before baking.
Candy Corn Sugar Cookies
7.  When ready, remove plastic and dough from pan. Slice loaf into 1/4 inch slices. Trim top of slice to make straight line.  Cut each slice into triangle shape and dip top side in sugar if desired.
Candy Corn Sugar Cookies
8. Bake according to sugar cookie directions.  Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.
Candy Corn Sugar Cookies
Enjoy!
Candy Corn Sugar Cookies

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