Homemade Taffy

Ingredients:
 
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup light corn syrup
1 1/3 cups water
2 tablespoons butter (plus lots extra to butter hands)
1 teaspoon salt
1 - .21oz (6g) package unsweetened, fruit-flavored drink mix (like Kool-Aid)
1/2 teaspoon vanilla

Directions:

Butter large jelly roll pan or a cookie sheet with sides.

In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. Immediately remove from heat. Carefully stir in vanilla and drink mix. Stir well. We should have stirred ours more-- notice some bits of drink mix (dark spots) on our taffy. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 10 minutes.


Once the taffy has cooled enough to handle, butter hands and begin pulling. (It starts kind of translucent) 
Then pull...and pull...butter hands again...pull...and stretch...pull...more hand buttering...pull...
It will become more opaque and lighten in color depending on the attention span of your workers! This takes about 10-15 minutes of pulling.
Pull into long ropes and cut.
Wrap pieces of taffy in pieces of waxed paper

Teryn came home from mutual one night with a very yummy taffy recipe.  One of the ingredients was very questionable, even the pharmacist said he wouldn't put the glycerin in any kind of food product.  I asked the lady that gave T the recipe and she said she always buys it at the pharmacy.  So off we went on our search again.  Same reaction from every pharmacy we went too.  We went to Michaels and talked to a lady there and she said to use the glycerin in the cake isle.  Holy Cow!  Small bottle for a big price.  We opt out on that recipe and continued the search for another recipe.  Then this recipe came up on a blog I follow.  I'm anxious to try it.

Sweetheart Face Cookies

Ingredients:

1  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Red food color, if desired
1  container (1 lb) vanilla creamy ready-to-spread frosting
Assorted small candies or candy sprinkles

Instructions:

Heat oven to 350°F. Remove half of dough from wrapper; refrigerate remaining dough until needed.
On lightly floured surface with rolling pin, roll dough to 1/4-inch thickness. With 2-inch heart-shaped cookie cutter, cut out dough hearts. On ungreased cookie sheets, place hearts 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small bowl, mix frosting and food color until desired pink color. Spread frosting on cookies. Decorate with assorted candies to resemble faces.

Valentine Cookie Pops

Ingredients:

1  package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies
20  flat wooden sticks with round ends
1 1/4  cups vanilla creamy ready-to-spread frosting (from 1-lb container)
Assorted small candies, or candy decors or nonpareils, if desired
10  yards red curling ribbon

Instructions:

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Easy Ravioli Bake

Ingredients:

1  jar (26 to 28 ounces) tomato pasta sauce (any variety)
1  package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2  cups shredded mozzarella cheese (8 ounces)
2  tablespoons grated Parmesan cheese

Instructions:

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

Crisp Waldorf Salad

Vinaigrette    

2  tablespoons olive oil
1  tablespoon red wine vinegar
1  teaspoon sugar
1/2  teaspoon Dijon mustard
1/8  teaspoon pepper

Salad

2  cups (about 2 medium) finely chopped apples (such as Braeburn)
1  cup finely chopped celery
2  tablespoons raisins
3  cups torn mixed salad greens


Instructions:

In small jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
In large bowl, combine apples, celery and raisins. Pour vinaigrette over apple mixture; toss gently to combine. Cover; refrigerate at least 1 hour or until serving time.
To serve, divide salad greens evenly onto 6 individual plates. Spoon apple mixture over greens.

Grilled Italian Chicken Salad

Ingredients:

1/3  cup raspberry vinegar
2  tablespoons balsamic vinegar
1/4  cup water
1  envelope (0.7 ounce) Italian dressing mix
1  tablespoon olive or vegetable oil
4  boneless skinless chicken breast halves (about 1 1/4 pounds)
6  cups bite-size pieces mixed salad greens
2  plum (Roma) tomatoes, chopped (2/3 cup)

Instructions:

 In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.

Easy Layered Bean Dip

Ingredients: 

2  (16-oz.) cans Old El Paso® Refried Beans
1  lb. ground beef
1  (1-oz.) package Old El Paso® Taco Seasoning Mix
3/4  cup water
1 1/2  cups shredded lettuce
6  oz. (1 1/2 cups) shredded Cheddar or Monterey Jack cheese
2  cups Old El Paso® Salsa
Tortilla chips
Suggested Toppers
Old El Paso® Chopped Green Chiles
Sour cream
Ripe olive slices

Instructions:

Spread beans on 14-inch serving platter.
In large skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring occasionally; drain. Reduce heat to medium. Stir in taco seasoning and water. Cook and stir heat for 10 to 15 minutes. Spread beef mixture over beans.
Top with lettuce, cheese and salsa. Garnish with desired toppers. Serve with tortilla chips.

Chocolate Heart Peanut Butter Cookies

Cookie:

1  pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3  tablespoons vegetable oil
1  tablespoon water
1  egg
2  tablespoons sugar
36  heart-shaped milk chocolate candies (Dove has some good heart candy)

Instructions:

Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

 

(We did hearts and kisses for Valentine's Day)

Valentine Chex Mix (1/2 recipe)

4 1/2 cups Rice Chex cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 TBSP butter or margarine
1/3 cup powdered sugar
1/4 cup white, red and pink candy-coated chocolate candies
2 TBSP red or pink jimmies sprinkles

Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
In serving bowl, mix both cereal mixtures. Store in airtight container.

Hugs and Kisses

2 cups Bisquick
1/3 cup of milk
2 TBSP of sugar
1 egg
1/4 cup butter or margarine
Granulated sugar or colored sugar, if desired

Heat oven to 400°F. Stir Bisquick mix, milk, 2 tablespoons sugar and the egg in medium bowl until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
Roll or pat dough into 6 1/2-inch square, 1/2 inch thick. Cut dough into 12 strips. Shape 6 strips into circles to make O shapes; pinch ends to secure. Cut remaining 6 strips crosswise in half; crisscross pairs of strips to make X shapes. (Or use X- and O-shaped cookie cutters dipped in Bisquick mix.) Place hugs and kisses on ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown. Immediately brush with melted butter and sprinkle with granulated sugar. Serve warm.

Glazed Brownie Hearts

 1 box of Betty Crocker fudge brownie mix
Water
Eggs
Vegetable oil
1container Betty Crocker rich and cream
Betty Crocker decorating decors multicolored candy sprinkles or colored sugar

Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan. Cool completely, about 1 hour.
Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Heart Sandwich Cookies

 Cookies:

1/2cup butter, softened
1/2cup granulated sugar
 1egg
1tablespoon milk
1teaspoon vanilla
1 1/2cups Gold Medal® all-purpose flour
1/2teaspoon baking powder
1 teaspoon red edible glitter

Cinnamon Filling:

1/4	cup red cinnamon candies
1/3	cup water
3	tablespoons butter, softened
3	cups powdered sugar

In medium bowl, beat 1/2 cup butter, granulated sugar and egg with electric mixer on medium speed until creamy. Beat in milk and vanilla, scraping bowl frequently, until well mixed. On low speed, beat in flour and baking powder until well mixed, scraping bowl frequently.
Shape dough into 2 equal halves; wrap in plastic wrap. Flatten each to 1/2-inch thickness. Refrigerate until firm, about 1 hour.
Heat oven to 400°F. On generously floured surface, roll out 1 half of dough 1/8 inch thick. Cut with small (2-inch) heart-shaped cookie cutter. On ungreased cookie sheets, place cookies 1 inch apart. Sprinkle glitter on cookies. Bake 5 to 8 minutes or until edges are lightly browned. Repeat with remaining half of dough, except do not sprinkle with glitter. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
Meanwhile, in 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Remove from heat. Using wire whisk, stir in butter and powdered sugar, 1/3 cup at a time, until smooth.
Spread or pipe heaping teaspoon filling in center of flat side of each undecorated cookie. Press decorated cookie over filling; press firmly to secure.

Hugs and Kisses Cookies

Cookie Dough:

1 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
2 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Buttercream Icing

1 1/4 cups sifted confectioners' sugar
1/2 cup butter, softened
1/2 tsp. vanilla extract
1 to 2 tbsp. milk

Instructions:

In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well, then mix in the vanilla extract. In a separate bowl, combine the flour, baking soda and cream of tartar. Add the flour mixture to the butter mixture, one third at a time, until thoroughly combined.
Divide the dough into 2 equal portions and flatten each into a disk. Cover each disk in plastic wrap and refrigerate for 2 to 3 hours, or until the dough is firm enough to work with. If it becomes too firm, soften at room temperature for about 5 minutes.
Preheat the oven to 350 degrees. On a floured surface, roll out the dough to a 1/4-inch thickness. Then, use a butter knife to cut out the cookies into X's and O's. Remind your child that giant letters need to be wider than smaller ones to keep them from breaking easily.
Using a metal spatula, carefully transfer the cookies to a baking sheet, leaving about 2 inches between them. Bake for 8 to 10 minutes (longer for really big cookies) or until lightly browned around the edges.
Remove the cookie sheets from the oven, place on wire racks and cool for 2 to 3 minutes. Using a metal spatula, transfer the cookies to the rack and cool completely. Makes about 3 dozen cookies, depending on their size.
While the cookies are cooling, make the buttercream icing: Beat together the sugar, butter and vanilla extract. Add the milk a few drops at a time until the mixture is spreadable. Makes 1 1/2 cups.
Frost the cookies with the icing and sprinkle on tinted red or pink sugar, if desired.

Kiss Me Candy Roses

This one really isn't a recipe, more of a craft.

For each candy rose, spread "Safe confectioners' Glue" on bottom of one red foil-wrapped Hershey's Kisses Milk Chocolate. Firmly press the bottom of another Kiss to it. Insert florist wire into one pointed end of double Kisses. Wrap a 4-inch square of clear cellophane around double Kisses, twisting cellophane tightly around Kisses. Starting at bottom of rose, wrap florist tape around edges of cellophane, continuing down the full length of wire with tape. Add 1 or 2 artificial leaves, if desired, securing leaves in place with florist tape. Tie candy roses together with a bow.

'Safe confectioners' Glue:

Whisk together 4 teaspoons powdered egg whites (meringue powder) with 1/4 cup water until completely dissolved. With mixer, beat in 3 cups sifted confectioners' sugar until thick and smooth.

Valentine Candy Cones

6 sugar cones
1 bag M&M'S® Brand Chocolate Candies for Valentine's Day
Tape
Plastic wrap
Red or pink cellophane, cut into six 10-inch squares
6 strands (14-inch) thin ribbon in red or pink


1. Loosely wrap 1/2 cup of M&M'S® Brand Chocolate
Candies for Valentine's Day in plastic wrap and tape it closed.

2. Set the wrapped candy on top of a cone.

3. Cover the candy with cellophane and tie with a ribbon.

4. Repeat steps 1 through 3 to fill the remaining cones.

Makes 6 cones.

Valentine Rice Crispy Treats

1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Candy Heart (the tiny red spice ones)
Candy Hearts (the ones with messages)
3/4 c Miniature chocolate chips
Red food coloring

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy hearts (spiced tiny red ones) and miniature chips together.

To marshmallow mixture, blend in 2 drops red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine.

Spread on a large buttered pan; press with buttered hands. While warm, press on candy heart (with messages) spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

Homemade Gummy Bears

A candy mold
1/3 cup of water
3 oz flavored gelatin
2-1/4 ox non-flavored gelatin

In a small saucepan add the water, slowly add the regular gelatin, let absorb a little bit.  Then add the flavored gelatin.  Let sit on the counter for about 10 minutes so the water works its way through the gelatin.  When all the water is up put the pan on medium heat for about 3-4 minutes.  Stir until completely dissolved.   Once it's dissolved take it off the heat and pour into a glass measuring cup.  Then pour the right amount into each of the molds.  Let set for 3-5 minutes.  Put them in the freezer for about 10-15 minutes.  They should be set.  This part is optional, while they are still in the molds sprinkle corn starch on the backs and with your hand wipe away the access.  Take them out of the mold and enjoy.

 

(I made hearts for Valentines Day)

Homemade Oreos

Cookie:

2 pkg. German chocolate cake mix
1 1/2 c. shortening
4 eggs

Mix well, roll into balls the size of marbles, no larger.  Bake at 350 degrees for 8-10 mintues.  Let cool completely.

Frosting:

1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 tbsp. vanilla
4 c. powdered sugar

When the cookies are cooled, frost the backside of half the cookies and put together with the other half to make a sandwich.