Candy Corn Treats

Ingredients:

1 box Butterscotch pudding
1 box Banana cream pudding
Whipping cream

Follow directions on box.  When set fill 1/3 of a clear cup with the butterscotch pudding.  On top of that put the banana cream pudding and then the whipped cream.  Enjoy!

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Popcorn Cake

Ingredients:

2 bags of popped popcorn (light)
2 cups m&m's or reese's pieces candy
1 cup salted peanuts
1 stick of butter
1 bag of large marshmallows

Directions:

Melt butter and marshmallows while popping popcorn.  Separate unpopped kernels.  Mix popcorn, candy, and nuts together.
When marshmallows are melted mix with popcorn and candy mixture
Spoon into a greased bundt pan

Cover with tin foil and let set for 3-4 hours.
You may have to separate the sides from the pan with a knife to get it out of the pan.  Display on a plate.

Monster Eyeballs

Ingredients:

3/4 Cup crunchy peanut butter
1/2 Cup powdered sugar
1 Cup Reeses Peanut Butter Puff Cereal, crushed
1 cup chopped chocolate
1 small bag candy coated chocolate pieces (M&M’s)

Directions:

1.  Place peanut butter, powdered sugar and cereal into a large bowl.  Mix until dough forms.  Take 1 Tablespoon pieces and roll into balls.  Freeze for 15 minutes.
2.  Melt chocolate in a double broiler until smooth.  Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open.  Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye.  Serve chilled or room temperature.

(I don't know why it keeps flipping the picture this way)

Cookie Apple Cobbler

INGREDIENTS

6 cups sliced peeled apples

1 cup packed brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

2 tablespoons lemon juice

1 roll (16.5 oz) Pillsbury refrigerated sugar cookie

2 tablespoons granulated sugar

DIRECTIONS
 

1. Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish.

2. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough.

  

3. Bake 35 to 45 minutes or until top is golden brown and apples are tender.

Blackberry Crumble

2 cups washed blackberries, pat dry
2/3 cups sugar
2 TBSP of lemon juice or juice from 1 large lemon
3 TBSP butter
2/3 cups all-purpose flour
1/8 tsp salt

Put blackberries in a 1-quart baking dish with half the sugar.  Sprinkle with lemon juice.  Cream butter, remaining sugar, flour and salt together; sprinkle over berries.  Bake at 350 degrees for 40 minutes.  Serve warm or cold with vanilla ice cream.  Serves 4
(I tripled this recipe so it would be big enough for my family)

Root Beer Float Cake

1 package of white cake mix (18 1/4 cups)
1 3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping cream

In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

 

Old-Fashioned Oatmeal Brownies

Base and Topping

2 1/2 cups quick-cooking or regular oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted

Filling

4oz unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turns golden brown (do not over bake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

Raspberry Freezer Jam

3 pints (6 cups) raspberries
5 1/4 cups sugar
3/4 cup water
1 package (1 3/4 ounce) powdered fruit pectin

Mash raspberries with potato masher or in food processor until slightly chunky (not pureed) to make 3 cups crushed raspberries. Mix raspberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Strawberry Freezer Jam

1 quart (4 cups) strawberries, cut in half
4 cups of sugar
3/4 cups water
1 package (1 3/4 ounces) powdered fruit pectin

Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries.  Mix strawberries and sugar in large bowl.  Let stand at room temperature 10 minutes, stirring occasionally.

Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Spring Fruit Pizza

1 pouch (ilb 1.5 oz) Betty Crocker suger cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker rich & creamy cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit (strawberries, blueberries, kiwi, etc)

Heat oven to 375 degrees.  Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.  Press dough in bottom of pan.  Bake 10 to 15 minutes or until light golden brown.  Cool completely, about 45 minutes.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.  Gently stir frosting into whipped cream.  Spread over cookie pizza.  Arrange fruit on top.

Party Punch

1 can unsweetened pineapple juice, chilled
2 2 liters ginger ale, chilled
3 quart softened raspberry sherbet

Mix together and serve.

Cookie Ice Cream Sandwiches

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Multi-colored candy sprinkles or miniature chocolate chips, if desired

Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Chunky Pizza Soup

1 can (19 oz) Progresso® Vegetable Classics tomato rotini soup
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
3 slices Canadian bacon, chopped
1/2 cup croutons
1 oz. (1/4 cup) shredded mozzarella cheese

In medium saucepan, combine soup, tomatoes and Canadian bacon; mix well.
Bring to a boil. Reduce heat to low; simmer 5 minutes.
Divide croutons evenly among 3 bowls. Pour soup over croutons. Sprinkle each serving with 1 heaping tablespoonful cheese.

Slow Cooker Southwest Artichoke and Spinach Dip

1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 package (8 oz) cream cheese, cubed, softened
1 can (4.5 oz) Old El Paso® chopped green chilies, undrained
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper Jack cheese (2 oz)
1 bag (14 oz) round tortilla chips

Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
Cover; cook on Low heat setting 2 to 3 hours.
Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

Slow Cooker Shredded Beef Nachos

Nachos
1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips

Toppings
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro

Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

Meatballs and Creamy Rice Skillet Supper

3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired

In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

Peanut-Buttery Fudge Bars

Cookie Base
1 pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Topping
1 cup hot fudge topping
1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
2 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Crème Brûlée Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Praline Crumb Caramel Cheesecake Bars

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits

Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.