apple fritter rings

vegetable oil

4 apples

2 tsp lemon juice

2 cups pancake mix (like Krusteaz)

1 1/2 cups water

1/2 tsp cinnamon

1/2 cup powdered sugar

Heat 1" vegetable oil over medium-high heat.

Core apples and cut into 1/4" thick rings (can use an apple peeler/corer/slicer). Sprinkle with lemon juice to prevent browning.

Combine pancake mix, water, and cinnamon. Coat apple rings in batter and fry for 2-3 minutes, until golden brown. Transfer to paper towel to drain excess oil.

Top individual rings with sifted powdered sugar.

from Rachael Ray

molten *chocolate-mint* cakes

1 1/2 sticks (6oz) unsalted butter, cut into cubes

6 ounces semisweet chocolate, chopped

3 large eggs plus 2 large egg yolks

1/4 cup plus 2 Tbsp sugar

4 1/2 Tbsp flour

6 chocolate-mint wafer candies (like Andes/thin mints)

Preheat oven to 450. Grease and flour six 6-ounce ramekins. In a double-boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.

Using an electric mixer, beat the whole eggs, egg yolks, and sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.

Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate-mint pieces in the center of each. Place the ramekins on a baking sheet and bake until set but slightly jiggly in the center, 12 to 14 minutes.

Invert cakes onto plates, wait 20 seconds and remove the ramekins. Dust with powdered sugar and serve immediately.

Swap idea: caramels for chocolate-mint candies.

from Rachael Ray

oatmeal cranberry white chocolate chunk cookies

from Ocean Spray

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Caramel Apple Cream Cheese Cookie Bars

3 Tbsp melted butter

3 cups Golden Grahams

1 roll sugar cookie dough

8 oz softened cream cheese

1/4 cup sugar

1 tsp vanilla

21 oz apple pie filling

2 Nature Valley Oats 'n Honey bars, crushed

9.5 oz caramels

1/2 cup half & half

Preheat oven to 350. Combine melted butter and ground cereal in a large bowl; press into an 8x8" baking dish lined with foil that has been sprayed with cooking spray. Bake for 10 minutes, remove from oven. Crumble half of the cookie dough over partially baked crust.

Mix cream cheese, sugar, and vanilla until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes. Top with 3/4 apple pie filling. Crumble remaining cookie dough over pie filling. Sprinkle with crushed granola bars and bake for 30-35 minutes, until a toothpick comes out clean in center. Let cool completely before cutting into squares.

Melt caramels and half & half as per package directions. Drizzle over squares. Refrigerate leftovers.

Yield: 9 squares

inspired by Picky Palate

watermelon cake

Reprinted with permission from Sandra Lee Semi-Homemade magazine and Hoffman Media, LLC.

For more information, go to www.semihomemademag.com

2 (18.25 oz) boxes white cake mix

1/2 tsp red food coloring, divided

5-oz craisins, currants, or raisins (could even use chocolate chips)

2 Tbsp all-purpose flour

3 (16 oz) containers fluffy white frosting

green food coloring

1. Preheat oven to 350.  Spray 4 (9") round cake pans with nonstick baking spray w/ flour; line with parchment paper, spray again.


2. In separate bowls, prepare each cake mix according to package directions.  Stir 1/4 tsp red food coloring into one bowl of batter, leave other bowl white.  Pour pink batter evenly into 2 prepared baking pans.  Pour white batter into remaining pans.


3. In small bowl, combine craisins & flour, toss to coat.  Sprinkle craisins over pink batter.  Bake cakes for 16-20 minutes, or until toothpick comes out clean.  Let cool - in pans - for 10 minutes.  Remove from pans and cool completely on wire racks.


4. In small bowl, place half of one container of frosting.  Stir in remaining 1/4 tsp red food coloring, leave remaining frosting white.


5. Gradually tint another container of frosting with green food coloring.  Stir to get a pale green color.  Add green food coloring to 3rd container of frosting to achieve dark green.


6. To assemble cake, spread half of remaining white frosting onto 1 white cake layer.  Top with a pink cake layer.  Spread pink frosting on top, top with remaining pink cake layer.  Spread top of pink layer with remaining half of white frosting.  Top with remaining white cake.


7. Spoon green frostings into 2 separate pastry bags, fitted with leaf tips.  Starting at the center of the cake, pipe pale green frosting across the top and down the side, stopping at the bottom edge of cake.  Continue piping lines, 1-inch apart, all around cake.  Repeat process with the dark green frosting, piping in-between the pale green lines.

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adapted slightly from sandra lee semi-homemade

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chocolate coffee fudge

Found this on the Cooking with Trader Joe's recipe blog.  YUMMMM....

1 14-oz can Organic Sweetened Condensed Milk
2 Tbsp instant coffee (or espresso powder)
1/2 Tbsp water
1 12-oz bag semi-sweet chocolate chips

1.) Heat the condensed milk in a heavy saucepan over medium heat.  
2.) Dissolve the instant coffee in the water (it will be thick) and stir into the condensed milk. (You can also just toss the instant coffee into the condensed milk but it won't dissolve completely. I tried this the first time and actually liked the effect of tiny bursts of coffee flavor throughout the fudge).
3.) Add the chocolate chips, lower the heat, and stir until melted and smooth (don't scorch it!).
4.) Pour into an oiled 8x8-inch pan.  Chill in fridge until set (about 2 hours).

cheese (cup)cakes

These are cute little treats.  Top with a cherry or sweetened raspberry for a festive look.

3 - 8 oz pkg cream cheese

5 eggs

1 1/8 cup sugar

1 1/2 tsp vanilla

*Blend cream cheese, sugar, and vanilla together until smooth.  Add eggs.  Mix.  Fill mini cupcake pans.  Bake 300 for 30 minutes.

*Cool in pans on racks.  Centers will sink as they cool, but perfect for adding a little garnish.

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This can also be used as an appetizer.  Substitute vanilla with hot sauce, worchestershire, cumin, whatever sounds good.

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peppermint-frosted chocolate yummies

This has Christmas written all over it!

1/2 cup butter, softened 1 cup granulated sugar 1 tsp. vanilla 1/2 tsp. salt 1 egg 2 1-oz. squares unsweetened chocolate, melted and cooled 1 cup all-purpose flour Granulated sugar 1/4 cup butter, softened 2 1/2 cups powdered sugar 1/2 tsp. peppermint extract 2–3 Tbsp. milk Red food coloring (optional) Crushed peppermint candies (optional) 1 cup semisweet chocolate pieces 2 tsp. shortening 1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1/2 cup butter for 30 seconds. Add 1 cup granulated sugar, vanilla, and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass. Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely. 3. In a medium mixing bowl, with an electric mixer on medium to high speed, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4-inch border around the edge. Sprinkle with candies, if desired. 4. In a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Makes 3 dozen cookies. TO STORE Store unfrosted cookies in covered containers at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then frost as above.

 

from countryhome.com

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elephant ears

Definitely a family favorite!

Cut flour tortillas in quarters.  Fry in oil, turning once.  Sprinkle with cinnamon-sugar.  That's it!

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chocolate pecan pie

Rich and delicious... pecan pie has never tasted so good!  (Also a Thanksgiving tradition at our house that started when I made my first Thanksgiving dinner.)

photo (not recipe) courtesy of pillsbury.com

1 pie crust (I use the frozen ones)

3 eggs, slightly beaten

1 cup light-colored corn syrup

2/3 cup sugar

1/3 cup butter, melted

1 tsp vanilla

1 cup pecans halves

1/2 - 1 cup semisweet chocolate chips (depends on how rich you want it)

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*Preheat oven to 350

*In medium bowl combine eggs, corn syrup, sugar, butter, and vanilla; mix well.  Stir in pecan halves and chocolate chips.

*Pour into pie shell, bake until set, about 45 minutes (use foil ring to prevent crust from burning).

*Cool on wire rack.  Drizzle with melted chocolate, if desired.

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pumpkin pie

I don't like pumpkin pie, so I honestly can't tell you if this is a good recipe.  However, I've never had any complaints... or leftovers!

1 pie crust (I use Marie Callendar's frozen pie crusts)

1 can (15 oz) pumpkin

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 eggs, slightly beaten

1 can (12 oz) evaporated milk

*Preheat oven to 375

*For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Add eggs; beat lightly with a fork until combined.  Gradually add half'n'half; stir just until combined.

*Pour filling into pastry shell.  Cover edges of crust with foil ring (open in center, only covering crust).  Bake for 25 minutes.  Remove foil.  Bake about 25 minutes more or until a knife inserted into center comes out clean.  Cool on wire rack.  Cover and chill within 2 hours.

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from BH&G New Cookbook

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cornflake christmas wreaths

What a cute treat for the holidays!

Ingredients

• 1 bag (10.5 ounces) mini marshmallows


• 1/4  cup (1/2 stick) butter


•  Green food coloring


•  4-1/2  cups cornflake cereal


•  Jumbo red nonpareils


•  Light corn syrup


•  Red sour belts

Directions

1. Line 2 baking sheets with nonstick foil or parchment paper. Lightly coat a 1/3-cup measure with nonstick spray.

2. Stir marshmallows and butter in a large saucepan over low heat until melted and smooth. Remove from heat and tint with 5 or 6 drops of food coloring. Gently stir in cornflakes.

3. Scoop 1/3 cupfuls of the mixture and drop into 6 piles on each baking sheet. Let cool 5 minutes. Spray fingers with nonstick cooking spray and shape each pile into a wreath, gently compressing the flakes together. Refrigerate until firm.

4. Decorate wreaths with nonpareils or candy balls, attaching them with a dab of corn syrup.

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from parentsmag.com

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rum cake

1 pkg. yellow cake mix

1 pkg. instant vanilla pudding

4 eggs

2/3 cup oil

3/4 cup water

1 tsp vanilla

2 Tbsp rum

*Mix all ingredients together and whisk for 10 minutes until batter is smooth.  Pour into well greased tube pan.  Bake until cake is brown on top and firm to the touch.

*Sauce: 1 cup sugar, 1/2 cup water, 1 tsp vanilla, 2 Tbsp dark rum.  Mix ingredients on stove until rolling boil.  Slowly pour sauce on top of cake (cake is still in the pan!)  Let stand overnight so sauce can crystalize.

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layered raspberry dessert

1 box angel food cake mix

1 pkg (.3 oz) raspberry jello

1 cup boiling water

1 pkg (10oz) sweetened raspberries

1 carton (8oz) raspberry yogurt

*Bake and cool cake as directed.  Cut cake vertically in half (freeze 1/2 for later use, or eat now, whatever).  Tear into 3/4" pieces.

*Pour boiling water on jello in bowl, stir until dissolved.  Add raspberries, separating as you stir.  Refrigerate jello mix until thickened but not set, about 15 minutes.

*In 1 1/2 quart serving bowl, layer half each of: cake pieces, jello mix, and yogurt; repeat.

*Refrigerate until firm, at least 2 hours.

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merry berry cheese bars

2 cups unsifted flour

1 1/2 cups oats

3/4 cup + 1 Tbsp firmly packed brown sugar

1 cup butter, softened

1 (8oz) pkg cream cheese, softened

1 (14oz) can sweetened condensed milk (not evaporated)

1/4 cup lemon juice (like Real Lemon)

1 (16oz) can whole cranberry sauce

2 Tbsp cornstarch

*Preheat oven to 350. 

*In mixing bowl, beat flour, oat, 3/4 cup sugar, and butter until crumbly.  Set aside 1 1/2 cups mixture; press remaining mixture on bottom of greased 13x9" baking pan.  Bake 15 minutes or until lightly browned. 

*In medium mixing bowl, beat cream cheese until fluffy.  Gradually beat in condensed milk until smooth; stir in lemon juice.  Spread over baked crust.

*Combine cranberry sauce, cornstarch, and 1 Tbsp sugar.  Spoon over cheese layer.  Top with reserved crust mixture.

*Bake 45 minutes or until golden.

*Cool and cut into bars.  Refrigerate leftovers.

apple dumpling rolls

Oh my deliciousness!

2 cups sugar

2 cups water

1/4 cup butter

1/4 tsp cinnamon

1/4 tsp nutmeg

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup shortening

2/3 cup milk

1/4 cup sugar

1/2 tsp cinnamon

3 cups peeled, shredded cooking apples (3 to 4 medium)

*Sauce:  In large saucepan, combine 2 cups sugar, water, butter, 1/4 tsp cinnamon, and nutmeg.  Bring to a boil.  Boil for 5 minutes; set aside.

*Dough:  In large mixing bowl, combine flour, baking powder, and salt.  Using pastry blender, cut in shortening until pea-size.  Make well in center.  Add milk all at once.  Stir just until moistened.  Knead dough on lightly floured surface 10-12 strokes or until nearly smooth.  Roll out to 12x10" rectangle.

*Filling:  Combine 1/4 cup sugar and 1/2 tsp cinnamon; set aside.  Sprinkle apples evenly over dough.  Sprinkle with sugar mixture.  Roll dough into spiral, starting from a long side.  Pinch seam to seal.  Cut into twelve 1" thick pieces.  Place in 13x9x2" baking pan.  Pour sauce over dumplings (yes, use it all!).  Bake in a 350-degree oven about 50 minutes, or until golden.

Serve warm and enjoy!

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pretzel turtles

On a cookie sheets, spread out your pretzels.  Top each pretzel with one Rolo candy.  Put in 250-degree oven until Rolo is soft.  Remove cookie sheet from oven, press with a pecan.  Let cool before eating.

berry cobbler

Filling:

3/4 cup sugar

1 - 16oz pkg frozen blackberries or raspberries

2 Tbsp cornstarch

1/2 tsp cinnamon

1 tsp lemon juice

Topping:

2 cups bisquick

1/4 cup butter

2/3 cup milk

1 Tbsp sugar

*Combine all filling ingredients in saucepan.  Cook over medium heat, stirring constantly, until it comes to a full boil.  Boil for 1 minute.  Pour into a 2-quart casserole. 

*Stir together all topping ingredients.  Drop 6 equal portions of topping onto hot filling.

*Bake at 400-degrees, 25-30 minutes, or until filling is bubbly around the edges.

*Serve warm with ice-cream

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from Grandma's Bisquick kitchen

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chocolate chip cookies

1/2 cup sugar

1/2 cup brown sugar

1/3 cup butter, softened

1/3 cup shortening

1 egg

1 tsp vanilla

1 1/2 cups flour

1/2 tsp soda

1/2 tsp salt

6 oz chocolate chips

*Heat oven to 375

*Mix sugars, butter, shortening, egg, and vanilla.  Stir in remaining ingredients.

*Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet.  Bake until light brown, about 8 to 10 minutes.

*Cool slightly before removing from cookie sheet.

(Makes about 3 1/2 dozen)

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from Kim's kitchen

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sugar cookies

1/2 cup butter

1/2 cup shortening

1 cup sugar

1 tsp vanilla

1 egg

2 Tbsp milk

2 1/2 cups flour

1/2 tsp soda

3/4 tsp salt

*Mix above until well combined.

*Drop onto cookie sheet, flatten with greased glass dipped in sugar (or colored sugar looks really cool!).

*Bake 400-degrees for 10 minutes (lessen temp if using dark, non-stick pan)

-Note: may also be rolled for cut-out cookies.  This works best if dough is refrigerated for a couple hours before rolling out.

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from Kim's kitchen

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