Friday, February 26, 2010
1/4 cup sugar
1 teaspoon vanilla extract
3 to 4 drops
1/4 cup all-purpose flour
2 cups flaked coconut
36 jelly beans
Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray. In a medium bowl, beat the sugar, egg, vanilla, and food color until well blended. Beat in the flour until smooth. Fold in the coconut. Drop by heaping teaspoonfuls 2 inches apart onto the cookie sheets. Flour your thumb. Press an indentation into the center of each cookie to create a nest. Bake for 10 to 12 minutes, or until the edges are golden. Remove from the oven. Gently push 2 jelly beans into each nest. Let the nests cool slightly on the cookie sheets. Remove to wire racks to cool completely. Store in airtight containers. Yields about 18 small nests.
CHOCOLATE CHEESECAKE CUPCAKES
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
3/4 c. chocolate chips
Cupcake liners and muffin pans
Preheat oven. Mix cake using package directions. Fill cupcake liners 2/3 full. Mix
cream cheese, egg, sugar and chocolate chips together. Drop about a teaspoon on topof each cupcake. Bake cupcakes using package directions. Makes 2 dozen cupcakes
12 oz. bag of butterscotch chips
1 cup of
6 cups of
1. Melt chips and peanut butter in microwave for 2 1/2 minutes. Stir,
and continue another 30 seconds in microwave. Stir again, until most of
the chips are creamy and smooth.
2. Add corn flakes to mixture, and gently stir in until most flakes are
3. Drop by teaspoons-full onto waxed paper. Let set until hardened,
about half an hour, depending upon how cool your kitchen is.
Orange Crispy Cookies
1 1/4 Cup Unsifted Flour
1/2 tsp. Salt
1/2 Cup (1 stick) Margarine
3/4 C Sugar
1/2 tsp. Vanilla
1 Cup Chopped Baby Ruth Candy bars
Sift together flour, ; set aside. Cream together margarine and sugar until light and fluffy. beat in egg and vanilla. Stir in Baby Ruths and dry ingredients until well blended. Chill for 30 minutes. Drop dough by 1/2 teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10-12 minutes, or until done. Remove from sheets and cool on wire racks.
Thursday, February 25, 2010
1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut
Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.
6 , 3/4-inch thick (about 1 1/2 pounds)
2 tablespoons all- purpose flour
2 eggs, beaten
1 1/2 cups Pepperidge Farm herb seasoned stuffing, crushed
1 (10 1/2 ounce) can Franco-American pork or turkey gravy (for serving)
Coat chops with flour. Dip into egg. Coat with stuffing. Place chops on baking sheet.
Bake at 400 degrees F for 20 minutes or until chops are no longer pink.
In small saucepan over low heat, heat gravy. Serve with chops.
Makes 6 servings
Tuesday, February 23, 2010
Makes 5 servings.
3 large tart apples, peeled and sliced
5 (8-inch) flour tortillas, warmed
Place apple slices in a nonstick saucepan. Cover and cook over medium heat for 3 to 4 minutes, or until tender. Reduce heat.
Add caramels. Cook, stirring constantly until caramels are melted.
Spoon apple mixture below the center on each tortilla. Fold sides and ends over filling. Roll up. Place filled burritos on a serving plate.
Monday, February 22, 2010
1 container , thawed
3 Heath Bars
Cover the bottom of a 13 x 9-inch glass dish with ice cream sandwiches, cutting to make them fit snugly. Spread Cool Whip over sandwiches. Crumble the candy over the dish. Place in freezer. Cut into squares to serve
1 1/2 pounds
1 medium onion, chopped
1 small head cabbage
2 cans diced tomatoes (15 oz each)
1 can (8 oz) or 1 can condensed
1/2 to 1 teaspoon cinnamon (optional)
About 2 cups hot cooked rice
Brown ground beef with onion; transfer to Crock Pot. Slice cabbage
into small wedges; place on ground beef. Mix tomatoes, sauce, and
seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve
over the rice or mix together. Serves 6.
Tuesday, February 9, 2010
1 (12 ounce) package
1 container frosting
1 cup crushed Butterfinger candy bar, divided
Line an 8-inch square pan with aluminum foil. extending foil over edges. Lightly butter foil.
Melt chips in large saucepan over very low heat stirring until smooth remove from heat. Stir in frosting and half of the crushed Butterfinger bar. Spread into buttered pan. Sprinkle with remaining crushed Butterfinger bar, pressing slightly into the top of the fudge. Refrigerate for one hour.
Monday, February 8, 2010
3/4 cup butter
1/3 cup evaporated milk
1 pkg. caramels
1/3 cup evaporated milk
1 cup chocolate chips
Mix cake mix, butter and 1/3 cup evaporated milk. Spread half of mixture in a greased 9- by 13- inch pan. Bake at 350 degrees for 15 minutes, until dry looking. Pull from oven; let set for 5 minutes.
Pour melted caramels mixture (caramels and 1/3 cup evaporated milk; melted in double boiler) over cake mixture. Sprinkle 1 cup chocolate chips over melted caramels. Drop rest of cake mixture over chocolate chips in 1 teaspoonful drops. Bake 20-25 minutes. (May take a little longer.)
1/2 cup honey
2 tablespoons butter
1 teaspoon ground cinnamon
4 cups roasted,
Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235°F Stir in nuts; mix thoroughly to coat. Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.
7 ozs. marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp. salt
1 1/2 cups
1/2 cup chopped nuts
1 tsp. vanilla extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8 inch square pan. Chill until firm, about 2 hours. Cut into 1 inch squares. Makes 12 servings.
Wednesday, February 3, 2010
1/4 c. oleo or margarine
1 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
1 pkg. Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts
Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add
chips and nuts. Bake at 375 degrees for 10 to 12 minutes