3/4 c. butter
1 1/2 c. plain flour
3/4 c. finely chopped pecans
1 c. confectioner's sugar
8 oz. cream cheese, softened
1 c. whipped topping, thawed
2 small pkgs. coconut cream instant pudding mix
21 oz. can cherry pie filling
2 c. whipped topping, thawed
coconut
Cut butter into flour until consistency of course meal. Add pecans. Press into sprayed 9x13 dish. Bake at 350 degrees for 20 minutes, or until golden brown. Cool. Add confectioner's sugar to cream cheese gradually until mixed well. Fold in 1 c. whipped topping.Spread over crust. Prepare pudding as directed on pkgs. Spread over cream cheese layer. Top with pie filling. Cover with remaining whipped topping. Sprinkle with coconut. Refrigerate for several hours, until ready to serve. Enjoy!
Friday, January 6, 2017
Warm & Cheesy Bacon Dip
2 c. sour cream
1 c. real bacon bits (I use Hormel or Oscar Meyer)
2 c. shredded cheddar cheese
8 oz. pkg cream cheese, softened
1/2 c. chopped green onions
Heat oven to 400. Combine all ingredients. Place in sprayed 2 qt. baking dish. Cover. Heat 25-30 minutes, or until hot. Serve with assorted vegetables, chips, or crackers.
1 c. real bacon bits (I use Hormel or Oscar Meyer)
2 c. shredded cheddar cheese
8 oz. pkg cream cheese, softened
1/2 c. chopped green onions
Heat oven to 400. Combine all ingredients. Place in sprayed 2 qt. baking dish. Cover. Heat 25-30 minutes, or until hot. Serve with assorted vegetables, chips, or crackers.
Chewy Toffee Almond bars
2 sticks butter, softened
1/2 c. sugar
2 c. flour
8 oz. pkg. Heath toffee bits
3/4 c. corn syrup
1 c. sliced almonds, divided
3/4 c. sweetened coconut flakes, divided
Pregeat oven to 350 degrees. Spray or grease 9x13 dish. Beat butter and sugar until fluffy.Gradually add flour, until blended. Press into prepared dish. Bake 15-20 minutes until lightly browned. Combine toffee bits and corn syrup in medium saucepan, over medium heat, until toffee is melted, about 10-12 minutes. Stir in 1/2 c. almonds & 1/2 c. coconut. Spread to within 1/4" of crust edge. Sprinkle remaining coconut and almonds over top. Bake 15 minutes. Cool completely. Cut into bars. Makes 36.
1/2 c. sugar
2 c. flour
8 oz. pkg. Heath toffee bits
3/4 c. corn syrup
1 c. sliced almonds, divided
3/4 c. sweetened coconut flakes, divided
Pregeat oven to 350 degrees. Spray or grease 9x13 dish. Beat butter and sugar until fluffy.Gradually add flour, until blended. Press into prepared dish. Bake 15-20 minutes until lightly browned. Combine toffee bits and corn syrup in medium saucepan, over medium heat, until toffee is melted, about 10-12 minutes. Stir in 1/2 c. almonds & 1/2 c. coconut. Spread to within 1/4" of crust edge. Sprinkle remaining coconut and almonds over top. Bake 15 minutes. Cool completely. Cut into bars. Makes 36.
Tuesday, January 3, 2017
Brickle Drop Cookies
2 sticks butter, melted
1 c. sugar
1 c. light brown sugar, packed
1 t. vanilla
1/2 t. salt
3 eggs
2 t. cream of tartar
3 1/2 c. SR flour
8 oz. pkg Heath bits of brickle
Heat oven to 350. Combine butter, sugars, vanilla & salt in a large bowl. Add eggs, beat well. Add flour & cream of tartar. Stir until well blended and add toffee bits. Drop heaping teaspoons of batter on cookie sheet. Bake 8-10 minutes until lightly browned. Cool completely.
1 c. sugar
1 c. light brown sugar, packed
1 t. vanilla
1/2 t. salt
3 eggs
2 t. cream of tartar
3 1/2 c. SR flour
8 oz. pkg Heath bits of brickle
Heat oven to 350. Combine butter, sugars, vanilla & salt in a large bowl. Add eggs, beat well. Add flour & cream of tartar. Stir until well blended and add toffee bits. Drop heaping teaspoons of batter on cookie sheet. Bake 8-10 minutes until lightly browned. Cool completely.
How to Melt Chocolate Chips in Microwave
1 c. chips
Place in bowl at 70% for 1 minute. Stir. Microwave additional 10-20 seconds, stirring well in between.
Place in bowl at 70% for 1 minute. Stir. Microwave additional 10-20 seconds, stirring well in between.
Chocolate Marshmallow Squares
2 c. semi sweet chips
1 2/3 c. butterscotch chips
1/2 c. creamy peanut butter
16 oz.. mini marshmallows
1 c. dry roasted peanuts, optional
Line 13x9 pan with foil. Microwave chocolate chips, butterscotch chips and peanut butter in large bowl, on 70% power for 2 minutes. Stir. Microwave another 10-20 seconds. Stir until smooth, then cool for 1 minute. Spread onto pan Stir in marshmallows and peanuts. Refrigerate until firm, Cut into squares.
1 2/3 c. butterscotch chips
1/2 c. creamy peanut butter
16 oz.. mini marshmallows
1 c. dry roasted peanuts, optional
Line 13x9 pan with foil. Microwave chocolate chips, butterscotch chips and peanut butter in large bowl, on 70% power for 2 minutes. Stir. Microwave another 10-20 seconds. Stir until smooth, then cool for 1 minute. Spread onto pan Stir in marshmallows and peanuts. Refrigerate until firm, Cut into squares.
Cranberry Nut Bread
2 c. SR flour
1 c. sugar
3/4 c. orange juice
2 T. oil
1 T. orange peel, grated, optional
1 egg, well beaten
1 1/2 c. fresh or frozen cranberries, coarsely chopped
1/2 c. chopped nuts
Preheat oven to 350. Grease or spray loaf pans. Combine flour with sugar. Stir in orange juice, oil, orange peel, & egg. Stir until well blended. Stir in cranberries and nuts. Spread evenly in sprayed loaf pan. Bake 55 minutes or until toothpick inserted comes out clean.Cool 10 minutes in pan, then remove from pan and cool completely.
1 c. sugar
3/4 c. orange juice
2 T. oil
1 T. orange peel, grated, optional
1 egg, well beaten
1 1/2 c. fresh or frozen cranberries, coarsely chopped
1/2 c. chopped nuts
Preheat oven to 350. Grease or spray loaf pans. Combine flour with sugar. Stir in orange juice, oil, orange peel, & egg. Stir until well blended. Stir in cranberries and nuts. Spread evenly in sprayed loaf pan. Bake 55 minutes or until toothpick inserted comes out clean.Cool 10 minutes in pan, then remove from pan and cool completely.
Jellied Cranberry Sauce
1 c. water
1 c. sugar
12 oz. fresh or frozen cranberries
Bring water and sugar to a boil. Add cranberries. Continue to boil, reduce heat and stir gently. Before cooling, place a wire strainer over mixing bowl, Pour saucepan ingredients into strainer. Mash cranberries, frequently scraping the strainer so that no pulp is left inside. Stir. Pour into bowl and cover. Cool completely at room temperature. Refrigerate until serving time.
1 c. sugar
12 oz. fresh or frozen cranberries
Bring water and sugar to a boil. Add cranberries. Continue to boil, reduce heat and stir gently. Before cooling, place a wire strainer over mixing bowl, Pour saucepan ingredients into strainer. Mash cranberries, frequently scraping the strainer so that no pulp is left inside. Stir. Pour into bowl and cover. Cool completely at room temperature. Refrigerate until serving time.
Whole Berry Cranberry Sauce
1 c. water
1 c. sugar
12 oz. fresh or frozen cranberries
Bring water and sugar to a boil. Add cranberries. Return to a boil. Reduce heat and stir gently for 10 minutes. Pour into a bowl, cover and cool completely. Refrigerate until ready to serve.
1 c. sugar
12 oz. fresh or frozen cranberries
Bring water and sugar to a boil. Add cranberries. Return to a boil. Reduce heat and stir gently for 10 minutes. Pour into a bowl, cover and cool completely. Refrigerate until ready to serve.
Saturday, December 10, 2016
Cup of Cocoa Treats
butter or sugar cookies, store bought or homemade, any flat cookie will do
large marshmallows
mini candy canes, cut the stick off so you have half a circle (handle)
Kraft marshmallow bits*
chocolate icing, I used the kind in a tube
vanilla icing, I used the kind in a tube
Place cookies on cookie sheet. Use vanilla icing to attach marshmallow to cookie. Place a small dab of vanilla icing on the ends of candy cane handles and push them into the large marshmallow. (Placing icing on the handles, before inserting inside the marshmallow, will allow the treats to be picked up by the handle, as the icing will dry inside the marshmallow.) Squeeze a small amount of chocolate icing on top of the large marshmallow. Spread it around with a knife if needed. Place 3 marshmallow bits on top of chocolate icing. Allow to dry. These make cute treats for parties or gifts.
large marshmallows
mini candy canes, cut the stick off so you have half a circle (handle)
Kraft marshmallow bits*
chocolate icing, I used the kind in a tube
vanilla icing, I used the kind in a tube
Place cookies on cookie sheet. Use vanilla icing to attach marshmallow to cookie. Place a small dab of vanilla icing on the ends of candy cane handles and push them into the large marshmallow. (Placing icing on the handles, before inserting inside the marshmallow, will allow the treats to be picked up by the handle, as the icing will dry inside the marshmallow.) Squeeze a small amount of chocolate icing on top of the large marshmallow. Spread it around with a knife if needed. Place 3 marshmallow bits on top of chocolate icing. Allow to dry. These make cute treats for parties or gifts.
*Kraft marshmallow bits may be discontinued now, as I have not been able to find them in stores or online in over a year. The Kraft website doesn't list them as being discontinued, but it may be with the pandemic that they were unavailable. I just made 2-3 small white dots with the vanilla icing in 2021 and they turned out just as cute!
**Other candies and cookies can be used if you desire. Sometimes I use iced oatmeal cookies or vanilla wafers. But I really like the scalloped edge to the butter cookies when I can find them, they are sometimes hard to find. If you don't want to use the peppermint candy cane, you could use a mini pretzel instead. Anything that would create a handle.
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