Candy Cane Kisses Cookies -YUM!

Candy Cane Kiss Cookies
Recipe by Our Best Bites
note: Crystal E. brought these delicious cookies to our 2010 MOPS Xmas Party!

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

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Vickie's Fabulous Fall Food

Vickie brought this yummy Pumpkin Bread Pudding today to MOPS, and was sweet enough to share the recipe! Thanks Vickie.

Bread pudding

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes egg bread (about 10-ounces)

1/2 cup golden raisins

Caramel sauce

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

Powdered sugar

preparation

For bread pudding:

Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

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BUTTERFINGER "EYEBALLS" RECIPE

Create a memorable Halloween with this fun recipe for BUTTERFINGER® Eyeballs. With the delicious taste of creamy peanut butter dipped in melted, white morsels, as well as RAISINET® candy “pupils” and gooey red “bloodshot” markings, these tricky treats create an eye-popping experience for all to enjoy.
Source:

Ingredients:
• Wax paper
• 1 cup creamy peanut butter (not all-natural)
• 2 tablespoons butter or margarine, softened
• 2 cups powdered sugar
• 1 (2.1 oz.) NESTLÉ BUTTERFINGER Candy Bar, finely chopped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 3 tablespoons vegetable shortening
• 1/4 cup NESTLÉ RAISINETS Milk Chocolate-Covered Raisins
• 1 small tube red decorator icing
• Wooden pick or skewer for dipping
Directions:
LINE 2 baking sheets with wax paper.

BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.

MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).

DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Raisinet on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
Remember to follow baking instructions before consuming.

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Jellin-Melon Snacks

1 cantaloupe, cut lengthwise in half
3/4 cup boiling water
1 pkg (3oz) Jell-o Cherry flavored gelatin
1/2 cup cold water

Remove seeds from melon halves, cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch thick shells. Place upside-down on paper towels to drain.

Add boiling water to gelatin, mix, stir 2min. until completely dissolved. Stir in cold water. Refrigerate 15 min or until slightly thickened. Pour into melon shells. Refrigerate 3 hours or until firm. Cut into wedges.

Variation: try using a honeydew melon and Lime jello or any combo you'd like.

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Sweet & Easy Frostings!

All Purpose Cream Cheese Frosting

4 tablespoons softened butter
8 ounces cream cheese, softened
3/4 to 1 cup confectioners' sugar

Beat butter and cream cheese until fluffy. Beat in 3/4 cup powdered sugar, add more if desired.


Cheater's Chocolate Frosting

1 container (1 pound) store-bought chocolate frosting
1 teaspoon vanilla extract
1/2 teaspoon instant coffee

Stir vanilla and coffee into frosting until smooth.

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Spring Strawberry Recipes!

Did you all taste the delicious strawberry fruit pizza at the last MOPS meeting? Crystal M. shares the recipe (pictured left) with us HERE.





A delicious & easy Strawberry Recipe (pictured in the PC Trifle bowl available in April for only $29ea click HERE)


Strawberry Cream Trifle Recipe

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.

Juice lemon using Juicer to measure 2 tbsp juice. In Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.

Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

To make a strawberry fan, open the Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.

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Apple Crisp with a Twist!

This classic crisp has a twist: maple syrup & cranberries -Enjoy!

Ingredients:
3/4 cup plus 1/2 Tablespoon all purpose flour
1/2 cup brown sugar
1/2 cup old-fashioned oats
1 Teaspoon cinnamon
1 stick cold butter, in chunks
1/2 cup pecans, chopped
2 1/2 lbs. apples, peeled
1/2 cup dried cranberries
1/4 cup maple syrup

Directions:
Step 1: for the topping, put 3/4 cup flour, sugar, oats, cinnamon, and butter in a food processor and pulse to form moist clusters. Mix in pecans.

Step 2: Cut the apples into 1/2 inch chunks and put them in a buttered 9 1/2-inch, 2 quart pie pan. Add cranberries, maple syrup, and 1/2 Tablespoon flour; mix. Scatter on topping. Place pan on a parchment lined baking sheet.

Step 3: Bake at 375 degrees for 40-50 minutes. Serve warm, at room temp or chilled.

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Mouthwatering Monday!

Pumpkin Streusel Cheesecake Bars
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
½ cup crushed gingersnap cookies
½ cup finely chopped pecans
½ cup cold butter or margarine
Filling
2 packages (8 oz each) cream cheese, softened
1 cup sugar1cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
Toppings
1/3 cup chocolate topping
1/3 cup caramel topping
Directions
1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

3.Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator

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Mouthwatering Monday...Caramel Apple Bars!

Ingredients:

1 cup Brown Sugar, packed
1/2 cup Butter or Margarine, softened
1/4 cup Shortening
1+3/4 cups all purpose flour
1+1/2 cups quick cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4+1/2 cups tart apples, coarsely chopped & peeled(about 3 apples)
3 tablespoons all purpose flour
1 bag 14oz. caramels

Directions:
1. Heat oven to 400 degrees. Mix brown sugar, butter, and shortening in a large bowl. Stir in 1+3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; then press remaining oat mixture in ungreased 13x9 pan.

2. Toss apples with 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

3. Bake 25-30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut 6 rows by 6 rows while warm. Store covered in refrigerator.

Thanks to MOPS Member Crystal E. for sharing this delicious recipe - a perfect treat to bring for the Thanksgiving Feast.

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Mouthwatering Monday...Peanut Butter Cream Pie!

Ingredients:
1 (8oz)pkg cream cheese, softened
1 cup sifted powdered sugar
1 cup Peanut butter
½ cup milk
1 (8 oz)container whipped topping, thawed
1 graham cracker crust

Directions:
Mix first 4 ingredients, then fold in whipped topping, put in crust. Cover and chill 8 hours.

Thanks to Brandie Schoeneck for this delicious recipe!

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Mouthwatering Mondays - Candy Bar Cake

Are you planning a girlfriend's night out? This cake is amazing, and everyone knows that calories shared with friends don't really count. Right?

Candy Bar Cake

2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt

1 1/2 cups sugar
1/2 cup butter or margarine, softened

3 eggs

1 tsp. vanilla
4 oz. baking chocolate, melted & cooled
1 cup buttermilk

1 can (14 oz) sweetened condensed milk
1/2 cup caramel ice cream topping

1 bag (13.3 oz) fun sized Snicker's candy bars

1/2 cup chocolate frosting (warmed to drizzle)

Mix together dry ingredients and set aside. Beat together butter and sugar until fluffy. Beat in eggs one at a time until smooth and add vanilla. Stir in melted chocolate. Gradually beat in flour mixture, alternating with buttermilk. Pour into a greased and floured 9x13 pan. Bake at 350 for 35-40 minutes.

In the mean time, mix together sweetened condensed milk and caramel topping.

Immediately poke top of cake with fork & pour caramel mixture over warm cake. Sprinkle candy on top, then drizzle warmed frosting over the top.

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