Ingredients:
2 cups (11.5 ounce package) HERSHEY�S� Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Line 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
Increase heat to medium, cook, stirring constantly, until mixture begins to cling together and turns golden brown.
Pour mixture over chocolate chips in pan, spreading evenly. Cool.
Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces.
Store, tightly covered in cool, dry place.
Makes about 1-1/2 pounds
FRIED EGG CANDY
1 package (15 oz) pretzel sticks.
1 package (12 oz) vanilla or white chips.
48 Yellow M&M's
Place pretzels sticks on wax paper in groups of 2 leaving a small space between each.
In a microwave-safe bowl, heat the chips at 70% power until melted, stir till smooth.
Drop by tablespoons over each pair of pretzel sticks.
For the "yolks" place 1 or 2 yellow M&M's in the center of each "egg".
Place in fridge on the waxed paper 5-10 mins till hard.
Kids love to laugh at these "eggs"
From: irishrock
GRAHAM CRACKER CANDY
Ingredients:
1 cup sugar
1/2 cup evaporated milk or whipping cream
1/2 cup butter (no substitutions)
10 large marshmallows
16 graham crackers (crushed)
1 cup chopped nuts
In a medium heavy-bottomed saucepan, boil the sugar, milk and butter for 10 minutes.
Add the marshmallows; (in the same pot) beat with wooden spoon until dissolved.
Add/mix graham cracker crumbs; stir well.
Add the chopped nuts; mix.
Let mixture sit in the saucepan for 10 minutes if too soft (it will harden upon standing), then drop onto greased waxed paper.
If desired shape into small balls (make sure to do this while the mixture is still slightly warm or they will be harder to shape).
Coat with powdered sugar if desired.
These are so good, and so easy to make, they don't take more than 15 minutes to make in total... you won't be able to stop eating them! I usually make two separate batches of these, cause they go too fast. You can sub whipping cream for the evaporated milk, I have done this a few times, and it seems to work just fine. JUST REMEMBER TO LEAVE THE MIXTURE SIT IN THE POT OR BOWL FOR ABOUT 5 MINUTES, THE MIXTURE WILL HARDEN UP.
Delicious!
I got this from Recipezaar and my kids and their friends just can't get enough of these candies.
From: mael
Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 tsp butter or margarine
1 cup roasted, salted peanuts
1 tsp vanilla
3/4 tsp baking soda
In a 2 qt glass bowl, blend sugar & syrup.
Microwave on high 6-9 minutes or until syrup turns a light brown color.
Stir in butter, peanuts and vanilla.
Mix well.
Microwave on high for 1 1/2 minutes.
Place bowl on hot pad, as IT WILL BE VERY HOT!!!!
Gently stir in baking soda until light & foamy.
Pour onto a buttered cookie sheet.
Working quickly, cool partially by lifting edges with a spatula so mixture will not stick.
When firm but still warm, turn over.
Pull mixture thin.
When cool, break into small pieces.
Makes 1 pound
From: narekkm
NUTCRACKER SWEET BUTTERCRUNCH
1 sleeve Saltines
1 stick butter or margarine
1/2 cup sugar
2 cups chocolate chips
small can honey-roasted peanuts
Preheat oven at 350 degrees.
Line cookie sheet with foil and cover with layer of saltines as close together as possible.
Melt shortening and sugar on stove until sugar dissolves and boiling.
Pour over crackers to evenly coat. Bake crackers for ten minutes or until lightly brown.
Melt chocolate chips in microwave and spread evenly over crackers like frosting.
Chop the nuts fairly fine and sprinkle over chocolate.
Refrigerate five hours and break into pieces. Keeps well in refrigerator, or freeze.
From: Sunala
VARIATION:
sunala, I make the same thing except I use chopped walnuts. I just call mine krispy chocolate crackers. The honey peanuts does sound good though. Will have to try that!
From: QVCdebt
PECAN DELIGHTS
2 1/4 c packed brown sugar
1 c butter or margarine
1 c light corn syrup
1/8 tsp salt
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1 1/2 lbs whole pecans
1 c semisweet chocolate chips
1 c milk chocolate chips
2 tbsp shortening
In a large saucepan, combine the first 4 ingredients.
Cook over medium heat until all the sugar is dissolved.
Gradually add milk and mix well. Continue cooking until candy thermometer reads 248� (firm-ball stage).
Remove from the heat; stir in vanilla until blended.
Fold in the pecans.
Drop by tablespoonsful onto a greased or parchment-lined cookie sheet.
Chill until firm.
Loosen from paper.
Melt chocolate chips and shortening in a microwave safe bowl or double boiler.
Drizzle over each cluster.
Cool.
Yield: about 4 dozen
This candy is delicious! My daughter and I make this every Christmas. I set the candy up on silpat sheets. For some reason the candy sticks like crazy to the parchment paper. My co-workers and family just love this candy. I got the recipe from Taste of Home.
From: mael
RITZ-TWIX BARS
2 ritz crackers that are sandwiched with creamy peanut butter then dipped into chocolate. TASTE LIKE TWIX BARS.
From: Grandma Lillian
TRIXIGIRLS 2 INGREDIENT FUDGE
Ingredients:
18 oz jar creamy Jif
15 or 16 oz container I used chocolate frosting(she used vanilla)
I added 1/2 cup chopped walnuts
In mic safe dish melt frosting and peanut butter, (took me 35 seconds).
Stir to blend well add 1/2 cup chopped walnuts.
Pour into 8x8 pan sprayed with pam, put in fridge till can cut, keep in fridge covered with foil, when firm(several hours) I put them in a couple freezer baggies and keep them in the freezer, can serve right from the freezer, no defrosting necessary.
EASIEST AND BEST FUDGE I EVER HAD OR MADE.
From: doglover3
CARAMEL HEAVENLIES
Ingredients:
12 graham crackers (4 3/4 inches by 2 1/2 inches)
2 cups miniature marshmallows
3/4 cup butter (1 and 1/2 sticks)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
1. Line a 15x10-inch baking pan with foil.
Place graham crackers in pan (trim with a sharp knife if needed to fit);
cover with marshmallows.
2. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved.
Remove from the heat; stir in vanilla.
Spoon the sugar mixture over the marshmallows.
Sprinkle with almonds and coconut.
3. Bake at 350 degrees for 8-10 minutes or until browned. Watch closely so it does not burn. Cool completely.
Turn pan upside down onto cutting board and peel off foil from cookies.
Cut into squares following lines of graham crackers, and then cut each square in half diagonally to form triangles.
Yield: 4 dozen.
From: oceantown
CHOCOLATE CHRISTMAS MICE
Take a jar of cherries with the stems still on it.
Drain the cherries.
Take a package of semi sweet or milk choc. morsels and melt them in the microwave.
Lay out some wax paper on a small shallow baking sheet.
Dip the cherry and all the stem in the melted choc except for the very tip of the stem.
You need that to hold on to the cherry.
After you dip the cherry, shake off the excess choc and lay the cherry and stem down on the wax paper.
This makes the mouse body and tail.
Then take a package of Hershey's kisses.
Take the foil paper off the kiss.
Dip the bottom of the kiss just a little in the choc to help it adhere to the cherry.
Turn the kiss on it's side and press it against the cherry. That makes the face and nose of the mouse.
Next take a package of slivered almonds.
Take two slivers out and barely dip the end of one side of the almond in the choc to help it adhere.
Place the two almonds between the cherry and the kiss to make the mouse ears.
Next take a little tube of white cake decorating icing. The small size(about 3 inches long) with the thin point tip.
Put two little eyes on your mouse.
You can make about 10 or so on your small baking sheet.
Then set the pan of mice in the refrigerator for about 5 minutes to allow the chocolate to set up.
Then place them on a Christmas platter.
To eat them you just pick up the mouse from the stem and put the whole mouse in your mouth and bite off the cherry leaving the stem.
The grandchildren, especially the boys, get a kick out of seeing old gramma swallow a mouse. Ewwww!
From: Gfrog
FUDGIE SCOTCH
Ingredients
1 6oz. pkg. chocolate chips
1 6oz. pkg. butterscotch chips
1 can sweetened condensed milk
1 c. chopped nuts (flavor of your choice; I prefer walnuts)
1/2 tsp. vanilla
Melt chocolate and butterscotch chips with sweetened condensed milk in the top of a double boiler over hot -not boiling - water. Stir occasionally until morsels melt and mixture begins to thicken.
Remove from heat;
add chopped nuts and vanilla.
Blend well.
Pour into a buttered pie pan.
Chill and cut.
From: wearepennstate
MAINE CRUNCHIES
Ingredients:
2 cups sugar
3 tbs. cocoa
� lb. (1 stick) margarine
� cup milk
1 tsp. vanilla
� cup peanut butter
3 cups oatmeal (uncooked)
Mix together sugar, cocoa, margarine and milk.
Bring to a boil and boil hard for 60 seconds.
Remove from heat and add vanilla, peanut butter and oatmeal.
Mix well and drop by spoonfuls onto waxed paper.
From: mickeyduck
MICROWAVE PEANUT BRITTLE by GailW-WA
Ingredients:
1 cup sugar
1/2 cup white corn syrup
1 cup roasted peanuts (24 oz. jar will make 4 batches)
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Spray Pam in a 1 1/2 QT. glass dish. Then stir together sugar and corn syrup. Microwave on high-4 minutes.
Stir in peanuts. Microwave on high-4 minutes.
Add butter and vanilla. Microwave on high-1 1/2 minutes.
Add baking soda and gently stir until light and foamy. Pour onto greased cookie sheet. Let cool 1 hour and break into pieces.
"This makes great little gifts! Don't try to double the recipe or it won't work, but you can easily make several batches in a short amount of time."
NOTE: My recipe has a note for microwave (high=80% @ 900 watts) Since many of the newer microwaves are more powerful, you will have to adjust accordingly. Be careful when taking this mix in and out of the microwave as it is very hot. Hope you
"ENJOY! "
OH HENRY BARS
Preheat oven to 350
Melt 1 cup peanut butter
I large pkg. choc. chips (milk or semi choc. your choice)
Set aside to cool
In large bowl mix the following in the order given:
6 cups oatmeal
1 1/2 c. brown sugar
3/4 c. corn syrup
1 cup melted butter
4 1/2 teas. vanilla
Mix well and pack down on a cookie sheet (about 1")
Bake 15 min. (until light brown)
Spread chocolate mixture over the bars.
Cool and cut into squares.
From: Mitzi
PEPPERMINT CHOCOLATE STICKS
Ingredients
1/2 cup sugar
2/3 cup water
1/2 t peppermint extract
7 ounces dark chocolate chopped
1/4 cup toasted shredded coconut
lightly oil a large baking sheet. place the sugar and water in a small heavy saucepan and heat gently, stirring until the sugar has dissolved.
bring to a boil and boil rapidly without stirring until the syrup registers 280 on a candy thermometer. remove from heat and add peppermint extract.
pour the mixture onto a greased baking sheet and let set.
break the peppermint mixture into a small bowl and use the end of a rolling pin to crush it into small pieces.
melt chocolate. remove from heat and stir in the mint pieces and the coconut.
lay a 12x10 baking sheet with parchment. spread the chocolate mixture over the paper leaving a border arouund to make a rectangle. let set. when it is firm, cut into long strips.
From: vedawhee
RITZ "MINT GIRL SCOUT COOKIES" CRACKERS jackiem818
Ingredients:
RITZ� Crackers
Mint Chocholate Chips
Peanut Butter
Spread Peanut Butter between the Ritz� Crackers and dip into melted mint chocholate.
"TASTES JUST LIKE GIRL SCOUT COOKIES...NO KIDDING BE CAREFUL!!!! LOL"
TWO TEES' FUDGE
Preheat oven to 375 degrees.
In a 9 x 13 metal pan (DO NOT USE A GLASS DISH), evenly spread 3 cups broken pecan pieces and top w/one stick of Land O Lakes lightly salted butter cut into 6 or 8 slices.
Cook until golden brown, stirring frequently to coat nuts & to keep them from burning.
When they're done, remove pan from oven, pour toasted pecans & ALL OF THE BROWNED BUTTER into a holding dish.
Put the 9 x 13 METAL pan (with the dregs of both butter and pecans left in the pan so you don't have to grease it) into the refrigerator or the freezer.
Turn the oven off! ((G))
FUDGE
3 cups sugar
1 1/2 sticks LOL lightly salted butter, softened to room temperature
1 small can (5 oz.) evaporated milk (Pet or Carnation)
In deep saucepan (3 qt. I think), add sugar, butter & evaporated milk & stir until well blended.
Cook over low/medium heat on top of stove until mixture comes to a boil.
Once it begins to boil, set timer for exactly 5 minutes & reduce heat just enough to keep mixture boiling very lightly.
Stir only enough to keep mixture from scorching. (If you stir too much, the candy will be "grainy".)
When timer goes off, remove from heat and immediately add:
1 package (12 oz.) Hershey's (NOT Nestle's) semi-sweet chocolate chips
1 teaspoon vanilla (I use Nielsen-Massey Madagascar bourbon pure vanilla extract)
1 jar (7 oz.) marshmallow cream (I prefer something other than Kraft's) (see below)
Stir in saucepan until well mixed; then add pecans & the browned butter from the holding dish, & stir again until everything's well incorporated.
Remove 9 x 13 metal pan from refrigerator or freezer & pour fudge into the cold pan. Let cool; cut a piece for yourself and prepare to be absolutely overcome with emotion!!
I mention specific brands in the recipe because I've made it w/different brands, and those named in this recipe are the ones that bring about the taste we all like best. (And don't be one of those who use brands other than what I recommend & then call me to wail: "But it doesn't taste like your fudge!")
NEVER, NEVER, NEVER USE MARGARINE!
COMMENTS: Helpful Hint: this candy will stay fresh & remain moist longer if you cut just one piece at a time rather than slicing up the whole pan at once. If not completely consumed immediately, candy should be covered & refrigerated. Remember: there are lots of pecans & butter in this recipe, and you don't want your fudge getting rancid. NOTE: Buy whatever brand of marshmallow cream you like. I've used Kraft's in a pinch but like the taste I get with other marshmallow creams better ~~ don't know why. My favorite cousin, Marylu, told me she loved the taste of this fudge, but she was tearing up every piece she tried to get out of the pan. Turns out she was using a glass dish, so I suggested she switch to a metal pan. She told me later that that was the ticket: it was perfect! - so THAT'S why I recommend using a metal pan!!
From: narekkm
CARAMEL MATZOH CRUNCH
4 To 6 Unsalted Matzoh Boards
1 Cup Unsalted Margarine
1 Cup Brown Sugar, Packed, Firm
6 Ounces Chocolate Chips
1) Line A Cookie Sheet With Foil And Cover With Waxed Paper.
If Possible, Lightly Spray With Cooking Spray To Prevent Matzoh From Sticking To Paper.
Cover Pan Evenly With Matzoh Boards Using What You Need And Cutting Pieces To Fit Spaces As Evenly As Possible.
2) In A Heavy Saucepan, Combine Margarine And Brown Sugar.
Cook Over Medium Heat For 3 To 5 Minutes Or Until Sugar Has Completely Dissolved.
Remove From Heat And Pour Over Matzoh.
Bake At 375 Degrees For 15 Minutes Or Until Golden Brown And Bubbly.
Check Frequently So Mixture Does Not Burn.
3) Remove From Oven And Sprinkle With Chocolate Chips.
Let Stand For About 5 Minutes.
Spread Chocolate Evenly.
While Still Warm, Cut Into Squares.
Chill In Fridge Until Set.
MAKES 12 TO 14 PIECES, DEPENDING ON SIZE
From: QVCDebt
CHOCOLATE CRACKLE TOPS
Ingredients:
7 ounces bittersweet or unsweetened chocolate chopped into small pieces
7 T. unsalted butter
1/2 cup sugar
3 eggs
1 t. vanilla
1 3/4 cups flour
1/4 cup cocoa powder
1/2 t baking powder
pinch of salt
1 1/2 cup confectioner sugar for coating
Grease two large baking sheets.
In a saucepan over low heat, melt the chocolate and butter until smooth, stiring frequently.
Remove from heat and stir in the sugar until it is dissolved.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla.
Sift flour, cocoa, baking powder and salt into a bowl.
Gradually stir into the choolate mixture, in batches to make a soft dough.
Cover and refrigerate 1 hour at least.
Preheat oven to 325 degrees.
Place the confectioners sugar in bowl.
Using a small sized ice cream scoop (a spoon would work too) scoop the dough into small sized balls and roll between your palms. IF THE DOUGH GETS WARM, PUT EVERYTHING BACK IN FRIDGE TO SET AGAIN.
Drop the balls into the confectioners sugar one at a time and roll until HEAVILY coated.
Remove each ball with a slotted spoon and tap excess sugar off.
Place on baking sheet about 2 inches apart.
Bake for 10-15 minutes until the top feels slightly firm.
Let set for 3-4 minutes before transferring to a wire rack to cool.
From: vedawhee
Good Eats Granola Mickeyduck
Ingredients:
3 cups rolled oats (not quick cooking)
1 cup almonds
1 cup cashews
� cup coconut
� cup plus 2 Tablespoons dark brown sugar
� cup plus 2 Tablespoons good quality maple syrup
� cup vegetable oil
� teaspoons salt
1 cup raisins or craisins.
In a measuring cup mix together maple syrup, vegetable oil and salt. Drizzle over nut and oat mixture and mix well. Add raisins or craisins.
Divide onto two greased cookie sheets and bake in 250-degree oven for 1 hour and 15 minutes stirring every 15 minutes.
"The house smells wonderful as this is crisping in the oven. You may, of course, use whatever mixture of nuts you wish."
"This is delicious with yogurt, on ice cream, with milk or just out of your hand."
MAMA'S PEANUT CLUSTERS
12 oz. peanut butter chips
6 oz. semi-chocolate chips
1 oz. parafin
1 T. creamy peanut butter
Melt these together either in microwave or double boiler. THEN ADD:
3 1/2 C. roasted peanuts
Drop by spoonfuls onto waxed paper. Let set until chocolate is firm - enjoy.
From: Blabberfingers
MOCHA-TOFFEE TRUFFLES
Ingredients :
1/2 cup butter (no substitutes)
1/2 cup semisweet chocolate pieces
1 tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 4-1/2-ounce package English toffee pieces
4-ounces milk chocolate, melted (optional)
Preheat oven to 350 degree F.
1. Melt the butter and chocolate pieces in a large saucepan over low heat.
Remove from heat.
Stir in coffee crystals; cool 5 minutes.
Stir in the granulated sugar, brown sugar, eggs, and vanilla.
2. Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl.
Stir into coffee mixture.
Stir in the toffee pieces.
Drop dough by rounded tablespoons 2 inches apart onto a lightly greased cookie sheet.
3. Bake for 10 minutes.
Let cool 1 minute on cookie sheet.
Transfer to wire racks and cool completely.
If desired, drizzle with melted milk chocolate; let stand until chocolate is set.
Makes 30 truffles.
To store, place layers separated by waxed paper in an airtight container; cover.
Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months.
Thaw, then, if desired, drizzle with melted milk chocolate.
From: vedawhee
OVEN CARAMEL CORN
Ingredients:
3 3/4 qts. popped corn
1 cup brown sugar (packed)
1/2 cup butter ( may use margarine)
1/4 cup light corn syrup
1/2 teas. salt
1/2 teas. baking soda
Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans. 13/9's.
In saucepan heat sugar, butter, corn syrup, and salt stirring occasionally, until bubbly around edges.
Continue cooking over medium heat 5 min.
Remove from heat; stir in soda until foamy.
Pour over popped corn, stirring until corn is well coated.
Bake for 1 hour stirring every 15 minutes.
About 15 cups of corn.
From: Mitzi
PRETZEL KISSES
50 or so pretzels that are waffle/square shaped
1 pkg Hershey kisses
M&M's, optional
Place pretzels on teflon cookie sheet in rows.
Top with one kiss.
Bake at 275 degrees 2-3 minutes until the kiss is soft.
Press an M&M (if used) in center of kiss so the kiss fills the ring.
Let cool.
From: itty
SUGARED WALNUTS (Crock pot) oceantown
Ingredients:
1 pound Walnut pieces
1/2 cup Unsalted butter, melted
1/2 cup powdered sugar
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ginger
Preheat crock pot on high for 15 minutes. Once preheated, stir in the walnuts (or pecans) and butter until mixed well. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.
Transfer the nuts to a bowl.
In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly.
Let cool before serving.
WHITE CHOCOLATE, CRANBERRY and PISTACIO BARK
Ingredients
1 lb. good white chocolate such as Ghiradelli, chopped
1 cup dried cranberries
1 cup pistachios, shelled
Directions:
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally.
Stir in cranberries and pistachios
Pour onto foil or buttered parchment lined 12 x 9 glass rectangular shallow baking dish sheet and spread until even.
Refrigerate for at least 1 hour or until hardened. Break into pieces.
Yield: 32 pieces
From: adeli
CARMEL NUT CRUNCH (makes 8 cups)
Ingredients:
1/2 c. corn syrup
1/2 c. brown sugar
1/4 c. margarine
1/2 t. salt
6 c. cheerios
1 c. peanuts
1/2 c. slivered almonds
Heat sugar, margarine and salt in microwave until sugar dissolves (about 3 min.).
Stir in cheerios and nuts until well coated.
Spread in well buttered jelly roll pan.
Bake 15 min. @ 325. Cool 5-7 min.
Loosen with metal spatula. Let stand until firm.
Break into bite size pieces.
From: Vayankee
CREAM DE MENTHE BARS
Ingredients:
1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar -- sifted
1 egg -- beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi-sweet chocolate chips
For bottom layer:
In saucepan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended.
Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla.
Stir in graham cracker crumbs. Mix well.
Press into bottom of an ungreased 13x9x2" baking pan.
For middle layer:
Melt another 1/2 cup of the butter.
In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth.
Spread over the chocolate layer. Chill 1 hour.
For top layer:
In small saucepan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted.
Spread over middle layer.
Chill 1 to 2 hours.
Cut into small squares.
Store in refrigerator.
From: butterflylady
MICROWAVE CARAMEL CORN
3-4 quarts popped popcorn (put in a large grocery bag after it has popped)
1 cup brown sugar
� cup butter
� cup corn syrup
� tsp. salt
� tsp. baking soda
1. Combine all ingredients, except popped corn and soda, in a 4-cup microwave-safe bowl.
2. Bring mixture to a boil and then cook on HIGH for 2 minutes. (Stir once as the butter starts to melt.)
3. Remove from microwave. Add soda and stir well. (A wire whisk works well.)
4. Pour syrup directly onto corn in grocery bag.
5. Hold bag shut and shake well.
6. Put bag in microwave and cook 1-1/2 minutes on HIGH.
7. Remove bag. Shake. Return to microwave and cook 1-1/2 minutes more on HIGH.
8. Pour out onto a cookie sheet to cool.
9. Break into pieces.
From: catsrme
NO OVEN PEANUT BUTTER SQUARES (KRAFT)
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups NABISCO Graham Cracker Crumbs
1 cup peanut butter
12 squares BAKER'S Semi-Sweet Baking Chocolate
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan.
MELT chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until smooth, stirring after 1 min.
Cool chocolate slightly, then pour over peanut butter mixture in pan.
Cool.
Cut partially through mixture to mark 48 squares.
Refrigerate 1 hour or until set. Lift from pan, using foil handles.
Cut all the way through mixture into squares.
From: doglover3
PEANUT BRITTLE-Candy
(There's no butter in this one, making it light and crunchy)
Ingredients:
1+1/2 cup Raw Peanuts
1/2 cup White Karo Syrup
2 Tbsp Water
1 Tbsp Baking Soda
Boil first 4 ingredients until raw peanuts split.
Boil 2 to 3 minutes longer until syrup forms hard balls in cold water (or with a candy thermometer at 302 degrees).
Total cooking time is about 15 minutes.
REMOVE FROM HEAT!!
QUICKLY add the 1 Tbsp of baking soda to mixture in pan and stir well (mixture will foam up-the brittle gets its golden color from the peanut skins). Pour brittle onto a buttered cookie sheet and spread carefully being sure not to pull the brittle apart.
When brittle is cooled, crack into pieces either with a knife or by hand.
***Note: Using a non-stick pan will greately make the brittle easier to pour out and for easier clean up!
From: MaryA
RITZ CRACKER TREATS Alismom
Ingredients:
Ritz� Crackers
Dipping chocolate
Holiday sprinkles
Dip Ritz crackers in dipping chocolate to completely cover and then sprinkle holiday sprinkles (like the little tree sprinkles, etc.) on them and allow to dry on wax paper.
"The sweet/salty thing...and they look pretty."
TIGER BUTTER Blabberfingers
Ingredients:
1 - package white almond bark
1 1/2 cup crunchy peanut butter
1 - package of chocolate chips
Melt the package white almond bark in the microwave. Then add and let melt 1 1/2 c. crunchy peanut butter into melted almond bark. Spread on a waxed paper lined 9x13 " pan. Melt the package of chocolate chips and drizzle on the bark. Swirl with a knife. Let set.
"This is one of the easiest and best peanut butter fudge recipes I've ever made".
WHITE TRASH
1 jar dry roasted peanuts
1 box corn chex cereal
1 bag pretzels
1 lb white chocolate, melted
Mix first 3 ingredients.
Spread on teflon cookie sheet or buttered cookie sheet.
Melt chocolate & lightly pour over. Let harden (can put in fridge).
Break off pieces to eat.
HERE'S ANOTHER VARIATION:
WHITE TRASH
1-1/4 lbs white chocolate, melted
6 cups Crispix cereal
3 cups cheerios
3 cups broken pretzels
12oz bag M&M's
1 jar roasted peanuts
Mix dry ingredients.
Melt chocolate.
Coat all pieces.
Spread out on buttered cookie sheet.
Cool, break apart.
From: itty
PUMPKIN GINGERBREAD TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight.
Trifle can be layered in a punch bowl.
From: SmokieBear
PUMPKIN ROLL Diamonds 2
Ingredients:
3 Eggs
1 Cup Sugar
2/3 Cup Cooked or Canned Pumpkin
1 Teaspoon Fresh Lemon Juice
3/4 Cup All Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Finely Chopped Walnuts or Pecans
CREAM CHEESE FILLING
1 - 8 Ounce Package Cream Cheese (Softened)
1 Cup SIFTED Confectioners Sugar
1/3 Cup Butter or Margarine (Softened)
1 Teaspoon Vanilla Extract
Additional Confectioners Sugar (Optional)
Grease & flour a 15 by 10 by 1 inch or jellyroll pan. Line with waxed paper. Also grease & flour waxed paper.
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick & lemon-colored. Add pumpkin & lemon juice. Combine flour, cinnamon, baking powder, salt & nutmeg. Fold into the pumpkin mixture.
Spread batter into greased & flour pan. Sprinkle with nuts.
Bake at 375 degrees for 12 to 15 minutes or until it springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper & roll up in towel, starting with the narrow or short end. Cool completely on a wire rack, seam side down.
Meanwhile in a mixing bowl, beat cream cheese, sugar, butter & vanilla until fluffy.
Carefully unroll the cake/roll. Spread filling over the cake to within 1 inch of edges. Roll up again. Cover & chill until serving. Place on cake plate with seam side down. Dust with confectioners sugar if desired.
PUMPKIN SWIRLED CHEESECAKE luv2bake
Ingredients:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 - 8 ounce packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin (just pumpkin-not pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9- inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In another bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55-60 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
(ACTUALLY I JUST LOOSEN THE RIM AND WHEN ITS COOLED, PUT THE WHOLE PAN IN THE ICEBOX TO SIT FOR FOUR HOURS.)
Here's a Mr. Food recipe that is so simple (not really holiday, but I couldn't resist sharing it.)
TOUCHDOWN BROWNIES
Use a family size Brownie mix and prepare according to package directions.
In a separate bowl, mix:
1/2 c. chocolate chips
1/2 c. butterscotch chips
1/2 c. coconut
To the brownie mixture, add 1/2 of the chip mixture. Stir and then spread in 9x13" pan (or 7x11".)
Sprinkle the rest of the chip mixture on top. Bake as directed. Yum!
From: Lennyldg
CHOCOLATE BANANA BREAD PUDDING doglover3
Ingredients:
1 - 16 ounce loaf firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half & half or light cream
3/4 cup of sugar
2/3 cup semisweet chocolate chips
Cut bread into 1" pieces. Slice banana into 1/2 " thick chunks.
In large bowl with wire whisk, beat eggs, half & half and sugar until blended. Gently stir in bread, bananas and chocolate chips to combine. Cover and refrigerate bread mixture at least 1 hour occasionally pressing down bread to absorb cream mixture.
Preheat oven to 350 F. Grease 9 " round springform or cake pan (at least 2 inches deep). Spoon mixture into pan (pan will be very full).
Bake bread pudding covered 35 minutes, uncover and bake 45 to 50 minutes longer or till knife inserted in center of pudding comes out clean. Cool pudding slightly on wire rack to serve warm.
"SUBMITTED TO GOODHOUSEKEEPING BY TRISH & TOM BRODOCK"
APPLE WALNUT COBBLER sandye1
Ingredients:
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup walnuts -- coarsely chopped
4 cups tart apples -- pared & thinly sliced
1 cup flour -- sifted all purpose
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg -- well beaten
1/2 cup evaporated milk
1/3 cup butter -- melted
Mix 1/2 cup sugar, cinnamon, and 1/2 cup walnuts. Place apples in bottom of a greased 8 1/4 X 1 3/4 inch round baking dish. Sprinkle with the cinnamon mixture. Sift the dry ingredients together. Combine egg, milk and butter; Add dry ingredients all at once and mix until smooth. Pour batter over apples. Sprinkle with the remaining walnuts.
Bake at 325 degrees for about 55 minutes or until done. Serve with ice cream on top.
BLUEBERRY DUMPLINGS luv2bake
Ingredients:
1 cup flour
1 tablespoon sugar, also 1 1/2 cups
1 teaspoon baking powder
pinch salt
1/2 cup (1 stick) softened butter
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream for serving
Stir flour, 1 tablespoon sugar, baking powder and salt together into a bowl. Cut the butter into this mixture using a pastry cutter or fork. Add the milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar and water and bring to a boil. Drop dumpling dough into the hot boiling berries by the tablespoonful. Cover pot, reduce heat to low and cook slowly for 20 to 30 minutes. (Do not remove the lid before 20 minutes has passed and do not stir the dumplings!)
Serve warm over ice cream or fresh cream.
"This simple dessert is just wonderful after a day of being outdoors in the cold!"
CRANBERRY APPLE CRISP hollee
Ingredients:
1 - 12 ounce bag fresh cranberries
4 medium apples (peeled, cored and sliced)
1 cup sugar
1/4 cup water
2 teaspoon cinnamon
Topping:
1 stick butter
1 cup sugar (plain or brown)
1 cup oatmeal
1 cup flour
Mix cranberries, apple slices, sugar, water and cinnamon together. Pour fruit mixture into a 9x13 baking dish. Mix the topping ingredients and sprinkle over top of fruit.
Bake at 350 approx 1 hour or until lightly brown.
"Favorite way to serve - warm with a scoop of vanilla ice cream Enjoy!"
MY HUSBAND'S PEAR CLAFOUTI adeli
Ingredients:
3 cups nice pear halves, peaches or cherries
1 1/4 cup milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
Blend all ingredients except fruit and half the sugar in a blender for one minue. Pour 1/4 inch of the batter in a buttered fireproof baking dish that will hold 7 to 8 cups. Set this dish over moderate heat on the stove for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat.
Set the pears or whatever fruit you have chosen, on top of that set batter. Sprinkle the rest of the sugar on top of the fruit. Pour on the rest of the batter and smooth it.
Place in the middle of the oven and bake for about an hour at 350 degrees. It will be done when it has puffed and browned and a toothpick comes out clean when stuck in the center of it.
If you are using pears, soak them for one hour in 1/4 cup sweet white wine, cognac or kirsh and 1/3 cup sugar. Omit the sugar in the main body of the recipe.
If you are using cherries, substitute liquid from canned cherries for some of the milk in the recipe and if the liquid is sweet, omit the sugar.
If you are using apples, saute them in butter and add 1/4 cup apple brandy and let them sit for 1/2 hour. Also add 1/8 teaspoon cinnamon and 1/3 cup sugar. Omit 1/3 cup sugar in main recipe.
"My husband makes this for me about once a year during the holidays. He uses peeled pears that have been quartered lengthwise. He places them spoke like on the batter. It makes a nice presentation. This is so good served warm with whipped cream."
PEACH JELLO FRUIT DESSERT Barbarainnc
Ingredients:
1 - large package Peach Jello�
1 - 8 ounce cream cheese, softened
1 - 15.5 ounce can fruit cocktail - don't drain
1 - 15.5 ozcan crushed pineapple - don't drain
1 - 8 ounce Cool Whip�, thawed
Dissolve jello with 2 cups boiling water and let it set up. Then beat in cream cheese until smooth and add both fruits, then fold in Cool Whip.
Refrigerate
Arroz con Dulce (Puerto Rican Rice Pudding) Jerzgirl
Ingredients:
3 cups water 6 whole cloves
1 cup water
4 tbsp shredded sweetened coconut
1 tsp salt
1 1-inch piece fresh ginger, peeled and sliced
1 cup short-grain rice
1/2 cup sugar
2 cinnamon sticks
1 14-ounce can coconut milk
1/3 cup dried raisins
ground cinnamon for garnish
In large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl: discard the spices.
Combine the spiced water with the coconut milk and 1 cup water in a large saucepan. Bring the liquid to a boil. Add the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir and cook for 15 more minutes, or until the rice is cooked.(All the liquid should be absorbed)
Pour onto a platter and sprinkle with cinnamon.
"Traditionally served at Christmas"
BEST CUSTARD PIE
5 LG BEATEN EGGS
3/4 C SUGAR
1 1/2 TSP VANILLA
4 C HALF AND HALF(QUART)
IF YOU USE 1 C FRUIT(FRESH ONLY)OR WILL BE RUNNY USE ONLY 3 1/2 C OF HALF AND HALF
POUR INTO LG 10'' GLASS PYREX PIE PLATE AND BAKE 450 FOR 10 MINUTES THEN 350 FOR ABOUT 45 TO 55 MINUTES OR TILL A SHARP STEAK KNIFE COMES OUT CLEAN(CAN ADD COCONUT OR FRESH FRUIT TO THIS BEFORE PUTTING IN AND BAKING PAN)
From: doglover3
BREAD PUDDING:CUSTARD TYPE
2 CUPS OF MILK
1/2 CUP OF SUGAR
PINCH OF SALT
2 EGGS
1 TEASPOON OF VANILLA
4 PIECES OF BREAD
1/4 CUP MELTED BUTTER
GREASE A LOAF PAN: CUT BREAD INTO CUBES=SET ASIDE=
MIX MILK, BUTTER AND EGGS AND BEAT GOOD:
ADD SALT , VANILLA AND SUGAR. STIR IN THE BREAD CUBES:
POUR INTO LOAF PAN.
PUT LOAF PAN IN ANOTHER LARGER PAN WITH ABOUT 1 INCH OF WATER.
BAKE AT 350 FOR ABOUT 45 MINUTES.
From: doglover3
CREAMY BANANA TRIFLE doglover3
Ingredients:
1 - 14 ounce can sweetened condensed milk (any brand will do.) just make sure you do not buy evaporated milk.
1 1/2 cups cold water,
1 four serving size instant banana flavored pudding mix,
2 cups (1 pint) Bordens� heavy cream, (which you will use a mixer to whip)
36 vanilla wafers,
3 medium bananas sliced and dip them into lemon juice from concentrate so they do not turn brown.
To assemble:
In a large bowl combine the sweetened condensed milk and the water. Add the pudding mix and beat well. Chill for 5 minutes in the refrigerator.
Whip the heavy cream in a separate bowl.
Then take the pudding mixture out of the fridge and gently fold in the whipped whipping cream.
Use a 2 1/2 quart glass trifle dish and place a bit of the mixture on the bottom then line the bottom and the sides with more vanilla wafers and spoon in the mixture and top with some sliced bananas.
Keep doing this until you end with the pudding mixture on the top and then add a few whole strawberries for garnish and a few vanilla wafers right side up.
Cover and chill for at least 5 hours.
Refrigerate any leftovers.
"This recipe is a little piece of heaven. Hope you enjoy."
"Here is my favorite - posted by luckyone1 (is great and I thank her for posting this one)"
CRUNCHY CARMEL APPLE PIE Drew2
Ingredients:
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples use golden delicious and fuji apples.
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil.
Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
Cool on a wire rack and enjoy warm or at room temperature.
"This recipe came from some news program (can't remember which one). It is very good. It looks lengthy but is easy. It looks and tastes like you spent hours making the pie."
CRUSTLESS PUMPKIN PIE (Since my family has cut out most sugar we really like the following)
1 can (15oz) solid pack pumpkin
1 can (12 oz) evaporated skim milk
Egg substitute equivalent to to 2 eggs
2 egg whites
Sugar substitute equivalent to 3/4 cup sugar (I use Splenda)
1 teasp ground cinnamon
1/4 teasp ground all spice
1/4 teasp ground ginger
1/8 teasp salt
1/2 cup reduced fat graham cracker crumbs
Cool Whip
In a mixing bowl combine pumpkin, milk, egg substitute, egg whites and sugar substitute...beat until smooth
Add spices and salt...beat until well mixed...
Stir in graham cracker crumbs
Pour into a 9" pie plate coated with non stick cook spray.
Bake 325-degrees for 50-55 minutes or until knife inserted near center comes out clean..cool
Garnish with cool whip
Store in refrigerator
Yield 8 servings
Ser Size 1 slice
From: Goldengirl
Guava Chiffon Pie
Ingredients:
9-inch baked pie shell
1 envelope unflavored gelatin
1/4 cup water
4 eggs separated
1/4 cup lemon juice
3 tablespoons sugar
1 can (6 oz) frozen guava juice, thawed
1/2 teaspoon cream of tartar
1/2 cup sugar
2 cups whipped cream or non dairy whipped topping
Soften gelatin water; set aside.
Beat egg yolks, beat in lemon juice and 2 tablespoons sugar; cook over low heat, stirring constantly, until mixture is thickened. Stir in softened gelatin and remove from heat; cool; stir in guava juice and chill until mixture begins to thicken.
Beat egg whites together with cream of tartar until soft peaks form; gradually add remaining sugar, beating until stiff.
Fold in thickened guava mixture; pour into pie shell and chill until firm, about 3 hours.
Serve with whipped cream or topping.
From: 4kidsnomoney
MOLDED FRENCH CREAM SmokieBear
Ingredients:
1 cup sour cream
1 cup heavy cream
1/4 cup superfine sugar
1 envelope unflavored gelatin
1/4 cup water 1 - 8ounce package cream cheese
1/2 teaspoon vanilla
Brush one 4 cup mold or eight 4 oz. molds lightly with vegetable oil.
Combine sour cream and heavy cream in medium saucepan. Beat in the sugar, place the pan over very low heat to warm. Sprinkle gelatin over water in a cup to soften. Place cup in hot water to soften and liquefy gelatin. Stir this into the warm cream mixture and remove from heat.
Beat the cream cheese until soft. Stir in the cream mixture and vanilla until completely blended.
Pour into prepared mold and refrigerate at least 4 hours.
Unmold and serve with fresh or frozen fruit.
"This tastes like cheesecake."
"Here is my last "favorite". Adeli and Kbd have done such an awesome job, I almost feel guilty adding one more, but it is good. It is from Family Circle 4-79. Enjoy!"
MARSHMALLOW PIE doglover3
Ingredients:
CHOCOLATE COCONUT CRUST:
9 chocolate graham crackers(5" by 2 1/2" each)
1/2 cup sweetened flaked coconut toasted
5 tablespoon butter or margarine
Marshmallow filling:
34 large marshmallows (about 8 ounces)
1/2 cup whole milk
1 1/2 cups heavy cream or whipping cream
1 ounce unsweetened chocolate(grated)
Preheat oven to 375F.
Prepare chocolate coconut crust:
Into food processor with knife blade attached break graham crackers. Add toasted coconut and process till coarse crumbs form.
In 9" pie plate with fork mix crumb mixture and butter. With hand, press mixture into bottom and up side of pie plate.
Bake crust 10 minutes, cool on wire rack.
Prepare marshmallow filling:
In 3 quart saucepan, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat. Cool marshmallow mixture completely at room temperature about 30 minutes.
When marshmallow mixture is cool, in large bowl with mixer at medium speed, beat cream until stiff peaks form. Stir marshmallow mixture and fold into whipped cream with grated chocolate. Spoon filling into cooled crust.
Refrigerate pie at least 3 hours or overnight until well chilled.
To serve, sprinkle with chocolate shavings over top of pie if you like.
"This was submitted to Good housekeeping by Alice Oglethorpe."
NO FAIL PIE CRUST kbd1225
Ingredients:
1 3/4 cups sifted flour
1 Teaspoon salt
2/3 cup Crisco�
1 Tablespoon vegetable oil
1/3 cup ice water (Put water in a cup with crushed ice and take 1/3 cup from that)
Blend flour, salt, Crisco� and oil with a fork so the mixture looks like little peas. Add 1/3 cup of ice water and keep blending, until completely mixed and the texture is smooth.
Put in waxed paper and put in freezer (may be put in refrigerator if it is going to be used in several hours).
When ready to use, put extra flour on surface before rolling out the dough.
"This recipe is a 'no-fail' recipe."
NO ROLL PASTRY DOUGH kbd1225
Ingredients:
1 1/2 cups pastry or all-purpose flour
1 teaspoon salt
1/2 teaspoons sugar
1/2 cup vegetable cooking oil
2 Tablespoon milk
Sift flour, salt and sugar directly into a pie dish. Mix the oil and milk in a cup, until blended, and pour it over the flour mixture and blend with a fork until no dry flour remains. Press with your fingers to line the dish and the sides as evenly as possible.
Fill and bake accordingly to the recipe for any one-crust pie.
To make a baked shell, pierce all over with a fork and bake at 425-degrees for 15 minutes.
"This is an easy way to make a pie crust for a quiche or a pie that only requires a bottom crust."
NOT YO' MAMA'S BANANA PUDDING RECIPE (COURTESY PAULA DEEN ) doglover3
Ingredients:
2 bags Pepperidge Farm Chessmen cookies (OR VANILLA WAFERS)
6 to 8 bananas, sliced
2 cups milk
1 - 5-ounce box instant French vanilla pudding
1 - 8-ounce package cream cheese, softened (LIGHT)
1 - 14-ounce can sweetened condensed milk
1 - 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.
("THIS IS SOOOO GOOD")
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings
User Rating:
OKINAWAN SWEET POTATO PIE WITH HAUPIA TOPPING 4kidsnomoney
Ingredients:
Crust:
3/4 cup margarine or butter (1-1/2 sticks)
4 Tablespoons sugar
1-1/2 cups flour
1/2 cup nuts, chopped (optional)
Combine sugar, flour and nuts. Cut margarine into flour mixture until texture is sandy. Press lightly into 9x13-inch pan.
Bake at 325 degrees for 20-25 minutes.
Filling:
8 tablespoons butter or margarine, softened
1 cup sugar
2 eggs, beaten
2 cups Okinawan sweet potato, cooked and mashed (the color of the potato is purple inside, beige on the outside)
1/2 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
Beat butter and sugar. Add eggs and mix. Gradually mix in mashed sweet potatoes. Add evaporated milk, vanilla and salt; mix well. Pour onto crust.
Bake at 350 degrees for 30-35 minutes. Cool.
Haupia topping:
1/2 cup sugar
1/2 cup cornstarch 1-1/2 cups water
2 - 12 ounce cans frozen coconut milk thawed
Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened. Cool slightly. Pour coconut-milk mixture (haupia) over pie filling and refrigerate.
" A new favorite that combines the different textures of a light crust, dense sweet potato and smooth haupia. A hands-down winner at any gathering." 
PASSOVER FARFEL PUDDING Shopping Princess
Ingredients
2 cups matzo farfel
1 egg
1 Tablespoon margarine
2 cups hot chicken stock
2 Tablespoon margarine or oil
1/2 Spanish onion finely chopped
3 eggs slightly beaten
1/2 cup green pepper, finely chopped
1 cup celery, finely chopped
1/2 lb. fresh mushrooms, sliced
1 tsp. salt
few gratings fresh pepper
Pour farfel in large skillet, add egg, stir it through and dry over medium heat. Add 1 tbl. margarine, 2 cups chicken stock, cover and cook over low heat until all liquid is absorbed.
Saute`in 2 Tablespoons oil, the onion, green pepper, celery, and add the mushrooms last. Add this to the farfel mixture blending thoroughly. Then add the 3 eggs, salt and pepper.
Pour into a 9x13" pryex dish which has been heated in the oven with 2 Tablespoons margarine.
Bake 350 degrees for one hour.
PUMPKIN PIE WITH PECAN CRUST adeli
Ingredients:
2/3 cup soy flour
1/2 cup pecans, finely ground
1/3 cup whole-grain pastry flour
1/4 cup sugar substitute - Splenda
6 tablespoons chilled butter, cut into 12 pieces
2 tablespoons ice water
1 can (15 ounces) pureed pumpkin
3/4 cup sugar substitute - Splenda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 1/4 cups heavy cream
Preheat oven to 425�F.
In a large bowl whisk together soy flour, pecans, pastry flour and sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
Transfer crust mixture to a 9" pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil.
Reduce oven to 375�F.
In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack.
"Ground pecans, mixed with two kinds of flour, create a tender and flavorful piecrust. This pie tastes like the real thing�with just a fraction of the carbs. Be sure to leave enough time for chilling, which facilitates cutting and serving."
"For the low carb or no sugar eater."
This is an Atkins website recipe and I make it at least once a month in any season because it is really really good. I frequently use ground almond because I buy that cheaply.
PUMPKIN SPICE WHOOPIE PIES
Ingredients:
1 cup canned pumpkin
1/3 cup butter, softened
1 pkg 2-layer-size spice cake mix
2 eggs
� cup milk
Preheat oven to 375. In a large mixing bowl, beat pumpkin and butter with an electric mixer on medium speed until smooth.
Add cake mix, eggs and milk; beat with mixer on low speed until combined, then on medium speed for 1 minute.
Line a cookie sheet with parchment paper or foil (if using foil, it is best to grease it).
Drop batter by heaping tablespoons 3 inches apart onto cookie sheet; keep remaining batter chilled.
Bake 15 minutes or until set and light brown around edges.
Carefully removed from parchment or foil.
Cool on wire rack.
Spread about 2-1/2 TBS Marshmallow spice filling onto flat side of one cookie; top with second cookie.
Makes 15 whoopie pies.
Marshmallow Spice Filling
Combine � cup softened butter and one 8-ounce package softened cream cheese; beat until smooth.
Beat in 2 cups sifted powdered sugar, � of a 7-ounce jar of marshmallow cr�me, 1 tsp. vanilla, and � tsp each ground cinnamon and ground nutmeg.
Makes about 4 cups.
From: Mickey duck
RUM LACED PUMPKIN PIE butterflylady
Ingredients:
3 eggs
1 - 16 ounce can pumpkin
8 ounces sour cream
1 cup brown sugar
1/2 cup heavy cream
2 Tablespoons dark rum (I like to use Captain Morgan's Spiced Rum instead)
1-1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice.
Preheat your oven to 425.
Line a pie pan with your favorite pie crust recipe (I cheat and use Pillsbury All Ready Pie Crust).
In a large bowl, whisk eggs. Whisk in the pumpkin, sour cream, brown sugar, heavy cream, rum and spices, until combined.
Pour into pie crust.
Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 35-40 minutes, until a knife inserted comes out clean. Cool.
Top with home whipped cream consisting of: 1 cup chilled whipping cream, 1 tbsp confectioner's sugar and 1 tsp of the rum.
STOUFFER'S APPLE WALNUT UPSIDE-DOWN PIE
5 Tbs. butter
1/2 cup brown sugar
3/4 cup chopped walnuts
1 frozen 9" apple pie
To prepare the pie, you will need a 9" pie plate.
Melt butter and add brown sugar, beat to combine. Spread the mixture into the bottom of pie plate.
Sprinkle the chopped walnuts over the mixture.
Take the frozen pie out of the foil pan and place it right in the prepared pan and bake at 375 degrees for 50 to 55 minutes.
As soon as it comes out of the oven, place a serving dish right on top of the pie. I then take a towel and grab both the serving dish and hot pie and quickly turn it over. Wait two minutes and remove the pie pan. If some of the nut mixture sticks to the pie pan, quickly pick it up with a spoon and spread it over the empty spot on the pie. When it cools, no one will notice.
Serve warm garnished with whipped cream or ice cream. This makes a nice addition at Thanksgiving dinners.
From: Trissy
TART
Ingredients:
� lb. butter, softened (2 sticks)
1 C. sugar
1 egg plus an extra yolk (keep the white from this egg to help brown the strips on top)
1 T. vanilla
1 container--16 oz.�of sour cream
� tsp. baking soda
2 tsp. baking powder
Dash of salt
3 C. flour
2 Cans of fruit pie filling (the thick kind)
Both of the cans can be the same fruit or you can make each half of the tart different.
Mix ingredients (except fruit) in order until well mixed. Dough will be thick and sticky. Spread on ungreased pan approx. 11 x 16. Spread evenly. Save 1 � cups of dough to make strips. Make sure dough in center of pan is not thicker than the sides. Spread the dough up the sides of the pan to create edge of crust. Spread pie filling on the crust. Set aside.
To the saved dough, add about 1 tablespoon of milk and enough flour (about � cup) to make the dough stiff enough to roll out and not be sticky. Do not add more milk than that, you can add a tiny bit more, if needed, after you see the texture of the mix. Just add as much milk and additional flour so you can cut strips and they will hold together when you lift them. Too much flour will make the strips tough, not as tender.
Roll out on floured surface into a rectangular shape. Cut the strips with a knife dipped in flour about � inch wide. A pie crimper will cut strips with zig zags on the edges. The strips have to be long enough to fit on top of the fruit from corner of pan to opposite corner. Place strips on top of the fruit all in one direction first and then you can do the opposite direction from corner to corner. Just save enough long strips for the layer on top of the first strips. Press strips to sticky dough on edge of pan.
Beat the extra egg white and brush or use fingers to spread white on top of strips.
Bake 350� for about 1 hour to 1 hour and 15 minutes until the strips are nicely browned. Do not under bake, the center dough might not get done.
From: kalina
I should tell you that this recipe is not fast, but it is delicious. It takes a while to get it ready for the oven. The part that is time consuming is getting the strips ready for the top. I always make it in an 11 x 16 cookie sheet with sides. You can substitute a slightly larger or smaller sheet, but if you go too small, the crust will be too thick and might not be done in the center of pan..
I have been making this since I was about 11 or 12 years old. My mom got the recipe from our neighbor. We lived in S.W. Pennsylvania. She was a Slovakian lady who made this recipe doubled and on a very large sheet. It looks beautiful after it is baked. We simply called it TART.
WALNUT PIE oceantown
Ingredients:
3 eggs
1/4 teaspoon salt
3/4 cup white sugar
2 teaspoons vanilla extract
3/4 cup light corn syrup
1/4 cup butter
1 cup chopped walnuts
1 (9 inch) deep dish pie crust
Preheat oven to 400 degrees.
Beat the eggs in a large bowl. Mix in salt, sugar, vanilla, and syrup. Melt the butter, and add it to the egg mixture, then stir in the nuts. Pour filling into pie shell.
Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees, and continue baking for 35 to 45 minutes.
"This is a yummy dessert. I am allergic to pecans, but the pies always looked so delicious. I finally searched for a walnut pie and found this. Love this recipe