Butter Toffee Cookies

Goddess of Baking

Recipe Adapted from Land O'Lakes
Yield about 4 dozen
Ingredients:
1 Cup Sugar
1 Cup Butter, unsalted and room temperature
2 Eggs
1 Teaspoon Vanilla
2 1/2 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Package of Toffee Bit

Directions

1. Preheat oven to 350.
2. Cream the butter and sugar in a large bowl.  Beat in the eggs and vanilla until creamy.
3. Add the flour, baking soda and salt, mix until  combined.  Be sure to scape the bowl.
4. Stir in toffee bits.
5. Drop dough onto cookie sheet and bake for 10- 12 minutes, or until lightly browned.
6. Cool for a few minutes and move to cooling rack.
7. Enjoy!!

Funnel Cake

Funnel Cake Recipe (serves 6 people)

1 1/3 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 large egg, beaten

2 tablespoons granulated sugar

1 cup milk,  plus more if needed

Canola oil, for frying

1 cup confectioners' sugar  for topping (you can add 1/2-1 teaspoon cinnamon to the sugar if you want)

Sift flour, baking soda and salt. In a separate bowl whisk the egg and granulated sugar.  Whisk the egg into the milk mixture. Gently stir the milk mixture into the flour mixture. The batter should be a little thicker than pancake batter, but thin enough to pour. Make sure it doesn't have any big lumps. Add more milk if needed (up to 2-3 tablespoons)

Heat 2 inches of canola oil in a pot with deep sides over medium heat until it gets to 375. If you're like me and you don't have a frying thermometer then just heat it until a drop of water sizzles when dropped into the oil. Cover the hole of a funnel with you finger and pour 1/2 cup batter in.  Hold the funnel over the oil and remove your finger, moving the funnel around in circles to create a web pattern (it will look like lots of blobs but as you continue to add batter they will cook together). Cook for about 30 seconds until the batter floats and the underside is golden. Use a slotted spoon and flip to cook the other side for another 30 or so seconds or until golden. Place the funnel cake on a paper towel and let cool for a minute. Use a sifter to top with powdered sugar and serve. 

 

This Chick Cooks

 

 

Chocolate Covered Peanut Butter Balls

Chocolate Covered Peanut Butter Balls Recipe

heaping 1/2 cup peanut butter
1/3 cup honey
1 cup powdered milk

3/4 cup dark chocolate (or other type if you prefer)
3 teaspoons canola oil

Mix together, peanut butter, honey and powdered milk. You can add a little more honey or peanut butter if the mixture is too dry, but you don't want it to be sticky! Roll 20 1" balls. Melt the chocolate and oil in the microwave at 15 second intervals, stirring in between each microwaving session. Dip the balls and place on wax paper to cool. Top with sprinkles if desired.

This Chick Cooks

Eclair Cake

oH sO yUmMy!!! and so easy... Found over at The Country Cook

 

Eclair Cake

Ingredients:

½ (8 oz.) container of Cool Whip
1 ½ cups of milk
1 package of graham cracker squares
1/2 tub of chocolate frosting


Directions:
In a medium bowl, mix together the pudding mix, milk and Cool Whip. In an 8x8 dish, arrange a single layer of graham cracker squares on the bottom.  You may have to break them up a bit to get enough crackers to cover the bottom of your dish.  It doesn’t have to be pretty or perfect.
Spread half of the pudding mixture on top of the crackers.  Layer another layer of graham crackers over the pudding mixture.  Then layer the other half of the pudding mixture on top of crackers.  Top with a final layer of graham crackers.
Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When pudding has set up, put the tub of chocolate frosting in the microwave for about 30 seconds to soften (remove lid and aluminum foil top before microwaving).  Take out and stir frosting.  It should be easily spreadable now.
Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Place plastic wrap over top of dish and put back in fridge.  Now, forget about this dessert until tomorrow.  This dessert gets better over time.  The graham crackers need time to soften up.
When ready to serve, slice in squares and enjoy cold!


Cook’s Note: This dessert does not take long to prepare but it definitely needs time to set up.  Make this the night before you actually need to serve it.  Also, I really love making this with banana pudding instead of vanilla – so good! Also, I am told this is delicious using chocolate graham crackers and white chocolate pudding.

Honey... I'm home!

I don't know how the rest of your evenings go... but at our house, When THE MAN gets home from work, he is hungry! Finding easy, yummy things to cook are super high on my priority list. THANK GOODNESS for bloggers who make my job easier! If you like sweet and sour recipes, this is right up your alley! Honey Glazed Chicken was a HUGE hit in our home. Ages ranging from 2-31. YUM!
* Our family tip/preference: use slightly less ginger in the sauce. ENJOY!!

Baked Coconut Shrimp with Pineapple Jalapeno Dipping Sauce

Source: The Girl Who Ate Everything and Tablespoon

Baked Coconut Shrimp with Pineapple Jalapeno Dipping Sauce

Ingredients

• 1 Tablespoon lime juice
• 2 teaspoons finely chopped fresh jalapeno pepper
• 1/2 cup pineapple preserves
• 1 pound uncooked large shrimp peeled and deveined
• 2 egg whites
• 2 Tablespoons cornstarch
• 2 cups sweetened flaked coconut

Directions

1. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. Serve with pineapple dipping sauce.

Peanut Butter Cup Trifle

Source: The Girl Who Ate Everything

Peanut Butter Cup Trifle

Source: The Sisters Cafe

1 (9x13) pan of baked brownies, cut into 1 inch pieces

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

½ cup creamy peanut butter

2 tsp vanilla

1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)

20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)

6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Peppermint Treats

These Peppermint Brownie Bites look oh so yummy... They were found at Inside BruCrew Life with instructions located at the link!

They were based off the recipe from Joy of Baking for these yummy Peppermint Patties, which you find at her link too!

Chewy Coconut Cookies

These looked so yummy, and I cant wait to make them. I found them over at In the Mom Zone. I just copied and pasted her instructions.

Chewy Coconut Cookies
To make these, you'll need:
*1 1/4 cups all-purpose flour
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1/2 cup butter
*1/2 cup packed brown sugar
*1/2 cup white sugar
*1 egg
*1 teaspoon vanilla extract
*1 1/3 cups flaked coconut
*Chocolate chips, semisweet chocolate squares or almond bark
{I also added 1 tsp of cinnamon}
Preheat the oven to 350*
Combine the flour, soda, salt {& cinnamon} in a bowl.
In another bowl, cream the butter & sugars. Beat in the egg & vanilla. Once that is combined, gradually beat in the flour mixture. Fold in the coconut.
You can drop these by rounded teaspoons and bake for 9-11 minutes.

OR, you can do like I did and chill the dough, then roll them into balls and slightly flatten with a sugared glass (like you would with sugar cookies) and bake for 9-11 minutes.
Allow cookies to cool then either dip in melted chocolate or drizzle chocolate across the cookie (drizzling is very easy & fast using a fork). You can also leave the chocolate off-- they taste good plain too.

Homemade 3 Musketeers Bars

Source: The Cottage Sisters

Homemade Three Musketeers

4        cups chocolate chips, divided
1        8 ounce tub frozen whipped topping, thawed
2        tablespoons vegetable oil

Line an 8 or 9-inch square pan with wax paper. 

In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.  Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.  Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more. 

Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands).

Place in freezer for 30 minutes.  Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares. 

Return squares to freezer for another 15-20 minutes. 

Meanwhile, melt additional 2 cups chocolate chips with 2 tablespoons of vegetable oil and stir until well combined.  Dip frozen chocolate squares into melted chocolate to coat.  Place on wax paper to put back in the fridge to set.  Keep chocolates in an airtight container in the refrigerator.

CHILI'S CHICKEN ENCHILADA SOUP

Servings:

12

Ingredients:

• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 1/2 cup diced onion
• 1 garlic clove, pressed, to taste
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta cheese
• 1 teaspoon salt, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin

Garnish

• shredded cheddar cheese
• crumbled corn tortilla chips

Pico de Gallo

• 2 medium tomatoes, diced
• 1/2 cup diced Spanish onion
• 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
• 2 teaspoons finely minced fresh cilantro
• 1 pinch salt

Directions:

Prep Time: 10 mins
Total Time: 1 1/4 hr

Source: Lil Luna

1. Add 1 tablespoon of oil to a large pot over medium heat.
2. Add chicken breasts to pot and brown for 4-5 minutes per side.
3. Set chicken aside.
4. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. Add masa mixture to pot with onions, garlic and broth.
8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. Shred the chicken into small, bite-size pieces and add it to the pot.
10. Reduce heat and simmer soup for 30-40 minutes or until thick.
11. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

CHILI'S CHICKEN ENCHILADA SOUP

Bacon Cheese Pull Aparts

INGREDIENTS:

• 1 egg
• 2 Tablespoons milk
• 1 (16.3 oz.) can Pillsbury® flaky refrigerated biscuits
• 4-6 slices crispy bacon, cooked and broken into 1/2-inch pieces (or you can use 4-6 Tablespoons packaged real bacon pieces)
• 1 cup shredded cheddar cheese
• 1/4-1/3 cup finely chopped green onions (4-5 medium), using both the green and white parts of the onion
• 1 (4-ounce) can mushroom pieces (optional)
• cooking spray

Preheat oven to 35o degrees. Spray an 11×7″ or 12×8″ (2-quart) glass baking dish with cooking spray (if you don’t having either of those size pans, you could probably use a 9×13″ pan–it just may turn out a little flatter). In large bowl, beat egg and milk with wire whisk until smooth. Separate biscuit dough into 8 biscuits and cut each biscuit into quarters. Gently stir the biscuit pieces into egg mixture to coat evenly, then fold in bacon, cheese, onions, and mushrooms, if desired. Spoon the mixture into your sprayed baking pan and arrange biscuit pieces in a single layer. Bake 23-28 minutes or until golden brown. Serve warm by cutting into squares, or just pulling biscuits apart. Makes about 8 servings.

Source: NancyCreative
Original Source Food.com

Cinnamon Bun Popcorn

Cinnamon Caramel Corn with Pecans & White Chocolate 

Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. 

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more. 

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.  

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.  

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. 

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Original Source: Wingledings

Cookie Dough Truffles

Source: favorites and things

Cookie Dough Truffles

• 8 tbsp. unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 2¼ cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• ½ cup mini semisweet chocolate chips
• 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
• Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Oatmeal Cream Pies

Oatmeal Cream Pies
Cookies
1 c. butter
3/4 c. dk. brown sugar
1/2 c. sugar
1 tbsp. molasses
1 tsp. vanilla
2 eggs
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/8 tsp. cinnamon
1 1/2 c. quick oats

Cream butter, sugars, molasses, vanilla, and eggs. Combine flour, salt, soda, and cinnamon. Add to creamed mixture. Mix well. Mix in oats and drop by tsp. on cooking sheets. Bake at 350* for 10-12 minutes. Don't overbake.

While the cookies are cooling, make frosting.

Filling
2 tsp. hot water
1/4 tsp. salt
1 (7 oz. ) marshmallow creme
1/2 c. shortening
2/3 c. powdered sugar
1/2 tsp. vanilla

Dissolve salt in hot water and let cool. Combine marshmallow creme, shortening, sugar, and vanilla until fluffy. Add salt water and mix well.

Spread filling on cookie and top with another cookie.
Try not to eat all of them:-)

Apple Brickle Dip

Source: lil luna

Apple Brickle Dip
1 (8oz.) package cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1package (7 1/2 oz.) brickle chips or english toffee bits

Mix all together & keep refrigerated until ready.
It's that easy!

CHICKEN CORDON BLEU BREAD BOWL

Source: Mindika Moments

CHICKEN CORDON BLEU BREAD BOWL
(Recipe adapted from Cuisine at Home)
For the Chicken:

4 T. butter

16 oz. boneless, skinless chicken breast cubed (about 3 chicken breasts)

1/2 C. minced shallots (or onion)

2 T. flour

1 C. apple juice

1 1/4 C. chicken broth

1/2 C. heavy cream

1/4 C. grated Parmesan

2 T. mustard

1 t. thyme

2 C. broccoli florets, blanched

salt and cayenne pepper to taste

For the Casserole:

4 round sourdough loaves (or medium bread bowls)

4-8 thin slices smoked ham

4 large slices Swiss cheese

4 t. grated Parmesan, divided

1. Preheat the oven to 400 degrees. Coat a small baking sheet with non-stick cooking spray.

2. Melt the butter over medium-high heat in a saute pan. Add the chicken and saute until it starts to brown, about 5 minutes.

3. Stir in the shallots and saute until softened, about 2 minutes. Sprinkle mixture with flour, stir to incorporate.

4. Combine the apple juice and broth; slowly add, stirring constantly to avoid clumping.

5. Stir in cream, Parmesan, mustard and thyme; simmer after each addition until the sauce is thickened, about 5 minutes. Add broccoli; season with salt and cayenne. Reduce heat to low.

6. Hollow out the loaves by cutting off the tops and tearing out the insides. (Remove as much bread as possible.) Compress any remaining bread inside the loaves to make room for the filling. Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.

7. Arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving sauce in the pan.

8. Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 t. Parmesan.

9. Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.

10. Makes 4 bowls.

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

• 2/3 cup granulated sugar

• 2/3 cup light brown sugar, packed

• 2 extra-large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup buttermilk, shaken, at room temperature

• 1/2 cup sour cream, at room temperature

• 2 tablespoons brewed coffee

• 1 3/4 cups all-purpose flour

• 1 cup good cocoa powder

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon kosher salt

• Kathleen's Peanut Butter Icing, recipe follows

• Chopped salted peanuts, to decorate, optional

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

• 1 cup confectioners' sugar

• 1 cup creamy peanut butter

• 5 tablespoons unsalted butter, at room temperature

• 3/4 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Source: polkadots and pizza

2006, Barefoot Contessa at Home, All Rights Reserved

Apple Nachos

These are a perfect snack for Fall!

Apple Nachos

• Sliced apples
• Caramel topping, warmed slightly to make it thinner
• mini chocolate chips
• marshmallows, nuts, raisins, etc (optional)

Place apples on a plate or platter, top with chocolate chips, and any other toppings you choose. Drizzle caramel topping all over.
Enjoy!

Source: lynns kitchen adventures

Candy Corn Mini Trifles

Source: Confessions of a Cookbook Queen

INGREDIENTS

Box of yellow cake mix, plus oil, eggs and water needed to prepare
Yellow food coloring
2 (4 serving size) boxes instant vanilla pudding, plus milk needed to prepare
Orange food coloring
8 oz tub Cool Whip, thawed
2 (8 oz) packages cream cheese, softened to room temperature
2 1/2 cups powdered sugar
Candy Corn

Prepare cake batter according to instructions, adding yellow food coloring during mixing. Pour batter into a 9x13 inch pan and bake and cool according to box directions.

Prepare instant pudding according to directions on box, adding enough orange color to make it a bright orange. Place pudding in the refrigerator while you prepare the topping.

In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Mix in the Cool Whip until well blended.

Crumble the yellow cake into an even layer in the bottom of each mini trifle bowl. Remove the pudding from the refrigerator and spoon on top of cake layer. Smooth out with the back of your spoon. Pipe whipped topping/cream cheese layer on top with a large star tip. Or, just spoon it on. No one will care.

Top with a candy corn.