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Thursday, April 14, 2016

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

sweet and spicy baked chicken

Ingredients

  • Servings: 4
  • 1 (4 pound) whole chicken
  • salt and pepper to taste
  • 1/2 cup hot pepper jelly
  • 1 cup butter

Recipe

  • to prepare chicken: remove giblets and set aside for another use. rinse chicken in cold water and pat dry with paper towels. pull front skin down over neck cavity and tuck under chicken. fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
  • preheat oven to 400 degrees f (200 degrees c).
  • place chicken on rack in roasting pan. season with salt and pepper to taste. melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. melt the remaining 1/2 cup butter or margarine separately.
  • bake chicken in preheated oven for 15 minutes. reduce heat to 375 degrees f (190 degrees c) and baste with melted plain butter or margarine. bake for another 30 minutes, basting often with the plain butter or margarine. then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. remove from oven and allow to cool 10 minutes before cutting and serving.

butterscotch breakfast ring

Ingredients

  • Servings: 8
  • 1 (6 ounce) package butterscotch chips, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 (10 ounce) can refrigerated crescent roll dough
  • 7 teaspoons corn syrup

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. stir until smooth. remove from heat and whisk in flour, salt and pecans. set aside.
  • separate crescent roll triangles. on greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. long pointed ends of each roll should point outwards. spread 2 rounded teaspoons of butterscotch mixture on each triangle. roll up triangles, beginning with pointed end of roll. slash inside half of each roll.
  • bake in preheated oven for 15 minutes, until golden. remove from oven and let cool.
  • while rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. drizzle over cooled rolls.

black and white pinwheels

Ingredients

  • Servings: 4
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1 egg yolk
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 6 ounces semisweet chocolate chips

Recipe

  • sift together the flour, baking powder and salt; set aside.
  • blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. add the flour mixture. mix to combine.
  • divide dough into two parts. leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). chill both halves of the dough.
  • roll out the black and white sections separately, each between two sheets of waxed paper. roll into rectangles with 1/4 inch thickness. place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. shape into uniform roll, chill dough for up to one hour.
  • preheat oven to 400 degrees f (205 degrees c).
  • slice chilled dough into 1/8 inch thick slices. bake on ungreased cookie sheets at 400 degrees f (205 degrees c) for 5 to 7 minutes.

Chocolate Swirled Peppermint Fudge

Ingredients

  • Servings: 64
  • 1 (4.67 ounce) package creme de menthe and chocolate thin mints, unwrapped and finely chopped
  • 1 (14 ounce) can eagle brand® sweetened condensed milk
  • 3 cups white baking chips
  • 3 tablespoons butter
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 1 hr 17 mins

  • line 8 x 8-inch baking pan with foil, extending foil over edges of pan. sprinkle 1/3 cup thin mints evenly in prepared pan. combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. microwave on high 2 minutes or until melted and smooth when stirred.
  • spoon half of fudge mixture into prepared pan. sprinkle with 1/3 cup thin mints. top with remaining fudge mixture. sprinkle evenly with remaining thin mints. swirl with tip of knife to blend colors. chill 1 hour or until set.
  • remove fudge from pan by lifting edges of foil. remove foil. cut into small squares.

turtles® fudge chocolate chip cookies

Ingredients

  • Servings: 48
  • crisco® original no-stick cooking spray
  • 5 ounces unsweetened baking chocolate
  • 1/4 cup butter
  • 1 (14 ounce) can eagle brand® sweetened condensed milk
  • 2 (7.4 ounce) packages martha white® chocolate chip muffin mix
  • 2/3 cup chopped pecans
  • 48 foil-wrapped chocolate covered caramel candies, unwrapped

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • heat oven to 350 degrees f. coat large baking sheet with no-stick cooking spray. microwave chocolate and butter in uncovered large microwave-safe bowl on high for 2 minutes or until butter is melted. stir until chocolate is completely melted and smooth. stir in sweetened condensed milk. stir in muffin mix until completely blended.
  • roll tablespoonfuls of dough into balls. dip bottoms into pecans. place on baking sheet with nut side up, 2 inches apart. bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. immediately press a caramel candy into center of each cookie. remove to wire rack. swirl caramel candy gently with knife while candy is warm, if desired. cool completely.

Cheesy Broccoli Rice Casserole

Ingredients

  • Servings: 8
  • 1 (8 ounce) package processed cheese, cubed
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup cooked wild rice
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 dash hot sauce
  • ground black pepper to taste
  • 1 (2.8 ounce) can french-fried onions

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper.
  • microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. sprinkle french-fried onions over casserole; cook for 1 more minute.