crazy yummy cranberry pecan cookies with orange glaze

Ingredients

• Servings: 4
• cookie:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chopped pecans
• 1 cup rolled oats
• 1 cup sweetened dried cranberries (such as ocean spray® craisins®)
• glaze:
• 1 1/2 cups confectioners' sugar
• 1/2 cup freshly squeezed orange juice
• 1 orange, zested
• 1 tablespoon butter

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat an oven to 375 degrees f (190 degrees c). sift the flour, baking soda, and salt together in a bowl.
• in a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls ungreased baking sheets.
• bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. glaze cookies while still a little warm.
• place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. stir the warm glaze until smooth, and drizzle over cookies.

halloween ghosties

Ingredients

• Servings: 24
• 1 (12 ounce) package white chocolate chips, or as needed
• 24 peanut-shaped peanut butter sandwich cookies
• 48 miniature chocolate chips

Recipe

Preparation Time: 40 mins Ready Time: 1 hr


• place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
• use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. place 2 miniature chocolate chips one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

Grand Finale Cake

Ingredients

• Servings: 16
• 2 pints fresh strawberries, hulled and sliced
• 1/2 cup white sugar
• 1 (.25 ounce) envelope plain unflavored gelatin
• 2 pints fresh blueberries
• 1/2 cup white sugar
• 1 (.25 ounce) envelope plain unflavored gelatin
• 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
• 2 (8 ounce) tubs frozen whipped topping, thawed

Recipe

Preparation Time: 45 mins Ready Time: 8 hrs 45 mins


• mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. stir to blend in the gelatin and then mix in the remaining strawberries.
• in a separate bowl, mash 1 cup of the blue berries with the back of a fork. stir in 1/2 cup of sugar, and 1 envelope of gelatin. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. mix in the remaining blueberries.
• cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
• pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. spread 1 container of whipped topping over the first cake layer. make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. finish the dessert with a final layer of angel food cake.
• the layered cake will be higher than the edges of your pan. carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. invert the cake, press the cake firmly the baking sheet. weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
• soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. remove the towel. holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. open the springform ring carefully, or pull back the sides of the tube pan. do not force the cake to release. if it continues to stick, repeat the procedure with the hot towel.

microwave sausage and clam soup

Ingredients

• Servings: 6
• 1 1/2 pounds hot italian sausage
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 bunch snipped fresh parsley
• 1 teaspoon dried basil
• 1 pound fresh mushrooms, sliced
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 cup dry white
• 4 (6.5 ounce) cans minced clams, drained with juice reserved
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. remove sausage from dish. stir garlic and olive oil into sausage drippings and microwave 1 minute. stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.
• stir in the mushrooms and cook 2 minutes. then stir in the tomatoes, and reserved clam juice. cover and cook 10 minutes, stirring once.
• stir in the sausage and cook 5 minutes more. let stand 5 minutes before stirring in the clams and salt. serve hot.

Aunt Joyce's Chocolate Cake

Ingredients

• Servings: 1
• 3 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons vanilla extract
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups warm water

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. melt the chocolate in a double boiler or in the microwave.
• pour the melted chocolate into a large mixing bowl. blend in the mayonnaise, vinegar and vanilla. combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. slowly stir in the warm water. pour batter into prepared pan.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Cake Squares

Ingredients

• Servings: 1
• for the cake layer:
• 1/2 cup butter, softened
• 1 cup white sugar
• 4 eggs, room temperature
• 16 ounces chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups confectioners' sugar, sifted
• 1/2 cup butter
• 1/4 cup creme de menthe liqueur
• 1 cup semisweet chocolate chips
• 6 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c). grease one 13x 9-inch baking pan.
• cream 1/2 cup butter with 1 cup white sugar. beat in the eggs one at a time, mixing after each until fully incorporated. stir in the chocolate syrup and vanilla. mix in the flour and salt; stir until just combined. pour the batter into the prepared pan.
• bake in the preheated oven until a tester comes out clean, about 30 minutes. let cake cool completely before frosting.
• to make mint layer: combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. pour in the creme de menthe syrup; blend until incorporated. spread over the top of the cooled cake.
• to make the chocolate glaze: melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. let cool slightly, then spread over top of the mint layer. chill cake for at least 3 hours or overnight. cut into small blocks to serve. keep cake refrigerated.

rocky road popcorn truffles

Ingredients

• Servings: 12
• 1 cup plain popped popcorn
• 1 cup mini marshmallows
• 1 cup salted peanuts
• 1 pound semi-sweet chocolate, chopped

Recipe

Preparation Time: 30 mins Cook Time: 2 mins Ready Time: 32 mins


• coat a 12 cup mini muffin pan with cooking spray. divide popcorn, marshmallows and peanuts evenly among the cups.
• place the chocolate into a microwave-safe container. heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. pour into the muffin cups, filling to the top. gently tap the pan on the counter to release any . refrigerate until chocolate is set. unmold and enjoy!