Contest: Post a Recipe & Win a Black Friday T-Shirt [Winners Posted]
Posted Oct 25, 2011 - 6:35 am
Hopefully it's something you've made every year that you love, or if you are "baking-challenged", find a recipe that sounds good and post that one. Feel free to tell everyone why it's so good and/or include pics to make everyone hungry.
I have hidden the previous years' threads so you can't just copy and paste a previous entry (not that any of you would be that lazy, lol), so if you entered in the past 2 years, try to find another recipe to use this year to keep things fresh.
You can post as many recipes as you'd like (please try to keep them all in one post if possible), but each person will only get one entry for the drawing.
Entries will be accepted until 8pm ET on Friday. At that point I'll randomly select 5 winners from all eligible entries and they will each win a Black Friday t-shirt!
Good luck to all!
Posted Oct 25, 2011 - 6:55 am
I haven't tried these yet, but they will be on this year's list of desserts. If nothing more they'll be a fun recipe to try with my godson with the added bonus of being delicious too. How can you go wrong with chocolate and marshmallows?
Marshmallow Pilgrim Hats
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
tube of yellow decorators' frosting
Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.
Posted Oct 25, 2011 - 6:59 am
* 1 prepared 8-inch (6 oz.) graham cracker pie crust
* 4 oz. cream cheese, softened
* 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled
* 1 tablespoon granulated sugar
* 1 1/2 cups frozen whipped topping, thawed
* 1 cup NESTLÉ® CARNATION® Evaporated Milk, chilled
* 2 pkgs. (3.4 oz. each) vanilla instant pudding & pie filling mix
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 2 teaspoons pumpkin pie spice *
* Whipped topping (optional)
COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.
REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired.
* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.
Edited by mrsgrizzle, Oct 25, 2011 - 7:00 am.
Posted Oct 25, 2011 - 7:09 am
Posted Oct 25, 2011 - 7:10 am
1 3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
Powered Sugar to Roll the Cookies in
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle. *Note - I ALWAYS refrigerate overnight and take out small bits to work with at a time and leave the rest in the refrigerator as you are working with each batch... the Colder the Easier to roll up.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place powered sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in powered sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
*To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Yield: 36 large cookies or 72 small cookies (My Kids say the Bigger the Better!)
“The more I know about people, the more I love my dog.” ~ Mark Twain.
Posted Oct 25, 2011 - 7:11 am
Traditional Peanut Butter Truffle Brownies
1box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Posted Oct 25, 2011 - 7:19 am
These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.
PREP TIME 20 min
TOTAL TIME 12 hr 55 min
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts
1. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
2. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
3. Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Try it dry: Making this candy on humid days requires a longer beating time.
Leftover egg yolks keep for 2 or 3 days in the refrigerator; cover tightly to prevent a skin from forming. You can also freeze egg yolks, but they will be harder to mix with other ingredients once thawed. Add extra yolks to scrambled eggs or omelets for an extra-rich breakfast or brunch dish.
One of my favorite memories is making this with my mom every year.
Posted Oct 25, 2011 - 7:31 am
Posted Oct 25, 2011 - 7:34 am
Posted Oct 25, 2011 - 7:37 am
Posted Oct 25, 2011 - 7:37 am
Posted Oct 25, 2011 - 7:42 am
What You Need:
16 Halloween OREO Cookies, divided
5 cups air-popped popcorn
1/2 cup raisins
2-1/2 cups JET-PUFFED Miniature Marshmallows
1/3 cup butter or margarine
CHOP 11 cookies; toss with popcorn and raisins in large bowl.
COOK marshmallows and butter in saucepan on low heat until marshmallows are melted and mixture is blended, stirring constantly. Pour over popcorn mixture; toss to coat.
SHAPE into 10 (2-1/2-inch) balls. Cut remaining cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners if desired.
Posted Oct 25, 2011 - 7:45 am
Posted Oct 25, 2011 - 7:48 am
Edited by Buckeye Shopper, Oct 25, 2011 - 2:19 pm.
Posted Oct 25, 2011 - 7:51 am
1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2.Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
3.Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Posted Oct 25, 2011 - 8:13 am
1 (12 ounce) package vanilla wafers, crushed
1 1/2 cups chopped nuts
3/4 cup confectioners' sugar
1/4 cup cocoa 1/2 cup light rum
3 tablespoons light corn syrup
1/8 cup confectioners' sugar
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa.
Mix in rum and corn syrup.
Shape dough into 1 inch balls; roll in confectioners' sugar.
(optional) Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.
Posted Oct 25, 2011 - 8:18 am
Posted Oct 25, 2011 - 8:23 am
2 pkg. Chocolate Instant Pudding
3 cups milk
1 tub Whipped Topping, thawed, divided
15 Oreo Cookies, crushed (about 1-1/2 cups)
Assorted decorations: Creme Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 candy corn pieces
Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups cool whip and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
Refrigerate 1 hour.
Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining cool whip onto dessert to resemble ghosts.
My family loves this, I have made 4 graveyards this year. I'm still trying to think of a way to make this for Christmas
Posted Oct 25, 2011 - 8:26 am
Posted Oct 25, 2011 - 8:58 am
Posted Oct 25, 2011 - 9:00 am
Posted Oct 25, 2011 - 9:08 am
Posted Oct 25, 2011 - 9:25 am
Posted Oct 25, 2011 - 9:50 am
Posted Oct 25, 2011 - 10:46 am
2 pounds white chocolate
30 small peppermint candy canes
1.Line a large jellyroll pan with heavy-duty foil.
2.Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
3.Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
Posted Oct 25, 2011 - 11:23 am
Posted Oct 25, 2011 - 11:54 am
Posted Oct 25, 2011 - 12:56 pm
Posted Oct 25, 2011 - 1:10 pm
Posted Oct 25, 2011 - 2:42 pm
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