Colorful Half Square Triangle Quilt
46 minutes ago
|Above Picture is what it looks like, bottom picture is what it looked like last night..This is a super duper yummy recipe..Best Bites comes through again..you can't go wrong with this recipe..I did give out a few in goodie plates, but only a select few..|
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butterwith a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
14 whole Oreos, broken up. I used the holiday ones with the red filling but regular will work fine
1½ C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn
red and green colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about ¾ C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1½ minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
|This is my mother in laws recipe and it is a favorite of the families..its easy and so good on crackers or chips or by the spoon full..you'll love it that much..|
1 can artichoke hearts-drained-cut up
1 cup mayo
1 cup Parmesan cheese
1 can diced chilies Don't drain
Bake 20 min. covered in preheated 350 degree oven..
Peppermint Bonbon Cookies
|Big Soft Ginger Cookies|
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. Salt (optional)
¾ cup margarine, butter or shortening
1 cup sugar
¼ cup molasses
2 Tbs. sugar
Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat margarine, butter, or shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar. Beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture.
Shape into 1 1/2 inch balls (1 heaping tablespoon dough each). Roll in the 2 tablespoons of sugar and place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown and still puffed. (Do not overcook). Let stand for 2 minutes before transferring to a wire rack. Cool.
Makes 24 three-inch cookies.
Recipe from cute as a fox
I love Ginger cookies, I dip half the cookie in melted chocolate so the cookie is half and half, it makes them look really pretty..so good!
Cranberry Drop Cookies
Preheat oven 350 degrees
1/2 cup butter (no sub) Softened
1 cup sugar
3/4 c. packed brown sugar
1/4 cup milk
2 T. orange juice
Beat till mixed then add
3 cups all purpose flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
2 1/2 c. chopped fresh or frozen cranberries ( I chopped them in my blender or you can use a food processor)
1 cup chopped walnuts
if you have a kitchen aid use paddle attachment to mix together or you can do it by hand..it gets pretty thick
drop by T. on cookie sheet for 12-15 min in preheated 350 degree oven
When cool Frost
Brown Butter Frosting
1/3 c. butter (no Sub)
2 c. conf. sugar
1 1/2 t. vanilla extract
1 -4 T. Hot water
Heat the butter in saucepan over low heat until golden brown, it takes between 5-10 min. Cool for 2 min. transfer to small mixing bowl. Add sugar and vanilla. Beat in water 1 T. at a time, until frosting reaches desired consistency. Frost the cookies makes 5 Doz.
P.S. I always double the recipe..
I probably posted this recipe last year on my personal blog but it is too Yummy not to repeat..Enjoy
1 cup sliced fresh broccoli
3/4 cup shredded zucchini
1 cup shredded carrots
2 T. chopped celery
1 cup cauliflower flowerets
2 T. melted butter
1 cup shredded Monterey Jack Cheese
1 cup shredded cheddar cheese
1 can (2.8 ounces) French fried onion rings
1 T. bacon bits
Combine vegetable in bowl. Pour butter over vegetables and toss. Spoon into microwave safe dish. Microwave on high 4 min. Top with cheeses, onion rings, and bacon bits.. Cover and Microwave on high 1 -2 min. or until cheese melts.
Yield 6 to 8 servings..
Now those are veggies I love..lots of melted cheese..I think this would be really good over a baked potato too, what a fun dinner idea!!
|If you take this festive pie to a holiday party, be sure to take copies of the recipe..because everyone will want one!|
8oz pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 c. frozen whipped topping, thawed
9 inch graham cracker crust
1 c. fresh raspberries
1 c. water, divided
1 c. sugar
3 T. cornstarch
1/2 - 3oz pkg. raspberry gelatin
Beat cream cheese and powdered sugar until smooth; fold in shipped topping. Spread in crust; set aside. Place raspberries and 2/3 cup water in a sauce pan; simmer for 3 min. next whisk sugar, cornstarch and remaining 1/3 cup water in a small bowl until smooth; add to raspberry mixture. Boil one min. whisking constantly. Remove from heat. Add gelatin, whisking until smooth. Cool 5-7 min. pour over cream cheese mixture.. Refrigerate 8 hours or until firm.. Serves 8