Easy recipe....crockpot on low...2lbs lightly salted dry roasted peanuts....Toll house OR Hersheys Milk Chocolate Morsels 1bag (12 oz)....Bakers German Sweet Chocolate 1 block (full 4 oz pkg)....Almond Bark 1 block (full 24 oz pkg).....All the kiddies in the crock pot just like that, leave alone for 3 hrs, I've forgotten about it sometimes and its been in the crockpot for 5 hrs, no worries nothing happens because your crockpot is on low...mix all together and spoon in cupcake holders and let cool, that's all to it!!!
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
1 Combine all ingredients.
2 Cook 6 minutes on a medium high heat, stirring every minute.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container
ROYAL ICING or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
Mini vanilla wafer cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips
1 Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from candies.
2 Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set.
3 Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.
ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.
Skinny Chunky Monkey Cookies!!! ((SHARE to keep on your page))
3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla
Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 min
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
1 large can sliced peaches drained and mashed
2 cup all purpose flour
2 cups sugar
2 teaspoons baking soda
3/4 regular size can of evaporated milk
3/4 cup sugar
1 stick butter
1 cup shredded sweetened coconut
1 cup chopped pecans
Drain the canned peaches or use fresh very ripe peaches and mash them. Add flour, sugar and baking soda and mix well. Spray a 9 x 13 inch cake pan. Pour in batter. Bake at 350 degrees for 35 minutes.
For the glaze:
Mix all ingredients in saucepan over medium high heat until thickened. Remove from heat. Stir in nuts and spread on cooled cake.
1 Package Frozen Puff pastry squares
1 Egg beaten with 1 Tbl of milk
Cream horn molds
Confectioner’s sugar for dusting
Cream filling for the cream horns:
8 Ozs cream cheese, room temperature
1 Cup heavy whipping cream, chilled
1/2 Cup Confectioner’s Sugar
1 Tsp Vanilla extract
Fresh Blueberries or Raspberries (optional)
In the bowl of a stand mixer with the whisk attachment, beat the cream until it starts to slightly thicken, add the sugar and vanilla and beat a 30 seconds longer on medium speed just to incorporate the sugar into the cream, remove from the mixer bowl into a clean dry bowl and set aside. Replace the attachment to the paddle and beat the cream cheese on high speed until smoothed. Replace the attachment again to the whisk and while the mixer is on low speed, gradually add the cream mixture, once all the cream mixture is in the bowl, increase the speed to high and beat for 1 or 2 minutes, just until the cream thickens enough to form stiff peaks. Refrigerate the filling mixture until time of use.
On a lightly floured surface, roll pastry dough into 1/8” thick rectangle measuring 15” by 10”. Cut dough lengthwise into 1” wide strips with a pastry wheel or a knife.
Take a strip of dough and squeeze around the tip of mold to form a seal. Wrap the strip around the mold, overlapping consecutive turns slightly. Seal end of the dough at the large end of mold. Place sealed edge down on a baking sheet. Repeat with remaining strips of dough. Refrigerate molds on baking sheet about 30 minutes to allow the dough to relax.
Heat oven to 375F. Brush pastry with egg. Bake until golden, about 15 minutes. Cool completely. Fill with the Cream cheese filling and fresh raspberries or blueberries if using. Dust with confectioner’s sugar and serve.
Bring to boil: 1 cup butter 1 cup water 2 Tbsp cocoa
Remove from heat; let cool.
In a bowl mix in with cocoa mixture: 2 cups sugar 1 tsp soda 2 cups flour ½ cup buttermilk ½ tsp salt 1 tsp vanilla 2 eggs
Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
Ingredients: yields 2 pies
2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice
Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping.
Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.
These are not our ideas but, ones we found online and found they work or interesting.
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