Texas Trash Dip

Texas Trash Dip

1 (8 oz) block of Cream Cheese (softened)
1 cup Sour Cream
2 cans Smooth Style Refried Beans
1 can Mild Rotel (if you want more spice - use any Rotel)
1 can chopped Green Chilis
2 cups Cheddar Jack Cheese (may need more)

I used my stand mixer to mix everything to make it easier -- but any sort of mixer would be fine.

Mix together all ingredients except for the cheese. Spread into a 13x9 inch pan, evenly. Cover with cheese. Bake at 350 for about 20 minutes or until the cheese is melted and everything is warm.

Serve with Tortilla Chips or Frito Scoops.

We had this yesterday, and everything was gone except a few tortilla chips -- I was amazed!Pin It Now!

Crockpot Christmas Candy

Crockpot Christmas Candy

16 ounces Salted Peanuts
16 ounces Unsalted Peanuts
16 ounces Semi-Sweet Chocolate Chips
16 ounces Milk Chocolate Chips
(2) 10-ounce bags Peanut Butter Chips
(2) Packages of White Almond Bark

Place all in a crockpot on low for around 90 minutes -- but I'd check it after an hour, and then every 10 minutes or so until 90 minutes is up to make sure the chocolate doesn't burn.

Then use a medium cookie scoop to make clusters of uniform size. Place the mounds of candy on wax paper to cool until they are solid.

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Rice Krispies Treat Cake

This is another crowd pleaser that can be adapted for all sorts of different holidays! In retrospect - I wish I hadn't done the white chocolate on the top, but it sure is pretty!

Adapted from a recipe I saw on the internet

12 cups of Rice Krispies
16 oz bag of mini marshmallows
1 stick of butter + butter for the pan
gel food color
white chocolate almond bark for the topping
Sprinkles or Candy for decorating if you do the topping

Generously butter your bundt pan - I used about 1 tablespoon or so off of a separate stick of butter -- and I'd recommend doing the same because mine slid right out of the pan easily. Make sure that all surfaces are completely buttered on the inside of the pan.

I split the stick of butter into 3rds --  measured 4 cups of Rice Krispies cereal -- and roughly 2 cups of mini marshmallows per "batch" -- I threw in an extra fist full of marshmallows to each of the batches.

Remember that when you invert the bundt "cake" the colors are going to come out in reverse -- so if you want a certain layer on the top -- make that color first and put it on the bottom of the bundt pan. 

Make each batch separately - in a large saucepan, melt the butter - add in the marshmallows until melted smooth - add in 2 drops of gel food color, and mix until the color is completely combined. Mix in the cereal, until combined - then spread it around the bundt pan. I used a 1/4 cup metal measuring cup and sprayed the bottom with butter flavored cooking spray -- then pressed the mixture firmly into the pan.

 Clean out the pan, and repeat for the next color. Repeat a third time. After the third color is pressed on top - set it to the side (away from any heat) for 30 minutes before turning it out onto a plate or glass cake holder.

If you choose to do the topping -- use about 1/2 of a package of white chocolate almond bark (it spreads a bit more easily than white chocolate chips) -- I had to help make the drips on the sides so that it looked a bit like a drip cake -- work quickly and add the candies or sprinkles while it is still warm enough for them to stick and adhere to the top. My son helped me with this -- we used M&M eggs for Easter -- and he followed a pattern.

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Individual No-Bake Cheesecakes

These were so wonderful that I've now decided we can make them for Easter as shown... but also you could do red, white and blue for Memorial Day, 4th of July, or Labor Day... red, white and green for Christmas... candy corn for Halloween... ombre red for Valentine's Day... whatever colors suit your fancy! The filling is white without the coloring added -- so it would really work! 

Adapted from Sugar Hero

6oz short bread cookies (I used a sleeve of Girl Scout Shortbreads)
2 TBS melted butter
1 packet unflavored gelatin
2 TBS cold water
1 lb (16 oz) cream cheese - at room temp
1/2 cup granulated sugar
1/2 tsp lemon juice
1 tsp vanilla bean paste or vanilla extract
pinch of salt
1/2 cup heavy cream - at room temp
1/2 cup International Delight Sweet Cream creamer - at room temp
gel food color - I used pastel for Easter
Whipped cream for garnish
Candy or sprinkles for garnish

Make sure that a couple hours before you want to start making these -- you've pulled out your cream cheese and both types of cream so they can get to room temperature.

Place a jumbo silicone muffin pan on a baking sheet. Pulse the shortbread cookies in a food processor until they are finely crumbled OR you can put them in a large baggie and use a rolling pin to crush them up finely. Mix them with your melted butter in a small bowl.

Using a cookie scoop or spoon divide the crumb mixture in the cavities of the muffin pan evenly. (it was about 2 scoops per cup for mine) Press firmly into the bottom of each portion of the pan to form your crust. I used a small medicine cup from a children's nyquil bottle -- it needs to be the hard plastic kind for it to work.

Place the cold water in a separate small bowl and pour the gelatin on top. Mix it together and then let it sit to the side until you're ready to use it.

Put the cream cheese in the bowl of a stand mixer (a hand mixer could also be used) - using the paddle attachment - beat the cream cheese until it is smooth and creamy without any left over lumps. Make sure you scrape the bowl completely and mix again before adding anything else.

Add in the sugar, lemon juice, vanilla bean paste, and salt - mix well - scraping the bottom and sides of the bowl well.

With the mixer on low speed, gradually add in the cream and creamer, mixing until everything is smooth. I put both of mine into the same measuring cup to come up to room temp - so I just poured in a 1/4 of the mixture at a time.

Finally, microwave the gelatin mixture for about 10-15 seconds until it is liquid again. Mix it for just a little bit, and then finish mixing it by hand to make sure you've scraped the sides and gotten everything mixed well.

Divide the cheesecake mixture by the number of colors you will be adding -- for Easter, I did 4 -- but for other holidays adjust accordingly. Stir in 1-2 drops of food coloring into each bowl and mix until the color is mixed in completely. (I used 2)

Using the same medium sized cookie scoop (again mine was 2 scoops per color) - you could also pipe in the colors if that make it easier for you. Place the scoops in the middle and spread outwardly with a spoon - I made sure that each color touched the sides of the pan all the way around each cup before adding in the next color.

Repeat with the remaining colors - layering until you've finished with all of the colors. Place the pan that is sitting on the sheet pan into the freezer for at least 2 hours. I did 2.5 to make sure that they were good and solid. They should feel solid to the touch before you try to unmold them.

To unmold - press up from the bottom of the pan, and turn it upside down - pushing the cake into your hand. We put ours in a rectangular 13x9 cake pan with a lid - and allowed them to sit in the refrigerator until time to be served the next day. You at least want them to have 30 minutes between the time you remove them from the molds and the time you're planning to serve them so that they aren't frozen. They can sit in the refrigerator for several days if you'd like to make them in advance.

To decorate - top with whipped cream (I used rediwhip so that it was fresh and looked pretty) & a pinch of sprinkles or candy. I used egg shaped M&Ms for our Easter version.

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Italian Ricotta Cookies

Italian Ricotta Cookies

Cookies:

2 sticks of softened butter

1 ¾ cups sugar

15 oz Ricotta Cheese

2 large eggs

2 tablespoons vanilla

4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

Glaze:

1 ½ cups powdered sugar

1 teaspoon almond extract

4-5 tablespoons milk

Sprinkles

Instructions:

Cream the butter and sugar together until well combined. Add in the ricotta, eggs, and vanilla and mix until well combined. In a separate bowl, mix your flour, baking powder, and baking soda together – mix well before adding it to the wet ingredients. Add about ½ cup of the flour into the wet mixture, and mix until combined. Repeat, until all of the flour is mixed into the wet ingredients. The original recipe says to use a small cookie scoop to make balls roughly 1 teaspoon in size. I used my medium sized scoop so they are slightly larger. The 1 tsp size baking time is 8-10 minutes, and for my larger ones it’s about 15 minutes – I have a gas oven which tends to need a little more time than electric ovens. You want the cookies to just barely be brown on the bottom… just lightly brown. 

After they are all cool, mix your ingredients for the glaze. Use a cookie rack, and dip the tops of each cookie in the glaze – then top them with sprinkles. Work quickly, and sprinkle after glazing because it dries really quickly. Enjoy!

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Christmas Punch

Christmas Punch

1 bag fresh cranberries (frozen)
1 container frozen limeade concentrate
2 liters ginger ale
64 oz cranberry apple juice
1 bottle of sparkling apple cranberry cider

Mix all together. We used our punch decanter rather than the punch bowl I used last year. The entire thing was gone by the end of the day - with just 6 people in the house. If you're making for a larger group, I'd double or triple everything. The cranberries are really festive, and help keep everything cool.
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M&M Cookies

M&M Cookies
Courtesy of my Grandmother

1 cup butter
1 cup brown sugar, packed firmly
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3/4 lb package) M&Ms

Cream butter and sugar together, add eggs and vanilla. Sift flour, soda, and salt. Add dry ingredients to the wet, and mix well. Stir in 1/2 cup of the M&Ms.Reserve the rest for decorating. Drop by teaspoon on ungreased cookie sheet. Decorate the thop of each cookie with 2-3 M&Ms. Bake at 375 for 10-12 minutes or until golden brown.
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Grandmother's Sugar Cookies

Grandmother's Sugar Cookies

** This dough has to chill overnight

2 1/4 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
2 eggs, beaten
2 teaspoons vanilla
1 tablespoon milk

Sift flour, salt, and baking powder. Cream butter and sugar together. Add eggs, vanilla, and milk. Add sifted dry ingredients a little bit at a time -- I added a 1/2 cup at a time. Beat well, and refrigerate overnight. Working in small batches, roll and cut into desired shapes on a lightly floured board. I put mine back in the refrigerator between rolling batches and while cookies were baking. Sprinkle with sugar if you aren't planning on frosting them. Bake at 375 for 12 minutes. If baking 2 sheets of cookies -- switch the baking position about 1/2 way through the cooking time. Cool on cooling racks until room temperature.

** I almost always double the recipes for the cookies and frosting

Frosting:

1 unbeaten egg white
7/8 cup sugar
1 tablespoon water
1/2 teaspoon vanilla

Cook in a double boiler for 7 minutes. Beat constantly. It is best to have 2 people working to frost the cookies because the frosting gets harder to work with as it cools. It may take up to over night to have the frosting set -- we placed ours under a fan for 4 hours and they were ready to stack in a cookie tin.

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Chocolate Chip Scones

Chocolate Chip Scones

2 1/2 cups all-purpose flour
1/2 teaspoon salt, heaping
1/4 cup granulated sugar
2 1/4 teaspoons baking powder
8 tablespoons unsalted butter, cut into pats
3/4 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
2 cups (12 ounces) mini chocolate chips
Demerara (or other coarse) sugar, for topping (I left this off because I didn't have it)

Preheat your oven to 400 degrees, and line a large cookie sheet with parchment paper. Put the flour, salt, sugar, and baking powder in your stand mixer -- stir to combine. Add in the small butter pieces, and give it a mix until combined. You won't see the butter much at this point - it will just mix and coat the flour. Put the chocolate chips in the mixer at this point. (I didn't do this until the end the first time, and I would have been happier with the way they mixed in if they had been put in at this point) In a small bowl: mix your heavy cream, eggs, and vanilla. Save 2 tablespoons of this mixture to use as an egg wash before baking. Add this to the mixer and mix until combined and it starts to be a dough.

Liberally flour your surface and press out the dough to about 3/4 inch thick -- I didn't really measure this - I just pressed the dough out in a circle until it was about as thick as I wanted the scones to be. They don't rise or spread much at all so what you see is what you're going to get. You can also crowd this recipe entirely on one pan -- I used a small round biscuit cutter for these, but you could use any shape you'd like.

Once you have all the dough cut, brush with the remaining egg & cream mixture. Place in the oven and bake for 20 minutes or until lightly browned on the top. They are best served warm, but we ate on them for several days - I packed them for breakfasts "to go" and sent them off to work with John.

You could freeze the unbaked dough on a cookie sheet until they are firm, then pack them away for use as you need them. Just bake directly from the freezer and add about 5 minutes to the original baking time.

**These would be outstanding with cinnamon chips instead of chocolate... or any baking chip you'd like to use. It's a great basic scone dough that you can add in any flavor you'd like - dried fruit would be great too.Pin It Now!

Prune Cake

Let me start off by saying that I know this sounds weird, but it's a childhood favorite of my mother's. You could easily leave the prunes out and have a nice spice cake... which is what I'd do if I made it for myself.

Prune Cake
Courtesy of: Meme

1 cup sugar
3/4 cup butter
3/4 cup buttermilk
2 cups flour
3 beaten eggs
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 tsp baking powder
1 tsp allspice
1 cup chopped prunes
1 cup chopped pecans

Icing:
2 eggs
1/2 cup butter
1/2 cup prune juice (you could sub in orange juice or something else in lieu of the prunes)
2 tbsp flour
1 cup sugar
1 cup pecans

Cream the butter and sugar together with a mixer, I used my stand mixer for this because the batter is a tad bit thick. Add the buttermilk and eggs and mix until smooth.

In another mixing bowl - combine the flour, salt, baking soda, cinnamon, baking powder, and allspice. Begin slowly mixing the dry ingredients in small amounts into the wet ingredients. Mix until combined. Add in the chopped prunes and pecans at the end.

You can bake this as a round cake, but for this time around my Mom was traveling with it to visit my Grandmother - so I baked it in a 13x9 pan so that it was easier to travel with and we didn't have to worry about the layers shifting.

Bake at 350 for 45 minutes to an hour. There wasn't a baking time on the original recipe, so I wanted to make sure it wasn't overdone. Always easier to check on it and put it back in for a little longer than to over bake it.

Once it is done let it cool. It is a warm icing, so it doesn't have to be completely cooled before you finish it.

When you are ready to frost it -- mix all the icing ingredients together and boil on the stove until it thickens. It is pretty thick when it is done. I start mine slow and add more heat gradually to make sure that the eggs don't scramble.

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Microwave Pecan Pralines

Microwave Pecan Pralines
Courtesy of: Meme

1 box of light brown sugar
1/2 pint of heavy whipping cream
2 tbsp butter
1 tsp vanilla
2-3 cups pecan halves
Wax paper

In a large microwave safe bowl, mix the brown sugar with the whipping cream until smooth. Microwave for 9 minutes, then leave it for 1 minute. Add butter and vanilla -- it will bubble like crazy. Finally, stir in pecans. Stir until slightly thickened, and then drop onto wax paper. Once completely cooled, store them in an air-tight container.Pin It Now!

Sweet Potato Praline Souffle

Sweet Potato Praline Souffle
Courtesy of: Cindy Harris (my sister)

3 cups sweet potatoes (4 good size fresh)
1/2 cup sugar
1/2 cup butter, cubed
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1 teaspoon cinnamon

Topping:
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans
1/3 cup melted butter

My sister cubes her sweet potatoes, boils and mashes them. We opted to roast our sweet potatoes, then peel and mash them. Once mashed, while still hot - add in the sugar, butter, eggs, vanilla, milk and cinnamon. You may not need all the milk - you want the mixture creamy but not soupy.

Preheat your oven to 350 degrees. Pour the mixture into a 13x9 inch baking dish. Then make the topping. In a bowl, mix the dry ingredients: brown sugar, flour, and pecans. Add the butter while stirring - the topping should be crumbly. Sprinkle the topping over the potatoes in the baking dish - then bake uncovered for 25-30 minutes until topping is browned and heated all the way through.

Our boys literally couldn't get enough of these, and they were MUCH better than the standard canned yams with marshmallows on them. (I'm not a fan of those.)
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Memaw's Cheese Ball

 
Memaw's Cheese Ball
Courtesy of John's grandmother

2 – 8oz. packages of cream cheese
2 cups shredded cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped bell pepper
1 teaspoon chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
dash cayenne pepper
dash salt

Mix all ingredients thoroughly and roll into chopped pecan pieces (approximately 2 cups).

Chill for an hour or so in the refridgerator before serving, and serve with your favorite crackers.Pin It Now!

Strawberry Jello Salad

I've made this for my work Thanksgiving party, and then again for Thanksgiving Day too.

Strawberry Jello Salad
Courtesy of an old family recipe

1 large package strawberry jello (I use sugar free)
2 cups boiling water
1 package frozen strawberries
1/2 pint sour cream (I think that I use the whole pint)
2 riped bananas, mashed
1 big can crushed pineapple, drained well
1 cup chopped pecans
1 container of whipped cream

Dissolve jello in water. Add strawberries and stir until thawed. Add bananas and pineapple. Pour 1/2 of the mixture into a 13 x 9 inch pan. Let set up in refrigerator until firm. Place the bowl with the other 1/2 of the jello mixture in the refrigerator as well.

Mix the sour cream and the pecans together. Spread on first layer of jello. Pour the rest of the jello mixture on top of the sour cream layer. Refrigerate until firm.

Spread the whipped cream on the top. Serve and enjoy!

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Pinwheel Cookies

Pinwheel Cookies
Courtesy of: Our Italian Kitchen

2 cups flour, plus possibly a few more tbsp
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice
1/2 tsp of any desired extra extracts, optional
1 1/2 cup holiday sprinkles

I started by cutting each stick of butter in half, and then in half again... then into small cubes. I placed the butter in a small bowl and put it back in the refrigerator until I was ready to use it. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add butter in, 2-4 cubes at a time, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.

Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used Wilton gel food coloring in leaf green and red and vanilla extract for my batches. You could add mint flavoring in with the red or green coloring. You could do these for other holidays as well with yellow coloring and lemon flavoring, orange coloring and orange flavoring - the possibilities are endless. Also, if you are using liquid food coloring, you will need to add a few tbsp of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.

I put the balls of dough back in the refrigerator before rolling out the dough. I wanted it to firm up slightly before the next step. Roll out each portions of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.

When firm, remove the top sheets of wax paper from both. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. You can use a slight brushing of water between the layers to help seal the dough together. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.

Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears back together, and just keep rolling. I wrapped the dough in wax paper and placed the dough back in the refrigerator overnight to firm up completely before cutting. Having the dough cold, helps with keeping the pinwheels in shape.

You can also wrap the dough in plastic wrap and freeze for up to 2 months. You will need to allow the dough to defrost in the refrigerator for a day or so before continuing on with the next few steps for baking.

Pour your sprinkles onto a cookie sheet. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles.

Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Allow for plenty of room in between the cookies - as they spread a bit. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. We ended up doing 4 batches of these - 1/2 red and 1/2 green... and alternated which colors were on the outside - I LOVE how they turned out! Enjoy your whimsical Christmas cookies!

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Fudge-Filled Cookies

Fudge-Filled Cookies
Courtesy of: Taste of Home

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 cups chopped walnuts
Confectioners' sugar, optional

In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well.


Turn onto lightly floured surface; knead until smooth, about 3 minutes. Divide dough into fourths; cover and refrigerate for 1-2 hours or until easy to handle.

In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in walnuts. Cool to room temperature.

Roll out each portion of dough onto an ungreased baking sheet into an 11-in. x 6-1/2-in. rectangle. Spread 3/4 cup chocolate filling down the center of each rectangle. Fold long sides to the center; press to seal all edges. Turn over so the seam sides are down.

Bake at 350° for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into 1/2-in. slices. Dust with confectioners' sugar if desired. Yield: 3 dozen.Pin It Now!

Red Velvet Cookies

Red Velvet Cookies
Courtesy of: Recipe Girl

1 1/4 cups all-purpose flour
1/3 cup sugar
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup (1 stick) cold butter, cut up
1 Tbsp. red food coloring (I used gel food coloring and didn't measure it)
3 ounces white chocolate (or white Almond Bark), coarsely chopped
1 1/2 tsp. butter flavored shortening
festive sprinkles

Preheat oven to 325 degrees. I start by cutting the stick of butter in half, then cut the halves in half again - then just cut into small cubes. I then place the butter in a bowl and put it back in the refrigerator until I am ready to add it to the dough mixture.

In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and pulse until combined. Add butter and red food coloring. Process by pulsing until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.


Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. I used a regular biscuit cutter, but if I had it to do over again - I would use something with a more decorative edge. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and roll again.

Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

In a microwave safe bowl, add in 1 package of the white chocolate and shortening - heat for 1 1/2 minutes in microwave. Stir. If the mixture isn't melted and smooth - you can microwave it an additional 30 seconds at a time until melted. Make sure to not over do it with the heat or you will ruin the chocolate. I often pull mine out and am able to melt it the rest of the way by just stirring it in the warm bowl for a minute or so.

Once your mixture is melted, dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.

Yield: About 24 cookies.Pin It Now!

Pecan Balls

Pecan Balls
Courtesy of: My Recipes.com

1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)

In a large bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and the vanilla until smooth.

In a medium bowl, mix flour and baking powder. Add to butter mixture and beat on low speed to mix, then on medium speed until well blended. Stir in pecans.

Shape dough into 1-inch balls (we used a cookie scoop for uniform size and shape) and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies stand on sheets until cool enough to handle.

Place remaining 1 1/2 cups powdered sugar in a paper lunch bag or shallow bowl. Gently turn warm cookies, a few at a time, in powdered sugar to coat. Set cookies on racks to cool completely.

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Salty Turtles

Salty Turtles
Inspired by Pinterest

These are really not a true recipe - it's just layering ingredients. We were making a lot of these for John's employees & coworkers.

1 bag of square pretzels
2 bags of Rolos (Or you could use Hershey's Hugs)
1 bag of pecan halves

Preheat your oven to 250 degrees. Unwrap your Rolos or Hugs. Place the pretzels on a baking sheet, and put 1 candy on top of each pretzel. Bake for 5 minutes. The candy will not change shape in the baking process. Immediately upon pulling them from the oven, push a pecan down into the melted candy. You can then place the baking sheet in the freezer for about 5 minutes or in the refrigerator for about 20 minutes - then they are ready to serve or package for gifts!
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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Courtesy of: Niki via Food.com

Yield: 30-32 regular sized muffins

4 eggs
2 cups sugar
1 (16 oz) can pumpkin
1 teaspoon vanilla extract
1 1/4 cups vegetable oil (yes, that is correct)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips

* I added a dash of pumpkin pie spice
** If I wasn't serving these to the babies - I might have added some pecans or walnuts

In a large mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. In a second large mixing bowl, beat eggs, sugar, pumpkin, vanilla, and oil together until smooth. Continue beating, adding little bits of the flour mixture in at a time until all combined. Fold in the chocolate chips.

Fill greased or paper-lined muffin tins about 3/4 full. I used a 1/4 or 1/3 cup measuring cup to fill mine to make sure they were all equal in size. Bake at 400 degrees for 16-20 minutes or until tooth pick comes out clean.

Enjoy!
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