Wednesday, 30 November 2016

Heavenly Hash Candy

With just four ingredients, this candy recipe is easy and will make nice Christmas gifts. Thank you Syrup and Biscuits

Heavenly Hash ~ Syrup and

1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

  • Butter 13×9  dish.
  • Spread marshmallows in an even layer in buttered dish.
  • Place remaining ingredients in a medium saucepan over low heat.  
  • Stir until melted.
  • Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
  • Chill overnight before cutting.  
  • Store in refrigerator.

Friday, 25 November 2016

White Chocolate Cranberry Bars

Real Cranberries and an Almond Cream Cheese frosting  make these absolutely irresistible. Thank you Your Home Based Mom

¾ cup butter, cubed
1-1/2 cups brown sugar
2 large eggs
1 teaspoon almond extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh cranberries
1 cup white chocolate chips

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tsp. almond extract

  • Preheat oven to 350°. 
  • In a medium sized microwave-safe bowl, melt butter, then stir in brown sugar. 
  • Cool slightly.
  • Beat in eggs and almond extract. 
  • In another bowl, whisk together flour, baking powder, salt and cinnamon 
  • Stir into butter mixture. 
  • Stir in cranberries and white chocolate (batter will be thick). 
  • Spread into a greased 13x9-in. pan.
  • Bake until golden brown, about 20 minutes, watching to make sure they do not over bake. 
  • Cool completely.
  • For frosting, beat cream cheese, confectioners' sugar and, almond extract until smooth. 
  • Spread over bars.

Sunday, 20 November 2016

Cranberry Fluff

The perfect cranberry dish for your holiday menu. Thank you Real Housemoms

12 oz. Fresh Cranberries
3/4 c sugar
8 oz crushed pineapple, drained
1 c sliced red or green grapes
1 c chopped pecans
2 c marshmallows, small
8 oz (3 cups) Cool Whip

  • Chop cranberries in food processor
  • Add sugar
  • Cover and place in refrigerator overnight (or as long as you can)
  • Add pineapple, grapes, and pecans to cranberries and mix together
  • Add small marshmallows and mix
  • Add Cool Whip and fold mixture together until thoroughly mixed
  • Serve immediately or cover and store in refrigerator

Monday, 14 November 2016

Eggnog Bread

Light and moist eggnog bread drizzled with an eggnog glaze. Soft, moist and delicious. Thank you Yummy Healthy Easy

2¼ cup all­purpose flour 
2 tsp. baking powder 
¼ tsp. ground nutmeg 
¼ tsp. ground cinnamon 
½ tsp. salt 
4 Tbsp. unsalted butter 
2 Tbsp. light vanilla yogurt 
½ cup Truvia Baking Blend (or 1 cup sugar) 
1 cup lowfat eggnog 
1 tsp. vanilla extract 
2 eggs, beaten 
1 cup powdered sugar 
2­3 Tbsp. lowfat eggnog 
splash of vanilla extract

  • Preheat oven to 350ºF. 
  • Spray a large loaf pan with cooking spray and set aside.
  • In a medium sized bowl, mix together all the dry ingredients: flour, baking powder, nutmeg, cinnamon, and salt.
  • In a mixing bowl, blend together butter, yogurt and Truvia until creamy. 
  • Add in vanilla and eggnog and then the eggs.
  • Blend in the dry ingredients until combined and then pour into prepared pan.
  • Bake for 40-60 minutes, until toothpick comes out clean. 
  • Cool for 15 minutes, remove from pan and let cool completely on a wire rack.
  • For glaze: mix together powdered sugar, eggnog and vanilla. 
  • Drizzle over the top of the eggnog loaf. 

Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing

1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla
 *Icing recipe can be doubled according to taste

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
  • Beat at low speed until blended.
  • Add baking soda, baking powder, salt, and spices. 
  • Beat until blended.
  • Add pumpkin and eggs. 
  • Beat until blended.
  • Add flour and water and stir just until blended.
  • Stir in cranberries.
  • Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
  • Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven 
  • Cool 10 minutes in pan, then remove to a wire rack to cool completely.
  • Combine icing ingredients and mix until smooth. 
  • Spoon icing over bread.

Monday, 7 November 2016

Baked Parmesan Potatoes

One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

4 Red potatoes (diced and cubed)
3-4 TB olive oil
2 TB Ranch dry seasoning mix
½ cup parmesan cheese
1 tsp. salt
dash of garlic pepper

  • Dice and cube your potatoes.
  • Place in a ziploc bag with oil and shake around.
  • Add ranch and parmesan and shake around until well coated.
  • Add foil to a baking sheet and add cooking spray. 
  • Spread potatoes on the foil and sprinkle with salt and garlic pepper
  • Bake at 400 for 25-30 minutes.

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert! Thank you Two Peas and their Pod

1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips
For the toffee streusel topping:
3 tablespoons Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

  • Preheat the oven to 350ºF. 
  • Line a muffin pan with paper liners or spray with cooking spray. 
  • Set aside.
  • In a medium bowl, whisk together flour, spices, baking soda, and salt. 
  • Set aside.
  • In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
  • Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. 
  • Stir in the toffee bits and mini chocolate chips.
  • Divide the batter among lined muffin cups, filling each cup 3/4 full.
  • To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. 
  • Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 
  • Sprinkle about a tablespoon of the mixture over each unbaked muffin.
  • Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. 
  • Let cool to room temperature before serving

Friday, 4 November 2016

Pumpkin Spice Hot Chocolate

This simple hot chocolate recipe is silky, smooth and full of spice.  It’s the best way to keep the chill of fall at bay. Thank you Lemons for Lulu

1 cup International Delight Chocolate Caramel Coffee Creamer
2/3 cup milk
2/3 cup semisweet chocolate chips
2 ½ teaspoons pumpkin pie spice
5 tablespoons pumpkin puree
2 tablespoons bourbon cream (optional)
whipped cream, cinnamon, shaved chocolate for garnish

  • In a medium sauce pan, combine cream, milk and chocolate. 
  • Stir with a whisk until chocolate has melted. 
  • Cook on medium low for 5-8 minutes or until thick.
  • Stir in pumpkin spice and puree. 
  • Adjust seasonings to suit your taste. 
  • Remove from heat. 
  • Stir in bourbon cream if using.
  • Ladle into two mugs. 
  • Top with whipped cream, cinnamon and chocolate shavings.

Caramel Filled Pumpkin Spice Rice Krispie Treats

Grab some pumpkin spice marshmallows while you can to make these caramel filled rice krispie treats! Thank you Real Mom Kitchen

½ cup butter
1 (10 oz) bag pumpkin spice marshmallows (or ordinary mini marshmallows)
8 cups of rice krispies cereal
50 caramels, unwrapped e.g. kraft or werther's chewy caramels
⅔ cup sweetened condensed milk
½ cup butter
2 cups mini marshmallows

  • Spray two 9 x 13 inch baking pans with cooking spray.
  • In a large sauce pan over medium to medium low heat 
  • Melt ½ cup butter with pumpkin spice marshmallows until completely melted and well blended.
  • Mix in the rice krispies and fold in until the cereal is well coated with the marshmallow mixture.
  • Divide the cereal mixture between to two 9 x 13 inch prepared pans. 
  • Press the cereal in each pan until it covers the pan evenly.
  • In another sauce pan, place the caramels, condensed milk, and ½ cup butter. 
  • Melt over medium heat until melted and well combined. 
  • Remove from heat and let cool of a few minutes.
  • Spread the caramel evenly over one pan of the rice krispies. 
  • Sprinkle the mini marshmallows over the caramel.
  • Invert the other pan of rice krispies on top on the miniature marshmallows. 
  • You are basically creating a rice krispie sandwich with the caramel and the mini marshmallows in the center.
  • Refrigerate for 1 hour and cut while cool. 
  • Makes 18 treats

Thursday, 3 November 2016

Pumpkin Gingersnap Cookies

Thank you Two Peas and Their Pod

  • ½ cup of butter, at room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • ½ cup of pure pumpkin (I used Libby's canned pumpkin)
  • ¼ cup of molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

  • In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. 
  • Add the pumpkin, molasses, egg, and vanilla extract 
  • Mix until well combined.
  • In a medium bowl, whisk together flour, baking soda, spices, and salt. 
  • Add dry ingredients to wet ingredients and mix until combined. 
  • Refrigerate the cookie dough for at least 1 hour. 
  • The dough can be chilled for 2-3 days.
  • When you are ready to bake, preheat oven to 350° F. 
  • Line a baking sheet with a Silpat or parchment paper. 
  • Place sugar in a small bowl. 
  • Roll tablespoon-sized balls of dough in sugar until well coated 
  • Place on prepared baking sheet, about 2 inches apart. 
  • Bake for 10–12 minutes, or until cookies look cracked and set at the edges. 
  • The cookies will still be soft. 
  • Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely

Wednesday, 2 November 2016

Sweet Honey Cornbread

This Sweet Honey Cornbread is so moist and delicious. It has just the right amount of sweetness from the honey. Thank you Real Housemoms

1 c milk
1/4 c. butter, melted
1 egg, beaten
1 1/4 c cornmeal
1 c all-purpose flour
1/4 c sugar
1/4 c honey
1 tbsp baking powder
1/2 tsp salt
1/4 c frozen corn

  • Preheat oven to 400 degrees
  • Whisk together milk, butter and eggs in a large bowl
  • Add in the remaining ingredients 
  • Stir until just combined, it will still be lumpy
  • Pour into a greased cast iron skillet or baking pan
  • Bake for 20 min or until toothpick comes out clean after being inserted into the center
  • Allow to cool slightly then serve 

Tuesday, 1 November 2016

Mini Pumpkin Poppers

So simple. Thank you Six Sisters Stuff

15.25 ounces spice cake mix
1 (15oz) can of pumpkin puree
2 tablespoons butter

  • Mix together cake mix and pumpkin puree until blended. 
  • Refrigerate dough for 30 minutes
  • Melt butter in separate bowl
  • Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick spray.
  • Bake dough at 350 for 10 minutes or until toothpick comes out clean.
  • Let them cool, and then sprinkle with powdered sugar or cinnamon and sugar