CANDY CORN RICE KRISPY TREATS

HERE IS A SIMPLE TREAT PERFECT FOR ANY HALLOWEEN PARTY!!!!

IN THE MICROWAVE MELT:
3T. BUTTER
1 BAG OF MARSHMALLOWS
STIR UNTIL SMOOTH
ADD:
6 CUPS RICE KRISPIES CEREAL
STIR IN HALF A BAG OF CANDY CORNS AND PRESS INTO A NONSTICK FOIL LINED 9X13 PAN.  CHILL UNTIL FIRM.  CUT INTO BARS. DECORATED WITH MELTED ORANGE CHOCOLATE AND TOP WITH PEEPS OR MORE CANDY CORN!

LASAGNA

LASAGNA HOT OUT OF THE OVEN! ♥ CLICK FOR A SIMPLE RECIPE WITH AN AWESOME SAUCE! 

FRANKENMARSHMALLOW POPS

THESE CUTE FRANKENPOPS WILL MAKE YOU SMILE! 

MELT GREEN CHOCOLATE DISKS.  INSERT STRAWS IN MARSHMALLOWS.  DIP ALL MARSHMALLOWS ENTIRELY IN GREEN AND LET FIRM UP ON WAX PAPER.  THEN DIP TOPS IN CHOCOLATE FOR HAIR.  PUT REST OF CHOCOLATE INTO A PIPING BAG AND PIPE ON THE DETAILS.  USE ROYAL ICING CANDY EYES!

RAW CASHEW BUTTER

MOVE OVER PEANUT BUTTER.....THERE'S CASHEW & ALMOND BUTTER IN TOWN! A GREAT SNACK WITH A BANANA!!!! YUM! USE THESE PACKETS IN MY AWESOME SMOOTHIE RECIPE-CLICK HERE!

HOMEMADE SNICKERS BARS!!!!!

OR AROUND HALLOWEEN, I CALL THESE FRANKEN-SNICKERS!  
 NEEDED A SPECIAL TREAT FOR FRANKENSTORM 2012 SO I MADE SOME "FRANKEN-SNICKERS" BARS!  THEY ARE PRETTY AMAZING AND I RECOMMEND MAKING THEM ASAP IF YOU STILL HAVE ELECTRIC!  BE SAFE!

 HERE THEY ARE BEFORE THEY TAKE A DIP IN THE DARK CHOCOLATE BATH!

 AHHHH! CHOCOLATE TIME!!!!!!!!!!!!!!

 

ALL DIPPED AND ADDING SOME DECORATIONS!

 MADE SOME TRIANGLE SHAPED ONES, TOO! HERE IS A PEEK INSIDE!

THESE ARE SIMPLE TO MAKE AND TASTE LIKE THE REAL DEAL!

Ingredients:
* 1 bag milk chocolate chips
* 3 Tablespoons heavy cream
* 13 ounce container Marshmallow Creme or Fluff
* 11 ounce bag caramel bits
* 3 Tablespoons heavy cream
* 1 cup roasted and salted peanuts
* 1 bag Ghirardelli dark chocolate for dipping

Melt the milk chocolate chips in the microwave until smooth.  Stir in the fluff/creme and heavy cream.  Pour into an 8x8 pan lined with nonstick foil.  Place in freezer until firm.
Melt caramels and heavy cream in microwave until smooth.  Stir in nuts.  Pour on top of chilled nougat layer. Freeze until firm about 1 hour.  Cut into squares or bars and dip into the melted dark chocolate.  Add any decorations you'd like and lay on wax paper. Chill until firm and keep chilled until serving.

SIMPLE HALLOWEEN RECIPE FOR THE KIDS

THIS IS A TWIST ON THE TYPICAL ROLO BAKED ONTO A PRETZEL AND TOPPED WITH AN "M & M", HERSHEY KISS, OR NUT TREAT.  THE BOYS AND I CHOSE TO USE HERSHEY'S NUGGETS.  THEY PROBABLY MELTED A TAD TOO MUCH BUT WERE QUITE SCRUMPTIOUS SO WE DIDN'T MIND.  SIMPLE AND FUN FOR THE KIDS, TOO!

LAY ONE HERSHEY NUGGET ON EACH PRETZEL. BAKE AT 250 FOR 2 MINUTES. NEXT TIME, I WILL PULL THEM OUT AT 1 1/2 MINUTES.  IMMEDIATELY TOP WITH A HALLOWEEN PUMPKIN CANDY!  ADD FESTIVE SPRINKLES!

POTATO CHIP & SALTED CARAMEL FUDGE

 

START WITH THICK AND SALTY POTATO CHIPS!!!! 

CRUSH UP 1 1/2 CUPS IN A ZIPLOC BAG.

IN A POT OVER LOW, MELT:
1 CAN SWEETENED CONDENSED MILK
2C. SEMI SWEET CHIPS
1C. MELTING DISKS (CLASSEN, MERCKENS, OR WILTON)

CLICK HERE FOR THE CARAMEL RECIPE


LINE 8X8 PAN WITH NONSTICK FOIL.  POUR HALF THE CHOCOLATE MIXTURE IN THE PAN AND DRIZZLE SOME CARAMEL ON TOP TO COVER THE LAYER THINLY.  TOP WITH REST OF THE CHOCOLATE AND LAY CHIPS ALL OVER THE TOP. CHILL OVERNIGHT BEFORE CUTTING.

CHOCOLATE DIPPED HALLOWEEN OREOS!!!!

 

SO FUN! SO EASY!  SO HALLOWEEN-ISH!  MELT ONE BAG OF GHIRARDELLI BITTERSWEET CHOCOLATE CHIPS. DIP IN HALLOWEEN OREOS TO FULY COAT.  CHILL ON WAX PAPER.  ADD DRIZZLES OF ORANGE CHOCOLATE, FESTIVE SPRINKLES AND ROYAL ICING PUMPKIN CANDIES!!!!  HAPPY HALLOWEEN! 

REESE'S PEANUT BUTTER CUP, CARAMEL & CHOCOLATE INSIDE OUT APPLE

MAYBE YOU DON'T FEEL LIKE EATING A WHOLE CARAMEL APPLE.  MAYBE YOU CAN'T DECIDE BETWEEN A CARAMEL OR A CHOCOLATE APPLE? THAT'S WHEN YOU EAT A FEW SLICES DRIZZLED WITH BOTH CHOCOLATE AND HOMEMADE SALTED CARAMEL, THEN TOPPED WITH CHOPPED PEANUT BUTTER CUPS!!!

1. SLICE APPLE

2. MAKE HOMEMADE SALTED CARAMEL TO DRIZZLE.  CLICK HERE FOR RECIPE.

3. MELT CHOCOLATE OF YOUR CHOICE FOR DRIZZLING.

4. CHOP SOME REESE'S PEANUT BUTTER CUPS.

ASSEMBLY.....DRIZZLE APPLE WITH CARAMEL AND CHOCOLATE AND SPRINKLE ON PEANUT BUTTER CUPS. EAT IMMEDIATELY! 

 I THINK I NEED TO BUY THIS TSHIRT! LOL

REESE'S DARK MINI PEANUT BUTTER CUP SWIRL BROWNIES

INGREDIENTS:

1/2 cup (1 stick) butter
2 cups plus 2 tablespoons sugar, divided
2/3 cup HERSHEY'S Cocoa
4 eggs, beaten
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/3 cups REESE'S DARK Mini Peanut Butter Cups, divided
1/2 cup Creamy Peanut Butter

DIRECTIONS
Heat oven to 350°F. Line 9x13 pan with nonstick foil.
 
Melt butter in microwave.  Add 2 cups sugar and cocoa until blended.  Stir in eggs and vanilla. Add rest of dry ingredients. Fold in 2/3 cup mini peanut butter cups; spread mixture in prepared pan.

Combine peanut butter and remaining 2 tablespoons sugar. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.

Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. Cool 45 minutes; sprinkle remaining 2/3 cup peanut butter cups over surface, pressing in slightly. Cool completely in pan on wire rack. Cut into squares or triangles. Makes 24 to 36 brownies.
recipe adapted from Reese's

GHOST COOKIES

 

3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract

ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. CUT SHAPES AND BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.

ROYAL ICING

Ingredients

• 1 pound confectioners' sugar
• 3 tablespoons meringue powder
• Scant 1/2 cup water

Directions

1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more. THE EYES ON MY GHOSTS WERE PURCHASED AT A CANDY STORE.

ROASTED POTATAOES & WHITE ASPARAGUS

CUT POTATOES IN HALF AND ADD A FEW TABLESPOONS OF AVOCADO OIL.  SPRINKLE WITH SALT & PEPPER AND ROAST ON A NONSTICK FOIL LINED SHEET AT 375 FOR APPROX 35 MINUTES OR UNTIL SOFT.  

ROAST THE ASPARAGUS THE SAME WAY BUT FOR ONLY 10-15 MINUTES.

I GET MY AVOCADO OIL FROM CHOSEN FOODS.  VISIT THEM ON FACEBOOK AND TELL THE HUGS & COOKIES XOXO SENT YOU!

CHOCOLATE CHIP COOKIES STUFFED WITH COOKIE BUTTER

FOR A SHORTCUT, USE PILLSBURY COOKIE DOUGH AND SKIP DOWN TO THE STUFFING STEP!  

HOMEMADE VERSION:
2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips
1 jar of cookie butter (sold at trader joe's or use Biscoff)


Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Fold in all of the chocolate chips.  Chill dough a few hours or in the freezer 1 hour!

Preheat the oven to 350 degrees F.  Line cookie sheet with parchment paper.   Roll a small ball of Dough and place a tsp. of cookie butter in the center.  Wrap it up so it is concealed and add more dough if needed to encase it.  Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on  sheets.

IF YOU CAN'T FIND COOKIE BUTTER YOU CAN USE BISCOFF
 

Butterfinger & Cookie Dough Cheesecake Bars

 

Butterfinger Cookie Dough Cheesecake Bars

Line 8x8 pan with nonstick foil. Preheat oven to 375. 

Ingredients:

Chocolate chip cookie layer (*SHORTCUT TIP-YOU COULD USE PILLSBURY REFRIGERATED COOKIE DOUGH INSTEAD)

• ½ cup butter
• ½ cup brown sugar
• 1 egg
• ½ teaspoon vanilla
• ¾ cup flour plus 2 tablespoons
• 1 cup mini chocolate chips + 1/2 cup for top 
•  Melt the butter in a microwave safe bowl. Stir in sugar, egg, vanilla.  Add flour and chips.  Chill for a few minutes.

• 5 King Size Butterfinger bars

Cheesecake layer

• 8oz.cream cheese, room temperature
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• Electric mix all of the above until smooth.  Press 3/4 of the cookie dough into the bottom of the pan.  Top it with the butterfinger bars. Pour on the cheesecake mixture and smooth it.  Plop the remaining cookie dough on the top and bake for about 40 minutes.  Cool to room temp and chill until firm.

adapted from BAKERS ROYALE 

3 MINUTE COOKIES 'N' CREME FUDGE!! REALLY!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I'LL MAKE!

THIS MONTH, I RECEIVED My Catholic Kitchen

WHEN I SAW HER THREE MINUTE MICROWAVE FUDGE RECIPE, I KNEW I HAD TO TRY IT.  MY ONLY CHANGE WAS TO SWAP OUT NUTS FOR HERSHEY'S COOKIES 'N' CREME CANDIES.  THIS FUDGE WAS SPECTACULAR!!! AND DONE IN THE MICROWAVE IN 3 MINUTES? WOW! I WOULD SUGGEST SIFTING THE POWDERED SUGAR NEXT TIME TO ELIMINATE SMALL LUMPS.  THANKS FOR AN AWESOME GO-TO FUDGE RECIPE, VERONICA!

COOKIES 'N' CREME 3 MINUTE FUDGE

4 cups confectioners sugar, sifted

1 stick butter (8 Tablespoons)

1/4 cup evaporated milk

1/4 cup cocoa powder
 

10 mini cookies 'n' creme bars, scored into fourths

Directions

Put the sugar, margarine, milk and cocoa in a large microwave-safe bowl. Microwave on high 3 minutes. Remove from microwave and beat until silky and smooth. Add half the candies.  Pour into loaf pan lined with nonstick foil and add more candies on top.  Chill and cut into pieces.

BROWNIES STUFFED WITH S'MORES

FOR THIS BATCH, THE BOYS AND I USED A BOX MIX BROWNIE.  YOU CAN CERTAINLY MAKE HOMEMADE IF YOU PREFER.  PREPARE BROWNIES AND POUR HALF INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.  TOP WITH A SPRINKLE OF KRAFT MARSHMALLOW BITS AND LINE THE PAN WITH A LAYER OF GRAHAM CRACKERS.  TOP WITH A LAYER OF HERSHEY BARS AND ANOTHER LAYER OF GRAHAM CRACKERS.  POUR ON THE REST OF THE BROWNIE BATTER, MORE MARSHMALLOW BITS AND BAKE AT 350 FOR APPROX 40 MINUTES. (CHECK A FEW MINS BEFORE TO SEE IF DONE.) COOL COMPLETELY BEFORE CUTTING!

CHICKEN COQ AU VIN MEETS A SPLASH OF JACK DANIELS

QUITE POSSIBLY THE BEST ONE POT CHICKEN I HAVE EVER MADE!

IN LARGE POT, HEAT:
1 TABLESPOON AVOCADO OIL (OR OLIVE OIL) AND 1 TABLESPOON BUTTER

SEASON 1 WHOLE CHICKEN, CUT-UP WITH SALT AND PEPPER AND COOK IN THE POT IN 2 BATCHES UNTIL WELL BROWNED ON BOTH SIDES. REMOVE TO A PLATE.

TO THE OILS IN POT, ADD:
1 BUNCH OF SCALLIONS, CHOPPED
6 CHOPPED GARLIC CLOVES
SAUTE A FEW MINUTES.

ADD:
1 TABLESOON JACK DANIELS 
1 CUP WHITE WINE
LET THE LIQUIDS COOK OFF FOR  MINUTES, THEN RETURN CHICKEN TO THE POT.  ADD 5 CARROTS,PEELED & CUT IN HALF.  TOP THE CHICKEN WITH HALF A LEMON, SLICED, FRESH ROSEMARY & THYME.  COVER THE POT AND COOK AT THE LOWEST SIMMER FOR 90 MINS-2 HOURS.  SERVE OVER BROWN RICE!