Cinnamon Rolls, (or you can use defrosted frozen bread dough) but leave in a roll (do not cut).
Lay roll on a cookie sheet and curve roll into a circle by connecting the ends together. Bake 350 deg. F oven for 20-25 minutes.
Let cool. Once cool, mix 1/2 package cream cheese, softened with 1/3 cup confectioner's sugar and just enough milk to allow the mixture to mix and create a runny icing. You want it to pour over the top of the cake but not all run off. Pour icing over cake and then sprinkle the cake with green, yellow and purple colored sugars.
1/3 cup vegetable shortening
1/2 cup granulated sugar
2/3 cup honey for light cookies (or molasses, for dark cookies)
1 teaspoon lemon or vanilla extract, for light cookies (or for dark cookies, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Lightly grease Cookie Sheets.
On a lightly floured board, roll dough 1/4-inch thick with your Rolling Pin; cut into desired shapes with your favorite Cookie Cutters. Place 1-inch apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire cooling racks.
|pictured on right|
1 package (3 oz) cream cheese, softened
1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 cup cookie filling (or jam/preserves)
Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
Spread each square with about 1/4 teaspoon cookie filling. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.
Labels: Betty Crocker Pinwheel Cookies
1 cup walnuts
1 tsp ground cardamom
3/4 cup confectioner's sugar
1 cup ( 2 sticks) unsalted cold butter, cut in pieces
2 tsp vanilla extract (you can use 1 tsp almond extract instead if you like)
2 cups all purpose flour
1/2 tsp salt
1/2 cup confectioner's sugar, sifted
Put the walnuts, cardamom, and sugar in the bowl of a food processor and pulse to combine. Then process until the walnuts are finely ground.
Add in the pieces of COLD butter and vanilla and pulse/process until the butter is fully incorporated.
Add the flour and salt, and pulse to combine. Then process just long enough so that the dough comes together. I do a combination of pulsing and processing so everything gets thoroughly mixed, but not over mixed.
Turn the dough out onto a floured surface and bring it together with floured hands. Divide it into 3 pieces. Roll each piece out into a 1 1/2 inch rope. Wrap in plastic wrap and twist the ends securely. Refrigerate for at least 1 1/2 hours. You can leave the dough logs refrigerated for up to a few days if you want to make them ahead. You can also freeze them.
Preheat oven to 350F
Working with one log at a time, (keeping the others refrigerated) cut it into 1 inch pieces, and then form those into crescents with your hands. The original recipe says to freeze the cookies for 20 minutes at this point. FYI ~ I found that didn't make much of a difference so I skipped it. Place on a parchment lined baking sheet and bake for about 12 minutes until the cookies are set but not browned. They should just be beginning to show a little golden color around the edges, but that's it.
Remove and let the cookies cool on the pan.
Coat the cookies in powdered sugar after they've cooled. You can also coat them when they are still slightly warm, your choice.
Cookies will keep for a week in an airtight container at room temperature.
Labels: Cardamom Walnut Crescent Cookies
1 1/4 cup flour
1/2 tsp baking powder
1 tsp baking soda
1/2 cup packed brown sugar
1/2 cup white sugar
1 stick unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup chunky peanut butter
3/4 cup oats
Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, baking powder and baking soda.
In large mixing bowl, cream together the softened butter, brown sugar and white sugar until smooth, about 2 minutes.
Beat the egg, vanilla extract and chunky peanut butter into the sugar mixture.
Slowly add the flour mixture to the sugar mixture until it's just mixed.
Fold in oats, being careful not to powder them.
Roll 1 1/2 inch balls of dough and place on a baking sheet prepared with parchment paper, about 2 inches apart.
Bake for 12-14 minutes.
Labels: PEANUT BUTTER OATMEAL COOKIES
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup and 3/4 to 2 cups all-purpose flour
1 3.5 oz instant vanilla pudding mix
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup red and green M&M's
Line a baking sheet parchment paper. Set aside.
In a large mixing bowl, cream butter for 30 seconds. Add both sugars and beat for 3 minutes, until light and fluffy.
Add egg and vanilla and mix until well incorporated.
In another mixing bowl, whisk together flour, pudding mix, soda and salt.
Add the dry ingredients to the butter sugar mixture and mix with an electric mixer until almost incorporated. Switch to a rubber spatula or a wooden spoon, add chocolate chips and M&M's (reserving some) and stir in until well mixed.
Scoop the cookie dough with a medium (1 and 1/2 tablespoon) cookie scoop. Roll into balls and place on prepared cookie sheet, spacing them 2" apart.
Press reserved chocolate chips and M&M's onto the balls.
Bake cookies for 9 to 11 minutes. Cool for 2 minutes on the sheet, then transfer onto a cooling rack to cool completely.
Preheat the oven to 325˚F (160˚C).
Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
Add the egg yolk (or whole egg) into the melted ice cream and whisk well.
Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
Labels: 3-ingredient Creme Brulee
GFCF Fudge Chunk Cookies
2/3 cup Cocoa Powder
3 cups Powdered Sugar
1/8 tea. Salt
1 tea. Vanilla Extrat
2-4 Egg Whites
1 1/2 cups gfcf Chocolate Chips
Preheat oven to 350 F. Put parchment paper on two baking sheets.
In a large bowl, whisk together the powdered sugar with the cocoa powder and salt.
Whisk in vanilla and 2 egg whites. Beat until the batter is just moistened. Add additional egg whites, if needed, until you reach that consistency of brownie batter. scoop the batter by tablespoons onto the prepared baking sheets, leaving plenty of space for the cookies to spread.
Bake 12-14 minutes or until tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet and then store in an air-tight container.
Labels: GFCF Fudge Chunk Cookies
Or, maybe I will try this recipe from The Food Network (which I slightly modified):
Preheat oven to 350 degrees. Mix all ingredients in a small bowl; set aside.
The general instructions for making your meatloaf into a monster meatloaf is to sculpt the meatloaf into a skull shape. Cut an onion into vaguely tooth shaped pieces and place in the mouth area of your monster meatloaf. If you wish to make your eyes like the meatloaf above, you will need a hard-boiled egg. Cut it in half and place into the eye socket that you have made into the meatloaf flat side down. Carefully carve out a round hole in the center of each eye egg so that it will fit a green olive, which you place so that the pimiento can form the pupil. Wrap bacon around the exposed areas of the meatloaf. Bake as your meatloaf recipe says, or until the bacon crisps.
|It goes fast!|
Labels: Monster Meatloaf for Halloween
This recipe comes from The Motherload and is one of my all-time favorite recipes. People are always surprise at just how good it is. It is a must at Thanksgiving, but I usually can't wait that long to make some.
1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
1 cup dried cranberries
Preheat oven to 350 degrees. Lightly grease a 8″ x 8″ baking pan or a 9-inch pie pan. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Mix in the cranberries. Transfer to a prepared baking dish. Bake for about 40 minutes, or until edges just begin to color. Cool to room temperature.
Labels: Pumpkin Cranberry Cornbread
4 cups of flour
1/3 cup of sugar + 1/2 tablespoon
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup of butter milk
1/4 cup of melted butter (for brushing on top)
1/2 cup of raisins
Preheat oven to 375 degrees and grease baking sheet.
In a large bowl, combine flour, 1/3 cup of sugar, baking soda, baking powder, salt and softened butter. Mix in the buttermilk and egg until dough starts to form, then fold in raisins. If dough is still crumbly, add a splash of buttermilk until it comes together.
Knead dough on a floured surface. Form into a round loaf.
Brush the top of the loaf with 1/4 cup of melted butter then sprinkle 1/2 tablespoon of sugar on top.
Cut an X into the top of the loaf using a sharp knife. Or, you can roll it into three balls and shape them a bit like clover leaf petals. Push them together and then bake. Sprinkle with green sugar instead of the regular sugar.
Bake for 1 hour.
Labels: Irish Soda Bread
4 Tomato chopped
1 cup Fresh Strawberries or grapes, chopped
1 Zucchini chopped
1 Green Bell Pepper, chopped
1/2 Cucumber chopped
2 cloves Garlic minced
1 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper
Place the water and the tomatoes in a food processor or blender and puree until smooth, and put into serving bowl. Add the remaining ingredients. Chill for at least two hours.
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded
3/4 to 1 cup granulated sugar
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Labels: Cranberry-Orange Relish
|in middle purple crockpot|
8 slices bread cut into cubes or equivalent cubes
1 1/2 Tab poultry seasoning or chopped fresh herbs, if not already in the cubes
1 onion, chopped
1/2 cup celery, chopped
1/2 tea black pepper
1 (10 1/2 oz.) Cream of chicken, Mushroom or celery
1 (10 1/2 oz.) turkey or vegetable broth
1/4 cup margarine or butter
Salt, to taste
Spray crockpot. Mix together everything except butter an place in crockpot. Dot with butter. Cook on high 2 hours or low for 4 hours. Switch to warm to serve.
1 can mandarin oranges, drained
1 jar marischino cherries, drained
2 oz. Coconut flakes
1/4 bag mini marshmallows
2 oz. Sour cream
8 oz. Cool Whip
Cream together sour cream and Cool Whip. Fold in the rest of the ingredients. Chill at least 2 hours before serving.
Labels: Ambrosia Salad
Orange Cream Cake1 box white cake mix
1 (3 oz.) box orange Jello
1 tea. orange extract
Make the white cake mix using the directions on the back of the box, substituting orange juice for the water. Add the Jello and orange extract. Bake according to the cake mix package directions. Let cool and then frost.
Cream/Orange Cream Frosting1 cup butter, softened
8 oz, cream cheese, softened
2 tea, vanilla extract
2-5 cups of confectioner's sugar
1 Tab. orange zest
1 tea. orange extract
Cream together butter and cream cheese. Add vanilla extract. Add confectioner's sugar, 1 cup at a time until you get the desired consistency.
Frost the bottom layer of the cake and put the top layer on, to create a filling layer in between.
Add to the rest of the frosting the orange zest and orange extract. Add additional sugar, if necessary.
Frost the outside of the cake with this frosting.
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