Reese’s Peanut Butter Cup Freezer Pie Recipe

 Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk...
1 8 oz tub of Cool Whip
Reese’s Peanut Butter Cups

Directions:
In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.

Winter Stew

1/4 cup olive oil
2 medium yellow onion
Kosher salt
1 1/4 teaspoon ground ginger
1 cinnamon stick
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Pinch saffron threads
Ground black pepper
3 large Yukon gold potatoes
4 to 5 medium carrots
4 medium parsnip
3 cups chicken or vegetable broth
2 LBS (or 1 small) butternut squash
1 LB (or 2 med) sweet potato
1 15oz. can garbanzo bean
1/2 cup golden raisins
1 1/2 tablespoon cider vinegar

Slap that bad boy in a crockpot for 6 to 8 hours and you're golden!!

Mint Peppermint Pattys

Ingredients:
1 pound confectioners sugar (powdered sugar)
4 ounces, cream cheese, softened
¼ teaspoon peppermint extract
6 ounces semi-sweet chocolate chips
Directions:
1. Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
2. Add peppermint extract and combine well.
3. Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small “bowl” or indention in each ball using a ¼ teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
5. Refrigerate in airtight container until ready to serve.
Helpful Tips:
When making the cream cheese/powdered sugar mixture, gradually add the powdered sugar until the right texture is achieved. You may end up needing to add a bit more than listed in the recipe, or less. It should hold together, but not sticky.
If working by yourself, only make a few balls at a time before pressing the bowls/indention’s to avoid them drying and cracking. The best thing is to work with someone else and have one person roll the balls, while the other follows behind making the bowls/indentations.
Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.See More

Homemade Wana be Samoa Bars

  Cookie Base:...
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Peanut Butter Bon Bons

 6 cups confectioners’ sugar
2 cup creamy peanut butter
1/2 cup butter, room temperature
2 tsp vanilla extract...
6 cups semisweet chocolate chips

In the bowl mix together sugar, peanut butter, butter, and vanilla until slightly crumbly. Roll dough into One inch size balls. Place each ball on baking sheet lined with wax or parchment paper or tin foil; stick a toothpick into each ball.

Chill in freezer for 1 hour.

In saucepan, double boiler, over medium low heat melt chocolate chips; stir until smooth. Dip each ball into hot melted chocolate; leaving a small hole of the peanut butter dough showing on top of each ball, thus the “buckeye.” Let excess chocolate drip back into pot.

Place Peanut Butter Bon Bons on to lined baking sheet. Repeat with rest of the balls

Cover loosely with plastic wrap; refrigerate overnight next day and serve.

Ginger Frankenstein Cookies

1 1/2  cups sugar                        

1  cup butter or margarine, softened                        

3   tablespoons mild-flavor (light) molasses                        

1  egg                        

2 tablespoons milk                        

3 1/4 cups Gold Medal® all-purpose flour                        

2 teaspoons baking soda                        

2  teaspoons ground cinnamon                        

1 1/2  teaspoons ground ginger                        

1/2  teaspoon ground cloves                        

1/2 teaspoon ground cardamom                        

1   container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting                        

5  drops green food color                        

1/3 cup candy-coated chocolate candies (72 candies)                        

3/4  cup candy corn (72 candies)                        

1  cup semisweet chocolate chips

1.) In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well blended. Beat in egg and milk. Stir in flour, baking soda, cinnamon, ginger, cloves and cardamom until dough forms. Divide dough into 2 balls; flatten each ball to make 4-inch disk. Wrap each disk in plastic wrap; refrigerate about 1 hour or until firm, or freeze 15 minutes.

 

2.) Heat oven to 350°F. On floured surface, roll each dough disk into 12x9-inch rectangle. Cut each 12x9-inch rectangle into 3 rows by 6 rows to make 18 smaller rectangles (36 total); place 1 inch apart on ungreased large cookie sheet. Bake 6 to 8 minutes or until set. Immediately remove from cookie sheet to cooling rack. Cool completely, 15 to 20 minutes.

 

3.) In small bowl, stir frosting and food color until well blended. Frost each cookie with slightly less than 1 tablespoon frosting. Add 2 candy-coated candies for eyes and 2 candy corn pieces for neck "bolts."

 

4.) Place chocolate chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until mixture is smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut small tip from one corner of bag. Squeeze bag to drizzle melted chips on cookies for hair and mouth.

Chewie Chocolate Cookie's

Ingredients

3/4  cup granulated sugar                        

3/4  cup packed brown sugar                        

1 cup butter or margarine, softened                        

1  teaspoon vanilla                        

1  egg                        

2 1/4   cups Gold Medal® all-purpose flour                        

1 teaspoon baking soda                        

1/2  teaspoon salt                        

1  cup coarsely chopped nuts                        

1  package (12 ounces) semisweet chocolate chips (2 cups)

Directions

1 Heat oven to 375ºF.

 

2 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

 

3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

 

4 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.