3 1/4 cups white chocolate melts, from 2 (12 oz.) pkgs.
6 tsp. oil
1/4 cup red candy melts
1/4 cup green candy melts
Other things needed.
Round Cookie Treat Pan (Cookie pans with 6 (3 1/2″-diameter, 1/4″-deep) round molds)
Coarse red and or green decorating sugars
6 (6″ long) lollipop sticks
Directions
MELT CANDY:
In microwave-safe bowl, microwave 3 cups white chocolate melts with oil on Medium 1 minute; stir.
Microwave in 30-second intervals until melted and smooth. In separate bowls, microwave red, green candy melts and remaining white chocolate melts on Medium in 30-second intervals until melted and smooth; transfer to separate plastic food storage bags. Snip 1 corner of each bag.
MAKE LOLLIPOPS:
Sprinkle decorating sugar around inside edge of some molds.
Pipe dots of assorted candy colors into molds to cover. Swirl with toothpick. Carefully cover halfway with candy-oil mixture.
Place sticks in molds; cover with additional candy-oil mixture. In other molds, cover bottoms completely with decorating sugars.
Carefully cover halfway with melted white mixture. Place sticks in molds; cover with candy-oil mixture.
Let stand until set, about 2 hours. Remove from molds.
1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates
Directions
Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
Stir together flour, sugar, pecans, and egg in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
Press remaining crumb mixture o the bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Prep: 30 min. and rising time / Bake:15 min. /Makes: 1 dozen
Ingredient
3 cups All-purpose flour
2 tbsp. Sugar
1 pkg. (1/4 oz.) active dry yest
1 tsp salt
1cup water
2 tbsp butter
Melted butter
Steps
In a bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat water and butter to 1200- 130°.
Add to dry ingredients; beat until blended. Add egg; beat on low speed 30 seconds, then on high for 3 minutes. Stir in the remaining flour (batter will be stiff). Do not knead. Cover; let rise in a warm place until doubled, about 30 minutes.
Stir the dough down. Fill 12 greased muffin cups half full. Cover and let the dough rise until doubled, about 15 minutes.
Bake at 350° until golden brown, 15-20 minutes. Cool 1 minute before removing from pan to a wire rack. Brush tops with melted butter.
2 boneless skinless turkey breast halves (2 to 3 lbs. each)
½ tsp. salt
½ tsp. pepper
3 fresh thyme sprigs
2 Tbsp. butter
1 cup whole-berry cranberry sauce
1 cup apple cider or apple juice
½ cup chicken stock
1 envelope onion soup mix
2 Tbsp. maple syrup
1 Tbsp. Worcestershire sauce
¼ cup all-purpose flour
¼ cup water
Directions
Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper.
Add thyme and dot with butter. Combine cranberry sauce, cider, chicken stock, onion soup mix, maple syrup and Worcestershire; pour over turkey.
Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°. Remove turkey and keep warm.
Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cooking juices to a boil; gradually stir in the flour mixture until smooth.
Cook and stir until thickened, about 2 minutes. Slice the turkey; serve with gravy.
Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
1 (8-ounce) package cream cheese, softened and cubed
2 tablespoons granulated sugar
4 cups plus 2 teaspoons all-purpose flour, divided
5 large eggs, room temperature and divided
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cups unsalted butter, softened
1/4 cups firmly packed light brown sugar
3 large Granny Smith apples, peeled and cored
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons whole milk, room temperature
2 tablespoons cane syrup
Garnish: chopped pecans
Directions
Preheat oven to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.
3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.
4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.
5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.
6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.
7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.
8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.
9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.
10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.
1 1/2 cups semisweet or white chocolate chips, 9 oz. 1 tsp. oil 36 pretzel rods snowflakes sprinkles, sprinkles, crushed candy, and any other candy
DIP PRETZELS:
Line baking sheets with wax paper. In microwave-safe bowl, combine chocolate chips and oil; microwave on High in 20-second intervals, stirring, until melted and smooth.
Dip each pretzel halfway or three-quarter way into chocolate, spreading with small spatula or back of spoon and allowing excess to drip off.
SPRINKLE COATING:
3. Immediately sprinkle pretzels with sprinkles, or candies. Place on baking sheets. Let dry, about 1 hour.
There are so many different types of cakes and brownies, and some can be really fun to make. My husband prefers cakes without frosting or icing, while my daughter loves the frostings and icings. The main idea is to enjoy the cakes and brownies together.
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