Corny Cookies

Don't these look super fun!

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These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.

Ingredients

SUGAR COOKIES

• 1/2 cup butter
• 1 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups flour

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vanilla frosting

Green fruit leather

M&M's or Reese's Pieces candies

Instructions

1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.

2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

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Go to pricing to see their recipe/plan options. I think I'm going to buy their monthly plans.



Or try for their giveaway of one week pocket plan on I Love the Way She Blogs.

Turtle Cheesecake

Ingredients

• 1 1/2 C finely crushed vanilla wafer cookies (about 40 cookies)
• 1/4 C Butter
• 2 packages (8 oz each) Cream cheese, softened
• 1/2 C Sugar
• 2 tsp Vanilla
• 2 eggs
• 1/4 C Hot fudge topping
• 1 C Caramel topping
• 1/2 C coarsely chopped Pecans

1. Heat oven to 350. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 in. ( I use a spring form pan).

2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.

3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. (Or I poured hot fudge topping into pie plate and swirled in with a knife and then added rest of cream cheese mixture on top). Spoon over mixture in pie plate.

4. Bake 40-50 minutes or until center is SET (touch with your finger and it should give a little, but not sink in.) Cool at room temperature for 1 hour. Refrigerate for 2 hours at least...until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.

*To cut cheesecake, dip knife into hot water and then cut slices, redipping knife into hot water every so often. This keeps the cheesecake slices together nicely.

Recipe from Betty Crocker Bridal Edition cookbook.


Man my pictures turned out so mouth-watering....now I want more cheesecake! =D
BTW a 2 year old helped me make this! Thanks Brynn!

Mexican Chicken "Lasagna" from Pampered Chef

Ingredients

• 2 lbs. or 3 C diced or shredded cooked chicken (can substitute can chicken)
• 1/4 C lightly packed FRESH cilantro leaves
• 1 pkg. (8 oz) cream cheese
• 2 C (8 oz) Monterrey Jack cheese, divided (I used Colby and it was still great)
• 1 med. onion (about 2/3 C chopped)
• 1 can (28 oz) Enchilada Sauce
• 12 (6 in.) corn tortillas (I used tortilla chips)

1. Soften cream cheese ( I always leave mine out a couple hours before making) .Chop cilantro. Mix cilantro, cream cheese, and 1 1/2 C of cheese. Chop onion, set aside.

2. Spread 2/3 C of enchilada sauce over bottom of Deep Covered Baker (from Pampered Chef) (Using the deep covered baker, you can make this meal in the MICROWAVE! So sweet, doesn't heat up your house and tastes delicious). If you don't have one I'm sure you can cook this in the oven in a 9x13 pan.

3. To assemble "lasagna": Spread tortilla chips on top of enchilada sauce. Scoop half of the cheese - cilantro mixture over. Top with 1 C Chicken and 1/3 of the onion. Repeat layers one at a time.


4. MICROWAVE, covered on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.


Really yummy! Another recipe I'll make often just like the Pampered Chef Taco Ring.

Fudgy Oatmeal Bars

Ingredients

• 2 C packed Brown Sugar
• 1 C Softened Butter
• 2 eggs
• 1 tsp vanilla
• 2 1/2 C Flour
• 1 tsp Soda
• 1/2 tsp Salt
• 3 C Oatmeal

• 1 pkg Chocolate Chips
  
• 1 can Sweetened Condensed Milk
• 2 TBSP Butter
• 1 tsp vanilla
• 1/2 tsp Salt

Mix first section like cookies which means to me mix sugar and butter first and then add eggs. Then add everything else. Put 1/2 to 3/4 in bottom of 9x13 pan.

Melt together right column in a saucepan on low heat. Pour over unbaked crust. Sprinkle clumps of remaining crust on top.

Bake at 350 for 25- 30 minutes.

I love this recipe. I make it often! Thanks to my old roommate Kelly. I got the recipe from her.

* I usually use 3/4 of the cond. milk and 1/2 - 3/4 of the chocolate chips because it get super super gooey and rich....so it just depends on my mood.
In the picture above I actually substituted 1 snack size applesauce (4 oz) in for the 1/2 the butter. I've noticed if you add applesauce to recipes; it makes things fluffier. For example I like to add 1 snack size applesauce into my pancakes. I follow the Krusteaz recipe as is and then add the applesauce....really yummy!

Fruit-Filled Coffee Cake

I took this recipe from this blog Delicious Dishes
I added about a 1/2 a tsp extra of cinnamon. I forgot that I didn't have powdered sugar so no frosting, but it still tasted great.


This recipe is another from the Kraft Food and Family Magazine. You can find it here. It was so simple and so tasty. Next time I’m going to try blueberry. Yum!

Fruit-Filled Coffee Cake

1 pkg. (2-layer size) white cake mix
1 tsp. ground cinnamon
1 cup Breakstone’s or Knudsen Sour Cream
3 eggs
¼ cup water

1 can (21 oz) cherry pie filling

½ cup Planters Sliced Almonds, toasted*
1 cup powdered sugar
1 ½ T milk

Heat oven to 350 degrees. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9 pan; top with spoonfuls of pie filling.

Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

Mix sugar and milk; drizzle over cake. Cool completely.

Note: If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.

* We did not use the almonds because the cake was for a lot of people and not everyone likes them.

Cherry Chocolate Layered Brownie Cake

I based my recipe of this one from Picky Palate.

Instead of using eggs and cooking the cream cheese part. I just did the cream cheese and sugar with a little bit of hot fudge swirled in. Then I decided to just add 1/3 of cherry pie filling in the middle....As you can see mine isn't as pretty.
Also I put the brownie on the bottom to make it more stable and just did one layer of cake and use the other cake for my husband since he just likes plain cake.
It's pretty sweet tasting and rich. Also I used a homemade vanilla frosting instead because that's a lot of chocolate. I wouldn't take this to a potluck where it would compete with other desserts because it's just too rich.





Double Chocolate Cheesecake Layered Cake


2 8 oz packages softened cream cheese
1/2 Cup sugar
2 eggs
1 brownie mix 9x13 inch size
1 chocolate cake mix
Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springformpan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Cheese Cake

CRUST
1 1/2 cups finely crushed graham crackers (1 pkg)
1 Tb sugar
1/2 c butter or marg.
press the crust into the bottom of your spring form pan and about 2 in up the side
Cook at


FILLING
3 8oz pkgs cream cheese
1 c sugar
2 Tb all purpose flour
1 tsp vanilla
1/4 c milk
3 eggs slightly beaten

in a large bowl, beat cream cheese, 1 c sugar, flour, and vanilla until combined
beat in milk until smooth
STIR by hand the eggs into the mix
pour the mixture into the spring form
bake at 375 for 40 to 45 min. or until 2 1/2 in area around outside edge appears set when gently shaken
Cool for 15 min
use sharp small knife to loosen crust from sides of pan / cool 30 min more
Remove sides of pan and cool completely on wire rack
Cover and chill at least 4 hours, but over night works best. Before you serve it remove it from the bottom part of the spring form. I do this with a thin but large metal spatula flipper thing.

Use mini cupcake holders for these....doing it this way is easier if you've never made cheese cake before!

CHOCOLATE VARIATION
save half of the mixture out and pour the other half into the pan
melt 4 oz semisweet chocolate (I use chocolate chips) then stir the melted chocolate into the remaining mixture
you then pour that filing over the top of the regular cheesecake mixture and swirl with a knife to marbleize it