Corny Cookies

Don't these look super fun!

• 
• Click star to rate
• Rated by 70 members

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.

Menu Planning Made Easy!!!

Pocket Full of Posies: Perfect Pocket Meal Planning....I'm in love! I hate trying to figure out what to make for dinner. Well they make it EASY! They provide you recipes as well as their pocket feature. See video here. They do 5 days of recipes each week; they leave 2 days for leftovers or going out...I figure on the extra days I can use my own recipes too.
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!