S'Mores Cookie Ball Pops

A recipe from Philadelphia Cream Cheese....I think my little marshmallow fans will like these....


S'Mores Cookie Ball Pops
18 graham crackers, divided
8 oz. cream cheese, softened
2 T. sugar
1/2 t. vanilla
16 Large Marshmallows
6 squares, Baker's Semi-sweet chocolate
6 squares, Baker's White Chocolate

CHOP 6 grahams coarsely; set aside. Finely crush remaining grahams; mix with cream cheese, sugar and vanilla until well blended. Use 2 Tbsp. of the cream cheese mixture to evenly coat each marshmallow. (Coating will be thin.)

MICROWAVE semi-sweet and white chocolate squares in same microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.

DIP 1 lollipop stick about 1/2-inch deep in chocolate; insert chocolate-covered end into center of 1 coated marshmallow. Repeat with remaining marshmallows. Dip 1 marshmallow in remaining melted chocolate; shake gently to allow excess chocolate to drip back into bowl. Dip marshmallow in chopped grahams, turning to coat bottom and part-way of side of each. Place in shallow waxed paper-lined pan. Repeat with remaining marshmallows.

REFRIGERATE 1 hour or until firm.

Turkey Rolls.....Gobble Gobble

I saw these on the "Food Nanny" and I thought they were cute....and easy.  She had her own dough recipe but of course I used "Cool Rise Roll Dough".

Roll the dough out and cut as if you were making crescent rolls but don't roll them up.
Spray your muffin tins....including the top surface so they will not stick.
Then slightly stretch the dough as you lay it in the muffin tin....pull the point up onto the flat part of the tin to form the head.  They fan out the tail onto the flat part of the tin and then with some scissors cut the tail feathers.  I also took my ice pick and poked a hole clear through the head to make some eyes.  I sprayed them lightly with cooking spray because this will help keep the designs in the dough.  Let rise and bake...at 375 for about 15 minutes.

Aren't these just the cutest little turkeys??!!














Look at the beak on this one.....

Here they are ready for the oven......  

                                                        Just out of the oven.......

HaPpY   ThAnkSgiVinG!!!

Amish White Bread

Amish White Bread

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour
• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 for 30 minutes.

This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your flour instead of measuring. NOTES FOR KITHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the woodstove and turn it once. However, get it over 115 degrees and you'll kill the yeast. Just kneading it in the KA will increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a classic farmhouse white bread. 

http://allrecipes.com/Recipe/amish-white-bread/detail.aspx

Thanksgiving NUT Pies from Marcia.....

Here are a couple recipes that Marcia sent to me.  A couple of her families favorites for Thanksgiving.


This is one Marcia got from Dear Abby. 
PECAN PIE
9 in pie crust (unbaked)
1 cup light corn syrup
1 cup brown sugar
3 eggs
1/3 cup melted butter
1/3 teas. salt
1 teas. vanilla
Mix well, pour into crust, sprinkle with 1 heaping cup of pecans
Bake 350   45-50 mins. 

Marcia found this one in the paper. 
FRUITS OF THE FOREST PIE
1 cup light corn syrup
1/2 cup sugar
1/4 cup brown sugar
4 eggs
2 Table. melted butter
1/4 teas. salt
1 teas. vanilla
Mix well, pour into 9 in pie crust (unbaked), sprinkle with:
1/3 cup macadamia nuts
1/3 cup hazel nuts
1/3 cup almonds
1/2 cup cashews
1/2 cup pecans
Bake 350   45-50 mins. 

Crock Pot Mashed Potatoes

I think these will be perfect for Thanksgiving.....

Crock Pot Mashed Potatoes
5 lbs. baking potatoes, peeled, cut into 1-inch chunks
1 1/2 c. chicken broth 
1/4 c. butter or margarine, cut into chunks
1 c. sour cream or plain yogurt
1 t. garlic powder
1 t. onion powder
1/2 t. salt
1/4 t. ground black pepper
1/2 to 1 c. milk, warmed
In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
Cover; cook on High heat setting about 4 hours or until potatoes are tender.
Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

Orange Walnut Bread Pudding

Comfort food never tasted so good!  This is a Rhodes Bake N Serv recipe....thought it sounded good.  I think you could use 6 slices of bread if you don't have rolls..

Orange Walnut Bread Pudding

6 Rhodes™ Texas Rolls or 6 Rhodes™ Warm n’ Serve Soft Dinner Rolls, baked as directed
2 ¼ cups half and half, divided
2 eggs
2 egg yolks
1 cup sugar
¾ cup coarsely chopped walnuts
zest of one orange
¼ cup butter
1 cup powdered sugar
3 tablespoons orange juice
1 teaspoon vanilla

Instructions

Combine 2 cups half and half, eggs and egg yolks, sugar, walnuts and orange zest. Cut baked rolls into ½ to 1 inch pieces and gently fold into mixture. Pour into 8x8 inch sprayed pan. Bake at 350º 45-50 minutes or until knife comes out clean and top is a deep golden brown. Cool 30 minutes.

Make a glaze sauce combining powdered sugar, orange juice, butter and ¼ cup half and half in a small sauce pan. Warm through until butter is melted. Add 1 teaspoon vanilla. Serve warm over bread pudding.

Coconut Carrot Cake Sandwich Cookies

Coconut Carrot Cake Sandwich Cookies

1 box of Carrot Cake Mix -  I prefer Betty Crocker
12 oz. Philadelphia Cream Cheese (divided)
1/4 c. margarine (plus  2 T.)
1 egg
1/2 t. coconut extract (divided)
1/2 c. oatmeal
1 c. powdered sugar
1/2 cup(s) of white chocolate
Preheat oven to 350 degrees.  Cream together the 1/4 c. margarine with 8 oz. of Philadelphia Cream Cheese.  With a mixer, blend in the egg and 1/4 tsp. of coconut extract until smooth.  Add cake mix slowly, blending well (it will be a very heavy batter).  Fold in oatmeal until well mixed.  Using a small cookie scoop, place scoops of batter on an ungreased cookie sheet about 2 inches apart.  Bake for 8 to 10 minutes. Half-way through, pull cookies out and gently flatten the tops with a spatula and then return to oven.  Cool cookies completely on cooling rack.

To make frosting, cream remaining 4oz. of Philadelphia Cream Cheese with remaining 2T. of margarine and 1/4 t.. of coconut extract. Add powdered sugar.
To put cookie together, turn one cookie bottom up, spoon or pipe a little frosting on it and press another cookie on top.
Melt white chocolate and drizzle over the top. Refrigerate until frosting and chocolate harden and ENJOY!!!!!!!

Pumpkin Bread with Maple Cream Cheese

Filling:

16 oz. cream cheese, softened

1/4 c. sugar

1 egg

1 T. milk

1 t. maple extract or 1 T. maple syrup

Bread:

3 c. sugar

1 3/4 c. pumpkin puree or 15 oz. can solid packed pumpkin

1 c. oil

1 c. water

4 eggs

4 c. flour

4 t.  pumpkin pie spice

2 t. baking soda

1 t. baking powder

1 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. cloves

1/2 c. pecans, chopped

1/2 c. walnuts, chopped

1 c. raisins or craisins

Beat together:  cream cheese, sugar, egg & milk until creamy.  Stir in maple flavoring and set aside.

Stir together the dry ingredients and spices.  Place in mixing bowl and beat well:  sugar pumpkin, oil, water & eggs.  Gradually add the dry ingredients to this mixture.  Stir in the nuts.

Spray 3 - 8 x 4 inch loaf pans.  Pour half the batter into these 3 pans.  

Spoon the filling mixture over the batter and spread it out carefully.

Pour over the rest of the batter, making sure to completely cover the filling.

Bake at 350 for 45 to 50 minutes or until done.  Cool for 10 minutes and then remove from pans to cooling rack.  Best stored in the refrigerator.  

http://www.justapinch.com/recipe/dana-ramsey/pumpkin-bread-with-maple-cream-cheese-filling/other-bread?page=2#comments