Thanksgiving Jello

Thanksgiving Jello
Mix together:
1 large box Raspberry Jello
2 c. boiling water
Stir in:
6 oz. frozen orange juice concentrate
20 oz. pineapple (Partly drained), blended to puree
15.5 oz applesauce
Pour into 7 x 11 inch dish and chill until set.
Topping:
Beat Together:
1 small box vanilla pudding
1 c. milk
Fold in:
8 oz. whipped topping
Spread over the top of set Jello.

Found this online only they used Orange Jello and mandarin oranges instead of applesauce.  I think that way would be good too!

Sugar Cookies....rolled & pressed

Marcia called me at Halloween because she was needing to speed up her sugar cookie making process this year.   We talked and she actually did end up rolling and pressing her sugar cookies.  She said they turned out good and it was much faster.  So this recipe got my attention when it came across facebook.  I have adapted it a bit....but here it is.

Aunt Belle recently told me she thinks the secret to her sugar cookies is that she allows them to sit overnight in a sealed tupperware container before she frosts them!!  So after seeing the following recipe that makes even more sense.

Sugar Cookies...Rolled & Pressed
Cream together:
1 c. butter, softened
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
Combine the following dry ingredients and slowly add to the creamed mixture.
1/2 t. baking soda
1/2 t. cream of tarter
1 t. salt
5 1/2 c. flour
Mix well.  Dough should not be sticky.  Roll into a 1 inch ball and place on a cookie sheet.  Dip the bottom of a glass in sugar and press each ball of dough into a flat rough edged cookie.  Bake at 350 for 8 minutes.  Cool and place in the refrigerator.  Frost them at serving time.  The secret is to have the cookie cold and the frosting at room temperature when serving.  Keep cookies in a sealed container until served.

Sour Cream Frosting
Mix together:
1/2 c. butter, softened
3/4 c. sour cream
2 lb. powdered sugar
1 t. salt
1/4 c. milk (more if needed for desired consistency)
Add coloring if desired.
Beat well.  Frost chilled cookies and serve.

Reeses peanut butter No bake bars

Reeses peanut butter No bake bars

1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Apple Spice Muffins

Made these for our Stake Auxiliary Training Meeting tomorrow.  

Apple Spice Muffins

1 Spice cake mix, divided

21 oz. apple pie filling

2/3 c. flour

2 eggs, beaten

⅔ c. water

1 t. baking powder

⅓ c. butter

Mix together ½ cake mix, water, flour and baking powder.  Beat in the eggs until well blended.  Pour batter into 24 lined muffin cups.  Drop a spoonful of pie mix on top of the batter. 

In another mixing bowl, cut the butter into the remaining cake mix until it's crumbly.  Top the apple pie filling with some of the crumb mixture. Bake at 350 for 20 minutes.

Cream Cheese Glaze

4 oz. cream cheese, softened

½ c. powdered sugar

1 t. vanilla extract

2 T. heavy cream

3-4 T. milk

Beat together the cream cheese and powdered sugar. Beat in the vanilla extract, whipping cream and gradually beat in the milk until the desired consistency is reached.

Allow the muffins to cool for 15-20 minutes and then drizzle with the cream cheese.