Monday, November 23, 2009

Pilgrim Hat Cookies

{Recipe & pic from} taste of home

Pilgrim Hat Cookies
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions: In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

Thursday, November 19, 2009

Crunchy Caramel Reeses Cookie Bars


{Recipe & pic from} Picky Palate

Crunchy Caramel Reeses Cookie Bars
1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)
1 Cup crushed pretzels
3 Cups mini Reeses Peanut Butter Cups, unwrapped
10 Kraft caramels, unwrapped
1 Tablespoon milk
1/2 Cup semi sweet chocolate chips
1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.
9 bars

Thursday, November 12, 2009

Banana Crumb muffins

My friend posted this recipe on facebook and I think it sounds SO delicious!

Can't wait to try them on a cold morning!

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat together bananas, sugar, egg, vanilla, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
* Tip: Double batch to make 4 mini loaves, bake at 350 for 30 minutes. :)