Butterfingers

 

These not only look like the real thing but tastes like the real thing too! They are so easy to make, and would work grate for a Halloween Party or just for a grate snack I got this recipe from Tasty Kitchen

 

Ingredients

• 16 ounces, weight Candy Corn
• 16 ounces, weight Creamy Peanut Butter
• 3 cups Milk Or Dark Chocolate

Directions

Line an 8×8 or 9×9 inch pan with wax paper.
Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds. Continue heating for 30 seconds at a time, stirring in between, until melted and smooth. Stir in the peanut butter until equally distributed and smooth. Pour into prepared pan and smooth. Place in the freezer for 10-20 minutes until firm.
In the meantime line a large baking sheet with wax paper.
Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it – you can too!).
Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.
Using a fork, dip each Butterfinger into the chocolate, turning to cover completely. Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off. Place on the wax paper lined baking sheet. Continue with Butterfingers until all are dipped. (If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir. Do this throughout the process as needed.)
When all bars have been dipped, place them in the freezer for an additional 5-10 minutes. Enjoy.

 

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Candy Corn

These were amazing. although they were softer then the candy corn. If I could change anything I would use honey over corn syrup just for a better taste. I got this recipe from The food network web site. And everybody and my family loved them so if you are in need of snack food for a Halloween part these would be grate .           

 

 

 

 

 

 

 

 

 

Ingredients

• 1 1/4 powdered sugar, approximately
•  6 1/2 teaspoons nonfat dry milk, approximately
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar, approximately
• 2 1/2 tablespoons water
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 2 to 3 drops yellow and orange gel paste food coloring

Directions

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.

Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes.

Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half.

Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough
. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer. .

Coconut Macaroons

This is not my picture I barrowed it because I did not get a chance to take a picture because my family ate it all. I got this recipe from Taste of Home.

1-1/3 cups flaked coconut

1/3 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 egg whites

1/2 teaspoon vanilla extract

 In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

Dog-Gone-Good Cup Cakes/Pumpkin Roll

This is my mom Bonnie's recipe that she got from the back of a Libby's Pumpkin wrapper and its true of how they got there name. She left to pick my sister and I up from school and when we got back home the dog had ate them all and my mother was mad; so we named them Dog-gone Good Cupcakes.

Bonnie’s note: I use this recipe for “Dog-gone Good Cupcakes” Put them in mini-muffin cups and use same frosting. (Got their name because had them cooling on the cutting board and went outside. Come back in and the dog was licking his lips. Ate the papers and all, ‘Dog-gone Good’

 CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

.FOR CAKE:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

 Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Pennsylvainia Dutch Whoopie Pies

These Whoopie Pies are some of the best although I would use a deferent frosting recipe then the one that was with it I did not like the way it came out. I am not sure were my sister found this recipe but it was still really good.

Cookie:
2 cups sugar
1 cup of sugar
2 eggs
4 cups flour
1 cup of cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup milk, with 1 teaspoon white vinegar
2 teaspoon baking soda
1 cup hot water

Directions:

1. Cream together sugar and shortening; add eggs.
2. Sift together flour, cocoa and salt. add to creamed mixture alternately with milk. Add vanilla.
3. Dissolve baking soda in hot water and add last. mixing well.
4. Bake 400 degrees 8-10 minutes.
5. Make sandwiches from 2 cookies filled with Whoopie  Pie filling.

Cream filling ingredients
2 egg whites, beaten
4 tablespoons milk
2 teaspoon vanilla
4 cups of powdered sugar
1 cup shortening
Mix together egg whites, vanilla, milk and 2 cups sugar
beat in the shortening and the remaining sugar
spread a dab of cream filling on a the flat side to form a sandwich pie.

This recipe can be cut in half makes about 50 to 75 cookies.

Carmel Corn

This Carmel Corn recipe is grate for a movie night, or just a sweet snack it comes in handy. This recipe comes from the Better Homes and Gardens New Cook Book.

16 cups popped popcorn

1 ½ cups packed brown sugar
¾ cup butter or margarine
6 tablespoons light corn syrup
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla

 

Remove all unpopped kernels from popped corn. Put popcorn into a large baking pan or roaster. In a 3 quart saucepan combine sugar, butter or margarine, corn syrup, and salt. Cook and stir over medium heat till butter melts and mixture comes to boiling. Cook, without stirring for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat popcorn. Bake in a 300^o oven for 15 minutes; stir. Bake 5 to 10 minutes more. Remove corn to a large bowl; cool. Makes 16 cups.

Cinnamon Rolls

 

 Where I live some of the best cinnamon rolls you have to buy from fancy pastry shops but theses are better then what you would go out and buy, they were oh so good. serve it with milk and it is great! I found this recipe from Tammy's Recipe Everyday Kitchen Inspiration   

           http://tammysrecipes.com/cinnabon_cinnamon_rolls

Ingredients: 

1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all-purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 1/2 teaspoons active dry yeast or instant active dry yeast



Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1-2 teaspoons milk

Instructions: 

1. In a large mixing bowl, combine the hot water with the cup of (cold) milk to make a warm milk-water mixture. Add the butter, sugar, salt, egg, and a cup of the flour. Stir to mix.
2. Without stirring between, add 2 more cups of flour, the vanilla pudding mix, and the dry yeast. Then stir to make a sticky dough. Add more flour as needed (about a cup more, or as much as it takes to make a smooth dough) and stir until too thick to stir.
3. Use clean hands to knead dough for 10-15 minutes, until smooth and elastic. With buttery hands, grease the top of the dough and cover the bowl of dough with a clean towel. Place in a warm location* and let rise until double, about an hour.
4. Gently punch down dough ad knead for a minute or two, to remove excess air bubbles. On a lightly floured surface, roll dough into a rectangle about 12 inches by 17 inches.
5. Combine the first three filling ingredients and mix well. Heat in microwave 10 seconds to make spreadable. (It's okay if it's fairly thick.) Spread over rolled dough, covering as much of the surface as possible. Sprinkle nuts and raisins over dough if using.
6. Starting with the widest end, roll dough into a tight log. Pinch edges to seal. With a thin sharp knife (I use a serrated knife), cut log into 12 equal slices. Place rolls in a lightly greased 9x13-inch glass baking dish. Cover with a clean towel and place in a warm location to rise until nearly double in size, about 30-45 minutes.
7. Bake rolls in a preheated 350 degree oven for 25-35 minutes. After about 20 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark. Rolls can stay in the dish after baking; set the dish on a wire rack and cover with a clean towel to let it cool.
8. To make the frosting, cream the butter and cream cheese. Add powdered sugar, vanilla, and maple syrup and beat. Add enough milk to make a spreadable consistency, about 1-2 teaspoons.
9. Frost rolls while they are still warm for a drizzly melty look! Enjoy!

Iced Pumpkin Cookies

These iced pumpkin spice cakes are the most amazing pumpkin spice cookies that I have ever tried. They would be good for party's or just an after school snack. I got this recipe from the Halloween Cottage web page .http://www.holidaycottagepage.com/pumpkin-spice-halloween-cookies/

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.