Candy Cane Sugar Cookie Bars

You will need:

1. 1 cup butter, softened
2. 1-1/2 cups sugar
3. 2 large eggs
4. 1 teaspoon vanilla
5. 3-1/4 cups all-purpose flour
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon salt
8. 1-1/2 cups finely chopped Hershey's Candy Cane mint KISSES, divided

Directions:

1. Preheat oven to 350° F. Line a 9x13-inch baking pan with foil, then spray foil lightly with non-stick spray. Set aside.
2. Beat butter and sugar in a large bowl until combined. Add eggs and vanilla; beat until well mixed.
3. In a separate medium bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture until just combined. Stir in one cup of the chopped candy cane KISSES.
4. Press dough evenly into the pan.
5. Bake 25 to 30 minutes, or until edges are light golden-brown. Cool completely before frosting.

Frosting:

1. 1/2 cup butter, softened
2. 4 cups powdered sugar
3. 1/4 cup milk
4. 1 teaspoon vanilla
5. 1/4 teaspoon salt

Directions:

1. In a medium bowl, beat together butter, 2 cups of powdered sugar and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Add the vanilla and salt. Beat until creamy and no lumps remain.
2. Frost cookie bars. Sprinkle the remaining chopped Candy Cane KISSES evenly over frosting. Cut into bars and serve!

Spiral Stuffed Rolls

• 1 can (13.8 oz) Refrigerated Pizza Dough
• 6 oz Cream Cheese, softened
• 2 Tablespoons Butter, softened
• 1 cup chopped Ham
• 3/4 cup finely chopped Broccoli
• 1 cup shredded Cheese ( I used mild cheddar)
• 1/4 cup grated Parmesan Cheese
• 1/2 cup chopped Green Onion

Directions:   Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

Chocolate Fudge Cookies

Ingredients:

CHOCOLATE COOKIES

• 1 cup + 1 Tablespoon (133g) all-purpose flour
• 1/4 cup (21g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces semi-sweet chocolate, chopped (I use 1 package Baker's Semi Sweet chocolate)
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 Tablespoons (75g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 cup (180g) mini chocolate chips

CANDY CANE BUTTERCREAM FROSTING

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 2.5 - 3 cups (300-360g) confectioners sugar, sifted
• 2 teaspoons vanilla extract
• 1-2 Tablespoons (15-30ml) heavy cream or milk
• 1/2 cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor)
• crushed candy canes for rolling, optional

Directions:

Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.

Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2.5 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.

Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.

Twix Bars

Shortbread:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2/3 cup butter, softened slightly

Caramel:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup sweetened condensed milk
• 2 Tablespoons corn syrup

Chocolate:

• 2 cups chocolate chips
• 1 teaspoon vegetable oil

Directions:

Preheat the oven to 350ºF. Line a 9x9 pan with parchment paper or spray with non-stick cooking spray. Set aside.

Combine the flour and sugar in a medium size bowl. Then cut the butter in with a pastry cutter or two forks, until it forms a crumb mixture. Then press down into the pan and bake for 20 minutes. Remove from oven and allow to cool.

For the caramel add the butter to a medium saucepan and melt over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread bars. Allow to cool.

Once the caramel has become firm, mix the chocolate and oil in a microwave safe bowl. Cook on high for 1 minute. Stir and cook in 15 second intervals, until the chocolate is melted. Then pour over the caramel layer and allow to set. May place in the fridge to help set faster.

Once the chocolate has hardened, cut into squares with a warm knife.

Pumpkin Lasagna

I made this dessert last year for Thanksgiving and it was a hit! I also just made it for Thanksgiving dinner today! Its soooo good!

Crust layer

• 1½ cups flour
• ½ cup butter, softened
• ¾ cup pecans, chopped

Cream cheese layer

• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip, thawed

Pumpkin layer

• 2½ cups milk
• 3 small packages white chocolate instant pudding
• 1 (15 ounce) can pumpkin pie filling
• 1 cup Cool Whip, thawed
• 1 teaspoon pumpkin pie spice

Whipped cream topping

• 1 cup Cool Whip thawed
• ½ cup pecans, chopped

Instructions

1. Preheat oven to 350º. In a medium bowl, combine flour, butter and ¾ cup pecans. Press mixture into the bottom of a sprayed 7" x 11" baking dish. Bake for 15 minutes. Allow to cool completely.
2. In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
3. In a large bowl, mix milk, pudding mixes, pumpkin pie filling, 1 cup Cool Whip and pumpkin pie spice until smooth. Spread on top of cream cheese mixture.
4. Spread another cup of Cool Whip on top and sprinkle with remaining pecans.
5. Chill for at least 3 hours, until set.

Broccoli and Cheese Quesadilla

Ingredients

• 11 ounce Green Giant™ Tuscan Broccoli Seasoned Steamers
• 2 tablespoons unsalted butter, softened
• 4 burrito size tortillas
• 2 cups shredded cheddar cheese

Directions

1. Heat Green Giant™ Tuscan Broccoli Seasoned Steamers according to package direction. Open bag carefully and with kitchen shears, cut broccoli into smaller pieces to fit inside quesadilla.
2. Heat a large skillet over medium heat. Spread butter on one side of each tortilla. Using one tortilla at a time, place buttered side down into skillet. Place 1/4 cup shredded cheese onto one half of tortilla then an even layer of Tuscan Broccoli. Top with another 1/4 cup shredded cheese and with a spatula fold tortilla over filling. Cook until both sides are golden brown and cheese is hot and melted.
3. Cut each tortilla in half and serve warm

Something to try:

add cut up chicken and rice!

Chicken Noodle Casserole

I had some left over chicken and didn't know what to make. I found this on pinterest and thought I can make this! It took me no time! It was quick and easy!! Jon and I loved it. It will definitely become a staple in our house.

• INGREDIENTS

• 2 cups uncooked egg noodles
• 2 cups cubed cooked chicken
• 1 package {16oz.}  frozen peas, carrots, beans and corn
• 1 cup milk
• 1 can Cream of Chicken Soup
• 1 Can Cream of Mushroom Soup
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1 cup of shredded cheese
• 1/2 cup Chopped onion
• 2 TBSP. Melted Butter
• 2 cups of bread crumbs

Cook noodles according to package directions.

Meanwhile, in a large bowl, combine the remaining ingredients. leave the butter and bread crumbs for the topping. 

Drain noodles; add to chicken mixture.

Transfer to greased 8 inch cake pan 

Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

Toaster Strudel Cabobs

1

box (6 count) Pillsbury™ Toaster Strudel™ frozen toaster pastries 

6

to 8 paper lollipop sticks or round wooden sticks with one pointed end

Fresh fruit such as strawberries, bananas chunks or orange segments

• 1Toast 6 Pillsbury™ Toaster Strudel™ pastries as directed on box. Reserve icing.
• 2Cut each pastry into quarters.
• 3On each of 6 to 8 lollipop sticks or round wooden sticks, place 3 or 4 pastry pieces, alternating pastry with fresh fruit. If desired, drizzle icing over kabobs. Serve immediately

The School Lunch Fight

Brody and Zachary are at our house one night a week during the school year. Just one night! The thought of me making lunch for them every week makes me sick because these 2 little boys don't like sandwiches! Then to top it off the school doesn't have microwaves. So that makes it twice as hard for lunches.
School hasnt even started yet and I am dreading lunches! I can only imagine how their mom feels she has to make them the rest of the days! I have learned though I am not the only one who hates making lunches! Here is a website I found with some great recipes that I definitely going to try!
click on the photo

Easy Ice Cream Cake!

I really should make this cake more often. When I do make it, its super easy and then we eat it all right up! Its a family favorite!

Ingredients

• 15 ice cream sandwiches
• 1 (12 ounce) container frozen Cool Whip, thawed
• fudge topping
• caramel topping

you can add: Skor, oreos, bananas and strawberries, anything you like!

Instructions

1. Place 5 ice cream sandwiches, long sides touching on a flat serving plate. Spread an even layer of whipped topping over the top, making sure the whipped topping extends to outside edges for the best appearance.
2. Sprinkle 1/3 cup candy pieces on whipped cream and drizzle with some fudge topping.
3. Repeat layers twice.
4. Freeze 3 hours or until firm. Cut with serrated knife.

Baking Tips

Hey
Over at Sally's Baking Addiction she is getting back to the basics and has some wonderful tips for all your baking needs! Check her out!

Rainbow Bark

Ingredients:

16 oz.  Chocolate, Dark or Semi-Sweet
Waffle Pretzels
Mini M&Ms
Rainbow Sprinkles

Directions:

Arrange Waffle Pretzels in a single layer on a Baking sheet along with Mini M&Ms.
Melt Chocolate in a small bowl either over a pot of boiling water or in the microwave.
Pour the melted chocolate over the pretzels and smooth carefully with a spatula.
Sprinkle more M&Ms and Sprinkles over the chocolate.
Refrigerate for about 30 minutes or until firm.
Break the bark into pieces and serve.

Banana Bread Cookies

3/4 C butter flavored shortening
3/4 C sugar
1 egg
1 tsp vanilla
1 C mashed bananas
1/4 tsp salt
1 tsp soda
2 C flour

FROSTING:1/2 C butter
6 Tb brown sugar
4 Tb milk
3 1/4 C powdered sugar

1. Preheat your oven to 350 degrees.
2. Cream 3/4 C butter flavored shortening and 3/4 C sugar together in your stand mixer or large mixing bowl. Add 1 egg, 1 tsp vanilla and beat it for an additional 2 minutes.
3. Grab a couple of bananas. You'll want to use bananas that have brown spots all over them. Brown spotted bananas are super ripe and very sweet. Peel the bananas and mash them. You'll need 1 C total. Add them to the mixing bowl and beat to combine.
4. Into a small mixing bowl combine 1/4 tsp salt, 1 tsp baking soda and 2 C flour.
5. Add the dry ingredients to the mixing bowl and mix until combined. The dough will be sticky and slightly thick.
6. Spray the inside of a kitchen scoop with cooking spray. Spray a large cookie sheet with cooking spray as well and scoop the dough out onto it.
7. Bake for 8-9 minutes or until the cookies are golden brown along the bottoms. Remove them to a cooling rack and allow them to cool completely.
8. Make the frosting while the cookies are baking. Place 1/2 C butter, 6 Tb brown sugar and 4 Tb milk into a medium-sized sauce pan. Melt them together on the stove top.
9. Pour 3 1/4 C powdered sugar, 1/4 tsp vanilla and dash of salt  into the melted ingredients and whisk it well to combine. Let the frosting sit for about 10 minutes. It will continue to thicken as it cools down.
10. Frost each cookie. 

Miniture Smores Pie

1 Pillsbury pie crust (comes in pack of 2 just need one)
2 tablespoons melted butter
6 graham crackers squares crumbled
1/3 cup chocolate chips
1/3 cup marshmallows

Instructions:
1. preheat oven at 350. using a 2.5 inch cookie cutter cut out circles in your pie crust. I was able to get about 15 out of one pie crust. press circles into mini muffin tin and bake for 10-15 mins until crust is lightly brown
2. In a microwave safe bowl melt butter and allow to cool slightly. mix in graham cracker crumbs, chocolate chips, and marshmallows.
3. remove pie crusts from oven. carefully spoon smore mixture into each shell. if needed add a few more on top if desired
4. place filled shells back in the oven for about 3 mins or until marshmallows start to brown. keep a close eye on them as they don't take long.

Broccoli Salad

I am really enjoying being with Kraft Works and its only been a few days! They are just flooding my inbox with recipes, tips and special promotions! I got this recipe today and I had to share it. Its pretty much exactly like my recipe for Broccoli Salad!
For more recipes check out www.kraftcanada.com

• 3/4 cup Miracle Whip Calorie-Wise Spread
• 2 Tbsp. sugar
• 2 Tbsp. white vinegar
• 6 cups fresh broccoli florets
• 6 slices reduced-sodium bacon, cooked, crumbled
• 1 small red onion, chopped

• Make It

  • Mix dressing, sugar and vinegar in large bowl.
  • Add remaining ingredients; mix lightly.
  • Refrigerate 1 hour.

  
  
• TIP:
• I add a cup of Shredded Cheese to my salad!