CHOCOLATE DIPPED OREO'S

Chocolate Dipped Oreo Pops

10 lollipop sticks

10 double-stuff Oreo cookies

11/2 cups (9 oz) semisweet chocolate chips

11/2 Tbsp solid vegetable shortening

Decoration: sprinkles, candy-covered chocolate drops (ice cream topping)

Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie. Melt chocolate and shortening in a small bowl in microwave; stir until smooth. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed. Decorate with sprinkles, and chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe plastic wrap.

FIDDLE FADDLE

This is BUTTERY SWEET GOODNESS that is very ADDICTING.

Pop enough POPCORN to fill 2 very large bowls. I use 3 bowls, it makes it eaiser to stir without popcorn going all over the side of the bowl. I have recently purchased a deep BIN at Wallmart. Makes it much eaiser to stir.

 Mixture
1 lb. Butter
2 cups sugar
1/2 cup light Karo Syrup
Put in heavy sauce pan/pot on med high til butter is melted stirring constantly. Turn on high heat til mixture starts to boil, then turn down a bit so not to burn but still high enough to keep a rolling boil.

Set timer for 5 min.

Remove from stove and add 1/2 tsp baking soda, 1/2 tsp salt and stir. Mixture will get real bubbly.
Pour a thin stream of mixture over popped corn and stir constantly mixing well.
When Fiddle Faddle has set for several minutes, break up with your hands. It will settle into ONE big lump if you don't do this

EASTER EGGS

Crack the egg and then put into the die. Would look great for deviled eggs for your Easter dinner

SOTHWESTERN EGG ROLLS

Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)

Ingredients:

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

CINNABUN POPCORN

  

From the kitchen of RIGHT AT HOME

Cinnamon Bun Popcorn

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

CAKE POPS

Materials:
Cake: any of your favorite recipes should work - though I will caution you, super oily cakes may be problematic - read, the oil may escape the chocolate/crack the chocolate, etc. I prefer using butter cakes for cake pops, or I'll cut down on the amount of oil in an oil-based recipe.

• Buttercream (or cream cheese icing, chocolate ganache, etc): keep in mind that frostings with perishable ingredients will need to be refrigerated. I've never had problems refrigerating cake pops.
  
  
• Chocolate: I love Chocoley chocolate. It tastes a million times better than candy melts. I use the dipping and enrobing formula for cake pops. Chocoley sells special candy coloring for chocolate as well, so you can get as fancy as you like with colors!
  
  
• Lollipop sticks
  
  
• Baking sheet, lined with parchment or a silicone mat
  
  
• Styrofoam block, or anything with lollipop stick sized holes in it. Be careful not to poke ALL the way through your styrofoam block; you want the stick to be able to stand up right, but not be so deep that the cake is too close to the styrofoam (it'll be really hard to place without disturbing wet chocolate).
  
  
• A small, deep, microwave-safe bowl. You need to be able to stick a cakpop into the chocolate straight and have it all be covered. Things turn into a mess quickly when you don't have enough chocolate in the bowl, and you need to tip it in order to cover your cake pop. Steps:
  
• Crumble your cake into uniform crumbs. A food processor can be helpful here, but it's pretty easy to use your hands as well.
  
  
• Mix in enough frosting so that the cake holds together when squeezed. You should be able to roll a firm ball that holds its shape. I tend to add a different amount of frosting depending on what recipe I use; add slowly and test the consistency frequently.
•  pop into the chocolate straight and have it all be covered. Things turn into a mess quickly when you don't have enough chocolate in the bowl, and you need to tip it in order to cover your cake pop.

1. Crumble your cake into uniform crumbs. A food processor can be helpful here, but it's pretty easy to use your hands as well.
   
   
2. Mix in enough frosting so that the cake holds together when squeezed. You should be able to roll a firm ball that holds its shape. I tend to add a different amount of frosting depending on what recipe I use; add slowly and test the consistency frequently.
   

1. Refrigerate the cake balls until firm, or place in freezer. A word of caution - you do NOT want to dip frozen cake balls into chocolate! The cake will expand as it defrosts, and it will crack the chocolate coating. Firm is ok - frozen is not. If you are having problems with cracking cake pops - they are likely too cold and/or your chocolate too hot.
   
   
2. Melt a small amount of chocolate, and dip a lollipop stick in about 1/2". Stick at least half-way into cake ball (make sure you don't poke all the way through!). Repeat with remaining cake balls.
   
   
3. Refrigerate until chocolate is firm around the lollipop stick.
   
   
4. Melt chocolate in your microwave safe bowl, according to package instructions. Make sure that you melt enough chocolate so that you can submerge the entire cake pop without tilting the bowl, and without hitting the bottom.
   
   
5. Dip cake pop into chocolate, so that it is completely submerged (make sure to cover the chocolate around the lollipop stick!). It's really important that the entire cake ball is covered with chocolate - otherwise, the cake will escape from any and every tiny hole in the chocolate (trust me, it's not pretty).
6. Once cake pop is completely covered, lift it out of the chocolate.
   
   
7. Once removed from the chocolate, excess coating will start dripping off of the pop. Hold the cake pop in one hand, and gently tap your hand to help remove excess coating, turning the pop as you go so the excess will come off evenly.
   

1. When you have no drips left, hold cake pop upside down for a few seconds to allow coating to dry a bit before inverting. If you are going to dip your pops twice, dip it again now. I do like to dip twice when using the Chocoley dipping and enrobing chocolate. If you are adding sprinkles, sanding sugar, or other decorations, wait until the cake pop is about halfway dry before you start. If the coating is still too wet, the weight of the sprinkles or other decorations may displace the chocolate.
   
   
2. Invert cake pop, and place in your stand to dry completely. Enjoy!!

JALAPENO BITES

 

makes 24

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

PEANUT BUTTER BITES

Ingredients

1 cup creamy peanut butter

2 tbsp softened butter

1/2 cup powdered sugar (maybe more)

3/4 cup brown sugar (maybe more)

Pretzels

1 bag  semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

CUT VEGETABLES IN A CUP

This looks like a great way to keep everyone from crowding around the table for the veggy tay. LOVE this.

TEDDY GRAHAM CANDY BAR TREATS FOR KIDS

3 MUSKATEERS miniture candy bars
Box of TEDDY GRAHAMS
Bag of M&M's

Make a slit in the candy bar and push carefully a teddy bear in the slit. I would melt some chocolate chips and dip the teddy graham in the melted chocolate first then put in the slit to keep it from falling when it cools.
Dip each m&m in the melted chocolate and attach to the bar for the wheels.
note*** When I found this idea on Pinterest I could not find the directions. It looked pretty easy to me so I just thought this is the way I would put it together. I'm sure there are many ways for putting these together, just have fun.

MILKSHAKE GLASSES

.This post is for the idea. Such a fun way to prepare your float glasses.

I

HERSHEY KISS CUPCAKES

Bake cupcakes for 5 minutes and then drop a Hershey Kiss in the center and continue baking. It sinks to the middle and makes a chocolate center! Yummmmmm

CHEESE STICKS

20

Ingredients

• 12 pieces string cheese
• 12 egg roll wrappers
• Oil for deep-fat frying
• Marinara or spaghetti sauce

Directions

• Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
• In an electric skillet, heat 1/2 in. of oil to 375°.
• Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.

CHOCOLATE DIPPED RED LICORICE

Melt a bag of chocolate chips/ or melting chocolate, dark or milk. Hold both ends of the licorice and dip center into the chocolate. Let drip on a cooling rack or place on wax paper.

STUFFED RASPBERRIES

What a fun idea for a fruit snack at a party
Stuff with chocolate chips, vanilla and chocolate

JALAPENO BACON WRAPS

 

 

 

 Ingredients

• 8 chicken tenders, flattened and cut in two
• 3-ounce package softened cream cheese
• 1 jalapeno pepper, seeded and finely chopped
• 8 slices bacon, cut in half

Directions

1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
2. Grill until bacon is brown and crispy on both sides.

Notes

Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

BACON WRAPPED MAPLE SMOKIES

• 1 pound Li'l Smokies
• 12 ounces, weight Center-cut Bacon
• FOR THE GLAZE:
• ⅓ cups Brown Sugar
• ¼ cups Maple Syrup (the Real Stuff)
• 1 Tablespoon Dijon Mustard
• A Small Pinch Of Cayenne (optional)
•  Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.
  
  While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.
  
  When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil.
  Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.
  
  Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking, stick with a tooth pick. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.
  
  Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive.

CHICKEN ENCHILADA ROLL UPS

2 8oz packages of cream cheese, softened

1 1/3 cup shredded Mexican blend cheese

1 tsp garlic, finely minced

1 1/2 Tbsp Chili powder

1 tsp cumin

Cayenne pepper to taste, I used 2 tsp

salt to taste

3 boneless chicken breasts, cook with salt, pepper and 1 cup of chicken stock, Simmer til it pulls apart, then shredded

1/2 small bunch of cilantro, chopped

4 green onions, chopped

10-oz can  Original Rotel tomatoes

1 pkg Burrito tortillas

Mix cheeses until well blended. Add all remaining ingredients and mix well.

Cover and refrigerate for at least one hour. Spread mixture onto tortilla, making sure you spread it to the edges. Roll and cut into slices.

SESAME STREET CUPCAKE

Ingredients

Cake mix or favorite cake recipe


cupcake liners

Oreo Cookies- separated from cream center- break in half and use for smile
Bag of marshmellows
Orange gum balls or orange round candy- for the nose
Black frosting cake decorating in tube.- for the pupils
Orange frosting- use the star tip for the face.

HAVE FUN

JALAPENO PINWHEELS

Jalapeno Popper Pinwheels Ingredients * 1 package Cream Cheese (8 Ounce Package) * 4 ounces, weight Canned, Diced Jalapenos * 1 Tablespoon Sugar * 8 ounces, weight Tube Refrigerated Crescent Rolls