Foodie Friday ~ No-Bake Chocolate Smores

smorechocdessert

Nonstick cooking spray

8 cups miniature marshmallows, divided

1/4 cup butter

1 3/4 cups Milk Chocolate Morsels, divided

1/4 teaspoon salt

8 whole graham crackers, broken into 1/2-inch pieces

Directions

Line 8- or 9-inch-square baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

Heat 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted.

Working quickly, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife. Enjoy!

Foodie Friday ~ No Fuss Peanut Butter Cookies

pbcookiephoto

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for at least 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Allow to cool for 15 minutes before removing from cookie sheet.

Foodie Friday ~ Gingerbread Men Cookies

gingerbreadmen

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 1/2 tablespoons orange zest

2 tablespoons dark corn syrup

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Directions

Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.

Preheat the oven to 375 degrees. Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

Foodie Friday ~ Apple Crumble Pie

AppleCrumbPie

1 (9 inch) deep dish pie crust

5 cups apples – peeled, cored and thinly sliced

1/2 cup white sugar

3/4 teaspoon ground cinnamon

1/3 cup white sugar

3/4 cup all-purpose flour

6 tablespoons butter

Directions

Preheat oven to 400 degrees.

Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.

Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Foodie Friday ~ Pumpkin Ginger Cupcakes

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2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature

1 cup white sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree

Directions

Preheat an oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Green Recipes ~ Homemade Ice Cream In a Bag

Make-Ice-Cream-in-a-Bag

Ice cubes (enough to fill each gallon-size bag about half full)

1 cup half and half

1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 pint-size ziplock bag

1 gallon-size ziplock bag

Your favorite mix-ins such as chocolate chips, cereal pieces, or fresh fruit.

Notes:

Serves 1

How to make it

Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done.

Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!

Foodie Friday ~ Iced Pumpkin Cookies

pumpkin-cookie-photo-240-NC-IMG_043

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

Directions

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

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.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Foodie Friday ~ Lemon Coconut Loaf

lemonloaf

1 cup white sugar

1/2 cup butter, softened

2 eggs

1 lemon, juiced and zested

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1/2 cup flaked coconut

Lemon Drizzle:

3/4 cup confectioners’ sugar

2 teaspoons lemon juice, or more as needed

Directions

Preheat oven to 350 degrees. Grease a 4×8-inch loaf pan.

Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.

Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Gradually stir 2 teaspoons lemon juice into confectioners’ sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Foodie Friday ~ Chocolate Silk Pecan Pie

Chocolate-silk-pecan-pie

1 Pillsbury® refrigerated pie crust, softened as directed on box

Pecan Filling:

2 eggs

1/3 cup granulated sugar

1/2 cup dark corn syrup

3 tablespoons butter or margarine, melted

1/8 teaspoon salt (optional)

1/2 cup chopped pecans

Chocolate Filling:

1 cup hot milk

1/4 teaspoon vanilla extract

1 (12 ounce) bag semisweet chocolate chips

Topping:

1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Chocolate curls (optional)

Directions

Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.

Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Foodie Friday ~ Red, White & Blueberry Cheesecake

blueberry pie

8 sheets phyllo dough

1/4 cup butter, melted

2 (8 ounce) packages cream cheese

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

2 cups fresh blueberries

1/2 cup strawberry jelly

1 cup heavy cream, whipped (optional)

Directions

Preheat oven to 425 degrees.

On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges. Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees.

In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.

Bake at 350 degrees until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.

In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.