Holiday Tree Brownies

• Prep Time 30 min
• Total Time 2 hr 40 min
• Servings 15                                                                                                                              

1

box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

2

or 3 drops green food color

2/3

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)

Betty Crocker™ Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits

Miniature candy canes (2 inch), unwrapped

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening.
• 2Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles, see diagram. Save smaller pieces for snacking.
• 3Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
• 4Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

• 

No-Bake Chocolate-Pretzel-Peanut Butter Squares

 Total Time:
1 hr 17 min
Prep:
16 min
Inactive:
1 hr
Cook:
1 min
Yield:10 to 12 servings
Level:Easy

Ingredients
1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners’ sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

This Recipe is By Trisha Yearwood

also it can be found on Food Network this is a pretty easy recipe to make and delicious to 🙂

Miniature Peanut Butter Treats

COOKIE

1. 1/2 cup butter, softened
2. 1/2 cup sugar
3. 1/2 cup packed brown sugar
4. 1 egg
5. 1/2 cup creamy peanut butter
6. 1/2 teaspoon vanilla extract
7. 1-1/4 cups King Arthur Unbleached All-Purpose Flour
8. 3/4 teaspoon baking soda
9. 1/2 teaspoon salt

 

FILLING

1. about 42 miniature peanut butter-chocolate cups

Instructions

1. In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
2. Roll into walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
3. Remove from oven; gently press one peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.

 

 

S’more Mallow Treats

Ingredients
2 Tbsp. Clover Valley® Margarine
3 cups Clover Valley® Miniature Marshmallows, divided
3 cups HONEY MAID Lil’ Squares Honey Grahams
2 Tbsp. miniature semisweet chocolate chips

Instructions
Microwave butter and 2 cups marshmallows in large microwaveable bowl on HIGH 1 minute or until both are completely melted and mixture is well blended, stirring every 30 seconds.
Add grahams and remaining marshmallows; stir to evenly coat.
Use greased hands to immediately press graham mixture into 10 foil-lined muffin cups; sprinkle with chocolate chips. Cool 30 minutes before serving.Make Ahead
These easy-to-make treats can be made ahead of time. Store in airtight container at room temperature up to two days.

S’more For Me Recipe

Ingredients
1 package (6-serving size) vanilla cook and serve pudding and pie filling mix*
3 cups milk
8 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars, broken into pieces
12 (two 4-oz. pkg.) single-serve graham cracker crumb crusts
1-1/2 cups miniature marshmallows
12 HERSHEY’S MINIATURES Milk Chocolate Bars

Instructions
1. Stir together pudding mix and milk in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; remove from heat.
2. Add chocolate bar pieces; stir until chocolate is melted and mixture is smooth.
3. Spoon about 1/3 cup pudding mixture into each individual graham crust. Press plastic wrap onto pudding surface; refrigerate until ready to serve. (This step may be done up to 3 days before serving.) 12 desserts.
To Serve:** Heat oven to 350°F. Remove plastic wrap. Place 10 to 12 miniature marshmallows on surface of each pudding. Bake 10 minutes or until marshmallows are puffed and lightly toasted. Place on serving plate; gently place unwrapped miniature chocolate bar on top of marshmallows. Serve immediately.
*DO NOT use instant pudding mix.
**Dessert will be hot, but should cool sufficiently by the time it gets to the table. Pudding will be warm and the chocolate bar will be slightly melted

Bunny & Chick Cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
Betty Crocker® Decorating Decors yellow, pink and purple sugars
Red string licorice
Miniature candy-coated chocolate baking bits
Candy corn
White candy sprinkles

Instructions
1Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
2For 12 chicks: Shape dough into 12 (1-inch) balls for bodies and 12 (1/2-inch) balls for heads. Roll balls in yellow sugar. On ungreased cookie sheet, arrange small balls on tops of large balls to look like chicks. In bottom of each large ball, place licorice pieces for legs. On each small ball, place 1 baking bit for eye. Bake 7 to 9 minutes or until light golden brown. Immediately place candy corn on head of each for beak. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.
3For 12 bunnies: Reseve 1/4 cup dough. Shape remaining dough into 12 (1-inch) balls for heads. Roll balls in pink or purple sugar. On ungreased cookie sheet, for each bunny, place 1 ball and flatten slighty. With reserved dough, shape bunny ears and cheeks and roll in sugar as desired; arrange on each cookie. Place 2 baking bits on each face for eyes and 1 baking bit for nose. Place white candy sprinkles in cheeks for whiskers. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.

Pumpkin Gingerbread

PREP
15 mins
COOK
45 mins
READY IN
1 hr

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

Crash Landing Witch Cake

Ingredients

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1container Betty Crocker® Whipped fluffy white frosting
20 drops orange gel food color

1 tablespoon black coarse sugar
4 small (1-inch) chewy chocolate candies, unwrapped
1 orange and green striped hard candy stick, cut in half

3 thin chocolate wafer cookies, coarsely crushed
1 strip rainbow-berry flavor sweet-sour chewy licorice
2 large marshmallows
1 roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
1 green licorice stick, cut into 1-inch pieces
2 miniature semisweet chocolate chips
5 brown candy sprinkles
1/2 roll Betty Crocker® Fruit Roll-Ups® green chewy fruit snack (from 5-oz box)
1 chocolate licorice stick, cut in half
9 candy pumpkins

1 Heat oven to 325°F. Grease 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray). Lightly grease 2 muffin cups in mini muffin pan.

2 Make cake batter as directed on box. Pour into 2 mini muffin cups, filling two-thirds full. Pour remaining batter into round pans. Bake cupcakes 11 to 14 minutes, rounds 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and pans; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.

3 Meanwhile, reserve 2 tablespoons of the frosting in small bowl. In medium bowl, stir orange gel food color into remaining frosting until smooth.

4 Place 1 cake layer, rounded side down, on serving plate. Spread 1/2 cup of the frosting over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost with remaining frosting.

5 Cut 1 mini cupcake in half at an angle; press into cake to make the witch’s behind. Frost with reserved 2 tablespoons frosting, sprinkle with black coarse sugar.

6 Microwave chewy chocolate candies on High 3 to 8 seconds, just until moldable. Press 1 candy on uncut end of each hard candy stick. Mold chocolate candies to make witch’s shoes. Mold the remaining 2 chocolate candies together to make hat.

7 Insert cut end of hard candy sticks into cake near witch’s behind. Sprinkle cookie crumbs around witch’s behind.

8 Using paring knife, cut the orange strip out of the rainbow-berry flavor sweet-sour chewy licorice. Wrap the orange candy strip around the witch’s hat, and gently tie it onto the hat.

9 To make pumpkins, wrap remaining mini cupcake and both marshmallows with punch berry fruit snack, pinching to seal fruit snack. Firmly press green licorice candies into top of wrapped pumpkins to make stem. Press miniature chocolate chips in cupcake face for eyes and brown candies for mouth. Place on cake.

10 Fold remaining fruit snack in half lengthwise with paring knife; cut small slits into fruit snack without cutting all the way through. Wrap fruit snack around one end of chocolate licorice stick to make broom; place on cake. Decorate with candy pumpkins. Store loosely covered.

Iced Pumpkin Cookies

 

• PREP20 mins
• COOK 20 mins
• READY IN 1 hour 20 mins

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

Directions

Preheat oven to 350 degrees F (175 degrees C). 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.

 

Fudge

Ingredients

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Directions

1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.