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Easy peesy - mini banana cream pies. (Could even buy the mini tart shells instead of the cookie dough)

Mini Banana Cream Cookie Pies Recipe

recipesquickneasy.com

Brie and raspberry tartlets. One of many hors d'oeuvre ideas for a French happy hour.

Ingredients:   Candy Eye Balls Package of Green Candy Melts Oreo Cookies Pretzels Red Candy for your tongue Green Sprinkles  (starbursts wou...

Cake-Mix-Cookies

  • Laura Hobson

    1 strawberry cake mix 2 eggs 1/2 cup vegetable oil 1/2 cup coconut Chocolate 1 chocolate cake mix 2 eggs 1/2 cup oil 1/2 cup mini chocolate chips INSTRUCTIONS Mix eggs and vegetable oil until well combined. Stir in cake mix and add ins; drop by teaspoons onto greased cookie sheet. Cook for 8-10 minutes at 350 F

Smell so good when baking! Cinnamon Sugar Pretzels: 1 (16 oz) bag pretzel twists ½ cup veg oil ½ cup sugar 2 tsp cinnamon. Preheat oven to 300. Pour pretzels into a roasting pan. Mix together oil cinnamon and sugar. Pour on pretzels stir to coat. Bake 30 mins stirring twice during baking time.

Crunchy Biscotti Cookies

  • Laura Hobson

    What You Need Ingredients 1/4 cup mild olive oil 3/4 cup sugar 2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups nuts such as whole unpeeled almonds (optional: 1/2 cup dried fruit such as currants) Equipment Parchment paper Stand mixer or mixing bowl and wooden spoon Measuring cups and spoons Spatula Cookie sheet Cutting board Sharp knife (serrated preferred) Instructions Prep: Preheat oven to 300°F. Line a cookie sheet with parchment. Mix the wet ingredients: In a stand mixer, mix the olive oil and sugar on medium speed until blended. Switch the machine to low, and add the vanilla extract, almond extract, and eggs, and continue to mix until well blended. Mix the dry ingredients: In small bowl, whisk together the flour, salt and baking powder. With the mixer on low, gradually add the flour mixture and mix until blended. Add the nuts: Stop the mixer, add the nuts and optional dried fruit, and pulse until the nuts are evenly distributed throughout the batter. The dough will be sticky. Shape into logs: Using a spatula, give the mixture a final stir to be sure that everything is incorporated from the bottom of the bowl and well blended. Scoop out roughly half the dough and place it in a rough log shape lengthwise on the cookie sheet, leaving enough room next to it for the second log of dough. Dampen your hands and quickly shape the dough into a long, thin log, about 12 inches long and 2 inches wide. Repeat with the remaining dough. Par-bake the logs: Place the logs of biscotti in the oven and bake for about 25 minutes, or until the dough is just cooked through and very lightly browned. Remove from oven and let cool about 10 minutes. Meanwhile, turn the oven down to 275°F. Cut into cookies: Carefully pick up a log (or use two spatulas) and place on a cutting board. Using a sharp, thin, preferably serrated knife, cut the log into 1/2-inch slices. Repeat with the second log. Bake until lightly browned: Return the slices to the baking sheet, arranging them cut side down. Bake for another 8 to 10 minutes, until lightly browned. Cool and store: Cool biscotti on a rack. Store in an airtight container for up to two weeks or freeze for several months. Recipe Notes This recipe can easily accommodate other flavors. For the holiday biscotti pictured here, I used 1 1/2 cups of salted shelled pistachios and 1/2 cup dried cranberries. Additional flavors include: Lemon or orange zest: 1 tablespoon Currents, raisons, dried cranberries, dried cherries, dried apricots (chopped), candied orange or lemon peel: 1/2 cup Anise seed: 1 tablespoon Five spice powder, cinnamon: 1 teaspoon Walnuts, pecans, hazelnuts, pistachios: 1 1/2 cup. Pine nuts: 1/2-3/4 cup

  • Laura Hobson

    ngredients 1 batch store-bought or homemade snickerdoodles 32 rolo candies Instructions Preheat oven to 325 degrees. Flatten 1 tablespoon dough and wrap around Rolo candy. Roll into ball and set on cookie sheet. Bake for 14 minutes. Allow to cool thoroughly before attempting to remove from baking sheet.

  • Kelly Sutton

    These are yummy I made them for Christmas

  • Laura Hobson

    for the fruit layer: 4 cups fresh blueberries 1/2 cup sugar 3 teaspoons cornstarch for dough: 1 cup sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup unsalted butter (2 sticks) 1 egg 1/4 teaspoon salt (optional) 1 pinch ground cinnamon (optional)

  • Laura Hobson

    directions: to make fruit layer: Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside. Preheat the oven to 375 degrees F (190 degrees C). coat a 9x13 inch pan with butter or non-stick cooking spray. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer. Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.

Brie and Cranberry Tartlets

  • Laura Hobson

    Makes 45 tartlets 3 (1.9-ounce) packages miniature phyllo pastry shells (45 shells)* 1 cup whole-berry cranberry sauce 1 tablespoon orange zest 1 (8-ounce) wheel of Brie, rind removed

  • Laura Hobson

    Preheat oven to 350°. Line a baking sheet with heavy-duty aluminum foil. Place shells on prepared baking sheet, and bake for 5 minutes. Cool completely on baking sheet. Reduce oven temperature to 300°. In a small bowl, combine cranberry sauce and orange zest. Cut Brie into about 45 pieces. Place 1 Brie piece in each pastry shell; top with about 1 teaspoon cranberry mixture. Bake for 4 to 6 minutes, or just until cheese begins to melt. Serve immediately.

Oreo Chocolate Chip Cookies 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips

  • Laura Hobson

    1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well. 2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined. 3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Pecan Bars

  • Laura Hobson

    1 can (8 oz) refrigerated crescent rolls 3/4 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 2 Tbsp butter or margarine, melted 1 tsp vanilla 1 egg, beaten Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars.

  • Cheryl Sousan | Tidymom.net

    you can't copy recipes on pinterest - they will pull your account

Strufoli- Italian Honey Balls Recipe ~These are the little golden balls of dough drizzled with honey and non-pareils that you see at every true Italian's house around the Christmas holidays. They are addicting!! Taste best warm but can be stored in air-tight containers for up to 3 days.

  • Laura Hobson

    2 1/2 c flour 4 eggs 1 egg yolk 1/4 c shortening 1/2T sugar 1T baking powder dash salt 1/2 t. lemon zest 2 C vegetable oil for frying 1 1/2 C honey 1t orange zest colored non-pareils

  • Laura Hobson

    How to make it Place flour on board, making a well in the center. Place eggs, egg yolk, shortening, sugar, salt and lemon peel into the well. Mix well, working the dough with your hands. Shape into very small balls, the size of marbles. Let the dough balls rest about 15-20 minutes, covered with damp paper towels, while you heat the oil in a deep stock pot. Drop the balls, a few at a time into the hot oil (350 degrees) until golden brown. They'll float, just turn them around a bit for even browning. Melt honey in a saucepan and add orange zest. As soon as the balls are fried, take them from the oil directly to the honey pot. Let them float around in there for about 30 seconds.

  • Laura Hobson

    Makes about 8 dozen. Ingredients 1 pound confectioners sugar (powdered sugar) 4 ounces, weight cream cheese, softened 1/4 teaspoon peppermint extract 6 ounces semi-sweet chocolate chips

  • Laura Hobson

    Instructions Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated. Add peppermint extract and combine well. Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small "bowl" or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours. When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool. Refrigerate in airtight container until ready to serve.

  • Laura Hobson

    Tips: - If working solo, only make a few balls at a time before pressing the bowls/indentions to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.

Pumpkin Crunch

  • Laura Hobson

    Pumpkin Crunch Cake Ingredients: 1 box yellow cake mix 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 tsp. cinnamon 1/2 tsp. salt 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup) 1 cup butter, melted Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Pecan Pie Bars

  • Laura Hobson

    INGREDIENTS ~FOR CRUST: - 2 stk (1 cup) unsalted butter, softened - 2/3 c packed brown sugar - 2 2/3 c all-purpose flour - 1/2 tsp sea salt ~FOR TOPPING: - 1 stk 1/2 cup) unsalted butter - 1 c packed brown sugar - 1/3 c cup honey - 2 Tbsp heavy cream - 2 c chopped pecans

  • Laura Hobson

    Preheat the oven to 350º and line a 9x13-inch pan with foil, leave enough for a 2" overhang on all sides -Start by making your crust, creaming together the butter and brown sugar until fluffy (in a stand mixer fitted with the paddle attachment). Add in flour and salt then mix until crumbly.- Press into your foil-lined pan and bake for 20 minutes, until golden brown.-While your crust bakes, prepare the filling. Combine the butter, brown sugar, honey and heavy cream in a saucepan. Stirring it over medium heat. Simmer the mixture for 1 minute, then stir in your chopped pecans.- Remove your crust from the oven and immediately pour the pecan filling over the hot crust, spread it to cover the entire surface of crust.- Return your pan to the oven and bake for another 20 minutes. After 20 minutes remove the pan from the oven and allow the bars to fully cool "in the pan" on top of a wire cooling rack.-Using the foil overhang, lift out the bars and transfer them to a cutting surface.

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips

  • Laura Hobson

    2 cups peeled, cored, and diced apple 2 tbsp fresh lemon/calamansi juice 3 tbsp brown sugar ¼ tsp cinnamon 1 tsp cornstarch dissolved in 1 tsp water.

  • Laura Hobson

    You can either cook this on the stove-top or the microwave. Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture. Heat for a few minutes until it’s boiling and has extracted juice from the apple. Add cornstarch-water mixture to the “sauce” Put back in the microwave/stove top until boiling and the sauce has thickened. Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious

  • Laura Hobson

    Serve with warmed cinnamon tortilla chips.

Ingredients   1/2  of a 17.3-ounce frozen puff pastry (1 sheet), thawed   Tomato preserves or favorite fruit preserves* (about 3 tablespoons) 3  2- to 2-1/2-inch diameter roundsgoat cheese (3 to 4 oz. each) 1  egg, beaten   Fresh figs or grapes (optional)

Goat Cheese Pastry Rounds

recipe.com

Ingredients   1/2  of a 17.3-ounce frozen puff pastry (1 sheet), thawed   Tomato preserves or favorite fruit preserves* (about 3 tablespoons) 3  2- to 2-1/2-inch diameter roundsgoat cheese (3 to 4 oz. each) 1  egg, beaten   Fresh figs or grapes (optional)

Ice Cream Sandwich Cake

  • Laura Hobson

    Line the pan or make without lining the pan and then just serve it out of the pan. Lifting the pieces individually out of the pan gets just as many oohs and ahhs:-). 24 ice cream sandwiches 16 ounces of cool whip 1 jar caramel sundae topping 1 bag of your favorite candy, coarsely chopped (I used Reeses peanut butter cups)

Mini Cheesecake Bites

  • Laura Hobson

    Ingredients: 4 oz. cream cheese, softened 1/4 cup powdered sugar 1/2 tsp vanilla extract 1 cup heavy cream 3/4 cup whole milk 1 (3.4 oz) pkg cheesecake flavored instant pudding 14 graham cracker sheets (plus some extra, it's likely some will break when cutting) 1/4 cup seedless jam of your choice* Raspberries, blueberries or diced strawberries, for garnish (optional)

  • Laura Hobson

    Directions: In a large mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar and vanilla until smooth, about 1 minute. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes (by hand) until very thick. Place mixture in the freezer for 5 - 10 minutes while you prepare the graham cracker circles. Break graham cracker sheets into halves, then using a metal 2 1/4" circle cookie cutter or fondant cutter, cut crackers into circles. Remove cheesecake mixture from freezer and using a large spoon stir until nearly smooth (to remove the little lumps), about 30 seconds. Pipe cheesecake mixture over graham cracker circles, drizzle with seedless jam and top with optional berries. Store in the refrigerator (note: for best results drizzle jam just before serving).

Snickerdoodle-bread

  • Laura Hobson

    ingredients 2 1/2 cups flour 1 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 cup butter softened 2 cups sugar 3 eggs 1 tsp. vanilla 3/4 cup sour cream 1 pkg. Hershey's cinnamon chips 3 TB sugar 3 tsp. cinnamon

  • Laura Hobson

    INSTRUCTIONS Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan.