CARMEL FUDGE TRUFFLES, FUDGE TURTLE COOKIES, EDIBLE PENGUIN & DIPPED MARSHMALLOWS!

SMORES

CHOCOLATE DIPPED STRAWBERRY

BOSTON CREME PIE

DIPPED MARSHMALLOWS



If you want to make these dipped marshmallow pops then click on Our Best Bites

EDIBLE PENGUIN

And how about this adorable Penguin the gals at Our Best Bites came up with! Want to make them or just check out the many ideas and recipes from these two talented gals ! Just click here on The Penguin!

CARMEL FUDGE TRUFFLES

INGREDIENTS:

butter flavor no stick cooking spray
1 (14 oz.) can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles

DIRECTIONS:

COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.
PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.

To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.

CARAMEL FUDGE TURTLE COOKIES

INGREDIENTS:

1 pouch Betty Crocker® Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons Gold Medal® all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves

DIRECTIONS:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

NO KNEAD MULTIGRAIN BREAD IN A JAR & DIPPING SAUCES

MULTIGRAIN KIT

My friends over at Our Best Biteshas done it again!!! This blog is wonderful and you should put it on your favorites list.

This bread is fabulous and the kit will make great hostess gifts or Christmas gifts… If you're giving them as gifts, it's nice to pack them in something…Try brown lunch bags and fancied them up a bit with some ribbon and some labels.
With the directions for making the bread…
To get the recipe & directions click on
OUR BEST BITES

Then to top it off you could have a copy of this book for your very own! While you are there sign up for the giveaway…

QUICK BREAD FOR DIPPING

INGREDIENTS:
3 cups self rising flour
3 Tablespoons sugar
12 oz beer

DIRECTIONS:
Preheat oven to 375 degrees. Spray loaf pan with non stick spray. Mix flour and sugar in bowl then pour in beer, mix well. Spoon batter in pan. Bake in 375 oven for 50 minutes. Pour a little melted butter over top and sprinkle with parmesan cheese then bake about 10 more minutes. Let cool in pan for a few minutes before removing and slicing. You can also mix in about 1/2 cup of shredded colby jack.

DIPPING SAUCE RECIPES

Bread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, filled with breads and flavored oils and sauces in the olive oil dipping dish will be an instant winner.

OLIVE OIL DIPPING SAUCE

Experiment with other herbs, spices and seasonings, like sage, rosemary, sea salt, crushed chili pepper, balsamic vinegar, lemon zest, olive or sun-dried tomato tapenade. Make sure you use a GOOD BRAND OF EVOO!! It might cost a little more but it is well worth it in the taste.

INGREDIENTS:
2 cups fine quality extra virgin olive oil
6 cloves garlic, peeled and sliced thin
Sea salt & coarse cracked black pepper to taste
1 tablespoon dried parsley
2 teaspoons dried oregano

DIRECTIONS:
Combine all ingredients and let it sit, unrefrigerated, overnight.

BREAD DIPPING SAUCE

INGREDIENTS:
1 tablespoon fresh minced basil
1 tablespoon fresh minced parsley (Italian best)
1 tablespoon fresh minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/8 teaspoon fresh lemon juice

DIRECTIONS:
Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
Chop briefly until all about the same size.
Stir in olive oil and lemon juice.
To serve, combine about 1 1/2 t.
herb mixture to 3-4 T olive oil mixture on a small dish.
Dip sliced bread in mixture.
Makes 1/4 c. of herb mixture.

BREAD DIPPING SAUCE MIX

INGREDIENTS:
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

DIRECTIONS:
Place all ingredients in grinder and grind evenly if you like - if not, mix well.
Store airtight.
When you want to use it - mix 1 tablespoon of this mixture with extra virgin olive oil. You can adjust the flavor the way you want.
Dip warm bread into mixture and enjoy!

BALSAMIC VINEGAR & OLIVE OIL DIPPING SAUCE

INGREDIENTS:
1/2 cup aged balsamic vinegar
1 tablespoon soy sauce or tamari
2 tablespoons clover honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil

DIRECTIONS:
In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor to mix all the ingredients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)

PRALINE PIE RECIPE & MASON JAR LANTERNS!!!

PRALINE PIE

Each bite is filled with brown sugary crunch, dark, rich and luscious! Think of New Orleans and enjoy the flavor of the South's favorite candy!
This is a delicious alternate to the classic pecan pie. Give it a try and you'll see.

INGREDIENTS;
Pie Crust (see recipe below)
8 tablespoons (1 stick or cube) unsalted butter, cut into 1-inch pieces
1/4 cup firmly-packed dark brown sugar
1 teaspoon salt
3 large eggs
1/4 cup dark corn syrup
1 tablespoon pure vanilla extract
2 to 4 tablespoons bourbon (your choice)
2 cups whole pecans, toasted, cooled, and broken into small pieces*
* To toast the pecans, spread them on a baking sheet and bake them until fragrant, approximately 5 to 7 minutes (watch as they can burn easily). When the pecans have cooled, use a rolling pin to gently break the pecans into 1/2-inch pieces.

DIRECTIONS:
Prepare and bake Pie Crust and set aside.

Lower oven temperature to 275 degrees F. If the prebaked pie shell is not still warm, place it in the oven while you prepare the filling.

In a medium saucepan over medium heat, cook butter, brown sugar, and salt together until sugar is melted and butter is absorbed, approximately 2 minutes. Remove the butter mixture from the heat source and whisk in the eggs, 1 at a time, until combined. Whisk in the corn syrup, vanilla extract, and bourbon. Return the pan to medium heat and stir constantly until the mixture is glossy and warm to the touch, approximately 4 minutes. NOTE: Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130 degrees F. Remove pan from heat and stir in toasted pecans.

Pour the cooked pie filling mixture into the warm pie shell. Bake until center feels set yet soft, like gelatin, when gently pressed, approximately 45 to 60 minutes. The center of the pie should be set but still wobbly; residual heat will finish the job. Remove from oven and let pie cool completely on a wire rack at least 4 hours. NOTE: Pie can be refrigerated for up to 1 day.

Serve pie at room temperature, accompanied by whipped cream or vanilla ice cream.

Makes 8 to 10 servings.

Pie Crust:
1 1/4 cup all-purpose flour, plus extra for dusting work surface
2 tablespoons firmly-packed dark brown sugar
1/3 teaspoon salt
8 tablespoons (1 stick or cube) unsalted butter, cut into 1/4-inch pieces and chilled
3 to 4 tablespoons ice water

In the bowl of your food process, pulse flour, brown sugar, and salt until blended. Add the chilled butter pieces and pulse until flour is pale yellow and resembles coarse cornmeal, approximately 10 to 15 (1-second pulses). Place crust mixture into a medium-size bowl.

Using a rubber spatula, fold 3 tablespoons ice water into the flour mixture, then press against side of bowl (if mixture doesn't hold together, add up to 1 more tablespoon ice water). Squeeze dough together and flatten into a disk shape. Dust with flour, wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days before rolling.

When ready to bake, remove dough from refrigerator and let stand until dough is malleable enough to roll out, but still cool, approximately 10 to 20 minutes.

Roll dough on a lightly floured surface into a 12-inch circle. Roll dough over the rolling pin and then unroll it evenly into a 9-inch Pyrex pie plate. Fit dough into the pie plate and flute edges. Refrigerate dough for 40 minutes, then freeze for 20 minutes.

While dough is chilling, adjust oven rack to middle position and heat oven to 375 degrees F.

When ready to bake the pie crust, line the pie shell with two (2) 12-inch pieces of aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights (or beans) over the foil. Bake pie crust until the dough under the aluminum dries out, approximately 20 to 25 minutes. Carefully remove the aluminum foil and weights, and then continue to bake the crust until it is firmly set and lightly browned, approximately 10 to 15 minutes. Remove pie crust from oven and set aside.
Recipe from Bridget Lancaster

MASON JAR LANTERNS

Want to make some of these adorable
MASON JAR LANTERNS
Then go to Our Best Bites for the instructions...Click right here to get the INSTRUCTIONS