Chocolate Peppermint Cake Pops

on June 19, 2015

Ingredients

1 18 1/4ounce bag chocolate cake mix
2 large eggs
1/3 cup vegetable oil
1 cup canned chocolate frosting
48 lollipop sticks
1 1/2 14 ounce bag super white candy coating disks
4 drops peppermint oil (optional)
6 ounces red candy coating disks
Assorted red and white holiday decorations, nonpareils and colored sugars

Directions

1. Heat oven to 350 degrees °F. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, eggs and oil. Prepare according to package directions. Pour into prepared pan; bake at 350 degrees °F for 32 to 35 minutes. Cool completely in pan on a wire rack.
2. Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1 1/4 inch balls and place on a baking sheet. Refrigerate for 2 hours or freeze for 20 minutes.
3. Once cake balls are chilled, melt candy according to package directions, adding peppermint oil to white candy disks. Remove a few balls from the refrigerator or freezer. Dip a lollipop stick about 1/2 inch into melted candy. Press a cake ball onto stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so that excess coating drips back into bowl. Garnish with red drizzle, holiday decorations, nonpareils or colored sugar. Transfer decorated pops to a wax paper lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temperature up to 2 weeks.

Per serving: 142 calories; 7 grams of fat; 2 grams of protein; 17 grams of carbohydrates; 0 grams of fiber; 122 milligrams sodium; 9 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 48 servings.

Cookies 'n' Cream Cake Pops

on June 19, 2015

Ingredients

Filling

1 box (18.25 ounces) white cake mix
3 large egg whites
2 tablespoons vegetable oil
1 cup chopped Oreo cookies (8 cookies)
1 cup canned vanilla frosting

Coating

3 bags (14 ounces each) pink, yellow and white candy melts
48 lollipop sticks
1/2 cup white nonpareils
2 crushed Oreo cookies

Directions

1. Filling. Heat oven to 350 degrees °F. Coat a 13x9x2 inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, the egg whites and oil. Prepare as per package directions. Fold in chopped cookies and pour into prepared pan. Bake at 350 degrees °F for 32 to 35 minutes. Cool completely in pan on a wire rack.
2. Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1 1/4 inch balls and place on a baking sheet. Refrigerate 2 hours or freeze for 20 minutes.
3. Coating. Once cake balls are chilled, melt candy as per package directions. Remove a few balls from the refrigerator or freezer. Dip a lollipop stick about 1 inch into the melted candy. Press a cake ball onto the stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so excess coating drips back into bowl. Garnish with contrasting color drizzle, nonpareils, crushed cookies or a combination of ingredients. Transfer decorated pops to a wax paper lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temp up to 2 weeks.

Per serving: 111 calories; 6 grams of fat; 1 grams of protein; 13 grams of carbohydrates; 0 grams of fiber; 46 milligrams sodium; 0 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 48 servings.

Blueberry Cupcakes

on June 19, 2015

Ingredients

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup fresh blueberries

Topping

1 1/3 cups heavy cream
3 tablespoons granulated sugar
2/3 cup fresh blueberries
1 tablespoon confectioners' sugar (optional)

Directions

1. Heat oven to 375 degrees °F. Line one 12 cup cupcake pan with foil or paper cupcake liners.
2. In medium size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.
3. Spoon batter into pan, a scant 1/3 cup in each indent. Bake at 375 degrees °F for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, then remove cakes from pan to cool completely.

Prepare Topping

4. In large bowl, combine cream and granulated sugar. Beat until medium stiff peaks are formed; spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners’ sugar, if desired. Serve immediately or keep cool until serving.

Per serving: 317 calories; 19 grams of fat; 4 grams of protein; 34 grams of carbohydrates; 1 gram of fiber; 144 milligrams sodium; 92 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Yields 12 cupcakes; makes 12 servings.

Double Chocolate Cookies

on June 19, 2015

Ingredients

2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces milk chocolate
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Directions

1. Heat oven to 375 degrees °F. Whisk together the flour, cocoa powder, baking soda and salt in a medium size bowl.
2. Coarsely chop 6 ounces of the chocolate, and finely chop the remaining 6 ounces. Microwave coarsely chopped chocolate with butter for 1 minute, stirring halfway through. Microwave an additional 15 seconds if necessary; stir until smooth.
3. Transfer chocolate mixture to bowl of an electric mixer and add sugars, eggs and vanilla; beat until well combined Reduce speed to low and gradually beat in flour mixture. Stir in remaining finely chopped chocolate pieces.
4. Drop heaping tablespoonfuls of dough onto ungreased baking sheets, about 2 inches apart.
5. Bake at 375 degrees °F. for 9 to 11 minutes or until set. Let the cookies cool on baking sheet on a wire rack for 2 minutes. Transfer the cookies to rack; let cool completely.

Per serving: 140 calories; 7 grams of fat; 2 grams of protein; 18 grams of carbohydrates; 1 gram of fiber; 80 milligrams sodium; 24 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Yields 36 cookies; makes: 18 servings.

Peanut Chip Cookies

on June 19, 2015

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced fat peanut butter
1/4 cup (1/2 stick) unsalted organic butter, softened
1/2 cup packed light brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup fat free organic milk
1 egg
1 teaspoon vanilla extract
1/3 cup mini chocolate chips
1/4 cup finely chopped peanuts

Directions

1. Heat oven to 350 degrees °F.
2. In a medium size bowl, whisk together flour, baking soda and salt. Set aside.
3. In a large bowl, beat peanut butter and butter on medium speed 2 minutes, until creamy. Add brown sugar and 1/4 cup of the granulated and beat 2 minutes. Beat in milk, egg and vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 minutes.
4. For each cookie, roll 2 teaspoons of dough into a ball and place on baking sheets 2 inches apart. With fork, flatten each ball into a 1 1/2 inch round, making a crosshatch pattern. Sprinkle a small amount of the remaining sugar over the top of each.
5. Bake at 350 degrees °F for 10 to 12 minutes, until lightly browned around edges. Let cool on sheets 1 minute. Transfer to rack; let cool.

Per serving: 48 calories; 2 grams of fat; 0 grams of protein; 7 grams of carbohydrates; 1 gram of fiber; 50 milligrams sodium; 4 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Yields 60 cookies; makes: 30 servings.

Simply Pecan Pie

on June 19, 2015

Ingredients

1 pie crust (from a 15 ounce package of refrigerated piecrusts) or 1/2 batch Double Piecrust Recipe, rolled out
4 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
2 cups pecan halves
1/3 cup mini chocolate chips

Directions

1. Heat oven to 350 degrees °F. Fit piecrust into a 9 inch pie plate.
2. In a large bowl, lightly beat eggs. Stir in corn syrup, granulated and dark brown sugar and vanilla until combined. Stir in 1 1/2 cups of the pecans and the chocolate chips. Pour into pie shell and scatter the remaining 1/2 cup pecans over the top.
3. Bake at 350 degrees °F for 55 minutes or until knife inserted between center and rim tests clean. Cool on rack to room temperature. Serve with Brandied Whipped Cream, if desired.

Double Piecrust

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup solid vegetable shortening, chilled
6 to 8 tablespoons cold water

Directions

1. Stir flour and salt in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork after each addition, until pastry is just moist enough to hold together.
2. Divide pastry in half; shape each half into a disk. Wrap in plastic wrap. Chill for 1 hour or up to 2 days.

Per serving: 397 calories; 21 grams of fat; 5 grams of protein; 53 grams of carbohydrates; 2 grams of fiber; 111 milligrams sodium; 74 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 12 servings.

Fall Fruit Compote

on June 19, 2015

Ingredients

2 tablespoons unsalted butter
3 McIntosh apples, cored, peeled and cut into bite size chunks
3 pears, cored, peeled and cut into bit-size chunks
1/2 cup dried apricots, sliced
1/2 cup dried mixed fruit, thinly sliced
1/2 cup sugar
2 tablespoons lemon juice
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Directions

1. In a large nonstick skillet, melt butter over medium-high heat. Add apples, pears, apricots, mixed fruit, sugar, lemon juice and pumpkin pie spice. Stir to combine. Simmer 10 to 12 minutes, stirring occasionally, until fruit is tender.
2. Stir in vanilla and cool. Serve at room temperature or slightly warm with French vanilla ice cream or Brandied Whipped cream.

Per serving: 376 calories; 6 grams of fat; 2 grams of protein; 84 grams of carbohydrates; 9 grams of fiber; 32 milligrams sodium; 15 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 4 servings.

Caramel Apples

on June 19, 2015

Ingredients

12 small McIntosh apples (about 3 pounds)
12 wooden ice cream sticks
2 14 ounce packages soft caramels (such as Kraft)
1/4 cup shelled pistachios, coarsely chopped
1/4 cup peanuts, coarsely chopped
3 tablespoons chocolate sprinkles
3 tablespoons vanilla sprinkles
1 ounce semisweet chocolate, broken up
1 teaspoon canola cooking oil

Directions

1. Line a large baking sheet with nonstick foil. Coat foil with nonstick cooking spray.
2. Remove stems from apples; wash and dry apples. Insert wooden stick into stem end of each apple.
3. Place unwrapped caramels in medium size saucepan. Add 3 tablespoons water; heat over medium low heat, stirring occasionally, until caramels are melted and smooth.
4. Working quickly with one apple at a time, and keeping caramel over low heat; dip the apple into the caramel, turning to coat the apple completely (tilt pan slightly for easier dipping). Remove apple from caramel, letting excess caramel drip back into saucepan. Scrape bottom of apple on edge of pan, and transfer to prepared baking sheet. Repeat with all apples.
5. Press pistachios, peanuts or sprinkles onto bottom of apples and 1 inch up the sides; place in cupcake liners on new baking sheet. Refrigerate 10 minutes or until caramel is cool.
6. Meanwhile, melt chocolate with oil in a small glass bowl on HIGH in microwave for 1 minute. Stir until smooth. Transfer to a small plastic bag; snip off corner. Drizzle over apples. Refrigerate until hardened, about 20 minutes. Store apples in refrigerator.

Per serving: 378 calories; 9 grams of fat; 5 grams of protein; 74 grams of carbohydrates; 4 grams of fiber; 182 milligrams sodium; 5 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 12 servings.

Summer Fruit Compote

on June 19, 2015

Ingredients

3 cups fresh pineapple chunks
2 medium pears, peeled, cored and cut into 1/2 inch chunks (about 2 cups)
2 cups sliced peaches
1 cup frozen pitted cherries
3/4 cup dried apricots, quartered
2/3 cup frozen orange juice concentrate, thawed
1 tablespoon packed dark brown sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup sliced almonds, toasted
Vanilla ice cream (optional)

Directions

1. Combine pineapple, pears, peaches, cherries, apricots, orange juice, brown sugar and vanilla in a slow cooker insert. Cover and cook on HIGH for 3 1/2 hours or LOW for 5 1/2 hours.
2. Uncover and remove 2 tablespoons liquid; cool 1 to 2 minutes in a small bowl, then stir together the liquid and cornstarch. Stir cornstarch mixture back into slow cooker; cook 15 minutes more or until thickened. Sprinkle with almonds. Serve warm with ice cream, if desired.

Per serving: 139 calories; 2 grams of fat; 2 grams of protein; 29 grams of carbohydrates; 3 grams of fiber; 13 milligrams sodium; 0 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 6 servings.

Chocolate Caramel Bars

on June 19, 2015

Ingredients

1 package (9 ounces) Famous chocolate wafers, finely crushed
10 tablespoon (1 1/4 sticks) unsalted butter, melted
1 bag (7 ounces) shredded coconut
1 cup semisweet chocolate baking bits
1 cup white chocolate pieces
1 cup pecans, chopped
24 caramel filled Hershey’s Kisses, halved

Directions

1. Heat oven to 350 degrees °F. Line a 13 x 9 x 2 inch baking pan with nonstick foil.
2. Stir together crushed wafers and butter. Press evenly into prepared pan. Bake at 350 degrees °F for 5 minutes. Cool slightly on wire rack.
3. In a large bowl, combine coconut, chocolate bits, white chocolate and pecans. Evenly distribute over cookie crust. Scatter the halved Kisses over top. Bake at 350 degrees °F for 18 minutes. Cool completely.
4. Refrigerate overnight. Cut into 16 bars with a large knife using a gentle rocking motion.

Per serving: 382 calories; 26 grams of fat; 4 grams of protein; 37 grams of carbohydrates; 3 grams of fiber; 173 milligrams sodium; 25 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 16 servings.

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