Mini Ice Cream Cookie Cups

This is the million dollar winner from the most recent Pillsbury Bake Off. I think these are perfect for parties because there are so many possibilities!

Mini Ice Cream Cookie Cups

Ingredients:

1 package (16 oz) Pillsbury ready to bake refrigerated sugar cookies (24 cookies)

4 teaspoons sugar

1/3 cup walnuts, finely chopped

1/2 cup semi-sweet chocolate baking chips

1/4 cup seedless red raspberry jam

1 1/2 cups vanilla bean ice cream, softened

24 fresh raspberries

Directions:

Heat over to 350 degrees Fahrenheit. Spray 24 mini muffin cups with no-stick cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1 inch wide indentation. Cool completely in pan, about 20 minutes. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwaveable bowl, microwave chocolate chips uncovered on high 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. In another small microwaveable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Cherry Mini Cakes

I think these look so cute! I know it is the wrong time of year for hearts but I'm sure you could change this Betty Crocker recipe and use it for any holiday.

Cherry Mini Cakes

Ingredients:

1 box Betty Crocker super moist white cake mix

1 package (0.14 oz) cherry flavored unsweetened soft drink mix

1 1/4 cups water

1/3 cup vegetable oil

1 teaspoon almond extract

3 egg whites

1 bag (2 lb) powdered sugar (8 cups)

1/2 cup water

1/2 cup corn syrup

2 teaspoons almond extract

2 to 3 teaspoons hot water

Miniature red candy hearts

Directions:

Heat oven to 375 degrees Fahrenheit. (325 Fahrenheit for dark or nonstick pans). Grease bottoms only of about 60 mini muffin cups with shortening or cooking spray. In large bowl, beat all mini cakes ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 1/2 full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes. Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3 quart saucepan, mix all glaze ingredients except hot water. heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes. Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes. Top each cake with candy hearts. Store loosely covered at room temperature.

Dutch Apple Breakfast Bake

Doesn't this picture look amazing? This Pillsbury recipe is easy to make and is definitely a crowd pleaser. Give it a try and feel free to share with your family and friends!

Dutch Apple Breakfast Bake

Ingredients:

1/2 cup unsalted or salted butter, melted

2 cans (13.9 oz each) Pillsbury refrigerated orange flavor sweet rolls with icing (8 rolls each)

1 can (21 oz) apple pie filling with more fruit

1 package (8 oz) cream cheese, softened

3/4 cup sugar

2 teaspoons grated orange peel

1 teaspoon vanilla

1 egg

2/3 cup sour cream

1/2 cup shredded sharp cheddar cheese (2 oz)

1/2 cup Pillsbury all purpose flour

1/2 cup sliced almonds

1/2 cup sweet orange marmalade

1 1/2 cups frozen (thawed) whipped topping, if desired

Directions:

Heat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the melted butter into ungreased 13x9 inch (3 quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel, and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese, and flour until mixture looks like coarse crumbs. Stir almonds. Sprinkle mixture over cream cheese layer. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoons orange peel, and marmalade. Microwave uncovered on high 40 seconds; stir. For 12 servings, cup apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Chocolate Chip Peanut Butter Torte

We really don't have dessert very often but we might have to give this recipe a try. This Pillsbury torte might even be a good dish to share with friends at social gatherings.

Ingredients:

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 egg

1 cup miniature semisweet chocolate chips

1 cup chopped honey-roasted peanuts

1 cup butterscotch chips

1/4 cup peanut butter

1/4 cup chocolate flavor syrup

Directions:

Heat oven to 350 degrees Fahrenheit. In ungreased 10 or 9 inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly. In medium microwavable bowl, microwave butterscotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 30 to 40 minutes longer or until edge is set but center is till slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.

New York Cheesecake

So many people love cheesecake but baking one can be a little tricky. This Betty Crocker recipe makes it easy. You could bake a basic cheesecake and top it with whatever you like!

New York Cheesecake

Ingredients:

Crust-

1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup sugar

1 egg yolk

Filling and Topping-

5 packages (8 oz each) cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

1 tablespoon grated orange peel

1 tablespoon grated lemon peel

1/4 teaspoon salt

5 eggs

2 egg yolks

1/4 cup whipping cream

3/4 cup whipping cream

1/3 cup slivered almonds, toasted, if desired

Directions:

Heat oven to 400 degrees Fahrenheit. Lightly grease 9 inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan. Increase oven temperature to 475 degrees Fahrenheit. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel, and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks, and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes. Reduce oven temperature to 200 degrees Fahrenheit. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes. Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

Scrumptious Apple Pie

A classic Betty Crocker pie sounds amazing any day of the week. You should give this recipe a try even if it is your first attempt at making a pie. You could always take some extra shortcuts to make it a little easier.

Scrumptious Apple Pie

Ingredients:

Pastry:

2 cups all purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling:

1/3 to 1/2 cup sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter or margarine

Directions:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in hale; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 425 degrees Fahrenheit. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9 inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry into 10 inch round. Fold into fourths and cut slits so steam can escape. Unfold to pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 to 3 inch strip of foul to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Valentine Chex Mix

Chex Mix is definitely an old school favorite of many people. Why not try Pillsbury's Valentine twist on this tasty snack?

Ingredients:

9 cups Rice Chex cereal

1 cup white vanilla baking chips

1/2 cup peanut butter

1/4 cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white, and pink candy coated chocolate candies

1/4 cup red or pink jimmies sprinkles

Directions:

In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter, and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place 1/2 of the cereal mixture in 1 gallon food storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.

White Hot Chocolate Mix

If you are looking for an easy last minute gift idea you should try making your own mixes in a jar. The website is listed on right side under resources. You can create mixes for beverages, deserts, soups, dips, and more.

White Hot Chocolate Mix

Ingredients:

1 teaspoon vanilla powder

1 teaspoon dried orange peel

1/2 cup grated white chocolate or white chocolate chips

Directions:

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach To Jar:

White Hot Chocolate

Serves 2

1 and 1/2 cups milk

1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.

Gingerbread Boys and Girls

This is the recipe I used tonight to make these cookies with Sarabeth (it is from Paula Deen's Christmas Cookbook Favorites.

Ingredients:
2 teaspoon ground ginger
1/4 cup molasses
3 3/4 cup all-purpose flour, plus more for dusting work surface
2 large eggs
1 stick butter or margarine, softened
3/4 cup packed dark brown sugar
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Directions:

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. To make the icing, combine the confectioners’ sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Servings: 18 to 24 cookies, depending on the size of your cookie cutters
Prep Time: 1 hour 50 min
Cook Time: 10 min

Cinnamon-Spiced Hot Chocolate Cookies

I got this recipe from Food Network's 12 Days of Cookies and I can not wait to try it. I usually do not consider myself much of a baker but the holiday season has a way of putting everyone in a baking mood. How can you not love a chocolate cookie with a pinch of cayenne pepper?

Cinnamon-Spiced Hot Chocolate Cookies

Ingredients:

1 cup all-purpose flour

1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Directions:
Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk ans set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.) In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flattening the log. Refrigerate at least 45 minutes, or until needed. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees Fahrenheit. Line baking sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough, a scant 1/4 inch thick. Arrange the cookies, 1 inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months. To spice things up, after the cookies are basked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Crunch Top Spice Cake

If you haven't tried one of Leigh Ehrhardt's recipes you definitely need to! Here is another scrumptious recipe she sent me.

Crunch Top Spice Cake

Ingredients:

3 eggs

1/2 cup butter or margarine melted

15 oz can solid pack pumpkin

1 box (18 1/4 oz) spice cake mix

1 1/2 cup finely chopped walnuts, divided

1 cup butterscotch chips

Directions:

Combine eggs, butter, and pumpkin. Add cake mix and beat at medium speed of electric mixer for two minutes. Stir in 3/4 cup of the walnuts. Pour into a greased 13x9 inch baking pan. Sprinkle with butterscotch chips and remaining walnuts. Bake at 350 degrees Fahrenheit for 35 - 40 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Flu-Fighter Cookies

I saw this recipe in Food Network magazine this month and immediately thought of Rebecca. I haven't tried making them yet but I would be interested to taste one. Apparently the ginger, cranberries, oats, walnuts, and yogurt all contribute to this "immunity-boosting cookie". I don't think it qualifies as a simple recipe but it might be worth it if it keeps you healthy.

Flu-Fighter Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Pinch of ground cloves

1/4 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

2 large eggs

1/4 cup molasses

1/4 cup low-fat plain Greek yogurt

1 tablespoon freshly grated ginger

2 teaspoons finely grated lemon zest (about 1 lemon)

1/2 cup old-fashioned oats

1 1/4 cups golden raisins

1 1/4 cups dried cranberries

1 1/4 cups roughly chopped walnuts, toasted

Directions:

Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html

Individual Pumpkin Cheesecakes

I know Jodi loves fall and I think this dessert is a great way to celebrate the season! My mom has made these before and they are scrumptious.

Ingredients:

18 paper baking cups

18 gingersnap cookies

12 ounces cream cheese, softened

3/4 cup sugar

1 tablespoon Argo corn starch

1 teaspoon Spice Islands Pumpkin Pie Spice

2 eggs

1 cup canned pumpkin

1/3 cup Karo Lite Syrup

Directions:

Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. Pour filling into cups, dividing evenly. Bake in preheated 325 degree Fahrenheit oven for 30 to 35 minutes, until just set. Chill for 1 hour. Garnish as desired.

Peanut Butter Pie

This recipe comes from Leigh Ehrhardt and it is one of Sean's favorites. This makes two pies so you can freeze one for another time!

Peanut Butter Pie

Ingredients:

8 oz softened cream cheese (Do not use reduced or fat free because the pie will not set up!)

1 cup crunchy peanut butter

16 oz thawed Cool Whip (Do not thaw in microwave because it gets runny!)

1 1/2 cups powdered sugar

2 nine inch graham cracker crusts

Directions:

Combine cream cheese and peanut butter in large mixing bowl. Beat at medium speed of electric mixer until light and fluffy. Gradually add Cool Whip and powdered sugar and continue beating until smooth. Spoon into crusts and freeze at least 8 hours or overnight. You can top with chopped peanuts or a shaved Hershey bar if you like.