Cooking Archives - Page 236 of 566 - Garden Seeds and Honey Bees

Pumpkin Rice Krispie Jell-O Treats

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*3 tablespoons Butter

*1 (10 ounce) bag Kraft Marshmallows (about 43 Marshmallows)

*6 cups Rice Krispies

*2 ounces Orange Jell-O

*1 to 2 drops orange food coloring, optional for darker orange color

*1/2 cup Ghirardelli White Melting Wafers, melted in double boiler, chocolate glue

*Mini Chocolate covered Tootsie Rolls, Stem

*Caramel M & M’s, Green for leaf

*Orange Sprinkles, around stem to cover white melted wafers “glue”

*1/2 cup Disher or Scoop for Large Pumpkin

*1/4 cup Disher or Scoop for medium Pumpkin

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On medium low-heat in a stock pot or enamel coated cast Iron skillet, melt butter and add marshmallows and stir occasionally until melted. Then add the Jell-O Orange flavor and orange coloring, stir just until incorporated. Add the Rice Krispies, stir until coated.

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Scoop out Rice Krispies onto Silpat/baking mat. Then form each scoop into a pumpkin shape, making an indentation on the top of the pumpkin for the stem.

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Attach the Tootsie roll stem by dipping one end of the Tootsie roll in melted chocolate and add to the indent in the top of the pumpkin. Then add the green leaf (caramel M & M’s), one to each pumpkin, attach by dipping one side/edge of M & M in melted chocolate, place next to the stem.

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Allow the pumpkins to set and enjoy!

Enjoy!

Lindy

Peanut Butter Cup Spider Cookies

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Decorating/Supplies:

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*Candy Eyes

*Reese’s Peanut Butter Cups, unwrapped

*Chocolate Melting Wafers, we like Ghirardelli Dark Melting Wafers

*Piping Bag with medium to small round tip

*1 tablespoon Cookie Scoop or roll into about 1 inch balls

*Double Boiler or Microwave

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Preheat oven 375*F.

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Peanut Butter Cookies

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Recipe adapted from Fun Stuff with Hershey’s Peanut Butter Blossom

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*3/4 cup creamy Peanut Butter

*1/4 cup Butter, room temperature

*1/4 cup Butter Flavored Shortening

*1/3 cup Brown Sugar

*1 Egg, room temperature

*2 tablespoons Milk

*2 teaspoon Vanilla Extract

*1 and 1/2 cups All-purpose Flour, sifted

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

**3 to 4 tablespoons White Sugar for sugar-coating, roll each peanut butter dough ball into sugar before baking

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In a stand mixer on medium speed cream together the peanut butter, butter, shortening and brown sugar. Add egg, milk,vanilla and mix just until incorporated.

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Sift together in a bowl the flour, baking soda and sea salt.

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Slowly add the dry ingredients to the creamed wet mixture and mix until combined.

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Refrigerate dough for about 1/2 hour or until dough has chilled.

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Scoop cold dough with cookie scoop (12 scoops formed into balls rolled in sugar coating) onto a Silpat covered half baking sheet and bake in preheated 375*F. oven! bake cookies 8-10 minutes. Careful not to over bake.

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After baking allow the cookies to cool slightly on baking sheet and then add a peanut butter cup to the center of each cookie. Allow the cups to melt for a few minutes, then add the candy eyes and refrigerate cookies until chocolate has set.

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For Chocolate Spider Legs:

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Melt Chocolate Melting Wafers in small glass bowl over a sauce pan filled with about 2 inches of water, on low heat and melt wafers or melt in a microwave in a microwave safe bowl in 30 second increments until melted.

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Allow the chocolate to cool a few minutes and add to a piping bag with tip, pipe on 8 legs to each cookie as desired.

Refrigerate again to set legs about 15 minutes.