Tomato Quiche Tartlettes

Ingredients

• 2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
• 1/2 cup finely snipped dried tomato (not oil packed)
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half, light cream, or milk
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• Dash salt
• Dash ground black pepper
• 3/4 cup finely shredded Swiss cheese (3 ounces)

Directions

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

4. Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.

Source

Chocolately Peppermint Cupcakes

Ingredients

• Nonstick cooking spray
• 1-1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 egg yolks
• 2/3 cup cold water
• 2 egg whites
• 1/3 cup sugar
• 1/3 cup miniature semisweet chocolate pieces
• Creamy Peppermint Frosting
• 1/4 cup crushed peppermint candies
• Crushed peppermint candies (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside.

2. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.

3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.

4. Bake for 20 to 22 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

5. Up to 4 hours before serving, prepare Creamy Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tablespoon of the frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges.

6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 12 cupcakes.

Creamy Peppermint Frosting: In a large bowl, combine 1/2 cup softened butter, one 7-ounce jar marshmallow creme, and 1 teaspoon peppermint extract. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 tablespoons milk. Gradually beat in 2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

Source

Red Velvet Cookies

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup unsweetened cocoa
1/4	cup butter or margarine, softened
1/4	cup sour cream
1	tablespoon red food color
1	egg
3/4	to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4	cup chopped nuts

	Print these coupons...
	$0.40 off Betty Crocker® Cookie Mix Plus 42 more...
	About Concordance™

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Source

Buckeye Delights

Cookie Base

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup unsweetened baking cocoa
1/2	cup butter or margarine, softened
1	egg

Filling

1/2	cup powdered sugar
1/2	cup peanut butter
2	tablespoons butter or margarine, softened
1	teaspoon vanilla
1/4	teaspoon salt

Topping

1/2	cup whipping cream
1	cup plus 2 tablespoons semisweet chocolate chips
1	tablespoon peanut butter

	Print these coupons...
	$0.40 off Betty Crocker® Cookie Mix Plus 42 more...
	About Concordance™

1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Source

Dijon Vinaigrette

Ingredients

• 5 Tbsp. extra-virgin olive oil
• 3 Tbsp. finely chopped shallots or onions
• 2 Tbsp. white wine vinegar
• 1 Tbsp. Dijon-style mustard
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Directions

1. In a screw-top jar combine all ingredients. Cover; shake well. Serve immediately. Or cover and store in refrigerator up to 1 week.

2. If refrigerated, let stand at room temperature 30 minutes before serving. Shake before serving. Use for Pear-Blue Cheese Salad (bhg.com). Makes about 3/4 cup.

Test Kitchen Tip: To add extra zip, substitute spicy mustard for the Dijon-style mustard.

Chocolate Peanut Butter Souffle

Ingredients

• Butter or margarine
• Sugar
• 2 ounces bittersweet or semisweet chocolate, chopped
• 3 tablespoons butter or margarine
• 1/4 cup all-purpose flour
• 1-1/4 cups half-and-half, light cream, or milk
• 1/4 cup creamy peanut butter
• 4 egg yolks
• 6 egg whites
• 1/3 cup sugar

Directions

1. Preheat oven to 350 degrees F.

2. Grease the sides of a 2-quart souffle dish with butter or margarine. For a collar on the souffle dish, measure enough foil to wrap around the top of the souffle dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease one side with butter or margarine; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Tape ends of foil together. Sprinkle sides of dish with sugar. Set the dish aside.

3. Melt chocolate in a small saucepan over low heat, stirring constantly. Set aside.

4. Melt 3 tablespoons butter or margarine in a medium saucepan. Stir in flour. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Stir half of the hot cream mixture into the chocolate; set aside.

5. Stir peanut butter into the remaining hot cream mixture in the saucepan. Beat 2 of the egg yolks in a medium mixing bowl just until combined. Gradually stir the peanut butter mixture into the beaten yolks; set aside.

6. Beat the remaining egg yolks in another bowl. Gradually stir the chocolate mixture into the remaining egg yolks; set aside.

7. In a large mixing bowl, using clean beaters, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight) and sugar is completely dissolved.

8. Gently fold half of the beaten egg white mixture into the peanut butter mixture. Transfer peanut butter mixture to the prepared souffle dish. Gently fold the remaining egg white mixture into the chocolate mixture. Spoon chocolate mixture on top of peanut butter mixture in the souffle dish. Using a small narrow metal spatula, gently swirl the chocolate mixture into the peanut butter mixture.

9. Bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve at once. Makes 6 to 8 servings.

Source

Peanut Butter Truffles

Ingredients

• 2 cups sugar
• 1 5-ounce can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 12 ounces dark or bittersweet chocolate, chopped
• 2 teaspoons shortening
• Finely chopped peanuts (optional)

Directions

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

*Test Kitchen Tip: If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Storage: Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Source

Chocolate Snickerdoodle Drops

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 egg
• 1/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Directions

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add the 1 cup sugar, soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar-cinnamon mixture. Bake in a 375 degree F. oven for 9 to 11 minutes or until edges are firm. Cool on wire racks. Makes about 30 cookies.

Make-ahead tip: Store cookies in airtight container at room temperature up to 3 days or in freezer up to 1 month.

Source

Peanut Butter Munchies

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source

Minty Fudge Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source

Super-Duper Chocolate Kisses

Ingredients

• 1 16-1/2-ounce package refrigerated chocolate chip cookie dough
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chocolate-flavor sprinkles
• 2 tablespoons milk
• About 40 dark chocolate kisses, unwrapped

Directions

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source

Fudge Cookies

Ingredients

• 1 12-ounce package (2 cups) semisweet chocolate pieces
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons butter
• 2 eggs
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon baking powder
• 1 cup chopped cashews,pecans or almonds

Directions

1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a medium heavy saucepan heat and stir 1 cup of the chocolate pieces, the unsweetened chocolate, and butter until melted. Remove from heat; add the eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. (Mixture will be thin.) Stir in remaining 1 cup chocolate pieces and nuts.

2. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 36 cookies.

Source

Spinach Artichoke Dip

1 c. shredded mozzarella cheese
1 c. grated Parmesan cheese
1/2 c. mayonnaise
1 can artichoke hearts, drained and chopped
1/2 cup or 1 handful of spinach (frozen, then thawed with the water squeezed out)
Minced onions to taste

Mix all ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in a lightly buttered crockpot on high for about an hour.

1/2 cup sundried tomatoes are a good addition.

Monkey Bread

Ingredients

3 (10 ounce) refrigerated buttermilk biscuits

1/2 cup sugar

1 T cinnamon

1/2-1 cup margarine

1 cup brown sugar

2 teaspoons water

1/2 cup walnuts or pecans

Directions

1. Preheat oven to 350° Place nuts onto bottom of greased bundt pan.
2. Quarter biscuits; roll in cinnamon and sugar that has been mixed together.
3. Place in pan.
4. Melt margarine, brown sugar and water; boil 2 minutes and pour over biscuits.
5. Bake for 25 minutes.

Lighter Version:

Ingredients

• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
• 1/2 cup chopped pecans or walnuts
• 3/4 cup fat-free caramel topping
• 2 teaspoons vanilla

Directions

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.

3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.

4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.