Caramel Pop Corn Balls

Caramel Pop Corn Balls

Caramel Pop Corn Balls
 
Ingredients
  • 1 cup unpopped equals about 5 qts
  • Few shakes of Salt
  • 1 stick of Butter
  • 2 Cups of Brown Sugar
  • ½ Cup of Corn Syrup
  • 1 15 oz can of sweetened condensed milk
Instructions
  1. My friend pops her corn in an air popper... according to directions which is a ½ c. at a time
  2. Make sure you have the unpopped kernals out and put in a large bowl..sprinkle with salt
  3. In a med. sauce pan .. melt your butter...add the brown sugar...corn syrup...and sweetened cond. milk...stir well
  4. Heat till boiling and stir for 3 min.
  5. Remove from the heat and let cool for about a min. the pour over the top of pop corn... stir and coat well .. I use a wooden spoon
  6. Then I put just a little bit of crisco on my hands and then shape them into balls...
  7. Wrap with Plastic wrap.. tie with bows or however you think would be cute.

 

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Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream Cheese Pound Cake
 
Ingredients
  • 1½ cups butter, softened
  • 1 8 oz packagecCream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 1½ tsp vanilla extract
  • 3 cups all-purpose flour
  • ⅛ tsp salt
  • For the Glaze-
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 1 TBS milk, to consistency
Instructions
  1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
  2. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well.
  3. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
  4. Pour batter into a greased and floured 10-inch tube pan.
  5. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
  6. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
  7. For the glaze: Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake

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BlueBerry Pie with Lemon Crust

BlueBerry Pie with Lemon Crust

BlueBerry Pie with Lemon Crust
 
Ingredients
  • For the Filling
  • 6 cups Fresh Blueberries
  • ⅔ cups granulated sugar
  • ¼ cups cornstarch
  • ¼ cups cold water
  • 2 tablespoons lemon juice
  • ¼ teaspoons ground nutmeg
  • For the Crust
  • 1⅓ cups all-purpose flour
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon grated lemon zest
  • ¼ teaspoons salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 tablespoons vegetable shortening
  • 4 to 5 tablespoons ice water
Instructions
  1. For the Crust
  2. Place flour, confectioners' sugar, lemon zest and salt in bowl of a food processor and pulse until combined.
  3. Add butter and shortening and pulse until mixture resembles coarse crumbs.
  4. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix).
  5. Pat dough into a disk and wrap in plastic wrap. Chill at least 30 minutes.
  6. Roll out dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to a 9½-inch pie plate. Fold under edge of dough and crimp to make a decorative crust.
  7. Chill at least 30 minutes in refrigerator.
  8. Preheat oven to 400°F.
  9. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake 20 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.
  10. For the Filling
  11. While pie shell bakes, make filling.
  12. Place 3 cups blueberries and sugar in a medium saucepan.
  13. Stir cornstarch and water together until blended and add to blueberry mixture. Heat to a boil over medium-high heat, stirring frequently to prevent scorching.
  14. While blueberries cook and soften, mash about half berries with a potato masher or fork. Boil 1 minute, stirring constantly.
  15. Remove from heat. Stir in lemon juice, nutmeg and remaining 3 cups blueberries.
  16. Spoon blueberry mixture into crust and let sit at room temperature 2 hours to set.
  17. Recipe from Driscoll Berries

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Taste of Heaven Cheesecake

Taste of Heaven Cheesecake

Taste of Heaven Cheesecake
 
Ingredients
  • 3 pkgs cream cheese softened (leave on counter for 45 minutes)
  • 3 eggs (also left on counter to warm for 45 minutes)
  • ¾ cup sugar
  • 1tsp vanilla
  • 1 bag of nestle semi sweet MINI chocolate chips
  • 1 ready made Graham Cracker pie crust
Instructions
  1. Preheat oven to 450°
  2. Beat sugar and cream cheese on medium for 2 minute.
  3. Add eggs and vanilla and beat until smooth consistency.
  4. Fold in ¾ cup of mini chips. Stir well. Pour into pie crust.
  5. Bake in 450 degree oven for 13 minutes (Yes 13).
  6. DO NOT OPEN OVEN DOOR.
  7. Reduce the oven temp to 250° and continue baking for 35 minutes.
  8. Cool cheesecake in fridge before eating.
  9. Optional topping:
  10. Put remaining chips in a microwave safe cup, add 1 tsp milk (more if too thick) and heat in microwave for 30 seconds... Stir and put back in for another 30 seconds... Take out and stir until chocolate is smooth. Spread over cool cheesecake and refrigerate until the chocolate is hardened.
  11. Enjoy!!

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Pumpkin Oatmeal Cookies

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Pumpkin Oatmeal Cookies
 
Ingredients
  • 1 Cup of sugar
  • 1 cup of brown sugar
  • 2 cups of flour
  • 1 cup of chocolate chips
  • 1 cup of white chocolate chips
  • 1¾ cup of oatmeal I use quick.. but regular would prob be better
  • ½ tsp ground cinnamon
  • 2 tsp of pumpkin pie spice
  • 1 tbsp. of pure vanilla
  • ½ tsp salt
  • 1 cup of unsalted butter (softened)
  • 1 tsp baking soda
  • 1 Cup of Pumpkin Puree
  • 1 Egg
Instructions
  1. Preheat your oven to 350
  2. Line a baking sheet with parchment paper (they have really cool pop up sheets now.. so they stay down)
  3. Whisk flour, baking soda, cinnamon, pumpkin spice, and salt
  4. In another bowl cream together... butter, sugar and brown sugar
  5. next add your pumpkin egg and vanilla.
  6. Then you will add this mixture to your dry mixture... mix well
  7. Then add your oatmeal and chocolate chips... continue to mix
  8. Batter will be moist....Use an Ice cream scoop and drop onto your cookie sheet
  9. Bake for 15 min or until the edges are lightly browned... DON"T over cook... they may seem soft but as they cool they will firm up ... this will keep the moist ...
  10. Store in a plastic container ...

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Crockpot Candy

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Crockpot Candy
 
THESE ARE ADDICTIVE.
Ingredients
  • 32 oz dry roasted peanuts
  • 12 oz semi sweet chocolate chips
  • 4 oz German sweet chocolate
  • 32 oz white chocolate candy melts
Instructions
  1. Place ingredients in a crockpot as listed.
  2. Do not stir.
  3. Cook on low for 1½ -2 hours - do not open the lid!
  4. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan.
  5. Allow to harden and store in a closed container.

 

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Candy Corn Flower Cupcakes

flower-cupcake

These delightful cupcakes give a little feeling of Spring in the dreary days of Autumn. Simply ice a cupcake with your favorite frosting. Use chocolate icing for a contrast or try orange to keep with the candy corn color theme.

Arrange the candy corns on the frosting in a flower pattern. You can use a dot of frosting in the middle to finish your flowers or just let the frosting from the cupcake show through, like shown below. You could even do a whole cake with multiple flower patterns for an eye-catching design.

 

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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream
 
Delicious!
Ingredients
  • 4 bananas
  • 1 cup pumpkin puree
  • ⅓ Cup Honey
  • 1½ teaspoon Pumpkin pie spice
Instructions
  1. Blend together and freeze.
  2. Enjoy!

 

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Creepy Candy Corn Popcorn Hands

popcorn-hands

This is a creepy little party treat or decoration and all it requires is a plastic glove, candy corn, some popped corn and a string or elastic. Start by placing one candy corn to each glove tip and then fill the glove with popcorn. Tie off the end of the glove, so the popcorn doesn’t spill out.

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Spider Web Brownie Bites

 Spider Web Brownie Bites

Spider Web Brownie Bites
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • For the Brownie Bites:
  • 1 package Wildtree Whoopie Pie Cake
  • ¼ cup water
  • 8 tablespoons butter, melted
  • 2 eggs
  • For Frosting:
  • 4 tablespoons butter, softened
  • 1 package Wildtree Chocolate Whoopie Pie Filling
  • ¼ cup powdered sugar
  • 2 tablespoons milk
  • For Icing:
  • 1 teaspoon milk
  • ¼ cup powdered sugar
  • 2 teaspoons Wildtree Pumpkin Chocolate Cheesecake Blend
Instructions
  1. Preheat oven to 350°F and grease a mini muffin pan.
  2. Mix all the ingredients for the brownie bites together until a batter forms. Divide evenly between the cups in the mini cupcake pan and bake for 12-15 minutes until mini cupcakes are springy. Remove from pan and cool to room temperature.
  3. Cream together butter, Chocolate Whoopie Pie Filling, and powdered sugar until smooth.
  4. Beat in milk to loosen up the frosting before frosting the brownie bites.
  5. Whip together all ingredients for the icing until smooth and transfer to a piping bag.
  6. Pipe a small dot and circle onto each cupcake and pull a tooth pick from the center to the edges of the cupcake multiple times in different directions to make a spider web design.
Nutrition Information
Calories: 100 Fat: 6 gm Saturated fat: 4 gm Carbohydrates: 10 gm Sodium: 15 mg Fiber: 1 gm Protein: 1 gm Cholesterol: 30 mg

 

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PUMPKIN NO BAKE COOKIES

PUMPKIN NO BAKE COOKIES

PUMPKIN NO BAKE COOKIES
 
A twist to the no bake cookies!!
Ingredients
  • 1 ½ cups sugar
  • ½ cups brown sugar
  • ¾ cups real butter (margarine can be used)
  • ⅔ cups milk
  • 3 ⅓ ounces Pumpkin Spice Pudding Mix (instant)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 3 ½ cups rolled oats(quick cooking)
Instructions
  1. Add sugars, butter, and milk in a medium pan over medium heat.
  2. Mix well and cook until a rolling boil, set timer for 2 minutes and allow to boil the 2 minutes. Remove from heat and add the pudding mix and stir well, then add the vanilla , pumpkin pie spice, and the oats.
  3. Stirring well.
  4. Drop by tablespoon onto wax paper.

 

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🎅 Snowman Cookies 🎅

🎅 Snowman Cookies 🎅

🎅 Snowman Cookies 🎅
 
Ingredients
  • Baked Sugar Cookies
  • Marshmallows
  • Cookie Icing ( White, Black. Red, Green, & Blue )
  • Jelly Beans- Orange
Instructions
  1. Frost cookies with White Icing, Let completely dry.
  2. On a plate sprayed with non-stick cooking spray, heat
  3. Marshmallows in micro wave oven for 10 -15 seconds.
  4. If you want marshmallow to melt more extend microwave time by a few more seconds.
  5. Let marshmallows cool for 5 minutes and place on the
  6. Back half of iced cookie, pressing down slightly.
  7. Use black icing to make eyes and mouth on marshmallow
  8. using a toothpick.
  9. Also use black icing for buttons of snowmen on cookie.
  10. Cut orange jelly bean in ¼th and place in marshmallow
  11. for nose.
  12. Using a toothpick dipped in black icing, draw sticks on cookie for arms.
  13. Pipe different colors of cookie icing around the bottom of marshmallow for scarf’s.
  14. Optional… may use sprinkles on icing of cookie.

 

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Maple Glazed Pumpkin Doughnuts

Maple Glazed Pumpkin Doughnuts

Maple Glazed Pumpkin Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup milk
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 1 package Wildtree Pumpkin Quick Bread
  • ⅓ cup maple syrup
  • 1¾ cup powdered sugar
  • ¼ cup coconut milk
Instructions
  1. Preheat oven to 375°F and grease 2 (12 cup) doughnut pans with cooking spray.
  2. In a large bowl, whisk together milk, eggs, and butter. Fold in Pumpkin Quick Bread mix until just combined.
  3. Pour into prepared doughnut pans and bake for 10-15 minutes or until cooked through and lightly browned.
  4. Let cool for 10 minutes, remove from pans, and cool completely.
  5. Whisk together maple syrup, powdered sugar, and coconut milk and drizzle over cooled doughnuts.
Nutrition Information
Calories: 115 Fat: 3 gm Saturated fat: 2 gm Carbohydrates: 21 gm Sodium: 46 mg Protein: 2 gm Cholesterol: 21 mg

Wildtree Pumpkin Quick Bread:  Order here

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Boo-scotti

	 Boo-scotti

Boo-scotti
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 package Wildtree Biscotti Mix
  • 1 egg
  • 3 tablespoons Wildtree Natural Grapeseed Oil
  • ¼ cup carrot juice
  • ½ cup chopped halloween candy
Instructions
  1. Preheat oven to 375°F and line a sheet pan with greased parchment.
  2. Empty the package of Biscotti Mix into a mixing bowl and mix in halloween candy.
  3. In a separate bowl or measuring cup, whisk together egg, Natural Grapeseed Oil, and water. Add the wet mix to the dry mix and stir until a dough forms.
  4. Transfer dough to the sheet pan and spread into a 3.5 x 6 inch rectangle about ½-inch high. Bake for 25 minutes. Remove loaf from the oven and transfer to a cutting board.
  5. Using a sharp knife, cut the loaf into 12, ¼ to ½ inch thick slices. Do not use a serrated blade. Lay out slices, cut-side down, on the sheet pan.
  6. Return biscotti to the oven for 12 minutes, flipping halfway through cooking time.
  7. Remove from the oven and cool to room temperature before serving.
Nutrition Information
Calories: 120 Fat: 3 gm Saturated fat: 1 gm Carbohydrates: 21 gm Sodium: 10 mg Protein: 2 gm Cholesterol: 15 mg

Biscotti Mix:  Order Here

Natural Grapeseed Oil:  Order here 

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Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies
Serves: 18
 
Ingredients
  • ½ cup of butter
  • ¼ cup brown sugar
  • ½ cup granulated sugar ( I used Stevia)
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup semi-sweet chocolate chips (regular or mini's)
Instructions
  1. In a medium bowl, mix the melted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or you can use your hands and knead it together Then Fold in ½ cup semi-sweet chocolate chips. They may not stick to the dough because Cover the dough and chill for 30 minutes.
  3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Spray the cookie sheet with non cooking spray ( Pam) or use Parchment Paper
  4. Roll the dough into balls, then slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes do not leave them in the oven longer than that, that may dry them out. Remove from the oven and press a few more chocolate chips onto the tops,if you like. If you find that your cookies didn't spread much at all, you can flatten them out when you take them out of the oven.
  5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring them to the wire wrack The longer the cookies cool, the chewier they will be. I leave them sitting out for at least an hour before enjoying them. Cookies will stay soft, moist, and chewy stored at room temperature for up to a week but they will be gone wayyy before that!

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S’mores Dip

S'mores Dip

S'mores Dip
 
MMmmmm........ Quick, easy and amazing!!! S'mores Dip Perfect for a cold evening.
Ingredients
  • 1½ cup milk chocolate chips
  • 20 Big sized marshmallows (cut in half with a scissors)
  • 1 package graham crackers
Instructions
  1. Place chocolate chips in the bottom of a baking dish.
  2. Top with marshmallows, cut side down.
  3. Bake at 450 for 6 min, or till golden.
  4. Do not over-bake, it will cause the chocolate to get hard.
  5. Serve with graham crackers and enjoy

Perfect for this time of the year!!!!!

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Chocolate Pumpkin Bread

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Chocolate Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Wildtree Pumpkin Quick Bread
  • ½ cup cocoa powder
  • ½ cup water
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup pepitas
Instructions
  1. Preheat oven to 375°F.
  2. Whisk together Pumpkin Quick Bread and cocoa powder.
  3. In a separate bowl whisk together the water, eggs, and butter.
  4. Combine wet and dry ingredients.
  5. Transfers to a greased 9x5 inch loaf pan. Top with pepitas.
  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Information
Calories: 180 Fat: 7 gm Saturated fat: 3.5 gm Carbohydrates: 27 gm Sodium: 110 mg Fiber: 2 gm Protein: 4 gm Cholesterol: 40 mg

Check out Wildtree Pumpkin Quick Bread 

 

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Cowboy Cookies

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Apple Cranberry Pie

This is a splurge.  Not diet friendly.

421011

Product used:  Apple Cranberry Jam 

Apple Cranberry Pie
 
Ingredients
  • 2 pie crusts (top and bottom)
  • 1 stick unsalted butter
  • 3 tablespoons flour
  • ¼ cup water
  • ½ cup Wildtree Apple Cranberry Jam
  • 8 Golden Delicious apples, peeled and sliced
  • 1 egg, beaten
Instructions
  1. Preheat oven to 425°F and place the bottom crust in a pie dish.
  2. Melt butter in a small saucepan over medium heat.
  3. Whisk in flour until a paste forms. Whisk in water and Apple Cranberry Jam.
  4. Toss the mixture with the sliced apples and transfer apples to the pie dish.
  5. Cover pie with a top crust; make a lattice crust or just cut a few slices in the dough to allow steam to vent.
  6. Brush dough with egg.
  7. Cover pie with foil and bake at 425°F for 10 minutes. Reduce heat to 350°F and cook for 45-55 minutes more or until apples are tender.
  8. Remove foil during the last 15 minutes of baking to brown the crust.

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Easy Individual Cinnamon Apple Tarts with Maple Whipped Cream

tarts_final

Easy Individual Cinnamon Apple Tarts with Maple Whipped Cream
 
Ingredients
  • 1 pack frozen puff pastry, thawed
  • 1 egg yolk
  • 1 T. water
  • 3 T. unsalted butter
  • 3 medium apples, peeled, cored and cut into thin slices
  • 2 T. brown sugar
  • 2 t. ground cinnamon
  • 1 t. nutmeg
  • 1 t. ground cloves
  • For The Whipped Cream Ingredients:
  • 1 pint heavy whipped cream
  • 2 T. maple syrup
Instructions
  1. Defrost puff pastry in the refrigerator for several hours or overnight.
  2. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
  3. Adjust baking rack to middle position and preheat oven to 400 degrees.
  4. Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
  5. Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface. Roll dough into a uniform square shape and cut into 4 equal-sized squares. Place squares on a large rimmed baking sheet lined with parchment paper. Dock (pierce with a fork) the center of each pastry square and place in the freezer while preparing the apple mixture.
  6. Melt butter in a saucepan over medium heat. Add apple slices to pan and cook for several minutes until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg and ground cloves to pan. Stir to combine, then remove from heat and set aside.
  7. Remove prepared puff pastry from freezer and spoon ¼ of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, but leave a couple openings to vent.
  8. Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired.
  9. Place the baking sheet in the pre-heated oven on the middle rack. Bake until pastry is light and puffy, approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
  10. Remove from oven and allow to cool slightly before serving. To serve, top with maple whipped cream or your favorite ice cream.

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