Butterfinger Pie

After years of testing, trying and enjoying peanut butter pies I finally think it’s perfect! And of course it’s given me plenty of time to put my own twist on it. I’ve made this several times into small pies instead of a large one and it’s perfect because everyone gets their own individual pie! Plus they can be individualized if someone doesn’t want certain garnishes on top.

yields 8 serv.

INGREDIENTS

1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)

• 6 tablespoons butter or margarine, melted
• 1 Butterfinger candy bar, crushed
• 8 ounces PHILADELPHIA Cream Cheese
• 1 teaspoon vanilla extract
• 1/4 cup dark brown sugar
• 1/4 cup granulated white sugar
• 1/2 cup creamy peanut butter
• 16 ounces Cool Whip, unthawed
• 8 oz ounces Cool Whip Extra
• 8 mini pie pans
  or ramekins***
• 2 Butterfinger candy bar, crushed (divided into 2 bowls)
• 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
• 1 ounce crushed peanuts

DIRECTIONS

FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Divide mixture evenly among eight mini pie pans
, and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.

FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.

TO FINISH: Evenly divide pie filling into eight mini pie pans
. Garnish each pie evenly with the 8 oz ounces Cool Whip extra, crushed Butterfing, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.

ADDITION: This can all be made into one large pie that serves 8 or into 8 mini pie pans
for parties and other get togethers.

Homemade Peppermint Patties

Homemade Peppermint Patties

Although impressive, these homemade peppermint patties are actually easy to make with simple ingredients, quite unlike the store-bought variety. Just 5 ingredients! The peppermint candy filling is rolled up like sushi, chilled, and then cut up into bite size slices. Dip them in melted chocolate, and you’re done.

Credit ohnuts.com

Unlike store-bought peppermint patties, though, these don’t contain corn syrup, artificial flavors, or something mysteriously called “PGRP.” Chances are, you have all the ingredients to make homemade peppermint patties in your kitchen already! Read on if you want to learn how it’s done…

Homemade Peppermint Patties Recipe

yield: 36 patties

• 2 1/4 cups powdered sugar
• 2 tbsp softened butter
• 2 tsp peppermint extract
• 2 tbsp cream
• 12 oz Mellting Chocolate Wafers

1. In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together.
2. Homemade Peppermint Patties Recipe
3. Don’t be alarmed if it looks like this at first–it will be dry and crumbly as you start mixing it.
4. Homemade Peppermint Patties Recipe
5. Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff, like Play-Doh.
6. Homemade Peppermint Patties Recipe
7. Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place.
8. Homemade Peppermint Patties Recipe
9. This step is optional, but it’s a nice trick I’ve learned. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator. This also works for rolls of cookie dough!
10. Homemade Peppermint Patties Recipe
11. Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.
12. Melt the Melting Chocolate Wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating.
13. Use a fork or dipping tools to dip a patty completely into the melted coating. (I like to drop it in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. I think the flipping method is easier than pushing the candy down into the chocolate and then fishing it out again.) Let the excess coating drip back into the bowl.
14. Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again.
15. Let the patties set at room temperature. The great thing about using Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating! If desired, you can trim any uneven edges or “feet” from your candies once they’ve set.
16. Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks. These are so tasty, I doubt they’ll last that long! You can also use them in baking recipes, just like you would store-bought patties. Try chopping them up and adding them to brownies, cookies, or cupcakes.
17. Another fun variation is to change the flavor of extract to make different flavored centers. Try vanilla, almond, or coconut! You’ll find that the creamy texture and chocolate coating goes well with everything.

Easy Cookie Brownies

Fast and easy…great for school lunches, easy for kids to make with you. A nice homemade gift for a friend. Take a tray to a potluck or a bake sale.

Cook time: 10 Min  Prep time: 15 Min  Serves: 12

Ingredients

• 1 roll of chocolate chip cookie dough
• 1 box of brownie mix

Directions

1. Preheat oven to 350F. Spray a 12 count cup cake pan.

2. Mix brownie mix as directed.

3. Unroll cookie dough

4. Add 1/4 part brownie mix and a piece of cookie dough on top. Should be 3/4th’s full. Bake for 10-15 minutes.

Disney World’s Dole Whip

If you have ever been to Disney World and had a Dole Whip , this will bring back wonderful delicious memories.

Dole Whip is a soft serve frozen dessert available most notably in Disneyland at Walt Disney’s Enchanted Tiki Room originally, and later in Walt Disney World (at Aloha Isle in the Magic Kingdom, and Captain Cook’s at the Polynesian Resort), as well as at the Dole Plantation It is also available at Unified Enterprises Corp in Hawaii. Dole Whip is a powder mix reconstituted with water and then frozen down in an ice cream machine before serving.

Ingredients:

• 2 cans (20 oz. each) DOLE crushed pineapple
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1/3 cup sugar
• 1 1/2 cups heavy whipping cream

Directions

1. Drain pineapple: reserve 2 tbsp. juice.
2. Set aside.
3. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
4. Cover and blend until smooth.
5. Pour into two 1-quart freezer zipped bags.
6. Store bags flat in freezer.
7. Freeze 1 1/2 hours or until slushy.
8. Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
9. Again Pour into two 1-quart freezer zipped bags
10. Return to freezer until completely frozen, about 1 hour and serve.

Tip: Use the bags to serve, cutting the bag. Press lightly swirling, add pineapple juice.

Deep Fried Oreos

Deep Fried Oreos    
This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried – yummy!! You can do this with or without a deep fryer.

A picture is worth 1,000 words…
Oreos get dipped into pancake batter and fried – yummy!! You can do this
It’s super simple… and made with pancake batter. Make sure you get the pancake mix that is just add water…

Deep Fried Oreos

Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ready In: 30 Minutes
Servings: 30

Ingredient:
Packaged pancake mix Just add water.
Oreo cookies
2 quarts Cooking oil (suitable for frying)
powder sugar (optional)

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Mix up the pancake batter. Cover Oreos in batter and place in frying pan with 1-2 inches of vegetable oil. Cook on each side until golden brown. Roll in powder sugar and devour the deliciousness.

Creamy Raisin Rice Pudding

Creamy Raisin Rice Pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple.

Creamy Raisin Rice Pudding

Prep Time: 10 mins
Total Time: 20 mins
Servings: 6

Ingredients

• 1 cup instant rice
• 1/4 cup raisins
• 2 egg yolks, beaten
• 1 1/3 cups milk
• 2 1/4 tablespoons butter or 2 1/4 tablespoons margarine
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon vanilla extract
• nutmeg, as needed
• cinnamon, as needed
• 1 cup water
• 1/4 teaspoon salt

Directions

1. Combine rice, water and salt in 3-quart saucepan.
2. Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
3. Combine sugar and cornstarch.
4. Add milk, sugar mixture and raisins to rice.
5. Heat to boiling; boil 1 minute, stirring constantly.
6. Remove from heat. Stir in butter and vanilla.
7. Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
8. Stir into remaining mixture in saucepan.
9. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
10. Serve warm or chilled. Garnish with cinnamon and nutmeg.

Mickey Oreo Cookie Pops

I used chocolate almond bark and melted it on the stove top.  Dip a stick into the chocolate and then push it into the middle of the Oreo.
Break a mini Oreo in half and then dip each half in the chocolate and push into the middle of the Oreo.
Let the chocolate harden.
After the chocolate has hardened, dip the Oreo into the chocolate and let the chocolate run so the air bubbles fill in.
I laid them down on foil to set up.  I don’t know if that is the best option because the back of the cookie was a little bit wider than the front.
I melted white almond bark and drizzled it over some of them.
Wrapped them up and they were ready to go!