Chocolate Chip Scones

Thanks Erica for this Recipe. I am so ready to try it tomorrow!

Chocolate Chip* Scones

2 cups flour
1/3 cup sugar
1 t baking powder... See More
1/4 t baking soda
1/2 t salt
8 T unsalted butter, frozen
1/2 cup sour cream
1 large egg!

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal)

3. In a small bowl, whisk sour cream and egg until smooth.

4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

* I add 1t vanilla and 1 cup chocolate chips ** or 1t almond extract with dried berries and raisons*

Oreo Balls Reindeer Droppings

I made these Christmas Eve dipped in GREEN microwavable melting chocolates (from Hobby Lobby in EVERY color possible, always on sale after each holiday) and topped with RED sprinkles.
You can do PINK and WHITE chocolate with cute sprinkles for your sweet Valentine instead of a box of lame chocolates! Smart eh?




Oreo Balls Recipe Ingredients
•8 ounces softened cream cheese or whipped cream cheese
•18 ounces package of Oreo cookies, crushed
•2 cups semi-sweet or milk chocolate chips
•1 tablespoon shortening
OR SUB the last 2 ingredients with a brick of almond bark or microwavable chocolate for dipping.

Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave.

Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.

Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.

Makes about 3 or 4 dozen Oreo Balls, depending on the size

The Oreo Balls Recipe Is Great Because...
If you haven't tried Oreo balls, you're missing out. Oreo balls are a decadent, rich, delicious dessert . Most people make Oreo balls as a special treat for the holidays, especially Christmas. The Oreo balls recipe is sometimes referred to as the unappetizing title 'Reindeer Droppings' around Christmas time. You can also make them at Easter, because they resemble Easter eggs!

If made correctly, the Oreo balls recipe will result in a slightly crunchy outer coating of either chocolate or white chocolate. The center is a gooey, delicious delight made up of crushed Oreo cookies and cream cheese.

There are several reasons why I like to make Oreo balls. First, of course, Oreo balls are sinfully delicious.

Second, they are rich enough that most people will eat only a few. So Oreo balls make great treats for parties or get togethers because they go a long way.

Third, the Oreo balls recipe is pretty inexpensive to make. Since this recipe makes about 3 or 4 dozen, it is a bargain.

The Oreo balls recipe consists of four simple ingredients. Most of us have at least some of the ingredients sitting in our kitchens already.

This is a no-bake dessert recipe! I love these types of recipes, especially during the holidays. It frees up precious space in my ovens. Even though I have two, I never seem to have enough room.

This is a make ahead dessert recipe! The Oreo balls recipe can be made ahead in a couple of ways. First, leave the Oreo cookies mixture in the refrigerator or freezer until you are ready to dip them in chocolate. Or go ahead and make them and then put them back in the refrigerator or freezer to eat whenever you like. The Oreo balls will keep in the freezer for about 3 or 4 months. Be sure to store Oreo balls chilled in an airtight container or sealed plastic bag.

The last reason that I keep the Oreo balls recipe in my recipe file is because Oreo balls are easy to make. And the Oreo balls recipe is very versatile. It can also be adapted to contain less fat and calories. See below for variations on this easy recipe.

More EASY Holiday Baking Treats!

For those not so suzzie home makers who are asking what to bring to my fridays TREAT EXCHANGE.... Heres some super simple ideas that will be a hit.

INGREDIENTS
Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar
DIRECTIONS
1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies
DIRECTIONS
1. Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
3. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
5. Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies
1/2 cup hot fudge topping, heated, if desired
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2. Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup red or green decorator sugar crystals or clear edible glitter
2 1/4 cups any flavor ice cream, slightly softened
1/2 cup miniature red and green candy-coated chocolate candies or any candy sprinkles, if desired
DIRECTIONS
1. Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3. Cut nine 12x9-inch sheets of plastic wrap or waxed paper. In small shallow bowl, place chocolate candies.
4. For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate candies. Quickly wrap each sandwich in plastic wrap. Freeze about 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving

INGREDIENTS
1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Sprinkle around outer edge of frosting with candy sprinkles. Store loosely covered.

INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
3. Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

INGREDIENTS
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
3 tablespoons powdered sugar
2 tablespoons red decorator sugar
2 tablespoons green decorator sugar
DIRECTIONS
1. Beat butter with electric mixer in large bowl until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
2. Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
3. Bake at 350°F. for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
4. In small bowl, combine 3 tablespoons powdered sugar and both decorator sugars; mix well. Carefully roll warm cookies in mixture

Turkey Cookies!

Whoa busy weekend with a weekend class (Film Art) so I haven't been able to blog but now I'm back.

These are precious, making them this coming weekend for Reese's party Monday of next week~! They have a thanksgiving party

Pretty self explanatory. Buy premade cookies, and decorate...M&M's , icing, and candy corn! If you

cant figure it out. You probably should reconsider your cooking career. But, ill be nice and you can go to http://www.3ingredientstowow.com/ to look up more. This is under Turkey Cookie in search box.

Ill post myt version later. I also saw these same sugar cookies decorated like an ornament for XMAS... Ahhh so cute

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Decadent Triple Layer Mud Pie

Decadent Triple Layer Mud Pie
1 ready made Oreo Pie Crust
2 squares semi sweet baking chocolate, melted
1/4 cup condensed milk
3/4 cup pecans
2 cups cold milk
2 (3.9 oz) pkg instant chocolate pudding & pie filling
1 (8 oz) container frozen non-dairy whipped topping, thawed

I'm having a hard time copying and pasting for some odd reason so here is the directions to make it on another website. Directions here

Vanishing Oatmeal Chocolate Chip Cookies

Recipe on lid of the oatmeal canister thingy.
But since I'm a terrible cookie maker, I made BARS instead... I rock.


I *dont* use metal sheet pans but since my large bar pan broke, and is in the mail right now, I had to settle for Pampered Chefs new cookie sheets. It turned out okay .

..decent.... they have been eaten with no complaints so far. imagine how tastey they would have been with stoneware...way better

Some stuff I made

Why serve individual ice cream scoops!

Serve it all topped with much cool whip as you can ,and sprinkles in the Trifle Bowl~

Like I always say practice makes perfect, but this is the first try so its not so bad looking. hehe

Pop your bread into a shaped bread tube vs. the lame ole plain thrown in the oven. Its a hit at parties. Takes about 1 hour to cook but so worth it when the guest see your out of the ordinary shaped bread...hearts, sqaures, flowers... so on

For super thin veggie slices use the Mandolin Slicer.

Never use a metal sheet pan to cook again. Stoneware ROCKS!

Large Bar Pan shown here below

Hawaiian Chicken Pizza

TIP:
Practice makes perfect for these Rings, check out the All The Best recipe book to leave how to make twist and rings !

Tip:
Make your deviled eggs fancy by adding fresh mint leaves, and use your Easy Accent Decorator to pipe your filling.

and don't overdue paprika like shown here LOL

Just something I made when I was bored.


Chewy Brownies with a wonderful creamy creation by Katrina:
Whip up 1 block of cream cheese (not low fat) and 2/3 cup condensed milk till smooth.
Then fold in 1 small tub of Creamy Cool Whip!

Use the mini muffin pans to make brownies, filling only 2/3 with brownie batter, until almost done about 12 minutes, then press tops with tart shaper before
completely cooled to make room for cream.
Once cooled completely, remove and use your Easy Accent decorator to top individual brownies and top with drizzled chocolate and mint leaves


Bake brownies in a square stone/pan. Once cooled completely cut into bite size squares.
Layer brownies, cream, bananas, strawberries, and top with Cool Whip with your easy accent decorator in the Trifle Bowl.
THIS IS MY FAV!
Use same cream recipe as above.

Grecian Party Squares recipe found on right side of blog in the Food links!

Halloween is just around the corner

Start practicing your cute food now!

These spiderweb cupcake toppers are super cute to bring to your kiddos class on Halloween, unless your at a Christian academy like ours, and they don't celebrate or acknowledge it at school. Guess ill have to bring them to the neighbor kids instead :)

Thanks Donna for this great idea! http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf
Here are some things I had for my sons 1st birthday which was a costume party! Super easy.

these are just a chocolate chocolate chocolate mess waiting to happen. brownies frosted with chocolate frosting, with white frosting piped to make skulls on top with red hots as the eyes and mouth!

If you dont have time to do the spider webs - just make some plain chocolate icing on chocolate cup cakes and white on white cupcakes, and simply add a spider ring to the top of the choc cupcakes, and buy some red gel to draw veins on the eyes with a dab of thick blue icing with a brown peanut m&m for the eyeball! super cute.

also the cookie cake was about 1 and 3/4 cookie rolls, baked on a stone, trim the edges with knife to make nice and perfect after it bakes, in case it goes over edge! you can do choc chip or even super cookie dough. then i just made a sugar and cream cheese frosting enough to cover the cake thin- then used black tube of frosting to draw several circles on it- then used a toothpick from the middle to the outside to create a simple web. throw some more plastic spiders on there and call it a day!

to decorate the room we used spider webs you know the ones that stretch like no ones business! threw like a bazillion fake spiders in there. we also strung about 30 huge bats from the ceiling, used black old netting on the table and so forth.

Oreo Cake

FROM MY NEWEST FAVORITE BLOG DONNA!!
http://mcgonigal32.sundaycook.com/

1 pkg. (2-layer size) devil’s food chocolate cake mix

4 squares BAKER’S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter, cut up

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar 2 cups thawed COOL WHIP

12 OREO Cookies, broken into quarters

1. PREHEAT oven to 350 F. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 min.; remove from pans. Cool completely on wire racks.

2. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

3. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and cookie peices. Place one cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.

Essential Crunchy Oatmeal Chocolate Chip Cookies

Chocolate Chip Sensation

Chocolate Chip Sensation

1 pk refrigerated chocolate chip cookie dough
* I usually add another 2/3s of another pkg of dough!


8 oz cream cheese; softened
1/3 c sugar
1 pt half and half
1 pk instant pudding mix;-chocolate
1/4 c nuts; chopped

Preheat oven to 375.

Roll cookie dough into a ball and flatten. Roll out dough into a 13" circle on baking stone. Bake cookie for 12 - 15 minutes or until browned. Let cool 10 minutes. Loosen crust from stone. Cool completely.

Combine cream cheese and sugar; set aside.

Combine half and half and instant pudding. Let set until firm, about 5 minutes.

Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Sprinkle chopped nuts over cookie.

Chill until served.

Peanutty Brownie Pizza Recipe

A friend asked me to help her find this recipe she saw once.
Ofcoarse I found it and thought to share here!

Peanutty Brownie Pizza Recipe
1 pkg (19-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 pkg (8 oz) cream cheese, softened
1/2 c. packed brown sugar
1/4 c. creamy peanut butter
2 pkg (1.6 oz each) peanut butter cup candy, chopped
1/4 c. peanuts, chopped
2 bananas, sliced
2 Tbl (1 oz) semi-sweet chocolate morsels
1 tsp vegetable oil

1.) Preheat oven to 375°F. Cut a circle of Parchment Paper to fit Large Round Stone; place on Baking stone. Prepare brownie mix according to package directions in Classic Batter Bowl. Pour brownie batter onto parchment, spreading evenly into a 13" circle. Bake 15-18 minutes or until brownie is set. (Do not overbake.) Cool completely.

2.) Mix cream cheese, brown sugar and peanut butter until smooth. Using Large Spreader, spread cream cheese mixture over brownie to within 1/2" of edge.

3.) Chop candy and peanuts using Food Chopper; sprinkle over cream cheese mixture. Arrange bananas aver brownie.

4.) Microwave chocolate with oil, uncovered, on HIGH 1 1/2 minutes or until chocolate is melted, stirring after 1 minute. Drizzle over pizza. Cut into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

From The Pampered Chef's Delightful Desserts cookbook

Best Big, Fat, Chewy Chocolate Chip Cookie

Pregnant and hungry! Now I want these!!!!
While chatting with a friend she asked for a good cookie recipe. If you have noticed I'm not the baker...

But I searched and found a great cookie recipe. Apparently it rocks cause its got all 5 star reviews!

No one even had to alter the recipe ----

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx

Gonna acquire some chocolate chips tomorrow, make a huge amount of dough and freeze!

Ill let you know how the batch I make turns out sometime soon!

INGREDIENTS:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Cappuccino Mousse Trifle

Cappuccino Mousse Trifle

SPECIAL THANKS DONNA FOR THE PHOTO, I HOPE YOU DONT MIND ME USING IT BUT I HAVENT BEEN ABLE TO REMEMBER TO TAKE A PICTURE AT ANY OF MY PARTIES OF THIS YET!

Apparently this is delicious. I refuse to try it cause I do not like coffee. I have made this at several of my Pampered Chef parties as a consultant and people always want the recipe. I'm trying to think of a way to make it edible for myself. Perhaps a cocoa mix vs. coffee grinds. Not sure... Will have to think about it!
Comes out beautiful with the trifile bowl. But can be made in any dish !

Ingredients:
2 frozen prepared pound cakes
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkgs (3.4 oz each) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed
1 square semi-sweet chocolate for baking
1/4 tsp ground cinnamon

1. Cut pound cake into 1-in. cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.

2. To assemble trifle, place half of the cake cubes into bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.)

3. Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.