Springtime Bonnets

Recipe Source: VeryBestBaking

Prep: 45 mins

Cooking: 10 mins

Level: Easy

Yields: 24 bonnets

 

 

Ingredients

• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 container (12 oz.) prepared whipped white frosting
• Food coloring
• 6 to 8 pieces WONKA® LAFFY TAFFY®, any flavor
• 12 large marshmallows, cut in half
• Toppings, assorted sprinkles and/or sugars

Directions

PREPARE cookies as directed on package. Cool completely.

DIVIDE frosting into smaller bowls. Tint frosting to desired shades with food coloring.

TO MAKE BONNET BANDS, gently stretch and mold each piece of Laffy Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten if easier. With knife or kitchen scissors, cut into 1/4-inch bands. Keep covered to keep bands from drying out.

SPREAD frosting over cookies. Place a half marshmallow in the center of each frosted cookie. Spread tops and side of marshmallows with frosting, if desired. Wrap Laffy Taffy band around base of hats; gently pinch or twist band close to hat base. Sprinkle bonnets with assorted toppings, sprinkles and sugars.

NOTE: WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.

Razz-Ma-Tazz Bars

 

 

Recipe Source VeryBestBaking

 

Prep: 20 mins

Cooking: 70 mins

Level: Intermediate

Yields: 16 bars

 

 

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam
• 1/4 cup toasted sliced almonds      

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Easy Banana Custard Pie

 

Recipe source: Betty Crocker

 

Ingredients

 

1 cup mashed ripe bananas (2 medium)

2 teaspoons lemon juice

1/2 cup Original Bisquick® mix

1/4 cup sugar

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla

2 eggs

1 can (14 oz) sweetened condensed milk

3/4 cup frozen (thawed) whipped topping

1/4 cup coarsely chopped walnuts, if desired

Caramel topping, warmed, if desired 

 

 

 

Directions

 

 

• Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• 2 In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• 3 Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• 4 Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator 

Don't throw away those old speckled brown bananas! Their sweet flavor and soft texture are what make this easy pie so delicious. Slice bananas over pie slices just before serving.

Enjoy!!!

White Chocolate Rocky Road

Recipe adapted from Australian GoodFood

Ingredients

400g (approximately 1 lb) good quality white chocolate
50 g (1.7oz) pistachios, lightly toasted
50 g (1.7oz) macadamias
150g (5.3oz) multi coloured marshmallows
100 g (3.5oz) fruit flavoured, multi coloured jelly confectionery
100 g (3.5oz) dried cranberries



Directions

Line the base and sides of a 30 x 15 cm  (12 x 6in) baking tin with paper and set aside.
Roughly chop macadamias, marshmallows and confectionery and place in a glass or stainless steel bowl.  Add the toasted pistachios and cranberries and mix gently.
Break the chocolate into small pieces and place in a microwave safe bowl. Microwave for approximately 45 – 50 seconds, then stir. Microwave for another 30 seconds then stir again. Repeat the process if necessary, until all the chocolate is evenly melted and has reached a relatively thin consistency.
Pour the melted chocolate over the fruit, nut and confectionery mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
Pour into prepared tin and then level with a spatula.
Refrigerate for at least a couple of hours (preferably overnight), then remove from the fridge, place on a cutting board (the paper will be very easy to peel off) and cut into your desired shapes and sizes. This will keep very well for at least two weeks, though it will soften slightly at warm room temperature.

If you have already started your Christmas baking and require a longer shelf life for your rocky road, this should be easily achieved by replacing the nuts with different types of dried fruit or confectionery.

Mint Oreo Meltaways

Recipe by Cathy Trochelman. 

Image via Myrecipemagic.com

No-Bake Mint Oreo Meltaways

1 1/4 cups finely crushed Cool Mint Oreos (approx. 15)
2/3 cup butter, softened to room temperature (do NOT melt butter!)
1 1/2 cups powdered sugar
1 Tbsp milk
4 Tbsp creme de menthe flavored syrup 
1/4 cup chocolate chips, melted

1. Combine cookie crumbs and 1/3 cup butter in medium bowl. 
2. Press onto bottom of ungreased 9x9 inch baking pan and refrigerate until firm.
3. Combine powdered sugar, remaining 1/3 cup butter, milk, and creme de menthe in mixing bowl. 
4. Beat at medium speed until light and fluffy (should resemble frosting.) Spread over crust.
5. Drizzle melted chocolate over crust and refrigerate until firm, about 2 hours.
6. Cut into bars; store in refrigerator.


Read full recipe at  Lemon Tree Dwelling