CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter

6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe and photo..

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.

CHERRY DUMP SALAD

3 cup miniature marshmallows

1 large can crushed pineapple, drained
1 can cherry pie filling
1 cup chopped pecans
1 can Eagle Brand milk
1 small carton frozen whipped topping, thawed

Mix whipped topping and milk together; stir in the pineapple, pie filling, and pecans.

Gently fold in the marshmallows to coat completely.

Cover and chill until serving time.

MINI FRENCH VANILLA TARTS WITH FRESH BERRIES AND MINT

These little tarts are quick and easy to make. They are easy, pretty, and tasty.

1 box (1.34 oz) French Vanilla Instant Pudding and Pie Filling Mix

1 pkg Graham cracker mini tart shells
Fresh seasonal berries
Mint sprigs for garnish, if desired

Prepare pudding mix as directed on box. Pour pudding into tart shells and refrigerate. Before serving, add 3 or 4 fresh berries and a mint sprig, if desired, for garnish.

This recipe and photo are from my quick fix blog.

RED VELVET CHERRY ALMOND TORTE

1 box (2-layer size) red velvet cake mix

1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.

COCOA-MINT CUPCAKES

2 eggs

1/4 cup oil

1 cup sugar

1/4 tsp peppermint extract

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

Whisk the first 4 ingredients together and gradually fold in rest of the ingredients.

Divide batter equally among 12 paper lined baking cups and bake at 375-degrees for 25-minutes. Remove from oven and cool on wire racks.

For frosting, beat 1 container (16-oz) milk chocolate frosting with 1/8 teaspoon peppermint extract on medium speed until fluffy. Frost cupcakes by using a star tip to make a pretty top. Sprinkle with some crushed peppermints.

Yield: 12 cupcakes

recipe and photo First for women 2022

SOUR CREAM RAISIN DROPS with ORANGE FROSTING

1/2 cup butter
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

file photo of this recipe

LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS

I got this cake recipe from a friend's facebook post. It is from Chef Ron Lock and his information is at the end of the post. Haven't tried it yet but I plan to. Perhaps some of you would like to try it, too.

(This cake is a total showstopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

Preheat oven to 350°F

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer.

Pour into 2 greased and floured 9-inch round pans.

Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.

BEAT cream cheese in medium bowl with hand mixer, or standalone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!

Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Source: https://www.facebook.com/TheChefRonLock

CHOCOLATE MERINGUES

3/4 cup semisweet chocolate chips

3 large egg whites, at room temperature
1/2 cup sugar
1 tsp vanilla extract

Adjust oven rack to the lower third of oven. Preheat oven to 350 degrees.
Line 2 large cookie baking sheets with parchment paper; set aside.

Microwave chocolate chips on high for 1 minute. Stir until melted.

Beat the egg whites, slowly adding the sugar until the egg white are stiff but are not dry. Stir in the melted chocolate and the vanilla extract.

Drop by teaspoonfuls onto the parchment lined baking sheets; bake 7 minutes or until the tops are dry. Allow to cool on the parchment.

Yield: 64 meringues

file photo

LEMON-BLUEBERRY SCONES

1 1/4 cups whole grain pastry flour

1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.

Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated) 

file photo for reference only