Friday, December 13, 2013

Good Eats- Holiday Treats

Tonight I was schedule to go to a cookie exchange but sadly I am still not feeling 100% and don't want to bake my germs into the cookies or scare the other ladies away with my lovely cough! Ahem. 

I thought I would share with you what I would have brought tonight just for fun. We were asked to bring an appetizer so naturally I wanted to bring pumpkin pie. (plus I would have had to make 2, one for the party and one for the hubs. IT IS HIS FAV!) It counts as an appetizer right??? And the cookies, well let's just say there is a yummy little kick with them. They are super easy to make too. Delicious too!

Both recipes are from Pilsbury, go figure. Now keep in mind these are Holiday Treats. Eat them in moderation because they are in no way healthy foods so eat with caution because the cookies, well, it is hard to have just one! 

A crunchy oat topping complements every bite of creamy pumpkin pie. Refrigerated pie crust makes it super easy! (but I make homemade because it is just more fun!)

8 servings

 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
I use this recipe by Ina Garten for my perfect pie crust! 

1 can (15 oz) pumpkin (no pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
½ cup granulated sugar
2 eggs, slightly beaten
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt

¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
½ cup chopped pecans
½ cup quick-cooking oats

1 teaspoon grated orange peel
1 container (8 oz) frozen whipped topping, thawed (3 cups)

1) Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2) In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
3) Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
4) Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
5) Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.


(For cookie exchanges I call them Adult Nookie Cookies, cause they are hot, hot, hot!)
S'more flavors with a pinch of heat fill a yummy chocolate-chip cookie cup.

24 Servings

1 package (16 oz) Pillsbury® Ready to Bake! Refrigerated chocolate chip cookies (24 cookies)

1 ¼ cups Mixed Nuts with Peanuts
1 ¼ cups Hershey’s Special Dark chocolate baking chips
1 ¼ cups marshmallow creme
2 tablespoons half-and-half
1/8 teaspoon Ground Red Pepper (cayenne) (I use an extra dash to get a little more heat)

1) Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.

2) Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.

3) Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in remaining mixed nuts.

4) Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

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