Nilla Wafer Cake Bites

Ingredients

• 36 NILLA Wafers
• 2 Tbsp. orange juice
• 1⁄4 cup raspberry jam
• 8 oz. vanilla candy wafers (about 1-1/2 cups)
• 1 Tbsp. vegetable oil
• Assorted decorations

Instructions

1. Brush flat sides of 24 NILLA Wafers with juice, then spread with jam.
2. Place remaining wafers, rounded sides up, on waxed paper-covered baking sheet; top each with 2 jam-topped wafers, jam sides down. Refrigerate 6 hours or overnight.
3. Melt candy wafers as directed on package; stir in oil until well blended. Dip NILLA stacks, 1 at a time, in melted candy wafers, turning to evenly coat stack, reheating candy wafer mixture if needed. Return to baking sheet. Immediately add decorations to resemble photo.
4. Refrigerate 30 min. or until candy coating is firm. Keep refrigerated.
5. Substitute: Prepare using 2 pkg. (4 oz. each) white baking chocolate, melted as directed on package, and omitting vegetable oil.
6. Note Keep the stacked cakes refrigerated until ready to dip them in the melted candy wafers. Work with a couple at a time so they remain firm, which makes dipping them easier.

Recipe by Corrie

Almond shortbread cookies with Amaretto

• 1 Cup unsalted butter
• 1 Cup confectioners sugar
• 1 teaspoon liquor
• 1/4 teaspoon salt
• 2 Cup all-purpose flour

 In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy. With mixer on low speed, add flour and mix until dough forms. Using rubber spatula, mix in almonds. Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.  Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on un-greased baking sheet 1 inch apart. Bake until edges are golden, about 12 minutes.  Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Recipe by Katie

Oreo Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 8oz pkg. PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Recipe by Renee & Renee

Ginger Snaps

2 c sugar                        4 tsp Baking Soda
1 1/3 c vegetable oil        1 tsp salt
1/2 c molasses                2 tsp cinnamon
2 eggs                            2 tsp ginger
4 c flour                         Granulated or large crystal sugar for rolling in

Preheat oven to 350.  Cream together sugar, oil, molasses and eggs.  Add in remaining ingredients and mix until a nice dough forms.  Chill in fridge 30 min.  Roll into 1" balls and roll completely in granulated sugar or just press the tops into the large crystal sugar.  Bake on a ungreased cookie sheet for 8 min.

Recipe by Christie

Peppermint Brownies

Brownies
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/3 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1 teaspoon salt
3/4 cup crushed peppermint candy, divided

Glaze:
1 Cup (six ounces) semisweet chocolate chips
1 tablespoon shortening

Line a 13 in. x 9 in. baking pan with foil; grease foil and set aside. In a large bowl, beat oil and sugar until blended. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to oil mixture. Set aside two tablespoons peppermint candy for garnish; stir in remaining candy. Spread into prepared pan.

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over brownies; sprinkle with reserved candy.

Recipe by Laura

Lemony Almond Macaroons

1 

14-ounce package sweetened shredded coconut

1 

cup 

sliced almonds

3/4 

cup 

sugar

1 

teaspoon 

grated lemon zest

1/4 

teaspoon 

kosher salt

4 

large egg whites

Heat oven to 325° F. 

In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.  Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.  Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.  Store in an airtight container at room temp for up to one week.

Recipe by Marina

Glazed Maple Pecan Cookies

1 3/4 c flour                             1 T butter
1/4 c cornstarch                       1 c powdered sugar
1 c butter, softened                  1 T real maple syrup
1/2 c brown sugar                    1-2 T milk
1/4 c powdered sugar               Additional chopped or halved pecans
1 egg yolk
1 tsp maple flavoring
1 c finely chopped pecans, toasted

Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Whisk flour and cornstarch together.
Mix together butter and sugars at medium speed until creamy.  Add egg yolk and maple flavoring, beating until well mixed.  Reduce speed and gradually add flour and cornstarch mixture and toasted pecans.  Measure dough by the scant Tbsp and shape into balls.  Place dough balls on baking sheets and press down lightly until dough is about 1/2" thick. Bake 9-12 min or until cookies puff and are very lightly browned.
Glaze:
Combine butter, powdered sugar and maple syrup.  Add enough milk to make a glaze and whisk until smooth.

When cookies have cooled, dip tops of cookies in the glaze. Garnish with pecan halves or chopped pecans.

Recipe by Evelyn

Hazelnut Ganache Thumbprint Cookies

 Cookies
1/4 c butter or margarine, softened
1/4 c shortening
1/4 c brown sugar
1 egg separated
1/2 tsp vanilla
1 c flour
1/4 tsp. salt 
3/4 c finely chopped hazelnuts

Ganache
2/3 c heavy cream
1 1/2 c choc chips
splash of vanilla
sea salt for sprinkling on top


Heat oven to 350.  Mix the butter, shortening, sugar, egg yolk and vanilla.  Work in the flour and salt until dough holds together.  Shape dough by teaspoonfuls into 1" balls.  Beat egg white slightly.  Dip each ball into the egg white, roll in nuts.  Place 1" apart on ungreased baking sheet; press thumb deeply into center of each.  Bake 10 min or until light brown.  While cookies are baking bring the cream to a low simmer.  Add chocolate chips stirring and melting at the same time.  Chill ganache.  After the cookies are cooled pipe in the ganache and top with sea salt.

Recipe by Sara

Baked Pumpkin Donut holes

INGREDIENTS
1/2 cup Vegetable Oil
2 Eggs
1 1/2 cup Sugar
15 oz Pumpkin Puree
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 tsp Baking Powder
1 3/4 cups Flour
3 tbsp Cinnamon Sugar

DIRECTIONS
Preheat the oven to 350.
Lightly grease donut pan.
Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
Add in the flour, stirring until blended.
Use a piping bag or zippered bag to fill each donut shape about 3/4 full.
Bake the donuts for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
Transfer to a rack.
Sprinkle each with cinnamon sugar while still warm.
Allow to finish cooling on the rack.

Award Winning Recipe by Corrie

Apple Crisp

Topping
6 T unbleached flour
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t salt
5 T cold unsalted butter, cut into 1/2"pieces
3/4 cup coarsely chopped nuts

Filling
3 medium Granny Smith apples (1 1/4 lbs)
3 medium McIntosh apples (1 1/4 lbs)
1/2 t grated zest and 1 1/2 T juice from 1 lemon
1/4 cup sugar

Topping
Place the flour, sugars, spices and salt in a food processor to combine.  Add the butter and pulse 10xs, about 4 seconds for each pulse.  Add the nuts , then process again 4 or 5 one second pulses.  Don't over mix. Refrigerate topping at least 15 min.

Preheat oven to 375 & place rack on the lower middle position.

Filling
Peel, quarter and core the apples, then cut into 1 inch chunks.  Toss the apples, zest, juice and sugar in a medium bowl.  Scrape apples into an 8x8 or 9x9 inch baking pan or deep dish pie plate.  Sprinkle chilled topping over the apples and bake for 40 min.  Increase oven temp to 400 and bake until fruit is bubbly and the topping turns a deep golden brown, about 5 min more.

Recipe by Sara

Chipotle Twice Baked Sweet Potatoes

4 sweet potatoes (pick ones that are a good shape for twice baked potatoes) 

1 lime, juiced 

1 tsp garlic powder

1 tsp cumin

2 good pinches of salt, or more to taste 

1 tsp chipotle chili powder (or regular if you can't find chipotle) 

1 whole chipotle, minced 

2 cups spinach 

1/2 cup chopped cilantro 

1/2 cup feta cheese (or mozzarella or Cojita)

Instructions 

 Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your potatoes. Start checking them after 40 minutes if they are on the small side.  

 Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside. 

 Once the flesh has been removed, mash it all up in the mixing bowl. Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle and mix until combined. Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in. 

 Line the skins up on the baking tray. Stuff them with the chipotle sweet potato mixture and top with cheese and cilantro. Put them back in the oven for about 20 minutes until cheese is bubbling and starting to brown. 

Recipe by Christie

Cheesy Roasted Red Pepper Dip

7oz jar Roasted Red Peppers 
4 cups Jack Cheese, grated
8oz cream cheese (low-fat is fine too)
3/4 cup mayo
2 T minced onion
3 cloves garlic, minced
1 T Dijon Mustard

Preheat oven to 350.  Remove peppers from jar and blot excess water.  Dice them up. Soften cream cheese in the microwave.   Add in mayo, onion, garlic and dijon mustard.  Stir to combine. Add in grated cheese and diced peppers.  Bake in the oven in an 8x8 dish or pie plate for 30-45 min.  Bake until bubbly all the way through and browned around the edges.  This recipe can be mixed up 2 days in advance.  Serve with toasted baguettes.

Recipe by Evelyn

Trader Joe's Kringle

Kringle
3/4 cup butter
1 pkg dry yeast
1/4 cup lukewarm water 
1/4 cup lukewarm milk 
1/4 cup sugar 
1/2 tsp salt
1/2 tsp lemon extract
1 egg
2 cups sifted flour

Butterscotch filling for 2 Kringles
1 cup brown sugar 
1/3 cup butter 
pinch salt 
pinch cinnamon
1-2 egg whites
fruit, nuts, raisins, or jam of your choice

Directions
Soften butter with a potato masher.  Spread the butter on waxed paper to an 8x16" rectangle. Chill in the fridge.
Dissolve the yeast in the warm water.  Add milk, sugar, salt, lemon extract and egg.  Mix well.  Add flour and mix until smooth by hand.  A nice dough should be formed.  Wrap with plastic and chill.

Roll the dough on a well floured surface to an 8x12" rectangle.  Divide the prepared butter layer into 2 equal parts.  Place one piece of the butter on 2/3 of the dough.  Fold the uncovered third of the dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top and chill.

Roll the dough again to an 8x12" rectangle.  Place the remaining piece of chilled butter on 2/3 of the dough.  Fold in the same method as the first piece of butter.

Gently roll the dough to an 8x16" rectangle being careful not to break the layering of butter.  Fold like above in thirds.  This makes 24 layers of butter.  Chill.

Cut the dough into 2 equal pieces.  Lightly and patiently roll 1 piece at a time, until piece is about 6x20".

To prepare filling mix ingredients until smooth.  Spread center third of dough with butterscotch filling and add fruit, nuts, raisins or jam.  Fold 1 of the long edges to the middle, moisten other edge and fold over the top to cover the filling.  Seal well.

Put kringle on a lightly greased baking sheet and form into an oval shape, pressing the ends of the kringle together.  Flatten entire oval with hands.  Cover kringle for 1 hour at room temp.  Preheat oven to 350 degrees.  Bake for about 20-25 min or until golden brown.  Cool.  Then ice with powdered sugar & water glaze.

Recipe by Katie