Ghost Cupcakes

INGREDIENTS

3 cups baking mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (3 oz) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
4 1/2 cups powdered sugar
2 teaspoons miniature chocolate chips


DIRECTIONS

1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.
2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.
3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
4. Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.
5. Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.
   

Halloween Chex Mix

INGREDIENTS

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup orange and black candy decors


DIRECTIONS

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

General Conference Whoopie Pies

What did I do today while listening to General Conference?

Glad you asked...

Mmmmm


Chocolate Chip Pumpkin Bread

Pumpkin Whoopie Pies with Marshmallow Creme

Chocolate Whoopie with Peanut Butter

Oatmeal Raisin Pecan Whoopie Pies with Cream Cheese

Halloween Pizza-Cookie

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup raisins
1/4 cup vanilla ready-to-spread frosting (from 1-lb can)


DIRECTIONS

1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch-thick slices; arrange in pan. With floured fingers, press slices to form crust.
2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.
3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle candy corn and raisins evenly over top.
4. In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.

Cookie Cups with Ice Cream

INGREDIENTS

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

DIRECTIONS

1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Caesar Chicken Salad Squares

Filling
2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
1 tablespoon grated Parmesan cheese
1 tablespoon bacon flavor bits
2 tablespoons regular or reduced-fat Caesar dressing
1 tablespoon regular or reduced-fat mayonnaise
1 clove garlic, finely chopped
1 teaspoon lemon juice

Crust
1 can (8 oz) Pillsbury® refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Garnish, if desired
1/4 cup Caesar dressing
1 cup shredded romaine lettuce

1. Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle.
3. Spoon about 1/2 cup chicken mixture onto center of each dough rectangle. With knife, cut each corner of each rectangle from edge to within 1/2 inch of filling. Bring the 8 points of each rectangle up over filling; firmly pinch to seal, forming a square.
4. Bake 16 to 21 minutes or until deep golden brown. Remove from cookie sheet. Garnish each with 1 tablespoon Caesar dressing and 1/4 cup shredded lettuce.

Red Velvet Whoopie Pies

Cookies
1 box Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix

Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Topping
1/2 cup fresh blueberries
1/2 cup fresh raspberries

DIRECTIONS
1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly spray with cooking spray.

2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.

3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.