Milky Way Brownie Bites

Yield: about 48 bites

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

For the Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup Gold Medal all-purpose flour
48 miniature Milky Ways; frozen for at least 1 hour

For the Caramel Sauce

15 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees. Lightly spray the wells of a nonstick miniature muffin tin with nonstick cooking spray such as Pam.
2. Microwave chocolate and butter in a large, microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature muffin tin wells. Place a miniature Milky Way into the center of each well and press it lightly into the batter. Do not worry about covering the Milky Way with batter. Bake brownies in preheated oven for 9-10 minutes, the edges will look set. Do not over bake.
5. Remove to cooling rack to cool completely. Carefully remove the brownie bites from the pan (see note below) and prepare the caramel sauce.
6. To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Drizzle caramel onto the center of each brownie brownie bite.

Notes:

- Brownie bites are best served they day they are made, but will keep in an airtight container at room temperature for up to 1 day.
- I easily coaxed the cooled brownie bites out of the pan using a toothpick.

Source: My Baking Addiction

Snickers Popcorn

• 8 quarts air popped corn (about 2 cups of kernels)
• 1 cup salted butter
• 2 cups light brown sugar, packed
• 1 teaspoon salt
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup salted peanuts
• 30 “Fun Size” Snickers bars coarsely chopped
• 3 oz melted semi sweet chocolate (optional)

1. Preheat oven to 200°
2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3. Remove from heat and stir in your baking soda.
4. Pour over your popcorn and stir to coat evenly.
5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8. Remove from pan and transfer popcorn back to wax paper to cool.
9. Drizzle melted chocolate on top of popcorn if desired.
10. Let set and store in an airtight container.

adapted from Paula Deen’s Caramel Corn

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Buffalo Chicken Pillows

 

12

oz cream cheese (from two 8-oz packages), softened

2

tablespoons Louisiana hot sauce or other red pepper sauce

1/3

cup crumbled blue cheese (1 1/2 oz)

1/4

cup finely chopped celery

1

cup finely chopped cooked chicken breast

2

cans (8 oz each) Pillsbury Place ’N Bake refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

1/3

cup  Butter, melted

1

cup Bread Crumbs

• 1Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
• 2Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
• 3In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Pizza Bites

 

2

cans (13.8 oz each) Pillsbury refrigerated classic pizza crust

8

oz mozzarella cheese, cut into 48 cubes

48

slices pepperoni (3 oz)

1/4

cup olive or vegetable oil

1 1/2

teaspoons dried Italian seasoning

2

tablespoons grated Parmesan cheese

1

jar (14 oz) pizza sauce, heated

• 1Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
• 2Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
• 3In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
• 4Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Peanut Butter Cup Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.