Halloween Candy Bark

 

Ingredients 

2 teaspoons butter
1-1/2 pounds white candy coating, coarsely chopped
10 Oreo cookies, chopped
3/4 cup Kit Kat
3/4 cup dry roasted peanuts
1/2 cup milk chocolate M and M's
1/2 cup Reese's Pieces

Directions 

1.  Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.

2.  Break or cut bark into pieces. Store in an airtight container.

Gooey Peanut Butter-Chocolate Cake

 

Ingredients

1-3/4 cups sugar, divided
1 cup 2% milk
3/4 cup creamy peanut butter
3 tablespoons canola oil
2 cups all-purpose flour
3/4 cup baking cocoa, divided
3 teaspoons baking powder
2 cups boiling water
Chopped salted peanuts, optional

Directions

1.  In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 9 X 13 dish.

2. In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).

3. Bake at 350 degrees for about 45 minutes. Let it cool for 10-15 minutes before serving or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

Cookbook Library Haul (Oct 24)

1. Taste of Home: Slowcooker
2. Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts - Hope Comerford
3. Fix-It and Forget-It Lazy and Slow Cookbook - Hope Comerford
4. My Modern Caribbean Kitchen - Julius Jackson

Fudge Nut Brownies

 

Ingredients 

1-1/3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
2/3 cup vegetable oil
4 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped nuts, optional

Directions

1. Preheat oven to 350°. In a bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix.

2. Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

Tea Mail (Oct 20)

Caramel Apple Cupcakes

 

Ingredients

1 package spice or carrot cake mix (regular size)
2 cups chopped peeled tart apples (about 2 medium)
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted
12 wooden skewers (4-1/2 inch)
Directions

1.  Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.

2.  Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack.

3. In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

New Tea Book Releases (Oct 16)

In Festive Holiday Recipes, Food Network star Addie Gundry offers easy, delightful holiday recipes all in one place for everyone looking for that last minute recipe for entertaining. There’s a reason it’s called the most wonderful time of the year. From easy appetizers for holiday and New Year’s Eve entertaining, like Caramelized Onion Tartlets, to recipes for The Best Roast Turkey and all your favorite sides, pies, and even leftover ideas, this book is a home cook’s trusty sous chef for easy and elegant entertaining throughout the holiday season. Three words to remember: Salted Caramel Eggnog. Each recipe is paired with a four-color, full-bleed photo.

M and M Oat Bars

 

Ingredients 

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package (14 ounces) caramels
3 tablespoons water
1 cup (6 ounces) miniature semisweet chocolate chips
1 cup chopped walnuts
1 cup plain M and M's
3 ounces white candy coating

Directions 

1.  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Stir in oats.

2.  Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.

3.  In a microwave, melt caramels with water; stir until smooth. Spread over crust. Sprinkle with the chips, nuts and M&M's. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand for 5 minutes or until set. Cut into bars.

Editor's Note: Confectionery coating, sometimes called "almond bark" or "candy coating", is found in the baking section of most grocery stores. It is often sold in bulk packages of 1 to 1-1/2 pounds.

Skillet Tacos

 

Ingredients 

1/4 pound lean ground turkey
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1 can (8 ounces) tomato sauce
1/2 cup uncooked elbow macaroni
1/2 cup water
1/4 cup picante sauce
2 tablespoons shredded fat-free cheddar cheese
1/4 cup crushed baked tortilla chip scoops
1/4 cup chopped avocado
Iceberg lettuce wedges and reduced-fat sour cream, optional

Directions 

1.  In a large nonstick skillet coated with cooking spray, cook the turkey, onion and green pepper over medium heat until turkey is no longer pink.

2.  Stir in the tomato sauce, macaroni, water and picante sauce. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until macaroni is tender.

3.  Divide between two plates; top with cheese, tortilla chips and avocado. Serve with lettuce and sour cream if desired.

New Tea Book Releases (Oct 2)

The ever-popular queen of desserts takes center stage in Food Network star Addie Gundry's cake cookbook, from trendy poke cakes to old-fashioned icebox cakes to swoon-worthy layered cakes.

From birthdays to holidays to Tuesdays, there’s always room for cake. Family and friends marvel at impressive tiered cakes while adorable individual mug cakes satisfy late-night cravings. This cookbook features recipes for coffee cakes like Cinnamon Apple Crumb Cake to timeless classics reinvented like Carrot Cake Poke Cake to quick and easy favorites like Slow Cooker Chocolate Lava Cake. Each recipe is paired with a four-color, full-bleed photo.

Oct Tea Book Releases

2nd
Cake - Addie Gundry

16th
Festive Holiday Recipes - Addie Gundry