Leftover Halloween Candy Brownies

 

Ingredients

1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup butter, softened
1/2 teaspoon vanilla extract
1 large egg
1/2 cup candy-coated milk chocolate pieces (such as M&M's)
1/2 cup chopped peanut butter cups (such as Reese's)

1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger®)

1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.

3. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.

4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Footnotes

Cook's Note:

If you want it a little healthier, use Smart Balance® butter instead of regular butter.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Eyeball Taco Salad

 

Ingredients 

2-1/2 pounds lean ground beef (90% lean)
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 pitted ripe olives, halved

Directions 

1.  Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

2.  Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.

3.  Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

Tea Mail (Oct 18)

Tea Mail (Oct 4)

Peanut Butter Maple Cookies

 

Ingredients 

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Directions 

1.  In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips.

2.  Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Editor's Note:  Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Editor's Note:  Reduced-fat peanut butter is not recommended for this recipe.