Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

• 
  
• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
• Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Carmel Rice Crispy Treats

Carmel Rice Crispy Treats

2 (10 oz.) bags marshmallows
18 tbsp. butter
9 c. Rice Krispies
1 . bag caramels
1 can sweetened condensed milk

Melt over low heat; one bag of marshmallows and 4 tablespoons butter. Stir in 4 1/2 cups of Rice Krispies; press into a 9"x13" buttered cake pan. Melt caramels, 10 tablespoon butter and sweetened condensed milk together and spread over Rice Krispies mixture and refrigerate about 1/2 hour. Then repeat Rice Krispies recipe from above and put on top of caramel mixture.

Crinkle Cookies

Crinkle Cookies

Ingredients

• 2 cups (12 ounces) semisweet chocolate chips, divided
• 2 tablespoons butter, softened
• 1 cup sugar
• 2 egg whites
• 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1/2 cup confectioners' sugar

Directions

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
• Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
• Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Fudge Brownies

Ingredients

• 1 cup butter
• 6 ounces unsweetened chocolate, chopped
• 4 eggs
• 2 cups sugar
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• about a bag recces pieces
  

Directions

• In a small saucepan, melt butter and chocolate over low heat; cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.
• Pour into a greased 11-in. x 7-in. baking dish. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 16 servings.

Baked Potato Soup

Baked Potato Soup

• 3/4 c. ham, diced
• 1 onion, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 box Chicken Broth
• 6 potatoes, baked, peeled and cubed
• 2 cup half-and-half cream
• 3 cups Shredded cheddar cheese
• 1 1/2 cups chopped carrots
• 3 celery sticks, chopped
  

Directions

• In a large saucepan, Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream; Throw in all ingredients. Bring to a boil, then simmer for at least a half hour.
  

Dinner Rolls

Golden Dinner Rolls Recipe

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup shortening
• 3 eggs, beaten
• 6 to 6-1/2 cups unbleached flour

Directions

• Soften yeast in warm water. Place sugar and salt in large bowl. Set aside. Heat and stir milk and shortening until shortening melts (120°-130°). Add to bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in loaf pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375° for 15-18 minutes or until golden. Bake loaves at 375° for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks. Yield: 36 rolls or 2 loaves.

Carmel Marshmallow Pops

Carmel Marshmallow Pops

• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) caramels
• 1 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1 package (16 ounces) large marshmallows
• melted milk chocolate chips
• melted white chocolate
• heath toffee bits
• crushed honey roasted peanuts

Melt the first four ingredients between medium to low heat, then add vanilla. Put sticks inside marshmallows. dip in Carmel, then what ever combination you would like. Then let sit to set on wax paper for at least three hours.

Rustic Pear Tart

Rustic Pear Tart Recipe

• 1-1/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter, cubed
• 2 to 3 tablespoons cold water
• 
  FILLING:
• 3/4 cup sugar
• 1/4 cup slivered almonds, toasted
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons dried grated lemon peel
• 1/2 to 3/4 teaspoon ground cinnamon
• 4 medium ripe pears, peeled and sliced
• 1 tablespoon butter
• 
  TOPPING:
• 1 egg white
• 1 teaspoon water
• 1 tablespoon coarse sugar
• 
  GLAZE (optional):
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons milk
• 1/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1/4 cup slivered almonds, toasted

Directions

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.
• In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.
• For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
• For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings.