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Reese’s Pieces Peanut Butter Cookies

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Reese's Pieces Peanut Butter Cookies

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Reese's Pieces Peanut Butter Cookies

Soft, chewy, double peanut butter cookies, loaded with Reese's Pieces candies!
Course: Dessert
Cuisine: American
Servings: 4 dozen

Ingredients

  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 c. creamy peanut butter
  • 1/2 c. butter softened
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar packed
  • 1 tsp. vanilla extract
  • 2 lg. eggs
  • 2 c. (12 oz.) pkg. Reese's Pieces

Instructions

  • In a small bowl, combine flour, baking soda and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat peanut butter, butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir Reese's Pieces. Cover and refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees.
  • Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • Pan Cookie: Preheat oven to 350 degrees. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

Pumpkin Angel Food Cake

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Pumpkin Angel Food Cake

A light and airy pumpkin spice cake topped with cinnamon cream cheese frosting!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • CAKE:
  • 1 (16 oz.) box angel food cake mix
  • 1 tsp. pumpkin pie spice
  • 1 (15 oz.) can pumpkin puree
  • 1 c. water
  • CINNAMON CREAM CHEESE FROSTING:
  • 1/2 c. unsalted butter room temperature
  • 6 oz. cream cheese softened
  • 1/2 tsp. vanilla extract
  • 2 1/2 c. confectioner's sugar
  • 1 tsp. ground cinnamon

Instructions

  • CAKE: Preheat oven to 350 degrees.
  • In a large bowl, whisk together the angel food cake mix and the pumpkin pie spice. Fold in pumpkin puree and water until well combined. Pour batter into a 9x13-inch baking pan. (Do not grease pan)
  • Bake for 25-30 minutes, or until the edges of the cake are slightly golden brown and the centers springs back to the touch. Allow to cool completely on a wire rack.
  • FROSTING: Using a hand mixer, cream together the butter and cream cheese until light and fluffy. Add vanilla. Slowly beat in confectioners' sugar and cinnamon. Continue to beat until everything is well combined. You may need to add a splash of milk, if the frosting is too stiff.
  • You can cut the cake into bars and pipe the frosting onto each piece or spread the frosting over the entire cake. Refrigerate any leftovers for up to 3 days.

Pecan Pie Fudge

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Pecan Pie Fudge

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Pecan Pie Fudge

If you like pecan pie, then you will absolutely love this toasted pecan pie fudge!
Course: Dessert
Cuisine: American

Ingredients

  • 1 refrigerated pie crust
  • 1 1/2 c. pecan halves coarsely chopped
  • 1/2 c. dark corn syrup
  • 1/3 c. evaporated milk
  • 3 c. white chocolate chips
  • 1/2 c. brown sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. maple extract

Instructions

  • Preheat oven to 400 degrees. Line a 8x8x2-inch pan with foil and spray with cooking spray; set aside.
  • Place pecans on a baking sheet and toast in the oven. Bake about 1-2 minutes, open the oven and gently shake the pan, toast until fragrant, about 1-2 minutes more.
  • Unroll pie crust and cut into an 8x8-inch square. Place in prepared pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges.
  • Meanwhile, in a medium saucepan, over medium-low heat, combine corn syrup, evaporated milk, white chocolate chips, and brown sugar, stirring constantly until mixture is melted and smooth. Turn off the heat and stir in vanilla and maple extract. Pour mixture over hot crust. Immediately top with toasted pecans, lightly pressing down so that all the pecans are touching the fudge.
  • Chill fudge until firm. Slice into squares OR triangles and serve. This fudge is best stored in an airtight container in the refrigerator.

Frankenstein Ho Hos

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Frankenstein Ho Hos

These adorable treats are perfect for a Halloween party!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1 (10.oz.) box Hostess Ho Hos
  • 1 (16 oz.) pkg. Wilton’s green candy melts
  • Purple jimmies sprinkles
  • 20 Candy eyes
  • 20 Candy corns
  • Black icing

Instructions

  • Have everything ready before you start, these set quickly.
  • Line a baking sheet with parchment paper; set aside.
  • Freeze Ho Hos in the box for an hour or two, and then unwrap.
  • Pour jimmies into a small bowl.
  • Microwave green candy melts in a small bowl at 50% power for 1 minute; stir to combine. Continue to microwave for 20-30 second intervals, stirring, just until melted.
  • Dip 1/3 of a Ho Ho into the melted candy; allow excess to drip back into the bowl, scraping the top on the edge of the bowl. Immediately dip the head into sprinkles and lay onto the prepared baking sheet. Decorate with two eyes and two candy corns. Continue with remaining Ho Hos.
  • Once Ho Hos have set, use black icing to pipe a mouth onto each Ho Ho.

Tomato Basil Soup with Grilled Cheese Croutons

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Tomato Basil Soup with Grilled Cheese Croutons

This is one of my all-time favorite soups! It's easy to make and always a hit with family and friends. I promise you will NEVER eat tomato soup from a can again!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

TOMATO BASIL SOUP:

  • 1 T. extra virgin olive oil
  • 1 med. yellow onion diced
  • 4 cloves garlic pressed
  • 1 1/2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1/4 tsp. red pepper flakes optional
  • 4 c. chicken broth
  • 2 (15 oz.) cans diced tomatoes with liquid
  • 1 (10 oz.) can tomato sauce
  • 1 Parmesan rind
  • 3/4 c. chopped fresh basil divided
  • 3 T. unsalted butter
  • 1/4 c. all-purpose flour
  • 1 c. heavy cream

GRILLED CHEESE CROUTONS:

  • 2 T. unsalted butter
  • 4 soft white bread slices
  • 4 slices sharp cheddar cheese

Instructions

  • TOMATO BASIL SOUP: In a large Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic, salt, black pepper, and red pepper flakes; cook until softened, about 1 to 2 minutes. Add the broth, diced tomatoes with liquid, tomato sauce, Parmesan rind, and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  • In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened about 10 minutes.
  • GRILLED CHEESE CROUTONS: Meanwhile, melt 2 tablespoons of butter in a medium skillet over medium heat. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons chopped basil, and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces (croutons).
  • Serve soup topped with grilled cheese croutons and remaining chopped basil.

Pumpkin Butter

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Pumpkin Butter

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Pumpkin Butter

This homemade pumpkin butter is literally Fall in a jar! A wonderful treat on toast, oatmeal, pancakes, and so much more! The best part, it's ready in just 15 minutes!
Course: Canning
Cuisine: American
Servings: 4 half pints

Ingredients

  • 1 (29 oz.) can 100% pure pumpkin
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar packed
  • 1 c. apple cider
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 2 tsp. lemon juice fresh squeezed

Instructions

  • In a large glass heatproof and microwavable safe bowl, combine all ingredients, except lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel.
  • Microwave on HIGH power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.
  • Carefully remove the hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.
  • Cool completely. Transfer to sterile containers and refrigerate until ready to serve.

Notes

Cook's Note: Pumpkin butter will keep in an airtight container in the refrigerator for up to 3 weeks or frozen in an airtight container for 6-12 months
Canning is not recommended for pumpkin butter due to the low acid content.
I found these cute labels here: Pumpkin Butter

Reeses Peanut Butter Oreo Cookie Bats

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Reeses Peanut Butter Oreo Cookie Bats

These literally take a minute to make! Your family will go batty over this spooktacular treat!
Course: Dessert
Cuisine: American

Ingredients

  • Reese’s Peanut Butter Cups
  • Oreos
  • Edible candy eyes

Instructions

  • Unwrap a Reese’s peanut butter cup.
  • Twist an Oreo cookie in half and scrape the cream filling into a bowl.
  • Use the cream filling to ice one corner of each Oreo “wing” and stick them to the Reese’s peanut butter cup.
  • Use the cream filling to adhere the edible eyes. Now devour!

Pumpkin Cream Cheese Streusel Muffins

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Pumpkin Cream Cheese Streusel Muffins

Pumpkin spice muffins filled with sweetened cream cheese topped with crunchy cinnamon streusel, Enjoy with your favorite cup of coffee!
Course: Breakfast, Dessert
Cuisine: American
Servings: 2 dozen muffins

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 tsp. vanilla extract
  • 2 3/4 c. granulated sugar divided
  • 3 1/3 c. all-purpose flour divided
  • 3 tsp. ground cinnamon divided
  • 4 T. chilled butter
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 lg. eggs lightly beaten
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 c. vegetable oil
  • 1/2 c. milk

Instructions

  • Preheat oven to 375 degrees. Line two (12-cup) muffin pans with paper liners.
  • CREAM CHEESE FILLING: In a medium bowl, using an electric mixer, beat together cream cheese, vanilla extract, and 1/2 cup sugar; set aside.
  • STREUSEL TOPPING: In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon; cut in butter with a fork or pastry blender until large crumbs form; set aside.
  • PUMPKIN MUFFINS: In a large bowl, combine the remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, nutmeg, baking soda, and salt.
  • In a medium bowl, whisk together eggs, pumpkin, oil, and milk. Stir egg mixture into flour mixture just until moist. (Do not over mix.)
  • Spoon half of the batter into prepared muffin pans, filling each cup 1/3 full. Dollop about 1/2 tablespoon cream cheese mixture into the center of each cup, and top each cup evenly with remaining batter. Sprinkle with streusel mixture.
  • Bake 20 to 22 minutes. Remove from pans; cool on a wire rack.

Harvest Cobb Salad with Poppy Seed Dressing

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Harvest Cobb Salad with Poppy Seed Dressing

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Harvest Cobb Salad with Poppy Seed Dressing

Celebrate the Fall season with this big beautiful salad topped with homemade poppy seed dressing!
Course: Entrée, Salad
Cuisine: American

Ingredients

POPPY SEED DRESSING:

  • 1/3 c. mayonnaise
  • 1/4 c. milk
  • 2 T. granulated sugar
  • 1 T. apple cider vinegar
  • 1 T. poppy seeds

SALAD:

  • 4-6 slices bacon cooked crisp & crumbled
  • 2 lg. hard-boiled eggs peeled &diced
  • 6 c. mixed salad greens
  • 1 lg. Granny Smith apple diced
  • 1/2 c. pecan halves
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled blue cheese

Instructions

POPPY SEED DRESSING:

  • In a small bowl, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds; refrigerate until ready to use.

SALAD:

  • Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Crumble when cool; set aside.
  • Place eggs in a large saucepan and cover with cold water by 1-inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 10 minutes. Drain well and let cool before peeling and dicing.

To Assemble The Salad:

  • Place salad greens in a large bowl. Top with rows of cranberries, apple, pecans, bacon, eggs, and blue cheese. Serve immediately drizzled with poppy seed dressing.

Slow Cooker Cider Braised Pot Roast with Root Veggies

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Slow Cooker Cider Braised Pot Roast with Root Veggies

This hearty, flavorful dish is slow-cooked allowing the flavors to marry, resulting in a delicious fork-tender meal. Enjoy with your favorite glass of wine and a loaf of crusty French bread for sopping up the sauce!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 c. apple cider
  • 3 T. tomato paste
  • 2 T. all-purpose flour
  • 2 T. Worcestershire sauce
  • Kosher salt and black pepper
  • 3 med. parsnips peeled & chopped
  • 2 med. sweet potatoes peeled & chopped
  • 1 med. yellow onion cut into chunks
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary
  • 1 (3 lb.) bottom round roast or chuck roast

Instructions

  • In a mixing bowl, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper.
  • Add the parsnips, sweet potatoes, onion, garlic, and rosemary to the slow cooker. Pour cider mixture over veggies; toss to coat.
  • Season the roast on all sides with salt and pepper, and nestle among the veggies.
  • Cover and cook on LOW for 7-8 hours OR on HIGH for 5-6 hours until the roast is tender.
  • Transfer the roast to a cutting board and slice. Serve with veggies.
  • Cook's Note: If you prefer, add 2 cups of baby carrots in place of parsnips.

Slow Cooker French Dips

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Slow Cooker French Dips

Tender roast beef and melted provolone cheese served on a toasted hoagie roll with a side of au jus for dipping, Enjoy!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 3-4 lb. beef chuck roast trim excess fat
  • salt and pepper to taste
  • 1 envelope onion soup mix
  • 1 envelope Au Jus gravy mix
  • 4 c. low sodium beef broth
  • 8 Hoagie rolls or French rolls
  • 2 T. softened butter for spreading on the rolls
  • 8 slices provolone cheese cut in half

Instructions

  • Season the roast on all sides with salt and pepper. Place the roast in the slow cooker.
  • In a pitcher, whisk together onion soup mix, au jus mix, and beef broth and pour over the roast.
  • Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours.
  • Carefully, remove the roast to a cutting board and slice or shred the meat. Loosely cover the beef with foil while you prepare the rolls.
  • Preheat the broiler. Slice the rolls in half lengthwise leaving a hinge. Arrange the rolls open face up on a baking sheet. Shmear the inside with butter and place provolone cheese on the top buns only.
  • Cook under the broiler until the cheese is melted and the rolls are toasty about 2-3 minutes (watch carefully, do not walk away).
  • Remove the rolls from the oven. Pile the roast beef on the bottom of each roll and cover with the top roll. Slice the sandwiches in half diagonally. Serve immediately with a side of beef au jus for dipping. If desired, you can strain the au jus liquid through a fine mesh sieve before serving, but it’s not necessary.

Notes

To make "Loaded French Dips" add sour cream and sliced green onions to the top bun before covering the bottom bun and slicing.

Peanut Butter Spider Cookies

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Peanut Butter Spider Cookies

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Peanut Butter Spider Cookies

Nothin' spooky about these super cute spider cookies! Perfect for a harvest party or bake sale!
Course: Dessert
Cuisine: American
Servings: 22 cookies

Ingredients

  • 3/4 c. peanut butter
  • 1/2 c. vegetable shortening
  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar
  • 1 lg. egg
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Additional sugar for rolling cookies
  • 12 Two (5.1 oz.) bags Lindt Milk Chocolate Lindor Truffles cut in half
  • 48 Candy eyes
  • 1 tub milk chocolate frosting

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, with an electric mixer, beat peanut butter and shortening until well blended. Add granulated sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla, beat well.
  • In another bowl, stir together flour, baking soda and salt, gradually beat into peanut butter mixture. Roll dough into walnut-sized balls, then roll in additional sugar.
  • Place dough balls on an un-greased cookie sheet and bake for 8-10 minutes. While cookies are baking unwrap truffles.
  • Allow the cookies to cool, then place a 1/2 truffle in the middle of the cookie pressing down a bit. (Note: If the cookies are too warm the truffle will melt, if the cookies are too cool they won't stick to the cookie.) You can also pipe some frosting into the center of each cookie before topping with a truffle to insure that they will stick.
  • Once the cookies are completely cooled, pipe two dots of frosting onto each truffle and adhere candy eyes. Pipe 4 legs onto each side of the cookies, leaving a space in the front and back for easily handling.

Pumpkin Pull-Apart Bread

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Pumpkin Pull Apart Bread

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Pumpkin Pull-Apart Bread

This easy pull-apart bread with pumpkin spice frosting is so GOOD, it will surely disappear quickly!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • PULL-APART BREAD:
  • 1 tube Pillsbury Grands Homestyle Biscuits
  • 1 c. granulated sugar
  • 1 1/2 tsp. pumpkin pie spice divided
  • 1 c. 100% pure pumpkin
  • 1/2 tsp. vanilla extract
  • CREAM CHEESE FROSTING:
  • 1 (4 oz.) pkg. cream cheese softened
  • 1/2 c. confectioner's sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • 1/4 c. milk

Instructions

  • Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
  • PULL-APART BREAD: Using a serrated knife, cut biscuits in half, like you’re making a sandwich.
  • Pour granulated sugar and 1 teaspoon pumpkin pie spice into a gallon-sized Ziploc plastic bag; shake to combine. Drop biscuit slices 2 at a time into the bag, seal and shake to coat with sugar mixture; repeat until all biscuits are covered. Set biscuits aside.
  • In a medium mixing bowl, combine pumpkin, 1/2 teaspoon pumpkin pie spice, and vanilla extract. Using a butter knife, slather pumpkin mixture on top of a sugared biscuit, top with another biscuit, slather with pumpkin mixture; repeat until you have a tower of 8 biscuits. Do the same with the remaining 8 biscuits.
  • Place the two biscuit stacks into the prepared loaf pan.
  • Bake for 35 to 40 minutes or until the biscuits have puffed up and turned lightly golden on top. Cool in pan for 5 minutes. Invert bread onto a serving platter.
  • CREAM CHEESE FROSTING: In a medium bowl, beat the cream cheese until light and fluffy. Add confectioners' sugar, vanilla extract, and pumpkin pie spice, mixing on low until combined. Gradually add milk, mixing until it’s a pourable consistency. Pour on top of warm pull-apart bread and serve.

Pecan Logs

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Pecan Logs

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Pecan Logs

Vanilla fudge formed into a log, dipped in sweet caramel, then hand-rolled in toasted pecans.
Course: Dessert
Cuisine: American
Servings: 8 Logs

Ingredients

  • 2 tsp. butter softened
  • 3 3/4 c. confectioner's sugar
  • 2 c. nonfat dry milk powder
  • 1/2 c. butter
  • 1/2 c. granulated sugar
  • 1/2 c. light corn syrup
  • 1 tsp. vanilla extract
  • 1 (14 oz.) pkg. caramels
  • 2 T. milk
  • 2 c. chopped pecans

Instructions

  • Butter an 8x8-inch square pan with 2 teaspoons butter and set aside.
  • In a large bowl, combine confectioners' sugar and milk powder and set aside.
  • In a saucepan, combine the 1/2 cup butter, granulated sugar and light corn syrup. Stir until sugar is dissolved and mix comes to a boil. Stir in the confectioners' sugar and powdered milk mixture, a little at a time until blended. Remove from the heat and stir in your vanilla. Continue to stir until the mix starts to mound.
  • Spread into prepared pan and allow to cool enough to handle. Do not allow to cool completely. Just enough so you don't burn your fingers.
  • Using a plastic knife, cut the candy into four long strips and then down the middle. Shape each piece into a log and wrap in waxed paper. Freeze until firm OR overnight if you want to prep this portion beforehand.
  • Melt the caramels with the milk in a double boiler. Place your pecans on a cookie sheet. Working quickly, coat your candy with caramel and then roll in pecans.
  • Wrap them in waxed paper and store at room temperature in an airtight container. Makes eight 4-inch logs

Candy Corn Fudge

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Candy Corn Fudge

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Candy Corn Fudge

Orange, lemon, and vanilla flavored white chocolate fudge shaped into candy corns. How cute is that!?!
Course: Dessert
Cuisine: American
Servings: 2 lbs. fudge

Ingredients

YELLOW LAYER:

  • 1 (12 oz.) pkg. white chocolate chips
  • 1/4 c. heavy whipping cream
  • 1 tsp. lemon extract
  • Wilton yellow gel food color

ORANGE LAYER:

  • 1 (12 oz.) pkg. white chocolate chips
  • 1/4 c. heavy whipping cream
  • 1 tsp. orange extract
  • Wilton orange gel food color

WHITE LAYER:

  • 1 (12 oz.) pkg. white chocolate chips
  • 1/4 c. heavy whipping cream
  • 1 tsp. clear vanilla extract

Instructions

  • Line a 9x5-inch loaf pan with foil. Leave foil hanging over two sides of the pan for easy removal. Lightly spray the foil with cooking spray.
  • YELLOW LAYER: Combine white chocolate chips, heavy whipping cream, and lemon extract in a medium-size microwave-safe bowl. Microwave for 30 seconds on high heat. Stir. Repeat and stir until the chips are melted and smooth. Add the food color and stir until the color is uniform. You may need to add more food color to achieve your desired shade. Spread the mixture evenly over the prepared pan and chill for 30 minutes.
  • ORANGE LAYER: Combine white chocolate chips, heavy whipping cream, and orange extract in a medium-size microwave-safe bowl. Microwave for 30 seconds on high heat. Stir. Repeat and stir until the chips are melted and smooth. Add the food color and stir until the color is uniform. You may need to add more food color to achieve your desired shade. Spread the mixture evenly over the chilled yellow layer and chill for 30 minutes.
  • WHITE LAYER: Combine white chocolate chips heavy whipping cream, and clear vanilla in a medium-size microwave-safe bowl. Microwave for 30 seconds on high heat. Stir. Repeat and stir until the chips are melted and smooth. Spread the mixture evenly over the chilled orange layer and chill for at least 2 hours.
  • Use a knife to loosen the fudge from the two ends without foil. Remove the fudge from the pan using the foil as handles. Cut the fudge into 1/2-inch slices and then into wedges or triangles so that they resemble candy corn. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Olive Garden Salad with Italian Dressing

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Olive Garden Salad with Italian Dressing

Our version of the famous house salad and dressing!
Course: Salad
Cuisine: Italian

Ingredients

DRESSING:

  • 1 packet Itailian dressing mix (2 Tablespoons)
  • 3/4 c. olive oil
  • 1/3 c. distilled white vinegar
  • 1/4 c. water
  • 2 T. mayonnaise

SALAD:

  • 1 bag Dole Classic Iceberg Salad or American Blend
  • 2 sliced roma tomatoes
  • 1/2 sm. red onion thinly sliced
  • 10-12 black olives
  • 5-6 whole pepperoncini peppers
  • 1/2 c. herb croutons
  • 1/4 c. shredded Parmesan cheese

Instructions

  • DRESSING: In a medium bowl, whisk together all ingredients until thoroughly combined. Cover and refrigerate for at least an hour before serving to allow the flavors to marry.
  • SALAD: Place veggies, croutons, and Parmesan cheese into a large salad bowl. Drizzle with desired amount of salad dressing; toss to coat. Serve immediately on chilled salad plates or bowls.
  • Store unused salad dressing in the refrigerator for up to 3 weeks. Shake before using.

Wedding Dress Cupcake Cake

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Wedding Dress Cupcake Cake

How cute is this bridal shower pull-apart cake!?! I made this one to match my daughter in-laws wedding colors. She requested red velvet cupcakes with cream cheese frosting.
Course: Dessert
Cuisine: American
Servings: 30 cupcakes

Ingredients

  • 2 (16.5 oz.) boxes cake mix your choice of flavor and color, prepared
  • 30 cupcake cups
  • 30 lace cupcake wrappers optional
  • 4 (16 oz.) cans ready-made frosting or 48 oz. homemade frosting
  • 1 (14 x 21-inch) cake board Party City
  • Beads and broche for the belt Michaels or Walmart
  • Piping bag fitted with a 1M tip
  • White sparkling sugar for sprinkling
  • Cake box optional

Instructions

  • Prepare and bake cupcakes according to box directions (I made homemade red velvet cupcakes with cream cheese frosting). You need 30 cupcakes to make the dress. You will have leftover cupcakes as each box makes 24 cupcakes.
  • Arrange cupcakes on the cake board to create a wedding dress shape. Starting at the bottom of the board, place 5 cupcakes in a row, place 5 cupcakes in the next row, place 4 cupcakes in the next row, followed by 3 cupcakes in the next two rows, 2 cupcakes in the next three rows, and finally, add 2 cupcakes on each side for the sleeves (see photo).
  • Once cupcakes are aligned, pipe a dot of icing under each cupcake to prevent them from moving/shifting, allowing the dress to hold its shape.
  • Pipe the top of each cupcake with frosting. Once each cupcake is frosted, fill the spaces between each cupcake with frosting (I piped stars to fill the spaces). Sprinkle sparkling sugar over the entire “cake.”
  • Finally, add your belt and broche to complete your wedding dress!

Notes

Cook’s Note: This cupcake-cake takes a lot of icing, so I would over-prepare.