Tuesday, October 26, 2010

Salty Peanut Squares Recipe

Salty Peanut Squares Recipe
Photo by: Taste of Home
Rating 4.6
100% would make again
If your gang likes corn chips, they’ll love the sweet and salty blend in these fast-fixing bars from Wanda Borgen in Minot, North Dakota. They also make great take-along treats for picnics or tailgate parties and are so easy, the kids just may want to make their own batch.
This recipe is:
Quick
  • 24 Servings
  • Prep: 15 min. + cooling

Ingredients

  • 1 package (10 ounces) corn chips, lightly crushed, divided
  • 1 cup unsalted peanuts, divided
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 1/2 cup milk chocolate chips, melted

Directions

  • Place half of the corn chips and peanuts in a greased 13-in. x 9-in. pan; set aside. In a large saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan.
  • Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over mixture in pan; press down lightly. Drizzle with melted chocolate. Cool before cutting. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 254 calories, 14 g fat (3 g saturated fat), 1 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.

Frosted Brownies Recipe

Frosted Brownies Recipe
Photo by: Taste of Home
Rating 3.5
50% would make again
You can't go wrong with this traditional treat. These fudgy frosty squares travel well to potlucks and picnics and are sure to be one of the first desserts to disappear. —Pat Yaeger, Naples, Florida
  • 30 Servings
  • Prep: 20 + cooling Bake: 25 min.

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 1 cup canola oil
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts

  • FROSTING:
  • 2 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 2-1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions

  • In a large microwave-safe bowl, heat chocolate until melted. Add oil and sugar; mix well. Stir in eggs and vanilla. Add flour and salt; mix well. Stir in the nuts. Pour into a greased 13-in. x 9-in. baking pan.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
  • For frosting, melt butter and chocolate; stir until smooth. Cool to room temperature. In a bowl, combine the chocolate mixture, confectioners' sugar, milk and vanilla until smooth. Frost brownies. Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 223 calories, 12 g fat (2 g saturated fat), 31 mg cholesterol, 37 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Thursday, October 14, 2010

Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
Photo by: Taste of Home
Rating 3.63
62% would make again
A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.—Mary E. Relyea, Canastota, New York
This recipe is:
Contest Winning
  • 16 Servings
  • Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 2 eggs
  • 3/4 cup maple syrup
  • 1/2 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar

Directions

  • In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.

Nutrition Facts: 1 cupcake equals 303 calories, 17 g fat (7 g saturated fat), 50 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.