Rocky Mountain Recipes 10-29-12
Homemade Peanut Butter Cups
Sharon Raasch • Imperial, Neb.
1 (11-1/2 oz) pkg. Milk Chocolate Chips, divided
3 Tbsp. Vegetable Shortening, divided
1-1/2 c. Confectioners’ Sugar
1 c. Creamy Peanut Butter
1/4 c. Butter, softened
Line a 12-cup muffin tin with paper baking cups. Melt 1-1/4 cups chocolate chips and 2 tablespoons shortening over low heat, stirring just until mixture is smooth. Allow to cool slightly; mixture should still be pourable. Starting halfway up each paper cup, spoon about 2 teaspoons mixture over inside of cups, completely covering bottom half of each cup; chill cups about 30 minutes or until firm. In a large bowl, combine confectioners’ sugar, peanut butter, and butter and mix well. Spoon evenly into chocolate cups and press down firmly. Place remaining chocolate chips and shortening in saucepan and melt over low heat, stirring just until mixture is smooth. Spoon equal amounts into cups, spreading to completely cover peanut butter mixture. Cover and chill at least 2 hours or until firm.
Candy Bar Pie
Marsha Konken • Sterling, Colo.
1 (8 oz) pkg. Cream Cheese, softened
1 (8 oz) carton Non-Dairy Whipped Topping, thawed
4 regular size Butterfinger Candy Bars, coarsely chopped
1 Prepared Graham Cracker Crust
Chocolate or Caramel Ice Cream Topping
Beat the cream cheese until smooth. Beat in Cool Whip. Fold in 1 cup of the chopped candy bars and stir to combine well. Spoon mixture into the crust. Sprinkle with the remaining candy bars. Drizzle ice cream topping over the top. Refrigerate 2 to 4 hours before serving. Serves 6 to 8.
Chris Bryant • Johnson City, Tenn.
1 c. Sugar
1/4 c. Vegetable Oil
1-1/2 c. Flour
1/2 t. Baking Soda
1/4 t. Cinnamon
1/2 t. Salt
3/4 c. Canned Pumpkin
1 t. Baking Powder
1/4 t. Ground Cloves
1/4 t. Nutmeg
Mix together sugar, oil, eggs, and pumpkin. Sift together the rest of the ingredients. Stir the 2 mixtures together. Bake in greased muffin tins at 400 degrees for 15 to 18 minutes.
Mini Pumpkin Cheesecakes
Marlene Maurer • Lakewood, Colo.
18 Paper Baking Cups
18 Gingersnaps Cookies
1 (12 oz) pkg. Cream Cheese, softened
3/4 c. Sugar
1 Tbsp. Corn Starch
1 t. Pumpkin Pie Spice
1 c. Canned Pumpkin
1/3 c. Karo Lite Syrup
Line muffin pans with 18 paper baking cups. Place 1 gingersnap in each. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and syrup and beat 1 minute. Pour filling into paper baking cups, dividing evenly. Bake in a preheated 325 degree oven for 30 to 35 minutes, until just set. Chill for 1 hour. Garnish as desired.
Ogre Eyes Cocoa
Iola Egle • Bella Vista, Ark.
8 c. Milk, divided
1 c. Mint Chocolate Chips
1 c. Instant Hot Cocoa Mix
16 large Marshmallows
16 Crows Candies
16 Lollipop Sticks
In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk and heat through. Meanwhile, cut a slit in top of each marshmallow and insert a candy. Carefully insert lollipop stick through the bottom of each marshmallow and into each candy. Pour hot cocoa into mugs or cups. Place two prepared marshmallows in each cup. Serves 8.
Nancy Wenlock • Byers, Colo.
2 c. .Sugar
2 c. Warm Heavy Cream
1 c. Corn Syrup
1/2 t. Salt
1/3 c. Butter
1 t. Vanilla
1/2 c. Nuts, chopped
Fit a candy thermometer onto a large saucepan. Make sure the thermometer does not touch the bottom of the pan. Put sugar, 1 cup of the cream, corn syrup and salt in pan. Cook and stir for about 10 minutes or until it boils. Add remaining cream very slowly so it does not stop boiling. Cook 5 minutes longer. Stir in butter, 1 teaspoon at a time. Cook slowly, stirring until it reaches 248 degrees on a candy thermometer. Remove from heat, add vanilla and mix gently. Pour into buttered 8-by-8-inch pan and cool. Turn out on board, mark into squares and cut. Makes about 2 pounds.
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