Candy Corn Cookies...

 Mix the batter... then separate into 3 equal parts.. color one part orange and the other yellow...

 start the layers....

 roll up... use flour or wax paper...

 cut into cookies... roll in sugar.. lay out... bake ..

Candy Corn Cookies

Recipe and Instructions:

1 cup sugar

1 cup softened butter

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

1 egg

3-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Sugar

Mix 1 cup sugar, butter, milk, vanilla and almond extract, and egg.  Stir in flour, baking powder and salt. Color one part of dough with orange coloring; color another part of dough with yellow coloring.  Form all three dough parts into rounds and cover and refrigerate for at least one hour.  Heat oven to 350 degrees.

After refrigerating, roll each of the colored doughs into a long strip.  roll into a 5 inch by 24 inch strip;  you could vary this.  Trim the edges.

Then, combine the three strips.    Trim the edges.

Roll the dough up evenly and carefully.

Once it is rolled up, you can begin to cut it into slices of about one-half inch.   a bread knife worked really well for this job.  Before baking, sprinkle sugar on each cookie.



Bake at 350 for about 8 to 10 minutes.  Remove from cookie pans and place on cooling rack.

Spice Pumpkin Cookies

 For the record... I only had sold pack Pumpkin, but the recipe called for pumpkin pie filling... so I'd get that... cause I added some pumpkin pie spice to the mix to make it taste more pumpkin pie-y.

 Mix cake mix and 15 oz can of pumpkin Pie filling...and 1 cup of chocolate chips...

 Preheat oven, bake for 14 minutes....

Easy Spice Pumpkin Cookies

1 box Spice cake Mix

1 15oz can of Pumpkin Pie Filling

1 cup chocolate chips

Mix ingredients together, bake at 350 for 12-15 minutes... 

batch makes about 40 small cookies... very easy and tastes great!~ My friend Kelly gave me this recipe for the blog, she really knows how to find a great recipe!

Pumpkin Filled Biscuits

 Split the biscuit in half... fill will a dollop of pumpkin pie filling...

 Put top on it and pinch the sides...

 Place in pan... put sugar on top of each one... roll each biscuit in sugar... you could add cinnamon if you'd like..

 I baked according to directions on biscuit package and topped with Pampered Chef Caramel sprinkles...

Pumpkin Filled Biscuits

1 can pre -made Biscuits

1 can pumpkin pie filling ( can be found by pie fillings in the baking isle)

1/2 cup sugar

1 tsp cinnamon

split biscuits in half and put a dollop of filling in... cover with tops and pinch the sides...dip in sugar and bake according to package directions...

Mini Caramel Apple Pies

 Put applesauce in muffin tins, then top with apples... I left peels on... you may want to peel them...

 Pour the cake mix in and fill up to top....

 Mmm... after topped with pad of butter, cinnamon and sugar and then ... some toffee bits... put in oven and they turn out like this...

MINI CARAMEL APPLE PIES:

(ingredients are in bold) 

 

 

1. Spray muffin tins with Pam butter spray.

2. Add about 2-4 tablespoons applesauce. Cover the bottom of each tin -about 1/4 inch.

3. Add a few pieces of chopped and peeled apple. I put about 2-3 pieces- about the size of a quarter.

4. Add about 1/4-1/3 cup yellow cake mix. I just put it on and left some space at the top of each one. I didn't measure. Just poured some on top. 

5. Top with a little pat of butter or margarine and some cinnamon & sugar.

6. To make these into caramel apple pies, not just apple pies, top each with about a tablespoon of Heath Bar Toffee Chips. (can be found by the chocolate chips)

BAKE for 20-25 minutes at 350. SERVE with whipping cream or cool whip.

Watch out....you might not be able to stop at just one. ☻

ENJOY!

Pumpkin Spice & Apple Caramel Corn

Spread the popcorn out on a baking sheet........

 Add the butter, sugar, corn syrup, salt and pumpkin spice hershey kisses!

 Bring to a slight boil while stirring...

 Once it is this consistency... pour over popcorn.... put in oven 30 minutes, stirring every 15 min...

 Let Cool... this is pumpkin Spice...

 This is the Caramel Apple popcorn...

I got this recipe from Picky Palate.... she always has great stuff!

Pumpkin Spice Caramel Corn

 

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
2 Cups unwrapped pumpkin spice Hershey’s Kisses (I find them at Target), (If you cannot find the kisses, substitute 1 Cup of butterscotch chips)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

I did same thing for the second batch only using the Caramel Apple Hershey Kisses found at Target as well... I liked the Caramel Apple .... MUCH  BETTER.. I would suggest doing more Caramel Apple than Pumpkin.......

St. Patty's Day Cupcakes

St. Patty's Day Cupcakes

1 box of French Vanilla Cake mix
Wilton Food Coloring *Green
Green decorating sprinkles

Icing recipe:
Cream Cheese Icing
1/2 c. butter (softened).
8 oz. pkg cream cheese (softened)
4 c. (1 lb) confectioner's sugar
1 tbsp lemon extract

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Frost cupcakes by cutting a hole in ziplock bag, in the corner of the bag, stuff frosting in the bag and circle around to make design on top of cupcake!