Kisses Free Printable: September 2012

Pear Crumble

This week's Saturday Sweet is Pear Crumble. This is the second dessert I recently made with some pears that we were given. This is like a crisp so why it is called a crumble I do not know.

I liked this cold, but hubby liked it just barely warmed with a scoop of ice cream on top. I just heated a serving in the microwave for about 30 seconds to warm it.

Pear Crumble
4 fresh pears; peeled, cored, sliced
2 T. flour
1/2 t. cinnamon; divided
3/4 c. flour
1/3 c. sugar
1/4 t. salt
1/4 c. butter
1/4 c. finely chopped nuts

Place pear slices in the bottom of a lightly greased 8" square pan. Combine 2 flour and 1/4 tsp. of cinnamon. Sprinkle over pears. Combine flour, 1/4 tsp. cinnamon, sugar and salt. Cut in butter and add nuts. Mixture will be crumbly. Spoon topping over pears. Bake uncovered at 350F for 30-35 minutes until pears are tender. Serve slightly warm with ice cream or chilled. Refrigerate leftovers. Makes 6 to 8 serving.

Linking to: Strut Your Stuff
Seasonal Inspiration
Weekend Potluck
Show Your Stuff
I'm Lovin' It
Saturday Nite Special
Recipe Sharing Monday
Melt in Your Mouth Monday
Must Try Monday
Mop It Up Monday
Making Monday Marvelous
Made by You Monday
Mangia Monday
This Week's Cravings

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Friday Finds

My sweet tooth got the best of me this week, so my finds are mostlyl sweets. Enjoy.

Oatmeal Chocolate Chip Peanut Butter Bars

Crazy for Crust

These have three of my favorite things, oatmeal, chocolate, and peanut butter. Hubby is going 4-wheeling tomorrow and needs cookies. I think I will be making these today. The post shows Dorothy's little girl making these. The photos are adorable.

Apple Brickle Dip

Julie's Eats and Treats

She serves this dip with apples, but I'll bet if works with carrot and celery sticks. I can also see it served with graham crackers, yum.

Oatmeal Crumb Apple Pie

Flavors by Four

This is a gal after my own heart. Her recipe calls for a frozen pie crust. Pie crust is something I rarely make. I love struesel toppings so this is the best of both worlds, pie and apple crisp.

Cake Mix 3-Chip Blondies

The Better Baker

We all probably have a cake mix or two stashed away in the pantry. What a good way to use up the dabs of chips that are sometimes left over from other recipes. This is a good basic idea that one could do a lot with.

Baked Caramel Apple Donuts

Crumbs and Choas

I really need to use those doughnut pans I purchased earlier this year. These sure do look yummy.

I did manage to find a couple of main dish recipes that look delicious.

Parmesan Chicken Whip Up

The Cannary Family

Just four simple ingredients make up this recipe. Although the recipe calls for Miracle Whip, she use mayonnaise and said it was delicious. I think that chicken breasts could be used as well as thighs with a shortened cooking time.

Asian Sweet and Sour Meatballs

Lisa's Dinner Time Dish

This blog has photo sharing disabled so I can't bring one over. You know how much I like oriental inspired dishes. This one takes plum sauce which I just happen to have in the pantry.

As always the photos were taken by and are the property of the owners of the respective blogs represented.

For more great finds hop on over to Finding Joy in My Kitchen's Friday Favorite Finds and check out the links.

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12 Weeks of Christmas Treats-Glazed Cinnamon Toffee Bars

Wow another years has passed, and here it is time for another 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.

It is so handy to have cookies and other goodies stocked away in the freezer at holiday time. It is also nice to have a cookie mix on hand. This year I thought that I would do something a little different.

I have a wonderful recipe for a homemade cookie mix from which over 20 different cookies can be made. Today I am sharing the basic recipe and one of the cookies. Each week I will share another cookie which can be made with the mix.

The original recipe called for shortening, but I usually use butter instead. If using butter, the mix must be stored in the refrigerator. It will tend to lump up a bit so will need to be stirred well before measuring.

The recipe for the Glazed Cinnamon Toffee Bars calls for an unusual ingredient, cottage cheese. You may put it through a food processor or blender if you want to hide it. You could also use sour cream or yogurt if desired. The bars have a texture somewhat like a light brownie.

Holiday Cookie Mix
8 c. flour
2 c. white sugar
2 1/2 c. brown sugar
2 t. salt
4 t. baking powder
1 1/2 t. baking soda
3 c. shortening or butter

In a very large bowl, combine flour, white sugar, brown sugar, salt, baking powder and baking soda. Mix until thoroughly blended. Cut in shortening or butter until mixture looks like coarse cornmeal. Transfer to zip top bag or bags or a tightly covered container. Store in the refrigerator if using butter. Makes about 16 cups mix.

Glazed Cinnamon Toffee Bars
3 c. Holiday Cookie Mix
1 c. quick oats
1 t. cinnamon
1 c. cottage cheese
2 eggs, at room temperature
2 t. vanilla
1/2 c. cinnamon chips
1/2 c. toffee chips
1/2 c. chopped, toasted walnuts or pecans
1 T. melted butter
1 c. sifted powdered sugar
1/4 t. cinnamon
2 T. or more milk

In a large bowl combine cookie mix, quick oats and cinnamon. Mix well. Combine cottage cheese, eggs and vanilla. Add to dry ingredients and mix until well combined. Stir in cinnamon chips, toffee chips and walnuts or pecans. Pour batter into a well-greased 9x13-inch baking dish. Bake at 375 degrees about 20 to 25 minutes. Place on a rack and let cool. Combine melted butter, powdered sugar and cinnamon. Add milk until of a glaze consistency. Brush over the top of the bars. Let cool and cut into bars. Makes about 36 bars. Store in a zip top bag.

There is still time to join us in this fun link-up. Just click here to find the details. For lots of great recipes just check out the links below.

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Vegetable Beef Soup

Shame on me, I forgot my weekly Welcome and Thank You to my new followers and readers so here it is today. Welcome new followers and Thank You to all who take the time to read my blog. I am truly humbled that anyone would spend some time from their busy lives here. I always endeavor to write posts that will be useful.

The days are getting a little colder, so when I think about something to make for lunch soup comes to mine. From time to time our local newspaper prints recipes that have been sent in by readers. This soup recipe was submitted by Amy Olander.

I, of course, have changed the recipe some from the original. This is somewhat like a sloppy stew and makes a large pot which will feed hubby and me for several days.

Vegetable Beef Soup
adapted from a recipe by Amy Olander
2 c. cubed potatoes
1 c. diced carrots
3/4 c. diced celery
1 c. diced onions
6 c. water
1 lb. ground beef, browned and drained of excess fat
1 clove garlic, minced
1/4 c. diced green or red pepper
1/2 c. barley
1 (15 oz.) can tomato sauce
1 t. dried parsley or 1 T. snipped fresh parsley
1 large bay leaf
1 T. Worcestershire sauce
3 whole allspice
1 t. sugar
1 t. salt
1/4 t. pepper

In a large sauce pot combine potatoes, carrots, celery and onion. Cover with water. Bring to a boil and simmer until vegetables are just tender. Add remaining ingredients and simmer at least 30 minutes. Remove bay leaf and allspice before serving. Serves 6 to 8.

Linking to: Trick or Treat Tuesday
Show Me What You Got Tuesday
Tuesday Talent Show
Tempt My Tummy Tuesday
Totally Tasty Tuesday
Tuesday at the Table
Tasteful Tuesday
Terrific Tuesday
Take-a-Look Tuesday
Get Your Craft On
Hunk of Meat Monday

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Witch Finger Chocolate Covered Pretzels

I have another fun, easy Halloween treat for you today.

Witch Fingers! Or Monster Fingers!

Either one would work, but since I'm in a "Witchy" mood today, we're going with the Witch Fingers.

But either way, these are super yummy treat for your Halloween party.

Start by melting some green chocolate wafers. These are white chocolate, so heat them carefully since they have a tendency to burn pretty easy. Melt them on 50 percent heat in 2 minute increments until melted.

You can find these wafers at most craft stores. You can also find Green Candy Melts on Amazon if you're like me and live in a No-Craft Store Zone, but I'm not sure I'd recommend them there unless you're super desperate. They were pretty expensive.

Once your wafers are melted, take some long Pretzel sticks and dip them in the chocolate. Use whatever way works best for you. I find that it's easiest for me to hold it over the bowl and spoon chocolate at the top of the pretzel and let it drip down the sides.

Once your chocolate is on the pretzel, gently shake it so the excess drips off the pretzel. Place on wax paper to dry.

Grab a few Almond nuts and carefully cut the nut in half lengthwise. This is a little tricky, but I found they cut with a butterknife relatively easy. Don't worry if it's not perfect, I think that's part of the charm.

Before the chocolate dries, place the nut on the edge of the pretzel so that it points up like a fingernail.

I'm a little torn on the best way to finish the fingers...I took a toothpick and drew 3 lines across the pretzel to represent the nuckless while the chocolate was still drying. Once dried, some of the pretzels looked like knuckle prints, others looked like old scars. Those that looked like scars got another drag of the toothpick to cut down through the chcocolate.

Go either way and let me know which works best for you!

I finished mine by adding them to some Pretzel bags and then using a green ribbon bow to tie them up.

Now go ahead and lick your fingers!

Yum!!!

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Spaghetti Pepperoni Pie

I am always looking for new recipes to try for lunches. Recently I purchased a package of pepperoni that was near its sell-by date for half off.

I remembered a recipe I had clipped from a Family Circle magazine some time ago. I made a few adaptations and made the recipe for lunch. We liked it, and I think it is a dish that would appeal to kids.

Turkey pepperoni can be used in this dish. I don’t care for it, so I degrease regular pepperoni using the microwave. I have included the directions to do that in the recipe.

Spaghetti Pepperoni Pie
1/2 lb. spaghetti, broken into thirds
1/3 c. dry bread crumbs
2 T. grated parmesan cheese (the shelf stable kind)
1/2 t. Italian seasoning
4 oz. sliced pepperoni (may use turkey pepperoni if desired)
1 jar (24 oz.) spaghetti sauce
2 c. shredded mozzarella cheese, divided
4 large eggs, slightly beaten
3 T. grated parmesan cheese

Prepare spaghetti according to package directions, cooking for 8 minutes. Drain spaghetti and set aside. Meanwhile, combine bread crumbs, parmesan cheese, and Italian seasoning in a small bowl and mix well. Pour into the bottom of a 10-inch pie pan and spread evenly. Set aside. Line a microwave safe plate with a paper towel. Place pepperoni slices on plate as you would for a pizza. Cover with another paper towel. Add another layer of pepperoni slices. Cover with another paper towel. Repeat one more time. Cover with a paper towel. Place plate in microwave and microwave on high about 30 seconds. Pat top paper towel to help it absorb excess grease from pepperoni. Stack 5 or 6 slices of pepperoni and cut into quarters with kitchen shears. Repeat with remaining pepperoni. Add pepperoni, spaghetti sauce and 1 1/2 c. mozzarella cheese to spaghetti. Mix well. Add eggs and mix until very well blended. Carefully turn spaghetti mixture into bread crumb lined pie pan. Spread spaghetti evenly. Place in a 350 degree oven and bake 30 minutes. Sprinkle remaining mozzarella and the 3 T. grated parmesan cheese over the top of spaghetti. Bake 10 minutes for or until cheese has melted. Remove from oven and let rest 10 minutes. Cute pie into 6 wedges. Serves 6.

Linking to: Melt in Your Mouth Monday

Must Try Monday

Mop It Up Monday

Making Monday Marvelous

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Pear Pudding Cake

The Saturday Sweet for this week and next will feature pears. Although I have used fresh pears in quick breaks and such, I have made very few dessert recipes in which they were more or less the star of the dessert.

A few weeks ago we were given some Bartlett pears which, of course, managed to all ripen at about the same time. I decided to make a couple desserts with them, and this is one that I made.

It is one of those cake on top, sauce on the bottom dishes which we like a lot. I will be making this again. Although it was very good cold, it was wonderful just slightly warmed with a scoop of French vanilla ice cream on the top. After the first day, I just microwaved each serving for abut 30 seconds and added the ice cream.

Fresh or canned pears can be used in this recipe so it can be made year round. I like to add chopped walnuts or pecans for a little added crunch, but that is entirely optional

Pear Pudding Cake
2 c. flour
1 1/3 c. sugar (may reduce sugar if using canned pears)
1 T. baking powder
1 t. cinnamon
1/2 t. salt
Dash ground cloves
1 c. milk
2 to 3 pears, peeled, cored and chopped or 1 (16 oz.) can pears, drained and chopped (bite size pieces) save juice
1/2 c. toasted chopped walnuts or pecans (opt.)

Combine dry ingredients in a medium mixing bowl and blend well. Stir in milk until well blended. Add chopped pears and stir. Turn batter into a well-greased 9x13-inch baking dish. Combine the following ingredients, stirring until sugar is dissolved and butter is melted. Gently pour over the top of batter.

1 1/2 c. boiling water (if using canned pears use drained juice as part of the water)
1 1/2 c. brown sugar
1/2 c. butter
1 t. vanilla

Bake at 375degrees for 45 minutes. Serve at room temperature or just slightly warm with ice cream if desired. Store leftovers, covered, in the refrigerator. Serves 12 to 15.

Linking to: Sweets for a Saturday
Strut Your Stuff
Show Your Stuff
I'm Lovin' It
Seasonal Inspiration
Saturday Nite Special

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Quick and Easy Halloween Party Favors

I have a bit of a problem. I'm a bit in creative envy of those Crafters who can walk through a store and see the potential in anything. I wish I could see outside the box when I'm walking through a store. Usually my inspiration hits late at night when I'm laying in bed, then I kick myself for not having bought something that I could make into a (in my mind) uber cool project.

While roaming around Dollar Tree yesterday, I found these super cute little containers. They were screaming out to have something done with them, but I had no idea what. I decided to splurge (yea, it was Dollar Tree, I could do that.)

When I got home, I started my Halloween creative madness and these were in the back of my mind stewing around. It wasn't until I started making some Hershey Kiss Pumpkins that these favors called out to me.

The favor lids were a perfect 2 inches in diameter. I resized some of my favoite Pumpkin Kiss sticker graphics, printed them out, and used my Xyron to sticker them up.

I filled each of the containers with some orange Sunkist Jelly bellies and stuck the sticker on top.

I ended up with a super cheap and easy party favor treat for my Halloween guests!

In case you want to run to your local Dollar Tree, here is the free printable for you to make these fun treats too.

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Friday Finds

With apple harvest in full swing here, and some bloggers doing Apple Week, I thought I would share some of my finds for recipes containing apples this week.

Apple Zucchini Carrot Muffins

Finding Joy in My Kitchen

I combined apples and zucchini to make Applezini Dream Bars, and our own fearless leader of Friday Favorite Finds shared these delicious looking muffins. My hubby loves hot muffins with dinner. I can't wait to make these for him.

Mom's Apple Squares with Maple Glaze

Sprinkled with Flour

Nikki over at Chef in Training posted 50 Pumpkin/Apple Recipes. Among them was this recipe. These are going in my oven today. This recipe was posted back in 2010, and I may not have found it without Nikki's link. One of the things I love about Friday Favorite Finds is finding links to recipes that I have not run across myself, so I love it when bloggers post lists like these.

Apple Pie Fudge

Sugary Sweets

OK, this one has apple pie filling not fresh apples in it, but it's candy. Who can resist fudge?

Caramel Apple Cinna-minis

Crumbs and Choas

Wouldn't these be great for breakfast, and a good use for that tube of crescent rolls that I seem to always have in the fridge.

Sweet and Spicy Coleslaw

Jam Hands

I think apples in a salads really make them shine. Ali has shared this great looking one. Apples and pecans, a great wonderful combination.

Fried Apples

Chocolate, Chocolate and More

I grew up eating these. In addition to using them as a topping as Joan does, they are great as a side dish for pork instead of applesauce. Every cook should know about these.

There can't be too many apple recipes for me. What is your favorite recipe containing apples?

As always the photos were taken by and are the property of the respective blogs represented.

Come on over with me to Friday Favorite Finds to see what other bloggers have found this week.

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Improv Cooking Challenge-Applezini Dream Bars

The ingredients that our hostess Kristen from Frugal Antics of a Harried Homemaker gave for the Improv Challenge for September were Zucchini and Brown Sugar.

Zucchini has been used in many baking recipes such as zucchini bread, cake and cookies. I wanted to bake something a little different so combined a couple of recipes to make Applezini Dream Bars. This bar cookie has a flour/brown sugar crust with a apple/zucchini topping.

If the zucchini is peeled, it will pretty much disappear in the apples. I don’t peel it, but you may want to if feeding picky eaters. If the zucchini is large, remove the seeded areas. For the apple use a good baking apple. I used Honey Crisp apples.

I used Apple Pie Spice for seasoning, and I make my own. Cinnamon can be used instead.

I took these to my aunt’s 90th birthday potluck where they were very well received. Even though I did not peel the zucchini, no one knew what it was until I told them.

Applezini Dream Bars
1 1/2 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter or regular margarine
2 c. apple, peeled, cored, and diced into 1/4 inch dice (about 2 large)
2 c. zucchini diced into 1/4-inch dice (about 3 medium)
1/4 c. lemon juice
1 t. apple pie spice or cinnamon
1 1/2 c. sugar
3/4 c. flour
1/2 t. salt
4 eggs, at room temperature

In a medium bowl combine flour and brown sugar. Stir to mix well. Cut in butter or margarine until mixture resembles coarse cornmeal. Pat mixture into the bottom of a foil-lined 9x13-inch baking pan. Bake at 300 degrees 10 minutes. Set aside to cool slightly. Meanwhile in a large bowl combine apples, zucchini, lemon juice, apple pie spice, sugar, flour and salt. Stir to mix well. In a small bowl, beat eggs until thick and lemon colored. Pour eggs over the apple/zucchini mixture and blend well. Spread over the baked crust. Bake at 350 degrees about 50 to 60 minutes or until well set. Let cool. Cut into bars. Makes about 36 bars. Store, covered, in refrigerator because of the high concentration of egg. These may also be cut into larger squares and topped with whipped cream or whipped topping to serve as a dessert. Would make 12 to 15 servings.

Oatmeal and raisins are the Improv ingredients for October. Gather up any recipes that include these and come join in the fun. You can find all the details on Kristen's Improv Page.

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White Chocolate Fudge Candy Corn Push Pop

I have to admit how TOTALLY in love I am with these Candy Corn Push Pops that I made today. What makes them even better is that they have Fudge inside. And not just any fudge, but White Chocolate Fudge! Can it get any better than that?

They were a little tricky to make. Not hard, just tricky.

But you'll thank me for it later!

I used 6 cups of white chocolate wafers. You can use white chocolate chips from the store too. I just love the taste of these so I use them in almost all of my candy playing.

Place the chocolate in a microwave safe bowl. Make sure you have alot of room. I wish I had used a bigger bowl because it made it a little difficult to stir later on.

Microwave on 50% power for 2 minutes. Stir the chips. Repeat until the wafers are melted. Be careful! White chocolate burns very easy and you will not forgive me if you burn that much chocolate since the smell is HORRID!

While your chocolate is melting, place your push pop containers somewhere that you will be able to pour into them without too much trouble. I used the old printer box that I cut holes in for my Soccer Party last spring.

Once your chocolate is melted, pour 2 cans of Sweetened Condensed milk into the chocolate. It will get really hard to stir as you get the second can in. You can pop the mixture back into the microwave for 1 minute on 50 percent power to help.

Your mixture will be pretty stiff when you have it all mixed.

Pour a third of your mixture into a seperate bowl.

Tint the other 2/3 a soft yellow. Mine took a bit of color, but it could be that I was using the drops. Not the best for chocolate (gel is better) but it's what I had on hand.

Here's where it gets a little tricky...Take your spoon and scoop out a little bit of the yellow chocolate. I found it was easiest to wrap the chocolate around the spoon. Then dribble it down into the push pop. You want it to be about 1/3 full of the yellow. Don't stress too much if it doesn't look flat or gets on the side. It will flatten out as it hardens. I then took a napkin and wiped the sides clean for the next layer.

While that layer is hardening, take your yellow chocolate and add a bit of red coloring to it until you get a nice orange color. You will most likely need to rewarm the chocolate to get it pliable enough to play with.

Fill your push pop 2/3 full with orange. Clean any side drips that you need to.

Then take the white chocolate that you put aside and rewarm it. Add it to the top of the push pop container. It will be pretty forgiving, but try not to overfill.

Now try not to eat the whole batch.

Enjoy!

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Ingredient Spotlight-Corn Husk Bread

Since the Ingredient Spotlight over at Eat at Home is cornmeal today, I though I would share this fun and different way to make cornbread. It may have been the way that Indians did it before there were ovens. I saw this idea in a issue of Country Living Magazine where it was called Indian Shuck Bread. Because there is no flour in this recipe; and the bread is boiled, not baked, the cornbread is very dense much like the outside of a tamale.

I used fresh corn husks, but would suggest using the commercial dried ones as they are bigger. I had to use two husks for each amount of dough and had water seep inside the husks during the boiling. I was able to blot the bread with paper towels and they were fine: but I could not leave them in the husks to serve them which is part of the fun of this recipe. Commercial dried corn husks can be found in the Hispanic section of almost any grocery store.

Do make the Maple Butter to go with these. I makes all the difference.

Corn Husk Bread
14 large dried corn husks, soaked in water until softened, about 1 hour
1 c. cornmeal
1/2 T. light brown sugar
1/2 t. ground cinnamon
1/2 t. baking powder
1/4 t. salt
1/8 t. cayenne pepper
3/4 c. water

Blot soaked corn husks dry and tear 4 husks into 5 thin strips each, set strips and husks aside. In a medium bowl stir together cornmeal, brown sugar, cinnamon, baking powder, salt and cayenne pepper. Measure water into a glass measuring cup and bring to a boil in the microwave. Carefully pour water over dry ingredient and mix until a soft dough forms. Form 2 tablespoons of dough into a 1x3-inch log. Place in a cornhusk, wrap dough and tie the ends with two of the thin strips forming a packet. Repeat with remaining dough, cornhusks and strips. Fill a Dutch oven or other large pan half full with water and bring to a boil. Add corn husk packets and cook for 15 minutes. Remove, letting excess water drain off. Serve hot in the husks with Maple Butter. Makes 10.

Maple Butter
1/2 c. butter, very soft
1 T. light brown sugar
1/4 t. maple flavor

Combine butter, brown sugar, and maple flavor and mix until very well blended. Serve with hot cornbread or biscuits. Store tightly covered in the refrigerator. Makes 1/2 c.

Linking to: Ingredient Spotlight

Cast Party Wednesday

Wow Me Wednesday-Ginger Snap Crafts

What I Whipped Up Wednesday

Whatever Goes Wednesday

Show and Share Wednesday

Look What I Made

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Halloween Party Music Playlist

Finding the perfect music for getting your groove on at a party is always an adventure. I have always LOVED music and the message that it sends, the atmosphere it brings, and the moves that I can do while listening. (Yes, my kids just "love" when I get down in the kitchen listening to a little Cindy Lauper or Aerosmith.)

Planning music for a Halloween party can be a lot of fun. There are so many songs with different themes and feels. Since my party will be for kids, I'm not going with anything too scary or loud. I'll be playing some of the Halloween favorites that we all grew up with. And fortunately, I'll be adding these songs to my playlist for free this month and you can too.

I've told you about making money with Swagbucks before and how easy it is to search and earn fun gift certificates and prizes. This month, Swagbucks is offering a special incentive. Everytime you redeem your Swagbucks for an Amazon gift card (hey, I do that anyway...what's better than FREE christmas presents?) you will be rewarded with a $1.00 credit for Amazon MP3. What could be better than Free Shopping AND Free Music?

I know I've been saving up my points for Amazon gift certificates, so this month I'm going to redeem them to get some Christmas and Birthday shopping done AND add to my party playlist.

I haven't decided for sure whether I'm going to go with a Halloween Album that is already made like the