Buffalo Chicken Cupcakes

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Reese’s Peanut Butter Cookie Dough Dip

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup creamy peanut butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi sweet mini chocolate chips
• 8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

Instructions

1. In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Skinny Brownie Batter Dip

Ingredients

• 1 (18.4 oz) box Brownie Mix Dry
• 2 cups fat free PLAIN yogurt I have tried it with greek yogurt and it gives it more of a sour flavor
• 2 cups lite cool whip thawed
• mini chocolate chips optional

Instructions

1. Combine brownie mix, yogurt and cool whip together in a large bowl. Stir until completely combined. If desired you can stir in some mini chocolate chips as well.
2. I garnished mine with some mini chocolate chips and served with graham crackers, nilla wafers and teddy grams.

Muddy Buddies

Ingredients

• 9 cups Combination of Corn, Rice, and Wheat Cereal squares (Chex)
• 1 cup chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup butter
• 2 teaspoon vanilla *make sure to check vanilla for gluten-free
• 1 1/2 cups powdered sugar
• 2 1-gallon ziplock bags

Instructions

1. Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth. Stir in vanilla. Pour sauce over cereal and stir until evenly coated. Spoon half of the mixture in each 1-gallon resealable ziplock bag. Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Chex Mix

 

Ingredients:

• 1/2 cup butter
• 2 Tbsp. Worcestershire sauce
• 1 tsp. seasoned salt
• 1 tsp. garlic salt
• 1/2 tsp. onion powder
• 3 cups corn chex cereal
• 2 cups wheat chex cereal
• 1-1/2 cups mixed nuts
• 1 cup small pretzels
• 1 cup garlic flavored bagel chips
• 1 cup pretzel rods

Preparation:

Preheat oven to 250 degrees. Melt butter in large roasting pan in oven (5 minutes). Stir in seasonings. Add remaining ingredients and mix until coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, and store in airtight container.

Microwave Method: Melt butter in large microwave-safe bowl on HIGH. Stir in seasonings, then remaining ingredients until coated. Microwave, uncovered, on HIGH 5-6 minutes, stirring every 2 minutes. Spread on paper towels to cool, and store in airtight container.

Peanut Butter Twists

 

Ingredients

• 3/4 cup water (70° to 80°)
• 1/3 cup butter, softened
• 1 egg
• 1/4 cup nonfat dry milk powder
• 1/3 cup sugar
• 3/4 teaspoon salt
• 3 cups bread flour
• 2-1/4 teaspoons active dry yeast
• FILLING:
• 3/4 cup creamy peanut butter
• 1/4 cup butter, softened
• 1/3 cup confectioners' sugar
• ICING:
• 1-1/2 cups confectioners' sugar
• 2 tablespoons creamy peanut butter
• 5 to 7 tablespoons warm water

Directions

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside.
• Roll dough into a 24-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times.
• Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists. Yield: 2 dozen.

OREO-Pumpkin Cookie Balls

6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed

2 pkg.  (6 squares each) BAKER'S White Chocolate, melted

1 cup  orange colored sugar

10 pretzel sticks, each broken into 4 pieces

Make It

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.

REFRIGERATE 1 hour or until firm.

Candy Corn Pretzel Hugs

• Circle or square-shaped pretzels
• Hershey ‘s Kisses Hugs
• candy corn

Preheat oven to 250F degrees.
Line baking sheet with parchment paper or a silicone baking mat.  Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel.  Stick in the oven until the hug begins to melt down (mine took about 4 minutes; it depends on your oven).
While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it.  If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator.  Enjoy!

Halloween Ghosties

Ingredients:

Nutter Butter Cookies
White Chocolate Bark
Chocolate bark

Fluffernutter Popcorn Balls

 

Ingredients

• 8 c. popped popcorn
• 6 c. miniature marshmallows
• 2 Tbsp. butter
• 1 c. peanut butter chips
• 1 Tbsp. shortening
• 2 tsp. sea salt
• 1 c. miniature M&M's

Instructions

In a large saucepan, combine the butter and 4 c. of marshmallows. Heat over low/medium heat until melted and creamy. Set aside for a minute. In a microwave safe bowl, combine the peanut butter chips and the shortening. Heat for 30 seconds and stir. Repeat.

Place the popcorn in a large bowl. Pour the melted marshmallow over the popcorn and stir. Add the melted peanut butter chips and stir again. Toss in the m&m's, salt, and the extra 2 c. of marshmallows and stir really well. Let cool. Squeeze handfuls into large balls and set on a baking tray. Garnish with popsicle sticks, washi tape, and cupcake liners. Keep covered. Makes about 12 large popcorn balls.

Note: I pressed my popcorn into a 9x13 pan while it was warm. After it was chilled, I cut it into squares and then made each square into a ball.

S'mores Popcorn

Ingredients

• 8 c. popped popcorn
• 2 c. miniature marshmallows
• 1 1/2 c. chocolate candy bar chunks (about 16 snack sized)
• 2 c. Golden Grahams cereal
• 12 oz. white almond bark (I use Candiquik)
• 1 tsp. shortening
• blue gel food coloring
• 1/4 c. colored sprinkles

Instructions

In a large bowl, combine the popcorn, marshmallows, candy bar chunks, and cereal. In a microwave safe bowl, place the white almond bark and shortening. Heat and stir every 30 seconds until melted. Remove 1/4 c. melted almond bark and set aside. Pour 1 1/4 c. melted bark over the popcorn. Toss until everthing is coated. Pour out onto a wax paper lined baking sheet. Refrigerate about 5 minutes. Break into chunks.

In a bowl, combine the leftover 1/4 c. melted almond bark and tint with the blue food coloring, until it is the color you want. Place the blue chocolate into a plastic baggie and cut off the tip. Drizzle over the popcorn and sprinkle with colored sprinkles. Store in a sealed container.

Butterscotch Popcorn Bars

Ingredients

• 2 quarts unsalted popped popcorn
• 1 cup salted peanuts
• 1 cup raisins
• 1/2 cup butter
• 1 package (10-1/2 ounces) miniature marshmallows
• 1 cup butterscotch chips

Directions

• In a large bowl, combine the popcorn, peanuts and raisins. In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13-in. x 9-in. pan and press down evenly. Cool before cutting. Yield: 3 dozen.

Banana Pops

3 Bananas (firm, barely ripe ones work the best)

 

3 BBQ skewers

1 bag chocolate chips (milk or white)

Toppings of your choice:

crushed graham crackers

mini marshmallows

mini M&Ms

crushed oreos

mini chocolate chips

peanut butter

peanuts

sprinkles

toffee bits

craisins

pecans

crushed vanilla oreos

toasted coconut

caramel

anything else you want...

1. In a microwaveable bowl, melt chocolate chips for 2 minutes or until completely smooth, stirring after each 30 second interval. Set aside when melted.

2. Spread out a piece of wax paper. Peel your bananas, stick the end of a skewer in the chocolate and then in each banana, making sure to go all the way to the top. Place in freezer for ten minutes.

3. Remove from freezer, using a spatula carefully drizzle your desired chocolate all over the banana, covering completely. Add your desired toppings. Place on wax paper and freeze for 2-3 hours. Enjoy!

Chocolate Chip Cookie Dough Dip

 

Ingredients:

½ c butter
¼ c brown sugar, slightly packed
1 tsp. pure vanilla extract
8 oz. cream cheese , room temperature
½ c confectioners’ sugar
1 c mini semi-sweet chocolate chips

In a medium saucepan melt the butter and brown sugar. Whisk together over medium-high heat until sugar has dissolved, about 4 minutes. Remove from heat and whisk in vanilla extract. Set aside and let cool, if you’re in a hurry stick in the freezer for about 15 minutes.In the meantime cream together the cream cheese and confectioners’ sugar for 1-2 minutes. Slowly pour in the butter/sugar mixture. Beat on medium-high until the mixture is combined and not separated. It may take up to 5 minutes. Stir in the chocolate chips.Recommended to Serve with Graham crackers, vanilla wafers, animal crackers Enjoy!

Peanut Butter Fruit Dip

Ingredients

• 2 cups skim milk
• 1/2 cup sour cream
• 1 (3.4 oz) package Vanilla Instant Pudding mix
• 1 cup peanut butter
• 1/3 cup sugar

Instructions

1. Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with sliced apples, bananas, strawberries or whatever fruit you choose!

Cinnamon Sugar White Chocolate Caramel Popcorn

1 stick butter

1/4 cup corn syrup

Air popped popcorn-I used 1/4 cup kernels

1 cup brown sugar

1 /2 teaspoon salt

1 teaspoon vanilla

Cinnamon and Sugar mix and white chocolate if you want it

Preheat oven to 250F.

Pop popcorn using your air popper! Spread popcorn out onto two large baking sheets. Make sure it is evenly spread between the two pans.

Melt butter in a saucepan over medium heat. Add in sugar, corn syrup and salt; stir until well combined. Bring to a boil, stirring constantly with a wooden spoon. Once the mixture comes to a rapid boil, let it boil for 5 minutes without stirring. Stir in the vanilla.

Gradually pour the caramel mixture over the popped corn, mixing well on the pans. You can do this in a bowl but why dirty more dishes? I do it right on the pans. Sprinkle popcorn with the cinnamon and sugar mixture.
Bake in preheated oven for about 30 minutes, make sure you stir it often. Maybe every ten minutes or so. Remove from pan and sprinkle with a little more cinnamon and sugar. You can drizzle white chocolate over the popcorn if you wish!

Snickers Popcorn

Ingredients

• 8 quarts air popped corn (about 2 cups of kernels)
• 1 cup salted butter
• 2 cups light brown sugar, packed
• 1 teaspoon salt
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup salted peanuts
• 30 “Fun Size” Snickers bars coarsely chopped
• 3 oz melted semi sweet chocolate (optional)

Instructions

1. Preheat oven to 200°
2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3. Remove from heat and stir in your baking soda.
4. Pour over your popcorn and stir to coat evenly.
5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8. Remove from pan and transfer popcorn back to wax paper to cool.
9. Drizzle melted chocolate on top of popcorn if desired.
10. Let set and store in an airtight container.

Twix Caramel Popcorn

 

Yield: Makes a lot!

Cook Time: 1 hour

Ingredients:

5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
20 "fun size" Twix candy bars, chopped
2 cups semi-sweet chocolate chips, melted-to drizzle over popcorn

Directions:

1. Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.
3. Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.
4. Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle popcorn with melted chocolate. Let the popcorn sit until chocolate hardens, about 30 minutes. Store at room temperature in an airtight container.

S'mores Caramel Popcorn

Directions:

Make caramel popcorn as normal, spread out on a cookie sheet and top with golden grahams and marshmellows.  Drizzle with chocolate.  Allow time to set up and then enjoy!

Patriotic Pretzel Hugs

Ingredients:

Small Twist Pretzels

Hershey Hugs

Red and Blue M&M's

Directions:

Preheat oven to 350 degrees

Place the pretzels on ungreased cookie sheet, place hug on the top of each pretzel

Bake pretzels for 2-3 minutesor until chocolate softens

Once you remove the pretzels from the oven, place m&m's on top

Cool and serve

**Change m&m color for different holidays