Reese's Pieces Ice Cream Saucers

Reese's Pieces Ice Cream Saucers

Servings 12

1/2 cup softened butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1 1/4 cups REESE'S PIECES Candies divided

1. Heat oven to 375 degrees F.
2. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in 3/4 cup candies. Drop by teaspoons onto ungreased cookie sheet. Place 2 or 3 of remaining candies on top of each cookie near center.
3. Bake 10 to 11 minutes or until soft-set (do not over bake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Makes about 3 1/2 dozen cookies.

VARIATION: ICE CREAM SAUCERS:

1. Follow directions above to prepare recipe except use 1/2 cup shortening instead of butter or margarine. Do not add candies to batter. Refrigerate batter about 1 hour.
2. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. Flatten each with palm of hand or bottom of glass into 2 1/4 inch circle about 1/4 inch thick; evenly space 8 to 10 candies on top of each.
3. Bake at 375 degrees F 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Place a scoop of slightly softened vanilla ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in plastic wrap; immediately place in freezer. Freeze until firm.

Cream Cheese Penguins

Cream Cheese Penguins

Servings 18

18 pitted jumbo black olives
1 (8-ounce) package softened cream cheese
18 small black olives
1 carrot

1. Cut a slit from top and bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut out a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Crumbly Apple Pie

Crumbly Apple Pie

Servings 8

1 cup all-purpose flour (CRUST)
1/2 teaspoon salt (CRUST)
1/3 cup chilled solid vegetable shortening (CRUST)
1/4 cup ice water (CRUST)
7 peeled, cored, and very thinly sliced medium Granny Smith, Golden Delicious, or Gravenstein apples (FILLING)
1/2 cup granulated sugar (FILLING)
1 teaspoon ground cinnamon (FILLING)
1/4 teaspoon ground nutmeg (FILLING)
1/4 teaspoon salt (FILLING)
3/4 cup firmly packed dark brown sugar (TOPPING)
3/4 cup all-purpose flour (TOPPING)
1/2 teaspoon ground nutmeg (TOPPING)
1/3 cup chilled, cut in small pieces butter (TOPPING)

1. Place oven rack into lowest position. Preheat oven to 400 degrees F.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
5. To prepare filling, mix together all ingredients. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
7. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.

Cranberry Walnut Cheesecake Pie

Cranberry Walnut Cheesecake Pie

Servings 10

1 1/4 cups cold milk
2 (4-serving) packages JELL-O Cheesecake Flavor Instant Pudding
1/2 teaspoon grated lemon peel
1 (8-ounce) tub thawed COOL WHIP Whipped Topping divided
1 (6-ounce) each KEEBLER Ready Crust Graham Cracker Pie Crust
1 (16-ounce) can whole cranberry sauce divided
1/2 cup toasted, chopped walnuts divided

Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in 1/2 of whipped topping.

Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture. Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture.

Refrigerate 4 hours until set. Garnish with remaining whipped topping and walnuts. Serve with remaining cranberry sauce.

Mini Kisses Chocolate Blossoms

Mini Kisses Chocolate Blossoms

Servings 48

1 cup softened butter or margarine (2 sticks)
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Additional sugar
1 3/4 cups HERSHEY'S MINI KISSES Semi-Sweet Baking Pieces (10-ounce) package

1. Beat butter, 1 1/2 cups sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
2. Heat oven to 350 degrees F. Shape dough into 1 1/8-inch balls; roll into sugar. Place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Remove from oven. Place 3 MINI KISSES on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.

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Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad


1 (1-pound) package pasta
1 (12-ounce) bottle Roasted Red Pepper dressing
1 (14.5-ounce) can drained corn
1 (14.5-ounce) can drained diced tomatoes
1/2 chopped onion
1 1/2 cups chopped sweet peppers (yellow, orange and red)
3 tablespoons The Pampered Chef Greek Rub
1 (1-ounce) package ranch salad dressing mix
2 tablespoons sugar


Cook pasta according to package directions. Strain and add Roasted Red Pepper dressing and ranch salad dressing mix.

Caramelize together with olive oil: corn, diced tomatoes, onion and sweet peppers with Greek Rub.

Add vegetables to pasta. Stir in sugar. Simmer on low-medium heat for 5 minutes.

Allow to cool and refrigerate until ready to serve.