Barbecue Bacon Squares

Barbecue Bacon Squares

Servings 15

1 (13.8-ounce) each refrigerated pizza crust
6 slices bacon
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons Pampered Chef Sweet & Smoky Barbeque Rub
1 cup sliced water chestnut coarsely chopped
1/2 cup shredded mozzerella cheese
2 tablespoons snipped fresh parsley

1. Preheat oven to 375 degrees F (190 degrees C). Unroll dough onto lightly greased Pampered Chef Rectangle Stone; roll dough to edge of baking stone and set aside.
2. Cook bacon in Pampered Chef 10 inch Skillet over medium heat until crisp, covering Skillet with Pampered Chef Splatter Screen. Remove back from Skillet; drain on paper towels.
3. Combine ketchup, sugar, vinegar and barbecue rub in medium bowl; mix well. Spread sauce over crust to within 1/2 inch of edge. Crumble bacon; sprinkle bacon and water chestnuts over sauce. Sprinkle cheese evenly over pizza. Bake 20-22 minutes or until cheese is melted and crust is golden brown. Remove from oven; sprinkle with parsley. Cut into squares and serve.

Apple Pie Bread

Apple Pie Bread

Servings 14

1/2 cup softened butter
1 cup sugar
1/2 cup buttermilk or sour milk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 cups shredded, peeled apples about 4 medium apples
1 cup chopped walnuts or pecans
1/2 cup raisins optional

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan; set aside.

In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins. Spoon batter into prepared pan and spread evenly.

To make the streusel-nut topping, combine brown sugar with flour in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.

Sprinkle topping over batter. Bake 1 hour or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Baked Custard

Baked Custard

4 cups milk
6-8 tablespoons sugar
1/4 teaspoon salt
4 eggs
1/2 teaspoon vanilla extract
sprinkle cinnamon or nutmeg

Mix and heat milk, sugar and salt. Stir hot milk slowly into lightly beaten eggs. Add vanilla. Pour mixture into custard cups or 1 1/2 quart baking dish. Sprinkle lightly with cinnamon, nutmeg or both. Bake at 350 degrees F in a pan of hot water until custard is set, 30-45 minutes. When the point of a thin knife comes out clean, remove at once from hot water to keep from over cooking.

Hot Cider

Hot Cider

1 gallon Baugher's Apple Cider
1 tablespoon whole allspice
1 tablespoon whole cloves
6 (3-inch) sticks cinnamon broken

In saucepan heat 1 gallon of Baugher's Apple Cider. Add cheesecloth spice bag. Simmer 5-10 minutes or until spicy enough to suit taste. Remove bag. Serve piping hot.

If desired to use for less than 1 gallon of cider or desired less spiced flavor, empty 1/2 contents out of bag and use other 1/2 contents in washed and dried bag at a later time.

Spices can be put in a percolator basket of coffee pot and percolate.

Iced spiced cider - make hot spiced cider, chill before serving.

Mini Gingerbread House

Mini Gingerbread House

1 cup light corn syrup (GINGERBREAD)
1/2 cup firmly packed brown sugar (GINGERBREAD)
1/2 cup vegetable shortening (GINGERBREAD)
4 cups all-purpose flour (GINGERBREAD)
1 tablespoon ground ginger (GINGERBREAD)
1 tablespoon ground cinnamon (GINGERBREAD)
1 cup confectioners' sugar (ICING GLUE)
1/4 teaspoon cream of tartar (ICING GLUE)
1 egg white (ICING GLUE)
1/3 cup boiling water (ICING GLUE)
prepared vanilla frosting (DECORATIONS)
bite-sized frosted wheat cereal (DECORATIONS)
striped chocolate candies (DECORATIONS)
various shaped pretzels (DECORATIONS)
ice cream cone (DECORATIONS)
stiff cardboard
pastry bag with small and medium round tips

MAKING THE GINGERBREAD:

1. Preheat oven to 350 degrees F. In a small pan, cook corn syrup, brown sugar and vegetable shortening over medium heat, stirring until smooth.
2. In a large bowl, combine flour, ginger and cinnamon. Mix well. Add corn syrup mixture, stirring until dough forms. On a lightly floured surface, roll dough out to a 1/2-inch-thick rectangle. Cut shapes (see template); place 1 inch apart on baking sheets. Bake 10 to 15 minutes. Place sheets on racks; cool slightly. Trim cookies; cool completely.

MAKING THE HOUSE:

1. For icing glue, in a medium bowl, combine confectioners' sugar, cream of tarter and egg white; add boiling water. Beat until icing holds stiff peaks.
2. Working with the front and sides of the house first, generously apply the icing glue along adjoining sides. (It's best to apply icing with a pastry bag filled with a medium tip, but you can also use a spatula.) Hold the walls upright while the icing hardens. Repeat with remaining sides.
3. Once sides are firmly together, liberally apply icing glue to bottom edges. Attach house framework to the cardboard base. Let icing harden.
4. Next, apply roof. For best results, apply the icing glue to top edges of side, front and back walls. Apply icing glue along peak of roof. Gently press roof pieces in place. Allow icing to harden well before decorating.

DECORATING THE HOUSE:

1. Using a pastry bag fitted with a small tip, pipe decorations onto house.
2. Spread cardboard base with frosting and attach frosted cereal or pretzels as a fence while frosting is still moist.
3. Spread the roof liberally with frosting and attach striped chocolate candies or other sweets as desired. Let icing harden before moving to display area.

Black Bottom Cupcakes

Black Bottom Cupcakes

Servings 40

1 (8-ounce) package cream cheese
1/8 teaspoon salt
1 beaten egg
1/3 cup sugar
1 (6-ounce) package chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 tablespoon vinegar
1/3 cup cooking oil
1 teaspoon vanilla extract

Combine with 1 mixer: cream cheese, salt, egg, sugar.

Stir in chocolate chips.

Sift together: flour, sugar, cocoa, baking soda and salt.

In large bowl, add water, vinegar, cooking oil and vanilla.

Add dry ingredients to this mixture with electric mixer. Fill cupcake liners 1/2 full with chocolate mixture, then drop a teaspoon of cream cheese mixture on top.

Bake 350 degrees F for 20 minutes.

Almond Kissed Cookies

Almond Kissed Cookies

Servings 42

1 cup divided BLUE DIAMOND Sliced Almonds
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup softened butter or margarine (2 sticks)
1 1/2 cups powdered sugar
1 egg
1 to 2 teaspoon freshly grated orange peel
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Semi-Sweet or Milk Chocolate

Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside. Beat butter and powdered sugar in bowl until fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Shape dough into two logs, about 1 1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). Wrap in wax paper or plastic wrap; refrigerate until well chilled, at least 2 hours. Heat oven to 375 degrees F. Lightly grease cookie sheets. Slice dough into 1/2 inch thick slices. Place on cookie sheet about 2 inches apart. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3 MINI KISSES and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.