Bake/Cook/Make Day Saturday!

Bake/Cook/Make Day Saturday:

Saturdays are set aside to spend some quality, fun time in the kitchen with your child.

Cupcake Ornament

Cupcake Ornaments

• Cupcake Mix
• Recesses Peanut Butter Cups
• Red and White Frosting
• Big Pretzels for Hook

1. Make cupcakes according to box or recipe.  Let cool.
2. Frost cupcakes.  
3. Place a pretzel shaped hook into the top of an unwrapped recesses peanut butter cup.
4. Place peanut butter cup on top of cupcake.
5. Can also use christmas M&Ms and gel to decorate cupcake too.
6. Recipe found on www.familyfun.go.com

Carmel Candy Bars

• 1/2 cup Butter, Softened
• 1/2 cup Packed Brown Sugar
• 1-1/3 cups All-Purpose Flour

Carmel Layer:

• 1 package(14 ounces) Caramels
• 1/3 cup Butter, Cubed
• 1/3 cup Evaporated Milk
• 1-2/3 cups Confectioners' Sugar
• 1 cup Chopped Pecans

Chocolate Drizzle:

• 1/4 cup Semisweet Chocolate Chips
• 1 teaspoon Shortening

1. In a large bowl, cream the butter and brown sugar.  Beat in flour until blended.  Press into a greased 13 in x 9 in. baking dish.  Bake at 350 degrees for 12-15 minutes or until golden brown.
2. In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally.  Remove from the heat; stir in confectioners' sugar and pecans.  Spread over the crust.
3. In a small microwave-safe bowl, melt the chocolate chips and shortening; stir until smooth.  Drizzle over the caramel layer.  Cover and refrigerate for 2 hours or until firm. Cut into bars.

Colorful Candy Bar Cookies: 

• 1/2 tube Refrigerated Sugar Cookie Dough, Softened
• 1/4 cup All-Purpose Flour
• 24 Miniature Snickers Candy Bars
• Red and Green Colored Sugar

1. In a small bowl, beat cookie dough and flour until combined.  Shape 1 1/2 teaspoons of dough around each candy bar.  Roll in colored sugar.
2. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350 degrees for 10-12 minutes or until the edges are golden brown.  Roll in colored sugar.

Holiday Spruce Cookies:

• 36 Large Marshmallows
• 1/2 cup Butter, Cubed
• 1 to 2 teaspoons Green Food Coloring
• 1 teaspoon Almond Extract
• 4 cups Cornflakes
• Red-Hot Candies
• 12 Tootsie Roll Midgees, Cut In Half, Optional

1. In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract; cook and stir over low heat until smooth.  Remove from the heat; gently stir in the cornflakes until well coated.  Drop by tablespoonfuls onto waxed paper.
2. Using a 3-in. Christmas tree cookie cutter, shape into trees.  Add the red-hot candies fro ornaments.  Press a Tootsie Roll half into the base for tree trunk if desired.

The other three recipes were found in the Taste Of Home Best Loved Cookies and Bars Magazine.  Displayed in stores until January 18, 2010.

www.tasteofhome.com

Bake/Cook/Make Day Saturday!