Love from the Oven - Peeps Fun

http://www.lovefromtheoven.com/page/6/
Lots of fun with Peeps and last minute goodies for Easter.

Nutella-Mallow Pillow Pockets

Detailed pics and instructions here:
http://picky-palate.com/2010/11/08/nutella-mallow-pillow-pockets/

Nutella-Mallow Pillow Pockets

1 package puff pastry, 2 pastry sheets thawed

1 Cup Nutella spread

1 Cup mini marshmallows

Egg white wash: 1 egg white whisked with 1 Tablespoon water

Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Cut each square of pastry into 4 equal size pieces (I trimmed mine just a little). Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges. Top each with about 12-15 mini marshmallows and fold over to form a little triangle. Crimp edges firmly with the tines of a fork. Brush with egg white wash then sprinkle with granulated sugar. Bake for 22-25 minutes or until pastry just turns golden. Remove and let cool for 5 minutes, sprinkle with powdered sugar then dig in!

8 pockets

Peanut Butter-Toffee Turtle Cookies

Peanut Butter-Toffee Turtle Cookies

Yield: Makes 3 dozen

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup DOMINO Granulated Sugar
• 1/2 cup firmly packed DOMINO Light Brown Sugar
• 2/3 cup creamy USA PEANUT Butter
• 1 large egg
• 2 cups BISQUICK Original All-Purpose Baking Mix
• 2/3 cup almond toffee bits
• 2/3 cup coarsely chopped USA PEANUTS
• 2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels
• 10 ounce vanilla caramels
• 2 to 3 tablespoons whipping cream
• 1/2 teaspoon vanilla extract
• 2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels, melted

Preparation

TIP: The chocolate drizzle on the cookies will harden as it cools.

Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.

Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.

Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

Moving Day

I have a Yahoo group - Linda's Little Village. Since I can now archive my messages there I have set it up so only I can post and it is open to everyone. From now on I will post all my crafts, recipes, inspirational & Christian items, jokes and other silliness there and dropping most of my blogs.

Check it out at:
http://groups.yahoo.com/group/LindaLV/

I will leave this up for awhile until I get everything moved to the group.

Thanks for looking,
Linda B:)

Recyling Leftover Wrapping Paper

If pretty wrapping paper is in good shape, you can reuse it to wrap other gifts or use it to line dresser drawers and shelves. Every time you open a closet or cupboard, you will be reminded of a party or happy event. --Heloise's Hints

Fried Oreos

Shared by Peggy...........

Ingredients

1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Hardware

3-quart saucepan or electric deep fryer
Whisk
Medium bowl
Metal tongs
Paper towels
Sheet pan

Step 1: Freeze cookies for 3 hours.

Step 2: In a 3-quart saucepot or deep fryer, heat oil to 350 degrees F (medium heat on stove top).

Step 3: While oil is heating, set up a sheet pan with paper towels for draining.

Step 4: In a medium bowl, stir water into buttermilk pancake mix with a whisk until thoroughly combined. Batter should be consistency of pancake mix, if not, add more water or mix accordingly.

Step 5: With metal tongs, dip each cookie one at a time into batter, making a thin coat completely around the cookie.

Step 6: Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

Step 7: Remove fried cookie from hot oil with metal tongs and drain on paper towels.

Note: The cookies inside should be soft throughout, if they are cold and hard reduce oil temperature.

Step 8: Dust with confectioners sugar.

Step 9: Let cool slightly (about 2 minutes) before serving Makes 14 cookies

Easter Bunny Cupcakes

From FamilyFun.com Recipes

Easter Bunny Cupcakes


You don't have to grow a garden like Mr. McGregor's to have a family of rabbits show up at your house on Easter -- or any other time.

A cupcake (baked from your favorite recipe) White icing Shredded coconut Pink decorators' sugar Jelly bean nose Chewable Sweet Tart eyes Large marshmallow Mini marshmallows

Step 1
Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.

Step 2
Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.

Step 3
Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.