Halloween Candy Corn Marshmallow

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Make a typical sugar cookie icing recipe as follows:

Mix: (add additional corn syrup to make sure it is runny)

1 cup powdered sugar – 2 teaspoons milk – 2 teaspoons light corn syrup – 1/4 teaspoon vanilla extractfood coloring (black, yellow and orange)

Dip marshmallow into orange about one third the way up from the bottom. Dry.

Dip marshmallow into yellow about one half the way up the orange. Dry

Mix the rest of your icing to make black and dot the top part of marshmallow to make eyes. This step is not necessary as they are a unique little treat or party favor either way.

Happy Halloween

Twist On Pecan Pie

pecan pieA new & easy Twist on Pecan Pie for the holidays from Pillsbury!

Crescent Pecan Pie Squares
Crust
1 can refrigerated crescent dinner rolls

Filling
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
1 egg, beaten

1.Heat oven to 350°F.
2.Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust.
3.Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
4.Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.