Blackandorangespookcups Recipes

Steps:

• Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
• Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking powder, nutmeg and salt onto a large piece of parchment or into a bowl. Combine the milk and vanilla in a measuring cup. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the whole eggs and yolks, one at a time, then increase the speed to high and beat until combined, about 30 seconds.
• Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, and beginning and ending with the flour. Increase the speed to high and beat 15 seconds to combine and lighten the batter.
• Arrange mounds of batter (about 2 tablespoons each) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the icing: Beat the confectioners' sugar, corn syrup, lemon juice and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium and add 6 to 7 tablespoons cold water, a little at a time, until the icing is smooth and spreadable.
• Transfer a little more than half of the icing to a medium bowl; tint orange with food coloring and set aside. Add the cocoa powder to the plain icing and mix on low speed until combined. Increase the speed to medium and add 1 to 2 tablespoons cold water, a little at a time, to make the chocolate icing the same consistency as the orange icing.
• Spread icing on the flatter side of each cookie, covering half with orange and half with chocolate icing. Let sit until the icing hardens, about 1 hour.

Steps:

• Heat oven to 350°F.
• Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
• Bake 8 to 10 minutes or until light golden brown.
• Remove from pan and cool on a wire rack.
• Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
• Just before serving, spoon bean mixture into wonton cups.
• Top each with 1/2 teaspoon sour cream and garnish with sprigs.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Steps:

• Pour 2 cups of the milk into large bowl. Add dry chocolate pudding mix. Beat with wire whisk 2 minutes or until well blended. Spoon evenly into the glasses, filling each glass half full; set aside.
• Add remaining 2 cups milk to separate large bowl. Add dry vanilla pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in food coloring until pudding is of desired shade of orange; spoon evenly over chocolate pudding layers. Top with crushed cookies.
• Refrigerate at least 1 hour or until ready to serve. Top with sprinkles.

Steps:

• You will also need: 10 7 ounce glasses or plastic cups.
• Pour 2 cups of the milk into large bowl.
• add dry chocolate pudding mix.
• beat with wire whisk 2 minutes or until well blended.
• spoon evenly into the glasses, filling each glass half full; set aside.
• add remaining 2 cups milk to seperate large bowl.
• add dry vanilla pudding mix.
• beat with wire whisk 2 minutes or until well blended.
• stir in food coloring until pudding is of desired shade of orange; spoon evenly over chocolate pudding layers.
• top with crushed cookies.
• refrigerate at least 1 hour until ready to serve.
• top with sprinkles.
• pudding cups can also be served frozen.
• prepare in plastic or paper cups (not glass) and freeze for 3 hours or until firm.