recipes Archives - Page 33 of 34

Holiday Poke Cupcakes

December 17, 2007 2 Comments

Here’s a cute and simple, easy to decorate, cupcake recipe from kraft.com. I make a similar recipe to this in a sheetcake, and now that I’ve seen this recipe, I’m ready to make the cupcakes. The recipe calls for red jello, but I think green would be good as well. This would also be a good recipe for Valentine’s Day, or any holiday really….just change up the colors.

This is also a great recipe because you can do anything you want with it, making it as simple or as elaborate as you like. Personally I’m thinking of leaving the marshmallows off, but I think I will try the sprinkles. But either way, I’m sure you’ll like it!

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Red or green food coloring
suggested decorations: colored sugar, colored sprinkles, crushed candy canes and/or JET-PUFFED HOLIDAY MALLOWS Marshmallows

PREPARE batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

Filed Under: Christmas, cupcakes, desserts, recipes

Recipe of the Week: Coconut Macaroons

December 15, 2007 Leave a Comment

This week’s recipe of the week is for coconut macaroons. I found this recipe a couple of weeks ago in BHG and decided to make it for my husband. (he loves coconut!) All the macaroons were gone within a couple of days, and he immediately asked when I’d be making some more! Give it a try:

Ingredients:
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut

Directions
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. Inlarge mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electricmixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at atime, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an icecream scoop with 2-inch bowl (or scant 1/4-cup measure), dropcoconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

Filed Under: cookies and candy, desserts, Recipe of the Week, recipes

Peppermint Brittle

December 12, 2007 Leave a Comment

Here’s a recipe that’s sure to please this holiday season: Peppermint Brittle! And did I mention it is super easy and quick to make?

Recipe for Peppermint Brittle

Ingredients:

2 pounds white chocolate

30 small peppermint candy canes

Directions:
Line a large jellyroll pan with heavy-duty foil.

Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.

Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Filed Under: Christmas, cookies and candy, desserts, recipes

Fantasy Fudge

December 11, 2007 Leave a Comment

One of my favorite things to do during the holiday season is make (and eat) all the great candies, cookies, appetizers, pies…you get the picture. So for the next week or so, all of my posts will be devoted to pictures and recipes of holiday sweets and treats. I decided to start with a traditional favorite, fudge.

(from christmas-cookies.com)

Ingredients

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow creme

1 cup chopped nuts

1 tablespoon vanilla

Traditional method:Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Filed Under: desserts, recipes

Recipe of the Week: Crunchy Cheese Crisps

December 8, 2007 2 Comments

This week’s featured recipe comes from Taste of Home. It’s another tasty yet simple appetizer recipe, and it’s also low in fat. Nobody will be able to eat just one.

INGREDIENTS
1/2 cup finely crushed potato chips
1/2 cup finely shredded cheddar cheese

4 tablespoons all-purpose flour
2 tablespoon butter, softened
1/2 teaspoon Dijon mustard
Pinch cayenne pepper

Directions
In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack. Yield: 4 servings.

Filed Under: appetizers and snacks, Recipe of the Week, recipes

Recipe of the Week: Christmas Pinwheels

November 29, 2007 3 Comments

This week I decided to post an appetizer recipe for the recipe of the week. These pinwheels are very easy to make and will look great on your party table or buffet. And as far as holiday recipes go, this one is pretty light and a perfect counter to all the cookies, candies, and other sweets you’ll be eating this month. Enjoy!

INGREDIENTS
2 packages (8 ounces each) cream cheese softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
3 to 4 flour tortillas (10 inches)

DIRECTIONS
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2-in. pieces. Yield: 15-20 servings.

My Tips & Suggestions

To make this dish even more festive, arrange the pinwheels on a platter in the shape of a Christmas tree. Also consider placing the pinwheels in the shape of a wreath. In the center place a bowl of dip, vegetables, or crackers.

For kids – If you have kids or adults coming over that may not like every ingredient in the recipe, make a separate batch, leaving out one or two ingredients. (ie – a lot of people are not fans of green olives) As long as you have the cream cheese and salad dressing mix, you can do anything with this recipe. Obviously the red and green colors make this a festive looking recipe, but you could also add cheese and/or bits of ham or chicken for the non-vege lovers out there.

Filed Under: appetizers and snacks, Christmas, Recipe of the Week, recipes

Recipe of the Week: Nacho Turkey Casserole

November 23, 2007 Leave a Comment

Here’s a recipe to spice up your left over turkey. If you don’t have any left over turkey, chicken is great a substitute. Enjoy!

Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalape�o peppers or mozzarella cheese

Directions
Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Filed Under: casseroles and quick meals, Recipe of the Week, recipes

Thanksgiving Recipe: Marshmallow Pilgrim Hat Cookies

November 19, 2007 2 Comments

INGREDIENTS:
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators’ frosting

Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators’ frosting buckle on the front of each hat.

Filed Under: appetizers and snacks, desserts, fall, recipes, Thanksgiving

Recipe of the Week: Easy Pecan Pie

November 16, 2007 2 Comments

INGREDIENTS
3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Digg it

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Filed Under: desserts, Recipe of the Week, recipes

Thanksgiving Recipes: Hashbrown Casserole

November 14, 2007 Leave a Comment

HASHBROWN CASSEROLE

1 lg. bag hashbrowns

1 sm. bag hash browns

1 stick melted butter

1/2 c. chopped onion

1 bag shredded Cheddar cheese

Small sour cream

1 can cream of mushroom soup

Combine all ingredients together in a 9 x 13 inch casserole. Sprinkle more Cheddar cheese on top. Bake at 350 degrees for 45 minutes.

Filed Under: breads and sides, casseroles and quick meals, recipes