HOLIDAY updated
CHRISTMAS(Some used for Thanksgiving)
Classic Cranberry Roka Cheese Ball
(from Kraft)
1 pkg. (8 oz.) cream cheese, softened
1 jar (5oz.) kraft roka blue spread
1/2 tsp. garlic powder
3/4 C. chopped planters pecans
1/4 C. dried cranberries
Ritz crackers
MIX first 3 ingredients until well blended. Refrigerate 2 hours.
SHAPE into ball; coat with remaining ingredients.
SERVE with crackers
Makes 2-3/4 Cups spread or 22 servings, 2 Tbsp. spread and 5 crackers each.
Substitute: substitute planters walnuts for the pecans
Nutrition information per serving: (serving 2 Tbsp.) 160 calories, 12g fat. 4g saturated fat, 20mg cholesterol, 230mg sodium. 13g carbohydratee, less than 1 g dietary fiber, 3g sugars, 3g protein, 4%DV vitamin A, 0% DV vitamin C, 4% DV iron.
Cheese Ball
From the kitchen of Bonnie Taylor
1 5 oz. bottle Kraft roka blue cheese spread (find it by the Kraft easy cheese usually in the cracker isle.)
1 c. shredded sharp cheese
8 oz. cream cheese
Fine chopped nuts
Mix all ingredients (except nuts) well. Shape into a ball and roll into the nuts.
Cream cycle Salad
3 small pkg. orange Jell-o
2 small pkg. cook vanilla pudding
5 1/2 cups of water
8 oz. cool whip
2-3 cans Mandarin oranges
Note: you can use Strawberry or Raspberry Jell-o but add raspberries or Strawberries for the fruit.
Combine Jell-o, pudding and water into a Large Sauce pan and bring to a boil. ( watch it close because if it over boils it sure is a mess to clean up) Cool in fridge till partially thickened then beat in the cool whip and add Mandarin oranges then return to the fridge till set up.
Mini pumpkin cheese balls (you can use any cheeseball recipe to make these)
Ingredients:
2 (8 oz.) packages cream cheese
½ cup grated cheddar cheese
1 packet dry buttermilk ranch dressing mix
4 green onions, chopped
¼ cup chopped black olives
5 pieces of bacon, fried and crumbled
chopped pecans
thin pretzel sticks
cilantro leaves
Method:
Mix cream cheese and dry ranch packet until smooth. Mix in onions, olives and bacon. Drop by tablespoonfuls onto the chopped nuts. Coat each mound with nuts and shape into a small pumpkin shaped ball. Insert half of a pretzel stick in the top to create a stem. Add a cilantro leaf next to the pretzel.
To make tortilla leaves:
Cut flour tortilla shells into leaf shapes using a cookie cutter. Brush lightly with oil or spray with cooking spray. Sprinkle with seasonings if desired and place on a baking sheet. Bake at 375 degrees until lightly browned and crispy. Serve with cheese ball.
Note: The cheese ball recipe can be made into one nice large single cheese ball instead of mini cheese balls if desired. It can be shaped nicely into a pumpkin as well - just add a thick pretzel for the stem.
Gingerbread boy huge cookies
For huge cookie pan- available at bed bath and beyond
pan can also be used for refrigerated cookie dow, refrigerated pizza dough and rice cereal treats.
5 1/2 c. flour
1 tsp. ground nutmeg
1 tsp. salt
1 c. solid vegetable shortening
1 c. sugar
2 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 c. molasses (cooking isle or by the pancake syrup)
1 tsp. ground cloves
2 eggs beaton
pre-heat oven to 325. Throughly mix flour, soda, salt and spices.
Melt shortening in a large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well.
Add 4 cups of the dry ingredients and mix well.
Turn mixture onto a lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Divide dough into 2 equal parts (recipe makes 2 giant cookies) Spray pans with vegetable pan spray. Press dough portion into the pan. Bake 23-25 min. Cool in pan on rack for 5 min. Turn pan over to release. Cool completly. Decorate with icing, colorful candy.
notes: you may freeze the cookies to conserve freshness and softness. Wrap in saran wrap or huge ziploc bags. wrap with tinfoil and carefully place flat on a cookie sheet in the freezer. Get out a few hours before decorating.
Do not wash pans in dishwasher
refrigerated cookie dough, pizza dough or rice krispie treats.
spray pans with vegetable pan spray. Prepare dough following recipe directions. Bake according to pkg. directions.
Also works great with cookie mixes
Rice krispies- just press mixture into pan and let it set.
Gingerbread Men Cookies RecipeBy Woman's Day Kitchen from Woman's Day |
Gingerbread men are a classic go-to during the holidays. Turn this recipe into a family affair by involving the kids in rolling out the dough, cutting the shapes and decorating with whatever candy, sprinkles or icing you have on hand.
Active Time: 30 minutesTotal Time: 1 hour 15 minutesRecipe Ingredients
Gingerbread Men Mix
2 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp kosher salt
Cookies
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1/4 cup molasses
1 1/2 tsp pure vanilla extract
Recipe Preparation
1. In a food processor, pulse the gingerbread mix, butter, egg, molasses and vanilla until a smooth dough forms. Divide dough into quarters and flatten each into a 1-in.-thick disk.
2. Place one portion of dough between 2 sheets of wax paper; roll to 1⁄8 in. thick. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.
3. Heat oven to 350°F. Working with one sheet of dough at a time, flour a 3 1⁄2-in. gingerbread man cutter and cut out cookies. Using a cookie spatula, transfer to cookie sheets. Gather and reroll dough scraps, refrigerating if necessary before cutting.
4. Bake until the cookies are set and the edges are beginning to brown, 8 to 10 minutes. Let cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
Note: Gingerbread men mix also makes a great gift! Simply whisk the mix ingredients in a large bowl and spoon the mixture into a 1-qt resealable plastic bag. Wrap as you wish and be sure to include the recipe instructions. http://www.womansday.com/Recipes/Gingerbread-Men-Cookies-Recipe TO PRINT OUT FOR THE GIFT
EASTER
Creamy Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
2 pkg. (8-serving size) Jell-o any flavor
1 C. cold milk
1 pkg. (4 serving size) Instant pudding vanilla or chocolate
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Cool at room temp. for 30 min. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
Jell-o Beans
Jell-o egg jigglers bean mold
go to kraftfoods.com to buy about &3 a piece
2 pkg. (4-serving size) Jell-o any flavor
1-1/4 C. boiling water or Juice (do not add cold water)
SPRAY inside of bean mold lightly with cooking spray, or dip paper towel in vegetable oil and use to lightly wipe inside of mold. using Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. slowly pour into mold filling each bean completely. Refrigerate at least 30 min or until firm.
To remove: tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve.
Jell-o Egg Jigglers
Jell-o egg jigglers egg mold
go to kraftfoods.com to buy about &3.95 a piece
1-1/2 cups boiling water (do not add cold water)
1 pkg. ( 8 serving size) Jell-o any flavor
Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE
You can also make Jell-o beans with this same recipe but you need a jell-o bean mold. The only difference is use 2 pkg. (4 serving size) Jell-o any brand
Cadbury Eggs
1/2 cups light corn syrup
1/4 cup butter, softened
1 teas. vanilla
1/4 teas. salt
3 cups powdered sugar
4 drops yelllow food coloring
2 drops red food coloring
1 − 12 oz. bag milk chocolate chips
2 Tbls. shortening
Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with
electric mixer. Add sugar, one cup at a time, mixing by hand after each
addition. Remove about 1/3 of the mix and place in small bowl. Add yellow &
red coloring and stir. Cover both mixes and refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap
around it a portion of the white filling that is twice that size. Form into
the shape of an egg and place onto a cookie sheet that has been brushed with
shortening. Repeat with remaining ingredients. Refrigerate 3−4 hrs. Combine
chocolate chips with shortening in glass bowl. Microwave on high for 1
minute. Then stir and microwave another minute. Use a fork to dip each
center into the chocolate. Place candy onto wax paper to dry. After 1−2
hours of chilling, dip each candy one more time and chill.
HALLOWEEN
Candy Corn
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil
stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.
Cheesecake Factory Pumpkin Cheesecake
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.
Pumpkin Bars
4 eggs
2 c. canned pumpkin
2 c. sugar
2 c. flour
1/2 c. cooking oil
1 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
cream cheese frosting (recipe below)
Spray a large cookie sheet with pam. Combine pumpkin, eggs, add sugar and oil. Add dry ingredients. beat for 1 min at low speed.
bake 350 25-30 min. Let cool then frost with the cream cheese frosting.
Cream cheese frosting
8 oz. cream cheese softened
1/2 c. butter softened
3 Tbsp. milk
2 tsp. vanilla
4 c. powder sugar (you may need more)
Cream butter and cream cheese, add the milk and vanilla a little at a time for the right consistency why slowly adding in the powder sugar.
Pumpkin Cookies
1 c Shortening
1 c Pumpkin
2 c sifted flour
1 tsp baking soda
1 c raisins or chocolate chips
1 c sugar
1 egg
1 tsp cinnamon
1/2 tsp salt
Cream shortening and sugar, add egg and mix. Add pumpkin and then add dry ingredients. Stir in with a spoon raisins or Chocolate chips drop by the tsp bake 350 for 15-20 min ice if desired.
KISSES Candy Corn Cheesecake Squares
3/4 cup vanilla wafer crumbs(about 20 cookies)
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup granulated sugar, divided
1/4 cup (1/2 stick) cold butter or margarine
12 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
1 package (8 oz.) cream cheese, softened
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 cup frozen non-dairy whipped topping, thawed
Additional HERSHEY'S KISSES Brand Candy Corn Flavored Candies, unwrapped
Directions:1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil beyond sides of pan. Stir together vanilla wafer crumbs, 1/2 cup flour and 1/4 cup sugar; cut in butter until mixture is crumbly. Press onto bottom of prepared pan.2. Remove wrappers from 12 candies; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Beat cream cheese and remaining 1/4 cup sugar until blended. Beat in eggs, milk, remaining 2 tablespoons flour, vanilla and baking powder. Gradually beat about 1/2 cup cream cheese mixture into melted candy; beat this mixture into remaining cream cheese mixture. Pour into prepared crust.3. Bake 20 to 25 minutes or until center is set. Cool to room temperature. Spread whipped topping over surface. Cover; refrigerate several hours or overnight. To serve, lift dessert from pan using foil. Peel back foil, cut into squares. Serve each square garnished with candy piece. 12 to 16 servings.
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