Tuesday, December 28, 2010

Three-Cheese Party Wheel


1 container (8 oz) Swiss almond cold-pack cheese food
1 container (8 oz) sharp Cheddar cold-pack cheese food
1 container (8 oz) chives-and-onion cream cheese spread
1/4 cup sliced almonds, toasted if desired
1/4 cup finely chopped fresh parsley
80 assorted crackers
Fresh currants, if desired

On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top. Evenly spread Cheddar cheese over Swiss cheese; smooth side and top. Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time. To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants. Makes 20 servings (2 tablespoons spread and 4 crackers each)

*Recipe from Betty Crocker

Chocolate Bliss Marble Cake


5 egg whites
1/4 cup baking cocoa
1/4 cup hot water
1 cup sugar, divided
1 cup fat-free milk
3 tablespoons canola oil
1 teaspoon Spice Island® Pure Vanilla Extract
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups reduced-fat whipped topping
4 ounces semisweet chocolate
1-1/2 cups fresh raspberries

Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool. In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture. Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Makes 16 servings.

Beef Wellington


1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)

Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F. Makes 10 servings.

*Recipe from Campbell's

Thursday, December 23, 2010

Spicy Crab Dip


1/3 cup mayonnaise
2 tablespoons dried minced onion
2 tablespoons lemon juice
2 tablespoons white wine or white grape juice
1 tablespoon minced garlic
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon hot pepper sauce, optional
2 packages (8 ounces each) cream cheese, cubed
1 pound imitation crabmeat, chopped
Assorted crackers or fresh vegetables

In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well. Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables. Makes 32 Servings

*Recipe from Taste of Home

Meatballs with Fire Roasted Tomato Sauce


1 lb lean (at least 80%) ground beef
1/4 cup plain bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 medium green onions, finely chopped (1/4 cup)
1 egg

1 jar (25.5 oz) fire roasted tomato pasta sauce
3/4 cup dried cherries, chopped
1/2 cup water
2 tablespoons cider vinegar or wine vinegar
Chopped fresh chives, if desired

Heat oven to 400°F. In large bowl, mix meatball ingredients. Shape into 30 (1-inch) meatballs. Place in ungreased 13x9-inch pan. Bake uncovered about 15 minutes or until thoroughly cooked and no longer pink in center. In 3-quart saucepan, heat all sauce ingredients exept chives to boiling, stirring occasionally; reduce heat. Stir in meatballs; cover and simmer about 15 minutes or until sauce is hot. Sprinkle with chives. Serve in chafing dish or slow cooker on low heat setting. Makes 15 servings (2 meatballs each).

*Recipe from Betty Crocker

New York-Style Sour Cream-Topped Cheesecake


1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups fresh strawberries, sliced

HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries. Makes 16 servings.

*Recipe from Kraft

Holiday Brie en Croute


1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. Serves: 12

Recipe from Campbell's

Wednesday, December 22, 2010

Chocolate-Vanilla Swirl Cheesecake


20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares Baker's Semi-Sweet Chocolate, melted, cooled

Heat oven to 325°F. Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter. Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Makes 16 servings.

*Recipe from Kraft

Festive Favorite Layered Dip


1 tub (8 oz.) Cream Cheese Spread
1/2 cup Sour Cream
1/4 cup Miracle Whip Dressing
1 cup Thick 'N Chunky Salsa
2 cups Shredded Mozzarella Cheese
2 tomatoes, chopped
1 green pepper, finely chopped
2 green onions, chopped
Ritz Crackers

Mix first 3 ingredients; spread onto bottom of shallow 1-1/2-qt. bowl. Top with all remaining ingredients except crackers. Serve with crackers. Makes 6 cups or 48 servings.

*Recipe from Kraft

Garlic & Herb-Crusted Prime Rib


3/4 cup Classic Caesar Dressing, divided
1 beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 cloves garlic, minced

Pour 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate. Heat oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic. Brush meat with dressing mixture. Bake 30 to 40 min. or until meat registers 150ºF. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160ºF) before slicing. Makes 15 servings.

*Recipe from Kraft

Nutty Noel Bars


1 1/2 cups Bisquick® mix
1 cup old-fashioned or quick-cooking oats
3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
1 1/4 cups white baking chips
2 tablespoons whipping (heavy) cream
1 1/2 cups mixed nuts or cashews

Heat oven to 350º. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray. Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown. Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Makes 32 bars.

*Recipe from Bisquick

Friday, December 17, 2010

Party Cheese Wreath


2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)

BEAT cream cheese and Cheddar cheese in small bowl with electric mixer on medium speed until well blended. ADD remaining ingredients; mix well. Cover. Refrigerate several hours or overnight. PLACE drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted NABISCO Crackers and breadsticks. Makes 3 cups or 24 servings.

*Recipe from Kraft

Cheesy Christmas Tree


1 pkg. (8 oz.) Cream Cheese
1/2 cup pesto
1/4 cup chopped red peppers
1 stick String Cheese
RITZ Crackers

CUT block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas-tree shape. CUT a 2-inch piece from the string cheese. Place at bottom of tree for the trunk. Wrap up remaining cheese; refrigerate until ready to use for snacking or other use. SPOON pesto over cream cheese; sprinkle with peppers. Serve as a spread with the crackers. Makes 12 servings.

*Recipe from Kraft

Pinecone Cheese Spread


1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. (7 oz.) Mexican Style 2% Milk Finely Shredded Four Cheese
2 Tbsp. Dijon Mustard
2 Tbsp. canned chopped green chiles
1/3 cup Sliced Almonds, toasted
RITZ Crackers

PROCESS first 3 ingredients in food processor until well blended. Stir in chiles. SHAPE into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate. REFRIGERATE 2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly. Serve with crackers. Makes 2 cups spread.

*Recipe from Kraft

Sweet 'N Hot Cheese Spread


1 pkg. (8 oz.) Cream Cheese, softened
3 Tbsp. apricot jam
1/8 tsp. ground red pepper (cayenne)
1/4 cup Slivered Almonds
RITZ Crackers

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. TOP with jam, pepper and nuts. MICROWAVE on HIGH 1 min. or until heated through. Serve with crackers. Makes 1 1/4 cups spread.

*Recipe from Kraft

Philly Shrimp Cocktail Dip


1 pkg. (8 oz.) Cream Cheese, softened
3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)
3/4 cup Cocktail Sauce
1/4 cup Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl. TOSS shrimp with cocktail sauce; spoon over cream cheese. TOP with remaining ingredients. Serve with WHEAT THINS Original Crackers. Makes 3 cups dip.

*Recipe from Kraft

Mini Ham & Cheese Frittatas


2 whole eggs
3 egg whites
1 Tbsp. water
1/4 cup finely chopped Deli Fresh Shaved Honey Ham
1/2 tsp. dill weed
3/4 cup Shredded Cheddar Cheese

HEAT oven to 350ºF. BEAT whole eggs, egg whites and water with whisk in medium bowl until blended. Stir in ham and dill weed. SPOON into 12 mini muffin cups sprayed wth cooking spray; top with cheese. (Cheese will sink slightly.) BAKE 18 to 20 min. or until puffed and golden brown. Makes 12 servings.

*Recipe from Kraft

Easy Cheesy Buffalo Chicken Dip


1 pkg. (8 oz.) Cream Cheese, cubed
1-1/2 cups finely chopped cooked chicken
2 stalks celery, finely chopped
1/2 cup Blue Cheese Dressing
1/2 cup hot pepper sauce for Buffalo wings

COMBINE ingredients in medium microwaveable bowl. MICROWAVE on HIGH 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min. Makes 2 1/2 cups of dip.

*Recipe from Kraft

Warm Reuben Spread


4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained Sauerkraut
1 pkg. (8 oz.) Deli Fresh Swiss Cheese Slices, chopped
Deli-Style Rye Crackers

HEAT oven to 350ºF. MIX cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers. SPREAD onto bottom of 9-inch pie plate or shallow dish.
BAKE 20 min. or until heated through. Serve warm with crackers. Makes 2 1/2 cups spread (about 20 servings).

*Recipe from Kraft

Holiday Cheese Truffles


2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
1 tsp. garlic powder
Dash ground red pepper (cayenne)
1/4 cup chopped roasted red peppers
2 green onions, sliced
1-2/3 cups chopped PLANTERS Pecans

BEAT first 4 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended. REFRIGERATE several hours or until chilled. SHAPE into 24 (1-inch) balls; roll in nuts. Serve with crackers. Makes 24 servings, 2 truffles each.

*Recipe from Kraft

Slow Cooker Golden Chicken with Noodles


2 cans (10 3/4 ounces each) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
4 cups egg noodles, cooked and drained
Chopped fresh parsley

Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley. Makes 8 servings.

*Recipe from Campbell's

Festive Cheese Spread


Guests will love cheese spread not only for its herb and garlic flavor, but for its very festive candy cane look on your holiday table.

2 packages (8 ounces each) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons McCormick® Chives
2 tablespoons McCormick® Parsley Flakes
1 teaspoon McCormick® California Style Garlic Pepper with Red Bell and Black Pepper
1/2 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/2 red bell pepper, chopped (about 1/2 cup)

Beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Add remaining ingredients except red bell pepper; beat well. Place piece of plastic wrap on baking sheet. Spoon cheese mixture onto plastic wrap to form a candy cane shape, log or ball. Fold up plastic wrap over cheese to encase. Refrigerate 4 hours or overnight or until cheese is firm Unwrap cheese mixture. Place on serving plate. Smooth entire shape with spatula or knife. Garnish with bell pepper. Serve with assorted crackers. Makes 18 (2 Tbsp.) servings.

*Recipe from McCormick's

Easy Baked Cheese & Vegetable Twist


2 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 cups frozen broccoli cuts, thawed, drained
1/2 lb. fresh mushrooms, cut into quarters
1/2 cup cherry tomatoes, cut in half
4 green onions, sliced
2 cans (8 oz. each) refrigerated crescent dinner rolls

HEAT oven to 375ºF. MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. UNROLL crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-lined baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. BAKE 35 to 40 min. or until crust is golden brown and filling is heated through. Makes 16 servings.

*Recipe from Kraft

Sparkling Tree Cakes


1 pkg. (2-layer size) yellow cake mix
1/4 tsp. green food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
16 peppermint sticks (3 inch)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 squares BAKER'S Semi-Sweet Chocolate, chopped
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
Assorted Christmas candy
Colored sugar
Make It

HEAT oven to 350°F. PREPARE cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans. BAKE as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely. BEAT cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes. CUT each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients. Makes 16 servings.

*Recipe from Kraft.

Triple-Chocolate Bliss Cake


1 pkg. (2-layer size) chocolate cake mix
1 cup Sour Cream
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1-1/2 cups fresh raspberries

HEAT oven to 350ºF. BEAT all ingredients except COOL WHIP, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. RESERVE 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate squares in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries. Keep refrigerated. Makes 18 servings.

*Recipe from Kraft

Cool Whip Chocolate One Bowl Bliss Cake


1 pkg. (2-layer size) devil's food cake mix
5 squares BAKER'S Semi-Sweet Chocolate, divided
1 tub (8 oz.) plus 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 Tbsp. powdered sugar
Make It
HEAT oven 350°F.

PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. LOOSEN cake from side of bowl with knife. Invert onto wire rack; remove bowl. Cool cake completely. Meanwhile, microwave 4 chocolate squares in large microwaveable bowl as directed on package. Cool. ADD 1 tub COOL WHIP to melted chocolate; whisk until blended. Cut cake into 3 layers; stack on plate, spreading chocolate filling between layers. FROST cake with remaining COOL WHIP. Make curls from remaining chocolate square. (See Tip.) Place on cake; sprinkle with sugar. Keep refrigerated. Makes 16 servings.

*Recipe from Kraft

Lightened-Up Holiday Cookie Dough


1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1/3 cup canola oil
1-1/2 teaspoons Spice Island® Pure Vanilla Extract
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide dough into four 1-1/4-cup portions. Shape each into a disk;wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Makes 4 portions (1-1/4 cups each).

To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired. Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies. To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.

*Recipe from Taste of Home

Saturday, December 4, 2010

Cranberry Holiday Mold


Dissolve one large box of raspberry Jello in one cup hot water. Cool. Add 1 cup chopped nuts; 1 large can crushed pineapple and juice, and 1 large can whole cranberry sauce. Mix well. (If mold is used, grease the mold with mayonnaise.) Set in refrigerator until it has completely jelled. Blend in small package cream cheese and 1 cup sour cream thoroughly. Spread in mold.

Thursday, December 2, 2010

Praline/Yam Casserole


4 medium yams
2 eggs
1/2 cup brown sugar, divided
2 Tbsp. butter, melted
1/2 tsp. salt
1/2 cup pecan halves
1/4 cup melted butter

Orange Sauce:

1/3 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1 tsp. grated orange peel
1 cup orange juice
1 Tbsp. lemon juice
2 Tbsp. butter

Cook yams in microwave or on top of stove until tender. Peel and mash in large bowl. Beat in eggs, 1/4 cup of brown sugar, butter and salt. Spoon mixture into 1 qt. buttered casserole. Arrange pecan halves over top. Sprinkle with remaining 1/4 cup brown sugar; drizzle with 1/4 cup melted butter. Bake, uncovered, at 375̊ for 20 minutes. To make sauce, combine sugar, cornstarch, salt, orange peel, orange and lemon juice in saucepan. Bring to boil over medium heat, stirring until sauce is thickened. Remove from heat; stir in butter. Serve warm orange sauce over casserole. Makes 6 servings.

Graham Cracker Cake


1 3/4 cup graham crackers crushed
1/4 tsp. salt
1 cup sugar
2/3 cup milk
2 1/2 tsp. baking powder
1/2 cup butter
3 eggs (separated)
1/2 cup nuts (crushed)
1 tsp. vanilla

Beat egg yolks and add butter (creamed). Add sugar, salt, baking powder. Add crumbs, nuts and vanilla. Add gradually milk. Beat egg whites until stiff and fold into other ingredients. Bake in two 8” cake pans . Grease only bottom. Bake at 375̊ for 20 to 25 minutes.

1/2 pt. whip cream 2 Tbsp. Powdered sugar
1/2 tsp. vanilla

Wednesday, December 1, 2010

Savory Herb-Crusted Turkey Pot Pie


1 egg
1 Tbsp. water
6 cups diced cooked turkey or chicken
5 cups frozen mixed vegetables or your favorite frozen vegetable blend
2 Tbsp. butter
1/2 cup all-purpose flour
2 cups chicken broth
1/4 tsp. ground black pepper
1/2 of a 17.3 oz. pkg. puff pastry sheets (1 sheet), thawed according to package directions
2 Tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)

Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork. Stir the turkey and vegetables in a 3-quart shallow baking dish. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13x9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling. Makes 6 servings (about 1 1/2 cups each).