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Mad Scientist Punch Recipe

Mad Scientist Punch Recipe
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Ingredients
  1. 2 cans (12 ounces each) frozen pineapple-orange juice concentrate, thawed
  2. 2 cups water
  3. 1 envelope unsweetened orange Kool-Aid mix
  4. 2 liters lemon-lime soda, chilled
  5. 1 pint orange sherbet, softened
Instructions
  1. In a punch bowl, combine the juice concentrate, water and Kool-Aid mix; stir in soda. Top with scoops of sherbet. Serve immediately. Yield: 16 servings (4 quarts).
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Halloween Poke Cake

Halloween Poke Cake
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Ingredients
  1. 1
  2. pkg. (2-layer size) white cake mix
  3. 1
  4. cup boiling water
  5. 1
  6. pkg. (3 oz.) JELL-O Orange Flavor Gelatin
  7. 1/2
  8. cup cold water
  9. 1
  10. tub (8 oz.) COOL WHIP Whipped Topping, thawed
  11. 1/2
  12. tsp. yellow food coloring
  13. 1/4
  14. tsp. red food coloring
  15. Halloween sprinkles
Instructions
  1. PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
  2. ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
  3. TINT COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.
Notes
  1. How to Thaw COOL WHIP
  2. Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
  3. Substitute
  4. Prepare using COOL WHIP LITE Whipped Topping.
  5. Substitute
  6. If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
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Banana Pancake Snowmen Recipe

Banana Pancake Snowmen Recipe
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Ingredients
  1. 1 cup complete buttermilk pancake mix
  2. 3/4 cup water
  3. 1/3 cup mashed ripe banana
  4. 1 teaspoon confectioners' sugar
  5. Pretzel sticks, chocolate chips, dried cranberries and/or halved banana slices
Instructions
  1. In a small bowl, stir the pancake mix, water and banana just until moistened.
  2. Pour 1/4 cup batter onto a greased hot griddle, making three circles to form a snowman. Turn when bubbles form on top. Cook until the second side is golden brown. Transfer to a serving plate. Repeat with remaining batter.
  3. Sprinkle with confectioners' sugar. Decorate snowmen with pretzels, chocolate chips, cranberries and/or banana if desired. Yield: 7 snowmen.
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Sparklin’ Marshmallow RICE KRISPIES® TREATS

Sparklin' Marshmallow RICE KRISPIES® TREATS
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Ingredients
  1. 1/4
  2. cup (1/2 stick) butter or margarine
  3. 1
  4. bag (10-1/2 oz.) JET-PUFFED Miniature Marshmallows (6 cups)
  5. 6
  6. cups KELLOGG’S® RICE KRISPIES® cereal
  7. 24
  8. wooden pop sticks
  9. 1
  10. tube (0.68 oz.) each: red, white and blue decorating gels
  11. 2
  12. Tbsp. each: red, white and blue sprinkles
Instructions
  1. LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan; lightly grease foil.
  2. MICROWAVE butter in large microwavable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well. Press cereal mixture firmly onto bottom of prepared pan; cool.
  3. REMOVE cereal mixture from pan, using foil handles. Cut into star shapes, using large star-shaped cookie cutter. Insert wooden stick into side of each star. Decorate with gels and sprinkles. Store in airtight container at room temperature.
Notes
  1. Use Your Stove
  2. Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add cereal; mix well. Continue as directed.
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Firecracker Cupcakes

Firecracker Cupcakes
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Ingredients
  1. 1-1/2
  2. cups BAKER'S ANGEL FLAKE Coconut, divided
  3. 4
  4. drops each blue and red food coloring
  5. 24
  6. yellow cupcakes
  7. 2
  8. cups thawed COOL WHIP Whipped Topping
  9. 24
  10. red string licorice pieces (4 inch)
Instructions
  1. PLACE 1/2 cup coconut in each of 2 separate resealable plastic bags. Set remaining coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.
  2. FROST cupcakes with COOL WHIP. Top with coconut, gently pressing coconut into COOL WHIP to secure.
  3. INSERT licorice into tops of cupcakes.
Notes
  1. Special Extra
  2. Divide COOL WHIP into thirds. Color one portion with 4 drops red food coloring and second portion with 4 drops blue food coloring. Leave remaining portion white. Spread onto cupcakes and continue as directed.
  3. Family Fun
  4. Have children decorate their own cupcakes.
  5. How to Store
  6. Keep refrigerated.
Holiday Cottage http://www.holidaycottagepage.com/



Firecracker Cupcakes

Firecracker Cupcakes
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Ingredients
  1. 1-1/2
  2. cups BAKER'S ANGEL FLAKE Coconut, divided
  3. 4
  4. drops each blue and red food coloring
  5. 24
  6. yellow cupcakes
  7. 2
  8. cups thawed COOL WHIP Whipped Topping
  9. 24
  10. red string licorice pieces (4 inch)
Instructions
  1. PLACE 1/2 cup coconut in each of 2 separate resealable plastic bags. Set remaining coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.
  2. FROST cupcakes with COOL WHIP. Top with coconut, gently pressing coconut into COOL WHIP to secure.
  3. INSERT licorice into tops of cupcakes.
Notes
  1. Special Extra
  2. Divide COOL WHIP into thirds. Color one portion with 4 drops red food coloring and second portion with 4 drops blue food coloring. Leave remaining portion white. Spread onto cupcakes and continue as directed.
  3. Family Fun
  4. Have children decorate their own cupcakes.
  5. How to Store
  6. Keep refrigerated.
Holiday Cottage http://www.holidaycottagepage.com/



Red, White and Blue Cheesecake Recipe

Red, White and Blue Cheesecake Recipe
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Ingredients
  1. 1-1/2 cups all-purpose flour
  2. 1/3 cup sugar
  3. 1 teaspoon grated lemon peel
  4. 3/4 cup cold butter, cubed
  5. 2 egg yolks
  6. 1/2 teaspoon vanilla extract
FILLING
  1. 5 packages (8 ounces each) cream cheese, softened
  2. 1 cup sugar
  3. 1/4 cup half-and-half cream
  4. 3 tablespoons all-purpose flour
  5. 1/2 teaspoon grated lemon peel
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon vanilla extract
  8. 2 eggs, lightly beaten
  9. 1 egg yolk
  10. 1 cup crushed strawberries
  11. 1 cup crushed blueberries
  12. Fresh mixed berries, optional
Instructions
  1. Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel. Cut in butter until crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
  2. Press onto bottom and 3 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
  3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon peel, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
  4. Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
  5. Bake at 400° for 10 minutes. Reduce heat to 300° bake 60-70 minutes longer or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
  6. Garnish with fresh mixed berries and currants, if desired. Yield: 16 servings.
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Strawberry Angel Trifle Recipe

Strawberry Angel Trifle Recipe
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Ingredients
  1. 1 package (16 ounces) angel food cake mix
  2. 2 packages (3 ounces each) strawberry gelatin
  3. 3/4 cup plus 1/3 cup sugar, divided
  4. 2 cups boiling water
  5. 5 cups fresh or frozen unsweetened strawberries, thawed and drained
  6. 2 cups heavy whipping cream
Instructions
  1. Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.
  2. Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.
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Can-Can Chicken Recipe

Can-Can Chicken Recipe
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Ingredients
  1. 1 tablespoon kosher salt
  2. 1 teaspoon sugar
  3. 1 teaspoon onion powder
  4. 1 teaspoon garlic powder
  5. 1 teaspoon cayenne pepper
  6. 1 teaspoon paprika
  7. 1 teaspoon ground mustard
  8. 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  9. 1 can (12 ounces) beer
Instructions
  1. In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
  2. Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.
  3. Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
  4. Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack. Yield: 6 servings.
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