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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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Chocolate Cream Ornament Cake

Chocolate Cream Ornament Cake
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Ingredients
  1. 1
  2. pkg. (2-layer size) chocolate cake mix
  3. 1
  4. pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  5. 1
  6. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  7. 1
  8. cup powdered sugar
  9. 1-1/2
  10. cups thawed COOL WHIP Whipped Topping
  11. 1
  12. ice cream cone
  13. 1
  14. piece red string licorice (2 inch)
  15. Decorating gel
  16. Colored sugar
Instructions
  1. HEAT oven to 350°F.
  2. PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove to wire racks. Cool completely.
  3. BEAT cream cheese and powdered sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 of the cream cheese mixture between layers. Frost top and side of cake with remaining cream cheese mixture.
  4. POKE 2 small holes in bottom of ice cream cone; insert ends of licorice into holes, leaving small loop at top. Place next to cake to resemble ornament hanger. Decorate cake with decorating gel and colored sugar as desired. Keep refrigerated.
Notes
  1. Size-Wise
  2. You'll know it's a special occasion when you get to enjoy a serving of this festive cake.
  3. Easy Decorating Idea
  4. For fun and easy patterns, place cookie cutters on top of cake and fill in shapes with the colored sugar.
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Holiday Candy Cane Cake

Holiday Candy Cane Cake
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® yellow cake mix
  3. 1
  4. cup milk
  5. 1
  6. package (3 oz) cream cheese, softened
  7. 1
  8. teaspoon vanilla
  9. 3
  10. eggs
  11. 1
  12. teaspoon peppermint extract
  13. 2
  14. containers Betty Crocker® Whipped fluffy white frosting
  15. 2
  16. to 3 rolls (from 4.5-ounce box) Betty Crocker® Fruit by the Foot® strawberry fruit snack
Instructions
  1. 1 Heat oven to 325°F. Generously grease and lightly flour 12-cup fluted tube cake pan. Or spray with baking spray with flour.
  2. 2 In large bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
  3. 3 Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack and remove pan. Cool completely, about 1 hour.
  4. 4 To assemble, cut cake in half crosswise. Place half of cake on serving plate to form hook of candy cane. Cut remaining half into 5 equal pieces (about 2 inches wide). Stir half of the peppermint extract into each container of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.
  5. 5 To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered.
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Holiday Candy Trains

Holiday Candy Trains
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Ingredients
  1. Glue gun and glue sticks
  2. 4
  3. sixteen-inch lengths 3/8-inch-wide red or green ribbon
  4. 16
  5. packages chewing gum, (5 sticks each)
  6. 12
  7. packages (1 1/2 ounces each) raisins
  8. 64
  9. round peppermint candies
  10. 4
  11. rolls ring-shaped hard candies
  12. 4
  13. foil-wrapped Hershey's® Kisses® Brand milk chocolates
  14. Assorted foil-wrapped candies
  15. 12
  16. miniature candy cane sticks
Instructions
  1. 1 For cars of each train, glue end of 1 ribbon onto wide side of 1 gum package, 1 raisin package, 2 more gum packages and 1 more raisin package, spacing cars about 1/2 inch apart. For wheels, glue 4 peppermint candies onto sides of gum packages and 2 candies onto sides of raisin packages.
  2. 2 For engine, glue roll of ring-shaped candies onto first ribbon-topped gum package. Glue 2 foil-wrapped milk chocolate candies onto top of engine.
  3. 3 Glue additional candies, candy canes and raisin packages to train cars as shown in photo or as desired.
  4. 4 Repeat to make remaining 3 trains
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Candy Cane Wands

Candy Cane Wands
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Ingredients
  1. 1/2
  2. cup semisweet chocolate chips or white vanilla baking chips
  3. 2
  4. teaspoons shortening
  5. 16
  6. candy canes or peppermint sticks, about 6 inches long
  7. Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desir
Instructions
  1. 1 Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
  2. 2 Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
  3. 3 Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 week
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Christmas Fudge Pops

Christmas Fudge Pops
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Ingredients
  1. 2
  2. cups sugar
  3. 2/3
  4. cup evaporated milk
  5. 1/2
  6. cup butter
  7. 12
  8. large marshmallows
  9. Dash salt
  10. 1
  11. cup semisweet chocolate chips (6 oz)
  12. 1
  13. teaspoon vanilla
  14. 1/4
  15. cup white nonpareils
  16. 22
  17. paper lollipop sticks
  18. 1/3
  19. cup white vanilla baking chips
  20. 1
  21. teaspoon shortening
Instructions
  1. 1 Line 11x7-inch (2-quart) glass baking dish or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; grease foil with butter.
  2. 2 In 3-quart heavy saucepan, mix sugar, milk, butter, marshmallows and salt. Heat to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Reduce heat to low. Stir in chocolate chips and vanilla until mixture can be stirred smooth. Pour into pan. Immediately sprinkle with nonpareils. Cool completely, about 1 hour.
  3. 3 Use foil to lift fudge out of pan. With 2-inch Christmas tree-shaped cookie cutter, cut fudge. Insert 1 stick into bottom of each cutout. In small microwavable bowl, microwave vanilla chips and shortening on Medium (50%) 30 to 45 seconds; stir until chips can be stirred smooth. Drizzle over plain side of fudge. Let stand until set.
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Reindeer Tracks Cookies

Reindeer Tracks Cookies
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Ingredients
  1. 2 1/3
  2. cups Gold Medal® all-purpose flour
  3. 1
  4. teaspoon baking soda
  5. 1/2
  6. teaspoon salt
  7. 3/4
  8. cup butter, softened
  9. 3/4
  10. cup granulated sugar
  11. 3/4
  12. cup packed brown sugar
  13. 2
  14. eggs
  15. 2
  16. teaspoons vanilla
  17. 1
  18. package (12 oz) white vanilla baking chips (2 cups)
  19. 1
  20. package (8 oz) unwrapped mini chocolate-covered peanut butter cup candies
  21. 1
  22. cup coarsely chopped small pretzel twists
Instructions
  1. 1 Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla until blended. On low speed, gradually add flour mixture to butter mixture until blended. Stir in baking chips, peanut butter cup candies and pretzels.
  2. 2 Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until lightly browned. Immediately remove from cookie sheets to cooling racks
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Stained Glass Cookies

Stained Glass Cookies
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Ingredients
  1. 1/2
  2. cup (1 stick) butter or margarine, softened
  3. 1/2
  4. cup sugar
  5. 1/2
  6. cup honey
  7. 1
  8. egg
  9. 1
  10. tsp. vanilla
  11. 3
  12. cups flour
  13. 1
  14. tsp. CALUMET Baking Powder
  15. 1/2
  16. tsp. baking soda
  17. 1/2
  18. tsp. salt
  19. 5
  20. rolls (1-1/4 oz. each) ring-shaped hard candies
Instructions
  1. BEAT butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.
  2. PREHEAT oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.
  3. CRUSH each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.
  4. BAKE 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.
Notes
  1. How to Make Cookies into Ornaments
  2. Before baking cookies, use a drinking straw to poke a hole in the top of each cookie cutout. Bake and cool as directed. Thread a piece of ribbon through the hole to use for hanging.
  3. Storage Know-How
  4. Cookie dough can be wrapped tightly and refrigerated up to 1 week, or placed in freezer container and frozen up to 3 months.
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Chocolate Coal Lumps

Chocolate Coal Lumps
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Ingredients
  1. Chocolate Coal Lumps
  2. Naughty or nice, everyone will love these easy cho-coal-late treats. Cocoa Puffs® cereal dipped in melted chocolate and marshmallows create these tasty stocking stuffers.
  3. E-mail
  4. Add to Grocery List
  5. 879
  6. Pinterest
  7. 7 Reviews
  8. Chocolate Coal Lumps
  9. Prep Time 45 min
  10. Total Time 2 hr 15 min
  11. Servings 48
  12. Ingredients
  13. 1/4
  14. cup butter
  15. 1
  16. bag (10 oz) large marshmallows (5 cups)
  17. 8
  18. cups Cocoa Puffs® cereal (from 11.8-oz box)
  19. 3
  20. bags (12 oz each) semisweet chocolate chips or 36 oz (from two 24-oz packages) chocolate-flavored candy coating
  21. 3
  22. tablespoons shortening
  23. Black sugar and/or black jimmies sprinkles
Instructions
  1. 1 Line 13x9-inch pan with foil. Spray with cooking spray.
  2. 2 In 4-quart microwavable bowl, microwave butter uncovered on High about 1 minute or until melted. Add marshmallows; toss to coat. Microwave about 2 minutes, stirring after each minute, until marshmallows are completely melted and mixture is well blended. Add cereal; mix well.
  3. 3 Spoon cereal mixture into pan. Spray hands with cooking spray, and press mixture firmly in pan. Cover with waxed paper; press second 13x9-inch pan on top to compress bars. Remove pan and paper. Cool completely, about 1 hour. Remove bars from pan; peel off foil. Using sharp knife, cut bars into 8 rows by 6 rows to make 48 squares. Line cookie sheet with waxed paper.
  4. 4 In 1-quart microwavable bowl, microwave 12 oz of the chocolate and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Using 2 forks, dip and roll each cereal square in coating. Place on cookie sheet. Repeat twice to use up chocolate, shortening and squares.
  5. 5 Sprinkle coated squares with black sugar and/or sprinkles. Place in freezer 15 minutes or refrigerator 30 minutes until chocolate is set. Store in airtight container or sealed storage bag.
Notes
  1. Package the coal in a small plastic bag and tie up with a pretty ribbon. Tuck inside a small Christmas stocking–perfect for gift giving
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