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Red, White and Blue Dessert Recipe

Red, White and Blue Dessert Recipe
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Ingredients
  1. 2 packages (8 ounces each) cream cheese, softened
  2. 1/2 cup sugar
  3. 1/2 teaspoon vanilla extract
  4. 1/2 teaspoon almond extract
  5. 2 cups heavy whipping cream, whipped
  6. 2 quarts strawberries, halved, divided
  7. 2 quarts blueberries, divided
Instructions
  1. In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
  2. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.
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Flag Cake

Flag Cake
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Ingredients
  1. 1
  2. box yellow cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. container creamy vanilla frosting or whipped vanilla frosting
  6. 1/3
  7. cup fresh blueberries
  8. 1
  9. pint (2 cups) fresh strawberries, stems removed, strawberries cut in half
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  2. 2 Place cake on tray. Frost top and sides of cake with frosting.
  3. 3 For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator
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Southwest Steak Kabobs

Southwest Steak Kabobs
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Ingredients
  1. 1/4
  2. cup margarine or butter, melted
  3. 1/4
  4. cup chopped fresh cilantro
  5. 1/2
  6. teaspoon cumin
  7. 1/4
  8. teaspoon garlic salt
  9. 1/2
  10. teaspoon hot pepper sauce
  11. 2
  12. ears fresh sweet corn, husks removed, each ear cut into 4 pieces
  13. 8
  14. pickled sweet red or green cherry peppers
  15. 1
  16. (1-lb.) boneless beef sirloin steak, cut into 1-inch pieces
Instructions
  1. 1 Heat grill. In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well. Alternately thread corn, peppers and steak onto four 12 to 14-inch metal skewers.
  2. 2 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until corn is tender and beef is of desired doneness, turning once and brushing frequently with margarine mixture
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Red, White and Blue Poke Cake

Red, White and Blue Poke Cake
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Ingredients
  1. 1
  2. box white cake mix
  3. Water, vegetable oil and egg whites called for on cake mix box
  4. 1
  5. box (4-serving size) strawberry-flavored gelatin
  6. 1
  7. cup boiling water
  8. 1/2
  9. cup cold water
  10. 1
  11. box (4-serving size) white chocolate instant pudding and pie filling mix
  12. 1/3
  13. cup milk
  14. 1
  15. container (8 oz) frozen whipped topping, thawed
  16. 1
  17. cup sliced fresh strawberries
  18. 1/2
  19. cup fresh blueberries
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  2. 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
  3. 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
Notes
  1. o show off the red, white and blue of this cake, cut into serving-size pieces and arrange on a platter. Top each piece of cake with a tiny American flag available at craft stores. Garnish the platter with whole strawberries and blueberries.
Holiday Cottage http://www.holidaycottagepage.com/



Red, White and Blue-Berry Pie

Red, White and Blue-Berry Pie
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Ingredients
  1. 1
  2. Pillsbury™ refrigerated pie crust, softened as directed on box
  3. 2
  4. cups fresh or frozen (thawed, drained on paper towels) blueberries
  5. 1/2
  6. cup blueberry preserves, heated
  7. 2
  8. cups frozen (thawed) whipped topping
  9. 1
  10. pint (2 cups) strawberries, sliced
  11. 6
  12. oz raspberries
Instructions
  1. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate--except do not prick crust. Trim edge if necessary.
  2. 2 Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool 30 minutes.
  3. 3 Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
  4. 4 Spread with whipped topping. Refrigerate 1 hour. In medium bowl, mix strawberries and raspberries. Gently spoon over whipped topping layer. Garnish with additional whipped topping as desired. Serve immediately
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Red, White and Blueberry Shortcakes

Red, White, and Blue Shortcakes
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Ingredients
  1. 1
  2. can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
  3. 2
  4. tablespoons butter or margarine, melted
  5. 4
  6. to 5 tablespoons granulated sugar
  7. 1
  8. cup whipping cream
  9. 2
  10. tablespoons powdered sugar
  11. 1/4
  12. teaspoon vanilla
  13. 1
  14. pint (2 cups) fresh strawberries, sliced
  15. 1
  16. pint (2 cups) fresh blueberries
Instructions
  1. 1 Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  2. 2 In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
  3. 3 To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream
Holiday Cottage http://www.holidaycottagepage.com/



Slammin’ Strawberry Shortcake Pie

Slammin’ Strawberry Shortcake Pie
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Ingredients
  1. Crust
  2. 1
  3. Pillsbury® refrigerated pie crust, softened as directed on box
  4. Filling
  5. 1
  6. box (4-serving size) vanilla instant pudding and pie filling mix
  7. 2
  8. cups milk
  9. 1
  10. package (3 oz) ladyfingers, split
  11. 2
  12. cups sliced fresh strawberries
  13. 1
  14. container (8 oz) frozen whipped topping, thawed (3 cups)
  15. Fresh strawberries, if desired
Instructions
  1. 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  2. 2 Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
  3. 3 Place half of the ladyfingers, cut sides down, on cooled pie crust. Spread half of the pudding over ladyfingers. Top with 1 cup of the sliced strawberries. Place remaining ladyfingers, cut sides down, over strawberries. Top with remaining pudding and remaining 1 cup sliced strawberries. Gently spread whipped topping evenly over top of pie. Refrigerate at least 1 hour until chilled before serving.
  4. 4 Garnish with fresh strawberries. Cover and refrigerate any remaining pie
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Jelly Bean Bark Recipe

Jelly Bean Bark Recipe
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Ingredients
  1. 1 tablespoon butter
  2. 1-1/4 pounds white candy coating, coarsely chopped
  3. 2 cups small jelly beans
Instructions
  1. Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set.
  2. Cut or break bark into pieces. Store in an airtight container. Yield: 2 pounds.
Holiday Cottage http://www.holidaycottagepage.com/



Grandma’s Sugar Cookies Recipe

Grandma's Sugar Cookies Recipe
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Ingredients
  1. 2 cups sugar
  2. 1 cup butter, softened
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon salt
  5. 2 eggs, lightly beaten
  6. 3 cups King Arthur Unbleached All-Purpose Flour
  7. 2 teaspoons baking powder
  8. 3/4 teaspoon baking soda
ICING
  1. 4 cups confectioners' sugar
  2. 1/4 teaspoon almond extract
  3. 1/2 to 2/3 cup evaporated milk
  4. Assorted food coloring and decorations of your choice
Instructions
  1. In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour.
  2. On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely.
  3. In a large bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired. Yield: 6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies.
Holiday Cottage http://www.holidaycottagepage.com/



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