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Green Velvet Cupcakes

Green Velvet Cupcakes
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Ingredients
  1. 1
  2. pkg. (2-layer size) white cake mix
  3. 2
  4. oz. BAKER'S Semi-Sweet Chocolate, melted
  5. 1
  6. Tbsp. green food coloring
  7. 4
  8. oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  9. 1
  10. jar (7 oz.) JET-PUFFED Marshmallow Creme
  11. 1
  12. tsp. vanilla
  13. 1
  14. tub (8 oz.) COOL WHIP Whipped Topping, thawed
Instructions
  1. HEAT oven to 350°F.
  2. PREPARE and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
  3. BEAT cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
  4. SPOON COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes.
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Bit-of-Irish Cheesecake

Bit-of-Irish Cheesecake
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Ingredients
  1. 1-1/2
  2. cups finely chopped PLANTERS Pecans
  3. 2
  4. Tbsp. sugar
  5. 3
  6. Tbsp. butter or margarine, melted
  7. 4
  8. pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  9. 1
  10. cup sugar
  11. 3
  12. Tbsp. flour
  13. 1
  14. cup BREAKSTONE'S or KNUDSEN Sour Cream
  15. 1/4
  16. cup Irish cream liqueur
  17. 4
  18. eggs
Instructions
  1. HEAT oven to 325°F.
  2. MIX nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  3. BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  5. Kraft Kitchens Tips
  6. Size-Wise
  7. This is the perfect dessert to serve at your annual St. Patrick's Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd!
  8. Special Extra
  9. Celebrate St. Patrick's Day by garnishing the chilled cheesecake with a candy shamrock. Use rolling pin to flatten 3 sugar-coated candy spearmint leaves. Cut each into heart shape with small cookie cutter or sharp knife. Arrange on cheesecake as shown in photo to resemble shamrock, using trimmings to make stem.
  10. Cappuccino Cheesecake in Nut Crust
  11. Prepare as directed, substituting 1 Tbsp. MAXWELL HOUSE Instant Coffee and 1/4 tsp. ground cinnamon dissolved in 1/4 cup boiling water for the liqueur in the cheesecake filling
Holiday Cottage http://www.holidaycottagepage.com/



Simple Grasshopper Mallow Pie

Simple Grasshopper Mallow Pie
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Ingredients
  1. 1/4
  2. cup green creme de menthe
  3. 1
  4. jar (7 oz.) JET-PUFFED Marshmallow Creme
  5. 1
  6. pt. (2 cups) whipping cream, whipped
  7. 1
  8. OREO Pie Crust (6 oz.)
Instructions
  1. ADD creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
  2. POUR into crust.
  3. REFRIGERATE 4 to 6 hours or until chilled. Store leftover pie in refrigerator.
  4. Kraft Kitchens Tips
  5. Healthy Living
  6. Save 130 calories and 17 grams of fat per serving by substituting 1 tub (8 oz.) thawed COOL WHIP Whipped Topping for the whipped cream.
  7. Variation
  8. Prepare as directed, substituting 1/4 cup milk for the creme de menthe and adding 2 or 3 drops each peppermint extract and green food coloring to the filling mixture before pouring into crust.
  9. Variation
  10. Prepare pie filling and pour into pie crust as directed. Freeze 4 to 6 hours or until firm. Remove pie from freezer a few min. before serving to soften slightly. Store leftover pie in freezer.
Holiday Cottage http://www.holidaycottagepage.com/



St. Patrick’s Day Mocktail

St. Patrick’s Day Mocktail
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Ingredients
  1. 1 Can of Limeade Frozen Concentrate
  2. 1 2L bottle of Lemon-Lime Soda
  3. 1 drop liquid green food coloring
  4. Jelly Lime Candy for Garnish
Instructions
  1. In each glass, add 1 teaspoon of the frozen concentrate (straight from the freezer – don’t thaw it first).
  2. Fill the rest of the glass with the lemon lime soda, and add 1 drop of green food coloring.
  3. Garnish as desired.
Holiday Cottage http://www.holidaycottagepage.com/



Slow-Cooker Corned Beef and Cabbage

Slow-Cooker Corned Beef and Cabbage
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Ingredients
  1. 4
  2. medium red potatoes, unpeeled, cut into 1-inch pieces
  3. 4
  4. medium carrots, cut into 1-inch pieces
  5. 1
  6. medium onion, cut into 6 wedges
  7. 1
  8. corned beef brisket with seasoning packet (2 to 2 1/2 lb)
  9. 1
  10. can (12 oz) beer or nonalcoholic beer
  11. Water
  12. 8
  13. thin wedges cabbage
  14. Sauce
  15. 1/4
  16. cup applesauce
  17. 2
  18. tablespoons Dijon mustard
Instructions
  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  2. 2 Cover; cook on Low heat setting 10 to 12 hours.
  3. 3 Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  4. 4 Meanwhile, in small bowl, mix sauce ingredients.
  5. 5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
  6. If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.
  7. Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.
Holiday Cottage http://www.holidaycottagepage.com/



Chocolate Mint Brownies

Chocolate Mint Brownies
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Brownie
  1. 1/2 cup unsalted butter (1 stick), cut into pieces
  2. 4 ounces unsweetened chocolate, chopped
  3. 1/4 c Andes creme de menth baking chips
  4. 1 1/4 cups granulated white sugar
  5. 1 teaspoon vanilla extract
  6. 1/2 tsp mint extract
  7. 2 large eggs, room temperature
  8. 1/2 cup (65 grams) all purpose flour
  9. 1/4 teaspoon salt
Mint Filling
  1. 1/2 cup unsalted butter (1 stick), softened
  2. 2 c confectioners’ sugar
  3. 1 Tbls water
  4. 1/2 tsp mint extract
  5. 4 drops green food coloring
Chocolate Ganche
  1. 1 cup heavy whipping cream
  2. 1 cup (8 ounces) bittersweet chocolate, chopped
Instructions
  1. Preheat oven to 325 degrees. Prepare an 8×8 inch baking dish by lining it with foil and set aside.
  2. Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
  3. Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
  4. Pour the brownie batter evenly into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.
For the filling
  1. Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
  2. Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. We’re almost done!
For the chocolate ganache
  1. Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
  2. Pour the whipping cream over the chocolate and whisk until nice and smooth.
  3. Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
  4. If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.
  5. Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.
Holiday Cottage http://www.holidaycottagepage.com/



Irish Shamrock Cookie Recipe

Irish Shamrock Cookie Recipe
Serves 1
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Ingredients
  1. 1/2 cup butter, softened
  2. 1 (3 ounce) package instant pistachio pudding mix
  3. 1 1/3 cups baking mix
  4. 1 egg
  5. 1 tablespoon white sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
  2. Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
  3. On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
  4. Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.
Holiday Cottage http://www.holidaycottagepage.com/



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