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“It’s Turkey Time” Cookies

"It's Turkey Time" Cookies
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Ingredients
  1. 1
  2. pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  3. 2
  4. tablespoons Gold Medal® all-purpose flour
  5. 1/3
  6. cup butter or margarine, melted
  7. 1
  8. egg
  9. Betty Crocker® green, red, orange and yellow sugars
  10. 3/4
  11. cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
  12. Miniature candy-coated milk chocolate candies
  13. Betty Crocker® red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz
Instructions
  1. 1 Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
  2. 2 On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet.
  3. 3 Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. 4 Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.
  5. 5 Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  6. 6 Spread frosting on round cookies. Place undecorated and decorated wedges on cookies as shown in photo. Add candy-coated candies for eyes; draw feet with icing as shown in photo.
Holiday Cottage http://www.holidaycottagepage.com/



“It’s Turkey Time” Cookies

"It's Turkey Time" Cookies
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Ingredients
  1. 1
  2. pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  3. 2
  4. tablespoons Gold Medal® all-purpose flour
  5. 1/3
  6. cup butter or margarine, melted
  7. 1
  8. egg
  9. Betty Crocker® green, red, orange and yellow sugars
  10. 3/4
  11. cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
  12. Miniature candy-coated milk chocolate candies
  13. Betty Crocker® red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz tube)
Instructions
  1. 1 Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
  2. 2 On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet.
  3. 3 Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. 4 Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.
  5. 5 Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  6. 6 Spread frosting on round cookies. Place undecorated and decorated wedges on cookies as shown in photo. Add candy-coated candies for eyes; draw feet with icing as shown in photo.
Holiday Cottage http://www.holidaycottagepage.com/



Crescent-Cornbread Dressing

Crescent-Cornbread Dressing
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Ingredients
  1. 2
  2. cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  3. 2
  4. pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix
  5. 2/3
  6. cup milk
  7. 1/4
  8. cup butter or margarine
  9. 3
  10. eggs
  11. 4
  12. slices bacon
  13. 1
  14. container (8 oz) refrigerated prechopped onion, celery and pepper mix
  15. 2
  16. cloves garlic, finely chopped
  17. 1/4
  18. cup butter or margarine, melted
  19. 1
  20. teaspoon dried sage leaves
  21. 1
  22. carton (32 oz) Progresso® chicken broth (4 cups)
  23. 1
  24. egg
Instructions
  1. 1 Heat oven to 375°F. Bake crescent rolls as directed on package.
  2. 2 Increase oven temperature to 400°F. Make and bake cornbread as directed on package, using milk, 1/4 cup butter and 3 eggs. Cool completely.
  3. 3 Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add onion, celery and pepper mix and garlic to bacon drippings; cook over medium-high heat, stirring occasionally, until tender.
  4. 4 In large bowl, crumble crescent rolls and cornbread. Stir in onion mixture, bacon, melted butter, sage, broth and 1 egg until blended. Spoon into baking dish.
  5. 5 Bake uncovered 45 to 50 minutes or until browned.
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Layered Pumpkin Cheesecake

Layered Pumpkin Cheesecake
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Ingredients
  1. Crust
  2. 2
  3. cups gingersnap cookie crumbs (about 32)
  4. 1/4
  5. cup butter or margarine, melted
  6. Cheesecake
  7. 4
  8. packages (8 oz each) cream cheese, softened
  9. 1 1/2
  10. cups sugar
  11. 4
  12. eggs
  13. 1
  14. cup canned pumpkin (not pumpkin pie mix)
  15. 1 1/2
  16. teaspoons ground ginger
  17. 1
  18. teaspoon ground cinnamon
  19. 1/4
  20. teaspoon ground nutmeg
Instructions
  1. 1 Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
  2. 2 Iin large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
  3. 3 Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  4. 4 Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
  5. 5 Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  6. 6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Notes
  1. The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth.
  2. Garnish this luscious dessert with whipping cream.
Holiday Cottage http://www.holidaycottagepage.com/



Cranberry-Cream Cheese Mold

Cranberry-Cream Cheese Mold
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Ingredients
  1. 1-1/2
  2. cups boiling water
  3. 1
  4. pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
  5. 1-1/2
  6. cups cold water
  7. 1/2
  8. tsp. ground cinnamon
  9. 1
  10. apple, chopped
  11. 1
  12. cup whole berry cranberry sauce
  13. 1
  14. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Instructions
  1. STIR boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
  2. ADD apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
  3. REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator
Notes
  1. Variation
  2. Prepare as directed, using JELL-O Cranberry Flavor Sugar Free Gelatin and PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese.
  3. How to Unmold Gelatin
  4. Allow gelatin to set several hours or overnight until completely firm. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.
  5. How to Soften Cream Cheese
  6. Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 10 sec. for each additional package of cream cheese
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Pumpkin Truffle Pound Cake with Browned Butter Icing

Pumpkin Truffle Pound Cake with Browned Butter Icing
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Ingredients
  1. Cake
  2. 2/3
  3. cup (from 14-oz can) sweetened condensed milk (not evaporated)
  4. 1
  5. cup semisweet chocolate chips (6 oz)
  6. 3
  7. cups Gold Medal® all-purpose flour
  8. 2
  9. teaspoons baking powder
  10. 1
  11. teaspoon baking soda
  12. 4
  13. teaspoons pumpkin pie spice
  14. 1/4
  15. teaspoon salt
  16. 1 1/2
  17. cups butter or margarine, softened
  18. 1
  19. cup granulated sugar
  20. 1/2
  21. cup packed brown sugar
  22. 6
  23. eggs
  24. 1
  25. cup canned pumpkin (not pumpkin pie mix)
  26. Icing
  27. 1/4
  28. cup butter (do not use margarine)
  29. 1
  30. cup powdered sugar
  31. 1
  32. teaspoon vanilla
  33. 1
  34. to 2 tablespoons milk
Instructions
  1. 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
  2. 2 In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
  3. 3 In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
  4. 4 Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
  5. 5 Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  6. 6 Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
Notes
  1. Be sure to use canned pumpkin, not pumpkin pie mix, for this yummy, incredible pound cake. Pumpkin pie mix contains sugar and spices--not just pumpkin.
Holiday Cottage http://www.holidaycottagepage.com/



Handprint Pumpkin Pie

Handprint Pumpkin Pie
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Ingredients
  1. 15-oz. pkg. refrigerated piecrust
  2. 1 16-oz. can packed pumpkin
  3. 1 14-oz. can sweetened condensed milk
  4. 2 eggs
  5. 1 tsp. apple pie spice
  6. 1 cup semisweet chocolate chips (optional)
Instructions
  1. Heat the oven to 375 degrees, then begin making the turkey handprint for the pie. Trace your child's handprint on a piece of lightweight cardboard, then cut it out to create a stencil. Place the stencil over one of the circles of pie dough and cut around it, adding turkey feet to the bottom of the hand.
  2. Place the cutout on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.
  3. Next, place the remaining circle of pie dough in a 9-inch glass pie pan. Press the crust firmly against the sides and bottom of the pan. Crimp the edges.
  4. In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs and apple pie spice. Mix until smooth. Stir in the chocolate chips, if desired.
  5. Pour the mixture into the piecrust and bake at 375 degrees for 35 to 40 minutes or until an inserted knife comes out clean (except for melted chocolate).
  6. Place the baked turkey cutout in the center of the pie and allow the pie to cool before serving. Makes one 9-inch pie.
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Quick Crescent Pecan Pie Bars

Quick Crescent Pecan Pie Bars
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Ingredients
  1. Crust
  2. 1
  3. can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  4. Filling
  5. 1/2
  6. cup chopped pecans
  7. 1/2
  8. cup sugar
  9. 1/2
  10. cup corn syrup
  11. 1
  12. tablespoon butter or margarine, melted
  13. 1/2
  14. teaspoon vanilla
  15. 1
  16. egg, beaten
Instructions
  1. 1 Heat oven to 350°F.
  2. 2 If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
  3. 3 Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
  4. 4 Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.
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Banana Cream Cheese Pie Recipe

Banana Cream Cheese Pie Recipe
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Ingredients
  1. 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  2. 1/2 cup sugar
  3. 1 cup mashed ripe bananas (2 to 3 medium)
  4. 1 teaspoon lemon juice
  5. 1 carton (8 ounces) frozen whipped topping, thawed
  6. 1 graham cracker crust (9 inches)
STRAWBERRY TOPPING
  1. 2 tablespoons sugar
  2. 1 teaspoon cornstarch
  3. 1-1/4 cups sliced fresh strawberries
  4. 5 drops red food coloring, optional
Instructions
  1. n a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
  2. In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping. Yield: 6-8 servings.
Holiday Cottage http://www.holidaycottagepage.com/



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