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Broken Pink Heart

Broken Pink Heart
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Ingredients
  1. 1-1/2
  2. cups cold milk
  3. 1
  4. pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
  5. 1-3/4
  6. cups thawed COOL WHIP Whipped Topping
  7. Red food coloring
  8. Decorating icing
Instructions
  1. PLACE folded aluminum foil strip as divider down center of heart-shaped mold.
  2. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Pour half of the pudding mixture into one side of mold.
  3. ADD enough red food coloring to remaining pudding mixture to tint it desired shade of pink; pour into remaining half of mold. Carefully remove foil. Freeze 4 hours or overnight until firm. Unmold onto serving plate. Decorate with icing as desired. Store leftover dessert in freezer.
  4. Kraft Kitchens Tips
  5. Substitute
  6. Prepare as directed, using JELL-O White Chocolate or Cheesecake Flavor Instant Pudding.
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Valentine’s Creamy JIGGLERS

Valentine's Creamy JIGGLERS
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Ingredients
  1. 2-1/2
  2. cups boiling water
  3. 2
  4. pkg. (6 oz. each) JELL-O Gelatin, any red flavor
  5. 1
  6. pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  7. 1
  8. cup cold milk
Instructions
  1. 2-1/2
  2. cups boiling water
  3. 2
  4. pkg. (6 oz. each) JELL-O Gelatin, any red flavor
  5. 1
  6. pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  7. 1
  8. cup cold milk
Holiday Cottage http://www.holidaycottagepage.com/



Valentine Cookie-Grams

Valentine Cookie-Grams
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Ingredients
  1. 1
  2. cup (2 sticks) butter, softened
  3. 1
  4. cup firmly packed brown sugar
  5. 1/2
  6. cup granulated sugar
  7. 2
  8. eggs
  9. 2
  10. tsp. vanilla
  11. 2-1/4
  12. cups flour
  13. 1
  14. tsp. baking soda
  15. 1
  16. cup quick-cooking oats
  17. 2
  18. pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
Instructions
  1. PREHEAT oven to 375°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Blend in vanilla. Add flour and baking soda; mix well. Stir in oats and chopped chocolate.
  2. DROP scant 1/4 cupfuls of dough, 3 inches apart, onto ungreased baking sheet. Shape each into a 1/4-inch-thick heart, using floured hands.
  3. BAKE 13 to 14 min. or until lightly browned. Remove to wire racks; cool completely.
  4. Kraft Kitchens Tips
  5. Size-Wise
  6. With their built-in portion control, these cookies make a great treat.
  7. How to Write Messages on Cookies
  8. Melt additional BAKER'S Chocolate as directed on package. Pour into resealable plastic bag; seal bag. Snip off one corner from bottom of bag, then gently squeeze chocolate from bag to write Valentine messages on cookies. Or, use decorating gel to write your Valentine message
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Lovin’ Sweetcakes

Lovin' Sweetcakes
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Ingredients
  1. 1
  2. pkg. (2-layer size) white cake mix
  3. 1
  4. pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
  5. 1
  6. tub (8 oz.) COOL WHIP Whipped Topping, thawed
  7. 1/4
  8. cup seasonal colored sugar or sprinkles
Instructions
  1. HEAT oven to 350ºF.
  2. PREPARE cake batter as directed on package. Stir in dry gelatin mix until blended; spoon into 24 paper-lined muffin cups, filling each cup half full.
  3. PLACE small marble or 1/2-inch ball of foil between each liner and side of muffin cup, pushing liner into batter to form a heart shape.
  4. BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool completely; remove marbles or foil balls.
  5. FROST cupcakes with COOL WHIP. Decorate with sugar.
  6. Kraft Kitchens Tips
  7. Variation
  8. Decorate with assorted holiday candies and/or decorating gels instead of the sprinkles.
  9. Fun Idea
  10. For a festive touch, prepare using Valentine's Day cupcake liners.
  11. How to Store
  12. Keep refrigerated.
Holiday Cottage http://www.holidaycottagepage.com/



Sweetheart Coconut Cookies Recipe

Sweetheart Coconut Cookies Recipe
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Ingredients
  1. 1 cup flaked coconut
  2. 1 cup sugar
  3. 3/4 cup cold butter, cubed
  4. 2-1/4 cups all-purpose flour
  5. 2 eggs, lightly beaten
  6. 1/2 teaspoon vanilla extract
GLAZE
  1. 3/4 cup confectioners' sugar
  2. 1 tablespoon water
  3. 1/2 teaspoon vanilla extract
  4. Red colored sugar, optional
  5. 1/2 cup seedless raspberry jam
Instructions
  1. Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired.
  3. Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
  4. In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with colored sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam. Yield: about 3-1/2 dozen.
Holiday Cottage http://www.holidaycottagepage.com/



Stained Glass Cutouts Recipe

Stained Glass Cutouts Recipe
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Ingredients
  1. 1/2 cup butter, softened
  2. 3/4 cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 2-1/3 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1/3 cup crushed clear red hard candy
  8. 1 cup vanilla frosting, optional
  9. 4 drops red food coloring, optional
Instructions
  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 4-in. heart-shaped cookie cutter dipped in flour. Cut out centers with a 1-1/4-in. heart-shaped cookie cutter; set aside to reroll. Place cookies 1 in. apart on lightly greased foil-lined baking sheets. Fill centers with crushed candy.
  3. Bake at 375° for 7-9 minutes or until candy is melted and edges of cookies begin to brown. Cool completely on baking sheets. Carefully peel cookies off foil. If desired, combine frosting and food coloring; pipe around edges. Yield: about 1-1/2 dozen.
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Sweetheart Treat Recipe

Sweetheart Treat Recipe
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Ingredients
  1. 3 tablespoons butter
  2. 1 package (10 ounces) marshmallows
  3. Red gel or paste food coloring
  4. 6 cups crisp rice cereal
  5. 1 cup vanilla or white chips
  6. 2 teaspoons shortening
Instructions
  1. Line a baking sheet with waxed paper. Draw a 9-in. heart on waxed paper. Coat with cooking spray; set aside. In a large saucepan, heat butter and marshmallows over medium heat until marshmallows are melted, stirring constantly. Remove from the heat; stir in food coloring and cereal. Shape mixture into a heart on prepared pan, using the drawn heart as a guide. Let stand for 1 hour or until set.
  2. In a heavy saucepan or microwave, melt chips and shortening; stir until smooth. Spread a 1-in. border near edge of heart. Place remaining melted chips in a pastry or plastic bag; cut a small hole in the corner of bag. Pipe initials in the center of heart. Yield: 6-8 servings.
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Surprise Cupcakes Recipe

Surprise Cupcakes Recipe
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Ingredients
  1. 1 cup shortening
  2. 2 cups sugar
  3. 2 eggs
  4. 2 teaspoons vanilla extract
  5. 3-1/2 cups all-purpose flour
  6. 5 teaspoons baking powder
  7. 1 teaspoon salt
  8. 1-1/2 cups 2% milk
  9. 3/4 cup strawberry or grape jelly
  10. Frosting of your choice
  11. Colored sprinkles, optional
Instructions
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Fill 36 paper-lined muffin cups half full. Drop jelly by teaspoonfuls into the center of each.
  3. Bake at 375° for 15-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost cupcakes; decorate with sprinkles if desired. Yield: 3 dozen.
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Cherry Swirl Fudge Recipe

Cherry Swirl Fudge Recipe
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Ingredients
  1. 1-1/2 teaspoons butter
  2. 1 package (10 to 12 ounces) white baking chips
  3. 1 can (16 ounces) or 2 cups vanilla frosting
  4. 1 teaspoon cherry or almond extract
  5. 4 drops red liquid food coloring
Instructions
  1. Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan.
  2. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares. Yield: 5 dozen.
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