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Quick Watermelon Cooler Recipe

Quick Watermelon Cooler Recipe
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Ingredients
  1. 2 cups lemonade
  2. 3 cups seedless watermelon, coarsely chopped
  3. 1 cup crushed ice
Instructions
  1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.
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Watermelon Race Car Recipe

Watermelon Race Car Recipe
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Ingredients
  1. 2 ounces white candy coating
  2. 1 teaspoon shortening
  3. 2 Oreo cookies
  4. 2 mini Oreo cookies
  5. 1 large watermelon
  6. 4 lemon slices
  7. 4 lime slices
  8. 1 medium cantaloupe, cut into balls or cubes
  9. 1 medium honeydew, cut into balls or cubes
Instructions
  1. In a small microwave-safe bowl, heat candy coating and shortening, uncovered, at 30% power for 3-4 minutes or until melted, stirring every 30 seconds. For eyes, coat the large cookies with candy coating; place a miniature cookie in the center of each for pupil. Place on waxed paper to harden.
  2. With a sharp knife, cut a thin slice from bottom of watermelon so it sits flat. Beginning above center at one end of melon, lightly score a horizontal cutting line (leaving a fourth of the opposite end unmarked). Repeat on other side of melon.
  3. With a long sharp knife, make a vertical cut from top of melon to end of cutting marks. Cut along the cutting mark, making sure to cut all the way through. Gently pull off cut section; cut a thin slice for a spoiler. Trim spoiler piece to fit smoothly against the end of the melon; attach with three toothpicks.
  4. Remove fruit from the cut section and from inside the melon; cut into balls or cubes and set aside.
  5. Using a sharp razor blade, carefully carve a smile in the front of the watermelon; carve a number in the side and add other designs if desired. For wheels, attach lemon and lime slices to each side of melon with toothpicks. Attach cookie eyes with toothpicks.
  6. In a large bowl, combine the cantaloupe, honeydew and reserved watermelon. Spoon into car. Yield: 14 serving
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Berries & Cream Cake

Berries & Cream Cake
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Ingredients
  1. 1 package Pillsbury® Funfetti® Bold Purple Cupcake & Cake Mix
  2. 2/3 cup water
  3. 1/4 cup Crisco® Pure Vegetable Oil
  4. 2 large egg whites
  5. 1/3 cup Smucker's® Seedless Blackberry Jam
  6. OR Smucker's® Seedless Red Raspberry Jam
  7. 1 1/2 cups frozen whipped topping, thawed
  8. 1 1/2 cups fresh mixed berries (raspberries, blackberries, blueberries, sliced strawberries)
Instructions
  1. PREPARE and bake cake mix according to package directions using water, oil and egg whites to make 1 (8-inch) cake layer. Cool completely on wire rack.
  2. SPLIT cake horizontally to make 2 thin layers. Place bottom layer, cut side up, on serving plate. Spread with jam.
  3. TOP with remaining cake layer, rounded side up. Spread with whipped topping. Garnish with berries. Chill until ready to serve.
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Summer Berry Cheesecake Pie

Summer Berry Cheesecake Pie
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Ingredients
  1. 1
  2. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  3. 2
  4. Tbsp. sugar
  5. 2
  6. cups thawed COOL WHIP Whipped Topping, divided
  7. 1
  8. ready-to-use graham cracker crumb crust (6 oz.)
  9. 3/4
  10. cup boiling water
  11. 1
  12. pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  13. 1/2
  14. cup ice cubes
  15. 1/2
  16. cup blueberries
  17. 1-1/2
  18. cups strawberries, halved
Instructions
  1. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
  2. ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries. Cover with gelatin.
  3. REFRIGERATE 3 hours or until firm. Serve topped with remaining COOL WHIP.
Notes
  1. Substitute
  2. Prepare using any other red flavor JELL-O Gelatin.
  3. Variation
  4. Prepare using PHILADELPHIA Neufchatel Cheese; COOL WHIP LITE Whipped Topping and JELL-O Strawberry Flavor Sugar Free Gelatin
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Easy Coconut Cream Pie

Easy Coconut Cream Pie
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Ingredients
  1. 2
  2. pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  3. 2
  4. cups cold milk
  5. 2
  6. cups thawed COOL WHIP Whipped Topping, divided
  7. 1
  8. cup BAKER'S ANGEL FLAKE Coconut, divided
  9. 1
  10. ready-to-use graham cracker crumb crust (6 oz.)
Instructions
  1. BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  2. REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
  3. TOP pie with remaining COOL WHIP and coconut.
Notes
  1. Healthy Living
  2. Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
  3. How to Toast Coconut
  4. Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
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Summer Strawberry Pizza

Summer Strawberry Pizza
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Ingredients
  1. 1
  2. package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
  3. 1
  4. container (6 oz) Greek Fat Free honey vanilla yogurt
  5. 2
  6. cups strawberries, sliced
  7. 1
  8. tablespoon honey
  9. Chopped almonds, if desired
Instructions
  1. 1 Heat oven to 350°. Spray 12-inch pizza pan with cooking spray. Press cookies evenly in bottom of pan. Bake 10-12 minutes or until golden brown; cool completely. Spread yogurt over cookie; top with strawberries. Drizzle honey over strawberries; sprinkle with almonds.
Holiday Cottage http://www.holidaycottagepage.com/



Grilled Foil-Pack Cheesy Fries How-To

Grilled Foil-Pack Cheesy Fries How-To
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Ingredients
  1. 1 bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries
  2. 1 tablespoon butter, melted
  3. 4 slices American cheese
  4. 2 tablespoons sliced green onions (2 medium)
  5. 2 tablespoons cooked real bacon bits
Instructions
  1. 1 Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
  2. 2 Tear off 2 (12-inch) lengths heavy-duty foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
  3. 3 Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.
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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
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Strawberry Heaven

Strawberry Heaven
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Ingredients
  1. 1
  2. (10-inch) angel food cake
  3. 1
  4. qt. (4 cups) strawberries, divided
  5. 1
  6. Tbsp. milk
  7. 1
  8. tub (12 oz.) COOL WHIP Whipped Topping, divided
  9. 8
  10. strawberry fans (optional)
  11. Fresh mint leaves (optional)
Instructions
  1. CUT cake horizontally into 3 layers. Place 1 cake layer on serving plate.
  2. SLICE 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
  3. SPREAD 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
  4. REFRIGERATE at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.
Holiday Cottage http://www.holidaycottagepage.com/



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