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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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Cucumber-Stuffed Cherry Tomatoes Recipe

Cucumber-Stuffed Cherry Tomatoes Recipe
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Ingredients
  1. 24 cherry tomatoes
  2. 1 package (3 ounces) cream cheese, softened
  3. 2 tablespoons mayonnaise
  4. 1/4 cup finely chopped peeled cucumber
  5. 1 tablespoon finely chopped green onion
  6. 2 teaspoons minced fresh dill
Instructions
  1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
  2. In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.
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Classic Strawberry Waffles

Classic Strawberry Waffles
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon salt
  3. 4 teaspoons baking powder
  4. 2 tablespoons white sugar
  5. 2 eggs
  6. 1 1/2 cups warm milk
  7. 1/3 cup butter, melted
  8. 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
  2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
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Forget-Me-Not Cones

Forget-Me-Not Cones
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Ingredients
  1. 1
  2. pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  3. 1
  4. cup cold milk
  5. 2
  6. cups thawed COOL WHIP Whipped Topping
  7. 10
  8. Oreo Cookies, crushed, divided
  9. 1
  10. pkg. (1-3/4 oz.) COMET Cups
  11. 12
  12. Marshmallow Flowers (See Tip.)
Instructions
  1. BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 3/4 cup cookie crumbs.
  2. SPOON into ice cream cups; sprinkle with remaining cookie crumbs to resemble dirt in flower pots. Flatten tops slightly with back of spoon.
  3. TOP with Marshmallow Flowers.
  4. Kraft Kitchens Tips
  5. How to Make Marshmallow Flowers
  6. Flatten 12 large JET-PUFFED Marshmallows, then press both sides of each marshmallow in colored sugar. Use clean kitchen shears to cut 5 (1/2-inch-deep) slits in each marshmallow to resemble the petals of a flower. Cut 6 small gumdrops in half; place 1 gumdrop half, cut-side down, in center of each marshmallow flower.
  7. Make Ahead
  8. Marshmallow Flowers and pudding mixture can be made ahead of time. Do not spoon pudding mixture into ice cream cups. Refrigerate until ready to serve. Store Marshmallow Flowers in airtight container at room temperature. Spoon pudding mixture into ice cream cups just before serving; top with Marshmallow Flowers.
  9. Make it Easy
  10. Instead of spooning the pudding mixture into the ice cream cups, spoon into resealable plastic bag. Seal the bag, then diagonally snip off one corner from bottom of bag. Squeeze the pudding mixture from bag into the ice cream cups. Then, decorate as directed.
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Flower Garden Cupcakes

Flower Garden Cupcakes
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Ingredients
  1. 1
  2. pkg. (2-layer size) white cake mix
  3. 1
  4. cup boiling water
  5. 1
  6. pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  7. 1
  8. tub (8 oz.) COOL WHIP Whipped Topping, thawed
  9. Green, yellow and red food coloring
  10. Suggested decorations: JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows
Instructions
  1. PREPARE cake batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  2. ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.
  3. DECORATE as desired. (See Tip.) Keep refrigerated.
  4. Kraft Kitchens Tips
  5. Decorations
  6. Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
  7. Tinting Coconut
  8. Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.
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Mardi Gras Cupcakes

Mardi Gras Cupcakes
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Ingredients
  1. 1 pouch Pillsbury® Funfetti® Vibrant Green Cupcake & Cake Mix
  2. 1 pouch Pillsbury® Funfetti® Neon Yellow Cupcake & Cake Mix
  3. 1 1/3 cups water, divided
  4. 1/2 cup Crisco® Pure Vegetable Oil, divided
  5. 4 large egg whites, divided
  6. 1 container Pillsbury® Creamy Supreme® Classic White Frosting
  7. OR Pillsbury® Funfetti® Bold Purple Vanilla Flavored Frosting
  8. 1 (8 oz.) package cream cheese, softened
  9. Purple, green and yellow colored sugar or decorator sprinkles
  10. Foil-wrapped chocolate coins or Mardi Gras decorating picks
Instructions
  1. HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. Prepare both cupcake & cake mixes separately, according to package directions, using 2/3 cup water, 1/4 cup oil and 2 egg whites for each. Spoon 1 tablespoon green batter into each baking cup. Top with 1 tablespoon yellow batter. Repeat until all batter is added to baking cups.
  2. BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely.
  3. BEAT frosting and cream cheese in medium bowl with electric on high speed until blended. Spoon into large heavy-duty plastic bag. Cut 1/2-inch corner off bag. Pipe frosting on tops of cupcakes in a swirl pattern. Sprinkle with decorator sugar. Decorate with foil-wrapped coins or other Mardi Gras-themed accents, as desired.
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Bold Tie-Dyed Layer Cake

Bold Tie-Dyed Layer Cake
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. 1 pouch Pillsbury® Funfetti® Neon Yellow Cupcake & Cake Mix
  3. 1 pouch Pillsbury® Funfetti® Vibrant Green Cupcake & Cake Mix
  4. 1 pouch Pillsbury® Funfetti® Orange All Star™ Cupcake & Cake Mix
  5. 1 pouch Pillsbury® Funfetti® Aqua Blue Cupcake & Cake Mix
  6. 2 2/3 cups water, divided
  7. 1 cup Crisco® Pure Vegetable Oil, divided
  8. 8 large egg whites, divided
  9. 3 containers Pillsbury® Creamy Supreme® Classic White Frosting
Instructions
  1. HEAT oven to 350°F. Coat 4 (9-inch) round cake pans with no-stick cooking spray; dust with flour. Prepare each cake mix separately according to package directions using 2/3 cup water, 1/4 cup oil and 2 egg whites for each. Spoon 1/4 cupful of yellow batter into each prepared pan. Repeat to spoon 1/4 cupful of each remaining batter into each pan without spreading batters. Repeat until all batter is added to pans. Cut through batters with tip of knife to lightly swirl.
  2. BAKE 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely. Level tops of cakes using a long serrated knife.
  3. STACK cake layers on cake plate, spreading 1/3 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
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Flower Pot Cupcakes

Flower Pot Cupcakes
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Ingredients
  1. 1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
  2. 1 cup water
  3. 1/3 cup Crisco® Pure Vegetable Oil
  4. 3 large eggs
  5. 1/4 cup sugar
  6. 96 small assorted colored gumdrops
  7. 72 assorted colored toothpicks
  8. 1 (16 oz.) can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
  9. 2 tablespoons green decorator sugar
Instructions
  1. LINE 24 muffin cups with paper baking cups. Prepare and bake cupcakes as directed on package using water, oil and eggs. Remove from pan. Cool.
  2. PLACE sugar in small resealable plastic bag. Place bag flat on work surface. Place 1 gumdrop in bag. With rolling pin, flatten gumdrop into 1-inch round, redistributing sugar over gumdrop as needed to cover. Repeat with 71 gumdrops. Cut around edge of rounds with scissors to form petals.
  3. SLICE each of the remaining 24 gumdrops into 3 small circles for flower centers. Press centers into gumdrop flowers. Insert toothpick in side of each gumdrop flower.
  4. SPREAD each cooled cupcake with about 1 tablespoon frosting. Sprinkle each cupcake top with 1/4 teaspoon green sugar. Stand 3 gumdrop flowers in each cupcake.
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Beef Stew with Herbed Potato Dumplings

Beef Stew with Herbed Potato Dumplings
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Ingredients
  1. STEW
  2. 7 tablespoons Pillsbury BEST® All Purpose Flour, divided
  3. 1/2 teaspoon seasoned salt
  4. 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  5. 2 tablespoons Crisco® Pure Vegetable Oil
  6. 2 (14 oz.) cans reduced sodium beef broth, divided
  7. 1 teaspoon minced garlic
  8. 1 bay leaf
  9. 1 (16 oz.) package frozen vegetables for stew
  10. DUMPLINGS
  11. 2 large eggs
  12. 1/2 cup water
  13. 1 cup Hungry Jack® Instant Mashed Potato Flakes
  14. 1/2 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  15. 1 tablespoon minced green onion
  16. 1 tablespoon minced fresh parsley
  17. 1/4 teaspoon garlic salt
Instructions
  1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
  2. HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
  3. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
  4. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
  5. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.
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