Blog Archives

Cucumber-Stuffed Cherry Tomatoes Recipe

Cucumber-Stuffed Cherry Tomatoes Recipe
Write a review
Print
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.
Holiday Cottage http://www.holidaycottagepage.com/



Forget-Me-Not Cones

Forget-Me-Not Cones
Write a review
Print
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.
Holiday Cottage http://www.holidaycottagepage.com/



Flower Garden Cupcakes

Flower Garden Cupcakes
Write a review
Print
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.
Holiday Cottage http://www.holidaycottagepage.com/



Mardi Gras Cupcakes

Mardi Gras Cupcakes
Write a review
Print
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.
Holiday Cottage http://www.holidaycottagepage.com/



Bold Tie-Dyed Layer Cake

Bold Tie-Dyed Layer Cake
Write a review
Print
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.
Holiday Cottage http://www.holidaycottagepage.com/



Flower Pot Cupcakes

Flower Pot Cupcakes
Write a review
Print
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.
Holiday Cottage http://www.holidaycottagepage.com/



Jello Mold of Color

Jello Mold of Color
Write a review
Print
Ingredients
  1. 3 cups very cold rum or vodka, flavored is okay (I put mine in the freezer for a couple hours)
  2. 6 teaspoons plain unflavored gelatin
  3. 6 3-oz packages of Jell-o, we used grape, berry blue, lime, pineapple, orange, and cherry
  4. 1 1/8 cup vanilla yogurt
  5. Water
  6. Cooking spray
Instructions
  1. Lightly spray Bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two, heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package Jell-O, whisk in until thoroughly dissolved, about 2 minutes, remove from heat, stir in 1/2 cup cold alcohol, and pour 3/4 cup Jell-O mixture into mold, place mold in refrigerator.
  2. After 10-15 minutes place rest of Jell-O mixture into bowl, place in refrigerator 5 minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to Bundt pan, place back in refrigerator.
  3. Wash all your utensils and start over with next flavor, as the pan chills more and the layers get thinner it will go faster to add next layer, if it feels slightly tacky to the touch it is ready. If it’s not set enough the layers will “bleed” through, if it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull Jell-O away from the edges of the pan, dip almost to top into a container or sink of warm, not hot, water for 10 seconds, remove and jiggle pan, if it looks like it’s coming away from the edges it’s ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert,
  4. and voila. A beautiful, delicious, impressive dessert
Holiday Cottage http://www.holidaycottagepage.com/



Banana Pineapple Slush Recipe

Banana Pineapple Slush Recipe
Write a review
Print
Ingredients
  1. 4 cups sugar
  2. 2 cups water
  3. 1 can (46 ounces) pineapple juice
  4. 3 cups orange juice
  5. 3/4 cup lemon juice
  6. 1/2 cup orange juice concentrate
  7. 8 medium ripe bananas, mashed
  8. 2 bottles (2 liters each) cream soda
  9. 3 cans (12 ounces each) lemon-lime soda
Instructions
  1. In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas. Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda. Yield: about 9-1/2 quarts.
Holiday Cottage http://www.holidaycottagepage.com/



Favorite Apple Salad Recipe

Favorite Apple Salad Recipe
Write a review
Print
Ingredients
  1. 1 can (20 ounces) unsweetened pineapple chunks
  2. 1/4 cup butter, cubed
  3. 1/4 cup sugar
  4. 1 tablespoon lemon juice
  5. 2 tablespoons cornstarch
  6. 2 tablespoons cold water
  7. 1 cup mayonnaise
  8. 8 cups chopped tart apples
  9. 2 cups green grapes
  10. 2 teaspoons poppy seeds
  11. 3/4 cup chopped pecans, toasted
Instructions
  1. Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold in the pecans just before serving. Yield: 14 servings.
Holiday Cottage http://www.holidaycottagepage.com/



HTML Snippets Powered By : XYZScripts.com