Candy Crunch/Cappuccino
Cream Cheese Brownies/Caramel Cashew
Squares/Cashew
Popcorn Molasses Clusters/Celebration
Lime Cheesecake Bars/Cherry Dumplin Cake/Creamy Baked
Cheesecake/Cheese Cake Bars/Cherokee
Casserole/Chocolate Almond Biscotti/Chocolate
Candy Cane Cake/Chocolate Chip Toffee
Bars/Chocolate Cream
Filled Cake/Chocolate
Covered Oreo Cookie Cake/Chocolate
Crunch Squares/Chocolate Fantasy
Bars/Chocolate
Maple Nut Bars/Chocolate Mousse Cake/Chocolate Walnut
Coconut Bars/Chocolate Pecan Pie Bars/White
Chocolate Lace Cups/Chunky Chocolate
Jam Bars/German Chocolate Pound Cake/Holiday
Chocolate-Dipped Delight/Homemade Cinnamon Rolls/Italian
Cream Cake/Buttered
Cornsticks/Festive
Cranberry Cream Cheese Squares/Cream Cheese Bacon
Crescents/Crisco Cake/JELL-O®
"Dive-on-In" Cake/Double
Chocolate Truffle Dessert/Italian Cream
Cake/Luscious
Four-Layer Pumpkin Cake/Mahogany
Cake/Mississippi
Mud Cake/Peach
Upside Down Cake/Pig Pickin Cake/Red Velvet Cake/Survivor
Birthday Party Poke Cake
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Servings: Makes
about 1 3/4 pounds |
Prep Time: 10
minutes |
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Cappuccino Cream Cheese Brownies
I made these brownies Christmas 2005 and they are truly delicious, they were the first to go!
Prep Time:
15 min
Total Time: 55 min
Makes: 24 servings, 1 brownie each
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4 squares BAKER'S Unsweetened Baking Chocolate |
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3/4 cup (1-1/2 sticks) butter or margarine |
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2-1/3 cups sugar, divided |
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5 eggs, divided |
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3 Tbsp. Instant Coffee, any variety |
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1 tsp. vanilla |
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1-1/4 cups flour |
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1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
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2 Tbsp. flour |
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1/2 tsp. ground cinnamon |
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PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan. |
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BEAT cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize. |
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BAKE 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator. |
This delicious bar cookie features a sweet sticky cashew topping.
Preparation time: 15 min Baking time: 19 min
Yield: 25 bars
Crust Ingredients:
1/3 cup firmly packed brown sugar
1/4 cup cold Butter
1 cup all-purpose flour
1/4 teaspoon salt
Topping Ingredients:
1/2 cup butterscotch-flavored baking chips
1/4 cup light corn syrup
2 tablespoons Butter
1 cup chopped salted cashews
Heat oven to 350°F. Place brown sugar in medium bowl; cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add flour and salt; mix well. Press mixture onto bottom of ungreased 8-inch square baking pan. Bake for 11 to 13 minutes or until set.
Meanwhile, melt butterscotch chips, corn syrup and 2 tablespoons butter in 2-quart saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). (DO NOT BOIL.) Remove from heat. Stir in cashews.
Pour cashew mixture over hot, partially baked crust. Continue baking for 8 to 10 minutes or until mixture is bubbly and set. Cool completely. Cover; store refrigerated. Cut into bars.
Cashew Popcorn Molasses Clusters
Crisp toasted cashews and miniature pretzel twists join with popcorn in this sweet molasses-scented treat.
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Preparation |
20 min. |
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Baking |
20 min. |
Ingredients:
Instructions:
Heat oven to 300°F. Combine popcorn, pretzel twists and
cashews in roasting pan.
Melt butter over low heat in 2-quart saucepan. Stir in
brown sugar, corn syrup, molasses and salt. Cook over medium heat, stirring
constantly, until mixture comes to a boil (4 to 5 minutes). Reduce heat to
medium-low; cook, without stirring, 5 minutes. Remove from heat. Stir in soda
until mixture foams and lightens in color.
Pour over popcorn mixture; gently stir to coat. Bake for 20
minutes, stirring halfway through baking time. Spread onto large piece of
aluminum foil. Cool completely. Break into pieces.
Store in container with tight-fitting lid.
TIP: Use conventionally popped, air-popped, or microwave
popcorn in this recipe. Discard any unpopped
kernels. If using popcorn that is already salted, reduce salt to 1/4 teaspoon.
Yield: 12
cups
Nutrition Facts (1 cup)
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Calories: |
240 |
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Fat: |
10 g |
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Cholesterol: |
10 mg |
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Sodium: |
450 mg |
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Carbohydrates: |
38 g |
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Dietary Fiber: |
2 g |
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Protein: |
3 g |
Celebration Lime Cheesecake Bars
Throughout its 150-year history, EAGLE BRAND® has served as the magic ingredient to many decadent desserts. Key lime pie is one of our oldest recipes. Simple yet delicious, this is one dessert that is always a croud pleaser. Another mainstay is cheesecake, one of our most popular recipes. Over the years, many variations have been concocted, but EAGLE BRAND® remains the key ingredient. In celebration of this special anniversary, we've combined these two beloved recipes to create something special. Using various topping options, this dessert is as flexible as EAGLE BRAND® itself. It can be dressed up for formal entertaining or dressed down for picnics or bake sales. As the brand has evolved over the years to provide simple baking solutions, so have its recipes. This is one that we hope you'll enjoy for another 150 years.
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Servings: 18 to 20 servings |
Prep Time: 20 minutes |
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Notes: Optional Toppings
White Chocolate Glaze with Toasted Coconut and
Pecans
4 tablespoons butter or margarine,
divided
1/2 cup sweet coconut
flakes
1/3 cup chopped pecans
1 1/4 cups white chocolate chips or white vanilla
chips
1/4 cup lime juice
In skillet, melt 1 tablespoon butter. Add coconut
and pecans; continue mixing until coconut is light brown. Remove from heat.
Cool. In large bowl, combine chips, lime juice and remaining butter. Microwave
on medium-high for 30 to 40 seconds. Mix until smooth. Pour glaze over bars,
spreading evenly. Top with coconut mixture.
Mixed Fruit Salsa
Makes 2 1/2 cups
1 mango, peeled, pitted and diced
1 cup chopped pineapple
1 cup diced strawberries
2 tablespoons lemon juice
1/4 cup sugar
Mix all ingredients in bowl. Chill at least one
hour. Stir before serving.
Quick Raspberry Sauce
Makes 3 cups
2 (12-ounce) packages frozen raspberries, thawed
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons water
Combine all ingredients in food processor or blender
and mix until smooth. Store covered in refrigerator.
This foolproof and creamy dessert classic from EAGLE BRAND® will have your family and friends asking for seconds. Try the "New York Style Cheesecake" option too!
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Servings:
Makes one (9-inch) cheesecake |
Prep Time:
20 minutes |
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Notes: New York Style Cheesecake: Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoon flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.
Bottom Layer:
Yellow Cake Mix
1 stick Margarine
1 1/2 cups nut's {any} chopped up
1egg
Mix margarine, put into cake mix with egg and nut's. Spread evenly over cookie sheet.
Top Layer:
8 oz. cream cheese
1 egg
1 Box Confectioners Sugar
Mix together, spread on top of bottom layer. Bake at 350 for 30 to 40 minutes or until brown.
Cherokee Casserole
1lb. hamburger
thyme
1can tomatoes ,chopped
1can mushroom soup
cheese grated
1/2 tsp. sage
1/2 cup milk
1/2 medium onion, chopped fine
1/2 tsp. black pepper
Combine all ingredients. Mix thoroughly. Pack in loaf pan. Cook in medium oven at 350 for 20 to 30 minutes or until cheese is bubbly.
Servings: Makes one (13X9-inch) cake
Prep Time: 10 minutes
Ingredients
1 (21-ounce) can cherry pie filling
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract
1/2 cup plus 2 tablespoons cold butter or margarine
2 1/2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
Instructions
Preheat oven to 350°F. In medium bowl, combine pie filling, EAGLE BRAND® and extract.
In large bowl, cut 1/2 cup butter into 2 cups biscuit mix until crumbly. Stir in cherry mixture. Spread into greased 13X9-inch baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts. Sprinkle evenly over cherry mixture. Bake 60 to 70 minutes or until golden brown. Serve warm with ice cream (optional). Store leftovers covered in refrigerator.
INGREDIENTS:
PREPARATION:
Put all ingredients
except rice in Crock Pot. Mix well. Cook 4 to 6 hours on low.
Serve over rice.
Prep Time: 45 min |
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1 package { 2~ layer size } chocolate cake mix, any variety
1 package { 4 ~ serving size } chocolate flavor instant pudding & pie filling
4 eggs
1 ~ 8 ounce container sour cream
1/2 cup vegetable oil
1/2 cup water
4 squares, semi ~ sweet baking chocolate, chopped
1 1/2 cups candy canes, coarsely crushed , divided
1 ~ 8 ounce whipped topping, thawed
Preheat oven to 350°. Lightly grease 2 { 9 ~ inch } round cake pans, line with wax paper. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate and 4 tablespoons of the crushed candy canes. Spoon batter into prepared pan.
Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes on a wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
Place 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish the top and the sides with the remaining crushed candy canes. Serves 10.
Servings: Makes about 3
doz. Bars
Prep time: 15 min
Cook Time 40 min
Total time: 55 min
Ingredients:
2 ½ cups all- purpose flour
2/3 cup packed light brown sugar
¾ cup ( 1 ½ sticks) butter
1 egg slightly beaten
2 cups (12 oz) pkg. semi-sweet
chocolate chips divided
1 cup coarsely chopped nuts
1 (14 oz) can eagle brand milk
1 ¾ ( 10 oz) pkg. English Toffee bits divided
Instructions:
Preheat oven to 350*. In a large
bowl, stir together flour and sugar. Cut in butter until mixture resembles
coarse crumbs. Add egg mix well. Stir in 1 ½ cups chocolate chips and
nuts. Reserve 1 ½ cups mixture. Press remaining crumb mixture onto bottom of 13
x 9 greased pan. Bake for 10 min. Pour Eagle brand
evenly over crust top with 1 ½ cups toffee bits. Sprinkle reserved crumb
mixture and remaining ½ cup chip over top. Bake 25 – 30 min or until golden
brown. Sprinkle with remaining toffee bits. Cool completely. Cut into bars.
Chocolate
Cream Filled Cake
Preparation 30 min.
Baking 50 min.
Filling Ingredients:
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla
Cake Ingredients:
2 cups all-purpose flour
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup Butter, softened
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
Glaze Ingredients:
2 ounces white chocolate
2 teaspoons shortening
1/4 cup real semi-sweet chocolate chips
Instructions:
Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup Bundt® pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Yield: 16 servings
Nutrition Facts (1 serving)
Calories: 300
Fat: 15 g
Cholesterol: 85 mg
Sodium: 230 mg
Carbohydrates: 39 g
Dietary Fiber: 0 g
Protein: 5 g
Chocolate Covered OREO® Cookie Cake
Prep Time: 20 min
Total Time: 50 min
Makes: 16 servings
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares Semi-Sweet Baking Chocolate
1/4 cup butter, cut up
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
2 cups thawed Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed
PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in 2 (9-inch) round cake pans. Cool in pans 5 min. Invert onto wire rack; remove pans. Cool completely.
MELT chocolate in small microwaveable bowl on HIGH 1 to 2 min. or until chocolate is melted, stirring after 30 sec. Blend in butter. Set aside to slightly thicken, about 5 min.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 of the cake layers on serving plate, top-side down. Spread top of layer evenly with cream cheese mixture. Top with remaining cake layer, top-side up. Spoon glaze over top of cake.
Prep time: 5 minutes
Total time: 34 minutes
Makes: 16 servings, 1 square each
Great recipe for kids to make!
Ingredients:
1 tablespoon butter
3 cups (1/2 of 10 1/2 oz. package) miniature marshmallows
1/2 cup peanut butter, divided
4 cups Honey Bunches of Oats cereal
4 squares semi-sweet baking chocolate
Cooking spray
Equipment needed:
1 8-inch square pan
1 large microwave bowl
1 small microwave bowl
1 cup dry measuring cup
1/2 cup dry measuring cup
2 rubber scrapers
1 set measuring spoons
Pot holders
Directions:
Spray bottom and sides of pan with cooking spray, place butter and marshmallows
in large microwave bowl. Microwave on high 45 seconds. Remove using
pot holders, stir mixture with rubber scraper. Microwave 30 seconds or
until marshmallows are melted. (Please supervise your children on this
step). Measure 1/2 cup peanut butter and remove 2 tablespoons and place
the 2 tablespoons in small microwave bowl; set aside. Stir remaining
peanut butter into marshmallow mixture. Immediately add 4 cups cereal;
stir until well coated. Spray fingertips with cooking spray, press cereal
mixture with fingertips in pan. Place chocolate squares in small microwaveable
bowl with remaining peanut butter on high for 30 seconds. Stir with rubber
scraper. Microwave 30 to 45 seconds longer or until chocolate is melted
and is smooth when stirred. Pour chocolate mixture over cereal treats,
spread with rubber scraper to cover. Refridgerate 15 minutes until
frosting is set. Cut into 16 squares.
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Servings: Makes 2 to 3 dozen bars |
Prep
Time: 15 minutes |
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I also made this at Christmas 2005 and they are just yummy! I could not find maple flavoring at the grocery store so I substituted pure maple syrup.
Each delicious bite of these bars is accented with the rich flavor of maple.
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Servings: Makes 2 to 3 dozen bars |
Prep
Time: 15 minutes |
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Servings: Makes one (9-inch) layer cake
Serving Size: not available
Nutrition: not available
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 180
Ingredients
1 (18.25 or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 (1-ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (4-serving size) package instant chocolate pudding mix
1 cup (1/2 pint) whipping cream, stiffly whipped
Instructions
Preheat oven to 350ºF. Prepare and bake cake mix as package directs for two 9-inch layers. Remove cakes from pans; cool.
In large bowl, beat EAGLE BRAND® and chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least one hour.
Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture. Top with remaining cake layer. Frost side and top of cake with remaining mousse mixture.
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Prep Time: 10 min |
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Prep Time: 30 min |
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White Chocolate Lace Cups
Prep Time: 15 min
Total Time: 15 min
Makes: 2 servings
2 squares BAKER'S Premium White Baking Chocolate
2 tsp. grated orange peel
1/4 cup thawed COOL WHIP Whipped Topping
1/4 cup raspberries
LINE each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.
DRIZZLE chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently peel off and discard foil.
STIR orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.
Best of Season
Prepare as directed, using 1/4 cup mixed fresh berries, such as raspberries, sliced strawberries and blueberries.
Great Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Prep Time: 20 min
Total Time: 50 min
Makes: 32 servings, 1 bar each
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1-1/2
cups flour |
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1
cup firmly packed light brown sugar |
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1
tsp. |
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1
cup (2 sticks) butter, softened |
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1-1/2
cups quick-cooking oats |
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1/2
cup BAKER'S ANGEL FLAKE Coconut |
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1/2
cup PLANTERS Chopped Pecans, toasted |
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5
squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped |
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1
jar (12 oz.) raspberry jam |
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PREHEAT
oven to 350°F.
Mix flour, brown sugar and baking powder in large bowl. Cut in butter with
pastry blender or 2 knives until mixture resembles coarse crumbs. Add
oats, coconut and pecans; mix well. |
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PRESS
half of the crumb
mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with
chopped chocolate. Spoon jam over top; sprinkle with remaining crumb
mixture. |
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BAKE
25 to 30 min. or until
lightly browned. Cool completely on wire rack. Cut into 32 bars. |
How To Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer
on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Great Substitute
Substitute apricot jam for the raspberry jam for a
great apricot-chocolate bar.
Prep
Time: 20 mins.
Total
time: 52 mins.
Serves:
Makes about 10 servings, 3 dipped marshmallows each.
Ingredients:
1 pkg. (4 oz) Baker’s German sweet
chocolate, assorted dippers, such as small candy canes, jet- puffed
marshmallows, honey maid graham sticks, chips ahoy, or pretzels.
Preparation:
Microwave chocolate in small microwavable bowl on high for 2 mins, or until Chocolate
is almost melted. Stir until chocolate completely melted. Dip
dippers
into chocolate; let excess chocolate drips off. Let
stand at room temp. Or refrigerate on wax paper- lined baking sheet 30 mins or
until chocolate is firm. For
added
decoration do white chocolate and milk chocolate and dip dipper in one and then
put the other chocolate in a baggy and snip one corner and drizzle over
other covered dipper.
2
(8oz) cans Crescent rolls
1 stick margarine
1 tblsp cinnamon
1/4 cup sugar
1/4 cup chopped nuts, raisins, or a mixture of something you like (optional)
Preheat
oven to 375. Separate
crescent rolls into 8 rectangles. Press perforations to seal dough.
Spread thin layer of margarine over crescent rolls. Combine sugar, cinnamon, and
other ingredients together and sprinkle
over crescent rolls. Roll
each rectangle up and cut into 5 pieces. Bake on ungreased cookie sheet
for 20-25 minutes or until golden brown. Drizzle warm rolls with glaze.
(Recipe below)
Cinnamon
roll glaze:
1/4 cup powdered sugar
Milk
1 stick of butter
2 cups of sugar
2 cups of self rising flour
1 cup buttermilk
1 sm. Can coconut
1 tsp. vanilla
5 egg whites, stiffly beaten
1 ½ Crisco
5 egg yolks
1 tsp baking soda 1 cup chopped nuts
Cream butter and Crisco,
add sugar. Beat until smooth. Add egg yolks and beat well. Combine flour and
soda alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in
egg whites. Pour into 3 pans
that have been greased and floured. Bake 25 min on 350*F Ice cake with Italian
cream cheese icing
Italian Cream Cake Icing
1 (8 Oz) pkg. cream
cheese, softened
½ stick butter
1 tsp. vanilla
Chopped nuts
Beat cream cheese until
smooth. Add sugar and mix well. Add vanilla. Beat until smooth. Spread on
layers. Sprinkle top and sides with nuts.
Buttered Cornsticks
* 2-2/3 cups biscuit/baking mix
* 1 can (8-1/2 ounces) cream-style corn
* 1/4 cup butter or margarine, melted
In a bowl, combine biscuit mix and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in.
rectangle. Cut into 3-in. x 1-in. strips. Dip in butter. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes
or until golden brown. Yield: about 20 breadsticks.
Festive
Cranberry Cream Cheese Squares
Servings:
Makes one (15x10-inch) dessert
Prep Time: 20
minutes
Cook Time: 15+40
minutes
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Prep Time: 15 min |
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2 cups plain flour
2 cups sugar
7 eggs
1 cup + a little more Crisco (USE ONLY CRISCO)
5 tsp lemon flavor
Melt then cool the Crisco
Mix all ingredients together
Lots of Crisco in the pan
Bake at 350 for 50 minutes
Prep Time: 45
min
Total Time: 3 hr 45 min
Makes: 15 servings
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
56 Mini OREO Bite Size Chocolate
6 TEDDY GRAHAMS Graham Snacks
5 LIFE SAVERS GUMMIES
4 gummy fish
PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely. INVERT cake onto large platter; remove pan. Using a serrated knife, cut and scoop out a shallow rectangle from center of cake, leaving a 2-inch border of cake on all sides and a thin layer of cake on the bottom. Reserve removed cake for snacking. STIR boiling water into gelatin in large bowl until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours until slightly thickened (the consistency of unbeaten egg whites). (Or, see Tip below for a quicker set method.) Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set. FROST borders of cake with whipped topping. Decorate with remaining ingredients as desired to resemble a swimming pool. Store in refrigerator.
Fun
Idea
Insert gummy fish and octopus candies into gelatin "pool" before
refrigerating for an added treat!
Take a Shortcut
For a quick-set gelatin, simply add 4 cups ice cubes to the dissolved gelatin
mixture in place of the 1 cup cold water; stir until gelatin begins to thicken,
about 8 minutes (spoon drawn through leaves a definite impression). Remove any
unmelted ice. Pour thickened gelatin into center of cake; continue as directed.
Double-Chocolate
Truffle Dessert
Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 12 servings, 1 slice each
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1-1/2
pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate |
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4
squares BAKER'S Unsweetened Baking Chocolate |
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1/2
cup (1 stick) butter or margarine |
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1/2
cup corn syrup |
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1
tsp. vanilla |
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1
tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided |
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1
pkg. (10 oz.) frozen strawberries, thawed, pureed |
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12
small fresh strawberries |
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LINE
8x4-inch loaf pan with
plastic wrap. Microwave chocolates, butter and corn syrup in medium microwaveable
bowl on HIGH 2-1/2 min. or until chocolates and butter are completely
melted, stirring after 1-1/2 min. Cool completely. Stir in vanilla; cover.
Refrigerate 30 min. or until thickened. |
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REMOVE
1/2 cup of the whipped
topping; place in small bowl. Cover and refrigerate for later use.
Gradually add remaining whipped topping to chocolate mixture, stirring
constantly until well blended. Spoon into prepared pan. |
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REFRIGERATE
3 hours or freeze 1
hour. Unmold onto serving plate; remove
plastic wrap. Let stand 15 min. Top with reserved 1/2 cup whipped topping.
Cut into 12 slices. Place 1 slice on each of 12 dessert plates; top each
with 2 Tbsp. of the pureed strawberries and 1 fresh strawberry. Store
leftover dessert in refrigerator or freezer. |
1
stick butter
2 c. sugar
2 c. self rising flour
1 c. buttermilk
1 sm. can coconut
1 tsp. vanilla
5 egg whites, stiffly beaten
1 1/2 c. Crisco
5 egg yolks
1 tsp. baking soda
1 c. chopped nuts
Cream
butter and Crisco, add sugar. Beat until smooth. Add egg yolks and beat well.
Combine flour and soda alternately with buttermilk. Stir in vanilla. Add coconut
and nuts. Fold in egg whites. Pour
into 3 pans (9 inch size) that have been greased and floured. Bake 25 minutes on
350 degrees. Ice cake with Italian Cream Cheese icing.
ITALIAN
CREAM CAKE ICING:
1
(8 oz.) pkg. cream cheese, soften
1/2 stick butter
1 tsp. vanilla
Chopped nuts
Beat
cream cheese until smooth. Add sugar and mix well. Add vanilla. Beat until
smooth. Spread on layers. Sprinkle top and sides with nuts.
Luscious Four-Layer Pumpkin Cake
Prep Time: 20 min
Total Time: 42 min
Makes: 16 servings
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1
pkg. (2-layer size) yellow cake mix |
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1
can (15 oz.) pumpkin, divided |
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1/2
cup milk |
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1/3
cup vegetable oil |
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4
large eggs |
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1-1/2
tsp. pumpkin pie spice, divided |
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1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
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1
cup powdered sugar |
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1
tub (8 oz.) COOL WHIP Whipped Topping, thawed |
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1/4
cup caramel topping |
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1/4
cup chopped PLANTERS Pecans |
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PREHEAT oven
to 350°F. Grease and flour 2 (9-inch) round cake pans. Beat cake mix, 1
cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie
spice in large bowl with electric mixer on medium speed until well
blended. Pour evenly into prepared pans. |
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BAKE
20 to 22 minutes or
until toothpick inserted in centers comes out clean. Cool completely on
wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer
on medium speed until creamy. Add powdered sugar, remaining pumpkin and
remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping. |
|
REMOVE
cake layers from pans;
cut each layer horizontally in half with a serrated knife. Stack the
layers on a serving plate, spreading the cream cheese mixture between the
layers. Do not frost the top layer. Drizzle with caramel sauce and pecans.
Store in refrigerator. |
This
dark chocolate cake has a subtle coffee flavor and has become one of my
family’s favorites!
|
Preparation
|
25
min. |
|
Baking
|
20
min. |
Cake
Ingredients:
3/4 cup Butter, softened
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
3 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups hot strong coffee
Frosting
Ingredients:
2/3 cup Butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
1 teaspoon vanilla
1/3 to 1/2 cup hot strong coffee
Instructions:
Heat oven to 350°F. Grease and lightly flour 2 (9-inch)
round cake pans. Combine sugar and 3/4 cup
butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Add cooled chocolate, eggs and 2 teaspoons vanilla; continue beating until well
mixed. Reduce speed to low; add flour, baking soda, baking powder and salt to
butter mixture alternately with 1 1/3 cups coffee. Beat just until well
mixed. Pour batter evenly into prepared pans. Bake for 20 to 30 minutes or
until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from
pans. Cool completely. Meanwhile, beat 2/3 cup butter in large bowl at
medium speed until creamy. Gradually add powdered sugar, cocoa, vanilla and
enough coffee for desired spreading consistency; beat well after each
addition. To assemble cake, place 1 cake layer onto serving plate. Spread
1/2 cup frosting over top; top with second cake layer. Spread remaining frosting
over top and sides of cake. TIP: Make cake and frost the day before. Cover
with plastic food wrap or store in container with tight-fitting lid.
Nutrition Facts (1 serving)
|
Calories: |
550 |
|
Fat: |
27 g |
|
Cholesterol: |
110 mg |
|
Sodium: |
420 mg |
|
Carbohydrates: |
75 g |
|
Dietary
Fiber: |
3 g |
|
Protein: |
6 g |
This
moist, dense cake is topped with marshmallows and chocolate frosting.
|
Preparation
|
20
min. |
|
Baking
|
37
min. |
Cake
Ingredients:
2 cups sugar
1 cup Butter, softened
4 eggs
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup chopped walnuts
3 cups miniature marshmallows
Frosting
Ingredients:
1/3 cup Butter, softened
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
1/3 cup Half & Half or milk
1 teaspoon vanilla
Instructions:
Heat oven to 350°F. Line 13x9-inch baking pan with
aluminum foil, extending foil over edges. Spray foil with no-stick cooking
spray. Combine sugar and 1 cup
butter in large bowl; beat at medium speed until well mixed. Add eggs and
vanilla; continue beating until well mixed. Reduce speed to low; add flour, 1/2
cup cocoa and baking powder. Beat until well mixed. Stir in walnuts by hand.
Spread batter into prepared pan. Bake for 35 to 45 minutes or until
toothpick inserted in center comes out clean. Immediately sprinkle marshmallows
over top. Continue baking for 2 to 3 minutes or until marshmallows are puffed
and softened. Meanwhile, combine 1/3
cup butter, powdered sugar, 1/2 cup cocoa, half & half and vanilla in medium
bowl; beat at medium speed until well mixed. Immediately spread over
marshmallows creating a marbled or “muddied” effect.
Yield: 24 servings
Nutrition Facts (1 serving)
|
Calories: |
310 |
|
Fat: |
15 g |
|
Cholesterol: |
65 mg |
|
Sodium: |
115 mg |
|
Carbohydrates: |
42 g |
|
Dietary
Fiber: |
1 g |
|
Protein: |
3 g |
Peach
Upside Down Cake
2 tablespoons butter or margarine
3 tablespoons brown sugar
1/2 cup sliced peaches
1/2 cup sifted enriched flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
1/4 cup milk
1/4 teaspoon vanilla extract
1 egg
Melt butter or margarine in 8 inch round baking pan. Stir in brown sugar and
arrange peach slices on bottom of pan. Sift together flour, baking powder, salt,
and sugar. Add shortening and 2 tablespoons milk, and beat 2 minutes. Add
remaining milk, vanilla extract, and egg. Beat 2 minutes more. Pour over mixture
in pan and bake in moderate oven (375) for 25 minutes. Makes 4 servings.
Pig
Pickin Cake
1 Box yellow cake mix
1 11oz can mandarin oranges
1/2 cup oil or butter
eggs (depending on the cake mix on how many)
Cook at 350 for 25 minutes or until golden brown ( works best with 3 layers),
cool cake before icing.
Frosting
1 9oz cartoon of cool whip
1 (# 2 size) can of crushed pineapple
1 small box of instant vanilla pudding
when the cake is cool mix and frost cake, must be kept cool
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Make a paste of cocoa and food coloring. Set aside. Combine the buttermilk, salt
and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the
shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at
a time, then stir in the cocoa mixture. Beat in the buttermilk mixture
alternately with the flour, mixing just until incorporated. Stir together baking
soda and vinegar, then gently fold into the cake batter. Pour batter into
prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool completely
before frosting. Refrigerate until ready to serve.
Cream
Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
For the
Frosting:
In a large bowl, cream together the cream cheese and butter until light and
fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
I have seen types called nonfat, low-fat, light and reduced-fat,
including Clabbered Milk. All are interchangeable. Most buttermilk these
days is low-fat, but you may still find the regular variety, so be aware of the
distinction. You can make your own with any type of milk, but don't go
lower than 2%; low-fat milk makes low-fat buttermilk, etc. 2/3 cup plain nonfat
or low-fat yogurt plus 1/3 cup milk. Place
1 tablespoon freshly squeezed lemon juice or distilled white wine vinegar (does
not add flavor to baked good) in a glass measuring cup. Add in milk to
equal 1 cup. Stir. Let stand for 15 minutes until it looks like its
beginning to curdle or slightly curdled.
Survivor Birthday Party Poke Cake
Prep Time: 1
hr min
Total Time: 2 hr min
Makes: 15 servings
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/3 cup OREO Chocolate Cookie Crumbs
1-1/2 cups assorted "bug" gummi candies
PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals. STIR boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Pour half the gelatin over each cake layer in pan. Refrigerate 3 hours or overnight. DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour. DECORATE top of cake with cookie crumbs and candies. Use small birthday cake sparklers for candles on the cake to represent "torches".
Make-Ahead
Cake layers can be baked weeks ahead and frozen. Thaw layers and continue with
recipe beginning with piercing layers with fork in step 1.
Slow Cooker Sweet & Sour Chicken
Prep Time: 10 min
Total Time: 8 hr 10 min
Makes: 6 servings
1 medium onion, sliced
1 medium carrot, peeled, sliced
1 medium celery stalk, sliced
6 boneless skinless chicken thighs (1-1/2 lb.), cut into bite-size pieces
1/3 cup firmly packed brown sugar
1/3 cup KRAFT CATALINA Dressing
1/4 cup soy sauce
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
1 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked MINUTE White Rice
PLACE onions, carrots and celery in slow cooker; top with chicken. ADD combined brown sugar, dressing, soy sauce and ginger. Cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to HIGH. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over rice.
This Oriental skillet meal is high in protein and low in calories.
Preparation 10 min.
Cooking 15 min.
Ingredients:
* 2 tablespoons Butter
* 4 (4-ounce) boneless skinless chicken breast halves, cut into 2-inch pieces
* 1 teaspoon finely chopped fresh garlic
* 1/4 cup water
* 1 (16-ounce) package fresh Oriental stir-fry vegetables (broccoli, carrot, cauliflower, onion, pea pods, green bell pepper and red bell pepper)
* 1/2 cup thick sweet and sour sauce
* 1 (8-ounce) can pineapple chunks, drained
* Hot cooked rice*
Instructions:
Melt butter in 12-inch skillet until sizzling; add chicken pieces and garlic. Cook over medium heat, stirring occasionally, until chicken is lightly browned (7 to 10 minutes).
Add water and stir-fry vegetables. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink and vegetables are crisply tender (7 to 10 minutes). Stir in sweet and sour sauce and pineapple. Continue cooking, stirring occasionally, until heated through (1 to 2 minutes). Serve over rice.
*Substitute dried thin Oriental noodles or angel hair pasta, cooked, drained.
Ingredient Substitution Index
Yield: 4 servings
Nutrition Facts (1 serving without rice)
Calories: 260
Fat: 8 g
Cholesterol: 80 mg
Sodium: 340 mg
Carbohydrates: 21 g
Dietary Fiber: 2 g
Protein: 24 g
Prep Time: 20 min
Total Time: 1 hr min
Makes: 6 servings, about 1 cup each
4 cups chopped cooked chicken or turkey
2 cups croutons
1-1/2 cups KRAFT Shredded Swiss Cheese
1 cup sliced celery
2/3 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
1/2 cup milk
1/4 cup chopped onion
PREHEAT oven to 350°F. Mix all ingredients.
SPOON into 2-qt. casserole dish.
BAKE 40 min. or until heated through.
Nutrition (per serving)
Calories 390
Total fat 21g
Saturated fat 7g
Cholesterol 110mg
Sodium 440mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 4g
Protein 34g
Vitamin A 6%DV
Vitamin C 4%DV
Calcium 25%DV
Iron 10%DV
Instant pudding mix helps make moist, chewy bar cookies easily.
Preparation 30 min.
Baking 23 min.
Bar Ingredients:
* 2/3 cup firmly packed brown sugar
* 1/2 cup LAND O LAKES® Butter, softened
* 2 eggs
* 1 teaspoon vanilla
* 3/4 cup all-purpose flour
* 3/4 cup uncooked quick-cooking oats
* 1 (3.4-ounce) package instant coconut cream pudding and pie filling mix
Frosting Ingredients:
* 1 1/2 cups powdered sugar
* 3 tablespoons LAND O LAKES® Butter, softened
* 1 to 2 tablespoons milk
* 1/4 cup sweetened flaked coconut
Instructions:
Heat oven to 350°F. Combine brown sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; mix well. Reduce speed to low; add flour, oats and pudding mix. Beat until well mixed.
Spread mixture into buttered 8-inch square baking pan. Bake for 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine powdered sugar and 3 tablespoons butter in small bowl. Beat at medium speed until well mixed. Add enough milk for desired spreading consistency. Spread frosting over cooled bars; sprinkle with coconut.
Ingredient Substitution Index
Yield: 25 bars
Nutrition Facts (1 bar)
Calories: 140
Fat: 6 g
Cholesterol: 30 mg
Sodium: 100 mg
Carbohydrates: 21 g
Dietary Fiber: 0 g
Protein: 1 g
1
pkg. white cake mix
1 pkg. strawberry kool-aid mix (unsweetened)
¾ cup tap water
10 oz frozen sliced strawberries
3
large hen eggs
Beat
cake mix, dry kool-aid, water, eggs for about 30 sec. on low and 2 min. on
med.Fold in Strawberries and hand stir to mix. Bake in 9x13 greased and floured
pan for 30 – 35 min….. Cool for about one hour. Ice with whipped cream
topping.
Whipped
cream Icing
3
oz. cream cheese
1 tbsp. milk
2/3 cup powdered sugar
2
cups heavy whipping cream.
Beat
cream cheese and milk until smooth. Beat in whipping cream and powdered sugar on
high speed until it performs high peaks.