PEEPS apple yogurt parfait 4 PEEPS apple yogurt parfaits 3 4 /4 pkgs (3ct) PEEPS Chocolate Dipped Sugar Cookie Flavored Marshmallow Chicks cups vanilla yogurt medium unpeeled apples cut into chunks (about cups) cup caramel topping tbsps. coarsely chopped pecans or walnuts Using kitchen scissors, cut up 5 PEEPS Chocolate Dipped Sugar Cookie Flavored Marshmallow Chicks into bite-sized pieces. Divide yogurt among 4 single-serving dessert dishes, reserving /4 cup for topping. Spoon / cup of the apple chunks over yogurt in each dish. Add pieces of PEEPS Chocolate Dipped Sugar Cookie Flavored Marshmallow Chicks. Top each with tbsps. of the remaining yogurt and spoon tablespoon of caramel topping over each. Add a PEEPS Chocolate Dipped Sugar Cookie Flavored Marshmallow Chick to each dish, sprinkle with pecans or walnuts and serve immediately.
apple-cranberry crisp 0 minutes 8 servings 6 / 3/4 / /3 / PAM Butter No-Stick Cooking Spray large Granny Smith or other tart cooking apples, peeled, cut into /4-inch-thick slices (6 large = about 8 cups) cup dried cranberries cup firmly packed brown sugar cup old-fashioned or quick-cooking rolled oats cup all-purpose flour tsps. ground cinnamon cup cold unsalted butter, cut up (/ cup = stick) Preheat oven to 375 F. Spray 3x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside. Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Spray with cooking spray until topping is evenly moistened. Bake 30 minutes, or until topping is lightly browned and filling is hot and bubbly. Preheat broiler. Broil dessert, 4 to 6 inches from heat, to minutes, or until topping is golden brown.
quick & easy pumpkin cake 0 minutes servings 3/4 / /4 / /4 PAM Baking Spray pkg (8.5 oz. each) yellow cake mix with pudding cup canned solid-pack pumpkin cup Egg Beaters Original or Egg Beaters 00% Liquid Egg Whites cup water cup fat free sour cream tsp. ground cinnamon tsp. ground nutmeg tsp. ground ginger Reddi-wip Fat Free Dairy Whipped Topping Preheat oven to 350 F. Spray 3x9-inch baking pan with cooking spray. Combine cake mix, pumpkin, Egg Beaters, water, sour cream, cinnamon, nutmeg and ginger in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed minutes. Pour into prepared baking pan. Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Cut into slices. Top each with a serving of Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.
reindeer treats TOTAL TIME: 0 minutes 40 minutes servings 3 6 4 tsps. butter or margarine package (0 oz.) JET-PUFFED Marshmallows or 4 cups JET-PUFFED Miniature Marshmallows cups Kellogg s Rice Krispies cereal Canned frosting or decorating gel Food coloring regular pretzel twists green M&M S Brand Chocolate Candies brown M&M S Brand Chocolate Candies In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture into 5 x 0 x -inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut twelve -/- inch circles and twelve -/-inch circles. Frost the tops of the -/-inch circles. For each reindeer use frosting to attach one -/-inch circle, frosting side up, to each -/-inch circle. Use scraps of the cereal mixture to shape into twenty-four ears. Use frosting to attach ears to each reindeer. Break pretzel twists into pieces. Push two pretzel pieces into each for antlers. Decorate with frosting and M&M S Brand Chocolate Candies. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after minutes. Stir until smooth. Follow steps through 4 above. Microwave cooking times may vary.
fudge-filled irresistible peanut butter cookies COOK TIME: 30 minutes 0 minutes 48 cookies -/ -/ /3 3-/ -/ -/ 3 COOKIES Crisco Original No-Stick Cooking Spray cups Jif Creamy Peanut Butter stick Crisco Baking Sticks All-Vegetable Shortening -ORcup Crisco All-Vegetable Shortening cups firmly packed brown sugar cup milk tbsps. vanilla extract large eggs cups Pillsbury BEST All Purpose Flour tsps. baking soda tsps. salt FILLING (4 oz.) can Eagle Brand Sweetened Condensed Milk cups semi-sweet chocolate chips tsp. vanilla extract Heat oven to 375 F. Coat baking sheets with no-stick cooking spray. For cookies, beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls inches apart onto prepared baking sheets. Bake 6 to 7 minutes or until set and just beginning to brown. Cool minutes on baking sheet. Remove to wire rack to cool completely. For filling, microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for -/ minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 5 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
classic sugar cookies COOK TIME: -/ / 3 4 -/ -/ 4 /3 /3 -/ 6 30 minutes 7 minutes 5 dozen cookies cup Crisco Butter Flavor All-Vegetable Shortening -ORstick Crisco Baking Sticks Butter Flavor All- Vegetable Shortening cups granulated sugar cup firmly packed brown sugar tbsps. milk large eggs, lightly beaten tsp. vanilla extract cups Pillsbury BEST All Purpose Flour tsps. baking soda tsps. cream of tartar tsp. salt Colored sugar and decors (optional) BUTTERY CREAM FROSTING cups powdered sugar cup Crisco Butter Flavor All-Vegetable Shortening -ORstick Crisco Baking Sticks Butter Flavor All- Vegetable Shortening tsps. vanilla extract to 7 tsps. milk Food coloring (optional) Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla. Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill hour. Heat oven to 350 F. Roll out 3 of dough at a time to about 4-inch thickness on floured surface. Cut out with cookie cutters. Place inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled. Bake 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack. BUTTERY CREAM FROSTING: Combine powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency. Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
salted caramel whoopie pies COOK TIME: hour 0 minutes 8 whoopie pies /3 6 / /4 (9.5 oz.) box Pillsbury Family Size Chocolate Fudge Brownie Mix cup Crisco Pure Vegetable Oil large eggs (6 oz.) container Pillsbury Creamy Supreme Vanilla Flavored Frosting tbsps. Smucker s Caramel Flavored Topping cup powdered sugar tsp. sea salt Heat oven to 350 F. Line cookie sheets with parchment paper. Combine brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about inches apart. Bake 8 to 0 minutes or until edges are set. Cool minutes on cookie sheet. Remove to wire rack to cool completely. Beat frosting, caramel topping, powdered sugar and salt in medium bowl with electric mixer on medium speed until light and fluffy. Place half of pies flat side up. Spoon tbsps. filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling. TIP: Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
jam and hazelnut cookies 4 dozen cookies -/ / / / /4 /4 /4 cups sugar cup Crisco All-Vegetable Shortening stick Crisco Baking Sticks All-Vegetable Shortening large egg tsps. vanilla extract tsp. grated lemon peel cups Pillsbury BEST All Purpose Flour cup ground hazelnuts tsp. baking powder tsp. salt tsp. cinnamon cup Smucker s Orchard s Finest Pacific Grove Orange Marmalade Medley cup Smucker s Orchard s Finest Northwoods Blueberry Preserves cup Smucker s Orchard s Finest Michigan Red Tart Cherry Preserves Powdered sugar Beat sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes. Heat oven to 350ºF. Roll /4 of dough between sheets of lightly floured wax paper to /8-inch thickness. Remove top sheet of wax paper. Cut with a floured -inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to -inch cutter. Place -inches apart on ungreased baking sheet. Bake 6 to 7 minutes or until edges are light golden brown. Cool minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about / tsp. preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves. If dough becomes too soft while cutting, place in freezer for 0 minutes.
tiramisu parfaits 30 Minutes 8 servings 3/4 3/4 -/ / cup semi-sweet chocolate chips (4 oz.) can Eagle Brand Sweetened Condensed Milk, divided cup strong brewed Folgers Classic Roast Coffee, divided* (3 oz.) package (4) ladyfingers, cut crosswise into quarters (8 oz.) container mascarpone or cream cheese, softened cups heavy cream, divided tsp. vanilla extract Grated semi-sweet chocolate and strawberries Combine chocolate chips, / cup sweetened condensed milk and /4 cup coffee in small microwave-safe bowl. Microwave on HIGH 45 to 60 seconds or until warm. Stir until chocolate is melted and mixture is smooth. Cool. Place ladyfinger pieces in medium bowl. Drizzle evenly with /4 cup coffee, tbsp. at a time, tossing with fork after each addition. Beat mascarpone cheese, remaining /4 cup coffee and remaining sweetened condensed milk in large bowl with electric mixer. Add cup cream and vanilla; beat until soft peaks form. Chill, covered, at least hours. Beat remaining / cup cream in small bowl with electric mixer until stiff peaks form. Spoon a dollop of whipped cream onto each parfait. Garnish with grated chocolate and strawberries, if desired. *To make strong brewed coffee: Measure /4 cup Folgers Classic Roast Ground Coffee for each -/ cups water. Brew as desired. To substitute Folgers Instant Coffee Crystals for strong brewed coffee, combine tbsp. coffee crystals and 3/4 cup boiling water. Spoon one-third of mascarpone mixture into 8 parfait glasses. Layer half of chocolate mixture and half of ladyfinger pieces on top of mascarpone layers. Repeat mascarpone, chocolate and ladyfinger layers. Top with remaining mascarpone mixture.
chocolate mint cappucino 5 Minutes serving / /4 /4 cup milk to tsps. peppermint flavored syrup* tablespoons Smucker s Sundae Syrup Chocolate Flavored Syrup cup hot, fresh strong brewed Folgers French Roast Coffee -ORcup hot, fresh strong brewed Folgers Black Silk Coffee Unsweetened cocoa powder or chocolate curls, for garnish Pour milk into -quart microwave-safe bowl. Microwave on HIGH to -/ minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top. Pour peppermint and chocolate syrups into standard-size coffee cup. Microwave on HIGH 0 seconds to warm syrups. Stir in hot coffee. Add /4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cocoa powder or garnish with chocolate curls. Serve immediately. *A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.
creamy egg nog coffee 5 Minutes serving 6 /4 ounce(s) hot, fresh brewed Folgers Classic Roast Coffee cup egg nog Whipped cream Ground nutmeg Pour coffee into large mug. Add egg nog. Stir until blended. Top with whipped cream and nutmeg.
chocolate hazelnut truffles COOK TIME: 45 Minutes 5 Minutes 3 dozen truffles 4 -/ / /3 TRUFFLES (4 oz.) can Eagle Brand Sweetened Condensed Milk (4. oz.) jar Jif Chocolate Flavored Hazelnut Spread oz. white baking chocolate COATINGS tbsps. cinnamon sugar tsps. chili powder cup flaked coconut, toasted* cup finely chopped hazelnuts Heat sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat. Pour into medium bowl. Cover and chill to 3 hours or until firm. Shape into 36 -inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll dozen truffles in cinnamon mixture. Roll dozen in toasted coconut. Roll remaining dozen in chopped hazelnuts. Chill hour or until firm. *To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH to minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning.
salted chocolate hazelnut fudge COOK TIME: 0 Minutes 5 Minutes 64 -inch squares 3/4 (4 oz.) can Eagle Brand Sweetened Condensed Milk (4. oz.) jar Jif Chocolate Flavored Hazelnut Spread cup semi-sweet chocolate chips cup chopped hazelnuts tsp. coarse sea salt Line 8-inch square pan with aluminum foil, extending over pan edges. Heat sweetened condensed milk and chocolate hazelnut spread in heavy saucepan over medium heat until bubbly, stirring constantly. Remove from heat. Stir in chocolate chips until completely melted. Stir in hazelnuts. Spread evenly into prepared pan. Let rest 5 mintues. Sprinkle evenly with sea salt. Chill hours or until firm. Remove from pan by lifting foil. Cut into 64 -inch squares.
chocolate caramel thumbprint COOK TIME: 40 Minutes 7 Minutes 4 dozen cookies / 3 -/ /4-3/4 /4 Crisco Original No-Stick Cooking Spray cup firmly packed light brown sugar Crisco Baking Sticks Butter Flavor All- Vegetable Shortening, cut into slices -ORcup Crisco Butter Flavor All-Vegetable Shortening large eggs, separated tbsps. water tsps. vanilla extract tsp. salt cups Pillsbury BEST All Purpose Flour cup unsweetened cocoa powder cups finely chopped pecans cup Smucker s Caramel Flavored Topping Heat oven to 350 F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended. Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about tsps. dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a tsp. or your thumb, make a rounded indentation in the top of each cookie. Bake 0 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about tsp. caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.