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Archive for May, 2017

Angel Macaroons

Ingredients
1 package (16 ounces) angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups sweetened shredded coconut

Directions
In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut.

Drop by rounded teaspoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Remove paper with cookies to wire racks to cool. Yield: 5 dozen.

Recipe found here: Angel Macaroons

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Fresh-Squeezed Pink Lemonade

Ingredients
4 cups water, divided
1 cup sugar
3 lemon peel strips
1 cup lemon juice (about 5 lemons)
1 tablespoon grape juice
Lemon slices and maraschino cherries, optional

Directions
In a small saucepan, bring 2 cups water, sugar and lemon peel to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Discard lemon peel.

In a large pitcher, combine the remaining water, lemon juice, grape juice and sugar mixture. Serve over ice. Garnish with lemon slices and cherries if desired. Yield: 6 servings.

Recipe found here: Fresh-Squeezed Pink Lemonade

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Slow-Cooked Ranch Potatoes

Ingredients
6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
2-1/2 pounds small red potatoes, cubed
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/4 cup 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tablespoons thinly sliced green onions

Directions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tablespoon.

Place potatoes in a 3-qt. slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon.

Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. Yield: 10 servings

Recipe found here: Slow-Cooked Ranch Potatoes

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Inspired by Little Debbie Oatmeal Creme Pies

Ingredients
3/4 cup butter, softened
2 large eggs
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting

Directions
Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.

Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter.
Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.

Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving. Yield: 1-1/2 dozen.

Recipe found here: Inspired by Little Debbie Oatmeal Creme Pies

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Garnish with Strawberries and Pineapples!

+ 3/4 oz. (22ml) Coconut Rum
+ Sweet Peach Wine
+ Strawberry
+ Pineapple

Recipe found at: Peach Wine Breeze Cocktail

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White Chocolate Cheesecake Cookie Lasagna

Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 package (8 oz) cream cheese, softened
4 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
1 tablespoon Betty Crocker™ white candy sprinkles

Directions
Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.

2 In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.

3 In ungreased 13×9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

Recipe found here: White Chocolate Cheesecake Cookie Lasagna

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Rosemary Sweet Potato Fries

Ingredients
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon cornstarch
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)

Directions
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.

Recipe found here: Rosemary Sweet Potato Fries

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