Archive for the ‘snack food’ Category

Peaches 'n' Cream Salad

Peaches ‘n’ Cream Salad

1 package (3 ounces) lemon gelatin
3/4 cup boiling water
1 cup orange juice
1 envelope whipped topping mix (Dream Whip)
1 package (3 ounces) cream cheese, softened
1/4 cup chopped pecans, optional

1 package (3 ounces) lemon gelatin
1 cup boiling water
1 can (21 ounces) peach pie filling

In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm.

For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm. Yield: 9 servings.

Recipe found here: Peaches ‘n’ Cream Salad

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German Apple Strudel

German Apple Strudel

3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 egg, lightly beaten

1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.

Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.

Tape a 30×15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24×15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.

Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.

Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.
Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients.

Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature. Yield: 2 strudels (8 slices each).
Editor’s Note: To make fresh bread crumbs, tear bread into pieces and place in a food processor; pulse until fine crumbs form. Two to three bread slices will yield 1-1/2 cups crumbs.

Recipe found here: German Apple Strudel

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Marbled Orange Fudge

Marbled Orange Fudge

1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package white baking chips (10 to 12 ounces)
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
5 drops red food coloring

Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan.

Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2-1/2 pounds.

Recipe found here: Marbled Orange Fudge

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Special Mocha Cupcakes

Special Mocha Cupcakes

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners’ sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.

Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.

For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners’ sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

Recipe found here: Special Mocha Cupcakes

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Cowabunga Root Beer Cupcakes

Cowabunga Root Beer Cupcakes

1 package butter recipe golden cake mix (regular size)
4 teaspoons root beer concentrate, divided
1 carton (12 ounces) frozen whipped topping, thawed
Vanilla ice cream

Prepare and bake cupcakes according to package directions, adding 2 teaspoons root beer concentrate when mixing batter. Remove to wire racks to cool completely.

In a small bowl, mix whipped topping and remaining root beer concentrate until blended; spread over cupcakes. Serve with ice cream. Yield: 24 servings.

Editor’s Note: This recipe was tested with McCormick root beer concentrate.

Recipe found here: Cowabunga Root Beer Cupcakes

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Dipped Peanut Butter Cookies

Dipped Peanut Butter Cookies

1 cup peanut butter
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
2 cups biscuit/baking mix
3/4 to 1 pound milk chocolate candy coating, coarsely chopped
1 tablespoon shortening

In a large bowl, combine the peanut butter, milk, egg and vanilla; bea
t until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour.
Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.

In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. Yield: about 5 dozen.

Editor’s Note: Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Recipe found here: Dipped Peanut Butter Cookies

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Cherry Cola Cake

Cherry Cola Cake

1-1/2 cups miniature marshmallows
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter, cubed
1 cup cherry-flavored cola
3 tablespoons baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

3/4 cup butter, softened
1 cup confectioners’ sugar
1 jar (7 ounces) marshmallow creme
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. Yield: 12 servings.

Editor’s Note: To frost sides as well as top of cake, double amounts for frosting.

Recipe found here: Cherry Cola Cake

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