Feeds:
Posts
Comments

Posts Tagged ‘snack food’

Fruit-Filled Cupcakes

Ingredients
1 package strawberry cake mix (regular size)
2 cups (16 ounces) sour cream
2 large eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Directions
In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter.

Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired. Yield: about 2 dozen.

Recipe found here: Fruit-Filled Cupcakes

Read Full Post »

Tequila-Lime Fruit Salad

Ingredients
3/4 cup sugar
1/4 cup water
1/4 cup lime juice
3 tablespoons tequila or additional lime juice
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 cups chopped peeled kiwifruit
2 cups seedless red grapes, halved

Directions
In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila.

In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat. Yield: 10 servings.

Recipe found here: Tequila-Lime Fruit Salad

Read Full Post »

Rainbow Chip Dump Cake

Ingredients
1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk SAVE
1 box Betty Crocker™ SuperMoist™ party rainbow chip cake mix
1 container (16 oz) Betty Crocker™ Rich & Creamy rainbow chip frosting
1 1/2 cups crushed Oreo™ Golden crème sandwich cookies birthday cake flavor (about 12 cookies)
1 tablespoon multicolored sprinkles or jimmies, if desired

Directions
1 Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2 In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix until well mixed. Spread batter evenly in bottom of pan (mixture will be thick.)

3 Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour.

4 Frost cake with frosting. Sprinkle with crushed cookies and sprinkles.

Recipe found here: Rainbow Chip Dump Cake

Read Full Post »

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

Read Full Post »

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

Read Full Post »

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

Read Full Post »

Mini Cherry Cobblers

Ingredients
1 can (21 ounces) cherry pie filling
1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
1 tablespoon butter, melted
2 teaspoons sugar
2 teaspoons brown sugar
1/8 to 1/4 teaspoon ground cinnamon

Directions
Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups.

Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375° for 14-18 minutes or until biscuits are browned. Top with reserved pie filling. Yield: 5 servings.

Recipe found here: Mini Cherry Cobblers

Read Full Post »

Older Posts »

%d bloggers like this: