BEST OF HOLIDAY 2012/media/files/pdf/bestof...Heat oven to 375 F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. shape dough into 36 (1-inch) balls; roll in

easy peanut butter blossoms, pG. 7InsIDer-eXClusIVe ColleCtIon

BEST OF HOLIDAY 2012HERSHEY’S® KISSES® conical figure is used under license

In 3-quart saucepan or large pot, whisk together butter, brown sugar, and ice cream over medium-high heat until melted. add the water; cook and stir mixture until steaming.

serve in mugs, topped with whipped cream, mini chocolate chips, and Cookie Crisp® cereal.

PreP Time: 5 minutes ToTal Time: 15 minutes makes: 4 servings

CoCoa

4 tablespoons butter

½ cup brown sugar

1 pint cookie dough ice cream

5 cups water

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toppInGs

Whipped cream

mini chocolate chips

1 cup Cookie Crisp® cereal

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1InsIDer-eXClusIVe ColleCtIon 2012 © & ™/® of General Mills

COCOACOOKIE DOUGH


In 2-quart saucepan, stir together brown sugar and 1/3 cup whipping cream. Cook over medium heat 2 minutes, stirring constantly, until bubbly. stir in vanilla and apple cider. Cook 10 minutes, stirring often, until thoroughly heated.

serve cider in mugs. top with whipped cream, caramel topping and/or cinnamon.


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CARAMELAPPLE CIDER

CIDer1/3 cup packed brown sugar

1/3 cup whipping cream

1 teaspoon vanilla

4 cups apple cider

GarnIsH, IF DesIreD

additional whipping cream, whipped

Caramel topping

Ground cinnamon


1 bag (12 oz) semisweet chocolate chips (2 cups)

1 container betty Crocker® rich & Creamy chocolate frosting

1½ tablespoons milk

1 teaspoon vanilla

1 cup miniature marshmallows

½ cup chopped walnuts

line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. lightly spray foil with cooking spray.

In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.

microwave frosting uncovered on High 20 seconds. stir into melted chocolate chips. add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. stir in marshmallows and walnuts. spread in pan. refrigerate about 3 hours or until firm.

remove fudge from pan by lifting foil; remove foil. Cut 8 rows by 8 rows to make squares. store tightly covered in refrigerator up to 2 weeks.

PreP Time: 15 minutes ToTal Time: 3 hours 15 minutes makes: 64 pieces

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FUDGEROCKY ROAD

(Gluten free)

In large bowl, mix cookie mix and chocolate chips. spoon into jar.

top with baking bits. screw on lid.

Decorate jar with small round of fabric; tie ribbon into bow.

attach card that reads: “monster Cookie mix—Heat oven to 350°F. add 1 stick softened butter and 1 egg to contents of this jar. roll into large balls; place on ungreased cookie sheet. bake 10 to 12 minutes or until golden brown.”

PreP Time: 10 minutes ToTal Time: 10 minutes makes: 1 batch

1 pouch betty Crocker® peanut butter cookie mix

1 cup chocolate chips (6 oz) or finely chopped chocolate-covered peanut butter cup candies

1 quart-size canning jar

2-3 cups miniature candy-coated chocolate baking bits

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In A jARMOnSTER COOKIES

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Heat oven to 350°F. spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. add onion; cook 3 to 4 minutes, stirring frequently, until tender. stir in flour, salt and pepper until well blended. stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. stir in corn and parsley. pour into baking dish.

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. let stand 5 to 10 minutes before serving.

PreP Time: 20 minutes ToTal Time: 1 hour 35 minutes makes: 16 servings

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½ cup butter or margarine

1 small onion, chopped (¼ cup)

½ cup Gold medal® all-purpose flour

½ teaspoon salt

½ teaspoon pepper

4 cups milk (1 quart)

6 eggs, slightly beaten

2 cups shredded Cheddar cheese (8 oz)

2 bags (12 oz) Green Giant® Valley Fresh steamers™ niblets® frozen corn, thawed, drained

½ cup chopped fresh parsley or 2 tablespoon parsley flakes

¾ cup progresso® plain bread crumbs

3 tablespoons butter or margarine, melted

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CORn PUDDInGCLASSIC BAKED

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PARTY POTATOESULTIMATE CREAMY


2½ cups milk

1¼ cups water

¼ cup butter, cut into pieces

1 box (7.2 oz) betty Crocker® roasted garlic mashed potatoes

4 oz cream cheese (from 8-oz package), cut into pieces

¼ teaspoon coarse ground black pepper

½ cup French fried onions

1 tablespoon chopped fresh parsley

Heat oven to 375°F. In 2-quart saucepan, mix milk, water and butter. Heat to boiling. stir in 2 pouches potatoes, cream cheese and pepper. spoon into ungreased 1 1/2-quart casserole. bake immediately, or cover and refrigerate up to 24 hours.

bake uncovered 20 to 25 minutes or until hot. sprinkle with onions; bake 5 minutes longer or until onions are golden. sprinkle with parsley.

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Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.

shape dough into 36 (1-inch) balls; roll in sugar. place 2 inches apart on ungreased cookie sheets.

bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. remove from cookie sheets. Cool completely, about 20 minutes. store cookies in tightly covered container.

PreP Time: 1 hour ToTal Time: 1 hour makes: 36 cookies

1 pouch (1 lb 1.5 oz) betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

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BLOSSOMSEASY PEAnUT BUTTER

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1 egg

2 tablespoons sugar

36 Hershey’s® Kisses® brand milk chocolates, unwrapped

HERSHEY’S® KISSES® conical figure is used under license


Heat oven to 350°F. spray bottom and sides of 13x9-inch pan with cooking spray. place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. reserve 1 1/2 cups mixture for topping. press remaining mixture in bottom of pan. bake 10 minutes.

meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.

spread cream cheese mixture evenly over partially baked cookie base. sprinkle with reserved crumb topping, pecans and toffee bits.

bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. store covered in refrigerator.

PreP Time: 25 minutes ToTal Time: 3 hours 35 minutes makes: 36 bars

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CooKIe base & toppInG

1 pouch (1 lb 1.5 oz) betty Crocker® sugar cookie mix

½ cup cold butter or margarine

½ cup chopped pecans

½ cup toffee bits

FIllInG

2 packages (8 oz each) cream cheese, softened

½ cup sugar

2 tablespoons Gold medal® all-purpose flour

½ cup caramel topping

1 teaspoon vanilla

1 egg

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CARAMELPRALInE CRUMB

CHEESECAKE BARS

SPInACHHEALTHIFIED

DIP wITH ARTICHOKES


Heat oven to 350°F. spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.

place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.

In large bowl, beat cream cheese with spoon until smooth. beat in mayonnaise, 3 tablespoons of the parmesan cheese, the milk, garlic and basil until well blended. stir in spinach and artichokes. spread evenly in baking dish. sprinkle with remaining tablespoon cheese.

bake 20 to 25 minutes or until thoroughly heated. serve with baguette slices or raw vegetables.


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4 cups lightly packed fresh baby spinach leaves (4 oz)

1 package (8 oz) 1/3-less-fat cream cheese (neufchâtel), softened

¼ cup reduced-fat mayonnaise

4 tablespoons shredded parmesan cheese (1 oz)

¼ cup fat-free (skim) milk

2 cloves garlic, finely chopped

1 teaspoon dried basil leaves

1 can (14 oz) artichoke hearts, drained, chopped

baguette slices, if desired

assorted raw vegetables, if desired


Heat oven to 350°F. unroll dough; separate crosswise into 2 sections. press each section into 6-inch square, firmly pressing perforations to seal. place cheese on center of 1 dough square; top with jam and raspberries.

With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. place square on top of cheese round. press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. place on cookie sheet.

brush dough with beaten egg. arrange dough cutouts on top; brush with egg.

bake 25 to 30 minutes or until golden brown. remove from cookie sheet; place on serving plate. Cool 10 minutes. serve warm with crackers. store in refrigerator.

PreP Time: 20 minutes ToTal Time: 1 hour makes: 12 servings

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1 can (8 oz) pillsbury® refrigerated crescent dinner rolls

1 round (8 oz) brie cheese

1 tablespoon seedless raspberry jam

¼ cup fresh raspberries (do not use frozen)

1 egg, beaten

assorted crackers or slices baguette French bread

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BAKED BRIERASPBERRY

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Documents

BEST OF HOLIDAY 2012/media/files/pdf/bestof...Heat oven to 375 F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. shape dough into 36 (1-inch) balls; roll in