CHRISTMAS 16
PEPPERMINT CREAM CHEESE FROSTING
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract
BEAT cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
Yield: about 5 cups.
For Quick Peppermint Frosting,
stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
ORANGE SLICE CAKE ~ Carolyn
1 cup butter or margarine
2 cups sugar
4 eggs
1 teaspoon soda
1/2 cup buttermilk
3 1/2 cups all-purpose flour
1 pound chopped dates
1 pound chopped orange slice candies
2 cups chopped pecans
1 1/4 cups flaked coconut (1 can, 3 1/2 ounces)
1 cup fresh orange juice
2 cups confectioners' sugar
Cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture.
Place flour in large bowl and add dates, orange slice candy, and nuts. Stir to coat all pieces well. Add flour mixture and coconut creamed mixture. Dough will be very stiff and easier to mix with hands. Put dough in a greased and floured 13x9x2-inch cakepan. Bake at 250° for 2 to 3 hours.
ICING
Combine orange juice and confectioners' sugar and pour over hot cake. Let the orange slice cake stand in the pan overnight.
ORANGE SLICE COOKIES ~ Roma
1 egg
3 Tablespoons Vegetable Oil
1 Cup Pecans (chopped)
10 Orange Slice Candies (cut up small ,I use scissors)
1 box
jiffy Brand
yellow cake mix
Mix & Bake at 350 for 9 or 10 minutes.
RED VELVET PEPPERMINT SWIRL CAKE
1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
Beat first 4 ingredients according to cake mix package directions.
1 (9-ounce) package yellow cake mix*
1 large egg
1/2 cup buttermilk
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring
1 teaspoon cider vinegar
Beat yellow cake mix and next 6 ingredients according to package directions.
Peppermint Cream Cheese Frosting
Spoon red batter ALTERNATELY with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
*1 3/4 cups yellow cake mix may be substituted.
NOTE: If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
FROSTING
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
Yield: about 5 cups.
For Quick Peppermint Frosting,
stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
*2 teaspoons vanilla extract may be substituted.
CHOCOLATE CANDY CANE CAKE
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) Sour Cream
1/2 cup vegetable oil
1/2 cup water
4 squares Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Topping, thawed
PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon batter into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
PLACE 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish with remaining crushed candy canes. Cut into 18 slices to serve.
CANDY CANE CAKE
1 package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing (See Below)
Crushed candy canes or crushed hard peppermint candies
Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan.
Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy.
NOTE
bake this cake in a bundt pan
WHITE ICING
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
SHRIMP STUFFED POTATOES
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika
Preheat oven to 350 degrees.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.
SNOMAN COOKIES
1 pouch Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons flour
1 egg
1 container Betty Crocker® Whipped fluffy white frosting
decorating icing (assorted colors, as desired) blue, green and yellow decorating sugars, red cinnamon decors
Heat oven to 375°F. In medium bowl, stir cookie mix, melted butter, flour and egg until soft dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely.
Spread frosting on cooled cookies. Decorate as desired with remaining ingredients.
RITZ HOLIDAY APPETIZER
6 slices Hard Salami
1 pkg. (6 oz.) Cracker Cuts Mild Cheddar Cheese or any cheese you like
18 RITZ Crackers
18 thin red pepper strips
2 tsp. chopped fresh parsley
CUT 3 small bell, tree or any Christmas shaped, pieces out of each salami slice and 1 small bell, or tree piece out of each cheese slice, using small cookie cutter or sharp knife.
TOP crackers evenly with the salami and cheese.
DECORATE with the peppers and parsley.
TIP
Not sure what to do with the cheese after the cutouts are removed from the cheese slices? Fill them with additional salami bells, then place on top of additional RITZ Crackers.
BROWNIE BERRY BOWL
1 cup boiling water
1 pkg. (4-serving size)Raspberry Flavor Gelatin
2 cups ice cubes
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes
3 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 pt. (2 cups) raspberries
1 cup thawed COOL WHIP Whipped Topping
STIR boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Add ice; stir until ice is completely melted and gelatin starts to thicken.
PLACE brownie pieces into 2-1/2-qt. serving bowl; cover with gelatin. Refrigerate until ready to use.
POUR milk into separate medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon over ingredients in serving bowl; top with layers of raspberries and whipped topping. Refrigerate 2 hours or until ready to serve.
Garnish with additional raspberries and fresh mint sprigs.
SUBSTITUTE
Prepare as directed, using White Chocolate or Cheesecake Flavor Instant Pudding & Pie Filling.
FROSTINI
1 part vodka
1 part Godiva liqueur
1 part Bailey's Irish Cream liqueur
splash of cream
Garnish
1 Hershey's Hug candy
STRIPED DELIGHT
35 OREO Chocolate Sandwich Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
MIX crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 min.
BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding.
REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator.
SUBSTITUTE
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.
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