Archive for December, 2010
5 Ingredients & 20 Minutes Is All You Need To Make This!
New Year’s Eve is tomorrow but don’t panic if you haven’t baked just yet. This Chocolate Passion Bowl from Kraft only requires 5 ingredients and 20 minutes to prepare making it a dessert that’s both easy and quick to pull off for a crowd. The layers of brownie, pudding, whipped cream and raspberries are sure to please most people, especially those who have a passion for chocolate. Feel free to cut corners by using a store-bought brownie or any other kind of cake you like. This is an easy recipe to experiment with different cake, pudding and berry combinations that you may already have on hand. Have fun and Happy New Year!
CHOCOLATE PASSION BOWL
3 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
2-1/2 cups thawed Cool Whip Whipped Topping, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch squares (about 5-1/2 cups)
2 cups fresh raspberries
BEAT milk and pudding mixes with whisk 2 min. Stir in 1 cup Cool Whip.
PLACE half the brownies in 2.3- L bowl; top with layers of half each of the pudding mixture, berries and remaining Cool Whip. Repeat all layers.
REFRIGERATE 1 hour.
KRAFT KITCHEN TIPS
Note If preparing a 13×9-inch brownie layer, cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownie for snacking.
Creative Leftovers Substitute 1 pkg. (360 g) marble pound cake, cubed, for the baked brownie square.
Substitute 2 cups frozen raspberries, thawed and undrained, for the fresh berries.
You Only Need 4 Ingredients & 10 Minutes To Make These Holiday Treats!
Everybody is so busy this time of year shopping for gifts, decorating the house, and of course baking up a storm. Well, if you’re stretched for time you’re going to love this dessert that’s so easy and quick you only need 4 ingredients and 10 minutes to prepare! These Rice Krispies Christmas Trees from Kellogg’s are so much fun to make, your kids are going to want to help. Just make sure they don’t eat all the M&M® before the Trees are done! Enjoy!
RICE KRISPIES CHRISTMAS TREES
3 tbsp butter or margarine
1 10oz package (about 40) regular marshmallows
6 cups Rice Krispies Christmas coloured cereal
2 cups M&M® chocolate candies Christmas colours
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Add M&M’s® chocolate candies. Gently stir until well mixed.
Using a spatula, press mixture evenly into a 13 x 9 x 2-inch pan lined with parchment paper. Bring parchment paper up on both ends to allow ease in removing from pan. Allow to cool.
Turn treats out of pan upside down. Remove parchment paper. Use Christmas Tree-shaped cookie cutter sprayed with cooking spray to cut out shapes.
Microwave Directions: In microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2,3, and 4 above. Microwave cooking times may vary.
You Only Need 7 Ingredients To Make These Festive Cookies!
Are you still looking for a unique cookie to add to your Christmas treat tray? Well, I’ve got another one for you and best of all this dessert is so easy and quick you’ll be done in less than an hour. These Mint Chocolate Chip Cookies from Betty Crocker start with a store bought cookie mix and will light up your dessert tray with their bright green colour and minty taste. But if you’re like my dad and dislike the taste of mint, you can use vanilla extract and regular chocolate chips. This simple recipe works for many occasions like St. Patrick’s Day or use a different food colouring to suit birthdays, baby showers or bachelorette parties. Get creative and have fun experimenting with this easy treat! Enjoy!
MINT CHOCOLATE CHIP COOKIES
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Make This Pumpkin Pie While Your Turkey Is Cooking!
If you’re looking for a twist on the traditional Pumpkin Pie for the holidays, or you just love eating pumpkin all year round like me, I’ve got the perfect recipe for you. Turtle Pumpkin Pie from Kraft is a dessert that is so easy and quick to put together, you don’t even have to bake it! The pumpkin filling is mixed with instant vanilla pudding and cool whip so it’s light and fluffy, like mousse. On top, there’s more cool whip plus chopped nuts and caramel topping. Sounds amazing, right? It’s really simple to put together, just make sure you factor the 1 hour of refrigeration time into your prep work. I made mine the night before a dinner party to get a head start. Click here to watch me make this simple pie. Enjoy!
TURTLE PUMPKIN PIE
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped Pecans or Walnuts, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
These Decadent Cookies Have Whole Wheat Flour & Oats!
I can’t believe it’s almost Christmas again! The countdown is on and so is The Toronto Star’s annual Advent Cookie Calendar. This year they began with a S’Mores Cookie…a dessert that’s not only easy and quick to make, it also looks impressive! I love putting together a homemade cookie tray for the holidays but I’ve never seen one with a S’Mores cookie. And let’s be honest, who’s not going to love the mix of chocolate, cookie and melted marshmallow? It’s sure to please your guests…they’ll be asking for s’more! Enjoy!
1/2 cup (125 mL) old-fashioned rolled oats
1 cup (250 mL) each: all-purpose flour, whole-wheat flour
3/4 tsp (4 mL) ground cinnamon
1/2 tsp (2 mL) each: baking soda, salt
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (185 mL) brown sugar
1 large egg
8 oz (225 g) chocolate, cut into 40 small squares (about 1/2 inch/1 cm)
20 large marshmallows, halved horizontally
In food processor, pulse oats until finely ground. Add 2 flours, cinnamon, baking soda and salt. Pulse to combine.
In large bowl, using electric mixer on low then medium, beat butter and sugar until light and fluffy. Beat in egg, scraping down sides of bowl with spatula. With mixer on low, beat in flour mixture, in 2 additions, just until combined.
Drop dough by tablespoons, 1-inch (2.5-cm) apart on 2 baking sheets. Bake, in batches if necessary, in preheated 350F (180C) oven until just lightly golden, 11 to 13 minutes. Remove sheets from oven. Preheat broiler on high. Top each cookie with 1 square chocolate and 1/2 marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 30 to 60 seconds. Transfer cookies to wire racks to cool. Makes 40.