July 4th Recipes
While you enjoy your Fourth of July, try one of these recipes:
What You Need
1-1/2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping
Make It
ADD 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
MEANWHILE, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
SPREAD COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.
Another wonderful 4th of July dessert perfect for any family get together are Uncle Sam Ice Cream Cones.
This dessert requires cake cones, white frosting, red and blue decorating gels, red and blue M&Ms and a canister of ready made whipped cream. You will also need a scoop of vanilla ice cream for each dessert.
Simply drop a scoop of ice cream on each plate and return to the freezer to harden. Next, construct an Uncle Sam hat out of a cake cone.
Use frosting and gels to decorate the cones with stripes and stars so that they resemble a patriotic top hat. Star tips work great with the white frosting to create star buttons and decorations around the base of the cone.
When the hat is complete, remove the ice cream scoop or Uncle Sam's Head from the freezer. Top the head quickly and add red and blue M&Ms for the face and nose. Add a whipped cream beard using the ready whip and serve Uncle Sam immediately.
April Recipes
Bunny Biscuits Recipe
Ingredients
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
10 raisins
20 slivered almonds
1 tube pink decorating icing
5 red-hot candies or red candied cherries
Directions
Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers.
Bake at 375 for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses. Yield: 5 servings.
Bunny Pear Salad Recipe
Ingredients
Red lettuce leaves
1 can (15-1/4 ounces) pear halves, drained
12 dried currants or raisins
8 whole almonds
4 baby carrots
4 parsley sprigs
Whipped cream in a can
Directions
Arrange lettuce on four salad plates; place a pear half cut side down on each plate. For eyes, insert two currants at narrow end of pear; add one currant for nose. For ears, insert almonds upright behind eyes.
With a sharp knife, cut a small hole at one end of each carrot; insert a parsley sprig for carrot top. Place under bunny's nose. For tail, spray a small mound of whipped cream at the wide end of each pear. Yield: 4 servings.
March Recipes
Heres what little leprechauns look forward to on St. Patricks Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.
Taste A Rainbow Cupcakes
Ingredients
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)
Instructions
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow - 12 drops
Orange 12 yellow and 4 red drops
Red - 18 drops
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
Corned Beef and Cabbage Recipe
The hardest part about making this Crockpot corned beef and cabbage recipe is trimming the fat off the corned beef. If you get the butcher at your supermarket to do it for you, this Crockpot corned beef and cabbage recipe will take less than 10 minutes to prepare!
Serve this corned beef and cabbage with roasted potatoes for an Irish feast the whole family will enjoy.
Ingredients:
1 2- to 3-pound corned beef brisket
1 medium onion, sliced
zest of 1 orange
3 Tbsp. brown sugar
1/4 cup coarse-grain or Dijon mustard
1 cup apple juice
1 medium head cabbage, cut into 8 wedge
Preparation:
1. Trim corned beef of excess fat (or have the butcher at your supermarket do this for you).
2. Place sliced onions in the bottom of the Crockpot stoneware. Lay corned beef on top.
3. Sprinkle orange zest and brown sugar over corned beef. Spread mustard over top. Pour juice over corned beef.
4. Cover and cook corned beef on low 8 hours or high 4 hours.
5. Add cabbage and stir to coat with pan juices. Cook another 1-2 hours.
Makes 6-8 servings of corned beef and cabbage.
Halloween Recipes
INGREDIENTS
8oz vanilla-flavored candy coating, cut into pieces
8oz chocolate-flavored candy coating, cut into pieces
1 package (1 lb.) peanut-shaped peanut butter-filled sandwich cookies
32 miniature semisweet chocolate chips (about 2 teaspoons)
16 regular-size semisweet chocolate chips
32 small pretzel twists
32 miniature candy-coated chocolate baking bits
DIRECTIONS
1. Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
2. Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
3. For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.
4. For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.
INGREDIENTS
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz.)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
DIRECTIONS
1. Heat oven to 375F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for face. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on face.
Halloween Recipes
Mini Monster Cupcake
Blue frosting
2 candy eyes
Red whip licorice
1 Circus Peanut, halved
1. Unwrap the cupcake and turn it upside down. With a writing or star tip, frost the cupcake from the top down.
2. Add the eyes, the licorice antennae and peanut halves for sneakers.
Spider Cupcakes
2 1/2 cups semisweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or crispy rice cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
White frosting
1. Coat each baked cupcake with chocolate frosting and partially insert a Nutter-Butter cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a spooky expression on each ghost with the decorator's icing. Makes 24.
2. Make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently until smooth. Stir in the peanuts or cereal and chow mein noodles.
3. Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.