recipes

Videos 08 September 2020

Blueberry Cake Donuts

(Culinary.net) From the first ring of the alarm to tying shoes and heading out the door, busy mornings can be stressful for the entire family. While many shortcuts exist to make the start to your day easier, one simple solution is to have breakfast ready to eat on the go.

Handheld foods make it easier to enjoy morning meals while at the office or in the classroom. These Blueberry Cake Donuts provide a tasty way to add sweetness to your morning as a convenient breakfast option for starting the day strong. Just take a few minutes over the weekend to whip up the batter and bake before adding a sweet glaze to take some of the stress out of the week.

Plus, because they’re a kid favorite, you won’t have to convince your little ones it’s important to eat breakfast before starting a full day of learning at home or in the classroom.

Find more breakfast recipes perfect for busy, on-the-go mornings at Culinary.net.

Watch video to see how to make this recipe!

 Blueberry Cake Donuts

  • 1          cup cake flour
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 2          teaspoons baking powder
  • 1/3       cup butter, softened
  • 1           cup sugar
  • 1/4       teaspoon salt, divided
  • 2          teaspoons vanilla extract, divided
  • 2          eggs, plus 1 egg yolk
  • 1          cup buttermilk
  • 2          cups blueberries
  • 2-4       cups powdered sugar
  • 1/2       cup milk
  1. Heat oven to 350 F.
  2. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
  3. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
  4. Remove bowl from stand mixer, add blueberries and stir until combined.
  5. Fill piping bag with batter. Fill mini donut pan cavities about halfway.
  6. Bake 8-10 minutes. Cool completely.
  7. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
  8. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

Meal Ideas 17 February 2020

Raspberry Goodness from Morning to Night

(Family Features) From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.

In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like Pecan-Topped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet.

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

Find more recipes at redrazz.org

Raspberry Coconut Smoothie Bowl

Servings: 2

  • 2          cups frozen raspberries
  • 1          large frozen banana
  • 2/3       cup light coconut milk
  • 1          tablespoon chia seeds

Toppings (optional):

  • shredded coconut
  • shaved dark chocolate
  • hazelnuts
  • chia seeds
  • edible flowers
  1. In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.
  2. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.

Red Raspberry Whole-Fruit Sorbet

Servings: 8 (1/2 cup each)

  • 4          tablespoons powdered sugar
  • 18        ounces frozen raspberries
  • 1 egg white, pasteurized
  1. In blender, blend sugar and frozen raspberries until smooth.
  2. Add egg white and blend 30 seconds.
  3. Serve immediately or place in container, cover and store in freezer.

Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette

Servings: 4

Raspberry Vinegar:

  • 1          cup frozen raspberries
  • 2          cups vinegar

Raspberry Pickled Onions:

  • 1/2       cup Raspberry Vinegar
  • 1          teaspoon olive oil
  • 2          tablespoons sugar
  • 2          teaspoons kosher salt
  • 1          pound sweet onions, peeled and julienned
  • 1          cup frozen raspberries, partially thawed

Raspberry Vinaigrette:

  • 1          cup Raspberry Vinegar
  • 1          teaspoon fresh shallot, peeled and minced
  • 2          teaspoons Dijon mustard
  • 1/2       tablespoon honey
  • 1/2       teaspoon kosher salt
  • 3/4       cup olive oil

Spinach and Frisee Salad:

  • 8          ounces baby spinach, cleaned and dried
  • 8          ounces frisee lettuce, cleaned, dried and torn
  • 2          ounces Raspberry Vinaigrette
  • 6          ounces Raspberry Pickled Onions
  • 2          ounces feta cheese, crumbled
  • 2 ounces almonds, slivered and toasted
  1. To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.
  2. Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.
  3. To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.
  4. To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.
  5. Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.
  6. To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.
  7. Plate 4 ounces mixed greens.
  8. Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.

Pecan-Topped Raspberry Cake

Servings: 8

  • 3/4       cup granulated sugar, plus 1 tablespoon, divided
  • 1/2       cup unsalted butter, softened
  • 2          eggs
  • 1          cup all-purpose flour, sifted
  • 1          teaspoon baking powder
  • 1          teaspoon vanilla
  • 1          bag (12 ounces) frozen raspberries
  • 1/2       cup chopped pecans
  • 1          tablespoon lemon juice
  • 1          teaspoon cinnamon
  • whipped cream
  1. Heat oven to 350 F.
  2. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
  3. Pour batter evenly into 9- or 10-inch prepared pan.
  4. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
  5. Bake about 1 hour. Remove from oven and let cool.
  6. Serve with whipped cream.

Source: Washington Red Raspberry Commission

Dessert 23 August 2019

Eeek, Eat and Be Scary

(Family Features) Brew up a witch’s cauldron of fun this Halloween with special spooky treats. The Haunted House Cake looks almost too spooky to eat, but this masterpiece will disappear as if by magic. Invite guests to tread through the graveyard of creative chocolatey treats you’ve conjured up with some of your favorite candies.

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Haunted House Cake

Prep time: 20 minutes
Decoration time: 40 minutes
Makes: 1 cake

2          cans (16 ounces each) vanilla frosting
orange food coloring
2          frozen pound cakes (16 ounces each), thawed
1          box thin chocolate wafer cookies
1          tube (.68 ounces) black decorating gel
1          bag Twix Fun Size Bars
1          bag M&M’S Milk Chocolate Candies Pumpkin Patch Mix
1          bag M&M’S Peanut Chocolate Candies Pumpkin Patch Mix

In bowl, tint frosting orange using food coloring; set aside.

Spread 1/2 cup frosting on bottom of both pound cakes; press together. Stand cakes vertically on serving plate.

Create pitch of roof by trimming top of one cake at slight angle. Trim other cake at steeper angle to make roof look tipsy.

Completely cover cake with remaining frosting. For roof tiles, break chocolate wafers in half and arrange, overlapping slightly.

Pipe black decorating gel for windows. Add candy bars for door and chimney. Use broken wafer cookies for shutters. Use chocolate candies to outline top of roof and sides of house.

In food processor, grind remaining cookies along with a few candy bars. Spread mixture around base of house for “dirt” and scatter chocolate candies on top.

Videos 30 July 2019

Mississippi Mud Cake

(Family Features) Delight the chocolate lovers in your family with this easy recipe for a Southern classic like Mississippi Mud Cake. 

Find more sweet recipes at Culinary.net.

Watch video to see how to make this recipe!


Mississippi Mud Cake

  • 1          chocolate cake mix (15 1/4 ounces)
  • 1 1/4    cups water
  • 1/3       cup canola oil
  • 1/3       cup creamy peanut butter
  • 3          eggs
  • 1          cup semisweet chocolate pieces
  • 1          can (16 ounces) chocolate fudge frosting
  • 1          bag (16 ounces) miniature marshmallows
  • 1          cup chopped pecans
  1. Heat oven to 350° F.
  2. Grease 13-by-9-by-2-inch baking pan.
  3. In large bowl, using electric mixer on low speed, combine cake mix, water, oil, peanut butter and eggs. Stir in chocolate pieces. Pour into prepared pan.
  4. Bake 30-35 minutes, or until toothpick inserted in center of cake comes out clean.
  5. Pour marshmallows over top of cake. Return to oven and bake 2-3 minutes, or until marshmallows are somewhat melted.
  6. In microwave-safe bowl, melt fudge frosting in microwave.
  7. Drizzle frosting over melted marshmallows.
  8. Sprinkle pecan pieces over frosting.
  9. Allow cake to cool completely before serving.

Source: Culinary.net

Videos 13 May 2019

Baked Alaska

(Family Features) With its dramatic presentation, this freshly baked cake and ice cream-based dessert can impress guests at your next gathering. 

Find more dessert recipes perfect for entertaining at Culinary.net.

Watch video to see how to make this delicious recipe!

Baked Alaska

Recipe adapted from Milk Means More

  • 1/2       cup, plus 6 tablespoons, all-purpose flour
  • 6          tablespoons unsweetened cocoa powder
  • 1          cup, plus 2/3 cup, granulated sugar, divided
  • 1 1/2    teaspoons baking powder
  • 1/2       teaspoon baking soda
  • 1/4       teaspoon salt
  • 1/2       cup 2% milk
  • 1/4       cup canola oil
  • 2          eggs    
  • nonstick cooking spray
  • 1 1/2    quarts ice cream, any flavor
  • 3          large egg whites
  • 1/8       teaspoon cream of tartar
  • 1          teaspoon vanilla extract
  1. Heat oven to 350° F.
  2. In large bowl, whisk flour, cocoa powder, 1 cup sugar, baking powder, baking soda and salt. Make well in center of dry ingredients. Add milk, canola oil and eggs. Whisk until blended. Beat batter until smooth, about 3 minutes.
  3. Pour batter into 9-inch, round, greased cakepan. Bake 25-28 minutes. Cool completely on wire rack. Wrap in plastic wrap and freeze 1 hour.
  4. In glass bowl, spray with nonstick cooking spray. Layer inside of bowl with plastic wrap, draping some over edges of bowl.
  5. Scoop ice cream into bowl until full. Level ice cream. Place overhang of plastic wrap over ice cream. Freeze 2 hours.
  6. Unwrap cake and place on plate. Unwrap ice cream and place on top of cake. Wrap both together and freeze 2 hours.
  7. In medium bowl, beat egg whites and cream of tartar until frothy. Add remaining sugar and vanilla extract; beat mixture to form stiff peaks.
  8. Heat oven to 500° F.
  9. Unwrap stacked cake. Place on oven-safe plate. Spread meringue, creating swirl motions around cake. Bake 2-4 minutes until meringue peaks are brown and remaining meringue takes on dry appearance.
  10. Serve immediately or cover with plastic wrap and place in freezer.

Source: Culinary.net

Holiday 11 April 2019

A Father's Day to Remember

(Family Features) While Father's Day is for honoring dads, it's also a great opportunity to honor the men who have been father figures to us - stepfathers, grandfathers, uncles, even friends who have played that role in our lives.

This year, take some extra time to tell those men how much they've meant to you. A card or letter, a phone call or a face to face conversation - you'll give them a Father's Day gift they'll never forget.

To show them your appreciation, have them over for a special dinner. Grill up some chicken and top it with this Cilantro Cream Sauce. Serve with some southwestern-inspired rice and follow it all up with these Double Chocolate Warm Pudding Cakes for a homey dessert.

For more Father's Day dinner and dessert ideas, visit VeryBestBaking.com.

Cilantro Cream Sauce over Chicken

Makes 6 to 8 servings

  • 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
  • 2 cups loosely packed fresh cilantro
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 cup water
  • 2 teaspoons granulated chicken flavor bouillon
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • Ground black pepper to taste
  1. PLACE cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.
  2. MELT butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper.
  3. POUR sauce over chicken breasts.

Nutrition Information per serving: 330 calories; 120 calories from fat; 14g total fat; 8g saturated fat; 130mg cholesterol; 380mg sodium; 9g carbohydrate; 0g fiber; 6g sugars; 40g protein; 10% Vitamin A; 20% Calcium

Double Chocolate Warm Pudding Cakes

Makes 8 servings

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 1/4 cups granulated sugar, divided
  • 3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • Lowfat whipped topping or ice cream (optional)
  1. PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.
  2. COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
  3. COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
  4. BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIP: Individual servings can be reheated in microwave for 10 seconds.

Nutrition Information per serving: 250 calories; 25 calories from fat; 3g total fat; 1g saturated fat; 5mg cholesterol; 220mg sodium; 45g carbohydrate; 1g fiber; 32g sugars; 5g protein; 15% Calcium

Source: VeryBestBaking.com

Dessert 14 March 2019

Swoon-Worthy Sweets Made Easy

(Family Features) Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.

The "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:

* Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
* Luscious full-color photos of every recipe.
* Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
* A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.

All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.

See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.

Ooey-Gooey Caramel Cake

Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
15 servings

  • 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 bag (8 ounces) milk chocolate-coated toffee bits
  • 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
  • Sweetened whipped cream, if desired
  • Caramel topping, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
  3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
  4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.

Source: Wiley Publishing

Holiday 13 March 2019

Pantry Secrets for Easter Dinner

(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit www.hungryjack.com.

Spiced Mocha Fudge Cake

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

CAKE:

  • Crisco Original No-Stick Cooking Spray
  • 4 (1-ounce) squares unsweetened baking chocolate
  • 3 tablespoons butter
  • 1cup hot brewed Folgers Classic Roast® Coffee
  • 2/3 cup Hungry Jack Instant Mashed Potato Flakes
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar

SPICED WHIPPED CREAM:

  • 1/2 pint whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
  2. COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
  3. BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
  4. COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.

Maple Glazed Pork Tenderloin

Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes

  • 1 teaspoon dried thyme leaves, crushed
  • 1 teaspoon dried marjoram leaves, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 pound pork tenderloin, cut into 1/2-inch slices
  • 1 tablespoon butter
  • 2 tablespoons Hungry Jack Original Regular Syrup
  1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
  2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Spinach Salad with Warm Maple Dijon Vinaigrette

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute

  • 1/4 cup Hungry Jack Original Syrup
  • 3 tablespoons cider vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Crisco 100% Extra Virgin Olive Oil
  • 1 (6-ounce) bag fresh baby spinach leaves
  • 1 small unpeeled red apple, cored and thinly sliced
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons crumbled cooked bacon or real bacon bits
  1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
  2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.

Bacon and Cheese Appetizer Bites

Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup sour cream
  • 1 tablespoon water
  • 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1/4 cup bacon, cooked and crumbled
  • 2 tablespoons butter, melted
  • Paprika
  1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
  2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
  3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

Source: Hungry Jack

Videos 06 February 2019

How to Make a Princess Cake

Let's have a Princess Party!!! Don't be intimidated, it's a lot easier to make than you think. Just follow the step-by-step instructions and you'll be rolling out this Princess Cake for all to admire and enjoy at your party.

Watch video to see how to make this party cake!!

What you'll need:

  • 4- Cake box mixes (flavor of your choice) or make the cakes from scratch.
  • 4-5 containers of premade buttercream icing - color of choice or you can buy white and tint your own - or you can use your favorite homemade buttercream icing recipe, your choice.
  • 1 - Barbie doll
  • 1 - Piping bag
  • 1 - Piping tip - tip size and design of your choice
  • 1 - Icing spatula
  • 1 - bottle of sprinkles (style to your choice) - if desired
  • Parchment Paper
  • Oven safe – 2.5 quart glass bowl

1. Make 4 - 8" round cakes. We used 2 - Duncan Hines White cake box mixes.

Tip: to make the cake white and moist, only add in the egg whites that the box calls for. Bake at 325°F for 25 minutes in metal pans.  Cool on wire racks.

2. Make 2 more cake mixes and pour into the oven-safe glass bowl.  Bake at 325°F.  First, bake for 45 minutes then check every 15 minutes until cake is thoroughly baked. Cake is done when toothpick or straw comes out clean from the center of the cake.  Our cake took a little over an hour to bake.  Cool on wire rack.  Carefully remove cake from glass bowl, do not force it.

3.  Wrap all layers in cellophane and place in freezer for 45 minutes.

4.  Trim off the top of the round layers to make layers more level.

5.  Cut a hole in the center of each round layer.

6.  Trim off the flat end of the dome layer until it fits with one of the round layers.  It may not fit exactly and that is perfectly fine.

7.  Cut a hole in the middle of the dome layer.

8.  1st layer: place the layer on top of either a plate or a cake turntable.

9.  Put 3 dollops of icing on the first layer and spread around the top of the layer.

10.  Place parchment paper pieces underneath the edge of the layer to keep plate or turntable clean of icing.

11.  Place the 2nd layer on top of the 1st layer, lining up the cut-out center, then dollop with icing and spread over the top of that layer.

12.  Do the same for the 3rd and 4th layer ensuring the cut-out center is lining up.

13.  Place the final layer, the dome, on the top.  Dollop the layer with icing and spread it over the dome.

14.  Crumb coat: Place a dollop of icing at the top of the cake and start working down the sides of the cake adding more icing to create a thin layer on the entire cake.

15.  Place in freezer for 45 minutes.

16.  Final Layer: Place a few generous dollops of icing at the top of the cake and start working your way down the sides of the cake adding more icing to completely cover the cake.  Be sure to take your spatula and wipe icing inside the cut-out area.

17.  Take your icing spatula and make swirly moves all over the cake to give the cake some texture.

18.  Wrap the doll in cellophane, under the arms to the feet, to protect the outfit that comes with the doll. 

19.  Place the doll in the center of the cake.

20.  Using the icing spatula, add some icing where the doll and the cake meet to cover any gaps.

21.  With the piping bag and tip, pipe on the bodice of the doll and over the shoulders for straps.

22.  If desired, add sprinkles, of your choice, and put on the bodice or anywhere else you desire.

Voila!

Source: Culinary.net

Meal Ideas 17 January 2019

Kick Off the New Year with 8 Better-for-You Recipes

(Family Features) A commitment to eating better-for-you foods and living a healthier lifestyle in the new year doesn’t need to break the bank.

To help achieve a more nutritious routine without blowing your budget, consider a one-stop shop like ALDI for high-quality, affordable ingredients to incorporate into better-for-you recipes. Plus, it carries the foods and ingredients to fit nearly any dietary lifestyle and budget – including a wide variety of options for plant-based, dairy-free and gluten-free diets.

Start the year with a clean slate and make practical, better-for-you eating goals with these recipes for main courses, sides, desserts and kid-friendly meals and snacks. Find more nutritious eating solutions and recipes at ALDI.us.

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Harvest Breakfast Skillet – This hearty meal can be enjoyed any time of day. Combining fresh vegetables, eggs and sweet potatoes with diced quinoa crunch veggie burgers, this skillet puts a new spin on breakfast for dinner.

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Crunchy Fish Bites – For a kid-friendly dish adults can enjoy as well, these crunchy fish bites feature breaded tilapia with a flavorful mustard-yogurt sauce that can win over nearly any crowd – including picky eaters.

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Cauliflower-Quinoa PizzaWith the right ingredients, even pizza can help you attain your health goals in the new year. To create a healthier pizza option the whole family can enjoy, swap out the standard crust for a cauliflower-based version to cut down on carbs without sacrificing flavor.

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Fresh Avocado Pasta – This pasta requires just four ingredients along with an easy-to-make, creamy sauce perfect for the entire family to enjoy. Avocado lends a colorful hue to this kid-friendly main course.

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Oven-Baked Zucchini Fries – Skip the fried snacks and go for this better-for-you version of breaded veggies. A simple breading and just 15 minutes in the oven put a crunchy, guilt-free, crispy side dish on the table.

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Soft-Baked Granola Cups – Topped with a dollop of strawberry yogurt and fresh berries, these granola cups are ideal for breakfast or as an after-school snack. They’re perfect to make ahead of time – just store the premade cups in an airtight container and add toppings before serving. Fun tip: Let your child decorate his or her own cups.

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Cocoa Mocha Oatmeal Cookies – A mocha drizzle makes these oatmeal cookies stand out among healthier dessert options. After 15 minutes in the oven, you’re left with a delightful treat that doesn’t send your diet down the drain.  

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Chocolate Mug CakeA better-for-you dessert, these miniature cakes made in mugs can be on the table in just 3 1/2 minutes. Simply combine a short list of ingredients, mix in your microwave-safe mug and pop it in the microwave for a quick, chocolaty snack.

Source: ALDI.us

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