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Sunday, October 2, 2016

Apple Bread


This moist bread is a fresh alternative to banana bread and is perfect for breakfast.

  • Preheat oven to 350°F. Grease an 8"x4" pan.
  • In a bowl, mix the butter and sugar until smooth and creamy. Add egg and mix together.
  • In a separate bowl, add flour, baking soda, salt, cinnamon, nutmeg and cloves. Add to the sugar mixture. Fold in the apples; pour into pan.
  • Bake 45 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from pan.

Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

This kid-friendly chicken also works well for an elegant meal.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



Using your hands, lightly crush almonds into small pieces; set aside. Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. Season with salt and pepper. Dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well. Place on buttered baking sheet. Bake at 425°F for 10-15 minutes, until chicken is just firm and almonds are golden. Internal temperature should be at 165. Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Wednesday, September 21, 2016

Sprinkle Cheesecake Ball


Our favorite old-school appetizer gets the dessert treatment.

Total Time:
Level: Easy
Yield: 12 servings

  • 16 oz. cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 1/2 tsp. vanilla extract
  • 1 c. powdered sugar
  • 2 tbsp. brown sugar
  • 1 1/2 c. rainbow sprinkles
  • Graham crackers, for serving
  • Teddy Grahams, for serving
  1. Combine first 5 ingredients in a medium bowl. Stir until smooth and evenly combined. Refrigerate 1 hour.
  2. Shape the mixture into a large ball, then roll in sprinkles to cover completely. Transfer to serving plate. Refrigerate until ready to serve.
  3. Serve with graham crackers and/or Teddy Grahams for dipping.

Maple Walnut Bars

Maple Walnut Bars

The savory warmth from maple syrup is the key ingredient to these tasty Maple Walnut Bars. They're made with Duncan Hines Classic Yellow Cake Mix, so they're guaranteed a winner at bake sales, community events, and club gatherings. 
  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 24 Bars
  • Difficulty: Super Simple
  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • ⅓ cup butter or margarine, melted
  • 4 large eggs, divided
  • 1⅓ cups maple syrup
  • ⅓ cup firmly packed light brown sugar
  • ½ tsp. vanilla extract
  • 1 cup chopped walnuts
  1. Preheat oven to 350°F. Grease 13x9-inch baking pan. Reserve 2/3 cup dry cake mix.
  2. Combine remaining cake mix with butter and 1 egg until well blended. (Mixture will be crumbly.) Press into prepared pan.
  3. Bake 13 to 15 minutes or until golden brown. Cool completely on wire rack.
  4. Combine reserved cake mix, maple syrup, remaining 3 eggs, brown sugar and vanilla in large bowl. Beat with an electric mixer at medium speed 2 minutes. Pour over crust and sprinkle with walnuts.
  5. Bake 26 to 28 minutes or until filling is set. Cool completely on wire rack. Cut into bars.

Strawberry Brownie Shortcake

Strawberry Brownie Shortcake

A modern twist on a traditional favorite calls for our Double Fudge Brownies as the base. Weave in layers of fresh strawberries, whipped cream and pudding and you've created a sweet masterpiece! Strawberry Brownie Shortcake is a terrific dessert for the whole family to enjoy. Shortcake never tasted so good! 
  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour
  • Servings: 12 slices
  • 1 package Duncan Hines® Double Fudge Decadent Brownie Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 1½ cups milk
  • 2 cups frozen whipped topping, thawed
  • 1½ cups sliced strawberries
  • 2 large eggs
  • 2 Tbsp. water
  • ⅓ cup vegetable oil
  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line them with parchment paper.
  2. Combine brownie mix with water, oil and eggs in large bowl with wooden spoon until blended. Pour into prepared pans.
  3. Bake 18 to 20 minutes or until toothpick inserted 1 inch from edge of pan comes out clean.
  4. Cool brownies on wire rack for 25 minutes. Remove brownies from pans and cool completely.
  5. Blend pudding mix and milk in large bowl. Chill 5 minutes. Fold in whipped topping. Chill until mixture thickens.
  6. Spread flat side of one brownie layer with half the pudding mixture. Arrange strawberry slices on top. Place second brownie layer over the strawberries and spread with remaining pudding mixture. Garnish, if desired, with whole strawberries.
Snickerdoodle Truffles

These five-ingredient truffles are a fun twist on a favorite holiday cookie.
  • 30 min prep time
  • 4 hr 15 min total time
  • 5 ingredients
  • 26 servings
1        package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
3        tablespoons sugar
1 1/2  teaspoons ground cinnamon
1       package (8 oz) cream cheese, cut into cubes
10     oz vanilla-flavored candy coating (almond bark), chopped
  • 1. Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, mix half each of the sugar and cinnamon. Roll dough balls in cinnamon-sugar. On ungreased cookie sheet, place balls about 2 inches apart.
  • 2. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • 3 . Line cookie sheet with cooking parchment paper. Place cookies in food processor. Cover; process until fine crumbs form. Add cream cheese. Cover; process, using on-and-off pulses, until mixture is smooth. Shape into 1-inch balls; place on cookie sheet. Refrigerate 3 hours.
  • 4. In microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. In small bowl, mix remaining sugar and cinnamon. Dip chilled truffles in melted coating; tap off excess. Roll in cinnamon-sugar. Return to cookie sheet; let stand until set.

Gelatin Pretzel Salad Dressed Up For Thanksgiving

Gelatin Pretzel Salad Dressed Up for Thanksgiving

Enjoy this creamy pretzel salad with cranberry-flavored gelatin - perfect for Thanksgiving side or dessert.
  • 20 min prep time
  • 10 hr 20 min total time
  • 11 ingredients
  • 16 servings
2 1/2     cups pretzel sticks
3          tablespoons packed brown sugar
1/2       teaspoon pumpkin pie spice
2/3       cup unsalted butter, melted
2          cups boiling water
2          packages (4-serving size each) cranberry-flavored gelatin
1 1/4    to 1 1/2 cups cold water
1         can (11 oz) mandarin orange segments, drained, juice reserved
1         package (8 oz) cream cheese, softened
1        cup granulated sugar
1       container (8 oz) frozen whipped topping, thawed
  • 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2. Place pretzels in resealable food-storage plastic bag; smash with rolling pin or flat side of meat mallet until crushed. In medium bowl, mix crushed pretzels, brown sugar and pumpkin pie spice. Stir in butter. Press mixture onto bottom of baking dish. Bake 9 to 11 minutes or until set. Cool on cooling rack.
  • 3. Meanwhile, in large heatproof bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes.
  • 4. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Spread mixture evenly over pretzel crust.
  • 5. Finely chop mandarin orange segments; gently stir into partially set gelatin. Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.