Follow by Email

Wednesday, September 21, 2016

Sprinkle Cheesecake Ball

delish-Cheesecake-Cheeseball

Our favorite old-school appetizer gets the dessert treatment.

Total Time:
Level: Easy
Yield: 12 servings

Ingredients:
  • 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
Directions:
  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.
Source:  delish.com

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
Ingredients:
  • 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
Directions:
  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.
Source:  duncanhines.com

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
Ingredients:
  • 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
Directions:
  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.
Source:  duncanhines.com
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
Ingredients:
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
Directions:
  • 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.
Source:  pillsbury.com

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
Ingredients:
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
Directions:
  • 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.
Source:  pillsbury.com

Peach Melba Molded Salad

Peach Melba Molded Salad

Looking for a wonderful fruit dessert? Then enjoy this colorful gelatin based salad made with peaches and raspberries.
  • 20 min prep time
  • 8 hr 20 min total time
  • 8 ingredients
  • 10 servings
Ingredients:



Directions:
  • 1 
    In medium bowl, pour 1 cup boiling water over peach gelatin; stir until gelatin is dissolved. Add 3/4 cup ginger ale. Chill until slightly thickened, about 1 hour.
  • 2 
    Lightly brush 5-cup mold or 1 1/2-quart bowl with vegetable oil. Spoon 1 inch layer of peach gelatin into mold. Arrange peach slices over gelatin. Spoon remaining peach gelatin on top. Refrigerate until set but not firm, about 1 hour.
  • 3 
    In blender or food processor, place raspberries. Cover; blend on low speed 5 to 10 seconds or until smooth. Press through strainer to remove seeds. Add enough additional ginger ale to raspberries to measure 3/4 cup.
  • 4 
    Meanwhile, in medium bowl, pour 1 cup boiling water over raspberry gelatin; stir until gelatin is dissolved. Stir in raspberry mixture; let stand until room temperature, about 20 minutes. Spoon raspberry mixture over peach gelatin layer. Cover and refrigerate at least 6 hours but no longer than 24 hours.
  • 5 
    To unmold salad, quickly dip the mold, almost to the top, into warm (not hot) water for several seconds. Loosen edge of salad with tip of knife, then tip mold slightly to allow air in and to break vacuum. Rotate mold so all sides are loose. Place serving plate brushed lightly with water upside down on top of mold (the water will let you move gelatin on plate in case it doesn’t come out in the center.) Holding both mold and plate firmly, turn mold upside down and shake gently. Carefully lift mold off gelatin. If gelatin doesn’t come out, repeat steps. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.
Source: pillsbury.com

Crescent Turkey Shaped Veggie Platter

Crescent Turkey Shaped Veggie Platter

Charm your guests at Thanksgiving with this tasty turkey appetizer. Change up the veggies if you like!
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 16 servings
Ingredients:

1       can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1       container (8 oz) chives-and-onion cream cheese spread
1       cucumber slice
3/4    cup small cauliflower florets
1/2    cup spring mix salad greens
1/2    cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
1       ripe olive, sliced
Directions:
  • 1  
    Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
  • 2  
    Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
  • 3 
     Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
  • 4  
    Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.
Source: pillsbury.com