Christmas Sweet Recipes
As a special Christmas
present this month I bring you cookie recipes and sweet holiday treats from www.pillsbury.com. You can find many more recipes on that site. Grab the kids and start
cooking together!Mini Grasshopper Cheesecakes
Ingredients
Crust 1 roll Pillsbury refrigerated sugar cookies
¼ cup butter, melted
Filling
2
packages (8 oz. each) cream cheese, softened
3 eggs
1/3 cup green creme de menthe liqueur
Topping
Sweetened whipped cream and chocolate shavings, if desired
Steps
1 Heat oven to 350°F. Cut cookies into slices as directed on
roll. Place 2 inches apart on 2 ungreased large cookie sheets.
2 Bake 14 to 16 minutes or until cookies are deep golden brown
and crispy. Cool 1 minute; remove from cookie sheets to cooling rack. Cool
completely, about 10 minutes. Crumble about half the cookies into fine crumbs
to make 2 cups cookie crumbs.
3 In small bowl, mix cookie crumbs and melted butter. Place foil
baking cup in each of 18 regular-size muffin cups. Press about 1 tablespoon
cookie mixture in bottom of each baking cup. Reduce oven temperature to 300°F.
Bake 5 minutes.
4 In large bowl, beat cream cheese and sugar with electric mixer
on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs,
one at a time, beating until smooth after each addition. Stir in liqueur. Pour
about 1/4 cup of the filling on top of each of the cookie crusts.
5 Bake 20 to 22 minutes or until edges are set and centers are
still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake
in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature
30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. Top
with sweetened whipped cream and chocolate shavings.
Tip
Use 1 tsp. peppermint extract and 4 to 6 drops green food
coloring instead of the crème de menthe liqueur if desired.
Gingerbread
Cookie Fudge
Gingerbread cookie
dough makes a great base and topper for this quick and easy fudge.
Ingredients
1 roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
1/4 cup all-purpose flour
1/2cup old-fashioned oats
1can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup butter
1 bag (12 oz) semisweet chocolate chips (2 cups)*
1 teaspoon vanilla
Steps
1 Heat oven to 350°F. Let
cookie dough stand at room temperature 10 minutes to soften.
2 Break up half of the
cookie dough and press in ungreased 13x9-inch pan. Lightly grease large cookie
sheet. In medium bowl, break up remaining cookie dough; mix in flour and oats.
Crumble mixture onto cookie sheet. Bake both the pan and cookie sheet 15 to 20
minutes or until crust is light golden brown and cookie crumble mixture is
crispy. Cool completely, about 30 minutes.
3 Meanwhile, in 1-quart
saucepan, heat condensed milk and butter over medium heat, stirring constantly,
until butter is melted and ingredients are thoroughly heated. DO NOT BOIL.
Remove from heat; stir in chocolate chips until melted. Stir in vanilla.
4 Pour chocolate mixture
over cookie crust, spreading evenly. Sprinkle with cookie crumble mixture;
press in lightly. Cool 15 minutes. Refrigerate about 1 hour or until fudge
layer is firm. For bars, cut into 6 rows by 4 rows.
*Use white vanilla baking chips in place of semisweet chocolate
chips for a twist on this recipe!
Peppermint Hot Cocoa Cookies
Ingredients
1 roll Pillsbury™ refrigerated sugar cookies
3 tablespoons unsweetened baking cocoa
1 cup marshmallow creme (from 7-oz jar)
1/3 cup crushed peppermint candies
Steps
1 Heat oven to 350°F. In
medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly
combined.
2 Shape dough into 20 (1
1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with
fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2
minutes on pans. Transfer to cooling racks to cool completely, about 15
minutes.
3 Meanwhile, with spatula sprayed with cooking spray, transfer
marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered
on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer
to resealable food-storage plastic bag.
4 1/8 inch from 1 corner
of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed
peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours
before serving.
*Planning
to bring these babies to a cookie exchange? The peppermint protects the
marshmallow creme from sticking, but layering between cooking parchment paper
or waxed paper will keep them pristine in transit.
*If
hard candy doesn't go over well with the smaller set in your family, make these
treats using chopped soft peppermints instead.
Muddy
Buddies® Snickerdoodle Snowballs
Ingredients
1 bag (10.5 oz) miniature marshmallows
3 tablespoons butter, cut into pieces, softened
4 cups popped popcorn
4 cups Chex Mix® Muddy Buddies® Snickerdoodle snack mix, crushed
Vegetable oil
1 bar (4 oz) white chocolate baking square
2 teaspoons shortening
Coarse sugar, if desired
Steps
1 Line
cookie sheet with waxed paper. In large microwavable bowl, microwave
marshmallows and butter uncovered on High about 2 minutes, stirring every 30
seconds, until melted.
2 Stir in popcorn and snack mix. Grease hands
with vegetable oil. For each snowball, shape 1/3 cup mixture into ball. Place
balls on cookie sheet to set.
3 In
small microwavable bowl, microwave white chocolate and shortening uncovered on
High about 2 minutes, stirring every 30 seconds, until melted. Drizzle over top
one-third of each ball to look like snow. Sprinkle with coarse sugar.
(Sorry for the format problems. Don't have time to fix it this am.)
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