Archive for January 2009

Rose Cupcakes

January 8, 2009

Rose Cupcakes

Adapted from Family Fun Magazine

 

Description

You don’t need to have a green thumb — or be a florist — to share these beautiful blooms. They’re made from spirals of Fruit by the Foot fruit leather centered on mini cupcakes. Here’s how to arrange your own bouquet.

Ingredients

12 mini cupcakes

White icing

Scissors

6 rolls of Fruit by the Foot fruit leather in Cherry Rage or strawberry flavor

1 roll of Fruit by the Foot fruit leather in Color by the Foot flavor

How to Make

Frost 12 mini cupcakes with white icing. To make a rose, unroll a piece of the cherry or strawberry fruit leather and divide it in half along the wavy perforated middle line. Take one of the halves and roll up about 5 inches to form the flower’s center. Set the rolled strip wavy side up in the middle of a cupcake, as shown, and continue to loosely wrap the remaining fruit leather around the center at a slight angle until the flower is completed.

 

Repeat this process for the remaining flowers. (You should be able to get 2 mini roses out of each roll of fruit leather.)

 

Cut leaf shapes from the wavy edge of the Color by the Foot strip as shown, then tuck the leaves under the roses.

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Sweetheart Layer Bars

January 8, 2009

Sweetheart Layer Bars

 

Adapted from Hershey

 

Ingredients:

1 cup (2 sticks) butter or margarine, divided

1-1/2 cups finely crushed unsalted thin pretzels or pretzel sticks

1 cup HERSHEY’S MINI KISSES Brand Milk Chocolates

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3/4 cup HERSHEY’S Cocoa

2 cups MOUNDS Sweetened Coconut Flakes, tinted pink*

 

 

Instructions:

1. Heat oven to 350°F.

 

2. Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle chocolates over pretzel layer.

 

3. Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with coconut; press firmly down onto chocolate layer.

 

4. Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. About 36 bars.

 

* PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.

Lighter Side Chicken Enchiladas

January 6, 2009

Lighter Side Chicken Enchiladas

Adapted from Homemade Gourmet

 

 

 

Servings Per Recipe: 6 servings

 

 

 

 Ingredients

3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

1  cup  milk  

1  8-ounce  container sour cream  

1  10-ounce  can diced tomatoes and green chilies  

1  4-ounce  can green chilies  

3  cups  Homemade Gourmet® Chicken Enchilada Marinated chicken, cooked and shredded (see recipe) 

12    flour tortillas  

1  cup  shredded cheese (optional)  

 

 Directions

1. Preheat oven to 350 degrees. Blend first 5 ingredients in 2 quart sauce pan, heat on low for 15 minutes.

 

2. Spoon a portion of shredded chicken into a tortilla, spoon soup mixture on top of chicken and roll up; placing seam side down in a greased 13x9x2 baking dish.

 

3. Repeat process until all chicken is used. Spoon remaining soup mixture over enchiladas.

 

4. Sprinkle cheese on top of enchiladas, if desired; bake for 25 to 30 minutes or until heated through.

 

Chicken Enchilada Marinated Chicken

Adapted from Homemade Gourmet

 

Servings Per Recipe: 8 servings

 

 

 Ingredients

3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

2  tablespoons  oil  

1/2  cup  water  

3  pounds  boneless, skinless chicken breasts  

 

 Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

 

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

 

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

 

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

Double Crust Chicken Pot Pie

January 6, 2009

Double Crust Chicken Pot Pie

Adapted from Homemade Gourmet

 

Servings Per Recipe: 6 servings

 

 

 

 Ingredients

1  10.75-ounce  can cream of chicken soup  

1/2  cup  milk  

2    refrigerated pie crusts, at room temperature  

8  ounces  frozen mixed vegetables  

2    Homemade Gourmet® Grandmothers Sunday Roast seasoned chicken breasts, cooked and chopped 

 

 Directions

1. Preheat oven to 375°. In a large bowl, cook vegetables in ½ cup water in microwave for about 5 minutes; drain any liquid. Add chicken, soup and milk; stirring well to combine.

2. Lightly spray the bottom of a 9″ pie plate with nonstick cooking spray. Line the bottom of the pie plate with a single crust. Fill pie shell with the vegetable/chicken mixture.

3. Top pie with second crust, pinching edges together. Cut vents in the top of the pie crust.

4. Place on a baking sheet and bake for 35-45 minutes or until golden brown.

 

Grandmothers Baked Chicken Breasts

Adapted from Homemade Gourmet

 

Servings Per Recipe: 8 servings

 

 

 

 Ingredients

3  pounds  boneless, skinless chicken breasts  

6  tablespoon  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning Mix  

1/2  cup  butter or margarine, cut into pats  

1/2  cup  sour cream, optional  

 

 Directions

1. Preheat oven to 325 degrees. In a zip top bag, place chicken breasts and seasoning. Securely close bag and “SMOOSH” to coat chicken breasts.

2. Place coated chicken breasts in greased 13x9x2 baking dish and top with butter.

3. Bake covered for 1 hour and 15 minutes or until chicken is no longer pink in center and juices run clear.

4. Serve with a dollop of sour cream on top, if desired.