- One 17.5 oz bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
- Liquid food coloring, as desired
- Rainbow sprinkles, if desired.
- Preheat oven to 350 degrees
- For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack).
- Roll each color dough into 14 grape-sized balls.
- Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.
- Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.
- Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
- Roll edges of the cookie in sprinkles.
- Repeat with remaining cookies.
- Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of golden brown on the edges).
**For my cookies, I used Gel food coloring – and just tested the vibrancy of the color after stirring. This was my first attempt at making these, and it did take me a few hours as my kitchen was rather warm and the dough was softening up quite often. I resorted to putting them in the freezer for 30 min at a time, in batches – it was fairly hot in my apartment! They turned out really well. 🙂
Melt white and milk (or dark) chocolate in separate bowls. Dip one side of Jumbo marshmallows into melted chocolate. Let it cool, then dip the other side into the other bowl of chocolate. Place on parchment-lined baking sheet. Let cool. Enjoy!
The options are limitless! Pretzel Rods; Pretzel sticks; cookies that are strong enough to hold melted chocolate; etc. 🙂
This site wasn’t forgotten! I will continue to update.. 🙂
1 Cup Butter
2 Cups Sugar
3 Cups flour
Mix flour and sugar. Add butter and eggs. Bake at 350 degrees for 20 minutes.
I told you it was simple! 🙂
Recipe by my sister, she got it from a local park in Indiana. 🙂
1 cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
2/3 cup sugar, divided
1 cup ground almonds
1 teaspoon ground cinnamon
1. In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes.
2. Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into 12 inch square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-inch strips; cut each strip widthwise into thirds.
3. Place 1-in apart on greased baking sheets. Bake at 400 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield: 6 dozen
Prep 25 minutes + Freezing. Bake 15 minutes/batch
Recipe by: Taste of Home
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 oz) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoon milk
1/2 cup shredded Colby-Monterey Jack Cheese
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large deep skillet, over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.
In a small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup confection sugar
1/3 cup flour
1 cup peanut butter
18 milk chocolate kisses, unwrapped
1. Preheat oven to 350 degrees F.
2. Combine all sugars, peanut butter and egg into the mixture.
3. Shape into 1-inch balls and place on ungreased cookie sheet. NOTE: if dough is too sticky to handle, refrigerate 1/2 hour or until easy to handle.
4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Yield 18 servings
Recipe courtesy of: All Recipes
1 box (about 18 ounces) Red Velvet cake mix
1 box (3.4 ounces) chocolate pudding mix
1 cup water
1/3 cup vegetable oil
1/2 cup canned cream cheese icing
1 bag (14 oz) White Candy Melts
Step 1 –
Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
Step 2 –
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Step 3 –
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
Step 4 –
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts; let set.
Step 5 –
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
Ingredients 1/4 cup all-purpose flour
1/4 teaspoon salt
2 egg whites
1 pound tilapia fillets
1/4 cup dried bread crumbs
1/4 cup cornmeal
1/2 teaspoon dried basil, crushedDirections
1. Preheat oven to 450 degrees F (230 degrees Celsius)
2. Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
3. To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture
4. Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a folk.
I’ve made this dish before, but with a different twist. Added bits of Parmesan cheese on top of the fillets prior to baking.
Prep time: 15 minutes
Cook time: 15 minutes
Credit courtesy of: All Recipes.comI’m a huge fan of fish, though I don’t eat it as much as I probably should. It’s very good for you but you have to be delicate with it when preparing it – which is something I’ve been avoiding lately. It seems to be easier to go through a drive-thru than prepare a meal at home – but in the long run you’ll feel better and save money.
Greetings. This isn’t my first blog, but it is my first one in regards to only food and it’s wonderful to be able to share my thoughts on the food I’ve tried and loved. Not only in my city but in other parts of the country as well as the world.
I hope you enjoy your time here, feel free to click on as many recipes as you like. Some are not mine but have given credit where it’s due. I will be updating this site as often as possible.
Have a great day!