With so many variations of traditional Irish meals, sometimes it’s just nicer to go back to basics, which is what we’ve done here with our St Patrick’s Day dinner menu full of traditional favorites that have withstood the test of time.
Appetizer
Incredibly Creamy Potato Soup This is an incredibly creamy, and also incredibly easy and fast soup to throw together using a whopping five potatoes!
Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 servings (about 3/4 cup each)
You will need:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Directions:
1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Irish Soda Bread A St Patty’s Day dinner just wouldn’t be complete without Irish soda bread. Whether or not you’re Irish, a hearty meal with family and friends to celebrate the holiday begs for the inclusion of a great tasting quick bread.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
Main Course
Slow Cooker Old-World Corned Beef and Vegetables Even those who swear they don’t know how to cook or can’t cook a delicious meat and potatoes meal for the meat and potatoes holiday can accomplish this amazing dish with the use of a tried and true slow cooker.
2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
1. Mix potatoes, carrots and onions in 4-to-6-quart slow cooker.
2. Thoroughly rinse corned beed; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.
Dessert
Irish Cream-Coffee Bars Sure, you may have had Irish cream flavoring or liquer in your coffee to wind down and relax after a hearty, satisfying meal, but these dessert bars take the decadent flavor to the next level of deliciousness, made with liquer, coffee and sugar cookie mix no one can mess up.
1 can (14oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liquer
1 teaspoon instant coffee granules or crystals
For Topping:
1 cup whipping cream
2 tablespoons packed brown sugar
1 tablespoon Irish cream liquer
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)
Directions:
1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
2. Meanwhile, in small bowl, stir milk, 2 tablespoons liquer and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows).
3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liquer and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.
Irish soda bread is a “quick bread” that is traditionally made of flour, bread soda, salt and buttermilk. It dates back to 1840, which has given all sorts of people, from grandmothers to modern-day foodies, a great deal of time to add their own ingredients to the traditional bread, to truly make it their own. On that same note, trying to find an easy Irish soda bread recipe anyone can make that also peaks the taste buds is incredibly difficult to find since everyone has been creating and re-creating the delicacy as their own and completely crowding the recipe airwaves.
Luckily, I didn’t just find a recipe for super easy soda bread, I found a video how-to from Epicurious as part of their Around the World in 80 Dishes video series for Irish soda bread that only takes 30 minutes with Culinary Institute of America Chef Eric Kastel demonstrating.
Breakfast time is hectic. People are running around all over the place, getting everything they need together for their day, screaming and fighting with each other and generally just not having enough time to sit down and enjoy a plate of food and you’re lucky if you can get up in the morning with enough time set aside to make that place of food in the first place. Here are some super easy breakfast recipes with one thing in common–they all rely on Pillsbury refrigerated cinnamon rolls. They are easy to make and take very little time to eat, making them pretty perfect breakfast options for the whole family.
Fresh Apple Sweet Rolls
Apples and cinnamon have long been a match made in heaven and both of these fabulous ingredients make a delightfully sweet, decadent and delicious apple sweet roll breakfast for two.
Directions:
1. Heat oven to 350°F. Spray 2 (6oz.) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Top with chopped apple. Place 1 frozen cinnamon roll in each cup; place cups on cookie sheet.
2. Bake 22 to 25 minutes or until golden brown and rolls are no longer doughy. Immediately run sharp knife around edge of each cup; turn each upside down and onto serving plate. Slowly lift cup from biscuit, releasing biscuit onto plate. Spread any remaining apple mixture in cups over rolls. Divide 1 icing packet between hot rolls, drizzling evenly over rolls. Cool 5 minutes before serving.
Taste-of-the-Islands Breakfast Rolls
These breakfast rolls are full of tropical flavors that will mentally transport anyone to a beach with an exotic drink in hand.
1 can (17.5oz.) Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
1/2 cup Smucker’s pineapple ice cream topping, drained
1/2 cup Fisher dry roasted macadamia nuts, chopped
Directions:
1. Heat oven to 350°F. Grease cookie sheets with shortening.
2. Unroll cinnamon roll dough, cinnamon side up. Set icing aside. Spoon pineapple topping evenly over cinnamon rolls. Sprinkle nuts over pineapple topping.
3. Reroll dough into pinwheel shape; separate into 5 rolld. Place 2 inches apart on cookie sheet.
4. Bake 20 to 23 minutes or until golden brown.
5. Pour icing into small bowl; stir in rum. Spread icing on rolls; spinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.
Blueberry-Banana-Granola French Toast
Granola bars add a unique crunch and texture to this anything-but-ordinary french toast.
1 bag (10oz.) Cascadian Farm organic frozen blueberries, thawed
1 aerosol can (7oz.) fat-free whipped cream topping
Directions:
1. Heat oven to 350°F. (325°F for dark pan). Spray 13×9-inch pan or 12×2-inch round cake pan with CRISCO butter flavor or original no-stick cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; arrange evenly in pan. Sprinkle 3/4 cup of the crushed granola bars evenly over dough pieces.
2. In large food processor or 5-cup blender, place eggs, milk and condensed milk; cover and process 1 minute. Add bananas; cover and process 1 minute. Pour egg mixture over dough in pan. Sprinkle with remaining 3/4 cup crushed granola bars.
3. Bake 35 to 45 minutes or until golden brown and set in center. Spoon and spread reserved icing over warm rolls. Cool 15 minutes before serving.
4. To serve, spoon baked french toast into shallow bowls or cut into 8 servings. Top each serving with 3 tablespoons blueberries; garnish with 2 tablespoons whipped cream topping.
Orange-Coconut Breakfast Rolls
With just a few, simple ingredients added to Pillsbury refrigerated cinnamon rolls, you will flip over these orange-coconut breakfast rolls.
1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
8 tablespoons Smucker’s sweet orange marmalade
1/4 cup Fisher Chef’s Naturals natural sliced almonds
1/2 to 1 teaspoon almond extract
Directions:
1. Heat oven to 400°F (375°F for dark pan). Grease 9-inch round cake pan with canola oil or spray with Crisco Original No-Stick cooking spray.
2. Place coconut in shallow dish. Separate dough into 8 rolls; set icing aside. Roll each cinnamon roll in coconut; press coconut onto all sides of roll to coat generously. Place rolls, cinnamon topping sides up, in pan.
3. Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade; sprinkle with almonds.
4. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir almond extract into icing. Carefully spread icing on warm rolls. Serve warm.
Cinnamon French Toast Bake
This french toast bake looks so decadent and so delicious, I can barely stand it! Definitely a recipe with the makings of becoming a traditional family favorite.
2 cans (12.4oz. each) Pillsbury refrigerated cinnamon rolls with icing
6 Eggland’s Best eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup Fisher Chef’s Naturals chopped pecans
1 cup maple syrup
Garnish:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup, if desired
Directions:
1. Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle.
4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
Peanut Butter Banana Sweet Rolls
These may look like your ordinary, refrigerated cinnamon rolls, but the topping developed by television cooking host Sandra Lee, is absolutely exquisite.
Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 8 servings (1 roll and 2 tablespoons banana mixture each)
You will need:
1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing
1 banana
1/2 cup peanut butter
Directions:
1. Bake cinnamon rolls as directed on package.
2. In medium bowl, mash banana with a fork. Stir in peanut butter and reserved icing until blended to create a peanut butter dipping sauce. If misture is too thick, stir in water, 1 teaspoon at a time, until it reaches desired consistency. Spread on warm rolls.
While I firmly believe every day is a good day for cookies, here are some adorable, some decadent, and all delicious cookie recipes to whip up this Valentine’s Day.
Valentine Cookie Pops
Image Credit: Pillsbury
Is it a cookie or is it a pop? It’s both! These Valentine Cookie Pops can’t get more adorable and they are also the perfect canvas to let kids explore their creative side on.
Assorted small candies, or candy decors or nonpareils (optional)
10 yards red curling ribbon
Directions:
1. Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
2. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
3. Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.
Chocolate-Dipped Heart Cookies
Image Credit: Pillsbury
You may have just had sugar cookies during the holiday season; in fact, you probably made too many and then received some as gifts from your friends and neighbors, so dress these Valentine’s Day sugar cookies up with a coat of delicious semisweet chocolate.
Prep Time: 1 hour
Total Time: 1 hour
Makes: 2 dozen cookies
You will need:
1 roll (16.5oz) Pillsbury refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar
Directions:
1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.
3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.
Chocolate Linzer Hearts
Image Credit: Betty Crocker
Just the appearance of these chocolate linzer heart cookies will impress any special valentine and with the incredible flavors of hazelnut, cinnamon, raspberry and chocolate, you’ll have them hooked on this treat for years to come.
Prep Time: 50 minutes
Total Time: 2 hours, 30 minutes
Makes: 3 dozen cookies
1. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky.)
2. Heat oven to 375°F. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shaped cookie cutter. Cut small heart shape from center of half of the 2-inch hearts if desired.
3. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cutout heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.
Prep Time: 1 hour, 30 minutes
Total Time: 2 hours, 30 minutes
Makes: 3 dozen sandwich cookies
You will Need:
For cookies:
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cup Gold Medal all-purpose flour
1/2 teaspoon baking powder
1 teaspoon red edible glitter
For cinnamon filling:
1/4 cup red cinnamon candies
1/3 cup water
3 tablespoons butter, softened
3 cups powdered sugar
Directions:
1. In medium bowl, beat 1/2 cup butter, granulated sugar and egg with electric mixer on medium speed until creamy. Beat in milk and vanilla, scraping bowl frequently, until well mixed. On low speed, beat in flour and baking powder until well mixed, scraping bowl frequently.
2. Shape dough into 2 equal halves; wrap in plastic wrap. Flatted each to 1/2-inch thickness. Refrigerate until firm, about 1 hour.
3. Heat oven to 400°F. On generously floured surface, roll out 1 half of dough 1/8 inch thick. Cut with small (2-inch) heart-shaped cookie cutter. On ungreased cookie sheets, place cookies 1 inch apart. Sprinkle glitter on cookies. Bake 5 to 8 minutes or until edges are lightly browned. Repeat with remaining half of dough, except do not sprinkle with glitter. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
4. Meanwhile, in 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Remove from heat. Using wire whisk, stir in butter and powdered sugar, 1/3 cup at a time, until smooth.
5. Spread or pipe heaping teaspoon filling in center of flat side of each undecorated cookie. Press decorated cookie over filling; press firmly to secure.
The creamy peanut butter on celery is a long-time child favorite; I remember seeing variations of it years and years ago when I was a child, but it is so obvious that a snack like this is as timeless as mac and cheese. Peanut butter and celery is a great after-school or bed time snack and Kraft has put a great spin on it adding some Barnum’s animal crackers.
You will need:
3 tbsp. creamy peanut butter
3 celery stalks (6 inch)
12 Barnum’s animal crackers
1 Honey Maid honey graham cracker, crushed (about 1/4 cup crumbs)
1. Spread peanut butter evenly into hollow parts of celery stalks.
2. Stand 4 of the animal crackers in the peanut butter in each stalk.
3. Sprinkle evenly with graham crumbs to resemble dirt.
If your child has peanut allergies, substitute Philadelphia strawberry light cream cheese spread instead of peanut butter and there you have it, a healthy and fun snack.
It’s always hard to get children to eat healthy, but by using Bisquick Heart Smart mix, you can make a meal that would normally be greasy and fatty much lighter and a lot healthier. This recipe for Ultimate Chicken Fingers will go over splendidly!
You will need:
2/3 cup Bisquick Heart Smart mix
1/2 cup grated reduced-fat Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 tablespoons 40% vegetable oil spread, melted
1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Tender tea cookies are enhanced with pretty specks of candied cherries and a delightful chocolate drizzle.
Total Time: 2 hours 5 min Makes: About 4 dozen cookies
You will need:
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (8oz) candied cherries, finely chopped
1/2 cup dark chocolate chips
1. Heat oven to 400°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in almond extract. In medium bowl, mix flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries.
2. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
3. Bake 9 to 11 minutes or until edges just begin to brown. Cool slightly. Measure 1/2 cup powdered sugar into small bowl. Roll each cookie in powdered sugar. Place on cooling rack to cool completely.
4. Place chocolate chips in small resealable freezer plastic bag. Microwave on high 45 to 60 seconds, turning bag over every 20 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled cookies. Let stand at room temperature at least 30 minutes until chocolate hardens before storing.
Hooked on traditional holiday baking? It’s a twist to make these fun peppermint cookies!
Total Time: 6 hours Makes: 4 1/2 dozen cookies
You will need:
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar
1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoons sugar, set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cooking sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Butter, flour and sugar come together to create rich, delicate cookies.
Total Time: 1 hour 15 min Makes: 32 cookies
You will need:
1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla
5 drops green food color
1 3/4 cups all-purpose flour
1/2 cup coarsely chopped pecans
32 pecan halves
3/4 cup white vanilla baking chips
granulated sugar if desired
32 yellow decorating stars, if desired
1. Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
2. Divide dough into 4 equal parts; shape each into ball. Place 2 balls on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
3. Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
4. Place cooled tree wedges on cooking racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on high 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar, top each tree with star.
Bring a tempting aroma and goodness into your kitchen with hard-to-pass classic gingerbread cookies.
Total Time: 2 hours 40 min Makes: 10 dozen cookies
You will need:
1 1/2 cups granulated sugar
1 cup butter or margarine, softened
3 tablespoons molasses
1 egg
2 tablespoons water or milk
3 1/4 cups all-purpose flour
2 tablespoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
currants or assorted candies, if desired
colored sugar or additional sugar, if desired
1. Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in egg and water until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.
2. Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2inch gingerbread boy or girl cooking cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.
3. Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.
Fall is the absolute best time for comfort food cooked in a slow cooker or crock pot. You put your ingredients in the slow cooker in the morning, go to work or run errands and by the time five o’clock comes, you’re sitting down with your family ready to dig into a delicious meal that has been cooking on its own all day while you went about your daily routine. Fall is also the perfect time to use ingredients that taste their best during the months when the temperatures are getting a little cooler and you’re craving that comfort food. So, here are a few delicious, simple and satisfying recipes using butternut squash.
Butternut Squash Soup
Who doesn’t love soup when it’s cold outside? It’s just about the best thing when you’re sitting in the house, watching the leaves fall from the trees in your backyard knowing that winter is well on its way and butternut squash soup is one of the best to treat yourself with during the winter months.
You will need:
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8oz) cream cheese, cubed
1. In 10-inch skillet, melt butter over medium head. Add onion; cook, stirring occasionally, until crisp-tender.
2. In 3-to-4 quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on Low heat setting 6 to 8 hours.
4. In blender or food processor, place on-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Turkey and Butternut Squash Ragout
This dish has some really spectacular flavor and is also low in fat, so you’re not going to feel guilty after digging into this. It’s also a good idea to make this after Thanksgiving (so save the recipe somewhere safe or come back to this post!) because you’ll probably have some leftover turkey thighs.
You will need:
2 turkey thighs (about 1 1/2 pounds) skin removed
1 small butternut squash (about 2 pounds) peeled, seeded and cut into 1 1/2-inch pieces (3 cups)
1 medium onion, cut in half and sliced
1 can (16 ounces) baked beans, undrained
1 can (14.5 ounces) diced tomatoes with Italian seasonings, undrained
2 tablespoons chopped fresh parsley
1. Spray 3-to-4quart slow cooker with cooking spray. Mix all ingredients except parsley in cooker.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Place turkey on cutting board. Remove meat from bones; discard bones. Return turkey to cooker. Just before serving, sprinkle with parsley.
Orange Pork Tenderloin with Butternut Squash
The mere presentation of this dish is incredible; it looks so delicious and makes a great dinner.
You will need:
3 pounds butternut squash, peeled and cut into 2-inch pieces (6 cups)
1/2 teaspoon salt
1 pork tenderloin (2 pounds)
1/4 cup orange marmalade
2 cloves garlic, finely chopped
1. Arrange squash around edge in 3-to-4-quart slow cooker. Sprinkle with salt. Place pork in slow cooker (it will overlap squash slightly). Mix marmalade and garlic; spread evenly over pork.
2. Cover and cook on low heat setting 7 to 8 hours.
3. Remove pork from cooker; place on cutting board. Cut pork into slices; serve with squash.
Give your kids something spooky and fun to create and eat after they help decorate the house for Halloween or before they go out trick or treating! These tarantula tacos are so much fun and oh, so cute!
You will need:
1 box (4.7oz) Old El Paso Stand ‘n Stuff taco shells
1lb lean (at least 80%) ground beef
1 package (1oz) Old El Paso taco seasoning mix
2/3 cup water
1 cup shredded cheddar cheese
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1/4 cup sour cream
20 extra large pitted ripe olives
1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
2. Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook uncovered about 5 minutes, stirring frequently, until water is evaporated. Remove from heat.
3. Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
4. Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.
5. For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around whole olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.
Nothing means fall flavor more than pumpkins and apple and they’re combined in this delicious dessert that is super easy to make with your slow cooker!
You will need:
1 can (21 ounces) apple pie filling
2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
ice cream, if desired
1. Spray 3 1/2-to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on high heat setting for 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Important note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
This is an incredibly creamy, and also incredibly easy and fast soup to throw together using a whopping five potatoes!
A St Patty’s Day dinner just wouldn’t be complete without Irish soda bread. Whether or not you’re Irish, a hearty meal with family and friends to celebrate the holiday begs for the inclusion of a great tasting quick bread.
Even those who swear they don’t know how to cook or can’t cook a delicious meat and potatoes meal for the meat and potatoes holiday can accomplish this amazing dish with the use of a tried and true slow cooker.
Sure, you may have had Irish cream flavoring or liquer in your coffee to wind down and relax after a hearty, satisfying meal, but these dessert bars take the decadent flavor to the next level of deliciousness, made with liquer, coffee and sugar cookie mix no one can mess up.
Apples and cinnamon have long been a match made in heaven and both of these fabulous ingredients make a delightfully sweet, decadent and delicious 
These 
Granola bars add a unique crunch and texture to this anything-but-ordinary 
With just a few, simple ingredients added to Pillsbury refrigerated cinnamon rolls, you will flip over these 
This 
These may look like your ordinary, refrigerated cinnamon rolls, but the topping developed by television cooking host Sandra Lee, is absolutely exquisite.
It’s always hard to get children to eat healthy, but by using Bisquick Heart Smart mix, you can make a meal that would normally be greasy and fatty much lighter and a lot healthier. 
Tender tea cookies are enhanced with pretty specks of candied cherries and a delightful chocolate drizzle.
Hooked on traditional holiday baking? It’s a twist to make these fun peppermint cookies!
Butter, flour and sugar come together to create rich, delicate cookies.
Bring a tempting aroma and goodness into your kitchen with hard-to-pass classic gingerbread cookies.
Who doesn’t love soup when it’s cold outside? It’s just about the best thing when you’re sitting in the house, watching the leaves fall from the trees in your backyard knowing that winter is well on its way and 
The mere presentation of 
Give your kids something spooky and fun to create and eat after they help decorate the house for Halloween or before they go out trick or treating! These 
Nothing means fall flavor more than pumpkins and apple and they’re combined in 
