Being frugal does not mean you have to sacrifice every little thing that helps you get through the day. It just means using your creativity to maintain your lifestyle as best you can through any economic turmoil. Even if there’s no turmoil, what does it hurt to have a little extra money lying around?

When it comes to keep your food habits, you can absolutely get imaginative without sacrificing quality. With the exception of having an unnatural daily craving for caviar, you can follow these three dollar-stretching steps to eat just as you always have, even if your pocket’s running on empty.

Learn Culinary Basics

This is far less intimidating than it sounds. Just like Michael Jordan or Larry Bird had to master the free throw and jump shot, the culinary elite got where they are by mastering the basics of cooking. That means they can make a mirepoix, prepare fresh pasta from scratch, and whisk up the most delicious salad dressing with their eyes closed.

Sounds daunting, doesn’t it? Fret not–we’re here to help.

Mirepoix is the standby combination of aromatics that go into making sauces, soups, roasts, and stocks. All it takes is three simple (and inexpensive) ingredients: onion, carrot, and celery. To make it, cut the vegetables based on how long they’ll be cooking (the longer the cooking time, the bigger the cut), and use the following ratio:

2 parts onion : 1 part carrot : 1 part celery

That’s it. Nothing too terrible, right? Neither are the following ratios for the stuff you think is “out of your league.”

Fresh pasta:

3 parts flour : 2 parts egg (by weight)

Keep a tablespoon or two of water to drizzle in little by little, and there you have it.

And that salad dressing you love?

3 parts olive (or canola) oil : 1 part acid (vinegar)

Here’s the best part: once you learn and develop these ratios to your liking, you will be creating restaurant-style dishes in your own kitchen for quite literally pennies on the dollar.

Buy Fresh and Buy in Bulk

With rare exception, fresh ingredients cost less than prepared foods. Take salad mixes, for instance: they fall into the three-dollar-per-bag range, and typically include several lettuces and a salad dressing. But can you get a head of Romaine and loads of tasty vegetables for well under three dollars? Probably not.

What about that vinaigrette above? Costs about eight cents.

Also, as a price-conscious society, grocery stores everywhere are making bulk purchases readily accessible, and that’s something that can benefit you greatly. You can get coffee beans, loose-lead teas, flour, quinoa…just about anything you can imagine, all without paying for the expensive packaging and labeling brand names must include in their costs.

Buying in bulk means less processing, and that brings us to…

Process Your Own Foods

Don’t buy pre-chopped vegetables or pre-minced garlic when shopping. For every hand that touches your product, labor must be paid…and covered. Plus, the minute vegetables are cut, they begin dehydrating and losing their nutritional value–you pay more for significantly less product.

Same goes for meats: buy large hunks (which typically freeze well), and portion it yourself. Bake a whole six-dollar chicken, and use it for two or three meals with recipes like chicken soup, chicken primavera, or even chicken tacos. Try cubing a large roast, and throw it into an electric meat grinder for burger night–talk about quality food!

From baking your own brioche to chopping vegetables for a cheap Italian recipe like Pasta Primavera, when you process your own foods, the sky’s the limit!

So as you can see, you can easily cut food costs without sacrificing your food habits or personal integrity. In fact, mastering the steps above could actually give you bragging rights!

Photo by NourishLife

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The art of baking the perfect holiday cookie is pretty much lost on me as an adult. Me and baking is very hit or miss, but I still wanted to make something delicious and sweet to indulge in while celebrating the holidays with my family. This holiday season, Chex encouraged people to mix it up and replace the traditional cookie swap with a Chex Party Mix-Change, and since I didn’t want to set myself up for failure by attempting to make my own homemade holiday cookies this year (maybe next year!), I jumped right on board.

I received an awesome prize pack to help get my Chex Party Mix-Change started, which included 2 boxes of Chex cereal, 10 red takeout containers, 5 featured Chex Party Mix recipe cards, and a $20 gift card to purchase recipe ingredients.

Making Chex Party Mix is incredibly simple; in fact, it is so easy that with guidance through the recipe instructions, my 6-year-old stepdaughter made the Chex PB and Chocolate Blast party mix nearly all on her own.

Prep/Cook Time: 15 minutes
Servings: 22 (1/2 cup each)

You Will Need

• 6 cups Rice Chex cereal
• 1 cup white vanilla baking chips (8 oz.)
• 1 cup peanut butter chips
• 1 cup red and green candy-coated chocolate candies
• 1 cup dry-roasted peanuts

Before combining the candy and peanuts, I microwaved the white vanilla baking chips and peanut butter chips in separate containers for 5 minutes, just until they were warm enough to be stirred smooth. Then, the mixture was put into two bowls, each containing 3 cups of Rice Chex cereal, and lightly stirred until the cereal was lightly and thoroughly coated. After being placed in the refrigerator for 5 minutes to set, I broke the cereal apart into bite-size pieces and had my stepdaughter place handfuls of the cereal into each of the takeout containers.

Then, she also filled the containers (which she had already written the names of the recipients of our Chex Party Mix on) with the red and green candies and dry-roasted peanuts. After a light shake to mix up all of the ingredients, our Chex PB and Chocolate Blast party mix was done and ready to be gifted and enjoyed!

So simple, and incredibly delicious! I actually enjoyed the Chex Party Mix we made at home a whole lot more than any bag of pre-made Chex Party Mix I have had before–and I’ve tried quite a few of them.

Giveaway

MyBlogSpark has generously provided us with the opportunity to give away an additional Chex Party Mix-Change prize pack to one lucky Woman Tribune reader. Included in the prize pack are 2 boxes of Chex cereal to create Chex Party Mix recipes, 5 featured Chex Party Mix recipes (Original Chex Party Mix, Chex PB and Chocolate Blast, Chex Pumpkin Pie Crunch, Hot Buttered Yum Chex Mix, and Chex Caramel Chocolate Drizzles), 10 takeout containers, and a $20 gift card to purchase recipe ingredients and decorating supplies.

a Rafflecopter giveaway

Disclosure: The Chex Party Mix-Change prize pack, information, and giveaway have been provided by Chex through MyBlogSpark. All opinions are 100% mine.

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The first dish I made was Chicken Fajita Grilled Pizzas.

Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 2 large poblano or medium green bell peppers
• 1 large red onion, cut into 1/2-inch-thick slices
• 2 (12-inch) pre-baked pizza crusts
• 1 1/2 cups Ragu Old World Style Pasta Sauce
• 3 cups shredded Monterey Jack or cheddar cheese (about 12 oz.)
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. vegetable oil

This pizza is meant to be grilled; the toppings, how you cook the pizza, it is all supposed to be grilled. I don’t own a grill, so I put all of the ingredients in a pan and cooked them on the stove top and then baked the pizza in the oven. This didn’t change the integrity of the pizza too much and it was still good, so if you don’t have a grill, don’t let that stop you.

When I tried a slice of this pizza at the Unilever kitchen, I really liked certain elements of it; peppers as a pizza topping is something I really enjoy and they go very well with chicken. I also liked how the pizza crust was just crispy enough where you hold the slice, but still soft everywhere else. I have very sensitive teeth so I don’t do well with very crispy pizza crust, or very crispy anything for that matter. What I didn’t like about this pizza originally was the amount of onion it was topped with. Generally, I don’t like the taste of onion, and while I can appreciate it as a very subtle, barely there flavor mixed into something else, eating chunks of it isn’t appetizing to me. So, when I made this pizza at home, I omitted most of the onion and used a very small amount just to add to the flavors of the chicken and peppers.

I coated the chicken, green bell peppers, and onions with 2 tbsp. of vegetable oil and cooked them on top of the stove. While they were cooking, I put the pre-baked pizza crust in the oven at 375° just until it was a light golden brown.

I decided to use a packaged crust instead of taking the enormous risk of making my own dough or attempting to evenly roll out a ball of pre-packaged dough. The way I see it, if your skills in the kitchen aren’t that great to begin with, don’t give yourself more room to make mistakes that could very well ruin your entire meal.

After the crust was brown and the toppings were finished cooking, I added them to the pizza that had already been spread with Ragu Old World Style Pasta Sauce.

Next, I added 1 1/2 cups of shredded Monterey Jack cheese to half of the pizza. On the other half, I added 1 1/2 cups of shredded mozzarella cheese. This was my own addition as the original Ragu recipe calls for 3 cups of Monterey Jack cheese, but I like mozzarella more on my pizza, so I went with half of the pizza being made to the Ragu recipe and the other half being more of what I know I like. You can feel free to use whichever cheese you enjoy most.

Still heated to 375°, I put the pizza back in the oven. I don’t know how long it was in there exactly, but it was done once the cheese was melted completely.

The pizza came out great, and not just because it was the first pizza I made on my own. My omission of most of the onion and addition of mozzarella cheese were good decisions for me and it was fun being able to take this recipe and make a little more my own.

This post was created in connection with my appointment as an Ambassador in the Ragú® Mom’s the Word on Dinner Program. Visit www.facebook.com/ragusauce to join the conversation.

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I had a few days notice prior to the night of this Twitter party and to get prepared, I Can’t Believe It’s Not Butter! sent along a coupon for a free product and a few recipe cards for light, delicious snacks that can be enjoyed alone or served at a small get-together.

I made up a batch of Roasted Sweet Potato Chips that were seriously the easiest thing I have ever made. Ever.

You Will Need:

• 2 large sweet potatoes or yams (about 1 lb.), very thinly sliced
• 2 Tbsp. I Can’t Believe It’s Not Butter! Spread, melted

Directions:

1. Preheat oven to 425°. Spray 2 baking sheets with nonstick cooking spray; set aside.
2. Toss potatoes with I Can’t Believe It’s Not Butter! Spread in large bowl; arrange potatoes in single layer on prepared baking sheets. Bake, turning once, 25 minutes or until chips are crisp. Sprinkle lightly with salt, if desired.

See, they are so easy that not even I could mess them up–and I have been known to have the special ability to completely ruin many so-called “easy” dishes. I did, however, add a little something different to our Roasted Sweet Potato Chips. When we make baked sweet potatoes, we usually go the drastically unhealthy route (so it’s probably a good thing that we don’t have them too often) and load them with cinnamon and sugar, butter and mini marshmallows. When making the sweet potato chips, instead of lightly salting them I put just a tiny amount of cinnamon and sugar on them just so you could barely taste it but knew it was there. So good!

Sweet potatoes sliced

Roasted Sweet Potato Chips right out of the oven

These were a great, big, delicious hit and with fall upon us (my favorite time of the whole year!) I will definitely be making them often. Good thing I got a few extra sweet potatoes at the grocery store last time I was there.

I was also sent a set of toast coasters that are really cool. If you don’t look at them too closely, they look incredibly similar to pieces of toast.

Toast coasters

I Can’t Believe It’s Not Butter! has a wide selection of recipes that make for great party food, side dishes, appetizers and more. For even more ideas, you can check out the I Can’t Believe It’s Not Butter! Facebook page and follow them on Twitter!

Disclosure: I Can’t Believe It’s Not Butter! product coupon, recipe cards and toast coasters were provided by I Can’t Believe It’s Not Butter!

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This week has brought on the official beginning of summer, but you would swear summer came early this year by the amount of humidity in the air; the kind of humidity that makes you feel sticky within ten minutes of walking outside. As we all know, different seasons bring on cravings for different flavors and in the summer, I cannot get enough fruit. It just so happens that summer is also peak season for Sunkist Valencia oranges, which is why they are also commonly called summer oranges.

So when you’re at your local market or grocery store and you’re picking through the bin of oranges, it’s likely that when you come across an orange with a bit of green around it, you think that it isn’t ripe and you continue your search for the “perfect” oranges to bring home. Here’s something you may not know, when it comes to Sunkist Valencia oranges, green is good! These particular oranges grow and develop into their bright orange color on the tree, but when warm temperatures come around, their skin reabsorbs chlorophyll which is what makes them look partly green. Although the outside has some green color to it, rest assured that the inside of the orange remains ripe, juicy and delicious! Check out the Sunkist Valencia Oranges Re-greening Video from Chef Robert Danhi to learn more.

While the most straightforward thing you can do with a good, ripe orange is to peel it and indulge, oranges make fabulous ingredients for a wide variety of different meals and snacks. Here is a great recipe from Sunkist for a simple, light, and tasty mixture full of summer flavors that can be used to top crackers to make a great appetizer or mid-day snack.

You will need:

• 3 Sunkist Valencia oranges, segmented and zested
• 20 cherry tomatoes, halved
• 1 lb. tub Bocconcini mozzarella
• 1/4 cup Opal (purple) basil, shredded into small pieces
• 20 whole wheat crackers
• Salt to taste
• 1/4 cup fresh rosemary
• 1/4 cup fresh thyme
• 1/8 cup fresh oregano
• 1 1/2 cups extra virgin olive oil
• 1 tbsp. black pepper

Directions:

• Cut the Bocconcini into halves.

• Zest the Valencia oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom.

• Lay the orange on a flat surface, using a pairing knife, remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.

• In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped; add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.

• Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with 3/4 cup of orange scented herb oil and season with salt.

• To serve: Top each cracker with the mixture and serve.

This is just one of many recipes you can try out this summer. Be sure to check out their website for additional Sunkist citrus recipes.

Are you one of the many women out there looking to get more active this summer? I’ve been easing into doing just that due to the recent medical problems I have been experiencing, and one super simple thing that has made a ton of difference in my life is making my own juice with fresh ingredients.

Fresh juice is loaded with nutritional power that your body will notice and contrary to popular belief, you don’t need a high-powered juicer to make it, so don’t be discouraged if all you have in your kitchen is a blender. Chop up some fresh fruit, add a handful of kale and you have yourself some amazing juice that will keep you energized throughout the day. I always make way too much juice to fit into a large glass, so if you do the same, you can keep it refrigerated overnight, just make sure that it is tightly covered and immediately chilled or else you can risk your juice losing flavor and vitamin C.

If juice isn’t your thing but you want to treat yourself to a nice smoothie, start with a 1/2 cup of juice and 1/2 cup of diced oranges in a blender. Add a peeled banana, some frozen berries and a 1/2 cup of yogurt and blend.

What are some of your favorite things to do with fresh fruit in the summer?

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Week day mornings are generally like this in every American home–rushed for time, kids who are fussy eaters, frustrated mothers, banging doors and nearly late for work. Yes breakfast time can be a tiring period; however, things can surely be worked out.

As a rule, make the breakfast presentation colorful–remember kids love colors. Next, the meal needs to be nutritious, healthy and easily made. Here are a few recipes you will find very useful to turn your mornings into delights and laughter.

• Granola with yogurt and berries. Mix yogurt, granola and berries; serve in your kid’s favorite bowl. The contrasting colors are inviting enough and it is tasty and healthy. Add any beverage of choice–complete breakfast.

• Oatmeal with maple syrup. Cook the oatmeal with milk instead of water; serve hot with a table spoon of maple syrup.

• Biscuit sandwich is another quick meal. Spread butter on the biscuits and then put in slices of ham or scrambled eggs or sausage patty or a small chicken patty with plain cheese. Your kid’s favorite beverage goes with it to complete the breakfast.

• French toast with cinnamon is fulfilling and nutritious too. Serve with tomato sauce or ketchup and some fruit juice. You add the cinnamon into the egg batter and you can cup the pieces into different shapes to make them interesting.

• Pancakes make great breakfasts, but keep the batter ready in the fridge to save time in the mornings.

• Grilled Bulls-eye is an interesting breakfast for kids. Cut out the bread in circles, place it on a hot skillet and pour an egg in the center. Cook till both sides are done and serve with a glass of juice.

• Banana muffins are yummy, but prepare the banana muffin batter night before. Batter with 2 cups of self raising flour, 3 ripe bananas, 2 eggs, ¾ cup of sugar and ½ cup walnuts chopped. Bake the mixture in greased muffin tim for 25 minutes and serve with milk.

• Pizzas are always a favorite with kids. Sprinkle cheese on English muffin pizzas before you microwave them and serve with a glass of juice.

• Make fun toasts with 2 eggs beaten lightly and spread thin on a frying pan greased with a little oil. Put some cheese in the middle and then top it with a bread slice, while the eggs are still not done. Now wrap up the whole filling with the egg sheet when it is cooked. Serve the toast egg roll hot with milk.

• Another healthy breakfast is toast piled on top with baked beans or spaghetti. A glass of favorite juice makes it a wholesome meal for the important breakfast.

Variety and taste will capture your child’s attention to breakfast; it even works for adults. You know what your child loves the most and now add some nutritious items to be able to make your kid happy.

Being a little organized and planning ahead for tomorrow’s breakfast can keep the morning blues away. Try and plan menus for the whole week with different meals for every breakfast and soon you will be happy to see your kid eating right. Adding new dishes everyday with different ingredients exposes your child to the various food options and gives them a balanced diet.

As you go along you will soon become an expert in mixing and matching ingredients to make breakfasts an adventure. Your kids will be excited and ardently look forward to mom’s cooking every morning!

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You can also try out these fun cupcake poppers for sports games and school functions using the appropriate colors.

Prep Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
Makes: 30 cupcake poppers

You will need:
For cupcakes:

• 1 box Betty Crocker SuperMoist white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

For frosting:

• 1 1/2 cups marshmallow creme
• 3/4 cup butter, softened
• 1 1/4 cups powdered sugar
• Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Directions:

1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.

2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.

5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

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Admittedly, I do not cook for the holidays. In fact, I do not cook very much at all. I am one of those special people who just didn’t come equipped with the cooking or baking genes. I have no idea what I am doing in the kitchen and my partner’s (not so irrational) fear of me burning something, and that something being the entire house down to the ground, has landed him solidly in the role of cooking most meals. Meals that do not involve a microwave or toaster. So for holiday dinners we go to our family’s houses. We spend the very early afternoons at my grandmother’s house with my family and then the later afternoons are spent at his brother’s house with his family. It’s a nice arrangement, not having to cook holiday dinners or deal with all the stress and preparation that comes with it, but it does leave us with the role of finding some really great but simple host/hostess gifts.

Because mostly everyone is on a tight budget this year, I tracked down some really awesome, inspiring host/hostess gifts that are all homemade and cost relatively little. All of these ideas would make the ideal gift, or feel free to take these ideas and put your own spin on them. Get creative!

Packaged Quick Breads

Homemade bread is always a very thoughtful, personal, and well-received gift, but not everyone has time to knead away at their bread or hover at the oven to make sure it rises. Quick breads take all of the work out of making your own delicious, decadent breads. They are yeast-free so all you have to do is mix the batter and put it straight into the oven with baking soda, baking powder, or eggs to give it lift.

Packaging your quick breads is also very easy to do and the presentation will really put this gift over the top. If you bake muffins, present them in the tin they were baked in, just be sure to wipe off any drips. Wrap it in cellophane and then in linen with frayed edges; tie on a tag and you can also include a tag with your recipe included so the person receiving this gift can recreate your baked goods at home. Bake cornbread in wooden molds, which then serve as gift boxes since they cannot be reused for baking. Cover your bread in cellophane, then put in a loaf box from a baking supply store and wrap with loose-weave cotton fabric and sewing thread. Bake bread in a can and cover with rounds of waxed paper, then a round of tissue paper or striped cotton; then neatly tie the whole of the can with waxed-linen thread.

Looking for recipes?

Ginger Carrot Bread

Prep Time: 10 minutes
Total Time: 1 hour

You will need:

• Nonstick cooking spray
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup carrot juice
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped toasted walnuts

Directions:
1. Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.

2. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.

3. Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

(Source)

Mini Cherry Pecan Streusel Loaves

Prep Time: 25 minutes
Total Time: 2 hours

You will need:
For the streusel:

• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup packaged light-brown sugar
• 1/2 cup coarsely chopped pecans
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

For the batter:

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups granulated sugar
• 1 cup sour cream
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried cherries (or dried cranberries)
• 1 cup coarsely chopped pecans

Directions:
1. Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.

2. Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.

3. Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.

4. Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

(Source)

Cocktail Mixers and Bottle Wrap

When everyone is stuffed full of turkey, wind down your holiday festivities with a nice cocktail. Luckily for your host/hostess, if you present them with some homemade holiday drink mixers, all they will have to do is add the desired amount of alcohol.

Decant your mixers into decorative bottles you can pick up at most home stores, and add a label with the drink recipe and storage instructions with festive thread or ribbon. These mixers will keep for up to a week and must be refrigerated.

For bottle wraps, begin with soft, flexible materials that conform to a bottle’s contour. Begin with several sheets of tissue paper and lay the bottle so that the paper extends 2 inches beyond bottom and at least 1 inch beyond top. Before wrapping the bottle, fold paper edges in to create neat out seams. Roll the bottle, and secure with double-sided tape beneath the seam. Fold the bottom as described above, and tape it closed. Fold the top over, or cinch it with waxed thread or twine. Finish the wrapping with twine, adding details such as pine cones or maple leaves.

For more bottle wrap ideas, go here.

Looking for recipes?

Bloody Mary Mixer

For each drink, combine 3 ounces of mixer with 1 ounce of vodka. Pour into a glass filled with ice.
Download and print Bloody Mary Mixer tag!

You will need:

• 3 cups store-bought tomato juice
• 2 teaspoons prepared horseradish
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 to 3/4 teaspoon hot sauce

Directions:
1. Stir ingredients; pour into an airtight bottle. Mixer can be refrigerated up to 1 week.

(Source)

Cranberry Cocktail Mixer

For each drink, combine 4 ounces of mixer with 2 ounces of vodka in a cocktail shaker with ice; strain into a chilled martini glass.
Download and print Cranberry Cocktail Mixer tag!

You will need:

• Finely grated zest of 1 orange
• Finely grated zest of 1 lime
• 1/2 cup sugar
• 2 1/2 cups cranberry juice

Directions:
1. Bring zests, sugar, and 1/2 cup water to a boil. Reduce heat; stir until sugar has dissolved. Let cool. Put juice into a large container; stir in zest mixture. Refrigerate, covered, 1 hour or overnight. Strain; pour into an airtight bottle. Mixer can be refrigerated up to 1 week.

(Source)

Apricot Ginger Fizz Mixer

For each drink, pour three ounces of mixer into a glass; add three ounces of sparkling wine.
Download and print Apricot Ginger Fizz Mixer tag!

You will need:

• 1 peeled (1 inch) fresh ginger, thinly sliced
• 1/2 cup sugar
• 2 1/2 cups apricot nectar

Directions:
1. Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle. Mixer can be refrigerated up to 1 week.

(Source)

Mug of Cocoa Mix

This has got to be the simplest host/hostess gift of them all, but that doesn’t mean it won’t make your host/hostesses face light up when you present it to them as some of the other gifts that take a little more work. This gift idea is perfect particularly for someone you may not know that well, if you’re attending a holiday dinner at a partner’s family’s house or attending a holiday party with a friend hosted by someone you’re not friends with.

Pick up a plain colored mug at a home store and download and print out festive holiday ‘warm wishes’ stickers to place in the center of the mug. Place a mug’s-worth of cocoa mix in a small baggie and place the baggie inside cellophane. Wrap the cellophane around the baggie and tie at the top with a decorative ribbon and place the cocoa mix inside the mug.

Homemade Bread Pudding with Clip Art Tags

Give your host/hostess a tasty treat to enjoy after everyone has left, the mess has been cleaned up, and all they want to do is put their feet up and relax! Present them with a fabulously delicious bread pudding presented in a small bowl wrapped in cellophane and adorned with a holiday clip art tag.

The bread pudding recipe follows below. To wrap your bread pudding, wrap each pudding in a piece of cellophane. Place the bowl on top, draw up the sides, cinch with ribbon, attach tags with waxed twine, and tie a bow.

Print out all three tag templates using thick paper stock. Cut out pudding tags by layering them, punch a hole through, and thread with twine. Secure the sauce labels under rings of jar lids.

Kris Kringle Bread Pudding

Recipe makes 2 servings.

You will need:

• 1 1/3 cups Armagnac
• 7 ounces pitted prunes
• 7 ounces assorted dried fruits, such as peaches, apricots, and pears
• 5 cups heavy cream
• 2 cups half-and-half
• 3/4 cup vanilla or granulated sugar, plus more for sprinkling
• 2 cinnamon sticks
• 2 vanilla beans, split lengthwise and scraped
• Zest of 1 orange
• 12 large egg yolks
• 2 large loaves day-old brioche, cut into 1 1/4-inch cubes (18 cups)
• Unsalted butter, room temperature, for parchment paper

Directions:
In a medium saucepan, combine Armagnac and dried fruits. Bring to a simmer. Cook, stirring occasionally, until soft, about 8 minutes. The fruit should absorb all of the Armagnac. Remove from heat. Coarsely chop; set aside.

2. In a large saucepan, combine heavy cream, half-and-half, sugar, cinnamon sticks, vanilla pod and seed scrapings, and orange zest. Bring just to a boil over medium-high heat, stirring occasionally.

3. In a medium bowl, whisk egg yolks. While whisking constantly, gradually ladle half the hot cream mixture into the yolks. Return to saucepan over medium heat. Cook, whisking constantly, and scraping the sides and edges of the pan until thickened enough to coat the back of a wooden spoon, about 5 minutes. Strain through a large sieve into large bowl, discarding the cinnamon sticks, vanilla pods, and orange zest.

4. Preheat oven to 350 degrees. Place brioche cubes in a large bowl. Add dried fruit, reserving 1/2 cup. Pour custard over brioche cubes; toss to combine. Divide brioche cubes evenly between two 2-quart ovenproof bowls; the cubes will mound on top. Sprinkle reserved fruit over the top of each pudding. Sprinkle tops of puddings with sugar. Let stand until bread is saturated, about 20 minutes.

5. Brush two 12-by-12-inch pieces of parchment paper with butter. Place parchment paper, butter side down, over bread. Cover parchment with aluminum foil to seal. Place puddings in a large, deep roasting pan. Place in oven, and add enough boiling water to roasting pan to come 3 inches up sides of bowls. Bake for 1 hour. Uncover, and bake until set, 30 to 45 minutes more. Serve warm or at room temperature. Will keep refrigerated 3 days.

6. To reheat; preheat oven to 350 degrees. Place puddings in a deep roasting pan. Place in oven, and add enough water to roasting pan to come 3 inches up sides of bowls. Reheat until warm through, about 20 minutes.

(Source)

Fresh Baked Pie and Pie Carrier

I am a huge fan of taking items, even non-conventional items, and putting a creative twist on them and using them for something maybe no one else has thought of before. So when I saw this idea of using a bamboo steamer as a pie carrier, I immediately fell in love with it.

You can pick up a bamboo steamer at a local home store and it’s the ideal size to transport a pie to your hostess’s door and it can hold two pies at once. After placing the lid on the steamer, secure it with a piece of twill tape tied in a bow.

Looking for recipes?

Easy Pumpkin Pie with Press-In Shortbread Crust

Recipe makes one 9-inch pie.

You will need:

• 1 can (15 ounces) solid-pack pumpkin
• 1 cup heavy cream
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 large eggs, lightly beaten
• Press-In Shortbread Pie Crust
• Whipped cream, for serving (optional)

Directions:
1. Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.

2. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve chilled, topped with whipped cream if desired.

(Source)

Spiced Apple Pie

Makes one 9-inch double-crust pie.

You will need:

• Pate Brisee
• 5 pounds Granny Smith apples
• 1 tablespoon finely grated lemon zest
• 2 teaspoons fresh lemon juice
• 3/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour, plus more for dusting
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Fine sanding sugar, for sprinkling

Directions:
1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate 1 hour.

2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, re-rolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.

3. Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.

4. Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in pie crust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of pie crust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.

5. Preheat oven to 400 degrees, with racks in the middle and lower positions. Place a foil lined baking sheet on lower rack to catch any juices. Place pie on middle rack and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375, and bake until crust is golden brown and juices are bubbling, about 1 hour and 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

(Source)

Good Morning Breakfast Basket

This is a gift that I think would be just absolutely perfect as a host/hostess gift if you attend a New Year’s Eve party and they will surely be super appreciative they have a good morning basket full of breakfast goodies when they’re nursing their hangovers.

Get a basket of appropriate size and line the inside with vintage tea towels or holiday-themed dish towels. Fill it with everything they will need to start the day off right. Include a half pound of ground coffee, tea, sugar, milk, orange juice (just make sure they’re refrigerated before and after you present the gift), scones, butter, marmalade, bagels, and anything else you know they would love!

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Here are five of our favorite non-alcoholic Halloween party drink recipes.

Witch’s Brew

You will need:

• 1 (6-ounce) package lime gelatin
• 2 cups boiling water
• 3 cups chilled pineapple juice
• 1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale

Special Equipment:

• 1 large black plastic cauldron (available at party or craft stores)
• 1 punch bowl that fits inside the cauldron
• 1 plastic hand (available at party supply stores), sterilized in hot water
• 1 block dry ice (available at supermarkets, ice cream shops or ice companies)

Directions:

1. Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.

2. Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets) Use an ice pick to break the block into smaller chunks, if necessary.

3. Fill the cauldron with just enough water to cover the dry ice. It will begin to “steam.”

4. Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.

5. Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.

6. Carefully pour the drink mixture into the punch bowl. Slowly add the lemon-line soda or ginger ale. Stir gently to mix.

Green Ghoulade

You will need:

• 2 (6-ounce) cans limeade, frozen concentrate, thawed
• 3 cups lemon-lime soda
• 3 1/2 cups green sports drink
• Green food coloring
• Ice
• Whipped cream, for topping
• Candy sticks or sipping straw, optional

Directions:

1. In a pitcher, combine limeade, soda and sports drink.

2. Add 5 drops of food coloring, or until desired color green, and stir.

3. Add ice and pour ghoulade into each glass.

4. Place whipped cream in a  piping bag and pipe it on top of each glass.

5. Garnish with a fun straw or candy stick.

Vampire Blood Drink

You will need:

• 1 gallon cranberry juice
• 1 gallon orange juice
• 1 cup raspberry sorbet
• 1 quart seltzer

Directions:

1. Mix the cranberry juice and orange juice together.

2. Add raspberry sorbet, softened, and stir until it completely dissolves.

3. Add seltzer water and pour into glasses. Stir with glow stick swizzle sticks, fun straws or candy sticks.

Red Rooster

You will need:

• 1 1/2 quarts cranberry juice cocktail
• 1 (6-ounce) can frozen orange juice concentrate, thawed

Directions:

1. Combine all of the ingredients in a large plastic container and freeze for several hours. The liquid will not freeze, but rather achieve the consistency of a slushy.

2. Scoop into punch cups or wine glasses and serve.

Mulled Pom-Apple Cider

You will need:

• 4 cups pomegranate juice
• 3 cups cider
• 6 dried pears
• 6 dried apples
• 2 to 3 strips orange zest
• 5 cardamom pods
• 1 cinnamon stick
• 5 allspice berries
• 1 star anise

Directions:

1. Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest and spices.

2. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil.

3. Serve in clear mugs or glasses with spices and dried fruit.

For more Halloween party drink recipes, see Buzzed Driving is Drunk Driving’s list of 50 non-alcoholic drink recipes.

Also, be sure to have a backup plan. If you or a friend finds themselves in no position to drive and can’t locate a designated driver, take note of the nationwide alternative ride programs that will make sure you get home safe this Halloween.

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Southern Apple Crumble

Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 9 servings

You will need:
For Filling:

• 3 large apples, peeled, coarsely chopped (about 3 cups)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 to 2 teaspoons ground cinnamon
• 1/4 cup cold butter or margarine, cut into small pieces

For Topping:

• 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
• 1/2 cup butter or margarine, melted
• 1/2 cup chopped pecans

Directions:

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

Apple Crostata with Caramel Sauce

Prep Time: 20 minutes
Total Time:1 hour 25 minutes
Makes: 8 servings

You will need:
For Crust:

• 1 1/4 cups Gold Medal all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup firm butter or margarine, cut into 1/2-inch pieces
• 3 tablespoons cold water
• 1/4 teaspoon vanilla

For Filling and Topping:

• 1/2 cup sugar
• 3 tablespoons Gold Medal all-purpose flour
• 4 cups chopped peeled apples (4 medium)
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1 cup caramel topping

Directions:

1. In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).

2. Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.

3. Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.

4. In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.

5. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.

Apple Streusel Cheesecake Bars

Prep Time: 20 minutes
Total Time: 3 hours 40 minutes
Makes: 24 bars

You will need:

• 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
• 1/2 cup firm butter or margarine
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1 egg
• 1 can (21 oz) apple pie filling
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts

Directions:

1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

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If you’re scouring your kitchen looking for something to whip up for dinner this week, head on out to store and get some biscuits. They’re warm, fluffy, flaky and delicious, they will satisfy those cravings for filling, hot meals on a cold night and you can really do a lot with them. Here are just four ideas.

Easy Turkey ‘n Biscuits

Try this turkey recipe made with Green Giant Frozen Cut Broccoli from Betty Crocker.

Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 3 servings

You Will Need:

• 3 Pillsbury Grands! Frozen Buttermilk Biscuits (from 25-oz. pkg.)
• 1 (18-oz.) container refrigerated turkey breast chunks in home-style gravy
• 1 1/2 cups Green Giant Frozen Cut Broccoli
• 1 tablespoon Worcestershire sauce
• 1/4 cup sour cream

Directions:
1. Bake biscuits as directed on package.

2. Meanwhile, in large saucepan, combine turkey with gravy, frozen broccoli and Worcestershire sauce. Cook over medium heat for 12 to 15 minutes or until broccoli is tender, stirring occasionally. Remove from heat. Stir in sour cream until well blended.

3. Split warm biscuits; place on individual serving plates. Top each with turkey mixture.

Slow Cooker Chicken and Dumplings

Try this chicken recipe made with Green Giant Frozen Peas from Betty Crocker.

Prep Time: 20 minutes
Total Time: 9 hours 50 minutes
Makes: 5 servings

You will need:

• 1 teaspoon oil
• 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups sliced celery
• 1 1/2 cups fresh baby carrots
• 1 cup sliced fresh mushrooms
• 1 (1.8-oz.) pkg. dry leek soup mix
• 4 cups water
• 1 (10.8-oz.) can (5 biscuits) Pillsbury Grands! refrigerated flaky biscuits
• 1 tablespoon cornmeal
• 1 1/2 cups Green Giant Frozen Sweet Peas
• 1/4 teaspoon pepper

Directions:

1. Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook and stir until browned.

2. In 4 to 6-quart slow cooker, combine chicken, celery, carrots, mushrooms, soup mix and water; mix well.

3. Cover; cook on low setting for 7 to 9 hours.

4. Separate dough into 5 biscuits; cut each into 8 wedges. Sprinkle wedges with cornmeal. Stir coated biscuits pieces into hot chicken mixture.

5. Cover; cook on high setting for an additional 25 to 30 minutes or until biscuits are no longer doughy in center.

6. About 10 minutes before serving, microwave peas in covered microwave-safe dish on HIGH for 3 to 4 minutes or until hot. Just before serving, stir peas and pepper into chicken mixture.

Buffalo-Style Empanadas

Roll refrigerated biscuits into quick, Mexican-style wrappers for barbecue-flavored ground beef and cheese from Betty Crocker.

Prep Time: 20 minutes
Total Time: 40 minutes
Makes: 4 servings

You will need:

• 3/4 lb. lean ground beef
• 1/3 cup chopped green onions
• 1/3 cup purchased Buffalo wing sauce
• 1 (16.3-oz.) can Pillsbury Grands! refrigerated buttermilk biscuits
• 4 oz. (1 cup) shredded Monterey Jack cheese
• 1/2 cup purchased ranch salad dressing, if desired

Directions:
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Add onions and buffalo wing sauce; mix well. Remove skillet from heat.

2. Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Spoon beef mixture evenly onto half of each biscuit round. Top each with 2 tablespoons cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.

3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with ranch salad dressing for dipping.

Biscuits with Sausage-Apple Gravy

As irresistible as a turkey day stuffing, this recipe combines apples and sausages in a creamy biscuit topping.

Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 4 servings

You will need:

• 4 Pillsbury Grands! frozen buttermilk biscuits
• 2 teaspoons butter or margarine
• 1 medium apple, cored, coarsely chopped (about 1 1/4 cups)
• 1 lb bulk pork sausage
• 3 tablespoons all-purpose flour
• 2 1/4 cups fat-free (skim) milk
• 1/2 teaspoon onion salt
• 1/8 teaspoon coarse ground black pepper
• Dash ground red pepper (cayenne)

Directions:
1. Heat oven to 375°F. Bake biscuits as directed on bag.

2. Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add apple pieces; cook 4 to 7 minutes, stirring occasionally, until crisp-tender. Remove; cover and keep warm.

3. Increase heat to medium-high. In same skillet, crumble sausage; cook 4 to 6 minutes, stirring frequently, until no longer pink. Add 1 tablespoon of the flour, stirring constantly, until brown. Stir in remaining flour. Stir in milk with wire whisk. Cook about 3 minutes, stirring constantly, until mixture thickens. Stir in apple pieces, onion salt and peppers.

4. Split warm biscuits; place on 4 serving plates. Top with sausage-apple gravy.

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Instead of having to head out to the grocery store whenever you’re in the mood for some Magic Shell frozen treat topping, you can make your own at home with a lot less effort than it takes to get in your car and drive to the store.

scoochmaroo over at Instructables shares her recipe, which is completely vegan for all of your non-dairy frozen treats, using only two ingredients for a fool-proof topping. The two basic ingredients are coconut oil and chocolate, but you can also use a dash of sea salt. Once you make this recipe once, your mind will undoubtedly start racing with all of the flavors you can inject into your topping. scoochmaroo made several different flavor combinations, including dark chocolate and orange extract, white chocolate and vanilla and semisweet chocolate and mint extract.

This treat also makes an amazing gift; just put it in a decorative jar and you’re bound to impress the pants off anyone who receives it.

Get the entire recipe over at Instructables.

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Brownie Ice Cream Cake

Nothing goes better together than brownies, fudge and ice cream and this brownie ice cream cake will cost you a fraction of what store-bought ice cream desserts sell for.

Prep Time: 25 minutes
Total Time: 3 hours 55 minutes
Makes: 16 servings

You will need:

• 1 box Betty Crocker fudge brownie mix
• water, vegetable oil and eggs called from on brownie mix box
• 1/2 gallon (8 cups) ice cream, slightly softened
• 1 cup hot fudge topping, warmed if desired
• 2 tablespoons Betty Crocker Decorating Decors candy sprinkles
• 16 red maraschino cherries with stems, drained

Directions:
1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.

2. Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.

3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.

4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Creamy Orange Ice Cream Pie

This creamy orange ice cream pie looks absolutely delicious. It includes sherbet, ice cream and sugar cookie crumbs.

Prep Time: 30 minutes
Total Time: 8 hours
Makes: 8 servings

You will need:

• 1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 2 pints (4 cups) orange sherbet
• 1 pink (2 cups) vanilla ice cream

Directions:
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Frosty Latte Dessert

Ah, the dessert I am most excited about! When you say coffee liqueur and chocolate syrup and I am sold.

Prep Time: 20 minutes
Total Time: 5 hours, 5 minutes
Makes: 9 servings

You will need:

• 2 cups whipping (heavy cream)
• 1/4 cup coffee liqueur
• 1/2 cup chocolate-flavor syrup
• 1/2 cup butter or margarine (firm)
• 1 cup Gold Medal all-purpose flour
• 1/2 cup finely chopped nuts

Directions:
1. Place whipping cream, liqueur and syrup in large bowl; refrigerate.

2. Heat oven to 350ºF. Cut butter into flour in medium bowl, using pastry blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3. Beat whipping cream mixture with electric mixer on high speed until stiff; spread over crust. Cover and freeze at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.

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I’m going to blame my unproductive day on the weather; it’s rainy and miserable out which in turn, has made me pretty miserable. That is, until I ventured out into the kitchen to find some chocolate chip muffins just hanging out, begging me to indulge in them and maybe, just maybe, the will power would come!

And it did! Case in point, you’re reading this and if I was still an unmotivated wreck of a person just sitting here wasting the day away, well, I wouldn’t have ever finished this. So, with that, I went on the hunt for some fabulous chocolate chip muffin recipes to share with you for a day when you find yourself in a very similar bind.

If you’re having your muffins for breakfast and don’t want to feel like you’re merely eating an individually-sized cake and would like some semblence of breakfast-like foods in there, try these chocolate chip banana muffins.

Prep Time: 12 minutes
Total Time: 27 minutes
Makes: 12 muffins

You will need:

• 1 egg
• 2 cups Original Bisquick mix
• 1 1/4 cups mashed very ripe bananas (2 to 3 medium)
• 1/3 cup sugar
• 3 tablespoons vegetable oil
• 1/3 cup miniature semisweet chocolate chips

Directions:
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.

3. Bake about 15 minutes or until golden brown.

And if what you’re really craving is cake for breakfast, try these chocolate delight muffins.

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 12 muffins

You will need:

• 1 cup buttermilk
• 1/2 cup butter or margarine, melted
• 1 egg
• 1 cup Gold Medal all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips

Directions:
1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix buttermilk, butter and egg with spoon until blended. Stir in flours, brown sugar, cocoa, baking soda, vanilla and salt just until moistened. Stir in chocolate chips.

2. Divide batter evenly among muffin cups.

3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.

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Berry Cream Torte

This berry cream torte looks amazing. Not only would I like to eat it, I would just like to stare at it. It looks like it belongs at a high tea or a really important brunch or a small get-together or party and I love it.

Prep Time: 25 min
Total Time: 2 hours 10 min
Makes: 16 servings

You will need:

• 1 box Betty Crocker SuperMoist white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 containers (12oz each) Betty Crocker Whipped fluffy white frosting
• 1 container (8oz) frozen whipped topping, thawed
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup sliced fresh strawberries
• 1/4 cup seedless strawberry jam
• 1 tablespoon orange juice

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

2. In large bowl, mix frosting and whipped topping untl well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.

3. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.

Cherry-Berries Meringue Torte

This is the most time-consuming recipe I have ever seen, but to its credit, there is a lot of waiting involved. The question is–is it worth it? I think the picture of this torte exclaims a resounding yes.

Prep Time: 30 minutes
Total Time: 18 hours
Makes: 8 servings

You will need:
Meringue Shell:

• 3 large eggs
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar

Cream Filling:

• 1 package (3oz) cream cheese
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 cup whipping cream
• 1 cup miniature marshmallows

Cherry-Berry Topping:

• 1 1/2 cups fresh strawberries
• 1 can (21oz) cherry pie filling
• 1 teaspoon lemon juice

Directions:

1. About 30 minutes before making the meringue shell, place an egg seperator over a small bowl. Crack open each egg over the egg seperator to separate the white from the yolk. (Save egg yolks for another recipe.)

2. Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes*

3. Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.

4. Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won’t hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.

5. Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.

6. Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.

7. Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.

8. In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.

9. Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.

10. Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerator at least 12 hours to blend the flavors but no longer than 24 hours.

11. Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or “cap,” from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.

12. To serve, spoon the berry mixture onto the filling. Or cut the meringue shells into serving pieces, and top each serving with the berry mixture.

*Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.

Mixed-Berry Cream Tart

This is a super easy recipe, despite the hours of its total time needed to make it. With the use of Nature Valley roasted almond crunchy granola bars and a plethora of delicious, fresh berries, you won’t be able to resist making this delicious tart.

Prep Time: 20 min
Total Time: 3 hours 30 min
Makes: 8 servings

You will need:

• 2 cups sliced fresh strawberries
• 1/2 cup boiling water
• 1 box (4-serving size) sugar-free strawberry-flavored gelatin
• 3 pouches (1.5oz each) Nature Valley roasted almond crunchy granola bars (from 8.9oz box)
• 1 package (8oz) fat-free cream cheese
• 1/4 cup sugar
• 1/4 teaspoon almond extract
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Fat-free whipped topping, if desired

Directions:

1. In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.

2. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.

3. Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.

4. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.

5. Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.

Cherry Berry Tart

The cherry berry tart is another must-have, easy recipe that will leave your mouth watering.

Prep Time: 20 min
Total Time: 1 hour 50 min
Makes: 8 servings

You will need:

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling:

• 1 can (21oz) cherry fruit pie filling
• 1 cup halved strawberries
• 1 cup blueberries
• whipped cream, if desired

Directions:

1. Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F for 9 to 11 minutes or until light golden brown. Cool completely.

2. In large bowl, gently combine all filling ingredients except whipped cream. Spoon into cooled, baked crust. Refrigerate at least 1 hour. Remove sides of pan. Garnish with whipped cream.

Fresh Berry Dessert Bites

These little dessert bites look amazing, yet incredibly simple to work for just about any and every event you can imagine.

Prep Time: 45 min
Total Time: 2 hours 40 min
Makes: 40 bars

You will need:
Crust:

• 2 1/4 cups all-purpose flour
• 2/3 cup sugar
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1 cup butter or margarine, cut into tablespoon-size pieces

Topping:

• 1 package (8oz) cream cheese, softened
• 2 tablespoons packed brown sugar
• 1 container (6oz) Yoplait Original 99% Fat Free lemon burst yogurt
• 1 teaspoon grated lemon peel
• 40 fresh raspberries (about 6 1/2oz)
• 40 fresh blackberries (8oz)
• 40 fresh blueberries (about 3oz)

Directions:

1. Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.

2. Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.

3. In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.

4. Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.

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As the air conditioner came out of storage and was put in my partner’s office and while we took up secondary housing in the lukewarm shower, all I could think about was camping and steaks and cheeseburgers on the grill. In short, I need some awesome meaty goodness cooked outside on a grill and I need it now.

Because summer just doesn’t make sense without dinner cooked on the grill, SIRIUS Radio has a free download of Martha Stewart‘s entire Summer Grilling Cookbook. [PDF]

51 pages in all, this cookbook has helpful grilling tips and recipes for salads, sides, main dishes and desserts! If you subscribe to SIRIUS Radio, see Martha Stewart’s full schedule at http://sirius.com/martha.

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Chicken has always been my favorite meat and it never gets old. Here are 3 delicious recipes that exude spring and summer in color, as well as taste.

Shredded Thai Chicken Salad

Every Thai food lover has had a version of this Thai Chicken Salad dish, but now you don’t have to order in or make a trip out to get this flavorful dish using very minimal ingredients. And in just 15 minutes you can beat the Thai delivery person to your door.

Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 4 servings

You will need:
For Salad:

• 2 cups shredded deli rotisserie chicken (from 2 to 2 1/2lb chicken)
• 1 cup julienne (matchstick-cut) carrots
• 1 cup broccoli slaw mix
• 1 large green onion, chopped

For Dressing:

• 2 tablespoons creamy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• 4 teaspoons soy sauce
• 1/8 teaspoon red pepper sauce
• fresh cilantro, if desired

Directions:
1. In large bowl, toss salad ingredients.

2. In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Glazed Lemon Chicken and Rice

This 20 minute stir fry will please even the pickiest of taste buds and while it uses instant rice and quick-to-cook chicken, this lemon chicken and rice will put a quick supper on the table and while this recipe is meant for 2 servings, just double the recipe for the whole family.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 2 servings

You will need:

• 1/3 cup water
• 1 tablespoon fresh lemon juice
• 2 teaspoons cornstarch
• 2 tablespoons honey
• 1 teaspoon grated lemon peel
• 1 cup uncooked instant white rice
• 1 cup water
• 1 teaspoon olive or vegetable oil
• 1/2lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon salt
• 3 green onions, cut into 1-inch pieces
• 1 small orange bell pepper, cut into 1-inch pieces

Directions:
1. In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.

2. Cook rice in 1 cup water as directed on package; keep warm.

3. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.

4. Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.

Parmesan Chicken

Have leftover chicken taking up space in your fridge? Make sure it doesn’t go to waste and turn it into an Italian-style skillet dish. This Parmesan chicken is ready in just 25 minutes.

Prep Time: 20 minutes
Total Time: 25 minutes
Makes: 4 servings

You will need:

• 1 tablespoon canola or vegetable oil
• 2 cloves garlic, finely chopped
• 2 cups marinara sauce
• 2 cups water
• 1 package (9oz) refrigerated fettuccine
• 1 bag (12oz) Green Giant Valley Fresh Steamers frozen cut green beans, thawed
• 2 cups cubed cooked chicken
• 1/2 cup grated Parmesan cheese

Directions:
1. In 12-inch skillet, heat oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until softened. Stir in marinara sauce and water. Cover; heat to boil over medium heat.

2. Add fettuccine and green beans; stir in separate fettuccine. Return to boiling; cover and boil 3 to 5 minutes or until beans are tender.

3. Stir in chicken. Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.

4. Remove from heat. Sprinkle with cheese. Cover; let stand 2 minutes to melt cheese.

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Do you still have leftover dyed Easter eggs? Take a look at these four different recipes that all call for hard boiled eggs and use them up!

Deviled Eggs

Regardless of if you’re making them as an appetizer for a dinner party or just your regular family dinner, bringing them to a potluck or making them as an easy and delicious snack for the family, you really can’t go wrong with deviled eggs.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings

You will need:

• 6 hard boiled eggs
• 3 tablespoons mayonnaise or salad dressing
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon finely chopped green onion
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt

Directions:
1. Cut eggs lengthwise in half. Scoop yolks from eggs into medium bowl; mash with fork. Stir remaining ingredients into yolks.

2. Fill egg whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.

Zesty Deviled Eggs

These aren’t your average deviled eggs. Horseradish and ground mustard put some zip into these eggs and hit them right out of the park. Add some mini shrimp to the tops and you have one decadent appetizer no one will be able to stop talking about.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

You will need:

• 6 hard boiled eggs
• 1/2 cup finely shredded cheese (2 ounces)
• 2 tablespoons chopped fresh parsley
• 3 tablespoons mayonnaise, salad dressing or half and half
• 1 teaspoon prepared horseradish
• 1/2 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• Tiny cooked shrimp, sliced olives or sliced pimiento, if desired

Directions:
1. Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork. Mix yolks and remaining ingredients, except shrimp.

2. Fill egg whites with egg yolk mixture, heaping it lightly. Garnish with shrimp.

Your New Favorite Potato Salad

Nothing says cook out weather like the beginning of spring. As soon as spring hits, you’re ready to get the grill fired up and get in as much picnic and family time as you can. Potato salad is a staple at any outdoor cooking and family event, and this is sure to become your favorite.

Prep Time: 10 minutes
Total Time: 4 hours, 50 minutes
Servings: 10 servings (about 3/4 cup each)

You will need:

• 6 medium boiling potatoes (2 pounds)
• 1 1/2 cups mayonnaise or salad dressing
• 1 tablespoon white or cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium celery stalks, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 4 hard boiled eggs, chopped

Directions:
1. Scrub potatoes. Leave skins on if desired, or peel thinly and remove eyes.

2. Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).

3. Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Havarti Ham and Egg Lasagna

Sure, it’s easy to throw together an appetizer or side with your leftover hard boiled Easter eggs, but can you really make a main dish with them? You sure can! Bring the colors of spring to your dinner table and enjoy a lasagna featuring eggs and ham.

Prep Time: 1 hour
Total Time: 10 hours
Servings: 8 servings

You will need:

• 4 eggs
• 1 (16oz.) jar Alfredo pasta sauce
• 1 (14-16oz.) package frozen asparagus cuts (3 cups)
• 1/2 cup drained sliced roasted red bell peppers (from jar)
• 1/2 cup water
• 9 uncooked lasagna noodles
• 2 cups diced cooked ham
• 12oz. (3 cups) shredded Havarti cheese
• 1/2 cup Progresso Parmesan Bread Crumbs
• 2 tablespoons butter, melted

Directions:
1. Place eggs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

2. Meanwhile, spray 13×9 inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine Alfredo pasta sauce, asparagus, roasted peppers and water; mix well.

3. Drain eggs. Peel; coarsely chop eggs. Arrange 3 uncooked noodles in bottom of sprayed baking dish. Top with 2/3 cup of the ham, 1/3 of the eggs and 1 cup cheese. Spread with 1 1/2 cups Alfredo sauce mixture. Repeat layers 2 more times ending with sauce. (Be sure top noodles are covered with sauce.) Cover; refrigerate at least 8 hours or overnight.

4. Heat oven to 350°F. Bake covered for 30 minutes.

5. In small bowl, mix bread crumbs and butter. Uncover baking dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered an additional 30 minutes or until thoroughly heated and topping is golden brown. Let stand 10 minutes before serving.

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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.

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 1 loaf (14 slices)

You will need:

• 3 tablespoons butter or margarine, softened
• 2 1/2 cups Gold Medal all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup raisins, if desired
• 3/4 cup buttermilk

Directions:

1. Heat oven to 375°F. Grease cookie sheet.

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.

Prep Time: 15 minutes
Total Time: 9 hours, 15 minutes
Makes: 10 servings

You will need:

• 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.

Prep Time: 25 minutes
Total Time: 2 hours, 35 minutes
Makes: 25 bars

You will need:
For Bars:

• 1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix
• 1/2 cup chopped pecans
• 1/2 cup cold butter
• 1 egg
• 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 liqueur 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 liqueur 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.

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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.

You can also reference the detailed, written recipe from Epicurious.

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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.

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 2 servings

You will need:

• 1 tablespoon butter or margarine, softened
• 1 tablespoon whipping cream
• 2 tablespoons packed brown sugar
• 1/4 cup finely chopped fresh apple
• 2 Pillsbury Grands! frozen cinnamon rolls with icing (from 17.5oz. bag)

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.

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 5 rolls

You will need:

• 1 to 3 teaspoons CRISCO all-vegetable shortening
• 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.

Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes
Makes: 8 servings

You will need:

• 1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing
• 8 Nature Valley banana nut crunchy granola bars (4 pouches from 8.9oz. box), crushed (1 1/2 cups)
• 4 eggs
• 3/4 cup fat-free skim milk
• 1 can (14oz.) Eagle Brand fat free sweetened condensed milk (not evaporated)
• 3 medium bananas, cut into 1-inch pieces
• 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.

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 8 rolls

You will need:

• 1 teaspoon CRISCO pure canola oil
• 3/4 to 1 cup flaked coconut
• 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.

Prep Time: 15 minutes
Total Time: 1 hour
Makes: 12 servings

You will need:
French Toast Bake:

• 1/4 cup Land O’Lakes butter, melted
• 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.

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Valentine Cookie Pops

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.

Prep Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Makes: 20 cookie pops

You will need:

• 1 package (18oz) Pillsbury Ready To Bake! refrigerated sugar cookies
• 20 flat wooden sticks with round ends
• 1 1/4 cups vanilla creamy ready-to-spread frosting
• 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

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

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

You will need:

• 1 cup butter or margarine, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup hazelnuts, toasted, skinned and ground
• 1/2 ounce semisweet baking chocolate, finely chopped
• 2 1/2 cups Gold Medal all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raspberry jam
• 1 ounce semisweet baking chocolate, melted

Directions:

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.

Heart Sandwich Cookies

You don’t have to wait until the sun goes down to spice up your Valentine’s Day. Try these delightful cookies with cinnamon candy filling.

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.

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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.

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This ultimate chicken fingers recipe will go over great for the entire family and you can feel great about putting it on the table.

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.

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Chocolate Cherry Snowballs

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.

Candy Cane Cookies

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.

Pecan Shortbread Trees

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.

Gingerbread Cutouts

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.

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