Red Hearts, Happy Valentine's Day!

Ingredients:
1 cup shortening 2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 2 teaspoons baking soda 4 1/2 cups all-purpose flour 3 drops red food coloring

Directions:
Mix ingredients in the order given. Divide dough and add enough red food coloring for desired shades of pink or red.
Refrigerate dough for 40 to 60 minutes.
Roll and cut out with heart cutters. Sprinkle with sugar. Bake at 350 degrees F (175 degrees C) for 11 minutes. Do not overbake.

Igloo Cake

Welcome winter with this fabulous cake by Martha Stewart. 
You will get rave reviews from adults and kids alike.

Ingredients:  Makes one 8 1/2-inch dome cake

Unsalted butter, for baking sheets
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs plus 1 large egg yolk
1 1/4 cups low-fat buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Vegetable oil cooking spray
1 quart good-quality chocolate ice cream
1 1/2 quarts good-quality vanilla ice cream
White-Chocolate Buttercream
4 large marshmallows, halved
White, pale-blue, and silver sanding sugar, for decorating
Marzipan Penguins
Desiccated unsweetened coconut, for decorating

Directions:

1.Preheat oven to 350. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.

2.Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.

3.Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.

4.Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.

5.One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.

6.Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket-weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake (pictured below). If cake begins to soften, freeze 15 minutes.

7.Using marshmallows, make the outline of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

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Read more at Marthastewart.com: Igloo Cake - Martha Stewart Recipes

Blueberry SNOW!

Ingredients:
1 (10 inch) angel food cake 1 (8 ounce) package cream cheese 1 cup milk 1 (16 ounce) package frozen whipped topping, thawed 1 (21 ounce) can blueberry pie filling 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract

Directions:
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

Corny Cookies

These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.






Ingredients


1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla frosting
Green fruit leather
M&M's or Reese's Pieces candies


Instructions

Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.

Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

Back-to-School Cookies!

These hearty treats are great for an after-school snack or to share with friends. With a glass of cold milk, they’re an irresistible snack. —Frances Pierce, Waddington, New York Ingredients


1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crisp rice cereal
1-1/2 cups chopped nuts
1 cup flaked coconut
1 cup quick-cooking oats

Directions

In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 7-8 minutes. Remove to wire racks. Yield: 6-1/2 dozen.

Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.


Nutrition Facts: 1 cookie equals 103 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.

Thanks to Back-to-School Cookies published in Taste of Home August/September 2007, p39  for sharing!

Choco-Caramel Turtles

Don't these look adorable!

INGREDIENTS


6 oz (1 1/2 cups) pecan halves (about 120 pieces)
8 caramels, unwrapped
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
3/4 cup chocolate creamy ready-to-spread frosting (from 1-lb container)

DIRECTIONS

1. Heat oven to 350°F. Arrange pecans in groups of 5 on ungreased cookie sheets to resemble head and legs of turtle.

2. Cut each caramel into 3 equal pieces. Wrap 1 tablespoon cookie dough around each piece of caramel. Press dough lightly onto pecans, covering half of each. (Tips of pecans should show after baking.)

3. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Spread about 1 rounded teaspoon frosting on each cooled cookie.

Try this choco-caramel cookie recipe made with Pillsbury® Cookies and Treats from Pillsbury.com

Ingredients


1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
1/2 cup peanut butter pieces
3/4 cup tiny marshmallows
2/3 cup peanuts
1/2 cup miniature candy-coated semisweet chocolate pieces

Directions

1. In a bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg, and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12- or 13-inch pizza pan.

2. Bake in a 350 degree F oven for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.

Make-Ahead Tip: Store cookie pizza in airtight container at room temperature up to 2 days.


Recipe by BHG.com

Fried Apple Pies

A twist on traditional apple pie. Perfect ala mode. This is another delicious recipe by Paula Deen!  Can't do it any better.  You can you this recipe or click here to be directed to her site.

Ingredients:

2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
2 tablespoons water
Powdered sugar


Directions

Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.

Preheat deep-fryer with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

Servings:
Prep Time:
Cook Time: 25 min
Difficulty: Easy

Patriotic Trifle Recipe

Ingredients


1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings
 
Recipe by tasteofhome.com

Home Run Pie

Ingredients

1-1/4 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 to 5 tablespoons water

2 eggs, slightly beaten

2/3 cup light-colored corn syrup

1/2 cup sugar

1/4 cup margarine or butter, melted

1 teaspoon vanilla

3/4 cup lightly salted dry-roasted peanuts

1-1/2 to 2 cups caramel-coated popcorn and peanuts

Directions

1. Pastry for Single-Crust Pie: Stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.

2. Preheat oven to 350 degree F. Divide pastry into 4 portions. On lightly floured surface roll each portion of pastry into a 6-inch circle. Ease each pastry round into a 5-inch individual pie pan. Trim pastry, if necessary, to within 1/4 inch of the edge of pie pan. Snip star shaped points around edges of crusts with kitchen shears.

3. For filling, in a medium bowl combine eggs, corn syrup, sugar, margarine or butter, and vanilla. Mix well. Stir in dry-roasted peanuts. Place pans on a 15x10x1-inch baking sheet. Divide filling evenly among the pastry shells.

4. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.

5. Remove pans from oven. Divide 1-1/2 to 2 cups of the caramel-coated popcorn and peanuts over the 4 pies. Return to oven and bake 3 minutes more. Cool on a wire rack. Refrigerate within 2 hours of cooling. Cover for longer storage. Makes 4 tart-sized pies (8 servings).

< B>Note: It is essential to make sure the piecrust extends all the way to the lip of the pie pan so that no filling can leak underneath. Leaks cause pie to stick to the pan, making it impossible to remove. If you do not have metal tart pans, foil ones from the supermarket work well.

Taken from BHG.com

Ice Cream Pie

It takes awhile to make but it is really simple and well worth the time. Sinfully delicious!

Ingredients

* 2 pints vanilla ice cream, softened
* 1 (9 inch) graham cracker crust
* 1/2 cup plus 2 tbsp. caramel sauce
* 1/2 cup plus 2 tbsp. fudge sauce
* 1/2 pint whipped cream or desert topping (Dream Whip)


Directions

1. Use a large spoon to scoop 1 pint ice cream into thin slices, and spread on bottom of pie crust. Smooth with back of spoon.
2. Spread 1/2 cup caramel sauce over ice cream.
3. Freeze pie until solid. 30 min to 2 hours.
4. Remove frozen pie from freezer and top with another 1/2 pint ice cream.
5. Spread 1/2 cup fudge sauce over ice cream.
6. Freeze pie until solid, 30 minutes to 2 hours.
7. Remove frozen pie and top with final 1/2 pint ice cream. Drizzle remaining 2 tbsp. each caramel and fudge sauce over pie.
8. Freeze pie until solid, 30 minutes to 2 hours.
9. Prepare (beat to soft peaks) whipped cream or Dream Whip and spread around edge of pie.
10. Freeze until ready to serve
 
 
Recipe taken from olsouthrecipes.com