Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter or marshmallow creme
• 1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Valentine Brownie Pops

Ingredients:

• 9x13 pan of brownies, cooled
• 1/2 cup frosting, if necessary
• heart shaped cookie cutter
• chocolate bark or candy melts
• decorative sprinkles
• craft or popsicle sticks
• styrofoam blocks

Method:

1. Once prepared pan of brownies has cooled, crumble into a large bowl using hands. If using cake-like brownies, add the frosting of your choice. If using fudgy brownies no frosting is necessary. Shape crumbled brownies into the heart shaped cookie cutter and place on a parchment lined baking sheet, set aside.
2. Melt a small amount of chocolate bark or candy melts according to package directions. Dip the tips of the craft sticks into the melted chocolate, then gently insert one stick into each heart shaped brownie. Place the baking sheet with the brownies and sticks into the freezer for a few minutes to harden. Meanwhile prepare a large amount of chocolate bark or candy melts in a narrow bowl of cup (I used my glass measuring cup). Dip brownie pops into melted chocolate and gently tap on the side to remove excess chocolate. Place pops standing upright onto styrofoam blocks and let dry completely. Is using sprinkles, decorate while chocolate is still wet. If you want to write on the pops pour melted chocolate into a piping bag fitted with a small round tip (I used Wilton #2).

Classic Holiday Eggnog

Makes about 10 servings

Ingredients:

• 4 eggs
• 1/3 cup + 1 Tbs. sugar
• 1/4 tsp. salt
• 3 cups milk
• 1 1/2 tsp. vanilla extract
• 1 cup heavy cream
• 1/2 cup bourbon or rum
• ground nutmeg
• cinnamon sticks for garnish

Method:

1. In medium saucepan with wire whisk, gently beat eggs, 1/3 cup sugar and salt. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat; stir in vanilla. Cover and refrigerate until well chilled.
2. In large bowl, beat heavy cream and 1 Tbs. sugar until stiff peaks form. Fold into chilled custard, then stir in bourbon. Pour into large serving bowl or pitcher. Sprinkle with ground nutmeg. Serve with cinnamon sticks.

Tips:

- When making the custard, be sure to cook over low heat, stirring constantly. Trying to speed it along by increasing the temperature will most likely curdle the custard.

- For an even richer eggnog, substitute half-and-half or light cream for some of the milk.

- For a non-alcoholic eggnog, substitute 1/4 tsp. rum extract for the bourbon.

- Recipe can be doubled.

Lusciously Nutty Holiday Logs

Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter.

2 dozen cookies

Active Time: 30 minutes / Total Time: 1 1/4 hours

Ingredients:

Lusciously Nutty Holiday Logs

• 1 cup finely chopped walnuts
• 1/3 cup plus 5 teaspoons sugar, divided
• 1 tablespoon freshly grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 8 sheets phyllo dough, (9-by-14-inch), thawed
• Canola oil cooking spray

Topping:

• 1/3 cup semisweet chocolate chips

Preparation:

1. Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the lods, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

Tips & Notes: 

Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (step 8) for up to 1 month. Defrost at room temperature before decorating with chocolate drizzle.

Nutrition: Per Cookie: 76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other), 1 fat

Caramel Pull-Apart Wreath

Add this beautiful pull-apart bread made using Pillsbury biscuits and decorated with fruit snack and chocolate candies to your bread breakfast - perfect for a Christmas spread.

Prep Time: 25 min / Total Time: 1 hr 30 min / Makes: 12 servings

Ingredients:

• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 cans (7.5 oz each) Pillsbury refrigerated biscuits
• 1/2 cup butter or margarine, melted
• 3/4 cup packed brown sugar
• 1 roll Betty Crocker Fruit by the Foot strawberry chewy fruit snack (from 4.5-oz box)
• Green and red candy-coated chocolate candies

Directions:

1. Grease or spray 12-cup Bundt cake pan.
2. Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.
3. Bake at 350 degrees F for 40 to 45 minutes or until golden brown. Cool 10 minutes. Meanwhile, unroll fruit snack. To shape into a bow, make a 1 3/4-inch loop 5 inches from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.
4. Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve. Serve warm.

High Altitude: (3500-6500 ft)

Nutritional Information:

1 Serving (1 Serving (Undecorated))

• Calories 350
  • (Calories from Fat 90),

• Total Fat 10g
  • (Saturated Fat 5g,
  • Trans Fat 0g),
• Cholesterol 20mg;
• Sodium 730mg;
• Total Carbohydrate 61g
  • (Dietary Fiber 1g,
  • Sugars 31g),
• Protein 4g;

Springerle Cookies (German Holiday Cookie)

Ingredients:

• 1/2 tsp baker’s ammonia (hatshorn) or baking powder
• 2 tbs milk
• 6 large eggs, room temperature
• 6 c powdered sugar
• 1/2 c (4 oz) unsalted butter, softened
• 1/2 tsp salt
• 1/2 tsp anise oil (or almond oil)
• 1 tsp grated lemon zest
• 2 lbs cake flour, plus more for rolling

Method:

1. Dissolve hartshorn in milk and set aside for 60 minutes. Beat the eggs until thick and light yellow - 10 to 20 minutes. Slowly beat in the powdered sugar, then the butter. Add the milk mixture, salt, anise oil, and zest. Gradually beat in as much flour as you can with the mixer, then stir in the rest by hand to make a stuff dough.
2. Turn dough onto a floured surface (use the cake flour) and knead in enough flour to make a good print without sticking. Dust the mold with powdered sugar use a soft brush to get in all the crevices. Transfer cut cookie dough to a parchment lined baking sheet. You can place the cookies close together. Let the cookies “dry” for 24 hours. Drying the cookies helps preserve the image during baking.
3. Bake for 225 degrees F. for 20-25 minutes. Check frequently to make sure the cookies don’t puff up. If they do, keep the oven door cracked open and continue baking until the cookies are barely golden on the bottom.

Raspberry Ribbon Slices

Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.

Prep: 30 minutes / Total: 1 hour / Makes: 3 dozen cookies

Ingredients:

• 1 pouch Betty Crocker sugar cookie mix
• Butter and egg called for on cookie mix pouch
• 3 tablespoons Gold Medal all-purpose flour
• 3 tablespoons seedless raspberry, apricot or your favorite jam
• 3/4 cup powdered sugar
• 2 to 3 teaspoon milk

Instructions:

1. Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place log 3 inches apart on 2 ungreased cookie sheets.
2. Bake at 375 degrees for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes.  Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
3. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

Storage: Freeze these cookies tightly covered for up to two months.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 100
  • (Calories from Fat 35),

• Total Fat 4g
  • (Saturated Fat 2g,
  • Trans Fat 1/2g),
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 15g
  • (Dietary Fiber 0g,
  • Sugars 9g),
• Protein 0g;

Funfetti Holiday Treats

Prep: 10 min / Cook: 40 min / Yield: 4 dozen

Ingredients:

• 1 package Pillsbury Funfetti Sugar Cookie Mix (17.5 oz.)
• 6 tablespoons Pillsbury BEST All Purpose Flour
• 1/2 cup butter, softened or slightly melted*
• 1 large egg
• Pillsbury Easy Frost Vanilla Dream No-Fuss Frosting
• or Pillsbury Easy Frost Decadent Chocolate Fudge No-Fuss Frosting
• Holiday decorator sprinkles

Preparation Directions:

1. HEAT oven to 375 degrees F.
2. COMBINE cookie mix, flour, butter and egg in medium bowl. Stir until soft dough forms. Divide dough into fourths. Shape each piece of doug into long rope. 1/2-inch in diameter. Cut into 2-inch pieces. Place 2-inches apart on cookie sheets.
3. BAKE 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely. Frost by applying Easy Frost in a zig zag pattern. Decorate with holiday sprinkles.

TIP *To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Variation:

1. CRANBERRY NUT FUNFETTI TREATS: Stir in 1/2 cup dried cranberries, 1/2 cup white baking chips and 1/2 cup chopped pecans before dividing dough into fourths. After cutting into 2-inch pieces, roll in 1 cup finely chopped pecans before baking. Frost and decorate as above, if desired.

Holiday Tree Brownies

Cut up brownies to cream a fun holiday treat. Decorating is child’s play.

Prep Time: 30 minutes / Total Time: 2 hr 40 mins / Makes: 15 brownies

Ingredients:

• 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 2 or 3 drops green food color
• 2/3 cup Betty Crocker Rich & Creamy vanilla frosting (from 16 oz container)
• Betty Crocker Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
• Miniature candy canes (2 inch), unwrapped

Instructions:

1. Heat oven to 350 degrees F (325 degrees F for dark nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening.
2. Make and bake brownie mix as directed on box. Cool completely, about 1/2 hours. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles, see diagram. Save smaller pieces for snacking.
3. Stir food color into frosting. Spoon frosting into small resealable food-storage package bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownie. Sprinkle with decors.
4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Success: Use a plastic knife to make cutting brownie trees easier.

Nutrition Information:

1 Serving (1 Brownie)

• Calories 230
  • (Calories from Fat 70),

• Total Fat 7g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 1/2g),
• Cholesterol 15mg;
• Sodium 140mg;
• Total Carbohydrate 40g
  • (Dietary Fiber 1g,
  • Sugars 30g),
• Protein 1g;

Holiday Cheesecake Recipe

16 Servings / Prep: 30 min. Bake: 1-1/2 hours + chilling

ingredients:

• 1-1/2 cups graham cracker crumbs
• 1/2 cup pecan, toasted and finely chopped
• 2 tablespoons light brown sugar
• 6 tablespoons butter, melted

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 teaspoons Spice Island Pure Vanilla Extract
• 4 eggs, lightly beaten
• 1 cup (6 ounces) miniature semisweet chocolate chips

Topping:

• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• Assorted candies

Directions:

1. Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on wire rack.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325 degrees F for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
5. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.