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Easy Holiday Recipes

11.30.07 (9:59 am) [edit]

Chocolate-Covered Oreo Cookie Cake

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Baking Chocolate

1/4 cup (1/2 stick) butter, cut up

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Chocolate Sandwich Cookies, coarsely crushed

PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 min.; remove from pans. Cool completely on wire racks.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. (I recommend to cool in the refrigerator so that it thickens up a little before putting on top of the cake)

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place one cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.

Makes: 16 servings, one slice each

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Easy Holiday Recipes

11.29.07 (9:57 am) [edit]

Apple Cranberry Pie

1 package (8 ounces) Philadelphia cream cheese, softened

1/2 cup firmly packed brown sugar, divided

1 egg

1 (9 inch) unbaked pastry shell

2 cups sliced apples

1/2 cup halved cranberries

1 teaspoon ground cinnamon, divided

1/3 cup flour

1/3 cup old-fashioned or quick cooking oats, uncooked

1/4 cup (1/2 stick) butter or margarine

1/4 cup chopped nuts

Makes 8 to 10 servings

Mix cream cheese and 1/4 cup of the brown sugar with electric mixer on medium speed until well blended. Blend in egg. Pour into pastry shell.

Toss apples, cranberries and 1/2 teaspoon cinnamon. Spoon over cream cheese mixture.

Mix flour, oats, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Spoon over fruit mixture

Bake at 375 degrees F for 40 to 45 minutes or until lightly browned. Cool slightly before serving.

Helpful Tips

When fruit pie is done, the juices should be bubbling and the fruit should be tender. To test, insert a wooden skewer into a piece of fruit. If the skewer goes through easily, the pie is done.

2 Comments

Easy Holiday Recipes

11.28.07 (9:00 am) [edit]

Turkey and Stuffing Bake

Ingredients

1 jar/4 1/2 oz.
Sliced mushrooms

1/4 cup
Butter or margarine

1/2 cup
Diced celery

1/2 cup
Chopped onion

1 1/4 cups
Hidden Valley® The Original Ranch® Dressing, divided

2/3 cup
Water

3 cups
Seasoned stuffing mix

1/3 cup
Sweetened dried cranberries

3 cups (about 1 pound)
Coarsely shredded cooked turkey

Drain mushrooms, reserving liquid; set aside. Melt butter over medium high heat in large skillet. Add celery and onions; cook 4 minutes or until soft. Remove from heat and stir in 1/2 cup dressing, water and reserved mushroom liquid. Stir in stuffing mix and cranberries until thoroughly moistened.

In a separate bowl, combine turkey, mushrooms and remaining 3/4 cup dressing; spread evenly in greased 8-inch baking dish. Top with stuffing mixture.

Bake at 350°F. for 40 minutes or until bubbly and brown.

Makes 4 to 6 servings.

Helpful Hints

A turkey breast yields a high proportion of meat, is relatively easy to cook and makes meal planning simple. Serve it plain the first night, then remove the meat from the bones. Freeze the leftovers in 1-cup portions for casseroles, sandwiches and soups.

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Easy Holiday Recipes

11.27.07 (9:45 am) [edit]

Puff Pastry Christmas Wreath

1 box (17.3 ounces) frozen puff pastry sheets, thawed

1 large egg, beaten

1 teaspoon chopped fresh rosemary

1 cup cheese spread (8 ounces), any flavor

Fresh rosemary sprigs and fresh cranberries, for garnish

Makes 12 servings

PREHEAT oven to 400°F. Place puff pastry sheets on a lightly floured work surface. Cut twenty-four 3- to 4-inch leaf shapes using a cookie cutter.

Arrange pastry leaves in a slightly overlapping circle on a baking sheet to form a wreath.

BRUSH wreath with beaten egg. Sprinkle with rosemary. Bake wreath until golden, 15-18 minutes. Cool wreath on baking sheet for 5 minutes. Slide wreath gently onto a serving plate.

Spoon cheese spread into a decorative 1-cup crock or custard cup. Place in center of wreath. Garnish with rosemary sprigs and cranberries.

Helpful Tips

This pastry wreath can be made up to 3 days before serving. Wrap tightly in plastic wrap and store it in the refrigerator.

Mix "n" Match

For an autumn gathering cut out the leaf shpaes and place on baking sheet. Do not shape them intoa a wreath. Bake as directed. Top pastries with Cheddar cheese spread for "fall color"

1 Comments

Easy Holiday Recipes

11.26.07 (3:34 pm) [edit]

Holiday Cheesecake Presents

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/3 cup butter, melted

3 Tbsp. sugar

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 tsp. vanilla

3 eggs

decorating gels

Colored sprinkles

PREHEAT oven to 350°F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of 13x9-inch baking pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour over crust.

BAKE 30 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 32 bars. Decorate with gels and sprinkles to resemble "presents." Store leftover bars in refrigerator.

Helpful Tips

To soften cream cheese, remove from the wrapper and set aside at room temperature for 30 minutes. To speed up the softening process. place it in a microwave-safe dish and microwave on LOW for 1 minute. Add more time if necessary

1 Comments

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