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BUTTERFLY CAKE
What you'll need:
1 16-ounce box pound cake mix
1 16-ounce container white frosting
2 bags M&M'S® Brand Chocolate Candies for Easter
4 pink STARBURST® FUN SIZE® Fruit Chews for Easter,
unwrapped (optional)
What to do:
Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.
Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.
Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Chocolate Candies for Easter, and then press them into the top of the cake.
To make the butterfly's antennas, soften the STARBURST®
FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.
Makes 1 butterfly that serves 10.
JELLYBEAN BITES
What you'll need:
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup butter, soft
1/2 cup sugar
2 tablespoons water
1 teaspoon vanilla
1 egg yolk
1 bag STARBURST® Original Jellybeans
What to do:
Cream butter and sugar in mixer until thoroughly combined.
Add water, vanilla and egg yolk and mix thoroughly.
Add dry ingredients. Dough should be firm.
Refrigerate for a half an hour.
Roll into balls and place onto parchment paper-lined sheet pans.
Bake at 350°F for 5 minutes.
Remove from oven and make indentation on top of each cookie with thumb or spoon.
Add 3 STARBURST® Original Jellybeans into the indentation of each cookie, return to oven for 8-10 minutes or until set and light brown.
Makes 2 dozen Jellybean Bites.
BIRD'S NEST COOKIES
What you'll need:
1 1/3 cups flaked coconut
2 sticks butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 3/4 cups "M&M's"® Plain, Peanut, Almond or Crispy
Chocolate Candies for Easter
What to do:
Preheat oven to 300°F. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.
Remove coconut from cookie sheet and set aside.
Increase oven temperature to 350°F. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.
In medium bowl, combine flour and salt. Blend into creamed mixture.
Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut.
Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.
Remove cookies and cool completely. Fill indentations with "M&M's"® Chocolate Candies for Easter.Makes 3 dozen cookies.
COCOA-COCONUT OATMEAL COOKIES
Ingredients:
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup HERSHEY'S® Cocoa or HERSHEY'S® Dutch Processed Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup MOUNDS® Sweetened Coconut Flakes
1 1/2 cups rolled or quick cooking oats
HERSHEY'S® Candy-Coated Milk Chocolate Eggs (optional)
Directions:
1. Heat oven to 350 degrees F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until blended. Stir in coconut and oats; drop by heaping teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Press chocolate egg onto center of each cookie, if desired. Cool completely.
Makes 48 servings.
HOMEMADE CHICKEN A LA KING
Ingredients:
3 tablespoons butter
1 green bell pepper, finely chopped
1/2 cup chopped celery
1 (4.5 ounce) can mushrooms, drained
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tablespoon lemon juice
1 tablespoon sherry
1 teaspoon paprika
salt and pepper to taste
1 (8 ounce) can peas, drained
1 (4 ounce) jar diced pimento peppers, drained
Directions
1. Melt butter in a large skillet over medium heat. Saute bell
pepper, celery and mushrooms until soft, about 5 minutes. Stir in
onion; mix flour and 1/2 cup of milk in a small bowl and stir
mixture into skillet. Beat egg yolks into remaining 1 1/2 cups
milk and pour into skillet. Cook, stirring, until thickened.
2. Add chicken and cook for 3 to 5 minutes, stirring constantly.
Stir in lemon juice, sherry, paprika, salt and pepper. Finally,
stir in peas and pimento peppers. Heat through and serve.
EASY COQ AU VIN
Ingredients:
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water
Directions
1. Heat oil in a large skillet over medium high heat. Season chicken
parts with salt, pepper and garlic powder and saute until lightly
browned, about 5 to 7 minutes.
2. Place wine in a shallow dish or bowl. Dip chicken pieces into
wine, one at a time, and return to skillet. Add any remaining
wine, stock and onions, stir together and reduce heat to medium.
3. Cover skillet and cook for 30 minutes or until chicken is cooked
through and no longer pink inside. In a small bowl, mix together
cornstarch and water and add mixture to sauce to thicken; cook an
additional 2 to 3 minutes and serve.
CHICKEN 'N' DUMPLINGS
1 fryer, cut into pieces
1 medium onion
2 ribs celery
Salt and pepper, to taste
1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 tablespoon Crisco Shortening
1 egg yolk
1/4 cup broth or milk
1 egg, hard-boiled
Boil the chicken in water seasoned with onion, celery, salt and pepper. To make the dumplings, mix flour, salt, baking powder and the shortening together. Add egg yolk and mix well. Add 1/4 cup broth or milk to make a dough.
Roll the dough thinly (1/8-inch thick) on a floured surface and cut into squares. Lay the squares on waxed paper for 30 minutes or more to dry out. Remove the chicken from the stock, bring the stock to a boil and drop the dumplings in.
Add a small amount of milk or hard-boiled eggs to the broth if you desire. Return the chicken to the pot, cover and let cook for approximately 5 minutes or until the dumplings are tender.4 to 6 servings.
TERIYAKI CHICKEN BREASTS
2 tablespoons CRISCO Oil
1/3 cup soy sauce
3 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons jarred minced garlic (or 1 large garlic clove,
peeled and minced)
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1-1/2 pounds boneless, skinless chicken breast halves
trimmed and flattened to even thickness
Combine Crisco Oil, soy sauce, honey, vinegar, garlic, ginger and pepper in heavy resealable plastic bag or mixing bowl. Rinse chicken. Pat dry. Add chicken breasts. Marinate 30 minutes, or longer, if desired.
Heat broiler. Line broiler pan with heavy duty aluminum foil.
Remove chicken from marinade. Place on broiler rack. Pour marinade into small saucepan. Heat on high heat. Boil until liquid is reduced by one-half. Brush chicken with reduced marinade.
Broil 5 minutes about 6 inches from heat. Turn chicken with tongs. Brush second side with reduced marinade. Broil 4 to 5 minutes, or until chicken is no longer pink in center. Cut chicken into 1/2-inch slices. Drizzle slices with reduced marinade. Serve immediately.4 servings.
Note: The chicken can marinate overnight if refrigerated.
CINNAMON ROLL COOKIES
Cinnamon Mixture:
4 tablespoons granulated sugar
1 tablespoon ground cinnamon
Cookie Dough:
1 cup Butter Flavor CRISCO Shortening or
1 Butter Flavor Crisco Stick
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
For cinnamon mixture, combine granulated sugar and 1 tablespoon cinnamon in small bowl; mix well. Set aside.
For cookie dough, combine shortening and brown sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs and vanilla until well blended.
Combine flour, baking powder, salt, and 1 teaspoon cinnamon in small bowl. Add to creamed mixture; mix well.
Turn dough onto sheet of waxed paper. Spread dough into 9x6- inch rectangle using rubber spatula. Sprinkle with 4 tablespoons cinnamon mixture to within 1 inch from edge. Roll up jelly-roll style into log. Dust log with remaining cinnamon mixture. Wrap tightly in plastic wrap; refrigerate 4 hours or overnight.
Heat oven to 350ºF. Spray cookie sheets with Crisco No-Stick Cooking Spray.
Slice dough 1/4 inch thick. Place on prepared cookie sheets. Bake at 350ºF for 8 minutes or until lightly browned on top. Cool on cookie sheets 4 minutes; transfer to cooling racks.Makes about 5 dozen cookies.
DEEP-FRIED COOKIE DROPS
1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg, beaten
1/2 teaspoon vanilla extract
CRISCO Shortening for deep frying
Confectioners' sugar
Combine dry ingredients, milk, egg, and vanilla extract in a large mixer bowl. Beat at medium speed until smooth (about 2 minutes).
Heat Crisco to 365ºF in a deep saucepan or deep fryer.
Drop cookie batter by teaspoonfuls into hot Crisco a few at a time. Fry for 2-1/2 to 3 minutes, turning if necessary to brown evenly. Drain on paper towels. Roll in confectioners' sugar. Serve immediately.Makes 6 dozen.
DEEP-FRIED MASHED POTATO BALLS
CRISCO Shortening or CRISCO Stick for deep frying
1/4 cup water
2 tablespoons CRISCO all-vegetable shortening or
2 tablespoons CRISCO Stick
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 egg
2 cups mashed potatoes (about 3 medium potatoes)
Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan.
Combine water, 2 tablespoons shortening, salt and pepper in medium saucepan. Bring to boil. Stir in flour. Cook and stir until mixture forms ball. Cool slightly, about 2 minutes.
Beat egg in by hand. (Dough will be very thick.) Add potatoes. Mix well.
Drop by rounded tablespoonfuls a few at a time, into shortening heated to 365ºF. Fry for 3 to 5 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.6 servings.
DEEP-FRIED SOUR CREAM COOKIES
1-2/3 cups unsifted all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup dairy sour cream
3 egg yolks, slightly beaten
2 tablespoons CRISCO Oil
1 teaspoon vanilla
CRISCO Oil for frying
Confectioners sugar
Mix flour, granulated sugar and salt in medium mixing bowl. Make a well in center of mixture. Set aside.
Blend sour cream, egg yolks, Crisco Oil and vanilla in small mixing bowl. Pour into well in dry ingredients. Mix with fork. Transfer mixture to lightly floured surface. Knead until blended. Roll dough to 1/8-inch thickness. Cut into diamond shapes, 3 inches long and 2 inches wide.
Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 375ºF. Fry a few cookies at a time, about 1-1/2 minutes, or until light golden brown, turning over once. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon sugar.Makes 2 dozen cookies.
DOWN-HOME FINGER-LICKIN' BARBECUED CHICKEN
1/2 cup reduced sodium chicken or vegetable broth
1/2 cup finely chopped onion
1/3 cup finely chopped celery
2 teaspoons dry mustard
1/4 teaspoon celery seeds
1 cup bottled chili sauce
1 cup beer
1 bay leaf, broken in half
2 tablespoons molasses
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
1/4 teaspoon Tabasco or other hot sauce
(1/2 teaspoon hot sauce may be used)
8 chicken breast halves on the bone (each about 7 ounces)
2 teaspoons vegetable oil
Place broth, onion, and celery in a medium nonreactive saucepan. Cover and simmer 5 minutes until vegetables are softened. Stir in mustard and celery seeds, then stir in chili sauce, beer, bay leaf, molasses, and Worcestershire sauce. Simmer gently, uncovered, stirring often, 20 to 30 minutes until sauce is lightly thickened. Taste and season with salt, pepper, and Tabasco sauce. Discard bay leaf. Use sauce immediately, or cover and refrigerate up to a week.
Prepare a medium-hot barbecue fire. Lightly oil grill rack or coat with nonstick vegetable spray.
Use hands to pull off and discard chicken skin, then cut off and discard all visible fat. Rub all sides of chicken with oil; sprinkle lightly with salt and pepper.
Transfer half of sauce to a small bowl and set near grill for brushing. Grill chicken 3 minutes per side, then brush with some sauce and continue to grill, turning two to three times and brushing with more sauce, for an additional 10 to 12 minutes, until meat is white throughout.
Discard brushing sauce; serve chicken hot with reserved serving sauce.
DROP DOUGHNUT BALLS
1 egg
1/3 cup sugar
1/2 cup milk
1 tablespoon CRISCO all-vegetable shortening or
1 tablespoon CRISCO Stick, melted
1-1/2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
CRISCO Shortening or CRISCO Stick for deep frying
Combine egg, sugar, milk and melted Crisco.
Mix flour, salt, baking powder and spices. Combine the liquid and dry ingredients. Mix until well blended.
Drop from a teaspoon into deep Crisco heated to 365ºF (or when an inch cube of bread browns in 60 seconds).
Fry doughnut balls until brown and cooked in center (about 4 minutes). Drain on absorbent paper. Roll in powdered sugar, if desired.Makes 3 dozen.
ELVIS' FAVORITE CORNBREAD
2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1-1/2 tablespoons granulated sugar
2-1/2 cups buttermilk
3 large eggs, beaten
1/4 cup Crisco Pure Canola Oil
Cornmeal
CRISCO No-Stick Cooking Spray
In a large bowl combine the cornmeal, flour, baking powder, and sugar; mix well. Stir in the buttermilk, eggs, and Crisco Pure Canola Oil; mix well.
Spray a 10-inch non-stick skillet with Crisco Cooking Spray and sprinkle lightly with a little cornmeal. Pour into the skillet and cook over medium heat until golden brown and cooked until a toothpick inserted into the middle comes out clean. Enjoy!
