Summer Recipe: June 2,2011

Summer Recipe: June 2,2011
Recipe From: BrightIdeas.com
Recipe Name: Summer Cookies

Details

• Prep Time: 15 min.


• Bake Time: 15 min.


• Decoration Time: 30 min.


• Difficulty: Easy


• Yield: Makes 18 cookies.

Ingredients

• 1 bag M&M’S® Brand Milk Chocolate Candies


• 1 roll (18-oz.) refrigerated cookie dough


• 2/3 cup flour


• 1 16-oz. box confectioner’s sugar


• 
  
  3 tablespoons egg white powder


• 
  
  6 tablespoons water


• Assorted colors decorating sugar


• 3 cookie sheet pans


• Parchment paper


• 18 small clear plastic bags


• Ribbon


• Resealable plastic bag
  

Directions

• 1. Preheat oven to 350 degrees. Line the cookie sheet pans with parchment paper.


• 2. Knead the flour into the cookie dough. Roll the dough to 1/4 inch thickness. Using 3-inch round cookie cutter, cut out 18 cookies. Transfer to cookie sheet pans and bake for 12-15 minutes, or until golden.



• 3. Beat the confectioner’s sugar, egg white powder, and water until fluffy. Spoon 1/2 cup of the frosting into resealable plastic bag. Divide the remaining frosting into 5 separate cups and tint each a color. Referring to the photo, frost 3 wedges of each cookie solid white frosting and set aside to dry. Frost the other 3 wedges with a solid color and sprinkle with the decorating sugar. Arrange matching colors M&M’S® Brand Milk Chocolate Candies over the colored area, attaching them with dots of frosting. Pipe a dot of frosting in the center and place one of the brown M&M’S® Brand Milk Chocolate Candies.



• 4. Place a beach ball cookie inside each clear plastic bag and tie with ribbon.

Summer Recipe: June 1,2011

Summer Recipe: June 1,2011
Recipe From: BrightIdeas.com
Recipe Name: Beehive Cupcakes

Details

• Prep Time: 20 min.

• Bake Time: 21-25 min.

• Decoration Time: 30 min.

• Difficulty: Challenging

• Yield: Makes 24 cupcakes.

Ingredients

• 1 box (18 oz.) your favorite cake mix

• 3 cups prepared vanilla frosting

• Yellow food coloring


• 24 pieces SNICKERS® Brand Miniatures


• ½ cup orange STARBURST® Brand Jellybeans


• 1 tube chocolate decorative frosting, with plain tip


• ¼ cup sliced almonds


• ¼ cup M&M’S® Brand Chocolate Candies


• Resealable plastic bag


• 24 paper cupcake liners classic


• 2 12-cup muffin tins


• 3 pieces construction paper, in bright, spring colors (orange, pink, green, etc.)


• Serving tray, optional

Directions

• 1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.


• 2. Let the cupcakes cool to room temperature.


• 3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.


• 4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.


• 5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.


• 6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.


• 7. For the bee’s wings, place an almond slice on both sides of each jellybean.


• 8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M’S® Brand Chocolate Candies.

Sports Recipes: May 31,2011

Sports Recipes : May 31,2011

Recipe From: BrightIdeas.com

Recipe Name: Baseball Cupcakes

Details

• Prep Time: 20 min.

• Decoration Time: 20 min.


• Difficulty: Easy


• Yield: Makes 16 servings.

Ingredients

• 1 5.1-oz. box instant vanilla pudding


• 2 family size (16 oz.) frozen pound cakes, thawed


• 1 cup chopped SNICKERS® Bars


• 2 cups whipped topping or whipped cream


• 1 pint strawberries, leaves removed and cut into 1/8-inch slices


• 1 cup blueberries

• 1 ceramic dish (8-1/2 x 11-inch)

Directions

• 1. Prepare pudding mix according to package directions. Set aside.


• 2. Cut the two pound cakes into 1-inch squares.


• 3. Assemble in the ceramic dish. Start with a layer of half of the cake squares; top with a layer of SNICKERS® Bars; cover with a layer of vanilla pudding; and top with the remaining cake squares.


• 4. Spread the whipped topping over the very top.

• 5. Decorate the top to look like a flag: Make 5 red stripes using the sliced strawberries. Then, in the top left-hand corner, fill a 4 x 3-inch area with blueberries for the stars.

• 6. Refrigerate until ready to serve.

Tip: for a lighter version of this Amercian classic, use angelfood cake instead of poundcake.

Recipe of the Month: May 2011

Recipe of the Month: May 2011

Recipe From: BrightIdeas.com

Recipe Name: All-American Dessert



Details

• Prep Time: 20 min.
  


• Decoration Time: 20 min.
  


• Difficulty: Easy
  


• Yield: Makes 16 servings.

Ingredients

• 1 5.1-oz. box instant vanilla pudding




• 2 family size (16 oz.) frozen pound cakes, thawed




• 1 cup chopped SNICKERS® Bars




• 2 cups whipped topping or whipped cream




• 1 pint strawberries, leaves removed and cut into 1/8-inch slices




• 1 cup blueberries




• 1 ceramic dish (8-1/2 x 11-inch)

Directions

• 1. Prepare pudding mix according to package directions. Set aside.




• 2. Cut the two pound cakes into 1-inch squares.




• 3. Assemble in the ceramic dish. Start with a layer of half of the cake squares; top with a layer of SNICKERS® Bars; cover with a layer of vanilla pudding; and top with the remaining cake squares.




• 4. Spread the whipped topping over the very top.




• 5. Decorate the top to look like a flag: Make 5 red stripes using the sliced strawberries. Then, in the top left-hand corner, fill a 4 x 3-inch area with blueberries for the stars.




• 6. Refrigerate until ready to serve.

Tip: for a lighter version of this Amercian classic, use angelfood cake instead of poundcake.