Cut-Out Cookies in a Flower Pot

Rated: Submitted By: Laura Servings: 72

"I received this recipe at a Cake and Candy store when I signed up for a class. We made fall leaves and put them in a clay pot - they looked great! For best flavor results use pure Mexican vanilla the creme de la creme of vanillas. You will need about 6 dozen dowels, cut to approximately 6 inches (with some longer and some shorter) for cookie sticks."

INGREDIENTS:

2 cups butter, softened 3 cups white sugar 4 eggs 1 tablespoon vanilla extract

1 tablespoon butter flavored extract 7 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt

DIRECTIONS:

1.	Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2.	CHILL 3-4 hours or overnight before using.
3.	Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4.	Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5.	Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Nutrition Information Servings Per Recipe: 72 Calories: 126

Amount Per Serving Total Fat: 5.5g Cholesterol: 25mg Sodium: 86mg

Amount Per Serving Total Carbs: 17.7g Dietary Fiber: 0.3g Protein: 1.7g

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 2/12/2010

Royal Icing

Rated: Submitted By: Carol Servings: 12

"This icing is usually put on the wedding cake after the Almond Paste is applied."

INGREDIENTS:

2 egg whites 4 cups confectioners' sugar

2 tablespoons lemon juice

DIRECTIONS:

1.	Beat egg whites lightly and add enough sugar to make icing that will hold shape. Blend in lemon juice to get desired consistency. Spread over Almond Paste on cake and let harden. Decorate.

Nutrition Information Servings Per Recipe: 12 Calories: 159

Amount Per Serving Total Fat: 0g Cholesterol: 0mg Sodium: 10mg

Amount Per Serving Total Carbs: 40.1g Dietary Fiber: 0g Protein: 0.6g

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 2/12/2010

Warm Chocolate Cake with Berries (lava cake)

Warm Chocolate Cakes with Berries

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

12 min

Level:

Easy

Serves:

6 servings

Ingredients

Chocolate Cakes:

• 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon instant espresso powder
• 4 large eggs
• 4 large egg yolks
• 2/3 cup granulated sugar
• 4 teaspoons all-purpose flour, plus more for dusting molds
• 3 tablespoons Frangelico or hazelnut liqueur
• 1 cup fresh raspberries
• 1 cup fresh strawberries
• Fresh mint, for garnish

Directions

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

Homemade coleslaw

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

10 to 12 servings

Ingredients

• 5 cups shredded cabbage
• 1/2 cups almonds, toasted
• 1 1/2 cups dried cranberries
• 1/2 cup celery, diced
• 1/4 cup chopped green onions, white and green parts
• 1/2 cups chopped green bell pepper

Dressing:

• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon honey mustard
• 1 tablespoon honey
• Salt and pepper

Directions

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

Posted By: Tracy Recipe By: Paula Deen

Delicious ribs

Difficulty: Easy

Prep: 5 min.

Cook time: 4 hours

Servings: 4

2-4lbs ribs

1 c. apple cider vinegar

Water

Favorite BBQ sauce

Cut ribs into individual pieces. Place in water with 1 c. apple cider vinegar. Parboil for 45min to an hour.

Meanwhile preheat oven to 300 degrees. Line a deep baking sheet with foil - enough to cover bottom of pan and extra to fold over ribs. Line pan with ribs in a singer layer. Fold over foil and seal. Bake undisturbed for 2 1/2 to 3 hours, or until very tender. Remove ribs from oven and brush with BBQ sauce. Place back on baking sheet and bake uncovered for another 20 minutes.

Posted by: Tracy

Make Ahead Chimichangas

Here is my version of Chimichangas that you can make ahead and put in the freezer. I wrap each one in foil and put in a freezer bag. When its time to make them just remove however many you need and place on a cookie sheet to bake without having to thaw.

Chimichangas

1lb of ground beef

1 can of refried beans

1 jar (16 oz.) of salsa

1 envelope of taco seasoning

16 oz. of shredded cheese (Monterey Jack or whatever you would prefer)

16 flour tortillas

Brown your meat, then combine the next four ingredients including cheese in the skillet. Stir to combine. Place the meat mixture in a tortilla then fold the sides in first before rolling it so its like a burrito. (I use 2 small cookie scoops per tortilla) Wrap in small piece of foil and place in freezer bag.

When ready to cook place foil packet directly from the freezer on to your baking sheet. Bake at 375 degrees for about 45 minutes until heated through and a little crispy. Another way to prepare is to thaw, unwrap and fry in a small layer of oil.

Enjoy!

Posted By Taraleigh