HIDDEN TREASURE COOKIES
These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
- Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
HIDDEN TREASURES APPETIZERS
Here's a nice little tidbit to have with cocktails. For variety you can add a small square of your favorite cheese to the mushroom crown before sealing in biscuit dough.
Provided by luvmybge
Categories Low Protein
Time 25m
Yield 24 appetizers
Number Of Ingredients 3
Steps:
- Drain buttery broth from mushrooms.
- Reserve broth.
- Blot excess moisture from mushroom crowns with paper towels.
- Separate biscuits and cut each one into fourths.
- On a floured board, press biscuit quarters into rounds and wrap one around each crown.
- Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese.
- Bake on a greased cookie sheet in a preheated 400F oven for 10-15 minutes.
HIDDEN TREASURES RANCH POCKETS
This delicious and easy recipe is a great way to get your family to eat more veggies. The filling contains zucchini, carrots, cabbage, red pepper, onions, and garlic, yet still tastes so yummy that even the pickiest eaters gobble them up!
Provided by larkspur
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h25m
Yield 16
Number Of Ingredients 17
Steps:
- Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
- While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
- Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 7.8 g, Cholesterol 31.9 mg, Fat 5.2 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 224.3 mg, Sugar 3.2 g
BURIED CHERRY COOKIES
These little hidden treasures are sure to tempt your sweet tooth anytime! Great for adding onto your holiday trays to family, friends and co-workers. Cooking time is time per tray.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 50m
Yield 42-48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Drain cherries, reserving juice. Halve any large cherries.
- In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
- Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
- Beat in egg and vanilla until combined.
- Beat in cocoa powder, and as much of the flour as you can with mixer.
- Stir in remaining flour using a wooden spoon.
- Shape dough into 1" balls.
- Place balls about 2" apart on an ungreased cookie sheet.
- Press your thumb into the center of each ball. Place a cherry in each center.
- For Frosting:.
- In a small saucepan combine chocolate pieces and sweetened condensed milk.
- Cook and stir, over low heat, until chocolate is melted.
- Stir in 4 teaspoons reserved cherry juice.
- Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
- Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
- Transfer to a wire rack, and let cool.
- Note:
- For best results DO NOT substitute imitation chocolate pieces.
Nutrition Facts : Calories 102.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 12.2, Sodium 32.2, Carbohydrate 16.2, Fiber 0.9, Sugar 11.6, Protein 1.3
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