Labor Day Cooking.com sale!!

$20 Off Orders of $150!
Now through September 30th, 2011 Receive $20 Off Orders of $150 or More
Use Coupon Code: C94834 - RESTRICTIONS APPLY*

Pillsbury Sangria Pie Yummm

1 Pillsbury® refrigerated pie crust, softened as directed on box

2 cups raspberry sherbet, softened

2 containers (6 oz each) Yoplait® 99% Fat Free raspberry yogurt

1 cup frozen (thawed) raspberries

1/2 cup sangria

1/2 cup fresh raspberries, if desired

 

Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.

Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.

Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.

 

Flirty Aprons Make Fun Gifts!

What fun these aprons are for your foodie loved ones!!

Here's one for the guys...

Bourbon Chex Mix

BOURBON CHEX MIX

1 bag (15 oz) Chex Mix® traditional snack mix

1 cup pecan halves

1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled

1/2 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

2 tablespoons bourbon

3/4 teaspoon chipotle chili powder

Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.

Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

Easy Fruit Pizza

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 package (8 oz) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

2 kiwifruit, peeled, halved lengthwise and sliced

1 cup halved or quartered fresh strawberries

1 cup fresh or frozen blueberries

1/2 cup apple jelly

 

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

30 Jello Shooter Recipe's

Here's a list of 30 different Jello shooter recipie's surely to please all your party guests!

Alabama Slammer Jello Shooters

In a four cup glass measuring cup or bigger, and measure 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved; add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix thoroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

Makes  10 shots

All Nighter Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Amaretto Sour Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Lime Jello (3 oz) and stir until fully dissolved. Add 2 Tablespoons of Lemon Juice. Add 1/4 cup of cold water and 3/4 cup of Amaretto. Stir well and wait until the liquid has cooled slightly before pouring into jello shot cups.

Makes 16 shots

Apple Pie Jello Shooters

In a large glass measuring cup and measure 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

Makes 30 shots

Bahama Mama Jello Shooters

Use an 8 cup glass bowl. In a 3 cups of boiling water and dissolve 1 package of Orange Jello, 1 package of Strawberry Jello, and 1 package of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1 1/2 cups of cold water and 1 1/2 cups of Coconut Rum. Stir until everything is well combined. Cool until the liquid can be safely poured into jello shot cups.

Makes 48 shots

Banana Split Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

Approximately 16 shots

Bat Outta Hell Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rum and 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

Approximately 15 shot

Between the Sheets Jello Shooters

Grab a large, glass measuring cup and measure 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until fully dissolved (at least 2 minutes). Next add 1/2 cup of cold water, 1/4 cup of Brandy, 1/4 cup of Light Rum and 1/4 cup of Triple Sec. Stir well and wait until the liquid has cooled some before pouring into jello shot cups.

Makes 16 shots

Black Cat Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Blavord brand Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

Makes 16 shots

Black Magic Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka, and 1/4 cup of Coffee Liqueur. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

Makes 16 shots

Blue Lagoon Jello Shooters

Grab your favorite glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until fully dissolved, at least 2 minutes. Add 1/4 of cold water, 1/2 cup of Vodka and 1/4 cup of Blue Curacao. Stir well until completely combined and cool some before pouring into jello shot cups.

Makes 15 shots

Blue Moon Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Blue Curacao, and 1/4 cup of Tequila. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Brass Monkey Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Rum. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Caribbean Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package (3 oz) of Strawberry Jello (or strawberry banana jello if you can find it). Stir well for at least 2 minutes and then add 1 cup of Banana Rum. Mix well and cool until the liquid is at about room temperature. Then, pour the jello into individual jello shot cups and chill until firm.

Makes 16 shots

Carmel Apple Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of cold water, 1/3 cup of Butterscotch Schnapps, and 1/3 cup of Sour Apple Schnapps. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Cherry Punch Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Chocolate Covered Cherry Jello Shooters

In a large measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Cherry Jello (regular or dark cherry) and stir for at least 2 minutes. Add 3 oz of White Crème de Cacao, 1 oz of Vodka, and 4 oz of Light Rum. Stir until mixes well. Wait for the mixture to cool to room temperature and pour into individual jello shot cups. If you'd like, you can drop in a maraschino cherry into each cup before refrigerating.

Makes 16 shots

Crazy Red Headed Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Peach Schnapps, and 1/4 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Orange Dreamsicle Jello Shooters

Grab a large glass measuring cup and measure a cup of boiling water. Add 1 package of Orange Jello (3 oz) and make sure that it dissolves completely. Add 1/2 cup of cold water and 1/2 cup of Vanilla Vodka. Stir for at least two minutes or until everything is well combined. Give your mixture a chance to cool just a bit before you pour into jello shots cups so you don't melt the cups!)

Makes 10 shots

Hawaiian Sunrise Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, 1/4 cup of Triple Sec and a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Nuclear Meltdown Jello Shooters

In a large glass measuring cup and measure 1 1/2 cups of boiling water. Dissolve 2 boxes of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, 1/4 cup Triple Sec, 1/2 cup of Vodka, 1/2 cup of Rum, and 1/2 cup of Tequila. Stir well and cool before pouring into jello shot cups.

Makes 32 shots

Orange Brandy Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Brandy. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Pop Your Cherry Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Brandy. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Parrot Head Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz box) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Black Raspberry Liqueur, and 1/4 cup of Spiced Rum. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Purple Haze Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Cranberry Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka and 1/4 cup of Black Raspberry Liqueur. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

Makes 10 shots

Red Silk Panties Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Rum ‘n Coke Jello Shooters

In a large glass measuring cup (a 4 cups is a good size) and dissolve one 3 oz package of cherry or black cherry jello in one cup of boiling cola (Coke is definitely my favorite) for about 2 minutes. After the package is completely dissolved, add 1/2 cup of cold cola and 1/2 cup of light rum. Cool until the liquid is warm but not hot before pouring into cups. Pour the jello into individual jello shot cups and chill until firm.

Makes 16 shots

Sex on the Beach Jello Shooters

In a large glass measuring cup (at least 4 cups in size - bigger if you have one) and measure 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package of Cranberry Jello stirring at least 2 minutes until everything is completely dissolved. Next, add 1/2 cup of cold water, 3/4 cup of Peach Schnapps and 3/4 cup of Vodka. Stir until fully combined and cool before pouring into jello shot cups.

Makes 18 shots

Spiced Wench Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot cups.

Makes 16 shots

Strawberry Daiquiri Jello Shooters

In a large glass measuring cup and measure 1 cup of boiling water. Dissolve 1 package of Strawberry Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Light Rum. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

Makes 10 shots

Berry Lemonade Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites

1 container (12 oz) whipped vanilla frosting

1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired

(For Orange Flavor use Orange gelatin and orange juice concentrate)

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

Makes 12 servings

Pesto Dip

2 blocks cream cheese - softened
1 stick butter (1/2 cup)
1-2 cloves garlic, minced
salt & pepper

Mix all ingredients together well.

In a loaf pan lined with plastic wrap, layer the cream cheese mixture and pesto (see pesto recipe ) in several layers.

Or you can mix pesto directly into the cream cheese mixture and form into a ball wrapped in plastic

wrap. Refigerate till firm.

Serve with your favorite crusty breads or crackers.

Pesto

1/3 cup Olive Oil
2 cups firmly pcked basil leaves
1/2 cup pine nuts
1/2 cup grated parmesan cheese
3-4 cloves garlic, peeled and quartered
1/4tsp salt

Blend in blender or food processor till narly smooth, adding enoug additional live oil (up to 2 T) to reach desired consistancy.

Makes 3/4 cup Pesto. Store in tightly covered jar in refrigerator.

Mai Tai Frozen Pops - Alcoholic

Coconut Colada Layer

1 container (6 oz) Yoplait® Original 99% Fat Free piña colada or Key lime pie yogurt

1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum

Mango Mai Tai Layer

1 fresh mango, peeled, pitted and cubed (about 1 cup)

3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

In small bowl, beat coconut layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.

Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.

When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Makes 6 pops

 

Strawberries and Cream Tart

Crust
1 box refrigerated pie crusts, softened as directed on box

Filling

1 package (8 oz) cream cheese, softened
1/3 cup sugar
¼  to 1/2 teaspoon almond extract
1 cup whipping cream, whipped

Topping

4 cups fresh strawberries, washed, hulled, halved
½  cup semisweet chocolate chips
1 tablespoon shortening

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling rack 15 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spoon into crust.

Arrange strawberry halves over filling. Refrigerate while making drizzle. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart.

Patriotic Cookie Pizza

Thanks to Pillsbury.com here's a great 4th of July recipe for you!

 

 

 

 

 

 

 

 

 

 

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 package (8 oz) cream cheese, softened

1/4 cup powdered sugar

2 teaspoons grated lemon peel

2 cups fresh raspberries

1 1/2 cups fresh blueberries

1/4 cup apple jelly, melted

 

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

 

Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

 

In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.