Blog Archives - THE EDMONSON VOICE

Santa Hat Rice Krispie Treats

12/17/2021

INGREDIENTS:

2 Tbsp. butter
2-3/4 cups JET-PUFFED Miniature Marshmallows, divided
1/4 tsp. red gel food coloring
3 cups KELLOGG’S® RICE KRISPIES® cereal
1-1/2 oz. BAKER'S White Chocolate

DIRECTIONS:

Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 2-1/4 cups marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring. Add cereal; mix well.
Press cereal mixture onto bottom of 8-inch round pan sprayed with cooking spray. Cool 15 min.
Remove cereal mixture from pan; place, top side down, on cutting board. Cut into 8 wedges.
Melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to squeeze small dab of chocolate onto pointed end of each wedge; top with marshmallow, pressing into chocolate to secure. Squeeze remaining chocolate into line at base of each wedge; top with remaining marshmallows as shown in photo.

KITCHEN TIPS:

Size wisely. Enjoy a serving of this classic recipe at your next holiday party.
For a minty flavor, prepare using JET-PUFFED Peppermint MALLOWS Mini Marshmallows.

Used with permission from Kraft Foods

Red Velvet Yule Log

12/3/2021

INGREDIENTS:

6 eggs
1 pkg. (2-layer size) red velvet cake mix
1/2 cup water
1/4 cup oil
2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut
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DIRECTIONS:

Heat oven to 350°F.
Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.

KITCHEN TIPS:

Tip 1--Size Wise: Savor the flavor of a slice of this festive yule log. At 20 servings, it's a great dessert to share at a party or family gathering during the holidays.
Tip 2--Note: For added convenience, this delicious cake can be baked ahead of time. Wrap rolled-up cake (without pudding filling) tightly. Freeze up to 1 month. Thaw in refrigerator before filling and frosting as directed.

Used with permission from Kraft Foods