CATALOG 9 CONTEST UPDATE

I need to apologize . . . when I set up the contests and their deadlines, I did not know that Ben Spaeth had not sent out the catalogs yet.  It's hardly fair to expect "early bird" orders when you don't have your catalogs, right?  So sorry!

To make it up to you, I will draw another winner on WEDNESDAY, JULY 28th (so you must have your order submitted by TUESDAY, JULY 27th to be entered in the drawing).

Hopefully this will be the worst part of the transition period (having 2 winners for one contest isn't so bad, right?)

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EARLY BIRD WINNER for CATALOG 9!!!!

Drumroll please . . . .

The winner of the Early Bird Contest for Catalog 9 is: LYNN HAYES!!! CONGRATS LYNN! Your muffin mix will come in with your catalog 9 order!

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More HOT BUYS Catalog 9!!!!

5930 Pumpkin Pies - 6/40 oz Case
*Covered w/dome
$15.99 per case
These are great quality and perfect for the upcoming holidays!



Kuhn Rikon Corn Zippers 5922

Regular Retail Price is $12.99

Hot Deal  Price is $7.99

Great savings!
 

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PRODUCT SPOTLIGHTS Catalog 9

Why Do People Love Bosco Pizzas?

*100% REAL MOZZARELLA CHEESE PREMIUM PIZZA SAUCE
*PIZZERIA QUALITY FROZEN PIZZA WITH PAR-BAKED CRUST FOR EASY BAKING ADD      YOUR FAVORITE TOPPINGS AND BAKE!
*THESE ARE GREAT FOR FAMILY PIZZA NIGHTS OR KIDS’
BIRTHDAY PARTIES. EVERYONE CAN CUSTOMIZE THEIR OWN.

#5666 12 / 7” pizzas $22.99

PUMPKIN COBBLER MIX (#5892) IS HAVING ITS DEBUT!  IT HAS ALL OF THE COMFORTING FLAVOR OF PUMPKIN PIE WITHOUT ALL THE WORK. YOU WILL LOVE THE SIMPLICITY OF THIS DELICIOUS MIX!

 

 BEAUTIFUL STONEWARE DISHES ARE DISHWASHER, MICROWAVE, AND OVEN-SAFE.

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Current Contests (and Winners)

This month we have 2 contests running. Enter to win today by placing your order! Check back on July 24th and August 4th to see if you have won! Winners will be announced on our contests page!

Early Bird Contest: All orders placed by July 23rd will be placed in a drawing for a FREE Blueberry Muffin Mix! (Valued at $7.99) Winner will be drawn on July 24th and will be announced on our blog!
100 Club: All orders over $100 will be placed in a drawing for $10 off their next order. Winner will be drawn on August 3rd and announced on our blog!

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SPECIAL OFFERS FOR CATALOG 9 (Orders Due August 3rd)

Here is a list of some Special Offers and HOT BUYS available through catalog #9 if you are interested!

SPECIAL OFFERS:

1.For EACH  $50 worth of products from Catalog #9 that you order, you can get a box of Otis Spunkmeyer "Chippery Chocolate Chunk Cookie Dough 48 count box of cookie dough for just $1.99--there's no limit to how many times you can redeem this offer. (Value $8.99) #5855  So, if you order $500 worth of products, you can get 10 boxes of cookie dough at that price! 

2. NEW! DaVinci Gormet Fruit Syrups: You will receive a FREE Pump with each flavor of syrup ordered from Catalog #9. (a $2.99 value!) Order today! (#5881 Strawberry, #5882 Raspberry, #5883 Mango, #5884 Peach, #5885 Pomegranate)

3. Purchase one 17 oz can of new Wesson Crystal Baking Spray and get one free! (Value $6.99) #5911

3. Purchase 2 of the following items and get a bag of Wahoo! Battered Colossal 3/4" Onion Rings FREE! Qualifying items: Battered Green Bean Fries (#5425), Battered Mac & Cheese Bites (#5427), Breaded Italian Provolone Cheese Stick (#5423) and Breaded Mozzarella Cheese Sticks (#3459)

NEW:

1. Italian Breaded Breast Fillets $24.99 40/4oz (10 lb case) #5856
2. Gold'n Spice Breaded Breast Fillets $24.99 35/5oz. (10lb case) #5857
3. Supreme Indulgence Belgium Chocolate Chunk Cookies $24.99 274/.7oz (12 lb. case) #5781

HOT BUYS:

1. Raspberry Crumbles IQF $28.99 10 lb case, plastic lined #5717
2. Chicken Pot Pies $15.99 8 pies/10 oz. #2393
3. IQF Shredded Hash Browns $11.99 6/2.5lb bags/15lb. case #5024


There are also a lot of items on sale this month--check out the catalog!

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Crispy Fried Chicken

 Description:
5 lb. (full bag) Krusteaz® Tempura Batter Mix (#4636)
11 1/4 cups cold water
1/3 cup ground Mustard (#1428)
24 lb. Tools® Boneless, Skinless Breast Fillets (#4487), uncooked
25 cups crushed Corn Flakes

Place water, Tempura Batter Mix and Ground Mustard in mixing bowl. Mix on low until blended. Coat chicken pieces in batter. Drain off excess batter. Coat battered chicken with crushed Corn Flakes. Fry at 365º for 4–4 1/2 minutes or until golden brown. Yield: 76, 5 oz. servings.

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Creamy Vegetable Chowder

 Description:
1-10oz can Cream of Chicken Soup, diluted with 1 can of milk
1-15 oz can Creamed Corn
2 cups cubed cooked Potatoes
3 Tbsp. fl our
1 Tbsp. Garlic Supreme (#2392)
2 tsp. Italian ‘n’ Pizza Seasoning (#1432)
30 frozen Italian Meatballs
2 cups frozen Mixed Vegetables of your choice

Place all ingredients in regular crock pot and heat thoroughly. Enjoy with hot biscuits on a cold night!! 3-4 servings.

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Cranberry-Pumpkin Waffles

 Description:
1/2 cup Cranberries, Dried & Sweetened (#3981)
1 cup hot water
2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. Saigon Cinnamon (#3892)
1 tsp. Ground Ginger (#1420)
1-1/2 cup milk
1/4 cup butter
1/4 cup shortening
2 eggs
1 cup canned pumpkin

Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add milk mixture to flour mixture; stir with a wooden spoon until well combined. Stir in berries. Ladle batter by 1/2 cupfuls onto a lightly greased, preheated waffle iron and cook. Makes 4 servings.

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Cranberry Spice Muffins

 Description:
1 batch AP Classic Creme Cake & Muffin Mix
1/2 tsp. Saigon Cinnamon (#3626)
1/4 tsp. Ground Cloves (#1006)
1 1/2 - 2 cups Wyman's Frozen Sliced Cranberries (#1220)
Chopped nuts if desired
Prepare mix according to directions on package. Add cinnamon, cloves, cranberries and nuts. Bake muffins according to directions on package.

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Cranberry Scones

 Description:
1-3/4 cup flour
1 Tbsp. Baking Powder
1 cup Quick Cooking Oats (#1067)
1/2 cup butter
1/2 cup chopped Pecans (#3972)
1/2 cup Dried Cranberries (#3981)
1/2 tsp. Orange Zest Granules (#1669)
1/3 cup Honey (#1307)
1/4 cup milk
1 egg, lightly beaten

Preheat oven to 375º. In medium bowl, mix together flour, baking powder, salt, and oats. Cut butter into dry ingredients. Mix in pecans, cranberries and orange zest. In small bowl, whisk together honey, milk and egg. Pour wet ingredients over dry and stir with fork just until dough begins to hold together. Turn dough out onto floured surface and gently knead 8–10 times. Pat dough into circle. Place on greased cookie sheet. Cut dough into wedges and separate them slightly. Bake for 10–12 minutes, or until light golden brown.

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Cranberry Pecan Sweet Potato Muffins

 Description:
3 cups AP Sweet Potato Pancake & Waffle Mix (#1967)
1/2 cup sour cream
2 eggs
1 cup milk
1 tsp. Zesty Lemon Zest (#1433)
1 tsp. Luscious Lemon Powder (#3636)
3/4 cup Dried Cranberries (#3981)
3/4 cup Pecans (#3972), chopped

Mix all ingredients together. Place in lined muffin pans. Bake at 400º for approx 25 min. Glaze with lemon and powdered sugar glaze for breakfast or holiday brunch. Yield: 18 large muffins.

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Cranberry Orange Bran Muffins

 Description:
Yield: 5 1/4 dozen, 2 oz. muffins.

This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of muffins you wish to bake. Thank you.

5 lb. (full box) Krusteaz® Honey Bran Muffin Mix
5 3/4 cups orange juice
2 cups Sweetened Dried Cranberries (#3981)
3 Tbsp. Orange Zest Granules (#1669)

Place orange juice, Muffin Mix, and remaining ingredients in mixer bowl. Mix on low speed 30 seconds. Scrape bowl. Continue to mix on low 30 seconds. Fill prepared muffin tins. Bake at 400º 16 –18 minutes.

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Cookie Sundaes

 Description:
1 tub AP Chocolate Chip Cookie Dough (#3367)
12 mini pie tins

Preheat oven to specified temperature on tub. Spray mini pie tins with Vegalene®. Press 1/3 cup cookie dough into each tin, making sure to cover the bottom of pan. Bake until lightly golden Top hot cookies with vanilla ice cream and Chocolate Sauce.

Chocolate Sauce

1 1/2 cups Ghirardelli® Real Milk  Chocolate Chips (#1187)
1/2 cup butter

Combine chocolate chips and butter in microwaveable bowl. Heat on high in 30-second increments until chocolate is melted and smooth. Serve immediately.

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Confetti Brownies

 Description:
1/2 recipe Richly Delicious Fudge Brownie Mix (#1824)
1/2 cup chopped Walnuts (#3973)
3/4 cup chopped gumdrops
1/2 cup dried Cranberries (#3981) or raisins (#1137)

Prepare Brownie Mix according to directions on package, adding remaining ingredients. Bake in sprayed 9" x 9" pan at 350º for approximately 20 minutes. Frost if desired and sprinkle “gumdrop” confetti for a Happy New Year Treat!

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Coconut Brownies

 Description:

Bake full brownie recipe with our AP richly Delicious Fudge Brownie Mix (#1824).  Cool.

Smear prepared Macaroon Mix (#1965) over top.  Bake until lightly brown.  Cool.

 Frost with Chocolate Frosting

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Classic Crème Caramel Apple Cake

 Description:
1/2 cup caramel ice cream topping
2 cups sliced peeled apple
1/2 cup each chopped nuts/raisins (#1137), if desired
3 cups AP Classic Crème Cake and Muffin Mix (#1823)
2 eggs
2/3 cup water
1/2 cup applesauce (used in place of oil)
1/4 cup wheat germ (optional)
1/2 tsp. Saigon Cinnamon (#3626)
1/2 tsp. Nutmeg (#1010)

In a sprayed 8"x8" pan place the caramel topping. Sprinkle with nuts/raisins. Arrange the sliced apples as desired over the caramel mixture. Prepare the cake batter with the remaining ingredients and carefully spoon over the apples. Bake at 375º for about 35 minutes until toothpick comes out clean. Invert onto a plate and serve warm with ice cream or whipped cream. Yield: 8–10 servings. "A beautiful, and very tasty dessert."

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Citrus Blueberry Cream Coffee Cake

 Description:
1 recipe AP Supreme Sweet Roll Mix (#1833)
1 tsp. Luscious Lemon Powder (#3636)
1 1/2 cups Dawn® Blueberry Filling (#1641)

Blend:
1 8 oz cream cheese, softened
1/3 cup powdered sugar
1 egg yolk
2 tsp. orange juice
1 tsp. AP Orange Zest Granules (#1669)

Prepare Sweet Roll according to directions on package. Add Lemon Powder to mix. Roll dough into 9" x 13" rectangle and divide in two. Spread cream cheese mixture evenly on each rectangle. Top with blueberry filling and roll up like jelly rolls. Place seam down on lined cookie sheet. Cut slits in the top, and let rise until double. Bake at 350º for 30 – 35 minutes. Glaze and serve while still warm.

Glaze:
1 cup confectioners’ sugar
2 Tbsp. melted butter
1 Tbsp. orange juice
1 Tbsp. lime juice

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Cinnamon-Glazed Sweet Potato and Apple Bake

 Description:

2 lbs. sweet potatoes, peeled and cubed
1 1/2 lbs. butternut squash, peeled and cubed
2/3 cup packed light brown sugar, melted, divided
3 eggs beaten
6 Tbsp. butter, melted, divided
3 tsp. Sweet Vanilla Powder (#1535)
2 tsp. Saigon Ground Cinnamon (#3626), divided
1/2 tsp. Nutmeg, Ground (#1010)
3/4 tsp. salt
1 cup chopped pecans
2 Golden Delicious apples, peeled, cored and thinly sliced
Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender. Drain.
Preheat oven to 350 F. Mix 1/3 cup brown sugar, eggs, 2 Tbsp. butter, Vanilla Powder, 1 1/2 tsp. cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13" x 9" baking dish or 3 qt. casserole dish. Top with pecans.
Puree squash with reserved 1/4 cup egg micxture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer.
Mix 1/3 cup brown sugar and 1/2 tsp. cinnamon. Sprinkle over apples. Drizzle 5 Tbsp. melted butter over top.
Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Yield: 12 (2/3 cup) servings

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Cinnamon Sugared Almonds

Description:
If you've never tried to make homemade candied nuts, this simple stir and bake method is sure to taste great and please everyone!
2 cups Sliced, Raw Almonds (#1883)
3/4 cup Cinnamon Vanilla French Toast Sugar (#1536)
Preheat oven to 325. In a bowl, combine ingredients with 1/4 cup water. Spread mixture on parchment-lined baking pan; bake 10 minutes. Stir with a metal spatula (mixture will be thick), then spread again and bake until sugar is browned, approx. 10 minutes more. Cool on baking sheet, then crumble.
Makes: 4 1/2 cups, store in airtight container at room temperature up to 2 days.

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Cinnamon Sugar Cookie Pop

Description:
When it comes to treats, an Otis® Oatmeal Raisin Cookie Pop is a perfect one. Use as a special treat for the kids, gifts for loved ones or serve with a nice caramel dipping sauce for a delightful dessert.

1: Allow frozen Otis Spunkmeyer® Oatmeal Raisin (#3015) cookie dough to thaw slightly. Roll in Cinnamon Vanilla French Toast Sugar (#3894) and insert a sucker stick in each cookie. Bake according to directions. Cool completely.

 2:With white icing, make a crosshatch pattern on each cookie. Wrap each cookie in cellophane and tie up with a brown satin bow.

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Cinnamon Spread Flavored Butter

Description: 1/2 cup butter 1/2 cup brown sugar 2 tsp. Saigon Cinnamon (#3626) 1/2 tsp. Ground Nutmeg (#1010) Whip until smooth.

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Apple Crisp

Description: 24 lb. peeled, sliced fresh apples 5 lb. (large pouch) Kruszeaz® Cinnamon Streusel Coffee Cake Mix (#4629) 2 lb. (small pouch) streusel topping (enclosed) 3 3/4 cups chopped Pecans (#3972) 3/4 cup water Divide apples into 2 prepared 20" x 12" x 2 1/2" steam table pans. Place Cake Mix, streusel topping, pecans and water in mixing bowl. Mix on low for 30 seconds or until crumbly. Sprinkle half of topping over apples in each pan. Bake at 350º for 50–60 minutes. Serve with whipped topping and pecans, if desired. Yield: 80-3" x 2" servings.

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Apple Cinnamon Twists

Description: 3 1/2 cups AP Supreme Sweet Roll Mix (#1853) 4 Tbsp. melted butter 1 1/4 tsp. AP Apple Pie Spice (#1001) 1/2 cup brown sugar 1/2 cup finely chopped nuts Prepare Sweet Roll Mix according to directions on package. Let raise double. Mix apple pie spice, brown sugar and nuts together. Roll Sweet Roll dough to rectangle shape 1/2 inch thick. Spread with melted butter. Genrously sprinkle with sugar and seasoning mixture. Cut rectangle into 2 inch strips. Twist lengths and place on lined baking sheet. Bake at 350 for 10 - 12 mintues. Cool slightly and glaze. Yield: 15 twists Glaze 2 cups powdered sugar 1 tsp. Old Fashioned Almond Powdered Natural Flavoring (#1829) 1 tsp. Luscious Lemon Natural & Artificial Flavoring Powder (#3636) 2 Tbsp. melted butter 3 tsp. milk or ceram (approx.) Mix ingredients and beat until lumps are gone.

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AP Superb Sugar Cookie Mix—Easy and Fun for Kids to Help With!

Description: 1 batch AP Superb Sugar Cookie dough (#2571), prepared according to directions on package 1 tsp. Sweet Vanilla Powder (#1534), Old Fashioned Almond Powder (#1829) or Luscious Lemon Powder (#3636) Assorted sprinkles, candies or decorations according to taste Add flavoring powder to cookie dough mix. Prepare and roll into 2 inch balls, or roll out and cut into shapes. Bake according to directions on package. Remove from oven and let kids decorate with colored chocolate candies, sprinkles or Ghirardelli Chocolate Wafers (#3385). Have fun!

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AP Classic Crème Bundt Cake

Description: 3 cups AP Classic Crème Cake and Muffin Mix (#1823) 2 large eggs 1/2 cup oil 5 Tbsp. orange juice 5 Tbsp. water 2 Tbsp. AP Orange Zest (#1669) Mix according to directions on package. Add: 1 1/2 cup dried cranberries (#3981) 1 cup chopped walnuts (#3973) 1 cup white chocolate chips (#1188) Pour batter in bundt pan sprayed with Vegalene® (#1212) cooking spray. Bake at 350º for approx. 1 hour or until toothpick comes out clean. Glaze with orange juice/powdered sugar glaze. Rich, gooey and yummy—nice for a brunch!

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AP Chocolate Crème Roll w/Strawberry Filling

Description: 1 Batch AP Chocolate Crème Cake and Muffin Mix (#1834), made according to directions Spray a 15" x 10" jelly roll pan that has been line with wax paper. Bake at 375º until set—approx. 20 minutes. Turn onto a dish cloth generously sprinkled with powdered sugar and roll loosely in the cloth. Cool. Carefully unroll and spread with Strawberry Filling. Strawberry Filling: 1 small whipped topping 2–6 oz. strawberry yogurt 2 tsp. Sassy Strawberry Powder (#3635) Roll carefully, sprinkle with powdered sugar, and chill. Can also use strawberry ice cream! Elegant and cool spring dessert.

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Angel Hair Pasta with Shellfish

Description: 12 oz. angel hair pasta 3 Tbsp. olive oil 3–4 garlic cloves, minced 4–5 roma tomatoes, diced 1 cup Louis Kemp® Imitation Crab Meat (#2814), shredded 2 cups small pre-cooked shrimp 2 Tbsp. Basil (#1443) 2 oz. Grated Fresh Parmesan Cheese (#2567) Salt & Pepper Cook pasta according to package direction. Heat oil in a non-stick skillet. Add garlic and cook until fragrant. Add tomatoes and cook 3 minutes. Add Crab and shrimp and heat through. Add basil and toss with pasta. Salt and pepper to taste. Srpinkle servings with cheese.

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Angel Food Cake with Sassy Strawberry Topping

Description: 1 AP Heavenly Angel Food Cake (#1965), prepared according to directions on package Topping: 1 cup Wyman's Whole Strawberries (#1222), thawed 1 tsp. Luscious Lemon Powder (#3636) 1 tsp. Sassy Strawberry Powder (#3635) 1-4 oz. Lemon Yogurt Blend all ingredients together until smooth. Serve over Heavenly Angel Food Cake, shortcake, ice cream or fresh fruit. Delicious and smooth!

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Almond-Cherry Mold

Description: Prep Time: 20 minutes Total Time: 5 hr 50 min Makes: 10 servings 1 can (16 oz.) pitted dark sweet cherries in syrup, undrained Cold water 2 cups boiling water 1  3/4 cup JELL-O Brand Cherry Flavor Gelatin (#1922) 1 tsp. Old Fashioned Almond Powder (#1829) 2 Tbsp. thawed COOL WHIP Whipped Topping 1 Tbsp.  Sliced Almonds (#3966), toasted DRAIN cherries, measuring syrup. Add enough cold water to the syrup to measure 1-1/2 cups; set aside. Cut cherries in half. STIR boiling water into dry gelatin and Almond Powder in large bowl at least 2 min. until completely dissolved. Stir in cherry liquid. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in cherries. Pour into 5-cup mold sprayed with cooking spray. REFRIGERATE 4 hours or until firm. Unmold. Top with whipped topping and almonds just before serving. Store leftover gelatin in refrigerator.

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Almond Poppy Seed Muffins

Description: 3 cups flour 1 1/2 tsp. Baking powder (#1205) 1 1/2 tsp. Sweet Vanilla Powder (#1534) 1 1/2 tsp. Old Fashioned Almond Powder (#1829) 3 eggs 1 1/2 cups milk 1 1/8 cups canola oil 2 1/4 cups sugar 2 Tbsp. Poppy Seeds (#1011) Mix together well. Line muffin tins with baking cups (#1646), bake at 350º for about 15 minutes. Delicious!

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Almond Poppy Seed Cake

Description: 3 cups Classic Creme Cake & Muffin Mix (#1823) 1/2 cup oil 2 eggs 2/3 cup water 1 tsp. Old Fashioned Almond Powder (#1829) 1 Tbsp. Alison's Pantry Poppy Seeds (#1852) Preheat oven to 350. Prepare Classic Creme Cake & Muffin Mix per instructions on package. Add Almond Powder and poppy seeds to batter. Pour into 8" ring pan. Bake 40-50 minutes. Cool slightly and top with glaze and slivered almonds. Glaze: 3/4 cup powdered sugar 1/2 tsp. melted butter 1/2 tsp. Sweet Vanilla Powder (#1534) 1/2 tsp. Old Fashioned Almond Powder (#1829) 1 tsp. milk (estimate) While cake is baking, combine glaze ingredients. Beat until all lumps are gone. Brush glaze onto cake while it is still hot.

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Almond Belgian Waffles

Description: Yield: 25 7-inch waffles. This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of waffles you wish to make. Thank you. 5 lb. Krusteaz® Belgian Waffle Mix (#4625) 10 cups water 2 1/2 cups Sliced Almonds (#3966) 1 1/2 Tbsp. Old Fashioned Almond Powder (#1829) Place Waffle Mix and all other ingredients in a mixing bowl. Mix on low speed 1 minute, or until blended. Pour 7/8 cup batter on to preheated, lightly greased 7-inch round Belgian waffle iron. Close lid. Wait 10 seconds and turn over. Cook waffle approximately 3 1/2 minutes. Serve warm with raspberries, slivered almonds and whipped topping if desired.

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Ali’s Nutty Nutritious Granola

Description: Ali’s Nutty Nutritious Granola • 6 cups Old Fashioned Oats (#1068) • 3⁄4 cup coarsely chopped Walnuts or Pecans • 3⁄4 cup Whole Almonds (#1885) • 1⁄4 cup light brown sugar, packed • 1 cup AP Sesame Seeds (#1034) (optional) • 1 cup Raw Sunfl ower Seeds (#2688) • 2 tsp. AP Sweet Vanilla Powder (#1534) • 1⁄2 cup Vegetable Oil • 1⁄2 cup Honey (#1307) • 1 tsp. AP Ground Cinnamon (#1005) Preheat oven to 350°. In a large bowl, combine oats, walnuts, almonds, brown sugar, sesame seeds, sunfl ower seeds and Vanilla. In a small bowl, whisk together the oil, honey and cinnamon. Drizzle the honey mixture over the cereal and combine well. Transfer the granola to two Wearever® Cookie Sheets (#1152) coated with Vegalene®. Bake for 10 minutes, stir and bake an additional 10 minutes. Remove from oven and stir again. Cool completely, break up if necessary and store in airtight Gallon Container (#1229). Note: Nuts and seeds turn rancid if stored at room temperature any length of time, so please freeze any extra granola if not eaten within 2 weeks. Enjoy!

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5 Minute Double Layer Pie

Description: 1 1/4 cups cold milk 1 cup + 2 Tbsp. Jell-O Chocolate Flavor Instant Pudding & Pie Filling (#1913) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 Milani® Complete No-Bake Graham Cracker Crust (#1291) 2 Tbsp. Dawn® Spring Mix Sprinkles (#4072) Prepare Graham Cracker Crust according to directions on package. Pour milk into medium bowl. Add dry pudding mix and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread into crust; cover with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

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Cinnamon Knots

 
Description:
1 recipe AP Supreme Sweet Roll Mix (#1833) made according to directions
3/4 cup melted butter
1 1/2 – 2 cups Cinnamon Vanilla French Toast Sugar (#3894)

Let raise double. Roll out ¼ inch thick. Cut into 1" x 4" strips and dip first into melted butter and second into Cinnamon Vanilla French Toast Sugar. Stretch a little and tie into a knot. Place on parchment-lined cookie sheet. Let raise until double. Bake at 400º for approx 10 minutes. They will burn easily! Good for breakfast with warm butter!!! Yield: 40 knots.


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Cinnamon Honey Wings

 
Description:
Yield: 4 servings

2 1/2 lbs. Pierce Chicken® Boneless Wing Dings® (#4206)
1/4 cup honey (#1307)
4 cloves garlic, chopped
1 1/2 tsp. ground cinnamon (#3892)
1/4 cup olive oil
1 tsp. thyme (#1444)
2 Tbsp. Kikkoman Soy Sauce (#1495)
1/2 tsp. ground ginger (#1420)
1/4 cup vinegar
1/2 tsp. dry mustard (#1427)

Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and turn and baste with marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.


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Cinnamon Almonds

 
Description:
This cinnamon almond recipe is terrific. It is a delicious and nutritious snack that the family will love!

1 egg white
1 tsp. cold water
4 cups Almonds (#3958)
1/2 cup sugar
1/2 tsp. Saigon Cinnamon (#3892)
1/4 tsp salt

Preheat oven to 250º F. Lightly grease one 15 x 10 x 1 inch jellyroll pan. Lightly beat the egg white. Add water and beat until frothy but not stiff. Add the almonds and stir until well coated. Sift together the sugar, salt, and cinnamon. Sprinkle over the almonds and toss to mix. Spread on the pan and bake for 1 hour, stirring occasionally. Yield: 24 servings.


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Christmas Wreath

 
Description:
1 recipe Supreme Sweet Roll Mix (#1833)
1 tsp. Sweet Vanilla Powder (#1534)
1/2 tsp. Luscious Lemon Powder (#3636)

Prepare Sweet Roll Mix according to directions, adding Vanilla and Lemon Powders. Let raise double and punch down. Roll on floured surface to 8" x 14" rectangle. Spread with melted butter, brown sugar and AP Cinnamon Vanilla French Toast Sugar (#1536). Add raisins, dates, nuts, etc and roll in a tube. Shape tube into a circle for wreath. Place on lined pan and let raise double. Bake at 350º till golden brown—approx. 25–30 min. Cool slightly. Frost with powdered sugar glaze and decorate with candied pineapple, cherries and walnut halves. Serve slightly warmed. Beautiful for any holiday

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Chocolate Macaroon Pie

Description:
1 batch AP Marvelous 'n Chewy Macaroon Mix (#1965)

Prepare one recipe of macaroon cookies as per package directions. Hold back 8 – 10 cookies worth of dough. Work with the dough as soon as it is mixed—don't wait as the directions say. Spray a 9" pie pan with Vegalene® (#1212) cooking spray and press dough evenly into pie pan with back of spoon being careful not to leave too much dough in the bottom or sides. Remember the cookie dough will not change shape as it is baked, so how thick you leave it is what it will be like after baking—leave sides and bottom about 1/2" thick. Bake according to package directions or until dough feels set. Let cool completely before filling.

Filling
1 cup plus 3 Tbsp. Jell-O® Chocolate Instant Pudding (#1913)
2 3/4 cups milk

Make pudding using 2 3/4 cups milk instead of 3 cups. Let pudding chill well and pour into cooled cookie pie crust. Top with whipping cream and enjoy!


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Chocolate Peanut Butter Squares

 
Description:
Crust:
5 lb. (full box) Krusteaz® Basic Cookie Mix (#4631)
1 cup water
2 tsp. Home Brand® Light Corn Syrup (#1862)

Topping:
4 cups Jif® Peanut Butter (#2913)
1 1/2 cups sugar
4 eggs
3 cups Ghirardelli® Real Milk Chocolate Chips (#1187)

Place water, Basic Cookie Mix and Corn Syrup in mixing bowl. Mix on low speed for 1 minute. Press into 24" x 16" x 1" pan. Place peanut butter, sugar and eggs in mixing bowl. Mix on low speed for 2 – 3 minutes or until crumbly. Crumble peanut butter mixture over crust. Sprinkle chocolate chips over peanut butter mixture. Bake at 350º for 18–20 minutes. Yield: 96-2 inch bars.

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Chocolate Macadamia Nut Cookies

   
Description:
ö 1 1/4 cups AP Chocolate Crème Cake & Muffi n Mix (#1834)
ö 1 cup butter, softened
ö 1 cup Ghirardelli® Real Milk Chocolate Chips (#1187)
ö 3/4 cup Macadamia Nuts, (#4198), chopped

Place Chocolate Crème Cake & Muffi n Mix and butter in mixing bowl. Mix on low for 1 minute. Add chocolate chips and macadamia nuts. Continue mixing for an additional 30 seconds. Drop dough onto parchment lined baking sheets and bake at 375º for 14–16 minutes. Yield: approx. 1 1/2 dozen cookies.


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Chocolate Fudge

 
Description:
2 cups granulated white sugar
2 squares (2 ounces) unsweetened chocolate, chopped
2 Tbsp. Home Brand® Light Corn Syrup (#1862)
2/3 cup half-and-half (or light cream)
2 Tbsp. unsalted butter, cut into pieces
1/8 tsp. salt
1 tsp. Sweet Vanilla Powder (#1534)
Chopped Nuts if desired

Grease the bottom and sides of an 8 x 8 x 2 inch pan with about 1 Tbsp. of room temperature unsalted butter. Set aside.

In a heavy 2 1/2 – 3 quart saucepan, place the sugar, chocolate, light corn syrup, and half-and-half. Over medium-low heat stir the ingredients, with a wooden spoon, until it comes to a boil. Cover the pan with a lid for about 2–3 minutes to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid and clamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236º F). Do not stir or shake. (Wash down the sides of the pan with a pastry brush dipped in cold water if any granules form.)

Remove from heat and drop the 2 Tbsp. of butter on top of the fudge, but do not stir the butter into the fudge. Allow the fudge to cool to lukewarm (110º F). Remove the thermometer and add the vanilla powder and salt. Beat the fudge (you can do this by hand with a wooden spoon or with an electric hand mixer) until it begins to lose its shine and is nice and creamy. Stir in nuts. Pour into the prepared pan and let cool for several hours before cutting into squares.

Store and serve at room temperature.

Makes one 8 x 8 inch pan of fudge.

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Chocolate Dessert Cups
 
Description:
Yield: 8 Dessert Cups
1 1/2 pounds Ghirardelli Semi-Sweet Chocolate Chips (#1186)
8 small round balloons
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4 inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet. holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.
Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of the first dipping exposed.
Note: Ghirardelli Semi-Sweet, Milk, and/or Dark Chocolate Chips or Bars may be used.


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Chocolate Creme Puffs & Eclairs

 
Description:
-Luscious Eclair & Creme Puff Mix #4914
-Hot Water
-Guittardelli Premium Baking Cocoa #4883

Preheat oven to 400F. For a full batch; Measure the required amount (2.25 Cups) of eclair & Creme Puff mix into mixing bowl Add 2 1/2 Tablespoons Baking Cocoa & mix well into the dry mix. Add required hot water according to package directions (3 cups for full batch) & mix until well incorporated & smooth. Scoop mixed dough into a pastry bag for easiest use & squeeze out nice round portions about 1-1/2 inches in diameter 2 inches apart on a parchment lined baking sheet pan (cookie sheet). (If points appear just dampen your finger with some very warm water & smooth out the points.) If you prefer eclairs pipe out log shapes about 4 inches long & an inch in diameter. Leave 2 inches between each log shape on the cookie sheet; lined with parchment paper. Bake 25 - 30 minutes. Allow to cool completely before filling with your favorite Dawn filling! The cherry & raspberry tastes wonderful in these chocolate versions! Dust with powdered sugar or top with melted chocolate. Store in an open container in the refrigerator; especially if using a cream filling. Do not store in a airtight container or they will become soggy. They will keep up to 2 days in the fridge!

From Chef Beth Casebolt of Zortman, Montana


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Chocolate Covered Macarroon Cookies

Description: 1 3/4 cup macaroon mix (#1935) 3/4 cup chopped walnuts (#3973) 1/4 cup boiling water Prepare according to package directions. Let stand for 10 minutes. Bake for 16 minutes. Topping: 1/2 cup butterscotch chips 1/2 cup semi sweet chocolate chips (#1186) Melt together and dip cooled macaroons. — Recipe courtesy of Sheri Blankenbaker of Buffalo, SD

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Chocolate Chip Cookie Pizza

Description: 1 batch Ali's Chocolate Chip Cookie Mix (#2569), made as per instructions on package 3 cups Ghirardelli® Real Chocolate Dipping Wafers (#3385), melted Caramel Topping: 1 square white almond bark, melted (Optional) 2 cups miniature marshmallows 1 cup walnut pieces (#3973)/toffee pieces/anything!! Pat cookie dough onto a medium pizza pan and bake until done. Mix melted chocolate, marshmallows and nuts. Place on baked cookie dough and drizzle with caramel topping and almond bark. DECADENT!!

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Chocolate Chip Cookie Mix

Description: 5 1/3 cups flour 1 1/3 cups Honeyville® Oatmeal (#1068), ground* 2 cups each: Brown Sugar, White Sugar, Margarine Powder (#1112) 1/4 cup Dehydrated Eggs (#1111) 2 tsp. each: Baking Powder (#2847), Baking Soda (#2848) 1 tsp. salt 1 tsp. Sweet Vanilla Powder (#1534) Combine all ingredients. Store mix in cool place, covered. *Rolled Oats can be ground in a wheat grinder or blender. Chocolate Chip Cookies 2 cups of Chocolate Chip Cookie Mix (above) 1/3 cup water 1/2 cup Ghirardelli® Chocolate Chips (#1187) 1/4 cup chopped nuts Drop by teaspoonful onto a cookie sheet lined with parchment paper (#1153) or sprayed with Vegalene® (#1212). Bake at 375º for 10 – 12 minutes.

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Alison’s Divine Cranberry Cake

Description: Mix: • 2 cups flour • 1 cup sugar • 1 tsp Clabber Girl® Baking Powder (#2847) • 1 tsp AP Powdered Vanilla (#1534) Add: • 1 cup milk • 3 cups Wyman’s® Cranberries (#1220) • 1 cup pecans, chopped • 1 Tbsp melted butter Stir and pour into 8 x 10" pan or loaf pan sprayed with Vegalene®. Bake at 350° for 30–40 min. Butter Sauce: Mix: • 3⁄4 cup cream • 1 cup sugar • 1⁄2 cup butter Simmer on low heat for 10 minutes. Pour over cake. ly divine! I make it for parties, showers and Sunday dinners. Everyone loves it and most people lick their plates! Most ladies want the recipe too.” —Alison

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5 Minute Candy Bar Pie

Description: 1 1/4 cups cold milk 3/4 cup JELL-O Chocolate Flavor Instant Pudding & Pie Filling (#1913) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 milk chocolate candy bars (about 1.5 oz. each), cut into 1/4 inch pieces, divided 1 OREO Pie Crust (6 oz.) Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Gently stir in 1/2 of the whipped topping. Reserve 3 Tbsp. of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust. Spread remaining whipped topping over pudding mixture; sprinkle with reserved candy pieces. Serve immediately or refrigerate until ready to serve. Store leftover pie in refrigerator.

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