As the holidays are approaching, and you are searching for ways to entertain yourself and your friends, you can’t go wrong by creating some delicious dishes for them. Here are 5 recipes from Betty Crocker that are tasty yet simple and are sure to be enjoyed by all at any Christmas party.
Sugar Ornament Cookie Truffles
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Ingredients:
- 1 pouch Betty Crocker sugar cookie mix (Butter and egg called for on cookie mix with drop cookies)
- 4 oz. of cream cheese, softened
- 16 oz. vanilla-flavored candy coating (almond bark)
- 24 Reese’s white peanut butter cup minis (from 8 oz. bag)
Steps:
- Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese. Process 1 to 2 minutes or until well combined and can be pressed into a ball.
- Shape cookie mixture into 24 (about 1 ½ -inch) balls; place on waxed paper-lined cookie sheet. Refrigerate 30 minutes.
- In medium microwavable bowl, microwave almond bark uncovered on High 60 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into coating. Return to lined cookie sheet, and immediately decorate top with colored sugars. Place 1 peanut butter cup on top of truffle, bottom side up. If coating has cooled too much, reheat. Refrigerate truffles about 15 minutes or until coating is set. Store covered in refrigerator.
Makes 24 servings.
Holiday Appetizer Wreath
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Ingredients:
- 6 slices of bacon
- ½ cup chive-and-onion cream cheese spread
- 2 cans Pillsbury refrigerated crescent dinner rolls
- 2 cups frozen broccoli florets, thawed, finely chopped and patted dry with a paper towel
- ⅓ cup diced red bell pepper
- 1 egg, beaten
- 1 teaspoon sesame seed
- Fresh rosemary if desired
Steps:
- Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten
- Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
- Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.
Makes 16 servings.
Sugar Cookie M&M’s Bars
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Ingredients:
- 1 pouch Betty Crocker sugar cookie mix
- ½ cup of butter, softened
- 1 egg
- 1 cup white vanilla baking chips
Steps:
- Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
- In a large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in ½ cup of candies and the white vanilla baking chips. Press the dough in the bottom of the pan. Sprinkle remained candies over top.
- Bake 22 to 24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
Makes 24 servings.
Cookie Tart With Nutella Hazelnut Spread and Berries
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Ingredients:
Cookie Tart:
- 1 pouch Betty Crocker sugar cookie mix (Butter and egg called for on cookie mix with drop cookies)
Topping:
- ¾ cup of Nutella hazelnut spread
- 1 ½ cups sliced fresh strawberries
- 1 cup fresh raspberries
Steps:
- Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray.
- In medium bowl, stir Cookie Tart ingredients until soft dough forms. Press dough evenly in pan.
- Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
- When ready to serve, spread hazelnut chocolate spread evenly over cookie base, leaving 1/2-inch border. Arrange berries over hazelnut chocolate layer. Cut into wedges. Store loosely covered in refrigerator.
Makes 12 servings.
Pull-Apart Crescent Meatball Sliders
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Ingredients:
- frozen Italian meatballs (1/2 oz each)
- can (8 oz) Pillsbury refrigerated crescent dinner rolls
- cup shredded mozzarella cheese (4 oz)
- cup tomato basil pasta sauce (from 28-oz jar)
- tablespoons butter, melted
- teaspoon Italian seasoning
- teaspoon garlic powder
- tablespoons grated Parmesan cheese
Steps:
1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14×4-inch rectangle.
2. Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
3. Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
4. With table knife, score dough between meatballs.
5. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
6. Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.
Makes 16 servings.