Oct 17, 2009
1 3/4 cups Pillsbury BEST® All Purpose Flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
48 Hershey's® Kisses® milk chocolates, unwrapped
1. Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
1 cut-up whole chicken (3 to 3 1/2 lb)
1/2 medium green bell pepper, cut into strips
2 cups whole fresh mushrooms
1 jar (1 lb 10 oz to 1 lb 12 oz) tomato pasta sauce
1/4 cup chopped onion
1 teaspoon dried oregano leaves, crushed
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 tablespoon margarine or butter, melted
2 tablespoons grated Parmesan cheese
Chopped fresh parsley, if desired
1. Heat oven to 375°F. In large skillet, brown chicken pieces on all sides. Place browned chicken in ungreased 13x9-inch pan. Top with bell pepper and mushrooms.
2. In small bowl, combine pasta sauce, onion and oregano. Pour over chicken and spread evenly around edges of pan. Cover with foil. Bake 40 to 45 minutes or until chicken is fork tender.
3. Remove pan from oven; uncover. Separate dough into 8 biscuits; arrange biscuits around edges of chicken in pan. Brush biscuits with margarine; sprinkle with cheese. Return to oven; bake 14 to 23 minutes longer or until biscuits are deep golden brown. Garnish with parsley.
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2 tablespoons olive oil
2 large onions, thinly sliced (4 cups)
6 oz sliced provolone cheese
1 jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into thin strips
2 oz Montrachet or other chèvre (goat) cheese, crumbled (1/3 cup)
2 tablespoons pine nuts, if desired
1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
2. In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
3. Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. Brie cheese, rind removed, cut into 1/2-inch cubes
3/4 cup canned whole berry cranberry sauce
1/2 cup chopped pecans
1. Heat oven to 425°F. Lightly oil 12-inch pizza pan or 13x9-inch pan with olive or vegetable oil. Unroll dough; separate into triangles. Place triangles in oiled pan with tips toward center. Press out dough with hands. Bake at 425°F. for 5 to 8 minutes or until light golden brown.
2. Remove crust from oven. Sprinkle cheese over partially baked crust. Place cranberry sauce in small bowl; stir to break up pieces. Spoon cranberry sauce by teaspoonfuls evenly over cheese. Sprinkle with pecans.
3. Return to oven; bake an additional 6 to 10 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into wedges or squares.
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
1 Package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2 Package (8-oz size) cream cheese, softened
3 Cups powdered sugar
2 Tablespoons frozen (thawed) orange juice concentrate
4 Drops Betty Crocker® yellow food color
2 Drops Betty Crocker® red food color
1 Pouch (7-oz) Betty Crocker® Brownie Toppers® chocolate topping
Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, leaving edge of foil above rim of pan; grease bottom only of foil.
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, mix cream cheese, powdered sugar, orange juice and food colors; spread over brownies. Drizzle brownie topping over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. Lift out foil and brownies. Cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies.
Cast a spell on your Halloween party guests with a frightfully delicious customized cake from your local Walmart Bakery. Choose from a wide variety of colors and styles that every ghoul and goblin will love.
To order yours, just complete the form (downloadable version below) and bring it to your local Walmart Bakery. To ensure availability, please place your order at least 24 hours in advance. The bakery can handle most special requests. Call or visit your local Walmart Bakery for more details.
Coarsely chop yogurt-covered pretzels and stick them on chocolate-frosted cupcakes so that the ends are poking out like bones coming out of the graveyard. Fashion edible gravestones out of gumdrop candy and place them next to the bones.
Use large and small marshmallows to create ghostly shapes. Roll the marshmallows with your hands until they soften and start to lose their shape, then place the ghosts on top of frosted cupcakes.
Crush chocolate cookies or graham crackers and spoon some of the "dirt" on top of frosted cupcakes, pressing lightly into the frosting. Then place a pumpkin-shaped candy in the middle of the dirt.
Use the same technique for "dirt" as you used for the Pumpkin Patch cupcakes, except top this dirt with gummy worms and candy bugs instead.
If using already-frosted vanilla cupcakes, flatten the tops with a spreading knife to make them smooth. Place one dot of brown icing in the center of each cupcake and pipe the icing in two concentric circles around the dot. Take a toothpick and run the tip from the dot in the center out to the edges. Repeat this technique three more times until the icing resembles a spider web. For added authenticity, you can "catch" a piece of candy corn in the web.
Place a dab of frosting between a black gumdrop and the top of a chocolate sandwich cookie; the frosting will act like glue and the final result will resemble a witch's hat, which can be placed right on top of a frosted cupcake.
If using already-frosted vanilla cupcakes, smooth the frosting into a nice dome. Use brown frosting in a tube to pipe an eye onto the cupcake and use red frosting in a tube to make the eye bloodshot. Nestle a colored chocolate candy in the center of the eye for the pupil.
For these cupcakes, you'll need orange-tinted frosting, yellow-tinted frosting and white frosting. Place all three in separate plastic bags and cut one corner of each bag to allow for piping. Pipe an outside ring of orange frosting, fill that with a ring of white frosting, and then dot the center with yellow frosting to resemble a candy corn. As a final touch, place a candy corn in the middle of each cupcake.
Fingers from the Grave
Make edible clay by adding powdered sugar to canned vanilla frosting until the mixture is thick enough to roll. Roll pea-sized pieces on a board dusted with powdered sugar and shape them into fingers. Use toothpicks and food coloring to create a nail or use food coloring to "paint" the nails. Place your edible fingers on your cupcakes and dot the severed side of the fingers with strawberry syrup to make them look bloody.
Trick or Treat
Who needs to go out trick-or-treating when you can enjoy candy with your cupcake? Unwrap your favorite fun-sized candy and place three of the candies vertically into frosted cupcakes. Cut red licorice into two-inch pieces and tuck them in vertically around the candy for color. Each cupcake will have its own candy skyline.
Green and Mean
Take vanilla frosted cupcakes and use tubes of green icing to squiggle over the tops, letting the icing drip down the sides. It should look green and slimy. Top each cupcake with gummy worms or candy bugs.