Kraft~ 4th of July cupcakes

Check these out!


http://www.kraftrecipes.com/recipes/firecracker-cupcakes-53449.aspx?cm_mmc=eml-_-rbe-_-20110628-_-1127

What You Need
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided


4 drops each: blue and red food colorings

24 yellow cupcakes

2 cups thawed COOL WHIP Whipped Topping

24 red string licorice pieces (4 inch)

Make It
PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.

SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker's fuse. Store in refrigerator.

Kraft Kitchens Tips:
Divide whipped topping into thirds. Color one portion with 4 drops red food coloring and second portion with 4 drops blue food coloring. Leave remaining portion white. Spread onto cupcakes and continue as directed.  Have children decorate their own cupcakes. 

Mother's Day Desserts

     What Mom does not like dessert??? Check out these "Oh so Pretty" desserts to make for that special person in your life.  They will brighten up any buffet or dessert table for sure.


http://www.marthastewart.com/259355/strawberry-tart?backto=true&backtourl=/photogallery/mothers-day-desserts#slide_1
To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.

Note: To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.

Ingredients


For the Crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt

For the Filling
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

Directions
1.Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

2.With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.

3.Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

4.Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).

5.Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

6.In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.



http://www.tasteofhome.com/Recipes/Raspberry-Cream-Trifle
14-16 ServingsPrep/Total Time: 30 min.

INGREDIENTS
1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
Chocolate curls and fresh mint

Directions
In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.

Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint. Yield: 14-16 servings.

Nutella

Nutella, Nutella, Nutella!!!! What more can I say... but: "Stuffed French Toast

http://kidscooking.about.com/od/breakfastrecipes/r/stuff-french-to.htm
Ingredients:

•10 slices day-old Challah or Italian bread

•5-6 Tbsp. chocolate hazelnut spread, such as Nutella

•5 large eggs

•2 cups cream or whole milk

•1 tsp. vanilla extract

•1/4 tsp. salt

•3-4 Tbsp. butter

Preparation:

1.Preheat an electric skillet to 350 degrees F. Or heat a large skillet over medium heat.
2.Spread Nutella over five of the bread slices. Top with remaining bread slices to make five sandwiches. Place in a 9 x 13 baking dish.
3.Whisk together eggs, cream, vanilla and salt. Pour over sandwiches. Turn to make sure sandwiches soak up egg mixture.
4.Add butter to skillet.
5.Place French toast sandwiches in skillet. Cook 2-4 minutes until golden brown. Turn and cook another 2-4 minutes until golden on the other side. Cover for the last minute of cooking, so the Nutella melts completely.

Serve immediately with syrup or powdered sugar.

No Bake Nutella cookie


http://www.meganscookin.com/no-bake-nutella-cookie-recipe

No-Bake Nutella Cookies


1/2 cup butter

1/2 cup milk

1 3/4 cups sugar

1/2 cup cocoa

1 teaspoon vanilla

1/2 cup Nutella

3 cups rolled oats

In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.

Remove from heat and add Vanilla.

Add Nutella.

Add oats and mix well.

Drop quickly onto waxed paper and allow cookies to cool and set.



Crescent Pastries

http://www.mangiabenepasta.com/nutella2.html
(Makes 16)

Ingredients:
2 packages refrigerated crescent rolls

1 jar Nutella

1 egg

2 teaspoons water

Directions:
*Separate crescent rolls into triangles.

Spread each with 1 tablespoon Nutella.

Roll into crescent shapes and place on baking sheets.

Beat together egg and water and brush over each crescent roll.

Bake according to package directions.