Uploads from Betty Crocker Recipes, tagged candycanes

Reindeer Feed Recipe

nobody@flickr.com (Betty Crocker Recipes) — Mon, 27 Dec 2010 09:20:09 -0800

INGREDIENTS:

6 cups Rice Chex® or Chocolate Chex® cereal
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

DIRECTIONS:

1. Line cookie sheet with foil or waxed paper. Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Tip: To make feed bag, cut two 6 1/2 x 5-inch rectangles from a piece of muslin-type fabric. Using a hot glue gun, run a bead of glue on edge of three sides of one rectangle. Top with other rectangle to form pocket. Turn pocket inside-out. Roll down top opened edge to create a cuff.

Tip: This recipe is gluten free. When cooking gluten free always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Reindeer Feed Recipe

nobody@flickr.com (Betty Crocker Recipes) — Mon, 27 Dec 2010 09:21:11 -0800

Betty Crocker Recipes posted a photo:

Sweet Swirl Marshmallows Recipe

nobody@flickr.com (Betty Crocker Recipes) — Mon, 27 Dec 2010 09:11:20 -0800

Betty Crocker Recipes posted a photo:

INGREDIENTS:

Butter
1/3 cup powdered sugar
1/2 cup cold water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon peppermint extract
8 to 10 drops red or green food color

DIRECTIONS:

1. Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.

2. In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.

3. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.

4. Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.

5. Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Peanut Butter and Pumpkin Puppy Treats Recipe

nobody@flickr.com (Betty Crocker Recipes) — Thu, 16 Dec 2010 11:46:46 -0800

Betty Crocker Recipes posted a photo:

INGREDIENTS:

3 cups brown rice flour
1 teaspoon ground cinnamon
1/4 cup peanut butter
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

DIRECTIONS:

1. Heat oven to 350° F. In large bowl stir all ingredients until soft dough forms.

2. Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.

3. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.

Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores) and 1 teaspoon vegetable oil in microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats.

Tip: Check with your vet to make sure that these puppy treats fit into your dog's diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.