Betty Crocker Recipes

Raspberry Ribbon Slices

Ingredients

• 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
• 1 cup butter or margarine, softened
• 1 egg
• 3 tablespoons Gold Medal® all-purpose flour
• 3 tablespoons seedless raspberry jam
• 3/4 cup powdered sugar
• 2 teaspoons milk, or as needed

Directions

1. Mix cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
2. Bake at 375 degrees F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes.
3. Using handle of wooden spoon, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
4. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces. Store tightly covered at room temperature. 

Caramel-Fudge Turtle Cookies

 

Ingredients

• 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
• 1 cup butter or margarine, softened
• 1 egg
• 2 tablespoons Gold Medal® all-purpose flour
• 12 caramels, unwrapped
• 1 tablespoon milk
• 1 cup Hershey's® hot fudge topping
• 36 pecan halves

Directions

1. Mix cookie dough as directed on package, stirring in flour in bowl. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets.
2. Bake at 375 degrees F for 11 to 12 minutes. Cool 1 minute; place cookies on cooling rack.
3. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
4. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set. Store between layers of waxed paper in tightly covered container at room temperature.

Many Of Punch Recipes

Luscious Slush Punch

Ingredients

• 2 1/2 cups white sugar
• 6 cups water
• 2 (3 ounce) packages strawberry flavored gelatin mix
• 1 (46 fluid ounce) can pineapple juice
• 2/3 cup lemon juice
• 1 quart orange juice
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions

1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. 

Champagne Punch

 

Ingredients

• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1 (12 fluid ounce) can frozen pink lemonade concentrate
• 1 (6 ounce) can frozen limeade concentrate
• 1 (750 milliliter) bottle white wine, chilled
• 1 liter carbonated water, chilled
• 2 (750 milliliter) bottles champagne, chilled
• 1 lemon - sliced, for garnish
• 1/2 cup fresh mint, garnish

Directions

1. In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

A variety of Coffee Recipes that you will love.

Coconut Coffee

Ingredients and Amounts

• 1/4 cup of  Coffee
• 2 cups of water
• 1/4 cup of coconut cream
• 1 tbsp of sugar

  Instructions

• Brew the 2 cups of water with the 1/4-cup of coffee
• Pour the hot coffee, coconut cream and sugar in a glass
• stir, then serve

   

   

  Hawaiian Coffee

  Ingredients and Amounts

• 1/4 cup of coffee
• 2 cups of water
• 1/2 cup of coconut milk
• 1 tbsp of grated coconut

Instructions

• Brew the 2 cups of water with the 1/4-cup of  Coffee
• Brown the grated coconut in a saucepan
• Pour the hot coffee and coconut milk into a glass
• Stir
• Top with the brown grated coconut and serve

 

 

Candy Cane Coffee

Ingredients & Amounts

• 1/4 cup of  Coffee
• 2 cups of water
• 1 tbsp milk
• 1 tbsp sugar
• Candy Cane

Instructions

• Brew the 4 cups of water with the
  1/2-cup of  Coffee
• Pour the brewed coffee, milk and sugar into a glass.
• Place candy cane into glass

 

 

Caribbean Coffee

Ingredients and Amounts

• 1/4 cup of Coffee
• 2 cups of water
• 1 tbsp sugar
• 1/4 cup of ice cream
• 1/4 cup of whipped cream
• 2 tbsp of dark rum
• Chocolate sprinkles

Instructions

• Brew the 2 cups of water with the 1/4-cup of  Coffee
• Add sugar
• Chill in the refrigerator
• Put the chilled coffee, ice cream, whipped cream and dark rum into a blender and blend
• Pour into a glass
• Sprinkle the top with chocolate sprinkles and serve

 

 

Chocolate Cognac Coffee

Ingredients and Amounts

• 1/4 cup of  Coffee
• 2 cups of water
• 1 tbsp of sugar
• 1/4 cup of chocolate syrup
• 1/4 cup of milk
• 1/4 cup of cognac
• 3-5 ice cubes

Instructions

• Brew the cup of water with the 1/4-cup of Coffee
• Add sugar
• Chill in the refrigerator
• In a shaker combine chilled coffee, chocolate syrup, milk, cognac and ice cubes
• Shake
• Pour into a glass and serve

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