Fire Ant Anthill Cake

Ingredients

Chocolate Cake
Chocolate Icing
1/2 cup (125 mL) chocolate cookie crumbs
Sugar-coated green sour candy strips
Red candy-coated chocolate pieces, (such as M&Ms)
Mini red candy-coated pieces, (such as M&Ms Mini)
Black Royal Icing
White candy-coated mints

Preparation:

Place rectangular cake on serving tray; spread with two-thirds of the Cocoa Icing. Place dome cake on one narrow end for anthill; cover with remaining icing.

Sprinkle cake all over with cookie crumbs to look like soil. Press green candy strips onto bottom edges of rectangular cake for grass. Cut fringe along 1 edge of equal amount of green candy strips; press onto cake so grass stands above top edge. For ants, line up 1 large and 2 mini candy-coated chocolate pieces for each ant body. With piping bag and using black icing, pipe dots between candies; pipe line of icing along top to attach. Let dry. Turn over and pipe 6 legs; let dry. Press ants all over top of cake and anthill. Arrange white candy rocks on cake.

Devilled Giant Spider Eggs

*Cracking the shells then submerging them in dye gives them the cool spiderweb pattern.
1/4 tsp black paste food coloring
12 eggs
1/4 cup finely dices celery
1/4 cup finely diced sweet gherkin pickles
1/4 cup mayonnaise
2 Tbsp chopped green onion (green part only)
1/4 tsp chipolte chili powder
1/4 tsp salt

IN saucepan, whisk food coloring with6 cups water. Add eggs; bring to a boil. Remove from heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs, 1 at a time, to a paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting it open. Transfer eggs to large bowl. Cover with cooking water, and refrigerate for 1 hour or until cool. Peel eggs and half lengthwise. Arrange whites o platter and transfer yolks to bowl. Add celery, pickles, mayo, onion, chili powder, and salt to yolks. Mash to combine, adding more mayo if desired. Spoon or pipe into egg whites.

Creamy Cricket Dip

Prep: 10 minutes
Cook: 5 minutes
Chill: 1 hr
Serves well with plain chips, tortilla chips, and fresh veggies.

2cups frozen green peas
1/2 cup cream cheese
1/2 cup mayonnaise
1 clove garlic, chopped
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp dried mint

In saucepan of boiling water, cook peas until tender, about 5 minutes. Drain and transfer to food processor. Add cream cheese, mayo, garlic, lemon juice, slat and mint; puree until smooth. Refrigerate for at least one hour before serving.

Braided Bread

DOUGH:
3 1/4 cups all-purpose flour

1 tablespoon sugar
1 (.25 ounce) package active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons vegetable oil
2 eggs

TOPPING:
1 egg
1 teaspoon water
1/2 teaspoon poppy seeds

DIRECTIONS:
1.In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.


2.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3.Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.

4.Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
 
1.In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.


2.Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

3.Roll the cheese ball in finely chopped pecans before serving.

Slice and Bake Shortbread Cookies

Melt-in-your-mouth cinnamon shortbread cookies that are ready in minutes and inexpensive to make.
Preparation time: 40 min Baking time: 7 min


Yield: 3 1/2 dozen cookies

1 cup Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Meanwhile, combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.



VARIATION:
Marbled Slice & Bake Shortbread Cookies:
Melt 2 (1-ounce) squares semi-sweet baking chocolate* in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in sugar. *Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled.

Cathrine's Heavenly Holiday Cookies

A hint of cinnamon and nutmeg makes these buttery cookies extra special!
Preparation time: 45 min Chilling time: 3 hrs Baking time: 8 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup Butter, softened
3/4 cup sugar
2 Eggs
1 teaspoon vanilla

Sugar Mixture Ingredients:
1/2 cup sugar
1/4 teaspoon ground cinnamon

Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.

Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate until firm (3 to 4 hours).

Heat oven to 375°F. Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until set.

Roll in sugar-cinnamon mixture again while warm, if desired.

Raspberry Almond Shortbread Thumbprints

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Preparation time: 45 min Baking time: 14 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:

1 cup Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.


*Substitute 1/2 cup of your favorite flavor jam.

Candy Cane Cookies

It takes only a few ingredients to make this cookie. Shape the dough into candy canes and roll in decorator sugar. Easy, inexpensive and special in the holidays!

Preparation time: 40 min Baking time: 8 min

Yield: 5 dozen cookies

1 1/4 cups all-purpose flour
3/4 cup LAND O LAKES® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
2 teaspoons vanilla
3/4cup decorator sugar


Heat oven to 375°F. Combine flour, butter, cornstarch, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.

Divide dough into fourths. Divide each fourth into fourths, for a total of 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 4 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy cane-shape.

Bake for 8 to 10 minutes or until lightly browned on edges. Cool 1 minute; remove from cookie sheets. While cookies are still warm, dip into decorator sugar.


Tips for successful Candy Cane Cookies:

• This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

• Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

• Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

• The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature for 20 to 30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter.

• If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.



VARIATION:
Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.