Count Down To Christmas

cookie-dough-bears1
This recipe is great to make with little helpers.

Cookie Dough Bears

Ingredients:

  • 1 package (about 16 ounces) refrigerated sugar cookie dough
  • 1 cup uncooked quick oats
  • Mini semisweet chocolate chips

Method:

Let dough stand at room temperature 15 minutes. Combine dough and oats in medium bowl; beat with electric mixer at medium speed until blended. Cover and freeze 15 minutes.

Preheat oven to 350 degrees F. Lightly coat cookie sheets with nonstick cooking spray. For each bear, shape 1 (1 inch) ball for body and 1 (3/4 inch) ball for head. Place body and head together on cookie sheets; flatten slightly. Form 7 small balls for arms, legs, ears and nose; arrange on bear body and head. Place 2 chocolate chips on each head for eyes. Place 1 chocolate chip on each body for belly button.

Bake 12 to 14 minutes or until edges are lightly browned. Cool on sheet 2 minutes. Remove to wire racks; cool completely.

Makes about 9 cookies.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.   www.thasc.com

 

Count Down To Christmas

chocolate-pecan-fudge1

Chocolate Pecan Fudge

Ingredients:

  • 3 cups sugar
  • 1 ½ sticks (12 tablespoons) butter
  • 2/3 cup evaporated milk
  • 12 ounces semisweet chocolate chips
  • 7 ounces marshmallow crème
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Method:

Line a 9 x 13 inch baking dish with a long sheet of foil, leaving overhang on two ends to use as handles to remove the fudge.

In a large saucepan, combine the sugar, butter and milk and bring to a full, rolling boil over medium heat. Boil, stirring constantly, until the mixture reaches 235 degrees F (soft ball stage) on a candy thermometer, about 5 minutes.

Remove from the heat, add the chocolate chips, and stir until melted and smooth. Beat in the marshmallow crème and vanilla with a wooden spoon. Stir in the pecans.

Spread the fudge into the lined baking dish and let cool to room temperature. Fold the foil to form handles and lift out the fudge. Remove the foil and cut the fudge in to squares.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  www.thasc.com

Easy Clam Chowder

A Great Recipe For All That Have Eaten Enough Turkey

easy-clam-chowder
An easy soup recipe to warm you up on those cold days.

Ingredients:
4 slices bacon, diced
2 tablespoons, unsalted butter
2 cloves garlic, minced
1 onion, diced
½ teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock
2 6.5 ounce cans chopped clams, juices reserved
1 bay leaf
2 russet potatoes, peeled and diced
1 cup half and half
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Method:
Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel lined plate, reserve 1 tablespoon excess fat; set aside.
Melt butter in the stockpot. Add garlic and onion, and cook stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

 

Getting Ready For Thanksgiving

pumpkin-cake
This dessert will make a great center piece in your Thanksgiving feast.

Pumpkin Cake

Ingredients:
2 packages spice cake mix
6 eggs
1 can (15 oz.) solid-pack pumpkin
2/3 cup canola oil
2/3 cup evaporated milk
2 cups (12 oz.) vanilla baking chips
2 cups (16 oz.) vanilla frosting
Red, yellow and green paste or liquid food coloring
1 cup flaked coconut

Method:
In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12 inch fluted tube pans. Cakes must be baked in identical cake pans or baked in batches.
Bake at 350 degrees F for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.
To create texture, place textured paper towel over frosting and press lightly, then remove.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting insert #352 leaf tip. Hold bag at 45 degree angle, pipe leaves randomly along the vines. Combine coconut with green food color and sprinkle around base of cake.

Yield: 12-16 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

no-fuss-pumpkin-cake
A great alternative to the traditional pumpkin pie.

No Fuss Pumpkin Cake

Ingredients:
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened

Method:
In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

country-club-chocolate-cake
The perfect dessert for chocolate lovers.

Country Club Chocolate Cake

Ingredients:
1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream

Method:
Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 10

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

frosted-pumpkin-muffins
These muffins are delicious for breakfast or for a treat anytime.

Frosted Pumpkin Muffins

Ingredients:

  • 1 package pound cake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 can cream cheese frosting
  • ½ cup finely chopped pecans, optional

Method:

In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Yield: 1 ½ Dozen

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  http://www.thasc.com

Getting Ready For Thanksgiving

pumpkin-spice-cookies
An easy recipe and delicious too.

Pumpkin Spice Cookies

Ingredients:

  • 1 package yellow cake mix
  • 1/2 cup quick cooking oats
  • 2 to 2 1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) solid pack pumpkin
  • 1 egg
  • 2 tablespoons canola oil
  • 3 cups confectioners’ sugar
  • 1 teaspoon grated orange peel
  • 3 to 4 tablespoons orange juice

 

Method:

In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the pumpkin, egg and oil; stir into dry ingredients just until moistened. Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of spoon.

Bake at 350 degrees F for 18-20 minutes or until edges are golden brown. Remove to wire racks to cool.

In a bowl, combine confectioners’ sugar, orange peel and enough orange juice to achieve desired spreading consistency. Frost cooled cookies.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

coconut-chocolate-cake3
Coconut and chocolate is always a favorite.

Coconut Chocolate Cake

Ingredients:
1 package chocolate cake mix
1 package instant chocolate pudding mix
4 eggs
¾ cup canola oil
¾ cup water
1 teaspoon vanilla extract

Filling:
2 cups flaked coconut
1/3 cup sweetened condensed milk
¼ teaspoon almond extract
1 can chocolate frosting

Method:
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with prepared chocolate frosting.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like Us On Facebook  www.facebook.com/thasc1977

Getting Ready For Thanksgiving

cinnamon-pumpkin-cake
This is a great desert after your Thanksgiving feast.

Cinnamon Pumpkin Cake

Ingredients:
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup sugar
2 eggs
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
2 ½ teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Method:
In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed 30 seconds; beat on medium for 2 minutes. Pour into a 10 inch fluted tube pan coated with cooking spray.
Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Yield: 14 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977