Getting Ready For Christmas

Six Fruit Trifle

Six Fruit Trifle

 Ingredients:

  • 1 package (9 oz.) yellow cake mix
  • 1 can (20 oz.) pineapple tidbits, drained
  • 2 medium firm bananas, sliced
  • 2 medium peaches or nectarines, peeled and sliced
  • 2 cups sliced fresh strawberries, divided
  • 2 cups cold milk
  • 1 package (3.4 oz.) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1 tbsp. sugar
  • ½ cup fresh blueberries
  • 2 kiwi fruit, peeled and sliced

 Method:

Prepare and bake cake according to package directions, using a 9 inch round baking pan. Cool; cut into 1 inch cubes. In a large bowl, combine the pineapple, bananas, peaches and ½ cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3 qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

 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 Christmas

Crescent Roll Wreath Appetizer

Crescent Roll Wreath Appetizer

 Ingredients:

  • Cooking spray
  • 8 ounces chive and onion cream cheese, at room temperature
  • 1 cup finely chopped fresh or thawed frozen broccoli florets
  • ½ cup finely chopped red bell pepper
  • ¼ cup finely chopped water chestnuts
  • 2 tablespoons finely chopped green onions (scallions)
  • ¼ cup finely chopped baked ham or crisp-cooked bacon (optional)
  • Salt and black pepper
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 1 large egg
  • 1 tablespoon cold water

2 teaspoons sesame seeds

 Method:

Preheat the oven to 375 degrees F. Mist a 12 to 14 inch pizza pan with cooking spray. In a medium bowl, stir together the cream cheese, broccoli, bell pepper, water chestnuts, green onions, and ham (if using). Season with salt and pepper to taste. Unwrap the crescent roll dough and separate along the perforations into 16 triangles. Arrange the triangles in a circle with the wide sides toward the center and the long, tapered points facing out over the edge of the pan; leave a 5 inch wide open space in the center. Let the edges of the wide sides overlap slightly and gently press them together. Spoon the cream cheese mixture onto the widest part of the circle of dough. Pull the long points of dough over the filling and tuck under the ends to form a ring. Some of the filling will remain visible between the strips of dough. The finished round should resemble a wreath. Whisk together the egg and water. Brush the dough with the egg mixture and sprinkle with the sesame seeds. Bake until the dough is deep golden brown, 20 to 25 minutes. Cool on the pan for 5 minutes. Run a metal spatula under the wreath and then slide it onto a serving platter. Slice and serve warm or at room temperature. Serves 8-12.

 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 Christmas

Ambrosia Pie

Ambrosia Pie

Ingredients:

  • 1 (11 oz.) can mandarin orange in light syrup
  • 1 (8 ¼ oz.) can crushed pineapple in heavy syrup
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 2 ½ cups frozen whipped topping, thawed and divided
  • ¾ cup flaked coconut, toasted
  • 1 (9 oz.) graham cracker crust (extra serving size)
  • Garnishes: maraschino cherries, pecan halves, additional toasted coconut

Method:

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press orange and pineapple between layers of paper towels to remove excess moisture.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 ½ cups whipped topping. Gently fold in orange- pineapple mixture and ¾ cup coconut. Spoon filling into crust. Cover, freeze until firm or up to 1 month.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, 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

Turkey Leftovers

Turkey Leftovers

Creamed Turkey

Ingredients:

  • ¼ cup margarine
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp. salt
  • Dash of pepper
  • ¼ cup pimento, chopped
  • ¼ cup green pepper, chopped
  • 1 tsp. Worcestershire sauce
  • 2 cups diced turkey
  • 1 can mushroom soup
  • 1 tbsp. grated onion

Method:

Melt margarine in saucepan; blend in flour. Stir in milk gradually. Cook, stirring constantly, until thick. Add salt, pepper, pimento, green pepper, Worcestershire sauce, diced turkey, mushroom soup and grated onion. Heat thoroughly. Serve on crisp toast. Yield: 6 servings.

Turkey Hawaiian

Ingredients:

  • 1 small onion, diced
  • 1 cup celery, chopped
  • 1 green pepper, chopped
  • ¼ cup margarine
  • 2 cans mushroom soup
  • ½ cup milk
  • 1 can pimento, chopped
  • 1 No. 2 can pineapple chunks
  • 1 can water chestnuts, diced
  • 3 to 4 cups cooked turkey, cut in cubes

Method:

In large skillet, cook onion, celery and green pepper in margarine till just fork tender; do not overcook. Add mushroom soup and milk; stir till smooth. Add remaining ingredients. Cook slowly till it comes to a boil. Serve over cooked rice, noodles or in pattie shells. Yield: 6-8 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

Turkey Time

Sour Cream Apple Pie with Cinnamon Topping

Sour Cream Apple Pie with Cinnamon Topping

Pie:

  • 2 tbsp. all-purpose flour
  • 1/8 tsp. salt
  • 1 cup sugar
  • 1 large egg
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • 2 large tart apples, peeled and diced (about 2 cups)
  • 1 (9 inch) pie crust, unbaked

Topping:

  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 tsp. cinnamon
  • ¼ cup cold butter

To make the pie: Preheat the oven to 400 degrees F.  Sift the flour, salt and sugar together. Using an electric mixer, beat in the egg, sour cream, vanilla and cinnamon into the flour mixture. Continue to beat for about 2 minutes. Fold in the apples. Spoon the mixture into the crust and bake about 10 minutes. Reduce the temperature to 350 degrees F. Continue to bake for 30 minutes.

To make the topping: Combine the sugar, flour, cinnamon and butter until it forms a crumbly mix. Remove the pie from the oven and sprinkle with the topping. Cook for an additional 15 minutes or until golden brown.

Makes 6 to 8 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

Turkey Time

Milky Way Pecan Pound Cake

Milky Way Pecan Pound Cake

Ingredients:

  • 12 ½ oz. Milky Way candy bars
  • 1 cup butter, divided
  • 1 ½ cups sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans

Method:

Preheat the oven to 350 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the candy bars with ½ cup butter in a saucepan and melt over low heat, stirring occasionally. While the candy is melting, cream ½ cup butter and sugar in the bowl of an electric mixer until light. Add the eggs one at a time, beating well after each addition. In a small bowl, mix the flour, baking soda and salt. Add the dry ingredients alternately with buttermilk. Mix until smooth. Add the melted candy mixture, and continue mixing. Stir in the vanilla and pecans. Pour the batter into the prepared pan. Bake 1 hour, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 20 minutes. Remove from the pan and allow to cool completely. Cover and store at room temperature.

Makes 16-20 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

Turkey Time

Pumpkin Cake with Cream Cheese Icing

Cake:

  • 2 cups sugar
  • 1 (15 oz.) can pure pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ cup flaked coconut
  • ¾ cup pecans, chopped

Cream Cheese Icing

  • ½ cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 lb. powdered sugar
  • 2 tsp. vanilla extract
  • ½ cup pecans, chopped

½ cup flaked coconut

To make the cake: Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans. Combine the sugar, pumpkin, oil and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans. Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing: In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble: Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

Makes 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

Turkey Time

Carrot Cake With Cream Cheese Icing

Carrot Cake With Cream Cheese Icing

Ingredients:

  • 3 cups self-rising flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 ½ cups vegetable oil
  • 4 large eggs, slightly beaten
  • 2 cups carrots, grated (2 medium)
  • 1 cup pecans, chopped

Icing:

  • 1 (8 oz.) package cream cheese, softened
  • ½ cup butter, softened
  • 1 pound powdered sugar
  • 1 tsp. vanilla extract

Method:

Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the flour, sugar and cinnamon in a large bowl. Stir in the oil. Mix in the beaten eggs, carrots and pecans. Pour the mixture into the prepared pan, and bake 1 hour. Cool 10 minutes before removing from the pan. Cool completely before icing.

To make the icing: In a medium bowl, mix the cream cheese and butter. Beat in the powdered sugar and vanilla. Ice the top and sides of the cake. Keep refrigerated.

Makes 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

Like Us On Facebook www.facebook.com/thasc1977

Turkey Time

Fruit Cocktail Cake

Fruit Cocktail Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 (15 oz.) can fruit cocktail
  • 2 large eggs, beaten
  • 1 tsp. vanilla extract

Icing:

  • 1 cup evaporated milk
  • ¾ cup butter
  • 1 ½ cups sugar
  • 1 tsp. vanilla extract
  • 1 cup flaked coconut
  • ½ cup pecans, chopped

Method:

Preheat the oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan. Combine the flour, sugar, baking soda and salt in a large mixing bowl. Stir in the fruit cocktail, eggs and vanilla. Pour into the prepared pan. Bake 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

To make the icing:

Combine the milk, butter and sugar in a small saucepan. Cook over medium heat until the mixture boils. Boil 2 minutes, stirring constantly. Remove from the heat, and add the vanilla, coconut and pecans. Spread over the cake. Cut into squares and serve. Store leftovers covered at room temperature.

Makes 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

Turkey Time

Pumpkin Pie

Pumpkin Pie

 1 unbaked 9 inch (4 cup volume) deep dish pie shell

 Filling:

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon ginger (ground)
  • 1/4 teaspoon cloves (ground)
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • Whipped Cream for garnish (optionial)

 Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

 ake in preheated oven 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Do not freeze.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com