Celebrating Pig in a Blanket Day

Pigs In the Blanket.jpeg

Pigs In A Blanket

 Ingredients:

  • 1 (8 oz.) package of crescent rolls
  • 20 mini hot dogs or cocktail franks
  • 1 egg lightly beaten
  • Poppy and sesame seeds

 Tangy Dipping Sauce:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 tbsp. Dijon mustard
  • 1 tbsp. whole grain mustard

 Preheat oven to 350 degrees F. Cut each triangle of crescent roll dough into thirds lengthwise – making 3 small strips from each roll. Put the mini hot dogs on one end of the dough and roll up. Arrange them, seam side down, on a greased cookie sheet. Brush with egg and sprinkle with poppy or sesame seeds. Bake until golden brown about 10 to 15 minutes. Serve warm with dipping sauce.

Dipping Sauce:

Mix all ingredients together. Store in container with a cover. Refrigerate until serving. May be prepared a day ahead.

 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 Easter

Sponge Cake Diamonds

Sponge Cake Diamonds

 Cake

  • 1 pkg. Yellow Cake Mix
  • 1 cup water
  • 1/3 cup oil
  • ½ teaspoon almond extract
  • 3 eggs
  • ½ cup cherry preserves, warmed

 Topping

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon almond extract
  • Slivered almonds

 Heat oven to 350 degrees F. Grease 13X9-inch pan; line with waxed paper and grease again. In large bowl, combine cake mix, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove cake from pan. Remove waxed paper from cake; cool cake completely. Slice cake in half horizontally to make 2 layers. Spread bottom layer evenly with preserves; place remaining layer on top. Cut cake into diamonds. In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form. Carefully frost tops of cake diamonds with whipped cream mixture. Garnish with slivered almonds. 24 cake diamonds.

 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 Easter

Fruit-Filled Ring Cake

Fruit-Filled Ring Cake

Cake

  • 1 pkg. Lemon Cake Mix
  • 3-oz pkg. cream cheese, softened
  • 1 cup water
  • 3 eggs
  • 1 tablespoon grated lemon peel

Filling

  • 1 ½ cups cold milk
  • 3 ½ oz. pkg. instant lemon pudding and pie filling mix
  • ½ cup whipping cream, whipped
  • 1 tablespoon grated lemon peel
  • 2 cups fresh summer fruits, cut up

Heat oven to 350 degrees F. Grease and flour 12 –cup fluted tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 20 minutes; invert onto wire rack. Cool completely. Using sharp knife, remove ½ inch thick slice from top of cake; set slice aside. Using spoon, hollow out center of cake, leaving ½ inch of cake at bottom and sides. Place on serving plate. Spread the cream and fruit in the hollow in that bottom of the cake and place the top of the cake back on, and spread on top with the remaining filling, and decorate with fruit. Refrigerated before serving.

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 Easter

Big Cheek Bunny Cake1

Big Cheek Bunny Cake

  • 1 Package (18 ¼ ounces) cake mix (any flavor), plus ingredients to prepare mix
  • Fluffy White Frosting (recipe follows)
  • 2 cups shredded coconut, tinted pink
  • 2 purchased coconut-covered cupcakes
  • Red string licorice
  • Assorted candies
  • 1 (15 X 10-inch) cake board, covered, or large tray

Preheat oven to 350 degrees F. Grease and flour two 8- or 9 –inch round baking pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to racks; cool completely. Prepare Fluffy White Frosting. Cut out cake pieces from 1 cake round as shown below. Position cakes on prepared cake board. Connect pieces with small amount of frosting. Frost cake with remaining frosting; sprinkle with coconut. Decorate with cupcakes, licorice and candies as shown in photo or as desired.

Big Cheek Bunny Cake4

Fluffy White Frosting: Combine 1 (16-ounce) container vanilla frosting and ¾ cup marshmallow crème in medium bowl; mix well. Makes about 2 cups frosting.

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 Easter

Eclectic Egg Cookies

Eclectic Egg Cookies

 Cookies:

  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ sticks (1/2 pound plus 2 tablespoons) unsalted butter, at room temperature
  • 2 large egg yolks
  • 1 teaspoons salt
  • ½ teaspoons almond extract
  • ½ teaspoons vanilla extract
  • 2 ¾ cups all- purpose flour

 Frosting:

  • 4 large pasteurized egg whites
  • ½ teaspoons vanilla extract
  • ½ teaspoons almond extract
  • 4 cups powdered sugar, sifted
  • 1 to 6 teaspoons milk, if needed
  • Food coloring gel – spring colors
  • Desired decorations

 For the cookies: In a large bowl, with electric mixer at high speed, beat the powdered sugar, butter egg yolks, salt almond extract, and vanilla extract until smooth. Add the flour and beat on low speed until large clumps of dough form. The dough will look too dry at first, so be patient. Pour the dough clumps onto a large sheet of plastic wrap. Gather into a ball & flatten into a disk. Cover with a second sheet of plastic wrap and roll to 1/8 inch thickness. It will be a very large piece of dough. Slide onto a rimmed baking sheet to keep the dough flat and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Discard the plastic wrap. Place the dough on a lightly floured surface. Stamp out cookies with cutters of your choice. Simple shapes with clean edges work best. Arrange the cookies on the lined baking sheet, spacing them about 1 inch apart. Bake until golden brown on the edges, 12-15 minutes, depending on size. Cool the cookies on the baking sheet.

For the frosting: In a large glass or metal bowl, with electric mixer at low speed, beat the egg whites until frothy. Beat in the vanilla and almond extract. With the mixer running, add the powder sugar 1 cup at a time. Beat on low speed until smooth Increase the speed to high and beat until still, shiny peaks form, 5 to 7 minutes. Decorate the cookies as desired.

Makes about 4 dozen cookies depending on size & shape

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

A Great Chili Recipe

Chili Mac.jpeg

Chili Mac

  • 2 pounds ground sirloin
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons dark chili powder
  • 2 tablespoons cumin
  • 2 tablespoons hot sauce, such as Frank’s Red Hot
  • Coarse salt, to taste
  • 1 cup beer or beef broth
  • 1 can (28 ounces) diced tomatoes in juice
  • 1 can (14 ounces) crushed tomatoes
  • 1 pound corkscrew-shaped or elbow pasta with lines, cooked to al dente and drained
  • Chopped scallions, for garnish

In a big, deep pot, brown beef in extra virgin olive oil over medium-high heat. Add onions, peppers, and garlic. Season with chili powder, cumin, hot sauce, and salt. Cook 5 minutes, then stir in beer or broth, reduce liquid by half, 2 minutes. Stir in both cans of tomatoes and simmer. Add hot pasta to pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of Chili Mac with chopped scallions. Serve with green salad on the side.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Happy St. Paddy’s

Aromatic Cocoa Cake

Aromatic Cocoa Cake

Cake

  • 3 ¼ cups sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Icing:

  • ¼ Cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2-3 drops green food coloring

Preheat oven to 350F. Grease a 10-inch Bundt pan. Dust with flour; tap out excess. Mix together flour, cocoa powder, baking soda, cinnamon, salt ginger, and nutmeg. Beat together sugar and butter at medium speed until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. Alternately beat flour mixture and milk into butter mixture. Spoon batter into prepared pan; smooth top. Bake cake until a toothpick inserted near the center comes out clean, 45-50 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, mix together confectioners’ sugar, milk, vanilla, and food coloring. Drizzle icing over top and down sides of cake. Let cake stand until icing is set. 20 minutes

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Dips For St. Paddy’s Day

Dips For St. Paddy's Day

KYRA’S SPINACH DIP

  • 1 Box Frozen chopped Spinach (10 ozs)
  • 1 container sour cream (16 ozs)
  • 1 cup Mayo
  • 1 Package Knorr vegetable recipe mix
  • 3 green onions chopped

Combine all ingredients and chill about 4 hrs or make the night before

BACON AND SOUR CREAM DIP

  • 1 8-oz pkg. Cream cheese
  • 3 tbsp. Chives, chopped
  • 1 c. sour cream
  • Dash of garlic salt
  • Dash of cayenne
  • 6 strips cooked bacon

Soften cheese at room temperature. Blend cheese, chives, sour cream, horseradish, garlic salt and cayenne together. Mix with 4 strips crumbled bacon. Top with remaining bacon. Yield: 3 cups

BACON-HORSERADISH DIP

  • 2 tbsp. (about) milk
  • 1 3-oz. Pkg. Cream cheese, room temperature
  • 3 strips bacon, fried and finely minced
  • 1 tbsp. horseradish

Whip enough milk into cheese to make soft mixture. Add bacon; mix well. Add horseradish to taste. Store in refrigerator. Serve with potato chips or corn chips. Yield; 1 cup

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Shamrock Milk Shake Cupcakes

Shamrock Milk Shake Cupcakes

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or sour milk
  • ¼ cup green crème de menthe
  • ½ cup shortening
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla
  • 1 recipe White Chocolate Frosting
  • Green food coloring

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty–two 2 ½ inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt. In a 2- cup glass measuring cup combine buttermilk and crème de menthe, set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, add sugar, about ¼ cup at a time. Beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites. Beat in vanilla. Add egg whites, one at a time. Beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Removed cupcakes from muffin cups. Cool completely on wire racks. Divide White Chocolate frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a separate pastry bag fitted with a large star tip pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers.

White Chocolate Frosting

Allow 1- cup butter, cut up to stand at room temperature for 30 minutes. Meanwhile, place 6 ounces white baking chocolate with cocoa butter, chopped, in a large mixing bowl. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gradually add butter to white chocolate mixture, beating with an electric mixer on medium to high speed until combined. Gradually beat in 1 ½ to 2 cups powder sugar until frosting reaches spreading consistency

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Celebrating National Peanut Butter Lover’s Day

Peanut Butter Lovers and March Bday

Giant Peanut Butter Cupcake

Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 3 cups self-rising flour
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Frosting

  • 2 cups creamy peanut butter
  • ¼ cup confectioners’ sugar
  • 2 cups heavy whipping cream
  • 1/8 teaspoon salt
  • Garnish: peanut butter candies

Preheat oven to 350 degrees F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper, spray with nonstick baking spray with flour. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrap sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and salt, in another medium bowl, whisk together sour cream, milk and vanilla. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with sour cream mixture, beginning and ending with flour mixture. Beat until combined. Divided batter evenly among prepared pans. Tap pans on counter twice to remove air bubbles. Bake until a wooden pick inserted in center comes clean, approximately 25 minutes. Let cool in pan 10 minutes. Remove from pans, and let cool completely on wire rack.

In a large bowl, beat peanut butter and confectioners’ sugar at medium speed until combined. Add cream and salt, beating until mixture begins to thicken. Increase speed to high; beat until thickened. Spread frosting between layers and on top and sides of cake. Garnish with peanuts, 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