••••MORE COOKIE TIPS🍪🥚🍫🥛🍜!!••••

(Source: bettycrocker.com & photos also & Google+ photos & courtesy of Evana & Jim)

****MORE COOKIE TIPS!!

 

3 Common Cookie Problems, Solved!

• 
  Cookies too stiff? Spoon flour into measuring cups instead of scooping directly from a package or canister, which can pack the flour in too much.
• Cookies different shapes? Use a cookie scoop for perfectly uniform cookies that bake evenly and consistently.
• Cookies doughy or burnt? Use an oven thermometer to make sure your oven temperature is accurate and consistent (most cookies bake at 350 degrees F).

 

http://bettycrocker.com

 

A Genius Dipping Hack from the Betty Crocker Kitchens

Remove two middle tines of two plastic forks (more if you have kitchen helpers!).

Roll cookies—shown are our Double Chocolate Nutella Cookie Truffles—in the chocolate with forks, lift up and let excess chocolate drip off.

Place cookies on waxed paper to set the chocolate.

••••RAINBOW CHRISTMAS WREATH🎄🌈🎁⛄️!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & Arlene Cummings)

****RAINBOW CHRISTMAS WREATH!

http://bettycrocker.com

 20 MIN        2 HRS 0 MIN

PREP TIME  TOTAL TIME

12 SERVINGS

Ingredients

1

box Betty Crocker™ SuperMoist™ white cake mix 

Water, vegetable oil and eggs called for on cake mix box

Red and green food color

1

container (12 oz) Betty Crocker™ Whipped fluffy white frosting

Betty Crocker™ Decorating Decors® red, green and white candy sprinkles

Directions 

• 1 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
• 2 Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
  
• 3 Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
• 4 Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
• 5 Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.
  
  
  

••••SEVEN-LAYER BEAN DIP🥑🥘🌶🥗🧀🍅🥙!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****SEVEN-LAYER BEAN DIP!!

http://bettycrocker.com

Prep Time

20 MIN

Total Time

20 MIN

16 Servings 

Ingredients 

1

can (16 oz) Old El Paso™ refried beans

1

package (1 oz) Old El Paso™ taco seasoning mix

1

package (8 oz) cream cheese, softened

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

cup Old El Paso™ Thick 'n Chunky salsa (any variety)

2

cups shredded lettuce

2

cups shredded Cheddar or Mexican cheese blend (8 oz)

1

can (2.25 oz) sliced ripe olives, drained (1/2 cup)

1

medium tomato, diced (3/4 cup) 

Food Should Taste Good™ cantina tortilla chips or Food Should Taste Good™ blue corn tortilla chips, as desired 

 

Directions 

• 1 In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
• 2 In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
• 3 Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
  

••••CHRISTMAS SUGAR COOKIE PIE🥚🍪🥛!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

 

****CHRISTMAS SUGAR COOKIE

****PIE!!

http://bettycrocker.com

15 MIN           2 HRS 25 MIN

 PREP TIME    TOTAL TIME

12 SERVINGS

Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 

1/2

cup butter, softened

1

egg 

1/4

cup red, green and white candy sprinkles

1 1/2

cups powdered sugar

3

tablespoons butter, softened

1/2

teaspoon vanilla

3

to 4 teaspoons milk 

Assorted holiday candies

Directions 

• 1 Heat oven to 325°F. Spray bottom only of 9-inch pie plate with cooking spray.
• 2 In large bowl, mix cookie mix, 1/2 cup softened butter and egg with spoon until soft dough forms. Stir in candy sprinkles. Press dough in bottom of pie plate.
• 3 Bake 33 to 38 minutes or until center is set and edges are golden brown. If needed, cover edges of cookie with foil to keep from overbrowning. Cool completely, about 1 1/2 hours.
• 4 In medium bowl, beat powdered sugar, 3 tablespoons softened butter, the vanilla and 3 teaspoons of the milk with electric mixer on low speed until smooth and creamy. If necessary, add additional milk to make frosting easy to spread.
• 5 Spread frosting over cookie pie. Decorate top of frosted cookie as desired with assorted holiday candies. To serve, cut into wedges.
  
  
  
  

 

••••HOT CRAB PARMESAN DIP🧀🦀!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****HOT CRAB PARMESAN DIP!!

http://bettycrocker.com

Prep Time

15 MIN

Total Time

35 MIN

20 Servings 

Ingredients

1

package (8 ounces) cream cheese, softened

1/4

cup grated Parmesan cheese 

4

medium green onions, thinly sliced (1/4 cup)

1/4

cup mayonnaise or salad dressing

1/4

cup dry white wine or apple juice

2

teaspoons sugar 

1

teaspoon ground mustard

1

garlic clove, finely chopped

1

can (6 ounces) crabmeat, drained, cartilage removed and flaked

1/3

cup sliced almonds, toasted, if desired

Directions 

• 1 Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat. 
• 2 Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
• 3 Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
  
  
  
   
  
  

••••COOKIES AND MORE COOKIE TIPS🍪🍪🍶!!••••

(Source: bettycrocker.com & courtesy of Evana & Jim & google+ photos & bakedbyracheal.com)

****COOKIES AND MORE 

****COOKIE TIPS!!!

http://bettycrocker.com

Hot Tip! Let Pans Cool Between Batches

Resist the urge to speed through your baking by putting fresh dough on a just-out-of-the-oven cookie sheet. The hot surface causes the butter in your dough to melt faster, which can lead to flat, spread-out cookies that have less-than-perfect looks and texture.

How to Keep Cookies from...

Flattening: The biggest culprit behind flat cookies is butter that’s melted or too soft. Also make sure to let baking sheets cool completely between batches, otherwise hot pans can make cookies fall flat.

Spreading: Just like us, cookies need a little breathing room, so make sure to space cookie dough about 2 inches apart. You should be able to comfortably fit a dozen cookies on most baking sheets.

Burning: A few things can cause your cookies to burn: using a dark cookie sheet, adding too much sugar, baking at too high a heat, or simply over-baking.

 

Baking unevenly: Use a cookie scoop to ensure a uniform size of cookies. They’ll bake consistently and you won’t have larger cookies being underdone while smaller ones are tough.

 

••••ROASTING MEATS GUIDE🐄🐖🐓🦃🐑!!••••

(Source: bettycrocker.com & photos also & Google+ photos & courtesy of Evana & Jim & 24myfashiony.com)

****ROASTING MEATS GUIDE!!

http://bettycrocker.com

BEEF

Rib Eye Roast (boneless) PRIME RIB

OVEN TEMP. 350ºF

3-4 lbs	1.5 - 2 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
3-4 lbs	1.75 - 2 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
4-6 lbs	2 - 2.5 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
4-6 lbs	2 - 2.25 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
6-8 lbs	2.5 - 2.75 hrs	135ºF	10 - 15 Minutes	145ºF (medium-rare)
6-8 lbs	2.75 - 3 hrs	150ºF	10 - 15 Minutes	160ºF (medium)

Rib Eye Roast (bone-in) PRIME RIB

OVEN TEMP. 350ºF

4-6 lbs (2 Ribs)	1.5 - 2 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
4-6 lbs (2 Ribs)	1.75 - 2 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
6-8 lbs (2-4 Ribs)	2 - 2.5 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
6-8 lbs (2-4 Ribs)	2 - 2.25 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
8-10 lbs (4-5 Ribs)	2.5 - 2.75 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
8-10 lbs (4-5 Ribs)	2.75 - 3 hrs	150ºF	15 - 20 Minutes	160ºF (medium)

Tenderloin Roast

OVEN TEMP. 425ºF

2-3 lbs	35-40 mins	135ºF	10-15 Minutes	145ºF (medium-rare)
2-3 lbs	45-50 mins	150ºF	10-15 Minutes	160ºF (medium)
4-5 lbs	50-60 mins	135ºF	10-15 Minutes	145ºF (medium-rare)
4-5 lbs	60-70 mins	150ºF	10-15 Minutes	160ºF (medium)

Tri-Tip Roast

OVEN TEMP. 425ºF

1.5-2 lbs	30-40 minutes	135ºF	10-15 Minutes	145ºF (medium-rare)
1.5-2 lbs	40-45 minutes	150ºF	10-15 Minutes	160ºF (medium)

Round Tip Roast

OVEN TEMP. 325ºF

3-4 lbs	1.75-2 hrs	140ºF	10-15 Minutes	145ºF (medium-rare)
3-4 lbs	2.25-2.5 hrs	155ºF	10-15 Minutes	160ºF (medium)
4-6 lbs	2-2.5 hrs	140ºF	10-15 Minutes	145ºF (medium-rare)
4-6 lbs	2.5-3 hrs	155ºF	10-15 Minutes	160ºF (medium)
6-8 lbs	2.5-3 hrs	140ºF	10-15 Minutes	145ºF (medium-rare)
6-8 lbs	3-3.5 hrs	155ºF	10-15 Minutes	160ºF (medium)

Rump Roast

OVEN TEMP. 325ºF

2-4 lbs

1.5-2 hrs

135ºF

15-20 Minutes

145ºF (medium-rare)

Bottom Round Roast

OVEN TEMP. 325ºF

3-4 lbs

1.5-2 hrs

135ºF

10-15 Minutes

145ºF (medium-rare)

Eye Round Roast

OVEN TEMP. 325ºF

2-3 lbs

1.5-1.75 hrs

135ºF

15-20 Minutes

145ºF (medium-rare)

Brisket (fresh)

OVEN TEMP. 325ºF

2.5-4 lbs

2.5-3 hrs (cover with liquid)

135ºF

10-15 Minutes

170ºF (well done)

Brisket (corned)

OVEN TEMP. 325ºF

2.5-3.5 lbs	2.5-3.5 hrs	Follow Package Directions	10-15 Minutes	170ºF (well done)
3.5-5 lbs	3.5-4.5 hrs	Follow Package Directions	10-15 Minutes	170ºF (well done)

TOP

POULTRY

Chicken Breast

OVEN TEMP. 400ºF

2 lbs

35 - 45 mins

165ºF

Whole Chicken

OVEN TEMP. 375ºF

3-4 lbs

1.5 - 2 hrs

165ºF

Whole Duck

OVEN TEMP. 350ºF

3.5-4 lbs	2 hrs	165ºF
5-5.5 lbs	3 hrs	165ºF

Whole Goose

OVEN TEMP. 350ºF

7-9 lbs	2.5-3 hrs	165ºF
9-11 lbs	3-3.5 hrs	165ºF
11-13 lbs	3.5-4 hrs	165ºF

Whole Pheasant

OVEN TEMP. 350ºF

2-3 lbs

1-1.25 hrs

165ºF

Rock Cornish Game Hen

OVEN TEMP. 350ºF

1-1.5 lbs

1-1.25 hrs

165ºF

Whole Turkey (not stuffed)

OVEN TEMP. 325ºF

8 -12 lbs	2.75-3 hrs	165ºF
12-14 lbs	3-3.75 hrs	165ºF
14-18 lbs	3.75-4.25 hrs	165ºF
18-20 lbs	4.25-4.5 hrs	165ºF
20-24 lbs	4.5-5 hrs	165ºF

Turkey Breast (bone-in)

OVEN TEMP. 350ºF

2-4 lbs	2.5-3 hrs	165ºF
3-5 lbs	3-3.5 hrs	165ºF
5-7 lbs	3.5-4 hrs	165ºF

TOP

PORK

Loin Roast

OVEN TEMP. 325ºF

2-5 lbs

20 minutes/lb

145ºF

Let Stand 3 Minutes

Crown Roast

OVEN TEMP. 325ºF

6-10 lbs

20 minutes/lb

145ºF

Let Stand 3 Minutes

Shoulder/Butt Roast

OVEN TEMP. 325ºF

3-6 lbs

20 minutes/lb

145ºF

Let Stand 3 Minutes

Ribs (back, spareribs)

OVEN TEMP. 325ºF

-

Cook covered 1.25 hrs, uncover, cook 45 minutes longer

Tender

-

Ribs (country-style)

OVEN TEMP. 350ºF

-

Cook covered 1.25 hrs, uncover, cook 45 minutes longer

Tender

-

Tenderloin

OVEN TEMP. 425ºF

-

.75-1 hr

145ºF

Let Stand 3 Minutes

Ham (fully cooked)

OVEN TEMP. 325ºF

-

15-20 minutes/lb

140ºF

-

Fresh Leg/Uncured Ham

OVEN TEMP. 325ºF

-

15-20 minutes/lb

145ºF

Let Stand 3 Minutes

TOP

VEAL

Loin Roast

OVEN TEMP. 325ºF

3-4 lbs

1.75-2.25 hrs

155ºF

10-15 minutes

160ºF

Rib Roast

OVEN TEMP. 325ºF

4-5 lbs

1.5-2.25 hrs

155ºF

10-15 minutes

160ºF

TOP

LAMB

Leg Roast (whole, bone-in)

OVEN TEMP. 325ºF

5-7 lbs	20-25 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
5-7 lbs	25-30 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)
7-9 lbs	15-20 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
7-9 lbs	20-25 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)

Leg Roast (whole, boneless)

OVEN TEMP. 325ºF

4-7 lbs	25-30 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
4-7 lbs	30-35 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)

Shoulder Roast or Shank Leg Half

OVEN TEMP. 325ºF

3-4 lbs	30-35 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
3-4 lbs	40-45 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)