1. In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Cool slightly. 3. Using 1/4 measuring cup, portion cereal mixture. Using buttered hands, shape into 3-inch balls. Use frosting to attach two balls together to form bunny body and head. Then use frosting to attach the paper bunny ears and licorice whiskers. Make eyes, mouth and tail of bunny with frosting. Best if served same day. Yield: 8 bunnies Microwave cooking times may vary. CONVENTIONAL DIRECTIONS: Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Follow steps 2 and 3 above. NOTE For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.
This recipe has been tested and endorsed by Kellogg and Rice Krispies®.
LOW-CARB CHOCOLATE CHEESECAKE WITH PEARS
3
pkg. (8 oz. each) cream cheese, softened
1/2
cup sour cream
1/3
cup granulated sugar
1/3
cup Splenda® Granular No Calorie Sweetener
3
eggs
1/3
cup Dutch processed cocoa (dark cocoa)
1/2
tsp. vanilla extract
1/2
cup dessert topping
1
can (15 oz.) DEL MONTE® Carb Clever™ Sliced Pears, well drained
Preheat oven to 350°F. Grease 9-inch springform pan.
Beat cream cheese, sour cream, sugar and sugar substitute in bowl.
Add eggs, one at a time, beating after each addition. Stir in cocoa and vanilla; mix well. Pour mixture into pan.
Bake 40 to 45 minutes or until edges start to set. Turn off oven and let cheesecake cool gradually in oven. Remove from oven and run knive along edge. Cool completely on rack. Remove rim.
Spread dessert topping over top. Thoroughly chill several hours or overnight. Cut pear slices in half lengthwise, if desired. Arrange pear slices on top. Garnish with shaved chocolate and fresh mint, if desired.
For lower fat option, use low-fat cream cheese and low-fat sour cream.
Preheat oven to 350°.Lightly greasea 9" x 13" pan.
Mix cake ingredients until well blended, then mix 2minutes with mixer at medium speed.
Blend cream cheese with ¼ cup sugar until well mixed.Add eggs and beat until well blended, then fold in drained pineapple.
Put half of cake batter in pan.Pour filling overbatter in pan, then add remainder of batter over filling.
Bake cake for 38 to 40 minutes.Cool.
Mix frosting ingredients until blended, then beat on high for 2 minutes.Frost cake with thin layer of frosting and sprinkle with coconut, if desired.
Variation:32 to 36 cupcakes may be made.Line muffin tin with paper cups.Fill muffin cup ¼ full with cake batter, then add 1 tablespoon of filling, then add 1 tablespoon of cake batter. Bake 20-25 minutes. Frost as above.
PECAN PUMPKIN CAKE
(Yield: 12-15 servings)
Cake
2 pkgs. "JIFFY" Golden Yellow Cake Mix
1 pkg. (3.4 oz.) butterscotch instant pudding mix
4 eggs
1/4 cup water
1/4 cup oil
1 can (15 oz.) pumpkin
2 tsp. pumpkin pie spice
Filling
1 (8 oz.) pkg. cream cheese, softened
1 egg
1 pkg. "JIFFY" White Frosting Mix, dry
Topping
2 Tbsp. "JIFFY" Baking Mix
1/2 cup brown sugar
2 tsp. cinnamon
4 Tbsp. butter or margarine, softened
1 cup chopped pecans
Mix all dry cake ingredients together in large bowl.
In separate bowl, beat eggs, pumpkin, water and oil until well blended and add to dry mixture. Beat 4 minutes at medium speed with electric mixer.
Beat cream cheese, 1 egg and White Frosting in smaller bowl.
Pour one half of cake mixture in bottom of 9" x 13" pan; pour cream cheese filling over the top of cake mixture and then pour remainder of cake mixture over the cream cheese filling.
Blend topping ingredients together until mixture is crumbly, then sprinkle over the top of the cake batter.
Bake at 350º for 45-50 minutes or until toothpick inserted in the center comes out clean. Serve warm or cold; refrigerate leftovers.
EXTRA MOIST CARROT CAKE (Yield: Approximately 8 Servings)
1 pkg. "JIFFY" Yellow Cake Mix 3 Tbsp. instant vanilla pudding (dry) 1/2 tsp. nutmeg 1 tsp. cinnamon 2 eggs 1/4 cup cooking oil 1/4 cup water 1/2 cup crushed pineapple 3/4 cup grated carrots 1/2 cup pecans 1/2 cup coconut
Preheat oven to 350°.
Mix together the Yellow Cake Mix, pudding, nutmeg and cinnamon.
Add eggs, cooking oil and water to this mixture, and mix on medium speed for 1 minute.
Blend into cake mixture the pineapple, carrots, pecans and coconut.
Pour into a 9" round cake pan and bake for 25 - 30 minutes, until tooth pick inserted in center comes out clean.
LEMON FILLED BUNDT CAKE (Yield: 12-15 Servings)
Cake 2 pkgs. "JIFFY" Yellow Cake Mix 1 pkg. instant lemon pudding mix 1/2 cup butter or margarine, softened 4 eggs 1 cup water
Filling 1 pkg. (8 oz.) cream cheese, softened 1/2 cup sugar 2 Tbsp. lemon juice 1 cup flaked coconut
Glaze 1 pkg. "JIFFY" White Frosting Mix 1 Tbsp. hot water 1 Tbsp. lemon juice
Preheat oven to 350°. Grease well and flour a 10" tube pan.
Combine cheese, sugar, and lemon juice; beat until smooth. Stir in coconut until well blended. Set aside.
Beat together all cake ingredients on medium speed of mixer for 4 minutes.
Pour cake batter into prepared pan. Spoon filling on top of batter being careful not to touch sides of pan with filling.
Bake 50 - 55 minutes until top springs back when lightly pressed.
Cool until just warm, remove from pan. Cool completely. Blend glaze ingredients together well and spread over top of cake.
