Friday, December 24

Quick, Easy Tips for Homemade Creations and Two Contests

Today we are going to make some more gingerbread men for Santa, well we are suppose to but so far the girls have been doing other things. Princess G and I were going through the gifts under the tree and guessing what they could be. I always make silly guesses and make the girls giggle. The doorbell rang and it was an envelope of some candy samples. Bake Shoppe Cookie Dough Miniatures, Sun-Maid Chocolate Raisins, Sour Jacks Watermelon and Welch's Fruit Snacks.

It reminded me that I was sent some wonderful quick tips and I wanted to share them:

· For an even more delicious version of Chocolate Chip Pancakes, sprinkle Bake Shoppe™ Cookie Dough Miniatures™ into your pancake batter instead. The result? A chewy, chocolaty, bite-size morsel of cookie dough in every bite. *Note: this works for waffle mix too!

· Make your own chocolate raisin biscuits! Simply stuff a few Sun-Maid® Milk Chocolate Raisins into your favorite store-bought, ready-made biscuit dough or croissants before placing them in the oven.

Adding a creative twist to some traditional after-dinner refreshments will liven up your holiday table and have compliments coming your way:

· For fun-to-eat Fruit Snack Jell-O cups, add ½ cup Welch’s® Fruit Snacks into your favorite flavor Jell-O mix. Place in a medium glass bowl or divide equally amongst glass dessert dishes while stirring in the prepared mix. Chill to set. Top Jell-O with whipped cream and decorate with a few Welch’s® Fruit Snacks for a colorful garnish! (you could also use white cranberry juice and plain gelatin and then you could see the fruit snacks)

· For delicious rice pudding with a twist, top a dish of creamy rice pudding with Sun-Maid® Milk Chocolate Raisins

Use candy to make decorative holiday crafts, gifts or table pieces:

· Make a colorful edible holiday wreath by attaching Sour Jacks® onto embroidery floss or thin all-purpose string. Older kids can use thick plastic craft needles to pierce through the candy. Alternate Cherry (red) and Lime (green) flavors for a festive decoration!

· Purchase a tiered cupcake stand (you can find one for around $10 at most home/kitchen stores) and place colorful paper or foil cupcake foil liners in the holders. Fill each with a different candy: we recommend Welch’s® Fruit Snacks, Sour Jacks®, Sun-Maid® Milk Chocolate Raisins and Bake Shoppe™ Cookie Dough Miniatures™. Place stand in the center of your holiday dessert table and you’ve got a centerpiece that looks great and tastes great, too!

· To make a gift even sweeter, attach snack bags of Welch’s® Fruit Snacks, Sour Jacks®, Sun-Maid® Milk Chocolate Raisins or Bake Shoppe™ Cookie Dough Miniatures™ to holiday gifts in place of name tags.

Start a new tradition with these original recipes, from breakfast through dessert:

Chocolate Chip Cookie Dough Stuffed French Toast
Serves 2

4 slices Cinnamon Raisin Bread
Whipped Cream Cheese as needed
1/2 cup Bake Shoppe™ Cookie Dough Miniatures™, coarsely chopped
2 Large Eggs
1 cup Milk
2 teaspoons Confectioners sugar
1/4 teaspoon ground Cinnamon
1/2 teaspoon Vanilla extract
pinch of Salt
Vegetable Oil
Confectioners Sugar for garnish


1. Spread each Bread slice with 2 teaspoons of whipped Cream Cheese.

2. Sprinkle the coarsely chopped Bake Shoppe™ Cookie Dough Miniatures™ on two of the Cream Cheese covered bread slices.

3. Combine with the remaining Cream Cheese covered slices, making two closed sandwiches.

4. In a medium sized bowl, beat two eggs. Add the milk, two teaspoons of Confectioners sugar, cinnamon, vanilla extract and salt.

5. Heat a large non-stick skillet with a 1/4 inch of vegetable oil.

6. Quickly dip and soak both stuffed sandwiches in egg mixture. Let excess drip off.

7. Carefully place both sandwiches in hot oil. Lower heat and gently fry bread until golden brown on both sides. Stuffed French toast must be cooked slowly to allow filling to become warm and gooey.

8. Serve immediately topped with a dusting of Confectioners sugar and a drizzle of maple syrup or honey.

Candy Land Gingerbread Bundt Cake
Serves 10-12

Rooted in old fashion tradition, yet with a modern touch, this Gingerbread Cake will be a heartwarming addition to your Holiday dessert table.

2 boxes Gingerbread Cake Mix
2 eggs (for Cake Mix)
1 can Vanilla Frosting
1/2 cup Welch’s® Fruit Snacks, chopped and divided


1. In a large bowl combine both boxes and prepare according to directions.

2. Mix in 1/4 cup of chopped Welch’s® Fruit Snacks.

3. Pre-heat oven to 350°F. Pour prepared batter in a greased 9x3 Bundt pan.

4. Place in 350°F oven and bake for 40 minutes until firm and inserted wooden toothpick comes out dry.

5. Cool cake and carefully remove Bundt pan.

6. Prepare frosting by microwaving a 1/2 cup of frosting for 5 seconds or until thin enough to drizzle. Do not heat too long, otherwise frosting will separate- heat 5 seconds at a time.

7. Quickly drizzle the warm frosting glaze over cake with glaze decoratively running down the sides.

8. Immediately sprinkle remaining 1/4 cup of chopped Welch's® Fruit Snacks decoratively over cake.

Triple Milk Chocolate Raisin Decadence Cake
Yields 10-12 slices

Decoratively topped and stuffed with Sun-Maid® Milk Chocolate Raisins, this moist show-stopping cake will quickly be devoured with many glasses of cold Milk!

2 boxes Duncan Hines® Triple Chocolate Cake mix
6 Eggs (for Cake Mix)
2/3 cup vegetable Oil (for Cake Mix)
1 can Duncan Hines® Milk Chocolate Frosting
1/2 cup Bake Shoppe™ Cookie Dough Miniatures™
4 teaspoons all purpose Flour
1 cup Sun-Maid® Milk Chocolate Raisins (for topping)


1. Follow Cake mix directions as listed. Combine 2 boxes together in a large bowl.

2. Add an additional 4 teaspoons of flour and a 1/2 cup Bake Shoppe™ Cookie Dough Miniatures™ to the prepared mix.

3. Pre-heat oven to 350°F. Pour the mix into a greased 9x3 non-stick spring form pan.

4. Bake in center of oven at 350°F for 45-60 minutes or until firm in center and a dry toothpick placed in center comes out dry.

5. After cake has cooled and spring form pan has carefully been removed, prepare glaze by heating 1 cup of frosting in microwave bowl in microwave for 5 seconds until frosting is thin enough to pour. Do not heat too long, otherwise frosting will separate- heat 5 seconds at a time.

6. Quickly pour warm frosting glaze over cake, letting it decoratively drip on the sides.

7. In a decorative manner, cover top of the cake with Sun-Maid® Milk Chocolate Raisins. Let cool and set.

I was also sent information about 2 great contests:

Welch’s® Fruit Snacks “Lunchbox Notes” contest and you could win big, $1000 for a year of lunches! Entering is easy. Go to and click on the “Lunchbox Notes” banner. Follow the link for more information and the rules. I always put notes in Princess A's lunch and she likes to keep them in a box in her desk at school. Contest ends December 31, 2010.

The second contest is a photo contest. Enter photos of people having fun with Sour Jacks® pucker face. It’s easy to enter! Log on to and click on the “Pucker Face” contest icon. Upload your best Sour Jacks® Pucker Face photo for a chance to win awesome prizes, and see your Pucker Face on Sour Jacks® promotional materials nationwide! Contest ends May 31, 2011.
I was not compensated in any form. I was sent samples to facilitate my honest opinion.

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