Vanilla Cranberry Can Cakes Sandra Lee Recipes

Steps:

• Set up the grill for direct cooking over medium heat and oil the grates.
• Slice the pound cake into 3/4-inch thick slices with a serrated knife.
• Using car-shaped cookie cutters, cut out car shapes from the slices of cake. Brush with butter and place on the grill. Cook until nice grill marks appear, about 3 minutes.
• Meanwhile, in a medium bowl, combine the whipped topping, cream cheese, and coconut extract.
• Frost the car shaped cakes with a small amount of the coconut frosting.
• To decorate the cars: Use ribbon candy as racing stripes, rock candy as windows, and mini chocolate sandwich cookies as wheels.

Steps:

• In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
• In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.

Steps:

• Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
• In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
• Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
• In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

Steps:

• Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
• In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, cinnamon, and egg. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Bake in oven for 25 to 30 minutes, or until tester comes out clean.

Steps:

• Preheat oven to 200 degrees F.
• In a large bowl, mix potatoes and bell pepper. In a small bowl, beat eggs with cheese and herbs de Provence. Add to potato mixture and mix thoroughly. Season, to taste, with salt and pepper. In a large skillet, heat olive oil over medium-high. Spoon a scant 1/4 cup of potato mixture at a time into the skillet, pressing with the back of a spatula to flatten to a round about 3 inches in diameter; cook no more than 4 cakes at a time. Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden. Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven. Repeat with the remaining potato mixture. Serve topped with spoonful of sour cream and sprinkled with basil shreds.

Steps:

• Preheat the grill to medium heat.
• Brush all sides of the shortcakes and a 12-inch square of aluminum foil with the melted butter. Spoon a heaping tablespoon of the chocolate hazelnut spread into the well of each shortcake shell. Sprinkle with about 1 tablespoon crushed graham crackers. Top each with mini marshmallows. Place the prepared foil on top of the grill grate. Place the cakes onto the foil. Close the cover and cook until the marshmallows are browned and toasted, about 5 minutes.
• Remove from the grill, place on a plate and drizzle with the chocolate sauce.