Hugs And Kisses Salad Food

HUGS AND KISSES

Steps:

• Heat oven to 400°F. Stir Bisquick mix, milk, 2 tablespoons sugar and the egg in medium bowl until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
• Roll or pat dough into 6 1/2-inch square, 1/2 inch thick. Cut dough into 12 strips. Shape 6 strips into circles to make O shapes; pinch ends to secure. Cut remaining 6 strips crosswise in half; crisscross pairs of strips to make X shapes. (Or use X- and O-shaped cookie cutters dipped in Bisquick mix.) Place hugs and kisses on ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown. Immediately brush with melted butter and sprinkle with granulated sugar. Serve warm.

HUGS AND KISSES SALAD

Steps:

• Wash and spin dry the greens, pinch off the stems and place in a beautiful bowl.
• Choose strawberries with pointed ends. Cut the stem out in a wedge shape so that the strawberry looks like a heart. Slice the berries thin, maintaining the heart shape.
• Thoroughly clean the mushrooms and slice thin and toss into the spinach.
• Toast the slivered almonds and the sesame seeds and set aside.
• Whisk together the sugar, Worcestershire sauce, vinegar, and olive oil. Add the onion and whisk well.
• Toss into the salad, garnish with the toasted seeds and almonds and serve.

HUGS AND KISSES SUGAR COOKIES

Steps:

• Sift flour, salt, and baking powder together into a bowl. With an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.
• Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment. Roll out dough on parchment to a scant 1/4-inch thickness, running an offset spatula under dough and dusting with flour as necessary to prevent sticking. Transfer dough on parchment to freezer, and chill 15 minutes.
• Using a 2- to 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough. (If dough begins to soften, return to freezer for 3 to 5 minutes.) Reroll scraps once and cut out more shapes.
• Transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart. Freeze 15 minutes. Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks.

HUGS & CHIPS CHEESECAKE

Steps:

• Preheat oven to 350. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla; mix well.
• Toss chips with flour, stir into cheese mixture. Pour into crust.
• Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.
• Chocolate Glaze.
• Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream; cook and stir until thickened & smooth. Immediately spread over pie.

HUGS AND KISSES CRESCENTS

Steps:

• Heat oven to 375.
• Separate dough into 8 triangles.
• Remove wrappers from chocolate pieces.
• Place 2 chocolate pieces at wide end of each triangle, place an additional chocolate piece on top of the other two pieces.
• Starting at wide end, roll to opposite point, pinch edges to seal.
• Place rolls, pointed side down, on ungreased cookie sheet.
• Curve into crescent shape.
• Bake 10 minutes or until lightly browned.
• Cool slightly, sift with powdered sugar.
• Serve warm.