One of the tastiest ways to spread holiday cheer is by creating delicious desserts for all to enjoy. From cookies and cakes to fudge and candy, the holidays are full of sweet treats that can help to spread the joy. Whether you’re a master chef or new in the kitchen, DG Easy Meals is a great option when looking for recipes.
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Get in the holiday spirit with three easy, quick recipes from DG Easy Meals:
1 cup Betty Crocker™ Rich & Creamy vanilla frosting
Assorted gel food colors
Assorted sprinkles, decorating sugars or edible glitter
Heat oven to 350°F. In small bowl, mix cookie mix, flour, oil and water until soft dough forms. On work surface sprinkled lightly with flour, roll dough into 8" x 6" rectangle, about 1/4-inch thick. Use small knife to cut cookies into twelve 2-inch squares, 4 rows across and 3 rows down.
Place cookies 2 inches apart on ungreased cookie sheet. Bake 7 to 8 minutes or until edges are set and lightly golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack to cool completely, about 15 minutes.
Place 1/3 cup of the frosting in resealable food-storage plastic bag. Cut small tip off one bottom corner of bag. Divide remaining frosting among several small bowls; color with food colors. Frost cookies with colored frosting and decorate as desired. Use frosting in bag to pipe bows on cookies to look like presents.
Red Velvet Thumbprint cookies are a delicious twist on the classic cake.
1 1/2 cups Aunt Jemima Original Pancake & Waffle Mix
1 tablespoon unsweetened cocoa powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon red food coloring
1 teaspoon vanilla extract
Cream Cheese Filling (recipe below)
Finely chopped toasted pecans (optional)
For the Cream Cheese Filling
1 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
Preheat oven to 325°F.
In small bowl, stir together pancake mix and cocoa powder.
In large bowl, beat sugar and butter on medium speed of mixer until creamy. Add red food coloring and egg. Beat just until well combined. Add combined pancake mix and cocoa powder. Beat on low speed until combined. Stir in vanilla extract.
Refrigerate dough 15 minutes. Shape into 1-inch balls. Place 2 inches apart on parchment lined baking sheet. Make indentation in center of each ball pressing with thumb or end of wooden spoon.
Bake 10 to 12 minutes or until set. Remove from oven. If cookies have puffed up during baking, use thumb or end of wooden spoon to restore indentation. Transfer cookies to wire rack. Cool completely
To make the cream cheese filling: In medium bowl, beat cream cheese, butter and vanilla extract on medium speed of mixer until well combined. Add confectioners’ sugar. Mix on low speed until smooth.
Spoon or pipe Cream Cheese Filling into thumbprints (about 1 teaspoon per cookie). Top with chopped pecans, if desired.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
For Peanutty Chocolate Fudge: Substitute 1-1/2 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.