Warm up the holidays with winning recipes
SKIPPY® HOLIDAY PEANUT BUTTER CUTOUTS
5 dozen cookies Prep time: 20 minutes Cook time: 7 minutes
1/2 cup Skippy® Creamy Peanut Bu;er
1/2 cup ( 1 stick) I Can’t Believe It’s Not Bu;er!® Spread
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1-3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Beat Skippy® Creamy Peanut Bu;er, I Can’t Believe It’s Not Bu;er!® Spread, sugars, egg and vanilla in
large bowl with electric mixer at medium speed until smooth. Beat in remaining ingredients at low speed
just until blended. Divide dough in half.
Roll each dough half about 1/8-inch thick on well-floured board with well-floured rolling pin.
Preheat oven to 375°. Cut dough into shapes with cookie cu;ers. Arrange on ungreased cookie sheets.
Bake 7 to 9 minutes or until lightly golden. Cool completely on wire racks. Re-roll dough trimmings to cut
additional cookies. Decorate, if desired, with icing, decorative sprinkles and candies.
SUPER-MOIST CHOCOLATE MAYO CAKE
12 servings Prep time: 5 minutes Cook time: 30 minutes
1 box ( 18 oz.) chocolate cake mix
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 cup water
1 tsp. ground cinnamon (optional)
Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
Beat cake mix, Hellmann’s® or Best Foods® Real Mayonnaise, water, eggs and cinnamon
30 seconds in large bowl with electric mixer on low speed. Beat on medium speed,
scraping sides occasionally, 2 minutes. Pour ba;er into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire
rack; remove from pans and cool completely. Sprinkle, if desired, with confectioners’ sugar or fill
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
For a PECAN COCONU T TOPPED CAKE ... combine 1 cup flaked coconut, 2/3 cup firmly packed
brown sugar and 1/2 cup chopped pecans, then sprinkle over cake ba;er in 13 x 9-inch baking pan.
Bake 1 hour or until toothpick inserted in center comes out clean.
For a BLACK FOREST CHOCOLATE CAKE ... do not flour baking pan. Evenly spread 2 cans ( 21 oz.
each) cherry pie filling over bo;om of 13 x 9-inch baking pan, top with prepared cake ba;er and
bake 1 hour or until toothpick inserted in center comes out clean. Cool completely, then turn
upside down onto serving pla;er.
For a DECADENT CHOCOLATE LAVA CAKE ... combine 2 packages ( 3. 4 oz. each) instant pudding,
2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake ba;er in 13 x 9-inch
baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.
For a YELLOW MAYONNAISE CAKE ...
substitute 1 box ( 18 oz.) yellow cake
mix for chocolate cake mix.