Pillsburys Cherry Pom Poms Recipes

PILLSBURY'S CHERRY POM-POMS

Pillsbury's Cherry Pom-Poms image

A bake-off recipe; I haven't tried it yet. I wouldn't use sugarfree jello and pudding in this recipe.

Provided by Debbie R.

Categories Dessert

Time 28m

Yield 36 cookies

Number Of Ingredients 11

Ingredients

1 cup flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
3 tablespoons cherry-flavored Jello gelatin (powder)
1 (3 3/4 ounce) package vanilla instant pudding mix
2 eggs, separated
3 tablespoons milk
1/2 teaspoon almond extract
3/4 cup chopped pecans
7 ounces flaked coconut
1 teaspoon water

Steps:

Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut.
Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten.
Bake at 350 for 15 to 18 minutes or until delicately browned.

Nutrition Facts : Calories 97.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 11.9, Sodium 66.2, Carbohydrate 8.4, Fiber 0.6, Sugar 5.2, Protein 1.1

CHICKEN POM-POMS

Chicken Pom-Poms image

These golden baked croquettes are a fun and different way to serve chicken to a crowd. My husband and I are hosts at a mission house where we cook for groups of 30 or more each week. this recipe is a favorite with guests. -Fran Wolfley St. Mary, Jamaica

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 40-45 servings (2 pom-poms each).

Number Of Ingredients 16

Ingredients

4 celery ribs, chopped
1 large onion, finely chopped
1 cup butter, cubed
2 cups all-purpose flour
3 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 cups nonfat dry milk powder
1/4 cup chicken bouillon granules
16 cups cooked long grain rice
12 cups chopped cooked chicken
8 cups shredded cheddar cheese
10 cups soft bread crumbs
3 tablespoons paprika
10 jars (12 ounces each) chicken gravy

Steps:

In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours., Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture. , Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.

Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

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