1. Preheat oven t o350F. Sift together the flour, salt, and cinnamon;
set aside.
2. In medium bowl, cream together butter and cream cheese. Add
sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and
orange zest. Graduallly blend in the dry ingredients. Fill a cookie
cookie sheet.
3. Bake for 12 - 15 minutes, or until cookies are golden brown on
the peaks and on the bottoms. Remove from cookie sheets at once
to cool on wire racks.
Ingredients:
3 1/2 cups all-purpose flour
2/3 cup unsweetened Dutch process cocoa powder or unsweetened
cocoa powder
2 teaspoons baking powder
11/3 cups butter, softened
1 1/2 cups sugar
1/4 cup cooking oil
2 eggs
1 tablespoon vanilla
Sugar
1 14 ounce can sweetened condensed milk
1 10 ounce package mint flavor semisweet chocolate pieces
(or use 11/2 cups regular semisweet chocolate pieces and stir
1/4 teaspoon on mint extract into the melted chocolate mixture)
2 ounces unsweetened chocolate, coarsely chopped
Directions:
1. In a mdeium bowl, combine flour, cocoa powder, and baking
powder; set asides
2. In a large bowl, beat butter with an electric mixture on medium
to high speed for 30 seconds. Add the 1 1/2 cups of sugar and
oil. Beat until well mixed. Add eggs and vanilla; beat until combined.
Add flour mixture; beat until combined. Cover and chill about 1 hour
or until dough is easy to handle.
3. Preheat oven to 350 F. Shape dough into 1 inch balls. Place balls
2 inches apart on an ungreased cookie sheet. Dip the bottom of a
glass in additional sugar and flatten each cookie. Bake in preheated
oven for 7 to 9 minutes or just until firm. Transfer cookies to wire
rack and let cool.
4. For filling: in small saucepan, combine sweetened condensed milk,
chocolate pieces, and unsweetened chocolate. Cook and stir over
medium heat until melted and smooth. Remove from heat. Let stand
about 1 hour or until cool.
5. Spoon a rounded measuring teaspoon of the filling on the bottom
of each of half of the cookies. Top with remaining cookies, flat sides
down, pressing lightly together. Makes about 36 sandwich cookies.
7. To store: Place filled cookies in a single layer in an airtight container;
cover. Store at room temperature for up to 3 days or freeze up to 3
months.
Day Ten: Cran Crackle Bars
Ingredients:
5 cups tiny pretzel twists
2 tablespoons packed brown sugar
1/2 cup butter, melted
1 1/2 cups dried cranberries
1 1/2 cups lightly salted mixed nuts
1 cup white baking pieces or semisweet chocolate pieces
1/2 cup granulated sugar
1/3 cip butter
1/3 cup light-colored corn syrup
1 teaspoon vanilla
1/4 teaspoon baking soda
Directions:
1. Preheat oven to 325F. Lightly grease a 13x9x2 inch baking
pan; set pan aside.
2. Combine pretzels, brown sugar, and melted butter in a food
processor container. Cover and process until mixture resembles
fine crumbs, scraping sides of container occassionally. Press
crumb mixture onto bottom of prepared baking pan. Bake in
preheated oven for 10 minutes. Sprinkle cranberries, nuts, and
baking pieces evenly over crust.
3. Combine granulated sugar, 1/3 cup butter, and corn syrup in
a small saucepan. Bring to boiling over medium heat, stirring
constantly (this will take about 10 minutes). Remove from heat.
Stir in vanilla and baking soda. Pour syrup mixture evenly over
cranberry - nut layer.
4. Bake for 20 - 25 minutes or until syrup mixture is bubbly
over entire surfaace. Cool completely in pan on a wire rack.
Cut into bars. makes 24 cookies.
To store: Place bars in a single layer in an airtight container; cover.
Store at room temperature for up to 3 days or freeze up to 1
month. Thaw bars, if frozen, before serving.
Day Nine: Super-Duper Chocolate Kisses
Ingredients:
1 16 -1/2 ouce package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate flavored sprinkles
2 tablespoons milk
About 40 dark chocolate kisses, unwrapped
Directions:
1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet, set
aside. In a large resealable plastic bag, combine cookie dough and
cocoa powder. Seal bag, kneed with your hands until dough is well
mixed. Remove dough from bag.
2. Place chocolate sprinkles in a shallow dish or small bowl. Place
milk in another shallow dish or small bowl. Shape dough into 1 inch
balls. Dip balls to moisten, then roll in chocolate sprinkles to coat.
Place balls 2 inches apart on prepated cookie sheet.
3. Bake in the preheated oven about 8 minutes or until edges are firm.
Immediately press a chocolate kiss into the center of each cookie.
Transfer cookies to wire rack and let cool. Makes about 40 cookies.
Day Eight: Candy Cane Cookies
Ingredients:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all purpose flour
Red food coloring
Directions:
1. Preheat oven to 375 F. In a large bowl, cream the butter
and sugar. Add the egg and beat well. Stir in the peppermint
and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food
coloring and leave the other half plain. Roll out a tablespoon
of red dough and tablespoon of plain until they are each 6
to 8 inches long. Twist them into a candy cane, pinching
the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 - 10 minutes or
until set but not brown.
Makes about 25
Day Seven: Andes Mint Cookies
Ingredients:
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
Directions:
In a large bowl, cream sugars and butter or margarine.
Add eggs, vanilla and water. Beat well. Mix flour, baking
soda and salt well. Add gradually to egg mixture.
Chill dough overnight (it is important that the dough be
well chilled). Preheat oven to 375 degrees. Wrap each mint
completely in cookie dough. Place 2" apart on lightly greased
cookie sheets and put a nut half on top of each cookie.
Bake 7-9 minutes until golden brown. Allow to cool
thoroughly on wire racks.
Day Six: Gingerbread Men
Ingredients:
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cup of all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions:
1. In a medium bowl, cream together the dry butterscotch pudding mix,
butter, and brown sugar until smooth. Stir in the egg. Combine the flour,
baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover,
and chill dough until firm, about 1 hour.
2. Preheat the oven to 350 degrees F. Grease baking sheets. On a flour
board, roll dough out to about 1/8 inch thickness, and cut into man shapes
using cookie cutter. Place cookies 2 inches apart on the prepared baking
sheets.
3. Bake for 10 - 12 minutes in the preheated oven, until cookies are golden
at the edges. Cool on wire racks.
Day Five: Sparkle Cookies
Ingredients:
1 ( 1 pound 1.5 ounce) pouch Betty Crocker sugar cookie mix
1/2 cup butter or margerine, softened
1 egg
Colored sugars
Directions:
1. Heat oven to 375 degrees F
2. Stir cookie mix, butter, egg in medium bowl until dough forms.
Shape douge into 1 inch balls; roll in colored sugars. Place balls
2 inches apart on ungreased cookie sheet.
3. Bake 11 - 14 minutes or until edges are light golden brown. Cool
1 minute before removing from cookie sheet. Store in airtight container.
Day Four: Snickerdoodles
Ingredients:
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
4 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
Directions:
Preheat oven to 375 degrees. In a mixing bowl,
beat the butter onmedium speed for 30 seconds.
Add the 1 cup of sugar, baking soda, and cream
of tartar. Beat until combined, scraping sides of
bowloccasionally. Beat in the egg and vanilla until
well blended. Beat in as much flour as you can with
the mixer, and stir in remaining flour.Cover with
plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons
cinnamon.Shape the dough in 1 inch balls and roll in
cinnamon sugar mixtureto coat. Place balls of dough 2
inches apart on an ungreased cookiesheet. Bake for 10
to 11 minutes or until edges are beautifully golden.
Transfer cookies to a wire rack to cool.
Day Three: Holly Christmas Cookies
Ingredients:
1 (16 ounce) package large marshmellows
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons green food coloring
4 1/2 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies
Directions:
1. In a saucepan over low heat, melt together the marshmellows,
butter, vanilla, food coloring. Mix in the cornflakes cereal.
2. Drop by spoonfuls on wax paper, and decorate with red hots.
Set aside, and allow to cool.
Yields: 18 servings
Day Two: Snowballs (Russian Teacakes)
Ingredients:
1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/2 cup confectioners' sugar for decoration
'1/4 cup finely crushed peppermint candy canes
Directions:
1. Preheat oven to 350 degrees F
2. Cream the butter with 1/2 cup of the confectioners' sugar
and the vanilla. Mix the flour, nuts, and salt. Roll about 1
tablespoon or so of dough into balls and place on ungreased
cookie sheet.
3. Bake at 350 degrees F for 15 minutes. Do not allow these
cookies to get too brown. It's better to undercook them than
to overcook them. While cookies are still hot roll them in
confectioners' sugar. Once they have cooled, roll them in
confectioners' sugar once more. Add some finely crushed
candy canes to the confectioner suagar used for final dusting.
Day One: White Chocolate and Cranberry Cookies
Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Directions:
1. Preheat oven to 375 degrees F. Grease cookie sheet.
2. In a large bowl, cream together the butter, brown sugar,
and white sugar until smooth.
3.Beat in the egg and brandy. Combine the flour and baking
soda, stir into the sugar mixture.
4. Mix in the white chocolate chips and cranberries. Drop by
heaping spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. For best
results, take them out while they are still doughy. Allow
cookies to cool for 1 minute on the cookie sheet before trans-
ferring to wire racks to cool completely.
Candy Corn Bark
INGREDIENTS
-
16 Halloween-colored chocolate sandwich cookies, chopped
-
1 1/2 cups broken small pretzels
-
1/3 cup raisins
-
1 1/2 pounds white chocolate, broken into squares
-
2 cups candy corn
-
orange and brown sprinkles
DIRECTIONS
-
Spread the cookies, pretzels and raisins evenly onto a
lightly greased small baking sheet.
-
Melt chocolate in a bowl set over a pan of simmering
water or in the microwave, stirring frequently until
melted.
-
Remove from the heat while there are still a few chunks,
and stir until smooth. White chocolate burns easily.
-
Drizzle chocolate with a spoon over the goodies in the pan,
spreading the top flat to coat evenly. Top with candy corn
and sprinkles. Let cool until firm. Break into pieces and store
in an airtight container.
Cook ground beef and drain. Add all ingredients and let simmer
for 20 minutes or until it thickens. This dish can also be prepared
and taco sauce or simply eat as a soup with tortilla chips.
Monte Cristo Sandwich
submitted by Debra Simino
Ingredients
- 2 slices bread
- 1 teaspoon mayonnaise
- 1 teaspoon prepared mustard
- 2 slices cooked ham
- 2 slices cooked turkey meat
- 1 slice Swiss cheese
- 1 egg
- 1/2 cup milk
Cooking Directions
- Spread bread with mayonnaise and mustard.
- Alternate ham, Swiss and turkey slices on bread.
- Beat egg and milk in a small bowl.
- Coat the sandwich with the egg and milk mixture.
- Heat a greased skillet over medium heat,
- Brown the sandwich on both sides. Serve hot.
Mark's Tiger Stadium Muffalottas
submitted by Mark & Susan from Covington, LA
¼ lb.Genoa Salami
¼ lb. Ham
¼ lb. Hot Pepper Cheese
¼ lb. Provolone Cheese
¼ lb. Mozzarella Cheese
Creole Mustard
Olive Salad: chopped olives, peppers, carrots,
celery and more,marinated in olive oil
Italian Round loaf. Slice bread in half and spread
each side with juice from olive salad.
Layer sandwich with salami,ham and cheeses.
Spoon olive salad on top of meat and cheese.
Top with Creole Mustard.
Close sandwich and cut in quarters.
Feeds 1-4
Note: I like my muffs hot, so heat them at
350 for 45 min. to 1 hour.
Mardi Gras Shrimp Pasta
From the Commissioner of Tailgating: Joe Cahn
1 lb. fresh pasta
8 tsp. butter
3/4 cup chopped green onions
1 1/2 tsp. chopped garlic
1 lb. peeled shrimp (large) or crawfish tails
1 cup heavy whipping cream
1/8 to 1/4 cup sherry, to taste
2 tbs. Joe's Stuff or any all-purpose seasoning blend
Cook pasta according to package directions.
Drain and chill by running under cold water.
Add oil to keep separate.
Melt butter in a large skillet.
Sauté onions for 2 to 3 minutes.
Add garlic, Joe's Stuff and shrimp or crawfish.
Sauté 2 to 4 minutes, or until shrimp or crawfish
are almost cooked.
Add whipping cream and sherry to taste.
Cook for 2 to 3 min.over medium heat until sauce thickens.
Add pasta to mixture and toss well.
Serve immediately.
LITTLE PIGGIES IN A BLANKET
From Stephanie W.
1-2 packages of Little Smokies
2-3 cans of refrigerator biscuits
Flatten out the biscuits.
Place Little Smokies on the biscuits.
Roll up and bake according to instructions on cans of biscuits.
Serve warm or cold with any kind of dip or sauce that you like.
We use sweet & sour and honey mustard.
ENJOY .
Molten Mocha Cake
- Prep Time: 20 min.
- Cook Time: 20 min.
- Serves: 12
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup butter
- 3 eggs
- 3 egg yolks
- 1 (15.8 ounce) box Pillsbury(R) Fudge Supreme
- Double Chocolate Premium Brownie Mix
- 2 tablespoons coffee-flavored liqueur or strong
- brewed coffee
- 12 fresh strawberries
- 12 fresh mint sprigs
- 1 quart vanilla ice cream
Cooking Directions
- Heat oven to 400 degrees F. Grease 12
- (2 3/4x1 1/4-inch) nonstick muffin cups. In medium
- microwave-safe bowl, combine chocolate chips
- and butter. Microwave on High for 45 to 60 seconds
- or until melted,stirring every 15 seconds until smooth.
- Cool 5 minutes.
- In large bowl, combine eggs and egg yolks; beat with
- electric mixer at high speed for 4 to 6 minutes or until
- foamy and doubled in size.
- Reserve chocolate syrup packet from brownie mix.
- Gradually add brownie mix to egg mixture, beating until
- well blended. Fold in melted chocolate chip mixture and
- liqueur. Divide batter evenly into greased muffin cups.
- (Cups will be full.)
- Bake at 400 degrees F for 10 to 14 minutes or until
- edges are set.
- DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
- While cakes are cooling, drizzle chocolate syrup from
- packet onto each individual serving plate.
- Run knife around edge of each cake to loosen.
- Invert warm cake over chocolate on each plate.
- Garnish each serving with strawberry and mint sprig.
- Serve with ice cream.
Yield: 12 servings
"For rich, warm comfort food start with a simple roux of butter and
flour. Add milk and sharply flavored Cheddar and Parmesan cheeses
to make a velvety sauce, then bake with macaroni. Buttered
breadcrumbs and a dash of paprika make an attractive crust."
2 1/2 tablespoons all - purpose flour
|
|
|
1. |
Cook macaroni according to the package directions.
Drain. |
|
2. |
In a saucepan, melt butter or margarine over medium heat.
Stir in enough flour to make a roux. Add milk to roux slowly, stirring
constantly. Stir in cheeses, and cook over low heat until cheese is
melted and the sauce is a little thick. Put macaroni in large casserole
dish, and pour sauce over macaroni. Stir well. |
|
3. |
Melt butter or margarine in a skillet over medium heat. Add
breadcrumbs and brown. Spread over the macaroni and cheese
to cover. Sprinkle with a little paprika. |
|
4. |
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve. |
|
Submitted by: Sarah Peipert
Yields: 6 servings |
|
"It takes 5 minutes to combine the butter, cream-style corn,
whole corn kernels and sour cream, and one hour to bake this
side dish to serve with ham or turkey."
1 (15 ounce) can whole kernel
1 (15 ounce) can creamed corn
1 (8.5 ounce) package of bread mix
|
|
|
1. |
Preheat oven to 350 degrees F (175 degrees C). |
|
2. |
In a mixing bowl, combine butter, whole corn, cream corn,
corn muffin mix and sour cream. Fold all ingredients together,
pour into 2 quart casserole dish. Bake for 1 hour. |
submitted by Devonna Ponthieu
2 pkgs Devil's Food cake mix
1-1/2 cups vegetable shortening
4 eggs
2 tablespoons milk
1 8-oz pkg cream cheese
2-2/3 cups powdered sugar
¾ cup butter
Cream together the first 4 ingredients. Roll into balls and bake at 350
degrees for 9 minutes only. Let them cool on the pan. Mix the rest
of the ingredients together for frosting and put frosting between cookies.
Best if refrigerated.
|
Caesar Dip |
|
Ingredients:
1 pkg. (8 oz.)Cream Cheese, softened
1 cup (4 oz.)Grated Parmesan Cheese
1/2 cup Classic Caesar Dressing
1 cup chopped romaine lettuce
1/2 cup croutons
Lemon wedges
Crackers
Directions:
Beat cream cheese, Parmesan cheese and dressing with electric mixer
on medium speed until well blended.
Spread on bottom of 9-inch pie plate. Top with lettuce and croutons.
Sprinkle with additional Parmesan cheese, if desired. Garnish with lemon
wedges. Serve with crackers.
Preparation Time: 10 minutes
Servings: 12 - 14 | |
Chicken with Chardonnay and Fresh Herbs
-
4 Large Chicken Breast halves, boneless, skin on
-
4 ounces Fresh Goat Cheese
-
1 tablespoon Chopped fresh Tarragon
-
1 tablespoon Chopped fresh Italian parsley
-
1 tablespoon Chopped fresh Chervil
-
Freshly Ground White Pepper
-
Salt
-
4 teaspoons Extra Virgin Olive Oil
-
1 Shallot, Minced
-
1 cup Good California Chardonnay
-
1 cup Chicken Stock
-
1/2 cup Heavy Cream
-
4 tablespoons Unsalted Butter
-
Preheat the oven to 450 degrees F or heat a grill until hot.
-
In a bowl, mix the goat cheese, half the herbs and white
-
pepper to taste.
-
Loosen the skin of the chicken breasts.
-
Divide the cheese mixture, place some of it under the skin
-
of each breast and pat gently to distribute evenly.
-
Season the chicken lightly with salt and pepper.
-
Sprinkle with olive oil.
-
Roast in the oven for 15 to 20 minutes or cook on the hot
-
grill for 10 to 12 minutes per side, until chicken is cooked
-
right through.
-
Combine the shallot and chardonnay in a saucepan, bring
-
to a boil and reduce to a glaze, about 1/4 cup.
-
Add the stock and reduce by half.
-
Add the cream and continue to reduce until the sauce lightly
-
coats the back of a spoon.
-
Whisk in the butter in small pieces, making sure each piece
-
is incorporated before adding the next.
-
Season the sauce to taste with salt and pepper.
-
Strain into a clean saucepan and add the remaining chopped
-
herbs.
Yield: 4 servings
Notes:
Pool the sauce onto 4 warm dinner plates.
Slice each chicken breast on the bias into 5 pieces and place on top of the
sauce.
Serve immediately with the rest of the chardonnay.
Note: Make sure to get the charcoal very hot and let it get coated with grey
ash before grilling the chicken.
If you are using a gas or electric grill get it very hot, too, then turn the heat
down to medium to cook the chicken.
Obviously a Californian Chardonnay will complement this dish.
But you may want to consider a contrast, perhaps a sparkling wine in the
Champagne style like Brut Carneros or Jepsons Blanc de Blanc from
Mendocino.
Tangy Key Lime Pie
-
1 1/2 cups graham cracker crumbs
-
4 tablespoons unsalted butter, melted
-
3 large eggs, separated
-
1 large egg, lightly beaten
-
1 (14 ounce) can sweetened condensed milk
-
1 cup fresh lime juice, preferably made from Key limes
-
1/2 teaspoon finely grated lime zest, plus more for garnish
-
Sweetened whipped cream, for serving
-
MAKE THE CRUST: Preheat the oven to 325 degrees F. In a
-
medium bowl, mix the graham cracker crumbs and melted
-
butter.
-
Press the crumbs evenly over the bottom and up the sides
-
of a 9-inch glass pie plate.
-
Bake the crust for about 15 minutes, or until firm. Let cool.
-
MAKE THE FILLING: In a large bowl, whisk the 3 egg yolks
-
with the lightly beaten whole egg until thickened. Beat in the
-
condensed milk, then beat in the lime juice and zest.
-
In a large stainless steel bowl, beat the egg whites until firm
-
peaks form.
-
Fold one-third of the beaten whites into the custard, then fold
-
in the remaining whites.
-
Pour the custard into the pie crust and bake for 15 minutes,
-
or until barely set.
-
Transfer to a rack and let cool completely, then refrigerate
-
over-night.
-
Serve with sweetened whipped cream and garnish with lime zest.
Yield: 8 servings
Cherry Lemonade - great to cool you off on hot summer days!
-
Prep Time: -
-
Cook Time: -
-
Serves: 8
-
1 3/4 cups freshly squeezed lemon juice
-
1 cup sugar
-
3 quarts cold water
-
1 pound fresh cherries, pitted
-
In a gallon container, combine lemon juice and sugar,
-
stirring until sugar is dissolved.
-
Stir in 3 quarts cold water and cherries until combined.
-
Fill glasses with ice, pour in cherry lemonade, and serve.
Yield: 8 servings
Great 4th of July Dessert!
12 servings
Prep: 45 minutes
Chill: 4 hours
Bake: 13 minutes
Ingredients
-
1-1/4 cups all-purpose flour
-
1/4 teaspoon salt
-
1/3 cup shortening
-
4 to 5 tablespoons cold water
-
1 6-ounce package (1 cup) semisweet chocolate pieces
-
1 tablespoon butter
-
1 8-ounce package cream cheese, softened
-
2 tablespoons orange liqueur
-
1/4 cup sifted powdered sugar
-
1 quart whole strawberries, rinsed and stems removed
-
1 cup mixed berries, such as blueberries and raspberries
-
2 tablespoons red currant jelly
-
1/2 cup whipping cream
-
2 tablespoons sifted powdered sugar
-
1/2 teaspoon finely shredded orange peel
Directions
1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.
2. In a saucepan combine chocolate and butter. Heat and stir over
medium-low heat until melted. Add cream cheese and liqueur. Heat and
stir until combined. Remove from heat. Stir in the 1/4 cup powdered
sugar. Spread in baked pastry shell.
3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.
4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 12 servings.
Great for Fourth of July Picnic!
submitted by Debra Simino
5 cups peeled and cubed potatoes
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground black pepper
1/4 cup chopped green onions
3 taablespoons chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add potatoes, cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
No-Bake Cookies
-
Prep Time: -
-
Cook Time: -
-
Serves: 4
-
8 whole-wheat graham cracker squares, finely ground
-
1/4 cup raisins
-
1/4 cup smooth natural peanut butter
-
2 tablespoons honey plus
-
2 teaspoons honey
-
4 tablespoons unsweetened coconut
-
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut.
Yield: 4 servings
submitted by Leslie Dyess
4 thick slices whole-wheat bread
6 tablespoons light brown sugar
1 teaspoon grated lemon zest
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian Cream Cheese)
1. Toast bread in a toaster.
2.Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest, lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
submitted be Debbie Martin
1 bag frozen strawberries, thawed
1 21oz can peach pie filling
1 20 oz can pineapple chunks, drained
1 11oz can mandarin oranges, drained
1. Drain pineapple chunks and mandarin oranges, then pour into bowl.
2. Add peach pie filling and strawberries. Stir gently to mix.
3. Slice bananas into mixture
Chill for 2 hours and enjoy
Submitted by Shannon Donze
TOPPINGS
-
A selection of berries and sliced fruits (blueberries, strawberries, bananas, kiwis, seedless grapes sliced in half, Mandarin orange sections, pineapple, etc...)
-
shredded coconut (optional)
Let the piecrust come to roomtemperature per the package instructions, then unfold it onto a large cookie sheet or pizza pan.
Roll up edges of the crust, crimping them slightly so that they'll stay rolled up. Prick the crust lightly with a fork in about 20 places (allowing air to escape).
Bake the crust in a preheated 450 degree oven for about 9 minutes or until it's lightly browned. Remove from the oven and let cool.
As the crust bakes, whisk together the cream cheese, sugar, and vanilla extract, adding just enough milk to make it spreadable. When the crust has cooled, spread on the cream-cheese mixture with a rubber spatula, bringing it to the edge of the pizza.
Arrange the fruit on the pizza and don't stint on the creativity. Your kids can make a wild mosaic or a fruit face. If they like, sprinkle the pizza with shredded coconut. Slice with a sharp knife and serve, or refrigerate. Serves 8.
