1 (8oz) pkg.cream cheese
1 (8oz) container Cool-Whip
1 Ready-to-use Graham-Cracker Crust
1 tsp. vanilla
1/3 cup sugar
Mix cream cheese and sugar until well blended. Add vanilla and mix again. Gently stir in cool whip until well blended. Spoon mixture into pie crust and refrigerate 3 hours. Top with glaze.
Glaze:
1 pint strawberries
1/2 cup sugar
1 1/2 tsp. cornstarch
1/2 cup water
Slice enough strawberries to make 1 1/2 cups. Reserve some strawberries for the top. Place sliced berries in saucepan with sugar and 1/4 cup water. Bring to a boil and cook for 3 minutes. Remove from heat. Mix cornstarch with 1/4 cup cold water. Stir into berry mixture; return to heat and cook, stirring until thick (about 2 minutes). Cool to room temperature. Arrange reserved strawberries on top of cheesecake then spoon glaze over top. Chill and serve.
Tuesday, January 29, 2008
Strawberry Nut Cake
1 box yellow cake mix
1 cup Crisco oil
1/2 cup milk
1 cup Coconut
1 (3 Oz) box strawberry Jello
1 cup strawberries, mashed
1 cup chopped pecans
4 eggs
Mix together and bake in 3 layer pans for approximately 25 minutes at 30 degrees.
Icing:
1 (8 oz) pkg. cream cheese
1 stick butter, melted
1/2 cup coconut1 (16 oz) box powdered sugar
1/2 cup chopped pecans
1/2 strawberries, mashed
Mix cream cheese and powdered sugar. Add melted butter. Mix in other ingredients. Wait until cake is thoroughly cooled before icing.
1 cup Crisco oil
1/2 cup milk
1 cup Coconut
1 (3 Oz) box strawberry Jello
1 cup strawberries, mashed
1 cup chopped pecans
4 eggs
Mix together and bake in 3 layer pans for approximately 25 minutes at 30 degrees.
Icing:
1 (8 oz) pkg. cream cheese
1 stick butter, melted
1/2 cup coconut1 (16 oz) box powdered sugar
1/2 cup chopped pecans
1/2 strawberries, mashed
Mix cream cheese and powdered sugar. Add melted butter. Mix in other ingredients. Wait until cake is thoroughly cooled before icing.
Cranberry White Chocolate Chip Cookies
1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup (2 sticks) margarine
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup Egg Beaters or 2 large eggs
1 tsp vanilla extract
3 cups old-fashioned rolled oats
1 cup sweetened dried cranberries
1 cup white chocolate chips
1. Combine flour and baking powder. Set aside.
2 In a mixing bowl, beat margarine and sugars until fluffy. Mix in Egg Beaters and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in oats, cranberries, and white chocolate chips.
3. For each cookie, drop a rounded tablespoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake at 350 for 12 to 14 minutes or until edges of cookies turn golden brown and centers are still soft.
Makes about 2 dozen cookies
1 tsp baking powder
1 cup (2 sticks) margarine
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup Egg Beaters or 2 large eggs
1 tsp vanilla extract
3 cups old-fashioned rolled oats
1 cup sweetened dried cranberries
1 cup white chocolate chips
1. Combine flour and baking powder. Set aside.
2 In a mixing bowl, beat margarine and sugars until fluffy. Mix in Egg Beaters and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in oats, cranberries, and white chocolate chips.
3. For each cookie, drop a rounded tablespoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake at 350 for 12 to 14 minutes or until edges of cookies turn golden brown and centers are still soft.
Makes about 2 dozen cookies
Marshmallow Crispie Bars
1 package Milk Chocolate Chunk Brownie Mix (Duncan Hines)
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup crisp rice cereal
Preheat oven to 350 degrees
Grease bottom of 8" x 8" pan
Prepare and Bake brownies using Basic Recipe. Remove form oven.
Sprinkle marshmallows on hot brownies
Return to oven
Bake 3 minutes
Place chocolate chips and peanut butter in medium saucepan.
Cook on low heat. Stir constantly until chips are melted.
Add rice cereal. Mix well.
Spread mixture over marshmallow layer.
Refrigerate until chilled.
Makes about 16 bars
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup crisp rice cereal
Preheat oven to 350 degrees
Grease bottom of 8" x 8" pan
Prepare and Bake brownies using Basic Recipe. Remove form oven.
Sprinkle marshmallows on hot brownies
Return to oven
Bake 3 minutes
Place chocolate chips and peanut butter in medium saucepan.
Cook on low heat. Stir constantly until chips are melted.
Add rice cereal. Mix well.
Spread mixture over marshmallow layer.
Refrigerate until chilled.
Makes about 16 bars
Caramel Brownie Delight
2 packages (21 to 22 1/2 ounces each) brownie mix
2/3 cup chopped pecans
1/2 cup instant coffee crystals
1 tablespoon ground cinnamon
Caramel:
1/3 cup heavy cream
1/2 cup packed light-brown sugar
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Filling and Topping:
1 jar (13 ounces) chocolate-nut spread (Nutella Brand)
1/3 cup chopped pecans
3 cups pecan halves
1: Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans. line bottoms of pans with wax paper. Lightly grease waxed paper. Set aside.
2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
5. To serve, use a long serrated knife to cut torte into wedges.
2/3 cup chopped pecans
1/2 cup instant coffee crystals
1 tablespoon ground cinnamon
Caramel:
1/3 cup heavy cream
1/2 cup packed light-brown sugar
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Filling and Topping:
1 jar (13 ounces) chocolate-nut spread (Nutella Brand)
1/3 cup chopped pecans
3 cups pecan halves
1: Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans. line bottoms of pans with wax paper. Lightly grease waxed paper. Set aside.
2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
5. To serve, use a long serrated knife to cut torte into wedges.
Chocolate Chip Cookies
1/4 cup butter
1/2 cup sugar
3/4 cup packed brown sugar
1 egg
1/3 cup nonfat yogurt
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 teaspoon salt
6 ounces miniature semisweet chocolate chips
Preheat oven to 350 degrees
Spray a Teflon coated cookie sheet lightly with canola oil. In a large bowl, cream butter with sugar and brown sugar. Add egg and mix well. Add yogurt, applesauce, and vanilla. Mix well and set aside. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture and mix well. Add chocolate chips. Refrigerate dough until well chilled. Measure 1 1/2 tablespoons dough per cookie and place 2 inches apart onto cookie sheet. Bake in oven for eight to ten minutes until cookies begin to turn golden on the edges. Let cool before removing from pan.
Note: For crispier cookies, freeze dough for at least two hours before baking.
1/2 cup sugar
3/4 cup packed brown sugar
1 egg
1/3 cup nonfat yogurt
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 teaspoon salt
6 ounces miniature semisweet chocolate chips
Preheat oven to 350 degrees
Spray a Teflon coated cookie sheet lightly with canola oil. In a large bowl, cream butter with sugar and brown sugar. Add egg and mix well. Add yogurt, applesauce, and vanilla. Mix well and set aside. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture and mix well. Add chocolate chips. Refrigerate dough until well chilled. Measure 1 1/2 tablespoons dough per cookie and place 2 inches apart onto cookie sheet. Bake in oven for eight to ten minutes until cookies begin to turn golden on the edges. Let cool before removing from pan.
Note: For crispier cookies, freeze dough for at least two hours before baking.
Monday, January 28, 2008
Holiday Chicken Wreath
2 Packages (8-ounce) Crescent Rolls
1/2 cup chopped red bell pepper
1/2 cup chopped fresh broccoli
1/4 cup chopped water chestnuts
2 tbsp. chopped onion
1 cup shredded Colby-jack cheese
1 can (5-ounce) chicken, drained and flaked
2/3 cup canned cream of chicken soup
Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on greased 14" pizza pan with wide ends overlapping in center and points toward the outside. In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken, and soup. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck wide ends of dough at center. (filling will not be completely covered). Bake 25-30 minutes or until golden brown. Serve Warm.
This as my cousin Kim's famous Christmas dish. I think she said it's just a good ole' Pampered Chef special. Real Good!
1/2 cup chopped red bell pepper
1/2 cup chopped fresh broccoli
1/4 cup chopped water chestnuts
2 tbsp. chopped onion
1 cup shredded Colby-jack cheese
1 can (5-ounce) chicken, drained and flaked
2/3 cup canned cream of chicken soup
Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on greased 14" pizza pan with wide ends overlapping in center and points toward the outside. In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken, and soup. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck wide ends of dough at center. (filling will not be completely covered). Bake 25-30 minutes or until golden brown. Serve Warm.
This as my cousin Kim's famous Christmas dish. I think she said it's just a good ole' Pampered Chef special. Real Good!
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