Desserts 2/21/10

Chocolate Dream Bars
By Deborah

Crust:
2 packets (22 crackers) of chocolate graham crackers, crushed
1 cup unsalted butter, melted

Caramel Icing:
1 cup heavy cream
30 unwrapped caramel
2 tsp vanilla (added after cooked 10 minutes)

Filling:
12 oz semisweet chocolate pieces
2 cups shredded sweetened coconut
1 cup white chocolate pieces
1 cup chopped pecans or walnuts

1. Heat oven to 350 degrees. Line shallow baking pan (10 x 16) with release foil. Combine crushed and melted cutter in a bowl. If the crust seems dry, add a little more melted butter. Press evenly into prepared pan.

2. Bake for 8 minutes, cool on rack.

3. Heat cream in small saucepan (or double boiler) to simmering. Add caramels; stirring until melted. Remove from heat; let stand 10 minutes.

4. Combine semisweet chocolate, coconut, white chocolate, and pecans in large bowl. Spoon onto crust.

5. Stir vanilla into cooled caramel/cream mixture. Drizzle over chocolate layer

6. Bake for 20 minutes or until golden and bubbly. Cool on rack. Cut into bars.
Refrigerate for up to two weeks.



Chocolate Cherry Coca-Cola Cake
By Megan

2 jars (10 oz) maraschino cherries, drained, with stems. 1/4 cup liquid reserved (set aside)
12 oz semi-sweet chocolate chips
1 box Devil's Food cake mix
1 cup Cherry Coca-Cola
1/2 cup Vegetable Oil
3 eggs
12 oz Whipped vanilla frosting
1 cup Marshmallow creme

Lay wax paper over dish/baking sheet for chocolate dipped cherries.

1. Heat oven to 350 degrees for shiny metal or glass pan (325 degrees for dark or non-stick pan). Spray bottom of 13x9 inch pan with baking spray.

2. Chop 10 oz of cherries; set aside.

3. In large bowl, beat cake mix, cola, oil, eggs, and 1/4 cup cherry liquid with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in chopped cherries. Pour batter into pan.

4. Bake 35-43 minutes or until toothpick inserted in center comes out clean. Cool completely.

5. In small bowl, mix frosting and marshmallow cream until smooth. Frost cake and top each piece with 2 cherries*. Store loosely covered at room temperature.

*For chocolate dipped cherries, melt 1/4 cup semi-sweet chocolate chips and 1 teaspoon vegetable oil in microwave for 1 minute at 30 second intervals; stir. Dip well drained cherries with stems into chocolate; set on wax paper and refrigerate to set.


Turon (Fried Bananas)
By Joy

Lumpia wrappers (spring roll wrappers)
Saba bananas
Brown sugar

1. Carefully separate the lumpia wrappers

2. Cut the bananas into 2-3 slices lengthwise.

3. Sprinkle brown sugar over the bananas

4. Roll the bananas in the wrapper and tuck in the sides.

5. Fry in oil until golden brown.

6. Serve immediately. (With ice cream or drizzle warm caramel)


No-Bake Lemon Cheesecake
By Joanne

1/4 cup boiling water
3 oz lemon sugar-free gelatin
16 oz Philly Cream Cheese
1/2 cup granular Splenda
1/2 cup sour cream
1/4 cup heavy cream

Additional 1 cup heavy cream
additional 1/4 cup Splenda

In small bowl, mix lemon gelatin with boiling water until fully dissolved. Set aside. In a separate large bowl, blend cream cheese, Splenda sour cream, and heavy cream. Beat until smooth. Add gelatin mixture and beat again to thoroughly mixed and smooth. Pour into sprayed pie plate. Refrigerate 2-3 hours.

Whip 1 cup heavy cream with 1/4 cup Splenda and spread over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.

Serves 10, 2.5 carbs per serving.


Pistachio Torte
By Amy

Crust:
1 cup Flour
1 Stick butter
3/4 Chopped Nuts

Middle layer:
1 cup Cool Whip
8 oz Cream Cheese
1 cup Powdered sugar

Top Layer:
2 pkgs pistachio pudding
3 cup Cold milk

1. Mix crust ingredients, pat in 9x13 pan, bake at 350 degrees for 15 minutes

2. Mix middle layer ingredients, spread over cooled crust.

3. Mix top layer ingredients together until think, spread over middle layer.

4. Top with remaining cool whip and chopped nuts.


Rachel's Angel Cake
By Rachel

2 cups sifted superfine sugar
1 1/3 cups shifted cake flour
1 1/2 cups egg whites at room temperature (10-12 eggs)
3/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1/2 cup coarsely grated semisweet chocolate

Glaze:
1/2 lbs semisweet chocolate chips
3/4 cup plus 1 Tbsp heavy cream

Preheat the oven to 350 degrees

Combine 1/2 cup of the sugar with the flour and sift (4 times). Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 cup of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whist until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Soft 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35-45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove from the pan. And glaze.


Sugar Cookies
By Sandra

1 cup Oleo
1 cup White sugar
2 eggs
1 tsp Vanilla
2 1/2 cup of flour
1 1/2 tsp Cream of tartar
1 tsp Baking soda
1/2 tsp Salt

Roll into 1 inch ball shape and place on cookie sheet. Flatten each ball with a sugared glass bottom or jar.

Bake 350 degrees for 8-10 minutes


Toffee Bars
By Bonnie

1 sleeve Graham crackers
1 Stick butter
1 cup Brown sugar
1 bag White chocolate chips
1/2 bag Heath English Toffee chips

Line cookie sheet with foil.
Spray with non-stick spray.
Place graham crackers evenly on cookie sheet.

Preheat oven to 350 degrees. Melt butter and brown sugar to a boil. Pour evenly over crackers, and toffee and place in oven for 5 minutes. Toffee will be bubbly. Take out of oven and let sit for 1 minute. Sprinkle white chocolate chips evenly over toffee and let sit for 1 minute. Spread evenly and top with toffee chips. Press into white chocolate. Refrigerate for at least 30 minutes. Break apart and serve.


Lemon Blueberry Cupcakes
By Kim

Freeze blueberries to keep them from settling to the bottom.
Yields 24 cupcakes

1 box Yellow cake mix (unprepared)
1 box Sugar-free, fat-free lemon instant pudding (unprepared)
2 cups Skim milk
2 cups Blueberries

Heat oven at 350 degrees

Mix cake mix, lemon pudding, and milk with a mixer on medium until moistened.

Fold in blueberries

Fill cupcake pans 2/3 full and bake for 19-23 minutes

Frost with cream cheese frosting


Chocolate Swirl Cheesecake
By Beth

Crust:
1 3/4 cup Finely crushed graham crackers
1/4 cup Finely chopped walnuts
1/2 tsp cinnamon
1/2 cup melted butter

Combine graham crackers, walnuts, and cinnamon in a bowl. Stir in melted butter. Mix well. In an 8 or 9-inch spring form pan press mixture on bottom and 2-inches up the sides. Put to the side.

Cheesecake:

3- 8 oz pkgs cream cheese (softened)
2 tbs All-purpose flour
2 eggs
1/4 cup Milk
1 cup Sugar
1 tsp Vanilla
1 egg yolk
1/3 cup semi-sweet chocolate

In a large mixing bowl beat cream cheese, flour, sugar, and vanilla with electric mixer until combined. Add eggs and yolk all at once and beat on low speed until combined. Stir in milk.

Put half of the filling in another bowl. Melt semi-sweet chocolates and mix into half of the filling.

Pour chocolate mixture in crust. Now pour plain mixture on top. Using spatula gently swirl mixtures. (Swirl not stir)

Bake at 375 degrees for 45-50 minutes for 8-inch pan, 35-40 minutes for 9-inch pan or until center appears nearly set. Gently shake to test if set.

Cool in pan on a wire rack for 15 minutes. With a small spatula loosen crust for another 30 minutes. Release and remove side of pan and allow to completely cook. Cover and chill at least 4-hours before serving.

Top edges of cheesecake with favorite fruit or drizzle chocolate over top. Add toppings right before serving for freshness.

Appetizers 1/24/10

Spinach Roll-Ups by Sandra Lyon
Makes about 18

9 oz frozen chopped spinach* (thawed and squeezed dry)
3 oz cream cheese, softened
1/4 c grated Parmesan cheese
1.4 oz dried vegetable soup mix
8 oz refrigerated crescent roll dough

1. Combine spinach, cream cheese, Parmesan, and soup mix in a medium bowl; mix well. Let stand 15 minutes.
2. Preheat over to 400 degrees. Lightly coat a baking sheet with cooking spray. Unroll dough and press perforations to seal. Spoon and spread filling evenly over dough within 1/2 inch of the edges.
3. Roll up dough, starting with one long side. Pinch seam to seal. Cut into 1/2-inch slices. Place on baking sheet.
4. Bake until golden, about 15 minutes. Remove from baking sheet; place on wire rack. Serve warm.
*Can be made with chopped broccoli

Simply Delicious Appetizers by Megan Dunlap
Makes about 20

8 oz Fresh and Easy Ciliegin Fresh Mozzarella
1 bag of garlic chips
3/4 Roma tomatoes
Light olive oil

Cut tomatoes into thin slices. Drain water from container of mozzarella. Place garlic chips on platter. Pour 1/2-1 tsp of olive oil onto each chip (to your preference). Place one piece of mozzarella onto each chip and top with a slice of tomato.

Cheesy Sausage and Salsa Dip by Beth Matthews
32 ox Velveeta Cheese, cubed
1 lb ground sausage
16 oz jar of salsa (to your preference)
Tortilla chips

Brown sausage and drain. Add sausage, Velveeta cubes, and salsa to crock pot and turn on low to medium heat. Stir occasionally until melted. Serve while hot with the tortilla chips.

Baked Poppers by Amy Peterson and Rachel Lytle
1/2 lb sausage (Preferably Chorizo or Italian)
1 big tub of cream cheese
1 c Parmesan cheese

Brown sausage and combine with cream cheese (Don't drain the grease). Add in parmesan cheese. Core and halve jalapenos.
Preheat oven to 375 degrees and cook 20-30 minutes.
Good on the grill as well, or try mushrooms instead

Roll-ups by Joy Vrlec
Slice of bread
Honey ham
Cheese singles
Cooked bacon
Flour "glue" mixture (2 tsp flour + 1 tsp water)
Eggs (beaten)
Butter

Remove crusts from the bread and flatten with a rolling pin.
Place ham, bacon, and cheese on top.
Brush the flour mixture about half an inch from the edge of the bread.
Roll the bread.
Dip in egg and fry in butter until brown.
Slice into bite size pieces.

Hot Spinach-Artichoke Dip by Kim Kelley
1 Tbsp light butter
1 cup onion, finely chopped
2 medium garlic cloves, minced
10 oz chopped frozen spinach, thawed, drained, and squeezed dry
8 oz canned water chestnuts, drained and coursely chopped
14 oz canned artichoke hearts, without oil, drained and coursely chopped
8 oz low-fat cream cheese, softened
8 oz reduced-fat sour cream
1 cup, low-fat shredded cheddar cheese, divided
1 tsp hot pepper sauce
1/2 tsp salt
1/2 tsp black pepper
Cooking spray

Preheat oven to 350 degrees
Melt butter in a large skilled over medium heat. Add onion and garlic; saute for 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; saute 2 minutes. Add cream cheese, sour cream, 1/2 c of cheese, hot sauce, salt and pepper and mix well.
Spoon into a baking dish coated with cooking spray. Top with remaining cheese. Bake for 18-20 minutes until bubbly.

Sausage and Cheese Biscuits by Anna Carmelo
1 lb sausage
2 c Bisquick mix
1/4 c water
2 c grated cheddar cheese

Mix and form into small balls
Bake on greased sheet for 25 minutes at 350 degrees.

Buffalo Chicken Dip by Bonnie Wrana
2 cooked chicken breasts
1 c ranch dressing
1 c Frank's Red Hot Sauce
1 block of cream cheese, softened
8 oz shredded sharp cheddar

Shred chicken breast. Combine all ingredients in a casserole dish. Reserve some cheese to sprinkle on top. Bake at 350 degrees for 30 minutes. Serve with tortilla chips or crackers.

Barbecue beef cups by Kathy Kelley
3/4 lb lean ground beef
1/2 c barbecue sauce
1 tbsp dried minced onion
12 oz package refrigerated biscuit dough
1/3 c shredded Cheddar cheese

Preheat oven to 350 degrees. Grease the cups of a muffin pan.
In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbecue sauce and dried onion. Simmer for a few minutes over low heat.
Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.