Another Pillsbury recipe....I think I could also make this with cool rise dough...I'm gonna give it a try.
A great way to use some more of those peppers, onions, and fresh salsa from the garden.
Chicken Fajita Crescent Braid
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt
1 clove garlic, finely chopped
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips (2x1x1/4 inch)
1/4 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 egg white, beaten
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
Thursday, August 26, 2010
Fresh Strawberry Muffins
Alisha Youngberg says, "You really need to try these muffins. They are so yummy! I've been in a muffin mood for a long time. Those coconut ones got me started."
Fresh Strawberry Muffins
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 1/2 cups chopped strawberries
3 tsp. sugar
1/2 tsp. cinnamon
Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins. Bake at 400º for 20-25 minutes.
Fresh Strawberry Muffins
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 1/2 cups chopped strawberries
3 tsp. sugar
1/2 tsp. cinnamon
Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins. Bake at 400º for 20-25 minutes.
Grilled Bruschetta Chicken
Loaded with fresh chopped tomatoes, mild mozzarella and delicious basil, this recipe, submitted by North Carolina KOA camper Margaret Mundy, is perfect whether you’re grilling at the kampground or at home. Pair it with a salad and Italian bread, and you’ve got a mouthwatering meal that’s done in minutes.
Grilled Bruschetta Chicken
1/4 cup sun-dried tomato dressing, divided
4 (1 lb) boneless, skinless chicken breast halves, pound for even cooking
1 med. Roma tomato, finely diced
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh (1 tsp. dried) basil leaves
Place large sheet of heavy duty foil over 1/2 of grill. Pre-heat grill to medium. Pour 2 Tbsp. of dressing over chicken in zip-top plastic bag. Seal and marinate for 10-20 minutes. While marinating, combine diced tomato, cheese, basil, and remaining dressing. Mix well.
Remove chicken from marinade (discard leftover liquid). Grill chicken on uncovered side of grill for 6 minutes. Turn chicken over–placing cooked side up on foil.
Top with tomato mixture. Close lid and grill additional 8-10 minutes…or until done. Serves 4
Grilled Bruschetta Chicken
1/4 cup sun-dried tomato dressing, divided
4 (1 lb) boneless, skinless chicken breast halves, pound for even cooking
1 med. Roma tomato, finely diced
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh (1 tsp. dried) basil leaves
Place large sheet of heavy duty foil over 1/2 of grill. Pre-heat grill to medium. Pour 2 Tbsp. of dressing over chicken in zip-top plastic bag. Seal and marinate for 10-20 minutes. While marinating, combine diced tomato, cheese, basil, and remaining dressing. Mix well.
Remove chicken from marinade (discard leftover liquid). Grill chicken on uncovered side of grill for 6 minutes. Turn chicken over–placing cooked side up on foil.
Top with tomato mixture. Close lid and grill additional 8-10 minutes…or until done. Serves 4
Wednesday, August 25, 2010
Dill Pickle Relish
Here's one I want to try.....
DILL PICKLE RELISH
14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)
2 cups chopped red bell pepper
5½ cups cider vinegar (5%)
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling or canning salt
Combine chopped cucumbers and bell peppers and set aside.
In a large stockpot, stir together the cider vinegar, dill seed, minced garlic and pickling salt, until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer 10 minutes.
Fill hot relish into clean, hot pint jars leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Makes 7 pints.
Process in a boiling water canner for 20 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
DILL PICKLE RELISH
14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)
2 cups chopped red bell pepper
5½ cups cider vinegar (5%)
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling or canning salt
Combine chopped cucumbers and bell peppers and set aside.
In a large stockpot, stir together the cider vinegar, dill seed, minced garlic and pickling salt, until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer 10 minutes.
Fill hot relish into clean, hot pint jars leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Makes 7 pints.
Process in a boiling water canner for 20 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
Monday, August 23, 2010
Basic Muffins and more.......
BASIC MUFFINS
1¾ C. Unbleached All purpose flour or whole wheat pastry flour
2 T. sugar
2¼ t. baking powder
¾ t. salt
1 egg well beaten
¾ c. milk
1/3 c. melted shortening or oil
Sift together dry ingredients. Make a hollow in center of bowl.
Combine wet ingredients and pour into “hollow”. Stir with a spoon just enough to moisten all dry ingredients. Batter will not be smooth.
Fill greased muffin cups (or paper liners) 2/3 full. Bake at 400ºF for 25 min. or til done. Makes 12 muffins.
VARIATIONS OF BASIC MUFFIN RECIPES:
BUTTERMILK MUFFINS: Reduce baking powder to 1 t.; add 1 t. baking soda, and replace milk with buttermilk.
BLUEBERRY MUFFINS: Fold in 1 c blueberries with wet ingredients.
CRANBERRY MUFFINS: Fold in 1 c. dried craisins.
CHERRY NUT MUFFINS: Fold in 3/4 c. dried sweet cherries, 1/4 c. pecan meal.
DATE MUFFINS: Fold in 2/3 c. date pieces.
RAISINS MUFFINS: Fold in ¾ c Thompson raisins.
PA. DUTCH MUFFINS: Sprinkle tops of muffins with a combination of 1 t. cinnamon and ½ c. sugar.
DUTCH APPLE MUFFINS: Fold in ¾ c. finely chopped apple mixed with ½ t cinnamon and 2 T. sugar. Then sprinkle tops of muffins with a mix of 1t. Cinnamon and 2 c. sugar.
DUTCH PEAR MUFFINS: Combine ¾ c. finely chopped pear, ½ t. ginger, 2 T sugar and fold into muffin mix. Sprinkle top with mix of 1 t. ginger and ½ c. sugar.
1¾ C. Unbleached All purpose flour or whole wheat pastry flour
2 T. sugar
2¼ t. baking powder
¾ t. salt
1 egg well beaten
¾ c. milk
1/3 c. melted shortening or oil
Sift together dry ingredients. Make a hollow in center of bowl.
Combine wet ingredients and pour into “hollow”. Stir with a spoon just enough to moisten all dry ingredients. Batter will not be smooth.
Fill greased muffin cups (or paper liners) 2/3 full. Bake at 400ºF for 25 min. or til done. Makes 12 muffins.
VARIATIONS OF BASIC MUFFIN RECIPES:
BUTTERMILK MUFFINS: Reduce baking powder to 1 t.; add 1 t. baking soda, and replace milk with buttermilk.
BLUEBERRY MUFFINS: Fold in 1 c blueberries with wet ingredients.
CRANBERRY MUFFINS: Fold in 1 c. dried craisins.
CHERRY NUT MUFFINS: Fold in 3/4 c. dried sweet cherries, 1/4 c. pecan meal.
DATE MUFFINS: Fold in 2/3 c. date pieces.
RAISINS MUFFINS: Fold in ¾ c Thompson raisins.
PA. DUTCH MUFFINS: Sprinkle tops of muffins with a combination of 1 t. cinnamon and ½ c. sugar.
DUTCH APPLE MUFFINS: Fold in ¾ c. finely chopped apple mixed with ½ t cinnamon and 2 T. sugar. Then sprinkle tops of muffins with a mix of 1t. Cinnamon and 2 c. sugar.
DUTCH PEAR MUFFINS: Combine ¾ c. finely chopped pear, ½ t. ginger, 2 T sugar and fold into muffin mix. Sprinkle top with mix of 1 t. ginger and ½ c. sugar.
Tuesday, August 17, 2010
Lemon Zucchini Cookies
Lemon Zucchini Cookies
2 cups flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 each egg beaten
1 teaspoon lemon zest grated (Mom's recipe says, 1-3 t.- I used the rind of 1 fresh lemon)
1 cup zucchini shredded, unpeeled ( I peeled it, you couldn't even tell there was zucchini in them)
3/4 cup butter
1 cup walnuts chopped (I omit the walnuts and added about 1/2 c. more flour)
1 cup powdered sugar
1 1/2 tablespoons lemon juice
Stir together flour, baking powder and salt: set aside.
In a large bowl of mixer cream butter and sugar until light.
Beat in egg and peel until fluffy.
At low speed or with rubber scraper stir in flour mixture until dough is smooth.
Stir in zucchini and walnuts.
Drop by rounded teaspoons on greased cookie sheets.
Bake in preheated 375 F oven 15 to 20 minutes or until very lightly browned.
While still warm drizzle with Lemon Frosting.
Cool on rack.
For frosting mix powdered sugar and lemon juice together ( I added a little yellow food coloring too)
OR ......here is another version:
Lemon Zucchini Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt
Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water
Heat oven to 350 degrees.
Mix sugars, butter and eggs. Stir in remaining ingredients.
Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.
Whisk the frosting ingredients together. Spread over warm cookies.
Makes 3 dozen
Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
Sunday, August 15, 2010
Citrus Poppy Seed Bread
Found this on the web....want to try it soon.....
Citrus Poppy Seed Bread
3 cups all-purpose flour
2 1/4 cups granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3 eggs
1 1/2 cups milk - low-fat okay
1 1/8 cups vegetable oil
1 1/2 Tbls. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. butter flavor extract
1 1/2 tsp. lemon extract OR almond extract
1/4 cup orange juice
In a large mixing bowl, combine flour, 2 1/4 cups sugar, baking powder, and salt.
Beat in eggs, milk, oil, poppy seeds, vanilla, butter flavoring, and lemon OR almond extract; beat with an electric mixer on low speed for 2 minutes.
Lightly grease 2 full-sized loaf pans OR 6 mini loaf pans; pour batter into prepared pans.
Bake in a 350 degree oven for 45-60 minutes, or until toothpick inserted in center comes out clean.
While loaves are baking, mix together GLAZE:
1/4 c. orange juice
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. lemon OR almond extract.
As soon as loaves come out of the oven, poke holes in bread with a fork and pour prepared glaze evenly over tops.
Citrus Poppy Seed Bread
3 cups all-purpose flour
2 1/4 cups granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3 eggs
1 1/2 cups milk - low-fat okay
1 1/8 cups vegetable oil
1 1/2 Tbls. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. butter flavor extract
1 1/2 tsp. lemon extract OR almond extract
1/4 cup orange juice
In a large mixing bowl, combine flour, 2 1/4 cups sugar, baking powder, and salt.
Beat in eggs, milk, oil, poppy seeds, vanilla, butter flavoring, and lemon OR almond extract; beat with an electric mixer on low speed for 2 minutes.
Lightly grease 2 full-sized loaf pans OR 6 mini loaf pans; pour batter into prepared pans.
Bake in a 350 degree oven for 45-60 minutes, or until toothpick inserted in center comes out clean.
While loaves are baking, mix together GLAZE:
1/4 c. orange juice
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. lemon OR almond extract.
As soon as loaves come out of the oven, poke holes in bread with a fork and pour prepared glaze evenly over tops.
Napkin Folding.......101
Sometimes I have wished I knew a few different ways to fold a napkin....
I often make the little pocket that holds your silverware but that is the only one I know on a minutes notice.
Here is a great website for various ways to fold a napkin......
http://www.napkinfolding.net/
This site also features some table setting ideas as well.
Here are a couple others......
http://www.robbiehaf.com/RobbiesKitchen/NapkinFolds.html
http://interiordec.about.com/lr/how_to_fold_napkins/322946/2/
I often make the little pocket that holds your silverware but that is the only one I know on a minutes notice.
Here is a great website for various ways to fold a napkin......
http://www.napkinfolding.net/
This site also features some table setting ideas as well.
Here are a couple others......
http://www.robbiehaf.com/RobbiesKitchen/NapkinFolds.html
http://interiordec.about.com/lr/how_to_fold_napkins/322946/2/
Friday, August 13, 2010
Chocolate Chip Orange Bread
Here's a great recipe I recently found in a pile of old Relief Society handouts (no name on it).....a great one to help use up the zucchini growing in my garden......and no one guessed that it had zucchini in it!!
CHOCOLATE CHIP ORANGE BREAD
3 eggs
2 c. sugar
1 c. oil
2 t. vanilla
2 c. grated zucchini
1 T. orange rind (I zested one orange)
3 1/3 c. flour
1/4 t. baking powder
1 t. soda
1 1/2 c. chocolate chips (mini semi-sweet)
Beat eggs until light and fluffy. Add sugar and continue beating until blended. Stir in oil, vanilla, zucchini & orange rind.
Sift together dry ingredients and stir into egg mixture. Before flour is completely mixed in add chocolate chips and finishing blending all together.
Pour into 4 sprayed loaf pans (7 1/2 x 3 1/2"). Bake at 350 for 40 to 50 minutes.
CHOCOLATE CHIP ORANGE BREAD
3 eggs
2 c. sugar
1 c. oil
2 t. vanilla
2 c. grated zucchini
1 T. orange rind (I zested one orange)
3 1/3 c. flour
1/4 t. baking powder
1 t. soda
1 1/2 c. chocolate chips (mini semi-sweet)
Beat eggs until light and fluffy. Add sugar and continue beating until blended. Stir in oil, vanilla, zucchini & orange rind.
Sift together dry ingredients and stir into egg mixture. Before flour is completely mixed in add chocolate chips and finishing blending all together.
Pour into 4 sprayed loaf pans (7 1/2 x 3 1/2"). Bake at 350 for 40 to 50 minutes.
Tuesday, August 10, 2010
Chocolate Cheesecake Bars and/or Pops
Chocolate Cheesecake Bars
Crust
1 1/2 cups crushed cookies or graham crackers *
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.
Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla
Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.
Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar
Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.
If you want to make some Chocolate Cheesecake Pops … you will need:
Cheesecake (Buy one if you want to get straight to the fun stuff. or You can also use the recipe above. Make a batch of the cheesecake filling only, bake cheesecake in a regular 2-3″ high cake pan and do not use a crust at all.
Mini ice cream scoop
Chocolate candy melts or chocolate chips
Sprinkles
Lollipop sticks
Wax paper
Dark or milk chocolate, chopped
Graham cracker crumbs
Dipping bowl
Styrofoam block
With an small cookie scoop make a bunch of cheesecake balls. Kind of shape them a little to make them more round then drop each one in a small bowl filled with graham cracker crumbs and roll it around to coat. This helped to shape them better as well. Then,pop them in the freezer for a few minutes to firm up. (About 20-30 min.) While they chill, heat up some chocolate candy melts in the microwave (30 sec intervals, stirring in between) and get sticks and decorations ready.
After the balls are firm, dip one end of my lollipop stick in some of the melted candy coating and then insert it into the cheesecake ball. Immediately dunk the pop in a deep bowl of melted candy coating and sprinkle with decorations or chopped chocolate. Then place in a styrofoam block to set until chocolate is firm. Refrigerate until ready to serve.
Note: It will really help if you use a bowl that is deep enough to completely submerge the pop in chocolate and remove in one motion. It also helps if your chocolate is on the thinner side. (You can melt a little shortening in it to thin it out some.) Once, you remove it, carefully tap the excess off while balancing the pop on the stick. You may need to rotate your hand back and forth long enough for the chocolate to start to set around the base. Add the decorations before it sets too much also or they won’t stick to the surface.
If that's too complicated. Here’s another way you can do it. And it’s easier.
Take your graham cracker-coated cheesecake ball and drop it in the bowl of melted candy coating.
Don’t stir it. Just spoon some chocolate over the top until it is covered. Then, scoop it out with a spoon and tap off some of the excess by tapping the spoon on the side of the bowl. Then, just let it slide right off onto some wax paper. Insert your stick and add any decorations. (these will be kind of flat on one side)
Crust
1 1/2 cups crushed cookies or graham crackers *
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.
Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla
Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.
Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar
Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.
If you want to make some Chocolate Cheesecake Pops … you will need:
Cheesecake (Buy one if you want to get straight to the fun stuff. or You can also use the recipe above. Make a batch of the cheesecake filling only, bake cheesecake in a regular 2-3″ high cake pan and do not use a crust at all.
Mini ice cream scoop
Chocolate candy melts or chocolate chips
Sprinkles
Lollipop sticks
Wax paper
Dark or milk chocolate, chopped
Graham cracker crumbs
Dipping bowl
Styrofoam block
With an small cookie scoop make a bunch of cheesecake balls. Kind of shape them a little to make them more round then drop each one in a small bowl filled with graham cracker crumbs and roll it around to coat. This helped to shape them better as well. Then,pop them in the freezer for a few minutes to firm up. (About 20-30 min.) While they chill, heat up some chocolate candy melts in the microwave (30 sec intervals, stirring in between) and get sticks and decorations ready.
After the balls are firm, dip one end of my lollipop stick in some of the melted candy coating and then insert it into the cheesecake ball. Immediately dunk the pop in a deep bowl of melted candy coating and sprinkle with decorations or chopped chocolate. Then place in a styrofoam block to set until chocolate is firm. Refrigerate until ready to serve.
Note: It will really help if you use a bowl that is deep enough to completely submerge the pop in chocolate and remove in one motion. It also helps if your chocolate is on the thinner side. (You can melt a little shortening in it to thin it out some.) Once, you remove it, carefully tap the excess off while balancing the pop on the stick. You may need to rotate your hand back and forth long enough for the chocolate to start to set around the base. Add the decorations before it sets too much also or they won’t stick to the surface.
If that's too complicated. Here’s another way you can do it. And it’s easier.
Take your graham cracker-coated cheesecake ball and drop it in the bowl of melted candy coating.
Don’t stir it. Just spoon some chocolate over the top until it is covered. Then, scoop it out with a spoon and tap off some of the excess by tapping the spoon on the side of the bowl. Then, just let it slide right off onto some wax paper. Insert your stick and add any decorations. (these will be kind of flat on one side)
Strawberry IceBox Cake
Another Good Housekeeping recipe...
I have never made an icebox cake but I am going to try these soon......
STRAWBERRY ICEBOX CAKE
1 1/2 pint(s) strawberries
1 1/2 cup(s) heavy cream, whipping cream
3 tablespoon(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 tablespoon(s) strawberry preserves
35 (about one 9-ounce package) chocolate wafer cookies
Hull and thinly slice 1 pint strawberries; reserve rest for garnish.
In large bowl, with mixer at medium speed, beat cream, sugar, and vanilla until stiff peaks form. Spoon 2 cups whipped cream into another bowl; cover and refrigerate.
With rubber spatula, gently fold sliced strawberries and preserves into remaining whipped cream.
On 1 side of each of 6 cookies, spread about 1 heaping tablespoon strawberry cream. Stack cookies on top of one another. Top stack with a plain cookie.
Repeat stacking cookies with strawberry cream until all cookies and cream are used, making 5 stacks of 7 cookies each.
Turn each stack on its side. Place stacks, one behind the other, with rounded edges touching, to form a log on platter.
Frost log with reserved whipped cream; cover and refrigerate cake at least 5 hours or overnight to allow cookies to soften.
To serve, hull reserved strawberries; cut each into quarters. Garnish platter with strawberries.
I have never made an icebox cake but I am going to try these soon......
STRAWBERRY ICEBOX CAKE
1 1/2 pint(s) strawberries
1 1/2 cup(s) heavy cream, whipping cream
3 tablespoon(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 tablespoon(s) strawberry preserves
35 (about one 9-ounce package) chocolate wafer cookies
Hull and thinly slice 1 pint strawberries; reserve rest for garnish.
In large bowl, with mixer at medium speed, beat cream, sugar, and vanilla until stiff peaks form. Spoon 2 cups whipped cream into another bowl; cover and refrigerate.
With rubber spatula, gently fold sliced strawberries and preserves into remaining whipped cream.
On 1 side of each of 6 cookies, spread about 1 heaping tablespoon strawberry cream. Stack cookies on top of one another. Top stack with a plain cookie.
Repeat stacking cookies with strawberry cream until all cookies and cream are used, making 5 stacks of 7 cookies each.
Turn each stack on its side. Place stacks, one behind the other, with rounded edges touching, to form a log on platter.
Frost log with reserved whipped cream; cover and refrigerate cake at least 5 hours or overnight to allow cookies to soften.
To serve, hull reserved strawberries; cut each into quarters. Garnish platter with strawberries.
Icebox Cake
From Good Housekeeping... Make sure the bananas are good and ripe for best flavor...
ICEBOX CAKE
2 cup(s) heavy or whipping cream
3 tablespoon(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 small (about 1 1/3 cups) bananas, ripe, diced
35 chocolate wafer cookies
3 tablespoon(s) semisweet-chocolate pieces
In large bowl, with mixer at medium speed, beat heavy cream, sugar, and vanilla until stiff peaks form. Spoon half the whipped cream into another bowl; cover and refrigerate.
With rubber spatula, gently fold bananas into remaining whipped cream.
On one side of each of 6 chocolate wafers, spread about 2 heaping teaspoons banana-whipped cream. Stack wafers on top of each other. Top stack with a plain wafer.
Repeat stacking wafers on top of each other until all wafers are used, making 5 stacks of 7 wafers each.
Turn each stack on its side; place stacks, one behind the other so that rounded edges overlap slightly to form a log on platter.
Frost log with reserved whipped cream and decorate with chocolate pieces. Cover and refrigerate at least 5 hours or overnight to allow wafers to soften.
ICEBOX CAKE
2 cup(s) heavy or whipping cream
3 tablespoon(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 small (about 1 1/3 cups) bananas, ripe, diced
35 chocolate wafer cookies
3 tablespoon(s) semisweet-chocolate pieces
In large bowl, with mixer at medium speed, beat heavy cream, sugar, and vanilla until stiff peaks form. Spoon half the whipped cream into another bowl; cover and refrigerate.
With rubber spatula, gently fold bananas into remaining whipped cream.
On one side of each of 6 chocolate wafers, spread about 2 heaping teaspoons banana-whipped cream. Stack wafers on top of each other. Top stack with a plain wafer.
Repeat stacking wafers on top of each other until all wafers are used, making 5 stacks of 7 wafers each.
Turn each stack on its side; place stacks, one behind the other so that rounded edges overlap slightly to form a log on platter.
Frost log with reserved whipped cream and decorate with chocolate pieces. Cover and refrigerate at least 5 hours or overnight to allow wafers to soften.
No Bake Cheesecake
A Good Housekeeping recipe...One that has fewer than half the calories and less than 60 percent of the fat, but still boasts the classic's luscious decadence. (A single NY slice saddles you with 20 grams of saturated fat; ours, a mere 7.) The sugary glaze is gone, in favor of fresh raspberries. And with no need to bake, it's a guilt-free treat.
NO BAKE CHEESECAKE
24 reduced-fat vanilla wafers
2 tablespoon(s) butter or margarine, melted
1 envelope(s) unflavored gelatin
1 large lemon
3 tablespoon(s) water
1/4 cup(s) water
2 package(s) (8 ounces each) reduced-fat cream cheese, softened
3/4 cup(s) sugar
1 teaspoon(s) vanilla extract
1 1/2 cup(s) low-fat buttermilk
Raspberries, for garnish
Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.
NO BAKE CHEESECAKE
24 reduced-fat vanilla wafers
2 tablespoon(s) butter or margarine, melted
1 envelope(s) unflavored gelatin
1 large lemon
3 tablespoon(s) water
1/4 cup(s) water
2 package(s) (8 ounces each) reduced-fat cream cheese, softened
3/4 cup(s) sugar
1 teaspoon(s) vanilla extract
1 1/2 cup(s) low-fat buttermilk
Raspberries, for garnish
Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.
Sunday, August 8, 2010
Chris & Larissa's Wedding Cake
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August 7, 2010 - Chris Kimball married Larissa Koah at the Wingspur Country Club in Meridian. I made the cakes; 3 large sheet cakes (2 white with strawberry filling and 1 triple chocolate fudge) and a 3 tier wedding cake. Here are a few photos of them....
Wednesday, August 4, 2010
Homemade Ice Cream
Yesterday while judging at the fair this little girl came in with a fresh batch of this Homemade Ice Cream. It was very tasty and refreshing on a hot summer fair day!!! Yes, she got a BLUE RIBBON.
HOMEMADE ICE CREAM
4 eggs
1 T. vanilla
1 t. salt
1 c. sugar
2 cans sweetened condensed milk
1 c. whipping cream
8 c. milk (1/2 gallon)
Ice and 2-3 c. rock salt
Beat eggs, add; vanilla, salt, sugar, condensed milk and cream. Mix well. Pour mixture into 4 qt. ice cream freezer bucket and add the milk. Place bucket in ice tub and pack with layers of ice and salt. Plug in and let it churn until it turns to ice cream; adding more ice and salt as needed.
HOMEMADE ICE CREAM
4 eggs
1 T. vanilla
1 t. salt
1 c. sugar
2 cans sweetened condensed milk
1 c. whipping cream
8 c. milk (1/2 gallon)
Ice and 2-3 c. rock salt
Beat eggs, add; vanilla, salt, sugar, condensed milk and cream. Mix well. Pour mixture into 4 qt. ice cream freezer bucket and add the milk. Place bucket in ice tub and pack with layers of ice and salt. Plug in and let it churn until it turns to ice cream; adding more ice and salt as needed.
Chewy Chex Mix #2
Another Gem County Fair recipe I got while judging a cooking project. I added the #2 to the title because there is already a Chewy Chex Mix recipe posted but this one is different.
CHEWY CHEX MIX
1/2 box rice chex mix
1/2 box wheat chex mix
2 3/4 c. sliced almonds
1 c. sugar
1 c. karo syrup
3/4 c. butter
1 t. almond extract
Place cereal and almonds in a large bowl and set aside.
Place in saucepan; sugar, karo and butter. Bring to a boil over med. heat, stirring occasionally, until a candy thermometer reads 250 degrees.
Remove from heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper lined cookie sheets, cool. Toss to break apart. Store in airtight container.
CHEWY CHEX MIX
1/2 box rice chex mix
1/2 box wheat chex mix
2 3/4 c. sliced almonds
1 c. sugar
1 c. karo syrup
3/4 c. butter
1 t. almond extract
Place cereal and almonds in a large bowl and set aside.
Place in saucepan; sugar, karo and butter. Bring to a boil over med. heat, stirring occasionally, until a candy thermometer reads 250 degrees.
Remove from heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper lined cookie sheets, cool. Toss to break apart. Store in airtight container.
Teriyaki Sauce
I got this recipe yesterday at the Gem County Fair. I was judging a Dutch Oven Cooking project and Drake Reay made this yummy recipe for his display. It was good just as is, so I am thinking it will be really good as a meat marinade or dipping sauce.
TERIYAKI SAUCE
1/4 c. salad oil
1/4 c. soy sauce
2 T. ketchup
1 T. vinegar
1/4 t. pepper
2 cloves garlic, crushed
Mix together and chill. Shake at serving time.
TERIYAKI SAUCE
1/4 c. salad oil
1/4 c. soy sauce
2 T. ketchup
1 T. vinegar
1/4 t. pepper
2 cloves garlic, crushed
Mix together and chill. Shake at serving time.
Grape Salad
Katie recently found this recipe and has made it several times. It is very tasty, especially for summer. So when I saw this recipe at the fair yesterday I copied it down so now I have an actual recipe too.
GRAPE SALAD
8 c. seedless red and/or green grapes
8 oz. sour cream (reg. or low fat)
8 oz. cream cheese (reg. or low fat)
1 t. vanilla
1/2 c. sugar (or splenda)
1 c. chopped pecans (or peanuts or walnuts)
1/2 c. brown sugar
Mix grapes together in bowl and set aside.
Mix together the sour cream, cream cheese, vanilla and sugar, beat well and set aside.
Mix together the nuts and brown sugar, set aside.
Place a layer of grapes in serving bowl. Top with a layer of sour cream mixture. Repeat layers once or twice more as desired, ending with the sour cream mixture on top. Sprinkle the nut mixture over the top and chill. Best if chilled overnight.
When Katie makes this she doesn't make the layers, but mixes the grapes with the sour cream mixture and sprinkles the nut mixture over the top.
GRAPE SALAD
8 c. seedless red and/or green grapes
8 oz. sour cream (reg. or low fat)
8 oz. cream cheese (reg. or low fat)
1 t. vanilla
1/2 c. sugar (or splenda)
1 c. chopped pecans (or peanuts or walnuts)
1/2 c. brown sugar
Mix grapes together in bowl and set aside.
Mix together the sour cream, cream cheese, vanilla and sugar, beat well and set aside.
Mix together the nuts and brown sugar, set aside.
Place a layer of grapes in serving bowl. Top with a layer of sour cream mixture. Repeat layers once or twice more as desired, ending with the sour cream mixture on top. Sprinkle the nut mixture over the top and chill. Best if chilled overnight.
When Katie makes this she doesn't make the layers, but mixes the grapes with the sour cream mixture and sprinkles the nut mixture over the top.
Strawberry Cheesecake
Another Betty Crocker recipe...
for even more cheesecake recipes go to.... http://www.bettycrocker.com/search/searchresults?sr=2&term=Ten-More-Dreamy-Cheesecakes&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_07_29_2010_SLTestWinner
STRAWBERRY CHEESECAKE
Crust and Filling
1/2 cup chocolate wafer crumbs (about 10 wafers)
2 pkg (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 eggs
2 cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
2 Tbsp all-purpose flour
Topping
1 bag (10 to 12 oz) frozen whole raspberries, thawed
3 Tbsp sugar
1 cup quartered fresh strawberries
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
for even more cheesecake recipes go to.... http://www.bettycrocker.com/search/searchresults?sr=2&term=Ten-More-Dreamy-Cheesecakes&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_07_29_2010_SLTestWinner
STRAWBERRY CHEESECAKE
Crust and Filling
1/2 cup chocolate wafer crumbs (about 10 wafers)
2 pkg (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 eggs
2 cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
2 Tbsp all-purpose flour
Topping
1 bag (10 to 12 oz) frozen whole raspberries, thawed
3 Tbsp sugar
1 cup quartered fresh strawberries
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
Almond Cheesecake
a Betty Crocker Favorite...
ALMOND CHEESECAKE
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
Filling
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream
1 teaspoon almond extract
3 eggs
Garnish
1/4 cup sliced almonds
4 teaspoons sugar
Fresh raspberries, if desired
Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F for shiny metal pan (or 300°F for dark or nonstick pan).
In same large bowl, beat reserved 1/2 cup cake mix and cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan; place on oven rack. Pour enough boiling water into roasting pan to cover half of side of springform pan.
Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
Cover loosely; refrigerate at least 4 hours or overnight.
Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.
ALMOND CHEESECAKE
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
Filling
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream
1 teaspoon almond extract
3 eggs
Garnish
1/4 cup sliced almonds
4 teaspoons sugar
Fresh raspberries, if desired
Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F for shiny metal pan (or 300°F for dark or nonstick pan).
In same large bowl, beat reserved 1/2 cup cake mix and cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan; place on oven rack. Pour enough boiling water into roasting pan to cover half of side of springform pan.
Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
Cover loosely; refrigerate at least 4 hours or overnight.
Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.
Luscious Orange Cheesecake
Another Betty Crocker recipe...
LUSCIOUS ORANGE CHEESECAKE
Cheesecake
1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
Sauce and Garnish
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries
Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheescake from cracking.
LUSCIOUS ORANGE CHEESECAKE
Cheesecake
1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
Sauce and Garnish
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries
Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheescake from cracking.
Pina Colada Cheesecake
Make the most of this Betty Crocker recipe with these tips.....Use a food processor to quickly and easily make the graham cracker crumbs. When making any cheesecake, be sure to have the cream cheese, eggs and other ingredients at room temperature. Also, this is not the time to select low-fat or fat-free cream cheese or sour cream, as these will not work as well nor will the low fat varieties create the best flavor and texture for the finished cake.
PINA COLADA CHEESECAKE
Crust
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze
Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Fresh mint leaves, if desired
Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
PINA COLADA CHEESECAKE
Crust
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze
Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Fresh mint leaves, if desired
Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
Peanut Butter Brownie Cheesecake
A Betty Crocker recipe.....
PEANUT BUTTER BROWNIE CHEESECAKE
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, oil and egg as called for on cookie mix pouch
1 box Betty Crocker® Ultimate fudge brownie mix (with chocolate syrup pouch)
Water oil, eggs as called for on Brownie mix box
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
4 eggs
1 teaspoon vanilla
1 cup caramel ice cream topping
Heat oven to 325°F. Make dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
Meanwhile, make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.
Crumble 2 cups of cooled brownies into coarse crumbs. Fold into cream cheese mixture. Pour over cookie dough crust.
Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving. Cool completely in pan on cooling rack 1 hour.
To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.
PEANUT BUTTER BROWNIE CHEESECAKE
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, oil and egg as called for on cookie mix pouch
1 box Betty Crocker® Ultimate fudge brownie mix (with chocolate syrup pouch)
Water oil, eggs as called for on Brownie mix box
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
4 eggs
1 teaspoon vanilla
1 cup caramel ice cream topping
Heat oven to 325°F. Make dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
Meanwhile, make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.
Crumble 2 cups of cooled brownies into coarse crumbs. Fold into cream cheese mixture. Pour over cookie dough crust.
Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving. Cool completely in pan on cooling rack 1 hour.
To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.
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Lacey Making Teddy Bear Cookies
