Chocolate Truffles
1 pkg Double stuffed Oreo Cookies
1 8oz Cream Cheese (softened)
1 tsp vanilla
Pulverize the cookies in a food processor, mix with cream cheese and vanilla, refrigerate for an hour or so, roll into about 1 inch balls and dip in melted chocolate.
You can use almond bark or any of the chocolate coatings, melt over hot water, ( being careful not to get any water in it or too hot as it will turn to mud)
*You can use white chocolate and tint for some pastel colors for the holidays.
wdbj7.com
November 29, 2010
November 18, 2010
Turkey cranberry pinwheels
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet4tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)4slices (about 5 oz) thinly sliced turkey breast2/3cup shredded Monterey Jack cheese
DIRECTIONS
1Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
3Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
4Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
5Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Invite some spice to the party when you substitute pepper Jack cheese for the Monterey Jack.
www.pillsbury.com
DIRECTIONS
1Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
3Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
4Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
5Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Invite some spice to the party when you substitute pepper Jack cheese for the Monterey Jack.
www.pillsbury.com
November 10, 2010
Cheesecake stuffed luscious lemon cake
Yield: Makes 12 servings
Ingredients
1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
2 cups fresh raspberries, divided
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs
Preparation
1. Preheat oven to 350°.
2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.
Test Kitchen Tip: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
Oxmoor House, MARCH 2008
Ingredients
1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
2 cups fresh raspberries, divided
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs
Preparation
1. Preheat oven to 350°.
2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.
Test Kitchen Tip: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
Oxmoor House, MARCH 2008
November 1, 2010
Pumpkin Pie dip
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
www.tasteofhome.com
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
www.tasteofhome.com
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