Tuesday, February 12, 2013

Chocolate Berry Creams - For Two





Smooth and creamy and oh so good.

You could easily divide these into mini
dessert glasses also, I know personally
I don't finish all of it.


* Click on image for larger picture *

Ingredients
 1 package ( 8oz ) cream cheese, softened and divided
1 container whipped topping ( 16oz ) divided
1/4 cup sugar, divided
2 tsp vanilla, divided
2 oz Baker's Chocolate
1/2 cup fresh or frozen strawberries and raspberries
    
Directions

In a small bowl mash the berries and set aside
In a medium bowl add half the cream cheese, half the
sugar and 1 1tsp vanilla. Mix well

In a small bowl microwave the chocolate checking after every
15 minutes making sure not to burn. Once melted add the
chocolate to the cream cheese mixture, mix well then add
half the whipped topping and mix well again. Fill dessert dish
half way and set aside.

In another bowl add the remaining cream cheese, vanilla
and sugar. Fold in berries. Once your ingredients are mixed
well, spoon on top of your chocolate cream. Add berries or
whipped topping if you like.
 Chill for about 1 hr



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Cheeseburger Cigars



Quick and easy, now what mother doesn't 
like the sound of that?I know I sure do and the
 little and big ones will love them too.


* Click on image for larger picture *


 1lb Ground Round
2 tablespoons vegetable oil
1/4 Cup Onion - Chopped
1 Cup Cheddar Cheese - Shredded
Salt and Pepper to Taste
1 Pkg Athens Fillo Sheets (20 ct) - Thawed
1/2 Cup Butter - Melted
8-10 sheets of Athens Phyllo dough cut in half.

Directions

Preheat oven to 350 degrees.

Spray a baking sheet with cooking oil spray. Set aside.

Place the ground beef in a skillet over medium heat, and
cook and stir for about 10 minutes, breaking up 
the beef into crumbles as it cooks.

Drain the meat and transfer to a bowl. Stir in the onions, 
and shredded cheese mix well. 
Check flavor and add salt and pepper to taste.


Place one sheet of Athens Phyllo Dough on a clean surface.
Brush with oil. Place 1 tablespoon of filling in the center,
1 inch from the bottom of each half, forming the filling into a
3 inch strip. Fold the bottom up over the filling.
Then fold both sides in toward the center. Brush with oil.
Then roll up like a cigar.

Place rolls on a greased baking sheet and 
bake for 20 minutes until golden brown.

Makes about 16-20 rolls.


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Ricotta Cookies



If you haven't tried them before, you should. They are
so good, you can't even tell they have ricotta in them, 
something I didn't tell my son because I knew he might
not try it if I did. LOL =)


* Click on image for larger picture *


Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup ricotta
1 teaspoon vanilla extract
2 cups confectioners sugar
3 tablespoons milk

Directions

  Cookies: Heat oven to 350 degrees F. Coat 2 baking sheets
 with nonstick cooking spray. 

Whisk flour, baking powder, baking soda and salt together; 
set aside.

  Beat butter and granulated sugar together until blended. 
Add egg, ricotta and vanilla, beating until combined.

  On low speed, add flour mixture and beat until blended. 
Drop by tablespoonfuls onto prepared pans.

Bake at 350 degrees F for 14 minutes or until lightly
 browned around edges. 
Let cool on sheets 3 minutes, then remove to 
rack to cool completely.

Glaze: Beat confectioners sugar and milk
 together until well blended. 
Dip tops of cookies into glaze and set aside
 until glaze has hardened.



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Monday, February 11, 2013

Chocolate Cherry Fudge Bundt Cake With Chocolate Ganache








A family favorite, I usually make it with strawberries, 
but this time I made it with cherries.
Enjoy



* Click on image for larger picture *

Ingredients

For Cake

1 (18 ounce) box devil's food cake mix
1/4 cup vegetable oil
3 eggs
1/2 cup water
1 (21 ounce) can cherry pie filling
1 cup semi-sweet chocolate chips
whipped cream
maraschino cherry

For the chocolate ganache:

6 oz semisweet chocolate, chopped
1/2 cup heavy cream

Directions:

Preheat oven to 350°; butter and flour a 
12-cup Bundt pan; set aside.

In a bowl, mix the cake mix briefly to 
break up any clumps; add in the remaining ingredients; 
beat at medium speed for about 3 minutes.

Pour batter into prepared pan; bake for 45-50 minutes, 
or until pick comes out clean.
Let cake cook in pan for 10 minutes, then invert to a rack 
or serving plate to finish cooling.


 Chocolate Ganache

Place chocolate in a medium sized bowl and set aside.
Heat the heavy cream on medium high 
heat until it reaches a boil, then pour the cream over 
the chocolate. Stir until mixture is completely smooth.
Allow the ganache to slightly solidify by letting it sit on 
the counter for about 20 minutes. 
Drizzle over cake and add sprinkles and cherries.







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Sunday, February 3, 2013

Strawberry Sweethearts Cocoa




A sweet and warm surprise on a chilly night,
not to mention how cute they look. My family loved 
them and yours will too.


* Click on image for larger picture *

 Ingredients:

4 tablespoons butter
1/2 cup sugar
1 pint strawberry ice cream
4 cups water
Whipped cream
1 cup Mini chocolate chips
1 tablespoon chocolate sprinkles

Directions:

In a medium-sized bowl, melt the chocolate chips and dip the
top of four mugs into the chocolate.
Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar,
and ice cream over medium high heat until melted.
Whisk in the water, one cup at a time until your
favorite texture/flavor is achieved.
Heat just until steaming.  Pour into chocolate-rimmed mugs.
Garnish with a dollop of whipping cream and a
sprinkling of chocolate sprinkles. 


*Original recipe from http://www.twopeasandtheirpod.com/*



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Cherries Dipped In White Chocolate



It's quick and simple, but a nice little
treat for after dinner. Just make sure to
have one, because they seem to just disappear. ;)

* Click on image for larger picture *
 
 Ingredients:

12 -15 Cherries
1 cup good quality chocolate chips
Sprinkles or decorations of choice

Directions:

Line a baking sheet with parchment  paper

Melt chocolate in the microwave 30 seconds, remove and stir.
Microwave again for an additional 20 - 30 seconds, then stir
until smooth.

Dip cherries into the melted chocolate a few times then place
on baking sheet. While chocolate is still wet, drop tiny pinches
of sprinkles onto the chocolate.

Place cherries in the fridge until chocolate is set. Enjoy!!
 



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White Chocolate-Dipped Oatmeal Raisin Cookies






My favorite cookie is oatmeal raisin cookies, dip them
in some white chocolate and sprinkles makes them a little extra 
special for my boys.

* Click on image for larger picture *

 For the Cookies:

Ingredients

 3 Eggs, well beaten
 1 Cup Raisins
 1 Tsp.  Vanilla extract
 1 Cup White sugar
 2 1/2 Cup  flour
 1/2 Tsp. Salt
 1 Cup Butter
 1 Cup Brown sugar
 2 Tsp. Baking soda
 1 1/2 Cup Oatmeal

Method

 Preheat oven at 350 degrees.
 Combine eggs, raisins, & vanilla and let stand for 1 hour,
 covered w/ plastic wrap.
 Cream together butter and sugars and then add flour,
 salt, and baking soda to sugar mixture; mix well.
 Blend in egg-raisin mixture, oatmeal.
 Drop by using a teaspoon  onto ungreased cookie sheet.
 Bake at 350 for 9 – 10 minutes.  Let cool on a rack for 10-15 minutes.


For White Chocolate:

1 cup good quality chocolate chips

Melt chocolate in the microwave 30 seconds, remove and stir.
Microwave again for an additional 20 - 30 seconds, then stir
until smooth.

Dip half of each cookie into melted chocolate,
letting excess drip back into bowl.
Place dipped cookies on wax paper; let stand until firm.

*While chocolate is still wet you can add sprinkles like I did*




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Lemon Garlic Chicken




I wish I could take credit for this delish looking dish, 
but I can't, because I didn't make it, 
my niece Amy did and it looks so good.
But I am sharing it with you and I'll be making it real soon. 


* Click on image for larger picture *

                                               Ingredients                                            

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
(bones left in, with skin, about 3 1/4 pounds)

Directions

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet
with 1 tablespoon of the olive oil. Arrange the lemon slices in a
single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic,
 salt, and pepper; add the green beans and toss to coat.
Using a slotted spoon or tongs, remove the green beans
and arrange them on top of the lemon slices. Add the
potatoes to the same olive-oil mixture and toss to coat.
Using a slotted spoon or tongs, arrange the potatoes
along the inside edge of the dish or skillet on top of
the green beans. Place the chicken in the same bowl
with the olive-oil mixture and coat thoroughly. Place
the chicken, skin-side up, in the dish or skillet.
Pour any of the remaining olive-oil mixture over the chicken.






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