FROZEN PEANUT BUTTER PIE
2 Graham Cracker Pre-Made Pie Shells
2 c. powdered sugar
1 c. peanut butter
8 oz. cream cheese
12 oz. Cool Whip
Mix together powdered sugar, peanut butter, and cream cheese. Fold in Cool Whip.
Divide mixture into 2 pie shells. Freeze. Set out few minutes before serving.
Very rich, but nice to keep on hand for quick dessert.
Saturday, January 29, 2011
Monday, January 10, 2011
GRANOLA CHOCOLATE CHIP COOKIES
6 tbsp. butter
1/2 c. brown sugar
1 egg
1 c. all-purpose flour
1/2 tsp. baking soda
Dash of salt
3 tsp. cinnamon
1 tsp. ginger
1 c. granola
2/3 c. chocolate chips
Cream the butter and sugar. Beat in the egg. Combine the flour, baking soda, salt, cinnamon, ginger and granola. Stir into the butter mixture, combining thoroughly. Add chocolate chips. Drop from teaspoon onto lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until browned. Remove form sheets. Cool on racks. Good served with after-dinner coffee, grapes, or other fruit. Approximately 36 cookies.
1/2 c. brown sugar
1 egg
1 c. all-purpose flour
1/2 tsp. baking soda
Dash of salt
3 tsp. cinnamon
1 tsp. ginger
1 c. granola
2/3 c. chocolate chips
Cream the butter and sugar. Beat in the egg. Combine the flour, baking soda, salt, cinnamon, ginger and granola. Stir into the butter mixture, combining thoroughly. Add chocolate chips. Drop from teaspoon onto lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until browned. Remove form sheets. Cool on racks. Good served with after-dinner coffee, grapes, or other fruit. Approximately 36 cookies.
Wednesday, December 22, 2010
Oreo Cheese Cake
1 pkg. Oreo brand cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
3/4 cup granulated sugar
4 eggs
1 cup sour cream *
1 tsp. vanilla extract
(Optional)
Whipped cream and additional cookies for garnish
* should be at room temperature
* Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan.
* Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well.
* Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan.
* Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.
* Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
3/4 cup granulated sugar
4 eggs
1 cup sour cream *
1 tsp. vanilla extract
(Optional)
Whipped cream and additional cookies for garnish
* should be at room temperature
* Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan.
* Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well.
* Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan.
* Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.
* Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.
Saturday, December 18, 2010
Oreo Balls
Ingredients:
Yield:
25-35
Servings Size
*
Walnut size candies
Update
Walnut size candies
* 1 package regular size Oreo cookies, crushed
* 1 (8 ounce) package cream cheese, softened
* 1 package white almond bark
* 1 package chocolate almond bark
Directions:
Prep Time: 2 hrs
Total Time: 2 hrs
1. 1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. 2 Roll into walnut size balls.
3. 3 Chill for an hour.
4. 4 Melt approximately 3/4 package of white almond bark.
5. 5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. 6 Allow to harden on wax paper.
7. 7 Takes about 15 min.
8. 8 While waiting, melt about 1/4 package of chocolate almond bark.
9. 9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. 10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
Yield:
25-35
Servings Size
*
Walnut size candies
Update
Walnut size candies
* 1 package regular size Oreo cookies, crushed
* 1 (8 ounce) package cream cheese, softened
* 1 package white almond bark
* 1 package chocolate almond bark
Directions:
Prep Time: 2 hrs
Total Time: 2 hrs
1. 1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. 2 Roll into walnut size balls.
3. 3 Chill for an hour.
4. 4 Melt approximately 3/4 package of white almond bark.
5. 5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. 6 Allow to harden on wax paper.
7. 7 Takes about 15 min.
8. 8 While waiting, melt about 1/4 package of chocolate almond bark.
9. 9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. 10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
Nestle' Toll House Chocoalte Chip Pie
Ingredients
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
* 2 large eggs
* 1/2 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts
* Sweetened whipped cream or ice cream
Directions
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
* 2 large eggs
* 1/2 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts
* Sweetened whipped cream or ice cream
Directions
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
Easy Basic Quiche
Pie crust, frozen or home made
3 eggs
2/3 c. half & half or 1/3 c. plain yogurt & 1/3 c. milk
1 c. Jack cheese, grated or combination of cheeses
FILLINGS: Pick and choose what you want or do them all
1/2 cup chopped ham
1/2 c. sauteed mushrooms
1 pkg. frozen spinach, (cooked or lightly cooked broccoli also good with shrimp)
Whip eggs until fluffy and add milk. Stir together and add filling mixture. Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before cutting.
3 eggs
2/3 c. half & half or 1/3 c. plain yogurt & 1/3 c. milk
1 c. Jack cheese, grated or combination of cheeses
FILLINGS: Pick and choose what you want or do them all
1/2 cup chopped ham
1/2 c. sauteed mushrooms
1 pkg. frozen spinach, (cooked or lightly cooked broccoli also good with shrimp)
Whip eggs until fluffy and add milk. Stir together and add filling mixture. Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before cutting.
Thursday, December 16, 2010
Caramel Pops Recipe
One 8 oz bag of Barrell O' Fun Corn Pops placed in larger roaster.
Caramel coating (mix in 2 qt sauce pan) I do in microwave glass dish:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda
While mixing, cook for 2 minutes or until bubbly around the edges. (In microwave heat 1 minute stir, repeat until bubbly)remove from heat. Add 1 tsp of baking soda to cause foaming. Pour Caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for 45 minutes, stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can coll) to desired piece size.
Caramel coating (mix in 2 qt sauce pan) I do in microwave glass dish:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda
While mixing, cook for 2 minutes or until bubbly around the edges. (In microwave heat 1 minute stir, repeat until bubbly)remove from heat. Add 1 tsp of baking soda to cause foaming. Pour Caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for 45 minutes, stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can coll) to desired piece size.
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