Here is a quick and easy way to dish out some fudge for your family and guests.
Ingredients
1 lb. powdered sugar
1/2 C. cocoa
1/4 tsp. salt
1/4 C. milk
1 Tbs. vanilla extract
1/2 C. butter
1 C. nuts, chopped
Directions
In a 1-1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended. Put butter over top in center of dish. Microwave on high for 2 minutes or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. our into a lightly buttered 8x4x3 inch dish.
Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.
Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts
Sunday, July 13, 2008
Low Fat Tiramisu
A yummy light dessert, that does not have raw eggs and uses Cool Whip instead of heavy whipped cream.
Ingredients
2, 8 oz. pkgs light cream cheese ( Neufchatel ), softened
1 cup sifted Powdered Sugar
4-5 tbsp coffee liqueur
2 8-oz. containers Cool Whip, thawed
1/2 C. sour cream (fat free or regular)
2-3 pkg. purchased Lady fingers or
1/2 C. strong black coffee
13 Tbs. coffee liqueur (divided throughout recipe)
cocoa powder + shaved sweet chocolate for between layers and for top.
Chocolate syrup for decorating the Plate ( optional )
Directions
Directions:
1. For filling: In large bowl, combine the cream cheese, powdered sugar, and 5 Tbs. coffee liqueur; beat with an electric mixer on med. speed until blended and smooth. Stir in 1 container of the Cool Whip. set aside.
2. For the frosting: In another bowl, combine the second container of Cool Whip, the sour cream and 4 Tbs. coffee liqueur and set aside
3. Use a square 8-9 inch Pyrex baking pan. Line the bottom with Saran wrap and let it hang over the pan on 2 sides (o you can lift cake out of the pan for cutting and serving). Put split ladyfingers close in bottom of pan so they cover the bottom. Paint lady fingers lightly with mixture of strong black coffee and 4 Tbs. coffee liqueur. Do not soak. Next, spread half of the filling evenly on the lady fingers. Sift a light layer over with cocoa powder, and spread with grated or shaved ( use a vegetable pealer) sweet or semisweet chocolate.
4. Repeat process for each layer (2-3 layers). Spread the frosting on top, swirl it around to cover the cake. Sift with cocoa powder and decorate with shaved chocolate curls. Cover lightly with foil and refrigerate for several hours.
To serve: lift up the cake out of the pan grabbing the both ends of the Saran wrap, put on flat surface and cut into equal size squares.
Swirl the serving plates with chocolate syrup to decorate before putting the cake on the plates.
Ingredients
2, 8 oz. pkgs light cream cheese ( Neufchatel ), softened
1 cup sifted Powdered Sugar
4-5 tbsp coffee liqueur
2 8-oz. containers Cool Whip, thawed
1/2 C. sour cream (fat free or regular)
2-3 pkg. purchased Lady fingers or
1/2 C. strong black coffee
13 Tbs. coffee liqueur (divided throughout recipe)
cocoa powder + shaved sweet chocolate for between layers and for top.
Chocolate syrup for decorating the Plate ( optional )
Directions
Directions:
1. For filling: In large bowl, combine the cream cheese, powdered sugar, and 5 Tbs. coffee liqueur; beat with an electric mixer on med. speed until blended and smooth. Stir in 1 container of the Cool Whip. set aside.
2. For the frosting: In another bowl, combine the second container of Cool Whip, the sour cream and 4 Tbs. coffee liqueur and set aside
3. Use a square 8-9 inch Pyrex baking pan. Line the bottom with Saran wrap and let it hang over the pan on 2 sides (o you can lift cake out of the pan for cutting and serving). Put split ladyfingers close in bottom of pan so they cover the bottom. Paint lady fingers lightly with mixture of strong black coffee and 4 Tbs. coffee liqueur. Do not soak. Next, spread half of the filling evenly on the lady fingers. Sift a light layer over with cocoa powder, and spread with grated or shaved ( use a vegetable pealer) sweet or semisweet chocolate.
4. Repeat process for each layer (2-3 layers). Spread the frosting on top, swirl it around to cover the cake. Sift with cocoa powder and decorate with shaved chocolate curls. Cover lightly with foil and refrigerate for several hours.
To serve: lift up the cake out of the pan grabbing the both ends of the Saran wrap, put on flat surface and cut into equal size squares.
Swirl the serving plates with chocolate syrup to decorate before putting the cake on the plates.
Thursday, May 22, 2008
Fancy Fruit Salad
Ingredients
2 lg. cans pineapple chunks
2 lg. cans pears
2 lg. cans peaches
1 lg. can mandarin oranges
1 lg. jar maraschino cherries
2 boxes tapioca pudding
4 med. bananas
Directions
Save juice from all cans except from the mandarin oranges. Cut fruit up in chunks. Measure 1/3 C. your juice and add to fruit. Cook pudding on stove per box directions, and let cool. Pour over fruit mixture. Add bananas and cherries after salad has cooled.
2 lg. cans pineapple chunks
2 lg. cans pears
2 lg. cans peaches
1 lg. can mandarin oranges
1 lg. jar maraschino cherries
2 boxes tapioca pudding
4 med. bananas
Directions
Save juice from all cans except from the mandarin oranges. Cut fruit up in chunks. Measure 1/3 C. your juice and add to fruit. Cook pudding on stove per box directions, and let cool. Pour over fruit mixture. Add bananas and cherries after salad has cooled.
Five Fruits Salad
All these fruits taste better together!
Ingredients
1/2 C. orange juice
1 C. blueberries
1 C. watermelon
1 banana, peeled and sliced
1 peach, pitted and cubed
Directions
Pour juice over fruit and refrigerate until cold-overnight is best. Serve in pretty wine goblets or glass bowls. Serves 4.
Ingredients
1/2 C. orange juice
1 C. blueberries
1 C. watermelon
1 banana, peeled and sliced
1 peach, pitted and cubed
Directions
Pour juice over fruit and refrigerate until cold-overnight is best. Serve in pretty wine goblets or glass bowls. Serves 4.
Golden Fruits Salad
With golden delicious apples, bananas, grapes, vanilla yogurt, and a dash of nutmeg.
Ingredients
1 1/2 C. vanilla yogurt
2-3 Tbs. orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 C. red grapes, seeded and halved
Directions
Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.
Ingredients
1 1/2 C. vanilla yogurt
2-3 Tbs. orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 C. red grapes, seeded and halved
Directions
Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.
Friday, January 25, 2008
Rosemary Artichoke Bruschette
Some unexpected tastes for Bruschetta create a truly extraordinary appetizer.
Ingredients
1 loaf (1 lb.) French bread, cut horizontally in half
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 Tbs. chopped fresh or 1 tsp. dried rosemary leaves, crumbled
2/3 C. mayo or salad dressing
1 jar (6-oz.) marinated artichoke hearts, drained and chopped
Directions
Heat oven to 375. Place bread, cut sides up on ungreased cookie sheet Bake 10 minutes. Mix 1/2 C. of the mozzarella cheese, Parmesan cheese, rosemary, mayonnaise and artichokes. Spread on bread. Sprinkle with remaining 1/2 C. mozzarella cheese. Bake 15 to 20 minutes, or until cheese is melted.
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Ingredients
1 loaf (1 lb.) French bread, cut horizontally in half
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 Tbs. chopped fresh or 1 tsp. dried rosemary leaves, crumbled
2/3 C. mayo or salad dressing
1 jar (6-oz.) marinated artichoke hearts, drained and chopped
Directions
Heat oven to 375. Place bread, cut sides up on ungreased cookie sheet Bake 10 minutes. Mix 1/2 C. of the mozzarella cheese, Parmesan cheese, rosemary, mayonnaise and artichokes. Spread on bread. Sprinkle with remaining 1/2 C. mozzarella cheese. Bake 15 to 20 minutes, or until cheese is melted.
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Bruschetta
Ingredients
2 large tomatoes
1 loaf Italian bread
3-4 leaves fresh basil, chopped
1 clove garlic, chopped
1/4 C. onion, chopped
1-2 Tbs. olive oil
Salt and pepper to taste
Parmesan cheese
Directions
Seed and dice tomatoes and place in a bowl. Add basil, garlic, onion, olive oil and salt and pepper to taste.
Cut bread into slices 1/2-inch thick. Drizzle grill pan with olive oil. Place slices on pan, turning each piece of bread to make sure both sides have oil. Toast bread over medium heat until both sides are golden brown. If you don't have a grill pan, this can be done in the toaster oven.
Top each slice of bread with a spoonful of the tomato mixture. Using a vegetable peeler, shave long curls of parmesan and top each bread slice with a curl.
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2 large tomatoes
1 loaf Italian bread
3-4 leaves fresh basil, chopped
1 clove garlic, chopped
1/4 C. onion, chopped
1-2 Tbs. olive oil
Salt and pepper to taste
Parmesan cheese
Directions
Seed and dice tomatoes and place in a bowl. Add basil, garlic, onion, olive oil and salt and pepper to taste.
Cut bread into slices 1/2-inch thick. Drizzle grill pan with olive oil. Place slices on pan, turning each piece of bread to make sure both sides have oil. Toast bread over medium heat until both sides are golden brown. If you don't have a grill pan, this can be done in the toaster oven.
Top each slice of bread with a spoonful of the tomato mixture. Using a vegetable peeler, shave long curls of parmesan and top each bread slice with a curl.
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Monday, January 14, 2008
Mini quiches
Ingredients
2(8oz) pkgs.refrigerated butterflake rolls(12)
24 large shrimp,boiled
1 egg.beater
1/2 cup half and half cream
1 tbsp brandy
1/2 tsp salt
Dash of Pepper
1 1/2 oz. Swiss Cheese.
Directions:
Grease 2 muffin pans(1 3/4 inch for 24).Separate each roll in half, press into muffin pans to make shell.
Place one shrimp into each shell.
Combine egg,cream ,brandy,salt and pepper.
Divide evenly among shells,using about 2 teaspoons for each.
Slice cheese into 24 small triangles and place one atop each appetizer.
Bake at 375 degrees for 10-12 minutes or until golden .
Yields 24
Can be cooled,wrapped in foil and frozen. When ready to serve, place frozen quiches on a baling sheet in 375 degrees oven for 10-12 minutes.
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2(8oz) pkgs.refrigerated butterflake rolls(12)
24 large shrimp,boiled
1 egg.beater
1/2 cup half and half cream
1 tbsp brandy
1/2 tsp salt
Dash of Pepper
1 1/2 oz. Swiss Cheese.
Directions:
Grease 2 muffin pans(1 3/4 inch for 24).Separate each roll in half, press into muffin pans to make shell.
Place one shrimp into each shell.
Combine egg,cream ,brandy,salt and pepper.
Divide evenly among shells,using about 2 teaspoons for each.
Slice cheese into 24 small triangles and place one atop each appetizer.
Bake at 375 degrees for 10-12 minutes or until golden .
Yields 24
Can be cooled,wrapped in foil and frozen. When ready to serve, place frozen quiches on a baling sheet in 375 degrees oven for 10-12 minutes.
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Thursday, December 27, 2007
Hot and Spicy Pretzels.
INGREDIENTS
1 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon garlic salt
1 teaspoon ground cayenne pepper
1 (15 ounce) package mini twist pretzels
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.
1 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon garlic salt
1 teaspoon ground cayenne pepper
1 (15 ounce) package mini twist pretzels
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.
New Year's Party Trail Mix
INGREDIENTS
1 pound chopped peanuts
1 pound mixed nuts
1 1/2 cups puffed wheat cereal
6 1/2 ounces crispy rice cereal squares
10 1/2 ounces toasted oat cereal
6 ounces pretzel bits
6 ounces slim pretzels
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 tablespoon celery salt
DIRECTIONS
Preheat oven to 200 degrees F (95 degrees C). Lightly grease two 9x13 inch baking dishes.
Combine peanuts, nuts, wheat cereal squares, rice cereal squares, toasted oat cereal, pretzel bits, and slim pretzels in prepared baking dish. Mix together, and spread out evenly in dish.
In a medium bowl, combine oil, Worcestershire sauce, garlic salt, seasoned salt, and celery salt. Mix together, and pour mixture over dry ingredients. Place mixture into the 2 prepared baking dishes.
Bake for 1 1/2 to 2 hours, or until toasted and crispy, stirring with a wooden spoon every 15
minutes.
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1 pound chopped peanuts
1 pound mixed nuts
1 1/2 cups puffed wheat cereal
6 1/2 ounces crispy rice cereal squares
10 1/2 ounces toasted oat cereal
6 ounces pretzel bits
6 ounces slim pretzels
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 tablespoon celery salt
DIRECTIONS
Preheat oven to 200 degrees F (95 degrees C). Lightly grease two 9x13 inch baking dishes.
Combine peanuts, nuts, wheat cereal squares, rice cereal squares, toasted oat cereal, pretzel bits, and slim pretzels in prepared baking dish. Mix together, and spread out evenly in dish.
In a medium bowl, combine oil, Worcestershire sauce, garlic salt, seasoned salt, and celery salt. Mix together, and pour mixture over dry ingredients. Place mixture into the 2 prepared baking dishes.
Bake for 1 1/2 to 2 hours, or until toasted and crispy, stirring with a wooden spoon every 15
minutes.
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