(Best for a medium-sized trifle bowl)
Submitted by Abigail Rich
Ingredients:
1 box chocolate cake mix
2 cans cherry pie filling
1 box instant chocolate pudding mix
1 container cool whip
Directions:
1.Make cake as directed. (You will only need approx. half of the cake - the other half of the batter is great for cupcakes, etc.)
2. Make pudding as directed.
3. Layer pudding, cake, cool whip, and cherries in trifle bowl Repeat layers as many times as bowl size will fit. Top with cherries.
4. To allow all of the flavors to mix well, refrigerate overnight or for several hours if possible. The trifle can also be eaten right away if necessary. Enjoy!
(Variations are endless: yellow cake, vanilla pudding, peaches/raspberries are a delicious combo!)
Showing posts with label Holidays: Valentine's Day. Show all posts
Showing posts with label Holidays: Valentine's Day. Show all posts
Sunday, February 7, 2010
Cranberry Bread (From Ocean Spray)
Submitted by Trish Schroeder
INGREDIENTS:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
INGREDIENTS:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
Sunday, November 8, 2009
Colored Popcorn Balls
Submitted by Heather Sheehan
Official recipe pending...
Basic idea: Pop popcorn of choice. Melt marshmallows and butter together in a "rice krispy" style way. Add a packet of jello (color and flavor of choice: orange used here for Halloween). Pour over popcorn and with buttered hands, form into balls, and allow to cool.
Friday, January 30, 2009
Fried Cheese Wontons
Submitted by Heather Sheehan
2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.
Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)
Stuffed Strawberries
Submitted by JoDee Leahy
Prep/Total Time: 20 min.
24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 Tbsp sour cream
Cut tops off strawberries and stand on cut end. Slice each strawberry in fourths ALMOST to the bottom. Mix together cream cheese and sour cream. Open up each strawberry and pipe in the cream mixture.
Smooth Strawberry Soup
(This was actually a little pinker than this picture makes it look. And this is a double batch.)
Submitted by JoDee Leahy
Prep Time: 15 minutes (Plan ahead...needs to chill)
1 quart strawberries, halved
2 cups apple juice
1 cup (8 oz) sour cream
1/2 cup packed brown sugar
1/2 cup honey
2 Tbsp lemon juice
1 1/2 cups half-and-half cream
3 Tbsp orange juice, optional
Cinnamon-Sugar Croutons:
3 slices white bread, crusts removed and cubed
2 Tbsp butter
1/2 tsp sugar
1/2 tsp ground cinnamon
In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.
In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.
Yield: 6 servings
Spinach & Pear Salad w/Dijon Mustard Vinaigrette
Submitted by Nicole Sizemore
2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced
1. In small bowl, whisk all wet ingredients.
2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.
3. Add spinach & dressing before serving
Mini Cheesecakes (Super Easy)
Submitted by Melissa McRae
1 (12 oz) package vanilla wafers
2 (8 oz) packages cream cheese
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
1 package mini muffins tins (100 pack)
1. Preheat oven to 350 degrees. Line miniature muffin tins w/miniature paper liners.
2. Crush the vanilla wafers and place 1/2 tsp of the crushed wafers into each cup
3. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. (leave room for cherry)
4. Bake for 15 min. Cool. Top w/a cherry from pie filling.
1 (12 oz) package vanilla wafers
2 (8 oz) packages cream cheese
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
1 package mini muffins tins (100 pack)
1. Preheat oven to 350 degrees. Line miniature muffin tins w/miniature paper liners.
2. Crush the vanilla wafers and place 1/2 tsp of the crushed wafers into each cup
3. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. (leave room for cherry)
4. Bake for 15 min. Cool. Top w/a cherry from pie filling.
Mom's Cold Oven Pound Cake
Submitted by Janet Schlosser
1 cup butter
3 cups sugar
3 cups flour
1 cup milk
2 tsp vanilla
6 eggs
For Chocolate pound cake, add 1/3 cup cocoa
Combine all ingredients except eggs and beat. Add one egg at a time blending in between. Pour batter into a greased and floured bundt pan. Place in COLD oven, set at 350 degrees and bake for 1 hour to 1 hour and 20 minutes.
Perfect for sweetened strawberries and whipped cream or your favorite glaze.
The Ultimate Flourless Chocolate Cake
From Cooks Illustrated, Submitted by Julia Jutras
Serves 12 to 16. Published March 1, 1998.
Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.
Ingredients
8 large eggs , cold
1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
confectioners' sugar or cocoa powder for decoration
Instructions
1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.
2. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.
3. Meanwhile, melt chocolate and butter in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.
Sunday, January 25, 2009
Chocolate Volcano Cakes
Submitted by Julia Jutras
The trick with these is not to over cook them, the center is suppose to be runny. If you do not have ramekins you can use a cupcake pan, but you should reduce the cooking time by half. And then give everyone 2 because more chocolate is better. I serve these with a really good vanilla ice cream.
Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.
Serves 8
Cakes
10 tablespoons unsalted butter , cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10 1/2 ounces), plus more for dusting the ramekins
8 ounces bittersweet chocolate , finely chopped
2 ounces unsweetened chocolate , finely chopped
2 tablespoons cornstarch
3 large eggs , at room temperature
4 large egg yolks , at room temperature
confectioners' sugar , for dusting the cakes
Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.
Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.)
Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
The trick with these is not to over cook them, the center is suppose to be runny. If you do not have ramekins you can use a cupcake pan, but you should reduce the cooking time by half. And then give everyone 2 because more chocolate is better. I serve these with a really good vanilla ice cream.
Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.
Serves 8
Cakes
10 tablespoons unsalted butter , cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10 1/2 ounces), plus more for dusting the ramekins
8 ounces bittersweet chocolate , finely chopped
2 ounces unsweetened chocolate , finely chopped
2 tablespoons cornstarch
3 large eggs , at room temperature
4 large egg yolks , at room temperature
confectioners' sugar , for dusting the cakes
Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.
Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.)
Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
Better Than Brad Pitt Dessert
Submitted by Dana Smith
Mix for Crust:
1 cube melted margarine
1 C. chopped nuts
1 C. flour
Bake 350 degrees for 10 min in 9x13 pan - cool
Mix:
1 8 oz. softened cream cheese
1 C. powdered sugar
1/2 of large sized cool whip carton
Spread over cooled crust
Mix:
3 cups milk
2 large packages instant pudding (1 vanilla & 1 other kind - I like chocolate the best!)
Spread over cream cheese layer and refrigerate until set
Put rest of Cool Whip on top - cut in squares & serve
Mix for Crust:
1 cube melted margarine
1 C. chopped nuts
1 C. flour
Bake 350 degrees for 10 min in 9x13 pan - cool
Mix:
1 8 oz. softened cream cheese
1 C. powdered sugar
1/2 of large sized cool whip carton
Spread over cooled crust
Mix:
3 cups milk
2 large packages instant pudding (1 vanilla & 1 other kind - I like chocolate the best!)
Spread over cream cheese layer and refrigerate until set
Put rest of Cool Whip on top - cut in squares & serve
Chocolate Cobbler
Submitted by Kristeen Teeples
6 Tablespoons butter ½ cup milk
1 cup self-rising flour 1 teaspoon vanilla extract
¾ cup sugar 1 cup sugar
1 ½ tablespoons unsweetened ¼ cup unsweetened cocoa powder
cocoa powder
Directions:
1. Preheat the oven to 350 degrees. Melt butter in an 8x8 inch
baking dish while the oven preheats.
2. In a medium bowl, stir together the 1 cup flour, ¾ cup sugar, and
1 ½ tablespoons cocoa. Stir in ½ cup milk and vanilla until smooth.
Spoon this batter over the melted butter in the baking dish. (Do
not stir it in.)
3. Stir together the remaining cup of sugar and ¼ cup cocoa powder.
Sprinkle over the batter. Slowly pour boiling water over the top
of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve
slightly warm and with ice cream.
Rich, wonderful old fashion cobbler. Fast, easy and always a hit. Prep Time apporx. 15 minutes. Cook Time: approx. 30 minutes. Makes 8 servings.
6 Tablespoons butter ½ cup milk
1 cup self-rising flour 1 teaspoon vanilla extract
¾ cup sugar 1 cup sugar
1 ½ tablespoons unsweetened ¼ cup unsweetened cocoa powder
cocoa powder
Directions:
1. Preheat the oven to 350 degrees. Melt butter in an 8x8 inch
baking dish while the oven preheats.
2. In a medium bowl, stir together the 1 cup flour, ¾ cup sugar, and
1 ½ tablespoons cocoa. Stir in ½ cup milk and vanilla until smooth.
Spoon this batter over the melted butter in the baking dish. (Do
not stir it in.)
3. Stir together the remaining cup of sugar and ¼ cup cocoa powder.
Sprinkle over the batter. Slowly pour boiling water over the top
of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve
slightly warm and with ice cream.
Rich, wonderful old fashion cobbler. Fast, easy and always a hit. Prep Time apporx. 15 minutes. Cook Time: approx. 30 minutes. Makes 8 servings.
Candy Bar Trifle
Submitted by Marnie Ellis
This is a chocolate recipe which I tried recently, and it was great, especially on day 2!
1 box (3.4 oz) instant chocolate pudding mix
1 3/4 cups milk
1 prepared angel food cake, cut into cubes
1 cup chocolate toffee candy, chopped
1 (8 oz) container Cool Whip, thawed
Mix the pudding and milk. In an 8-cup bowl, layer half the cake cubes, half the pudding, half the cool whip, and sprinkle on half the chopped candy. Repeat layers, ending with the remaining candy. Refrigerate before serving.
Note: I used half the amount of angel food cake called for, and it turned out perfectly balanced for my taste. This recipe could also be used with other flavors of pudding and candy if desired.
This is a chocolate recipe which I tried recently, and it was great, especially on day 2!
1 box (3.4 oz) instant chocolate pudding mix
1 3/4 cups milk
1 prepared angel food cake, cut into cubes
1 cup chocolate toffee candy, chopped
1 (8 oz) container Cool Whip, thawed
Mix the pudding and milk. In an 8-cup bowl, layer half the cake cubes, half the pudding, half the cool whip, and sprinkle on half the chopped candy. Repeat layers, ending with the remaining candy. Refrigerate before serving.
Note: I used half the amount of angel food cake called for, and it turned out perfectly balanced for my taste. This recipe could also be used with other flavors of pudding and candy if desired.
German Chocolate Cheesecake
Submitted by Karla Kelsch
This is a super easy cheesecake recipe that uses a German Chocolate cake mix as the crust and it can be made the night before......Enjoy,
1 box German Chocolate Cake mix
1/2 C shredded coconut (I use the sweetened kind)
1/3 C margarine
1 egg
Blend above ingredients and press into ungreased 9x13 pan
3/4 C sugar
2 8oz pkgs cream cheese (I use the Nuefshatl/reduced fat stuff....you can't tell the difference)
2 eggs
2 tsp vanilla
Cream the sugar and cream cheese together. Add vanilla and eggs. Blend until smooth and spread over cake mixture. Bake at 350 for 20-25 minutes (it will probably take longer since we're at high altitude. You'll know it's done when it's set in the middle). Cool.
1/4 C sugar
2 C sour cream (a 16 oz container)
1 tsp vanilla
Mix the above and spread over cheesecake. Refrigerate 8 hours. Serve with Cocoa Sauce over the top (recipe below)
Cocoa Sauce
1 C sugar
2 Tbsp cocoa
2 Tbsp margarine
7/8 C evaporated milk
1 tsp vanilla
In a bowl, whisk the sugar and cocoa toegher until thoroughly mixed. In a small saucepan, melt margarine and add evaporated milk. Whisk in the sugar/cocoa mixture. Bring to a boil. Boil 1 minute. Add vanilla.
I usually let the cocoa sauce cool and then pour a spoonful (or 2 :) ) over each slice of cheesecake.
This is a super easy cheesecake recipe that uses a German Chocolate cake mix as the crust and it can be made the night before......Enjoy,
1 box German Chocolate Cake mix
1/2 C shredded coconut (I use the sweetened kind)
1/3 C margarine
1 egg
Blend above ingredients and press into ungreased 9x13 pan
3/4 C sugar
2 8oz pkgs cream cheese (I use the Nuefshatl/reduced fat stuff....you can't tell the difference)
2 eggs
2 tsp vanilla
Cream the sugar and cream cheese together. Add vanilla and eggs. Blend until smooth and spread over cake mixture. Bake at 350 for 20-25 minutes (it will probably take longer since we're at high altitude. You'll know it's done when it's set in the middle). Cool.
1/4 C sugar
2 C sour cream (a 16 oz container)
1 tsp vanilla
Mix the above and spread over cheesecake. Refrigerate 8 hours. Serve with Cocoa Sauce over the top (recipe below)
Cocoa Sauce
1 C sugar
2 Tbsp cocoa
2 Tbsp margarine
7/8 C evaporated milk
1 tsp vanilla
In a bowl, whisk the sugar and cocoa toegher until thoroughly mixed. In a small saucepan, melt margarine and add evaporated milk. Whisk in the sugar/cocoa mixture. Bring to a boil. Boil 1 minute. Add vanilla.
I usually let the cocoa sauce cool and then pour a spoonful (or 2 :) ) over each slice of cheesecake.
Better-than-Almost-Anything Cake
Submitted by Molly Wood
This recipe I got in college, and we used to call it something other than this title, but not wanting to sound risque, I adopted the name from the same recipe I discovered on a Betty Crocker cake mix a couple years ago.
1 pkg. German Chocolate cake mix(bake as instructed on box)
1 can (14 oz) sweetened condensed milk
1 jar (17 oz) caramel or butterscotch ice cream topping
8 oz Cool Whip-thawed
8 oz toffee chips or several Skor bars crushed up(if you can find the candy bar I like using it better, they have chocolate on them!)
After letting baked cake cool for 15 minutes, poke the top of the cake every inch or so with the handle of a wooden spoon. Drizzle sweetened condensed milk evenly over cake; let it soak in some and then drizzle with caramel topping. Cover and refrigerate about 2 hours to let everything soak in, and then spread with the Cool Whip and sprinkle with toffee candy bits.
Store covered in fridge.
This recipe I got in college, and we used to call it something other than this title, but not wanting to sound risque, I adopted the name from the same recipe I discovered on a Betty Crocker cake mix a couple years ago.
1 pkg. German Chocolate cake mix(bake as instructed on box)
1 can (14 oz) sweetened condensed milk
1 jar (17 oz) caramel or butterscotch ice cream topping
8 oz Cool Whip-thawed
8 oz toffee chips or several Skor bars crushed up(if you can find the candy bar I like using it better, they have chocolate on them!)
After letting baked cake cool for 15 minutes, poke the top of the cake every inch or so with the handle of a wooden spoon. Drizzle sweetened condensed milk evenly over cake; let it soak in some and then drizzle with caramel topping. Cover and refrigerate about 2 hours to let everything soak in, and then spread with the Cool Whip and sprinkle with toffee candy bits.
Store covered in fridge.
Tempting Bon Bons
Submitted by Molly Wood
This is a recipe I got from my neighbor when I lived in Vegas, it is very addicting if you like peanut butter and chocolate, so it's best to make these for your sweetheart and then give the rest away if you lack willpower like me.
1/2 lb. margarine (2 sticks)-softened
8 oz box cream cheese
1 tsp. salt
2 lbs. powdered sugar
1/4 tsp. vanilla
1&1/2 c. crunchy peanut butter
about 20 oz of chocolate bark
Mix margarine and cream cheese with mixer. Add the rest of the ingredients and mix until smooth. Shape into small balls and chill until hard in the freezer. Dip the balls into melted chocolate bark and place on wax paper. Chill. Once chocolate looks dry, transfer to any container. These can be served room temp. or chilled.
Makes about 60 bon bons.
The first time I made these I pressed the peanut butter mixture into small heart shaped candy molds and then froze them before dipping them in chocolate, the idea was cute, but unless you have VERY flexible candy molds, rolling into balls is the easiest.
This is a recipe I got from my neighbor when I lived in Vegas, it is very addicting if you like peanut butter and chocolate, so it's best to make these for your sweetheart and then give the rest away if you lack willpower like me.
1/2 lb. margarine (2 sticks)-softened
8 oz box cream cheese
1 tsp. salt
2 lbs. powdered sugar
1/4 tsp. vanilla
1&1/2 c. crunchy peanut butter
about 20 oz of chocolate bark
Mix margarine and cream cheese with mixer. Add the rest of the ingredients and mix until smooth. Shape into small balls and chill until hard in the freezer. Dip the balls into melted chocolate bark and place on wax paper. Chill. Once chocolate looks dry, transfer to any container. These can be served room temp. or chilled.
Makes about 60 bon bons.
The first time I made these I pressed the peanut butter mixture into small heart shaped candy molds and then froze them before dipping them in chocolate, the idea was cute, but unless you have VERY flexible candy molds, rolling into balls is the easiest.
San Francisco Mint Chocolate Pie
Submitted by Maureen Mullis
This is a recipe I got from Ghirardelli Square over twenty years ago when we lived in the Bay Area. It is really good, and especially for Valentine's Day. The mint chocolate chips are sometimes difficult to find (Ghirardelli makes them, as does Hershey's) but you can make them with regular semi-sweet chips and it still makes a wonderful, silky chocolate pie. It doesn't need the garnishments if you don't want to add them. I hope you all try this and enjoy!
3 ½ cups miniature marshmallows
½ cup milk
1 cup mint chocolate chips
½ pint whipping cream
10-inch graham cracker crust
Measure marshmallows and milk into medium sized sauce pan. Heat over medium heat and stir until smooth. Add mint chocolate chips and continue stirring until melted. Chill for 15 minutes.
Beat whipping cream until almost stiff. Fold into chilled chocolate mixture. Pour into crust, and chill at least two hours or overnight in refrigerator or freezer. May garnish with additional whipped cream and shaved chocolate if desired. Serves 8.
This is a recipe I got from Ghirardelli Square over twenty years ago when we lived in the Bay Area. It is really good, and especially for Valentine's Day. The mint chocolate chips are sometimes difficult to find (Ghirardelli makes them, as does Hershey's) but you can make them with regular semi-sweet chips and it still makes a wonderful, silky chocolate pie. It doesn't need the garnishments if you don't want to add them. I hope you all try this and enjoy!
3 ½ cups miniature marshmallows
½ cup milk
1 cup mint chocolate chips
½ pint whipping cream
10-inch graham cracker crust
Measure marshmallows and milk into medium sized sauce pan. Heat over medium heat and stir until smooth. Add mint chocolate chips and continue stirring until melted. Chill for 15 minutes.
Beat whipping cream until almost stiff. Fold into chilled chocolate mixture. Pour into crust, and chill at least two hours or overnight in refrigerator or freezer. May garnish with additional whipped cream and shaved chocolate if desired. Serves 8.
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