Cookies ‘n Cream Truffles
Angel Perkins
***Recipe winner***
1 (8-oz) package of cream cheese, softened
1 package of Oreo cookies
1 package of Chocolate Bark (also called Chocolate Coating)
OR White Chocolate Bark
OR you could buy one of each and do some in white and some in milk
Crush Oreo cookies (either in a baggie or by running through a food processor). In a large bowl, beat cream cheese until smooth. Dump in the cookie crumbs and continue mixing until well blended. Mixture will be thick. Refrigerate until solid enough to form into balls. Using a double boiler, melt the chocolate bark. Allow to cool slightly. Roll balls of the cookie/cream cheese mixture and then dip them into the chocolate. Once dipped, set the ball onto wax paper and allow the chocolate dry. You can drizzle some white chocolate onto the milk (and vice versa) to decorate.
Knock 'Em Naked
Lindsay Fiesbeck
***Recipe winner***
1 pkg caramels (about 40)
2/3 c. evaporated milk, divided
1 deep dark chocolate cake mix
1 1/2 sticks butter
1 (6oz) pkg chocolate chips
Melt caramels and 1/3 cup evaporated milk. Keep warm. Mix cake mix, 1/3 cup evaporated milk and melted butter in large bowl. Form into ball; split in half. Spread 1/2 in greased and lightly floured (with cocoa) 9 by 13 inch pan. Bake at 350 degrees for 10 minutes. Pour chocolate chips, then caramel over top. Place remaining dough to cover. (Easiest to pat out "pancakes" and place over caramel and chips). Bake 15 minutes at 350 degrees. Cool, cut, and enjoy.
My Favorite Cheesecake
Anne Meira
***Recipe winner***
Crust:
1 ½ cups graham cracker crumbs (app. 1 package)
1 stick butter (just melted)
1/3 cup sugar
½ cup chopped pecans
Toss together and press into springform pan.
Cheesecake:
2 blocks of cream cheese (8 ounces each)
2 eggs
½ teaspoon vanilla
2/3 cup of sugar
Beat cream cheese with eggs until smooth. Add sugar and vanilla. Bake at 375 degrees, 20 minutes. Check for doneness by jiggling pan. Center must be set, (not liquid, but not firm. Like pudding or Jell-O)
Topping:
1 pint of sour cream
1 tablespoon vanilla
1 Tablespoon sugar
Spoon over top from sides to center. Return to oven to bake another 5-10 minutes.
Cool cheesecake. Chill in refrigerator.
Extra tip: Butter from crust will drip and smoke in oven while cooking, and will weep from crevice of pan while cooling, chilling and stored. Use a heat-conducting under pan located on lower oven rack while baking to catch drips. Set pan on clean paper towels (3 thick) while cooling or storing. Serve on a flat plate or surface.
Coconut Chocolate Jumblers
Ann Case
1/2 cup (1 stick) butter or margarine
3/4 cup sugar
1 egg
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
6 squares Semi-Sweet Baking Chocolate, chopped
1 pkg. (7 oz.) Coconut (2-2/3 cups)
1 cup chopped toasted Walnuts
PREHEAT oven to 350°F. Beat butter and sugar in large bowl until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.
DROP rounded tablespoonfuls of dough onto ungreased baking sheets.
BAKE 10 to 12 minutes or until golden brown.
Chocolate Pixies
Marta Janer
3 eggs
1 ½ cups granulated sugar
4 ounces unsweetened chocolate, melted
½ cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
Sifted powdered sugar
Preheat oven to 375º
- In a mixing bowl, beat eggs, granulated sugar, chocolate, oil, baking powder, and vanilla with an electric mixer till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill 1 to 2 hours or till easy to handle.
- Shape dough into 1-inch balls (or smaller). Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet, or on Release foil on a cookie sheet. Bake in a 375º oven for 8 to 10 minutes or till edges are set and tops are crackled. If desired, sprinkle with additional powdered sugar. Makes 4 or 5 dozen, depending on size. (Better Homes and Gardens)
Carol Morgan Brownies
Anne Meira
Brownies:
2 sticks Butter
4 squares Semi-sweet Baking Chocolate
4 Eggs
2 cups Sugar
1 cup + 2 tablespoons Flour
4 tablespoons milk
1 tablespoon vanilla extract
1 cup walnuts
Melt butter and chocolate together, mix and stir in pre-beaten eggs, sugar, etc in order, nuts last. Pour into buttered 9 X 13” pan. Bake at 350 degrees 30-35 minutes. Test with knife (must come out clean). Do not overbake.
Frosting:
2 cups Sugar
¼ cup Cocoa Powder (sift and blend into sugar)
2/3 cup Evaporated Milk (little can)
1 teaspoon Salt
½ stick Butter
1 tablespoon Vanilla
Bring all (except Vanilla) to rolling boil. Boil 2 minutes. Cool 15 minutes. Add vanilla. Beat by hand until cool, 45 minutes-1 hour (just stir and watch T.V.)
Spread over Brownies. Do not attempt to cut until completely cool. Use sharp knife and spatula.
Lemon Berry Tarts
Liz Jacomet
1 pkg sweet tart shells (12 shells in pkg; DLM has a brand that are ready to use and don't need to be baked)
8 oz. block of cream cheese, softened
8oz. lemon curd
Whipped cream (I use Ready-Whip)
Berries of choice (blueberries, raspberries, blackberries, strawberries are all good)
Fresh mint
1-2 Tbsp. of confectioners’ sugar
Mix cream cheese and lemon curd with mixer until blended and smooth. Spoon into tart shells. Garnish with whipped cream and top with berries, mint leaf and sifted confectioners sugar.
Apple-Cranberry Crisp
Susan Nielson
Filling:
3 cups sliced apples
2 cups cranberries (preferably fresh)
1 1/2 cup sugar (I usually use just 1 cup or even less)
Topping:
1 stick margarine melted (plus some for buttering the dish)
1/2 cup flour
1 cup oats
1/2 cup brown sugar
Directions:
1. Peel, core and slice apples
2. Mix together apples and cranberries and place in a buttered 9"x13"
casserole dish
3. Mix flour, oats, brown sugar, and melted butter for the topping
4. Press topping on top of the apple/cranberry mixture
5. Bake, uncovered, at 350 degrees for one hour (top should be browned
slightly). If the topping begins to brown too much, then cover with foil
and continue baking.
Oreo Cheesecake
Carolyn Roberts
Ingredients
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup crushed Oreo cookie pieces
1 Oreo Pie Crust (6 oz.)
Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Drop 1/2 cup of the crushed Oreos by level teaspoonfuls into batter; stir gently.
POUR into crust. Dot with level teaspoonfuls of remaining 1/4 cup of crushed Oreos
BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Chocolate Cheesecake
Anne Jones
1 pkg (8 1/2 oz) chocolate wafer cookies
9 tbsp unsalted butter, melted (divided)
2 8oz pkgs cream cheese, softened
2/3 cup sugar
3 large eggs, room temp
12 oz semi-sweet chocolate, chopped
1 cup whipping cream
1 tsp vanilla
Optional garnishes (whipping cream, berries)
Crush cookies; stir in 7 tablespoons of melted butter until crumbs are well moistened. Press onto bottom and slightly up the sides of a 10-inch ungreased cheesecake pan.
Preheat oven to 350. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and gently mix until incorporated. Melt chocolate and remaining 2 tablespoons of butter together. Pour melted chocolate into cream cheese. Add whipping cream and vanilla and beat gently until smooth.
Pour into crust lined pan. Bake 15 minutes at 350, then reduce heat to 325 and bake another 25-35 minutes. When the cake is done, sides will be firm and the middle will still be a little jiggly. Cool to room temperature on a cooling rack. Chill in the refrigerator overnight. Garnish accordingly.
Italian Ricotta Cheesecake
Rita Colorito
Ingredients: Crust
¾ cup flour
3 Tbsp sugar
1 ½ tsp shredded lemon peel
1/3 cup butter
1 beaten egg yolk
1 Tbsp of sweet Madeira wine
Directions: With fork or pastry knife, mix flour, sugar, lemon peel and butter until mixture resembles course crumbs. Stir in egg yolk until moist and form with hands into a dough ball.
Line a springform pan with half of the dough. Bake in 350 degree oven until golden (about 15 minutes). Let cool, then grease the side of the pan and press the remaining dough halfway up the sides.
Filling:
3 cups whole milk ricotta cheese
½ cup sugar
¼ cup whole milk
2 Tbsp flour
3 eggs
¼ cup golden raisins
1 tsp finely grated lemon peel
1 tsp of orange oil
2 Tbsp of mini semi-sweet chocolate chips
Directions: Beat ricotta, sugar, milk and flour on medium to high speed until combined. Add eggs all at once. Beat on low speed until combined. Stir in remaining ingredients. Pour into springform pan. Place pan in a shallow baking pan or on cookie sheet. Bake in middle oven rack at 375 for 45 minutes or until the cake is set when slightly shaken.
Remove pan from baking pan and let cake cool in springform pan for 30 minutes. Remove from springform pan and let cool on wire rack for 30 more minutes. Place on cake dish and chill in refrigerator for at least 4 hours. Before serving dust with powdered sugar.
