Peanut Butter Cup Pie
Peanut Butter Cup Pie
1-1/2 c. milk
1 pkg. ( 3.9 oz) instant chocolate pudding
1 c. plus 2 T. peanut butter cups, chopped and divided
1 tub ( 8 oz.) cool whip
1 chocolate crumb crust
In a bowl, whisk the milk and pudding for 2 minutes. Let stand for 2 minutes or until soft- set. Fold in 1 cup of chopped peanut butter cups. Fold in cool whip.Spoon into crust. Cover and freeze for 6 hours or overnight. Remove from freezer 15 - 20 minutes before serving. Garnish with remaining peanut butter cups. Yields 6 -8 servings.
Beef Tips and Rice
Beef Tips and Rice2 1/2 lbs. cubed sirloin steak
1 1/2 cups flour
4 tbs. oil
1 tsp. black pepper
1 1/2 tsp. salt
1/2 cup chopped celery
1 tsp. garlic powder
1/2 cup chopped onion
2 cups beef broth
2 cups uncooked rice
Cut steak into 1 inch cubes. Mix flour, salt, garlic powder, black pepper, in a plastic bag. Put meat in flour mixture and coat well.
Heat oil in a skillet. Add meat and brown. Add celery and onion to meat . Cook until celery and onion are tender. Add 2 cups broth. Cover and cook over low heat for 3 to 4 hours. Water may be added if needed.
Cook rice according to package directions directions. Serve beef tips over cooked rice.
Italian Fig Cookies
Italian Fig Cookies2 1/2 cups flour
1/3 cup sugar
1/4 teaspoon baking powder
1/2 cup shortening
2 tablespoons butter
1/2 cup milk
1 egg beaten
3/4 cup raisins
18 oz. California dried figs
1/4 cup chopped almonds
1/4 cup sugar
1/4 cup hot water
1/4 teaspoon cinnamon
confectioner's glaze
In large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until pieces are pea size. Stir in milk and egg until all is moistened. Divide dough in half. Cover and chill about 2 hours or until easy to handle.
Filling:
In food processor bowl or with food grinder, process or grind raisins, California dried figs and almonds until finely chopped. In medium bowl, combine the 1/4 cup sugar, hot water and cinnamon. Stir in the fruit mixture. Let filling stand until dough is thoroughly chilled. Roll each half of the dough into 12" square. Cut each square into 12-4"x3" rectangles. Use a heaping tablespoon of filling for each rectangle. Roll up from long side. Place rolls seam side down on ungreased cookie sheet. Curve each roll slightly and snip outer ends three times.
Bake in 350º F oven for 20-25 minutes. Remove and cool slightly. Spread with confectioners glaze and sprinkle with decorative candies.
Confectioner's Glaze:
Combine 1 cup sifted powdered sugar and 1/4 teaspoon vanilla. Add enough milk (about 1 tablespoon) to make it spreadable.
Makes 2 dozen cookies.
French Breakfast Grilled Cheese
French Breakfast Grilled Cheese3 eggs, slightly beaten
1/4 cup milk
2 tablespoons butter
8 thick slices egg bread
12 slices white Cheddar cheese
1/2 tablespoon chopped walnuts
4 slices of cooked bacon, crumbled
In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Dip 1 side of 4 slices of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon. Dip 1 side of the
remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4-5 minutes per side, or until golden and the cheese is melted. Servings: 4.
Optional: Serve with maple syrup for a tasty twist!
Serving Size: 1 sandwich
Calories: 600
Protein: 28g
Fat: 35g
Carbohydrates: 43g
Charmaine Rawsthorne * Stamford, CT * Winner Breakfast Category * Behold The Power of Cheese Contest 1999
Source:
"
http://www.ilovecheese.com/recipe.asp?recipe=French+Breakfast+Grilled+Cheese"
$50,000 Fudgy Bonbons
$50,000 Fudgy Bonbons1 package semisweet chocolate chips
1/4 cup butter
14 ounces sweetened condensed milk
2 cups all purpose flour
1 teaspoon vanilla
60 Hershey's kisses, unwrapped
--DECORATION- -
2 ounces white chocolate chips
1 teaspoon vegetable oil
Heat oven to 350. Heat semisweet chocolate chips and butter in heavy saucepan over very low heat, stirring until melted. Add condensed milk. In bowl, mix flour, chocolate mixture, and vanilla to make the dough. Shape 1 level tbsp. of dough around each candy kiss, enclosing completely. Arrange 1 inch apart on ungreased cookie sheets. Bake 350 oven for 6 to 8 minutes,
cookies will be soft and look shiny, but will firm as they cool. Transfer bonbons to wire racks to cool. Melt white choco. chips in oil, stirring constantly til melted. Drizzle over cooled bonbons. Store in airtight container. Makes about 5 dozen bonbons.
*These chocolate drops, created by Mary Ann Tyndall of Whiteville, NC, took the grand prize in Pillsbury's 1994 Bake-Off.
Bonnie’s Cheese Danish
Bonnie’s Cheese DanishPreheat Oven 350º - Do in glass dish, not cookie sheet, serves 8
2 pkg. Crescent Rolls
1 8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
1 tsp. lemon juice
1 egg yolk (reserve white)
Roll out 1 package of crescent rolls in 9 x 13 glass pan. Cream next 4 ingredients and spread over rolls.
3. Top with other package of rolls. Brush with egg white. Bake at 300º for 20-22 min. Sprinkle with confectioners sugar.
Chocolate Peanut Butter Bars
Chocolate Peanut Butter Bars2 cups butter, softened
3 cups firmly packed brown sugar
1 egg
1 tbsp vanilla
4 cups flour
1/2 tsp salt
2 cups chopped pecans
2 1/2 cups semi-sweet chocolate morsels
1/2 cup peanut butter chips
1 tsp vegetable shortening
Preheat oven to 350 F. Lightly grease a 15 in x 10 in x 1 inch baking pan. In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the egg and beat well. Blend in the vanilla. Combine flour with the salt. Gradually stir into batter. Fold in the pecans. Spread the mixture evenly in the prepared pan. Bake for 25-30 minutes or until lightly golden on the edges. Remove from oven and immediately top evenly with the chocolate morsels. Allow the chips to stand 2 to 3 minutes to soften. Spread and swirl evenly over the top of the bars with the back of a large spoon. Set aside. In a microwave safe bowl, combine the peanut butter chips and shortening. Microwave on high for 30 seconds or until smooth when stirred. Drizzle randomly over the top of the chocolate. Cool thoroughly, then cut into squares. Yield: 3 dozen
Festive Chocolate Mousse Cake
Festive Chocolate Mousse CakeFor the Mousse Cake:
3 pkgs (12 each) ladyfingers, split
1 pkg (12 ounces) semi-sweet chocolate morsels
1 1/4 cups hot coffee
2 tbsp vegetable oil
2 cups heavy whipping cream, whipped
to soft peaks
For the Glaze:
1/3 cup semi-sweet chocolate morsels
1 tsp heavy whipping cream
1 tbsp hot coffee
Line the bottom and sides of a 9 inch springform pan with split ladyfingers. Place morsels in a bowl of food processor fitted with a metal blade. With the processor running, slowly add the hot coffee. Add the oil and process until smooth. Transfer the chocolate mixture to a large bowl. Cool for 2 to 3 minutes. Fold the whiped cream into the cooled chocolate until no white streaks remain. Pour one-third of the mousse mixture into the prepared pan. Place a layer of split ladyfinger over the mousse layer. Pour one-third of the mousse mixture over the ladyfinger. Repeat with the remaining split ladyfingers and mousse mixture. Cover and refrigerate overnight. Heat the morsels, cream, and hot coffee in an uncovered, medium microwave-safe bowl on high power for one minute. Stir until smooth. Add additional coffee, if needed, to obtain a drizzle consistency. Remove sides of the pan. Drizzle sides and top with the chocolate glaze. Yield: about 12 servings
