From Linda C.
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate
1 cup crushed peppermint candies
MICROWAVE chocolate in medium microwaveable bowl on HIGH 2 min.or until almost melted, stirring after 1 min. Stir until chocolate is completely melted.
SPREAD half of the chocolate on waxed paper-covered baking sheet; sprinkle with crushed candies. Drizzle evenly with remaining chocolate.
REFRIGERATE 1-1/2 hours or until firm. Break into 10 pieces. Store, placed between layers of waxed paper, in tightly covered container at room temperature, or in the refrigerator, up to 3 weeks.
Monday, November 9, 2009
Sunday, November 8, 2009
Deep Dark Chocolate Cheesecake
Ingredients
Crust:
24 chocolate wafer cookies (from one 9-ounce package)
1 Tbsp sugar
1/4 cup butter, melted
Filling:
1 9.7-ounce bar 70% Cocoa bittersweet chocolate, chopped
4 (8 oz) packages cream cheese, room temperature
1 1/4 cups plus 2 Tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 oz 70% cocoa bittersweet chocolate, chopped
1 Tbsp sugar
Bittersweet chocolate curls
Preparation:
Crust:
Preheat oven to 350. Butter 9-in diameter springform pan with 3-in-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping:
Stir cream, 6 oz chocolate, and sugar in heavey medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 in of edge and filling any cracks. Chill until topping is set, about 1 hour.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Crust:
24 chocolate wafer cookies (from one 9-ounce package)
1 Tbsp sugar
1/4 cup butter, melted
Filling:
1 9.7-ounce bar 70% Cocoa bittersweet chocolate, chopped
4 (8 oz) packages cream cheese, room temperature
1 1/4 cups plus 2 Tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 oz 70% cocoa bittersweet chocolate, chopped
1 Tbsp sugar
Bittersweet chocolate curls
Preparation:
Crust:
Preheat oven to 350. Butter 9-in diameter springform pan with 3-in-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping:
Stir cream, 6 oz chocolate, and sugar in heavey medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 in of edge and filling any cracks. Chill until topping is set, about 1 hour.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Oriental Salad
From the kitchen of Wendy J.
Layer . . .
Lettuce
Chow Mein Noodles
Mandarin Oranges
Craisins
Almonds
Green onions
Dressing:
4 Tbsp sugar
1/2 tsp salt
1/2 cup canola oil
6 Tbsp seasoned rice vinegar
1/2 tsp pepper
Whisk together!
Layer . . .
Lettuce
Chow Mein Noodles
Mandarin Oranges
Craisins
Almonds
Green onions
Dressing:
4 Tbsp sugar
1/2 tsp salt
1/2 cup canola oil
6 Tbsp seasoned rice vinegar
1/2 tsp pepper
Whisk together!
Noodles, Noodles, Noodles
Homemade Egg Noodles
From Jenny F.
1 cup flour
1 egg
1 eggshell of water
1 Tbsp butter (room temp)
1/2 tsp salt
Place all ingredients in a bowl. Stir together. Knead in bowl until mixture forms a ball and all ingredients are absorbed. Knead on hard surface until dough is smooth. Roll very thin. Cut into desired width. Let noodles dry. Fresh noodles take about 10 minutes to cook. Dry noodles take about 20 minutes.
Here are some recipes to go with you egg noodles . . .
Chicken Noodle Soup
2 qt water
4 boullion cubes
4 chicken thighs (remove skin from 3 of them)
4 stalks of celery, sliced
4 carrots, sliced
1/2 cup onion
4 sprigs of italian parsley, chopped
dash of thyme
salt and pepper to taste
In stock pot bring water and boullion cubes to a boil. Add chicken. Reduce heat and simmer for 30 minutes. Remove chicken and set aside to cool. Meanwhile add celery, carrots, and onion to broth. Continue simmering on low heat. When chicken is cool enough to handle, remove and discard skin and bones; cut chicken into chunks. Increase heat to bring broth to a boil. Add noodles and chicken chunks to the broth. Simmer about 10 minutes or until noodles are tender. Garnish with parsley if desired.
Alfedo Sauce
1-2 garlic cloves
1/4 cup butter (or for light - 4 Tbsp)
1 Tbsp flour
Melt butter, cook garlic, add flour, stir for a couple minutes.
Slowly add . . .
2 Tbsp white wine
1 can evaporated milk (for light, get fat free)
1 cup shredded parmesan cheese
1/4 tsp of nutmeg
Cook while stirring until cheese is melted.
From Jenny F.
1 cup flour
1 egg
1 eggshell of water
1 Tbsp butter (room temp)
1/2 tsp salt
Place all ingredients in a bowl. Stir together. Knead in bowl until mixture forms a ball and all ingredients are absorbed. Knead on hard surface until dough is smooth. Roll very thin. Cut into desired width. Let noodles dry. Fresh noodles take about 10 minutes to cook. Dry noodles take about 20 minutes.
Here are some recipes to go with you egg noodles . . .
Chicken Noodle Soup
2 qt water
4 boullion cubes
4 chicken thighs (remove skin from 3 of them)
4 stalks of celery, sliced
4 carrots, sliced
1/2 cup onion
4 sprigs of italian parsley, chopped
dash of thyme
salt and pepper to taste
In stock pot bring water and boullion cubes to a boil. Add chicken. Reduce heat and simmer for 30 minutes. Remove chicken and set aside to cool. Meanwhile add celery, carrots, and onion to broth. Continue simmering on low heat. When chicken is cool enough to handle, remove and discard skin and bones; cut chicken into chunks. Increase heat to bring broth to a boil. Add noodles and chicken chunks to the broth. Simmer about 10 minutes or until noodles are tender. Garnish with parsley if desired.
Alfedo Sauce
1-2 garlic cloves
1/4 cup butter (or for light - 4 Tbsp)
1 Tbsp flour
Melt butter, cook garlic, add flour, stir for a couple minutes.
Slowly add . . .
2 Tbsp white wine
1 can evaporated milk (for light, get fat free)
1 cup shredded parmesan cheese
1/4 tsp of nutmeg
Cook while stirring until cheese is melted.
The Ultimate Brownies
Brought to you by Diane W.
1 pkg fudge brownie mix
1 pkg mini marshmallows
1 cup peanut butter
12 oz chocolate chips
1 tbsp butter or margarine
1 1/2 cup rice krispies
Prepare brownie batter per package and put in greased 9x13 pan at 350 for 28-30 min. Remove from oven and pour marshmallows on top. Bake for 3 min. Remove and cool completely. Combine chocolate chips, peanut butter, and butter in a sauce pan and melt over low heat. Remove from heat. Stir in cereal and spread on brownies. refrigerate before cutting.
1 pkg fudge brownie mix
1 pkg mini marshmallows
1 cup peanut butter
12 oz chocolate chips
1 tbsp butter or margarine
1 1/2 cup rice krispies
Prepare brownie batter per package and put in greased 9x13 pan at 350 for 28-30 min. Remove from oven and pour marshmallows on top. Bake for 3 min. Remove and cool completely. Combine chocolate chips, peanut butter, and butter in a sauce pan and melt over low heat. Remove from heat. Stir in cereal and spread on brownies. refrigerate before cutting.
Wednesday, November 4, 2009
6 Layer Bars
From Annette
In 9x13 pan, melt 1 cube butter. Sprinkle 1 cup graham cracker crumbs over butter. Over crumbs sprinkle:
1 cup flaked coconut
6oz butterscoth chips
6 oz chocolate chips
Drizzle 1 cup Eagle Brand milk over top. Do not mix. Bake @350 for 30-35 min.
In 9x13 pan, melt 1 cube butter. Sprinkle 1 cup graham cracker crumbs over butter. Over crumbs sprinkle:
1 cup flaked coconut
6oz butterscoth chips
6 oz chocolate chips
Drizzle 1 cup Eagle Brand milk over top. Do not mix. Bake @350 for 30-35 min.
Tuesday, November 3, 2009
Oreo Balls
by Jami M.
Brought to you by: Maryanna
1 package of Oreos
8 oz. cream cheese (room temp)
12 oz. white chocolate
Crush Oreos to a fine consistency
Mix well with cream cheese to form heavy dough
Roll into 2" balls and place on cookie sheet
Chill 15-20 min
Meanwhile, warm chocolate until melted
Dip balls and cool until hardened
Brought to you by: Maryanna
1 package of Oreos
8 oz. cream cheese (room temp)
12 oz. white chocolate
Crush Oreos to a fine consistency
Mix well with cream cheese to form heavy dough
Roll into 2" balls and place on cookie sheet
Chill 15-20 min
Meanwhile, warm chocolate until melted
Dip balls and cool until hardened
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