1 pkg. (1lb 2oz.) Oreo sandwich cookies
1 pkg (8oz) cream cheese- room temperature
1 pkg Semi-sweet chocolate chips
Crush 4 of the cookies to fine crumbs in ziplock bag with a rolling pin. Set aside. Crush remaining cookies to fine crumbs; place in medium bowl. Add cream cheese and mix until well blended. Roll cookie mixture in 25 even balls, about 1 inch diameter. Refrigerate until hardened.
Dip balls in chocolate. (For easy dipping, melt chocolate in microwave safe bowl till creamy, in increments of 30 seconds each. Stir. Place truffle in melted chocolate. Roll to coat evenly. Lift truffle with 2 forks and tap forks to release excess chocolate.) Place balls on wax paper sheets and refrigerate until firm, about 1 hour.
16.12.11
18.2.11
Blackberry Cream Cheese KING CAKE
Blackberry Cream Cheese King Cake
Cake:
1 c. milk
½ c. butter (1 stick, cut into large pieces)
½ c. white granulated sugar, plus 1 Tbsp sugar
1 tsp salt
4 eggs (beaten)
1 teaspoon (approx.) grated orange rind
¼ c. warm water
2 pkgs dry yeast (Not ‘Rapid Rise’)
4 ½ c. bread flour
non-stick cooking spray
Filling:
8 oz. cream cheese, softened
¼ c. flour
3 Tbsp lemon juice
1 c. powdered sugar
¼ tsp. vanilla extract
Softened butter
Cinnamon sugar mixture (1/2 c granulated sugar, ½ c. brown sugar, 2 Tbsp cinnamon)
Icing:
½ lb (approx. 2 c.) confectioners sugar
1 Tbsp fresh squeezed orange juice
½ stk butter, softened
2 Tbsp milk
½ tsp vanilla
Yellow, purple, & green colored sugar
Plastic baby
Cake Directions: Scald the milk. Lower heat, add the butter and ½ c. sugar. Stir until the sugar is dissolved and the butter is melted. Remove from heat. Add salt, beaten eggs and rind.
To the ¼ c. warm water, add the extra tablespoon of sugar and the yeast. Stir, If the yeast is good, the mixture will foam. Add the yeast mixture to the milk mixture and stir well. Add the flour, one cup at a time. The dough will be very sticky. Drizzle the oil around the sides of a large mixing bowl. Turn the dough into the bowl and spray lightly with non-stick cooking spray. Cover with a damp towel or plastic wrap and let rise until doubled in a warm place (usually takes 1 ½-2 hours). After rising, punch dough down. Divide dough into half if making two cakes. Turn the dough onto a floured surface and knead, working in extra flour as needed. Roll the dough into a rectangle about 1/8 inch thick.
Filling and Baking Directions: Mix all ingredients of the cream cheese filling together until smooth, then spread the filling on the lower portion of the rolled dough. Spread softened butter on the top portion of the dough. Sprinkle cinnamon sugar mixture. Fold the rectangle in half lengthwise and press edges together. Cut into two strips using a pizza cutter and pinch the edges to seal. Twist the two dough strips together. Form into an oval, sealing the ends. Let rise 1 ½ to 2 hours in a warm place. Bake at 350 degrees for 15-20 minutes or until light brown or a toothpick inserted comes out clean. (Note: oven temperatures vary, so your baking temperature and time may need to be adjusted; watch it closely.)
Icing and Finish: Let cake(s) cool almost completely. Hide plastic baby in through the bottom of the cake(s). Whisk the icing ingredients together. The icing should be the consistency of pancake batter. Drizzle icing over the cake. Decorate with alternating patterns of purple, green, and gold sugar. (To make King Colors: place ¼ c. sugar with food coloring paste into 3 separate baggies. Mix until color is even. **Note: Food coloring paste creates more vivid colors than liquid food coloring.)
Cake:
1 c. milk
½ c. butter (1 stick, cut into large pieces)
½ c. white granulated sugar, plus 1 Tbsp sugar
1 tsp salt
4 eggs (beaten)
1 teaspoon (approx.) grated orange rind
¼ c. warm water
2 pkgs dry yeast (Not ‘Rapid Rise’)
4 ½ c. bread flour
non-stick cooking spray
Filling:
8 oz. cream cheese, softened
¼ c. flour
3 Tbsp lemon juice
1 c. powdered sugar
¼ tsp. vanilla extract
Softened butter
Cinnamon sugar mixture (1/2 c granulated sugar, ½ c. brown sugar, 2 Tbsp cinnamon)
Icing:
½ lb (approx. 2 c.) confectioners sugar
1 Tbsp fresh squeezed orange juice
½ stk butter, softened
2 Tbsp milk
½ tsp vanilla
Yellow, purple, & green colored sugar
Plastic baby
Cake Directions: Scald the milk. Lower heat, add the butter and ½ c. sugar. Stir until the sugar is dissolved and the butter is melted. Remove from heat. Add salt, beaten eggs and rind.
To the ¼ c. warm water, add the extra tablespoon of sugar and the yeast. Stir, If the yeast is good, the mixture will foam. Add the yeast mixture to the milk mixture and stir well. Add the flour, one cup at a time. The dough will be very sticky. Drizzle the oil around the sides of a large mixing bowl. Turn the dough into the bowl and spray lightly with non-stick cooking spray. Cover with a damp towel or plastic wrap and let rise until doubled in a warm place (usually takes 1 ½-2 hours). After rising, punch dough down. Divide dough into half if making two cakes. Turn the dough onto a floured surface and knead, working in extra flour as needed. Roll the dough into a rectangle about 1/8 inch thick.
Filling and Baking Directions: Mix all ingredients of the cream cheese filling together until smooth, then spread the filling on the lower portion of the rolled dough. Spread softened butter on the top portion of the dough. Sprinkle cinnamon sugar mixture. Fold the rectangle in half lengthwise and press edges together. Cut into two strips using a pizza cutter and pinch the edges to seal. Twist the two dough strips together. Form into an oval, sealing the ends. Let rise 1 ½ to 2 hours in a warm place. Bake at 350 degrees for 15-20 minutes or until light brown or a toothpick inserted comes out clean. (Note: oven temperatures vary, so your baking temperature and time may need to be adjusted; watch it closely.)
Icing and Finish: Let cake(s) cool almost completely. Hide plastic baby in through the bottom of the cake(s). Whisk the icing ingredients together. The icing should be the consistency of pancake batter. Drizzle icing over the cake. Decorate with alternating patterns of purple, green, and gold sugar. (To make King Colors: place ¼ c. sugar with food coloring paste into 3 separate baggies. Mix until color is even. **Note: Food coloring paste creates more vivid colors than liquid food coloring.)
4.2.11
Texas Sheet Cake
Serves 20-40
Cake:
1 c. buter
1 c. water
4 Tbsp cocoa powder
2 c. flour
2 c. sugar
1 tsp baking soda
½ tsp salt
2 eggs
½ c. sour cream
Icing:
½ c. butter
6 Tbsp milk
4 Tbsp cocoa powder
1 lb. confectioners’ sugar, sifted
1 tsp vanilla extract
1 c. chopped pecans (optional)
Preheat oven to 350 degrees. For the cake, combine the butter, water, and cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixure all at once, and stir to blend, Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into 18x12x1 sheet pan nad bake for 20 minutes.
Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nut if desired.
**The Lady and Sons
Cake:
1 c. buter
1 c. water
4 Tbsp cocoa powder
2 c. flour
2 c. sugar
1 tsp baking soda
½ tsp salt
2 eggs
½ c. sour cream
Icing:
½ c. butter
6 Tbsp milk
4 Tbsp cocoa powder
1 lb. confectioners’ sugar, sifted
1 tsp vanilla extract
1 c. chopped pecans (optional)
Preheat oven to 350 degrees. For the cake, combine the butter, water, and cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixure all at once, and stir to blend, Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into 18x12x1 sheet pan nad bake for 20 minutes.
Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nut if desired.
**The Lady and Sons
20.8.09
CHICKEN TORTELLINI TOSS
*1 bag cheese tortellini
* 1-2 large chicken breast
* 1/2- 3/4 jar of Classico roasted tomato pesto sauce
* Fresh broccoli (give or take 2 cups. I like more, so I add more!)
* 1 can diced tomatoes
* Fresh grated or shredded Parmesan cheese
- Cook chicken, cut, and set aside. (I've pan seared it, and sliced it, chunked it, or boiled it and chopped it. Do it however you like.) Meanwhile, boil tortellini according directions on package. Add the broccoli to the water at the last three minutes or so. Drain water. Add the can of diced tomatoes and pesto to the tortellini and broccoli. Then add the chicken. Serve with Parmesan cheese on top. (Feel free to add any other Italian seasonings you might like. I think that the pesto sauce is pretty flavorful, so I like to just add more pesto.)
As you can tell, this recipe is easily adaptable. Other substitutions can include doing half broccoli with half califlower.
* 1-2 large chicken breast
* 1/2- 3/4 jar of Classico roasted tomato pesto sauce
* Fresh broccoli (give or take 2 cups. I like more, so I add more!)
* 1 can diced tomatoes
* Fresh grated or shredded Parmesan cheese
- Cook chicken, cut, and set aside. (I've pan seared it, and sliced it, chunked it, or boiled it and chopped it. Do it however you like.) Meanwhile, boil tortellini according directions on package. Add the broccoli to the water at the last three minutes or so. Drain water. Add the can of diced tomatoes and pesto to the tortellini and broccoli. Then add the chicken. Serve with Parmesan cheese on top. (Feel free to add any other Italian seasonings you might like. I think that the pesto sauce is pretty flavorful, so I like to just add more pesto.)
As you can tell, this recipe is easily adaptable. Other substitutions can include doing half broccoli with half califlower.
NUTTER BUTTER BANANA PUDDING TRIFLE
3 c. milk
2 pkg. (3.4 oz) vanilla instant pudding mix
1 tsp. vanilla extract
5 medium ripe bananas
2 c. whipped cream topping
1 pkg. Nutter Butter cookies
Garnishes: Nutter Butter cookies, dried banana chips, fresh mint springs
* Mix pudding according to package directions. Add vanilla extract. Cut bananas into ¼ inch pieces. Break cookies into thirds. Spoon half of pudding mixture in 3 qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped cream topping. Cover and chill 2 to 24 hours. Garnish if desired. The cookies will soften the longer the dessert chills. Makes 8-10 servings.
SAUSAGE BREAD
1 (1 lb.) pkg. ground hot pork sausage
1 (11 oz.) can refrigerated French bread dough
1 ½ c. shredded pizza cheese blend
* Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels. Unroll dough into a rectangular shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with 1 long side, roll up, jelly roll fashion. Turn, seam side to secure filling inside. Cut 3 (1/4 in. deep) slits across top of dough with a sharp paring knife. Bake at 350 degrees for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing. Makes 6 servings.
“MARGARITA” FRUIT DIP
1 pkg. cream cheese, softened
¼ c. frozen limeade concentrate, partially thawed
2 Tbsp. orange juice
½ c. thawed Cool Whip whipped topping
* Beat cream cheese, limeade and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Cover and refrigerate at least 1 hour. Serve with cut-up fresh fruit and Nilla wafers. Makes 1 ¾ c. Jazz it up and serve in wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip.
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