7 Back-To-School Cakes That Shall Not Pass
5 hours ago
Friday, November 7, 2008
Appetizers & Desserts
Our first Recipe Club night theme was Appetizers & Desserts. We had a variety of yummy treats. See recipes below.
Baked Brie
Baked Brie – Jaime B.
1 triangle of Brie cheese
1 can of Pillsbury crescent roll dough
*honey
Trim the rind off of the cheese. Cut the cheese in half, to form 2 equal pieces. Using the triangles of cheese, form a rectangle – putting the 2 pieces back together. Wrap up the cheese with the crescent dough. Bake according to crescent roll package directions, until dough is golden brown. *Can be served with honey, or on its own.
1 triangle of Brie cheese
1 can of Pillsbury crescent roll dough
*honey
Trim the rind off of the cheese. Cut the cheese in half, to form 2 equal pieces. Using the triangles of cheese, form a rectangle – putting the 2 pieces back together. Wrap up the cheese with the crescent dough. Bake according to crescent roll package directions, until dough is golden brown. *Can be served with honey, or on its own.
Summer Delight
Summer Delight – Jen W.
Crush 2 rolls of Ritz crackers and mix with 3/4 cup melted butter to form crust. Push down in cake pan.
Soften 1/2 gallon of vanilla ice cream and mix in 2 small packages of coconut cream pudding mix. (I couldn't find it so I used banana cream) Spread on top of crust.
Soften 1 small container cool whip. Spread on top of ice cream.
Top with coconut (you can toast it if you want to).
Freeze 24 hours before serving.
Crush 2 rolls of Ritz crackers and mix with 3/4 cup melted butter to form crust. Push down in cake pan.
Soften 1/2 gallon of vanilla ice cream and mix in 2 small packages of coconut cream pudding mix. (I couldn't find it so I used banana cream) Spread on top of crust.
Soften 1 small container cool whip. Spread on top of ice cream.
Top with coconut (you can toast it if you want to).
Freeze 24 hours before serving.
Hot Spinach & Artichoke Dip
Hot Spinach & Artichoke Dip – Audrey M.
1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. 9-11 oz frozen creamed spinach
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup grated Parmesan cheese
Diced red peppers or tomatoes for garnish
Preheat oven to 375 degrees. Mix all ingredients together in bowl. Place in oven proof baking dish and cook for 20-25 minutes. Serve with tortilla chips and salsa of your choice. Doubles quite easily for more people.
1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. 9-11 oz frozen creamed spinach
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup grated Parmesan cheese
Diced red peppers or tomatoes for garnish
Preheat oven to 375 degrees. Mix all ingredients together in bowl. Place in oven proof baking dish and cook for 20-25 minutes. Serve with tortilla chips and salsa of your choice. Doubles quite easily for more people.
Triple Layer Bars
Triple Layer Bars – Summer H.
1/2 cup butter
1 1/2 cup graham cracker crumbs
7 oz. flaked coconut (2 2/3 cups)
1 (14oz) can sweetened condensed milk
1 (12oz) bag milk chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350 degrees (or 325 for glass dish). Melt butter in oven in a 9x13 pan. Sprinkle graham cracker crumbs evenly over melted butter. Then sprinkle coconut evenly over graham cracker crumbs. Pour sweetened condensed milk over coconut. Bake 25 minutes or until lightly browned. In a small saucepan, over low heat, melt chocolate chips with peanut butter until smooth. Spread evenly over hot coconut layer. Let cool completely and cut into bars.
1/2 cup butter
1 1/2 cup graham cracker crumbs
7 oz. flaked coconut (2 2/3 cups)
1 (14oz) can sweetened condensed milk
1 (12oz) bag milk chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350 degrees (or 325 for glass dish). Melt butter in oven in a 9x13 pan. Sprinkle graham cracker crumbs evenly over melted butter. Then sprinkle coconut evenly over graham cracker crumbs. Pour sweetened condensed milk over coconut. Bake 25 minutes or until lightly browned. In a small saucepan, over low heat, melt chocolate chips with peanut butter until smooth. Spread evenly over hot coconut layer. Let cool completely and cut into bars.
Crab and Cream Cheese Wontons
Crab and Cream Cheese Wontons – Laura L.
1 package wonton wrapping paper
1 stick cream cheese
green onions (to taste preference)
1 can crab meat
1 red bell pepper (amount also to taste preference)
1 tsp soy sauce or 1 tbsp teriyaki sauce
1 jar sweet chili sauce
You will need a deep fryer and a food processor
First add green onion and red bell pepper and finely chop in food processor. If you don't want crab then simply do not add it at this point, the non crab ones taste great too. If you do, then add lightly softened cream cheese and crab (drain first!). Add soy or teriyaki sauce.
Fill a small bowl with water and dip finger tips into bowl. Use finger to wet the edges and corners of the won ton paper. Do it just like you would lick an envelope to seal it, but that is not very hygiene conscious so just use a wet finger instead. Place a small spoonful ( about 1/2 a tbsp) If you place too much it will leak out once you are frying them. Fold paper in half at an angle. Crimp the edges with your fingers to ensure a good seal. Gently bend the edges until they look like a wonton. Drop into fryer until golden brown. Serve with sweet chili sauce for dipping.
This is actually really easy, and if you have kids, they will LOVE stuffing and folding the wonton paper. That is the only part that takes some time, but I think it is fun.
1 package wonton wrapping paper
1 stick cream cheese
green onions (to taste preference)
1 can crab meat
1 red bell pepper (amount also to taste preference)
1 tsp soy sauce or 1 tbsp teriyaki sauce
1 jar sweet chili sauce
You will need a deep fryer and a food processor
First add green onion and red bell pepper and finely chop in food processor. If you don't want crab then simply do not add it at this point, the non crab ones taste great too. If you do, then add lightly softened cream cheese and crab (drain first!). Add soy or teriyaki sauce.
Fill a small bowl with water and dip finger tips into bowl. Use finger to wet the edges and corners of the won ton paper. Do it just like you would lick an envelope to seal it, but that is not very hygiene conscious so just use a wet finger instead. Place a small spoonful ( about 1/2 a tbsp) If you place too much it will leak out once you are frying them. Fold paper in half at an angle. Crimp the edges with your fingers to ensure a good seal. Gently bend the edges until they look like a wonton. Drop into fryer until golden brown. Serve with sweet chili sauce for dipping.
This is actually really easy, and if you have kids, they will LOVE stuffing and folding the wonton paper. That is the only part that takes some time, but I think it is fun.
Scotcheroos
Scotcheroos (or Scooteroos) by Joelle H.
No Bake!
Nonstick cooking spray
1 1/2 cups creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups toasted rice cereal
1 2/3 cups (11oz. package) butterscotch morsels
1 cup (6 oz) semi-sweet cholcolate morsels
Coat 13 x 9 inch baking pan with cooking spray
Combine peanut butter, sugar and corn syrup in large saucepan. Cook over medium heat, stirring frequently, until melted. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom of prepared baking pan.
Microwave butterscotch morsels and semi-sweet chocolate chips in large, uncovered, microwave-safe bowl on High (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Spread over cereal mixture.
Refrigerate for 15-20 minutes or until topping is firm. Cut into bars.
Makes about 30 bars
No Bake!
Nonstick cooking spray
1 1/2 cups creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups toasted rice cereal
1 2/3 cups (11oz. package) butterscotch morsels
1 cup (6 oz) semi-sweet cholcolate morsels
Coat 13 x 9 inch baking pan with cooking spray
Combine peanut butter, sugar and corn syrup in large saucepan. Cook over medium heat, stirring frequently, until melted. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom of prepared baking pan.
Microwave butterscotch morsels and semi-sweet chocolate chips in large, uncovered, microwave-safe bowl on High (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Spread over cereal mixture.
Refrigerate for 15-20 minutes or until topping is firm. Cut into bars.
Makes about 30 bars
Chocolate Crinkles
Chocolate Crinkles – Julie C.
1/2 cup butter or oil
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 cup nuts
Melt chocolate in butter. In mixer beat in chocolate and butter. Add sugar and mix well. Add eggs, vanilla and mix well. Add flour, baking powder, salt, and mix well. Add nuts. Refrigerate several hours or overnight.
With powdered sugar in bowl, drop teaspoonful of dough in. Cover with sugar and then roll into a ball. Place on cookie sheets and bake at 350 for 8-10 minutes. Don't overcook.
1/2 cup butter or oil
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 cup nuts
Melt chocolate in butter. In mixer beat in chocolate and butter. Add sugar and mix well. Add eggs, vanilla and mix well. Add flour, baking powder, salt, and mix well. Add nuts. Refrigerate several hours or overnight.
With powdered sugar in bowl, drop teaspoonful of dough in. Cover with sugar and then roll into a ball. Place on cookie sheets and bake at 350 for 8-10 minutes. Don't overcook.
Bacon Wrapped Water Chestnuts
Bacon Wrapped Water Chestnuts - Lori S.
3 cans whole water chestnuts
1 ½ lbs. lean bacon (center cut)
1 cup brown sugar
1 cup ketchup
Drain the water chestnuts. Cut bacon strips in half. Wrap halved bacon strips around water chestnuts and secure with a toothpick. Place bacon wrapped water chestnuts on a broiler pan and bake for 50 minutes at 3250. Meanwhile, heat brown sugar and ketchup in a saucepan over medium heat, just until sugar dissolves. Dip the baked chestnuts into the brown sugar/ketchup mixture, and place them back on the cleaned broiler pan (or 9 x 13 pan).
Bake for another 50 minutes at 3250.
Transfer chestnuts from broiler pan to a serving dish.
Bacon wrapped water chestnuts can be made ahead of time, and then reheated in the microwave just before serving.
3 cans whole water chestnuts
1 ½ lbs. lean bacon (center cut)
1 cup brown sugar
1 cup ketchup
Drain the water chestnuts. Cut bacon strips in half. Wrap halved bacon strips around water chestnuts and secure with a toothpick. Place bacon wrapped water chestnuts on a broiler pan and bake for 50 minutes at 3250. Meanwhile, heat brown sugar and ketchup in a saucepan over medium heat, just until sugar dissolves. Dip the baked chestnuts into the brown sugar/ketchup mixture, and place them back on the cleaned broiler pan (or 9 x 13 pan).
Bake for another 50 minutes at 3250.
Transfer chestnuts from broiler pan to a serving dish.
Bacon wrapped water chestnuts can be made ahead of time, and then reheated in the microwave just before serving.
Apple Dip
Apple Dip – Heather M.
8 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
pinch salt
Mix all ingredients together until smooth. Serve with your favorite kind of sliced apples.
8 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
pinch salt
Mix all ingredients together until smooth. Serve with your favorite kind of sliced apples.
Spinach Dip
Spinach Dip – Cynthia R.
1 pkg. (10 oz) frozen chopped spinach
1 container (16 oz) sour cream
1 C mayo
1 pkg. Knorr brand dry vegetable soup mix (in the yellow packet)
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped
Thaw spinach and squeeze the water out (I put it in the center of a kitchen towel and twist it). Combine all ingredients and chill about 2 hours. Serve with cubed French bread or veggies. Can hollow out and serve inside a French bread round, bell pepper, cucumber, tomato, etc.
1 pkg. (10 oz) frozen chopped spinach
1 container (16 oz) sour cream
1 C mayo
1 pkg. Knorr brand dry vegetable soup mix (in the yellow packet)
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped
Thaw spinach and squeeze the water out (I put it in the center of a kitchen towel and twist it). Combine all ingredients and chill about 2 hours. Serve with cubed French bread or veggies. Can hollow out and serve inside a French bread round, bell pepper, cucumber, tomato, etc.
Friday, October 24, 2008
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