Archive for the ‘Dessert’ Category

1  pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1  egg
Orange paste food color
2  oz semisweet chocolate, melted, cooled

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to cut. To keep cookies longer, wrap tightly, label and freeze up to 6 months.

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My very good friend Corine brought me some of these cookies the other day. Such a simple and delicious recipe!! If you give it a try, come back and tell me what you thought!

Ingredients:

1 package of Yellow Cake Mix
1 package (stick) of Cream Cheese
1 stick of Butter
1 egg yolk
Chocolate chips (optional)

Directions:
- Soften Butter and Cream Cheese in microwave
- Mix together Butter, Cream Cheese, Cake Mix and Egg Yolk together. (The batter will be thick)
- With a spoon add dollops of the mixture to a well greased baking pan.
- Heat oven to 350 and bake for 10 minutes (until tops begin to brown)
- When cookies are done, let cool and enjoy as is– OR melt chocolate and add a dollop to the middle… allow chocolate to harden.

Eggnog Cheesecake Bars

Ingredients:
14 Grahamn Crackers
1 3/4 cups Graham Cracker Crumbs
3 tablespoons sugar
1 teaspoon nutmeg, divided
1/3 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 cup canned or refrigerated eggnog
Nutmeg (optional)

Directions:

1. Finely crush crackers (should have about 1 3/4 cup crumbs). In small bowl stir together crackers, 3 tablespoons sugar and 1/2 teaspoon of the nutmeg. Add butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan. Bake at 350ºF for 8 minutes.

2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3/4 cup sugar, vanilla and remaining 1/2 teaspoon nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in eggnog.

3. Bake at 350°F about 22 minutes or until almost set. Cool on wire rack for 1 hour. Lightly sprinkle with additional nutmeg, if desired. Refrigerate at least 2 hours. Cut into bars.

*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

SOURCE

Dreamy Chocolaty Egg Nog Pie

Filling:
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
2 3/4 cups Turkey Hill Egg Nog Limited Edition Premium Ice Cream, melted, divided
1/2 cup granulated sugar
5 tablespoons cornstarch
2 eggs, beaten
1 teaspoon vanilla extract
1 9-inch frozen pie shell, baked according to package directions

Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions

1. Place semi-sweet and milk chocolate chips into medium-sized heat-proof bowl.
2. Set aside 3/4 cup melted ice cream.
3. In small saucepan over low heat, heat remaining 2 cups melted ice cream until very hot, stirring occasionally. Remove from heat.
4. Stir hot ice cream into chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.
5. In a large saucepan, combine sugar and cornstarch. Set aside.
6. Place eggs in small bowl. With fork, gradually beat in 3/4 cup remaining melted ice cream.
7. Pour egg mixture into sugar mixture in saucepan.
8. With whisk, stir until combined, scraping pot sides and bottom with rubber spatula.
9. Stir until mixture comes to a boil.
10. Boil and stir 1-1/2 minutes. Remove from heat.
11. Immediately add melted chocolate mixture and vanilla. Gently stir until combined.
12. Pour into the cooled pie crust.
13. Place a piece of plastic wrap over the pie, having it touch the filling so that a skin won’t form in the refrigerator. Chill for at least 4 hours.
14. In a medium mixing bowl, beat cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff.
15. Spread whipped cream over chocolate cream pie.
16. Garnish with chocolate shavings or mini semi-sweet chocolate chips, if desired.
17. Store pie in refrigerator.

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