Monday, December 22, 2008

Peanut-Butterscotch-Chocolate Rice Krispie Treats

1 (12-oz) package butterscotch chips
1 cup peanut butter
4 tablespoons butter
1/2 cup powdered sugar
1 (12-oz) package chocolate chips
8 cups Rice Krispies cereal


Melt butterscotch chips and peanut butter in large pan over low heat. Remove from stove and add Rice Krispies. Press half of mixture in greased 9 x 13 pan. Place in refrigerator until chocolate mixture is ready. Melt butter, chocolate chips and powdered sugar over low heat. Press over bottom layer of cereal mixture and press remaining cereal mixture over chocolate. Refrigerate until firm.

Cranberry Bars

Cake

3/4 cup (1-1/2 sticks) butter, softened
1-1/4 cups light brown sugar, packed
3 eggs
2 tablespoons minced crystallized ginger
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
3/4 cup diced dried cranberries
4 ounces white chocolate, cut into chunks

Frosting

4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Preheat oven to 350 degrees F. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt and beat well. Gradually mix in flour and baking powder until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on top. Allow cake to cool.

Combine frosting ingredients in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake. Sprinkle 1/4 cup diced cranberries over the frosting on the cake.

Cherry Almond Cookies

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups flaked coconut
3/4 cup chopped pecans
1 jar (16 oz) maraschino cherries, drained and halved

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in coconut and nuts. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Russian Tea Cakes

1 cup soft butter
1/2 cup powdered sugar (plus additional for coating)
1 teaspoon vanilla
2-1/4 cups flour
1/4 teaspoon salt
3/4 cup chopped walnuts

Blend well butter, sugar and vanilla. Sift together and stir in flour and salt; add nuts. Chill mixture for 1-1/2 hours. Roll into 1" balls and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes, until set but not brown. While hot, roll in powdered sugar. Cool and then roll again.

Brownies

These brownies have a light, cakey texture - not a fudgy one.

1/4 cup cocoa powder
1 cup water
1/2 cup oil
1 stick butter
2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon soda

Frosting:
1 stick butter, softened
1/4 cup cocoa powder
1/3 cup buttermilk
1 box powdered sugar
1 teaspoon vanilla
Dash salt

Bring to boil cocoa powder, water, oil and butter. Pour over flour, sugar and salt. Add buttermilk, eggs, soda and vanilla. Pour into greased jelly roll pan (or 9 x 13" pan). Bake at 400 degrees for 20 minutes or until done. Combine frosting ingredients and frost brownies while hot.

Brie Cherry Pastry Cups

1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts
2 tablespoons minced chives

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Asiago Dip

1 cup mayonnaise
2 sliced green onions
1 cup grated asiago cheese (divided)
8 oz. sour cream
dash of Mrs. Dash original seasoning

Mix all except 1/4 cup of asiago cheese and put into oven-ready dish. Top with remaining asiago. Bake at 350 degrees for 30 minutes. Serve hot with bread or crackers.

Nutty Gorgonzola Roasted Potato Slices

10 small red potatoes (about 2 inches in diameter)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 oz (1 cup) crumbled Gorgonzola cheese, room temperature
1/2 cup chopped walnuts
2 tablespoons chopped fresh chives

Heat oven to 400 degrees. Slice off each end of each potato; discard. Cut potatoes into 3/8-inch slices (about 3 per potato). In medium bowl, combine potato slices and oil; toss to coat. Arrange slices on ungreased cookie sheet. Sprinkle with salt and pepper. Bake for 20 minutes or until tender. Meanwhile, in small bowl, combine cheese, walnuts and chives; mix well. Top each roasted potato slice with scant 1 tablespoon cheese mixture. Serve warm.

Savory Herb Shortbread

1/2 cup chopped walnuts
2 oz. (1/2 cup) shredded fresh Parmesan cheese
2 oz. (1/2 cup) shredded sharp cheddar cheese
1/4 cup butter, cut into chunks
2/3 cup all purpose flour
1/2 teaspoon dried sage leaves
1/4 teaspoon dry mustard
1/4 teaspoon coarse ground black pepper

Heat oven to 350 degrees. Spread walnuts on small cookie sheet. Bake for 5-7 minutes or until golden brown, stirring occasionally. Cool 5 minutes or until completely cooled. Increase oven temperature to 425 degrees. In food processor bowl with metal blade, combine cheeses and butter. Process with on/off pulses until mixture is crumbly. Lightly spoon flour into measuring cup; level off. Add flour, cooled toasted walnuts and all remaining ingredients; process until dough forms. Divide dough into 4 equal parts. On lightly floured surface, pat or press each part into disk. Roll each to form 5-inch round. Cut each round into 6 wedges. Place on ungreased cookie sheet. Bake at 425 degrees for 6-8 minutes or until light golden brown around edges. Remove from cookie sheet; place on wire rack to cool.

Brown Sugar Smokies

1 (16 ounce) package little smoky sausages
1 pound bacon
Brown sugar

Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Vegetable Dip

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped parsley
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon curry powder
1-1/2 teaspoons each - marjoram, basil, thyme, rosemary

Blend thoroughly mayonnaise and sour cream. Add remaining ingredients and mix well.

Pesto Provolone Terrine

8 ounces cream cheese, softened
1/2 cup basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese
Thin Baguette slices or crackers

Line a 7-1/2 x 3-1/2 x 2-inch loaf pan with plastic wrap, extending wrap over edges of pan. In medium bowl, beat cream cheese and pesto until smooth. Lay 2 slices provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers, top with remaining two slices of cheese. Cover surface with plastic wrap. Weight terrine down with a can of soup or vegetables and chill overnight.

To serve, remove plastic wrap and invert onto serving plate. Cut lengthwise in half. Cut crosswise into slices. Serve with baguette slices or crackers.

Pineapple Nutty Cheese Ball

2 (8-oz.) packages cream cheese
1 small can crushed pineapple (drained well)
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon seasoning salt
2 tablespoons parsley
2 cups chopped nuts (pecans or walnuts or a mixture of both)

Soften cheese and combine all ingredients except 1 cup nuts and parsley. Form into ball and chill. Roll in remaining nuts mixed with parsley.