Summer Dessert Pizza

July 11, 2014 Leave a Comment
Summer Dessert Pizza

Summer Dessert Pizza

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months.  You can use whatever fruits are in season.

          Ida Ruth Wenger                                                                             Harrisonburg, Virginia

 

Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries

 

In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan.  Bake at 350 F. for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.         12-16 servings

 

(Recipe for Summer Dessert Pizza was on www.tasteofhome.com, 2014)

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White Chocolate Strawberry Torte

July 5, 2014 Leave a Comment
White Chocolate Strawberry Torte

White Chocolate Strawberry Torte

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This decadent dessert has proved popular at family gatherings.

            Denise McNab                                                                  Warington, Pennsylvaina

 

White Chocolate Strawberry Torte Recipe

White Chocolate Strawberry Torte

1 cup crushed vanilla wafers (about 30 wafers)

½ cup finely chopped almonds, toasted

¼ cup butter, melted

12 oz. white baking chocolate, melted

3 cups whole medium fresh strawberries

4 oz. cream cheese, softened

¼ cup sugar

¼ cup thawed orange juice concentrate

1 tsp. vanilla extract

2 cups heavy whipping cream

1 Tbsp. baking cocoa

Additional strawberries, cut in half

 

Set aside 2 tablespoons wafer crumbs.  Combine almonds, butter and remaining crumbs; press onto the bottom on an ungreased 9 inch springform pan.  Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs.  Arrange whole strawberries, tips up, over crumbs.

In a bowl, beat cream cheese until smooth.  Add sugar, juice concentrate and vanilla.  Beat in remaining white chocolate.  In another bowl, beat cream until soft peaks form.  Stir 2 cups into the creamed cheese mixture; mix well.  Fold in remaining whipped cream.  Spread between and over strawberries.  Cover and chill for 3 hours or overnight.

Carefully run a knife around sides of pan to loosen.  Remove sides.  Arrange between four 1 ½ inch wide strips of waxed paper over top; sprinkle cocoa between strips.  Remove waxed paper.   Place halved strawberries between cocoa rows.              10-12 servings

 

(Recipe for White Chocolate Strawberry Torte was on www.tasteofhome.com, 2014)

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Broadway Brownie Bars

June 28, 2014 Leave a Comment

 

Broadway Brownie Bars

Broadway Brownie Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I named these dessert bars for BROADWAY because they’re a hit every time I serve them.  I especially like to make these for the holidays, or for hostess gifts.  They’re always sure to please any sweet tooth!

         Anne Frederick                                                                  New Hartford, New York

 

Broadway Brownie Bars Recipe

Broadway Brownie Bars

Filling:    6 oz. cream cheese, softened

½ cup sugar

¼ cup butter, softened

2 Tbsp. unbleached flour

1 egg, lightly beaten

½ tsp. vanilla

Brownie:    ½ cup butter, cubed

1 oz. unsweetened chocolate

2 eggs, lightly beaten

1 tsp. vanilla

1 cup sugar

1 cup unbleached flour

1 tsp. baking powder

1 cup chopped walnuts

Topping:    1 cup (6 oz.) semi-sweet chocolate chips

¼ cup chopped walnuts

2 cup miniature marshmallow

Frosting:     ¼ cup butter

¼ cup milk

2 oz. cream cheese

1 oz. unsweetened chocolate

3 cups confectioners’ sugar

1 tsp. vanilla

 

Preheat oven to 350 F.   In small bowl, combine first 6 (six) ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate.  Remove from heat and cool.  Stir in eggs and vanilla.  Add sugar, flour, baking powder and nuts; stirring until blended.

Spread batter in a 13×9 inch baking pan coated with cooking spray.    Spread filling over batter.  For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake 28 minutes or until almost set.  Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth.  Remove from heat; stir in confectioners’ sugar and vanilla.  Immediately drizzle over marshmallows.  Chill well; cut into bars.          2 ½ dozen

 

(Recipe for Broadway Brownie Bars was on www.tasteofhome.com, 2014)

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Cherry Cream Cheese Tarts

June 22, 2014 Leave a Comment
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It’s hard to believe that just five ingredients and a few minutes or preparation can result in these delicate and scrumptious tarts!     This recipe is Diabetic Friendly!

          Cindi Lynn Mitchell                                                                         Warning, Texas

 

Cherry Cream Cheese Tarts Recipe

Cherry Cream Cheese Tarts

1 package (3 oz.) cream cheese, softened

¼ cup confectioners’ sugar

1/8 to ¼ tsp. almond or vanilla extract

2 individual graham cracker shells

¼ cup cherry pie filling

 

In a small bowl, beat the cream cheese, sugar and extract until smooth.  Spoon into shells.  Top with pie filling.  Refrigerate until serving.           2 servings

 

(Recipe for Cherry Cream Cheese Tarts was on www.tasteofhome.com, 2014)

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Tiramisu Toffee Torte

May 3, 2014 Leave a Comment

 

Tiramisu Toffee Torte

Tiramisu Toffee Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Tiramisu is Italian for “pick-me-up,” and this treat truly lives up to its name.  It’s worth every bit of effort to see my husband’s eyes light up when I put a piece of this delicious torte in front of him.

          Donna Gonda                                                                   North Canton, Ohio

 

Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting:   4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped

 

Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside.  In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in chopped candy bars.

Pour into prepared pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth.  Beat in chocolate syrup and vanilla.  Add the whipping cream.  Beat on high speed light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee.  Spread with ¾ cup frosting.  Repeat layers twice.  Top with the remaining cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.           12-14 servings

 

(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)

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Lemon-Garlic Cream Fettuccine

March 13, 2014 Leave a Comment
Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York

 

Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

 

In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings

 

(Recipe for Lemon-Garlic Cream Fettuccine was on www.tasteofhome.com, 2014)

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Tomato-Cream Stuffed Chicken

January 24, 2014 Leave a Comment

 

Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington

 

Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed

 

Preheat oven to 400 F.  In a small bowl, combine first five ingredients.  Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin.  Sprinkle with salt and pepper.  In a large skillet, brown chicken on both sides in butter and oil.

Transfer to an ungreased 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil.  Bring to a boil over medium-high heat; cook until reduced by half.  Add cream and butter.  Bring to a boil.  Reduce heat; simmer, uncovered, until thickened, stirring occasionally.  Serve with chicken.              4 servings

 

(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)

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Chesapeake Crab Dip

December 30, 2013 Leave a Comment
Chesapeake Crab Dip

Chesapeake Crab Dip

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Our school is a Maryland Green School, and many of our students work to improve the health of our local treasure, The Chesapeake Bay.  This recipe reminds me of the importance of a healthy Bay.  Crab stars in this rich, creamy dip.

        Carol Brzezinski                                                                         Marriottsville, Maryland

 

Chesapeake Crab Dip Recipe

Chesapeake Crab Dip

1 package (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1 Tbsp. lemon juice

1 tsp. ground mustard

1 tsp. seafood seasoning

1/8 tsp. garlic salt

3 cans (6 oz. each) lump crabmeat, drained

½ cup shredded cheddar cheese

1/8 tsp. paprika

Keebler Toasted Crackers

 

In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.  Fold in crab.  Transfer to a greased 9 inch pie plate.  Sprinkle with cheese and paprika.

Bake at 325 F. for 200 – 25 minutes or until bubbly.  Serve warm with crackers.  Refrigerate leftovers.

2 ¼ cups servings

 

(Recipe for Chesapeake Crab Dip was on www.tasteofhome.com, 2013)

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Almond-Topped Pumpkin Cheesecake

December 26, 2013 Leave a Comment
Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“You really must try this luscious cheesecake that my family requests for every holiday dinner.”  “I won a blue ribbon when I entered it at the state fair a few years ago.”

        Carmel Mooney                                                                               Dobbins, California

 

Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling:  3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping   1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the pumpkin, eggnog, flour, syrup and spices.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 F. for 55-60 minutes or until center is almost set.  Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake.  Sprinkle with almonds.  Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes longer.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on www.tasteofhome.com, 2013)

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Gingersnap Cheesecake

December 19, 2013 Leave a Comment
Gingerbread Cheesecake

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake

Gingersnap Cheesecake Recipe

Gingersnap Cheesecake

Crust:   2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:   4 (8 oz.) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:   1 cup heavy whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press into bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs one at time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking or broiler pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple s if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

 

(Recipe for Gingerbread Cheesecake is from Cooking Club, Winter 2014)

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