Tuesday, November 7, 2017

Deviled Eggs

12 hard boiled eggs
1/3  C mayonnaise
1 T vinegar
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard (or 1 tsp prepared)
1/4 tsp salt
1/4 tsp onion powder
1-2 drops liquid smoke (really, that's all)

Remove shells from the eggs and halve lengthwise.  Carefully remove yolks into a medium bowl and mash them.  Add remaining ingredients and mix well.  Lightly spoon mixture back into white halves or pipe filling mixture through a pastry bag. Garnish with green onion slices, bacon slices, cheddar cheese or olive slices.  Refrigerate until served.

Saturday, October 7, 2017

Caramel Ganache Bars

Caramel Ganache Bars

Crust:
1 1/2 cup Graham Cracker crumbs
5 tablespoons butter melted
1/3 cup sugar

Mix ingredients and press into the bottom of a 9 inch square baking dish

Caramel:
3/4 cup of brown sugar
1/2 cup of butter
1/4 cup of Heavy cream

Melt the butter and sugar in a saucepan until it bubbles.  Then stir while boiling for 1 minute.
Remove from heat and stir in 1/4 cup heavy whipping cream.  Let the caramel cool for 15 minutes.
Then pour into crust and place in the freezer for 30 minutes.

Chocolate Ganache:
1 (12 oz) package of semisweet chocolate chips
1 cup of Heavy Cream

Place chocolate in a bowl.  Pour one cup of heavy cream into saucepan and heat until bubbles form around the edges.  Then pour the cream into the bowl of chocolate.  Let it stand for 5 minutes, then mix until smooth.  Pour on top of the caramel.

Place in the refrigerator a couple hours or overnight...cut into tiny squares and serve.
Super rich!

Friday, September 29, 2017

Britney's Rotel Sausage dip

I served this at the 2017 Progressive Dinner

1 tube ground sausage (not spicy)
(1) 10 oz can Rotel tomatoes with green chilies (mild)
1 package cream cheese (I used 1/3 lower fat)

Brown sausage and drain.  Add other ingredients.  Cook over medium until cream cheese is melted.  Serve immediately or put in fridge and warm up in microwave when ready to serve or put in crockpot on warm until ready to serve.

Serve with tortilla chips or crackers or celery.

Monday, June 5, 2017

Peaches and Cream Dessert

This is a simple and DELICIOUS summer-time dessert.  (Make it when peaches are in season).

Keebler Vienna Wafers (Cookies), crushed, but not pulverized
Peaches, peeled, pitted and chopped and sprinkled with white granulated sugar
Homemade Real Whip Cream (Whipping cream, powdered sugar, vanilla)

Layer in a 9 X 13" pan.  Peaches, cookies, whip cream, peaches, cookies, whip cream

Refrigerate.

Eat the same day or the cookies go soggy.

You must use good vanilla cookies (as listed above) and real whip cream.

Jello Cake or Lemon-Lime Refrigerator Sheet Cake

This is one of my favorite summertime desserts.  I used to ask for it for my birthday when I was a kids since I have a June B-day.

1 pkg Lime gelatin (4 serving size)
1 pkg Lemon Cake Mix

Topping
1 envelope Dream Whip (Whipped topping mix) (2-2.5 C. yield)
1 pkg Lemon instant pudding mix (4 serving size)
1.5 C. cold milk

1.  Dissolve jello in 3/4 C. boiling water.  Add 1.5 C. cold water.  Set aside to cool to room temp.

2.  Mix and bake cake as directed in 13 X 9 X 2 pan

3.  Cool cake 20-25 min

4.  Poke deep holes in warm cake (still in pan) with a fork.  Space holes about 1 inch apart.

5.  With a cup slowly pour the jello over the cake to saturate the cake.

6.  Refrigerate cake while preparing topping

7.  Topping:  In a chilled, deep bowl...blend dream whip mix, pudding mix and cold milk until stiff (about 3-8 min).

8.  Immediately frost cake.

9.  Cake must be stored in refrigerator and served chilled.

10.  Frosted cake may be frozen for storage.

Wednesday, April 19, 2017

Carmel Snickerdoodle Bars

Served at the Young Men and Young Women Combined Activity in Feb 2017.  Everyone raved over these.

Submitted by Larry B.

Recipe from Taste of Home

Here is a link
http://www.tasteofhome.com/recipes/caramel-snickerdoodle-bars

Prep time: 30 min
Baking time: 25 min plus chilling
Serves: 48

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup

Directions

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers. 

Yield: 4 dozen.

Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Originally published as Caramel Snickerdoodle Bars in Taste of Home December 2013

Nutritional Facts

1 bar: 197 calories, 8g fat (5g saturated fat), 27mg cholesterol, 137mg sodium, 28g carbohydrate (23g sugars, 0 fiber), 2g protein.

Fruit dip (French Cream)

Served at April 2017 Snack and Chat ( Relief Society activity).

Submitted by Ashley B.

This is a Paula Dean Recipe from the Food Network.

Here is a link to the original recipe.

http://www.foodnetwork.com/recipes/paula-deen/fruit-tray-with-fruit-dip-recipe

French Cream:

One 8-ounce package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.