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Chocolate Raspberry Cheesecake
Submitted by Jen P
**Note: this can be made as white chocolate or chocolate. To do white chocolate, omit cocoa from crust and change chocolate chips to white chocolate chips.
4 8 oz. pkgs. cream cheese, softened
1 c. sugar
Mix together.
Add:
¾ tsp. almond extract
¼ tsp. raspberry extract
Mix, then add:
4 eggs, 1 at a time
Mix well. Add 2 c. chocolate chips, melted. Pour over graham cracker crust in spring-form pan. Add decorator’s lines of raspberry sauce. Bake 55-60 minutes at 350. Top with raspberry sauce when serving.
Graham Cracker Crust
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. cocoa (optional)
1/3 c. melted butter
Bake 360 for 6 minutes
Raspberry Sauce
10 oz. frozen sweetened raspberries
2 Tbsp. sugar
Mix in blender, and then strain seeds out.
Nutty Truffles
by Andrea Pederson (Elissa’s mom)
Submitted by Elissa H with a couple of alterations based on what I brought to the Cooking Group
*Toast nuts first so that they can be "cooling off". Never roll truffles in anything that is still warm.
Chocolate Ball Mixture
Place 2 1/4 C. Hershey's semi-sweet chocolate chips in a med- large glass mixing bowl and set aside.
In a med. sized heavier gauge pan combine:
1 C. Heavy Cream (I used regular whipping cream)
4 T. Butter (salted)
Bring to a boil on Med. heat (I use the heat setting that is "one notch past Med." on an electric stove) and lightly boil for about 3 minutes
Pour hot liquid over choc. chips and add:
2 t. vanilla
2 t. Hazelnut flavoring OR 1 t. Almond flavoring
2 t. Honey (optional)
(The batch I made today I used 1 t. pure Mexican vanilla, 1/4 t. almond flavoring and 1 T. honey)
Stir well until very smooth, then cover and put into fridge for 4-6 hours or until mixture is uniformly firm.
Coating
2 giant sized Hershey's chocolate bars (with Almonds is okay), crumbled (directions below). I used only 1.
1 1/4 cups chopped, toasted* pecans (I use toasted pecans that are very finely chopped...just buy them that way if you can) I used about 3/4 cup.
It helps to place choc. bars in fridge or freezer first and break into chunks before putting into the blender. "Pulse" chocolate bars in the blender until crumbly...you will have to use a spatula or butter knife to scrape it off the bottom of the blender after you have removed container from power source.
Place crumbled chocolate in a bowl or on a plate with cooled toasted nuts and mix well with a fork. This is what you will roll your chocolate truffle balls into in order to coat them.
*To toast nuts
I put chopped pecans in a Corelle cereal bowl and hollow out an "empty space" in the middle of the bowl so that the nuts are on the "outer edge" like a doughnut shape.
Microwave pecans on high for 30 seconds at a time, stirring and re-doing the "doughnut hole" shape in the middle before toasting again for 30 more seconds...this keeps them out on the edges where they will be toasted. It takes about 90 seconds or less all together...it's good to smell them between each 30 second stint in the microwave to make sure you're not burning them. They should smell toasted, not burned.
All microwaves are different and have varied speeds/temps.
Cool pecans thoroughly!! (I put them in the freezer for a few minutes before adding them to crumbled chocolate.)
To form truffles
Scoop small truffle balls from cold chocolate mixture and roll in nuts/chocolate...try not to touch soft chocolate too much before rolling them. I sort of formed them as I rolled them in the coating.
Place finished truffles on wax paper or a plastic lined container and cover tightly. Keep in fridge until well cooled. These are best eaten at room temperature, but always keep them stored in the fridge otherwise.
Substitutions can be made for nuts...if you use almonds to coat truffles, make sure they are well chopped/pulsed in blender first or they will be too hard.
Split Pea Soup with Quinoa
Submitted by Susan N
2 cups split peas
8 cups chicken broth (can use ½ water) (may need more liquid than this)
1 rib celery, chopped
1 cup onion, chopped
1 large carrot, chopped
½ cup Quinoa, rinsed
½ cup bacon, cooked & crumbled
¼ tsp thyme
1 bay leaf (remove after cooking soup)
½ tsp sea salt
1 garlic clove
½ tsp basil
Combine all ingredients in the slow cooker. Cover and cook on low 8-12 hours or on love 6 hours…..or until peas are tender. Watch the liquid levels and add more chicken broth if you like a thinner soup. This soup is very thick.
When it’s done and you stir the mixture the peas become fairly smooth.
Also….add, more broth, pepper, more garlic, and chicken bouillon to taste.
Note: Quinoa is a seed/grain. It is a complete protein and has 9 essential amino acids and is very high in fiber. It also has a low glycemic index. It is sold at all grocery stores. You can use it like rice or add to salads, soups, chili, etc.
Submitted by Jen P
(There are eight variations to the master recipe. You can double the recipe, just bake it in two pans. 1 ½ recipe works on a sheet pan.)
Master Granola Recipe (makes about 1 quart)
Adjust oven rack to middle position, and heat oven to 275°. Coat a 9x13 metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt, and extra ingredients (except not dried fruit or anything that gets added after it's cool such as chocolate chips) in a bowl. Bring syrup, oil, water, and any flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight container for up to two weeks.)
2 cups old-fashioned oats (don't use quick oats!)
1/2 cup wheat germ (store this in the fridge or better yet the freezer so it won't go rancid)
2 T. dark brown sugar
1/4 tsp. salt
1 cup extra ingredients (see complete list below)
1/4 cup maple syrup (or honey or molasses or a combination)
3 T. flavorless oil, such as vegetable or canola oil
1 T. water
flavoring (see below)
Granola Variations:
Classic Granola
Extra Ingredients: 1/3 c. chopped walnuts, 1/3 c. sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 c. maple syrup with 2 T. each of maple syrup and molasses.
Crunchy Granola
Extra Ingredients: 1/4 c. slivered almonds, 1/4 c. sunflower seeds, 2 T. sesame seeds, 6 T. currants
Flavoring: none
Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 c. chopped roasted unsalted cashews, 1/4 c. chopped banana chips, 1/4 c. sweetened flake coconut, 1/4 c. chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger
Granola with Cherries and Almonds
Extra Ingredients: 1/3 c. sliced almonds, 1/3 c. sweetened flake coconut, 1/3 c. dried cherries
Flavoring: 3/4 tsp. almond extract
Trail Mix Granola
Extra Ingredients: 1/4 c. chopped roasted unsalted peanuts, 1/4 c. sweetened flake coconut, 1/4 c. dark or golden raisins, 1/4 c. mini chocolate chips*
Flavoring: none
*Stir chips into the granola only after it has completely cooled.
Orange-Berry Granola with Pecans
Extra Ingredients: 1/2 c. chopped pecans, 1/4 c. dried cranberries, 1/4 c. dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest
Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 c. chopped hazelnuts, 1/4 c. chopped dried cherries, 1/4 c. chopped dried pears
Flavoring: 1 tsp. vanilla extract
Orange-Flavored Granola with Pistachios, Mangoes and Dates
Extra Ingredients: 1/2 c. chopped roasted pistachios, 1/4 c. chopped dates, 1/4 c. chopped dried mangoes
Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice
Bread Recipe by Maradel Brown
Submitted by Elissa H
Makes 3-4 Loaves
In medium bowl, combine:
2 T. yeast
Pinch sugar
1 cup very warm water
Allow to double in size and then add to large bowl before flour
In large bowl:
4 cups very warm water
2 T. salt
1/2 cup oil
2/3 cup sugar
Yeast Mixture
Blend all ingredients
(If using a KitchenAid, switch mixer to the “dough hook”)
8 cups whole wheat flour
4 cups white flour
Knead dough for five minutes
Let rise in a warmed over for one hour
Knead into 3-4 loaves
Allow dough to rise in greased pans
Bake at 350 F
Check at 35 minutes
Should sound hollow when tapped
Chocolate Toffee Bars
Submitted by Breanna M
2 1/3 cups all-purpose flour
2/3 cup packed light brown sugar
¾ cup butter or margarine
1 egg slightly beaten
2 cups (12 oz bag) semi sweet chocolate chips, divided
1 cup coarsely chopped nuts
1 can (14 oz) sweetened condensed milk
1 1/3 cups (8 oz) Health bits o brickle toffee bits, divided
Heat oven to 350 F. Grease 9x13 pan.
Combine flour brown sugar in a bowl. Cut in butter until coarse crumbs. Add egg; mix well. Stir in 1 ½ cups chocolate chips (reserve the remaining 1/2 cup) and nuts; set aside 1 ½ cups mixture.
Press remaining crumb mixture onto bottom of the pan. Bake 10 min. Pour milk evenly over hot crust; set aside ¼ cup of toffee bits. Sprinkle remaining bits over milk. Sprinkle reserved crumb mix and chocolate chips over top.
Bake 25-30 min or until golden brown. Top with reserved toffee bits. Cool completely on wire rack and cut into bars.
Cilantro Dip
Submitted by Janet C
1 packet dry ranch dressing mix
2 cups sour cream (light works well)
1 bunch cilantro (use all unless woody on bottoms)
juice of 1 lime or to taste
pickled jalapenos to taste
Combine first 2 ingredients in blender. Add remaining and blend well. Serve with tortilla chips.
Melting Moments
Submitted by Krista S
1 C. Butter, softened
1/3 C. Heavy Whipping Cream
2 C. Flour
Combine and Refrigerate for 2 hours
Divide dough into 1/3's - Let 1/3 stand @ room temp for 10 min. Roll out to 1/8" thick. Cut out quarter sized circles. Dip in bowl of sugar. Prick with fork.
Bake on ungreased cookie sheet @ 375 for 7-9 minutes
Filling:
1/2 C. Butter, softened
11/2 C. Powdered Sugar
2 tsp. Vanilla
(I divide the frosting in half and color half green and half pink - but you can do any color you want)
Put together like sandwiches.
Chocolate Covered Caramel Cookies
Submitted by Corianne A
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 (13 ounce) package Rolo candies (put bag in freezer before for easier handling!)
4 (1 ounce) squares white chocolate, melted
In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. Place 2 in. apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Don't overcook, they become hard! Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
Homemade Oreo's
Submitted by Kristine P
Cranberry Orange Nut Cookies
Submitted by Brenda S
Ingredients:
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chopped dried cranberries
1 cup plus 3 tablespoons sugar, divided
1/2 cup smooth, unsweetened applesauce
1/4 cup canola oil
1 tablespoon freshly grated orange zest
3 tablespoons orange juice
Preparation:
1.Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2.Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3.Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4.Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5.Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Chocolate Chip Shortbread Cookie Logs
Submitted by Jen P
1 c. butter, softened
½ c. sifted powdered sugar
1 tsp. vanilla
2 c. flour
2 c. miniature semi-sweet chocolate chips
1 Tbsp. shortening
¾ c. finely chopped walnuts (optional)
Preheat oven to 350. Grease baking sheets. Cream together butter and powdered sugar until smooth. Stir in vanilla. Mix in the flour and then one cup of the chocolate chips. Shape dough into 2x1/2 in. logs. Place logs 2 inches apart on prepared cookie sheets. Bake for 10-13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is very brittle). Melt the remaining 1 c. chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate then into the nuts. Place onto wax paper until set. Makes approx. 4 dozen.
Rolo Cookies
Submitted by Michelle B
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3/4 c. cocoa
2 1/2 c. flour
1 tsp. soda
2 bags Rolo candies
Mix dough and roll around a single Rolo candy to make about 1 inch ball. Bake at 375 for 7-10 minutes
Chocolate Chip Island Treasures
Submitted by Jenn P
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ sticks of butter, softened but not melted
¾ cup packed brown sugar
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 tablespoons milk, give or take a little
1 ½ cups chocolate chips, I like ½ semi-sweet, ½ milk
1 ½ cups flaked coconut
1 ½ cups chopped nuts, pecans are preferred
Directions:
Preheat oven to 375. Sift together flour, baking powder, baking soda and salt, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time
and then stir in the vanilla. Gradually mix in the dry ingredients. Add the milk a tablespoon at a time,
if the dough seems to stiff. Usually needs both tablespoons. Mix in the chocolate chips, coconut and
pecans. Roll dough into 1 inch balls or use a medium sized cookie scoop. Place cookies approximately 2
inches apart on ungreased cookie sheets.
Bake for 10 -12 minutes. Allow cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack.
*Dough also works really well when refrigerated. Just take out of the fridge about 30 minutes before
you bake.
Pudding Cookies
Submitted by unknown
1 C butter
½ C sugar
1 C packed brown sugar
1 large pkg instant pudding
2 tsp. vanilla
½ tsp. salt
2 eggs
2 ½ C flour
1 tsp. baking soda
1 bag chips (10-12 oz)
Heat oven to 375. Beat butter, sugar, pudding mix, vanilla and salt until creamy (at least 2 minutes). Add eggs, beat well. Stir together flour and soda. Gradually add to butter mixture. Stir in chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake about 8-10 minutes or until set. Cool slightly before removing from cookie sheet.
You can use any flavor of pudding mix with any flavor of chips.
Example:
Chocolate pudding with Reese’s peanut butter chips
Vanilla pudding with semi-sweet chocolate chips
Butterscotch pudding with butterscotch chips
Chocolate pudding with Andes mint chips.
Skor Toffee Chocolate Bars
Submitted by Donna H
¾ C butter
¾ C packed brown sugar
1 ½ C all purpose flour
1 can (300 ml) sweetened condensed milk
2 Tbsp butter
1 pkg chocolate chips (I use milk chocolate)
1 pkg skor toffee bits
Preheat oven to 350. Cream first 3 ingredients together until well blended and mixture comes together. Press evenly into a 9x13 baking dish. Bake at 350 for 20-25 minutes or until light golden. Cool on wire rack while preparing filling. Heat sweetened condensed milk and 2 Tbsp butter in heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked crust. Bake 12-15 minutes longer, or until golden. Sprinkle milk chocolate chips evenly over top. Bake 2 minutes more, or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle Skor toffee bits on top, pressing lightly into chocolate. Cool completely. If necessary, chill just to set chocolate before cutting into bars.
Peanut Butter Squares
Submitted by Terri Ann W
Mix together:
1 ½ C packed brown sugar
1 ½ C white sugar
1 ½ C peanut butter
1 ½ C butter
3 eggs
1 tsp. vanilla extract
Then add and mix:
3 C flour
3 C oatmeal
¼ tsp. baking soda
½ tsp. salt
Grease 9x13 pan, press in the dough and bake at 325 for 20 minutes. Once out of the oven, sprinkle chocolate chips on top (About ½ bag). The chocolate will melt-once melted, spread the chocolate around evenly. Lastly, mix together powdered sugar and milk in a small bowl (Use about 3 times more powdered sugar than milk, but there is no exact measurement). Drizzle on top.
Adrienne’s Pumpkin Cookies
Submitted by Brenda O
2 boxes spice cake mix
1 large can pumpkin
1 bag mini chocolate chips
Mix together. Bake at 350 for 8-9 minutes.
Elves Snickerdoodles
Submitted by Christine I
2 ¼ C four
½ tsp baking soda
½ tsp. baking powder
½ tsp. salt
1/8 tsp. nutmeg
¼ tsp. cinnamon
½ C shortening
2 Tbsp. soft butter
1 C sugar
1 egg
1/3 C sour cream
1 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add egg, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.
Jo-Ann's Power Bars
Submitted by Fatima S
1 cup quick-cooking rolled oats
1/2 cup whole wheat flour
1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1/2 teaspoon ground cinnamon
1 beaten egg
1/4 cup applesauce
1/4 cup honey
3 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 cup unsalted sunflower seeds
1/4 cup chopped walnuts
1 (7 ounce) bag chopped dried mixed fruit
Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.
Pecan Caramels
Submitted by Jill D
2 C sugar
½ C butter
2 C heavy whipping cream
¾ C light corn syrup
¾ C pecans
Grease bottom and sides of 8x8 or 9x9 baking dish with butter. Heat all ingredients to boiling over medium heat. Cook, stirring frequently to 245 on candy thermometer. Add pecans, mix thoroughly. Pour into greased pan. Cool completely, 2 hours. Cut into squares. Wrap in waxed paper.
Toffee Bars
Submitted by Stephanie N
Crust
1 C flour
1/3 C packed brown sugar
½ C softened butter
Caramel Mixture
10 Tbsp. butter
1/3 C packed brown sugar
Topping
1 C milk chocolate chips
1-1 ½ C toffee bits
Preheat oven to 350. Mix flour and brown sugar and cut in butter until fine crumbs form. Press evenly into ungreased 13x9x2 pan. Set aside.
Place 5 Tbsp. butter (1/3 C) and brown sugar in saucepan over medium heat. As butter begins to melt, stir vigorously until butter and sugar are blended. Add remaining five Tbsp. butter and continue to cook over medium heat, stirring constantly, until mixture comes to full rolling boil (will take about 4 minutes).
Drizzle hot caramel mixture evenly over cookie mix layer. Bake 16-18 minutes or until soft and bubbly. Do not over bake. Let cool 1 minute.
Sprinkle chocolate chips and toffee bits evenly over caramel layer. Cool until set.
