Citrus Melts

Citrus Melts
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1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes {lemon or orange}
2 tablespoons freshly squeezed lime juice{lemon or orange}
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
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Directions: In the bowl of an electric mixer cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Chill dough for at least 1 hour {in bowl, or formed into rolls}. Place mini rounds {I flatten mine} on baking sheets, spaced 1 inch apart, and bake in a 350 degree oven. Bake cookies until barely golden, about 15 minutes {8-12 minutes on the coast}. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat OR frost with favorite glaze.
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Glaze
3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. lime juice {lemon or orange}
1 tsp. grated lime peel {lemon or orange}
Mix 4 ingredients together until smooth, spread on cooled cookies.

Missy's Cookie bars

2 1/2 Sticks butter

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

Mix and pour 1/2 of the mixture into a sprayed 9 x 13 in pan. Bake 350 degrees for 10 minutes.

Mix 1/2 jar of caramel sauce with 3 TB flour

bag of chocolate chips

Pour caramel over the baked mixture and then sprinkle with chocolate chips then top with the last half of the cookie mixture (crumble mixture).

Bake 18 minutes.

Reagan's key lime pie

1 big tube cool whip
1 14oz can sweetened condensed milk
1/2 C key lime juice
2 graham cracker pie crusts

Mix 1/2 tub cool whip, sweetened condensed milk and key lime juice together and pour into pie crust. Whip other 1/2 of cool whip and place on top if desired.

Refrigerate to set and keep cold.

Soft Sugar Cookies

1 cup butter
1 1/2 c. sugar
Cream together

1 cup sour cream
2 eggs
1 tsp. vanilla
blend

1 tsp. baking powder
1 1/2 tsp. soda
pinch of salt
3 1/2 c. flour
mix in bowl

Add everything together, mix.
Refrigerate for an hour.
Use a lot of flour when rolling out.
Use cookie cutters. Place on ungreased cookie sheets.
Bake at 350* for 8 minutes. Let sit before removing from cookie sheet.

Then frost cookies with the cream cheese frosting recipe from the oreo cookie recipe.

Oreo Cookies

2 pkgs. devils food cake mix
1 1/4 c. shortening
4 lg. eggs

Frosting:
1 1/2 lb. powdered sugar
1 (8 oz.) Philly cream cheese
1 cube butter (1/2 c.)
1 tsp. vanilla

Mix first 3 ingredients until sticky. Use 1 tsp. mixture and roll into balls. Put on cookie sheet, ungreased. Allow plenty of room to form a circle. Bake at 350* for 5 to 8 minutes. Makes 4 dozen complete cookies.

Frosting: Mix all ingredients. Frost cookies, putting flat sides of cookies together.

Martha Stewart's chocolate panna cotta

Ingredients

Serves 6
1 cup milk
1 package (2 teaspoons) unflavored gelatin
2 cups heavy cream
1/4 cup sugar
1 pound milk chocolate, finely chopped
2 teaspoons pure vanilla extract
Strawberries or raspberries for garnish

Directions

Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.

Carmelitas

I get asked for this recipe whenever I take these anywhere. They're addicting!

1 1/2 c. flour
1 1/2 c. old fashioned oats
1/4 t. salt
1/2 t. baking soda
1 1/2 c. firmly packed brown sugar
1 1/8 c. melted butter
14 oz bag caramels (48)
1/2 c. whipping cream
1 12 oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in saucepan over low heat. Sprinkle 1/2 of mix into 9x13 ungreased pan and flatten. Bake at 350 for 10-15 minutes until lightly browned on edges. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining mix on top and bake at 350 for 15 minutes. Cool completely before cutting.


**I've used canned evaoporated milk in place of the whipping cream and it works just great.

Pistachio Gelato

Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance if an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be an almost drab green. If the bin flashes a neon green, keep walking!

1 C (6 oz) shelled pistachios (12 0z in the shell)
3 C whole milk
¾ C sugar

In a food processor or coffee grinder, grind the pistachio to a fine powder, reserving a few whole ones for garnish.

In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerated overnight.

Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Makes 1 quart; serves 4

Panna Cotta

This is an Italian cold custard that so easy to make.

1 envelope unflavored gelatin
2 TB cold water
2 C heavy cream
1 C half and half
1/3 C sugar
1 1/2 tsp vanilla extract
Raspberries or Strawberries mixed with sugar

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 8 ramekins or small dishes and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Optional: Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with raspberries or sliced strawberries mixed with a little bit of sugar.

8 servings.

Easy Microwave Carmels

1/2 C brown sugar

1/2 C white sugar

1/2 C sweetened condensed milk

1/2 C karo syrup

1/2 C butter, softened

Mix in an 8x8 inch glass dish.  Microwave 3 minutes and stir.  Microwave an additional 3-5 minutes and check for soft ball.  Cook an additional minute if needed.  Let cool completely.  Cut into squares and wrap in wax paper.

Kimberly Miller's easy and not too chewy recipe!

Caramel Apples

Caramel Apples

2 cups butter
2 lbs. brown sugar
Dash salt
2 cups light corn syrup
2 15 oz. cans sweetened condensed milk
2 tsp. vanilla

Melt butter, add brown sugar & dash salt. Add corn syrup. Mix. Combine over medium high heat. (7 on electric stove) Add sweetened condensed milk. Stir constantly to about 235-238 right between soft and hardball stage. Stir in vanilla at the end. Start dipping apples after caramel has had just a minute to set. (if the caramel is too hot it will slide off the apples.)

For ice cream-less than softball stage 230
For carmels hardball 245-250 hardball stage

Tips: de-wax, insert sticks and chill apples prior to making caramel. Wax will prevent caramel from sticking to apples, inserting sticks and chilling will make apples ready to go as soon as caramel is ready.

½ this recipe will do about 12 apples, 10 pretty ones and 2 with not so smooth caramel…

Lindsay Family Cheese Cake

Crust:
1-3/4 cup graham cracker crumbs (boxed)
1/3 cup butter, softened
1/4 cup sugar

Mix well. Pat into bottom of 9X13" pan.

Filling:
3 8 oz. pkg. cream cheese
1 14 oz.can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling (Raspberry, Cherry, etc). Refrigerate leftovers.

Notes: Best if made at least a day ahead.

Chocolate Raspberry Cheesecake

1 Ready Crust Chocolate Pie Crust
6 oz. cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1 egg
3 T. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries

Chocolate Glaze:
2 squares (1 oz. each) semi-sweet baking chocolate
1/4 cup whipping cream

1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy. Gradually beat in Condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

3. In a small saucepan, over low heat, melt chocolate squares & whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers. Servings: 8

Recipe from: Ready Crust

Ice Cream Sandwich Dessert

17 miniature ice cream sandwiches, divided
1 jar (12 oz.) caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 oz.) chopped

Arrange 14 ice cream sandwiches in an ungreased 13X9" pan. Cut remaining sandwiches in half lengthwise to fill in the spaces in the pan.

Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.

Notes: I buy the normal size sandwiches (box of 12) and cut them to fit. (It just gives you less to unwrap.) Also, I've used hot fudge topping instead of the caramel, & I've used Heath candy bar on top too and that was good.

Recipe from: Taste of Home Simple & Delicious

Caramel Apple Pizza

Grease & flour 15" pizza pan. Preheat oven to 350*

1pkg. 18 oz. refrigerated sugar cookie dough, soften.

Shape dough into a ball. Place dough in center of pizza pan & flatten slightly with palm of hand. Roll out dough to a 14" circle, about 1/4 inch thick. Bake 16-18 minutes, or until light golden brown. Cool completely.

1 pkg. 8 oz. cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 tsp. vanilla

Combine & mix well. Spread mixture evenly over top of cookie.

2 med. Granny Smith apples
ground cinnamon
1/2 cup Litehouse Caramel Dip
1/2 cup peanuts, chopped (optional)

Peel, core & slice apples very thin. Dip apples in lemon lime soda, or lemon juice to prevent them from turning brown. Arrange apples over cream cheese mixture, sprinkle with cinnamon. To heat caramel topping, microwave on high 30 seconds, or until warm. Drizzle over apples. Chop peanuts and sprinkle over apples.

Notes: I don't add the nuts.

Recipe from: Carolyn

Oreo Mint Dessert

24 crushed oreo cookies
1/4 c. melted butter
1/4 c. milk
2 drops of peppermint extract
1 jar Kraft marshmellow cream
2 c. whipping cream

Mix butter and crushed oreos. Layer in a 9x13 pan. (Save enough cookie to crumble over the top.) Mix milk, extract and marshmellow cream well. Add whipped cream to mixture and pour over cookie crust. Sprinkle with oreo crumbs and freeze. Take out 10 minutes before serving.

Cherry Angel Food Cake Dessert

1 angel food cake cubed
1 2lb can cherry pie filling
1 pkg. instant vanilla pudding (3 oz)
1 cup sour cream
1 1/2 cup milk

Put cubed cake pieces in 9x13 pan. In a bowl mix pudding, milk and sour cream. Beat until smooth. Spoon pudding mixture over cake. Spread cherry pie filling over the top. Chill.

Chocolate Truffle Dessert

1 package budge brownie mix (8 in. square pan size)

3 cups (18 oz.) semisweet chocolate chips

2 cups heavy whipping cream, divided

6 T. butter, cubed

1 T. instant coffee granules

3 T. vanilla extract

14 Pirouette cookies, cut into 1-1/2 " pieces

1. Prepare brownie batter according to package directions. Spread into a greased 9 in. spring form pan. Place on a baking sheet. Bake at 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Place chocolate chips in a food processor. Cover; process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter, and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture in a slow, steady stream. Add vanilla; cover and process until smooth.

2. Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.

Remove sides of spring form pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides.

3. In a small mixing bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer.

4. Gently press cookies into sides of dessert. Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Notes:

I do not use the coffee granules.

I use the mint Pirouette cookies and it tastes great. I didn't cut them to the size the recipe said, I just broke them up the size my dessert ended up being. (It was a bit messy)

This is a very rich dessert!

Recipe from: Taste of Home's Simple & Delicious Nov/Dec. 2007

Grasshopper Pie

1-1/2 cups cold milk

1 package (3.9 oz.) instant chocolate pudding mix

2-3/4 cups whipped topping, divided

1 package (4.67 0z.) mint Andes candies, chopped, divided

1 chocolate crumb crust (9 in.)

1/4 tsp. mint extract

2 drops green food coloring, optional

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.

In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings

Notes: I used the packaged Andes mint chips (so they are already chopped). One package will make 2 pies. Also, I left out the mint extract, and it was plenty minty for us. I don't add food coloring either.

Recipe from: Taste of Home's Simple & Delicious Nov/Dec. 2007

Mint Thins

Prep Time: 20 min
Makes: 3 dozen

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed

MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Variation:

Chocolate-Peanut Butter Cookies
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.