Spring Oreo Cookie Balls

April 21, 2011

Spring Oreo Cookie Balls

Adapted from Kraft Foods

What You Need

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp.  orange zest
1 pkg. (16.6 oz.) Spring OREO Cookies, finely crushed
2 pkg.  (6 squares each) BAKER’S White Chocolate, melted, divided
2 drops each red, yellow and blue food coloring

Make It

MIX cream cheese, zest and cookie crumbs until well blended. Shape into 40 (1-inch) egg-shaped balls. Freeze 10 min. Meanwhile, spoon 1 Tbsp. melted chocolate into each of 3 small bowls. Tint each with a different color food coloring.

DIP balls in remaining (untinted) melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with tinted chocolate.

REFRIGERATE 1 hour or until firm.

Molten Lava Cake

February 3, 2011

 

Adapted from Paula Deen

Ingredients

  • 6 (1-ounce) squares bittersweet chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 10 tablespoons (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners’ sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

Garlic Basil Chicken w/ Linguine Pasta

February 2, 2011

Garlic Basil Chicken w/ Linguine Pasta

Ingredients

  • 6 boneless Chicken Breast
  • 2 tbsp Homemade Gourmet Garlic Basil Seasoning
  • 14 oz diced tomatoes
  • 1 10.7 oz package Romano’s Macaroni Grill Creamy Pasta Dinner

 

Directions

Place chicken, seasoning and tomatoes in a crock pot and cook on low for 4-6 hours.   Then prepare Romano’s Macaroni Grill Creamy Pasta Dinner per package instructions.  Add the Cooked Chicken to Pasta Dinner and Serve.

Easy Cheesy Lemon Bar

January 24, 2011

Easy Cheesy Lemon Bars

Ingredients

  • 1 (18.25 ounce) package lemon cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 (16 ounce) container prepared lemon frosting
  • 8 oz. cream cheese soften
  • 2 eggs

Directions

Combine cake mix, butter and 1 egg in bowl; mix with fork until moistened.  Pat into 9×13 inch baking pan greased on bottom only.  Combine frosting mix and cream cheese in mixer bowl; beat until blended.  Reserve 1/2 cup mixture. Add 2 eggs to remaining mixture.  Beat for 3 to 5 minutes. Spread over cake mix layer.  Bake at 350 degrees for 30 to 40 minutes or until set and light golden brown. Cool. Spread with reserved frosting.  Cut into bars

Cake Balls

January 12, 2011

Cake Balls

Adapted from Allrecipes

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating

Directions

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Chicken Spaghetti

January 11, 2011
Chicken Spaghetti
Adapted from Homemade Gourmet 

Recipe Yields: 8

Recipe Serving Size: 2 cups

Servings Per Recipe: 8 servings

Ingredients

2 tablespoons butter or margarine

1 green bell pepper, chopped

4 cups shredded Homemade Gourmet® Chicken Enchilada Marinated Chicken (see recipe)

4 cups Hot Enchilada Dip (see recipe)

1 12-ounce package spaghetti, prepared according to package directions, drained

Directions

1. In a large skillet over medium-high heat, melt butter and sauté pepper until tender.

2. Stir in chicken and hot enchilada dip; cook until thoroughly heated.

3. Add spaghetti; toss to coat.

4. Serve immediately

Hot Enchilada Dip

January 11, 2011
Hot Enchilada Dip
 Adapted from Homemade Gourmet
Recipe Yields: 16
Recipe Serving Size: 1/4 cup
 

 

Servings Per Recipe: 16 servings 

Ingredients

3-1/2 tablespoons Homemade Gourmet® Chicken Enchilada Soup Seasoning

1 10-ounce can diced tomatoes with green chilies

22 ounces Velveeta cheese, cubed

1 cup milk

Directions

1. In a large sauce pan combine seasoning, diced tomatoes with green chilies, cheese, and milk.

2. Heat slowly over medium heat and stir often to prevent burning. Avoid turning up the heat to cook faster as the dip’s texture may change.

3. Serve with chips or tortillas.

Chicken Enchilada Marinated Chicken

January 11, 2011
Chicken Enchilada Marinated Chicken
Adapted from Homemade Gourmet

Recipe Yields: 8

Recipe Serving Size: 6 ounces

Servings Per Recipe: 8 servings

Ingredients

1/2 cup water

3 pounds boneless, skinless chicken breasts

3 tablespoons Homemade Gourmet® Chicken Enchilada Soup Mix

Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

Raspberry Coconut Truffles

April 18, 2009

Raspberry Coconut Truffles

 

 Ingredients

 

1    Homemade Gourmet® Basic Cheesecake Mix

 

32 oz  powdered sugar

 

1  14-ounce  package flaked coconut  

 

1  package (10 ounces) frozen raspberries in syrup, thawed and undrained  

 

1  stick  butter, softened (use butter for best results)  

 

1  24-ounce  package chocolate almond bark  

 

Red Food Coloring

 

 

 Directions

 

1. Place raspberries with syrup in blender, process until smooth. Stain raspberry mixture through fine-mesh stainer. Discard seeds and pulp

 

2. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, raspberries and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

 

3. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.

 

  

4. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.

 

 

 

5. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

 

Lime Coconut Truffles

April 18, 2009

Lime Coconut Truffles

 

 Ingredients

 

1    Homemade Gourmet® Key Lime Cheesecake Ball Mix

 

32 oz  powdered sugar

 

Zest of one Lime

 

1 tbsp fresh-squeezed lime juice

 

1  14-ounce  package flaked coconut  

 

1  14-ounce  can sweetened condensed milk  

 

1  stick  butter, softened (use butter for best results)  

 

1  24-ounce  package vanilla almond bark  

 

Green Food Coloring

 

 

 Directions

 

1. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, condensed milk, lime zest, lime juice and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

 

2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.

 

 3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted. Add a few drops of green food coloring and 1 tsp lime juice

 

 4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

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