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

 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.

Lemon Coconut Truffles

 Ingredients

1    Homemade Gourmet® Cool Lemonade Cheesecake Mix

32 oz  powdered sugar

1 tsp Lemon Extract

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  

Yellow Food Coloring

 Directions

1. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, condensed milk, lemon extract 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 yellow food coloring and 1 tsp lemon extract

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.

Orange Candy

Adapted from Homemade Gourmet

 Ingredients

4  tablespoons  butter or margarine, softened  

1  16-ounce  box powdered sugar  

2  tablespoons  Homemade Gourmet® Orange Dreamsicle Smoothie Mix  

4  tablespoons  milk  

2  tablespoons  light corn syrup  

1  7-ounce  package shredded coconut  

 Directions

1. In a mixing bowl, cream butter, 3 cups sugar, and smoothie mix; add milk, and corn syrup. Stir until well blended.

2. Add remaining sugar and coconut. Cover and chill for 1 hour.

3. Shape into 1-inch balls. Store chilled in airtight container.

Lasagna

Adapted from Homemade Gourmet

 Ingredients

2  cups  shredded mozzarella, divided  

15  ounces  ricotta cheese  

1/2  cup  parmesan cheese  

1    egg  

1/4  cup  Homemade Gourmet® Garlic Basil Seasoning  

2  pounds  Homemade Gourmet® Garlic Basil Seasoned ground beef, precooked (see recipe)  

3-1/2  cups  Homemade Gourmet® Homestyle Spaghetti Sauce, prepared  

1  8-ounce box  of oven ready lasagna noodles  

 Directions

1. Preheat oven to 350. Combine 1 cup mozzarella with next four ingredients; set aside.

2. In a separate bowl, combine seasoned beef and spaghetti sauce. In greased 13×9x2 pan, pour thin layer of meat sauce to cover bottom of pan. Layer 1/3 of lasagna noodles over the meat sauce. Spread 1/2 of cheese mixture on top of meat sauce. Repeat layering until all ingredients are used and top with 1 cup reserved mozzarella cheese.

3. Bake, covered, for 30 minutes, remove cover and bake an additional 15 minutes until cheese is lightly browned.

Coconut Truffles

Adapted from Homemade Gourmet

 Ingredients

1    Homemade Gourmet® Basic Cheesecake Mix (or 1 cup of pantry staple) 

8  cups  powdered sugar, divided  

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 chocolate almond bark  

 Directions

1. In a large mixing bowl, combine cheesecake mix, 6 cups powdered sugar, coconut, condensed milk, 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.

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.

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.

Cranberry Orange Scones

Adapted from Homemade Gourmet

1 Homemade Gourmet® White Chocolate Cran-Orange Cookie Mix
1¼ cups flour
1½ tablespoons baking powder
2 sticks cold butter/margarine, cut into chunks
1 cup cold buttermilk

Preheat oven to 400 degrees. Remove chocolate/craisins packet from mix and set aside.
In a large bowl, combine the cookie mix, flour and baking powder. Using a pastry cutter or two knives, cut butter into flour mixture until crumbly. Stir in chocolate/craisins. Add buttermilk and stir until all mixture is moistened.
On a generously floured surface, knead dough 15-20 times until dough is no longer sticky. Pat dough flat in rectangle about 1 inch thick. Cut into desired shapes, about 3 inches in diameter, with knife or cookie cutter.
Place scones 2 inches apart on lightly greased baking sheet. Bake about 15 minutes until lightly browned on top. Makes 15 scones.

Ingredients

1 Homemade Gourmet® BasicSweet Bread Mix

2 eggs

1/2 cup oil

1 cup mashed banana

Directions

1. Preheat oven to 325 degrees. In a mixing bowl, combine bread mix, eggs, oil, and banana; stir until well blended.

2. Pour mixture into greased 5×8 loaf pan. Bake 60 to 80 minutes or until toothpick inserted in center comes out clean.

Serves: 10

Baking Options

Bake in greased pans for the time indicated below:

Mini loaf pan 25 to 30 minutes (4 to 6 loaves)

Regular size muffin pan 13 to 18 minutes (18 muffins)

Mini muffin pan 8 to 10 minutes (3 ½ dozen muffins)

Baked French Toast

Adapted from Homemade Gourmet

 Ingredients

    CASSEROLE: 

16  ounce  loaf French bread  

8  large  eggs  

1  cup  half and half  

1  cup  milk  

1/2  teaspoon  salt  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple) 

1  teaspoon  vanilla  

    PRALINE TOPPING:  

1  cup  butter, softened  

1    Homemade Gourmet® Old Fashioned Apple Crisp  

1/2  cup  packed brown sugar   

3/4    cup pecans  

1/2  teaspoon  nutmeg  

    Maple syrup or honey to serve over French Toast  

 Directions

1. Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13×9x2 baking dish in 2 rows, overlapping the slices.

2. In a large bowl, combine eggs, half and half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate over night.

3. Preheat oven to 350. Combine Praline topping ingredients (butter, apple crsip mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread. Bake for 55 – 60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.

Garlic Basil Beef Filled Manicotti

Adapted from Homemade Gourmet

 Ingredients

2    8-ounce boxes manicotti noodles (14-count each box) 

1-1/2  pounds  ground beef  

2  tablespoons  Homemade Gourmet® Garlic Basil Seasoning 

1/2  cup  milk 

3  slices  bread, moistened with 2 tablespoons water and then, crumbled 

1    egg, whisked 

2  cups  mozzarella cheese, divided 

5  tablespoons   Homemade Gourmet® Homestyle Spaghetti Sauce Mix, prepared according to package directions  

    wax paper  

    non-strick cooking spray  

 Directions

1. Preheat oven to 350 degrees. Cook manicotti noodles according to package directions. Do not overcook. When noodles are finished cooking, drain, separate and lay out to cool on wax paper that has been sprayed with non-stick cooking spray.

2. Brown ground beef with Garlic Basil Seasoning. Combine cooked beef, milk, bread, egg and 1 cup cheese to create filling mixture.

3. Stuff cooked shells gently with mixture. Add leftover meat mixture to your sauce, cover bottom of 13×9x2 pan with thin layer of sauce. Lay stuffed manicotti in spaghetti sauce.

4. Top stuffed manicotti with remaining spaghetti sauce and mozzarella cheese. Bake for 25-30 minutes.