Archive for the ‘Taste of Home’ Category

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.

 

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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.

Lemon Coconut Truffles

April 18, 2009

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

April 17, 2009

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

April 17, 2009

lasgna

 

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 13x9x2 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

April 17, 2009

coconut truffles

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

April 16, 2009

cranberry orange scone

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.

Baked French Toast

April 16, 2009

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 13x9x2 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.

Mom’s Fresh Fruit Salad

March 24, 2009

Mom’s Fresh Fruit Salad

Adapted from Homemade Gourmet

 

14 cups fresh fruit of choice (try any combination of the following: apples, peaches, mandarin orange sections, various color of seedless grapes, pineapple, apricots, plums or cherries)

2 jars maraschino cherries without stems, drained

1 cup chopped pecans

Homemade Gourmet® Cool Lemonade Cheesecake Mix

1 14-ounce can sweetened condensed milk

1 8-ounce container whipped topping, thawed and divided

 

1. Using a mixer, beat the cheesecake mix with the sweetened condensed milk until mix is dissolved and texture is smooth.

2. Add the whipped topping, folding it in gently.

3. Cut your chosen fresh fruit into bite sized pieces (grapes may be halved, cherries pitted and halved, others can be diced).

4. Add it to the cheesecake mixture, along with the maraschino cherries and optional pecans. Toss and chill for at least an hour and serve cold. Serves 24.