Chocolate White Chocolate Chip Cookies

    2 1/4 cups all-purpose flour
    2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (2 sticks) butter or margarine
    3/4 cup granulated sugar
    2/3 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pecan Cheesecake Squares

Do you know what I wish was good for me? Eating desserts for every meal.

For the shortbread layer
1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup butter, softened
1/2 cup finely chopped pecans
For the cheesecake layer
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 teaspoons vanilla extract
For the pecan pie layer
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups pecans
Instructions
Preheat oven to 350.
For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Pumpkin Pudding Dessert

I love this dessert and made it for the second year and a row. BUT I have such a hard time finding the recipe when I want it. So I'm putting it here.
Ingredients
1½ cups graham cracker or gingersnap crumbs
¼ cup sugar
½ cup melted butter
Cream Cheese layer:
1 8 oz. pkg, cream cheese, softened
1 cup powdered sugar
2 Tbsp. milk
1 tsp. vanilla
1 8oz container cool whip, divided
Pudding Layer:
1 small package Jello instant pumpkin spice pudding
1 small package Jello instant white chocolate pudding
3½ cups half-n-half (milk is fine too)
Pudding
Instructions
For the crust layer:
Combine graham cracker crumbs, melted butter and sugar in a small bowl.  Mix well and press into a buttered 9×13 pan.  Set aside.
For the cream cheese layer:
In medium-size bowl mix softened cream cheese, powdered sugar, milk and vanilla.  Beat until smooth.
Fold in one half of the container of cool whip.
Spread over crust.
For the pudding layer:
Combine pudding mixes and half-n-half in a medium-size,  whisk for several minutes.  Let stand for a couple minutes until it’s soft set.  Pour over cream cheese layer and spread evenly.
Top with remaining cool whip.
Garnish with chocolate curls, if desired.
Store in refrigerator

Cheesecake Factory's Raspberry White Chocolate Cheesecake

Ingredients:

Crust
1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
1/3 cup butter, melted

Filling
1/2 cup raspberry preserves (I used a raspberry pie filling)
1/4 cup water
4 (8-oz.) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks

Optional Garnish
2 ounces shaved white chocolate (optional)
Fresh whipped cream

Directions:
Prep Time: 20 minutes Total Time: 1 1/2 hrs

1. Preheat oven to 475 degrees.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Frozen Fondant for dipping in chocolate

From Scott Johnson:

Frozen Fondant for dipping in chocolate

Basic recipe
5 Cups  Powered Sugar
1 (12-oz.) can Sweetened Condensed Milk
1/2 cup butter
1 tsp. Vanilla

Mix and freeze
Form Balls and refreeze
Dip in melted chocolate
roll in or sprinkle with nuts before chocolate is hardened
at room temperature, chocolate will be firm and fondant center will be soft.

Variations
When I make this recipe I usually split into 4 portions and then add flavored extract to three of the portions.  I have used and liked coconut, almond, and cherry extracts.  Also, I don't like surprises in chocolates, so I usually make it so I can tell what is in them.  I put fresh grated coconut, and  almond slivers or slices on top to mark those two, and have used a dot of red colored chocolate (use oil based coloring, not water) to mark the top for the cherry.  I use nuts for the vanilla centers.

Teriyaki Chicken Hawaiian Style

My family really enjoyed this recipe.  It was really fantastic and so easy.

I got this from mymagicrecipe.com

Ingredients:

3 pounds chicken thigh ( boneless, skinless ) 
1 cup soy sauce ( Aloha brand, DO NOT substitute ) 
1 cup water 
1 cup sugar 
5 clove(s) garlic ( 3-5 cloves, crushed ) 
1 ginger root ( 2-3 slices, cut thin and lengthwise ) 

Directions:

This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce. And make sure you use the Aloha brand soy sauce, if you substitute with another brand it won't be right. And I like to buy the packs of chicken thighs from Costco.

Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.

After you have marinated the meat for a few days, you are ready to grill. I prefer grilling over charcoal, but a propane grill works fine too and is easier to get ready. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.

Servings:

6

Island Beef Kabobs

Ingredients:
1 1/2 pounds beef, cut in strips
1 yellow onion
1 green bell pepper, seeded
8 ounces pineapple chunks
1 container cherry tomatoes
2 tablespoons brown sugar
1/4 cup honey
1 1/2 teaspoon garlic powder
1 1/2 teaspoon Worcestershire sauce
Ground pepper to taste
Skewers, soaked in water


Directions: 1. Cut bell pepper and onion into even 1 inch chunks. Drain and reserve the juice from the pineapple chunks.
2. In a medium bowl mix the pineapple juice with brown sugar, honey, garlic powder, Worcestershire sauce and pepper until sugar dissolves.
3. Take half of the marinade and toss with beef strips in a sealed bag. Let these marinate for 30 minutes.
4. Use skewers to pierce and hold the vegetables and beef strips. Preheat grill to medium high.
5. Grill kabobs for 20 minutes, turning frequently and brushing with marinade often

Swig Cookie Recipe

I got this recipe from a combining the directions on the websites vintage revivals and the girl who ate everything.

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

 Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Combine dry ingredients and slowly add to butter mixture.  Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet.

Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.  Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

 Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

Frosting adaptation: Add a pinch of salt (instead of teaspoon) and about 1/2 teaspoon of vanilla. Perfect.

Chocolate Haupia Pie

This recipe is from the website fortycakes.com.

Ingredients

• 1 9 inch pie shell ( I like Keebler shortbread.)
• 1 (14 ounce) can coconut milk
• 1 cup sugar +2 Tablespoons (divided)
• 1 cup milk
• 1/2 cup cornstarch
• 1 cup water
• 7 ounces chocolate chips
• 1 1/2 cups heavy whipping cream
• chocolate shavings, for garnish

Instructions

1. In a saucepan, whisk together coconut milk, milk, and 1 cup of sugar.
2. In a separate bowl, mix together the cornstarch and water until dissolved.
3. Once the coconut mixture comes to a low boil, reduce it to a simmer and add the cornstarch mixture.
4. Slowly reheat, stirring the entire time, until it begins to thicken.
5. Pour about half of the coconut mixture into a separate bowl and add the chocolate chips, stirring until completely melted.
6. Pour this chocolate layer into the bottom of the pie pan.
7. Tap the pan a couple of times on the counter to even out the chocolate layer.
8. Pour the coconut layer on top and tap a couple of times on the counter to even it out.
9. Refrigerate for at least 4 hours.
10. Whipped Cream:
11. Blend the heavy cream and the 2 Tablespoons of sugar together using an immersion blender or hand blender.
12. Top evenly on the entire pie.
13. Sprinkle with chocolate shavings and enjoy! 

Tea Party Drink (Without Tea)

Olympia said the drink she used for the tea party was just Crystal Light Lemonade and Sprite.

Key Lime Whoopie Pies

This is the dessert Olympia used for the Tea Party.

Ingredients

Cookie
• 1 box yellow cake mix (or vanilla)
• 1 cup graham cracker crumbs
• 1/2 cup canola oil
  
  
• 1/2 cup water
• 3 eggs
Filling
• 1 (8 oz) block cream cheese, room temperature
• 4 cups powdered sugar
• 1 Tbsp Lime Zest (about 2 limes)
• 3 Tbsp Key Lime Juice (about 2 limes)
• *optional ~ graham cracker crumbs for garnish

How to Make

1. Preheat oven to 350°
2. Line baking sheet with parchment paper.
3. In mixing bowl combine cake mix, graham crumbs, oil, water and eggs. Stir to combine and then beat on medium high for 1 minute.
4. Drop batter (approx 2 Tbsp) onto lined baking sheet, 2 inches apart.
5. Bake 9-11 minutes until set and edges are lightly golden. Transfer to a wire rack to cool completely.
6. For filling combine cream cheese, powdered sugar, zest and lime juice in bowl of stand mixer. Mix on low until ingredients combine, Turn mixer up to medium and beat for 1 1/2-2 minutes until smooth and creamy.
7. Fill whoopie pies with about 2 Tbsp of filling.
8. Garnish edges with graham cracker crumbs if desired.

Best Chicken Salad Sandwich

I'm going to share the recipes Olympia used for the Activity Days Mother's Day Tea Party.  I really enjoyed it!  

Ingredients 

Original recipe makes 16 servings Change Servings

• 1/2 cup light mayonnaise
• 1/2 cup low-fat plain yogurt
• 1 teaspoon paprika
• 1 teaspoon seasoned salt
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 1 cup cubed green apple
• 1 cup sliced red grapes
• 1 cup chopped pecans
• 4 cups drained canned chicken
• ground black pepper to taste

Directions

1. Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

She put these on a small roll she got from Harmon's.  She said they were 12 for $1.99.

Swedish Pancakes

I saw someone mention SWEDISH pancakes on Facebook.  Now I've had pancakes, waffles, German pancakes and crepes.  But never Swedish Pancakes.  My family loved them.  It's like a cross between a pancake and a crepe.

Ingredients:

Servings: 4

3 eggs
2 1/2 cups low-fat milk
1 1/4 cups flour
1/2 teaspoon salt
3 tablespoons butter or 3 tablespoons margarine, melted

Directions:

1 In a large mixing bowl, beat the eggs with half the milk.

 
2 Beat in flour and salt until smooth. 

3 Stir in melted butter and remaining milk.

 
4 Heat a griddle or large skillet with a small amount of vegetable oil. 

5 For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes. 

6 With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute. 

7 Serve immediately or keep warm while making the remaining pancakes.

Chili Cheese Puff

This is from my cousin Leanne.  It reminds me of my favorite Quiche from Trader Joe's.  But it is crustless.

10 eggs, beaten
1/2 cup flour
1 tsp. salt
2 cups cottage cheese
1/2 cup butter, melted
1 lb. pepper jack cheese, shredded
1 (7-oz.) can green chilies

-Heat oven to 375 degrees.  Spray 3-quart cooking dish with non stick spray.

-In large bowl, combine eggs, four, salt, cottage cheese, butter and pepper jack cheese; blend well and then stir in chilies.  Pour mixture into casserole baking dish.  Bake 35 minutes or until knife inserted near center comes out clean.

Magic Cake

Ingredients:

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 150 g (3/4 cup) sugar
• 125 g (1 stick) butter, melted
• 115 g (4 oz or 3/4 cup) of all purpose flour
• 500 ml (2 cups) milk lukewarm
• powdered sugar for dusting cake

Instructions:

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.

Blackberry Cream Cheese Squares

Ingredients
Crust:
Cooking spray, for spraying foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream

Topping:
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch


Directions
Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.

Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/blackberry-cheesecake-squares.html?oc=linkback