easy oreo truffles

ingredients

• servings: 3
• 1 (16 ounce) package oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package philadelphia cream cheese, softened
• 2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

recipe

ready time: 1 hr 30 mins


• crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
• dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
• refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Eggplant Pizzas

ingredients

• servings: 4
• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 large eggplant, sliced into 1/2 inch rounds
• 1/4 cup vegetable oil
• 1 (14 ounce) can pizza sauce
• 1 1/2 cups shredded mozzarella cheese

recipe

preparation time: 20 mins cook time: 20 mins ready time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• beat the eggs in a bowl. mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
• heat the vegetable oil in a large, deep skillet over medium heat. place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. drain the eggplant slices on a paper towel-lined plate. arrange the eggplant in one layer on a baking sheet. spoon enough pizza sauce to cover each eggplant slice. top each eggplant with mozzarella cheese.
• bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

tiramisu

Ingredients

• Servings: 6
• 6 egg yolks
• 1 cup white sugar, divided
• 1 pound mascarpone cheese
• 6 egg whites, stiffly beaten
• 1/4 cup heavy cream
• 3 tablespoons kirschwasser
• 1 1/4 cups strong brewed coffee, cold
• 25 ladyfingers
• 1 tablespoon unsweetened cocoa powder

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• in a medium bowl beat together the egg yolks and 1/3 cup of sugar. using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. set aside.
• dissolve remaining 2/3 cup sugar in coffee. quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
• cover and refrigerate for several hours. sprinkle with cocoa just before serving.

old-fashioned swedish glogg

ingredients

• servings: 7
• 5 (750 milliliter) bottles
• 1 (750 milliliter) bottle 100 proof
• 1 (750 milliliter) bottle white
• 3 whole cardamom pods, cracked
• 1 small cinnamon stick
• 4 whole cloves
• 1 (3 inch) strip of orange peel
• 1 (8 inch) square of cheesecloth
• 3/4 cup white sugar
• 1 (15 ounce) package dark raisins
• 1 (6 ounce) package blanched slivered almonds

recipe

preparation time: 15 mins cook time: 20 mins ready time: 1 hr 45 mins


• heat the over medium heat until just below the simmer point in a large stockpot with a lid. add bourbon and , and bring back to just below simmering. save the bottles and their caps for storing leftover glogg.
• while the and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel the center of the square of cheesecloth. gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
• when mixture is very hot but not boiling, carefully light it with a long-handled match. wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. put the lid on the stockpot to extinguish the flames, and turn off the heat. let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm mixture and let it cool to room temperature, about 1 hour.
• strain the cooled glogg and reserve the raisins and almonds.
• to store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
• to serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. ladle 3 ounces of warmed glogg into a small coffee cup or small swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

chantal's new york cheesecake

ingredients

• servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

recipe

preparation time: 30 mins cook time: 1 hr

ready time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

company special

ingredients

• servings: 1
• 3 1/2 cups graham cracker crumbs
• 3/4 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 4 cups frozen whipped topping, thawed
• 1 (3 ounce) package cook and serve vanilla pudding
• 1 cup milk
• 1 (16 ounce) can blueberry pie filling

recipe

• preheat oven to 300 degrees f (150 degrees c).
• in a large bowl, mix graham cracker crumbs with melted butter. pat into bottom of a 9x13 inch pan.
• bake at 300 degrees f (150 degrees c). for 10 minutes or until golden brown. allow to cool.
• in a sauce pan, mix pudding with milk and cook according to package directions. it will be very stiff.
• in a large bowl, mix pudding and cream cheese together until smooth. fold in whipped topping. spread over cooled graham cracker crust.
• top with fruit filling. refrigerate until served.