Wednesday, January 1, 2014

Chocolate Party Pops

When it comes to easy, no-bake desserts, these "cake" pops win hands down. With only 2 ingredients, you'll be tempted to make a double batch!

PREP: 0 hr(s). 10 min / Total: 1 hr(s). 10 min
Servings: 20 servings, 1 pop (28 g) each
Courtesy of:kraft

You Need:
20 plain donut holes
1 pkg. (225 g) Baker's Semi-Sweet Chocolate

Make Them:
Insert 1 lollipop stick into centre of each donut hole.
Melt chocolate as directed on package. Dip pops in chocolate; place on parchment-covered rimmed baking sheet.
Refrigerate 1 hour or until firm.

SUBSTITUTE
Prepare using Baker's White Chocolate.

HOW TO STORE
Store in tightly covered container in refrigerator for up to 3 days.

SPECIAL EXTRA
After dipping the pops in the melted chocolate, garnish with your favourite sprinkles, chopped nuts or toasted flaked coconut.
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EASY SCALLOPED POTATOES

This is the easiest and most delicious scalloped potato recipe you'll find - no special layering necessary!
PREP: 0 hr(s). 15 min / Total: 1 hr(s). 45 min
Servings: 16 servings, 1/2 cup (125 mL) each
Courtesy of:kraft
You Need:
1 can (10 fl oz/284mL) condensed cream of mushroom soup
1 cup Cheez Whiz Cheese Spread
1/2 cup sour cream
1 tsp. black pepper
3 lb. (1.5 kg) Yukon gold potatoes (about 9), sliced
1 large onion, sliced, separated into rings
Make them:
Heat oven to 350ºF.
Mix first 4 ingredients in large bowl. Add potatoes and onions; toss to evenly coat.
Spoon into 13x9-inch baking dish; cover.
Bake 1 hour 30 min. or until potatoes are tender.
SPECIAL EXTRA
Sprinkle with 1/2 cup Oscar Mayer Real Bacon Bits just before serving.
VARIATION
Prepare as directed, using light sour cream and Cheez Whiz Light Process Cheese Product.
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Slow Cooker Irish Stew
Ingredients
1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter
Method
Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
Stir in the butter, season and serve scooped straight from the dish.
Recipe from Good Food magazine, March 2014
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Chocolate Sandwich Cookies
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 24 servings
Ingredients
2 packages devil's food cake mix (regular size)
4 Eggland's Best Eggs, lightly beaten
2/3 cup canola oil
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Red and/or green food coloring, optional
2 sandwich cookies equals 281 calories, 16 g fat (6 g saturated fat), 56 mg cholesterol, 243 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Directions
In a bowl, beat cake mixes, eggs and oil (batter will be very stiff). Roll into 1-in. balls; place on ungreased baking sheets and flatten slightly. Bake at 350° for 8-10 minutes or until a slight indentation remains when lightly touched. Cool.
In another bowl, beat cream cheese and butter. Add sugar and vanilla; mix until smooth. If desired, tint with food coloring. Spread on bottom of half of the cookies. Top with remaining cookies. Yield: 4 dozen.
Originally published as Chocolate Sandwich Cookies in Taste of Home December/January 1996, p64
Entered by Amy Mizen
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PINK LADY
This is one of my most favorite recipes. It is rich but so delicious.
Base
1 1/4 cups of graham wafer crumbs
1/2 cups of melted butter
1/2 cup of brown sugar
1 heaping tablespoon of flour
Mix well and put into a 9X9 pan. Bake at 275 degrees for 15 minutes.
Mix 1 can of Eagle Brand milk
2 cups of coconut
Place this on top of the base and bake for 30 minutes at 275 degrees. When this is cooled-frost with :
1/2 cup of butter
3/4 cups of icing sugar (powdered sugar) and beat for 2 minutes.
Add
2 tablespoons of cream and beat 2 minutes more
Add 2 tablespoons of boiling water and beat 2 minutes
Add pink (red) food coloring, a teaspoon of vanilla and stir.Put frosting on top of your square and enjoy!
*Note*
You can use a food coloring other than pink (red) if you like. You don't have to use the pink (red). You use as much food coloring as you like depending on how light or dark you want your frosting to be.
~Darlene~
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Sweet & Sour MeatBalls

1st Part
Mix the following:
1/2 cup of bread crumbs
2/3 cups of milk
1 1/2 pounds of hamburg
2 tablespoons of chopping onion
1 teaspoon of garlic
8 teaspoons of black pepper
1 egg, beaten
1/2 teaspoon of curry powder
2 tablespoons of salad oil
Make 35 meat balls or more and brown in hot oil.
2nd Part
Sauce
1/2 cup of brown sugar
1/2 teaspoon of salt
1 tablespoon of corn starch
1/4 cup of vinegar
1 tablespoon of soya sauce
Juice from a can of pineapple tid-bits
Boil
When this is all thickened, add the tid-bits. Simmer until its clear and then pour over the meatballs. Simmer for 15 minutes.
Serve with white rice and enjoy!
~Darlene~
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Hawaiian Cheesecake Bars

Ingredients:
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter
Directions:
1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
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10 comments:

Shannon said... 1

Those sandwich cookies look amazing..thank you for sharing with us....
January 25, 2014 at 7:01 AM
Sally Bridges said... 2

Your recipes all sound so good! I will definitely be baking the Pink Lady recipe that will be a favorite of mine too I think!
January 25, 2014 at 7:04 AM
Melissa Storms said... 3

THE SWEET & SOUR MEATBALLS SOUND EASY AND GOOD, i MIGHT TRY THEM FOR A PARTY WE ARE ATTENDING IN A COUPLE OF WEEKS.
upstatemissy@gmail.com
January 25, 2014 at 12:05 PM
Melissa Cushing said... 4

The Sweet and Sour Meatball;s recipe sounds delicious!!! I will probably make these for Super Bowl Suday as an appetizer and so appreciate you sharing!!!
January 26, 2014 at 9:31 AM
Jenn Oldaker said... 5

Oh my gosh! They all look and sound so good! Those sandwiches look almost like little debbie oatmeal pies at 1st glance! Thanks for sharing ;)
January 26, 2014 at 9:58 AM
Schamp486 said... 6

Oh wow! I want these now! haha
Thank you so much for the recipe, my kids are going to be so happy! Thanks!
January 27, 2014 at 8:22 PM
Amy Adams said... 7

You can substitute the color of these cookie fillings for any holiday you wish to celebrate from baby showers to Halloween and all Holidays in-between. They look awesome!
January 28, 2014 at 2:12 AM
Schamp486 said... 8

These look so amazing! After reading the recipe though, they are going to be so easy! That's my kind of recipe. Delicious and easy. Thank you so much!
January 31, 2014 at 10:53 AM
neenasatine said... 9

love the chocolate sandwich cookies
January 31, 2014 at 1:15 PM
john hutchens said... 10

Some wonderful recipes and they all sound so good and easy to make. Thanks for sharing
February 2, 2014 at 6:07 PM

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