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CANDY CANE DIP

11:35 PM | Labels:



CANDY CANE DIP 

Ingredients
  1. 1 package (3 oz) cream cheese, softened
  2. 2 containers (6 oz each) Yoplait® Original 99% Fat Free peppermint bark yogurt
  3. 1/4 cup crushed red and white peppermint candies
  4. 28 chocolate fudge creme-filled tubular-shaped wafer cookies or chocolate sugar wafer cookies
Instructions
  1. 1  In medium bowl, beat cream cheese until smooth. Beat in yogurt until blended. Stir in candies.
  2. 2  Serve immediately, or cover and refrigerate until serving time. Serve with wafer cookies.

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Posted by Linda J.
Location: Adelaide SA, Australia

SPINACH AND FETA TART

3:27 PM | Labels:



 Spinach & Feta Tart



Serves 4

* 250g spinach, shredded
* 1 sheet short crust pastry
* 150g feta, crumbled
* 3 large eggs, lightly beaten (reserve 1 tablespoon)


Preheat the oven to 200 ̊C/400F. Heat a large nonstick frying pan, add 1⁄4 cup (60ml) of water and the spinach and cook gently until wilted. Squeeze out excess liquid and set aside. Line a 16cm round cake tin with baking paper and then the sheet of pastry. Add the feta and beaten eggs to the spinach. Mix well and season with sea salt and cracked pepper. Pour the mixture into the pastry case and fold the excess pastry towards the centre. Brush the folded pastry with the reserved egg. Bake for 40 to 45 minutes or until golden and set.


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Posted by Linda J.
Location: Adelaide SA, Australia

MATCHES

7:31 PM | Labels:


Matchsticks: A frugal favourite, anyone can make!!
SERVES 4
• 2 sheets puff pastry, thawed 
• 1 cup cream, whipped 
• 4 tbs. strawberry jam 
• 2 tbs. icing sugar

 Preheat oven to 200°C/400F .

  Roll out pastry, thinning it slightly, cut into 4 lenghtways strips (may get 5). Line two baking trays with baking (parchment) paper and place pastry on each. 

 Prick well and chill for 15 minutes in freezer. 
Slice each sheet in quarters and then half each quarter. 
Separate and bake in oven for 8–10 minutes or until pale golden brown. 
Using an egg flip, carefully turn pastry and bake for a further 6–8 minutes. Remove from oven and allow to cool. 
Spread the first sheet with jam and the second with cream and join together so that plain pastry faces up. 
Top with a sprinkling of icing sugar.

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Posted by Linda J.
Location: Adelaide SA, Australia

TURTLE CHEESECAKE BARS

1:13 PM | Labels:






Turtle Cheesecake Crust:
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

 Cheesecake Filling:

 24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

 Toppings:

 1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

 Method:

 Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.

 In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.

 Bake crust for 20 minutes; while crust bakes, prepare filling.

 Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.

 Pour filling over chocolate chips and return to oven; bake for 50 minutes.

 Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.

 When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:

 Toast pecans in oven for 10 minutes at 350 degrees.

 Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.

 Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.

 Allow chocolate to set before serving.

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Posted by Linda J.
Location: Adelaide SA, Australia

TIM TAM BALLS

1:11 PM | Labels:




TIM TAM BALLS:

Ingredients: (makes 22 large):
1 x Packet Tim Tams

1 x 250gm Block Philadelphia Cream Cheese

1 x 375gm Cooking Choc (Milk/Dark)
Method:
1. Crush the Tim Tams, add softened cream cheese and mix thoroughly (I        used a food processor, but by hand works fine)

2. Roll into balls. (1 teaspoon of mix)

3. Roll balls in melted chocolate and refrigerate until set.

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Posted by Linda J.
Location: Adelaide SA, Australia

LASAGNE ROLL UPS

10:11 PM | Labels:




Lasagna Roll Ups - Easy and delicious!


 Ingredients:

 3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce

 Directions:

 1. In medium bowl, combine chicken, cheeses, milk, and pepper.
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.
5. Top with remaining spaghetti sauce and cover with foil.
6. Bake at 375 degrees F for 30 minutes or until hot.
7. Serve, if desired, with additional Parmesan cheese.

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Posted by Linda J.
Location: Adelaide SA, Australia

YES PLEASE CHEESECAKE DIP

1:06 AM | Labels:



Yes Please Cheesecake Dip may be the most amazing thing you will have for dessert or take to a barbecue….if you need to win people over this is the dish for you!

 Ingredients:

 150 grams cream cheese, softened
1/2 cup condensed milk
1 teaspoon lemon juice
1 teaspoon vanilla
2 punnets strawberries
1 punnet blueberries
wafer stick biscuits for dipping (optional)
toothpicks
Method:

 Using electric mixer, beat cream cheese until smooth. Add condensed milk, lemon and vanilla now beat for 5 minutes. Place in dipping bowl and serve with fresh Strawberries and Blueberries using toothpicks to help dip fruit.

 Recipe Hints and Tips:

 You can substitute any of your favorite summer fruits with this dip, peach, mango, pineapple, nectarine or simply get a spoon!
Cheesecake Dip can be kept for up to 4 days if refrigerated at all times.
You can also double the quantity if you are catering to large group.
Credit to Stay at Home Mum 

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Posted by Linda J.
Location: Adelaide SA, Australia
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