Recipes from Christmas Past (Dec 2010)

Here are a few recipes that I did around the holidays in 2010. 

Peanut Butter Cup Fudge Ripple Cheesecake

Crust:

  • 4 1/2 c. crushed Oreo Cookies
  • 1/2 c. melted butter
Crush Oreos (I use a rolling-pin or a canned good).  Add butter to Oreos and mix well. Place in the 10″ springform pan.  Press into bottom and up 1″ sides.  Bake at 350 for 6 minutes

Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 c sugar
  • 1 c sour cream
  • 3 eggs, lightly beaten
  • 1 1/2 t. vanilla
  • 1 c ice cream fudge topping, divided in half
  • 6 (or more) regular size Peanut Butter Cups, cut into small wedges
  • 6 Butterfinger, chopped

 In a large bowl, beat cream cheese, sugar and sour cream until smooth.  Add eggs and beat on low speed until combined.  Stir in vanilla.  Pour half of batter over crust.  Microwave fudge topping until pourable (but not hot).  Drizzle 1/2 c of fudge over filling.  Sprinkle with 1/2 of peanut butter cups and 1/2 of the butterfingers.  Pour the rest of the filling over the top of the candy bars.  Top the filling with the remaining candy bars, pressing down on them a little.

Bake at 350 for 55-60 minutes or until center is almost set.  Cool on wire rack for 10 minutes.  Carefully run knife around the edge of the pan to loosen but do not remove sides.  Cool 1 hour longer on wire rack. 

Microwave the remaining fudge topping and drizzle over the top of the cheesecake.  Refrigerate overnight.

     

 

 

 

 

 

 

 Chocolate Chip Bars with Heaven on Top

Bars:

  • 1 1/4 c packed brown sugar
  • 1/2 c butter
  • 4 T milk
  • 1 T vanilla
  • 1 egg
  • 1 3/4 flour
  • 1 t salt
  • 3/4 t baking soda
  • 6 oz chocolate chips

Topping:

  • 8 oz cream cheese
  • 1/3 c sugar
  • 8 oz cool whip
  • 8-12 mini peanut butter cups cut into 4-6 pieces each
  • 1/4 c hot fudge ice cream topping

Directions

Heat oven to 350 degrees. Spray 9X13 pan.  Combine sugar, butter, milk and vanilla until well blended. Add egg, beat well. Add flour, salt, and soda. Beat at low speed until blended. Stir in chocolate chips.  Press dough onto bottom of pan with about 1 inch of dough going up the sides.

Bake at 350 degrees for 20-25 minutes until lightly brown.

In the meantime, combine the cream cheese and sugar until smooth with mixer. Add cool whip and mix until well blended. Put topping on top of cooled crust. Top with cut up peanut butter cups and drizzle with fudge sauce. Yield: serves 20

Cookie Dough Truffles

 Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips (I used regular chocolate chips and crushed them)
  • Chocolate almond bark for dipping

Directions

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.
  • Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  • In a microwave or crock pot, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
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