COFFEE-EGG NOG
3 Eggs
1/2 c. Sugar
3 c. Very Strong Coffee (Cold)
2 c. Milk
1 c. Heavy Cream
Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.
SPICED ICE COFFEE
4 c Warm Water
1/2 c Granulated Sugar
3 tbsp Instant Coffee Grounds
1/4 tsp Ground Cinnamon
1/8 tsp Ground Allspice
1/2 c Heavy Whipping Cream
4 c Ice Cubes
Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.
CHOCOLATE MARTINI
2 oz. coffee flavored liqueur, or cream liqueur (such as Kahlua, Crème-de Menthe or Irish Cream Whiskey)
1 oz. vodka
Splash of creme de cocoa
Optional Ingredients or Toppings:
Chocolate Kiss candy
Chocolate syrup
Chocolate shavings
Maraschino cherry
Chill a martini glass. In a cocktail shaker, blend ingredients with crushed ice. Strain into a chilled martini glass. If desired, swirl chocolate syrup in the martini glass. Drop one chocolate kiss (unwrapped) into bottom of glass. Garnish with chocolate shavings and a maraschino cherry if desired.
CRANBERRY TRIFLE SQUARES
2 cups sugar
1 1/2 cups water
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon almond extract
2 cups whipping (heavy) cream
1/4 cup sugar
1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 10 slices
1 cup crushed sugar cookies
1/3 cup sliced almonds
Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped. Stir in almond extract; cool.
Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting slices if neccessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds.
Cover and refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator.
MILK CHOCOLATE FONDUE
2/3 cup half-and-half
12 ounces milk chocolate or 1 package (11 1/2 ounces) milk chocolate chips (2 cups)
2 tablespoons orange-flavored liqueur, kirsch, brandy or half-and-half
Dippers*
Heat half-and-half and milk chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in liqueur. Pour into fondue pot or chafing dish.
Spear Dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)
*DIPPERS
Dried apricots, Marshmallow, Pound cake cubes, Strawberry
BROWNIES & CHOCOLATE-RASPBERY FONDUE
1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/3 cup seedless raspberry preserves
Assorted fresh fruit (orange sections, whole strawberries, banana slices and raspberries) and marshmallows, as desired
Heat oven to 350°F. Make brownies as directed for 13x9-inch pan. Cool completely, about 1 hour. Cut into sixty 1-inch squares.
In microwavable bowl, stir together frosting and preserves. Microwave uncovered on High about 20 seconds or until mixture can be stirred smooth. Pour into fondue pot. Keep warm over low heat, and serve within 1 hour.
Spear brownies and fruit with fondue forks; dip in fondue.
DARK CHOCOLATE RASPBERRY FONDUE
2/3 cup whipping cream
1/3 cup seedless raspberry preserves
1 tablespoon honey
1 bag (12 oz) semisweet chocolate chunks
Assorted dippers (fresh fruit pieces, pretzels, shortbread cookies, pound cake cubes or angel food cake cubes),
In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.
VARIATION
Create a new dip using 1/3 cup of your favorite fruit preserves, perhaps pineapple or orange marmalade, for the raspberry preserves.
PIZZA PAN JELLO CAKE
1 pkg. strawberry Jello
2 firm bananas, sliced diagonally
1 box Jiffy golden cake mix
Prepare cake mix according to package directions. Pour into greased and floured pizza pan with edge. Bake approximately 10 minutes at
350 degrees. Cool.
Prepare Jello, using 1 1/2 cups water. Let set until thick, but not firm. Lay sliced bananas on cake in circular pattern
working inward. Cover with thickened Jello and refrigerate. Serve with whipped cream if desired.
PEANUT BUTTER ICE CREAM LOG CAKE
Use low fat frozen yogurt for healthier version of this tasty dessert.
1 cup peanut butter (creamy or crunchy)
1 quart softened vanilla ice cream or frozen yogurt
1 package (9 oz.) plain chocolate wafers (or large, chocolate home-style cookies)
2 cups whipped topping or sweetened whipped cream
Optional garnishes:
chopped nuts
chocolate curls
canned cherries
fresh berries
small heart candies
In a large mixing bowl, mix peanut butter into softened ice cream with a spatula until blended, but still showing streaks of peanut butter.
Spread wafers with about 1 tablespoon of ice cream mixture. Stack the wafer on top of each other, then lay them on their sides to form a log shape, on a foil-covered cookie sheet or serving tray. Log should be 12-14 inches long.
Frost log with whipped topping, garnish and serve immediately. Or, wrap unfrosted log well in plastic and freeze. An hour before serving, unwrap log and frost with whipped topping, then thaw in refrigerator. Garnish as desired and serve.
To serve, slice log on a diagonal (about 45-degree angle) so that all layers show.
Approximate nutritional information per serving:
343 calories; 25 g fat; 24 mg cholesterol; 346 mg sodium; 10 g protein; 11 g carbohydrates.
RICE KRISPY FUNNEL KISSES
Make rice krispy kisses in a giant size for your favorite person
1/4 cup butter
10 oz package of marshmallows, mini or regular size (4 C total)
5 C Rice Krispies cereal (regular or chocolate flavor)
Microwave margarine and marshmallows on high for 1 minutes in microwave-safe, very large mixing bowl. Stir to combine. (You can spray the bowl with cooking spray or grease with oil beforehand so the marshmallow stuff won't stick.)
Microwave at high 1 minute longer. Stir until smooth. Add cereal. Stir until well coated.
Spray or grease a funnel with oil, cooking spray or shortening. Spray two baggies and place on your hands, oiled side out. This will keep your hands from getting yucky.
Press rice krispy mixture into the funnel (use waxed paper instead of your hand to press), and then place molded rise krispy kiss on waxed paper.You may need to shape them a little more to make them look like kisses. Repeat until you have used all of your rice krispy mixture.
Note:
You can used any sized funnel. Different sizes might look pretty neat!
ROCKY ROAD FONDUE
10 oz. Milk Chocolate
4 fl. oz. Sweetened condensed milk
4 fl. oz. Cream
1 Tbl. Espresso
4 oz. Small Marshmallows
3 oz. Mix of unsalted and toasted hazelnut, pecans, and walnuts
For dipping
6 Homemade ice cream sandwiches
4 oz. Large Marshmallows
8 Lady finger biscotti
Pint of Fresh Strawberries
Heat milk chocolate, milk, cream, and espresso in double boiler.
Stir gently until mixture is melted.
Transfer to fondue pot and slowly stir in the small marshmallows.
Use large marshmallows, fruit, and ice cream sandwiches to dip into fondue.
PIZZA FONDUE
12 oz. Shredded mozzarella
4 oz. Grated parmesan reggiano or grana padano
2 Tbl. Butter
1 Large clove garlic
4 fl. oz. White wine
2 Tsp. Lemon juice
1 Tbs. Corn Starch
1 Small onion
2 Tomato: peeled & seeded, dice
1/2 Tsp. Dried oregano
1/2 Tsp. Dried basil
1 Tsp. Salt
6 Toasted or grilled pita bread cut into wedges
1 oz. Extra-virgin olive oil for brushing pita
TOPPINGS
Pepperoni
Sausage
Black olives
Green & red peppers
Anchovy
Meatballs
Sauté on low heat in the butter the onion, garlic, tomato, until onion is translucent.
Pour in lemon juice and wine.
Dust cheeses with corn starch and slowly add to mixture, mixing until smooth.
Transfer to fondue pot.
Add “toppings” of choice to fondue and use pita wedges to dip fondue.
