Spinach Pull-Apart Bread Recipe

What You’ll Need

Makes 8 servings

• 3 tablespoons butter, melted
• 1 ½ teaspoons garlic salt
• 1 package (8 ounces) cream cheese, softened
• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 box (9 ounces) frozen chopped spinach, thawed, squeezed to drain and finely chopped
• ½ teaspoon basil leaves, if desired
• ¼ teaspoon black pepper
• 2 cans (8 ounces each) Pillsbury® refrigerated garlic butter crescent dinner rolls
• 1 cup marinara sauce, heated, if desired

---

Let’s Do It

• Heat oven to 350 degrees; grease a 12-cup fluted tube cake pan with nonstick spray
• In small bowl, mix butter and ½ teaspoon of garlic salt, then set aside
• In medium bowl, mix cream cheese, mayo, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining garlic salt until blended, then set aside
• Unroll crescent dough and separate into 16 triangles; cut each triangle in half lengthwise to make total of 32 small triangles
• Stretch or press 1 triangle slightly, being careful not to tear it, and then spoon 1 tablespoon spinach mixture onto center of triangle, pull dough around mixture into a ball and press edges to seal; repeat with remaining triangles
• Roll each ball in butter mixture, layer in pan and bake 35 – 40 minutes or until golden brown
• Let cool 5 minutes and then place heatproof serving plate upside down over pan, flip plate and pan back over to remove pull-apart bread and let cool 10 minutes longer
• Serve immediately with side of warm marinara sauce for dipping

Popcorn Peanut Brittle Crunch Recipe

What You’ll Need

Makes 1 pound

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• 2 tablespoons unsalted butter
• 1 ¼ cups Spanish nuts and peanuts combined
• 1 ½ teaspoons baking soda, sifted
• 1 ½ cups unsalted popcorn
• Candy thermometer
• Coarse sea salt for topping (optional)

---

Let’s Do It

• Grease rimmed baking pan and set aside
• Butter sides of medium sized saucepan
• Combine sugar, corn syrup, water and butter; cook and stir over medium-high heat until mixture begins boiling
• Clip on candy thermometer and reduce heat to medium low. Continue moderate boil, stirring occasionally until thermometer reaches 275 degrees (about 30 minutes)
• Stir in nuts and continue to cook, stirring frequently until thermometer reaches 295 degrees (about 10 – 15 minutes more)
• Remove from heat and remove thermometer; quickly sprinkle baking soda over mixture stirring constantly, then pour onto prepared baking pan
• Using 2 forks lift and pull candy as it cools, spreading evenly. Sprinkle popcorn over surface, pressing down lightly
• Grind salt on top, if desired
• Cool completely before breaking into pieces

Garlic Parmesan Crusted Chicken

 

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:

1/2 cup olive oil

1/2 cup ranch dressing

3 Tbsp Worcestershire sauce

1 tsp vinegar

1 tsp lemon juice

1 Tbsp minced garlic

1/2 tsp pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone


Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and Parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

 

Baked Spasagna by Cheddar's

Ingredients

1 1/2 lbs spaghetti noodles, uncooked
2 lbs mozzarella cheese
8 ounces ricotta cheese 
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated Parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil

Directions

Preheat oven to 350 degrees.

Cook spaghetti AL dente according to package directions.

Rinse under cold water and drain.

Place in large mixing bowl.

In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.

Add above cheese mixture to the spaghetti.

Using hands, mix gently until spaghetti is evenly coated with mixture.

Rub a 9x13 glass baking dish with the olive oil.

Gently place spaghetti mixture into prepared dish.

Top with remaining Parmesan cheese.

Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.

Cheesy Honey Mustard Chicken

4 boneless chicken breast
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika lemon pepper to taste
4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
1 cup shredded mozzarella cheese

Preheat oven to 375.

Season chicken breasts with lemon pepper. Place in 9x13 baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).

Spinach Lasagna Cupcakes

6

  lasagna noodles, cooked and drained as directed on box, cut in half

1 1/2

cups tomato pasta sauce

1

box (9 oz) Green Giant® frozen chopped spinach, cooked, drained, squeezed dry

1

container (15 oz) ricotta cheese

1

teaspoon dried oregano leaves

1/2

teaspoon garlic powder

1/4

teaspoon salt

1

egg

1/2

cup shredded mozzarella cheese (2 oz)

2

tablespoons grated Parmesan cheese

Additional tomato pasta sauce, warmed

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
2. Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
3. In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
4. Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

Any flavor pasta sauce will work well in this recipe--use your favorite one

Chili and Cornbread Cupcakes

These savory cupcakes are really easy to put together and fun to serve.

Prep Time
20Minutes

Total Time
45Minutes

Makes

9servings

 

1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

3

tablespoons milk

2

tablespoons butter, melted

1/4

teaspoon chili powder

1

egg

1/3

cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed

2

cans (15 oz each) chili with beans

3/4

cup shredded Cheddar cheese (3 oz)

6

tablespoons sour cream

1/4

cup corn chips

1/4

cup sliced green onions (4 medium)

1. Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
2. In medium bowl, stir cornbread mix, milk, melted butter, chili powder and egg just until moistened. Fold in corn. Spoon about 1 tablespoon cornbread mixture into each muffin cup. Top each with about 3 tablespoons chili.
3. Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes; remove from pan and top each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.

Makes 9 servings (2 cupcakes each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Leftover Tip

To reheat, remove foil baking cup, and microwave cupcake uncovered on High 1 minute.

Tortellini Skewers

Ingredients

• Frozen or fresh cheese tortellini, prepared according to package directions
• Olive Garden® Italian Salad Dressing
• Cherry tomatoes
• Olives
• Cheese cubes
• Skewers (about 6”)

Cooking Directions

1. Prepare tortellini as directed.
2. Generously coat tortellini in salad dressing and refrigerate overnight.
3. Add more dressing the next day because the pasta will absorb it.
4. Thread tortellini on the skewers, alternating with tomatoes, olives and cheese cubes.

Bacon-Wrapped Pear Salad

Ingredients

• 12 slices bacon
• 3 large pears, peeled and chunked
• 2/3 cup(s) red grapes, cut in half
• 7 cup(s) mixed salad blend
• 2/3 cup(s) pecans, chopped
• 2/3 cup(s) shaved Romano cheese
• Balsamic vinaigrette

Cooking Directions

1. Preheat oven to 350°F.
2. Wrap one slice of bacon around each pear chunk and secure with a toothpick.
3. Place them in a pan and bake for 10 minutes.
4. In the meantime, mix salad greens, pecans, grapes and Pecorino Romano cheese in a large salad bowl. Top with bacon-wrapped pears.
5. Serve with balsamic vinaigrette.

Healthy Hummus Wrap

Ingredients

• 4 Mission® Tortillas
• 1 cup(s) Sabra® Hummus
• 1 cup(s) shredded cucumber
• 4 slices Castle Wood Reserve® Turkey
• 1 avocado, sliced

Cooking Directions

1. Place one tortilla on a plate. Add 2 tablespoons hummus, 1/4 cup shredded cucumber, 1 slice of turkey lunch meat and 1/4 cup of sliced avocado.
2. Starting at one end, roll one time then fold ends in and continue to roll into cylinder.
3. Cut into fours.

Mixed Nut and Caramel Bars

Line pan with aluminum foil sprayed with non-stick cooking spray for easier clean up. Remove foil before cutting.

Ingredients

• 1 pouch (1 lb. 1.5 oz.) Betty Crocker® Sugar Cookie Mix
• 1 cup(s) (8 oz.) softened butter, divided
• 1 cup(s) chopped walnuts
• 1 cup(s) chopped pecans
• 1/2 cup(s) butter (4 oz.), softened
• 1 cup(s) packed brown sugar
• 1/3 cup(s) honey
• 2 Tbsp. heavy cream

Cooking Directions

1. Heat oven to 350°F.
2. In large bowl, beat cookie mix and 1/2 cup butter with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool for 10 minutes.
3. Meanwhile, in a medium saucepan, stir together remaining 1/2 cup butter, brown sugar, honey and cream. Simmer mixture, stirring occasionally, for 1 minute and stir in nuts.
4. Pour nut mixture over warm crust and spread evenly.
5. Bake 20 to 25 minutes longer or until mixture is bubbling. Cool completely in pan and cut into 24 bars.

German Hamburger: Frikadelle or Bulette

Hamburger patties. The German beef dish has many different names depending where you are in Germany. Common names are “Frikadelle” or “Bulette”.  The German Hamburger looks almost like an Hamburger but is thicker and contains also some bread and egg. In the North of Germany they call them “Bulette”, in the South “Fleischpflanzerl” or “Fleischkuechle”, but in general they are called “Frikadelle”. In the Black Forest region, we call them “Fleischkuechle” (which means little meat cakes).
Frikadellen taste good warm or cold. They are a perfect snack as well; you would place them into a bun (Broetchen), and eat it with some mustard; it is very simple.  As a warm dish enjoy them with potato salad or French fries. Enjoy!

Ingredients German Hamburger or Frikadelle

500 g mixed minced meat (beef and pork)
1 egg
1 dry German bun (or some dry baguette bread if you don’t have German buns)
1 onion
parsley
salt, pepper, some paprika powder, bread crumbs, cooking oil

Cooking Instructions German Hamburger or Frikadelle

- Put the minced meat into a bowl and knead the meat very well.
- Soak the bread or bun in cold water, when soaked squeeze out the water; mix it with the meat.
- Add the egg and mix it good.
- Peel onion and chop it into very small pieces, mix it with the meat.
- Add salt, pepper and paprika powder as desired.
- Form flat hamburgers out of the meat (diameter about 8cm).
- Turn the meat in bread crumbs.
- In a pan heat the oil; fry the hamburgers on medium heat for 3 minutes each side.

When they are done put them briefly on kitchen paper, that will absorb any additional oil.

Serve them warm with bread, potato salad, French Fries or fried potatoes and a green salad.

HOMEMADE HOSTESS CUPCAKES

1 1/4 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1/4 TEASPOONS SALT
1 CUP WATER
1 1/4 CUPS SUGAR
4 OUNCES UNSWEETENED CHOCOLATE, CHOPPED
1 STICK UNSALTED BUTTER, CUT INTO PIECES
2 TEASPOONS VANILLA  
2 LARGE EGGS, LIGHTLY BEATEN

FILLING
1 STICK UNSALTED BUTTER, ROOM TEMPERATURE
1 CUP POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP MARSHMALLOW FLUFF
1/2 TEASPOON SALT

GANACHE
6 OUNCES SEMI SWEET CHOCOLATE, CHOPPED
1/2 CUP HEAVY CREAM

POSITION RACK IN CENTER OF OVEN AND PREHEAT TO 350 DEGREES.
SPRAY MUFFIN TINS OR LINE WITH CUPCAKE PAPERS.
BRING THE SUGAR AND WATER TO A BOIL TO DISSOLVE THE SUGAR.
REMOVE FROM HEAT AND ADD THE CHOPPED UNSWEETENED CHOCOLATE AND BUTTER. 
LET SIT AND STIR OCCASIONALLY, UNTIL THE CHOCOLATE AND BUTTER ARE MELTED.
ADD THE VANILLA.
SIFT THE DRY INGREDIENTS.
WHISK THE EGGS INTO THE COOLED CHOCOLATE FOLLOWED BY THE DRY INGREDIENTS.
DIVIDE THE BATTER BETWEEN THE PANS AND BAKE FOR 13 – 18 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
COOL.

FOR THE FILLING:
USING A MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. 
ADD THE MARSHMALLOW, VANILLA AND SALT.
BEAT UNTIL LIGHT.

FOR THE GANACHE:
BRING THE CREAM TO A BOIL AND POUR OVER THE CHOCOLATE. 
LET STAND FOR 5 MINUTES.
STIR UNTIL SMOOTH.

SPOON THE FILLING INTO A PASTRY BAG WITH A SMALL ROUND TIP; INSERT THE TIP INTO THE CENTER OF THE BOTTOM OF THE CUPCAKE (TOP OF CUPCAKE IF YOU USED PAPERS); FILL UNTIL THE CUPCAKE FEELS HEAVIER.
*DO NOT OVERFILL OR THE CUPCAKE WILL CRACK.

SPOON A LITTLE GANACHE ONTO EACH CUPCAKE AND SMOOTH WITH A SPATULA. CHILL.

MELT SOME WHITE CHOCOLATE, SPOON INTO A PAPER CONE OR PLASTIC BAG, CUT THE TIP OFF AND APPLY A SGUIGGLE TO EACH TOP.

STORE IN CONTAINER IN FRIDGE.


HOMEMADE TWINKIES:

1/2 CUP CAKE FLOUR
1/4 CUP ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
2 TABLESPOONS WHOLE MILK
4 TABLESPOONS UNSALTED BUTTER
1/2 TEASPOON VANILLA
5 LARGE EGGS, SEPARATED
3/4 CUP SUGAR
1/4 TEASPOON CREAM OF TARTAR

PREHEAT OVEN TO 350 DEGREES AND ADJUST THE OVEN RACK TO THE LOWER MIDDLE POSITION.
GREASE A TWINKIE OR CANOE PAN OR MAKE A TWINKIE MOLD OUT OF HEAVY DUTY FOIL.

WHISK THE FLOURS, BAKING POWDER AND SALT IN A BOWL.
MELT THE BUTTER IN THE MILK AND ADD THE VANILLA. COVER TO KEEP WARM.
PLACE THE EGG WHITES IN THE BOWL OF A STANDARD MIXER BEAT THE WHITES ON MEDIUM HIGH SPEED UNTIL FOAMY.
ADD THE CREAM OF TARTAR AND HALF THE SUGAR AND BEAT UNTIL YOU HAVE SOFT, MOIST PEAKS.
TRANSFER THE WHITES TO A BOWL AND SET ASIDE.
ADD THE YOLKS AND THE REMAINING SUGAR TO THE MIXER BOWL AND BEAT UNTIL THE YOLKS BECONE LIGHT AND THICK (ABOUT 5 MINUTES).
ADD THE WHITES TO THE BOWL AND SPRINKLE THE FLOY MIXTURE ON TOP OF THE WHITES.  MIX ON LOW SPEED FOR 10 SECONDS AND REMOVE THE BOWL FROM THE MIXER AND FOLD IN THE MELTED BUTTER UNTIL THE BATTER SHOWS NO TRACE OF THE FLOUR, YOLKS OR BUTTER.
DIVIDE THE BATTER BETWEEN THE MOLDS AND BAKE UNTIL THE TOPS ARE GOLDEN AND SPRING BACK WHEN TOUCHED, 13 – 15 MINUTES. 
COOL IN MOLDS

BEFORE FILLING, REMOVE THE TWINKIES FROM THE MOLDS.  FILL A PASTRY BAG WITH A SMALL ROUND TIP AND FILL THE TWINKIE IN 3 SPOTS ON THE BOTTOM OF THE CAKE, JUST LIKE A REAL TWINKIE.  THE CAKE WILL FEEL HEAVIER.
*DO NOT OVER FILL OR THE CAKE WILL CRACK.

TWINKIE FILLING:
2 STICKS UNSALTED BUTTER, ROOM TEMPERATURE
2 CUPS POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP MARSHMALLOW FLUFF
1/2 TEASPOON SALT

FOR THE FILLING:
USING A MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. 
ADD THE MARSHMALLOW, VANILLA, AND SALT AND BEAT UNTIL LIGHT.

Thanksgiving

Did you know that different countries in the world celebrate Thanksgiving on different days?

Canada celebrates on the 2nd Monday in October
Liberia celebrates on the 1st Thursday in November
Norfolk Islands celebrate on the last Wednesday in November and
the USA celebrates on the 4th Thursday in November.

Thanksgiving proclamations were made mostly by church leaders in New England up until 1682, and then by both state and church leaders until after the American Revolution. During the revolutionary period, political influences affected the issuance of Thanksgiving proclamations. Various proclamations were made by royal governors, John Hancock, General George Washington, and the Continental Congress, each giving thanks to God for events favorable to their causes.  As President of the United States, George Washington proclaimed the first nation-wide thanksgiving celebration in America marking November 26, 1789, "as a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many and signal favours of Almighty God".

Other observances known as Thanksgiving

Germany

The Harvest Thanksgiving Festival (Erntedankfest) is an early October, German festival. The festival has a significant religious component to it but also, like its North American counterpart, includes large harvest dinners (consisting mostly of autumn crops) and parades. The Bavarian beer festival Oktoberfest generally takes place within the vicinity of Erntedankfest.

Grenada

In the West Indian island of Grenada, there is a national holiday known as Thanksgiving Day which is celebrated on October 25. Even though it bears the same name, and is celebrated at roughly the same time as the American and Canadian versions of Thanksgiving, this holiday is unrelated to either of those celebrations. Instead the holiday marks the anniversary of the U.S.-led invasion of the island in 1983, in response to the deposition and execution of Grenadian Prime Minister Maurice Bishop.

Korea

On Thanksgiving Day (Chuseok) is a harvest celebration, which is celebrated according to the lunar calendar, typically in late September, early October. CV

Japan

Labor Thanksgiving Day (勤労感謝の日 Kinrō Kansha no Hi ? ) is a national holiday in Japan. It takes place annually on November 23. The law establishing the holiday, which was adopted during the American occupation after World War II, cites it as an occasion for commemorating labor and production and giving one another thanks. Ithas roots in an ancient harvest ceremony (Niiname-sai (新 嘗祭 ? )) celebrating hard work.

Liberia

In the West African country of Liberia, which beginning in 1820, was colonized by free African Americans (most of whom had been formerly enslaved), Thanksgiving is celebrated on the first Thursday of November.

The Netherlands

Many of the Pilgrims who migrated to the Plymouth Plantation had resided in the city of Leiden from 1609–1620, many of whom had recorded their birth, marriages and deaths at the Pieterskerk.

To commemorate this, a non-denominational Thanksgiving Day service is held each year on the morning of the American Thanksgiving Day in the Pieterskerk, a Gothic church in Leiden, to commemorate the hospitality the Pilgrims received in Leiden on their way to the New World.

Norfolk Island

In the Australian external territory of Norfolk Island, Thanksgiving is celebrated on the last Wednesday of November, similar to the pre-World War II American observance on the last Thursday of the month. This means the Norfolk Island observance is the day before or six days after the United States' observance. The holiday was brought to the island by visiting American whaling ships.

In short, it really only matters what you are thankful for!

Make-Your-Own Hollow Chocolate Eggs

Recipe

18 plastic Easter eggs
Chocolate wafer melts
Oil-based flavors like coffee, vanilla, hazelnut or cinnamon

1. Clean 18 plastic eggs in soapy water; rinse and allow them to dry completely.
2. Spray inside of eggs with non-stick cooking spray.
3. Place 8 oz chocolate wafers into a microwaveable container and heat on high for 45 seconds to 1 minute. Stir and return to microwave for 15 second intervals as needed to melt chocolate. Be careful not to scorch the chocolate.
4. Place 1 - 1 1/2 tbsp chocolate into the bottom half of one egg. Close the egg ensuring the two halves are secure.
5. Swirl chocolate to coat inside of the egg for 30 seconds until coating has hardened.
6. Repeat with remaining eggs.
7. Open eggs and carefully release the eggs from the plastic surrounds.
8. If desired, you can fill the eggs with your choice of filling (see below for peanut butter and fruit filling recipes). Poke a tiny hole in the bottom of the egg. Fill a resealable plastic bag with filling and snip a tinier hole in the bottom corner of the bag. Place the corner of the bag inside the hole in the egg and squeeze the flavorful filling into the egg. Let the filling set.
9. Use a paintbrush to cover the hole in the bottom of the egg.

Peanut butter filling
Thoroughly mix 1 cup confectioner’s sugar, 3/4 cup of creamy peanut butter, 1/4 cup softened unsalted butter and 1/2 tsp vanilla extract. Squeeze into chocolate egg.
Fruit filling
Melt 1 cup of chocolate wafers in the microwave following recipe directions. Beat 8 oz cream cheese until smooth and add the melted chocolate, 1/2 cup of seedless jam and 1 tbsp of matching fruity liqueur. Beat until blended. Squeeze into chocolate egg.

Cheesecake-Filled Chocolate Easter Egg Cups

(Makes 6-8 regular sized Easter egg cheesecakes, you may need to adjust the amount of cheesecake filling depending on the size of your eggs)

6-8 hollow chocolate Easter egg shells
5 oz cream cheese, softened
1/4 cup icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup thickened/heavy whipping cream
For the 'yolk': 1 passion fruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter (passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste), alternatively you can substitute with any fruit curd you prefer.

Using a small serrated knife, carefully remove the tops of the chocolate eggs.

Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder.

Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.

Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to over-whip and split).

Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.

Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.

 

 

Prepare the passion fruit sauce; strain passion fruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. 

 

Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point) 

 

Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. 

 

Fill hole with some of the chilled passion fruit sauce and return the eggs to the fridge to chill again for at least 30 mins. 

 

Remove eggs from the fridge about 10 minutes before serving. 

 

Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.

No-Bake, Teacup Treats

Ingredients:

• Vanilla sandwich cookie wafers
• Reese's Miniature Peanut Butter Cups
• Ice cream sugar cones (top 1-1/2 inch)
• Circle pretzels (found in Chex Mix Sweet 'n Salty Honey Nut mix)
• Chocolate frosting (chocolate pudding, chocolate ganache, etc.)
• Chocolate or vanilla candy melts

 

 

Step one

Cut the sugar cones to 1-1/2 inches. To avoid breaking them, dip the bottoms in warm water for 20 seconds. Using a serrated knife, trim off where the wet area meets the dry. Allow these to dry completely before assembling.

Step two

Separate the cookie wafers and clean off filling.

Step three

Trim off one small piece of the circle pretzels to create two handle points.

Step four

Melt two ounces of chocolate or vanilla candy melts in a zip-top bag in the microwave (twice for 30 seconds usually does the trick).

Step five

Snip off the corner of the zip-top bag and dab a little candy melt in the center of the cookie wafers.

Step six

Place unwrapped Reese's Miniature Peanut Butter Cups on top of the candy melt on the cookie wafers.

Step seven

Place the cut ice cream cones on top of the Reese's cups.

Step eight

Pipe more of the candy melt inside the ice cream cones, where the edge meets the Reese's cup.

Step nine

Pipe frosting, pudding or ganache inside the ice cream cones.

Step ten

Add a dab of candy melt to the cut off edges of the circle pretzels and attach them to the sides of the ice cream cones. You may need to hold them in place for a few seconds until the candy melt holds firmly and stays in place.

Ferrero Rocher Cupcakes

• 1 recipe chocolate cupcakes (recipe below)
• 1 13 oz. jar Nutella
• 15 Ferrero Rocher candies

Cut out a small piece out of the top of the cooled cupcake using a small paring knife. Discard or eat the small pieces of cake that are removed from the cupcakes. This will create a well for the Nutella to sit in.

Fill each cupcake with 1 tablespoon of Nutella. Repeat until the Nutella has been evenly divided amongst the cupcakes. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put.

Store at room temperature in an airtight container.
Makes 15 cupcakes.

Judge not, that ye be not judged.

How many times have we looked at someone and judged them just on what they look like.

Today we went out to eat at a sports bar/grill and some guys were watching the football game, rooting and tooting for their favorite team.

My oldest son said, "Boy, this guy has to be drunk!"  I just looked at him and asked him how he came to that conclusion.

Yes, we are in a sports bar/grill but that doesn't mean this guy was drinking!

This man was just a big Raider fan cheering on his team.  He got very excited when his team scored.  So what's wrong with that?

This made me then think of a TV show (can't remember what it was) I was watching last year.  The show was about judging other people based on what they look like and/or wear.

Each audience member wore a different number on his/her shirt and when their number popped up on the screen that person had to tell what they have been judged on all the time.

The TV show host formed a panel of 5 women and men who had to judge 5 other people just based on their appearance and clothing.  I don't remember what was said about all 5 people but I still remember to this day how they judged this poor woman because of what she was wearing.
The woman they judged was a Muslim (American) woman with a very beautiful colored head scarf.

Some of the comments were, "If I would sit on an air plane with her, I would call one of the flight attendance and report her as a terrorist.  She sure would make me very paranoid being on a plane with her!"  "Her hair must be so dirty underneath this scarf!"  "I betcha she really smells bad if you get close to her!"

Are people really this paranoid about other people wearing a head scarf?  Yes, they are Muslims but no, they are not terrorists.  What you see on TV are the bad people and not the majority of their country and/or religious believe.

This poor Muslim woman was in tears after she heard how she was judged.  She said that she actually washes her hair every day like everybody else in the USA.  She was born here in the USA.  She takes a shower every day.  She changes her head scarf at least twice a day, if not more than that, depending on her mood and where she was going.

Does it not say in Matthew 7:1-5:   

Judge not, that ye be not judged.
² For with what judgment ye judge, ye shall be judged: and with what measure ye mete, it shall be measured to you again.
³ And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye?
⁴ Or how wilt thou say to thy brother, Let me pull out the mote out of thine eye; and, behold, a beam is in thine own eye?
⁵ Thou hypocrite, first cast out the beam out of thine own eye; and then shalt thou see clearly to cast out the mote out of thy brother's eye.

So next time you look at a person and judge them just on their appearance, please think twice because this person is most likely not what you think he/she is.  This person could turn out to be your best friend, your neighbor, or even the person who may save your life.

Individual Peanut Butter Cheesecake

Makes 12 cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt

For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs

Instructions

1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.