Asian Spring Rolls

When I worked in St Paul there was a little Vietnamese restaurant just a couple doors down. I lived on their Spring Rolls. Good, fresh ingredients wrapped in a soft shell. And, best of all, not fried.

I was so sad when they closed. And I could never find an unfried Spring Roll. So when I saw this recipe in October's Fitness magazine I had to try it.

Asian Spring Rolls

8- 8 inch round spring roll wrappers (I found mine at Hy Vee, a local grocery store)
2 cups shredded Bibb lettuce (I used cabbage because I couldn't find Bibb)
8 ounces cooked, peeled and deveined shrimp, coarsely chopped
1 c shredded carrot
1/4 c sliced scallion
2 T chopped fresh cilantro
5 T bottled peanut sauce
2 T seasoned rice vinegar

Fill a shallow dish with warm water. Dip each spring roll wrapper in water, place between damp paper towels for 10 minutes. Tip: use damp paper towels to separate moist wrappers! In a large bowl combine lettuce, shrimp, carrot, scallion, cilantro, 2 T peanut sauce and 1 T rice vinegar. Toss.

In a small bowl stir together the remaining 3 T peanut sauce and 1 T rice vinegar; set aside.

Place 1/2 c of the shrimp mixture half an inch from the bottom edge of a wrapper. Fold bottome edge of the wrapper over the filling. Fold sides over and roll up. Repeat with remaining wrappers.

Other ideas:
This would be great with chicken!
Sprouts would also be good, I think.

Brenna liked them because they had "dippies"!

Chocolate Chip Cream Cheese Ball

Expecting guests for New Year's Eve? Heading somewhere and need an easy dessert that can easily be shared? I've got the perfect yummy!

Chocolate Chip Cheeseball

1- 8 oz pkg cream cheese- softened (I use Neufchatel, 1/3 less fat, just as good)

1 stick butter, softened

1/4 t vanilla extract

3/4 c powdered sugar

2 T brown sugar

3/4 c mini chocolate chips





Beat together the cream cheese, butter and vanilla. Beat in the powdered sugar a little at a time then add the brown sugar. Stir in the chocolate chips.



Cover and refrigerate for 2 hours.



After 2 hours put the mixture in the center of a large piece of plastic and fold up edges to shape into ball. Refrigerate at least another hour or overnight.



I roll the ball in more mini chocolate chips.



Use vanilla wafers, graham sticks, chocolate wafer cookies, etc. for dipping

Mini Cheese Balls

If you have any guests to entertain the next few days these appetizers are quick to make and yummy. Recipe from Kraft foods

Mini Cheese Balls

Prep Time: 10 min

Total Time: 2 hr 10 min

Makes: 18 servings, 3 cheese balls each

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

4 slices OSCAR MAYER Bacon, cooked, finely chopped

1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 cup toasted PLANTERS Walnuts, ground

MIX cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasonings.

SHAPE mixture into 54 balls, 1 level tsp. each. Roll in walnuts. Cover with plastic wrap.

REFRIGERATE at least 2 hours.

Chocolate Filled Breakfast Crescents

Today I bring you a recipe that receives rave reviews no matter where I take it. When I took it to Mom's Group the normally reserved ladies each had two...

PS Cute pictures at the end of the post. Baby... Chocolate... Nuff said...

Chocolate Filled Breakfast Crescents

Recipe from Hersheys.com

Ingredients:
2 cans (8 oz. each) refrigerated quick crescent dinner rolls
3 tablespoons butter or margarine, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup HERSHEY'S Cocoa
3 tablespoons finely chopped pecans (optional- we opted out)
CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 375°F. Separate crescent dough into 16 triangles.

2. Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.

3. Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.

4. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of crescents. 16 crescents.


CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze.

Today I had an extra special baking buddy. And she helped with the most difficult part of any kitchen project...

The clean up!

A little more chocolate around the eyes and she would have "The Crow" goin' on... Or "The Joker", if you're a Batman fan. I'd take Brandon Lee, myself...

Caramel Pecan Cheesecake Bars

OK, I just made these today. But they are so good that I by-passed the other very yummy recipes because I had to share it.

Caramel Pecan Cheesecake Bars
except I made mine without the pecans

Another recipe from Kraft. And, just so you know, there is nothing good for you about this recipe- except the way you feel after the first delectable bite.

Yep... I actually made them look this good! Amazing, I know!

Prep Time: 15 min
Total Time: 5 hr
Makes: 32 servings
1 cup PLANTERS Pecan Pieces, divided
1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
24 KRAFT Caramels
1 Tbsp. water
3 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.

**Notes:

• I left out the pecans. It is fine without them.
• Melt the caramels until they are very runny, otherwise they will cool before they spread.
• Use a VERY sharp knife to cut the bars, point down, in a poking motion. If you try to cut like a regular cake the caramel will pull. I got some nekkid pieces before I learned that.
• Keep a pair of kitchen shears near by to cut the very stubborn caramel.
• I took a suggestion from the comments and used caramel ice cream topping. I used a full jar. It was easier!
  

Aunt Maggie's Jam Thumbprint Cookies

I have a very difficult time keeping Brenna from helping me when I bake. She is very interested in helping; from measuring ingredients to licking the beaters- and everything in between. Soon I'll have to take all the recipes she helps with and print her own cookbook.

A couple of weeks ago we made

Aunt Maggie's Jam Thumbprint Cookies

These were great fun as they involved poking...

The recipe came from Everyday Food.

Here's what you'll need:

24 T (3 sticks) unsalted butter, room temperature

1 c sugar

1 egg

3 1/4 c all purpose flour (spooned and leveled)

3/4 c jam (any type)

What to do:

Preheat oven to 350 degrees F

In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg and beat until completely combined.

With mixer on low, add flour, and mix until just incorporated.

Shape dough into 1 inch balls (about 2T each). Place on baking sheet at least 3" apart.

Moisten thumb with water and gently press the center of each ball, making an indentation about 1/2 inch wide and 1/4 inch deep. In microwave or on stove heat jam until liquified; spoon about 1/2 t into each indentation.

Bake until cookies are golden brown around the edges, 18 to 20 minutes. Transfer to a wire rack and cool completely. If storing place into an airtight container at room temperature up to 2 days.

This will make about 54 cookies so the recipe is terrific for gatherings. I sent a bunch to work with Doug. He is teaching a class on Fridays and shared them with his "students". I got rave reviews... And requests for more treats.

Herbed Chicken in Pastry

I made this last night and it was YUMMY! And easy!

Herbed Chicken in Pastry

Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes


Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

If my photos don't whet your appetite here's the photo from puffpastry.com.

Pumpkin Swirl Cheesecake

I know I have been inundating you with lots of pumpkin recipes lately. I can't help it! It's fall and we really like pumpkin!

So I am bringing you another!

Pumpkin Swirl Cheesecake

The recipe is from Kraft. So is the photo as the last one I made was kind of shiny and didn't photograph well. To see one that I made-along with some other goodies- click here.

Yes, I make this quite a bit. Yes, it's that good. Don't let it scare you! It's quite easy! I promise!

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves



PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Chili Pie

I love comfort food. Food that is warm and filling.

I pulled this
Chili Pie
recipe out of a Real Simple magazine a few years ago.

It's quick, simple and so yummy on cold evenings.

1 pound italian sausage (sweet or hot), casings removed
2 t chili powder
1- 15 oz can kidney beans, drained
1- 14.5 oz can diced tomatoes, drained
3/4 c jarred salsa
1- 8.5 oz box corn bread mix
1 large egg
1/3 c milk
1 c shredded cheddar

Heat oven to 400 F.

In large skillet over medium heat cook that sausage, crumbling it, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for another minute. Discard any fat. Add the beans, tomatoes and salsa; simmer for 3 minutes.

In a bowl combine the corn bread mix, egg and milk; then stir in the cheddar.

Transfer chili mixture to a 2 quart baking dish. Spreadth corn bread batter over the top. Bake until golden: 15-20 minutes. Let set 5 minutes before serving.

Black Bean Cakes with Mexican Rice and Slaw

Black Bean Cakes with Mexican Rice and Slaw

This is one of my favorite recipes. I use a spicy blue corn chip to add a little extra flavor.

FOR THE SLAW
Puree; toss with:
1/3 c sour cream
1/4 c scallions; thinly sliced
10 sprigs fresh cilantro
1/2 jalapeno, seeded, chopped
juice of 1 lime
1 1/2 c shredded cabbage
salt to taste

Puree the first 5 ingredients in a food processor, toss with cabbage, season with salt. Cover and refrigerate.

FOR THE RICE
Saute in 1 T olive oil; stir in:
1/3 c each onion, celery and carrot; diced
3 garlic cloves, sliced thin
1 T tomato paste
1/2 t each kosher salt, ground cumin and paprika
1/4 t cayenne
1 bay leaf
1/2 c converted white rice
1 c chicken broth or water

Saute vegetables, garlic, tomato paste, spices and bay leaf for the rice in 1T oil in a saucepan over medium-high heat for 2 minutes. Stir in the rice & broth. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Remove from heat and let stand, covered; fluff with fork and remove bay leaf before serving.

FOR THE CAKES
Mash together; add:
1 15 oz can black beans, drained, rinsed & divided
1 egg white
1/4 c corn tortilla chips, ground (Red Hot & Blue spicy chips are really good for this)
1/4 c red ball pepper, diced
2 T onion, grated
1/2 t each kosher salt, ground coriander and chili powder

Mash 1/2 c beans and egg white together in a bowl. Add remaining beans, chips, pepper, onion & seasonings. Refrigerate for 10 minutes (I prefer an hour) then form into two 3" round cakes.

Fry in, garnish with:
2 T olive oil
Lime wedges
Cilantro sprigs

Fry cakes in 2T oil in non-stick skillet over medium heat until heated through; approx. 4 minutes each side.

Serve with rice and slaw. Garnish with lime and cilantro.

Black Bottom Coconut Bars

If you like brownies and coconut macaroons (a couple of my favorite things!) I have the perfect recipe for you!

Black-Bottom Coconut Bars

This recipe came from Everyday Food.

Chocolate Base
1/2 c unsalted butter
1/2 c sugar
1/4 t salt
1 large egg
1/4 c unsweetened cocoa powder
1/4 c all-purpose flour (spooned and leveled)

Preheat oven to 375. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil; not overhang.

Place butter in a large microwave safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread in prepared pan.

Bake just until sides begin to pull away from pan, 10-15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Topping
2 large eggs
3/4 c sugar
1/2 t vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 (7 oz) pkg sweetened shredded coconut; 1/2 c reserved for sprinkling

In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 c reserved).

Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with 1/2 c reserved coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25-30 minutes. Cool completely in pan. Lift cake from pan, peel off foil and cut into 24 bars. Store in airtight container 3-4 days.

Oreo Fudge and Ice Cream Cake

Today I offer you the Oreo Fudge and Ice Cream Cake.

My sister-in-law made this a couple of months ago and I didn't think to take a picture of it. Why would I? I didn't make it. And since I want you to be able to make everyone think you are a dessert genius and the weekend falls after tomorrow I am just going to share the photo from Kraftfoods.com, the designers of this tasty dessert.

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped



POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

**Note: if the fudge topping you use is too thick to spread easily stir in up to 1/4 cup milk.
** Go crazy and try Neopolitan Ice Cream Sandwiches!
** Or experiment with mint Oreo cookies! MMMM!

Check out the cooking school video to see it being made.

Now, tell everyone you are bringing the dessert and accept all the compliments.

Pumpkin French Toast

I'm not sure why, but breakfast food in the evening always seems so decadent. As child I can remember that dinner just seemed more "fun" when it was pancakes than when it was hamburgers.

And that feeling carries over into adulthood. I just love breakfast food at night. So last week I decided to treat the family to

Pumpkin French Toast

I actually pulled this recipe from a Glad Press 'n' Seal ad in an issue of Everyday Food about 2 years ago. So yummy!

You will need:

1 loaf brioche-style bread (I used French bread from the bakery)
1/4 c sugar
1/4 t ground cinnamon
pinch coarse salt
1/2c canned pumpkin puree
1/2 c half & half (I used whole milk)
4 large eggs
2 T orange juice
1 t grated fresh ginger (OK, I used the powdered stuff)
1 t vanilla extract
1/2 t grated orange zest (Yeah, like I have that!)

Directions:

• Trim ends of bread; cut crosswise into 12 - 1" slices
• Combine sugar, cinnamon and salt in a medium bowl. Whisk in pumpkin, half & half, eggs, OJ, ginger, vanilla & orange zest. Pour into a large pan (I used a 9x13 baking pan).
• Add bread slices to pan, turn to coat. Cover (with Glad Press 'n Seal- aha! The ad tie-in is revealed!) and refrigerate over night (about 8 hours)
• When you are ready to prepare, heat skillets, add butter. When butter is sizzling "toast" the bread about 2-3 minutes on each side. (The butter gives great flavor and the nice "golden" color. It is actually better than a spray for this recipe.)
• Serve with maple syrup.

YUMMY!!!

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