November 23, 2007
posted by Amber at 3:55 PM

1 pkg Philadelphia Brick Cream Cheese, softened
1/2 cup Pizza Sauce
1/2 cup Mozzarella Shredded Cheese
2 tbsp 100% Parmesan Grated Cheese
2 tbsp each chopped Red and Green peppers
1 tsp Italian Seasoning

Spread cream cheese onto the bottom of a microwaveable 9 inch pie plate. Cover with pizza sauce; top with remaining ingredients. Microwave on High 2 minutes or until heated through. Serve with Crackers or assorted cut veggies.
Submitted by: Erin

Labels:

 
posted by Amber at 3:50 PM

1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup Butter, softened
1 cup Sugar
2 tsp Vanilla
2 1/2 cups Flour
1/2 tsp Baking Soda
4 squares Baker's Semi-Sweet Chocolate, melted
1 pkg (6 squares) Baker's White Chocolate
12 hard Peppermint Candies, crushed.

Preheat oven to 350 F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. Shape tablespoonfuls of dough into balls. Roll each ball into 3 inch long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble a candy cane.

Bake 10-12 minutes or until lightly brwoned; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm. Makes roughly 52 cookies.
Submitted by: Erin

Labels:

 
posted by Amber at 3:47 PM

1 cup Seven Up Soft Drink (any brand works)
2 cups Mini White Marshmallows
1 pkg (3oz) Lime-flavored Gelatin
1 pkg (250 g) Cream Cheese, cut up
I 398 mL can of crushed Pineapple, with juice
1 cup (or 1 envelope) Whipping Cream

Put 7 Up and Marshmallows into medium saucepan. Heat and stir over medium heat to melt marshmallows. Stir in gelatin to dissolve. Add cream cheese. Stir until melted. Remove from heat. Stir in pineapple. Chill until syrupy. Whip cream until stiff. Fold into thickened jelly. Pour into mold or pretty serving bowl. Chill. A Favorite at our house!!!
Submitted by: Erin
 
posted by Amber at 3:45 PM

1 pkg (8 squares) Bakers Semi Sweet Chocolate
1/4 tsp Peppermint Extract
36 Ritz Crackers
1 Peppermint Candy Cane, crushed

Microwave Chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy cane. Refrigerate 30 minutes or until chocolate is firm. Makes roughly 3 dozen.
Submitted by: Erin

Labels:

 
November 9, 2007
posted by Amber at 1:30 PM

Base:
1 cup Water
½ cup Butter
1 cup Flour
4 Eggs

Filling:
2 pkg Instant Vanilla Pudding
1 pkg Cream Cheese
2 ½ cups Milk

Topping:
Whipped Cream

Boil water and butter. Add flour and mix well. Add eggs one at a time and mix well. Pour into greased 9x13 pan. Bake at 350° for 20-30 minutes. Cool. Mix filling ingredients; pour over base. Cover with whipped cream. Chill. Enjoy!
Submitted by: Patti

Labels:

 
November 2, 2007
posted by Amber at 9:10 AM

1 pkg 8 square Baker's Semi Sweet Chocolate
1/2 cup Butter
4 Eggs
1/4 cup Clour
1/2 cup Sugar
1 tbsp Icing Sugar
2 tbsp cooled Brewed Coffee

Preheat over to 400. Microwave chocolate & butter in medium sized bown on medium for 3 minutes or until butter is melted. Stir until the chocolate is totally melted. Set that aside.
Beat eggs, sugar, cofee together in a large mixing bow with electric mixer on medium speed until thickened. Add flour and chocolate mixture. Beat just until blended.

Pour into 6 generously greased and lightly floured 6 oz custard cups; place cups on baking sheet.
Bake 11-15 minutes or until cakes are puffed with custard tops, but still soft in the center. Cool for 5 minutes. Invert cakes onto individual dessert plates. Sift icing sugar evenly over the cakes & serve them warm. Melt in your mouth!
Submitted by: Janelle