Thursday, March 26, 2009

Bacon Stuffed Mushrooms

Made by Vicki.

  • 1 (8 oz) package cream cheese
  • 1/2 cup real bacon bits
  • 1 TBS chopped green onion
  • 1/4 tsp garlic powder
  • 1 lb whole fresh mushrooms, stems removed


1. In a small mixing bowl, beat cream cheese until smooth, stir in the bacon, onion and garlic powder.

2. Spoon into mushroom caps.

3. Broil 4-6 in. from the heat for 4-6 minutes or until heated through. Serve warm.

Smoky Roll Ups

Made by Conna. From

  • 3 skinless, boneless chicken breast halves - pounded thin
  • 12 slices honey ham
  • 1/2 cup ketchup
  • 1/2 cup mayonnaise
  • 1/2 cup apricot jam


1. Preheat oven to 350 degrees F (175 degrees C).

2. Trim the fat from the smoked meat, place a piece on each chicken breast slice and roll. Fasten with toothpicks and place seam side down in a 9x13 inch baking dish.

3. Mix together ketchup, mayonnaise and jam. Pour mixture over chicken and bake uncovered in the preheated oven for 20 to 25 minutes.

Cool Lime Napoleons

Made by Rebecca.

  • 8oz pkg refrigerated crescent rolls
  • 3 kiwi peeled and sliced
  • 11oz can mandarin oranges
  • 1 tsp lime zest
  • 2 TBSP lime juice
  • 8 oz whipped cream
  • 1/2 C powdered sugar
  • 1/4 almonds finely chopped


1. Roll out crescent rolls on rectangle pan. Bake 375 degrees for 12-15 min. Let cool.

2. Mix whipped cream, lime juice & zest, & powdered sugar. Mix until smooth.

3. Cut crescent rolls into 24 squares, top with 1 kiwi slice & 1 mandarin orange. Pipe a 1 inch rosette of cream mixture on top. Leave individual or stack 1 square on top of another to make a napoleon.

Puff Pastry Appetizer

Made by Meredith.

  • 2 8oz cream cheese
  • fresh mushrooms
  • 1 onion finely chopped
  • 1/2 package of bacon, cut into small pieces
  • 1 puff pastry sheet


1. Cook bacon in a pan. Saute onion, and mushrooms in bacon fat until onion becomes translucent (add some margarine if you need to). Add cream cheese and stir until smooth. Lay out puff pastry dough and cut in half. Place some of mixture along top end (length) of pastry dough and roll like cinnamon rolls. Repeat for other half of dough. Bake according to time on puff pastry dough box. Cool slightly and cut into 1 inch circles. Enjoy!

Tortilla Rollups

Made by Camille

(make the night before event so they can chill)

  • 2 chicken breasts, cooked, diced really fine
  • 1 pkg. flour tortillas
  • 4 pkg. (8 oz.) cream cheese, softened
  • 1 sm. can chopped green chilies
  • 1 Tbsp. finely chopped gr. onions
  • 1/4 c. picante sauce
  • 1/4 tsp. garlic powder


1. mix really well

2. spread on tortillas 1/4 in. thick

3. roll up and store overnight, once chilled slice for individual appetizers

I halved this recipe for our appetizer night, because it makes a lot.

Monday, March 23, 2009

Chicken Crescents

Made by Kim

  • 6 ounces softened cream cheese
  • 1/8 teaspoon pepper
  • 1 Tablespoon chopped green onions
  • 2 – 8 ounce cans crescent rolls
  • 4 Tablespoons butter
  • 2 cups diced, cooked chicken
  • 1 Tablespoon minced fresh parsley
  • 2/3 cup fresh, sliced mushrooms (optional)


1. In large bowl, cream together cream cheese, butter & pepper. Add chicken, green onions, parsley & mushrooms. Set aside.

2. Separate crescent rolls to form four rectangles. Press seams together. Cut into thirds. Place 2 tablespoons of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely.

3. Bake at 400 for 20 minutes.

Shrimp Crostini Appetizer

Made by Dacia from
*prepare crostini baguette slices ahead of time, just before serving spoon on shrimp mixture

  • 2 Baguettes, sliced 1/4-inch thick
  • oil for bread slices
  • 1 garlic clove cut in half
  • 8 ounces salad shrimp, coarsely chopped, or use fresh crab meat or a combination of both
  • 1 large red or green bell pepper, small dice
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/4 teaspoon fresh lime juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Parmigiano-Reggiano cheese, finely grated
  • 5 drops Tabasco Sauce (I use more)
  • Salt and pepper, to taste
  • parsley for garnish


1. Lightly brush one side baguette bread slices with oil, rub with garlic clove; place on baking sheet and toast in oven at 350° for 7 minutes.

2. In a small bowl combine shrimp (reserve a few whole pieces for garnish), bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Tabasco sauce; add salt and pepper. Spoon shrimp mixture on crostini, garnish with parsley, reserved shrimp and serve.

**Makes approximately 2 cups


Made by Tiffany

  • Pizza crust
  • olive oil
  • garlic
  • salt
  • mozzarella cheese
  • Parmesan cheese
  • olives
  • tomatoes
  • anything else that sounds good

Pineapple Cheese Ball

Made by Jen

  • 2 (8 oz.) packages cream cheese, softened
  • 1 (20 oz.) can crushed pineapple, drained well
  • 2 Tbsp finely shopped green onions
  • 4 Tbsp chopped green bell pepper
  • 1 Tbsp seasoned salt
  • 1 cup chopped pecans
  • crackers


1. Mix cream cheese, Pineapple, onions, bell pepper, and salt. Shape into 2 balls, cover, can freeze for 2 months. On the day before you want to serve, remove ball from freezer and allow it to thaw. Reshape and roll in chopped pecans. Cover and refrigerate. Serve with crackers.

Tuesday, March 3, 2009

Decadent Chocolate Cake

Made by Nikki.

  • 20 chocolate wafers, finely crushed
  • 3 tablespoons butter, melted


  • 12 squares (1 oz. each) semi-sweet chocolate for baking
  • ¾ cup butter
  • 6 eggs, separated
  • 12 Tablespoons granulated sugar, divided
  • 2 teaspoons vanilla


  • 6 squares (1 oz. each) semi-sweet chocolate for baking
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 2 tablespoons light corn syrup


  • 3 squares (1 oz each) semi-sweet chocolate for baking
  • Powdered Sugar


1. Preheat oven to 350 F. Lightly spray a Springform Pan with nonstick cooking spray. For crust, finely crush chocolate wafers in a plastic resealable bag. Microwave butter on High 30 seconds or until melted. Stir in crumbs; mix well. Press crumb mixture onto bottom of pan.

2. For cake, melt chocolate and butter over very low heat stirring occasionally, until smooth. Remove from heat. Cool slightly, stirring occasionally.

3. Separate egg whites into small bowl and set aside. Place egg yolks in separate bowl. On high speed of electric mixer, beat egg yolks and 6 tablespoons of the sugar until the mixture is very thick and pale, about 3 minutes. Add cooled chocolate mixture; beat on low speed. Blend in vanilla.

4. Using, clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chocolate mixture until well blended. Pour batter into pan.

5. Bake 45-50 minutes or until top is puffed and cracked. Cool completely. Run knife around sides of pan to loosen cake. Release collar from pan.

6. Place Sheet of Parchment Paper under cooling rack. For glaze, melt chocolate and butter in clean saucepan over low heat, stirring occasionally until smooth. Remove pan from heat; stir in milk and corn syrup. Spread glaze smoothly over top and sides of cake. Refrigerate until glaze is almost set, about 30 minutes, before garnishing.Meanwhile, for garnish, line platter with parchment paper. Place chocolate in microwave on High, uncovered, 1 – 1 ½ minutes or until melted, stirring every 30 seconds. Pour onto parchment paper and spread to a 10-inch circle. Place in freezer 5-10 minutes to firm. Break chocolate into large pieces; sprinkle top of cake and chocolate pieces with powdered sugar, if desired. Arrange chocolate pieces randomly over top of cake, lightly pressing into glaze and cake. Refrigerate up to 1 hour before serving. Cut into slices.

Monday, March 2, 2009

Chocolate Fruit Pizza

Made by Jennifer from Pillsbury.

Click on recipe picture to view in full size.

Sunday, March 1, 2009

White Chip Chocolate Cookies

Made by Camille from Nestle Toll House

  • 2 1/4 cup all purpose flour
  • 2/3 cup Baking Cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup butter or margarine, softened
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups (12 oz. package) White ch. chips

1. Preheat oven to 350

2. Combine flour, cocoa, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*Makes about 5 dozen cookies.

Fudge Truffle Cheesecake

Made by Stephanie from

  • 1 1/2 cups vanilla wafer crumbs
  • 1/2 cup confectioners' sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup butter, softened
  • 2 cups semi-sweet chocolate chips
  • 3 (8 ounce) packages cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 4 eggs
  • 2 teaspoons vanilla extract


1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch spring form pan.

3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem under baked in the center, but will continue to cook after you remove it from the oven.

Hot Fudge Pudding Cake

Made by Brenda.

  • 1 1/4 cups sugar, divided (3/4 cup and 1/2 cup)
  • 1 cup all purpose flour
  • 7 TBS cocoa, divided (3 TBS and 4 TBS)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/3 cup butter melted
  • 1 1/2 tsp vanilla extract
  • 1/2 cup packed light brown sugar
  • 1 1/4 cups hot water
  • whipped topping, optional

1. In a bowl, stir together 3/4 cup sugar, flour, 3 TBS cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into an ungreased 8-in. or 9-in. square baking pan.

2. Stir together remaining sugar (1/2 cup), brown sugar and remaining cocoa (4TBS); sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake at 350 for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping if desired.

*Yield 8 servings.

Crispy Chocolate Roll

Made by Cambree.

  • ¼ cup butter
  • ¼ cup peanut butter
  • 5 cups miniature marshmallows
  • 5 ½ cups Rice Krispies cereal
  • ¾ cup butterscotch chips
  • 1-1/4 cup semi-sweet chocolate chips

1. Butter a large cookie sheet. In a large microwave safe bowl, melt butter, peanut butter, and marshmallows for 2 minutes. Stir to combine and stir in cereal. Spread on buttered cookie sheet. Melt both kinds of chips in microwave until melted. Spread over cereal mixture. Roll up jellyroll style starting with the wide side of pan. Let cool and cut into slices.