Martha Night JUNE -

Appetizers and Desserts at Kimberly’s

June 2010

*Peanut Butter Pie

Kimberly Garcia

3 small Graham Cracker piecrusts

2 - 8 oz cream cheese

1 cup peanut butter

2 cups powdered sugar

1 can Eagle Brand milk

2 large Cool Whip

peanuts

chocolate syrup

Mix cream cheese, peanut butter, powdered sugar and Eagle brand milk together.

Fold in 1.25 cartons of Cool Whip with spatula.

Pour in pie crusts and ice with remaining cool whip.

Top with chocolate syrup and chopped peanuts.

Cover and freeze.

Sherry Trifle - Traditional Scottish pudding

Alisha Easton

Line a shallow bowl with sponge - Jam roll, if you can get it or angel cake

Sprinkle the sponge with sherry to taste

Drain and add a can of pear quarters

Drain and add a can of mixed fruit

Top with a can of custard (found in the International row at Krogers)

Prior to serving cover with fresh whipped cream and top with either chopped nuts or flaked chocolate

Tip - you can use some of the pear juice to mix with the sherry for a moist sponge with not such a concentrated flavor of sherry 'spots'

Oreo truffles

Megan Moddelmog
1 bag of Oreos
1 package of Chocolate Almond Bark
1 package of White Chocolate Almond Bark
1 package of Cream Cheese
Toothpicks
Wax paper
Cookie Sheets
Use a chopper/crusher to crush the 1 bag of Oreos (until fine like dirt).  Mix the crushed Oreos with the package of cream cheese. Let sit in the refrigerator for 1 hour.  Roll the Oreo mix into small to medium sized balls.  In the meantime, melt the white chocolate and regular chocolate almond bark on low on the stove until completely melted (I find it best to use or make a double boiler to not burn the chocolate).  You can either mix the two together or make white chocolate balls and chocolate balls both.  Put a toothpick in the balls and dip them in the almond bark, put on wax paper on a cookie sheet and allow to dry. (I would leave some in refrigerator and only work with a few at a time to keep them completely firm so they don't break)  After all balls are dipped, take a spatula and dip into the opposite color chocolate than the truffle, then decorate the balls by whipping the spatula quickly to give the balls little white lines on top.  (I even touch up the toothpick holes with the same color chocolate before putting the lines on top). Put in the refrigerator and let cool until you serve.

Semifreddo

Megan Moddelmog

4 large egg yolks (best if fresh eggs-hmmmm)

150 grams of sugar (3/4 cup)

½ liter of cream (500 ml)- I used a pint because it is close)

3 unsweetened or semisweet baking squares (I used 2 U. and 1 SS)

cocoa powder

In a double boiler (bowl on top of a saucepan that has water in the bottom of it) stir the egg yolks and sugar over low heat. Use a whisk and whisk in the same direction the entire time. Be careful not to boil, just whip. Once sugar is dissolved and mixture is smooth, cool the mixture until lukewarm (it is helpful to replace the warm water with cool water and set the bowl with the mixture in it, n the cool water).

Mix the cream until it forms stiff peaks (don’t over mix, it will get chunky).

Lightly mix the sugar mixture in with the cream.

Remove half of the completed mixture and add cocoa to flavor (I think I added 3 or so Tbl).

Take 3 squares of unsweetened chocolate baking squares (comes in a box of 8 or so on baking aisle) and chop into small pieces and add this to the cocoa mixture.

In a small oval dish layer ½ of the plain mixture then the chocolate mixture and then the rest of the plain mixture. Freeze for 3 or 4 hours. Take out just before serving and scrape sides and dump onto a serving dish. Sprinkle with cocoa powder.

This can made with your favorite candy bars, oreos, fresh fruit, instead of chocolate. Enjoy.

Choc Chip Cookies

Tina Roy

¾ cup granulated sugar

¾ cup packed brown sugar

1 cup butter or margarine, softened

1 egg

2 1/4cups Gold Medal® all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup coarsely chopped nuts (optional)

1 package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF. 2.Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. 3.Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 4.Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Coconut Cream Macaroons

Tina Roy

3 packages (7 oz each) flaked coconut (7 2/3 cups)

1 cup Gold Medal® all-purpose flour

½ easpoon salt

1 can (14 oz) sweetened condensed milk (not evaporated)

2/3 cup canned cream of coconut (not coconut milk)

1tablespoon vanilla

¼ teaspoon almond extract

1 egg

1-cup semisweet chocolate chips (6 oz), if desired

1-tablespoon vegetable oil, if desired

1. Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.

2. In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.

3. On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.

4. Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set

Fruit Dip

Massiel

Sour Cream
Brown Sugar
Brandy
Just mix the sugar with the sour cream, as much sugar as you want depending on how sweet you want it. Add just a touch of brandy and voila!

*Corn Dip

Stephanie Reed

2 cans mexicorn  (drained)

16oz sour cream

1 cup mayo

1/2 bunch cilantro - finely chopped

3-4 green onions - finely chopped

2-4 cups finely shredded cheddar cheese

1 tsp cayenne pepper

1 tsp cumin

lime juice (juice from 1/2 a lime)

1. mix lime juice in corn well

2. mix corn, s.cream, mayo, cumin and pepper

3. add cilantro, green onions, then cheese

4. chill overnight

5. serve with fritos

Spinach Artichoke Dip

Shannon Prager

4 oz of cream cheese

8 oz Helmann's mayo
1 small white onion (about 1/2 cup)
1 box of frozen spinach
1 tablespoon of chopped garlic
1 14oz can of quartered artichoke hearts
garlic powder (to taste)  start with 1/8 teaspoon
2 cups of shredded Mozzarella and Parmesan cheese
Preheat oven to 350 degrees.  Thaw spinach and drain thoroughly.  In oven safe dish, mix cream cheese and mayo, garlic powder and onion.  Add drained spinach and 1 1/2 cup of shredded cheese.  Mix thoroughly.  Mix artichokes last to keep them from separating and being mashed during mixing.  Bake covered for 30-35 minutes at 350.  Then add remaining 1/2 cup of shredded cheese to the top and bake uncovered for an additional 5-7 minutes or until cheese is melted
Serve with Pita chips, tortilla chips or toasted French bread

Summer Orzo Salad

Tammy Marino

Ingredients:
orzo
chicken broth
any sliced up veggies that you like (bell peppers, zucchini, onion, etc.)
Olive oil
salt and pepper to taste
Directions:
prepare orzo according to directions on box, except use broth instead of water.
Meanwhile, sauté diced veggies just enough to take out the giant crunch.
When orzo is done, drain - but reserve some of the broth.
Mix drained orzo with veggies.
Coat w/ a bit of the broth and a bit of olive oil.
Add salt and pepper to taste.

Stuffed Mushrooms

Christa McManemin

Ingredients

• 24 ounces, weight White Button Mushrooms
• ⅓ pounds Hot Pork Sausage
• ½ whole Medium Onion, Finely Diced
• 4 cloves Garlic, Finely Minced
• ⅓ cups Dry White Wine
• 8 ounces, weight Cream Cheese
• 1 whole Egg Yolk
• ¾ cups Parmesan Cheese, Grated
• Salt And Pepper, to taste

Preparation Instructions

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot

Herb Focaccia w/ Roasted Red Pepper & Artichoke Sauce

Misty Marcum-
1 package Pillsbury pizza crust dough
Spread:
½ cup butter, softened
1 tbsp basil leaves
1 tbsp parsley
1 tsp oregano
Mix these 4 ingredients together.
Toppings:
¼ cup red onion, sliced thin
½ cup mozzarella cheese, grated
Roll out the pizza dough on waxed paper. Spread 2/3 of the butter spread over the dough and sprinkle with mozzarella cheese. Fold dough in half and spread the remaining 1/3 of the butter spread on top and sprinkle with mozzarella cheese. Place red onion slices on top and then bake at 350 degrees for about 20 minutes on a slightly greased cookie sheet or stone.
Sauce:
1 jar roasted red bell peppers
1 jar marinated artichoke hearts
1 tsp minced garlic cloves
Blend three together in blender or food processor to make the sauce. Serve w/ warm focaccia bread.
She serves this with the foccacia bread

Baked Breaded Olives

Misty Marcum
1 stick of butter, melted
1 cup of flour
1 jar Old English Cheese Spread
1 jar green olives, drained
Mix melted butter, flour and cheese spread. Roll olives in mixture. Chill to set & then bake @ 375 degrees for 15-18 minutes.

Note: (*) = Voted Favorite Dessert and Appetizer by group