Saturday, May 30, 2009

Frosty Orange Creme Layered Dessert

Recipe: Kraft

This was better than I expected. Simple to make, as long as you have enough freezer space. Mike liked the sherbet, but he thought the "white part" was too sweet. It's definitely sweet, but the sherbet balances it out.

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) whipped topping, thawed

LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in whipped topping. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

Thursday, May 28, 2009

Spinach Salad

There's several versions of this salad. I got this recipe about 8 years ago from a former co-worker. It's one of my favorite salads.

1 cup cottage cheese, large curd
1/2 lb. bacon, cooked/diced
1 bermuda onion, sliced thin
3/4 to 1 lb. mushrooms, sliced umbrella style
2 packages fresh baby spinach
1 head lettuce (or small bag salad mix)
3/4 lb. swiss cheese, grated

2/3 cup vinegar
1 1/4 cup corn oil
3/4 cup sugar
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 TBSP poppy seeds

Mix all salad ingredients in a large bowl, set aside. Mix dressing ingredients in a separate bowl or bottle with a tight lid. Mix or shake dressing before pouring over salad. Don't put dressing on salad until right before serving, otherwise the salad gets too wilted.

Tuesday, May 26, 2009

Cream Puffs with Chocolate Mousse

It doesn't get any better than cream puffs and chocolate. The mousse is delicious. It's basically thick chocolate whipped cream. I like these just as much as the originals. A must try.

Recipe: Hershey's Kitchen

Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.

2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Store in the refrigerator while you make the pastry.

1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs

1. Heat oven to 400°F. Grease cookie sheet.

2. Combine water, butter and salt in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves the side of pan and forms a ball. Remove from heat.

3. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop dough by heaping tablespoons into 6 mounds, 3 inches apart, onto prepared cookie sheet.

4. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Horizontally slice small portion from top of puffs; set tops aside. Remove and discard any soft dough from inside puffs. Cool completely. Fill puffs with the chocolate mousse; replace tops. Refrigerate about 1 hour and sprinkle the top with powdered sugar just before serving.

Makes 5-6 puffs.

Saturday, May 23, 2009

Skillet Enchiladas

This recipe came from Good Things Utah several years ago. We use flour tortillas since Mike doesn't really care for the corn tortillas and it works great. We leave out the chilies. Simple and delicious!

1/2 to 1 pound ground beef
1/4 cup chopped onion
1 can cream of mushroom soup
1 (10 oz) can enchilada sauce
1/2 cup milk
2 TBSP chopped green chilies
8-10 corn tortillas
2 1/2 cup cheddar cheese, shredded

In a large skillet, brown ground beef and onion. Drain grease. Stir in soup, enchilada sauce, milk and chilies. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Soften tortillas in oil. Reserve 1/2 cup cheese. Place 1/4 cup cheese on each tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through - about 5 minutes. Sprinkle with reserved cheese; cover and cook until cheese melts.