La Vista Hyatt Regency's Chocolate Rum Balls

3 9-inch layers cooked German chocolate cakes without frosting
1/2 cup fudge sauce (Smuckers Chocolate Fudge Sauce will do)
3/4 cup 151-proof rum
1 cup chopped walnuts or pecans
24 ounces semisweet dark chocolate
Chocolate sprinkles to garnish

Crumble the cake layers into a large mixing bowl. Add fudge sauce, rum, and chopped nuts. Mix into a paste. Roll into small balls (about the size of a golf ball) and freeze until hard. Melt dark chocolate over very low heat in a double boiler. Quickly dip a ball into the melted chocolate then immediately dip the ball into the chocolate sprinkles. Makes about 50 chocolate rum balls.

My notes: I used a German chocolate cake mix, which made one 9x13 cake. I omitted the nuts this time and used green sugar to sprinkle on top instead of rolling in chocolate sprinkles.

Creamy Pumpkin Pie

From ReadyCrust.com



Prep Time: 5 minutes
Total Time: 2 hours 5 minutes
Servings: 8

Ingredients

1/2 cup cold milk
1 package (6-serving size) vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust

Directions

1. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
2. Garnish as desired. Store in refrigerator.

* *NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

Andes Bark

2 boxes Baker's white chocolate baking squares
1 bag Andes mint baking chips

Break apart the Baker's white chocolate baking squares and put in a microwavable glass bowl. Microwave for 1 1/2-2 minutes, until melted, stirring halfway through.

Once the chocolate is melted, place a sheet of wax paper on a cookie sheet and spread the melted white chocolate on the wax paper. Allow to cool slightly, but not enough to start hardening.

Sprinkle with the Andes mint baking chips (as many as you want) and place the cookie sheet in the refrigerator for 4 hours until completely hardened.

Remove from the wax paper and break apart into bite-sized pieces. Enjoy!

Peanut Butter Cookies

1C Crisco
1C Peanut Butter
1C White Sugar
1C Brown Sugar
2C Flour
2C Sugar
1/2 tsp. Salt
1 tsp. Baking Soda
2 Eggs - well beaten


Combine Crisco, Both Sugars, Salt, Soda and Peanut Butter in mixer. Add beaten eggs. Then add flour gradually so as not to create a 'flour cloud'.

Put small to meduim spoonfuls on baking sheet according to whether you want small or medium cookies. Flatten each potential cookie with a fork in a criss-cross pattern.

Bake at 325 degrees for about 15 minutes.

Note: You will have to adjust cooking time according to size of spoonfuls and how brown you want your cookies. So, pay close attention to the first batch.

Crispy Pretzel Bars

from Taste of Home's digest Potlucks & Barbeques



1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups crisp rice cereal
2 cups pretzel sticks
1 cup plain M&M's

In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15-in. x 10-in. x 1-in. pan. Cut into bars.

(This recipe was tested with an 1100-watt microwave. )

Dark Chocolate Tart with Gingersnap Crust

Recipe and image from http://smittenkitchen.com



Note: I made this for Mother's Day this weekend and everyone loved it. If you don't like super dark chocolate, I think you could get away with adding a bit more sugar or using milk chocolate.

Makes 10 servings

Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted

Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon

Softly whipped cream, for serving

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.

Cut tart into thin wedges and serve with softly whipped cream. I’d keep it unsweetened, but that’s just personal taste.

Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.

Key Lime Pie With Coconut Cookie Crust

from Texas Co-Op Power Magazine, January 2008

Crust
43 vanilla wafers
1/2 c sweetened coconut
6 T melted butter

Pulse in food processor all the vanilla wafers (you'll need 1 1/4 c crumbs). Add coconut and melted butter and pulse to blend. Press mixture along bottom and up sides of a 9-inch pie pan.

Filling
3 egg yolks
1 can sweetened condensed milk
1/2 cup key lime juice
1 t lime zest

Preheat oven to 350 degrees. Beat yolks until they are lemon colored. Blend in sweetened condensed milk, then add lime juice and zest. Still until well blended. Bake 12 minutes until mixture is set. (If using glass pie pan, bake at 325 degrees). Serves 8-10.

Apple and Almond Custard Tart

from Everyday Food, December 2007


my image of this recipe, December 2007

for the crust:
3/4 c all-purpose flour (spooned and leveled)
1/4 t baking powder
6 T (3/4 stick) unsalted butter, at room temperature
1/2c sugar
1 large egg
1/2 t pure almond extract

for the filling:
4 T (1/2 stick) unsalted butter, at room temperature
1/2 c sugar
1 large egg
1 1/2 t finely grated lemon zest and 1 T fresh lemon juice (from one lemon)
3 T all-purpose flour (spooned and leveled)
1/2 c heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 c sliced blanched almonds

1) Make the crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

2)Using an offset spatula or table knife, spread dough in a 9-inch removable-bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

3) Meanwhile, preheat oven to 350, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 c sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

4) In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 c sugar. Place tar pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

Chocolate & Orange Marbled Cookies

from: Cookies for Santa

1/2c packed brown sugar
1/2c sugar
1/2c butter
1/2c sour cream
1 egg
2 T orange juice
1 t grated orange peel
1 t vanilla
2c flour
1/2t baking soda
1/4t salt
1 oz unsweetened baking chocolate, melted

Preheat oven to 350. Combine brown sugar, sugar and butter in large mixing bowl. Beat at medium speed, scraping bowl often until creamy. Add sour cream, egg, orange juice, orange peel and vanilla. Continue beating until well mixed. Reduce mixed speed to low and add flour, baking soda and salt. Beat, scraping the bowl often until well mixed. Pour slightly cooled chocolate over batter; swirl through batter with knife for marbled effect. Drop dough by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. Bake for 10-12 minutes or until lightly browned.

Coconut Macaroons

from Everyday Food Collectible Cookie Edition, 2006



Ingredients
Makes 30

* 3 large egg whites
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Directions
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
2. In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
3. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Lemon Almond Tart

from GourmetSleuth.com



I N G R E D I E N T S
Tart Crust
1 3/4 cups flour
1/2 cup almonds, toasted and finely ground
1/2 cup sugar
8 tablespoons melted butter
1 egg, lightly beaten
Pinch of salt

Tart Filling
3/4 cups sugar
Juice and grated zest of 3 large lemons
6 egg yolks

I N S T R U C T I O N S
Preheat oven to 450 degrees
Spray 8" fluted tart pan with removable bottom with nonfat cooking spray.

Crust
To make the pastry mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until pebbles form. Add the egg and salt and mix well.

Press the dough into the pan fitting dough into the edges of the pan. Line the bottom of the pan with foil and fill with 2 cups of dry beans (to weight the crust down while baking). Bake for 10 minutes then remove foil and beans and place on rack to cool.

Reduce oven temp to 325 degrees

Filling
Combine the sugar, lemon juice, zest and egg yolks, beating to mix well. Pour into the top of a double boiler over gently boiling water. Whisk constantly for 20 minutes unit the mixture thickens. Remove from the water and allow to cool slightly.

Pour the lemon filling onto the crust and bake for 15 minutes at 325 degrees. Let tart cool before serving. Dust with powdered sugar if desired.

Lemon-Cornmeal Cookies

from Everyday Food Magazine, Collectible Cookie Edition, Holiday 2006

Ingredients
1 ½ cups all-purpose flour, (spooned and leveled)
1 cup yellow cornmeal
1 tablespoon finely grated lemon zest
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, very soft
3/4 cup sugar
1 large egg

Directions
1) Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
2) In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
3) Pinch off and roll dough into balls, each equal to 1 ½ tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
4) Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely. Cookies keep 3 to 5 days in an airtight container.

Makes 24.

Butter Pecan Cookies

from Everyday Food Magazine, Collectible Cookie Edition, Holiday 2006

Note: Thanks to Aunt Linda and Aunt Kathy for my Push Button Lexan Cookie Dough Scoop. It made these so easy to drop!



3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

1. Preheat oven to 350 degrees;. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Makes 12 cookies.

Creamy Lemonade Pie

From Southern Living, May 2007
8 servings

2 (5oz) cans evaporated milk
2 (3.4oz) packages lemon instant pudding mix
2 (8oz) packages cream cheese
1 (12oz) can frozen lemonade concentrate, partially thawed
1 (9oz) ready-made graham cracker crust
Garnishes: whipped cream, fresh mint, lemon slices

1) Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2) Beat cream cheese at medium speed with whisk attachment until fluffy. Add concentrate and beat until blended, then add pudding mixture and beat until blended.
3) Pour into pie crust and freeze for 4 hours or until firm.

Pumpkin Treats

from: Texas Co-op Power Cookbook

Crust

1 package yellow cake mix, less 1 cup
1 egg
½ cup butter, melted

Filling

2 eggs, beaten
1 cup pumpkin
¾ cup sugar
½ tsp salt
¾ cup evaporated milk
½ tsp ginger
1 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves

Topping

1 cup yellow cake mix
1 cup sugar
1 tsp cinnamon
¼ cup butter

Mix the crust ingredients and spread into a greased 9x13-inch pan. Combine the filling ingredients and pour mixture as next layer in pan. Stir together topping ingredients until they form a crumbly mixture. Sprinkle the topping mixture over the filling layer. Bake at 350 degrees for 45 minutes or until golden brown. Makes 18 servings.

Mandarin Orange Cake

from Vivian's Collection of Favorite Recipes, by Vivian Canty

1 box yellow cake mix
1 can mandarin oranges
3 eggs
3/4 c oil
1/2 tsp vanilla
Topping (recipe follows)

Combine cake mix, oranges, eggs and oil and beat with electric mixer for 4 minutes at medium speed. Pour into 3 (not 2) found cake pans greased and floured well.

Bake at 350º for 20 minutes or until toothpick comes out clean. Let cool before frosting.

Topping:
1 large carton whipped topping
1 box instant vanilla pudding mix
1 large can crushed pineapple, drained

Whip all the topping ingredients together until light and fluffy. Spread on top of the cake layers and stack. Spread the remaining topping all over the outside of the cake.

Leftover cake should be refrigerated.

Easy Pumpkin Bread

from: Betty Crocker's Bisquick Cookbook


my image of this recipe, November, 2005

Note: I made this for some people at work around the holidays and it was a smash! They couldn't believe it was a Bisquick recipe. (I omitted the raisins)

1/3 c vegetable oil
1 c canned pumpkin
3 eggs
2 1/3 c Bisquick
1 1/4 c sugar
2 t ground cinnamon
1/2 c raisins

1. Heat oven to 350º. Generously grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches.

2. Stir all ingredients together except raisins in large bowl until well blended. Stir in raisins. Pour into pans.

3. Bake 8-inch loaves 40 to 50 minutes, 9-inch loaf 50 to 60 minutes, or until toothpick inserted in the center comes out clean; cool 10 minutes. Loosen sides of loaves from pan; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

Impossibly Easy Coconut Pie

from: Betty Crocker's Bisquick Cookbook

Note: Stir it all together, throw it in a pie plate, and bake it! How much easier could it be? Not a traditional coconut cream pie...more of a custard pie with coconut in it. We loved it!

1 c flaked or shredded coconut
3/4 c sugar
1/2 c Original Bisquick
1/4 c margarine or butter, softened
2 c milk
1 1/2 t vanilla
4 eggs
Whipped topping, if desired
Papaya or mango slices, if desired

1. Heat oven to 350º. Grease pie plate, 9 x 11 1/4 inches.

2. Stir all ingredients together, except whipped topping and papaya, until blended. Pour into pie plate.

3. Bake 50 to 55 minutes or knife inserted in center comes out clean. Cool 5 minutes. Garnish with whipped topping and papaya. Store covered in refrigerator.

Chocolate Marshmallow Fudge

from WeightWatchers.com



POINTS® Value | 2
Servings | 36
Preparation Time | 10 min
Cooking Time | 5 min
Level of Difficulty | Easy

Ingredients

1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)
Instructions

1. Coat an 8- x 8-inch pan with cooking spray.

2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.

3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.

4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)