Acapulco

Ingredients

1-1/2 oz rum
1 tbsp lime juice
1-1/2 tsp triple sec
1 tsp sugar
1 tsp egg white

Procedure

Combine and shake all ingredients with ice and strain into old-fashioned glass over ice cubes. Add sprig of mint.

Serving Information

• Serves:
• Fat: g
• Calories:

Adonis Love

Ingredients

1 dash Orange Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Dry Sherry

Procedure

Stir with ice and strain into cocktail glass.

Serving Information

• Serves:
• Fat: g
• Calories:

Angel Kisses

Ingredients

1/4 oz. Creme de Cocoa (White)
1/4 oz. Sloe Gin
1/4 oz. Brandy
1/4 oz. Light Cream

Procedure

Pour ingredients carefully, in order given, so that they do not mix. Use pousse cafe glass.

Serving Information

• Serves:
• Fat: g
• Calories:

Bee's Kiss

Ingredients

30 ml light rum
15 ml cream
15 ml dark rum
2 barspoons honey

Procedure

Shake with cracked ice in a cocktail shaker; strain. Dust with nutmeg. Serve in a cocktail glass. Garnish with a nutmeg dusting.

Serving Information

• Serves:
• Fat: g
• Calories:

Better Than Sex Cake

Ingredients

1 package German Chocolate Cake Mix
1 (14 oz.) can sweetened condensed milk
2 cups hot fudge topping
1 (12 oz.) container frozen whipped topping, thawed
4 chocolate toffee bars (Skor or Heath)

Procedure

Bake german chocolate cake mix according to package directions.

While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed toffee bar crumbs.

Serving Information

• Serves: 24
• Fat: g
• Calories:

Brownie Kisses

Ingredients

1 package (1 pound 3.8 ounces) fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 1/4 cups vanilla milk chips
About 25 milk chocolate kisses with white chocolate stripes, unwrapped
1 1/2 tsp shortening

Procedure

Heat oven to 350°. Grease bottom only of springform pan, 9x3 inches. Stir brownie mix (dry), water, oil, eggs and 1 cup of the vanilla milk chips in medium bowl about 50 strokes with spoon or until well blended. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately place chocolate kisses around outside edge of brownie. Cool completely. Remove side of pan.
Place remaining 1/4 cup vanilla milk chips and the shortening in resealable plastic sandwich bag; seal. Microwave on High about 30 seconds or until chips are melted. Knead chips until smooth.
Cut small corner from bag. Drizzle melted chips over top of brownie. Cut into wedges.

Serving Information

• Serves: 12
• Fat: g
• Calories:

Champagne ice-cream

Ingredients

2 egg yolks
1 cup milk
40 gr - 3 tbsp icing sugar
rind of 1/2 lemon
1 glass champagne
1/4 cup whipped cream

Procedure

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stiriing until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container.

Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk.
Serve in champagne glasses and pour chilled champagne on top.

Serving Information

• Serves:
• Fat: g
• Calories:

Cherries Valentines

Ingredients

1 1/2 cup Cherries, pitted
2 med Peaches, halved pitted
1/2 cup Orangejuice
4 ea Orange wedges
4 ea Cherries with stems

Procedure

Place cherries and peaches in a blender with the orange juice. Blend at mediumspeed until creamy.

Pour mixture into custard glasses. Top each glass with an orange wedge a whole cherry.

Serve immediately or store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.

Serving Information

• Serves:
• Fat: g
• Calories:

Chocolate Lover's Mousse

Ingredients

1 teaspoon unflavored gelatin,

1 tablespoon cold water,

2 tablespoons boiling water,

1/2 cup sugar,

1/4 cup cocoa,

1 cup whipping cream,

1 teaspoon vanilla extract,

shaved chocolate

Procedure

In a small bowl sprinkle the gelatin over the cold water and let stand 1 minute.
Add the boiling water and stir until gelatin is dissolved.
In a separate bowl stir together the sugar, cocoa, whipping cream, and vanilla.
Beat on medium speed of an electric mixer, scraping the bottom of the bowl occasionally, until the mixture is stiff.
Add the gelatin mixture and beat until well blended.
Spoon into dessert dishes or champagne glasses.
Sprinkle with shaved chocolate.
Chill 1 hour before serving.

Serving Information

• Serves:
• Fat: g
• Calories:

Chocolate Surprise

Ingredients

Blend together:
1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts

Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool

Cream together:
1 cup powdered sugar
8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:
1 large box of chocolate INSTANT pudding
dd 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.

Procedure

Serving Information

• Serves:
• Fat: g
• Calories:

Chocolate-dipped Strawberries

Ingredients

1 pint fresh strawberries, washed and patted dry, stems intact, and thoroughly air-dried
8 ounces good-quality bittersweet chocolate, broken into chunks
1 tablespoon solid white vegetable shortening
1 ounce Grand Marnier liquor or fruited brandy

Procedure

Prepare ahead: Wrap pieces of styrofoam in plastic wrap for fruit to rest and drip on. You can also use any firm-fleshed fruit, suchas cantelope or orange halves.

Pour about 1 inch of water into bottom of a double-boiler and heat to hot but not simmering. Melt chocolate and shortening in top of double-boiler, stirring occasionally until completely melted and smooth. Remove top pot and place on a heat-safe tripod. Let cool for about 5 minutes. While chocolate cools a bit, carefully spear strawberries with toothpicks. Working quickly, swirl each strawberry gently in the chocolate about halfway up the fruit and place inverted on toothpicks into the styrofoam to cool and harden. When done, place in refrigerator to further set chocolate shell. When completely hardened, use a syringe to carefully inject a bit of the liquor into the center of each strawberry, being careful not to over-fill. Chocolate drippings can be stripped from plastic wrap and retained for other uses.

Serving Information

• Serves:
• Fat: g
• Calories:

Coconut Kisses

Ingredients

1 can sweetened condensed milk
2 egg yolks
1 tbsp butter or margarine
1 lb freshly grated coconut
1 tsp vanilla extract

Procedure

Mix all ingredients well. Cook in heavy saucepan, stirring constantly, until you can see the bottom of the pan (same method as for Brigadiers). Pour onto a plate and let cool completely. Wait until the next day to form the balls. Lightly grease the palm of your hands and form small balls. Roll them in sugar and put in pretty paper cups.

Serving Information

• Serves: 30
• Fat: g
• Calories:

Exotic Love Tea

Ingredients

1 cups water
1/4 cup honey
1 cup apple juice
1/4 teaspoon cinnamon
6 Celestial Seasonings Cranberry Cove Tea Bags

Procedure

Bring water and juice to a boil. Stir in honey and cinnamon. Add the tea bags. Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses with ice. Sit back, sip and fall in love.
Can be stored in the refrigerator for three days .

Serving Information

• Serves:
• Fat: g
• Calories:

Forgotten Kisses

Ingredients

2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
Hershey's Kisses (6 oz. package, 36 count, unwrapped)

Procedure

Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
Gradually beat in sugar continue beating until stiff peaks form.
Add vanilla.
Drop meringue mixture by half teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss.
Cover kiss completely with a small teaspoonful of meringue.
Place in a preheated 375 degree F oven.
Immediately turn off oven and let cookies remain in oven overnight or until completely dry.

Serving Information

• Serves:
• Fat: g
• Calories:

Hot Buttered Rum Mix

Ingredients

2 sticks (8 ounces) unsalted butter, softened to room temperature and cut into pieces
1-1/3 cups (packed) brown sugar
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Tiny pinch of ground cloves
1 cup honey

For Each Serving:
1 to 1-1/4 ounces rum
Boiling water

Procedure

Prepare the batter: In a large bowl, cream the butter with the brown sugar, nutmeg, cinnamon, cloves and honey. Continue to beat until the mixture is completely blended and somewhat fluffy. (The batter will keep several days if refrigerated, but allow it to return to room temperature before using.)

For each serving: Pour the rum into an 8-ounce porcelain coffee mug and fill the mug with boiling water to within an inch of the rim. Top with a large spoonful of the "batter" and serve. If you wish, stir the drink before serving; or leave this to the drinker.

Serving Information

• Serves: 12
• Fat: g
• Calories:

King Ranch Chicken

Ingredients

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

 

Procedure

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

 

Serving Information

• Serves: 6
• Fat: g
• Calories:

Married Woman's Cake

Ingredients

1lb. of true love

1 lb. of perfect trust and confidence

1 pinch of unselfishness

A sprinkle of intrest in all he does

Procedure

Mix with a gallon of sympathy.

Flavor with a bright fireside and

a loving kiss.  Bake well all your

    life.

Serving Information

• Serves: 2
• Fat: g
• Calories:

Mini Chocolate Chip Muffin Tops

Ingredients

Ingredients:

1/2 cup walnuts, chopped
1/3 cup firmly packed brown sugar
2 tablespoons (1/4 stick) butter, melted
1 tablespoon all-purpose flour
One 12 ounce pkg (2 cups) Semi-Sweet Chocolate Mini Morsels,divided

 

 

Cake:

2 cups all-purpose flour
1 l/2 cups semi-sweet chocolate Mini Morsels, reserved from 12-ounce package
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup milk
1/2 cup (1 stick) butter, melted
2 eggs
1 teaspoon vanilla extract

Procedure

DIRECTIONS:

Topping:

In small bowl, combine walnuts, brown sugar, butter and flour; stir in l/2 cup mini morsels; set aside.

Cake:

Preheat oven to 400 degrees.

Grease 12 muffin top molds. (or 18 muffins)

In large bowl, combine flour, remaining 1 l/2 cups mini morsels, granulated sugar, baking powder and salt.

In small bowl, combine milk, butter, eggs and vanilla extract.

Add to flour mixture, stirring just until dry ingredients are moistened.

Spoon into prepared muffin cups, filling each about 3/4 full.

Sprinkle each with Topping.

Bake 18 to 20 minutes until wooden toothpick inserted into center comes out clean.

Cool 5 minutes; remove from cups. 

Serve warm or cool completely.

 

Serving Information

• Serves: 12
• Fat: g
• Calories:

Mocha Angel Dessert

Ingredients

1 package butterscotch pudding mix (not instant)
1 1/2 cups water
1/2 teaspoon instant coffee powder
1/2 teaspoon vanilla
1 angel food cake
3 Coffee Crisp chocolate bars
2 1/2 cups whipping cream, whipped
1/4 cup coffee liqueur

Procedure

Mix pudding mix and water together in a medium saucepan. Cook and stir over medium heat until thickened. Remove from heat and stir in coffee powder and vanilla. Cool.

Cut angel food cake into 1 inch pieces.
Crush Coffee Crisp bars in food processor.
Fold half of the whipped cream into the cooled pudding, and stir in the liqueur. Fold in the angel food cake pieces.

Assemble in a nice glass dessert bowl. Start with a layer of 1/3 of the pudding mixture. Top with 1/3 of the crushed Coffee Crisp bars. Then another layer of pudding, another layer of Coffee Crisp, the remaining pudding, and the remaining Coffee Crisp. Top with the reserved whipped cream. Refrigerate for at least 3 hours before serving.
Enjoy!

Serving Information

• Serves:
• Fat: g
• Calories:

Pink Princess

Ingredients

1 (18.25 ounce) box white cake mix
1 (4 serving size) strawberry gelatin mix
2 tablespoons all-purpose flour
1 (6 ounce) carton frozen strawberries, thawed
1/2 cup vegetable oil
4 eggs

Procedure

Preheat the oven to 350° F (175° C). Grease one 9 or 10 inch bundt or tube pan.
Combine the cake mix, gelatin, flour, eggs and thawed strawberries.
Beat at medium speed of an electric mixer for 3 minutes.
Add the oil and beat for one more minute. Pour batter into the prepared pan.
Bake at 350° F (175° C) for 35 to 40 minutes. Let cake cool before frosting or serving.

Makes 1 - 9 or 10 inch cake.

Serving Information

• Serves:
• Fat: g
• Calories:

Rainbow Parfait

Ingredients

In a tall cold parfait glass, place:
2 Tbs. STRAWBERRIES or RASPBERRIES fresh or frozen and thawed
1 small scoop RASPBERRY SHERBET
1 small scoop LIME SHERBET
3 Tbs. STRAWBERRIES or RASPBERRIES
1 small scoop VANILLA ICE CREAM to fill glass to the brim.

Swirl WHIPPED CREAM on top. (If you're ambitious use a pastry bag to make a large star.)

Garnish whipped cream with MULTICOLORED SPRINKLES or CHOCOLATE SPRINKLES (purchased at grocery store).
Serve immediately.

Procedure

Serving Information

• Serves:
• Fat: g
• Calories:

Red Velvet Ice

Ingredients

2 pounds fresh cranberries
4 cups unsweetened apple juice (seperate into 2 cups each)
3/4 cup of sugar
1 teaspoon gratedorange rind

Procedure

Wash cranberries, combine with only 2 cups apple juice and sugar in a large pot. Cook on high/medium high until cranberries pop...about 8 minutes. Put through a food mill. Add remaining ingredients and chill. Put this mixture into an electric freezer or a hand cranked one. Read the directions on your freezer for the time or crank till it freezes.
Serve frozen mixture in champagne glasses. It will work :)

Serving Information

• Serves:
• Fat: g
• Calories:

Romantic Cheesecake

Ingredients

24 oz. cream cheese
4 eggs
2 1/4 c. + 2/3 c. granulated sugar
2 1/2 tsp vanilla extract
5 tsp lemon juice
1 tsp lemon peel, freshly grated
16 graham cracker squares (8 full rectangles OR 1 c. crumbs)
1/4 cup confectioners' sugar
4 tbsp butter, melted
8 oz sour cream
6 drops green food coloring
1 tbsp cornstarch
10 oz strawberries, crushed
6 drops red food coloring
Red silk flowers

Procedure

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 tsp vanilla, lemon peel and 4 tsp lemon juice. Mix for 20 minutes at medium speed with electric mixer. Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.) Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes.
Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours. At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly.
Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers.

Serving Information

• Serves:
• Fat: g
• Calories:

Sweet Dreams Soup

Ingredients

1 small potato, peeled and chopped
2 tbsp butter
1 to 1 1/2 cups leek, chopped
2 large carrots, finely chopped
1/2 tsp grated fresh ginger or 1/8 tsp powdered; or 1/2 tsp curry
1/4 tsp thyme
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp pepper
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: carrot curls and croutons

Procedure

Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
Melt the butter in a soup pot on medium heat. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
Add the celery, the remaining carrots, the cooked potato, and the potato broth. Add 1 cup water, and stir.
Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir.
Ladle into bowls and garnish.

Serving Information

• Serves:
• Fat: g
• Calories: