Submitted by: Ann Hatzopoulos from Nestle Holiday Favorites
Servings: 5 dozen bars
Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12oz package) semi-sweet chocolate mini morsels, divided
Directions:
Grease 13x9 baking pan
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
1/20/2010
Lazy Lasagna
Submitted by: Ann Hatzopoulos
Servings: 8-12
Ingredients:
32 oz ricotta cheese, drained
2 large eggs
1 package (10oz) frozen spinach, defrosted and squeezed dry
1 1/2 cups grated parmigiano reggiano cheese
2 teaspoons salt
1 teaspoon pepper
2 jars (26oz each) pasta sauce (your choice)
1 box (16oz) No Boil noodles (I use Anthony's Lasagne because that's all my store sells)
Directions:
Preheat oven to 350.
In a bowl, combine the ricotta cheese, eggs, spinach, salt and pepper and 1/2 cup of the grated cheese. Mix well and set aside.
Pour 1/2 jar of sauce in the bottom of a 9x13 baking dish and spread evenly. Lay 1/3 of the noodles on top of sauce (you might need to break some to get them to fit -I layer 4 the long way and two, slightly broken, the short way to cover the entire bottom) and spread half of the cheese mixture over the top. Sprinkle on half of the remaining grated cheese. Repeat (1/2 jar sauce, 1/3 noodles, remaining cheese mixture, grated cheese). Make sure the noodles are completely covered!
Layer 1/2 jar of sauce and the remaining noodles and then the remaining 1/2 jar of sauce.
Cover pan tightly with aluminum foil and place the pan on a baking sheet to catch any drips.
Bake for 30-35 minutes. Allow to stand 5 minutes before cutting to allow the noodles to firm up. Cut and serve.
We usually remove the foil and cover with shredded cheese and bake for 5-10 minutes longer for a nice cheesy look.
Servings: 8-12
Ingredients:
32 oz ricotta cheese, drained
2 large eggs
1 package (10oz) frozen spinach, defrosted and squeezed dry
1 1/2 cups grated parmigiano reggiano cheese
2 teaspoons salt
1 teaspoon pepper
2 jars (26oz each) pasta sauce (your choice)
1 box (16oz) No Boil noodles (I use Anthony's Lasagne because that's all my store sells)
Directions:
Preheat oven to 350.
In a bowl, combine the ricotta cheese, eggs, spinach, salt and pepper and 1/2 cup of the grated cheese. Mix well and set aside.
Pour 1/2 jar of sauce in the bottom of a 9x13 baking dish and spread evenly. Lay 1/3 of the noodles on top of sauce (you might need to break some to get them to fit -I layer 4 the long way and two, slightly broken, the short way to cover the entire bottom) and spread half of the cheese mixture over the top. Sprinkle on half of the remaining grated cheese. Repeat (1/2 jar sauce, 1/3 noodles, remaining cheese mixture, grated cheese). Make sure the noodles are completely covered!
Layer 1/2 jar of sauce and the remaining noodles and then the remaining 1/2 jar of sauce.
Cover pan tightly with aluminum foil and place the pan on a baking sheet to catch any drips.
Bake for 30-35 minutes. Allow to stand 5 minutes before cutting to allow the noodles to firm up. Cut and serve.
We usually remove the foil and cover with shredded cheese and bake for 5-10 minutes longer for a nice cheesy look.
1/04/2010
Port Wine Cheese Ball
Submitted by: Elizabeth Lowell
Ingredients:
1 (8oz) container port wine cheese
8 oz. cream cheese
1 Tbsp butter
1 1/2 Tbsp finely chopped green onion
1 tsp Worcestershire sauce
Chopped walnuts (or other nuts if desired)
Directions:
Mix softened port wine cheese, cream cheese and butter. Add green onion and Worcestershire and mix well. Pat into ball shape and put in refrigerator to firm up. Once firm, roll into ball again and then roll ball in chopped walnuts. Refrigerate on plate loosely covered in plastic wrap until you are ready to serve.
Ingredients:
1 (8oz) container port wine cheese
8 oz. cream cheese
1 Tbsp butter
1 1/2 Tbsp finely chopped green onion
1 tsp Worcestershire sauce
Chopped walnuts (or other nuts if desired)
Directions:
Mix softened port wine cheese, cream cheese and butter. Add green onion and Worcestershire and mix well. Pat into ball shape and put in refrigerator to firm up. Once firm, roll into ball again and then roll ball in chopped walnuts. Refrigerate on plate loosely covered in plastic wrap until you are ready to serve.
Cherry Chocolate Chip Cookies
Submitted by: Ann Hatzopoulos from the container of cherries
Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12oz) package semi-sweet chocolate chips
1 (8oz) red or green candied cherries (chopped)
Directions:
Preheat oven to 375
Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla extract in large mixing bowl until creamy, add eggs one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips and fruit.
Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 12 minutes or until golden brown. Cool on baking sheet.
Garnish with whole cherries if desired.
PS
the recipe called for two bags of chocolate chips but I think it was a misprint. I could barely stir after one bag so I didn't add a second bag. The cookies were delicious.
Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12oz) package semi-sweet chocolate chips
1 (8oz) red or green candied cherries (chopped)
Directions:
Preheat oven to 375
Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla extract in large mixing bowl until creamy, add eggs one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips and fruit.
Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 12 minutes or until golden brown. Cool on baking sheet.
Garnish with whole cherries if desired.
PS
the recipe called for two bags of chocolate chips but I think it was a misprint. I could barely stir after one bag so I didn't add a second bag. The cookies were delicious.
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