Best of the Best

Wednesday, August 19, 2009

Chocolate Dipped Peanut Butter Pretzel Bites

1 cup of peanut butter (creamy works best)

2 Tbsp softened butter or margarine

1/2 cup powdered sugar (you may need more)

3/4 cup brown sugar (you may need more)

Pretzels (the waffle shaped ones)

1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

~Caroline

Saturday, August 15, 2009

Shrimp a la King

This is a quick, healthy dinner with lots of vegetables! You are "supposed" to serve it over "toast points," (how 1950s does that make you feel?), but it would be great over biscuits or rice.

Toast Points

Shrimp a la King

3 tablespoons butter
1 green bell pepper, diced
1/2 cup celery, diced
8 oz fresh sliced mushrooms
1 small onion, diced
3 tablespoons flour
2 cups milk, divided
2 egg yolks
1 pound raw peeled shrimp
1 cup frozen peas
4 oz diced pimentos, drained
1 tablespoon lemon juice
2 tablespoons sherry
1 tablespoon worcestershire sauce
1 teaspoon paprika
1/2 teaspoon white pepper
1 teaspoon nutmeg
salt and pepper, to taste

Melt butter in a large skillet over medium heat. Saute bell pepper, celery, mushrooms and onions for about 5 minutes. Mix the flour with 1 cup of milk. When the vegetables are soft, add the flour/milk to the pan. Using the same measuring cup, mix the egg yolks and remaining 1 cup of milk. Add to the pan and stir until thickened. Add the shrimp, peas and pimentos and cook for about 5 minutes, or until the shrimp are cooked through. Add the lemon juice, sherry, Worcestershire sauce, and seasonings. Add salt and pepper to taste.

Serve over toast points.

Tuesday, August 4, 2009

Broccoli Casserole

2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

~Caroline

Monday, August 3, 2009

Hot Bacon Swiss Dip

I had this at the Pampered Chef party a week or two ago and several people wanted the recipe...

1 8 oz. package cream cheese
1/2 cup mayonnaise
1 cup grated swiss cheese
2 Tbl. chopped green onions
8 slices bacon, cooked and crumbled
1/2 cup crushed Ritz crackers

Soften cream cheese in a mixing bowl. Add mayonaise, swiss cheese, and green onions; mix well. Transfer to a baking dish. Top with bacon and crackers. Bake at 350 degrees for 15 to 20 minutes or until bubbly.

~Caroline

Saturday, July 25, 2009

Philadelphia...meet the Black Russian Cake!

Well, you had to know that it wouldn't take me too long to introduce this oh so wonderful cake to Philadelphia. We spent a fun evening with two new friends--and brought this scrumptious thing along, in addition to a bowl of melon and a new recipe of baked beans . I know that most of you have the recipe already, but I'm sharing it just the same.

Black Russian Cake

1 box yellow cake mix (Duncan Hines)

1/2 cup sugar

1 (3.9-ounce) package chocolate instant pudding mix

1 cup vegetable oil

4 large eggs

1/4 cup vodka

1/2 cup coffee liqueur, divided

1/2 cup sifted powdered sugar

sifted powdered sugar

Preheat the oven to 350°. Grease and flour a 12-cup bundt pan.

Combine the first six ingredients (through the vodka) in a bowl and add 1/4 cup liqueur. Beat at a low speed for 1 minute. Beat for 4 more minutes at medium speed.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a tester comes out clean. Cool in the pan for 10 minutes.

Meanwhile, combine the remaining 1/4 cup liqueur with the powdered sugar in a small bowl. While the cake is still in the pan, prick all over with a long skewer. Brush half of the liqueur mixture over the bottom of the cake. Turn the cake out onto a plate. Prick the top of the cake with a skewer. Brush the rest of the liqueur mixture over the top of the cake.

Just before serving, sprinkle powdered sugar all over the cake. Serve with coffee ice cream for a treat!

Thursday, July 16, 2009

Ice Cream Desserts

Grasshopper Ice Cream Pie

1 store bought oreo pie shell (or make one at home)
1/2 gallon mint chocolate chip ice cream (or your favorite kind of ice cream)
cool whip
caramel
hot fudge sauce
coursely crushed oreo cookies
Soften the ice cream slightly. Scoop it into the pie shell and pat down. Top with cool whip. Pour on caramel sauce, hot fudge sauce and oreos. There really are no measurements, because you can put as much of everything as you desire. Make it your own!

Ice Cream Sandwich Dessert

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar hot fudge ice cream topping
1 cup salted peanuts or toffee bits (I used an ice cream nut topping that was a mixture of peanuts and pecans)

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

Friday, July 10, 2009

The Tennis Special

This is the pasta we had at the party. Lucy and I grew up eating this dish at the Greenville Country Club after tennis lessons. It has become a family favorite! SBS

1 lb spiral pasta
6 grilled chicken cutlets (marinate overnight in Italian dressing)
1 yellow bell pepper sliced
1 red bell pepper sliced
chopped broccoli
chopped carrots (as much or as little as you like for the broccoli and carrots)
1 cup Italian dressing
1 cup Ranch dressing (I make my own Ranch from the dry packets, but bottled would be fine)

mix all ingredients and pour dressing over pasta! refrigerate.