Recipe Exchange

I thought I would be neat if we could post our favorite recipes here.

Lisa as requested here is my "Snow Ball Cake" receipe



1 Box of devil's food cake mix (2 layers or cupcakes)
1 8 ounce package of Philidelphia Cream Cheese, sofened
1 egg
2 tablespoons sugar
1 (3.4) package of JELLO Vanilla Flavor Instant Pudding
1/4 cup powder sugar
1 cup cold milk
1 (8 ounce) tub of Cool Whip Whipped Topping, thawed
1 cup of baker's angel flake coconut

Directions:
1. Heat oven to 350 degrees F.

2. Prepare cake batter, 21/2 qt oven proof bowl, as directed on package; scrap side of bowl.
Beat cream cheese,egg, and sugar until well blended, spoon into center of batter bowl.

3. Bake 1 hr and 5mins or until toothpick inserted in center comes out clean.
Cool in bowl 10 mins. Loosen cake from bowl with knife; invert onto wire rake.
Remove bow. Cool cake completely.

4.While cake is cooling; beat dry pudding mix, powder sugar and milk in a medium bowl with wisk 2min.
Stir in Cool Whip. Refrigerate until ready to use.

5. Place cake on plate; frost with pudding mixture. Cover with coconut
Keep refrigerated.

(I make them in cupcakes or mini bowl mold and follow the steps above; I make these for Christmas Party)

Great idea! ill add some in a bit! i was looking for new holiday recipies to try

I have made these for little gifts and they are always liked.
Choc. covered pretzels and marshmellows.
I get the pretzel rods and dip about half into melted choc. Then roll in sprinkles. Do the same with large marshmellows

Oh-- the marshmellows are good ideas!!
ive always made caremels ( il post the recipe soon).. pepermint bark and pretzels.. but this year i wont have the time for the caramels.. maybe ill do marshmellows to go along with the other twoo!!

http://www.kraftfoods.com/kf/recipes/cheesy-spinach-artichoke-dip-91439.aspx

This is for Claire=) Well any anyone else who wants it! very yummy!

Clare - I have made this dip and it is delicious! I might add a touch of garlic next time. =)

Ingredients:

2 pkgs frozen chopped spinach, 10 oz each
1 1/2 cans artichoke hearts, drained and chopped (make sure not marinated; should be only artichokes and citric acid or something like that)
1 chopped onion
1 stick butter
1/2 tsp cayenne pepper
salt and pepper to taste
8 oz cream cheese
8 oz shredded monterey Jack cheese
4 oz shredded Swiss cheese
4 oz shredded mozzarella
4 oz heavy whipping cream
4 oz fresh grated Parmesan cheese

Instructions:
1. Cook spinach, drain and set aside (I drain by putting in a kitchen towel and wringing it out).
2. Saute onion in butter until tender.
3. Beat cream on medium speed and gradually add cream cheese until it forms a creamy mixture.
4. Mix all ingredients except the Parmesan cheese.
5. Let chill at least 2 hours.
6. When ready to serve, top with Parmesan mixture and bake in the oven at 325 degrees for about 30 minutes, until bubbly around the edges.

Becky- I just made the marshmellows. I rolled them in mint sprinkles after i chocolate dipped them...... they are FANTASTIC LOL

Here are a couple new ones

Peppermint Melt aways

Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.


Peppermint Candy....looks like Andes Mints
Ingredients
1 cup semisweet chocolate chips
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1 can (14 ounces) sweetened condensed milk, divided
1 cup vanilla or white chips
3 teaspoons peppermint extract
2 to 3 drops green food coloring
Directions
In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in. square dish with waxed paper; butter the paper.
Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature).
In another saucepan, melt vanilla chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces. Yield: 5 dozen.

HI,
Great recipe suggested .. Really Like it..
Thanks for posting this recipe....

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