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Archive for the ‘snack food’ Category

Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake

Ingredients:
For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
3 Eggs
1/4 tsp Raspberry Extract (Optional – adds flavor if raspberries aren’t ripe enough)
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 1/2 cup Cake Flour
3/4 cup Sugar
3/4 tsp. Baking Powder
1/2 cup Raspberries
For Cream Cheese Frosting:
1/4 cup Butter, softened
1/4 Cream Cheese, softened
1 cup Powdered Sugar

Directions:
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with non-stick spray.

In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe – just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds.

Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until throughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice.

Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting:
With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

YIELD: 1 Loaf – 8 Slices

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Peanut Butter Blondies

Peanut Butter Blondies

Ingredients
3/4 cup creamy peanut butter
2/3 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1 cup peanut butter chips

FROSTING:
1/4 cup butter, softened
1/4 cup baking cocoa
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1-1/2 cups confectioners’ sugar
1/3 cup peanut butter chips

Directions
In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners’ sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars. Yield: 2 dozen.

Recipe found here: Peanut Butter Blondies

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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Ingredients
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons clear vanilla extract

TOPPINGS:
White baking chips, melted
Finely chopped pecans

Directions
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Yield: 2 dozen.

Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Recipe found here: Red Velvet Whoopie Pies

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Lots of Love Cherry Pies

Lots of Love Cherry Pies

Ingredients
3-3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
3/4 cup shortening
9 to 10 tablespoons cold water

FILLING:
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 teaspoon almond extract
1 egg, lightly beaten
Coarse sugar

Directions
In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle.

In a large saucepan, combine sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat. Stir in extract. Set aside to cool.

Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)

Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.

Bake 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.

Let pies stand 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.

Recipe found here: Lots of Love Cherry Pies

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Zesty Sausage Cheese Balls

Zesty Sausage Cheese Balls

Ingredients
1 package Jimmy Dean® Premium Pork Hot Roll Sausage
3/4 cup all-purpose baking mix
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup seeded, finely chopped fresh jalapeno peppers
1 large clove garlic, minced
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)

Directions
Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.
Place in 2 lightly greased baking pans.

Bake 12-14 minutes or until done (160°F).

Serve with toothpicks, if desired. Yield: 18 servings (2 balls each).

Cook’s Tip: Stove-top variation: Do not preheat oven. Mix ingredients and shape into balls as directed. Cook half the sausage balls in large skillet over medium heat 15-17 minutes or until done (160°F), turning frequently. Remove from skillet; place in single layer in shallow pan to keep warm. Repeat with remaining sausage balls.

Recipe found here: Zesty Sausage Cheese Balls

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Chunky Peanut Brittle

Chunky Peanut Brittle

Ingredients
1-1/2 teaspoons plus 1-1/2 cups butter, divided
2 cups peanut butter chips, divided
1-3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1-1/2 cups salted peanuts, coarsely chopped
1/2 cup semisweet chocolate chips

Directions
Butter the bottom and sides of a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter chips; set aside.

In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300° (hard-cracked stage).

Remove from the heat; stir in peanuts. Quickly pour onto prepared pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Chunky Peanut Brittle

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Philly Cheese Steak Dip

Philly Cheese Steak Dip

Ingredients
1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese

Directions
Saute onion and green pepper in olive oil over medium heat. Set aside.

In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.

Serve with chips or toasted baguettes.

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