Spinach Artichoke Dip
1 8oz pakage of cream cheese (room temp)
1/4 cup sour cream
1/4 cup mayo
14 oz can artichoke hearts drained
1/2 cup frozen chopped spinach
3/4 cup shredded parm cheese
1 clove garlic, minced
1/8 tsp nutmeg
salt and pepper to taste
coarsely chop artichoke hearts, place in mixing bowl. Thaw and drain spinach(squeeze the liquid out of the spinach)place in bowl. Put in the rest of the ingridients and mix together. Put in baking dish and bake at 350 for about 30 minutes. The last 10 minutes take out of the oven sprinkle the top with some parm and bake for the remaining 30 minutes.
serve with cubes of crusty bread.
Sunday, March 14, 2010
Thursday, February 4, 2010
AND THE THEME IS.........APPETIZERS!
Thanks to all who joined us. The theme for next month is "APPETIZERS". We will be meeting March 5th at 7 pm at the Madsen's house (same place).
Cookie Dough Truffles
1/2 c. butter, softened
3/4 c. packed brown sugar
2 1/2 c. flour
1 (14oz) can sweetened condensed milk
1 tsp vanilla
1/2 c. miniature chocolate chips
1/2 c. chopped walnuts (optional)
1 1/2 Ib. chocolate candy coating, melted
Cream butter and brown sugar until fluffy. Add flour, milk, and vanilla. Mix well. Mix in chocolate chips and walnuts. Roll dough into balls. Cover and freeze 1-2 hours until very firm. Dip balls in chocolate, coating well. Store in fridge (in airtight container works best) until set and ready to serve.
Bre Mecham
3/4 c. packed brown sugar
2 1/2 c. flour
1 (14oz) can sweetened condensed milk
1 tsp vanilla
1/2 c. miniature chocolate chips
1/2 c. chopped walnuts (optional)
1 1/2 Ib. chocolate candy coating, melted
Cream butter and brown sugar until fluffy. Add flour, milk, and vanilla. Mix well. Mix in chocolate chips and walnuts. Roll dough into balls. Cover and freeze 1-2 hours until very firm. Dip balls in chocolate, coating well. Store in fridge (in airtight container works best) until set and ready to serve.
Bre Mecham
Cheesecake
6 eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla
2 heaping Tablespoons flour
Crust:
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers)
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°.
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
While cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla
2 heaping Tablespoons flour
Crust:
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers)
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°.
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
While cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
La Bete Noire
Ingredients for Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream
PreparationFor cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream
PreparationFor cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Sunday, January 31, 2010
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