Now that we’ve eaten too much during the holidays… here’s a reason to eat more.
1 C flour
1/2 C sugar, divided
1/3 C cold butter, cut up
1/2 C plus 2 tbsp. toasted slivered almonds, divided
2 tbsp. ice water
1 8-oz. pkg. cream cheese, softened
1 C each fresh peach slices and blackberries
Heat oven to 350 degrees. Combine flour and 1/4 cup sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Blend 1/2 cup nuts in blender until finely ground. Add to flour mixture along with water; stir until mixture forms ball. Press onto bottom and up side of 9-inch tart pan. Bake 12 to 15 min. or until golden brown. Cool.
Beat cream cheese, remaining sugar and egg with mixer until blended; pour into crust. Top with fruit and remaining nuts. Bake 25 to 30 min. or until edge of crust is golden brown. Microwave jam in microwaveable bowl on high for 15 sec. or until melted; stir. Brush over tart. Cool. Refrigerate 1 hour or until chilled. Remove side of pan before serving tart.
12 oz. milk chocolate chips
1 C caramel bits
1 tbsp. water
1/2 C roasted salted peanuts, chopped
12 Muffin liners
Place muffin liners into a muffin tin. In a microwave safe bowl melt chocolate chips on high in 30 second increments stirring after each increment, until smooth. Spoon about 2 teaspoons of melted chocolate into bottom of each muffin liner.
In a separate microwave safe bowl, melt caramel bits and water in 30-second increments stirring after each increment, until smooth. Stir in the chopped peanuts. Spoon about a tablespoon of caramel mixture into each cup. If needed, reheat chocolate to melt and spoon enough to cover caramel and peanuts, about 2 teaspoons to a tablespoon. Let cool and set. If they don’t firm up place in refrigerator for 10-15 minutes.
1 16.5-oz. roll refrigerated sugar cookies
4 oz. cream cheese, softened
1/2 C all-purpose flour
3/4 tsp. vanilla
2-1/4 C powdered sugar
3 to 4 tbsp. water
2 tbsp. holiday candy decors
Heat oven to 350 degrees. In medium bowl, crumble cookie dough. Stir or knead in cream cheese, flour and 1/2 teaspoon of vanilla until well blended. Shape dough into 44 (1-1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets. Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In small bowl, stir powdered sugar, remaining 1/4 teaspoon vanilla and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency. Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.
She said, “I’ve reached the age where my brain said, “You probably shouldn’t say that” … then “What the hell, let’s see what happens.”
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