INGREDIENTS:
•
1 quart fresh
strawberries with stems
•
1 2/3 cups vanilla or
white chips
•
2 tablespoons
shortening,
divided
•
1 cup (6 ounces)
semi-sweet chocolate chips
DIRECTIONS:
Wash strawberries and gently pat until
completely dry.
MICROWAVE DIRECTIONS:
In a microwave, melt vanilla chips and 1
tablespoon shortening at 70% power for 1
minute; stir.
Microwave at additional 10 to 20 second
intervals, stirring until smooth.
Dip each strawberry until two-thirds of the
berry is coated, allowing the excess to drip
off.
Place on a waxed paper-lined baking sheet.
Refrigerate for 30 minutes or until set.
Melt chocolate chips and remaining
shortening; stir until smooth.
Dip each strawberry until one-third is
coated, allowing the excess to drip off.
Return to baking sheet;
refrigerate for 30 minutes or until set.
Serves 2 1/2 dozen desserts
Chocolate Cream Bars
INGREDIENTS:
•
1/2 cup butter
•
5 tablespoons
baking cocoa
•
1/4 cup granulaed sugar
•
1 egg, lightly beaten
•
1 teaspoon vanilla
extract
•
1 1/2 cups graham
cracker crumbs (about 24 squares)
•
1 cup flaked coconut
•
1/2 cup chopped walnuts
FILLING
•
1/4 cup butter, softened
•
3 tablespoons milk
•
2 tablespoons instant
vanilla pudding mix
•
2 cups confectioners
sugar
•
1 teaspoon vanilla
extract
GLAZE
•
4 squares (1 ounce each)
semi-sweet chocolate
•
1 tablespoon butter
DIRECTIONS:
In small saucepan, combine the butter, cocoa,
sugar, egg and vanilla.
Cook and stir over medium-low heat until mixture
reaches 160°.
In a large bowl, combine the graham cracker
crumbs, coconut and walnuts.
Stir in cocoa mixture until blended.
Press into a greased 9 inch square pan;
set aside.
For filling,
in a large bowl beat the butter, milk and
pudding mix until blended.
Gradually beat in confectioners sugar and
vanilla until smooth.
Spread over crust.
MICROWAVE DIRECTIONS:
For glaze,
in a microwave, melt chocolate and butter; stir
until smooth.
Spread over filling.
Cover and chill until set.
Cut into bars.
Serves 3 dozen desserts
Mini Cherry Cheesecakes
INGREDIENTS:
•
1 cup vanilla wafer
crumbs
•
3 tablespoons butter,
melted
•
1 package (8 ounces)
cream cheese, softened
•
1 1/2 teaspoons vanilla
extract
•
2 teaspoons lemon juice
•
1/3 cup granulated sugar
•
1 egg
TOPPING
•
1 pound pitted canned or
frozen tart red
cherries
•
1/2 cup granulated sugar
•
2 tablespoons cornstarch
•
Red food coloring
(optional)
DIRECTIONS:
Preheat oven to 375 degrees.
In a bowl, combine crumbs and butter.
Press gently onto the bottom of 12
paper-lined
muffin cups.
In a bowl, combine cream cheese, vanilla, lemon
juice, sugar and egg; beat until smooth.
Spoon into crusts.
Bake for 12 to 15 minutes or until set.
Cool completely.
Drain cherries, reserving 1/2 cup juice in a
saucepan.
(Discard remaining juice.)
To juice, add cherries, sugar, cornstarch and
food coloring if desired.
Bring to a boil, stirring occasionally; boil for
1 minute.
Cool cherry mixture completely.
Spoon over cheesecakes.
Chill for at least 2 hours.
Serves 12 desserts
