Monday, June 29, 2009

Cooking Club: June

Recipes from a Package
Summer: Thai peanut Pasta
Shauna: Mojitos
Linda: Berry Cheese Spread
Lori: Magic Cookie Bars
Chris: Frozen raspberry Bars
Sarah: Raspberry, Almond Tart
Betty: Marshmallow Krispie Bars
Ashlin: Chipotle Jelly and Cream Cheese

Chipotle Jelly over cream cheese served with crackers and ginger snaps, from Chipotle Jelly Jar

Mojitos from Bacardi Frozen drink mix can

Thai Peanut Pasta from Thai Kitchen's Peanut Sauce bottle

Frozen Raspberry Bars from Vanilla Waffers box

Marshmallow Krispie Bars from Duncan Hines box

Berry cheese ball with cinnamon toast
Raspberry Almond Tart from the phyllo package

Magic Cookie Bars from Eagle Brand sweetened condensed milk can

Our awesome cooking ladies!

Future member

Magic Cookie Bars
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Raspberry Phyllo Tart

1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Athens phyllo Dough, thawed
1/2 cup butter
1/2 cup almond paste 2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid

In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 phyllo sheets. Cover the phyllo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of phyllo (using curved edges of phyllo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of phyllo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings
Thai Peanut Pasta
10 oz egg noodles (about 1 lb), cooked
1/2 cup shredded carrot
1/2 cup match stick cut cucumber
1/2 cup orange or red bell pepper diced
2 Tbs lime juice
2 Tbs honey
1/2 cup Thai Kitchen Spicy Peanut Sauce
Boil pasta to al dente. Drain and Chill. Toss pasta with carrots, cucumber and pepper. Whisk together Thai peanut sauce, lime juice and honey. Pour over pasta and chill until ready to serve.
Chipotle Jelly Spread
Pour one bottle of chipotle or pepper jelly over one 8 oz block of room temperature cream cheese. Serve with crackers and ginger snaps.
Marshmallow Krispie Bars
1 pkg Duncan Hines® Milk Chocolate Chunk Brownie Mix
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup crisp rice cereal

Preheat oven to 350 ºF. Grease bottom of 8x8-inch pan.
Prepare and bake brownies according to package directions. Remove from oven.
Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes.
Place chocolate chips and peanut butter in medium saucepan. Cook on low heat. Stir constantly until chips are melted. Add rice cereal. Mix well. Spread mixture over marshmallow layer. Refrigerate until chilled.

Makes 16 bars.

1 (10 fluid ounce) can BACARDI® Mixers Mojito frozen mix
10 fluid ounces BACARDI® Superior Rum*
2 (12 fluid ounce) cans club soda

In a pitcher stir BACARDI® Mixers Mojito and BACARDI® Superior Rum. Fill up 2 cans with club soda and splash. Serve over ice. Garnish with mint & lime.

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