Submitted by Carli
| 12 oz. Smoked Salmon | 8 oz. cream cheese | |
| 1/3 c. finely chopped onion | 1 clove minced garlic | |
| 2 tbsp sour cream | 3 tbsp melted butter | |
| 1 tbsp lemon juice | Dash of Tabasco sauce |
Process all ingredients in a food processor until smooth mousse. Chill until serving.
Submitted by babydoll
| ½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices) | ½ c. mayonnaise (NOT Miracle Whip) | |
| 1 c. shredded Swiss | ½ c. sour cream | |
| 1 pkg Italian Good Seasons dressing mix |
Preheat oven to 350°F. Mix all the ingredients together in a bowl. Spoon onto bread. Place bread on a cookie sheet & bake 10-15 minutes, until lightly toasted. Serve warm.
Submitted by jennifer_ann7
Crust:
| 18 vanilla wafer cookies | 1 c. almonds, toasted | |
| 4 ½ tbsp unsalted butter, melted |
Filling:
| 4 oz. imported white chocolate, chopped | 1 8oz. packages of cream cheese, room temp | |
| 2/3 c. sugar | 2 tsp vanilla extract | |
| ¾ tsp grated lemon peel | 2 large eggs | |
| ¾ c. fresh raspberries or frozen unsweetened, thawed, drained |
Topping:
| 1 8oz. container sour cream | 3 tbsp sugar | |
| ½ tsp vanilla extract | 2½ pint baskets raspberries | |
| ½ c. seedless raspberry jam |
For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
Submitted by HockeyGirl
Cake Ingredients:
| 1 box dark chocolate cake mix | 1 small box chocolate or chocolate fudge pudding mix | |
| 1 egg, slightly beaten | 1 c. sour cream | |
| ¾ c. Bailey’s | 12 oz. chocolate chips |
Bailey’s Buttercream Frosting:
| ½ stick butter, softened | ¾ c. unsweetened cocoa powder | |
| 4 c. powdered sugar | 1½ tsp. vanilla extract | |
| 1 c. Bailey’s |
For Cake:
Combine all ingredients except chocolate chips, beat with mixer until smooth. Stir in chocolate chips. Bake at 30-35 minutes in 2 8″ or 9″ round pans. Check with toothpick for doneness. Be careful not to over bake. Cool completely & ice with Bailey’s Buttercream Frosting.
For Frosting:
Cream the butter, add ½ of the powdered sugar & blend well. Add the cocoa powder & vanilla. Start pouring the Bailey’s over the icing while your beaters beat the rest of the sugar. Keep adding Bailey’s until it’s all in there. Very creamy & wonderful!
Serves 4
| 4 large baking potatoes | 2 tbsp butter or margarine | |
| ½ c. chopped onion | ¾ c. shredded reduced-fat Cheddar cheese, divided | |
| ¼ c. reduced-fat sour cream | 2 tsp dried chives | |
| Salt & Pepper |
1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.
