White Chocolate-Raspberry Cheesecake Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

• 12 OREO Cookies, finely crushed
• 2 Tbsp. butter, melted
• 3 squares BAKER’S White Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

**Personal Review: No Review Yet**

Chocolate-Raspberry Turnovers

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 20 minutes
Bake: 11 minutes

• 1 package (6 ounces) fresh raspberries (about 1 cup)
• 3/4 cup bittersweet or semisweet chocolate chips
• 1/3 cup seedless raspberry jam
• 2 tubes (8 ounces each) refrigerated crescent dough
• 1 egg whisked together with 1 tablespoon water

1. Heat oven to 375°F. Line a large baking sheet with nonstick foil. In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir to combine, breaking up raspberries slightly.
2. On a lightly floured surface, unroll one tube crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons filling onto one half of a rectangle.
3. Brush edges of dough with egg-water mixture. Fold dough over filling to enclose, then seal edges and crimp with a fork. Transfer to prepared sheet. Pierce turnover center once or twice to vent. Brush top with egg wash. Repeat with remaining dough and filling.
4. Bake at 375°F for 11 minutes until golden brown. Cool slightly on wire rack. Serve warm.

**Personal Review:  I put it in the oven for 11 minutes, checked on them, and then let them sit for about another five until they turned brown. These did come out awesome though! I’ll be making them again!**

Festive Gingerbread Cookies

Recipe & picture courtesy of Shape

Serves 4

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/4 cup lightly salted butter
• 1/2 cup molasses
• 1 large egg
• Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

• 1 1/4 cups confectioners’ sugar
• 2 tablespoons skim milk
• 1/4 teaspoon pure vanilla extract
• Food coloring (optional)

1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**

Spicy-Sweet Pork Tenderloin

Recipe & picture courtesy of My Recipes

Serves 4

• 1 tablespoon low-sodium soy sauce
• 1 teaspoon bottled minced fresh ginger
• 1 teaspoon bottled minced garlic
• 1 teaspoon canola oil
• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
• 1/3 cup bottled salsa
• 1 tablespoon seedless raspberry preserves
• 2 tablespoons chopped fresh cilantro

1. Combine first 3 ingredients in a bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
3. Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

**Personal Review: No Review Yet**

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

• 1/2 cup peanut butter
• 8 slices bread
• 1/4 cup mini chocolate chips
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• 2/3 cup grape jam or jelly
• 1 tablespoon butter
• Whipped cream, for serving

1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

Iced Maple Cream with Berries

Recipe & picture courtesy of Bon Appétit

6 servings
Prep: 20 minutes
Total: 6 hours 20 minutes (includes freezing time)

An incredible frozen treat that doesn’t require an ice cream maker. Serve with crisp butter cookies.

• 3 large egg yolks
• 3/4 cup chilled whipping cream, divided
• 1/3 cup pure maple syrup
• 1/4 teaspoon maple extract
• 2 tablespoons raspberry jam
• 3 cups mixed berries (such as blackberries, raspberries, and blueberries)

1.  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
2. Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
3. Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

**Personal Review: No Review Yet**