Mini Grasshopper Pies - Kelli Noorda
1-1/2 cups coarsely chopped Oreo cookies (remove the creme centers first)
3 cups mini marshmallows
1/2 cup milk
1/4 cup Creme de Menthe (or 1 tsp mint extract + a few drops of green food coloring)
1-1/2 cups whipping cream - whipped
Grind the oreo cookies up using a food processor or blender. Spread evenly into the bottom of your individual containers, and pack down.
In a saucepan, melt the marshmallows with the milk over low heat. Chill the mixture, stirring occasionally until it begins to set. Once cooled and set, stir in the Creme de Menthe. Set aside.
Using a mixture, whip the cream until soft peaks form. Now fold the whipped cream into the mint mixture.
Add the mint mixture on top of the cookie crust, evenly spreading it out. You may then add a little dollop of whipped cream and some chocolate shavings (even grate some semi-sweet chocolate)
Chill for at least 2 hours before serving.
Chocolate Mousse (#1) - Christine Farnsworth
OREO COOKIE CRUST RECIPE
8 whole Oreo cookies
1⅓ T melted unsalted butter
Place cookies in Ziploc bag; crush cookies until texture is of coarse meal or crumbs. Put into bowl, add melted butter, and mix until blended. Put enough mixture into bottom of cup so that, when pressed, crust is about ⅛ inch thick. Refrigerate at least one hour before adding filling.
6 T water
8 oz. Ghirardelli 60% chocolate, broken into small pieces
2 t vanilla
2 c whipping cream
¼ c powdered sugar
Heat water in bottom portion of double boiler to almost boiling; turn stovetop temperature down to Medium-Low. Put the 6 T water in the upper portion of double boiler; when water is hot, add chocolate and stir constantly until melted and smooth. Place chocolate mixture in refrigerator to cool down to room temperature.
While chocolate is cooling, whip vanilla and whipping cream together. When it starts to thicken, add powdered sugar. Whip until stiff peaks form. On LOW beater, add in cooled chocolate just until blended. Spoon mixture into cups. Refrigerate.
Garnish with whip cream, crushed cookies, mini chocolate chips, raspberries, etc.
Veggie Dipsticks w/Dill Dip - Mandy Oras
Vegetables that can be easily held in your hand work best. Avoid short stubby vegetables (unless you are adding them to the top of the cup, such as cherry tomatoes and olives)
If you can, leave the stems on the veggies - such as in the case of a broccoli floret or a mushroom. This serves as a ‘handle’ making it easier to grasp and dip with.
Using the smallest, shortest clear plastic cup you can find - spoon about 2-3 Tbs of dressing or dip into the bottom. (Just about any dip will work - even bottled Ranch).
Add vegetables - tallest ones first. Fill in with other vegetables that need the support of the taller ones. Garnish with the round vegetables.
Don’t forget to garnish with whatever you may have on hand - for instance, the center leaves from a celery stalk.
You can even add pretzel rods, cheese straws, or other cracker-type snacks. Just be sure to add these just barely before serving so they don’t become soggy.
(Mandy will be sending the dill dip recipe, and we will post that soon)
White Chocolate Mousse (served in Chocolate Bowls) - Betty Morrison
12 oz white chocolate (chopped into pieces, or use morsels)
1 cup milk, divided
1 pkg unflavored gelatin
2 tsp vanilla
2 egg whites
pinch of salt
2 cups heavy whipping cream
Place white chocolate in a heat-safe bowl.
Microwave 3/4 cup of the milk until almost boiling.
Pour over chocolate, allowing to stand for a few minutes. Stir until chocolate melts completely - microwaving for 10-15 seconds of additional time if needed.
Soften (or “bloom”) gelatin in cold milk. Microwave for about 10-15 seconds till completely dissolved.
Add to chocolate/milk mixture and stir until smooth. Stir in vanilla. Cool to room temperature.
Beat egg whites until soft peaks form.
Fold into white chocolate mixture.
Whip cream till almost stiff, then incorporate all together. You may wish to refrigerate briefly to allow it to semi-set before adding to pastry bag with star tip.
Pipe into chocolate bowls, using a swirl motion.
Refrigerate until set.
Pink Fruit Dip with Fresh Fruit - Aleene Alder & Vicki Cushing
2 - 8oz packages cream cheese, softened
1 large jar marshmallow creme
2 Tbs maraschino cherry juice
Beat the cream cheese until fluffy. Add the cherry juice.
Fold in the marshmallow creme and whip until blended.
Spoon (or use a pastry bag) to pipe into individual containers of fruit.
Single Serve Key Lime Pies: - Sally Bennett
1 package graham crackers, crushed (about 1-1/2 cups)
1/3 cup sugar
6 Tbs butter, melted
4 egg yolks
2 10-oz cans sweetened condensed milk (NOT evaporated milk)
1/2 cup dairy sour cream
1 cup lime juice (from fresh, if possible)
1 Tbs lime zest
4 drops green food coloring
1/2 cup heavy whipping cream, whipped to soft peaks
Combine crust ingredients, mixing well.
At this point, divide the crust ingredients between the 8 cups.
(If you want your crust to be crunchy, press it into a 9” x 13” pan and bake at 350° for 8-10 minutes until lightly browned. Let cool 5 minutes. Crumble into the separate containers as shown, reserving about 1/4 to 1/3 of it to add to the top of each cup after filling is added)
Zest a few limes to come up with 1 Tbs zest. Set aside.
In one bowl, mix together 4 egg yolks and sweetened condensed milk.
In a 2 cup measuring cup, measure out 1 cup lime juice.
To the lime juice, add enough sour cream till it rises to the 1-1/2 cup line (this is an easy way to come up with your 1/2 cup sour cream)
To this, add 4 drops green food coloring.
Add lime juice, sour cream, and food coloring mixture to the egg/milk mixture and mix well.
Fold in the lime zest.
Whip the cream and fold in gently.
Divide the creamy lime mixture evenly between the cups, smoothing tops.
Garnish with reserved crust mixture.
Chill 12 to 24 hours before serving.
Garnish with additional whipped cream if desired.
Chocolate Mousse (#2) - Holly Holmes
12 oz. semi-sweet chocolate
6 eggs (separate 4 and leave 2 whole)
2 cups heavy cream
1. Using a chilled mixing bowl and beaters, whip the cream until it holds a soft shape, but is not completely stiff. Set aside in the fridge.
2. Melt the chocolate in a double boiler.
3. Using an electric mixer, blend the 2 whole eggs and the 4 yolks for a few minutes until combined well. Continue mixing and gradually pour the melted chocolate into the egg mixture until smooth. Set this aside (fridge) to cool completely.
4. When the chocolate is cool: Beat the 4 egg whites with a pinch of salt until completely stiff.
5. Using a spatula, fold the beaten egg whites, 1/3 at a time, into the COOLED chocolate mixture. Don’t beat! You will deflate the egg whites if you do. Fold gently until fairly well combined.
6. Repeat step #5 with the chilled whipped cream.
7. Put the mousse in individual bowls or one very large bowl and wrap in plastic. Let set a few hours in the fridge. When ready to serve, you can add a dollop of whipped cream for garnish.
Fresh Fruit Trifles with Mint/Lime Dressing - Anne Petersen
Any fruit you enjoy in the “color wheel” you choose. Try a nice variety that looks a bit like a rainbow when assembled.
Fresh oranges, peeled & cut crosswise into “wheels”
Honeydew melon - thinly sliced
Cantaloupe - thinly sliced
Fresh strawberries - washed, hulled, and thinly sliced
Kiwi fruit - peeled & sliced crosswise to show seed pattern
* (three thinly sliced kiwi stretched to fill eight of these trifles)
Fresh pineapple, thinly sliced
Fresh blueberries - washed & drained
Juice of one lime (about 3 Tbs)
3 Tbs honey
3 Tbs brown sugar
2-3 Tbs washed & finely chopped fresh mint leaves
Prepare a baking sheet lined with plastic wrap (for easy cleanup)
Clean, slice, and prep fruit as shown.
For oranges, peel and clean rind from fruit as well as you can. Slice crosswise.
Cover and chill fruit several hours, or overnight.
Assemble trifles as desired.
Try to arrange fruit so that it lies as flat as possible. This gives you the nicely ‘layered’ look.
Ending the layers with the pineapple slices gives you a foundation to place the blueberries on, without losing them in the layers beneath.
If desired, you can assemble the trifles and place them on a baking sheet in the refrigerator to chill. If you do this, you may want to place a wet paper towel on the bottom to keep the trifle bowls from sliding, and to keep the fruit from drying as it chills. Cover with plastic wrap.
Make dressing by first heating the honey briefly in the microwave (if it has crystallized)
Add brown sugar and lime juice.
Stir until brown sugar crystals dissolve.
Add finely chopped mint and stir well.
Cover and chill till serving.
Stir the dressing before drizzling to distribute the mint.