Christmas Mint Oreo Dessert<\/em><\/strong> from Betsy Donlon @betsydonlon23<\/p>\n\n\n\nIngredients:<\/p>\n\n\n\n
– 1\/2 c. Oleo (I used butter), melted<\/p>\n\n\n\n
– 1 lb pkg original Oreos (not double stuff)<\/p>\n\n\n\n
– 1\/2 gal mint chip ice cream<\/p>\n\n\n\n
– 12 oz. chocolate chips<\/p>\n\n\n\n
– 12 oz. can evaporated milk<\/p>\n\n\n\n
– 8oz tub cool whip<\/p>\n\n\n\n
1) scrap white stuffing out of oreos, and then smash the Oreo cookies into crumbles. (**If you want to, save some Oreo crumbles to sprinkle on top!)<\/p>\n\n\n\n
2) melt oleo (or butter) and add crushed oreos to it – mix together to form a crumbly crust. Layer in the bottom of 9×13 pan and put in the freezer for a bit. <\/p>\n\n\n\n
3) briefly thaw ice cream (so that it’s not soupy\/liquid but soft enough to cut\/scoop out chunks). Cut out chunks and layer on top of oreo crust… typically it’s about 1-1.5″ layer. use a spoon or knife to even out. but in freezer for awhile to harden. <\/p>\n\n\n\n
4) melt chocolate chips and evaporated milk on stove (low-medium heat)… stir until melted well, and watch. It should thicken into a creamy consistency – once it does, take off the heat and let cool for a bit (maybe 15-20 min+); you don’t want it to be hot and melt the ice cream. Can still be mildly warm but should be mostly cooled. Then add above ice cream layer and freeze. <\/p>\n\n\n\n
5) spread cool whip as top layer and freeze. Can top with some crushed oreos (previously set aside), mini chocolate chips, anything else, or leave plain!<\/p>\n\n\n\n
Savory Palmiers<\/em><\/strong> from @thenashvillemom<\/p>\n\n\n\nIngredients:<\/em><\/p>\n\n\n\n1 package frozen Pepperidge Farm Puff Pastry, defrosted<\/p>\n\n\n\n
\u00bc cup pesto<\/p>\n\n\n\n
\u00bd cup crumbled goat cheese <\/p>\n\n\n\n
\u00bc cup finely chopped sundried tomatoes in oil, drained<\/p>\n\n\n\n
\u00bc cup toasted pine nuts<\/p>\n\n\n\n
Sprinkle of salt<\/p>\n\n\n\n
Directions: <\/em><\/p>\n\n\n\n- Lightly flour a board and carefully unfold one sheet of puff pastry<\/li>
- Roll the pastry lightly with a rolling pin until it\u2019s around 9 \u00bd by 11 \u00bd inches (or just until it\u2019s a thin sheet)<\/li>
- Spread the sheet of puff pastry with half of the pesto, then sprinkle half of the goat cheese, half the sundried tomatoes and half of the pine nuts. Add a dash of salt.<\/li>
- Working from the short ends, fold each end halfway to the center. Then, fold each side again towards the center until the folded edges almost touch. Fold one side over and press lightly.<\/li>
- Place on a baking sheet lined with parchment paper. <\/li>
- Repeat the entire instructions for the second sheet of puff pastry, using the remaining ingredients. <\/li>
- Cover with plastic wrap and chill for at least 45 minutes. <\/li>
- Meanwhile, preheat the oven to 400 degrees. <\/li>
- Cut the prepared rolls of puff pastry into \u00bc inch thick slices and place them around 2 inches apart on the baking sheets (lined with parchment paper)<\/li>
- Bake for 14 minutes, until golden brown. Serve warm<\/li><\/ul>\n\n\n\n
Nanaimo Bars<\/em><\/strong> from Gretchen Gragg @gretchface85<\/p>\n\n\n\nBottom Layer:<\/p>\n\n\n\n
1\/2 c. unsalted butter<\/p>\n\n\n\n
1\/4 c. sugar<\/p>\n\n\n\n
4 TBSP cocoa<\/p>\n\n\n\n
1 large egg, beaten<\/p>\n\n\n\n
1 3.4 c. graham cracker crumbs<\/p>\n\n\n\n
1\/2 c. + 1 TBSP finely chopped nuts<\/p>\n\n\n\n
1 c. coconut<\/p>\n\n\n\n
Middle Layer: <\/p>\n\n\n\n
1\/2 c. unsalted butter<\/p>\n\n\n\n
2 TBSP + 2 tsps cream<\/p>\n\n\n\n
2 TBSP vanilla custard powder<\/p>\n\n\n\n
2 c. icing sugar<\/p>\n\n\n\n
Top Layer:<\/p>\n\n\n\n
4 oz. semi-sweet chocolate<\/p>\n\n\n\n
2 TBSP unsalted butter<\/p>\n\n\n\n
- Bottom Layer: Melt butter, sugar and cocoa over boiling water. Add beaten egg, stir to thicken. Remove from heat. Combine graham cracker crumbs, walnuts and coconut. Press into a 9\u201d x 9\u201d pan ungreased..<\/li>
- Middle Layer: Mix butter, cream, custard powder and icing sugar. Spread over bottom layer. Freeze for 2 hours.<\/li>
- Top Layer: Melt chocolate and butter over boiling water. Cool while solidifying, spread over middle layer. Freeze and serve.<\/li><\/ul>\n\n\n\n
*A couple of notes. I\u2019ve never had it with nuts. My friend who gave me the recipe told me that he never makes it with nuts and doesn\u2019t miss them. Also, custard powder can be found at World Market. It\u2019s a Bird\u2019s brand. For fun, google \u201dNanaimo Bars\u201d. You will find more information about these luscious deserts and other variation.<\/p>\n\n\n\n
Mango Chutney Cheeseball<\/em><\/strong> from Jeri Lynn @the_hill_country_bon_vivant<\/p>\n\n\n\nIngredients<\/p>\n\n\n\n