Peanut Butter-Toffee Cheesecake Brownies
by Laura Hutton
Ingredients:
1 Box Betty Crocker GF Brownie Mix
1/4 Cup Butter-melted
2 Eggs
1-8oz pkg. Cream Cheese-softened
1-14oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 bag heath bits (divided)
2 cups chocolate chips
6 Tbsp. heavy cream
Directions:
1. Heat oven to 350, lightly grease 9x13x2 pan.
2. In medium bowl prepare brownie mix according to directions on box, spread in pan, set aside.
3. In large bowl beat cream cheese until fluffy. Add milk and peanut butter, beat until smooth, stir in all but 1/2 cup of toffee bits. Spoon mixture over brownie batter, spread evenly.
4. Bake 40 min or until cheesecake is set and edges are light golden brown. Cool on rack 30 min. refrigerate 40 minutes.
5. In microwave safe bowl, microwave chocolate chips and cream uncovered for about 60 seconds or until chips are melted, stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee chips. Refrigerate at least 1 hour. Cut into bars. Store covered in refrigerator.
Pink Lemonade Jello
by MaryAnn Lukas
In order
2 Envelopes of Knox Gelatin
1 cup cold water
1/2 cup sugar
1 cup boiling water
1 120z. froxen pink raspberry lemonade
Mix in order with a whisk and chill 2 hours then whip until frothy. Fold in 16oz. cool whip in a large bowl. Refrigerate or freeze
Saturday, July 24, 2010
Tuesday, July 20, 2010
Recipes from Nancy's Party
Mary’s Sangria
2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 kiwi, peeled and sliced
½ cup blueberries
1 cup fresh strawberries, sliced
1 fresh pineapple cut into chunks
1/2 cup white sugar
1/2 cup Cointreau
1 cup white rum
1/3 cup coconut-flavored rum
1 can frozen orange juice (concentrated)
2 (750 milliliter) bottles dry red wine, chilled
1 cup ginger ale (lemon lime soda)
Directions
Place the oranges, lemons, limes, kiwi, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours, (I did this the night before).
Wash/dry strawberries and blueberries (I’m sure any frozen fruit will do) and freeze overnight. If you are serving to people who tend over indulge omit blueberries…choking hazard.
Add the red wine. Cover and refrigerate for 2 hours, or overnight.
Before serving, add the chilled soda, frozen orange juice and frozen berries. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
The key is to make sure the wine and the soda are cold to prevent “bruising”, watery sangria.
Tracy’s Buffalo Chicken Dip
1.5 pounds cooked chicken breast, shredded
1 ½ cups chopped celery
1 cup Frank’s Red Hot Sauce (for hot use 1 ¼ cups)
12 ounces Litehouse Bleu Cheese Dressing (or less to taste)
1 package (250 g) cream cheese
1. In a large skillet sauté the celery in the Frank’s Red Hot Sauce until slightly softened. Stir in cream cheese and mix until smooth. Add Litehouse Bleu Cheese Dressing and shredded chicken and combine.
2. If not serving immediately, warm in a crockpot or microwave taking caution not to overheat and break the dip.
3. Serve with tortilla chips and celery sticks for an appetizer or over cooked rice for dinner.
We'll add the rest of the recipes to the bottom of this post as soon as we receive them.
2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 kiwi, peeled and sliced
½ cup blueberries
1 cup fresh strawberries, sliced
1 fresh pineapple cut into chunks
1/2 cup white sugar
1/2 cup Cointreau
1 cup white rum
1/3 cup coconut-flavored rum
1 can frozen orange juice (concentrated)
2 (750 milliliter) bottles dry red wine, chilled
1 cup ginger ale (lemon lime soda)
Directions
Place the oranges, lemons, limes, kiwi, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours, (I did this the night before).
Wash/dry strawberries and blueberries (I’m sure any frozen fruit will do) and freeze overnight. If you are serving to people who tend over indulge omit blueberries…choking hazard.
Add the red wine. Cover and refrigerate for 2 hours, or overnight.
Before serving, add the chilled soda, frozen orange juice and frozen berries. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
The key is to make sure the wine and the soda are cold to prevent “bruising”, watery sangria.
Tracy’s Buffalo Chicken Dip
1.5 pounds cooked chicken breast, shredded
1 ½ cups chopped celery
1 cup Frank’s Red Hot Sauce (for hot use 1 ¼ cups)
12 ounces Litehouse Bleu Cheese Dressing (or less to taste)
1 package (250 g) cream cheese
1. In a large skillet sauté the celery in the Frank’s Red Hot Sauce until slightly softened. Stir in cream cheese and mix until smooth. Add Litehouse Bleu Cheese Dressing and shredded chicken and combine.
2. If not serving immediately, warm in a crockpot or microwave taking caution not to overheat and break the dip.
3. Serve with tortilla chips and celery sticks for an appetizer or over cooked rice for dinner.
We'll add the rest of the recipes to the bottom of this post as soon as we receive them.
Thursday, July 8, 2010
Five Things Everyone Should Know About Celiac Disease and Quality of Life
The National Foundation for Celiac Awareness recently posted this interesting paper written by Ursula Saqui, Ph.D.
Dr. Saqui's writes, "For many people, being diagnosed with celiac disease (CD) brings a feeling of relief and the end to a long, frustrating road of unknowns. However, along with the relief, the diagnosis can also bring more questions including, "What kind of life am I going to have now?"
Dr. Saqui's writes, "For many people, being diagnosed with celiac disease (CD) brings a feeling of relief and the end to a long, frustrating road of unknowns. However, along with the relief, the diagnosis can also bring more questions including, "What kind of life am I going to have now?"
The answer to that question is "It depends." The official recommendation of the American Gastroenterological Association Institute (2006) regarding the treatment of CD is strict compliance to a gluten-free diet (GFD). While being diagnosed with CD may be out of your hands, the quality of life you experience after diagnosis may be within your control largely based on your adherence to a GFD.
Based on research, following are five things you should know about CD and quality of life."
The remainder of the article can be found here.
Thursday, July 1, 2010
Blood Screening - October 9, 2010
The University of Chicago Celiac Disease Center will hold another successful free blood screening on Saturday, October 9, 2010. In addition to screening 500+ people for Celiac Disease--thanks to the generosity of Prometheus Laboratories--a panel of experts will take questions from the audience and exhibitors will showcase delicious gluten free products.
Registration is required for the screening. Please call UCCDC at (773) 702-7593 after September 1st to register. The Q&A and exhibits are open to the public; no registration is required.
Special thanks to Prometheus!
Registration is required for the screening. Please call UCCDC at (773) 702-7593 after September 1st to register. The Q&A and exhibits are open to the public; no registration is required.
Special thanks to Prometheus!
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