Today I entered the Triscuit Summer Snackoff and a chance to meet Martha Stewart! Why not…she is someone I would love to meet and I always have Triscuits in my pantry.
This recipe was inspired by my Star Spangled Tartlets – a bite-sized dessert that I made for the 4th of July. Instead of using pie crust to make tartlets, the similar ingredients could be used as a spread or topping on the Triscuit. These would make a great savory-sweet appetizer or dessert to make up in a pinch! The sweet berry pie filling and cheesecake spread paired nicely with a savory Rosemary & Olive Oil Triscuit. My husband even said it was like a party in his mouth with all of the different flavors. It actually take a lot to impress him.
Ha! So wish me luck!!
Triscuit Berry Cheesecakes
• 2 cups fresh mixed berries (strawberry, blueberry)
• 1/3 cup water
• 1/2 cup sugar
• 2 TB corn starch
• 2 TB butter
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla
• 1 cup confectioners’ sugar
• Box of Rosemary & Olive Oil Triscuits
• sliced almonds to garnish
Place the first 5 ingredients in a heavy saucepan, bring to a boil, stirring constantly until thickened. Remove from heat and cool.
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
To assemble: Place Rosemary & Olive Oil Triscuits neatly on a serving platter. Spread cream cheese mixture on each cracker and top with a dollop of berry filling. Place a few sliced almonds on top to garnish.
There is something about spring that brings on a cravings for lemon!
These Double-Lemon Cheesecake Bars were perfect for an adult Easter dessert. Double lemon because the cheesecake had a hint of lemon and topped with a lemon glaze. Delish! Cut into individual portions, stacked, stored and ready to transport to a party without a mess using Sweet Stackers.
Hope you had a nice Easter and enjoy this recipe!
Double-Lemon Cheesecake Bars
- 2 cups vanilla wafer crumbs
- 3 tablespoons butter, melted
- 4 – 8 ounce packages of cream cheese, softened
- 1 ¾ cups sugar, divided
- 3 tablespoons flour
- 1 tablespoons lemon zest
- 1/3 cup lemon juice, divided
- ½ teaspoon vanilla
- 4 eggs, 1 separated
- 2 tablespoons cornstarch
- ½ cup water
Preheat oven to 325° and line a 9×13 inch pan with foil. Mix wafer crumbs and butter. Press into the bottom of the pan and bake 10 minutes.
With an electric mixer, beat cream cheese, 1 cup sugar, flour, lemon zest, 2 TB lemon juice and vanilla with mixer until blended. Add 1 egg white (reserve the egg yolk for later use) and 3 whole eggs, adding one at a time while beating.
Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate for 4 hours.
Glaze: Mix cornstarch and remaining sugar in saucepan, gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly. Cook and stir until clear and thickened. Lightly beat reserved egg yolk and stir in 2 TB hot cornstarch mixture. Return to remaining mixture in saucepan. Cook and stir 1 minute or until thickened. Cool.
Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
Chocolate and Valentine’s Day go hand in hand. So instead buying a box of chocolates, why not surprise the special people in your life with homemade chocolate truffles?
Truffles or homemade chocolates sound like it would be intimidating or difficult to make. They are actually very easy, quick and only require a handful of ingredients. This recipe used semi-sweet chocolate chips, cream cheese and confectioner’s sugar. They can easily be rolled into balls or shaped using a small cookie cutter. Truffle balls can be rolled in sprinkles, cocoa, chopped nuts or shredded coconut. Using a 1 inch heart-shaped cookie cutter, the chocolate truffle mixture could easily be pressed into a heart shape. Decorative sprinkles can be placed on top, pressing down lightly and the chocolate heart can easily be removed from the molded shape.
These chocolate truffles should be stored in the refrigerator to set and later stored in an air-tight container. Instead of fighting with curly parchment paper or trying to squeeze large cookie sheets in your refrigerator, homemade chocolates can be placed on reusable plastic trays made to fit an air-tight container you already own. Sweet Stackers can separate and layer the chocolates in multiple layers in one container. They create a working surface that can be easily lifted and placed in your container. One step, without transferring from parchment lined cookie sheets to a container. Plus this helps prevent them from sticking, melting together or messing the decorations.
Chocolate Cream Cheese Truffles
- 4 ounces cream cheese
- 1 ½ cups confectioners sugar
- 8 ounces semi-sweet chocolate chips, melted
In a small mixing bowl cream softened cream cheese using an electric mixer. Reduce mixer speed and gradually add confectioners sugar. In the meanwhile, melt chocolate chips using a microwave or a double boiler (a heat proof bowl placed over simmering water). Add melted chocolate to the cream cheese mixture. The mixture will be stiff and easy to work with.
Scoop the chocolate using a melon baller or small ice-cream scoop to ensure uniform size. Shape the chocolate into balls and immediately roll in sprinkles, cocoa, chopped nuts or shredded coconut.
Truffle mixture can also be molded into shapes using a mini cookie cutter, coating in sprinkles.
Chocolate truffles should be refrigerated.
Only 15 minutes of prep time and a few hours later, I had the wonderful aroma of homemade potato soup filling the house. This recipe is super easy because you throw all of the ingredients in a crock pot and let it cook. I used a combination of Yukon Gold potatoes, unpeeled for added nutrition and a large sweet potato. It produced the beautiful golden-colored soup!
Golden Potato Soup
Serves approximately 15
3 lbs. Yukon Gold potatoes (peel or leave the skin on, chopped)
1 large sweet potato (peel and chopped)
3 cloves of garlic (minced)
1/2 tsp salt
1/2 tsp pepper
1 TB chicken soup base
8 C water
1 – 8 ounce cream cheese
Topping suggestions: grated cheddar cheese, green onions, fresh chives, crumbled bacon
Add chopped potatoes, garlic, salt, pepper, soup base and water to crock pot. Cover and cook on high heat for 4 hours or low heat for 8 hours. Once complete, cut cream cheese into small chunks and add to the pot, cover and simmer for another 15 minutes to soften and melt the cream cheese. Stir to thicken the soup and use a potato masher to make the soup smoother consistency if needed.
Serve with the suggested toppings above. This soup will freeze good for later use!!