Countdown Cheesecake
Ingredients
- * 1-1/2 cups graham cracker crumbs (about 24 squares)
- * 3 tablespoons sugar
- * 1/3 cup butter, melted
FILLING:
- * 2 cartons (8 ounces each) spreadable strawberry cream cheese
- * 1/2 cup sugar
- * 1 carton (8 ounces) frozen whipped topping, thawed
- * 1-1/2 cups sliced fresh strawberries
- * Red decorating gel
- * 1 fresh strawberry, halved
Directions
* In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 in up the sides of a
greased 9-in. springform pan.
Bake at 325° for 10 minutes; cool.
* In a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping.
Gently spread a
third of the filling over crust. Arrange strawberries on top. Spoon remaining filling over berries; smooth top.
Refrigerate overnight.
* With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake.
Place strawberry halves at the tips of the clock hands. Yield: 8-10 servings.
Conversation Heart Fudge
Ingredients
- * DARK CHOCOLATE LAYER:
- * 1 1/4 cups semisweet chocolate chips
- * 1/2 cup sweetened condensed milk
- * Dash of salt
- * WHITE CHOCOLATE LAYER:
- * 1 1/4 cups white chocolate chips
- * 1/2 cup sweetened condensed milk
- * Dash of salt
- * OTHER INGREDIENTS AND MATERIALS:
- * Aluminum foil
- * 64 conversation hearts
- * 64 red foil bonbon cups or mini muffin cups
- * Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
- * Sparkly pipe cleaners in red, pink, or silver
Directions
Line an 8-inch square pan with aluminum foil. Set aside.
In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients.
Microwave the mixture on high at 30-second intervals until the chocolate is melted
(about a minute), stirring at each interval. When the mixture's smooth, use a spatula to
spread it evenly into the prepared pan.
In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients.
Repeat the melting process as described in step 2, but stir at 20-second intervals, as
white chocolate tends to scorch easily.
Spread the white chocolate evenly over the dark chocolate layer.
While the fudge is still warm, use a knife to gently score it into 1-inch squares, then
put a candy heart on top of each square.
Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm.
Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting
board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
Place each fudge square into a foil bonbon cup or mini muffin cup.
Center the cup on a cellophane square and wrap it as shown on page 53, using 1-inch pieces of pipe cleaner to
secure the ends.
Makes 64 bite-size pieces. Store at room temperature or in the refrigerator
for added firmness.
Forked Eyeballs
Ingredients
- * 2 (11-ounce) bags white chocolate chips
- * 12 doughnut holes
- * Semisweet chocolate chips
- * Tube of red decorator frosting
- * 2 tablespoons vegetable oil
Directions
To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat
(and keep the chocolate warm while you work).
With a fork, spear each doughnut hole and
submerge it in the melted chocolate to coat it, then gently tap off any excess.
Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end
first.
Place the forks (handle side down) in a mug and allow the chocolate coating to harden.
Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.
Sweet T.O.M Turkey
Ingredients
- * Cupcake
- * Chocolate frosting
- * 3 oval shortbread cookies (we used Keebler Sandies Right Bites Shortbread)
- * 6 to 10 candy corn pieces
- * White icing
- * Black decorators' gel
- * Red fruit leather
Directions
Frost the cupcake, then press in a cookie head and 2 cookie wings.
Press in a row or two of candy corn tail feathers.
To make an eye, add a small dot of white icing to the head, then add a dot of black decorators'
gel for a pupil.
For a beak, cut the white tip from a piece of candy corn and press it in place.
To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it
in place over the beak.
Enjoy!!
