Lasagna Dip


Lasagna Dip 800 4342

All of the flavours of lasagna in a hot cheesy dip with no regrets!

ingredients
  • 1/2 pound ground turkey
  • 1 cup lasagna tomato sauce (see below)
  • 1 cup low fat cottage cheese or ricotta or cream cheese
  • 1 cup partially skim mozzarella, shredded
directions
  1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
  2. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
  3. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

For more great Appetizer and Dip Recipes Click

Join the Playground On Facebook

Advertisements

BUTTERFINGER NO-BAKE CHEESECAKE


1538677_666680156717168_1199252189_n

Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
    campaignIcon
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
    campaignIcon
  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

    • ¼ cup cream cheese, softened
    • 2 tablespoons peanut butter
    • 5 tablespoons powdered sugar
    • 2-3 tablespoons whole milk

See a Zesty Sausage Cheese Balls Recipe

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

Join the Playground On Facebook

Source

Kahlua Hot Chocolate


IMG_5812edit

Skip the store-bought hot cocoa mix  – homemade hot chocolate is easier to make than you think with just a handful of ingredients that’s already sitting in your pantry. And it’s even better with a hint of Kahlúa!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 2 servings

Ingredients

  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ounce Kahlúa coffee liqueur
  • Mini marshmallows, for serving
  • Salted caramel, for serving
  • Chocolate syrup, for serving

Instructions

  • In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
  • Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

 

Peanut Butter Buckeye Bars


1424539_653455668038043_901463706_n

INGREDIENTS

  • 2 cups creamy Planters Peanut Butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted confectioners’ sugar
  • Pinch of salt
  • 2-3 cups pretzels (I used the mini pretzel twists)
  • 10 ounces milk chocolate chips
  • 2 tablespoons shortening

GRAHAM CRACKER CRUST INGREDIENTS

  • 1 and 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted

DIRECTIONS

  1. In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.
  2. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.
  3. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.
  4. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.
  5. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.
  6. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.
  7. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.
  8. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top.
  9. Refrigerate for about 30 minutes to set.
  10. Cut into small squares and enjoy!

For more Dessert Recipes CLICK

Join the Playground On Facebook

Mint Chocolate Chip Cookie Dough Bars


PARADE-mint-chocolate-chip-cookie-dough-bars

Ingredients

  • 1 cup unsalted butter (2 sticks), room temperature
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 4 tsp pure mint extract
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 2 cups flour
  • 6 Tbsp half and half, (or milk)
  • ½ tsp green food coloring
  • 3 cups mini semi-sweet chocolate chips, divided
  • 1 Tbsp coconut oil

Directions

  1. In a medium microwave safe bowl combine 1 cup semi-sweet chocolate chips and coconut oil. Microwave 30 seconds at a time until chocolate is melted, stirring in between. Stir until smooth set aside.
  2. Cream butter and sugars in a medium size mixing bowl. Once mixture if light and fluffy, add extracts and salt. Mix to combine. With the mixer running slowly sprinkle in flour. Mixture will become thick. Add half and half. Mix to combine. Add food coloring until desired color is reached. Mix well to combine. Stir in chocolate chips.
  3. Press into a parchment lined 8×8 pan brushed with butter. Pour melted chocolate over top. Cover and place in freezer 20 minutes. You can keep in the refrigerator until ready to serve.
  4. Serve bar cold. Enjoy!

Cook’s Note

To serve 12: Cut this recipe in half and press into a 4”x9” bread pan. Cut into 12 pieces.

To easily cut the chilled bars: run a sharp knife under hot water. Gently wipe excess water off on a towel. To cut pieces, slowly press knife into bars and allow it to almost melt through the bars. Repeat until all bars are cut.

Kitchen Counter

Serves 25.

Join the Playground On Facebook

For more YUMMY Desserts CLICK