Invite Your Friends Over For a Dessert Bar II

Invite your friends over for a movie night, game night, etc.  And have a dessert bar to satisfy everyone’s sweet tooth.  It’s simple and easy.  Use pretty paper plates, plastic ware, and serve an assortment of coffees, teas, or cold drinks if it’s hot outside.  Everyone can help themselves whenever they please while you partake in the fun part of the evening.  This recipe for Phyllo Cheesecake Cups is quick, easy, and is suitable for diabetics.  If you do not have any diabetics in your group, you can change the Splenda to Sugar.  Macadamia Nut Fudge is a fantastic treat and this recipe makes about 5 pounds.  For those who like a little “spirit” in their desserts, offer Chocolate Town Pie.  Add Peanut Butter Crunch Cookies for a sneaky healthy treat.

PHYLLO CHEESECAKE CUPS

4 oz reduced-fat cream cheese

1/2 cup reduced-fat sour cream

2 tbsp Splenda

1 tsp vanilla extract

2 pkgs frozen mini phyllo shells (2.1 oz each), thawed

1 can (11 oz) mandarin oranges, drained

1 kiwi, peeled, sliced and each slice quartered

In a mixing bowl, whisk the cream cheese, sour cream, Splenda and vanilla together until smooth.  Spoon mixture into the phyllo shells.  Top each with a mandarin orange section and a piece of the kiwi.  Refrigerate until serving time.

Yield:  30 tartlets

MACADAMIA NUT FUDGE

3 cups crushed macadamia nuts*, divided
4 1/2 cups granulated sugar

]]>

1/2 cup sweet butter
1 can (12-13-oz) evaporated milk
12-oz German Sweet Chocolate Squares, chopped
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 tsp salt (omit if using salted nuts)
2 tsp vanilla extract

*To crush macadamia nuts, place in a plastic zip top bag and pound with a mallet or rolling pin.

Grease two 9-inch square pans or line them with waxed paper. Combine sugar, butter, and milk in a heavy saucepan. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients except for 1 cup of the nuts. Beat to mix well. Pour fudge into prepared pans; sprinkle the remaining nuts over the top of the fudge. Using the back of a large spoon, press nuts lightly into fudge. Chill until firm. Cut into squares.

Note: Toasted pecans are a good substitute for Macadamia nuts, if you prefer pecans.

Yield: Approximately 5 pounds

CHOCOLATE TOWN PIE

9-inch unbaked pastry shell
1/2 cup butter or margarine, softened
2 eggs, beaten
2 tsps vanilla extract OR 2 tbsps bourbon
1 cup sugar
1/2 cup all-purpose flour
1 cup Semi-Sweet Chocolate Chips or Mini Chips
1 cup chopped pecans or walnuts
Festive Whipped Cream (optional, recipe follows)

Prepare pastry shell; set aside. Heat oven to 350 degrees.

In a small mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine sugar and flour; add to the creamed mixture. Stir in chocolate chips and nuts; pour into the unbaked pastry shell. Bake 45 to 60 minutes or until golden. Cool about one hour; serve warm. Garnish with Festive Whipped Cream, if desired. Makes 8 to 10 servings.

FESTIVE WHIPPED CREAM:

In a small mixer bowl, combine 1/2 cup chilled whipping cream, 2 tablespoons confectioners’ sugar and 1/4 teaspoon vanilla extract or 1 teaspoon bourbon. Beat mixture until stiff. Yield: about 1 cup topping.

PEANUT BUTTER CRUNCH COOKIES
1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 packed brown sugar
1 egg
1/4 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Grape-Nuts cereal

Preheat oven to 350 degrees.

In a small mixing bowl, cream the butter, peanut butter, granulated sugar and brown sugar together. Beat the egg and vanilla extract into the creamed mixture. In another bowl, combine the flour, oats, baking soda and salt; gradually add to the creamed mixture mixing well. Stir in the cereal. Drop batter by rounded teaspoonfuls, about 3-inches apart, onto ungreased cookie sheets. Dip a fork in flour and flatten each cookie slightly. Bake at 350 degrees for 9 to 12 minutes until lightly browned. Do not over bake. Allow to cool 5 minutes before removing from the cookie sheets. Complete cooling on wire racks.

Enjoy!

For more of Linda’s dessert recipes go to http://ladybugssweettreats.blogspot.com

0saves
If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.