Well, the time has fallen back. My mind and body still make the conversion. I look at the clock and mentally calculate the “summer time.” I’ll be doing that for a couple of weeks. Please have patience with me. I think they should leave the time alone. We are not saving anything by setting the clocks in either direction. But I suppose that is an argument for another venue and another time. Thank you. I feel better, now.
OK. We will be having lots of gatherings, parties, family celebrations, etc. What better opportunity to try a new dessert? Well, I am going to share the ones I received this week from Meg and Brent. Thank you to them for sharing.
20 chocolate sandwich cookies, crushed
(Brent uses oreos-his wife likes the double stuff)
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
3/4 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed
Directions: Press crushed cookies into the bottom of a 9×13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners’ sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped
Directions: Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over
cake. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
Yumm. Enjoy your week, spend time with your families and we’ll talk more next week. You can contact me with recipes, comments and questions at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, ME.
