2008 Recipe Archive  2009 Recipe Archive 

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Hi! Today I have a special treat for you. Well, actually it is part one, of a two part treat from the Digging into Dairy Dessert Contest held at the Lebanon County Dairy Princess Pageant last month. This year the dessert entries were divided into two groups. The adult group (19 and up) and a youth group (18 and under). The judges for the dessert contest this year were Mary Ann Guldyn and Louise Heffelfinger. Wow! Lucky ladies!! From the looks of the list of entries, there was plenty of taste testing going on! Well... it is a job, somebody gotta do it...... right? Anyway, this week I have the adult winning entries and next week I will have the youth winners. I offer my congratulations to the winners and thank them! I am sure we will enjoy trying out their recipes.

Thank You, and Enjoy!    Elaine

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CHEESECAKE BITES                

1     Cup All Purpose Flour

1/2  Cup Pecans (chopped)

1/3  Cup Butter (melted)

1     8 oz. Cream Cheese (softened)

1/4  Cup Granulated Sugar

1     Egg

2     Tbsp. Milk

1     Tbsp. Lemon Juice

1      tsp. Vanilla Extract

Combine flour, pecans and brown sugar in a medium bowl. Stir in melted butter until blended. Reserve 1/3 cup of mixture; press remainder into bottom of a greased 8" square baking pan. Bake in a preheated 350 degree oven 12 to 15 minutes. Beat cream cheese and sugar till smooth. Beat in remaining ingredients, pour over baked crust; sprinkle with reserved pecan mixture. Return to oven and bake 25 minutes. Cool slightly; cut into 2 in. squares. Cool completely. Store in an air tight container in refrigerator. Serves 16.

Recipe From: Carolyn Hostetter

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PEANUT BUTTER BROWNIE TRIFLE

1    Fudge Brownie Mix (9 x 13" pan size)

1    Pkg. (10 oz) Peanut Butter Chips

2    Pkg. (13 oz each) Miniature Peanut Butter Cups

4    Cup Cold Milk

2    Pkg. (5.1 oz each) Instant Vanilla Pudding     

1    Cup Creamy Peanut Butter

7    tsp. Vanilla Extract (divided)

3    Cup Whipping or Heavy Cream

1/4 Cup 10x Sugar

Prepare brownies as directed on box, adding peanut butter chips before baking. Cool and cut into 3/4 in. pieces. Cut peanut butter cups in half; set aside 1/3 c for garnish. In large bowl, whip cream, 3 tsp. vanilla and 10x sugar until stiff peaks are formed. Set aside in refrigerator. In another large bowl, whisk milk and pudding mixes for 2 minutes and let stand for 2 minutes until soft-set. Add peanut butter and 4 tsp. vanilla. Mix well. Fold in half of whipped cream. Place 1/3 brownies in 5 qt. trifle or punch bowl; top 1/3 peanut butter cups. Spoon 1/3 of pudding mixture over the top. Repeat layers twice. Cover with remaining whipped cream; garnish with reserved peanut butter cups. Refrigerate until chilled. Serves 20.

Recipe From: Audrey Hoover

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PEANUT BUTTER PIE

Crust:

1 1/4 Cups Chocolate Cookie Crumbs

1/4    Cup Sugar

1/4    Cup Butter (melted)

Combine all ingredients and press into a 9" pie plate. Bake at 350 degrees for 10 minutes.

Filling:

8  oz. Cream Cheese

1  Cup Creamy Peanut Butter

1  Cup Sugar

1  Tbsp. Butter

1  tsp. Vanilla

4  Tbsp. Milk

1  Cup Heavy Whipping Cream (whipped)

In mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Then add milk and mix completely. Fold in whipping cream. Gently spoon onto crust. Garnish with chocolate curls and refrigerate. Serves 8-10.

Recipe From: Janelle Eberly

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PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe. Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA 17042, Fax: 717-273-0420 or E-mail the Cooking Corner.

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