Sunday, September 2, 2012

Workshop Recipes

We had a great suggestion from one of our work-shoppers (thanks, Pat!) to share our tasty recipes. For those of you who don't know: we have awesome Make & Take classes at the studio that include homemade appetizers and desserts...along with adult beverages to enjoy. I really love to create these yummy morsels, but I don't get to do it very often at home. The Make & Take classes are my perfect "excuse," and I plan out a different menu for each class. A lot of my recipes come from my Pampered Chef days, but some are from my own inspiration and Pinterest friends. So try one of these recipes at home, or better yet, come try something new at one of our upcoming workshops.

Cheesy Artichoke Cups
24 wonton wrappers
2 jars (6.25oz) artichoke hearts
1/4 cup chopped red bell pepper
1/3 cup sliced black olives
1/4 cup grated Parmesan cheese
1 pressed garlic clove
1/2 cup mayonnaise

Preheat oven to 350°. Press wonton wrappers into a mini muffin pan. Drain artichoke hearts, and pat dry with paper towels. Chop artichokes with a food chopper. Combine artichokes, peppers, olives, cheese, garlic, and mayonnaise in a large bowl. Fill muffin cups with one scoop of artichoke mixture per cup. Bake 12-14 minutes. Let cool in pan for 2 minutes. Carefully remove and serve warm.
Yield: 24 servings

Spring Veggie Appetizer Pizza
1 package (8oz) refrigerated crescent rolls
1 container (8oz) cream cheese spread
2 tbsp mayonnaise
1 pressed garlic clove
1 tsp lemon pepper seasoning
assortment of chopped veggies

Preheat oven to 350°. Unroll crescent rolls into 8 triangles, arrange in a circle on a baking stone (points to center and wide ends on outside). Roll the dough together into a 12 inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely. In a small bowl, combine cream cheese, mayonnaise, garlic, and seasoning. Spread evenly over baked crust. Add veggie toppers and refrigerate 30 minutes. Cut and serve.
Yield: 10 servings

Sunshine Cake
1 lemon 
1 orange
1/2 cup grated carrot
3 eggs
1 container (16oz) sour cream
1 package (18.25oz) yellow cake mix
1/4 cup powdered sugar
thawed frozen whipped topping (optional)

Grease stoneware fluted pan. Zest lemon and orange. Juice lemon and orange to measure 1/4 cup total, set aside. In a large bowl, combine eggs, sour cream, carrot, and zest. Whisk until well blended. Add cake mix and blend well. Pour batter into fluted pan, spreading evenly. Microwave 11-14 minutes or until cake tester inserted near center comes out clean. Let stand in microwave 10 minutes. Loosen cake from sides of pan, invert onto serving plate. Brush reserved citrus juice over the top and sides of the warm cake. Sprinkle with powdered sugar.
Yield: 12 servings

Lemon Blueberry Trifle
1 pound cake (16oz)
2 lemons
1 1/2 cups milk
1 container (8oz) sour cream
1 container (8oz) frozen whipped topping, thawed and divided
2 packages (3.4oz each) lemon instant pudding/pie filling
1 pint blueberries

Cut pound cake into 1 inch cubes, set aside. Zest 1 lemon, set aside. Juice same lemon and sprinkle over pound cake cubes. Toss gently. In a large bowl, combine milk, sour cream, half of whipped topping, and lemon zest. Whisk until smooth. Add pudding mix, whisk until mixture begins to thicken. Set aside a handful of blueberries for garnish. To assemble trifle, place 1/3 of pound cake into bottom of serving bowl. Top with 1/3 blueberries. Top with 1/3 of pudding mixture, spreading evenly. Repeat layers 2 more times. Garnish with remaining whipped topping, reserved blueberries, and additional lemon. Refrigerate at least 30 minutes before serving.
Yield: 10 servings

Berries 'n Cream Wonton Cups
24 wonton wrappers
1 tbsp butter, melted
2 tbsp sugar
1 container (8oz) low fat strawberry yogurt
1 1/2 cups frozen whipped topping, thawed and divided
1 cup raspberries
1/2 cup blueberries
powdered sugar

Preheat oven to 350°. Brush one side of each wonton wrapper with melted butter. Sprinkle evenly wth sugar. Press each wonton, sugar side up, into mini muffin pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan and cool completely. Place yogurt in a small bowl. Fold in 1 cup of whipped topping. Scoop yogurt mixture into each wonton. Top each wonton with 1 raspberry and 2 blueberries. Garnish with additional whipped topping; sprinkle with powdered sugar. Serve immediately.
Yield: 24 servings

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