Blog Archives - THE EDMONSON VOICE

Chocolate Molten Lava Cakes

4/28/2023

INGREDIENTS:

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

DIRECTIONS:

Heat oven to 425°F.
Butter 4 small custard cups; place on baking sheet.
Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

KITCHEN TIPS:

How to bake cakes in Muffin Cups -Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake in 425ºF oven 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Make ahead - Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
How to double recipe - Double all ingredients; spoon into 8 custard cups or soufflé dishes. Bake as directed. Makes 16 servings.

This recipe was used with permission from Kraft Foods.

Buffalo Chicken Burgers

4/21/2023

INGREDIENTS:

1 Tbsp. milk
1 slice white bread, torn
1 lb. ground chicken
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. crumbled blue cheese
4 hamburger buns, toasted
1/4 cup Buffalo wing sauce
1 stalk celery, thinly sliced

DIRECTIONS:

Heat grill to medium heat.
Drizzle milk over bread in medium bowl; let stand 2 min. Add chicken; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
Grill 5 to 7 min. on each side or until done (165°F). Meanwhile, mix cream cheese and blue cheese until blended.
Spread cut sides of buns with cheese mixture. Place burgers on bottom halves of buns; brush with Wings Sauce. Top with celery; cover with tops of buns.

This recipe was used with permission from Kraft Foods.

Strawberry Cheesecake Dip

4/14/2023

INGREDIENTS:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups chopped fresh strawberries
1/2 tsp. lime zest

DIRECTIONS:

Mix cream cheese, dry pudding mix and milk in large bowl with whisk 2 min.
Stir in COOL WHIP and strawberries.
Refrigerate 1 hour.
Sprinkle with lime zest before serving.

KITCHEN TIPS:

Serve with assorted cut-up fresh fruit, vanilla wafers or graham crackers.
Freeze scoops of any leftover dip in single layer in waxed paper-lined pan until firm. Transfer to freezer-weight resealable plastic bag. Freeze up to 2 months. Top with additional lime zest before serving with vanilla wafers.

This recipe was used with permission from Kraft Foods.