Philly Peanut Butter Balls

Real Women of Philadelphia

It's Challenge Week 4

We're making DESSERTS yawl!

DESSERT #1

Opens Noon PT Monday, April 19, 2010.

Closes 6:00 PM PT Sunday, April 25, 2010.

I went back and forth on this one. (Desserts spelled backwards STRESSED!) Wow there are some talented women out there I'm competing with. Everyone is so wonderful though and so supportive on the website. I've made a ton of Philly phriends! Yawl check it out if you haven't already.

Okay so back to me! I have a recipe that I'm obsessed with per-fecting.... in the back of my mind. Been writing it for a long time, which means, testing it as well. I made this little bundt cake that tastes just like an almond joy candy bar. Well after making it like 10 times this week and sharing it with the neighborhood, i was too tired to actually make it AGAIN for this category. So exhausted, I came up with another recipe on the fly. Oh BOY! These are SO amazingly simple, everyone was encouraging me to make these instead of the almond joy cakes. I'll get that recipe on here soon, I promise. It's a keeper. Just don't want to think about it right now. LOL

My Description:

Bite into these seemingly innocent chocolate peanut butter balls and your mouth will encounter a hidden burst of silken cream cheese, peanut butter and chocolate. Beware, every bite is pure pleasure. (Note: Cook time includes chilling time)

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 30

Philly Peanut Butter Balls
4 ounce(s) of Philadelphia Cream Cheese, softened
1/2 cup(s) of butter, room temp
1 cup(s) of powdered sugar
1 tbsp. of vanilla powder
1/2 tsp. of vanilla extract
3/4 cup(s) of Creamy Peanut Butter
2 cup(s) of Graham Cracker Crumbs, divided
6 ounce(s) of semi-sweet chocolate chips

1/4 block paraffin wax, chopped

Steps:

In a mixer blend cream cheese until smooth
Add ½ cup softened butter and continue mixing
Turn speed up a notch and slowly add 1 cup powdered sugar
Add 1 Tbsp powdered vanilla and ½ tsp vanilla extract
Once combined, scrape the bowl. Turn mixer on Med-High speed and add ¾ cup creamy peanut butter, mix until incorporated.

Add 1 ¾ cup graham cracker crumbs and mix just until a dough forms.

Place dough on a surface sprinkled with reserved graham cracker crumbs. Roll dough around until it’s not sticky, do not knead. Add more crumbs to dough if needed.

While preparing peanut butter balls, bring a saucepan with about 1 to 1-1/2 cups of water to a boil, this will be used for the double boiler to melt the chocolate.

Pinch off walnut size pieces of dough and roll in palms of your hand (like meatballs) and place on a tray/dish until all the dough is used.

Place a bowl over the sauce pan and turn heat down to simmer. Place 6 oz semi-sweet chocolate in bowl as well as the chopped paraffin wax, stir until melted and smooth.

Place peanut butter balls in chocolate to coat. (keeping the bowl on simmer)

Remove from chocolate and place them on a cookie sheet lined with wax paper.

Place in freezer for 5-10 minutes to harden.

Serve cold or room temperature, either way they are delicious!

~V's Mexican Lasagna

Real Women of Philadelphia

Week 3: ENTRÉE #1
(No doubt in my mind what I'm making for this category!)

Opens Noon PT Monday, April 12, 2010.

Closes 6:00 PM PT Sunday, April 18, 2010.

I'm so proud of this recipe yawl! My original was actually featured in Taste of Home's Simple & Delicious I was so honored! This publication actually is what got me excited to share my recipes!

I tweaked MY ORIGINAL!!!! AND IT WAS AMAZING - Probably won't make it any different EVER! Taking Philadephia Cream Cheese and adding it in the sauce made it creamier, richer and over-the-top PHAB! Then I added whipped Philadelphia in with the ricotta mixture - OMG, amazing! What's not to love here yawl.

I have taken my signature dish which I created by accident when I was going to make Enchiladas and realized I didn't have tortillas. I found no-boil lasagna noodles in my pantry and decided to whip something else up. I added a whole new dimension thanks to cream cheese! Imagine layers of a creamy enchilada sauce with shredded chicken, creamy ricotta and cilantro mixture and layered into a lasagna and you have a scrummy Mexican Lasagna that gets rave reviews all around.

V's Creamy Mexican Lasagna

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 8

3 tbsp. of Olive Oil
1 cup(s) of small onion chopped
2 garlic cloves minced
56 ounce(s) of (2 28 oz cans Red Enchilada Sauce
3 cup(s) of cooked chicken (shredded)
4 ounce(s) of Philadelphia Cream cheese, softened, cubed
15 ounce(s) of ricotta cheese
1 large egg
4 ounce(s) of Whipped Philadelphia Cream Cheese
1/4 cup(s) of cilantro chopped
16 ounce(s) of Mexican Blend Shredded Cheese (jack/cheddar)
12 uncooked, no boil lasagna noodles

Steps

Preheat Oven 375*
In a 12 inch skillet over medium high heat, add 3 Tsp olive oil and add onion and garlic, cook for 2 minutes or until translucent and tender. Add 2 28 oz cans red Enchilada sauce, reserving about 1 cup. Add 4 oz block Philadelphia Cream Cheese cubed and stir into sauce to combine.

Add Shredded chicken, carefully fold into sauce and continue to cook on simmer while you prepare the Ricotta Mixture.

In a small bowl, combine the egg, ricotta cheese, 4 oz Whipped Philadelphia Cream cheese and chopped cilantro. Mix until combined.

Spread about 3/4 cup chicken mixture into bottom of a sprayed 13-in. x 9-in.baking dish. Layer 6 No- boil lasagna noodles

Place about 3/4 cup chicken sauce mixture, dollop ricotta mixture on sauce, add half cheddar/jack cheese, Layer with 6 more noodles, repeat chicken mixture, ricotta and rest of shredded cheese, pour remaining enchilada sauce over top.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 5 minutes before serving.

Did someone say Appetizers?

Real Women of Philadelphia

It's Challenge Week 2
We're making appetizers yawl!

Opens Noon PT Monday, April 5, 2010.
Closes 6:00 PM PT Sunday, April 11, 2010.

Yay, love appys. We have one night dedicated to the lil morsels. I've decided to make my... Bacon wrapped cream cheese appys!

Anything wrapped with bacon is good, try this recipe using Garlic & Herb Whipped Philadelphia Cream Cheese with a hint of smoky paprika and you will have a flavor of deliciousness your guests will thank you for.



~V's Bacon Wrapped Philly
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 24

12 Slices Thick Cut Hickory Bacon

8 Slices white sandwich bread

8 ounce(s) of Whipped Philadelphia Cream Cheese Garlic & Herb Flavor (tub)
1/2 tsp. of Smoked Paprika
3 tbsp. of Old Bay Seasoning
24 Toothpicks

Steps
Add 1/2 tsp. Smoky Paprika to the 8 oz tub of Garlic & Herb flavored Philadelphia Cream Cheese and mix until combined.
On 4 slices of bread, generously spread the philly and top with another slice of bread.

Cut off the bread crust. Cut each sandwich in 3 rows, turn and cut in half making 6 bites.

Cut 12 slices of bacon in half. Wrap each bite with a slice of bacon, secure with a toothpick.
Cover a cookie sheet with foil and spray with non stick cooking spray. Add wrapped bacon bites to prepared pan. Sprinkle Old Bay Seasoning over each one.

Place in the center rack of a 400* F oven and cook for 25-30 minutes, until bacon is brown and cooked. For a crisper bacon, place under the broiler for approximately 1 minute (watch them or they will burn)
Getcha one before they disappear! Enjoy.