Hidden Treasures Recipes

Steps:

• Preheat oven to 350.
• Drain cherries, reserving juice. Halve any large cherries.
• In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
• Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
• Beat in egg and vanilla until combined.
• Beat in cocoa powder, and as much of the flour as you can with mixer.
• Stir in remaining flour using a wooden spoon.
• Shape dough into 1" balls.
• Place balls about 2" apart on an ungreased cookie sheet.
• Press your thumb into the center of each ball. Place a cherry in each center.
• For Frosting:.
• In a small saucepan combine chocolate pieces and sweetened condensed milk.
• Cook and stir, over low heat, until chocolate is melted.
• Stir in 4 teaspoons reserved cherry juice.
• Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
• Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
• Transfer to a wire rack, and let cool.
• Note:
• For best results DO NOT substitute imitation chocolate pieces.

Steps:

• Place cake on serving plate and cut a slice off the top 3/4 inches thick.
• Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
• Remove the cake cutout.
• Stir water into the jello powder until powder is completely dissolved.
• Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
• Set aside 1/2 cup of jello mixture in medium bowl.
• Add the Cool Whip and stir with a wire whisk until well blended.
• Cool in the fridge for 10- 15 minutes or until thick enough to spread.
• Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
• Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
• Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
• Garnish the top of the cake with the remaining 1/4 cup of the fruit.

Steps:

• Drain buttery broth from mushrooms.
• Reserve broth.
• Blot excess moisture from mushroom crowns with paper towels.
• Separate biscuits and cut each one into fourths.
• On a floured board, press biscuit quarters into rounds and wrap one around each crown.
• Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese.
• Bake on a greased cookie sheet in a preheated 400F oven for 10-15 minutes.

Steps:

• Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
• While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
• Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

Steps:

• In a large bowl, beat milk and butter until blended. Combine the cracker crumbs, flour and baking powder; add to milk mixture and mix well. Stir in the coconut, chips and walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with a Silpat (silicone baking liner) or parchment paper.
• Cut cookie dough crosswise in 16 equal slices. Form each dough slice around a candy bar to completely cover. Flatten dough slightly, making sure none of the candy bar protrudes.
• Place cookies 2 inches apart on cooking liner. Bake cookies in batches for 10 minutes or until golden. Cool completely on cookie sheet or wire rack.