Mushroom Turnovers

I got this recipe from Appetizers by Company's Coming. i made these on my busy weekend a couple of weeks ago for my cousin's baby shower and my ladies night. They are faboo! A little time consuming too! I used canned mushrooms and always have tons of filling left over so the pastry can probably get pretty thin to use all the filling.










Mushroom Turnovers

Cream Cheese Pastry:
8 oz. (250g) cream cheese
½ c. butter or margarine
1½ c. flour

Have cheese and butter at room temperature. Put into bowl and beat together well. Mix in flour. Shape into ball. Chill at least 1 hour.

Filling:
3 tbs. butter
1 large onion, finely chopped
½ lb. fresh mushrooms, chopped
2 tbs. all-purpose flour
1 tsp. salt
¼ tsp. pepper
¼ tsp. thyme
¼ c. sour cream
1 egg, beaten

Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender.
Add flour, salt and pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly.
Roll pastry fairly thin. Cut into 3-inch rounds. Place 1 tsp. filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each.
Brush tops with beaten egg. Bake in 450°F oven for 10 minutes or until golden brown. Makes 3 or 4 dozen.

Note: To use canned sliced mushrooms rather than fresh, drain and chop 2-10oz. cans and add to onion. Just as delicious and always on hand.
To freeze ahead: Do not brush with egg. Freeze on try. Transfer frozen turnovers to carton or plastic bag. Before serving arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F oven for about 20 minutes until brown. If already cooked heat in 325°F oven for 15-20 minutes until hot.

Chocolate Cheesecake

Chocolate Cheesecake #3 from Flora's Hideout
Servings: 1Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
3/4 cup Graham cracker crumbs, finely crushed
1 tablespoon Sugar
2 tablespoons Butter, melted
1 package Chocolate pudding mix, not instant
3/4 cup Sugar
1 cup Milk
1 Unsweetened baking chocolate square
24 ounces Cream cheese
3 Eggs, separate out yolks
2 teaspoons Vanilla
1/4 teaspoon Salt
1 cup Sour cream

Directions:
Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 10 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy. Beat in yolks, vanilla, salt, and pudding mixture. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crust in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Cool 4 hours. Spread top with sour cream.

Notes: With every new recipe comes trial and error. As did with this recipe. I was very tired and had been cooking all weekend when I made this, so I made a couple of mistakes. I used the wrong oven temp and ended up cooking it for longer and the top get darker than it should have, just short of burning it. I also misread or didn't read and I add the sour cream right into the recipe without puting it on top. With that said, it was awesome. It wasn't as rich as it probably should have been but I'm going to try this recipe again sometime and read more carefully. It was nice anc creamy and I loved the texture. The latch on my 10-inch springform pan broke too, so I'm bummed.

Salmon Spread

Obtained from Allrecipes.
Salmon Spread II
Prep Time: 20 MinutesCook Time: 10 Minutes
Ready In: 30 MinutesYields: 24 servings

INGREDIENTS:

1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 finely chopped green onions
1/2 teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce

DIRECTIONS:
1.
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
2.
In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
3.
Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Notes: I did not use smoked salmon, I used some home canned salmon I recieved this fall and I did not add the hot sauce. I don't buy it normally and I wasn't going to for just one recipe.
It was really very tasty. I made this for the baby shower for my cousin.

Award Wining Soft Chocolate Chip Cookies

(I made with 1 c. of smarties and 1c. of mini semi-sweet chocolate chips)
Prep Time: 15 MinutesCook Time: 12 Minutes
Ready In: 1 Hour 40 MinutesYields: 72 servings
From: All Recipes
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant
vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate
chips
2 cups chopped walnuts
(optional)
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.