Chocolate Tarts with Peppermint Creme

Prep Time: 20 minutes
Makes: 15 {2 tart} servings.
2 packages {15 sheets each} frozen mini phyllo shells
1/3 cup plus 3/4 cup heavy cream, divided
4 ounces bittersweet or semi-sweet baking chocolate, cut into chunks
2 ounce cream cheese, softened
4 tablespoons sugar, divided
1/2 teaspoons McCormick Pure Peppermint Extract
PREPARE: Phyllo shells as directed on package for crisp unfilled tarts.
Cool completely.
MICROWAVE: 1/3 cup of the cream and chocolate in microwavable bowl on HIGH for 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes. Spoon a heaping teaspoon into each tart shell. Cool completely.

BEAT: Cream cheese and 2 tablespoons of the sugar in large bowl until smooth. Beat remaining 3/4 cup cream, remaining 2 tablespoons sugar, and peppermint extract in medium bowl with electric mixer until stiff peaks form. Stir 1/2 of the whipped cream into cream cheese mixture until well blended. Gently stir in remaining whipped cream. Spoon about 1 tablespoon into each tart. Garnish with grated chocolate if desired. Refrigerate until ready to serve.

For other delicious recipes, visit http://www.McCormick.com.

Kirk's Health Bar..

INGREDIENTS:
2 1/2 cups Old fashioned rolled oats
1/2 cup Whole wheat flour
1/2 cup Powdered milk, skim, non-fat
1/2 cup Flaxseed
1/2 cup Nuts, unsalted, chopped {choose your favorite kind}
1/2 cup Dried apples, no added sugar, chopped
1/2 cup Raisins
1 cup Honey
1/2 cup Peanut butter
1 tablespoon Olive oil
2 teaspoons Vanilla extract, Imitation
DIRECTIONS:
Preheat oven to 325 degrees.
Lightly coat a 9x13 baking pan with cooking spray.
In a large bowl combine oats, flour, dry milk, flaxseed, nuts, apples, and raisins. Stir to blend, set aside.
In a saucepan, stir together the honey, peanut butter and olive oil over medium heat until well blended. DO NOT let the mixture boil. Stir in vanilla. Add the dry mixture and stir until well combined. The mixture will be sticky but not wet.
Press mixture firmly into the prepared pan. Use your hands to evenly distribute the mixture.
Bake about 25 minutes or until the edges are brown.
Let Cool for 10 minutes on a wire rack. While still warm cut into 24 bars {6x4}. Remove the cut bars and allow to completely cool on wire rack.

Store the bars in an airtight container in the refrigerator.

Severed Finger Sugar Cookies

Makes about 24 cookies
1 pouch {17.5-ounce} Betty Crocker sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color
Heat oven to 350 degrees.
Line cookie sheets with cooking parchment paper.
In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckles, then press 1 slivered almond at one end to make the fingernail.
Repeat to use up dough.
Refrigerate 30 minutes.
Bake 15 minutes. Cool completely.
In small bowl, mix jam and food color. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.

This recipe is from http://www.bettycrocker.com.

Chocolate-Cherry Pockets...

The sweet cherry filling will make everyone reach for seconds.
Preheat oven to 375 F.
1/2 cup butter, softened
1  3-ounce package cream cheese, softened
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup cherry preserves
2 tablespoons snipped dried cherries
1 teaspoon brandy {optional}
4 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons shortening
In a large mixing bowl beat butter and cream cheese with electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, soda, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
For cherry filling, in a small bowl stir together cherry preserves, dried cherries, and if desired, brandy.
Preheat oven to 375 F.
Line two cookie sheets with foil, set aside. On a lightly floured surface, roll half the dough at a time until about 1/8 inch thick. Cut dough using a 3-inch scalloped or plain round cutter. Place cutouts 1/2-inch apart on prepared cookie sheets. Spoon a scant 1 teaspoon of the cherry filling on to the center of each cutout. Brush edges with water. Fold each cutout in half over filling. Using your fingers, gently press edges to seal.
Bake for 8 to 9 minutes or until edges are firm. Transfer to wire racks set over waxed paper and let cool.

In a heavy small saucepan combine chocolate and shortening, stir over low heat until mixture is melted. Cool slightly. Spoon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off bag; drizzle chocolate over cookies. Let stand until chocolate sets. Makes about 30 cookies.