Cheesecake Stuffed Strawberries

I made these on Girls Day at my school today. It was a busy activity for 25 girls to do in the space of 25 minutes in a teeny tiny room! I think everyone liked them.

Cheesecake Stuffed Strawberries
Cheesecake Stuffed Strawberries

1 kilo Strawberries, washed and dried

225 grams Cream Cheese, softened
45 – 60 ml Icing Sugar
5 ml Vanilla
45 -60 ml Graham Wafer Crumbs

500 grams Melting Chocolate
30 – 45 ml White Melting Chocolate

Wash and thoroughly dry strawberries.
Cut around the top of the strawberry and carefully remove the centre of the berry without damaging the outer walls.

Preparing the Strawberry for filling

Prepare all the strawberries and set aside.

In a medium mixing bowl combine with a whisk the slightly softened cream cheese, icing sugar and vanilla until smooth and creamy.
Load cream cheese mixture into a 30cm piping bag with  2mm  snipped off the end.

Filled, waiting to be dipped in Graham Crumbs and a Milk Chocolate coating

Fill each strawberry with cream cheese mixture, dip into a bowl with graham wafer crumbs to just coat the cream cheese; repeat with all the berries.

In a medium microwave proof mixing bowl melt the milk chocolate melting wafers for about 1 to 2 minutes, in 30 second increments, stirring well after each increment, until smooth.

Melting the Dipping Chocolate

In small microwave proof bowl melt the white chocolate for about 1 minute- 1 1/2 minute, stirring after 30 seconds, until smooth; load into a 30cm piping bag with just the tip cut off.

Milk Chocolate and White Chocolate, ready to go.

Dip each filled strawberry into the melted chocolate, place on paper lined tray and repeat with remaining berries.

Strawberry stuffed, topped and coated with chocolate

Pipe zig zag design over the chocolate dipped strawberries with the white chocolate filled piping bag.

Ready to eat!




Napa Valley Salad

A recipe I got years ago from dear friend, Lisa Kemle. It was well received and became a family favourite! It is supposed to have savoy cabbage in it; sometimes mine does, sometimes it doesn’t! I just use whatever I have on hand when making it.

Napa Valley Salad
Crunchy, Delicious Napa Valley Salad

2 pkgs Mr. Noodles, cracked
1/4 cup Butter, melted
1/2 cup Slivered Almonds
1/4 cup Sunflower Seeds

1 head Savoy Cabbage, shredded
1 head Romaine Lettuce, thinly sliced
4 Green Onions, chopped

3/4 cup Olive Oil
1/4 cup Cider Vinegar
2 Tablespoons Red Wine Vinegar
2 Tablespoons Soy Sauce
3 Tablespoons Xylitol or 3/4 cup Granulated Sugar
Fresh Ground Black Pepper

Over medium heat, in a large shallow pan, melt butter.
Reduce heat, stir in cracked noodles, slivered almonds and sunflower seeds.
Cook over very low heat, stirring often for about 30 minutes, until golden brown.

Meanwhile measure the olive oil, cider vinegar, red wine vinegar, soy sauce, sweetener and pepper into a Tupperware Qucikshake or jar with a tight fitting lid.
Shake well to combine; set aside.

In a very large bowl combine the shredded savoy cabbage, romaine lettuce and green onions.

When ready to serve, pour cooled noodle mixture and dressing over the salad greens, toss well.