The Big Game Chex Mix

The Big Game Chex® Mix

Go for the extra points with this touch-of-honey savory mix that’s perfect for munching during your favorite game.

Prep Time:15 min

Start to Finish:30 min

Makes:24 servings (1/2 cup each)

Use your favorite combination of Chex® cereal—just make sure to use a total of 9 cups.

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

2 cups honey mustard flavor small pretzel twists, pieces or nuggets

1 cup smoked almonds

1/4 cup butter or margarine

2 tablespoons yellow mustard or hot and spicy mustard

2 tablespoons honey

1 teaspoon seasoned salt

-1.  Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1.  In large microwavable bowl, mix cereals, pretzels and almonds.

2.  In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.

3.  Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 3g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.

Honey-Roasted Chex Mix

Honey-Roasted Chex® Mix

Mix up this honey-of-a-crunchy snack mix and offer generous bowls of it instead of popcorn on family movie night.

Prep Time:15 min

Start to Finish:55 min

Makes:15 servings (1/2 cup each)

Be sure to use light corn syrup—the dark variety will make the snack a bit darker in color and stronger in flavor.

3 cups Corn Chex® cereal

2 cups Cheerios® cereal

1 1/2 cups Bugles® original corn snacks

1/2 cup honey-roasted peanuts or 1 cup pretzels

2 tablespoons light corn syrup

2 tablespoons honey

1 tablespoon butter or margarine

1/2 teaspoon vanilla

1.  Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.

2.  In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.*

3.  Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

*A 13x9-inch pan can be used instead. Bake 24 minutes, stirring after 12 minutes.

High Altitude (3500-6500 ft): No change.

1/2 Cup: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 5g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.

Kitchen Sink Scrub

Wonderful Kitchen Sink Scrub That Makes Your Sink Glow!

1/2 cup baking soda
1/8 cup vinegar
5 drops lemon essential oils
5 drops orange essential oils

Combine everything in a bowl.
Wet a sponge.
Dip it in the prepared scrub and scrub away on your dirty sink that's
looking lifeless.
Keep for 5 minutes.
Wash off with tap water.
Wipe dry.

Homemade Cream-Style Soup Mix

Homemade Cream-Style Soup Mix

Cooking for One or Two Cookbook

This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.

SERVINGS: 16
CATEGORY: Soup
METHOD:
TIME: Prep/Total Time: 5 min.

2 cups instant nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups total.

Use as a substitute for half a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.

For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.

For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

Yield: 3 cups total.

Nutrition Facts:
One serving: 3 tablespoons Calories: 87 Fat: 0 g Saturated Fat: 0 g Cholesterol: 3 mg Sodium: 742 mg Carbohydrate: 15 g Fiber: 0 g Protein: 6 g

Bacon Horseradish Dip

Bacon Horseradish Dip

A delicious dip served along with crackers. Give it a try!

Prep: 5 min - Total: 3 hr 5 min

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces or Bits
1 Tbsp. Worcestershire sauce
1 Tbsp. KRAFT Prepared Horseradish
1/2 tsp. hot pepper sauce
Dash garlic powder

MIX all ingredients until well blended; cover.

REFRIGERATE several hours or until chilled.

SERVE with assorted NABISCO Crackers, chips or assorted cut-up vegetables.

Makes 2-1/4 cups

Special Extra: Hollow out cherry tomatoes and fill with dip for a deliciously different appetizer.

This recipe created by Kraft Foods.

Cheesecake Factory Louisiana Chicken Pasta

Cheesecake Factory Louisiana Chicken Pasta

Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1-1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced)

Melt butter in large skillet over medium heat.  Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.

Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.

Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate.

Season sauce to taste with salt and pepper. Reduce heat to low,
simmer; sauce will reduce and thicken.

Wash and drain chicken breasts. Pound until very thin (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high
temperature until golden crisp and cooked through. Add more oil as needed. Remove and drain chicken; keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

Serves 5 to 7

Caesar Salad Dressing Mix

Caesar Salad Dressing Mix

1 1/2  teaspoons     grated lemon peel
1/8  teaspoon      instant minced garlic
1/2  teaspoon      pepper
1      teaspoon      oregano
2      tablespoons   graded parmesan cheese

Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.  Store in a cool dry place and use within 3 to 4 months.

Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing:
Combine 1 pkg. of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.  Shake until well blended.  Chill before serving.

Makes about 3/4 cup of Salad Dressing.

Vegetarian Rice Mix

Vegetarian Rice Mix

4      cups          raw long-grained rice
2      teaspoons     salt
4      teaspoons     onion flakes
4      teaspoons     red pepper flakes
3      tablespoons   instant vegetarian bouillon
4      teaspoons     celery flakes
4      teaspoons     green pepper flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix. 

Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan.  Bring to a boil over high
heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed.

Makes 4 to 6 servings.

Mexican Rice Mix

Mexican Rice Mix

4      cups          raw long grain rice
4      teaspoons     salt
1      teaspoon      dried basil
1/2  cup           green pepper flakes
5      teaspoons     parsley flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.  Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a boil over high heat; cover and reduce heat.
Cook for 15 to 25 minutes, until liquid is absorbed.  Makes 4 to 6 servings.

Nacho Popcorn

Nacho Popcorn

10 cups popped popcorn
1/4 cup butter or margarine, melted
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese

Place popcorn in a large bowl. In a small bowl, combine butter, paprika, cumin and red pepper flakes. Pour over popcorn and toss to coat. Sprinkle with Parmesan cheese and toss again.

Lemon Grilled Salmon

Lemon Grilled Salmon

2 t. snipped fresh dill or 3/4 t. dill weed
1/2 t. lemon pepper seasoning
1/2 t. salt optional
1/4 t. garlic powder
1 salmon fillet
1/4 C. packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onion
1 small lemon thinly sliced
2 onion slices separated into rings

Sprinkle dill, lemon pepper, salt if desired and garlic powder over salmon.  Place in a large re-sealable plastic bag.  Add the brown sugar, broth, oil, soy sauce and green onions.

Cover and refrigerate for 1 hour, turning once.  Drain and discard marinade.  Place salmon skin side down on grill over medium heat; arrange the lemon and onion slices over the top.  Cover and cook 15-20 minutes or until the fish flakes easily with a fork.

Orange Sugared Pecans

Orange Sugared Pecans

4 servings or 30 pecans

1 1/2 cups sugar

1/4 cup water

3 tablespoons orange juice concentrate

2 cups pecan halves

1/2 teaspoon orange zest

In a heavy saucepan, combine sugar,water and orange juice concentrate.

Cook over medium high heat, without stirring, until candy thermometer read 238 soft ball stage.

Remove from the heat, stir in pecans and orange peel.

Beat with a spoon until mixture thickens and loses its gloss, about 2

minutes.

Drop by teaspoonfuls onto waxed paper to harden.

Store in an airtight container.

Amazing Blueberry Cheesecake

Amazing Blueberry Cheesecake

1 prepared graham cracker crust
Filling:
2 lbs nonfat cottage cheese
12 oz cream cheese, softened
1 1/4 cup sugar
2 large eggs
1 large egg white
1 tbsp orange juice
Topping:
4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp orange juice
1 tbsp potato starch
2 tbsp water

Filling:
Preheat oven to 350 degrees.

Using a cheese cloth, squeeze the cottage cheese from a "bag" removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing.
Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange
juice in a small pot. Bring to a boil over medium heat, simmer 5
minutes. In a small bowl, place potato starch and water together and
mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.

Crantini

Crantinis

4 Servings

1 cup  Cranberry Juice Cocktail
1/2 cup  Vodka
1/4 cup  Triple Sec
1 teaspoon Fresh Lime Juice
Ice
Fresh Cranberries
Lime Slices

Fill martini shaker or 3-cup covered container half full with ice. Add all ingredients except cranberries and lime slices; cover and shake.

Pour into martini or tall stemmed glasses, straining out the ice. Garnish glasses with fresh cranberries and lime slices on picks.

Gramma Claire's Macaroni and Cheese

Ruth's Diner - Gramma Claire's Macaroni and Cheese

Prep Time: 40 min

Cook Time: 45 min

Level: Easy

Serves: 4 to 6 servings

Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT

3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese

For the topping:
1/4 cup melted butter
1/4 cup bread crumbs

Preheat oven to 350º.  Cook macaroni, drain do not rinse.

In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.

Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.

In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Stovetop Chicken in Mustard Sauce

Stovetop Chicken in Mustard Sauce

4 servings

35 min 5 min prep

4 boneless skinless chicken breasts

1-2 tablespoon olive oil (will depend on your pan)

poultry seasoning (to season chicken before cooking)

Sauce:

1/4 cup mayonnaise (you can use light, but do not use fat free)

1/4 cup light sour cream

1 tablespoon Dijon mustard

1/2 teaspoon dry mustard

1/4 teaspoon ground ginger

3/4 cup chicken stock (can be canned)

chopped parsley (to garnish) (optional)

Cut slits across each chicken breast but not all the way through.

This is so the sauce penetrates the breast.

Season chicken with poultry seasoning on both sides.

Heat olive oil in large frying pan big enough to hold the chicken in a single layer.

Brown chicken well.

Combine and whisk all the sauce ingredients together.

When chicken is good and brown, lower heat and pour sauce over.

Simmer 20 minutes, being sure to keep heat at a very low simmer.

Serve with sauce and a bit of parsley over each breast.

Moist Deluxe Dark Chocolate Cake Mix

Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)

Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

40 min | 10 min prep

1 cake

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients.

Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

Tacoed Eggs

Tacoed Eggs

Country Woman

One morning, I was searching the kitchen for a way to jazz up scrambled eggs. When I couldn't find any bacon bits, I decided to try the leftover taco filling from the night before. I've been making it for my husband and me since. This is an ideal dish for two, especially if you like spicy food. Plus, it's easy to make when you wake up sleepy—and the sauce is a real eye-opener! We live on 35 acres of rolling farmland along with a horse, two dogs and 10 cats, I enjoy them reading, writing, gardening and counted cross-stitch.

SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 20 min.

8 eggs, beaten
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 to 4 drops hot pepper sauce
1/2 cup leftover cooked taco-seasoned ground beef
Flour tortillas, warmed, optional
Salsa, optional

In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cool until eggs are completely set. If desired, spoon onto a warmed tortilla and roll up; top with salsa. Yield: 4 servings.

Skinny Hazelnut Cafe au Lait

Skinny Hazelnut Café au Lait

Makes 1 servings

Variation of recipe courtesy of National Fluid Milk Promotion Board

2 tbsp (1 oz.) sugar-free hazelnut syrup
1 cup fat free milk (245 g)
2/3 cup brewed coffee (158 g)
cinnamon

Pour syrup into 20-ounce chilled stainless steel pitcher. Add cold
milk.

If using a stove-top, heat syrup and milk in saucepan over medium-low heat; do not boil. If using a microwave, heat milk and syrup in large, shallow bowl for 2 to 3 minutes.

Whisk rapidly until milk is airy and frothed. Blend in coffee, dust with cinnamon and serve in a bowl or mug.

CARAMEL LATTE

Caramel Latte

Source: Splenda Exchange

2 packets SPLENDA® Flavors for Coffee, Caramel
1/4 cup brewed espresso
1/4 teaspoon vanilla extract
1/2 cup non fat milk

Mix all ingredients together in a microwaveable bowl or mug. Heat in a microwave 30 to 40 seconds or to desired temperature.

Blend in blender 15 to 20 seconds to create a frothy drink, if desired.

Pour into serving cup and serve immediately.

Note: Serving Size: 1 (6 fl oz) drink

Spicy Breakfast Lasagna

Spicy Breakfast Lasagna

Cookin' Up Country Breakfasts Cookbook

It's fun to cook up something new for family and friends—especially when it gets rave reviews. When I brought this dish to our breakfast club at work, people said it really woke up their taste buds!

SERVINGS: 12-16
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 35 min.

3 cups (24 ounces) 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
1 tablespoon butter
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

In a large bowl, combine the cottage cheese, chives and onions; set aside. In a large bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from heat; set aside.

In a greased 13-in. x 9-in. baking dish, place four lasagna noodles. Top with 2 cups hash browns, scrambled eggs, sausage and half of cottage cheese mixture. Cover with Monterey Jack cheese. Repeat layers with the remaining lasagna noodles, hash browns and cottage cheese mixture. Top with Muenster cheese.

Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 12-16 servings.

Nutrition Facts
One serving: (1 piece) Calories: 363 Fat: 22 g Saturated Fat: 11 g Cholesterol: 288 mg Sodium: 531 mg Carbohydrate: 16 g Fiber: 1 g Protein: 23 g

Lemon Mascarpone Cheesecake

Lemon Mascarpone Cheesecake

1/2 c. biscotti crumbs
1/3 c. butter, melted
FILLING:
2 pkgs. cream cheese, softened
2 cartons (8 oz. each) Mascarpone cheese
3/4 c. sugar
1/4 c. lemon juice
3 T. all purpose flour
2 tsp. vanilla extract
4 eggs, lightly beaten
1 T. grated lemon peel
TOPPING:
3/4 c. coarsely chopped dried apricots
1/2 c. boiling water
3/4 c. cold water
1/4 c. sugar
1/4 c. orange marmalade
2 squares (1 oz. each) white baking chocolate

In a small bowl, combine biscotti crumbs and butter.  Press onto the
bottom and 1 inch up the sides of a greased 9 inch springform pan.
Place on a baking sheet.  Bake at 350 for 8-10 minutes.

In a large mixing bowl, beat the cheeses, sugar, lemon juice, flour
and vanilla until smooth.  Add the eggs; beat on low speed jut until
combined.  Stir in lemon peel.  Pour into crust. 

Return pan to baking sheet.  Bake at 350 for 45-55 minutes or until
center is almost set.  Cool on a wire rack for 10 minutes.  Carefully
run a knife around edge of pan to loosen.  Cool for 30 minutes.

Meanwhile, soak apricots in boiling water for 10 minutes.  Drain and
discard liquid.  In a small saucepan, bring apricots, cold water and
sugar to a boil.  Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed.  Remove from the heat; stir in marmalade.

Cool to room temperature.

Carefully spread topping over cheesecake; cool 30 minutes longer.
Refrigerate overnight.

Remove sides of pan.  In a microwave safe bowl, melt white chocolate at 70% power; stir until smooth.  Drizzle over cheesecake.  Let stand for 15 minutes.  Refrigerate leftovers.

Stromboli Wraps

Stromboli Wraps

Prep: 10 minutes
Serves: 4

4 Mission 10-inch Tomato Basil (or Garlic Herb) Wraps
1/3 cup butter or margarine softened -divided use
6 tbsp. grated Parmesan cheese divided use
4 oz. provolone cheese thinly sliced
4 oz. salami thinly sliced
4 oz. capicola or ham, thinly sliced
1/2 cup jarred, roasted bell peppers rinsed and cut into strips
4 oz. mozzarella cheese shredded
Marinara sauce or pizza sauce heated optional

Heat oven to 400F.

Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, capicolla (or ham) and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella. Fold up "wrap fashion". Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.

Bake 12 to 15 minutes or until golden brown.

Slice each "stromboli" in half on the diagonal. Serve with marinara or pizza sauce, if desired.

Source: Campbells Kitchen

Tuscan Frittata

Tuscan Frittata

9 whole eggs
3/4 cup milk
1/2 teaspoon black pepper
1 shallot, finely minced
1 cup fresh baby spinach leaves, stems removed, loosely packed
1/4 cup fresh sweet basil leaves, stems removed, loosely packed
3 ounces sliced prosciutto, chopped into small pieces
1/4 cup sun-dried tomato strips
1/4 cup roasted red pepper strips
1 1/2 ounces goat cheese
Extra virgin olive oil

Preheat oven to 400°F.

In a 12-inch oven proof skillet over medium low, heat 2 tablespoons extra virgin olive oil. Add chopped prosciutto and fry until done.

Remove prosciutto from pan and drain on paper towels. Add minced shallot to pan to sauté. Add more olive oil to pan if needed. Once shallot has softened, add prosciutto back to pan.

Give baby spinach and sweet basil a rough chop and add to pan to wilt.

In a bowl whisk together eggs, milk, and black pepper. Add this mixture to the skillet once the spinach and basil have wilted slightly.

With a wooden spoon spread all the ingredients throughout the egg mixture, but do not scrape the bottom of the skillet. Keep skillet temperature at low to medium low, otherwise the bottom of the eggs will burn.

Give roasted red peppers and sun-dried tomatoes a rough chop. Sprinkle these over the top of the pan. Continue cooking the frittata on the stove for about 10 minutes or until the sides of the frittata is set.

Chop goat cheese into small pieces and sprinkle over the top of frittata. Bake frittata in the preheated oven for about 15 minutes or until the eggs have puffed up and are cooked through.

Serves 8.  

Eggs Carbonara

Eggs Carbonara

Carbonara is an Italian term that refers to a “pasta dish” made with a sauce of cream, eggs, Parmesan Cheese, and bits of bacon. This time, make the sauce with pancetta and use it to make amazing gourmet scrambled eggs.

8 eggs
Salt and pepper to taste
1/3 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 lb. pancetta, or thickly sliced bacon, cut crosswise into ¼-inch strips
1 garlic clove, minced, optional
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup fresh Italian parsley stems discarded before measuring

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.

Cook pancetta in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.

Amish Friendship Bread

Amish Friendship Bread Starter
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2    tsp           dry yeast
   1      cup           Flour
   1      cup           milk at room temperature
   1/2    tsp           salt
   1      oz            warm water
   1      Tbsp          sugar
   1      Tbsp          vinegar
1. Dissolve yeast in warm water, add remaining ingredients in a zip
lock bag
and mix until creamy
                       Amish Friendship Bread
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Flour
   4      cups          sugar
   3      cups          milk
   2      cups          vegetable oil
   6                    eggs
   2      tsp           vanilla extract
   3      tsp           baking powder
   2      tsp           salt
   4      tsp           ground cinnamon
   1      tsp           baking soda
   2      large         boxes of Instant Vanilla Pudding

1. Day 1 Do Nothing
2. Day 2 Mush Bag two times a day and let out air.
3. Day 3 Mush Bag two times a day and let out air.
4. Day 4 Mush Bag two times a day and let out air.
5. Day 5 Mush Bag two times a day and let out air.
6. Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk
7. Day 7 Mush Bag two times a day and let out air.
8. Day 8 Mush Bag two times a day and let out air.
9. Day 9 Mush Bag two times ad ay and let out air.
10. Day 10 Pour and squeeze contents into a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk and stir together. Measure out 1 one cup starter and place into large zip lock bag and freeze.
11. To starter that is left add 2 cups of oil, 6 eggs, 1 cup milk and 2
teaspoons of vanilla. Mix well. Set aside.
12. In another large bowl; mix 4 cups of flour, 2 cups sugar, 3 teaspoons baking powder, 2 teaspoons salt, 4 teaspoons ground cinnamon, 1 teaspoon baking soda, 2 large boxes instant vanilla pudding.
13. Mix two mixtures together, pour into four loaf pans.
14. Mix together 1 teaspoon cinnamon and 1/2 cup sugar; sprinkle on top of batter.
15. Bake at 325° for 1 hour; might take a little longer test with cake
tester for doneness.
Comments: USE A LARGE ZIP LOCK BAG AND STORE ON COUNTERTOP
DO NOT REFRIGERATE! DO NOT USE A METAL SPOON!

Double Chocolate Caramel Coffee Cups

 

Double Chocolate Caramel Coffee Cups

Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Prep Time: 30 min
Total Time: 1 hour 10 min
Makes: 3 dozen cookies

Cookie Cups
1 teaspoon instant espresso coffee granules
1 tablespoon water
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 egg
Topping
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons caramel-flavored liqueur
1/2 cup marshmallow crème
2 tablespoons caramel topping

Heat oven to 375F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.

In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.

Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow crème. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

High Altitude (3500-6500 ft): Bake 10 to 11 minutes.
Source: Betty Crocker

Cheese and Bacon Frittata

 

Cheese and Bacon Frittata

6 Eggs

1 c Milk

1 Green Onion, sliced

2 T Butter, melted

1/2 t Salt Pepper to taste

4 oz Shredded Cheddar

1/4 c cooked crumbled Bacon

Preheat oven to 400 degrees. Grease a 10 1/2 inch round baking dish or pie plate.

In medium bowl, beat eggs, milk, onion, butter, salt and pepper until well blended; pour into pan. Sprinkle cheese and bacon over top. Bake 20 minutes or until set. Top with sour cream, salsa or extra cheese.

Tomato Basil Skewers

Tomato Basil Skewers

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party

Makes 16 pieces

16 small fresh mozzarella balls

16 fresh basil leaves

16 cherry tomatoes

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Nutrition Information Per piece:

46 calories

3 g fat (2 g sat, 0 g mono)

8 mg cholesterol

1 g carbohydrate

3 g protein

0 g fiber

217 mg sodium

34 mg potassium

Eggnog Fudge

Eggnog Fudge

1/8 cup Butter or Margarine (1/4 stick)
3 cup Sugar
1 cup Egg Nog (full strength - no "lite" eggnogs)
6 oz White Chips (about 1/2 package)
-or- 6 oz Butterscotch Chips (about 1/2 package)
1 1/2 cup Mini-Marshmallows
1 cup Almonds (chopped) - optional
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Line a 9" x 9" pan with aluminum foil and set aside. Keep butter chilled in the refrigerator.  Spray sides of a large saucepan with butter-flavor non-stick spray (e.g. Butter Flavor PAM).

Heat eggnog and sugar at Medium setting. Bring to a rolling boil (Medium to Medium-High heat) while stirring constantly with a wooden spoon. Boil for [2] full minutes by the clock.

Now fold in the marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another [6] full minutes by the clock (start timing once the boil resumes). Stir continuously.

The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter, chips, and nuts. Stir like crazy until thoroughly mixed or until it starts to lose it's glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface.

Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: "Light" Eggnog contains more water than full body Eggnog and may require an additional boiling (before the addition of marshmallows). Since this is difficult to judge for the Novice Fudgemaker, I recommend you only use Full Strength Eggnog.

NOTE: Butterscotch Chips? Yes. You read it right. Nestle's sells
butterscotch flavored chips along with their semi-sweet chocolate and white chips. Butterscotch adds a mildly "spicy" taste to this fudge. Worth trying.

Caramel Apple Bars

Caramel Apple Bars

2 1/4  cups  all-purpose flour -- divided
2 cups  quick cooking oats
1 1/2 cups  firmly packed brown sugar
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  butter -- softened
4 cups  Granny Smith apple -- peeled, cored, and chopped
1 jar (12.25-ounce)  caramel ice-cream topping

Preheat oven to 350º.  Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and salt.  Using a pastry blender, cut in butter until mixture is crumbly, set aside 2 cups of mixture.  Press remaining crumb mixture into bottom of prepared pan.  Top evenly with chopped apples.

In a small bowl, combine caramel and remaining 1/4 cup flour.  Pour evenly over apples.  Top with reserved crumb mixture.  Bake for 33 to 36 minutes, or until golden brown.  Cool completely.  chill for at least 2 hours before cutting into bars to serve.

Description: "Sally Frazier of Montgomery,  Alabama, says these treats are reminiscent of caramel apples.  She makes them for her family year-round"

Source: "Cooking with Paula Deen Nov./Dec. 2008 pg 30"

Yield: "2 dozen bars"
                                   

Per Serving (excluding unknown items): 4711 Calories; 197g Fat (37.1% calories from fat); 58g Protein; 695g Carbohydrate; 33g Dietary Fiber; 497mg Cholesterol; 4347mg Sodium.  Exchanges: 21 Grain(Starch); 3 1/2 Fruit; 38 1/2 Fat; 21 Other Carbohydrates.

NOTES : Caramel Apple Bars are best served the day they are made.  Do not Freeze.

Rain Forest Cafe Pasta Rasta

Rain Forest Café Pasta Rasta
1 (8 ounce) box bow tie pasta
1 teaspoon chopped garlic
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli florets
1 medium red pepper, roasted
1 cup grilled chicken, sliced into 1/2" wide pieces
1 cup prepared Alfredo sauce
1/8 cup prepared basil pesto
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli,
red pepper and grilled chicken; toss to combine. Stir in Alfredo
sauce and pesto; simmer an additional 5 minutes.

Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties.

Sprinkle with Italian seasoning and Parmesan.

Yields 2 servings

Healthy Fruit and Nut Salad

Healthy Fruit and Nut Salad

2 Granny Smith apples
1 Red Delicious apple
1 bunch Red Seedless Grapes (sliced in half)
1/2 c. chopped walnuts
1 8 oz. container vanilla yogurt
Granola with raisins

Wash and cut up apples into bite size pieces. Add sliced grapes, chopped walnuts to apples in large mixing bowl. Add vanilla
yogurt and mix to coat all fruit. Sprinkle with granola when
served.

Cake Mix Cookies

CAKE MIX COOKIES

1 package. any flavor cake mix
3 tablespoons. vegetable shortening
3 tablespoons. flour
3 eggs

Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheets.

Bake at 350°. for 12-15 minutes

Add whatever extras you want, chips, etc, when mixing.

Critter Cookies

 

Hi, I made this recipe up and it bakes so hard that its great for keeping sharp beaks and teeth in check, you can add other things to it but the only moisture is from the bananas, carrot and apple so if it gets too thick put a little water in it.

CRITTER COOKIES:-)

3 mashed ripe bananas

2 cups rolled oats

1 large apple grated

1 medium carrot grated

1 teaspoon cinnamon

1/4 cup chopped walnuts

You can add anything else you like even pelleted food. Add any other type of shelled nuts chopped into small pieces.

Mix all together to form a stiff dough. Take teaspoonfuls into your hand and roll each cookie into a small ball.

Flatten the ball of dough on a cookie sheet with a fork until it is the size of a quarter.

Bake at 325 for 10-15 minutes until solid and a little brown, They smell good but don't try to bite one, lol you can break a tooth. They cook hard like cement and are great for parrots beaks and bunnies and hamsters long teeth.

Sweet & Tangy Wild Salmon W Onion & Tomatoes

 

Sweet & Tangy Wild Salmon W Onion & Tomatoes

- 21g Carbs, 3g Fiber

Salmon is packed with the omega-3 fatty acid DHA, a major component of neurons. Low DHA can lead to poor memory, low IQ, and learning disabilities, but people with the highest blood levels of this mega-nutrient have a 47% lower chance of developing dementia, according to a study published in the Archives of Neurology. Choose wild over farmed; the latter doesn't always receive the appropriate marine diet needed to produce high amounts of omega-3 fats.

Time: 28 minutes
Servings: 4

2 1/2 tsp toasted sesame oil
1 med red onion, halved and thinly sliced
1/2 tsp chile paste with garlic
4 plum tomatoes, cored and chopped
3 Tbsp packed brown sugar
2 Tbsp reduced-sodium soy sauce
2 tsp rice wine vinegar
3 cup mung bean sprouts (8 oz)
1 lb boneless, skinless wild salmon, cut into bite-size cubes
1 Tbsp finely chopped fresh ginger
1/4 cup chopped fresh cilantro

Heat oil in wok or large nonstick skillet over high heat. Add onion and chile paste. Stir-fry 2 minutes to brown onion. Stir in tomatoes, sugar, soy sauce, and vinegar. Cook 3 minutes, stirring occasionally.

Add sprouts, salmon, and ginger. Cook, stirring often (but gently to avoid breaking salmon), 3 minutes or until slightly pink in the center. Sprinkle with cilantro.

Servings: 4
Nutrition per Serving:
279 Calories,10.5g Fat, 1.5g Sat Fat, 63mg Cholesterol, 26g Protein, 21g Carbs, 3g Fiber, 336mg Sodium

Health bonus - - Cooking tomatoes releases more of their heart-healthy lycopene.

Mexican Zucchini Oven Fries

 

Mexican Zucchini Oven Fries

2 medium zucchini cut into 1/4-inch square 3-inch long sticks -- like fries
Vegetable cooking spray
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon grill seasoning
1 cup chili sauce or mild taco sauce

Preheat oven to 500 degrees F. Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.

Serves 4

Christmas Cheer Candy

Christmas Cheer Candy

1 Stick Butter, Melted
1 Can Sweetened Condensed Milk
2 Lbs. Powdered Sugar
1 ½ Lb. Candied Cherries, finely chopped
1 Can Coconut (1 1/3 Cups)
4 Cups Chopped Nuts

Mix all ingredients together in a large bowl. Form rolls, wrap and
refrigerate. Slice thinly and serve. Or form into small bowls, chill until firm and dip in melted chocolate. Store in an airtight container.

Arizona Biltmore Chile and Lime Margarita

Arizona Biltmore Chile and Lime Margarita

1 1/2 cups crushed ice
1 1/2 ounces Jose Cuervo Gold Tequila
1 ounce triple sec
2 ounces sweet and sour mix
1 ounce freshly squeezed lime juice
1/4 ounce jalapeno juice
Lime wedges
Kosher salt or margarita salt
Red chile pepper to garnish

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink.

Garnish with lime wedge and red chile pepper.

Seven Layer Cheesecake

SEVEN LAYER CHEESECAKE

STRAWBERRY FILLING:
  2 1/2 c. chopped strawberries
  1/2 c. sugar
  2 1/2 tbsp. cornstarch
COOKIE CRUST:
  2 (5 1/2 oz.) pkgs. Pepperidge Farm shortbread cookies
  3 tbsp. unsalted butter, melted
  2 tbsp. water
  1 tsp. vanilla
  2 oz. bitter-sweet or semi-sweet chocolate, melted
CHEESECAKE BATTER:
  4 (8 oz.) pkgs. cream cheese, room temperature
  1 1/2 c. sugar
  4 lg. eggs, beaten to blend at room temperature
  2 tsp. vanilla
  Squeeze of a lemon (optional)
SOUR CREAM TOPPING:
  1 1/2 c. sour cream
  3 tsp. sugar
  1 tsp. vanilla
  1 oz. bitter-sweet or semi-sweet chocolate, melted

Strawberry Filling: Bring all ingredients to boil, stirring
constantly, crushing berries with back of spoon. Pour in
bowl and cool.

Crust: Position rack in lowest 1/3 of oven and preheat to
350 degrees. Butter 9 inch spring-form pan with 2 1/2
inches sides. Blend cookies in processor about 3 minutes.
With machine running, add butter, water, and vanilla
through feed tube until mixture adheres to side of work
bowl. Press into bottom and sides (1 3/4 inch up) of pan.
Refrigerate 15 minutes. Bake crust 10 minutes. Transfer pan
to rack and cool. Reduce oven to 325 degrees.

Pour melted chocolate into bottom of crust. Spread with back
of spoon. Chill 10 minutes until firm.

Cheesecake Batter: Using electric beaters, beat cream cheese
in large bowl until smooth. Gradually add sugar and beat
until fluffy. Add eggs and vanilla; beat until smooth.
Ladle half of filling into crust. Place cake on baking
sheet. Bake about 35 minutes (barely set). Cool 20 minutes.
Leave oven on.

Gently ladle remaining cheesecake batter over strawberry
layer, beginning at outer edge (filling will be higher than
crust sides). Bake until edges are set, about 50 minutes.
Prepare Topping: Mix sour cream, sugar, and vanilla.

Cool cake 5 minutes. Spoon on topping. Bake 10 minutes.
Transfer cake to rack. Run knife around edge. Refrigerate
overnight.

Melt chocolate and drizzle attractively over cake.

Chicken and Corn Chowder with Thyme

Chicken and Corn Chowder with Thyme

"What could be more comforting than a bowl of corn chowder or a bowl of chicken soup? A bowl of Chicken And Corn Chowder With Thyme, it will cure what ails you."

PREP TIME 10 Min

COOK TIME 35 Min

READY IN 45 Min

• 6 slices bacon, diced
• 4 green onions, chopped
• 1 onion, chopped
• 2 (14.5 ounce) cans chicken broth
• 2 large potatoes, diced
• 4 cups frozen corn kernels
• 4 skinless, boneless chicken breast halves - cut into cubes
• 3 tablespoons chopped fresh thyme
• 2 cups half-and-half
• salt to taste
• ground black pepper to taste

1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.
2. Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.
3. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
4. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.

Bow Ties with Asian Chicken

Bow Ties with Asian Chicken

1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper

Stir the soy sauce, honey, lime juice and mustard in a small bowl
until the honey is dissolved. Add the chicken pieces and turn until
coated with the marinade. Refrigerate for 30 minutes.

Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth.

Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions.

Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.

Blueberry Cheesecake Euphoria Fudge

Blue Berry Cheesecake Euphoria Fudge

1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 ounce can)
10-12 ounces vanilla chips
2-3 ounces Neufchatel cheese or cream cheese
5 ounces Marshmallow Crème (more than half but not all the jar)
1 1/2 cups dried blue berries
1 teaspoon vanilla extract
1 teaspoon butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice.
Make a small cut or hole in each berry and let dry on waxed paper for
1 day (until roughly the consistency of fresh raisins). The drying is
important since fresh fruits (which contain lots of water) can ruin a
fudge.

Line a 9-inch square pan with aluminum foil and set aside. Let the
cream cheese come to room temperature.

Heat milk at medium setting until warm then add sugar. Bring to a
rolling boil (medium-high) while stirring constantly with a wooden
spoon. Add the Marshmallow Crème and butter.

Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.

If you get brown flakes in the mixture then turn down the heat a
little.

Remove from heat and add vanilla chips and blueberries. Stir until
creamy and all chips are melted. Now stir in vanilla extract and
butter flavor. Mix thoroughly and pour into prepared pan. Cool.
Remove from pan, remove foil, cut into squares.

Variation: use dried cherries or apricots

Oat & Barley Bread

Oat & Barley Bread

1 1/2lb loaf
2-1/4 teaspoons active dry yeast
2-1/2 cups bread flour
3/4 cup barley flour
1/3 cup rolled oats
3 tablespoons wheat germ
3 tablespoons powdered milk
3 tablespoons grated orange zest
3 tablespoons sesame seeds, (optional)
1-1/2 teaspoons salt
3 tablespoons honey
1-1/2 tablespoons vegetable oil
1-1/3 cups water

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start. After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky.

However, when you pull your finger away no dough should stick to it. If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Mexican Sloppy Joes

Mexican Sloppy Joes

Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.

Prep Time: 25 Min
Total Time: 40 Min
Makes: 8 sandwiches

2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1 cup Old El Paso Thick 'n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal

Heat oven to 375F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.

Bake 10 to 15 minutes or until deep golden brown.

High Altitude (3500-6500 ft): Bake 12 to 17 minutes.

Source: Pillsbury

Irish Cream Chocolate Cheesecake

Irish Cream Chocolate Cheesecake

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

Prep Time 20 Min
Cook Time 1 Hr 20 Min
Ready In 9 Hrs 20 Min

1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Source: AllRecipes

Stuffing Bread

Stuffing Bread

1 1/2 lb LOAF
1 cup water
1 whole egg
3 tablespoons butter
1/3 cup diced onion
2-1/4 teaspoons sugar
2-1/2 cups bread flour
2/3 cup cornmeal
3/4 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon rubbed sage
1/3 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1-1/2 teaspoons yeast

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it.

If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Bleu Cheese and Port Bread

BLEU CHEESE AND PORT BREAD

"This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favorite steak. As with all cheese recipes, loaf appearance may vary but the flavor is worth it."

1 cup water
3 cups white bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon butter
1/4 cup port red wine*
1/3 cup blue cheese*
1/3 cup walnuts, coarsely chopped
1/4 cup applesauce
1 teaspoon fast rising yeast (OR 2 tsp. active regular yeast)

Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.

*No need to use an expensive port here, just one with good flavor.

**The sharper the blue cheese, the stronger the flavor in the bread. We like the Danish blue best.

Source: Electric Bread: The Best in Bread Machine Baking by Suzan Nightingale

Harvest Salad

Harvest Salad

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Feta-Topped Chicken

Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large Roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

High Altitude (3500-6500 ft): Broil chicken about 15 minutes. Top with tomato and cheese. Broil 1 to 2 minutes longer.

Substitution
You can use 1/2 teaspoon each of dried basil and oregano leaves in place of the Italian seasoning.

Special Touch
Feta cheese crumbles are available in a variety of flavors. Some have sun-dried tomatoes, basil or cracked pepper added. Any of these would be delicious in this recipe.

Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 210mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 28g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Grandma's Hearty Chicken Noodle Soup

Grandmas Hearty Chicken Noodle

1 fresh 2-3 lb chicken, cut in pieces

8 bouillon cubes

2 cloves garlic, minced

1 16 oz pkg GRANDMA’S Wide Egg Noodles

3 ribs of celery, chopped

2 carrots, sliced

1 large onion chopped

1 cup frozen peas

2 Tbs parsley

salt and pepper to taste

Place chicken in large pot with bouillon cubes and garlic. Cover generously with water and simmer covered until meat is tender (about 3/4 hour). Remove chicken from pot and set aside to cool. Remove from heat and let sit a few minutes to allow fat to rise to the top. Skim fat and discard. Add GRANDMA’S noodles thawed and separated according to package directions and all the veggies to the broth and cook 12 minutes or until desired tenderness is obtained. In the mean time, skin and debone cooled chicken. Just before end of cooking time, return the chicken to the pot and heat thoroughly and Enjoy!

HINT: You can always adjust your consistency of the soup with water or canned chicken broth. Another way to thicken a soup is by using instant potato flakes.

Oatmeal Scotchies

Oatmeal Scotchies
Estimated Times:
Preparation - 10 min | Cooking - 7 min | Cooling Time - 15 min cooling | Yields - 48 cookies (4 dozen)
The two ingredients which make these extraordinary cookies special are oats and butterscotch chips. These will disappear from your cookie jar in no time. Enjoy!

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract or grated peel of 1 orange
• 3 cups quick or old-fashioned oats
• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Dulce de Leche Bars

Dulce De Leche Bars

50 min | 20 min prep

32 bars

 

1 1/2 cups flour

1 1/2 cups oatmeal

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, soft

1 (13 1/2 ounce) can nestle dulce de leche (if you can't find the nestle dulce de leche can I have substituted regular sweetened condensed milk)

1 cup toffee pieces

 

Preheat over to 350.

In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly.

Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan. Bake 10 minutes.

Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.

Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Run a knife around the edge of pan to loosen. Cool completely another 30 minutes.

Makes 32 bars.

Toffee Hot Chocolate

Toffee Hot Chocolate

Recipe courtesy Rachael Ray

Show: 30 Minute Meals

Episode: Holiday in a Hurry

4 cups whole milk

1/2 cup water

1/2 cup sugar

6 ounces bittersweet chocolate, chopped

2 ounces butterscotch chips

1 canister whipped cream, available on dairy aisle

1 toffee bar, crushed (recommended: Heath bars)

Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.

Oreo Cheesecake

Amy's Note: There are so many flavors of Oreos these days that the variations are almost endless.

Oreo Cheesecake

1 lb. pkg. Oreo cookies
2 Tbs. unsalted butter, melted
FILLING:
4 (8 oz.) pkgs. cream cheese, softened
1-1/4 cups sugar
2 Tbs. flour
5 eggs
1/3 cup heavy cream
1 tsp. vanilla extract
TOPPING:
1 cup sour cream
1 Tbs. sugar
1 tsp. vanilla extract.

*1. Make crust: Heat at 425. Crumble 25 cookies into food
processor; process until finely ground. Add melted butter; process
until blended. Pour into 9-inch springform pan; press over bottom
and 3-inches up sides. Refrigerate until firm.

*2. Meanwhile, make filling: In large bowl of electric mixer, at
medium-high speed, beat cream cheese, sugar and flour 1 minute or
until blended and smooth. Beat in eggs, one at a time. Beat in
heavy cream and vanilla.

*3. Crumble remaining cookies into food processor; pulse just until
coarsely chopped. Remove; finely grind and reserve some for
garnish. Pour half of the cheese-cake batter over crust in prepared
pan; sprinkle evenly with the chopped cookies. Top with remaining
batter. Set on jelly-roll pan; bake 15 minutes. Reduce heat to 225F
and bake 50 to 55 minutes, until firm around sides but still jiggly
in center.

*4. Make topping: In small bowl, combine sour cream, sugar and
vanilla; mix well. Spread over top of cheesecake. Increase oven
temperature to 350. Bake cheesecake 7 to 10 minutes; place on rack.

Cool to room temperature. Refrigerate several hours or overnight.
Sprinkle with reserved ground Oreos before serving. Makes 16
servings.

-McCall's , May 1994

Andrea's Pineapple Walnut Cookies

Andrea's Pineapple Walnut Cookies

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple, drained
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture.

Add lemon extract and walnuts.

Drop by teaspoonful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12
minutes.

Anxiety

Crazy Lady's Note: Not really a recipe, however I suffer from severe anxiety and wanted to share in case it might help even one person.

Almost all people can experience anxiety in some points in their life. This kind of condition affects all kinds’ of status and walks of life. This is due to emotions that we feel either positive or negative. Sometimes, these emotions go uncontrollable and occur without any reason, sometimes to the point that hinders us to perform our daily activities and even makes a remarkable impact in our health aspects.

Symptoms of Anxiety

Symptoms of Anxiety Disorder

There is difficulty in determining Anxiety disorder since almost all of the symptoms are normal human feeling of response to situations. However, the difference in having Anxiety Disorders is that the symptoms occur without underlying causes. This state of feeling is called as “Anxiety Attacks”.

Other Symptoms of anxiety disorder include:

• Fatigue
• Nausea
• Insomnia
• Irritability
• Restlessness
• Chest pain
• Headache
• Indigestion

Causes of Anxiety

There are no known specific causes of Anxiety

Some attributes that triggers anxiety attacks include:

• Chemical processes of the body
• Experiences in life

Home remedies / Treatment for Anxiety

Aromatherapy:
It is a good regimen for relaxation and easy to do. Lavender oil is one of the best aromatherapy in combating Anxiety. Sandalwood and Jasmine oil can be another alternative.

Vitamins:
Take Vitamin B supplement

Meditation / Yoga:
Its one of the best remedy in achieving relaxation

Chamomile tea:
A cup of chamomile tea can relieved stress thus helps in prevention of anxiety attacks

Other Suggestions for Anxiety

• Drink required amount of water daily.
• Take necessary diet supplement / Vitamins
• Avoid alcohol, smoking, and coffee.
• Seek professional medical help if anxiety attacks frequently

Blueberry Peach Bread

Blueberry Peach Bread

2 3/4 to 3 1/4 cups bread flour
4 tsp sugar
1 envelope rapid rise yeast
1 tsp salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut up dried peaches, mango's or apples

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat water and yogurt until very warm (120 to 130 degrees F.) then stir into flour mixture. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 11 x 7 inch rectangle. Beginning at short end, roll up
tightly then pinch seam and ends to seal. Place, seam side down, in
greased 8 1/2 x 4 1/2 inch loaf pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F. for 30 to 35 minutes or until done. Remove from pan and cool on a wire rack.

Makes 1 loaf (12 slices)

Marmalade Curried Chicken

Marmalade Curried Chicken

This is very good chicken. I served this over rice. Be sure to thaw chicken before cooking.

Recipe By : Diana Rattray, About.com

Serving Size : 6 Categories : Slow Cooker

4 to 6 boneless, skinless chicken breasts

3/4 cup orange marmalade

1/4 cup water

1 teaspoon curry powder

1/8 teaspoon cayenne pepper

salt and pepper, to taste

Combine all ingredients in the slow cooker. Cover and cook on low for 5 to 7 hours.

Serve chicken breasts with juices over hot cooked rice.

If desired, thicken juices with a tablespoon of cornstarch mixed with a small amount of water.

Recipe Author: Diana Rattray, About.com Recipe Source: Crockpot_Recipes (mary-beth)

Author Note: Easy crockpot chicken recipe made with chicken breasts, marmalade, and curry powder, along with other seasonings.

Honey Roasted Cashews

Honey Roasted Cashews

Recipe #162564 | 10 min |
By: KITTENCAL
Apr 3, 2006

You can double or triple the recipe!
SERVES 8 , 1/4 cups (change servings and units)

6 tablespoons liquid honey (1/4 cup plus 2 tablespoons)
2 cups unsalted dry-roasted cashews
1 1/2 teaspoons salt (can use less salt)

Set oven to 350 degrees.

In a heavy skillet over low heat, add in honey stir until warmed.

Add in nuts and salt; toss thoroughly.

Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.

Allow to cool then store in an airtight container.

Notes (from a comment on the Recipezaar site): I used pecans, because I love honey roasted pecans on my salads. I also used 4 cups pecans instead of the two, and still had plenty of honey. In fact, next time I will use 1/4 cup plus 1 tbsp honey. Otherwise the nuts just turned out sticky and messy. (I made it a second time to get it right!) I think the problem was with the change in nuts...it takes more cashews to fill a cup than pecans; thus, more surface area to cover with honey. My second try turned out almost perfect...that is why I am eliminating the other tbsp of honey. I baked these for the entire 12 minutes, then added a minute or two. Again, I think this is because of the change in nuts. When doubling the recipe, I would recommend not doubling the honey, otherwise they will turn out too sticky. These taste wonderful, as a snack or as a salad topping. Thanks for a wonderful recipe!

Barbecued Walnuts

Barbecued Walnuts

5 minutes prep, 20 min baking time, 20 min cooling time.

Makes 4 cups.

 

2 tablespoons butter

1/4 cup Worcestershire sauce

1 tablespoon ketchup

2 dashes Tabasco sauce

4 cups walnut halves

Cooking oil spray

Seasoned salt, such as Lawry's brand, to taste

 

Preheat the oven to 400 degrees.

Place the butter in a medium-size microwave-safe mixing bowl. Cover with a paper towel and microwave on high until melted, about 45 seconds.

Remove the bowl from the microwave and stir in the Worcestershire sauce, ketchup and Tabasco sauce. Add the walnuts and stir until they are well-coated.

Spray a 9-by-13-inch glass baking dish with cooking oil spray, and spread the walnuts evenly in the dish. Bake, uncovered, stirring every 5 minutes until lightly toasted, about 20 minutes.

Remove the pan from the oven and pour the walnuts out onto 2 layers of paper towels. Sprinkle with seasoning salt to taste. Cool to room temperature, about 20 minutes, and store in an airtight container, preferably a jar or tin, for up to 3 weeks at room temperature.

Nutrition information per serving

(1 tablespoon) | 45 calories (83 percent from fat), 4 g fat (1 g saturated), 1 mg cholesterol, 1 g protein, 1 g carbohydrate, trace amount dietary fiber, 16 mg sodium

Maple Pepper Pecans

Maple Pepper Pecans

 

Recipe courtesy Nigella Lawson, 2007

Show:   Nigella Express

Episode:   Holiday Snaps

 

I cannot, just cannot, allow myself to have even one of these as I'm

setting them out, or I know there will be none left for the party.

They're best eaten still a little warm (though be careful that

they're not hot or everyone will have a burnt mouth) though still

very good cold and, as with the olives, make a good present, bunged

into a jar and tied with a ribbon or somesuch.

 

1/2 stick unsalted butter

1/2 cup maple syrup

1 1/2 teaspoons table salt

1 teaspoon cayenne pepper

3 1/3 cups pecan halves

 

Melt the butter with the syrup, salt and cayenne pepper in a pan over

a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.

Hot Chocolate

Hot Chocolate

Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Show:   Barefoot Contessa

Episode:   Welcome Back Breakfast

2 1/2 cups whole milk

2 cups half-and-half

4 ounces bittersweet chocolate, chopped

4 ounces milk chocolate, chopped

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 teaspoon instant espresso or coffee powder

4 to 5 vanilla beans or cinnamon sticks, for garnish

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Honey Roasted Holiday Mix

Honey Roasted Holiday Mix

6 c. popcorn popped

1 (5 oz.) can wide chow mien noodles

1c. honey roasted peanuts

5 tbsp. butter

3 tbsp. sugar

1 tsp. vanilla

1/2 tsp. cinnamon

In large roasting pan, mix popcorn and chow mien noodles.Melt butter and sugar together, stir in vanilla and cinnamon.Pour over popcorn, toss to coat.Bake at 250º for 1 hour, stirring every 20 minutes Add nuts, spread on paper towels to cool.Store airtight. Makes 11 cups.

Herbed Spiced Nuts

Herbed Spiced Nuts

Recipe Courtesy Gourmet Magazine Show:  Cooking Live

Episode:  Cooler Cuisine

2 tablespoons vegetable oil

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 teaspoon cayenne

2 cups assorted nuts --walnuts, pecans, hazelnuts, and natural almonds (with skins) Preheat oven to 350 degrees. In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes.

Nuts may be made 3 days ahead and kept in an airtight container.

Serve nuts warm or at room temperature.

Sicilian Sausage Soup

Sicilian Sausage Soup

This is a great soup.  It is hearty and very filling.  I added 3 cloves
garlic with the sausage and onion.

Recipe By     : Family Circle
Serving Size  : 8
Categories    : Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         pork sausage or sweet Italian sausage
   1      large         onion, chopped  (1 cup)
   1      can           (2 pound 3 ounces) Italian-style tomatoes
   2      cans          (13 3/4 ounces each) chicken broth
   1      teaspoon      leaf basil, crumbled
     1/2  cup           orzo macaroni
     1/4  teaspoon      salt
     1/8  teaspoon      pepper

Cook sausage in a large saucepan, breaking up meat with wooden spoon, until meat loses its pink color.  (If using Italian sausage, remove casings before cooking.) 

Add onion; sauté until tender, about 3 minutes.  Add tomatoes, broth and basil; bring to boiling; stir in orzo, salt and pepper.

Lower heat; cover; simmer until orzo is tender, about 10 minutes.  Taste and add additional salt and pepper if needed.  Ladle into a tureen or soup bowls.  Serve with bread sticks or sesame crackers.

Recipe Author: Family Circle
Recipe Source: Family Circle Recipes America Loves Best
Author Note: Sausage adds a fine, robust flavor to this easy 30-minute soup.

Honey Nut White Fudge

Honey Nut White Fudge

2 tbs Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package)White Morsels
1 1/2 c honey roasted Peanuts, divided
2 tsp Vanilla extract

Combine butter, evaporated mink and sugar in medium, heavy saucepan.

Bring to a full rolling boil over medium heat, stirring constantly.

Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into
foil-lined 9-inch square baking pan.

Coarsely chop remaining peanuts; sprinkle over fudge and press in.

Chill until firm. Remove foil before cutting fudge into squares.

Lemon Pecan Cookies

Lemon Pecan Cookies

3 cups unbleached all-purpose flour
1 tsp baking soda
1-1/3 cups granulated sugar
1/2 cup butter or margarine, at room temperature, cut into pieces
2 eggs
1 cup sour cream
1-1/2 tsp grated lemon zest
1/3 cup fresh lemon juice (from 1 - 2 lemons)
6 Nature Valley Pecan Crunch granola bars, crushed
(3 pouches from 8.9-oz/ box)
enough confectioners sugar, optional

Heat oven to 350º F. (175º C)

Spray cookie sheet with non-stick cooking spray.  In medium bowl, combine flour and baking soda. Mix well.

In large bowl combine sugar and butter, beat until light and fluffy. 
Add eggs, 1 at a time, beating well.

Add sour cream, grated lemon zest and lemon juice.  Beat well.  Add
flour mixture; blend well.  Stir in crushed pecan granola bars.

Drop by tbsp. 2" apart on prepared cookie sheets.

Bake 10 - 12 minutes or until edges are golden brown.  Cool
completely on wire rack.  Dust with confectioners' sugar.

Makes 3 to 4 dozen.

Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake

1 3/4 cups (about 14 to 16 cookies) crushed toffee or plain
shortbread cookies
4 teaspoons butter or margarine, melted
3 (8-ounce) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup chopped or crushed hard toffee candies, divided use
1 cup sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

Preheat oven to 350°F (175°C).

For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack
for 10 minutes.

For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

Bake for 60 to 65 minutes or until edge is set but center still moves
slightly. Remove from oven and top with 1/3 cup toffee pieces.

For Topping: Combine sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake.

Bake for 8 minutes. Cool on wire rack. Refrigerate for several hours
or overnight. Remove side of springform pan.

Makes 16 servings.

Tiramisu Layer Cake

Tiramisu Layer Cake

Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!

Prep Time 5 Min
Cook Time 20 Min
Ready In 2 Hrs

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Source: AllRecipes

Coconut Clouds

Coconut Clouds

Coconut lovers will have extra reason to celebrate when they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties.

SERVINGS: 67
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 10 min./batch + cooling

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups flaked coconut, toasted

Directions:
In a small bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut. 
  

Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
   

In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners' sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container. Yield: about 5-1/2 dozen.

Christmas Meringues

Christmas Meringues
Serves: 25
Everyone will enjoy these light clouds of cookies in festive Christmas colors.
INGREDIENTS
2 Egg Whites
1/2 cup sugar
1/2 tsp. mint flavoring or almond extract
1/2 cup chocolate chips
1/4 cup chopped pecans
food coloring
DIRECTIONS
Preheat oven to 350 degrees F.
Beat eggs till very stiff.
Gradually add sugar.
Fold in last 3 ingredients.
Add food coloring in red or green.
Cover cookie sheets with aluminum foil.
Drop rounded teaspoons of mixture, spaced slightly apart.
Put in oven and TURN OFF the heat.
Leave in closed oven at least 2 hours or overnight to dry up the cookies.
NUTRITION INFO (per serving)
Calories: 41.2
Fat: 1.9 g
Carbohydrates: 6.3g
Protein: 0.5 g

Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

Prep Time: 10 min
Total Time: 1 hr 34 min

Makes: Makes 24 servings, 1 cupcake each

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

HEAT oven to 350F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Source: KraftFoods

Banana Nut Cheesecake

BANANA NUT CHEESECAKE

  1 c. chocolate wafer crumbs
  16 oz. cream cheese, softened
  1/2 c. mashed ripe bananas
  1/4 c. chopped walnuts
  1 tbsp. butter
  1/4 c butter, melted
  1/2 c. sugar
  2 lg. eggs
  1/3 c. milk chocolate chips
  2 tbsp. water

Combine crumbs and butter; press onto the bottom of a 9 inch
springform pan. Bake at 350 degrees F. 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim; cool before removing rim of pan.

Melt chocolate pieces and butter with water over low heat,
stirring until smooth. Drizzle over cheesecake. Chill.

Alfredo Noodles Mix

Alfredo Noodles Mix

1 c. instant nonfat dry milk
2 t. grated Romano or parmesan cheese
1/3 c. dried minced onion
1 t. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Measure all ingredients into a large Ziploc bag, seal and shake to combine.

To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted
butter and 1/4 cup milk. Toss with pasta.

For variety, add 1/4 cup grated Cheddar cheese in place of the
Parmesan cheese for a different taste.