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.

Beef Gravy Mix

Beef Gravy Mix

1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
3 teaspoons brown sauce for gravy

Combine all except  in jar or vacuum seal bag.

Attach Tag:
Combine 1/2 c. Mix & 1 C. Water & 1 1/2 TBSP of Butter in a saucepan, whisking over med heat. Heat until smooth & thick, whisking constantly (2-3 minutes)

Beef Noodle Dinner Mix

Beef Noodle Dinner Mix

1 cup dry non-fat milk
1 TBS onion powder
1 TBS garlic powder
1 tsp Black pepper
1 tsp salt
1/4 tsp basil
1/4 tsp oregano
1 tsp Paprika
1/8 tsp Cayenne
4 Tablespoons Brown Gravy Mix
1/4 tsp ground celery seed
2 TBS Cornstarch

Measure all ingredients into a large Ziploc bag, seal and shake until well combined.  Makes approx 26 Tablespoons.

Beef Noodle Dinner

1- 12 oz package of egg noodles
1- 1/2 lb of lean ground beef
7-1/2 TBS of Beef Noodle Seasoning Mix
1 can mushroom stem and pieces, drained
6 1/2 cups water

Brown hamburger & Drain. Add mushrooms & hot water. Stir in the seasoning mix. Add the noodles and bring to a boil. Reduce heat to simmer, cover, cook 15-17 minutes.

Remove lid and let gently simmer until sauce has thickened, stirring occasionally.

All-Purpose Ground Meat Mix

All-purpose ground meat mix

5 lbs Ground beef, or turkey or -chicken
1 T Salt
2 cup Chopped celery
2 cup Chopped onion
1 cup Diced green pepper

Carefully brown the meat in pan adding the veggies, stirring well.

Remove from heat cool. Measure 2 cups of mix into vacuum seal bag, seal, label and freeze.

Brownie Caramel Pecan Bars

Brownie Caramel Pecan Bars

1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or
HERSHEY'S Semi-Sweet Chocolate Chips, divided
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING(recipe follows)
1 cup pecan pieces

1. Heat oven to 350°F. Line 9-inch square baking pan with foil,
extending foil over edges of pan; grease and flour foil.

2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat;
immediately add 1 cup chocolate chips, stirring until melted. Beat in
eggs and vanilla until well blended. Stir together flour, baking soda
and salt; stir into chocolate mixture. Spread batter in prepared pan.

3. Bake 15 to 20 minutes or until brownies begin to pull away from
sides of pan. Meanwhile, prepare CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with caramel topping.  Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars.

About 16 bars.

CARAMEL TOPPING:
Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

Pumpkin Pie Fudge

Pumpkin Pie Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.

Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.

Stir constantly over medium heat.

Bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted.

Stir in the nuts and vanilla.

Pour into an 8-inch square pan that has been lined with foil and greased.

Chill mixture until set.

Cut into small squares to serve.  Cover and store in refrigerator.

Yield: approximately 4-5 dozen pieces.

Double Fudge Cream Cheese Brownies

Double Fudge Cream Cheese Brownies

1 cup butter
4 1-oz squares unsweetened baking chocolate
2 cups sugar
1 1/2 cups all-purpose flour
4 eggs, slightly beaten
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup real semi-sweet chocolate chips
FOR FILLING:
1/4 cup sugar
2 tbsp butter, softened
1 3-oz pkg cream cheese, softened
1 egg
1 tbsp all-purpose flour
1/2 tsp vanilla

Heat oven to 350°F

Melt 1 cup butter and unsweetened chocolate in a 2-quart saucepan
over medium heat, stirring occasionally, until smooth (4 to 6
minutes).

Stir in all remaining brownie ingredients except chocolate
chips; mix well. Gently stir in chocolate chips. Spread half of the
batter into greased 13x9-inch baking pan.

Combine all filling ingredients in a small bowl. Beat at medium
speed, scraping bowl often, until creamy. Spread over brownie batter
in baking pan.

Spoon remaining batter over cream cheese mixture.  (Some cream cheese mixture may show through batter.) Bake for 30 to 35 minutes or until brownie begins to pull away from sides of pan.

Cool completely; cut into bars.  Store refrigerated.

Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake

46 to 48 vanilla wafers, finely crushed (2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) caramels
1/4 cup milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted,
slightly cooled

MIX crumbs and butter; spread onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes.

MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate; pour over pecans.

BAKE at 325 F for 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

Daiquiri Cheese Cake

Daiquiri Cheese Cake
2 Graham cracker pie crusts
1 Envelope unflavored gelatin
1/2 c. Rum
1/2 c. Lime juice
2 pkg. Cream cheese, cubed and softened (8oz. each)
4 Egg whites
1 c. Whipping cream
1/2 c. Sugar
3 tsp. Lime peel, grated
4 Egg yolks, beaten
1/2 c.sugar
In medium sauce pan, combine gelatin and 1/2 cup sugar. Stir in rum, lime juice, lime peel and egg yolks. Cook over medium heat, stirring constantly, until slightly thickened, about 8-10 minutes.

Remove from heat, beat in cream cheese, until smooth.

Beat egg whites on medium speed, until soft peaks form.

Gradually add 1/2 cup sugar, beat to stiff peaks.

In separate bowl, whip cream until soft peaks form. Fold egg white
mixture and whipping cream into gelatin mixture. Pour into pie pans.
Cover, chill until firm.

Pasta with Tomatoes, Basil and Garlic

Pasta with Tomatoes, Basil and Garlic

1 lb. angel hair pasta
4 Tbsp. olive oil
1 Tbsp. garlic, minced
5 cup fresh tomatoes, diced
1/2 tsp. basil
3/4 cup chicken broth
5 Tbsp. parmesan cheese

Cook pasta according to package directions. Meanwhile, heat olive oil in a skillet. Add garlic and cook for one minute.

Add tomatoes, basil, salt and pepper. Cook for three minutes. Add hot pasta to skillet and toss well.

Add chicken broth and stir. Toss with parmesan cheese. Serves 6-8 This is a great low fat, low calorie dish.

Cathy

Click on picture to read.

Fantasy Fudge

Note: This is the ORIGINAL recipe from Kraft that my mother has been making all my life.  Variations are nice too, made most of them last Christmas. LOL

Fantasy Fudge
Make with or without the nuts for the richest fudge ever. Includes several flavor variations.

Recipe From: Marshmallow Cream Jar
Serves: 20
Prep. Time: 0:40

3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts OR pecans - optional

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.

Stir in chocolate chips, marshmallow cream, vanilla, then nuts.

Pour into a greased 13" X 9" X 2" pan.

Cool to room temperature before slicing.

Variations:

• Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
• Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
• Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
• Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
• Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
• Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
• Maple Walnut Fudge: Substitute white chips for the chocolate chips; substitute 1 cup chopped black walnuts for the nuts; substitute 1 tsp. maple extract for the vanilla.