Yummy Recipes

Yummy Recipes

Bacon Blue Cheese Appetizer


• Start to Finish: 5 minutes
• Makes: 8 servings
  
  
• 1 wedge (8 oz) blue cheese
• 1 tablespoon honey
• 3 bacon strips, cooked and crumbled
• Assorted crackers
  
  Place cheese on serving dish. Drizzle with honey. Sprinkle with bacon. Serve with crackers.
  
  Chicken Enchilada Dip
  
  
• Total Time: 20 minutes
• Makes: 3 cups
  
  
• 2 cups shredded cooked chicken
• 1 can (10.75 oz) condensed cream of chicken soup, undiluted
• 1 cup (4 oz) shredded cheddar cheese
• 1 can (5 oz) evaporated milk
• 1/2 cup chopped celery
• 1/3 cup finely chopped onion
• 1 can (4 oz) chopped green chilies
• 1 envelope taco seasoning
• Tortilla chips
  
  In a 2 quart microwave safe dish, combine the first 8 ingredients. Microwave, uncovered, on high for 4 to 5 minutes; stir. Microwave, uncovered, 3 to 4 minutes longer or until heated through. Serve with tortilla chips.
  
  Rumaki Appetizers
  
  
• Prep Time: 30 minutes
• Broil Time: 10 minutes
• Makes: 14 appetizers
  
  
• 1/2 cup packed brown sugar
• 1/4 cup mayonnaise
• 1/4 cup chili sauce
• 14 whole water chestnuts, drained
• 1 can (8 oz) pineapple chunks, drained
• 7 bacon strips, halved
  
  1. In a small sauce pan, combine the brown sugar, mayonnaise, and chili sauce. Cook and Stir over medium heat until mixture comes to a boil; set aside.
  
  2. Place a water chestnut and pineapple chunk on each piece of bacon and secure with a toothpick. Place on a broiler pan. Broil 4 to 5 inches from the heat 4 to 5 minutes on each side or until bacon is crisp. Serve with sauce.
  
  Ham and Gruyere Mini Quiches
  
  
• Prep: 30 minutes
• Bake: 20 minutes
• Makes: 18 mini Quiches
  
  
• 4 Eggland's best eggs, lightly beaten
• 1 cup 2% cottage cheese
• 0.25 cup 2% milk
• 2 Tbsp. all-purpose flour
• 0.5 tsp. baking powder
• 0.25 tsp. each ground nutmeg and pepper
• 1.5 cups (6 oz) shredded Gruyere or Swiss Cheese
• 0.75 cup finely chopped fully cooked ham
• 3 Tbsp. Thinly sliced green onion
  
  1. In a large bowl, combine the first 7 ingredients; fold in the Gruyere cheese, ham and onions. Fill greased muffin cups 0.75 full.
  
  2. Bake at 375 degrees for 18 to 22 minutes until a knife inserted bear the center comes out clean. Cool for 5 minutes before removing from pans on wire racks.
  
  3. Transfer quiches to a large resealable plastic freezer bag. May be frozen for up to 3 months.
  
  Party Potatoes
  
  
• Prep: 15 minutes
• Bake: 50 minutes
• Makes: 10 to 12 servings
  
  
• 4 cups mashed potatoes (about 8 to 10 large) or 4 cups prepared instant potatoes
• 1 cup (8 oz) sour cream
• 1 package (8 oz) cream cheese, softened
• 1 tsp. minced chives
• 0.25 tsp. garlic powder
• 0.25 cup dry bread crumbs
• 1 Tbsp. butter, melted
• 0.5 cup shredded cheddar cheese
  
  1. In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-quart casserole dish. Combine bread crumbs withe butter; sprinkle over potatoes.
  
  2. Bake at 350 degrees for 50 to 60 minutes. Top with cheese and serve immediately.
  
  Hash Brown Quiche
  
  
• Prep: 15 minutes
• Bake: 15 minutes + Standing
• Makes: 6 servings
  
• 3 cups frozen loose-pack shredded hash browns, thawed
• .33 cup butter, melted
• 1 cup diced fully cooked ham
• 1 cup (4 oz) shredded cheddar cheese
• .25 cup diced green pepper
• 2 eggs
• .5 cup milk
• .5 tsp salt
• .25 tsp pepper
  1. Press hash browns between paper towels to remove excess moisture. Press on to the bottom and up sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425 Degrees for 25 minutes.
  
  2. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
  
  Peanut Butter and Jelly French Toast
  
  
• Start to Finish: 20 minutes
• Makes: 6 servings
  
• 12 slices of bread
• .75 cup peanut butter
• 6 Tbsp. Jelly or Jam
• 3 eggs
• .75 cup milk
• .25 tsp salt
• 2 Tbs. Butter
  1. Spread peanut butter on 6 slices of bread; spread jelly on 6 slices of bread. Put one slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture.
  
  2. In a large skillet, melt butter over medium heat. Cook sandwiches for 2 to 3 minutes on each side or until golden brown.
  
  Eggs Benedict Brunch Braid
  
  
• Prep: 45 minutes
• Bake: 20 minutes
• Makes: 8 servings
  
  
• 3 Eggland's Best egg yolks
• 1 Tbsp. Lemon juice
• 0.25 tsp. salt
• 0.25 tsp. Dijon mustard
• Dash cayenne pepper
• 0.5 cup unsalted butter
  
  Braid
  
  
• 1 Tbsp. unsalted butter
• 6 Eggland's Best eggs
• 0.5 tsp. salt
• 0.25 tsp pepper
• 1 sheet frozen puff pastry, thawed
• 6 slices Canadian bacon
• 2 Tbsp. minced chives, divided
• 1 tsp. water
  
  1. In a blender, combine the first 5 ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside.
  
  2. For braid, in a large skillet, melt butter over medium-high heat. Whisk 5 Eggland's best eggs, salt and pepper, add to skillet. Cook and stir until barely set; stir in sauce.
  
  3. On a lightly greased baking sheet, roll out pastry into a 12 inch by 10 inch rectangle. Layer the Canadian bacon and the egg mixture down the center of the rectangle; sprinkle with 1 Tbsp. chives.
  
  4. On each long side, cut 0.5 inch wide strips. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining Eggland's best egg and water; brush over braid.
  
  5. Bake at 375 degrees for 20 to 25 minutes or until golden brown and eggs are completely set. Let stand for 5 minutes before cutting. Sprinkle braid with remaining chives.
  
  
  White Chocolate Chip Muffins
  
  
• Prep: 20 minutes
• Bake: 15 minutes
• Makes: 1.5 dozen
  
• 2.5 cups all-purpose flour
• 1 cup packed brown sugar
• .33 cup baking cocoa
• 2 tsp baking soda
• .5 tsp salt
• 2 eggs
• 1.33 cups buttermilk
• .33 cup butter, melted
• 1.5 tsp vanilla extract
• 1.5 cups white baking chips
  1. In a large bowl combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips.
  
  2. Fill greased or paper-lined muffin cups .75 full. Bake at 400 degrees for 14 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve Warm.
  
  Chicken Broth
  
  
• 1 5 to 6 pound chicken
• 1 pound yellow onions (2 medium), peeled and cut into 2 inch pieces
• 1/2 pound carrots (3 medium), peeled and cut into 2 inch pieces
• 1/4 pound celery (2 medium ribs), cut into 2 inch pieces
• 10 black peppercorns
• 3 large sprigs flat leaf parsley
• 2 large sprigs thyme
• 1 bay leaf
• 1/4 teaspoon kosher salt, more to taste
  
  If the giblets were included with the chicken, discard the liver and put the rest in a deep, narrow 8-quart stock pot. remove the breast meat from the chicken and save for another use. Pull off and discard any large pieces of fat from the cavity opening. Rinse the chicken, especially its cavity, and put it in the pot. Add 3 quarts of cold water, more if needed to cover the chicken. Bring to a simmer over medium-high heat and then reduce heat to maintain a bare simmer. Cook for 30 minutes, skimming off any scum with a slotted spoon or skimmer.
  
  Add the remaining ingredients, cover and cook at a bare simmer for 2 hours, adjusting the heat and skimming as necessary.
  
  With tongs and a large slotted spoon or slimmer, remove most of the solids, transferring them to a bowl to cool before discarding. slowly strain the broth through a fine sieve, set over another large pot. If there are cloudy dregs as you near the bottom, stop straining and discard them. Taste the broth; if you'd prefer its flavor to be more concentrated, simmer it until its as flavorful as you like. Depending on how you'll be using the broth, you may want to season it with more salt at this point. If the broth is very fatty, chill it and then remove the solidified fat with a slotted spoon. Refrigerate for up to 5 days, or freeze for longer storage.
  
  Tortellini and Shrimp Skewers with Sun-Dried Tomato Sauce
  
  
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Makes 32 appetizers (2 cups sauce)
  
  
• 1 package (9 ounces) refrigerated spinach tortellini
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup fresh basil leaves
• 1/4 cup oil-packed sun-dried tomatoes
• 1/4 cup 2%milk
• 1/4 cup reduced fat mayonnaise
• 2 garlic cloves
• 1/2 teaspoon Louisiana-style hot sauce
• 2 tablespoons olive oil
• 1/4 teaspoon each of salt and pepper
• 2 tablespoons olive oil
• 1 pound peeled and deveined cooked medium shrimp
• 32 frilled toothpicks
  
  1. Cook tortellini according to package directions.
  
  2. Meanwhile, in a food processor, combine the cream cheese, sour cream, basin, tomatoes, milk, mayonnaise, garlic, hot sauce, salt and pepper; cover and process until blended. Transfer to a small bowl. Chill until serving.
  
  3. Drain tortellini and transfer to a large bowl. Drizzle with oil; toss to coat. Thread tortellini and shrimp onto toothpicks. Serve with sauce.
  
  Buffalo Ranch Popcorn
  
  
• Start to Finish: 10 minutes
• Makes:4 quarts
  
  
• 16 cups popped popcorn
• 1/3 cup buffalo wing sauce
• 2 tablespoons butter, melted
• 1/8 teaspoon cayenne pepper
• 1 tablespoon ranch salad dressing mix
• Additional cayenne pepper to taste
  
  1. Place popcorn in a large bowl. In a small bowl, combine the wing sauce, butter, and cayenne pepper; drizzle over popcorn toss to coat.
  
  2. Sprinkle with dressing ix and additional cayenne pepper to taste; toss to coat.
  
  
  Beef and Bean Chili
  
  
• Prep Time: 30 minutes
• Cook Time: 25 minutes
  
  
• 2 pounds lean ground beef
• 2 large onions, chopped (2 cups)
• 2 to 4 fresh jalapeno chile peppers, seeded and finely chopped
• 6 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 15-ounce can tomato sauce
• 2 cups water
• 3 15-16 ounce cans kidney beans, rinsed and drained
• 1/4 cup snipped fresh cilantro
• 1 ounce semi sweet chocolate, chopped
• 1/2 teaspoon salt
• 4 cups corn chips
  
  1. In a Dutch oven brown beef over medium heat; drain off fat. Add onions, peppers, and garlic to pot; cook for 5 minutes. Add chili powder and cumin; cook and stir 1 minute. Add tomato sauce and the water. Bring to boiling; reduce heat. Cover; simmer 10 minutes.
  
  2. Mash 1/3 of the beens. Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove fro heat. Stir in cilantro, chocolate and salt until chocolate melts. Ladle chili into bowls. Top with corn chips and, f desired, fresh jalapeno pepper slices.
  
  Nutty Oven-Fried Chicken
  
  
• Prep: 10 minutes
• Bake: 1 hour
• Makes: 6 servings
  
• .5 cup evaporated milk
• 1 cup biscuit/baking mix
• .33 cup finely chopped pecans
• 2 tsp Paprika
• .5 tsp salt
• .5 tsp poultry seasoning
• .5 tsp rubbed sage
• 1 broiler/fryer chicken (3 to 4 lbs) cut up
• .33 cup butter, melted
  1. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture.
  
  2. Place in lightly greased 13 inch by 9 inch baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees for 1 hour or until chicken is golden brown and crispy and juices run clear.
  
  Roadside Diner Cheeseburger Quiche
  
  
• Prep: 20 minutes
• Bake: 50 minutes + Standing
• Makes: 8 servings
  
• 1 sheet refrigerated pie pastry
• .75 lb ground beef
• 2 plum tomatoes, seeded and chopped
• 1 medium onion, chopped
• .5 cup dill pickle relish
• .5 cup crumbled cooked bacon
• 5 eggs
• 1 cup heavy whipping cream
• .5 cup 2% milk
• 2 tsp prepared mustard
• 1 tsp hot pepper sauce
• .5 tsp salt
• .5 tsp pepper
• 1.5 cups (6 oz) shredded cheddar cheese
• .5 cup Parmesan cheese
• Optional Garnishes: Mayonnaise, Additional Pickle Relish, Crumbled Cooked Bacon, and Chopped Onion and tomato
  1. Unroll pastry into a 9 inch deep dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.
  
  2. In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
  
  3. Bake at 375 degrees for 50 to 60 minutes or until knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent over browning if necessary. Let stand for 10 minutes before cutting. Garnish with optional ingredients if desired.
  
  Bourbon-Glazed Ham
  
  
• Prep: 15 minutes
• Bake: 2.5 hours + Standing
• Makes: 16 servings
  
• 1 fully cooked bone-in Ham (8 to 10 lbs)
• .75 cup bourbon divided
• 2 cups packed brown sugar
• 1 Tbsp ground mustard
• 1 Tbsp orange marmalade
• .125 tsp. ground coriander
  1. Place Ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes .5 inch deep. Brush with 2 Tbsp. Bourbon. Bake at 325 degrees uncovered for 2 hours.
  
  2. In a small bowl, combine brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes more or until a thermometer reads 140 degrees. Let stand for 15 minutes before slicing.
  
  Homey Mac and Cheese
  
  
• 2.5 cups uncooked elbow macaroni
• .25 cup butter, cubed
• .25 cup all-purpose flour
• .5 tsp salt
• .25 tsp pepper
• 3 cups 2% milk
• 5 cups (20 oz) shredded cheddar cheese, divided
• 2 Tbsp. Worcestershire Sauce
• .5 tsp paprika
  1. Preheat oven to 350 degrees. Cook macaroni according to package directions for al dente.
  
  2. Meanwhile in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
  
  3. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
  
  4. Drain macaroni; stir into cheese sauce. Transfer to a greased 10 inch oven proof skillet. Bake, uncovered 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5 to 10 minutes longer or until bubbly and cheese is melted.
  
  Crab and Herb Cheese Filet Mignon
  
  
• Prep: 15 minutes
• Broil: 20 minutes
• Makes: 4 servings
  
  
• 1.5 cups fresh crab meat
• 1 package (6.5 oz) garlic herb spreadable cheese, divided
• 4 beef tenderloin steaks (1 inch thick, and 8 oz each)
• 0.25 tsp. salt
• 0.25 tsp. pepper
  
  1. combine crab meat and 0.75 cup of the spreadable cheese in a small bowl. Cut a horizontal pocket in each steak. Fill each pocket with 0.33 crab meat mixture. Place steaks on a greased broiler pan. Sprinkle with salt and pepper.
  
  2. Broil Steaks 4 inches from the heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees), spooning the remaining cheese over steaks during the last 2 minutes of broiling. Let stand for 5 minutes before serving.
  
  Chicken Caesar Florentine
  
  
• Prep: 15 minutes
• Bake: 40 minutes
• Makes: 4 servings
  
  
• 2 cups grated Parmesan cheese, divided
• 2 cups Caesar salad croutons, coarsely crushed, divided
• 1 cup fresh baby spinach
• 1 cup creamy Caesar salad dressing, divided
• 4 bone-in chicken breast halves, skin removed (8 oz each)
  
  1. In a large bowl, combine 1 cup cheese, 1 cup crushed croutons, spinach, and 0.5 cup salad dressing. Cut a pocket in the thickest part of each chicken breast; fill with cheese mixture.
  
  2. Place remaining dressing and crushed in separate shallow bowls. Dip chicken in dressing then roll in croutons.
  
  3. Transfer to a greased 13 inch by 9 inch baking dish. Bake, uncovered, at 375 degrees for 30 minutes. Sprinkle with remaining cheese; bake 10 to 15 minutes longer or until a thermometer reads 170 degrees.
  
  Genovese-Style Minestrone
  
  
• Prep Time: 1 hour
• Cooking Time: 30 minutes
• Makes: 4 servings
  For The Soup:
  
  
• 8.5 cups water
• 3 oz leeks
• 3 stalks celery
• .5 lbs potatoes
• 1 small zucchini
• 2 small carrots
• 4 oz fennel bulb
• 3 oz broccoli florets
• 3 oz bell pepper
• 3 oz cauliflower florets
• 4 brussel sprouts
• .33 cup extra virgin olive oil
• 5 oz Parmigiano-Reggiano cheese rind, exterior scrapped clean
• salt to taste
• 5 oz cut spaghetti
  For the Pesto
  
  
• .75 cup basil leaves
• .33 cup plus 1.5 Tbsp. extra virgin olive oil
• .5 clove garlic
• 2 tsp pine nuts
• Salt to taste
• .33 cup Parmigiano-Reggiano cheese, grated
• 3 Tbsp. Aged pecorino cheese, grated
  To Make the Soup:
  
  Put the water in a large pot and bring to a boil.
  
  Meanwhile, clean and dice all the vegetables. Put the oil in another large pot over medium heat, add the vegetables. Cook for 4 to 5 minutes.
  
  Pour the boiling water into the pot with the vegetables. And add the parmigiano rind. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt to taste and add the pasta. Cook for 5 to 6 minutes, or until vegetables and pasta are tender.
  
  To Make the Pesto:
  
  Clean the basil and lay it on paper towels to dry. In a blender, blend the basil with the oil, garlic, pine nuts and a pinch of salt. Then add the cheese to the pest and mix well.
  
  Let the soup cool and transfer to individual bowls. Serve each portion topped with 1 tablespoon of pest, a drizzle of olive oil, and a piece of parmigiano rind.
  
  Tomato Soup
  
  
• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Makes: 4 servings
  
• 2.25 lbs Vine-ripened tomatoes
• .33 cup plus 1.5 Tbsp. Extra Virgin Olive Oil
• 1.5 small onions, chopped
• 1 clove garlic
• Salt and freshly ground pepper to taste
• 1 cup chopped fesh basil, plus sprigs for garnish
• 7 oz day old Tuscan style bread, sliced
  Prepare the tomatoes by making an X shaped incision on the bottom of each tomato and blanching them in boiling water for 10 to 15 seconds. Immediately dip the tomatoes in ice water, then peel them, cut them into four secons, remove the seeds, and pass the pulp through a vegetable mill.
  
  Heat .33 cup olive oil in a pan and saute the onions and garlic (which will later be removed). Add the tomato puree, cover and simmer on low heat for 25 to 30 minutes. Season with salt and pepper, add the basil and remove the garlic.
  
  Heat the oven to 350 degrees Fahrenheit. Toast the bread on a buttered nonstick pan, about 20 minutes. Drizzle soup with remaining olive oil and serve with crostini.
  
  Ricotta and Sage Tortellini
  
  
• Prep Time: 1 hour
• Cooking Time: 5 minutes
• Makes: 4 servings
  For The Filling
  
  
• 18 oz Ricotta Cheese
• 1 Tbsp. Chpped fresh parsley
• .5 cup plus 1 Tbsp. grated parmigiano-reggiano cheese
• 1 large egg
• Ground Nutmeg
• Salt and Freshly ground white pepper
  For the Pasta
  
  
• 3.25 cups all-purpose flour
• 3 large eggs
• 3.5 Tbsp. dry white wine
• Salt
  For the Sauce
  
  
• 1.5 Tbsp. Unsalted butter
• 8 fresh sage leaves
• .33 cups plus 1.5 Tbsp. Heavy Cream
• .5 cup plus 1 Tbsp. Grated Parmigiano-Reggiano cheese
  To make the Tortellini filling: combine all the filling ingredients in a bowl and mix thoroughly. Set aside.
  
  To make the pasta: place the flour on a clan surface, and make a well in the center. Crack the eggs into the well and lightly beat with a fork. Add the wine and the salt and gradually mix the ingredients together until the dough is smooth and uniform. Form dough into a ball, wrap in lightly oiled plastic, and let it rest for at least 10 minutes.
  
  To make the sauce: melt the butter with the sage in a large pan over a low heat and cook until heated through. Add the cream and cook for 3 minutes.
  
  Meanwhile make the tortellini: bring a large pot of salted water to a boil. Roll out the pasta into thin sheets and cut out 2-inch squares. Place a walnut size amount of the filling in center of each and close with another with another square, sealing the edges well to prevent them from opening during cooking
  
  Cook the tortellini in a large pot of salted boiling water until floats remove to a strainer with a slotted spoon. Return tortellini to a pan and toss it with sauce over medium heat. Add the parmigiano.
  
  Divide the pasta between warmed individual plates and serve immediately
  
  
  Chicken and Andouille Gumbo
  
  
• Prep: 40 minutes
• Cook: 2 hours
• Makes: 9 servings
  
  
• 2 Tbsp. Cajun Seasoning, divided
• 1 tsp. salt, divided
• 0.5 tsp. pepper, divided
• 3 pounds bone-in chicken thighs, skin removed
• 0.5 cup plus 2 Tbsp. Canola oil, divided
• 0.5 cup all-purpose flour
• 1 large onion, finely chopped
• 0.75 cup each finely chopped green pepper and sweet red pepper
• 2 celery ribs, finely chopped
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1.5 pounds fully cooked andouille sausage links, sliced
• 2 Tbsp. Worcestershire sauce
• 2 bay leaves
• Hot cooked rice
• 3 green onions, chopped
• 4 cups water
  
  1. In a small bowl, mix 1 Tbsp. Cajun seasoning, 0.5 ts. salt, 0.25 tsp. pepper; rub over chicken. In a Dutch oven, brown chicken in 2 Tbsp. oil in batches; remove chicken from pan.
  
  2. Add remaining oil to same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until blended (do not burn). Add onion, peppers and celery; cook and stir for 2 to 3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
  
  3. Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and remaining Cajun seasoning, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
  
  4. Remove chicken from pan; cool slightly. Skim fat from soup and discard bay leaves. Shred chicken and return to soup; heat through. Discard bones. Serve gumbo over rice; top with green onions.
  
  
  Beer Cheese Soup
  
  
• Start to Finish: 20 minutes
• Makes: 6 servings
  
• 2 Tbsp. Finely chopped onion
• .5 tsp butter
• 2 cans (10.75 oz each) condensed cream of celery soup, undiluted
• 1 cup beer or nonalcoholic beer
• 1 cup milk
• 1 tsp Worcestershire sauce
• .5 tsp dried parsley flakes
• .25 tsp paprika
• .75 lb process cheese (Velveeta), cubed
  In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through, do not boil.
  
  Chicken Tikka Pizzas
  
  
• Hands On Time: 23 minutes
• Total Time: 23 minutes
  
  
• 12 ounces skinless, boneless chicken breast halves
• 1/4 cup plain low-fat yogurt
• 2 teaspoons garam masala, divided
• cooking spray
• 5/8 teaspoon kosher salt, divided
• 1 (14.5 ounce) can unsalted diced tomatoes, drained
• 1 tablespoon olive oil
• 1 teaspoon grated peeled fresh ginger
• 1/4 teaspoon ground red pepper
• 3 garlic cloves, minced
• 2 tablespoons heavy whipping cream
• 4 (6 inch) whole wheat pitas
• 1/3 cup thinly vertically sliced red onion
• 3 ounce part-skim mozzarella cheese, shredded
• 2 tablespoons fresh cilantro leaves
  
  1. Preheat broiler to high.
  
  2. Cut chicken breasts in half horizontally. Combine chicken, yogurt and 1/2 teaspoon garam masala in a large bowl stirring to coat. Place on a foil lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side.
  
  3. Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until smooth. Add oil to pan. Add 1.5 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.
  4. Place pitas on baking sheet. Broil 1 minute on each side. Spoon 1/2 cup chicken mixture onto each. Top with onion and cheese. Broil 2 minutes. Sprinkle with cilantro.
  
  Beef and Broccoli Bowl
  
  
• Hands on: 20 minutes
• Total Time: 20 minutes
  
  
• 1 (3.5 ounce) bag boil-in-bag long grain rice
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon corn starch
• 1 tablespoon hoisin sauce
• 1 (12 ounce) boneless sirloin steak, cut into thin strips
• 2 tablespoons canola oil
• 2 cups broccoli florets
• 1 cup vertically sliced red onion
• 1 cup chopped carrot
• 1/2 cup water
• 2 teaspoons dark sesame oil
• 1/3 cup sliced green onions
  
  1. Prepare rice according to the package directions.
  
  2. Combine soy sauce, cornstarch and hoisin sauce in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.
  
  Philly Cheese Steak Pizza
  
  
• Hands On: 30 minutes
• Total Time: 30 minutes
  
  
• 8 ounce Flank Steak, halved lengthwise
• 1 teaspoon black pepper, divided
• Cooking Spray
• 1 2 ounce refrigerated fresh pizza dough
• 1 tablespoon cornmeal
• 2 teaspoons olive oil
• 1.33 cups vertically sliced onion
• 1 green bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 5 garlic cloves, thinly sliced
• 1.5 teaspoons lower sodium soy sauce
• 1/2 cup 1% low fat milk
• 1 tablespoon all-purpose flour
• 2 ounces reduced-fat extra sharp cheddar cheese, shredded (about 1/2 cup)
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
  
  1.Place a pizza stone or heavy baking sheet in oven. Preheat to 500 degrees (keep stone or baking sheet in oven)
  2. Heat a large cast-iron skillet over medium-high heat. Sprinkle steak with 1/2 teaspoon black pepper. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut across the grain into very thin slices.
  
  3. While steak cooks, place dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14 inch circle on a floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven and sprinkle with cornmeal. Arrange dough on pizza stone. Bake at 500 degrees for 10 minutes or until browned and crisp.
  
  4. While crust bakes, return skillet to medium-high heat. Add oil; swirl to coat. Add onion and bell peppers; saute 3 minutes. Add garlic and saute 2 minutes. Add steak; saute 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper and soy sauce. Arrange steak mixture over crust.
  
  5. Combine milk and flour in a 4 cup glass measuring cup; stir with a whisk until smooth. Microwave on high for 2 minutes or until thickened, stirring every 30 seconds. Stir in cheese and remaining ingredients. Drizzle cheese mixture over pizza. Cut into 8 wedges.
  
  Cheesy Chicken Bagel Pizzas
  
  
• Hands On: 8 minutes
• Total Time: 8 minutes
  
  
• 2 (4.5 inch, 2.25 ounce) plain bagels, sliced in half
• 1/2 cup lower-sodium marinara sauce
• 1 cup shredded skinless, boneless rotisserie chicken breast
• 4 ounce pre-shredded part-skim mozzarella cheese (about 1 cup)
  1. Preheat broiler
  
  2. Place bagel halves, cut side up on a baking sheet. Broil 2 minutes or until lightly toasted
  
  3. Spread 2 tablespoons marinara on each bagel half. Top each half with 1/4 cup chicken and 1/4 cup cheese. Broil 2 minutes or until cheese melts
  
  Hominy and Chorizo Chili
  
  
• Prep Time: 45 minutes
• Cook Time: 20 minutes
  
  
• 1.5 pounds fresh or 1 pound hard (dry cured) Chorizo sausage links
• 1/4 cup water
• 1 tablespoon olive oil
• 3 large onions, chopped (3 cups)
• 3 medium carrots, chopped (1.5 cups)
• 1 large green sweet pepper, chopped
• 6 cloves garlic, minced
• 1 teaspoon snipped fresh thyme
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 3 15 ounce cans hominy, rinsed and drained
• 1 14.5 ounce can reduced-sodium chicken broth
• 2 tablespoons tomato paste
• 1 pink grape tomatoes, halved
• snipped fresh oregano
  
  1. In a 12 inch skillet bring sausage and water to boiling over medium-high heat. Cover and cook for 15 minutes, turning sausage occasionally. Uncover; cook for 8 to 10 minutes or until browned. Turning Occasionally. Cool slightly on cutting board. Diagonally cut sausage into 1/2 inch slice (skip this step if only hard Chorizo sausage).
  
  2. In a 5 to 6 quart Dutch oven heat oil over medium high heat. Cook onions, carrots, sweet pepper, garlic and thyme for 7 to 8 minutes or until almost tender, stirring occasionally. Add chili powder and paprika; cook and stir for 30 seconds. Add cooked sausage; cook for 1 minute. Stir in hominy, broth, and tomato paste. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in tomatoes; cook about 2 minutes or until tomatoes just begin to wilt. Ladle chili into bowls. Top with oregano. Makes 8 main-dish servings.
  
  Fresh Tomato Soup
  
  
• Start to Finish Time: 30 minutes
  
  
• 2 pounds ripe tomatoes (about 6 medium), cored and seeded(if not in season substitute 2 14.5 ounce cans whole tomatoes, drained)
• 2 medium red sweet peppers, coarsely chopped (1.5 cups)
• 1 medium sweet onion, chopped (1/2 cup)
• 1/4 cup snipped fresh basil
• 1 cup reduced-sodium vegetable or chicken broth
• 2 tablespoons whipping cream
• 1 tablespoon honey
• snipped fresh basil (optional)
  
  1. In a blender or food processor combine half of the tomatoes, half of the sweet peppers, half of the onion, and half of the basil; add half of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a large saucepan. Repeat with remaining tomatoes, sweet peppers, onion, basil and broth. Cook over medium heat until heated through.
  
  2. Stir in cream and honey. Ladle soup into bowls. If desired, sprinkle with additional basil. Makes 6 side-dish servings.
  
  *NOTE* This soup is also delicious and refreshing when served cold. Cover and chill for up to 24 hours before serving.
  
  Chicken and Tortilla Soup
  
  
• Prep Time: 35 minutes
• Cook Time: 66 minutes
  
  
• 6 cups water
• 1 3.5 pound whole roasting chicken, cut into 8 pieces
• 1 large yellow onion, chopped (1 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1 stalk celery, chopped (1/2 cup)
• 8 sprigs fresh cilantro
• 1.5 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground ancho chili pepper
• 1/2 teaspoon dried oregano, crushed
• 2 bay leaves
• Corn oil
• 8 Corn tortillas, cut into 1/2 inch strips
• Salt and Cayenne Pepper
• 1 32 ounce carton reduced sodium chicken broth
• 2 medium carrots, peeled and cut into 1/4 inch slices
• 2 cups fresh sugar snap peas pods, sliced diagonally
• 2 small zucchini, cut into 1/4 inch slices (2 cups)
• 1 cup chopped fresh or canned tomato
• 1/2 of a jalapeno chile pepper, seeded and finely chopped
• Ground black pepper
• 1 cup coarsely shredded sharp cheddar cheese
• fresh cilantro leaves
  
  1. In a 6-quart Dutch oven combine the water, the chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to boiling and reduce heat. Cover and simmer for 1 to 1.5 hours or until the chicken is very tender
  
  2. Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees. Add tortilla strips, 1/4 at a time, and cook 30 to 60 seconds or until crispy and light golden. Using a slotted spoon, transfer strips ot paper towels. Season with salt and cayenne.
  
  3. Using tongs, remove chicken pieces from liquid; let chicken cool. Strain remaining liquid and discard solids. Return liquid to Dutch oven along with the chicken broth. Bring to a simmer over medium heat.
  
  4. Remove meat from bones and discard bones. Tear chicken into 1 inch pieces. Add to pot along with the 2 sliced carrots. Simmer for 3 minutes. Add pea pods, zucchini, tomato and jalapeno pepper. Simmer about 3 minutes or until vegetables are tender. Season to tasted with additional salt and black pepper.
  
  5. Ladle soup into bowls. Top with cheddar cheese, tortilla strips and cilantro. Makes 6 main-dish servings.
  
  BBQ Chicken and Blue Cheese Pizza
  
  
• Hands On: 10 minutes
• Total Time:20 minutes
  
  
• 1 (8 ounce) Prebaked thin pizza crust
• 1/3 cup Barbecue sauce
• 1.5 cups shredded skinless, boneless rotisserie chicken breast
• 1/2 cup vertically sliced red onion
• 1/2 cup coarsely chopped yellow bell pepper
• 2 ounces crumbled blue cheese (about 1/2 cup)
• 2 plum tomatoes, thinly sliced (about 1/2 pound)
  
  1. Preheat oven to 500 degrees.
  
  2. Place pizza crust on a baking sheet. Spread sauce over the crust, leaving a 1/2 inch border. Top with chicken and remaining ingredients. Bake 10 minutes or until cheese melts and crust is crisp.
  
  Ranch Fries
  
  
• 1 (1 ounce) package Ranch dressing mix
• 1.5 tablespoon Vegetable oil
• 1 (32 ounce) package frozen shoestring fries, baked according package directions
  
  1. In a small bowl, stir together ranch dressing and oil and mix until smooth. Drizzle mixture over warm fries, tossing to coat. Serve immediately.
  
  Orange Teriyaki Beef Stir-Fry
  
  Makes 4 to 6 servings
  
  
• 1.5 pounds beef top round, thinly sliced
• 1/2 onion, thinly sliced
• 1/2 cup broccoli florets
• 1/2 cup sliced red bell pepper
• 1/4 cup sliced carrot
• 2.5 cups beef broth
• 1/4 cup stir fry sauce
• 2 tablespoons orange marmalade
• 3 cups fine egg noodles
• 1/2 cup snow peas, trimmed
• 1 tablespoon soy sauce
  
  1. Spray a large skillet with non stick cooking spray; heat over medium-high heat. Add beef and onion; cook, stirring frequently for 4 to 5 minutes, or until beef is no longer pink. Remove beef mixture from skillet, and keep warm, wipe skillet clean.
  
  2. Spray skillet with non stick cooking spray. Add broccoli, bell pepper, and carrot. Cook until lightly browned, about 2 minutes. Add broth, stir fry sauce, and orange marmalade; cook, stirring constantly, until marmalade melts. Add egg noodles and snow peas; bring to a boil, reduce heat and simmer for 5 minutes or until noodles are tender. Return beef mixture to skillet; stir in soy sauce. Cook until heated through.
  
  Lobster-Shrimp Salad Croissants
  
  
• Start to Finish: 25 minutes
• Makes: 10 servings
  
  
• 0.5 cup mayonnaise
• 1 Tbsp. snipped fresh dill
• 1 Tbsp. minced chives
• 1 Tbsp. lemon juice
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.5 pound imitation lobster
• 0.5 pound cooked small shrimp, peeled, deveined and coarsely chopped
• 10 miniature croissants, split
  
  In a large bowl, combine the mayonnaise, dill, chives, lemon juice, salt and pepper. Stir in lobster and shrimp. Cover and refrigerate until serving. Serve on croissants.
  
  Garlic Bread Spirls
  
  
• Start to Finish: 25 minutes
• Makes: 1 dozen
  
  
• 0.25 cup butter, melted
• 2 green onions, finely chopped
• 3 Tbsp. grated Parmesan cheese
• 2 Tbsp. minced fresh parsley
• 3 garlic cloves, minced
• 1 tube (11 oz) refrigerated crusty French loaf
  
  1. In a small bowl, mix first 5 ingredients. Unroll dough; spread butter mixture to within 0.5 inch of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices; place in greased muffin cups. cut side down.
  
  2. Bake at 400 degrees for 10 to 12 minutes or until golden brown.
  
  
  Egg Rolls with Sweet and Sour Sauce
  
  
• Makes 4 to 6 servings
  
  
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup sugar
• 1 (8 ounce) can crushed pineapple
• 2 tablespoons sriracha sauce
• 1/2 teaspoon minced fresh ginger
• 1/4 cup chicken broth
• 2 teaspoons cornstarch
• 6 prepared egg rolls, cooked according to package directions
  
  1. In a small sauce pan, bring vinegar and next 5 ingredients to a boil over medium heat. In a small bowl, whisk chicken broth and cornstarch. whisk into vinegar mixture. Bring to a boil. and whisk constantly until thickened, about 1 minute. Set aside to cool. Serve with egg rolls.
  
  Five-Cheese Macaroni with Prosciutto Bits
  
  
• Prep Time: 25 minutes
• Bake Time: 20 minutes
  
  
• 1 package (16 ounces) elbow macaroni
• 1/3 cup unsalted butter, cubed
• 1 medium onion, halved and thinly sliced
• 1 garlic clove, minced
• 1/3 cup all-purpose flour
• 1/2 cup white wine or reduced-sodium chicken broth
• 4 cups heavy whipping cream
• 1 teaspoon white pepper
• 1/4 teaspoon salt
• 5 ounces fresh goat cheese, crumbled
• 5 ounces white cheddar cheese, shredded
• 5 ounces Swiss cheese, shredded
• 3 ounces smoked Gouda cheese, shredded
• 3/4 cup grated Parmesan cheese
• 1/2 cup Panko (Japanese) bread crumbs
• 4 ounces thinly sliced prosciutto, chopped
  
  1. Cook macaroni according to package directions until al dente. Meanwhile, in a Dutch oven heat butter over medium-high heat. Add onion; cook and stir for 4 to 6 minutes or until golden brown. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
  
  2. Reduce heat to medium-low. Add goat cheese; stir gently until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from heat.
  
  3. Drain macaroni; stir stir into sauce. Transfer to a greased 13 by 9 inch baking dish. Sprinkle with bread crumbs. Bake, uncovered at 375 degrees for 15 to 20 minutes or until lightly browned.
  
  4. Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for 5 to 7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.
  
  Bacon Cheeseburgers
  
  
• Start to Finish: 25 minutes
  
  
• 5 slices ready-to-serve fully cooked bacon
• 1/3 cup crumbled Gorgonzola cheese
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound lean ground beef (90% lean)
• 2 hamburger buns, split
• 2 slices tomato
• 1/3 cup fresh baby spinach
  
  1. Heat bacon according to package directions for crisp bacon; cool. Finely crumble into a large bowl; add the cheese, vinegar, salt and pepper. Crumble beef over mixture and mix well. Shape into 2 patties.
  
  2. Grill burgers, covered, over medium heat or broil 4 inches from the heat for 4 to 5 minutes on each side or until a thermometer reads 160 degrees and the juices run clear. Serve on buns with tomato and spinach.
  
  
  Cream of Tomato Soup
  
  
• Start To Finish: 30 minutes
• Makes: 9 servings (3 cups Crackers)
  
• 1 can (14.5 oz can) stewed tomatoes
• 4 oz cream cheese, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• .25 cup butter
• 3 cans (10.75 oz each) condensed tomato soup, undiluted
• 2 cans (11.5 oz each) V8 juice
• 1 cup half-and-half cream
• .5 tsp dried basil
  Seasoned Oyster Crackers
  
  
• 3 cups oyster crackers
• .33 cup canola oil
• 1 Tbsp ranch salad dressing mix
• .5 tsp garlic powder
• .5 tsp dill weed
• 9 Tbsp shredded part skim mozzarella cheese
  1. In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside
  
  2. In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in the cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil).
  
  3. In a large bowl, combine the crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.
  
  Edna's Ho Ho Cake
  
  
• Start To Finish: 15 minutes
• Makes: 12 to 16 servings
  
• 2 Tbsp. all-purpose flour
• 1 cup milk
• .67 cup sugar, divided
• .67 cup shortening
• .33 cup softened butter
• .75 tsp vanilla extract
• Pinch of salt
• 2 prepared 9 inch round chocolate cakes
  Glaze
  
  
• .25 cup butter, cubed
• .25 cup baking cocoa
• .75 cup confectioners' sugar
• 2 to 4 Tbsp. Milk
  1. For filling, in a small saucepan, combine flour and milk until smooth; stir /33 cup sugar. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened.
  
  2. Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers.
  
  3. For glace, melt butter and cocoa in a small sauce pan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.
  
  Minty Ice Cream Pie
  
  
• Prep: 25 minutes + Freezing
• Makes: 6 to 8 servings
  
  
• 1 package (3 oz) cream cheese, softened
• 2 Tbsp. sugar
• 2 cups heavy whipping cream, divided
• 0.25 cup chopped walnuts
• 1 chocolate crumb crust (9 inches)
• 2 packages (4.75 oz each) chocolate covered peppermint candies, divided
• 1 pint chocolate ice cream or fudge ripple ice cream
• 0.25 cup hot fudge ice cream topping warmed
• 2 Tbsp. confectioners' sugar
• 1 tsp. peppermint extract
• 2 to 3 drops green food coloring, optional
  
  1. In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour.
  
  2. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners' sugar, extract and food coloring, if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving.
  
  Sweet and Salty Candy
  
  
• Prep: 15 minutes
• Bake: 10 minutes + cooling
• Makes: About 1.5 pounds
  
  
• 2 cups miniature pretzels, coarsely crushed
• 0.5 cup corn chips, coarsely crushed
• 0.5 cup salted peanuts
• 0.5 cup butter, cubed
• 0.5 cup packed brown sugar
• 1.5 cups semi sweet chocolate chips
  
  1. Line a 13 inch by 9 inch pan with foil and grease the foil; set aside. In a large bowl, combine the pretzels, corn chips and peanuts.
  
  2. In a small saucepan, melt butter. Stir in brown sugar until melted. Bring to a boil, stirring frequently. Boil for 1 minute, stirring twice. Pour over pretzel mixture; toss to coat. Transfer to prepared pan.
  
  3. Bake at 350 degrees for 7 minutes. Sprinkle with chocolate chips. Bake 1 to 2 minutes longer or until chips are softened. Spread over top. Cool on a wire rack for 1 hour. Break into pieces Store in an air tight container.
  
  Chocolate-Covered Chips
  
  
• Start to Finish: 25 minutes
• Makes: About 4 pounds
  
  
• 1.5 pounds white candy coating, coarsely chopped
• 1 package (14 oz) ridged potato chips
• 1.5 pounds milk chocolate or dark chocolate candy coating, coarsely chopped
  
  1. In a microwave, melt white coating, stir until smooth. Dip chips half way in coating; allowing excess to drip off. Place on waxed paper-lined baking sheets to set.
  
  2. Melt milk or dark chocolate. Dip other half of chips; allow excess to drip off. Place on waxed paper to set. Store in an air tight container.
  
  Chocolate Mint Candy
  
  
• Prep: 20 minutes + chilling
• Makes: about 2 pounds
  
  
• 2 cups (12 oz) semisweet chocolate chips
• 1 can (14 oz) sweetened condensed milk, divided
• 2 tsp. vanilla extract
• 6 oz. White candy coating, coarsely chopped
• 2 to 3 tsp. peppermint extract
• 3 drops green food coloring
  
  1. In a heavy saucepan, melt chocolate chips, with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8 inch square pan; chill for 10 minutes or until firm.
  
  2. Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer, chill for 10 minutes or until firm.
  
  3. Warm remaining chocolate mixture if necessary; spred over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1 inch squares.
  
  Holiday Rum Balls
  
  
• Start to Finish: 30 minutes
• Makes: About 2.5 dozen
  
  
• 1 package (12 oz) vanilla wafers, finely crushed
• 2 cups confectioners' sugar
• 1 cup finely chopped walnuts
• 0.25 cup baking cocoa
• 0.5 cup light corn syrup
• 0.25 cup rum
• Additional confectioners' sugar
  
  1. In a large bowl, combine the crushed wafers, confectioners' sugar, walnuts and cocoa; mix until blended. In another bowl, mix the corn syrup and rum; stir into the crumb mixture.
  
  2. Shape into 1 inch balls. Roll in additional confectioners' sugar. Store in an air tight container.
  
  Salt and Pepper Caramel Cups
  
  
• Prep: 25 minutes + Chilling
• Cook: 25 minutes + Cooling
• Makes: 2.5 dozen
  
  
• 1 package (12 oz) dark chocolate chips
• 4 tsp. Shortening
• 1 tsp. butter
  
  Filling
  
  
• 1 cup sugar
• 1 cup dark corn syrup
• 1 cup butter, cubed
• 1 can (14 oz) sweetened condensed milk
• 2 cups chopped pecans
• 1 tsp. vanilla extract
• 0.25 cup dark chocolate chips
• Coarse sea salt and whole pink peppercorns
  
  1. In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of thirty 2 inch foil candy liners with 0.5 tsp. melted chocolate. Refrigerate for 15 minutes or until firm. Repeat layers twice.
  
  2. Line an 8 inch square baking dish with foil and grease the foil with 1 tsp. butter; set aside.
  
  3. In a large heavy saucepan, combine the sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
  
  4. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238 degrees (softball stage). Remove from the heat; stir in pecans and vanilla. Quickly pour into prepared pan; cool for 1 to 2 hours or until set.
  
  5. In a microwave, melt chocolate chips until smooth. Spoon caramel into chocolate cups. Drizzle with melted chocolate; sprinkle with salt and peppercorns. Store in an air tight container in the refrigerator.
  
  
  Milk Chocolate-Toffee bar
  
  
• Prep Time: 30 minutes
• Bake Time: 25 minutes
  
  
• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup butter, softened
• 1 teaspoon vanilla
• 1 cup milk chocolate pieces (6 ounces)
• 3/4 cup chopped pecans
• 1/2 cup almond toffee bits
  
  1. Preheat oven to 350 Degrees. Line a 13 by 9 by 2 inch baking pan with foil. Grease foil, set pan aside.
  
  2. In a large mixing bowl stir together flour, brown sugar and cinnamon. Add butter and vanilla. Beat with an electric mixer on low speed until mixture resembles coarse crumbs. Stir in 1/2 cup of the chocolate pieces and the pecans. Press mixture lightly into the prepared baking pan.
  
  3. Bake for 25 to 30 minutes or until golden. Immediately sprinkle with the remaining 1/2 cup chocolate pieces, let stand on a wire rack for 2 minutes to soften chocolate spread chocolate over top of bars. Sprinkle with toffee bits.
  
  4. Cool in pan on wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Makes 36 bars.
  
  Triple Chocolate and Espresso Brownies
  
  
• Prep Time: 30 minutes
• Bake Time: 30 minutes
  
  
• 1/2 cup butter
• 4 ounces bittersweet chocolate, coarsely chopped
• 3 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 tablespoon instant espresso coffee powder
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate pieces
• 1 recipe chocolate cream cheese frosting
• Chocolate covered coffee beans, chopped (optional)
  
  1. In a medium saucepan cook and stir butter, bittersweet chocolate and unsweetened chocolate over low heat until melted; cool. Meanwhile, preheat oven to 350 degrees. Line an 8 by 8 by 2 inch baking pan with foil. Grease foil; set pan aside.
  
  2. Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in espresso powder and vanilla. In a small bowl stir together flour, baking soda and salt. Add flour mixture to chocolate mixture, stir just until combined. Stir in semisweet chocolate pieces. Spread batter evenly in the prepared baking pan.
  
  3. Bake for 30 minutes. Cool in pan on a wire rack. Spread with chocolate cream cheese frosting. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. If desired, sprinkle with chocolate covered coffee beans. Makes 20 brownies.
  
  Chocolate Cream Cheese Frosting
  
  In a small saucepan cook and stir 1/2 cup semisweet chocolate pieces over low heat until melted; cool. In a medium bowl stir together one 3 ounce package softened cream cheese and 1/4 up powdered sugar. Stir in melted chocolate until smooth.
  
  Bourbon Brownie
  
  
• Prep Time: 35 minutes
• Bake Time: 20 minutes
  
  
• 1/2 cup granulated sugar
• 1/3 cup butter
• 2 tablespoons water
• 1 cup semisweet chocolate pieces
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans toasted
• 2 to 3 tablespoons bourbon
• 1 recipe bourbon frosting
• 2 ounces semisweet chocolate, melted
• Pecan halves, toasted (optional)
  
  1. Preheat oven to 350 degrees. Grease and 8 by 8 by 2 inch baking pa; set aside. In a medium saucepan combine sugar, butter, and the water. Cook and stir over medium heat just until boiling. Remove from heat.
  
  2. Stir in the 1 cup chocolate pieces until melted. Add eggs and vanilla, beating with a wooden spoon until combined. Stir in flour, baking soda and salt. Stir in chopped pecans. Pour batter into the prepared baking pan, spreading evenly.
  
  3. Bake for 20 to 25 minutes until a wooden toothpick inserted near the center comes out clean and edges start to pull away from sides of pan.
  
  4. Place pan on a wire rack. Brus top of hot brownies with bourbon. Cool completely.
  
  5. Spread uncut brownies with bourbon frosting. Cut into bars. Top with melted chocolate and, if desired, pecan halves
  
  Bourbon Frosting
  
  In a medium bowl beat 3 tablespoons softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1.5 cups powdered sugar, beating well. Beat in 1 tablespoon bourbon or milk and 1/4 teaspoon vanilla. If necessary beat in enough milk, 1 teaspoon at a time, to make frosting of spreading consistency.
  
  Cream Cheese Brownies
  
  
• Prep Time: 40 minutes
• Bake Time: 45 minutes
  
  
• 8 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons butter
• 4 eggs
• 1.25 cups sugar
• 1/3 cup water
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup chopped toasted macadamia nuts, pecans or walnuts
• 1 8 ounce package cream cheese, softened
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 recipe chocolate glaze (optional)
  
  1. In a large heavy saucepan cook and stir chocolate and butter over low heat until melted; cool. Meanwhile, preheat oven to 350 degrees. Line a 13 by 9 by 2 inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  
  2. In a large mixing bowl beat 2 eggs with an electric mixer on medium speed until foamy. Add the 1.25 cups sugar, the water and 1 teaspoon of vanilla. Beat on Medium about 6 minutes or until mixture is slightly thickened and lemon color. Beat in chocolate mixture. Stir in the 1 cup flour, the baking soda and salt; stir in nuts. Pour half the batter into the prepared baking pan, spreading evenly.
  
  3. In a medium bowl beat the other 2 eggs, the remaining vanilla, the cream cheese, the 2/3 cup sugar, the 2 tablespoons flour and lemon juice till smooth. Carefully spread cream cheese mixture in pan. Spoon small spoonfuls of remaining batter on top of cream cheese mixture. Using a narrow metal spatula or table knife, gently swirl to marble.
  
  4. Bake 45 minutes. Cool in pan on wire rack if desired spread with chocolate glaze. Chill about 1 hour or until glaze is set. Using foil, lift brownies out and cut into bars.
  
  Chocolate Glaze
  
  In a small sauce pan heat and stir 1/3 cup whipping cream and 6 ounces finely chopped semisweet chocolate over low heat until smooth.
  
  
  Chocolate-Bottom Mini-Cupcakes
  
  
• Prep: 15 minutes
• Bake: 20 minutes per batch + cooling
• Makes: 6 dozen
  Filling
  
  
• 1 pkg (8 oz) cream cheese, softened
• 1 egg
• .33 cup sugar
• .125 tsp salt
• 1 cup (6 oz) semi sweet chocolate chips
  Batter
  
  
• 1 cup water
• .33 cup canola oil
• 1 Tbsp. white vinegar
• 1 tsp. vanilla extract
• 1.5 cups all-purpose flour
• 1 cup sugar
• .25 cup baking cocoa
• 1 tsp baking soda
• 1 tsp salt
  1. In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
  
  2. For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well. Batter will be thin.
  
  3. Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups. Top with 1 tsp of filling.
  
  4. Bake at 350 degrees for 18 to 23 minutes or until a toothpick inserted into cup cake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  
  Chocolate Marshmallow Cake
  
  
• Prep: 25 minutes
• Bake: 30 minutes
• Makes: 12 to 16 servings
  
• .5 cup shortening
• 3 oz unsweetened chocolate
• 1 cup water
• 2 cups sugar
• 2 eggs
• .5 cup milk
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 1.25 tsp baking soda
• .25 tsp salt
• 20 large marshmallows
  Chocolate Icing
  
  
• 4 oz unsweetened chocolate, chopped
• .25 cup butter, cubed
• .33 cup milk
• 1 tsp vanilla extract
• 3.75 cups confectioners' sugar
  1. In a small microwave safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth.
  
  2. Pour into a greased 13 inch by 9 inch baking pan. Bake at 350 degrees for 28 to 32 minutes or until a toothpick inserted near the center comes out clean.
  
  3. Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on wire rack.
  
  4. For icing, in a large microwave safe bow, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake.
  
  Butterfinger Cookie Bars
  
  
• Prep: 20 minutes
• Bake: 25 minutes + cooling
• Makes: 3 dozen
  
• 1 pkg dark chocolate cake mix (regular size)
• 1 cup all-purpose flour
• 1 pkg (3.9 oz) instant chocolate pudding mix
• 1 Tbsp. baking cocoa
• .33 cup canola oil
• .5 cup 2% milk
• .33 cup butter, melted
• 2 eggs, divided
• 6 Butterfinger candy bars (2.1 oz each), divided
• 1.5 cups chunky peanut butter
• 1 tsp vanilla extract
• 1.5 cups semisweet chocolate chips, divided
  1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a 15 inch by 10 inch by 1 inch pan. Bake 10 minutes.
  
  2. Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mixture. Fold in chopped candy bards and 1 cup chocolate chips.
  
  3. Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mixture; press down firmly with a metal spatula. Crush remaining candy bar and remaining chocolate chips over top.
  
  4. Bake 25 to 30 minutes longer or until a tooth pick inserted into center comes out clean. Cool on a wire rack. Cut into bars. Store in an air tight container.
  
  Chewy Chocolate-Caramel Bars
  
  
• Prep Time: 25 minutes
• Bake Time: 25 minutes at 350 Degrees
  
  
• 1 package 2-layer-size German Chocolate Cake Mix
• 3/4 cup butter, melted
• 1 5-ounce can evaporated milk
• 1 14-ounce package vanilla caramels, unwrapped
• 1 cup chopped walnuts
• 1 cup semisweet chocolate pieces (6 ounces)
  
  1. Preheat oven to 350 Degrees. Grease a 13 by 9 by 2 inch pan; set aside
  
  2.In a large mixing bowl beat cake mix, melted butter and 1/3 cup of the evaporated milk with electric mixer on medium speed until smooth. Spread half of the dough in the prepared baking pan. In a large heavy sauce pan cook and stir caramels and remaining evaporated milk over medium-low heat until caramels are melted and mixture is smooth. Pour caramel mixture over dough in pan. Sprinkle with nuts and chocolate pieces. Crumble the remaining dough over layers in pan.
  
  3. Bake for 25 minutes Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
  
  Speedy Brownies
  
  
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Makes About 3 dozen
  
  
• 2 cups sugar
• 1.75 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
  
  1. In a large bowl, beat the first 7 ingredients. Pour into a greased 13 by 9 inch baking pan. Sprinkle with chocolate chips.
  
  2. Bake at 350 degrees for 30 minutes or until a toothpick that pierces the center comes out clean. Cool in the pan on a wire rack.
  
  
  Spiced Brownies with Cream Cheese Swirl
  
  
• Prep Time: 20 minutes
• Bake Time: 25 minutes at 350 degrees
  
  
• 1 3-ounce package Cream cheese, softened
• 1/4 cup sugar
• 1 egg yolk
• 1 tablespoon all-purpose flour
• 1 18.3-ounce package fudge brownie mix
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
  
  1. Preheat oven to 350 degrees. Line 13 by 9 by 2 inch baking pan with foil. Lightly grease foil; set pan aside.
  
  2.In a small mixing bowl beat cream cheese and sugar with electric mixer on medium to high speed until smooth. Beat in egg yolk and four; set aside.
  
  3. In a large bowl combine brownie mix, cinnamon, ginger, nutmeg, and cloves. Prepare mix according to package directions, substituting melted butter for the oil. Pour batter into the prepared baking pan, spreading evenly. Spoon cream cheese mixture into small mounds on top of batter. Using a narrow metal spatula or a table knife, swirl gently to marble.
  
  4. Bake for 25 to 30 minutes or until center is set (cream cheese swirl will be light brown). Cool in pan on a wire rack. Cover and chill until ready to serve. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. Makes 32 brownies.
  
  Coffee and Cookie Brownies
  
  
• Prep Time: 20 minutes
• Bake Time: 40 minutes at 30 degrees
  
  
• 1 16-ounce roll refrigerated sugar cookie dough
• 1 19.5-ounce package milk chocolate brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup coffee liqueur or cooled strong coffee
• 1 cup semisweet or bittersweet chocolate pieces
  
  1. Preheat oven to 350 degrees. Press Cookie dough evenly into bottom of an ungreased 13 by 9 by 2 inch baking pan.
  
  2.In a large bowl, beat brownie mix, eggs, oil and liqueur with a wooden spoon just until combined. Pour batter over cookie dough, spreading evenly. Sprinkle with chocolate pieces.
  
  3. Bake about 40 minutes or until edges are set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.
  
  
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