Sausage-Cheese Balls

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes

Candy Bar Ice Cream

INGREDIENTS

2 quarts half-and-half cream
1 cup milk
2-1/4 cups sugar
1/4 teaspoon salt
4 eggs, beaten
4-1/2 teaspoons vanilla extract
5 Butterfinger candy bars (2.1 ounces each), chopped

DIRECTIONS
In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.

From Country Woman

PEANUT BUTTER JELLY CAKE

INGREDIENTS
1/2 cup butter, softened

1/4 cup peanut butter

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

FROSTING:

1/4 cup butter, softened

1/2 cup plus 1 tablespoon peanut butter

1-3/4 tablespoons vanilla extract

3 cups confectioners' sugar

4 to 6 tablespoons milk

3/4 cup grape jelly


DIRECTIONS
In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat the butter and peanut butter. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Yield: 12 servings.


From Country Woman

Rum Sweet Rolls

INGREDIENTS
1 package (16 ounces) hot roll mix

3 tablespoons butter, softened

2 cups confectioners' sugar

4-1/2 teaspoons water

3-1/2 teaspoons rum extract

1/2 teaspoon ground cinnamon


DIRECTIONS
Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
In a bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. x 2-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.


Printed from tasteofhome.com

Strawberry Peach Jam

From Country Woman
This jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."

INGREDIENTS
2 cups sliced fresh strawberries

1-1/4 cups finely chopped peeled peaches

1 package (1-3/4 ounces) powdered fruit pectin

5 cups sugar


DIRECTIONS
In a large saucepan, combine the strawberries, peaches and pectin. Cook and stir until mixture comes to a full rolling boil. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 3-1/2 pints.
From Country Woman

Blueberry Coffee Cake

INGREDIENTS

1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries

TOPPING:

3 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar

DIRECTIONS
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 14 servings.

From Country Woman

Lemon Custard-Filled Cake Roll



:

CREAM FILLING
1/3 cup corn starch
1/2 cup water
2 large egg yolks
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3/4 cup granulated sugar
1/4 teaspoon salt
Peel of 1/2 fresh lemon
1 cinnamon stick
2 tablespoons sweet sherry
CAKE
1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping)
1 cup sifted flour
1/8 teaspoon salt
3 large eggs
1/2 cup granulated sugar
Zest of 1/2 fresh lemon
1 stick (1/2 cup) unsalted butter, melted, cooled
1/4 cup pine nuts
Ground cinnamon powder for dusting


Directions:
FOR FILLING:
DISSOLVE cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Stir in sherry. Cool to room temperature, stirring occasionally.

FOR CAKE:
PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar.

COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly.

BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)

TO FILL CAKE:
UNROLL cake, remove towel. Spread filling over cake. Top with pine nuts. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with 2 tablespoons powdered sugar and cinnamon before serving.

LIBBY'S Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Hash Brown Casserole

2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well beaten
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 medium onion, chopped
1 small green bell pepper, chopped
10 slices turkey bacon, cooked and chopped, or 1 cup diced ham


Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Eggplant Casserole

1 lb ground beef
1 medium eggplant
1/2 cup oil
1/3 cup flour
2 8 oz cans tomato sauce
1/2 tsp oregano
1 tbsp parmesan cheese
1 cup grated cheddar
salt and pepper, to taste

Preparation
Slice eggplant into 1 inch thick slices. Do not peel.
Combine flour, salt and pepper.
Coat eggplant slices in flour and saute in heated oil until lightly browned on both sides.
Place cooked eggplant slices in shallow baking dish.
Shape hamburger into 1 inch thick patties and cook until brown on both sides.
Season with salt and pepper to taste.
Top eggplant with patty.
Cover with tomato sauce.
Sprinkle with cheese and oregano.
Top with cheddar and bake at 325 degrees for 35 to 40 minutes.

Comments
Kids like it because they don't realize they are eating eggplant.

Peach and Raspberry Almond Swirls

Recipe by: Ina Garten

4 cups plain yogurt
1/4 cup sliced almonds, toasted
1/4 cup good honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons grated orange zest
1/2 to 1 cup peach nectar
1/4 cup raisins
1 peach, peeled and diced
1/2 pint fresh raspberries

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.

Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.

Apple Chutney

About 30 windfall apples, 2 OZ. of salt, 3/4 Ib. of brown sugar, 4 oz. of onions, 1 clove of garlic, 3 oz. of powdered ginger, 1/2 oz. of dried chillies, 1 OZ. of mustard seeds, 4 oz. of raisins, 1 quart of vinegar.

Peel, core and slice the apples, put them into a pan with the sugar and vinegar and simmer until the apples are soft. Wash the mustard seed with vinegar and dry in a cool oven. Stone and chop the raisins. Peel and slice the garlic and onions, slice the chillies and pound them all in a mortar with the ginger and mustard seeds. When the apples are soft add the rest of the ingredients and let the mixture become cold. Mix well and put into bottles. Cork and cover like jam.

Lime Pudding Cake

Cake Ingredients:

3 eggs, separated
1 cup sugar
1/3 cup LAND O LAKES® Butter, softened*
1/4 cup lime juice
1 tablespoon freshly grated lime peel
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup fat free skim milk

Topping Ingredients:

Powdered sugar, if desired
Whipped cream, if desired
Grated lime peel, if desired

Heat oven to 350°F. Beat egg whites in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (2 to 3 minutes). Set aside.

Combine remaining 3/4 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lime juice and 1 tablespoon lime peel. Continue beating until well mixed. Add flour and salt. Continue beating until well mixed. Stir in milk by hand. Gently stir in beaten egg whites.

Pour mixture into ungreased 1 1/2-quart casserole. Place casserole dish into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.

Bake for 42 to 52 minutes or until golden brown. Remove from water; cool at least 30 minutes.

To serve, sprinkle with powdered sugar, if desired. Garnish with whipped cream and grated lime peel, if desired.

Butter-Rum Pound Cake

1 package Betty Crocker SuperMoist butter recipe yellow cake mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter, margarine or spread,* softened
4 eggs
2 teaspoons rum extract
1/2 cup Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
1/2 teaspoon rum extract
1/4 cup chopped pecans


Preheat oven to 350 F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan). Beat dry cake mix, dry pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan. Cool completely, about 2 hours.

Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake. Store loosely covered.

*If using spread, use only stick that has more than 50% vegetable oil.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc

Ambrosia Cake

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut


Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms
only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30
seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire
whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until
toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3
minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans.
Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with
frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in
water. Stir in orange peel and orange juice. Microwave uncovered on High
about 1 minute or until mixture thickens and boils; stir. Microwave 30
seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30
min. For filling, increase first microwave time to 1 min 30 sec, second
microwave time to 1 min.

Zucchini Tomato Fritata

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions
Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately

Bacon and Zucchini Quiche

Ingredients
Makes one 10-inch quiche
6 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Tart Dough
10 large eggs
2 cups creme fraiche
2 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
1/2 cup gruyere

Directions
On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
Preheat oven to 375 degrees.
Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Potato and Onion Frittata

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 (8 ounces) baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves

Directions
In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Chinese Broccoli Beef Recipe

Serve this easy broccoli beef recipe with hot cooked rice.
1 bunch fresh broccoli, washed, trimmed, and sliced lengthwise
1 pound top round steak or other lean steak, thinly sliced
1/4 cup oil
1 bunch (6 to 8) green onions, sliced
3 tablespoons soy sauce
1/2 cup water
1/4 cup sherry
1 tablespoon sugar
1/4 teaspoon powdered ginger
2 teaspoons cornstarch
hot cooked rice

Heat 2 tablespoons of the oil in a wok or skillet (electric skillet or wok 350° ). Add beef and sauté; remove beef and set aside. Add remaining 2 tablespoons of oil to the skillet. Sauté the broccoli and onions for 5 minutes. In a small bowl ormeasuring cup, stir together the 1/4 cup water, soy sauce, wine, and cornstarch; add sugar and ginger. Pour mixture over vegetables; add meat and cover the pan. Reduce heat to a simmer; cook until broccoli is tender, about 5 to 10 minutes. Serve broccoli beef over hot cooked rice.
Chinese broccoli beef recipe serves 4.

Sweet Potato Cheesecake

1 medium sweet potato (cooked & mashed)
1 8-oz package of cream cheese
½ can of condensed milk
¾ cup brown sugar
¾ cup sugar
1 tsp vanilla
2 medium eggs
9" graham cracker crust

Mix together and pour into crust. Place into a preheated oven at 375 degrees
and cook for 55 minutes or until light brown

Chocolate Cake

When a chocolate cake is this delectable, it makes parting such sweet sorrow.
INGREDIENTS
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 tablespoons canola oil
2 teaspoon pure vanilla extract
3/4 cup very hot water

4 large egg yolks
3/4 cup sugar
2 sticks unsalted butter, softened
2 teaspoons instant espresso powder
1 teaspoon very hot water

12 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, softened and diced
1 cup heavy or whipping cream
1 tablespoon sugar

Preheat oven to 375°F. Line a 15 1/2" x 10 1/2" jelly-roll pan with parchment paper; spray paper with nonstick cooking spray.

In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt at medium speed until blended. In another bowl, whisk eggs, milk, oil, and vanilla. Gradually beat egg mixture into flour mixture, about 5 minutes. Shift mixer to low speed; add hot water until blended. Pour batter into pan. Bake until toothpick comes out of the center clean, 20 to 25 minutes. Cool cake completely.

In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbonlike when beaters are lifted, about 5 minutes. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes. Gradually add butter, 1 tablespoon at a time, until completely incorporated. In a cup, dissolve espresso powder in hot water; beat into buttercream.

In a large bowl, combine chocolate and butter. In a small saucepan, heat cream and sugar over medium-high flame, stirring occasionally, until small bubbles appear around edge of pan. Pour hot cream over chocolate; stir until chocolate and butter melt and mixture is completely smooth. Cool, stirring occasionally, until thickened but not pasty, about 15 minutes.

Invert cake onto a large wire rack; peel off parchment paper. Invert cake again onto a large cutting board. With a serrated knife, cut cake into equal thirds.

Set a large wire rack over a sheet of waxed paper. Arrange one cake layer on rack; spread half of buttercream evenly over top. Add another cake layer; spread top with remaining buttercream. Place remaining cake layer on top.

Pour ganache over top of cake, spreading with a spatula so it coats the sides. If ganache does not cover sides completely, pour any excess that has collected on the waxed paper back into bowl and spread again. Refrigerate cake until ganache sets, about 1 hour. Use two large spatulas to transfer cake onto a serving platter.

Recipe from: The Oprah Magazine

Pineapple Crush Cake

1 (18.25 ounce) box pineapple or lemon cake mix
8 ounces cream cheese
1 small box instant vanilla pudding
2 cups chilled milk
1 (4 ounce) can crushed pineapple, drained

Make cake according to directions on package. Bake in a 13 x 9-inch
pan which has been greased and lined with wax paper. Let cake cool
and place in refrigerator for several hours. Split the cake, making 2
layers. Cooling makes it easier to split.

For the filling, beat cream cheese until fluffy; add to this the
package of instant vanilla pudding and 2 cups cold milk. Mix or beat
mixture in a small bowl for 2 minutes on medium speed. Spread on
cooled half of cake. Spoon over filling mixture the can of drained
crushed pineapple. Top with the other half of the cake. Spread
whipped topping over sides and top of cake. Store in refrigerator
overnight. This is better made the day before you serve it

Old-Fashioned Chicken and Dumplings

2 cups heavy cream
1 tablespoon freshly ground black pepper
Salt and pepper
6 chicken legs
6 chicken thighs
10 cups chicken stock
6 large carrots, diced
1/4 cup chopped cilantro leaves
2 tablespoons mashed roasted garlic cloves
1 large onion, diced
3 tablespoons baking powder
5 cups all-purpose flour
2 tablespoons kosher salt

Directions:

1. Heat the stock in a large, heavy pot and cook the chicken thighs and legs over medium-low heat for about 45 minutes to 1 hour, until very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.

2. To make the dumplings, combine the flour, baking powder, salt, and pepper in a large mixing bowl and mix well. Add the heavy cream to mixture, stirring just utnil dough is thick and sticky. Turn onto a floured work surface and knead the dough until you can roll it out to a thickness of 1/16 inch.

3. Add the garlic, onion, and carrots to the stock and reheat over medium heat just until boiling. Cut the dough into dumplings that measure 1 by 1-inch. Add the dumplings to boiling stock, cover, and simmer, cooking for about 20 minutes. Add the chicken meat and salt and pepper. Garnish with cilantro. Serve hot.

Recipe courtesy of The Texas Cowboy Kitchen

Beef Stroganoff

Copied from an old Better Homes and Gardens Cook Book

4 tablespoons all-purpose flour, divided 1 tablespoon tomato paste
1/2 teaspoon salt 1 can (10 1/2 oz) condensed beef consomme or broth (I like the added richness of consomme)
1 pound beef sirloin steak, cut across the grain, diagonally in 1/4-inch-wide strips 1 cup sour cream or creme fraiche
5 tablespoons butter, divided 2 tablespoons sherry or cognac
1 cup mushrooms, thinly sliced 3 cups hot cooked egg noodles
1/2 cup onion, chopped paprika and parsley, for garnish
1 clove garlic, minced

Instructions for Beef Stroganoff
Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.

Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.

Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.

Strawberry Dump Cake

This is so quick and Easy. For anyones busy schedule ! If unexpected company arrives, this is a great dessert.

2 cans of Crushed Pineapple
1 Pie Filling Strawberry Comstock
1 box of Yellow Cake Mix Duncan
2 cups of Walnuts/Pecans

Instructions
Pre-heat Oven at 350 Spray 10 X 13 Pan with PAM Pour Pineapple Pour Pie Filling Cover evenly with Cake Mix and Pat down a bit Pour Nuts Put in Oven for 45 Minutes Let cool for 15 minutes

Http://www.bigoven.com

Cream of Potato Soup

Ingredients:
1 medium potato, peeled and cubed
1/2 cup water
1 celery rib, diced
2 tablespoons finely chopped onion
2 tablespoons butter
3/4 cup evaporated milk
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
Directions:
In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through. Yield: 2 servings.

Cheesy Squash Casserole

lbs. yellow squash, sliced
3/4 cup chopped onion
1 Tbsp. reduced-calorie margarine
2 Tbsp. all-purpose flour
1 cup fat free milk
3/4 cup shredded reduced-fat Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or
until vegetables are tender. Drain; set aside.

Melt margarine in a medium-size, heavy saucepan over medium heat. Add flour;
cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring
constantly, until mixture is thickened and bubbly. Remove from heat; add
cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir
well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking
spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350 degrees for
20 to 25 minutes or until mixture is thoroughly heated. Serve immediately.
8 servings.

Green Bean Casserole

11/4 cup onions, finely chopped
2 tablespoons flour
1 cup milk
1/2 cup Swiss cheese, shredded
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 packages frozen French style green beans, thawed and drained (8oz)
1-1/2 cups herb seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten


Coat medium saucepan with cooking spray. Place over medium heat until hot. Add onion. Saute 5 minutes. Add flour. Cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in the cheese, sour cream, sugar and salt. Cook 5 minutes until thick and bubbly. Place green beans in an 8 inch square baking dish. Pour sauce over. Combine stuffing mix, margarine and egg white. Sprinkle over green beans. Bake at 350 for 25 minutes

Asparagus Casserole

2 c Asparagus, fresh, 2" lengths
1 cn Cream of mushroom soup
4 oz Mushrooms, sliced
2 c Cheddar cheese, grated
1 cn French fried onion ring,

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

Chicken Salad Chalapa

Vegetable cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans or 1 1/2 cups cooked dry-packaged pinto or red kidney beans, rinsed, drained
1 can (15 ounces) black beans or 1 1/2 cups cooked dry-packaged black beans, rinsed, drained
1 cup cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red bell pepper
1/4 cup chopped green onions and tops
Honey-Cumin Vinaigrette (recipe follows)
6 cups torn salad greens
Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375° F. until browned and crisp, 5 to 8 minutes; reserve.
Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
Makes 6 servings (about 1 cup each).

Honey-Cumin Vinaigrette

1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin

Mix all ingredients.
Makes about 2/3 cup

TIP: Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container

Moo Goo Gai Pan ( Chinese Dish ) Recipe

2 Whole chicken breasts
1/2 ts Salt
1 ts Cornstarch
2 tb Oil
1 c Sliced celery
1 (4 oz.) can mushrooms
1 Green pepper, sliced
1 cn Water chestnuts
1 tb Soy sauce
1 cn Baby corn
1/4 c Blanched almonds
20 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

Vidalia Onion Cornbread

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees. Spray an 8-inch square baking pan
with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until
tender, but not browned, for about 3 minutes. Remove the pan from the
heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the
cheese, the salt, and dill weed. Stir to combine. Pour into the
prepared pan and top with the remaining 1/2 cup cheese. Bake for 30
minutes, until set and a toothpick inserted into the center of the
cornbread comes out clean. Allow to cool slightly before cutting into
squares.

RECIPE BY: Paula Deen

Mystery Pecan Pie" author: Paula Deen

RECIPE INGREDIENTS

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract

1 (8-ounce) package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans

RECIPE METHOD

Preheat oven to 350 degrees F.

Topping:
Combine all ingredients in a medium bowl. Set aside.

In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour Topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.

EASY CARAMEL PECAN PIE

Ingredients:

3 eggs
2/3 cup sugar
1 cup (12 oz. jar) caramel topping
1/4 cup butter or margarine, melted
1 1/2 cups pecan halves
1 (9-in) unbaked pie shell
In mixing bowl, beat eggs slightly with fork. Add sugar; stir until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until knife inserted near center comes out clean. Cool thoroughly on rack before serving. Cover and store in refrigerator. Makes 6 to 8 servings.

Broccoli and Three-Cheese Casserole

Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.

2 cups cooked white rice
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes
3 egg whites
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese
4 cups coarsely chopped broccoli florets (about 1 bunch)
1 cup finely chopped onion
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
2 (1-ounce) slices firm white bread

Preheat oven to 400°.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.

Cook broccoli in boiling water for 4 minutes or until tender; drain well.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.

Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.

Recipe From: Cooking Light

Pear-Cranberry Cobbler

1/4 cup plus 3 tablespoons sugar (divided)
1 tablespoon cornstarch
5 ripe pears, cored, peeled & chopped (4 cups)
1 cup fresh or frozen cranberries
1/3 cup 1% milk
2 large eggs
1 teaspoon pure vanilla extract
6 slices of your favorite Breadsmith bread
1/4 teaspoon freshly grated nutmeg

Stir together 1/4 cup of sugar & cornstarch in an 8-inch baking dish. Add pears & cranberries; stir until well combined. Bake at 400 degrees for 20 minutes, stirring midway. Meanwhile, whisk together milk, eggs & vanilla in large shallow pan. Cut bread slices in half diagonally; soak bread in egg mixture. Remove fruit from oven. Arrange bread in rows on top of fruit. Combine nutmeg and remaining 3 tablespoons sugar in small bowl; sprinkle evenly over bread. Bake 20 minutes longer, or until fruit is bubbling and bread is golden. Serve immediately. Makes 6 servings.

Cranberry Orange Bread Pudding

2 cups half-and-half cream
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon grated orange rind
2 teaspoons vanilla extract
4 eggs, beaten
6 slices, Breadsmith Whole Wheat bread, crumbled
1/2 cup to 1 cup dried cranberries

Preheat oven to 350 degrees. Scald half-and-half, heating in saucepan until tiny bubbles form around edges. Over medium-low heat, add sugar & butter. When butter has melted, add orange rind, vanilla and eggs. Mix in bread crumbs, then dried cranberries. Cook until mixture is smooth. Fill six 2-by-4 inch custard cups with mixture. Pour 2 cups water in 9-by-12-inch baking pan. Place custard cups in water in pan and bake 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool about 5 minutes before serving. Makes 6 servings

Awesome" Zucchini Cobbler

Be surprised! Tastes just like Apples!!

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside. In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375 degrees F (190 degrees C) for 35-40 minutes, or until golden and bubbly.

Source: allrecipes.com

Southern Biscuits

Ingredients:

2 cups of all-purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
A pinch baking soda
1/3 cup of butter
1 cup of buttermilk
Extra flour for working the dough

Preheat oven to 500 degrees. Grease a 8" round layer cake pan. Sift dry ingredients together (except for the extra flour). Put in mixing bowl. place shortening on top, it should be quite cool. Cut in with a pastry blender or two knives. Pour in the cup of buttermilk and stir lightly with a fork. The batter must be very moist! If it is not then
add up to another 1/4 cup of buttermilk. The combination of a very hot oven, a small baking
pan and very wet batter creates much steam within the biscuit which makes them rise to great height
and wonderful lightness. Empty the wet batter into the shallow bowl over the cup and a half of flour. You will be preparing your biscuits right out of this bowl. Flour your hands real good and scoop out a very large heaping table-spoon of batter into your hands( you should end up with about 10 biscuits). Roll the piece of batter around in your hands just till it takes on a round shape. Keep your hands very floury so it (the batter) doesn't even get a chance to stick) Kind of shake off the excess flour and put the biscuit in the pre-pared pan. The biscuits should be nestled quite snugly together.
Put the pan on a rack that has been placed in the lower center of the oven. Close quickly and bake for about 12 minutes till they are high and golden brown

Source: Carolina Country Cookbook

Tasty Tuna Casserole

45 min Makes:
6 servings1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (6 oz.) tuna, drained
1/2 of a red pepper, chopped
1 green onion, sliced
1 cup crushed potato chips

PREHEAT oven to 350°F.
Prepare Dinner as directed on package. Stir in soup, milk, tuna, red pepper and onion.

SPOON into 2-qt. casserole dish; top with crushed chips.

BAKE 30 min. or until heated through.
Kraft Kitchens TipsGreat SubstituteSubstitute 1 cup frozen vegetables, such as peas, for the red pepper.

Cheese Swirl Chocolate Cake

1 package cream cheese - 8 oz.
4 eggs
1/4 cup sugar
1/2 tsp. vanilla extract
1 package devil's food cake mix
1-1/4 cups water
1/2 cup vegetable oil
1 package frozen sweetened sliced strawberries - thawed

In a small mixing bowl, combine cream cheese, 1 egg, sugar and vanilla; mix well. Set aside. In a large mixing bowl, combine dry cake mix, water, oil and remaining eggs. Beat on low speed until moistened; beat on high for 2 minutes. Pour half of the batter into a greased 13x9 inch pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture.

Bake at 350* for 35-40 minutes or until a toothpick inserted near the center comes out clean (cake may crack). Cool on a wire rack. Meanwhile, process strawberries in a blender or food processor until smooth.

Serve over cake.

Homemade Biscuits

2 cups sifted all-purpose flour, plus extra for rolling biscuits
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening, plus 2 tablespoons for dipping biscuits
2/3 to 3/4 cup milk


Turn oven on to 450 degrees Fahrenheit. Melt shortening in small flat saucepan and set aside.

Mix dry ingredients together; then add milk and 1/4 cup melted shortening all at once (save remainder of shortening for dipping biscuit dough prior to putting in oven. Stir quickly just until mixed. Dough will be soft.

Cover counter with a piece of wax paper and sprinkle with flour. Turn dough onto wax paper and knead gently 10 to 12 times. Pat to about 1/2 inch think. Cut straight with a jar or biscuit cutter.



Remove baking sheet from oven. Take each biscuit from wax paper, tap to remove excess flour. Dip both sides in melted shortening and place on cookie sheet. Repeat until done. Put in oven and bake at 450 F degrees for 12 to 15 minutes, until nicely browned.

CRANBERRY RELISH OVER CREAM CHEESE

2 (8-ounce) packages cream cheese, softened
2 cups fresh cranberries
3/4 cup sugar
3/4 teaspoon grated orange rind
1/3 cup orange juice
1/2 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice
Garnishes: lemon rind strips, orange rind strips

Beat cream cheese at medium speed of an electric mixer until creamy; spread into bottom of a 2-cup mold lined with plastic wrap. Cover and chill at least 8 hours.
Combine cranberries and next 5 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 3 to 5 minutes or until cranberry skins pop; cool. Cover and chill at least 8 hours.

To serve, unmold cream cheese onto a serving plate. Stir cranberry relish mixture, and spoon over cream cheese. Garnish, if desired. Serve with Orange Shortbread or other assorted shortbread cookies. Yield: 20 to 25 appetizer servings.

Blueberry-Pineapple Buckle

1 can (8 ounces) crushed pineapple in juice
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 cup fresh blueberries
Cinnamon Crumb Topping (below)
Pineapple Sauce (below)

1.Heat oven to 350ºF. Drain pineapple, reserving juice for Pineapple Sauce.

2.Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel,
vanilla, salt and egg in large bowl with spoon. Fold in blueberries and
pineapple. Spread in ungreased square pan, 8x8x2 inches. Make Cinnamon
Crumb Topping. Sprinkle over blueberry mixture.

3.Bake 45 to 50 minutes or until golden brown and toothpick inserted in
center comes out clean. Serve warm with Pineapple Sauce.

Cinnamon Crumb Topping
1/2 cup sugar
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry
blender or crisscrossing 2 knives, until mixture looks like fine crumbs.

Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to
reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture.
Cook over medium heat, stirring constantly, until mixture boils.

Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve warm.


Recipe Courtesy Kraft.com

Wintery Frost Coconut Cake

• 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
• 1.5 cups unsweetened coconut milk*
• 4 large egg whites
• 2 cans Duncan Hines® Creamy Home-Style Coconut Supreme Frosting
• 1.5 cups sweetened coconut flakes

Directions:
1.Preheat oven 350 º F. Grease and flour three 8-inch-round baking pans.

2.In a large mixing bowl, blend the cake mix, coconut milk* and egg whites.
Beat at low speed until moistened (about 30 seconds). Beat at medium speed
for two minutes. Pour batter evenly among the prepared pans.

3.Bake for 18 - 21 minutes or until toothpick inserted into the center
comes out clean. Cool layers in pan on a wire rack for 15 minutes.
Turn out of pan to cool completely before frosting.

4.Place one layer on a serving plate. Spread a thin layer of coconut
frosting on top and sprinkle with 1/4 cup of coconut. Repeat with second
layer. Top with the third layer and frost top and sides of cake with
remaining frosting. Sprinkle remaining coconut on top and sides of cake.

Makes 12 servings.

Recipe Courtesy...Duncan Hines

Peanut Butter Marshmallow Treats

3 Tbsp. butter
1/3 cup peanut butter
1 10-oz. bag large marshmallows
6 cups crisp rice cereal
24 one-inch chocolate covered peanut butter cups, unwrapped

Grease 13x9" pan. Combine butter, peanut butter and marshmallows in large microwave safe bowl. Microwave uncovered on high for 1-1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth. Stir in cereal. Press mixture into prepared pan, using buttered back of spoon. Immediately make 24 indentations in rows in the cereal mixture using handle of wooden spoon. Press peanut butter cups into indentations. Let cool. Cut into squares with a candy in the center of each square. or you can make in the shape of a cookie. makes 24 bars

Source: Betty Crocker's Summer Get-Togethers

Almond Pie Bars

2 cups flour
1/2 cup powdered sugar
1 cup butter, chilled

Topping:
2 cups sugar
1 cup chopped almonds
4 eggs, slightly beaten
1/2 cup butter, melted
1/3 cup corn syrup
2 Tbsp. flour
1/2 tsp. almond extract

Heat oven to 350°. In medium mixing bowl, combine 2 cups flour and the powdered sugar. Using pastry blender until mixture resembles coarse crumbs.

Press flour mixture evenly into ungreased 13x9" baking pan to form base. Bake for 10 to 15 minutes, or until edges are light golden brown.

In second medium mixing bowl, combine topping ingredients. Spread topping evenly over base. Bake for additional 25 to 28 minutes, or until deep golden brown. (Filling will set as it cools.)

Cool completely before cutting. Store in refrigerator

DAIQUIRI PIE

1 9" baked pastry shell
1 (8oz) pkg cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (6oz) can frozen limeade concentrate, thawed
1/3 c rum
few drops green food coloring
1 c (1/2 pint) whipping cream, whipped
lime twists to decorate, if you ant

Beat cheese until fluffy. Beat milk and juice concentrate until smooth.
Add rum and food coloring. Fold in whipped cream; pour into crust.
Freeze or chill until firm. Decorate with lime twists. Refrigerate the
leftovers or you can freeze them.

Recipe from:CHYRELS RECIPES FROM FRIENDS

Fuzzy Navel Cake

Peach Base:
1 16-ounce can sliced cling peaches (drain and chop)
1/2 Cup Peach Schnapps
1 Cup sugar

Cake:
1 package deluxe yellow cake mix
1 package instant vanilla pudding
4 eggs
2/3 Cup oil
1 Cup chopped peaches from peach base (above)
1/2 cup liquid from peach base (above)
1 Cup chopped pecans

INSTRUCTIONS:

Combine the ingredients for the peach base. Place in covered glass container and refrigerate for 24 hours. Shake or mix occasionally.

Mix all cake ingredients (except nuts) with hand mixer on high for 3 to 5 minutes. Fold in pecans. Turn into greased and well floured Bundt pan. Bake at 350 degrees for 50 to 60 minutes.

Cool cake well before turning out onto plate.

Glaze topping: Add about 1/4 cup liquid from peaches to 1 cup powdered sugar and drizzle over completely cooled cake.

Banana Marshmallow Cake

2 1/2 cups sugar
1 cup shortening
4 egg whites
3 cups flour
1 1/2 tsp. baking powder
2 cups mashed bananas
6 Tbs. buttermilk or sour milk
1 tsp. vanilla
3/4 cup nuts (optional)
3/4 cup raisins (optional)
16 marshmallows

Cream sugar & shortening together in a large bowl. Add rest of ingredients except marshmallows, and mix thoroughly.

Place marshmallows in a greased and floured 9x13 inch pan in rows 2 inches apart. Pour batter over the marshmallows. Smack pan smartly on counter until tops of marshmallows show through batter.

Bake at 350 degrees for one hour.
Recipe from: Chyrels recipes from friends

Warm Winter Lemon Cake

1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Jazz It Up
For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.

Jazz It Up
Serve topped with fresh raspberries.

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Easy Baked Manicotti

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.

FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.

BAKE 40 min. Or until heated through.

Blue Ribbon Pecan Pie

1 cup light corn syrup
1/4 cup brown sugar
2 eggs, slightly beaten
2 tablespoon melted butter
2 tablespoon flour
1 tablespoon molasses
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups coarsely chopped pecans

In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well. Add slightly beaten eggs and blend well; stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350-degree oven for 45 minutes, or until set. Cool and serve with a dollop of whipped cream or vanilla ice cream.

Chicken Casserole

1 pkg (12 oz) herbed stuffing mix
4 Tbsp margarine, melted
2 1/2 cups chicken broth
4 cups diced cooked chicken
1/2 cup chopped onion
1/4 cup mayonnaise
3/4 tsp salt
2 eggs
1 1/2 cups milk
1 can (10 oz) condensed cream of mushroom soup
1/2 cup grated parmesan cheese

In medium bowl, combine stuffing mix, melted margarine and chicken broth; toss until thoroughly mixed. Place one half of the mixture in bottom of lightly greased 9x12-inch baking dish. In medium bowl, mix chicken, onion, mayonnaise and salt;sprinkle over stuffing mixture.

Beat eggs and milk together and pour evenly over chicken. Refrigerate several hours.

One hour before serving time, spread mushroom soup evenly over top of mixture. Bake at 325*F 40 minutes. Remove from oven and sprinkle with cheese. Return to oven and continue baking until cheese is melted.

Chunky Blonde Brownies

1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup vanilla chips
1 cup semisweet chocolate chunks
1 jar (3 1/2 oz) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

In a mixing bowl, cream butter and sugars. Add the eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13 x 9 x 2-inch baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake at 350*F for 25-30 minutes or until golden brown. Cool on wire rack.
Yield: 2 dozen

www.kraftfoods.com

Lemon Supreme Pie

1 unbaked deep-dish pastry shell (9 inches)

Lemon Filling:

1 1/2 cups sugar
6 TBSP cornstarch
1/2 tsp salt
1 1/4 cups water
2 TBSP butter
2 tsp grated lemon peel
4 to 5 drops yellow food coloring, optional
2/3 cup lemon juice

Cream cheese filling:

2 pkgs (one 8 oz, one 3 oz) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cups whipped topping
1 TBSP lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
Yield: 6-8 servings

1falcoursweyr@angelfire.com

Apple Cream Pie

4 cups thinly sliced peeled tart apples
2 TBSP sugar
2 TBSP lemon juice
1/4 cup butter or margarine
1 pkg (8 oz) cream cheese, softened
1 1/2 cups cold milk, divided
1 pkg (3.4 oz) instant vanilla pudding mix
1 tsp grated lemon peel
1 pastry shell (9 inches), baked
1/4 cup apricot preserves or strawberry jelly, melted

In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
Yield: 6-8 servings.

Recipe and Image from Brenda's Recipe Page

Pineapple Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups zucchini, shredded
1 8 1/4 oz. can crushed pineapple, drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup currants or raisins
1 cup chopped nuts

Preheat oven to 350*F.
Beat eggs, oil, sugar and vanilla until thick.
Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, raisins and nuts.
Blend well.
Pour into two greased 9x5-inch loaf pans.
Bake 1 hour or until toothpick inserted in center comes out clean.

YIELD: 2 loaves

Corned Beef & Cabbage

3 to 4 lb. corned beef brisket with spice packet
(If corned beef did not come with a spice packet, use 1/2 tsp. dill weed plus salt & pepper to taste.)
4 medium potatoes - cut into chunks
3 large carrots, sliced or 1 cup baby carrots
l large white sweet onion - cut in half crosswise, then into thick slices
1 head cabbage - cut into wedges
2 cups water
1/4 cup honey
2 T. brown sugar
2 T. Dijon-style mustard

Preparation -
Place the corned beef in a dutch oven or a stock pot; cover with water. Add the spices. Cover, bring to a boil, then reduce heat. Simmer for about 2 to 3 hours or until tender. Add the potatoes, carrots and onion. Cook for about 30 to 40 minutes longer or until the vegetables are barely tender. Meanwhile - combine the honey, mustard and brown sugar. Add to the corned beef along with the cabbage wedges, and cook 20 minutes longer. Remove the corned beef. Slice it across the grain. Place on a large serving platter with the cabbage and other vegetables.
Crockpot Directions -
Place the corned beef in a crockpot; Add the spice packet, potatoes, carrots, onion, and 1 cup water. Cover and cook on low for about 5 hours. Add the cabbage and 1 cup water; push down into the liquid as much as possible. Cook on low for an additional 2-1/2 to 3 hours.

CARROT CAKE WITH LEMON CHEESE

1 c. raisins
Boiling water
2 1/3 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
3 eggs
3/4 c. milk
2 c. shredded carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Cover raisins with boiling water; let stand 5 minutes; drain. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured pan (13 x 9 inch). Bake 35 minutes. Cool completely. Frost with Lemon Cream Cheese Frosting.

FROSTING:

1 (14 oz.) can Eagle Brand condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring
1 (8 oz.) pkg. cream cheese

In heavy saucepan, combine milk, egg yolks, lemon juice and cook over medium heat stirring rapidly until thickened for 5-7 minutes. Stir in vanilla and food coloring. Chill at least 2 hours. In small bowl beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.

CRANBERRY FREEZE

1 can whole cranberry sauce
1 can crushed pineapple, drained
1 can Eagle Brand milk
1/4 c. lemon juice
Nuts
1 (8 oz.) Cool Whip

Freeze.

APRICOT CHEESECAKE

1 can (30 oz.) apricot halves, drained, reserve syrup
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 tbsp. lemon juice
1 (4 1/2 oz.) whipped topping

Combine 1/2 cup syrup and gelatin. Stir over low heat until dissolved. Blend apricots in blender. Combine apricots and gelatin mixture. Beat cheese, milk and lemon juice. Stir in apricot mixture. Fold in whipped topping. Pour into graham cracker crust

Homemade Apple Sauce

8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped
3 cups water
2 Tbsp sugar
1/2 Tbsp ground cinnamon

Place chopped apples in a deep pot. Add water, sugar, and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.

Leave a few lumps and bumps in it or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender! Otherwise it will blow the cover off. Not that it has happened to me.

Let the sauce cool before serving.

Posted on Serious Eats.
Posted by Susan from Food Blogg

Sausage Gravy

INGREDIENTS:

1 pound sausage
1/4 cup all-purpose flour 2 cups milk
Salt and black pepper to taste
8 prepared biscuits

DIRECTIONS:
1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Baked Beans

Ingredients

- 1 lg can pork n beans
- 1 medium onion, chopped
- 1/3 cup brown sugar
- 1/2 teaspoon paprika
salt & pepper to taste
- 1/4 cup catsup
- 1-1/2 teaspoon vinegar
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/3 lb bacon, cut in small cubes


Preparation

To beans add (cooked chopped onions and bacon )

Put all the other ingredients in a bowl. Mix them, then add about one quart boiling water. Mix well, then pour this mixture over the beans. Add enough boiling water to cover the beans by 1/2".

Cover the dish with a lid or foil, sealing the edges well. Bake at 250° F for about 7 hours. (You may bake at 300° F for 6 hours.)

While the beans are baking, check them every 2 hours to make sure the liquid is not below 1/2" from the top of the beans. If lower, add more boiling water to bring the liquid level to 1/2". Do not add more liquid for the final 2 hours of cooking.

Serve with franks and freshly baked bread.