Crunchy Topped Cocoa Cake

Crunchy Topped Cocoa Cake




Ingredients:

1-1/2 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/4 cup plus 2 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

BROILED TOPPING(recipe follows)



Directions:

1. Heat oven to 350�F. Grease and flour 8-inch square baking pan.



2. Stir together flour, sugar, cocoa, baking soda and salt in large

bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk

just until batter is smooth and ingredients are well blended. Pour

batter into prepared pan.



3. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm

cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3

minutes or until top is bubbly and golden brown. Remove from oven.

Cool completely in pan on wire rack. 9 servings.





BROILED TOPPING



1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup MOUNDS Sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk



Stir together all ingredients in small bowl until well blended. About

1 cup topping.

Milk Chocolate Chip Pecan Pound Cake

Milk Chocolate Chip Pecan Pound Cake




Ingredients:

2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided

1 cup (2 sticks) butter or margarine, softened

1-1/4 cups granulated sugar

3 eggs

2-1/4 cups all-purpose flour

1/4 cup HERSHEY'S Cocoa

1/4 teaspoon baking soda

Dash salt

1 cup buttermilk or sour milk*

3/4 cup HERSHEY'S Syrup

2 teaspoons vanilla extract

1 cup chopped pecans

Powdered sugar(optional)



Directions:

1. Heat oven to 350�F. Grease and flour 12-cup fluted tube pan. Place

1 cup milk chocolate chips in medium microwave-safe bowl. Microwave

at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an

additional 15 seconds at a time, stirring after each heating, until

chips are melted when stirred.



2. Beat butter in large bowl until creamy; gradually add granulated

sugar, beating on medium speed of mixer until well blended. Add eggs,

one at a time, beating well after each addition. Add melted

chocolate; beat until blended.



3. Stir together flour, cocoa, baking soda and salt; add to chocolate

mixture alternately with buttermilk, beating until blended. Add syrup

and vanilla; beat until blended. Stir in remaining milk chocolate

chips and pecans. Spoon batter into prepard pan.



4. Bake 1 hour and 15 minutes or until wooden pick inserted in center

of cake comes out clean, Cool 10 minutes; remove from pan to wire

rack. Cool completely. Sprinkle with powdered sugar, if desired. 12

to 16 servings.



*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1

Hamburger Logs

Hamburger Logs



Ingredients



3 lbs. hamburger

1 box of Stove Top Stuffing (chicken flavored),

1 can of chicken soup

Directions



Make 6 thin oblong patties. Next, cook the stuffing to box directions

and place in the middle of patty. Seal up all sides of the patties

and pour the soup over the top of the logs. If there is any remaining

stuffing you can add to the top of everything. Bake in a 350 degrees

for 1 hour.

Cheddar Cheese Drop Biscuits

Cheddar Cheese Drop Biscuits




2 c. buttermilk baking mix, such as Bisquick

1 c. grated sharp Cheddar cheese

1/8 tsp. cayenne

1 c. milk



Preheat oven to 425 F. In a lg. bowl, stir baking mix w/cheese & cayenne to

mix well. Add milk & stir until dough comes together. Drop by rounded tbsp.

onto a lightly greased baking sheet about 1" apart to make 12 biscuits.

Flatten tops slightly. Bake 12 to 14 mins., until biscuits are a rich golden

brown. Serve hot.

4 to 6 servings.

Outback Steakhouse Tiger Dill Sauce

Outback Steakhouse Tiger Dill Sauce




2/3 c. sour cream

1/4 c. real mayonnaise

3 tsp. prepared horseradish

3/4 tsp. sugar

1/4 tsp. dill weed



Blend all ingredients together well. Refrigerate, tightly covered, overnight

to develop flavors. Serve with any beef dish.

EASY FRUIT COBBLER

EASY FRUIT COBBLER




1 can [21 oz.] fruit pie filling,any flavor

1 1/4 cups bisquick

1 tablespoon sugar

1/4 cup milk

1/4 cup sour cream



Heat oven to 425 F. Grease 1 1/2 quart casserole.



Heat pie filling to boiling. Pour into casserole.



Mix remaining ingredients 'til dough forms.



Drop by 6 spoonsful onto hot pie filling. Sprinkle with sugar [or a mixture

of sugar & cinnamon]



Bake about 20 minutes or biscuits are golden brown.

Quick and Easy Fresh Fruit Butter

Quick and Easy Fresh Fruit Butter




1 stick unsalted butter, room temperature

1 cup powdered sugar

1 to 2 cups fruit or berries, cut up



In food processor, process butter and sugar until well blended. Add fruit

and process until well blended. Wonderful served with pancakes, waffles,

French toast, scones, etc. Keeps in refrigerator for about 1 week. Freezes

well. Use margarine containers to freeze. If frozen, let stand and room

temperature for 2 hours before serving

Breakfast Pocket Sandwiches

Breakfast Pocket Sandwiches




Ingredients:

1 medium Onion, chopped

1 small Green bell pepper, chopped

2 tablespoons Margarine or butter

6 Eggs

1/2 cup Chopped fully cooked smoked Ham or canned chunk ham

1 Jars (2 ounce size) diced pimiento, Drained

1/4 teaspoon Salt

1/8 teaspoon Pepper

3 pita Breads (6-inch diameter)



Directions:

Cook and stir onion and bell pepper in margarine in 10-inch skillet over

medium heat until onion is softened. Beat eggs slightly. Stir in ham,

pimiento, salt and pepper. Pour egg mixture into skillet. Cook over low

heat, gently lifting cooked portions with spatula so that thin uncooked

portion can flow to bottom. Avoid constant stirring.

Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Cut pita breads in half. Divide egg mixture among pita breads.

Makes 6

POTATO BREAD

POTATO BREAD




1 med. potato, peeled and diced

2 pkgs. dry yeast

2 tbsp. butter or margarine

2 tbsp. sugar

2 tbsp. salt

1 c. milk

5 1/2 to 6 c. all-purpose flour



Cook potato in a small amount of boiling water 10 to 15 minutes or until

tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set

aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to

115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add

butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup

flour. Gradually stir in enough of the remaining flour to make a stiff

dough. Turn dough out onto a floured surface and knead until smooth and

elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to

grease top. Cover and let rise in a warm place (85 degrees) free from

drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in

half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3

inch loaf pans. Cover and let rise in a warm place (85 degrees), free from

drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow

when tapped. Yield 2 loaves.

Mexican Turkey Stuffed Shells

Mexican Turkey Stuffed Shells



Yield: 6 servings

1 Pound ground turkey

1/2 cup onion, chopped

1/4 cup fresh cilantro, chopped

1 tsp garlic, minced

1 tsp oregano

1/2 tsp cumin

1/2 tsp salt

1 cup non-fat ricotta cheese

18 large pasta shells, uncooked

2 cans mild enchilada sauce (10-ounces)

1/4 cup reduced-calorie Monterey Jack Cheese, shredded



Procedures

In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt.

Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey

mixture.

In 2-quart oblong, glass baking dish, pour one can of enchilada sauce. Arrange

shells in baking dish and dot any remaining turkey mixture over shells. Pour

remaining can of enchilada sauce over shells and cover tightly with foil. Bake

at 375 degrees F. 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese

over top. Re-cover and allow to stand 10 minutes.

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie


8 ounces cream cheese -- softened


1 can {14 oz} sweetened condensed milk

1/3 cup fresh lemon juice

1 teaspoon pure vanilla extract

1 prepared 9-inch graham cracker pie crust

1 can {21 oz} cherry pie filling


1. Let cream cheese stand at room temperature until softened; beat cream

cheese until light and fluffy in medium bowl. 2. Slowly add condensed milk,

beating until smooth; stir in lemon juice and vanilla until well mixed. 3. Pour

into crust. Chill at least 3 hours, until firm; top with cherry pie filling.

Tilapia with Almond Butter

Tilapia with Almond Butter




Ingredients

3 cups snow pea pods, trimmed

4 4- to 5-ounce fresh skinless tilapia fillets or other white fish

Sea salt and freshly ground black pepper

1 teaspoon all-purpose flour

1 tablespoon olive oil

2 tablespoons butter

1/4 cup sliced almonds



Directions

1. In a large saucepan bring lightly salted water to boiling. Add pea

pods. Cook for 2 minutes. Drain and set aside.



2. Meanwhile, season fish with salt and pepper; sprinkle with flour.

Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove

with a spatula. (If necessary, cook fish half at a time.) Gently turn

fish and cook for 2 to 3 minutes more or until fish flakes easily when

tested with a fork. Place peas on serving plates; arrange fish on top of

peas.



3. Reduce heat to medium. Add butter to skillet. When butter begins to

melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are

lightly toasted (do not let butter burn). Spoon butter mixture over fish

fillets.



4. Makes 4 servings

Chicken Pot Pie Lasagna

Chicken Pot Pie Lasagna


Lasagne


1 pound Boneless chicken breasts

Diced

3 cups Sliced fresh mushrooms

1 cup Thinly sliced carrots

1/2 cup Sliced spring onions

1 cup Frozen green peas ; thawed

And

1 teaspoon Ground thyme

1/2 teaspoon Salt

1/2 cup All-purpose flour

-1

1/2 cup Dry sherry

1/4 teaspoon Ground red pepper ; cayenne

1 ct Low-fat ricotta cheese

15 oz.

1/2 cup Grated part-skim mozzarella

Cheese

1/2 cup Grated reduced-fat Swiss

Cheese



-= Instructions =-

Prepare pasta according to package directions. Spray a Dutch oven or

large skillet with cooking spray; place over medium-high heat until

hot.

Add chicken and saute 4 minutes or until cooked through. Drain well

and

set aside. Recoat Dutch oven with cooking spray and place over

medium-high heat until hot. Add mushrooms, carrots and onions; saute

6

minutes. Set aside. Place flour in a medium saucepan. Gradually add

milk,

stirring with a wire whisk until blended; stir in sherry. Bring to a

boil

over medium heat and cook for 5 minutes or until thickened, stirring

constantly. Stir in salt and red pepper. Reserve one cup of sauce and

set

aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and

Swiss cheese. Preheat oven to 350 degrees. Spread 1 cup of the sauce

over

the bottom of a 13 x9 x 2-inch pan. Arrange 4 pieces of the lasagne

(3

lengthwise, 1 widthwise)over the sauce. Top with half of ricotta

cheese

mixture, half of chicken mixture and half of remaining sauce mixture.

Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup

of

sauce over the last complete layer of lasagne, being sure to cover the

lasagne completely. Cover lasagne with foil and bake 1 hour. Uncover

lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an

additional 5 minutes uncovered.

Re-cover and let stand 15 minutes

before serving.

Tejano Beef

Tejano Beef




2 tablespoons olive oil

1 1/2 pounds stew beef, cut into cubes

1 medium onion, peeled and chopped

1 green bell pepper, stemmed, seeded and chopped

1 clove garlic, peeled and minced

1 can (14-15 ounces) diced tomatoes, with juice

1 can (4 1/2 ounces) can diced green chilies

1 can (14-15 ounces) red kidney beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup sliced black olives

1/2 cup water

2 tablespoons chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grated regular or reduced-fat cheddar cheese

3-4 cups cooked rice, for serving

1 cup corn chips, crushed, for garnish (optional)



Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, and

Brown it on all sides. Add the onion, bell pepper and garlic. Cook, stirring

Occasionally, for 5 minutes. Add the tomatoes, chilies, beans, corn, olives,

Water, chili powder, salt and black pepper. Stir to mix. Bring to a boil,

Then reduce the heat and simmer, covered, for 45 minutes, stirring

Occasionally. Top with cheese, cover, and let cook for 3 minutes or until

Cheese melts.



Serve over rice, and sprinkle with corn chips, if desired.



Serves four to six.

Garlic Fettuccine Alfredo

Garlic Fettuccine Alfredo




1 stick butter (1/2 cup)

2 cups heavy cream

1 teaspoon garlic powder

1/8 teaspoon ground black pepper

2 cups sour cream

1/4 cup parmesan cheese

12 ounce package fettuccine



Melt butter in a medium saucepan over medium heat. Add the cream, garlic powder,

and pepper. Simmer for 10 to 12 minutes or until slightly thickened. Put the

sour cream in a separate pot. Slowly add the cream mixture to the sour cream.

When the Alfredo sauce has reached the desired consistency stir in the Parmesan

cheese. Cook the pasta according to the package directions. Pour the Alfredo

sauce over the pasta.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins




2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup sugar

1/4 teaspoon salt

2 eggs, beaten

1 cup buttermilk

4 ounces butter

1 1/2 cups blueberries



Sift dry ingredients together in a large bowl.



In another bowl, whisk eggs, buttermilk and butter that has been melted and

browned slightly. Make a well in dry ingredients and pour in liquid ingredients,

mixing quickly.



Fold in blueberries. Spoon batter into greased muffin cups and bake till golden

brown.



Bake at 400�F for 20 to 30 minutes.



Makes 24 muffins.

Streusel Apple Bread

Streusel Apple Bread




This quick bread seems like coffe cake with all the little extras

added to it.



2 cups all-purpose flour

1 cup chopped cored apples

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1/3 cup sour milk or orange juice

1/3 cup chopped cranberries

2/3 cup chopped walnuts

1/3 cup packed brown sugar

2 T all-purpose flour

1 tsp finely shredded lemon peel

1 T butter, melted



Grease bottom and 1/2" up the sides of a 9x5" loaf pan; set aside.



In a small bowl, toss 2 tablespoons of the 2 cups flour with the

apple; set aside.



In a large mixing bowl, beat 1/2 cup butter with an electric mixer on

medium speed for 30 seconds; gradually beat in granulated sugar until

combined. Beat in eggs and vanilla. Combine remaining flour with

baking soda and salt; add to beaten mixture alternately with sour

milk or orange juice. Stir in apple mixture, cranberries and 1/3 cup

of the walnuts. Spoon batter into prepared pan, spreading evenly.



In a medium bowl, combine brown sugar, 2 tablespoons flour, lemon

peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly

over batter in pan. Bake in a 350� oven for 55-60 minutes, or until

a wooden toothpick inserted near the center comes out clean.



Cool bread in the pan on a wire rack for 10 minutes. Remove from

pan. Cool completely on a wire rack. Wrap and store overnight at

room temperature before slicing.



Makes 12 servings



For sour milk:

Place 1 teaspooon lemon juice or vinegar in 1 cup glass measure; add

milk to equal 1/3 cup. Let stand 5 minutes.

Mexican Corn Bread

Mexican Corn Bread




1 cup yellow corn meal

1/3 cup flour

2 tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup buttermilk

1 can (8 3/4 ounces) cream-style corn

1/3 cup vegetable oil

1/3 cup chopped onion

2 tbsp chopped green pepper

1/2 cup shredded cheddar cheese

�

Preheat the oven to 350 F.� Grease a 10 inch overproof skillet or a 9 inch

square baking dish.� In a large bowl, combine the first six ingredients..� Whisk

together the eggs, buttermilk, corn, oil, onion, and green pepper.� Stir into

the dry ingredients just until moistened.� Fold in the cheese.� Pour into the

prepared baking dish of your choice.� Bake for 30-35 minutes or until a

toothpick inserted into the center comes out clean.

Makes 8 to 10 servings

Decadent Pumpkin Bread

Decadent Pumpkin Bread


�

1/2 cup butter, osftened

2 2/3 cups sugar

4 eggs

16 oz can pumpkin

2/3 cup water

3 1/3 cup flour

2 tsp baking soda

1 1/2 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon

1 tsp ground cloves

2/3 cup chopped walnuts

1 1/4 cups chocolate chips

�

Preheat oven to 350 F.�

Grease two - 9 x 5 inch loaf pans.�



Cream the butter and sugar together.� Beat in the eggs, pumpkin, and water.�

Blend in the dry ingredients.� Fold in the nuts and the chocolate chips.� Divide

the batter and pour into the two prepared loaf pans.� Bake for 65 minutes.�



Makes 8 to 10 servings per loaf

Farmhouse Bread

Farmhouse Bread




2 Tbsp active dry yeast

1 cup warm water

4 cups warm milk

1/2 cup oil

6 tbsp sugar

2 tbsp salt

2 1/2 cups whole-wheat flour

8 1/2 cups all purpose flour, divided

�

Sprinkle the yeast into the water.� Set aside.�



In a large mixing bowl, combine the milk, oil, sugar, and salt.�

Add the whole wheat flour and 2 1/2 cups of the all purpose flour.� Mix in the

yeast mixture.� Add the remaining flour.� Let rest for 10 minutes.� Knead for 5

minutes.� Allow the dough to double in bulk.�



Punch down. Allow to double in bulk a second time.� Divide the dough into

quarters.� Place into four greased 9 x 5 inch loaf pans and allow to double in

size once more.�



Bake at 400 F.. for 5 minutes, then reduce the heat to 375 F and bake for 5

minutes. Next, reduce the heat to 350 F and bake for 20 minutes, then reduce the

heat to 325 F and bake for 5 minutes.�



Makes 4 loaves.

Shaker Brown Bread

Shaker Brown Bread




1/4 c. shortening

1/2 c. sugar

2 eggs

1 c. applesauce

1/4 c. molasses

1 c. sifted flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. baking soda

1 c. whole wheat flour



Cream shortening and sugar. Beat in eggs. Add applesauce and molasses.

Sift together flour, baking powder, soda and salt. Stir in whole wheat

flour. Stir into creamed mixture. Pour into 2 well greased loaf pans.

Bake at 350 degrees for 35 minutes.

Pita Bread

Pita Bread




* 3 cups plus 1 tablespoon all-purpose flour

* 1 cup warm water (110 degrees F)

* 1 teaspoon active dry yeast

* 1/2 teaspoon salt

* 1 1/2 teaspoons white sugar

* 2 Tablespoons of olive oil



Dissolve the yeast and sugar in the warm water.



Combine the all-purpose flour and salt in a bowl. Stir in the yeast mixture and

the oil and knead. If too sticky add 1 tablespoon of all-purpose flour until you

get the right consistency. If too dry, add 1 tablespoons of water at a time

until you get the right consistency.



Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and

roll out until it's anywhere from a 6 to 8 inch circle.



Preheat oven to 500� and put a pita on a wire cake rack or on a perforated pizza

pan. Toss in the rack and cook for 3 minutes or until the bread stops puffing

up. When you take it out, smash down the pita (Careful, its hot!) and quickly

put it in a plastic freezer bag.

BARBECUE BUNS

BARBECUE BUNS




5-3/4 to 6-3/4 cups unsifted flour

1/3 cup instant nonfat dry milk solids

1/4 cup sugar

1 tablespoon salt

2 packages dry yeast (2 scant tablespoons)

1/3 cup softened margarine

2 cups very warm tap water (120 to 130 degrees F)



In a large bowl thoroughly mix 2 cups flour, dry milk solids,

sugar, salt, and undissolved yeast. Add margarine.

Gradually add tap water to dry ingredients and beat 2 minutes at

medium speed of mixer, scraping bowl occasionally. Add 3/4 cup

flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a stiff dough. Turn out

onto lightly floured board; knead until smooth and elastic, about 8

to 10 minutes (or continue mixing in mixer until sides of bowl are

clean). Place in greased bowl, turning to grease top. Cover; let

rise in warm place, free from draft, until doubled in bulk, about 45

minutes.



Punch dough down; let rise again until less than doubled, about 20

minutes.



Divide dough in half; cut each half into 10 equal pieces. Form

each piece into a smooth round ball. Place on greased baking sheets

about 2 inches apart; press to flatten (I use a flat saucer for

this). Cover; let rise in warm place; free from draft, until

doubled in bulk, about 1 hour. (I like to brush the tops of the

rolls with the egg white/water mixture just before baking.)

Bake at 375 degrees F 15 to 20 minutes, or until done.

Remove from baking sheets and cool on wire racks.



CHIVE BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup

chopped chives to dry ingredients. Brush while warm with melted

margarine.



BACON BARBECUE BUN: Prepare as recipe directs but substitute 1/4

cup bacon fat for 1/3 cup margarine, and add 1/2 pound bacon,

crisply fried and crumbled, after the second beating. Brush while

warm with melted margarine.



SESAME SEED BARBECUE BUNS: Prepare as recipe directs but add 1/4

cup toasted sesame seed to dry ingredients. Before baking, brush

buns with combined beaten egg white and 2 tablespoons water and

sprinkle with additional sesame seed.



DILL BARBECUE BUNS: Prepare as recipe directs but add 2 tablespoons

dill seed to dry ingredients. Brush while warm with melted

margarine.



CELERY SEED BARBECUE BUNS: Prepare as recipe directs but add 2-1/2

teaspoons celery seed to dry ingredients. Brush while warm with

melted margarine.

Broiled Fish

Broiled Fish


4 orange roughy -- red snapper or


catfish or trout fillets

6 tablespoons butter -- melted and divided

1 tablespoon flour

paprika

juice of 1 lemon

1 tablespoon fresh parsley -- minced

2 teaspoons Worcestershire sauce



Place fish on a broiler rack that has been coated with nonstick cooking

spray. Brush tops of the fish with 3 tablespoons of the butter; dust

with flour and sprinkle with paprika. Broil 5-6 inches from the heat

for 5 minutes or until fish just begins to brown. Combine lemon juice,

parsley, Worcestershire sauce and remaining butter; pour over the fish.

Broil 5 minutes longer or until fish flakes easily with fork. 4

servings.

Banana Cream Dessert

Banana Cream Dessert


1 cup whipping cream


1 teaspoon vanilla extract

1 cup crushed peanut brittle -- divided

2 medium ripe bananas -- sliced

4 maraschino cherries -- to 6



In a mixing bowl, beat the cream until soft peaks form. Add vanilla and

continue beating just until stiff peaks form. Fold in 3/4 cup crushed

peanut brittle and the bananas. Spoon into individual dessert dishes.

Chill for at least 1 hour. Sprinkle with remaining peanut brittle and

top each with a cherry. 4-6 servings.

Anise Cutout Cookies

Anise Cutout Cookies


2 cups shortening


1 cup sugar

2 eggs

2 teaspoons aniseed

6 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup apple juice

1/2 cup sugar

1 teaspoon ground cinnamon



In a mixing bowl, cream shortening and sugar until fluffy; add eggs and

aniseed. Combine flour, baking powder and salt; add to the creamed

mixture. Add apple juice and mix well. On a floured surface, knead

until well blended, about 4-5 minutes. Roll dough to 1/2-inch

thickness; cut into 2-inch shapes. Place on greased baking sheets.

Bake at 375 fro 12-16 minutes or until lightly browned. Combine sugar

and cinnamon; roll cookies in the mixture while still warm. Cool on

wire racks. Makes 5 dozen.

Cinnamon Peanut Brittle

Cinnamon Peanut Brittle




1 cup sugar

� cup light corn syrup

2 cups salted peanuts

1 teaspoon butter (no substitutes)

� teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract



In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat,

uncovered, on high for 4 minutes; stir. Heat 3 minutes longer. Stir

in peanuts, butter and cinnamon. Microwave, uncovered, on high for

30-60 seconds or until mixture turns a light amber color (mixture

will be very hot). Quickly stir in baking soda and vanilla until

light and foamy. Immediately pour onto a greased baking sheet and

spread with a metal spatula. Refrigerate for 20 minutes or until

firm; break into small pieces. Store in airtight container.



Yield: 1-� pounds.

Coffee Shop Fudge

Coffee Shop Fudge




1 cup chopped pecans

3 cups (18 ounces) semisweet chocolate chips

1 can (14 ounce) sweetened condensed milk

2 tablespoons strong brewed coffee, room temperature

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon vanilla extract



Line an 8-in. square pan with foil and butter the foil; set aside.

Place pecans in a microwave-safe pie plate. Microwave, uncovered, on

high for 4 minutes, stirring after each minute; set aside. In a 2-

qt. microwave safe bowl, combine chocolate chips, milk, coffee,

cinnamon and salt. Microwave, uncovered, on high for 1� minutes.

Stir until smooth. Stir in vanilla and pecans. Immediately spread

into the prepared pan, Cover and refrigerate until firm, about 2

hours. Remove from pan; cut into 1-in. squares. Cover and store at

room temperature.

Sweet-Hot Sausage Meatballs

Sweet-Hot Sausage Meatballs




2 cans (8-ounce each) water chestnuts, drained

1 pound bulk pork sausage

1 pound bulk hot pork sausage

� cup cornstarch

1 cup maple syrup

2/3 cup cider or red wine vinegar

� cup soy sauce



In a blender or food processor, process water chestnuts until

minced. Transfer to a bowl; add sausage. Mix well. Shape into 1-

inch balls. Place in ungreased 15-in.x 10-in. x 1-in. baking pans.

Bake, uncovered, at 350� for 20 to 25 minutes or until meat is no

longer pink. Meanwhile, in a saucepan, combine cornstarch, syrup,

vinegar and soy sauce; stir until smooth. Bring to a boil; cook and

stir for 2 minutes or until thickened and bubbly. Drain meatballs;

add to sauce and heat through.

Yield: 12-14 servings

Tater-stuffed Mushrooms

Tater-stuffed Mushrooms




1 lb Large mushrooms (about 30)

1/4 c Low-fat cottage cheese

3/4 c Mashed potatoes, made with 2 tb Dehydrated onion soup mix

-skim milk

1/2 tb Diet margarine



Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop

stems. 2. Combine chopped stems with remaining ingredients, except

margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of

jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15

minutes or until hot and bubbly. Serve immediately.

Makes 30 stuffed caps. About 15 calories each.

Cranberry Chicken

Cranberry Chicken




5 chicken breasts or thighs

1 can whole cranberry sauce

1 pkg onion soup mix

8 oz. bottle french dressing



Place chicken in baking dish. Mix remaining ingredients and pour over

chicken. Bake at 350 degrees for one hour.

Bahama-Mama Pork Chops

Bahama-Mama Pork Chops




1 can (8 oz.) pineapple chunks

1 Tbls. cornstarch

2/3 cup bottled Chili sauce

1/3 cup raisins

1 Tbls. brown sugar

1/8 tsp. ground cinnamon

4 boneless pork loin chops (1/2-inch thick)

1 Tbls. vegetable oil

Hot cooked rice



Drain pineapple, reserving juice. In a medium bowl,

blend juice with cornstarch; stir in pineapple,

chili sauce, raisins, sugar and cinnamon and set

aside. In a large skillet, lightly brown pork chops

in oil; drain of fat. Pour pineapple mixture over

pork chops. Cover; simmer 15 minutes or until pork

is cooked. Serve over hot rice. Makes 4 servings.

Raspberry Chicken

Raspberry Chicken




2 tsp oil

4 boneless, skinless chicken breast halves

1/4 c seedless raspberry jam

2 T orange juice



Heat oil in large nonstick skillet over med. heat until hot. If desired,

season chicken with salt and pepper; add to skillet. Cook 10 - 12 min. or

til chicken is fork tender and juices run clear, turning once. Add

raspberry jam and orange juice. Stir untill melted. Bring to a boil. Boil

1 - 2 min, or until slightly thickened. Spoon sauce over chicken.

Roadhouse Potatoes

Roadhouse Potatoes




3 c half and half cream

1/2 c butter

1 tsp salt

2 lb frozen hash browns, thawed

1/2 c grated parmesan cheese



Heat cream and butter. Add salt. Place potatoes in flat, greased 9 X 12

inch glass dish. Pour cream mixture over potatoes. Sprinkle cheese on top.

Bake at 325 degrees for one hour.

DAD'S HAM AND POTATOES

DAD'S HAM AND POTATOES




4 to 5 baking potatoes

1/4 cup butter or margarine

1/4 cup flour

1/2 tsp. salt

2 cups milk or light cream

1/2 tsp. Worcestershire sauce

2 cups cooked ham, cut into chunks

1/2 cup grated cheddar cheese



Wash potatoes. Drain, but do not dry. Place potatoes in a crockpot.

Cover and cook on low for 6 to 8 hours. Cool potatoes slightly.

Peel and slice.



In a sauce pan melt butter. Add flour and salt; stir until blended.

Slowly add milk, stirring constantly. Cook several minutes stirring

until smooth and thickened. Stir in Worcestershire sauce, potatoes,

and ham.

Garlic Pasta

Garlic Pasta




1Tblsp olive oil

8 cloves garlic, pressed

5 medium tomatoes (6 ounces each), cored, chopped

salt and freshly ground pepper to taste

1Tblsp dried basil or 3 tablespoons chopped fresh basil

1 lb angel-hair pasta or linguine, cooked according to package

Grated Parmesan or Romano cheese for serving, optional



Heat oil in a large skillet over medium-high heat. Add garlic and cook,

stirring often, until fragrant, about 2 minutes, taking care not to let

it

brown. Add tomatoes, salt, pepper and (if using dried) the basil.

Cover and cook over medium heat 10 minutes. Stir occasionally.

Remove cover and continue to cook until tomatoes have thickened

slightly, 3 to 5 minutes. Add fresh basil, if using. Taste and adjust

seasonings. Serve over pasta with cheese sprinkled on top.

Yield: 6 servings

Cordon Bleu Casserole

Cordon Bleu Casserole






ingredients for 8 servings :





4 c Cubed cooked turkey

3 c Cubed cooked ham

1 c Shredded cheddar cheese

1 c Chopped onion

1/4 c Butter or margarine

1/3 c All purpose flour

2 c Light cream

1 ts Dill weed

1/8 ts Dry mustard

1/8 ts Ground nutmeg



TOPPING

1 c Dry bread crumbs

2 ts Melted butter or margarine

1/4 ts Dry dill weed

1/4 c Shredded cheddar cheese

1/4 c Chopped walnuts





preparation:





In a large bowl, combine turkey, ham and cheese, set aside. In a saucepan,

saute onion in butter until tender. Add flour, stir to form a paste.

Gradually add cream stirring constantly. Bring to a boil, boil 1 minute or

until thick. Add dill, mustard and nutmeg, mix well. For the topping, toss

bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the

casserole. Bake uncovered at 350 degrees for 30 minutes or until heated

through.

Peanut Butter Casserole

Peanut Butter Casserole






ingredients for 6 servings :





1 lb Ground round steak

1 1/2 c Rice; cooked

3/4 c Peanut butter

1 c Carrots; sliced

3/4 c Tomato sauce

2 Celery stalks; chopped

1 lg Onion; chopped

2 Eggs

1/4 c Green peppers; chopped

1 ts Salt

1 ts Pepper





preparation:





Brown the ground round steak with the chopped onion. In a casserole dish,

mix together the peanut butter and the tomato sauce. Mix well. Stir in the

rest of the ingredients. Bake at 350~ for about 1 hour.

Pennsylvania Chicken Casserole

Pennsylvania Chicken Casserole




1/2 pk Noodles, egg, cooked


3 tb Olive oil

1 1/2 c Celery, chopped

1/2 c Pepper, green, chopped

1/4 c Onion, chopped

1 cn Cream of chicken soup

2/3 c Milk

1/2 c Sour cream

2 c Chicken, cooked, chopped

1 cn Mushroom pieces, small

4 oz Pimento, drained, diced

1/2 ts Salt

1/4 ts Nutmeg

1/8 ts Pepper

1/2 c Almonds, toasted, slivere

nd bubbly
 
 
Preparation:




In a large skillet, heat oil. Add celery, peppers and onion.

Cook until tender. Stir in soup, milk, sour cream and cheese. heat on low

until cheese melts. Combine noodles, cheese sauce, chicken, mushrooms,

pimento and seasonings. Pour into 3-qt baking dish and top with almonds.

Bake in

350 oven for 40 minutes or until hot and bubbly

ORANGE-CHOCOLATE) PINWHEEL COOKIES

ORANGE-CHOCOLATE PINWHEEL COOKIES


I N G R E D I E N T S




1 cup butter (no substitutes)

1 package (3 ounces) cream cheese, softened

1 cup sugar

1 egg

1 tablespoon grated orange peel

1 teaspoon vanilla extract

3-1/2 cups all-purpose flour

1 teaspoon salt

FILLING:

1 cup (6 ounces) semisweet chocolate chips

1 package (3 ounces) cream cheese, softened

1/2 cup confectioners' sugar

1/4 cup orange juice



D I R E C T I O N S



In a mixing bowl, cream the butter, cream cheese and sugar. Add egg, orange

peel and vanilla; mix well. Combine flour and salt; add to the creamed

mixture and mix well. Cover and chill for 4 hours or until firm. Meanwhile,

combine all filling ingredients in a small saucepan. Cook and stir over low

heat until smooth; set aside to cool. On a floured surface, divide dough in

half; roll each half into a 12-inch x 10-inch rectangle. Spread with filling.

Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill

overnight. Remove waxed paper; cut rolls into 1/4-inch slices. Place on

ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until

lightly browned. Remove to wire racks to cool.



Yield: about 8 dozen.

FRUIT AND CHOCOLATE STREUSEL SQUARES

FRUIT AND CHOCOLATE STREUSEL SQUARES


I N G R E D I E N T S




1-1/2 cups all-purpose flour

1-1/2 cups quick or old-fashioned oats

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt, optional

1 cup cold butter or margarine

3/4 cup raspberry,strawberry ot apricot preserves

2 cups (12 ounces) NESTLE Toll House Semi-Sweet Chocolate

Morsels

1/4 cup chopped almonds

Confectioners' sugar, optional



D I R E C T I O N S



In a large bowl, combine flour, oats, sugars, baking powder and salt. Cut in

butter until crumbly; reserve 1 cup oat mixture for topping. Press remaining

oat mixture into a greased 9-inch square baking pan. Spread preserves over

crust; spinkle with morsels. Combine reserved oat mixture and nuts; sprinkle

over morsels. Pat down lightly. Bake at 375 degrees for 30-35 minutes or

until golden brown. Cool completely in pan on wire rack until chocolate is

firm or refrigerate for 30 minutes to speed cooling. Sprinkle with

confectioners' sugar if desired.



Yield: 2-1/2 dozen

Overnight Blueberry Coffee Cake

Overnight Blueberry Coffee Cake


1 egg


1/2 cup sugar + 2 T -- divided

1 1/4 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons butter or margarine -- melted

1 cup blueberries -- fresh



In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder,

and salt; add alternately with milk to sugar mixture, beating w4ell after

each addition. Stir in butter. Fold in berries. Pour into a greased 8

inch square baking pan; sprinkle with the remaining sugar. Cover and chill

overnight. Remove from the refrigerator 30 minutes before baking. Bake at

350� for 30 to 35 minutes.

Tortilla Beef Bake

Tortilla Beef Bake


1 1/2 pounds ground beef


1 can condensed cream of chicken soup (10.75 oz) --

undiluted

2 1/2 cups tortilla chips -- crushed and divided

1 jar salsa (16 oz)

1 1/2 cups cheddar cheese (6 oz) -- shredded



Ready in 1 hour or less.



In a skillet, cook beef over medium heat until no longer pink; drain. Stir

in soup. Sprinkle 1 1/2 cups tortilla chips in a greased shallow 2 1/2

quart baking dish. Top with beef mixture, salsa and cheese. Bake,

uncovered, at 350� for 25-30 m inutes or until bubbly. Sprinkle with the

remaining chips. Bake 3 minutes longer or until chips are lightly toasted.

Roast Beef Quiche

1 pastry shell (9") -- unbaked


1 3/4 cups cooked roast beef -- finely chopped

1/4 cup green onions -- chopped

1 tablespoon all-purpose flour

4 eggs

1/2 cup evaporated milk

1 tablespoon steak sauce

1/8 teaspoon dill weed

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

to taste salt and pepper

2 cups cheddar cheese (8 oz) -- shredded

1/2 cup green pepper -- chopped



Ready in 1 hour or less.



Line unpricked pastry shell with a double thickness of heavy duty foil.

Bake at 450� for 5 minutes; remove foil. Bake 5 minutes longer. Reduce

heat to 375�. Sprinkle beef and onions into the crust. In a blow, beat the

flour and eggs until smooth. Add milk, steak sauce and seasonings; beat

until smooth. Stir in cheese and green pepper. Pour into crust. Bake for

25 minutes or until center is set. Let stand for 10 minutes before cutting.



Yield: 6-8 servings.

Pork and Apple Supper

Pork and Apple Supper

1 1/2 pounds boneless pork -- cubed


1 tablespoon vegetable oil

4 cups water

1 tablespoon chicken bouillon granules

1 teaspoon dried thyme

1/4 teaspoon pepper

1 bay leaf

10 to 12 small red potatoes -- (about 2 lbs.) quartered

4 medium tart apples -- peeled and cut into wedges

2 tablespoons cornstarch

2 tablespoons cold water



In a Dutch oven, brown pork in oil. Add water, bouillon, thyme,

pepper and

bay leaf; bring to a boil. Reduce heat; cover and simmer for 1 1/2-2

hours

or until pork is almost tender. Add potatoes; cover and cook for 15

minutes. Add apples; cover and cook for 10-12 minutes or until

crisp-tender. Discard bay leaf. Combine cornstarch and cold water

until

smooth; stir into pork mixture. Bring to a boil; cook and stir for 2

minutes or until thickened.

Yield: 6-8 servings.

Asparagus Pasta Salad

Asparagus Pasta Salad

Ingredients:


3 cups cut fresh asparagus (1-inch pieces)

3 cups medium pasta shells, cooked and drained

1 small red onion, chopped

1 small cucumber, sliced

1 cup sliced carrots

1/2 cup sliced radishes

1/2 cup Italian salad dressing

1/2 cup shredded Parmesan cheese

Directions:

Cook asparagus in a small amount of water until crisp-tender, about 4 minutes.

Rinse in cold water; drain and cool. Place asparagus in a large bowl; add pasta,

onion, cucumber, carrots and radishes. Combine salad dressing and Parmesan

cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for at

least 2 hours. Yield: 8-10 servings.

Luncheon Pasta Salad

Luncheon Pasta Salad
Ingredients:


1 cup uncooked spiral pasta

1 cup cubed fully cooked ham

1 small cucumber, diced

1 small tomato, seeded and diced

5 radishes, sliced

2 tablespoons finely chopped onion

1 bottle (8 ounces) cucumber ranch salad dressing, divided

1/4 teaspoon salt, optional

1/4 teaspoon pepper

4 cups torn lettuce

3/4 cup cubed Colby or cheddar cheese

Directions:

Cook pasta according to package directions; drain and rinse in cold water.

Transfer to a large bowl; add the ham, cucumber, tomato, radishes and onion. Add

1/2 cup dressing, salt if desired and pepper; toss to coat. Cover and

refrigerate for at least 2 hours.

CHOCO-OAT-PECAN COOKIES

CHOCO-OAT-PECAN COOKIES








INGREDIENTS:

1 cup butter or margarine

1 cup (packed) dark brown sugar

1/2 cup plus 2 tablespoons sugar

2 large eggs

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups quick-cooking oats

14 ounces semi-sweet chocolate chips

1 cup chopped pecans



DIRECTIONS:



Preheat oven to 350 degrees. Lightly grease 2 heavy large

baking sheets. Beat margarine and both sugars in large bowl

until fluffy and well blended. Beat in eggs 1 at a time, the

vanilla. Sift flour, baking soda and salt over margarine

mixture and stir to blend. Mix in oats, the chocolate chips

and pecans. Working in batches, drop dough by rounded

tablespoonfuls onto prepared sheets. Bake cookies until golden

brown, about 14 minutes. Transfer cookies to racks and cool

completely.

Strawberry and Banana Popsicles

Strawberry and Banana Popsicles






1 basket strawberries, hulled

1 ripe banana

1/2 c. orange juice

1/2 c. milk

2 tbsp. sugar

10 (3 oz.) paper cups

10 popsicle sticks







Put strawberries, banana, orange juice and milk all in a blender and blend until mixture is smooth. Add sugar or honey. Pour mixture into paper cups, leaving 1/4 inch from top to allow for expansion while it is freezing. Freeze for 1 hour, then put popsicle stick in center. Continue freezing until totally frozen. Tear away paper cups when you are ready to eat.

Creamy Pumpkin Pie

Creamy Pumpkin Pie






4 cups fresh pumpkin, cooked and mashed

1 (14 ounce) can sweetened condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) deep dish pie crust





Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.

Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Chocolate and Peanut Butter Ribbon Dessert

Chocolate & Peanut Butter Ribbon Dessert




2/3 cup Oreo Baking Crumbs


2 Tbsp. non-hydrogenated margarine, melted

1 pkg. (250 g) Philadelphia Cream Cheese, softened

1/2 cup Kraft Peanut Butter

1/2 cup sugar

2 tsp. vanilla

3 cups thawed Cool Whip Whipped Topping

2 squares Baker's Semi-Sweet Chocolate, melted



Combine crumbs and margarine (setting aside 1 Tbsp. of

crumbs for topping); press onto bottom of foil-lined

9x5-inch loaf pan.

Mix cream cheese, peanut butter, sugar and vanilla

with electric mixer on medium speed until well

blended. Gently stir in the whipped topping. Spoon 1/2

cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set

aside.



Spoon half of the remaining cream cheese mixture over

crust. Top evenly with chocolate mixture; cover with

remaining cream cheese mixture.

Freeze 4 hours or overnight until firm. Invert onto

plate. Remove foil, then re-invert onto serving

platter so that crumb layer is on bottom. Sprinkle

with reserved 1 Tbsp. crumbs.

JELL-O Rocky Road Ice Cream Shop Pie

JELL-O Rocky Road Ice Cream Shop Pie




Serves: 8



1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Chocolate Instant

Pudding

2 cups thawed Cool Whip Whipped Topping

1/2 cup each: Baker's Miniature Semi-Sweet Chocolate

Chips, JET- PUFFED Mini Marshmallows and chopped nuts



Mix baking crumbs and butter in 9-inch pie plate until

well blended; press firmly onto bottom and up side of

pie plate.

Pour milk into large bowl. Add dry pudding mix; beat

with wire whisk 2 min. or until well blended. Let

stand 3 to 5 min. or until slightly thickened. Gently

stir in whipped topping, chocolate chips, marshmallows

and nuts. Spoon into crust.

Freeze pie 6 hours or overnight until firm. Remove

from freezer; let stand at room temperature about 10

min. to soften before serving.

Store leftover pie in freezer.

French Silk Pie

French Silk Pie






French Silk Pie



1/2 cup butter or margerine (1 stick)

3/4 cup sugar

1 square baking chocolate, melted

1 teaspoon vanilla

2 eggs

1 baked pastry shell

1 cup heavy cream, whipped

1/2 cup chopped pecans



Cream butter until fluffy, add sugar and melted

chocolate, and vanilla.



Continue beating until light and creamy. Add eggs one

at a time, beating 3 minutes after each addition (this

is a very important step, as it will keep the

ingredients light and fluffy.) Pour into a cooled pie

shell.



Chill at least 3 hours.



Whip the cream until it stays in the bowl when bowl is

tipped. Cut the pie into serving pieces and place on

plates, Put a swirl of whipped cream on each piece and

sprinkle with chopped nuts.

Chocolate Creme Tart with Deep Chocolate Crust

Chocolate Creme Tart with Deep Chocolate Crust




Crust:

Butter spray

2 cups chocolate wafer crumbs (Oreo is one brand)

4 Tbl butter, melted



Preheat oven to 350 degrees. Spray a 9-inch spring

form pan with butter spray. Pour crumbs in pan along

with melted butter. Combine the mixture with a fork

until well blended. Press the mixture with your

fingers along the sides of the pan up the edge about

an inch and along the bottom to make a crust. Bake for

6 minutes. Set aside to cool.



While it's baking, prepare the filling.



Filling:

12 oz. mascarpone cheese

8 oz. bittersweet chocolate cut into bits and melted.

(Use good

chocolate. Ghirardelli is one brand.)

2 tsp pure vanilla

2 Tbl strong brewed coffee



Mix all of these ingredients with a spoon or your

mixer on low speed.

You need to do this while the chocolate is HOT. Be

sure to keep mixing until the mixture is completely

brown and no white streaks of mascarpone remain. Now

pour the filling in the cooled crust and put the tart

in your refrigerator. It needs to be in the

refrigerator at least an hour to firm up. After an

hour you'll need to cover it with plastic wrap so it

doesn't get a film on top of the tart. You can do this

up to a day ahead. If you want to decorate your tart,

you can cut a decoration out of paper (stencil) or use

a commercially made stencil and place it on the tart

before serving and sprinkle on powdered sugar. Then

carefully remove the stencil. This will make a pretty

design. For the 4th of July I put a large star stencil

on top.



Here's the most important hint for good flavor. Take

the tart out of the refrigerator about an hour ahead

of serving. This tart tastes so much richer when it's

just slightly cool and not COLD.

Chocolate Caramel Cream Pie

Chocolate Caramel Cream Pie




8 tablespoons unsalted butter

2 cups finely crushed chocolate wafer cookies (about 5

ounces)

2 tablespoons Cognac

5 ounces bittersweet chocolate, finely chopped

4 large egg yolks

2/3 cup plus 2 tablespoons dark brown sugar

1 tablespoon cornstarch

1/8 teaspoon salt

2 cups plus 2 tablespoons heavy cream

1 cup plus 2 tablespoons whole milk

1 1/2 teaspoons pure vanilla extract

1 tablespoon cocoa powder



Make the crust: Preheat oven to 350� F. Melt 4

tablespoons of butter. Stir the crushed cookie crumbs,

melted butter, and Cognac in a medium- size bowl.

Press the crumb mixture into the bottom and all around

the sides of a pie pan. Bake for 10 minutes, remove

from oven, and cool completely on a wire rack.



Make the pudding: Place the chocolate in a large bowl

and set aside.

Whisk the egg yolks, 2/3 cup brown sugar, cornstarch,

and salt in a medium bowl and set aside. Heat 1/2 cup

plus 2 tablespoons cream, milk, and remaining butter

in a medium saucepan over medium-high heat until the

mixture just begins to boil. Remove from heat and,

whisking continuously, gradually add the hot milk to

the egg mixture. Return the milk-and-egg mixture to

the saucepan and, whisking continuously, cook over

medium heat until mixture comes to a boil. Cook for 1

more minute, whisking continuously, and stir in 1

teaspoon vanilla extract. Remove from heat and strain

the pudding into the bowl with the chocolate. Let sit

for 2 minutes and fold the chocolate into the pudding

with a spatula. Cool to room temperature.



Finish the pie: Pour Caramel Sauce into the bottom of

the piecrust and refrigerate for 10 minutes. Spread

the pudding over the caramel and chill for 2 hours.

Beat the remaining cream, brown sugar, vanilla, and

the cocoa powder in a large bowl until stiff peaks

form. Top the pudding with the cream and refrigerate

overnight.



Caramel Sauce:



3/4 cups sugar

1/4 cup heavy cream

1 tablespoon unsalted butter



Combine sugar and 1/4 cup water in a small saucepan

over medium heat, stirring occasionally until the

sugar dissolves. Increase the temperature to medium

high and cook until the caramel reaches an amber

color. Remove pan from heat and stir in cream. Add the

butter and stir until smooth.



If using for the Chocolate Caramel Cream Pie, cool

until caramel is slightly thickened but still a bit

warm before using. For other uses, store refrigerated

in an airtight container for up to 3 weeks.

Reheat until just warm in a hot water bath or microwave.

Gushing _Mocha Java-Lava Cakes

Mocha Java-Lava Cakes




1/4 cup heavy cream

1 teaspoon instant espresso powder

3 tablespoons butter

3 ounces semisweet chocolate, coarsely chopped

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

2 eggs (room temperature)

1/4 cup granulated sugar



Confectioners' sugar

Vanilla ice cream



Preheat oven to 400 degrees F.

Butter and flour four 6-ounce custard cups.

Mix cream and espresso powder in small saucepan. Bring

to simmering over medium-low heat, stirring to

dissolve powder. Add butter and chocolate. Stir until

melted and smooth. Remove from heat.

Stir in vanilla extract and flour.



Beat eggs and sugar in bowl on high until light and

fluffy, 2 minutes. Stir in chocolate mixture. Pour

into cups. Place in 9-inch square pan. Bake for about

12 minutes or just until cakes are set and

instant-read thermometer inserted in cakes registers

160 degrees F. With oven mitts, remove pan from oven.

Remove cups from pan. Let stand 1 minute.



Run small spatula around side of each cup. Invert

cakes onto individual dessert plates. Remove cups.

(Unmold immediately or cakes will stick.) Leave cups

over cakes to keep warm, if desired.

Dust with confectioners' sugar and serve with vanilla

ice cream, if desired.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake




Prep: 10 minutes



Ingredients



1 12-ounce package frozen unsweetened red raspberries, thawed

1 3-ounce package cream cheese, softened

1/4 teaspoon almond extract

1 quart vanilla ice cream, softened

2 12-ounces cans or bottles cream soda

Fresh raspberries (optional)



Directions



1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream,

and 1/2 cup of the cream soda. Cover and blend until smooth.

2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake.

Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

BUTTERMILK PIE

BUTTERMILK PIE


1 tb Butter


4 tb Flour

3 Egg yolks

1 c Sugar

2 c Buttermilk

1 ts Lemon extract

2 9-inch pie shells





Blend butter and flour,add yolks and sugar beaten together,

buttermilk and extract.Add to pie shell and bake

425F.10minutes.reduce to 350degrees and continue baking 20 to 25

minutes or until set. Remove from oven and cover with Meringue and

bake until meringue is brown.

ORANGE COFFEE ROLLS

ORANGE COFFEE ROLLS




1 package active dry yeast

1/4 cup water (105� to 115�

1 cup sugar divided

2 large eggs

1/2 cup sour cream

1/4 cup plus 2 Tablespoons butter (or

margarine), melted

1 teaspoon salt

2-3/4 to 3 cups all-purpose flour

2 Tablespoons butter or margarine, melted

and divided

1 cup flaked coconut, toasted and divided

2 Tablespoons grated orange rind

Glaze



Combine yeast and warm water in a large

mixing bowl; let stand 5 minutes. Add 1/4

cup sugar and next 4 ingredients; beat at

medium speed of an electric mixer until

blended. Gradually stir in enough flour to

make a soft dough.



Turn dough out onto a well-floured surface,

and knead until smooth and elastic (about 5

minutes). Place in a well-greased bowl,

turning to grease top. Cover and let rise

in a warm place (85�), free

from drafts, 1-1/2 hours or until doubled in

bulk.



Punch dough down, and divide in half. Roll

one portion of dough into a 12-inch circle;

brush with 1 tablespoon melted butter.

Combine remaining 3/4 cup sugar, 3/4 cup

coconut, and orange rind; sprinkle half of

coconut mixture over dough. Cut into 12

wedges; roll up each wedge, beginning at

wide end. Place in a greased 13 x 9 x

2-inch pan, point side down. Repeat with

remaining dough, butter, and coconut

mixture.

Cover and let rise in a warm place, free

from drafts, 45 minutes or until doubled in

bulk. Bake at 350� for 25 to 30 minutes or

until golden. (Cover with aliminum foil

after 15 minutes to prevent excessive

browning, if necessary). Spoon warm Glaze

over warm rolls; sprinkle with remaining 1/4

cup coconut. Yield: 2 dozen



GLAZE

3/4 cup sugar

1/2 cup sour cream

1/4 cup butter or margarine

2 teaspoons orange juice

Combine all ingredients in a small saucepan;

bring to a boil. Boil 3 minutes, stirring

occasionally.

Let cool slightly. Yield' about 1-1/3 cups.

MEXICAN CHOCOLATE MOUSSE

MEXICAN CHOCOLATE MOUSSE




1/2 c Kahlua-flavored

instant coffee beverage

(1) tsp. ground cinnamon :

bsp boiling water

(2) pkgs. chocolate

flavored fat-free sugar-free instant pudding

mix

(3) 3/4 c. skim milk

(1) 16-oz pkg. frozen

fat-free whipped topping, thawed

(8) chocolate wafer

cookies, crushed



In a large metal bowl,

dissolve coffee beverage and cinnamon in

boiling water, stirring until completely

dissolved. Stir in skim milk. Whisk in

pudding mix; beat for 2-3 min., until thick

and smooth. fold in whipped topping. spoon

mixture into 16 small dessert dishes. Chill

for 2 hrs. Just before serving, sprinkle

tops with cookie crumbs.

Perfect Chocolate Cake

Perfect Chocolate Cake




1 c. cocoa

2 c. boiling water

1 c. butter or margarine, softened

2 1/2 c. sugar

4 eggs

2 3/4 c. all-purpose flour

2 t baking soda

1/2 t baking powder

1/2 t salt

1 1/2 t. vanilla extract

Whipped Cream Filling

Perfect Chocolate Frosting



Combine cocoa and boiling water, stirring

until smooth; set aside. Cream butter; gradually add sugar, beating well at

medium speed of an electric mixer. Add eggs, one at a time, beating well after

each addition.



Combine flour, soda, baking powder, and salt

in a medium bowl; add to creamed mixture

alternately with cocoa mixture, beating at

low speed of electric mixer, beginning and

ending with flour mixture. Stir in vanilla.

Do not overbeat.



Line three 9-inch greased cakepans with wax

paper; grease and flour wax paper. Pour

batter into cakepans. Bake at 350 degrees

for 20 to 25 minutes or until a wooden pick

inserted in center comes out clean. Cool in

pans 10 minutes; remove from pans, peel off

wax paper, and cool layers completely on

wire racks.



Spread Whipped Cream Filling between layers;

spread Perfect Chocolate Frosting on top and

sides of cake. Refrigerate until ready to

serve. Yield: one 3-layer cake.



Whipped Cream Filling



1 c. whipping cream

1 t vanilla extract

1/4 c. powdered sugar



Beat whipping cream and vanilla until foamy;

gradually add powdered sugar, beating until

soft peaks form. Chill. Yield: about 2 cups



Perfect Chocolate Frosting



1 6 oz. package semisweet chocolate morsels

1/2 c. half and half

3/4 c. butter or margarine

2 1/2 c. sifted powdered sugar



Combine first three ingredients in a heavy

saucepan; cook over medium heat, stirring

until chocolate melts. Remove from heat;

add powdered sugar, mixing well. Set

saucepan in ice, and beat at low speed of an

electric mixer until frosting holds its shape

and loses its gloss. Add a few more drops of

half and half if needed to make spreading

consistency. Yield: 2 1/2 cups.

Sour Cream Raisin Pie

Sour Cream Raisin Pie




1 unbaked 9-in. pie crust

1 c. sugar

1 c. sour cream

3 eggs, beaten

1 t cinnamon

1/4 t salt

1 c. cooked raisins, drained



Line pie plate with crust. Mix sugar and sour cream; add eggs. Combine

cinnamon, salt and raisins; add to sugar mixture. Pour into crust. Bake at 450

degrees for 10 minutes; reduce heat to 250 degrees. Bake for 30 minutes longer.

Yield: 6-8 servings.

Vanilla Pie

VANILLA PIE



1/2 cup firmly packed brown sugar

1 Tblsp flour

1/4 cup dark corn syrup

1 1/2 tsp vanilla

1 egg -- beaten

1 cup water

1 cup flour

1/2 firmly packed brown sugar

1/2 tsp cream of tartar

1/2 tsp baking soda

1/8 tsp salt

1/4 cup butter

1 unbaked 9 inch pie shell



Combine first 5 ingredients in 2 qt saucepan. Slowly stir in water. Cook

over medium heat until mixture comes to a boil, stirring constantly. Let

cool. Combine rest of ingredients (except pie shell) and mix until crumbly.

Pour cooled mixture into pie shell and top with crumbs.



Bake at 350* for 40 mins or until golden brown.

Ground Cherry Pie

Ground Cherry Pie




2 1/2 cups pitted ground cherries

1/2 cup packed brown sugar

1 tablespoon all-purpose flour

1 tablespoon water

1 (9-inch) pie shell

3 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons butter



Preheat oven to 425 degrees F.



Wash ground cherries and place in unbaked pie shell.



Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle

water over top.



Mix together the 3 tablespoons flour and 3 tablespoons sugar. Cut butter in

until crumbly. Top cherry mixture with crumbs.



Bake for 15 minutes. Reduce oven temperature to 375 degrees F and continue to

bake for 25 minutes.

Amish Tomato Gravy

 Tomato Gravy


4 cups tomato juice

2 tablespoons flour

1 cup milk

Salt and pepper



Bring tomato juice to a boil. Mix together flour and milk. Add to boiling tomato

juice. Bring to a boil again and remove from heat. Pour over cubed bread.

Creamy Butter Pecan Ice Cream

Creamy Butter Pecan Ice Cream


Servings Makes about fourteen 1/2-cup servings

Ingredients



4 tablespoons unsalted butter

1 cup pecan halves and pieces

1 teaspoon kosher salt

2-1/4 cups whole milk

2-1/4 cups heavy cream

1 whole vanilla bean (about 6 inches in length)

4 large eggs

2 large egg yolks

1-1/8 cups sugar

2 teaspoons pure vanilla extract



Instruction



Melt the butter in a 10-inch skillet. Add the pecans and kosher salt.

Cook over medium-low heat until pecans are toasted and golden,

stirring frequently, about 4 to 6 minutes. Remove from the heat,

strain (the butter will have a pecan flavor and can be strained and

reserved for another use). Chill the nuts.

Combine the milk and cream in a Cuisinart� medium saucepan. Use a

sharp knife to split the vanilla bean in half lengthwise. Use the

blunt edge to scr ape out the "seeds." Stir the seeds and bean pod

into the milk/cream mixture. Bring the mixture to a slow boil over

medium heat, reduce the heat to low, and simmer for 30 minutes,

stirring occasionally.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer

on medium speed to beat until the mixture is thick, smooth, and pale

yellow in color (similar to mayonnaise), about 2 minutes. Remove the

vanilla bean pod from the milk/cream mixture and discard it. Pour out

1 cup of the hot liquid. With the mixer on low speed, add the cup of

hot milk/cream to the egg mixture in a slow, steady stream. When

thoroughly combined, pour the egg mixture back into the saucepan and

stir to combine. Cook, stirring constantly, over medium low heat

until the mixture is thick enough to coat the back of a spoon.

Transfer to a bowl, cover with a sheet of plastic wrap placed

directly on the custard, and chill completely.

Pour the chilled custard into the freezer bowl, turn the mac hine on

and let mix until thickened, about 25 to 30 minutes.! The ice cream

will have a soft, creamy texture. If a firmer consistency is desired,

transfer the ice cream to an airtight container and place in freezer

for about 2 hours.

Remove from freezer about 15 minutes before serving.

Carrot Cake Cookies

Carrot Cake Cookies




1 package carrot cake mix

1/4 cup margerine or butter, softened

2 tablespoons molasses or dark corn syrup

2 eggs

1/2 cup raisins



Mix about half of the cake mix (dry), the margerine, molasses and

eggs in large bowl till smooth. Stir in remaining cake mix and the

raisins. Refrigerate until chilled, about 2 hours.



Heat oven to 375�F.



Drop dough by rounded teaspoonfull about 2 inches apart onto

ungreased cookie sheet. Bake 8 - 10 minutes (centers will be soft).



If desired, frost each cookie with cream cheese frosting and top with

one pecan half.



Makes about 3 1/2 dozen.

Chocolate Creme Tart with Deep Chocolate Crust

Chocolate Creme Tart with Deep Chocolate Crust




Crust:

Butter spray

2 cups chocolate wafer crumbs (Oreo is one brand)

4 Tbl butter, melted



Preheat oven to 350 degrees. Spray a 9-inch spring

form pan with butter spray. Pour crumbs in pan along

with melted butter. Combine the mixture with a fork

until well blended. Press the mixture with your

fingers along the sides of the pan up the edge about

an inch and along the bottom to make a crust. Bake for

6 minutes. Set aside to cool.



While it's baking, prepare the filling.



Filling:

12 oz. mascarpone cheese

8 oz. bittersweet chocolate cut into bits and melted.

(Use good

chocolate. Ghirardelli is one brand.)

2 tsp pure vanilla

2 Tbl strong brewed coffee



Mix all of these ingredients with a spoon or your

mixer on low speed.

You need to do this while the chocolate is HOT. Be

sure to keep mixing until the mixture is completely

brown and no white streaks of mascarpone remain. Now

pour the filling in the cooled crust and put the tart

in your refrigerator. It needs to be in the

refrigerator at least an hour to firm up. After an

hour you'll need to cover it with plastic wrap so it

doesn't get a film on top of the tart. You can do this

up to a day ahead. If you want to decorate your tart,

you can cut a decoration out of paper (stencil) or use

a commercially made stencil and place it on the tart

before serving and sprinkle on powdered sugar. Then

carefully remove the stencil. This will make a pretty

design. For the 4th of July I put a large star stencil

on top.



Here's the most important hint for good flavor. Take

the tart out of the refrigerator about an hour ahead

of serving. This tart tastes so much richer when it's

just slightly cool and not COLD.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake


Ingredients



1 12-ounce package frozen unsweetened red raspberries, thawed

1 3-ounce package cream cheese, softened

1/4 teaspoon almond extract

1 quart vanilla ice cream, softened

2 12-ounces cans or bottles cream soda

Fresh raspberries (optional)



Directions



1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream,

and 1/2 cup of the cream soda. Cover and blend until smooth.

2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake.

Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Chocolate Oatmeal Brownie Mix Cookie

Chocolate Oatmeal Brownie Mix Cookie




1 box brownie mix

3/4 tsp. Cinnamon

3/4 cup chopped nuts

1 1/2 cup uncooked oats

1/2 cup water

1 large egg



Preheat oven to 350 degrees. Empty the brownie mix in a bowl and then

add all the other ingredients and stir until mixed well. Drop from

teaspoon onto greased cookie sheet. Bake 10 to 12 minutes. Cool the

brownie mix cookie on a cookie sheet for 1 minute before removing to a

rack to finish cooling.

Cherry Cobbler Bars

Cherry Cobbler Bars




1 1/2 cups flour

1/2 teaspoon baking powder

1/2 cup butter -- at room temperature

1 cup powdered sugar

1 large egg

1 teaspoon lemon peel -- grated

21 ounces cherry pie filling



Heat oven to 350 degrees F. Grease an 11 x 7-inch pan. Mix flourr and

baking powder. In a large bowl, beat butter and powdered sugar with

electric mixer until pale and fluffy. Beat in egg and lemon peel.

With mixer on low speed, gradually add flour mixture.Remvoe 2/3 cup

dough. With flfoured fingers, pat remaining dough over bottom of

prepared pan. Spread cherry pie filling over dough to edges of pan.

Roll reserved dough into 1-inch balls. Flatten balls slightly and

place evenly over pie filling. Bake 30 minutes, or until top is

golden.



Makes 18 bars.

Simply Delicious Peanut Butter Candy

Simply Delicious Peanut Butter Candy




2 1/2 cups confectioner's sugar

1/2 cup brown sugar

1 1/2 cups creamy peanut butter

1/2 cup butter or margarine

2 tsp vanilla

1 cup chocolate chips



Mix sugars, butter, peanut butter, and 1 tsp vanilla. Press into 8x8

pan. Melt chocolate chips and 1 tsp vanilla. Spread on top of peanut

butter mixture. This can be refrigerated if you want the chocolate hard

but can also be unrefrigerated. It is the next best thing to a Reese's

cup, and its so quick and easy.

Chicken Crunch Supreme

Chicken Crunch Supreme




2 C chicken, cooked and cubed

1/4 C celery, diced

1 t dried, minced onion

10 3/4 oz can cream of Mushroom Soup

1 1/2 C prepared thin egg noodles

1 C shredded Cheddar

1/3 C mayonnaise

8 oz can water chestnuts

salt and pepper to taste

2 C corn flakes, crushed

1/3 C sliced almonds

1/4 C butter melted



Mix together chicken, celery, onion, soup. noodles, cheese, mayonnaise, water chestnuts, salt and pepper; place in an ungreased 9x9 baking pan. Top with cereal and almonds; drizzle with butter. Bake covered at 375 degrees for 50 minutes, uncover and bake for an additional 10 minutes. Serves 4 to 6.

Country Potato Bake

Country Potato Bake




1-lb. pkg. frozen shredded

hashbrowns

10-3/4 oz. can cream of

chicken soup

1 c. sour cream 1/4 c. margarine, melted

1 c. shredded Cheddar cheese

6 slices bacon, crisply cooked

and chopped

2.8-oz. can French-fried onions



Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; pour on top. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 12 servings.

Homestyle Baked Spaghetti

Homestyle Baked Spaghetti




8-oz. pkg. cream cheese, softened

1-1/2 c. sour cream

2 to 3 T. onion, grated

12-oz. pkg. fine egg noodles, cooked

2 lbs. ground beef, browned

2 t. salt 3 6-oz. cans tomato paste

2 c. water

2 t. sugar

1 t. pepper

Garnish: grated Parmesan cheese



Blend cream cheese, sour cream and onion together; stir in cooked noodles. Place in an ungreased 3-quart casserole dish; set aside. Combine beef, salt, tomato paste, water, sugar and pepper in a saucepan; heat thoroughly. Pour over noodles; sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes. Serves 8.

Hash Brown Dinner

Ingredients:


3 cups frozen shredded hash brown potatoes, thawed

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1/2 cup chopped onion

1 package (16 ounces) frozen California-blend vegetables

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

12 ounces process cheese (Velveeta), cubed

1 can (2.8 ounces) french-fried onions



Directions:

Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with

salt and pepper. In a large skillet, cook beef and onion over medium

heat until meat is no longer pink; drain. Spoon over potatoes. Top

with vegetables. Combine soup and milk; pour over vegetables. Cover

and cook on low for 4 to 4-1/2 hours.

Top with cheese; cover and cook 30 minutes longer or until cheese is

melted. Just before serving, sprinkle with french-fried onions.

Yield: 4 servings.

Cream Cheese and Cherry Dessert

Crust:


2 cups crushed pretzels

1 cup melted butter or margarine

3/4 cup sugar

Filling:

1 package cream cheese -- (8 ounce) softened

1 cup confectioners' sugar

1 container whipped topping -- (8 ounce)

Topping:

1 can cherry pie filling -- (30 ounce)



For crust: Combine ingredients and press into a 9x13 inch pan, reserving

some for garnish.

For Filling: Combine and beat cream cheese with confectioners' sugar.

Add

whipped topping to the cheese mixture, 1/2 cup at a time, mixing gently.

Spread over crust.

Spread pie filling over top and sprinkle with reserved pretzel mixture.

Refrigerate 2-3 hours.

CINNAMON ROLL APPLE COBBLER

CINNAMON ROLL APPLE COBBLER




8 cups apples, peeled - sliced

1 jar caramel ice cream topping (12 oz)

1 Tbsp. flour

1/2 cup pecans - very finely chopped

1/2 cup brown sugar

1 pkg. refrigerated cinnamon rolls (8 or 10 count)

6 Tbsp. margarine - melted

vegetable cooking spray



Preheat oven to 375 degrees F. Place apple slices in a large bowl.

Combine

caramel topping and flour and pour over the apple slices. Toss with a

fork

to mix. Place the apples into a 12 x 8 baking dish that has been

sprayed

with vegetable cooking spray. Bake for 25-30 minutes or until the

apples

are just tender. Combine the pecans and brown sugar in a small bowl.

Separate the cinnamon rolls and cut into 4 quarters. Dip each piece

of the

roll into the melted margarine and then roll in the sugar nut mixture.

Arrange the pieces of roll over the top of the apples and bake until

the

rolls are golden brown and the apples are done, approximately 8 to 10

minutes.

Black Bottom Strawberry Cream Pie

1 Pillsbury� refrigerated pie crust (from 15-oz box), softened as directed on box

2/3 cup hot fudge topping

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 pint (2 cups) strawberries, quartered

1/2 cup strawberry pie glaze

1/2 cup whipping (heavy) cream, whipped, if desired


1 . Heat oven to 450�F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2 . Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.

3 . In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.

4 . In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.

5 . Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

Little Pineapple Upside-Down Cakes

Little Pineapple Upside-Down Cakes






Makes: 2 servings



1 tablespoon butter or margarine, melted

1 tablespoon light corn syrup

2 tablespoons light brown sugar

2 slices pineapple, well drained (from 8-oz can)

2 maraschino cherries, well drained

2 Pillsbury� Grands!� Frozen Buttermilk Biscuits (from 25-oz bag)

Whipped topping, if desired



1 . Heat oven to 375�F. Spray 2 (6-oz) custard cups with cooking

spray.

2 . In small bowl, mix butter, corn syrup and brown sugar; divide

evenly between custard cups. Place 1 pineapple slice and 1 cherry

into each custard cup; top each with 1 biscuit. Place custard cups on

cookie sheet.

3 . Bake 25 to 30 minutes or until deep golden brown; cool 1

minute. Turn upside down onto serving plates; remove custard cups.

Serve warm, topped with whipped topping.

Chocolate Chunk Coffee Cake

Chocolate Chunk Coffee Cake




Topping:

10 ounces semisweet chocolate, coarsely chopped

3/4 cup chopped walnuts

2/3 cup sugar

Cake:

3/4 cup butter or margarine, softened

1-1/4 cups sugar

3 eggs

1-1/2 cups sour cream

2 teaspoons vanilla

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt



Preheat oven to 350�F. Grease a 10-inch tube pan.



In small bowl, combine topping ingredients; set aside.

Beat butter and sugar in large bowl until light and fluffy. Beat in

eggs, sour

cream and vanilla until well mixed. Combine flour, baking powder,

baking soda

and salt in bowl. On low speed, add flour mixture to batter, beating

until

smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan,

spreading

evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat

layering 2 more

times.



Bake 55 to 65 minutes or until a wooden pick inserted in center comes

out

clean. Cool in pan on wire rack for 20 minutes. Remove from pan.



Makes 12 servings



Note: For better mixing results, have all your ingredients at room

temperature.