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May 28, 2010

Peanut-Butterfinger Cream Pie

Peanut-Butterfinger Cream Pie

Ingredients

1Prepared 10-inch (9 oz.) graham cracker or chocolate crumb crust
1Pkg. (8 oz.) reduced fat cream cheese, at room temperature
1/2Cup creamy peanut butter
1/2Cup powdered sugar
1Container (8 oz.) light frozen whipped topping, thawed, divided
4Fun Size Nestlé® Butterfinger® Candy Bars, divided

Directions

Beat cream cheese, peanut butter, and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.
Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.

Goat Cheese and Sun-Dried Tomato Bread Bites

Goat Cheese and Sun-Dried Tomato Bread Bites


Ingredients

111 oz. can Pillsbury Refrigerated Breadsticks
4Ozs. (1 cup) crumbled chèvre (goat) cheese with basil and garlic or plain chèvre (goat) cheese
1/2Cup oil-packed sun-dried tomatoes, drained, coarsely chopped
1/2Egg
1Tablespoon water
Kosher or coarse salt, if desired


Directions

Preheat oven to 375º F.
Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 ½ inches wide.
With thumb, make indentation in center of each breadstick. Place 1 rounded teaspoon cheese in each indentation; top each with 1 teaspoon tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet.
In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt.
Bake 12-17 minutes or until tops are light golden brown. Serve warm.

Cookies and Cream Fudge

Cookies & Cream Fudge



Ingredients

3Cups granulated sugar
3/4Cup (1 1/2 sticks) butter or margarine
2/3Cup (5 fl.-oz. can) Nestlé® Carnation® Evaporated Milk 
2Cups (12-oz. pkg.) Nestlé® Toll House® Premier White Morsels 
1Jar (7 oz.) marshmallow creme
1/2Cup finely crushed cream-filled chocolate sandwich cookies
1Tsp. vanilla extract (optional)
1Cup crumbled cream-filled chocolate sandwich cookies


Directions

Line 9-inch-square baking pan with foil.
Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
Stir in morsels, marshmallow creme, finely crushed cookies, and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.




Cherry Almond Bars

Cherry Almond Bars


Ingredients

Crisco® Original No-Stick Cooking Spray
1 1/2Cups Pillsbury BEST® All Purpose Flour
1/4Cup firmly packed brown sugar
1/8Tsp. salt
6Tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
2Tsps. water
1/2Tsp. almond extract
3/4Cup Smucker's® Cherry Sugar Free Preserves or Smucker's® Cherry Preserves
Topping:
1/2Cup chopped almonds
1/4Cup brown sugar
2Tbsps. Crisco® Puritan Canola Oi



Directions

HEAT oven to 350°F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
BAKE 15 minutes.
SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

Baked Hash Brown Casserole


Ingredients
  • 2 pounds frozen hash browns (thawed)
  • 1/2 cup margarine, melted
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup onion, chopped
  • 1 pint whipping cream (unwhipped) or 1 pint sour cream
  • 1 can cream of mushroom soup
  • 2 cups grated cheese
  • 2 cups corn flakes, crushed
Instructions
  1. Mix together 1/4 cup margarine, salt, pepper, onion, sour cream or whipping cream, soup and cheese. Blend well.
     
  2. Butter 9 1/2 x 13" pan and place hash browns in bottom. Pour liquid mixture over hash browns.
     
  3. Mix 1/4 cup margarine and then corn flakes and put on top of potato mixture. Bake at 350 degrees F for 45 minutes.

Cheddar Potato Pancakes

Cabot Cheddar Potato Pancakes



Ingredients
  • 3 large Russet potatoes (about 12 ounces each)
  • 2 tablespoons Cabot Salted Butter, cut into pieces
  • 6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 1/2 cups)
  • 1 tablespoon chopped fresh chives
  • salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Scrub potatoes and prick with fork in several places. Place on baking sheet and bake until tender, 1 to 1 1/4 hours. 


     
  2. When cool enough to handle, remove skins and place potatoes in large bowl; add butter and mash with potato masher. Mix in cheese and chives and season mixture with salt and pepper.


     
  3. Shape mixture into six (1/2-inch-thick) cakes. Place on plate, cover and refrigerate for 1 hour. 


     
  4. Brush large skillet generously with oil and place over medium-low heat or preheat electric griddle to 325 degrees F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.
     
  5. Turn off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with sausage and eggs.

60-Minute Cinnamon Breakfast Rolls

60-Minute Cinnamon Breakfast Rolls


Ingredients
  • 1/2 cup quite warm milk
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 package yeast
  • 1 egg
  • 2 tablespoons shortening
  • 1/2 cups flour
  • 3 tablespoons butter, melted
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1/2 cups powdered sugar
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 400F degrees.
     
  2. Combine the 1/2 cup of warm milk, salt, sugar, yeast, egg, shortening and flour and knead.
     
  3. Roll out into a 12"x7" rectangle.
     
  4. Combine butter, cinnamon, brown sugar, powdered sugar, and the 2 tablespoons of milk.
     
  5. Spread the dough rectangle with half the mixture.
     
  6. Roll up the long way and cut 12 rolls.
     
  7. Place in a 9" round pan.
     
  8. Let rise 25-30 minutes.
     
  9. Bake 20-25 minutes at 400F degrees.
     
  10. While still warm, frost with the other half of the cinnamon mixture.

5 Things You May Not Know About Maple Syrup


  1. Maple syrup can be used as a healthier alternative to sugar in desserts andbaked goods, such as pies and cakes.

    • To substitute maple syrup for white sugar, use a one-for-one substitution and reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about a ¼ of a cup.
       
    • Maple syrup may also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup. 
       
  2. Maple syrup contains fewer calories than corn syrup and honey.
     
  3. Maple syrup can add depth and complexity to cooking, as an ingredient in glazes, rubs or barbeque sauces for poultry, meat, seafood or vegetables.
     
  4. Canada produces 80% of the maple syrup sold in the world.

    • And 91% of Canadian maple syrup is produced in the province of Quebec. 
       
  5. Maple syrup contains antioxidants, which can delay or prevent free radical induced diseases, such as diabetes and cancer.

    • A portion of ¼ cup of maple syrup contains as much antioxidant activity as one serving of raw tomato or broccoli.