Be The Heart Of Your Home Recipe Spot

Fudgies (No bake cookies)

2010-10-28T12:00:00.001-04:00

Fudgies (No bake cookies)

2 Tbsp cocoa
1 stick butter
2 cups sugar
1/2 cup milk
1 tsp vanilla
1/2 cup peanut butter (Jiff works the best)
2 1/2 cups oatmeal (not instant)

Combine sugar and cocoa, add to melted butter and milk. Cook on medium high temp, stirring constantly. Cocoa mixture is done when soft ball forms in cold water. (Generally about 2 minutes of boiling).Remove from heat. Stir in vanilla and peanut butter. When peanut butter is melted, add oatmeal. Add more oatmeal by the Tablespoon, if needed, to thicken. Remember, it is easier to thicken it than it is to thin it, so add the oatmeal slowly and mix completely before adding any more. Drop by spoonfuls onto waxed paper or into cupcake papers.Ready to eat in 10 minutes!!

Homemade ding dongs

2010-06-14T06:22:00.002-04:00

If someone can whip a batch of these up & let me know how they turn out, I sure would appreciate it! oh my goodness, these look good!

Homemade ding dongs

Here are a few shared copycat recipes for you

2010-05-30T07:53:00.002-04:00

Here are a few shared copycat recipes for you:

Cheesecake Factory Cajun Jambalaya Pasta
Woolverton Inn Pumpkin Pancakes
Hard Rock Café Twisted Mac 'n' Cheese
Quick and Easy Tuna Noodle Casserole
Texas Barbecued Beef and Beans
Applebee's Bourbon Steak
Benihana Sesame Chicken Copycat
Applebee's Hot Artichoke and Spinach Dip
Cheesecake Factory Cajun Jambalaya Pasta
Andiamo's Chocolate Raspberry Mini Cakes
Cinnabon's Cinnamon Rolls
Woolverton Inn Pumpkin Pancakes
Carrabba's Chocolate Dream
Bennigan's Copycat Baked Potato Soup
Hard Rock Café Twisted Mac 'n' Cheese
Cracker Barrel Cherry Chocolate Cobbler
Bob Evans Style Dinner Rolls
Cracker Barrel Fried Apples
Boston Market-Style Sweet Potato Casserole
Pizza Hut Dessert Pizza
Cheesecake Factory Bruschetta
Applebee's Bourbon Steak
Starbucks Frappuccino Copycat
Chili's Black Bean Soup
Wendy's Frosty

Free Download: "The Perfect Recipe" Cookbook

2010-05-22T11:58:00.000-04:00

Free Download: "The Perfect Recipe" Cookbook
The Perfect Recipe - Chef Inspirations with Wisconsin CheeseChefs and cheesemakers alike recognize quality when they see it. In Wisconsin, our cheesemakers win more awards for their cheese than any other state or nation, making it no surprise that Wisconsin cheeses are now served in fine dining restaurants and found in specialty cheese shops, delis and supermarkets.The recipes below showcase a variety of Wisconsin cheeses. From breakfast to dessert, the recipes have been adapted for the home kitchen. And in each, Wisconsin Cheese stars, highlighted by the delicious flavor combinations created by some of America's top chefs. One taste and we think you too will insist on Wisconsin Cheese.Download the complete Perfect Recipe Cookbook (2.8mb PDF)

Three German cookbooklets to download (bottom three on page) - FREE

2010-05-22T11:52:00.000-04:00

Three German cookbooklets to download (bottom three on page) - FREE

FREE Pillsbury Digital Magazine - Spring Get Togethers

2010-05-22T11:36:00.001-04:00

Get a FREE Pillsbury Digital Magazine - Spring Get Togethers - read online or download a copy to your pc

Free Martha Stewart Summer Grilling Cookbook

2010-05-20T12:54:00.000-04:00

Free From Martha Stuart & Sirius Radio! - FREE: SUMMER GRILLING COOKBOOK All of the acclaimed chefs and experts participating in the first-annual Martha Stewart Living Radio Grilling Hotline contributed their own recipes for Martha Stewart Living Radio’s Summer Grilling Cookbook, a free online cookbook created for SIRIUSXM especially for the occasion. This extraordinary collection of recipes and tips covers everything from delicious sides, salads and starters to savory burgers, steaks and chicken, desserts and summer drinks.

DOWNLOAD THE COOKBOOK NOW

CHAPTER 1Salads& Sides DOWNLOAD

CHAPTER 2 Appetizers& Extras DOWNLOAD

CHAPTER 3 MainDishes DOWNLOAD

CHAPTER 4 Drinks& Desserts DOWNLOAD

CLICK ON THE DOWNLOAD LINK OF THE CHAPTERS YOU WANTAND A PDF OF THAT CHAPTER WILL DOWNLOAD After you open the PDF, click "Save As" to save the chapters to your computer.

THREE awesome downloads from Vegetarian Times:

2010-05-20T12:52:00.000-04:00

THREE awesome downloads from Vegetarian Times:

Click here to download Comfort Food.

Click here to download Quick & Easy Dinners.

Click here to download Farmers Market.

Ramen Noodles with Frank's Hot Sauce

2010-05-20T12:42:00.003-04:00

Tried and True - Ramen Noodles with Frank's Hot Sauce:
Ok folks, I admit..I eat this at least once a day...it is so unique and different that I haven't gotten my fill of it yet.

How you do it:

One pkg chicken ramen soup mix - crush your noodles as normal, put in a micro safe dish. Add seasoning pack and what ever amount of water works for YOU (I add a wee bit more for this recipe), and now for the goodies:

you will need up to 20 splashes (for ME, I do 20) of Frank's hot sauce - JUST AS WITH WINGS, YOU DO NOT USE ANY OTHER BRAND!!! (if you use a different brand for your hot wings, you should be slapped! LOL)
and this is optional - left over chicken meat or beef (steak) or what have you (I usually like it without meat or with chicken)
and TWO slices American cheese!!!!

Ok...so you have your micro bowl, you add your noodles, seasoning pack, pour your water over it...dowse on your FRANKS hot sauce, give a good stir....add your meat if you are going to...stir again and then LAY ON TOP two slices American cheese. Micro this wonderfully weird mixture on high for about 4-5 minutes - you are NOT making soup!! So the noodles need to plump up and be softer then normal. When your cheese slices look like they are going to explode, stop the micro, give a good stir around and take to your table...by the time you get there, it will be at just the right eating consistency.

This is something so tried and true and the additions are endless! But, seriously....if you use any other hot sauce then Frank's, not only is it a shame on you...but, I guarantee it will not taste the same!

Give it a try! What will it cost you? Less then 40 cents I bet!

Umami Made Easy brochure

2010-05-07T10:33:00.001-04:00

sign up for recipe brochure
Kikkoman partnered with Chefs Nancy Silverton, José Andrés, Susan Feniger, Mary Sue Milliken, Rick Tramonto, Charles Phan and New York Times columnist Mark Bittman to bring you a colorful look into the flavorful world of umami.

Ghirardelli.com baking recipes PDF download

2010-05-07T09:36:00.001-04:00

Ghirardelli.com baking recipes PDF download HERE

Pickled Watermelon Rind

2010-05-01T00:30:00.002-04:00

Pickled Watermelon Rind
Makes about 2 cups
(Mr Food)

9 cups water, divided
4 cups (1-inch) chunks peeled watermelon rind (see Tips)
1 cup white vinegar
3 1/2 cups sugar
3 cinnamon sticks
1/2 teaspoon whole cloves

1. In a large pot, bring 8 cups water and the watermelon rind to a boil over high heat. Boil for 15 to 20 minutes, or until the rind is fork-tender; drain and return rind to the pot.
2. Add the remaining 1 cup water, the vinegar, sugar, cinnamon sticks, and cloves; bring to a boil over high heat.
3. Reduce heat to medium, and cook for 35 to 40 minutes, or until the liquid has thickened slightly, stirring frequently.
4. Remove from the heat and allow to cool. Transfer to an airtight container and chill overnight before serving.

Tips:
To prepare watermelon rind for this recipe, cut up a watermelon, separating the sweet pink meat from the white rind. Use a vegetable peeler to peel the green skin off the rind then cut the rind into 1-inch chunks.
This recipe is for watermelon rind, but there are so many ways to use sweet, pink watermelon flesh other than simply eating slices! You can puree it in the blender and:
Add it to plain yogurt with other favorite add-ins
Use it as the base for a rich-tasting yet light sauce for grilled fish or chicken
Add it to bottled vinaigrette to give salads extra "WOW"!
Jazz up a pitcher of lemonade or iced tea

Cranberry and Candied Yam Cheesecake Tart....

2010-04-26T10:01:00.001-04:00

This is DEFINITLY something I want to check out!
Cranberry and Candied Yam Cheesecake Tart....
http://www.wafb.com/Global/story.asp?S=1530970

The New Brooklyn Blackout Cake

2010-04-15T11:19:00.001-04:00

The New Brooklyn Blackout Cake
Posted: 11 Apr 2010 09:05 PM PDT
Elinor Klivans Chocolate Cakes Chronicle, 2010 Serves 12 (if you’re lucky)

This dark chocolate cake also has the same tender texture, but unlike many such cakes, is easy to mix and does not require beating the egg yolks and whites separately. The best thing is that you never have to wait for company dinners to enjoy this cake. It is yours for the baking. —Elinor Klivans

convert
Ingredients
For the filling
2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups hot water
3/4 cup sugar3 ounces semisweet chocolate, chopped
3 tablespoons cornstarch dissolved in 2 tablespoons water
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
1 teaspoon vanilla extract

For the cake
2 ounces unsweetened chocolate, chopped
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup whole milk
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla extract

For the frosting
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, at room temperature
1/2 cup lukewarm water, 88°F to 90°F (31°C to 32°C)
1 tablespoon light corn syrup
2 teaspoons vanilla extract

Method
Make the filling
1. In a medium saucepan, heat the cocoa powder, hot water, sugar, and chocolate over low heat, stirring constantly until the cocoa powder dissolves and the chocolate melts. Add the dissolved cornstarch and the salt, increase the heat to medium-high, and boil gently for 1 minute, stirring constantly, especially where the sides and bottom of the pan meet.
2. Remove the pan from the heat, add the butter and vanilla, and stir until the butter melts. Pour the filling into a bowl and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate until the filling thickens, at least 5 hours or up to overnight. It should be the consistency of soft pudding.

Make the cake
1. Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter the bottom and sides of two 9-in round cake pans with 1 3/4- to 2-inch sides. Line the bottoms with parchment paper and butter the paper.
2. Place the chocolate, cocoa powder, and milk in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate is melted, the cocoa powder dissolves, and the mixture is smooth. Remove from the heat and set aside to cool to lukewarm.
3. Meanwhile, sift the flour, baking powder, baking soda, and salt together in a medium bowl.
4. In a large bowl with an electric mixer on medium speed beat the butter and sugar until light in color and smooth, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add 2 of the eggs and mix until each incorporated. Add the remaining 2 eggs and the vanilla and mix until incorporated. Beat for 1 minute more. Reduce the speed to low and mix in the cooled chocolate mixture until blended and smooth. Add the flour mixture, mixing just until the flour is incorporated and the batter looks smooth. Pour the batter into the prepared pans.
5. Bake just until the tops of the cakes feel firm when lightly touched and a toothpick inserted in the center of each cake comes out clean, about 40 minutes. Cool the cakes in the pans on wire racks for 10 minutes. Use a small, sharp knife to loosen each cake from the sides of the pan, and invert each cake onto a wire rack. Carefully remove the paper and place it loosely on the cake. Let the cake layers cool thoroughly, then discard the paper.

Make the frosting
1. Place the chocolate and butter in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate and butter are melted and smooth. Remove from the heat and set aside to cool slightly. Check with your fingertips that the temperature of the lukewarm water feels similar to that of the chocolate. (It should be 88°F to 90°F (31°C to 32°C) when measured with an instant-read thermometer.)
2. Add the lukewarm water all at once to the chocolate mixture and gently whisk until the frosting is smooth. It will thicken slightly when the water is added. Stir in the corn syrup and vanilla. Let the frosting sit at room temperature until it cools and thickens slightly, about 30 minutes.

Frost the cake
1. Invert a serving plate on top of one of the cake layers and turn it so the cake is top up. Tuck a strip of wax paper under the edge of the cake all the way around to keep the plate clean. Use a long serrated knife, cut the cake layer horizontally into two even layers, leaving the layers in place. Carefully slip the removable bottom of a tart pan or spring-form pan between the layers, lift the top layer, and set aside. Use a thin metal spatula to spread about half of the cold filling over the bottom half of the cake layer, leaving a 1/2-inch plain edge around. Carefully slide the top half of the cake layer on top of the filling, centering it over the bottom layer. Spread the remaining filling over the top.
2. Invert the second cake layer onto a plate so that it is top up, and cut it horizontally into two even layers. Carefully slide the top layer on top of the filling-topped stacked cake layers. You will have a three-layer cake. The remaining cake will be crumbled and used to cover the frosted cake.
3. Use the thin metal spatula to cover the top and sides of the cake with a thin layer of the frosting. Refrigerate the cake for 15 minutes to firm the cake and filling. Spread the remaining frosting over the top and sides of the chilled cake.
4. Using your fingers, crumble the remaining cake layer into small crumbs. Sprinkle the crumbs over the top of the cake and press them onto the sides, using all of the crumbs to make a thick crumb coating. Remove the wax paper strips. Use a large, sharp knife to cut the cake. The cake can be covered and refrigerated up to 2 days. Let it sit at room temperature for about 45 minutes before serving.

Recipe © 2010 Elinor Klivans. Photo © 2010 Ann Stratton. All rights reserved.© 2010 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Free - Pillsbury One-Dish Meals - Digital Issue

2010-04-09T14:49:00.001-04:00

Free - Pillsbury One-Dish Meals - Digital Issue -- after you open the book, you WILL have the option to save as a magazine OR a PDF.
Here is the link where you can save it as a magazine OR pdf.

Make Your Own Mixes

2010-04-09T14:14:00.000-04:00

3 page PDF-why buy mixes if you can make them!
http://h30405.www3.hp.com/print/pdf/RB5WULMMYFD3/blog

Free Costco Cookbooks (download)

2009-11-02T09:19:00.001-05:00

They are on the right side, click each button for each book - print, read or download - they are 200+ pages

Better-Than-Almost-Anything Cake

2009-11-01T18:14:00.001-05:00

Better-Than-Almost-Anything Cake
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Makes: 15 servings

1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle. Did You Know... The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, remove the lid and microwave on High about 15 seconds. Special Touch Instead of the toffee chips or bits, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake

Chunky Apple Cake with Cream Cheese Frosting

2009-11-01T10:33:00.000-05:00

Chunky Apple Cake with Cream Cheese Frosting
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract2
cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)

Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.Yield: 12 to 15 servingsSouthern Living, SEPTEMBER 2001

CINNAMON – DRIED CRANBERRY BAGELS

2009-11-01T10:14:00.001-05:00

CINNAMON – DRIED CRANBERRY BAGELS

Click here for the recipe and step-by-step photo instructions. For either Cinnamon – Dried Cranberry or Cinnamon – Raisin Bagels (or really any dried fruit) just make these adjustments:

Increase the active dry yeast in the final dough to 1 teaspoon.Add 1 tablespoon ground cinnamon + 5 tablespoons granulated sugar to the final dough.

Rinse 2 cups of loosely packed raisins with warm water to rinse off the surface sugar, acid and natural wild yeast. Add the raisins during the final 2 minutes of mixing.

** I divided my dough in half and kneaded in 1 cup rinsed (and patted dry) raisins to one half of the dough and 1 cup rinsed and dried dried cranberries to the other half. Next time I will use only 2 cups dried cranberries as I preferred the stronger, tangier flavor. (These notes are not mine, but the blog owners where you will find the recipe)

Cranberry Crumb Bars

2009-11-01T10:11:00.000-05:00

Cranberry Crumb Bars

1 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 1/2 cups all purpose flour
1/2 cup almond meal*
1 cup cold butter (2 sticks)
1 egg
1/4 tsp cinnamon
juice of 1/2 of an orange
4 cups fresh cranberries**
2/3 cup white sugar
1 tsp vanilla
1 Tbs cornstarch

Preheat the oven to 375 degrees F. Butter a 9×13 inch pan.In a medium bowl, mix together 1 cup sugar, flour, almond flour, salt and baking powder. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.In another bowl, stir together the sugar, cornstarch, vanilla, and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.Add 1/4 tsp cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.
* I used these almonds. Just toss them in a food processor until finely ground to make almond meal.
**stock up while cranberries are abundant in stores. Just toss them in the freezer and use as you need. They'll be good for about a year. If you're using frozen fresh cranberries for this recipe there is no need to thaw them first.
Update 10/26/09: Regarding the possibility of freezing these

13 Free Recipe Books

2009-10-31T10:40:00.000-04:00

13 Free Recipe Books from Kraft

Ella’s White Sugar Cookies

2009-10-29T08:17:00.001-04:00

Ella’s White Sugar Cookies

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

PUMPKINS!!

2009-10-27T06:56:00.004-04:00

Iced Pumpkin Cookies
Super Moist Pumpkin Bread
Maryland Pumpkin Seeds
Pumpkin Cream Cheese Muffins
Spiced Pumpkin Molasses Muffins
Harvest Pumpkin-Spice Bars
Roasting Pumpkin Seeds

Its that time of year where the smells of cinnamon and nutmeg drift from kitchens every where. Here's a few recipes to add to your list of must make pumpkin recipes!

Free Holiday Recipe Brochure

2009-10-26T23:30:00.000-04:00

Free Holiday Recipe Brochure - (Eight all-new recipes celebrate the regional traditions of the United States. Each one is truly unique, yet each begins with the all-natural flavor of REAL Butter.)

Freebie: Hearty Crockpot Recipes eBook

2009-10-26T22:27:00.001-04:00

Free eCookbook: 33 Hearty Slow Cooker Recipes featuring 50 pages of quick and easy recipes.

FREE HOLIDAY RECIPE GUIDE

2009-10-19T08:51:00.001-04:00

CARNATION Evaporated Milk is here to help you create delicious dishes for every occasion, including family gatherings, game day celebrations, parties, brunches and potluck dinners throughout the holiday season. Get your FREE HOLIDAY RECIPE GUIDE and make life richer with CARNATION.
You can download it OR have them mail it to you!

Relish! Weekly Menu Planner

2009-10-19T08:15:00.000-04:00

Relish! is an online recipe site that helps families build a healthy menu plan and then automatically generate a weekly grocery list. Plan ahead - saving time and money.

Pumpkin Angel Food Cake with Ginger-Cream Filling

2009-10-19T07:47:00.003-04:00

Pumpkin Angel Food Cake with Ginger-Cream Filling

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.
Makes: 12 servings

Cake
1 box Betty Crocker® white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water

Ginger-Cream Filling
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Substitution
Don't have crystallized ginger? Mix 1 teaspoon ground ginger with the powdered sugar when making the filling.

Success Hint
A serrated or electric knife will help you cleanly cut the cake into 2 layers. Use these knives for slicing the cake as well.

Time-Saver
Save a step or two by just cutting the cake into slices and topping with the filling or topping with frozen (thawed) whipped topping and garnishing with the chopped crystallized ginger.

Free - "Taste of Autumn" recipe brochure

2009-10-19T07:16:00.000-04:00

Make the most of the vegetables that are in season now with some of the creations in our "Taste of Autumn" recipe brochure. It's filled with delicious, one-dish meals that pair corn, eggplant, zucchini and more with Sargento Artisan Blends Shredded Cheeses. Our Baked Penne with Eggplant, Tomatoes, Olives and Cheese is a hearty, meat-free option.Download the PDF here.

Lemon and Basil Chicken Breasts

2009-08-16T17:21:00.000-04:00

Lemon and Basil Chicken Breasts:
2 boneless, skinless chicken breasts, trimmed of any fat
Juice and zest of one lemon
3 tablespoons of fresh basil, chopped (divided)
2 cloves of garlic, minced
2 tbsp olive oil (divided)

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil, salt, pepper and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours.Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat "rest" for at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.

Greek Chicken Thighs

2009-08-16T17:16:00.000-04:00

Greek Chicken Thighs
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings
1 clove of garlic, minced
6 boneless/skinless chicken thighs, trimmed of any fat
Sea salt and fresh cracked pepper, to taste
Garlic powder, to taste (not pictured)
Dried oregano, to taste
Handful of grape tomatoes
Small handful of kalamata olives, sliced in half
1/2-1 lemon juiced
Zest of one lemon
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese

Preheat the oven to 425 degrees. Heat 1/2 tsp of olive oil in an OVEN SAFE skillet over medium heat. Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes), add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside. Add the remaining olive oil to the same skillet and turn the heat up to medium high heat. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the pan is very hot, add the seasoned chicken breast to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, lemon zest, lemon juice and half the parsley then season with sea salt and black pepper to taste. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through. Remove from oven and sprinkle with the remaining parsley and the feta cheese. Serve and enjoy!

"Healthified" Peach Cobbler

2009-08-16T17:02:00.001-04:00

"Healthified" Peach Cobbler 39% fewer calories • 57% less fat • 95% less sat fat fat than the original recipe—see the comparison. Cobbler like mom used to make – now healthified for more health-conscious times. makes:6 servings

1 cup Bisquick Heart Smart® mix
1/4 teaspoon ground cinnamon
1 cup fat-free (skim) milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices in light syrup, drained
1 teaspoon lemon juice
Vanilla reduced-fat ice cream, if desired

Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended. In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish. Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

Dominican Style Oatmeal

2009-08-16T16:36:00.002-04:00

In honor of Honey Bear

Dominican Style Oatmeal
SUBMITTED BY: Pepita PHOTO BY: crazycatlady "After living in the Dominican Republic for many years, I came to appreciate their tasty and easy way of making oatmeal. The texture is more creamy and liquidy, and the flavor is comforting in the morning."

3 cups milk
1 cup quick cooking oats
1/4 cup white sugar
1/2 teaspoon ground cinnamon
2 pinches ground nutmeg
2 pinches salt
Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Bring to a boil, stirring constantly for 2 minutes.

Ultimate Party Cookbook

2009-08-14T02:49:00.001-04:00

Ultimate Party Cookbook
Your destination for Southern entertaining. Find delicious recipe ideas for appetizers, side dishes, entrées, desserts, and more.

Spit Roasting Lamb and Pig

2009-08-14T02:11:00.000-04:00

Spit Roasting Lamb and Pig A tradition among many Eastern Europeans

Canning 101

2009-08-14T01:59:00.001-04:00

Canning 101
Our simple, how-to guide will have you canning your summer harvest in no time.
Get canning tips »

Home Canning for Beginners

2009-08-12T22:38:00.001-04:00

Food Trends
Home Canning for Beginners
Your grandma did it, so why not give it a try? Learn more about the latest tips and tricks.

More Preserving Ideas
Freezing Fruits & Veggies
Stock up your freezer today to enjoy seasonal flavors all year.

5 Cpcake Recipes

2009-08-06T18:10:00.000-04:00

Zucchini Cupcakes

Lemon Curd Cupcakes

Texas Chocolate Cupcakes

Chocolate Chip Cupcakes

Special Mocha Cupcakes

Traditional Fried Green Tomatoes

2009-08-06T15:34:00.001-04:00

Traditional Fried Green Tomatoes
Here is a good basic version of the classic Southern side dish. Of course you can get creative by adding different seasonings to the coating mixture.

4 large or 6 medium green tomatoes, thickly sliced

1 C. flour

2 tsp. salt

2 tsp. black pepper

1/2 tsp. cayenne pepper

Oil for frying

Soak tomatoes in a mixture of about 2 quarts water and 2 Tbs. salt for about 1/2 hour. In a large plastic food bag, mix flour, salt, pepper and cayenne. Drain tomatoes and drop a few slices at a time into the bag and shake to coat completely. Heat oil in a large skillet and fry coated tomato slices until browned on each side, about 2 minute per side. Season to taste with additional salt and pepper.
Yield: 6-8 servings
HillaryChew on That

Dulce de Leche Crepes

2009-08-06T13:38:00.002-04:00

Dulce de Leche Crepes
Crepas Salguero
by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody
from The Barcelona Cookbook(Andrews McMeel Publishing, 2009)
Serves 8

For the dulce de leche
Two 12-ounce cans condensed milk

For the crepes
1 cup all-purpose flour
1 cup milk
1/2 cup water
1 large egg
1 tablespoon butter, melted
2 tablespoons sugar

For the chocolate sauce
1 pound semisweet or bittersweet chocolate, coarsely chopped, or 1 pound semisweet or bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 cup brewed coffee
2 cups whipped cream, sweetened if desired, for serving
2 pints vanilla ice cream, for serving

To make the dulce de leche, remove the labels from the cans of condensed milk and submerge them in a large pot filled with water. Bring to a boil over high heat, reduce to a rapid simmer, and simmer for about 4 hours, adding water as needed. Check often to make sure the cans are always covered with water by at least 1 inch; otherwise they could explode. Remove the cans from the water and let them cool. To make the crepes, in a large mixing bowl, mix together the flour, milk, water, egg, and melted butter. Whisk by hand for about 2 minutes. Add the sugar and whisk for about 2 minutes longer. Strain through a fine-mesh sieve into a bowl and let the crepe batter rest for about 20 minutes. Put the chocolate in a microwave-safe bowl and microwave on high for 2 1/2 to 3 minutes, or until softened and shiny. The chocolate will not melt completely. Add the cream and coffee and stir until smooth. Set aside at room temperature. Heat two 9-inch nonstick pans over low heat. If you have seasoned 9-inch crepe pans, use them. Spray lightly with vegetable oil spray and ladle 3 tablespoons of the crepe batter into the pans. Tip and roll the pans to spread the batter evenly over the bottom of the pans and cook for about 2 minutes. Using a spatula, flip the crepes and cook for 2 minutes longer, or until lightly browned. Lift the crepes from the pans and stack on a plate. These crepes do not stick to one another. Continue cooking the crepes until you have 16. Expect to throw out the first crepe in each pan; this is typical, as anyone who has made crepes knows. The first one never works, and after it has flopped, the pan is seasoned appropriately so that the rest are perfect. Open the cans of boiled condensed milk. The milk will be caramel brown and thick—aka dulce de leche. Lay the crepes on a work surface. Spread a thick stripe— about 2 tablespoons— of dulce de leche (the boiled condensed milk) down the center of each crepe. Top the dulce de leche with an equal-sized stripe of whipped cream. Roll the crepes like a cigar and put 2 crepes on each plate. Ladle about 3 tablespoons of chocolate sauce over the crepes and serve with the ice cream.

Recipe © 2009 by Sasa Mahr-Batuz and Andy Pforzheimer. All rights reserved.© 2009 Leite’s Culinaria, Inc. All rights reserved.

Zucchini Cobbler

2009-08-06T13:34:00.001-04:00

Zucchini Cobbler
SERVINGS: 16-20

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.

Grilled Short Ribs

2009-08-06T13:16:00.001-04:00

Grilled Short Ribs

4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices
Kosher or fine sea salt and freshly ground black pepper
2 tablespoons red wine vinegar
Tomatillo Salsa

Trim any surface fat from the ribs. Rub all surfaces of the meat generously with salt and pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides. Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs turns grayish-white in spots. That is fine and the discoloration will disappear when they are grilled.) Heat a gas grill to medium-high or build a strong charcoal fire. Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let them rest 4 to 5 minutes before serving.

Tender White Cake

2009-08-06T13:12:00.002-04:00

Tender White Cake
Yields:
Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes

The ultimate tender, moist cake perfect for birthdays and special occasions, yet simple enough for everyday cupcakes. Vanilla and almond flavors combine to give you smooth, mellow flavors reminiscent of your favorite bakery cakes. This recipe uses King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb. The cake also uses the paste method, so no need to cream the butter and sugar. We do recommend a stand mixer for this cake, or a sturdy hand mixer. To make the cake as pictured, please see the online photos and instructions at our Baker's Banter blog.

2 3/4 cups King Arthur Unbleached Cake Flour Blend
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Cake
11 1/2 ounces King Arthur Unbleached Cake Flour Blend
11 3/4 ounces sugar; superfine sugar is best
13 grams baking powder
3/4 teaspoon salt
6 ounces unsalted butter, softened
4 large eggs whites plus 1 whole large egg
8 ounces full-fat vanilla yogurt or 8 ounces whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract

Preheat the oven to 350°F. Prepare pans by greasing and flouring, or lining with parchment, then greasing the parchment. Mix all of the dry ingredients for 2 minutes on slow speed, to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl. Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired, cool on a rack, and frost.

To make the raspberry cake pictured above, ice with your favorite butter cream, fill with raspberry jam, and arrange one pint of raspberries on top.

EASIER THAN PIE - From Rachel Ray

2009-08-06T12:51:00.000-04:00

EASIER THAN PIE
Bring the classic summer dessert out of its shell! These playful combos of fresh fruit and dough couldn't be simpler. Start with the basic recipes:
Peach, Plum, Nectarine or Cherry Filling
Raspberry, Blueberry, Blackberry or Strawberry Filling
Nutty Shortbread Dough
Flaky Pastry Dough

Spanish-Style Shrimp with Garlic

2009-08-06T12:32:00.000-04:00

Spanish-Style Shrimp with Garlic 4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)

1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges

Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.

Shrimp Arrabbiata

2009-08-06T12:29:00.001-04:00

Shrimp Arrabbiata
4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.

Kabobs and Skewers

2009-08-06T12:11:00.000-04:00

• Grilling Kabobs

• Chicken Kabobs

• More Skewers and Kabobs

• Yummy Honey Chicken Kabobs

• Fiery Pork Skewers

• Pineapple Chicken Tenders

• Indonesian Satay

• Ham and Pineapple Kabobs

Great TV Chefs and Their Best Recipes

2009-08-06T12:09:00.000-04:00

Julia Child paved the way for all the great TV chefs that followed. Here, outstanding dishes by 5 of the most famous:
Jacques Pépin: 12 excellent dishes by the French master chef like a chilled red fruit compote and meatballs with a quick-cooking tomato sauce dotted with tangy green olives (right)
Emeril Lagasse: 8 superb dishes by the New Orleans chef like a muffuletta packed with cured meats, cheese and pickled vegetables and a refreshing apple pie granita
Mario Batali: 10 fantastic dishes by the prolific chef-restaurateur-TV-personality like grilled mortadella and robiola packets and chicken with piquillo peppers
Lidia Bastianich: 4 delicious dishes by the famous Italian chef like rosemary-rubbed lamb chops and spinach and ricotta pappardelle
Ming Tsai: 4 dishes from the Emmy Award-winning chef like spicy crab cakes with mango puree and hoisin pork sandwiches

14 Healthy Muffin Recipes

2009-08-06T11:01:00.002-04:00

1 of 14: Banana Crunch MuffinsThese wholesome muffins taste like dessert, but are packed with the nutritional value of a hearty breakfast. Make mini muffins to include as a sweet lunchbox treat. See the recipe

2 of 14: Blueberry Buckle MuffinsThese muffins taste like coffee cake, but burst with the goodness of antioxidant-rich blueberries. Use unthawed frozen berries if you don't have fresh on hand. See the recipe

3 of 14: Cranberry Crumb MuffinsThese sweet, tangy muffins are delicious any time of year, but make an ideal treat on holiday mornings. Keep them warm on a brunch table in a basket wrapped in a cloth napkin. See the recipe

4 of 14: Banana-Bran MuffinsRich in fiber and potassium, the muffins make a delicious breakfast or snack. Mash and freeze overripe bananas so you'll have them on hand to use in the recipe. See the recipe

5 of 14: Blueberry Cornmeal MuffinsCornmeal adds nuttiness and crunch to the standard blueberry muffin recipe. On weekend mornings, serve these muffins warm with hot chocolate for the kids. See the recipe

6 of 14: Yamberry Muffins A great way to use up leftover cranberry sauce and sweet potatoes, this recipe hides all the goodness of those vitamin A- and C-rich super foods in a muffin liner. See the recipe

7 of 14: Pineapple Upside-Down Muffins Cute, sweet and wholesome, the muffins are fun to make with kids. After cooling, let them turn the muffins out of the pan to reveal the sticky pineapple topping. See the recipe

8 of 14: Lemon-Raspberry Muffins Sweet and tangy, these muffins make a healthy snack or breakfast. Make them with whole wheat pastry flour to increase their nutritional value.See the recipe

9 of 14: Spiced Apple Cider Muffins The secret to keeping these muffins moist and light is replacing some of the oil with apple butter and low fat yogurt. Try them with a variety of nuts to add flavor and crunch. See the recipe

10 of 14: Pumpkin Apple Streusel Muffins Pumpkin pie meets apple streusel in this yummy, vitamin A-rich recipe. Out of muffin liners? Pour the batter into a greased baking dish and serve it as a coffee cake. See the recipe

11 of 14: Cinnamon Ripple Muffins It may taste like a cinnamon bun, but it's still a muffin! Make this sweet and crunchy treat for brunch guests so they are greeted with the aroma of cinnamon. See the recipe

12 of 14: Fresh Corn MuffinsA fresh take on the standard corn muffin recipe, these muffins are perfect in the summertime. Make them after a visit to your local farmer's market. See the recipe

13 of 14: Pumpkin Praline Muffins The praline topping adds a sweet crunch to the muffins. Make the recipe in a loaf pan and wrap in a dishcloth tied in a knot to give as a home baked gift. See the recipe

14 of 14: Zucchini Spice Muffins Healthy and nutritious, make these muffins to use up your zucchini during harvest season. Try them with any combination of the optional add-ins for flavor and variety. See the recipe

Brown Sugar Blueberry Muffin Tops

2009-08-06T10:51:00.002-04:00

Brown Sugar Blueberry Muffin Tops

Yields 12 muffin tops

1 beaten egg
3/4 cup light brown sugar
1/2 cup milk
1 tablespoon melted butter
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
Zest of one lemon
1 1/2 cups blueberries (fresh or frozen dry) tossed in 2 tablespoons of flour
Topping for Muffins:
1/4 cup all purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons cold unsalted butter (1/2 stick), diced

Preheat oven to 425˚F. Mix egg, light brown sugar and milk. Add in melted butter and lemon zest. Mix together flour, salt, and baking powder. In a separate bowl, combine wet and dry ingredients quickly. Toss blueberries with 2 tablespoons flour and fold into batter. Spoon batter into muffin top pan. For the topping - Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of a food processor fitted with a steel blade. Add the butter and pulse 10 to 12 times until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over muffin tops. Bake approximately 12 minutes or until lightly browned on top. Loosen muffins and serve hot.

(These look absolutely AMAZING - filled with berries, crunchy on top...can we say MMMMMM)

Salmon with Hoisin Glaze

2009-08-06T10:46:00.001-04:00

Salmon with Hoisin Glaze
4 Servings
Serve a piping hot dinner straight from the oven. This five-ingredient recipe marinates for eight minutes then cooks for eight minutes and is guaranteed to please. Enjoy garlicky-spicy snow peas on the side.

2 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 (6-ounce) skinless wild salmon fillets
Cooking spray
1 teaspoon sesame seeds
Lemon rind strips (optional)

Preheat oven to 400°. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.

Corn Crepes with Taco Filling

2009-08-02T14:33:00.001-04:00

Corn Crepes with Taco Filling
6 servings

Corn Crepes:
2/3 cup Argo® Corn Starch
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
2 tablespoons cornmeal
2 eggs
Toppings:
prepared taco meat
chopped tomatoes
diced green onions
shredded lettuce
shredded cheese
salsa, sour cream, olives

MIX corn starch, milk and salt in a large bowl with a wire whisk. Combine butter, cornmeal and eggs in a separate bowl; beat until well mixed. Stir into milk mixture. HEAT a greased non-stick skillet over medium heat. Pour in about 1/4 cup batter, tilt skillet to spread. Flip when edges of crepe begin to curl, about 30 to 60 seconds. Cook an additional 10 to 15 seconds or until edges begin to curl. Repeat with remaining batter. Keep warm until ready to serve. TOP each crepe with taco meat and desired toppings.
Argo Corn Starch, AUGUST 2008

Chocolate Fudge Cheesecake

2009-08-02T14:21:00.001-04:00

Chocolate Fudge Cheesecake

Makes 2 (9-inch) cheesecakes
Ingredients
1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze
Garnishes: fresh mint sprigs, sliced strawberries

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. dd flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans. eat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter. ake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. pread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
Southern Living, DECEMBER 2005

Chocolate Glaze

Makes about 2 cups

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Enchilada-zagna

2009-07-31T23:06:00.001-04:00

Enchilada-zagna
Yields - 10 to 12 servings

2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 container (8 oz.) sour cream
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups (8-oz. pkg.) shredded cheddar cheese
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil. BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.TIPS:• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired. • Sliced black olives may be added to the layers.

Black Bean and Plantain Empanadas‏

2009-07-31T22:53:00.001-04:00

Black Bean and Plantain Empanadas‏ Makes 8
By Sharron Wood
Serve two empanadas for a hearty vegetarian main course, or make smaller ones to serve at a cocktail party.

2 tablespoons vegetable oil
1 large ripe plantain, coarsely chopped
3/4 cup chopped yellow onion
1 (15-ounce) can black beans, drained and rinsed
1/2 cup chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1/2 teaspoon fresh lime juice
1 large egg
1 tablespoon milk
1 package frozen puff pastry, thawed according to package directions
1 cup grated queso fresco
4 tablespoons unsalted butter
Tomatillo salsa or sour cream for serving

In medium fry pan over medium-high heat, heat 1 tablespoon of the vegetable oil. Add chopped plantain and sauté until golden and slightly softened, about 5 minutes. Transfer plantains to a bowl and set aside. Heat remaining 1 tablespoon oil in the sauté pan and add onion. Sauté until golden, about 4 minutes. Add beans, cilantro, cumin, and cayenne and sauté until mixture is heated and flavors are blended, about 5 minutes. Add lime juice and season with salt. Remove from heat. Using a potato masher, mash bean mixture until it forms a coarse paste. Transfer to a bowl and set aside to cool. Add plantains to bean mixture and stir to combine. Line two baking sheets with parchment paper. In a small bowl, whisk together egg and milk to make egg wash. Spread one sheet of puff pastry on a lightly floured surface. Dust pastry lightly with flour and, using a rolling pin, roll into a 14-inch square. Using a sharp paring knife, trim dough edges. Cut dough into four equal squares. Using a pastry brush, brush edges of each square lightly with egg wash. Place 1/4 cup of cooled filling on each square and sprinkle with 2 tablespoons of queso fresco and 1 1/2 teaspoons of butter. Fold dough in half to form a triangle. Seal edges by pressing them together with the tines of a fork. Transfer to a baking sheet. Poke a few holes in the top of each empanada with the tip of a paring knife. Repeat with remaining sheet of puff pastry and remaining filling. Cover the baking sheets with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly. Meanwhile, heat the oven to 400°F. Remove empanadas from the refrigerator and remove plastic wrap. Brush top of each empanada with egg wash. Bake until golden brown and flaky, 20 minutes. Transfer to a wire cooling rack to cool slightly. Serve warm, with tomatillo salsa or sour cream on the side.

Black-Bottom Strawberry Pie

2009-07-31T22:45:00.001-04:00

Black-Bottom Strawberry Pie
From Woman's Day June 4, 1996
Yield 1 pie

CRUMB CRUST
21 shortbread cookies (such as Lorna Doone, about 5 ounces)
2 tablespoons packed brown sugar
3 tablespoons butter or margarine, melted

CHOCOLATE LAYER
1⁄2 cup heavy (whipping) cream
1 cup semisweet chocolate chips

STRAWBERRY GLAZE AND FILLING
1 cup granulated sugar
3 tablespoons cornstarch
1⁄2 cup water
1⁄4 cup strawberry jam
2 tablespoons lemon juice
2 pints (12 ounces each) ripe strawberries, rinsed and hulled

Crust: Lightly grease a 9-inch pie plate. Process cookies and brown sugar in a food processor until finely crushed and blended. Add butter and pulse just until crumbs are moistened. Press evenly and firmly over bottom and sides of pie plate. Place in freezer to firm up crust. Meanwhile make Chocolate Layer: Heat heavy cream in a small saucepan (or microwave) just until steaming hot. Remove from heat and add chocolate chips. Let stand 1 to 2 minutes, then stir until chocolate melts and mixture is thick and well blended. Spread evenly over bottom of pie crust. Refrigerate (or freeze) to firm up chocolate. Glaze and Filling: Mix sugar and cornstarch in a medium saucepan. Stir in water, jam and lemon juice. Add 1 cup berries (save the prettiest berries for the top of the pie) and mash in the saucepan with a potato masher. Bring to a gentle boil over medium heat, whisking constantly. Boil 6 to 7 minutes, whisking occasionally, until mixture is thick and syrupy. Remove from heat and let cool slightly. Meanwhile drain remaining berries, hulled side down, on paper towels. Pat dry. Pour about 1⁄3 of the glaze over the chocolate layer. Spread with a pastry brush to cover. Top with strawberries, points up. Pour remaining glaze over berries, using a brush to coat each berry. Refrigerate at least 1 hour to set glaze.
Make-Ahead Tip: The pie may be made through Step 2 and refrigerated up to 3 days ahead, or wrapped airtight and frozen up to 1 month—though it’s best the day it’s made.Shortcut Tip: Instead of making your own, use a ready-made 9-ounce graham cracker crust.

Blueberry Flax Pancakes

2009-07-30T21:25:00.003-04:00

This was posted here, but I am altering the ingredients according to the reviews of the recipe. Once we are able to make pancakes again, this will be a first to try out!

Also, this is for FOUR servings, double for more servings.

1 1/2 cups dry pancake mix (bisquick, red mill, whole wheat-this is YOUR choice)
1/2 cup flax seed meal
1 cup skim milk (with additional to keep batter thinned out to your liking)
2 eggs
1 cup fresh or thawed frozen blueberries

Set a nonstick skillet over medium heat. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

White chocolate ganache filling

2009-07-29T00:57:00.001-04:00

White chocolate ganache filling

12 ounces premium white chocolate, finely chopped or ground in a food processor
3/4 cup heavy cream
1 tablespoon corn syrup
3/4 teaspoon pure hazelnut extract

1. This filling will set if made too far in advance, so make it no sooner than you intend to fill the cookies. Begin the ganache by placing the chopped (or ground) chocolate in a large bowl so it forms a shallow layer. Set aside.
2. Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)
3. Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup. At the very end stir in the hazelnut extract
4. Cover with plastic wrap and chill about 20 minutes, or until slightly thickened. Transfer to the bowl of an electric mixer fitted with a whip attachment. Beat on medium speed just until the ganache turns a shade whiter and holds the “tracks” left by the beater. Do not over beat, or the ganache will break and become grainy.

Pink Cloud

2009-07-29T00:18:00.002-04:00

Pink Cloud
This has always been my favorite all time, family get together jello salad. It doesnt look pretty, but dang if it doesnt taste GREAT! I have used strawberry, orange, lime and raspberry...use your imagination, it will always taste great I think. You can go to the link and adjust the serving size if you want, but this one is for 12 servings (or in my house, 6)

1 (3 ounce) package raspberry flavored gelatin (such as Jell-O®)
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package large curd cottage cheese
1 (20 ounce) can crushed pineapple, drained

Combine gelatin, whipped topping, cottage cheese, and pineapple in a large bowl. Mix until evenly pink. Refrigerate until ready to serve.

Pie Crust

2009-07-29T00:15:00.001-04:00

Pie Crust
Recipe Source: Dutch Kitchen
Servings: 8
The key to good pie crust is not to overhandle the dough. So spoke Tom and Jennifer Levkulic of the Dutch Kitchen in Frackville, Pennsylvania, who shared this recipe with us for their "Famous Dutch Kitchen Restaurant Cookbook."

1-1/3 cup sifted flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 tablespoons cold water

Preheat oven to 425 degrees. Combine the flour and salt a in large mixing bowl. Cut in the vegetable shortening until the mixture resembles crumbs. Sprinkle in cold water and quickly toss with a fork until ingredients are combined enough to mold into a ball. Do not overhandle!
Roll out the dough on a floured surface. Place the crust into a greased pie pan. Line the top of the crust with foil and place some uncooked beans across the foil to keep the crust from bubbling up.
Bake at 425 degrees for 10 to 15 minutes.

Whoopie Pie Cake

2009-07-29T00:06:00.001-04:00

Whoopie Pie Cake The Whoopie Pie was invented in Maine back in the 1920s: Like a giant, squishy Oreo cookie, it is two discs of chocolate cake sandwiching a creamy-sweet filling. One of the most popular desserts at Becky's Diner in Portland, Maine, is a cake she makes inspired by the Whoopie pie, frosted with a low-cost icing she found while browsing through a World War II era cookbook. The marshmallow-soft icing gives this cake an evocative old-fashioned character, totally unlike a modern "sinful" boutique gateau.
Recipe Source: Becky's Diner
Servings: 8

Cake:
1 cup margarine
2 cups sugar
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
3 eggs
9 tablespoons cocoa powder

Icing:
2 cups whole milk
3/4 cup white flour
2 cups granulated sugar
8 tablespoons butter
1 tablespoon vanilla
1 cup solid vegetable shortening

Preheat oven to 350 degrees. Grease 2 9" round cake pans. Beat together the margarine and sugar. Add flour, baking soda, and salt. Mix slowly, gradually adding buttermilk. Beat 2 full minutes. Add eggs, then gradually add cocoa, beating another 2 minutes, stopping occasionally to scrape the sides of the bowl. Pour batter into prepared pans and bake about 40 minutes, until center springs back when gently pushed. Cool the cake layers 5 minutes, then remove them from pans and cool them completely on a wire rack. To make the icing, pour the milk into a stainless steel saucepan over medium heat. Gradually whisk in flour until a thick paste forms. Do not scorch! Remove from stove and cool this mixture in the refrigerator. In a separate bowl, mix the sugar, butter, vanilla, and shortening. Add the cooled paste. Whip for at least 3 minutes until creamy. This makes enough icing to generously frost a 2-layer cake

11 Herbs And Spices For Fried Chicken

2009-07-27T19:29:00.002-04:00

3 parts Garlic salt
1 part Black pepper
1 part Paprika
1 part Thyme
2 part Cayenne pepper
2 part Onion powder
1 part Basil
1 part Coriander
3 part Celery salt
1 part Crushed bay leaves
1 part Cumin

http://www.roadfood.com/Forums/tm.aspx?m=437092&high=recipe

Raspberry Patch Crumb Bars

2009-07-27T18:19:00.001-04:00

Raspberry Patch Crumb Bars
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge.
SERVINGS: 36

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries (can substitute other frozen berries/cherries or even pie filling)

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen. Editor’s Note: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.

Paula's Pumpkin Chocolate-Chip Muffins

2009-07-27T17:06:00.002-04:00

Paula's Pumpkin Chocolate-Chip Muffins Makes 12

1 2/3 cup(s) flour
1 cup(s) sugar
1 tablespoon(s) pumpkin-pie spice
1 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) semisweet chocolate chips
2 large eggs
1 cup(s) (do not use pumpkin-pie filling) canned solid-pack pumpkin 1/2 cup(s)
(1 stick) unsalted butter, melted

Preheat oven to 350ºF. Line a 12-cup muffin pan with paper muffin cups; spray liners lightly with nonstick cooking spray. In large bowl, mix first six ingredients; add chocolate chips, tossing to coat. In another small bowl, whisk together remaining ingredients; add to flour mixture and stir just until combined (do not overmix). Fill each muffin cup about two-thirds full. Bake for 20 to 25 minutes, until muffins spring back when lightly touched. Cool muffins on rack

Fresh Strawberry Tarts

2009-07-27T17:03:00.001-04:00

Fresh Strawberry Tarts
Makes 6 Tarts

Crust1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box3/4 teaspoon sugar
Filling2 1/2 cups sliced strawberries1/2 cup strawberry glaze6 tablespoons hot fudge ice cream topping, heated1/3 cup frozen (thawed) whipped topping

Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round). Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork. Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes. Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes. Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

Apple Streusel Cobbler

2009-07-27T16:53:00.001-04:00

Apple Streusel Cobbler

Makes 9 to 12 servings

2 (21-ounce) cans apple pie filling
2 eggs
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter or margarine
1/2 cup chopped nuts
1/2 cup oats

Preheat oven to 375°F. Spread apple filling in buttered 9-inch square baking pan. In large bowl, beat eggs, EAGLE BRAND®, melted butter and spices; pour over apple filling. In small bowl, combine brown sugar and flour; cut in cold butter until crumbly. Add nuts and oats. Sprinkle over top. Bake 50 minutes or until set. Cool. Serve warm with vanilla ice cream (optional). Store leftovers covered in refrigerator.

Double Lemon Cake

2009-07-27T16:50:00.001-04:00

Double Lemon Cake

Makes one (13x9-inch) cake

1 (18.25- to 18.5-ounce) package lemon cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
*2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind (optional)
Yellow food coloring (optional)

Preheat oven to 350°F. Prepare and bake cake mix as package directs for 13x9-inch cake.
In medium bowl, beat EAGLE BRAND® and egg yolks. Stir in lemon juice, lemon rind and food coloring (optional). Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.

Giant Cinnamon Rolls

2009-07-27T16:46:00.001-04:00

Giant Cinnamon Rolls
Time: 3 hours. Warm cinnamon butter melting down the sides of these rolls and into the grooves makes them a standout.
Serves 8

15 tablespoons granulated sugar, divided
2 tablespoons active dry yeast
3/4 teaspoon salt
2 tablespoons shortening or butter
1 large egg
3 3/4 cups flour, plus about 1/4 cup for rolling
3 tablespoons plus 1 tsp. cinnamon
3/4 cup packed light brown sugar
Cooking-oil spray
1/2 cup butter, softened

In a large bowl of a stand mixer fitted with the paddle attachment, mix 1 tbsp. granulated sugar, 1/4 cup warm (110°) water, and yeast. Let stand until softened, about 5 minutes. Add 1 1/4 cups more warm water, salt, 6 tbsp. granulated sugar, shortening, and egg. Mix until blended. Change to dough hook, gradually add 3 3/4 cups flour, and beat on medium speed until dough is smooth and stretchy and pulls away somewhat from inside of bowl, about 10 minutes (dough will still feel quite wet). Remove hook from bowl and loosely cover bowl. Let dough rise at room temperature until doubled, about 40 minutes. In a small bowl, combine 3 tbsp. cinnamon with 1/2 cup granulated sugar. Generously flour a large work surface and scrape dough onto it. Generously sprinkle dough and a rolling pin with flour. Very gently roll and pat dough into a 10- by 24-in. rectangle, keeping a light coating of flour on dough but trying not to work it in. Sprinkle with cinnamon-sugar mixture and brown sugar, then roll dough into a log starting from a 10-in. side. Cut dough straight down into 8 equal slices. Place slices cut-side up in a greased 10-in. springform pan. Let stand until puffy, about 30 minutes. Preheat oven to 325°. Set springform pan on rimmed baking pan and bake rolls until golden and a toothpick inserted into the center roll (avoid cinnamon-sugar swirls) comes out clean, about 45 minutes. Let cool in pan on rack, 30 minutes. Meanwhile, make the cinnamon butter: In the bowl of a stand mixer, beat butter with 1 tsp. cinnamon until blended. Run a knife around inside of pan to release rolls; remove pan rim. With a serrated knife, cut rolls apart and top each with about 1 tbsp. cinnamon butter. Put rolls on a platter and place in warm oven until butter has mostly melted, about 1 minute.
Make ahead: Instead of letting rolls rise on the counter (step 5), immediately cover with a piece of oiled plastic wrap and chill overnight. In the morning, let stand at room temperature until puffy and no longer cold, about 1 1/4 hours. Bake as directed.
Note: Nutritional analysis is per roll.
Nutritional Information
Calories:
554 (28% from fat)
Sunset, OCTOBER 2008

Devil's Food Sheet Cake

2009-07-27T16:28:00.001-04:00

Devil's Food Sheet Cake
SERVINGS: 16-20

1-1/2 cups water
2 cups sugar
3/4 cup butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

Hundreds of Ways to Enjoy an Avocado

2009-07-27T16:23:00.000-04:00

Check-out our updated recipe database and search http://www.avocado.org/recipes/search for hundreds of ways to enjoy Hand Grown in California Avocados while they're in peak supply. In addition to adding new recipes, we have also added the nutrition facts to many of our recipes.

Find menus, how-tos, videos and fun ideas for birthdays, holidays—or anytime friends drop by

2009-07-27T16:08:00.000-04:00

Find menus, how-tos, videos and fun ideas for birthdays, holidays—or anytime friends drop by:
http://www.rachaelraymag.com/easy-party-ideas/great-get-togethers

A Pickling Primer for Preserving Summer Produce

2009-07-27T13:48:00.000-04:00

From Food & Wine:

A Pickling Primer for Preserving Summer ProduceFollow the example of pickle-obsessed chefs with these vibrant-tasting pickles, like pickled ginger-and-cumin-scented tomatoes, sweet and tangy bread-and-butter pickles, and fiery chile-accented pickles. More Great Pickling Tips:- 3 simple brines for all types of produce from carrots to cauliflower like a spicy dill brine, a winey brine, and a curry brine- 4 helpful tips for full-flavored pickles like layering vegetables vertically in jars

"Lime in the Coconut" Frosted Cheesecake Bars

2009-07-24T17:44:00.001-04:00

"Lime in the Coconut" Frosted Cheesecake Bars Prize-Winning Recipe 2009! Pack a powerful punch of tropical flavors with a quick-mix layered bar.

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
Filling
2 packages (8 oz each) cream cheese, softened
1 can (16 oz) cream of coconut (not coconut milk)
3 tablespoons lime juice
1 teaspoon vanilla
2 eggs
Topping
1 container (12 oz) Betty Crocker® Whipped cream cheese frosting
1 1/4 cups coconut, toasted
2 teaspoons grated lime peel

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base. Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Amish Pot Roast

2009-07-24T17:36:00.001-04:00

Amish Pot Roast

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.

Banana Cream Sheet Cake

2009-07-24T17:00:00.001-04:00

Banana Cream Sheet Cake

CAKE
Crisco® Original No-Stick Cooking Spray
2/3 cup Crisco® All-Vegetable Shortening
1 1/3 ups sugar
2 arge eggs
1 1/2 ups mashed bananas, about 3 large
1 easpoon vanilla extract
2 ups Martha White® All-Purpose Flour
3/4 easpoon baking soda
3/4 easpoon salt
1/3 up buttermilk
1 up chopped pecans

ICING
Cream Cheese Frosting

HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray. COMBINE shortening and sugar in large bowl; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. COMBINE flour, baking soda and salt in separate bowl; whisk or stir to blend. Blend about 1/3 of the flour mixture into the creamed mixture on medium low speed. Blend in about half of the buttermilk. Repeat with flour mixture and buttermilk, ending with remaining flour mixture. Stir in pecans. Pour into prepared pan.
BAKE 40 to 45 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool. Spread frosting over top of cake.
Prep Time: 20 min
Cooking Time: 42 min
Serving size: 12 to 15 Servings

Cooking Tools And Tips

2009-07-23T22:59:00.000-04:00

Flavor Substitutions
Measurement Guide
Cook's Glossary
Food Equivalencies

Jam-Making 101

2009-07-23T22:36:00.001-04:00

Jam-Making 101: “Making homemade jam—or chutney or fruit butter—is a great way to preserve your favorite berries and other summer fruits,” blogs associate food editor Carolyn Malcoun. “And it’s truly better than any other preserve I’ve tasted.” Make your own jam with Carolyn’s 5 easy steps. Don’t Miss:
Homemade Strawberry Jam and other delicious preserves

Lattice-Top Blueberry Pie

2009-07-22T17:51:00.002-04:00

Lattice-Top Blueberry Pie

Double Crust Classic Crisco Pie Crust
5 cups fresh blueberries
OR 5 cups frozen blueberries, thawed
1 cup sugar
1/4 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons butter

PREPARE recipe for double crust pie. Divide almost in half. Roll out larger half and place in 9-inch pie pan. Trim edge to 1/2-inch beyond rim. Heat oven to 400°F. RINSE and drain blueberries. Put into a bowl. Toss lightly with sugar, flour, salt and lemon peel. Pour into unbaked pie shell. Drizzle lemon juice over filling. Dot with butter. ROLL out remaining pastry. Cut into strips about 1/2-inch wide. Place 4 to 5 strips across filling in pie shell. Angle 4 to 5 strips across first ones. Weave strips in crisscross fashion to form lattice top. Trim ends. Fold trimmed edge of lower crust over ends of strips. Seal and flute. BAKE 55 minutes until crust is golden. Cool on rack. SERVE with scoops of ice cream or dollops of whipped cream, if desired.
TIP: *If using frozen blueberries, increase flour to 1/3 cup.

Key Lime Pie with Gingersnap Crust

2009-07-22T17:48:00.002-04:00

Key Lime Pie with Gingersnap Crust

GINGERSNAP CRUST
1 1/2 cups gingersnap cookies, finely ground
1 1/2 cups graham cracker crumbs
1/2 cup macadamia nuts, finely ground
1/2 cup Crisco® Butter Shortening, plus 1 tbsps, melted
OR 1/2 stick Crisco® Butter Shortening Sticks, plus 1 tbsps, melted

KEY LIME PIE
2 teaspoons unflavored gelatin
1 cup Key Lime Juice, divided
6 large eggs
2 1/4 cups sugar
2 teaspoons lime zest
2/3 cup Crisco® Butter Shortening, melted
OR 2/3 stick Crisco® Butter Shortening Sticks, melted

WHIPPED CREAM
1 cup heavy cream
2 tablespoons powdered sugar
Toasted coconut
Lime zest (optional)

HEAT oven to 300°F. COMBINE crust ingredients in a medium bowl. Mix well. Press into bottom of a 9-inch springform pan and 2 inches up the sides. BAKE 5 minutes. Cool. PLACE gelatin and 1⁄4 cup lime juice in a bowl; let stand 5 minutes. WHISK eggs and sugar in medium bowl until smooth. Stir in gelatin mixture, remaining lime juice and lime zest. Pour mixture into double boiler. Cook until thick. REMOVE from heat. Stir in shortening. Pour into baked pie crust. Refrigerate 24 hours. WHIP cream with powdered sugar until stiff. Top pie with whipped cream, toasted coconut and lime zest.

Lemon Meringue Baked Alaska

2009-07-22T17:00:00.002-04:00

Lemon Meringue Baked Alaska
Treat your guests to a cool, creamy dessert that is both luscious and extremely easy. Try Tessa’s unique twist: “This was a hit, but even more fabulous was an invented Pina Colada Pie: make this with pineapple coconut sorbet instead of lemon and use coconut instead of lemon rind. That one disappeared in a New York minute.” The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

Yield 8 servings (serving size: 1 wedge)

32 vanilla wafers
2 cups vanilla low-fat ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind

Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside. Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm. Preheat broiler. Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

Lorrie Corvin, Cooking Light, AUGUST 2005

Banana Pudding Pie

2009-07-18T15:09:00.001-04:00

Banana Pudding Pie
Prep: 20 min.; Bake: 24 min.; Cool: 1 hr., 30 min.; Chill: 4 hr. Hang on to your egg yolks--you'll be using them in the Vanilla Cream Filling.
Yield
Makes 8 servings

1 (12-oz.) box vanilla wafers, divided (Or crushed biscotti-mjk)
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling
4 egg whites
1/2 cup sugar
(Or, instead of making a meringue, use cool whip - mjk)

Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.) Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.
Note: For testing purposes only, we used Nabisco Nilla Wafers.
Southern Living, FEBRUARY 2007

(Can double recipe and put in a 9x13 pan instead-mjk)

Publish Your Own Cookbook

2009-07-18T14:21:00.001-04:00

If the Desperate Housewives, Patti LaBelle, and (no kidding) Liberace can come out with cookbooks, what are you waiting for? We’re not suggesting you find an agent or attempt to get your book into Barnes & Noble, although that’s always a possibility. Rather, we’re talking about preserving and packaging some of your signature recipes in a way that makes the perfect gift for friends and family. Plus, it’ll give you a reference you can use in your own kitchen (not to mention, a generous pinch of self-satisfaction).

The key to this is self-publishing, which is easier and more affordable than ever. These days, anyone can become an author and produce a quality book. And since you probably already have a stack of recipes in your kitchen cabinet or your head, all the necessary research and material already exist. All you have to do is organize, polish, and package it. Here are the steps.

Ready the ingredients. Assuming you don’t have your recipes computerized, this will be your most time-consuming task. But keep in mind that you don’t need to create the culinary equivalent of War and Peace. It’s okay if your book is 50 pages or less. Use Microsoft Word (and spell checker).

Add some seasoning. Divide the book into breakfasts, lunches, dinners, desserts, and maybe special occasions. Instead of plain old “Meat Loaf,” call it “Mom’s Marvelous Monday Meat Loaf,” or something to that effect. In addition to the recipe, include a story or two about your memories of making and serving it. In other words, don’t forget the garnish!

Decide how to serve it. When it comes to actually publishing your cookbook, you have three options. The easiest one is to take the manuscript (or e-mail the Word file) to Staples or the nearest office-supply store. For less than $100, they’ll make you a bunch of copies in a format of your choice. You can also check out tastebook.com for a budget-friendly alternative for creating a personalized cookbook. The quality is good, and it comes in a nice binder format. Prices here start at $19.95. Finally, if you desire something worthy of a library shelf (something you can slip to that sexy Bobby Flay if you ever meet him), then investigate AuthorHouse, Xlibris, and iUniverse. These are three reputable Internet self-publishers. Packages at iUniverse, for instance, start at $599 and include cover design, ISBN number (basically your book’s ID), paperback copies, and online distribution. One of the great things about online publishing is that you don’t have to produce and pay for dozens of books up front. Whenever you need more copies, they’ll print them for you.

Enjoy dessert. Use your book as a handy personal reference, give personalized copies as gifts, pack one into your child’s care-box when he or she leaves for college, or (a slightly more vindictive option) simply refer your family to page XX whenever you’re going to be late getting home or are just too tired to cook. Hey, you’re an author now
http://www.vocalpoint.com/friendlyDidYouKnow.html?contentid=500000271

Root Beer-Spiced Whipped Cream

2009-07-18T14:02:00.001-04:00

Root Beer-Spiced Whipped Cream

1 cup whipping cream
2 tablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies

In chilled small bowl, beat spiced whipped cream ingredients on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.

Chicken, Feta and Ouzo Pasta

2009-07-18T13:23:00.000-04:00

Chicken, Feta and Ouzo Pasta
PG tested

1 cup ouzo or sambuca
2 to 3 medium onions, thinly sliced
Pinch of crushed fennel seeds
4 medium boneless, skinless chicken breasts cut into 1-inch pieces
2 tablespoons butter
3 tablespoons olive oil
1 pound shaped pasta, such as penne
1 1/4 cups milk
1 tablespoon flour, packed
2 egg yolks, lightly beaten
1 cup feta cheese, crumbled
1/2 cup chopped parsley
1 cup reserved pasta water
Salt and freshly ground pepper to taste

In a large frying pan add 1/2 cup water, ouzo, onions, crushed fennel seeds and chicken. Bring to a simmer. When the liquids evaporate, add the butter and olive oil and brown the chicken, about 4 minutes. Meanwhile, boil the pasta and drain, reserving 1 cup of pasta water. In a large saucepan over high heat, whisk together the milk and flour. Stir continuously until slightly thickened. Turn the heat to low and add the beaten egg yolks and a little salt. Stir in the feta, parsley and chicken mixture. Add the pasta carefully to the sauce, pouring in a little of the reserved pasta water if the sauce is too thick. Season with salt and pepper; portion into pasta dishes.
Serve immediately.

-- Lauren Wadowsky
Read more:
http://www.post-gazette.com/pg/09197/984047-34.stm#ixzz0LdICFIFB

Homemade Cake Recipes

2009-07-17T18:14:00.000-04:00

Homemade Cake Recipes
Find the perfect solution to your sweets craving with our collection of indulgent cakes.

I cant even begin to tell you how these look!!! Drool!!

http://www.countryliving.com/cooking/recipes/homemade-cake-recipes-0309?src=nl&mag=clg&list=ccr&kw=ist

Eat Like Harry Potter

2009-07-14T10:08:00.001-04:00

Fron Food & Wine Mag:

To celebrate the upcoming release of Harry Potter and the Half-Blood Prince, we offer glorious dishes to mimic what Harry would eat—no magic or help by house-elves needed. We offer traditional British classics like crumpets with bacon and shepherd’s pie to mimic a feast at Hogwarts, as well as our closest approximations of the sweets at Honeydukes, like Fizzing Whizbees (melon sorbet balls) (right) and Coconut Ice (creamy mango-coconut terrine).

Wilton How-To's on YouTube!

2009-07-11T11:44:00.000-04:00

Visit the Wilton Cake Decorating page to find 39 videos-from cake instructions to basics of decorating such as icing consistency.
See all our how-to videos.

Chocolate Buttercream Frosting

2009-07-11T11:25:00.001-04:00

Will frost one cake or 12 cupcakes
The ladies at sugar Sweet sunshine bakery in NYC graciously gave us this recipe. You can use it on cakes, cupcakes or even brownies!
From RachelRay.com

4 ounces unsweetened chocolate
1/2 pound unsalted butter, room temperature
4 cups powdered sugar
4 tablespoons milk
3 teaspoons vanilla

Melt chocolate in microwave, checking after each 30 second interval to make sure you do not burn the chocolate. Stir and let cool.
Using the paddle attachment on a Mixmaster or using a hand beater, beat the butter and chocolate together until smooth. Add 2 cups of the sugar and 2 tablespoons of the milk. Cream these ingredients until well blended. Add the rest of the sugar and the milk and combine. Add the vanilla and mix in.
If it is too thick, add a little more milk. If too thin, add a little more sugar.

FLOUR CITY DINER MAC AND CHEESE

2009-07-07T14:15:00.000-04:00

FLOUR CITY DINER MAC AND CHEESE

1 lb elbow macaroni
¼ lb chopped American cheese
¼ lb chopped sharp cheddar
¼ lb chopped Swiss cheese
1 stick butter
1 qt milk
1-cup heavy cream
1-cup chicken stock
flour
¼ tsp white pepper
½ tsp salt
pinch cayenne pepper
pinch nutmeg
1-cup shredded cheddar

Boil salted water and cook macaroni for nine minutes. Set aside. In a large pot melt butter and whisk in small amounts of flour until mixture is the consistency of wet sand. Add milk, whisk smooth, cook on medium heat stirring often until mixture thickens. Add heavy cream, chicken stock, pepper, salt, cayenne and nutmeg. Add chopped cheeses. When cheese is melted pour mixture over cooked elbows. Mix well and pour into greased pan, sprinkle with shredded cheddar. Bake at 350 ° degrees for one hour or until top is bubbly brown.

Super Summer Sides

2009-07-07T14:06:00.001-04:00

These warm-weather dishes are sure to steal the show at your next barbecue or potluck.
Tomato and Goat-Cheese Salad with Basil Vinaigrette
Mixed Grilled Vegetables
Corn Fritters
Tangy Potato Salad with Scallions
More Side Dishes More from Everyday Food

Recipes And Ideas Using Farleys and Sanders Candies...

2009-07-06T18:27:00.002-04:00

Theres a plethora of ideas here:
http://www.farleysandsathers.com/recipes/recipes.asp

Easy Cheese Danish

2009-07-04T20:08:00.000-04:00

The Adventures of Kitchen Girl has an awesome, easy recipe that looks absolutely DELICIOUS!

http://kitchengirljo.blogspot.com/2009/07/easy-cheese-danish.html

Ella’s White Sugar Cookies

2009-06-27T02:52:00.001-04:00

My Version - Spaghetti Bolognese

2009-06-27T01:10:00.003-04:00

1/2 pound bulk Italian sausage
1/2 pound lean ground beef
OR 1 pound lean ground beef for all of meat
3 tablespoons Crisco® Pure Vegetable Oil
1-2 large onion, diced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 (14 1/2 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce or small can tomato paste and 2 small cans of water
1 teaspoon dried basil
1 tsp sugar
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 pound uncooked spaghetti
Freshly grated Parmesan cheese or picorino

HEAT large skillet over medium-high heat. Add meat. Break up chunks with fork. Cook until no longer pink. Remove from pan with slotted spoon. Discard drippings. ADD oil to same skillet. Heat over medium-high heat. Add onion and garlic. Cook and stir about 6 minutes or until onion is clear. Stir in salt and pepper. RETURN beef to pan. Add tomatoes, tomato sauce, sugar, basil, oregano and crushed red pepper flakes. Bring to boil. Reduce heat to low. Simmer sauce 20 to 30 minutes, stirring occasionally. COOK pasta according to package directions while sauce simmers. Drain. Top pasta with sauce. Serve with cheese, if desired.

My Version - Creamy Cheesy Mashed Potatoes

2009-06-27T01:06:00.002-04:00

Serves 4

6 medium (about 2 pounds total) potatoes, peeled and cut into 1-inch chunks
3/4 cup or 3/4 pkg philly cream cheese
1/4 cup (1/2 stick) butter or margarine
1/4 c. milk (optional)
1 cup (4 ounces) shredded cheddar cheese (optional)

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. RETURN potatoes to saucepan; stir in cream cheese and butter. Beat with hand-held mixer until smooth, adding milk to desired consistency. Stir in cheddar cheese if using, but not to melt, but to have orange streaks. Season with salt and ground black pepper.
NOTE: Can add chopped green onions, chopped parsley or cooked, crumbled bacon if desired or even sprinkle paprika for color.

Black Beans & Rice with Mango

2009-06-26T22:01:00.000-04:00

Black Beans & Rice with Mango
Pascual Perez and chef Sonia Martinez

1/4 cup chorizo, crumbled
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango

Cook 1st 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage. Makes 4 servings.

Holy Cannoli Cake

2009-06-26T20:52:00.001-04:00

Holy Cannoli Cake
Makes: 12 servings

1 cup milk
1/2 tsp. orange extract
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup POLLY-O Original Ricotta Cheese
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped, divided
1 Tbsp. butter
1 pkg. (10.75 oz.) pound cake, cut horizontally into 4 slices
1 cup thawed COOL WHIP Whipped Topping

POUR milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add ricotta cheese and half of the chocolate; mix well. PLACE bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice. MICROWAVE remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.
Source: KraftFoods

Mediterranean Lemon Chicken

2009-06-26T20:51:00.001-04:00

Mediterranean Lemon Chicken

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

Preheat oven to 425 degrees F (220 degrees C). In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed. Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken. Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Caramel Chai Bars

2009-06-26T20:45:00.000-04:00

Caramel Chai Bars
Makes: 16 bars
Kerstin Sinkevicius
Somerville, MA
Bake-Off® Contest 43, 2008

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (1.1 oz) chai tea latte mix (from 8.8-oz box)
1/2 cup SMUCKER'S® Caramel Sundae Syrup™
2 tablespoons Pillsbury BEST® All Purpose Flour
1/2 cup Fisher® Chef's Naturals® Fine Ground Walnuts

Heat oven to 350°F. In large bowl, knead cookie dough and dry chai mix until well blended. Break up 3/4 of the chai dough in ungreased 8-inch square pan. Press dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 12 to 17 minutes or until light golden brown. Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead remaining 1/4 of chai dough and the walnuts. Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel. Bake 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.