2020 Forget Me Not Cookbook by Harry Urban

Contents Chicken ........................................................................................................................................................ 10 All-American Oven-"Fried" Drumsticks................................................................................................... 11 Baked Crispy Chicken .............................................................................................................................. 13 BBQ Wings............................................................................................................................................... 14 Barbecued Drumsticks ............................................................................................................................ 15 Barbecue Pulled Chicken Sandwich Recipe ............................................................................................ 16 Cheesy Country Potatoes with Ham ....................................................................................................... 18 Cheesy Chicken and Rice......................................................................................................................... 20 Chi Chi's Chicken Chimis.......................................................................................................................... 21 Chicken a la King in a Hurry..................................................................................................................... 23 Chicken Cordon Bleu ............................................................................................................................... 24 Chicken Bacon Ranch Pull Apart Rolls..................................................................................................... 25 Chicken-Fried Steak with Sausage Gravy ................................................................................................ 27 Chicken Pot Pie ....................................................................................................................................... 29 Chicken Tomato Alfredo ......................................................................................................................... 31 Chicken with Zucchini and Tomatoes ..................................................................................................... 32 Classic Scalloped Chicken ........................................................................................................................ 33 Corn 'n' Chicken Bake.............................................................................................................................. 34 Creamy Slow Cooker Chicken Chili.......................................................................................................... 36 Crispy Onion Baked Chicken ................................................................................................................... 38 Delicious Drumsticks ............................................................................................................................... 39 Fancy Fast Chicken .................................................................................................................................. 40 Five Minute Chicken................................................................................................................................ 41 "Drunken" Chicken .................................................................................................................................. 42 General Tso's Chicken ........................................................................................................................... 44 Grilled BBQ Chicken ................................................................................................................................ 46 Honey Garlic Drumsticks ......................................................................................................................... 48 Hot 'n' Spicy Orange Chicken .................................................................................................................. 49 Jiffy Chicken Surprise .............................................................................................................................. 50 Lemony Chicken Saltimbocca.................................................................................................................. 52 Lemony Garlic Chicken ............................................................................................................................ 53 Nice Crust Chicken .................................................................................................................................. 54 1

Nothing-To-It Chicken ............................................................................................................................. 55 Opa! Chicken ........................................................................................................................................... 56 Panda Express Sweet Fire Chicken Copycat Recipe ................................................................................ 57 Parmesan Crusted Chicken ..................................................................................................................... 59 Raspberry Chipotle Chicken Tacos .......................................................................................................... 60 Roasted Chicken with Vegetables ........................................................................................................... 62 Slow Cooker Chicken Bacon Ranch Sandwiches ..................................................................................... 64 Slow Cooker Peach JalapeÃ±o Chicken Bowls .......................................................................................... 65 Spicy Cornbread Chicken ........................................................................................................................ 68 Spaghetti Squash Chicken Alfredo .......................................................................................................... 69 The Best BBQ Chicken Sandwich............................................................................................................. 70 Tuscan Chicken One Pot.......................................................................................................................... 71 Wildly Wicked Raspberry Wings ............................................................................................................. 73 Winger's Sticky Fingers Knockoff ............................................................................................................ 74 Beef ............................................................................................................................................................. 76 3-Ingredient Slow Cooker Pot Roast ....................................................................................................... 77 5-Minute Beef Stir Fry ............................................................................................................................. 78 Asian Beef Stir-Fry Recipe ....................................................................................................................... 79 Country Fried Steaks with Chipotle Gravy .............................................................................................. 81 Creamed Chipped Beef ........................................................................................................................... 83 Down-Home Salisbury Steak ................................................................................................................... 84 Flank Steak Pinwheels ............................................................................................................................. 86 Grilled Steak Fajitas................................................................................................................................. 88 Ground Beef & Potato Pie....................................................................................................................... 90 Ground Beef Stroganoff .......................................................................................................................... 92 Healthy Slow Cooker Hamburger............................................................................................................ 94 Hot Beef Sundaes .................................................................................................................................... 96 Italian Steak & Veggies............................................................................................................................ 97 Just Like Pioneer Woman's Meatloaf...................................................................................................... 98 Old-Fashioned Cabbage Rolls Recipe .................................................................................................... 100 Old Standby Pot Roast .......................................................................................................................... 102 Savory Slow Cooker Meatloaf ............................................................................................................... 103 Sloppy Joe Biscuit Bake ......................................................................................................................... 105 2

Slow Cooker Amish Pot Roast ............................................................................................................... 107 Slow Cooker Herbed Mushrooms and Onions ...................................................................................... 109 Slow Cooker Molasses Barbecue Little Smokies ................................................................................... 110 Slow Cooker Salsa Beef Fajitas .............................................................................................................. 111 Smoked Meatloaf .................................................................................................................................. 113 Pork ........................................................................................................................................................... 115 Fall Harvest Pork Stew .......................................................................................................................... 116 Pork Schnitzel ........................................................................................................................................ 117 Raspberry Pepper Glazed Ribs .............................................................................................................. 119 Slow Cooker Barbecue Ribs Recipe ....................................................................................................... 120 Slow Cooker Ham Steaks and Pineapple Rings ..................................................................................... 121 Slow Cooker Jalapeno Pineapple Ham .................................................................................................. 122 Slow Cooker Louisiana Ribs {Cajun-Style} ............................................................................................. 123 Turkey ....................................................................................................................................................... 125 BBQ Turkey Meatloaf ............................................................................................................................ 126 Blue Cheese Turkey Burgers ................................................................................................................. 128 Hearty Ground Turkey Soup ................................................................................................................. 130 Juicy Green Turkey Burgers................................................................................................................... 132 Lemon-Basil Turkey with Roasted Vegetables ...................................................................................... 133 Spicy Southwestern Turkey Burgers ..................................................................................................... 134 Stuffed Turkey Breast Dinner ................................................................................................................ 136 3-Ingredient Slow Cooker Turkey Thighs .............................................................................................. 137 Turkey Cacciatore ................................................................................................................................. 138 Turkey Fajita Wraps .............................................................................................................................. 139 Fish ............................................................................................................................................................ 140 Bite-Sized Crab Cakes ............................................................................................................................ 140 Fish and Chips ....................................................................................................................................... 141 Grilled Tomatillo Tuna Steaks ............................................................................................................... 143 Maple Glazed Salmon ........................................................................................................................... 144 Mini Crab Cakes .................................................................................................................................... 146 Salmon Burgers ..................................................................................................................................... 148 Salmon Croquettes ............................................................................................................................... 149 Shrimp and Cheddar Bake .................................................................................................................. 150 3

Soups ......................................................................................................................................................... 151 Louisiana Stew ...................................................................................................................................... 152 Outback Steakhouse Walkabout Soup.................................................................................................. 153 Wendy's Chili Knockoff ......................................................................................................................... 155 Sandwiches ............................................................................................................................................... 156 Barbecue Bacon Cheddar Smokehouse Burger .................................................................................... 157 Bacon-Barbecue Joe .............................................................................................................................. 159 BBQ Pulled Pork Grilled Cheese ............................................................................................................ 160 Biscuit Breakfast Sandwich ................................................................................................................... 161 Cheesy Roast Beef Sliders ..................................................................................................................... 163 Chickpea Salad Sandwich ...................................................................................................................... 165 Classic Patty Melt Recipe ...................................................................................................................... 167 Fiery Onion Cheeseburgers ................................................................................................................... 169 Ham and Cheese Sticky Buns ................................................................................................................ 171 Italian Hoagie Stromboli ..................................................................................................................... 172 Italian Sliders ......................................................................................................................................... 173 Panera Turkey Apple Cheddar Sandwich Copycat ................................................................................ 174 Philly Cheese Steak Burgers .................................................................................................................. 175 Sausage, Pepper, and Onion Sandwich ................................................................................................. 177 Slow Cooker McRib Sandwiches ........................................................................................................... 178 Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions ........................................ 181 Candy ........................................................................................................................................................ 183 Mini Almond Dream Bars ................................................................................................................... 184 Salted Caramel Pretzel Bark .................................................................................................................. 185 Cakes ......................................................................................................................................................... 186 Bee Sting Cake....................................................................................................................................... 187 Black Forest "Quickie"........................................................................................................................... 189 Blueberry Muffin Cake .......................................................................................................................... 190 Boston Cream Crepe Cake .................................................................................................................... 192 Candy Cane CrÃ¨me-Filled Chocolate Bundt Cake ................................................................................. 194 Candy Dish Layered Cake ...................................................................................................................... 196 Cappuccino Coffee Cake Recipe ............................................................................................................ 198 Caramel Apple Poke Cake ..................................................................................................................... 200 4

Cassata Cake ......................................................................................................................................... 202 Cherry Danish Coffee Cake ................................................................................................................... 204 Chocolate Chip Crumb Cake ............................................................................................................... 205 Chocolate Custard Cake ...................................................................................................................... 207 Christmas Cake...................................................................................................................................... 208 Cinnamon Caramel Cake Mix Cookies .................................................................................................. 212 Cinnamon Streusel Pumpkin Cake ........................................................................................................ 213 Cold Christmas Fudge Cake ................................................................................................................... 215 Cold Fudge Cake .................................................................................................................................... 217 Cream Cheese Apple Cake .................................................................................................................... 218 Crumb Cake ........................................................................................................................................... 219 Easy Funnel Cakes ................................................................................................................................. 221 Georgia Peach Pound Cake ................................................................................................................... 222 Heavenly Freezer Cake .......................................................................................................................... 223 Holiday Peppermint Cake ..................................................................................................................... 224 Homemade Cinnamon Apple Cake ....................................................................................................... 226 Homemade Olive Garden Lemon Cream Cake ..................................................................................... 227 Italian Love Cake ................................................................................................................................... 229 Kentucky Butter Cake............................................................................................................................ 231 Lemon Napoleons ................................................................................................................................. 233 Maple-Ginger Icebox Cake .................................................................................................................... 234 Orange Creamsicle Cake ....................................................................................................................... 235 Oreo Pudding Cake ............................................................................................................................... 237 Pistachio Icebox Cake............................................................................................................................ 239 Pumpkin Pound Cake ............................................................................................................................ 240 Raspberry Lemon Cake ......................................................................................................................... 242 Samoa Bundt Cake ................................................................................................................................ 244 Strawberry Swirl Pound Cake................................................................................................................ 246 Twinkie Cupcakes .................................................................................................................................. 248 Triple Layer Carrot Cake........................................................................................................................ 249 Tropical Fruit Dump Cake...................................................................................................................... 252 Upside-Down Strawberry Cheesecake.................................................................................................. 253 Zucchini Spice Bundt Cake .................................................................................................................... 254 5

Cookies ...................................................................................................................................................... 255 Apple-Caramel Crunch Balls .................................................................................................................. 256 Best Ever Blueberry Cookies ................................................................................................................. 257 Chocolate Chip Pumpkin Bars ............................................................................................................... 259 Chocolate Chunk Cookies...................................................................................................................... 260 Chocolate Frosted Christmas Cookies................................................................................................... 262 Christmas Surprise Inside Sprinkle Cookies .......................................................................................... 264 English Coconut Macaroons.................................................................................................................. 266 English Toffee Gingerbread Biscotti...................................................................................................... 268 Fresh Apple Cookies .............................................................................................................................. 271 Insanely Delicious Turtle Cookies ......................................................................................................... 273 Italian Honey Balls................................................................................................................................. 275 Italian Ricotta Cookies........................................................................................................................... 276 Macadamia Nut Balls ............................................................................................................................ 278 Microwave Chocolate Almond Truffles ................................................................................................ 279 Peanut Butter Oatmeal Cookies (GF) .................................................................................................... 280 Peanut Butter Pretzel Bites ................................................................................................................... 281 Pecan Meltaway Cookies ...................................................................................................................... 282 Soft Red Velvet Cake Mix Cookies ........................................................................................................ 283 Turtle Cookies ....................................................................................................................................... 284 Pies ............................................................................................................................................................ 285 Atlantic Beach Pie ................................................................................................................................. 286 Banana Cream Pie ................................................................................................................................. 288 Boston Cream Pie .................................................................................................................................. 290 Chocolate Chip Paradise Pie ................................................................................................................. 293 Creamy Chocolate Chip Peanut Butter Pie ........................................................................................... 295 Easy Strawberry Pie .............................................................................................................................. 297 Frozen Peanut Butter Chocolate Chip Pie ............................................................................................. 298 German Chocolate Lover's Frozen Pie .................................................................................................. 301 No Bake Peanut Butter Chocolate Banana Cream Pie .......................................................................... 302 Peanut Butter Cream Cheese Pie .......................................................................................................... 304 Silky Smooth Chocolate Cream Pie ....................................................................................................... 305 Sugar Cream Pie .................................................................................................................................... 307 6

Summer Blueberry Cream Pie ............................................................................................................... 308 Desserts..................................................................................................................................................... 310 20 Minute Snowflake Cream Puff Recipe ............................................................................................. 311 Almond Bear Claws ............................................................................................................................... 312 Apple Cardamom Muffins ..................................................................................................................... 313 Apple Cobbler Shortbread Squares....................................................................................................... 315 Best Caramel Apple Sticky Buns ............................................................................................................ 317 British Summer Strawberry Scones ...................................................................................................... 320 Brownie Lasagna ................................................................................................................................... 322 Buttery Cinnamon Rolls ...................................................................................................................... 324 Candy Bar Milkshake Sundae ................................................................................................................ 326 Chocolate Chip Rugelach ...................................................................................................................... 327 Chunky Monkey Cupcakes .................................................................................................................... 328 Country Store Hermit Bars .................................................................................................................... 329 Death By Chocolate Trifle ..................................................................................................................... 331 Easy Layered Pumpkin Delight .............................................................................................................. 332 Funfetti Ice Cream Sandwich Cake ....................................................................................................... 333 Funnel Cake Bites .................................................................................................................................. 334 Homemade Jelly Donut Holes ............................................................................................................... 335 Ice Cream Party Cake ............................................................................................................................ 337 Krispy Ice Cream Sandwiches................................................................................................................ 339 Lime in the Coconut Cookie Fudge ....................................................................................................... 341 Lovely Lavender Cupcake Recipe .......................................................................................................... 342 Overstuffed Napoleons ......................................................................................................................... 344 Peaches and Cream Squares ................................................................................................................. 345 Peach Galette with Blueberries ............................................................................................................ 347 Peachy Graham Cracker Crumble ......................................................................................................... 349 Peanut Butter Frosted Brownie Stacks ................................................................................................. 350 Peanut-Filled Devilâ&#x20AC;&#x2122;s Food Cupcakes .................................................................................................... 351 Pineapple Fritters .................................................................................................................................. 353 Pudding Puffs ........................................................................................................................................ 354 Rocky Road Custard Pudding ................................................................................................................ 355 Star-Spangled Ice Cream-Stuffed Donuts ............................................................................................. 356 7

Strawberry Muffins ............................................................................................................................... 357 Strawberry Shortcake Trifle .................................................................................................................. 358 Two Ingredient Blueberry Cake Donuts ................................................................................................ 359 Whoopie Pie Cake ................................................................................................................................. 360 Salads & Vegatables .................................................................................................................................. 362 Apple Cider Slow Cooker Beans ............................................................................................................ 363 Avocado Egg Salad ................................................................................................................................ 365 Baked Bloomin' Onion .......................................................................................................................... 366 Broccoli and Cheese Salad .................................................................................................................... 368 Cake Pan Layered Salad ........................................................................................................................ 369 Cheese Tortellini Broccoli Salad ............................................................................................................ 371 Cream Cheese Corn............................................................................................................................... 372 Crispy Green Beans with Lemon Garlic Sauce ...................................................................................... 373 Grilled Corn Salad.................................................................................................................................. 374 Marinated Roasted Red Peppers .......................................................................................................... 375 Old-Fashioned Cabbage Rolls Recipe .................................................................................................... 376 Spicy Roasted Cauliflower ..................................................................................................................... 378 Steakhouse Salad .................................................................................................................................. 379 Stuffed Slow Cooker Bell Peppers ......................................................................................................... 380 Pasta.......................................................................................................................................................... 381 Chop Suey Pasta .................................................................................................................................... 382 How to Make the Ultimate One-Pot Vegetarian Pasta ......................................................................... 383 Italian Fettuccine Alfredo...................................................................................................................... 385 Perfect Pesto Pasta ............................................................................................................................... 387 Spicy Chicken Chipotle Pasta ................................................................................................................ 388 Stuffed Shells ........................................................................................................................................ 390 Stupidly Easy Slow Cooker Ravioli......................................................................................................... 392 Casserole ................................................................................................................................................... 393 Baked Goulash ...................................................................................................................................... 394 Cheesy Bacon Pierogi Bake ................................................................................................................... 395 Chicken Cordon Bleu Casserole ............................................................................................................ 396 Easy Beefy Casserole ............................................................................................................................. 398 Enchilada Casserole .............................................................................................................................. 399 8

Layered Spaghetti Casserole ................................................................................................................. 400 Meat Loaf and Potato Casserole ........................................................................................................... 402 My Family's Favorite Casserole ............................................................................................................. 403 Pasta and Ground Beef Casserole ......................................................................................................... 404 Poor Man Husband Casserole ............................................................................................................... 405 Stuffed Peppers Casserole .................................................................................................................... 407 Stuffed Pizza Casserole ......................................................................................................................... 408 Two Boys Casserole............................................................................................................................... 409 Veggie Beef Casserole ........................................................................................................................... 410 Fudge......................................................................................................................................................... 411 Biscoff Fudge ......................................................................................................................................... 412 Fast Chocolate Pecan Fudge ................................................................................................................. 413 Pumpkin Pie Fudge................................................................................................................................ 414 Root Beer Float Fudge Recipe ............................................................................................................... 415

Chicken 10

All-American Oven-"Fried" Drumsticks

What You'll Need •

1/4 cup all-purpose flour

•

2 eggs

•

1/4 cup milk

•

1 cup fine dry bread crumbs

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1/4 teaspoon dried oregano

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1/4 teaspoon garlic powder

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1/4 teaspoon onion powder

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1/2 teaspoon salt

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1/4 teaspoon black pepper

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1/2 teaspoon paprika

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1/4 teaspoon dried basil

•

8 chicken drumsticks

•

3 tablespoons butter

What to Do 1. Preheat oven to 350 degrees F. 2. Place flour in a shallow dish. In a second shallow dish, beat eggs with milk, just until mixed. In a plastic bag, mix together bread crumbs and seasonings.

3. Dredge chicken in flour, one or two pieces at a time, coating evenly. Dip floured chicken pieces into egg mixture, then place in bread crumb mixture; close bag and shake to coat well. 4. Place butter in a large baking dish and melt in oven. Arrange chicken in a single layer over melted butter, turning to coat both sides. 5. Bake 25 minutes; turn chicken and bake an additional 25 minutes, or until golden brown and no pink remains.

Baked Crispy Chicken

What You'll Need •

1 egg, slightly beaten

•

5 tablespoons cider vinegar

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1 tablespoon Worcestershire sauce

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2 teaspoons hot pepper sauce

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1 1/2 teaspoons onion salt

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1/2 teaspoon celery salt

•

1 (3- to 4-pound) chicken, cut into 8 pieces

•

2 tablespoons butter

•

1 1/2 cups instant mashed potato flakes

What to Do 1. In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts. 2. Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times. 3. Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven. 4. Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter. 5. Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.

BBQ Wings

WHAT YOU'LL NEED · 1 tablespoon canola oil · 2 cloves minced garlic · 1/8 teaspoon black pepper · 10 fresh chicken wings · 1/3 cup sugar-free barbecue sauce WHAT TO DO 1. Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil; coat with cooking spray. 2. In a bowl, combine oil, garlic and pepper, mix well. Add wings and toss until evenly coated. Place chicken wings on a baking sheet. 3. Bake about 25 minutes. Brush wings evenly with sauce, turn wings over and brush with more sauce. Return to oven and bake an additional 25 minutes or until wings are cooked through.

Barbecued Drumsticks

What You'll Need •

10 chicken drumsticks (about 2 pounds total)

•

1/2 teaspoon salt

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1/4 teaspoon black pepper

•

1 cup barbecue sauce

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1 teaspoon hot pepper sauce

•

2 teaspoons dried oregano

•

2 teaspoons ground cumin

What to Do 1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; add drumsticks and sprinkle with salt and pepper. 2. Bake 30 minutes. 3. In a small bowl, combine remaining ingredients. Remove drumsticks from oven and pour barbecue sauce mixture over them. Return to oven 30 additional minutes, or until juices run clear and no pink remains.

Barbecue Pulled Chicken Sandwich Recipe

INGREDIENTS

· 3-4 lbs chicken thighs (with skin and bones) · kosher salt · freshly ground black pepper · 2 tablespoons oil · 1 large bottle of Sweet Baby Ray's Sweet and Spicy BBQ Sauce (or use your favorite) · 1 onion, sliced · 8-10 fresh garlic cloves · The Best Coleslaw Ever · 6-8 Kaiser Buns INSTRUCTIONS

1. Preheat oven to 300 degrees F. Season the chicken with salt and pepper. Heat a dutch oven over mid-high heat and add 2 tablespoons oil. Place the chicken in the pot, skin side down and let sear for 2-3 minutes until nicely browned. Don't move it around. You want it to get a nice sear. Flip the chicken over and sear on the other side letting it cook for 2-3 minutes to get that nice brown coating. Be careful the skin doesn't stick to the pan. If it seems to be sticking then it needs to sear some more. It will release when it is ready. If you can't fit all the chicken in the pot at once, that is okay. Keep searing until all the chicken is nicely browned. Remove chicken from pot and set aside. Drain off any excess grease, leaving about a tablespoon in the pot. 2. Reduce the heat to medium and add the sliced onions and 8-10 whole garlic cloves to the pot. Cook, stirring, until the onions start to get tender. 16

3. Place chicken back in the pot and add 1 large bottle of barbecue sauce. I used a 40 ounce bottle of Sweet Baby Ray's Sweet and Spicy sauce. I used most of the bottle. We really enjoy that sauce in this recipe. 4. Place the lid on the pot and put the whole thing in the preheated oven for about 1 1/2 - 2 hours. Check on it after 1 1/2 hours. If the chicken is falling off the bone then it's ready. 5. Remove the chicken from the pot and allow to cool a bit. When the chicken is cool enough to handle, remove the meat from the bones, shredding it as you go. 6. You'll want to remove the excess fat from the liquid in the pot. The fat will rise to the top and you can just skim it off with a spoon. 7. Return the chicken to the sauce and reheat as needed. Give it a taste and add salt and pepper if needed. 8. Serve on toasted Kaiser Rolls with a big heaping spoonful of The Best Coleslaw Ever and enjoy!

Cheesy Country Potatoes with Ham

INGREDIENTS:

6 russet potatoes, peeled and cut into 1/2-inch cubes 1 small red onion, peeled and diced 3 cloves of garlic, peeled and finely minced 1 tablespoon canola oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups chopped ham 2 cups chopped cabbage (optional) 1/2 cup chicken broth 2 cups shredded medium Cheddar cheese Sour cream (for garnish) Chopped green onions or chives (for garnish) DIRECTIONS:

1. 2. 3. 4. 5. 6.

Add canola oil to a large non-stick skillet and heat over medium high heat. Add the onions and sauté about 3 minutes. Add the garlic and sauté about another minute. Add the potatoes and sauté another 5 minutes. Add salt and pepper and stir to combine. Continue sautéing, stirring occasionally until potatoes are brown and fork-tender (about 15 minutes). 7. Add the ham and sauté for 5 minutes more. 8. Spread the cabbage evenly over the top of the potatoes; DO NOT stir. 9. Pour the chicken broth over cabbage. 10. Put a lid on the skillet and reduce heat to medium low and cook for 5 minutes. 11. Remove the lid and spread shredded cheese over top; DO NOT stir. 12. Cover skillet again with lid and cook another 5 minutes. 13. Serve immediately with sour cream and green onions on the side for garnish. 18

Cheesy Chicken and Rice

INGREDIENTS · 2 pounds chicken (boneless, skinless) · 12 ounces wild rice mix (I use Uncle Ben’s Original Recipe) · 2 1/2 cups water · 10 ounces condensed cheddar soup (1 can) · 1/2 cup butter or buttery spread, melted · 1 cup chopped onion (you can use frozen) · 2 cups broccoli florets · 1/2 pound Velveeta cheese (or substitute 8 ounces shredded colby) INSTRUCTIONS 1. Cut the chicken into bite-sized cubes. 2. Slice the cheese into cubes (if you are using Velveeta). 3. Combine all the ingredients in a large bowl. 4. Place the mixture in the crock pot, cover, and cook on low 6-10 hours.

Chi Chi's Chicken Chimis

INGREDIENTS · 6 large flour tortillas · 1 rotisserie chicken, meat removed from bone and shredded · 1 can refried beans, heated · 1 cup shredded Cheddar cheese · 1/2 cup chopped cilantro · 1/2 cup prepared salsa · 1/2 cup black olives, drained · 1/4 cup jarred jalapeno slices · 1/2 stick butter, melted · prepared taco sauce INSTRUCTIONS 1. Prepare all ingredients before beginning. 2. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside. 3. Lay one flour tortilla on counter top. On the lower third of the tortilla, layer beans, cheese, chicken, cilantro, jalapeño, salsa and olives. 4. Carefully fold the side of the tortilla closest to you over the top of the mixture. Fold in the sides next and then continue to roll. Place rolled burrito on the prepared baking sheet fold side down. Repeat with remaining tortillas. 5. Brush the tops of each burrito generously with the melted butter.

6. Bake in the oven for 10 minutes, flip the burritos, brush again with butter and bake an additional 5 to 8 minutes, until the top is golden brown. 7. Remove from the oven and allow to rest for 3 to 4 minutes. Transfer to serving plate and pour taco sauce over the top to serve.

Chicken a la King in a Hurry

WHAT YOU'LL NEED · 3 tablespoons butter · 8 ounces fresh mushrooms, sliced · 1 (10-3/4-ounce) can cream of chicken soup · 1/2 cup milk · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 2 cups chunked cooked chicken (about 2 boneless, skinless chicken breasts) · 1 cup frozen green peas, thawed · 1 (2-ounce) jar diced pimientos, drained WHAT TO DO 1. In a large skillet over medium heat, melt butter; saute mushrooms 4 to 5 minutes, or until tender. Add soup, milk, salt, pepper, and chicken; mix well and cook 3 to 4 minutes, or until hot. 2. Stir in peas and pimientos and continue cooking 5 to 7 minutes, or until warmed through.

Chicken Cordon Bleu

WHAT YOU'LL NEED · 6 slices (1-oz. each) deli ham · 1/2 cup (2-ounce) shredded Swiss cheese · 6 (4-ounce) boneless, skinless chicken breast halves · 1/2 teaspoon salt · 1/2 teaspoon black pepper · 1 tablespoon Italian bread crumbs · 1/8 teaspoon paprika WHAT TO DO 1. Preheat the oven to 350 degrees. Coat a 6-cup muffin tin with nonstick cooking spray. 2. Between 2 pieces of wax paper, gently pound the chicken with a mallet or rolling pin to 1/4-inch thickness. Season the chicken breasts with salt and pepper, then place a slice of ham on top of chicken breast. Evenly sprinkle with cheese and roll up tightly, tucking in the sides as you roll. 3. Place the rolls seam side down in the cups of the muffin tin. Sprinkle with bread crumbs and paprika. 4. Bake for 25 to 30 minutes, or until no pink remains in the chicken and its juices run clear. Serve immediately.

Chicken Bacon Ranch Pull Apart Rolls

INGREDIENTS · 1 15-oz packaged 12-count potato rolls (i.e. Martin's) · 1 lb thinly sliced deli chicken · 8 slices bacon cooked and crumbled · 12 slices colby jack cheese · 1/3 cup prepared Ranch salad dressing · 1/2 cup butter · 1 Tbsp chopped fresh chives · 1 tsp garlic salt · 1/2 tsp onion powder · 2 Tbsp grated Parmesan cheese INSTRUCTIONS 1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside. 3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder. 4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter. 5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit. 6. Drizzle with Ranch dressing. Top with the final layer of cheese. 7. Brush liberally with butter mixture. Place the tops on the cheese. 8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese. 9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden. 10. Cut apart and serve immediately with additional Ranch dressing, if desired.

Chicken-Fried Steak with Sausage Gravy

INGREDIENTS

路 1 beef bottom round steak, about 1/2-inch thick (about 1 1/2 pounds) 路 1/4 cup all-purpose flour 路 2 tablespoons vegetable oil 路 1 can (14.5-ounces) Campbell's Country Style Sausage Gravy INSTRUCTIONS

1. Cut the beef into 6 pieces. Pound the beef to 1/8 inch thick. Coat the beef with the flour. 2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in batches and cook for 10 minutes or until well browned on both sides and cooked through. Remove the beef from the skillet and keep warm. 3. Add the gravy to the skillet. Cook and stir until the gravy is hot and bubbling, scraping up the browned bits from the bottom of the skillet. Serve the gravy with the beef.

Chicken Parmigiana

Learn how to make a crispy, succulent, and juicy chicken parmigiana. A classic Italian dish fused with the spirit of America! Ingredients 4 boneless, skinless chicken breasts, pounded thin Salt and freshly ground black pepper 2 cups all-purpose flour, seasoned with salt and pepper 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper 2 cups panko bread crumbs 1 cup vegetable oil or pure olive oil 1/2 can Tomato Sauce 1 pound fresh mozzarella, thinly sliced 1/4 cup freshly grated Parmesan Fresh basil or parsley leaves, for garnish Instructions Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge both sides in the bread crumbs. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Chicken Pot Pie

Ingredients approx. 3 cups of shredded cooked chicken 1 medium russet potato, cubed and cooked 1 stick (8 Tbsp) butter 1/2 medium yellow onion, chopped 1/2 cup all purpose (plain) flour 2 cups (or a 15 oz. can) chicken broth/stock 1 cup whole milk 1 tsp seasoned sale** 1/4 tsp black pepper 1/4 tsp garlic powder 1/2 tsp dried thyme leaf 1 1/2 cups frozen peas and carrots 2 pie crusts (top and bottom) 1 large egg Instructions -In a large pot over medium high heat, melt butter. -Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds. -Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil. -Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine. -Pour into 9" cake plate lined with a pastry pie crust, top with second pie crust and crimp edges. -Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush 29

top of pot pie. -Bake in a preheated 375*F oven for 45-60 minutes or until golden brown. -Remove from oven and let rest 10 minutes before serving.

Chicken Tomato Alfredo

Sautéed chicken is enhanced by the addition of egg noodles, tomato soup and Parmesan cheese. Best of all, everything cooks in the same skillet...even the noodles! Ingredients 1 tablespoon butter 1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup 1.333 cups reduced fat (2%) milk 0.25 teaspoon garlic powderor 1 clove garlic, minced 2 cups uncooked medium egg noodles 0.333 cup grated Parmesan cheese Instructions Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Stir the soup, milk and garlic powder in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until chicken is cooked through and the noodles are tender, stirring occasionally.

Chicken with Zucchini and Tomatoes

WHAT YOU'LL NEED · 2 tablespoons olive oil · 4 boneless, skinless chicken breast halves · 2 small zucchini, cut into 1/4 inch slices · 1 (14-1/2 ounce) can stewed tomatoes · 1/2 teaspoon Italian seasoning · 1/4 teaspoon salt · 1/4 teaspoon black pepper · 1/4 teaspoon garlic powder WHAT TO DO 1. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 8 to 10 minutes. Drain off excess fat. Add remaining ingredients. Reduce heat to low, cover, and cook 10 to 12 minutes, or until chicken is no longer pink in center, stirring occasionally.

Classic Scalloped Chicken

What You'll Need • • • • • • • • • •

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 stick (2 tablespoons) butter, melted 1 3/4 cups chicken broth 1 (12-ounce) jar chicken gravy 8 ounces fresh mushrooms, sliced 1 cup frozen peas 1 (2-ounce) jar diced pimientos, drained 1 1/2 cups instant rice WHAT TO DO 1. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Season chicken with salt and pepper. In a large skillet over medium-high heat, melt butter; sauté chicken 6 to 8 minutes or until no longer pink. 3. Remove from heat and add broth, gravy, mushrooms, peas, pimientos, and rice; mix well. Pour into baking dish, cover with aluminum foil, and bake 30 minutes. 4. Remove from oven, uncover, and stir well. Bake, uncovered, 5 to 10 minutes, or until rice is tender. Serve immediately.

Corn 'n' Chicken Bake

WHAT YOU'LL NEED · 6 boneless, skinless chicken breast halves (about 1-1/2 pounds total) · 1/4 teaspoon garlic powder · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 1 (6-ounce) package cornbread stuffing mix · 1 (8-3/4-ounce) can whole-kernel corn, drained · 1 cup boiling water · 1/4 cup (1/2 stick) butter, melted · 1 (10-3/4-ounce) can condensed cream of celery soup (see Options) · 1/3 cup milk · 1 tablespoon chopped fresh parsley WHAT TO DO 1. Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray. 2. Place chicken breast halves in a single layer in baking dish, and season with garlic powder, salt, and pepper. 3. In a large bowl, combine stuffing mix, corn, water, and melted butter; mix well and spoon over chicken. 34

4. In the same bowl, combine soup, milk, and parsley; mix well. Pour over stuffing then cover with aluminum foil and bake 35 minutes. Uncover and bake 8 to 10 more minutes, or until no pink remains in chicken and stuffing is golden. OPTIONS The condensed cream soup of your choice can be used in place of the cream of celery soup.

Creamy Slow Cooker Chicken Chili

INGREDIENTS · 3 boneless, skinless chicken breasts · 5 cups chicken broth, low sodium · 2 cans pinto beans, drained and rinsed · 1 can white beans, drained and rinsed · 1 small onion, yellow or white · 3 teaspoons ground cumin · 2 teaspoons chili powder · 2 teaspoons garlic powder · salt and pepper to taste · 8 ounces cream cheese (i use reduced fat), softened · handful cilantro, roughly chopped TOPPINGS · shredded cheese · avacado · limes for squeezing

INSTRUCTIONS 1. Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours. 2. About 30 minutes before serving, add cream cheese. Cover and cook another half hour. 3. Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.

Crispy Onion Baked Chicken

What You'll Need •

3/4 cup breadcrumbs

•

1 (1.0-ounce) package dry onion soup mix

•

4 boneless, skinless chicken breasts

•

1/3 cup mayonnaise

What to Do 1. Preheat oven to 425 degrees F. Combine bread crumbs and soup mix in a large resealable plastic bag; seal and shake to combine. 2. Brush chicken breasts with mayonnaise; place one chicken breast in bag; seal and shake to coat. Remove chicken from bag and place on wire rack on baking sheet. Repeat, one at a time, with remaining chicken breasts. 3. Bake 20 to 25 minutes or until no longer pink in center and the coating is crispy. Enjoy!

Test Kitchen Tips •

The French onion soup mix adds crunch and crispness to the chicken, while the mayonnaise contributes to its moistness. And by baking on a rack, the chicken will keep its crispy coating.

Delicious Drumsticks

WHAT YOU'LL NEED · 1 cup bread crumbs · 2 teaspoons onion powder · 1 teaspoon garlic powder · 3/4 teaspoon dry mustard · 3/4 teaspoon paprika · 1 teaspoon salt · 1/4 teaspoon cayenne pepper · 1 tablespoon chopped fresh parsley · 3 1/2 pounds chicken drumsticks · 1/2 cup butter, melted WHAT TO DO 1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. 2. In a medium bowl, combine bread crumbs, onion powder, garlic powder, dry mustard, paprika, salt, cayenne pepper, and parsley. 3. In a large bowl, place chicken and drizzle with butter; toss until evenly coated, then dredge in bread crumb mixture. Place chicken on baking sheet. 4. Bake 50 to 55 minutes or until chicken is no longer pink in center.

Fancy Fast Chicken

What You'll Need •

6 boneless, skinless chicken breast halves

•

6 slices Swiss cheese (1 ounce each)

•

1/4 pound fresh mushrooms, sliced (optional)

•

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

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1/2 cup dry white wine

•

2 cups herb-seasoned stuffing mix

•

8 tablespoons butter, melted

What to Do 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Place chicken in prepared baking dish. Top each piece with a slice of Swiss cheese. Arrange sliced mushrooms over cheese, if desired. 3. In a small bowl, mix together soup and wine; pour over chicken. Sprinkle stuffing mix over top, and drizzle on melted butter. 4. Bake 35 to 40 minutes, or until chicken is cooked through and no pink remains.

Five Minute Chicken

What You'll Need •

1 (2-1/2 to 3-pound) chicken, cut into 8 pieces

•

1 cup mayonnaise

•

1 (11-ounce) can Cheddar cheese soup

•

1 (4-ounce) can sliced or button mushrooms

•

1/2 cup dry white wine

•

1 garlic clove, crushed

•

1 tablespoon dried parsley

•

1 teaspoon curry powder

•

Salt to taste

•

Black pepper to taste

•

Paprika for garnish

What to Do 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Arrange chicken pieces in baking dish; set aside. 3. In a medium bowl, mix together mayonnaise, soup, mushrooms, wine, garlic, parsley, curry powder, salt,and pepper; pour mixture over chicken. 4. Bake 1 to 1-1/4 hours, or until done. Sprinkle with paprika just before serving.

"Drunken" Chicken

WHAT YOU'LL NEED · 4 boneless, skinless chicken breast halves (1 to 1-½ pounds), flattened to ½-inch thickness · 1/4 cup light rum · 1/4 teaspoon ground nutmeg · 1 tablespoon soy sauce · 1 tablespoon lime juice · 1 tablespoon brown sugar · 1/4 teaspoon crushed red pepper · 1/8 teaspoon ground ginger · 2 tablespoons butter · 8 ounces sliced fresh mushrooms · 1 cup cream of coconut WHAT TO DO 1. Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside. 2. In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once. 3. In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.

4. Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken. NOTES â&#x20AC;˘

Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.

General Tso's Chicken

INGREDIENTS

· 1/2 cup water · 1/2 cup brown sugar · 3 tablespoons hoisin sauce · 3 tablespoons catsup · 3 tablespoons soy sauce · 1 teaspoon very finely minced fresh ginger or teaspoon dry ground ginger · 1/2 teaspoon crushed red pepper flakes (or to taste) · 1/4 teaspoon sesame oil · 2 pounds boneless and skinless chicken choose thighs, breast or a combo · 1 1/2 tablespoon cornstarch 44

· Cooked rice for serving · Slivered green onion and sesame seeds for garnish INSTRUCTIONS

1. Spray the inside of the slow cooker with cooking spray. 2. Combine all sauce ingredients in a large bowl until smooth and well mixed, then toss with the chicken pieces to coat. 3. Place chicken and sauce into slow cooker set on low and cook 4 -5 hours. 4. Remove chicken from the sauce to a chopping board and cut into 1-inch pieces. 5. Spoon out about 3 tablespoons of the sauce into a small bowl and combine well with the cornstarch to make a thick paste. Stir this into the sauce in the cooker until well mixed, then return cut up chicken to the pot. Continue to cook another 15 – 20 minutes until sauce thickens. 6. Serve over cooked rice and sprinkle with toasted sesame seeds and slivered green onions.

Grilled BBQ Chicken

WHAT YOU'LL NEED · 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces · Salt for sprinkling · Black pepper for sprinkling · 1 cup ketchup · 1/2 cup duck sauce or sweet and sour sauce · 1/4 cup firmly packed brown sugar · 2 tablespoons white vinegar · 1 tablespoon minced onion · 2 tablespoons steak sauce · 2 tablespoons prepared mustard WHAT TO DO 1. Preheat oven to 375 degrees F. 2. Coat a rimmed baking sheet with cooking spray. Evenly sprinkle chicken with salt and pepper on both sides. Place on baking sheet. Roast 50 to 60 minutes or until no pink remains. You can do this ahead of time and keep it refrigerated until you're ready to grill it. 3. Preheat grill to medium heat.

4. Meanwhile, in a medium bowl, combine ketchup, duck sauce, brown sugar, vinegar, onion, steak sauce, and mustard; mix well. Brush top of chicken with sauce mixture and place on grill sauce side down. Brush other side of chicken with remaining sauce. 5. Grill chicken 8 to 10 minutes or until heated through, turning halfway through grilling. Baste with any remaining sauce.

Honey Garlic Drumsticks

What You'll Need •

24 chicken drumsticks

•

1 teaspoon salt

•

1/2 teaspoon black pepper

•

1 cup honey

•

1/4 cup chopped garlic

•

2 tablespoons hot pepper sauce

What to Do 1. Preheat oven to 400 degrees F. Place drumsticks on 2 rimmed baking sheets and season with salt and pepper. 2. Bake 30 minutes. 3. Meanwhile, in a medium bowl, combine honey, garlic, and hot pepper sauce. Baste drumsticks with sauce occasionally during baking time. (Drain off excess liquid before basting.) 4. Bake 20 to 25 additional minutes, or until no pink remains and juices run clear.

Hot 'n' Spicy Orange Chicken

WHAT YOU'LL NEED · 4 teaspoons soy sauce · 1/4 teaspoon salt · 1/4 teaspoon black pepper · 1 whole (2-1/2- to 3-pound) chicken, skin removed · 2 oranges, quartered · 1/2 cup orange marmalade · 1 teaspoon hot pepper sauce WHAT TO DO 1. Preheat oven to 350 degrees F. Line a 9- x 13-inch baking dish with aluminum foil then coat with cooking spray. 2. In a small bowl, combine soy sauce, salt, and pepper. Rub inside and outside of chicken with mixture. Stuff chicken with orange quarters. 3. Place chicken breast-side up in prepared baking dish. Coat outside of chicken with orange marmalade and drizzle with hot pepper sauce. 4. Bake 1-1/4 to 1-1/2 hours, or until no pink remains and juices run clear. Discard oranges and drizzle chicken with pan juices before serving.

Jiffy Chicken Surprise

What You'll Need •

3/4 cup ricotta cheese

•

1 (4-ounce) can mushroom stems and pieces, drained

•

2 tablespoons grated Parmesan cheese

•

1 tablespoon olive oil

•

1/2 teaspoon garlic powder

•

1/4 teaspoon salt, divided

•

1/4 teaspoon black pepper, divided

•

4 boneless, skinless chicken breast halves, pounded to 1/2-inch thick

•

2 tablespoons Italian-flavored bread crumbs

•

Nonstick cooking spray

What to Do 1. Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. 2. In a small bowl, combine the ricotta cheese, mushrooms, Parmesan cheese, oil, garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper. 3. Spread the mixture evenly over chicken breasts and roll up jelly-roll style. Place on prepared baking sheet. Sprinkle with the remaining 1/8 teaspoon of each salt and pepper. Top with bread crumbs and lightly spray each roll-up with cooking spray. (This gives it an oven-fried quality you'll love!) 4. Roast for 25 to 30 minutes or until juices run clear and crust is golden. 50

Lemony Chicken Saltimbocca

An easy, Italian-inspired dish that combines tender chicken, woodsy sage, bright lemon, and salty prosciutto into one delectable meal. Ingredients 4 (4-ounce) chicken cutlets 1/8 teaspoon salt 12 fresh sage leaves 2 ounces very thinly sliced prosciutto, cut into 8 thin strips 4 teaspoons extra-virgin olive oil 1/3 cup fat-free, low-sodium chicken broth 1/4 cup fresh lemon juice 1/2 teaspoon cornstarch Lemon wedges (optional) Instructions 1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place. 2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. 3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Lemony Garlic Chicken

What You'll Need •

2/3 cup lemon juice (juice of 4 to 5 lemons)

•

1/3 cup dry white wine

•

3 tablespoons olive oil

•

1/4 cup chopped fresh parsley

•

1 garlic bulb, cloves separated, peeled and chopped

•

1 (3-to 3 ½-pound) chicken, cut into 8 pieces

•

1/2 teaspoon salt

•

1/2 teaspoon black pepper

What to Do

1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a large bowl, combine lemon juice, wine, oil, parsley, and garlic. 3. Sprinkle chicken with salt and pepper and place in prepared baking dish. Pour lemon juice mixture over chicken, cover, and marinate 20 to 30 minutes in the refrigerator. 4. Bake, uncovered, 60 to 70 minutes, or until no pink remains and juices run clear.

Nice Crust Chicken

What You'll Need •

6 boneless, skinless chicken breast halves

•

1/4 cup prepared mustard

•

1 cup bread crumbs

•

1/4 cup grated Parmesan cheese

•

1 tablespoon dried minced onion

•

3/4 teaspoon salt

•

1/4 teaspoon garlic powder

•

1/4 teaspoon dried oregano

•

2 1/2 tablespoons butter, melted

•

6 tablespoons sour cream or plain low-fat yogurt

What to Do 1. Preheat oven to 350 degrees F. 2. Brush chicken breasts with mustard; set aside. In a large shallow dish, mix together bread crumbs, Parmesan cheese, onion, salt, garlic powder and oregano. 3. Roll chicken in bread crumb mixture to coat. Place chicken in a large, lightly greased baking pan, meaty side up. Drizzle chicken with melted butter. 4. Bake, uncovered, 30 minutes or until juices run clear. Arrange chicken on a serving dish and top with sour cream or yogurt.

Nothing-To-It Chicken

What You'll Need •

1/2 cup creamy Parmesan dressing

•

1/3 cup chicken broth

•

2 teaspoons Dijon-style mustard

•

1/2 teaspoon salt

•

1/2 teaspoon black pepper

•

1 (3 - to 3 1/2-pound) chicken, cut into 8 pieces

•

Paprika for sprinkling

What to Do 1. Preheat oven to 350 degrees F. 2. In a large bowl, combine all ingredients except chicken and paprika; mix well. Add chicken, coating well. 3. Place chicken in a 9- x 13-inch baking dish and pour remaining mixture over top. Sprinkle with paprika. 4. Bake 1 hour, or until chicken is no longer pink and juices run clear.

Opa! Chicken

What You'll Need •

1 cup plain Greek yogurt

•

2 tablespoons olive oil

•

4 cloves garlic, minced

•

1/2 tablespoon dried oregano

•

1/2 teaspoon salt

•

1/8 teaspoon black pepper

•

Zest of one lemon

•

1 tablespoon lemon juice

•

1 cup loosely packed chopped parsley

•

3 1/2 to 4 pounds bone-in chicken pieces

What to Do 1. In a bowl, combine yogurt, olive oil, garlic, oregano, salt, black pepper, lemon zest, and lemon juice; stir until well combined. Add parsley and stir well. 2. In a resealable plastic bag, place chicken and add marinade. Seal bag and massage to coat chicken completely. Refrigerate 6 hours. 3. Preheat oven to 375 degrees F. Remove chicken from bag and place in a 9- x 13-inch baking dish. Pour marinade over chicken and bake, uncovered, 60 minutes or until deep golden brown and chicken is cooked through.

Panda Express Sweet Fire Chicken Copycat Recipe

INGREDIENTS: · 1 tablespoon olive oil · 1 red bell pepper, chopped · 1 1/2 cups diced pineapple, fresh or canned · 1/2 cup Thai sweet chili sauce, or more, to taste · 2 green onions, thinly sliced FOR THE CHICKEN · 1/2 cup vegetable oil · 1 pound boneless, skinless chicken breasts, cut into · 1-inch chunks · 1 cup all-purpose flour · 2 large eggs, beaten DIRECTIONS: 1. Heat vegetable oil in a large skillet over medium high heat. 2. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat. 3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate. 57

4. Heat olive oil in a large skillet over medium high heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes. 5. Serve immediately, garnished with green onions.

Parmesan Crusted Chicken

What You'll Need •

1 cup Russian dressing (see Options)

•

2 1/2 cups crispy rice cereal, coarsely crushed

•

1 cup grated Parmesan cheese

•

6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)

•

2 tablespoons butter, melted

What to Do 1. Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray. 2. Place the Russian dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well. 3. Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.

Options If Russian dressing isn't your preferred flavor, you can use any type of creamy dressing like ranch or sweet-and-spicy French.

Raspberry Chipotle Chicken Tacos

INGREDIENTS FOR CHICKEN: · 2 pounds boneless skinless chicken breasts · 1 cup BBQ sauce · 1/2 cup seedless raspberry preserves · 2 tablespoons adobo sauce ((from canned chipotle peppers)) FOR SALSA: · 2 cups frozen corn kernels · 1 1/2 tablespoons canola oil · 2 avocados · 1 jalapeño pepper · 1/4 cup fresh chopped cilantro · 2 tablespoons lime juice · salt and pepper to taste INSTRUCTIONS FOR CHICKEN: 1. Add chicken to slow cooker 2. Whisk together BBQ sauce, preserves and adobo sauce 60

3. Pour half over chicken in slow cooker and reserve the other half in an airtight container in the fridge for later 4. Cover and cook on low for 6-8 hours or high for 3-4 5. Remove chicken and shred with forks 6. Add reserved BBQ sauce mixture to taste and toss well to coat 7. Discard cooking liquid and return chicken to slow cooker to keep warm until ready for serving, if desired FOR SALSA: 1. Heat canola oil in skillet over medium high heat 2. Add frozen corn kernels (carefully, they may spatter) and let cook without stirring for 46 minutes or until they start to turn golden brown 3. Stir lightly as the corn continues to brown on other sides, another 3-4 minutes 4. Remove from heat and let cool to room temperature 5. Dice avocado and add to cooled corn 6. Seed and finely dice jalapeĂąo and add to mixture along with cilantro and lime juice 7. Add salt and pepper to taste 8. Salsa can be made a few hours ahead of time and refrigerated in a tightly covered container until ready to serve

Roasted Chicken with Vegetables

What You'll Need •

1/3 cup olive oil

•

1/4 cup lemon juice

•

1/2 teaspoon dried oregano

•

1 teaspoon salt

•

1/4 teaspoon black pepper

•

1 (3-1/2- to 4-pound) whole chicken

•

2 carrots, coarsely chopped (about 3/4 cup)

•

2 celery stalks, coarsely chopped (about 3/4 cup)

•

1 onion, coarsely chopped

•

1 cup chicken broth

What to Do 1. In a small bowl, stir together oil, lemon juice, oregano, salt, and pepper. 2. Remove giblets from chicken; reserve for another use. Place chicken in a shallow dish; pour oil mixture over chicken. Cover and chill 8 hours. 3. Preheat oven to 425 degrees F. Remove chicken from marinade, discarding excess marinade. Fold wings under; tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrots, celery, and onion around chicken; add chicken broth to pan.

4. Bake 1 hour or until a meat thermometer inserted in meaty part of chicken thigh registers 180 degrees F.

Notes â&#x20AC;˘

You can cook the chicken in a slow cooker, although it won't brown like it does when oven roasted. Remove the giblets, and reserve for another use. Cut chicken in half, and season with salt and pepper. Place chicken, meaty side up, over vegetable mixture. Cover and cook on HIGH setting 3 hours or until a meat thermometer inserted into meaty party of thigh registers 180 degrees F.

Slow Cooker Chicken Bacon Ranch Sandwiches

Slow cooker chicken bacon ranch sandwiches also sometimes referred to as "crack chicken" are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they're a family favorite! INGREDIENTS · 3 chicken breasts boneless skinless · 16 ounces cream cheese 2 boxes · 1 packet ranch seasoning · 1 cup cheddar cheese · 1 teaspoon garlic powder · 8 slices bacon crumbled · 8 slices cheddar cheese · 8 hoagie rolls INSTRUCTIONS Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. 2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

Slow Cooker Peach Jalapeño Chicken Bowls

INGREDIENTS FOR CHICKEN: · 2 pounds boneless skinless chicken breasts · 1 cup BBQ sauce · 1/2 cup peach preserves ((all natural, no sugar added)) · 1/2 jalapeño pepper ((if not using homemade BBQ recipe, seeded and diced)) FOR SALSA: · 1 1/2 cups frozen sweet corn kernels ((thawed)) · 1/2 cup grape or cherry tomatoes (halved) · 2 tablespoons diced shallot or red onion · 1 tablespoon diced jalapeño ((about 1/2 a pepper, ribs and seeds removed)) · 2 tablespoons chopped cilantro · 1/2 tablespoon olive oil · 1/2 tablespoon fresh lime juice FOR SOUR CREAM: · 1/2 cup sour cream · 1 tablespoon fresh lime juice 65

· 1 tablespoon chopped cilantro FOR PEACHES: · 2 ripe peaches (sliced 1/4 inch thick (skin removed if desired)) · 2 tablespoons butter · 2 tablespoons brown sugar FOR SERVING: · 3 cups cooked white or brown rice · crumbled goat cheese · Additional cilantro for garnish (optional) · Slice avocado (optional) INSTRUCTIONS FOR CHICKEN: 1. Place chicken in slow cooker 2. Whisk together sauce, preserves and jalapeños 3. Pour half over chicken and reserve remaining in fridge 4. Cover and cook on high for 3-4 hours or low for 6-8 5. Remove chicken from slow cooker and shred with forks 6. Add remaining BBQ a little at a time until you have the amount of sauce you desire on the chicken 7. Discard cooking liquid and return chicken to slow cooker to keep warm, if desired FOR SALSA: 1. Toss all ingredients in small bowl 2. Cover and keep refrigerated until ready to serve 3. Can be made up to a day in advance FOR SOUR CREAM: 1. Whisk all ingredients in small bowl 2. Cover and keep refrigerated until ready to serve 3. Can be made up to a day in advance FOR PEACHES: 66

1. Melt butter in a large skillet over medium high heat (preferably not non-stick) 2. Add peaches and let cook for about 2-3 minutes 3. Sprinkle with brown sugar and stir to coat 4. Make sure to flip peaches once to cook evenly on each side until nicely browned and softened but watch them closely so that they don't burn or get mushy. They should take about 6-7 minutes total. 5. Serve bowls with rice, chicken, salsa, peaches, sour cream and goat cheese

Spicy Cornbread Chicken

WHAT YOU'LL NEED · 1 cup buttermilk · 1 cup yellow cornmeal · 1/2 teaspoon salt · 1/4 teaspoon pepper · 1 tablespoon chili powder · 2 teaspoons onion powder · 2 teaspoons garlic powder · 8 chicken drumsticks · Nonstick cooking spray WHAT TO DO 1. Preheat the oven to 350 degree F. 2. Place the buttermilk in a shallow bowl. 3. In another bowl, combine the remaining ingredients except the drumsticks; mix well. Dip the drumsticks into the buttermilk and then into the cornmeal mix, completely coating the drumsticks. 4. Place in a single layer in a 9" x 13" baking dish that has been coated with nonstick vegetable spray. Bake for 50 to 55 minutes, until browned and the juices run clear.

Spaghetti Squash Chicken Alfredo

What You'll Need

· 2 tablespoons margarine · 1 teaspoon garlic powder · 2 tablespoons all-purpose flour · 1 cup fat-free, low sodium chicken broth · 1/2 cup fat-free milk · 4 ounces fat-free cream cheese, softened · 1/4 cup reduced-fat, grated Parmesan cheese · 2 1/2 cups spaghetti squash, cooked · 1 1/2 cup chicken, cooked and shredded · 1 teaspoon parsley · 1/4 teaspoon black pepper What to Do 1. In a large skillet over medium heat, melt butter. Stir in flour and cook for 1 minute, stirring constantly. Whisk in chicken broth, and milk. 2. Add the cream cheese and Parmesan cheese, and mix until smooth and thickened. Stir in the squash, chicken, parsley, and pepper, and cook 5-6 minutes, or until heated through.

The Best BBQ Chicken Sandwich

INGREDIENTS Âˇ 6 boneless, skinless chicken breasts (about 3 lbs.) Âˇ 1.5 cups (12 oz.) bbq sauce*, either homemade or store-bought INSTRUCTIONS 1. Lay chicken breasts in the bottom of a slow cooker, and pour the bbq sauce on top. Toss once to combine so that the chicken is evenly coated in the sauce. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily. 2. Use two forks to shred the chicken in the slow cooker, and toss it once more so that it soaks up the remaining juices. 3. Serve chicken on buns or however you would like, drizzled with some extra bbq sauce if desired. NOTES *If making this recipe gluten-free, be sure to use gluten-free certified BBQ sauce. **If you would like a sweeter BBQ chicken, you can also add in 1/3 cup packed brown sugar to the slow cooker.

Tuscan Chicken One Pot

WHAT YOU'LL NEED · 1/2 cup all-purpose flour · 1 teaspoon salt, divided · 1/2 teaspoon black pepper, divided · 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces · 1/4 cup olive oil · 2 green bell peppers, thinly sliced · 1 large onion, cut in half then thinly sliced · 1/2 pound fresh sliced mushrooms · 1 large tomato, chopped · 1 (7.75-ounce) can garbanzo beans, drained · 2 to 3 sprigs fresh thyme, leaves removed from stems · 1 (24-ounce) jar spaghetti sauce · 1/4 cup water · 1/4 cup white wine (optional) · 1/2 cup heavy cream WHAT TO DO 1. In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well. Dip chicken into flour mixture, coating evenly. 71

2. In a Dutch oven or soup pot over medium-high heat, heat oil until hot. Add chicken and brown on all sides. 3. Add remaining ingredients to chicken (including the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper), except for the heavy cream; mix well. Reduce heat to low, cover, and cook 40 to 45 minutes, or until chicken is no longer pink in center. 4. Remove chicken to a serving bowl. Stir heavy cream into the sauce and simmer for 2 to 3 minutes or until warm, but not boiling. Spoon sauce over chicken and serve.

Wildly Wicked Raspberry Wings

What You'll Need •

1/3 cup soy sauce

•

1 tablespoon chopped fresh garlic

•

1/2 teaspoon black pepper

•

1 (5-pound) bag split chicken wings and drumettes, thawed if frozen

•

1/2 cup seedless raspberry jam

•

1/4 cup sweet chili sauce or Thai chili sauce

What to Do 1. In a large resealable plastic bag, combine soy sauce, garlic, and pepper. Add chicken wings, seal, and shake to coat well. Marinate in the refrigerator 1 hour. 2. Preheat oven to 400 degrees F. Line 2 large rimmed baking sheets with aluminum foil and coat with cooking spray. Remove wings from marinade; discard excess marinade. Spread wings in a single layer on baking sheets. 3. Bake 55 to 60 minutes, or until no pink remains. 4. In a medium bowl, combine raspberry jam and chili sauce; mix well. Transfer wings to a large bowl and pour glaze over them. Toss wings to coat completely, then serve immediately.

Winger's Sticky Fingers Knockoff

INGREDIENTS · 3-4 chicken breasts, pounded to 1/2 inch thickness · 1/2 cup flour · 3 eggs · 2 tablespoons water · 1 cup panko bread crumbs STICKY FINGER SAUCE · 2 tablespoons butter · 1 1/2 cups brown sugar · 1/3 cup Frank's hot sauce (it can be original or buffalo flavor) · 1/2 teaspoon garlic powder · 2 tablespoons water INSTRUCTIONS 1. Preheat oven to 425 and grease a baking sheet with cooking spray. Slice chicken breasts into strips. Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour. 2. Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flourcoated chicken strips into egg mixture, then toss in panko crumbs to coat. 3. Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through. 74

4. While chicken is cooking, prepare the sauce. Melt butter in a medium sauce pan over medium-high heat. Add brown sugar and hot sauce and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth. 5. When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.

Beef

3-Ingredient Slow Cooker Pot Roast

Ingredients 路 3 lb beef chuck roast with good marbling (ask your butcher for help) 路 1 dry ranch dressing packet 路 1 au jus seasoning packet 路 1/2 cup unsalted butter Instructions 1. Sprinkle the top of the meat with the ranch seasoning and then the au jus packet. 2. Place the butter on top. 3. Cover with the lid and cook on low for 8 hours, shredding into the sauce after 7 1/2 hours if desired. Notes To make gravy from the drippings: Heat drippings in a saucepan with a little extra water if needed. Once it's boiling, add 1 tablespoon cornstarch that has been mixed with 1 tablespoon cold water. Whisk until it boils again and turn down to a simmer to thicken.

5-Minute Beef Stir Fry

WHAT YOU'LL NEED · 2 tablespoons vegetable oil · 6 to 8 slices fresh ginger · 2 cloves garlic, minced · 1 pound boneless top sirloin, thinly sliced across the grain · 1 red bell pepper, thinly sliced · 8 ounces fresh snow peas, trimmed · 1 onion, cut into 1/2-inch wedges · 2 tablespoons soy sauce · 2 tablespoons rice vinegar · 1 tablespoon light brown sugar · 1 teaspoon cornstarch · 2 cups warm cooked rice WHAT TO DO 1. In a wok or large nonstick skillet over high heat, heat oil until hot. Add ginger, garlic, and beef; cook 2 minutes, or until beef is browned. Add red pepper, snow peas, and onion and continue cooking 2 to 3 minutes, or until vegetables are crisp tender. 2. In a small bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch. Pour into wok and cook until sauce thickens. Serve over rice. 78

Asian Beef Stir-Fry Recipe

INGREDIENTS · For Marinade · 1/4 cup sesame oil · 1/4 cup olive oil · 1/2 cup soy suace · 1 tablespoon Worcestershire sauce · 1 tablespoon sugar · 1 tablespoon cornstarch · 1 teaspoon Rice Wine Vinegar · Additional Stir Fry Ingredients · 2 tablespoons sesame oil · 1 (1.5-2 pound) flank steak, cut into thin strips · 1/2 a yellow onion, chopped · 5 cloves garlic, minced · 1 tablespoon fresh ginger, minced · 1 cup shredded carrots · 1 cup snow peas, trimmed 79

· 1 red bell pepper, julienned · 1 bunch of scallions, chopped · 1 tablespoon white sesame seeds INSTRUCTIONS 1. Place all the marinade ingredients in a vacuum sealer bag with the sliced beef. 2. Seal the bag using the Oliso Vacuum Sealer. Let sit for 30 minutes in the refrigerator. – OR- Marinate in the refrigerator overnight. 3. Heat 2 tablespoons sesame oil in a wok. 4. Add the marinade with the beef. 5. Stir fry the beef for 5-7 minutes until it is browned on all sides. Remove the beef from the pan and set aside. 6. Add the onions and let cook for 3-5 minutes until starting to turn translucent. 7. Add the garlic and ginger. Let cook for an additional minute. 8. Add the bell pepper, snow peas, and carrots. Cook until soft. 9. Add the beef back to the pan and stir to combine all the ingredients. 10. Garnish with chopped scallions and sesame seeds.

Country Fried Steaks with Chipotle Gravy

INGREDIENTS · 1 tablespoon plus 1 teaspoon chipotle pepper in adobo sauce, divided · 1 pound lean ground beef · 1 1/2 cup saltine crackers (about 37 crackers), finely crushed, divided · 1 1/2 cup buttermilk, divided · 1 egg · 1/2 teaspoon salt · 1/4 teaspoon black pepper; coarsely ground · 1/2 cup all-purpose flour · 3 tablespoons vegetable oil · 3/4 cup beef broth INSTRUCTIONS Notes: • •

Typically made with cube steak, ground beef is used here to make this a more budgetfriendly recipe. In a pinch, you can make a quick buttermilk substitute. Combine 1½ tablespoon white vinegar with enough milk to measure a total of 1½ cups. Let stand 5 minutes. The acid will sour and slightly thicken the milk. TO PREPARE PATTIES: 1. Finely chop chipotle pepper. 2. In a seperate bowl, combine 1 teaspoon of the chipotle pepper, beef, ½ cup of the crackers, ¼ cup of the buttermilk, egg, salt and black pepper; mix well. 81

3. Shape beef mixture into four irregular-shaped patties, about ½ inch thick. 4. Place flour in first tray. Pour ¾ cup of the buttermilk in second tray and place remaining 1 cup cracker crumbs in third tray. 5. Lightly dredge each patty in flour, shaking off excess; dip into buttermilk and then into crackers, pressing gently to secure crumbs to patty. TO COOK PATTIES: 1. Add oil to skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. 2. Place patties in skillet; cook 4-6 minutes on each side or until internal temperature reaches 160 degrees F and patties are no longer pink in center. 3. Remove patties from skillet to paper towel-lined plate (do not wipe out skillet). TO PREPARE GRAVY: 1. Add 2 tablespoons of the flour from the tray to the skillet, whisk until smooth. 2. Gradually add broth and remaining 1 tablespoon chipotle pepper, whisking until smooth. 3. Cook 1-3 minutes or until gravy comes to a boil, whisking constantly. Whisk in remaining ½ cup buttermilk. 4. Cook 1-3 minutes or until thickened, whisking constantly. 5. Serve gravy over steaks.

Creamed Chipped Beef

WHAT YOU'LL NEED · 2 (2.25-ounce) jars sliced dried beef, cut into 1/2-inch strips · 3 tablespoons butter · 3 tablespoons all-purpose flour · 1/2 teaspoon onion powder · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 2 cups milk · 1 tablespoon Worcestershire sauce · 4 slices white bread, toasted and cut in half diagonally WHAT TO DO 1. Place beef in a medium bowl and add enough warm water to cover. Soak 2 minutes; drain. 2. In a medium skillet over medium heat, melt butter; add flour, onion powder, salt, and pepper and cook 1 minute, stirring constantly. Add milk and Worcestershire sauce; mix well. 3. Bring to a boil, reduce heat to low, and stir in beef. Cook 2 to 3 minutes, or until sauce is thickened, stirring constantly. 4. Spoon an equal amount of beef mixture over each piece of toast. Serve immediately. JUST A SUGGESTION! •

Top these with a freshly-fried egg for a meal that'll keep 'em full for the rest of the morning!

Down-Home Salisbury Steak

INGREDIENTS · 1 lb ground beef · 1 egg · 3 tablespoons crushed buttery round cracker crumbs · 2 tablespoons grated onion · 1/2 teaspoon salt · 1/2 teaspoon pepper · 1/2 teaspoon steak seasoning · 4 tablespoons unsalted butter · 8 oz fresh mushrooms, sliced · 1/2 medium onion, sliced · 4 tablespoons all-purpose flour · 2 1/2 cups milk · 2 teaspoons beef bouillon powder · Dash Worcestershire sauce

INSTRUCTIONS 1. In a medium bowl, combine the ground beef, egg, cracker crumbs, grated onion, salt, pepper and steak seasoning. Shape the mixture into 6 equal oval shaped patties. 2. Heat a large skillet over medium-high heat. Fry the patties 3-4 minutes per side, or until browned. Remove the patties to a plate, and cover with foil to keep warm. 3. Return the skillet to the heat and melt the butter. Add the mushrooms and onions and cook until they have softened. Sprinkle the flour over and stir until mixed in. 4. Combine the milk and the bouillon. Stir the milk mixture into the mushrooms. Add the Worcestershire. Cook and stir until smooth and starting to thicken. 5. Return the patties to the gravy and turn the heat to low. Cook, uncovered, for 10 minutes, stirring occasionally. 6. Serve with mashed potatoes, if desired.

Flank Steak Pinwheels

WHAT YOU'LL NEED · 1 cup Italian bread crumbs · 1/2 teaspoon garlic powder · 1 tablespoon chopped fresh parsley · 6 tablespoons olive oil · 1 (2-pound) flank steak · Salt for sprinkling · Black pepper for sprinkling · 6 slices provolone cheese · 1/4 pound thinly sliced salami · 12 (6-inch) bamboo skewers WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. 2. In a small bowl, combine bread crumbs, garlic powder, parsley, and oil; mix well and set aside. 3. To butterfly the steak, place steak on a cutting board and place one hand on top of it. Using your other hand, with a sharp slicing knife and holding your knife horizontally to the cutting board, carefully cut the steak in half, three-quarters of the way through the steak. When you are done, it should open up like a book. 86

4. Sprinkle both sides evenly with salt and pepper. Press the bread crumb mixture evenly over the steak. Layer with cheese and salami. Starting from the shortest side, roll up steak like a jelly roll and place seam side down. Insert a skewer every 1-1/2-inch to prevent it from unrolling. Cut 1/4-inch off both ends of steak and discard. 5. Cut steak into 1-1/2-inch-thick spirals between the skewers. Insert an additional skewer in each piece in a criss-cross fashion. 6. Coat a grill pan or skillet with cooking spray and heat over medium-high heat until hot. Place steak spirals in pan in batches and sear 1 minute on each side. Place steak on baking sheet and roast 12 to 15 minutes or until desired doneness.

Grilled Steak Fajitas

INGREDIENTS · 2 lbs flank steak · 2 large limes · 1/4 cup + 2 tbsp olive oil · 3 large garlic cloves, grated · 1 tbsp chili powder · 2 tsp ground cumin · 1/2 tsp garlic powder · 1/2 tsp onion powder · 1/4 tsp cayenne pepper (optional) · 2 tsp salt, divided · 1/2 tsp paprika · 2 large bell peppers, sliced · 1 medium onion, sliced · 8 small flour tortillas OPTIONAL TOPPINGS: · Sour Cream 88

路 Guacamole 路 Avocado Slices 路 Tomatoes diced 路 Extra Sour Cream for serving INSTRUCTIONS 1. Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8. 2. Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper. 3. Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill. 4. Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes. 5. Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

Ground Beef & Potato Pie

INGREDIENTS · FILLING: · 1 onion (large, minced) · 1 pound potatoes (peeled, minced) · 1 pound ground beef · 1/2 tablespoon ground pepper · 1/2 bouillon cube (or vegeta, or salt) · PHYLLO: · 1 box of phyllo (1 pound or about 14–18 sheets) · Oil (sunflower, canola or vegetable, preferably spray) · TOPPING: · 1/2 cup water or milk · 2 tablespoons butter · 1/2 tablespoon salt INSTRUCTIONS 1. In a large bowl combine onion, potatoes, ground beef, 1 tablespoon of oil, and seasonings. Integrate all ingredients well, and set aside. Heat oven to 490°F. 90

2. Take phyllo out of the box and unwrap. Take one sheet of phyllo, spread it on your working area and generously spray (or brush) with oil. Grab a handful or two of the filling and spread a line of it (the thickness of two thumbs) on one the longer end of stacked phyllo sheets. Roll the filling and phyllo up like a cigar. Spray (or brush) a dash of oil on the top of the rolled and filled sheets. Place in an oiled baking pan. Repeat the previous step for remaining ingredients. (Place the rolls tightly next to each other in the pan.) Place in the oven. 3. Lower heat to 450Â°F. Cover pie with foil after the first 8-10 minutes. Bake for a total of 30 minutes. Take the pie out of the oven. Melt butter in water (or milk) and spray the pie with it. Cover with kitchen towel and let the pie cool off for about 30 minutes. 4. Cut the pie perpendicularly.

Ground Beef Stroganoff

INGREDIENTS · 1 lb lean ground beef · 3 tablespoons butter (salted or unsalted) · 1 small onion chopped · 16 ounces white button or cremini mushrooms sliced · 3 cloves garlic minced · 1/2 teaspoon dried thyme · 1 teaspoon dried parsley · 2 1/2 tablespoons flour · 2 1/2 – 3 cups low sodium beef broth (till desired consistency) · 1 tablespoon Worcestershire Sauce · 1 teaspoon Dijon mustard · 1/2 cup sour cream · cooked egg noodles (optional) INSTRUCTIONS 1. Start by browning the ground beef in a large skillet over medium heat. Once halfway browned add the butter, onion and mushrooms. Continue cooking until the beef is cooked through and the mushrooms are browned. 2. Reduce the heat to low. Add garlic, thyme and parsley. Cook for 1 minute; stirring constantly. Sprinkle with flour. Cook for 1-2 minutes; stirring to combine. Add the beef broth, Worcestershire sauce and Dijon mustard stirring to combine. 92

3. Simmer over low heat for 7-10 minutes. Stir in sour cream and cook for additional 1-2 minutes. If desired sprinkle with additional parsley. 4. Serve over cooked egg noodles, mashed potatoes or rice.

Healthy Slow Cooker Hamburger

INGREDIENTS · 1 lb lean ground beef · 1/2 medium onion diced · 1 bell pepper diced (I used red) · 1 pinch red pepper flakes or more, if you like it spicy! · 1 tsp minced garlic · 1 tsp salt · 1 tsp Italian seasoning · 1 cup finely chopped fresh spinach · 1 1/2 cup 1% milk · 1 cup beef broth low sodium · 1 1/2 cups seasoned tomato or pasta sauce · 3 cups dry uncooked macaroni (340g) · 1 1/2 cups shredded cheese

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1. In a medium skillet, cook ground beef and onion until beef is browned and onion is translucent. Add to a 4-6 quart slow cooker. 2. Add in bell pepper, red pepper flakes, garlic, salt, Italian seasoning, spinach, milk, beef broth and tomato sauce and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours. 3. 10-15 minutes before serving, stir in pasta. Cover and let cook for 10-15 minutes, until desired tenderness is reached. Stir in cheese (covering for 2-3 minutes if necessary to melt the cheese) and serve.

Hot Beef Sundaes

The Iowa State Fair is famous for serving up this savory dish that looks a lot like one of our favorite ice cream desserts. In fact, that's the point! Hot Beef Sundaes may look like ice cream sundaes, but they're actually made with some of our favorite comfort foods: mashed potatoes, roast beef, gravy, and a cherry (tomato) on top! WHAT YOU'LL NEED · 1 (16-ounce) container refrigerated mashed potatoes · 1 (15-ounce) package refrigerated cooked roast beef with gravy or au jus · 1/2 cup shredded cheddar cheese · 3 cherry tomatoes WHAT TO DO 1. Heat mashed potatoes and roast beef according to package directions. Pull beef apart into chunks. 2. Evenly distribute mashed potatoes between 3 bowls, then evenly top with beef and gravy. Sprinkle each with cheese and place a tomato on top. NOTES •

If the gravy that comes with your roast beef is too thin, all you've got to do is whisk in 1 teaspoon of flour to thicken it.

Italian Steak & Veggies

What You'll Need

· 1 tablespoon canola oil · 1 onion, cut in strips · 1/2 red bell pepper, cut in strips · 1/2 green bell pepper, cut in strips · 1 teaspoon garlic powder · 1 teaspoon Italian seasoning · 1/2 teaspoon salt · 1/2 teaspoon pepper · 1 pound beef cubed steaks · 1 (14-1/2-ounce) can diced tomatoes, no salt added What to Do In a large skillet, heat oil over medium-high heat. Cook the peppers, onion, garlic powder, Italian seasoning, salt and pepper for 5 minutes. Remove to a plate and set aside. Add the cube steaks to the same skillet and cook 5 to 7 minutes, or until browned, turning once. Add the tomatoes to the skillet . Bring to a boil, reduce heat to low, and simmer for 20-25 minutes or until meat is tender.

Just Like Pioneer Woman's Meatloaf

INGREDIENTS · 6 slices white sandwich bread, including crusts · 1 cup milk · 4 eggs, beaten · 2 pounds ground beef · 1 cup grated Parmesan cheese · 1/3 cup minced flat leaf parsley · 3/4 teaspoon salt · freshly ground black pepper · 8 slices thin-cut bacon · 1 cup catsup (ketchup is fine) · 1/4 cup brown sugar · 1 teaspoon dry mustard · Tobasco hot sauce, to taste INSTRUCTIONS 1. Preheat oven to 350 degrees F. Prepare a 2-part broiler pan by lining the bottom one with foil and spraying the top one with cooking spray. 2. In a very large bowl, tear the bread into 1/2 inch pieces. Pour the milk over and add the eggs and beat until a wet smooth mixture forms. Add the beef, cheese and seasonings. Using your hands, squeeze and mix until everything is evenly distributed throughout.

3. Form into a loaf shape on the prepared broiler pan. Place strips of bacon crosswise and slightly overlapping on top of the loaf. Tuck ends underneath. 4. Stir catsup, brown sugar and seasonings together and spread evenly on top of the loaf. Bake for about 1 hour or until loaf tests 150 degrees F in the center using a quick-read baking thermometer.

Old-Fashioned Cabbage Rolls Recipe

INGREDIENTS · For the Cabbage Rolls · 1 cup cooked white rice · 1 egg, beaten · 1 tablespoon green onions · 1 pound extra-lean ground beef · 1 teaspoon salt · 1 teaspoon garlic powder · 12 leaves of cabbage · For the Sauce · 1 can tomato sauce (15 oz.) · 3 tablespoons brown sugar · 2 tablespoons lemon juice · 3 tablespoons Worcestershire sauce

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OLD-FASHIONED CABBAGE ROLLS RECIPE 1. In large bowl, combine 1 cup cooked rice, onion powder, ground beef, green onions, egg, and salt. 2. Place about Âź cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan. 3. Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes. AVOID SOGGY CABBAGE ROLLS Did you know cabbage is one of those veggies that tends to hold a lot of moisture? If you don't handle it properly, you could end up with a soggy recipe. After washing your cabbage leaves for this recipe (and any other cabbage treat), be sure to dry them properly. A fantastic way to do this is to wash your cabbage and let it sit in the collindar for an hour or so with some salt sprinkled on. After that, you should be able to drain excess moisture. Don't have the time? Try blotting them with paper towel once you've washed them instead.

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Old Standby Pot Roast

WHAT YOU'LL NEED · 3 to 3- pounds beef bottom round roast · 1 cup chopped onion · 1 cup sliced carrot (1 to 2 carrots) · 1/2 cup dry red wine · 1/2 cup water · 1 tablespoon crushed garlic · 1 tablespoon dried tarragon leaves · 1/4 teaspoon salt · 1/4 teaspoon black pepper WHAT TO DO 1. Preheat oven to 325 degrees F. 2. Place roast in a baking pan. 3. Combine remaining ingredients in medium-sized bowl and pour over meat. 4. Bake 1-1/2 to 2 hours or until meat is fork-tender. NOTES Make sure you serve this with the pan drippings. They've got so much flavor!

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Savory Slow Cooker Meatloaf

Ingredients · 2 large eggs , beaten · 2/3 lb ground beef · 1/3 lb ground turkey · 1/4 cup tomato paste · 2 teaspoons Dijon mustard · 1 tablespoon golden monk fruit sweetener OR coconut sugar / brown sugar if not low carb · 1/4 cup super fine blanched almond flour , OR finely crushed pork rinds · 1/2 teaspoon dried thyme · 1/2 teaspoon dried marjoram · salt and pepper to taste · 3 tablespoons fresh parsley , finely chopped · 1 stalk of celery , diced · 1/2 medium onion , minced · 2 cloves garlic , minced Sauce: · 1 cup sugar free ketchup , use Whole30 or low carb brand as needed) · 1/4 cup golden monk fruit sweetener OR coconut sugar / brown sugar if not low carb · 2 tablespoons Worcestershire sauce , (use Whole30 compliant as needed) · 2 tablespoons red wine vinegar or apple cider vinegar · 2 tablespoons dijon mustard · 1 teaspoon cayenne pepper optional or to taste 103

Instructions To Make The Sauce: 1. In a small bowl whisk together the sugar free ketchup, sweetener, Worcestershire sauce, vinegar, mustard and cayenne pepper until smooth. Set aside. To Make The Meatloaf: 1. In a large mixing bowl, combine the eggs, ground beef, ground turkey, tomato paste, mustard, sweetener, almond flour, thyme, marjoram, salt and pepper. Add the celery, parsley, onion and garlic. 2. Using your hands knead the meat mixture to combine ingredients and shape into a loaf. 3. Line slow cooker with a crockpot liner or 2 pieces of foil to make a sling for easier removal. Coat with non-stick spray. 4. Place meat loaf into slow cooker and brush a quarter to half of the sauce over the top and sides of meat. 5. Cover and cook on high for 40 minutes. Reduce heat to low and cover and cook for another 23 hours or until cooked through and no pink remains in the meat. 6. Brush with more sauce and cook on high for another 10 minutes. Reserve the rest of sauce for serving. 7. Let meat stand for 10 minutes before cutting. Serve with more sauce if desired. Recipe Notes Every slow cooker setting cooks at various temperatures so feel free to adjust the cooking time according to your manufacturer's suggestions.

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Sloppy Joe Biscuit Bake

WHAT YOU'LL NEED · 1 1/2 pounds ground beef · 1/2 cup chopped onion · 1/2 green bell pepper, chopped · 2 (8-ounce) cans tomato sauce · 2 teaspoons Worcestershire sauce · 2 teaspoons apple cider vinegar · 1/4 cup light brown sugar · 1 teaspoon yellow mustard · 1/2 teaspoon garlic powder · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 1 cup pancake and baking mix · 1/3 cup milk WHAT TO DO 1. Preheat oven to 450 degrees F. Coat a 3-quart casserole dish with cooking spray. 2. In a large skillet over medium heat, cook ground beef, onion, and bell pepper 8 to 10 minutes, or until no longer pink. Drain off excess fat. Add tomato sauce, Worcestershire 105

sauce, vinegar, brown sugar, mustard, garlic powder, salt, and pepper. Cook 5 to 6 minutes, or until heated through. Pour into casserole dish and set aside. 3. In a small bowl, stir together baking mix and milk. Dollop 5 equal spoonfuls of batter onto meat mixture. 4. Bake 13 to 15 minutes, or until biscuits are golden brown and firm in center.

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Slow Cooker Amish Pot Roast

INGREDIENTS: · 3 lb. chuck roast · 2 Tbsp. cooking oil · 1/4 tsp. pepper · 1 tsp. garlic powder · 3/4 tsp. dried leaf oregano not ground · 1 Tbsp. Worcestershire sauce · 1/4 cup soy sauce · 1 cup brewed coffee · 1 large white onion sliced · 2 bay leaves TO THICKEN SAUCE · 2 Tbsp. cornstarch · 3 Tbsp. cold water INSTRUCTIONS: 1. In a large skillet set to medium-high heat, add the cooking oil. When the oil is hot brown the roast on both sides. 2. Add the roast to the slow cooker. 3. Sprinkle the pepper, oregano, and garlic powder on the roast. Add the onions and bay leaves. Pour over the coffee, Worcestershire sauce, and soy sauce. 107

4. Cover and cook on LOW for 9 hours without opening the lid during the cooking time. 5. Remove meat and place on a plate and cover with foil. 6. Discard bay leaves. 7. To remove the grease from the sauce I lay over a paper towel over the top of the liquid and then pull up quickly, and discard the paper towel. 8. In a small bowl combine the water and cornstarch, whisk with a fork until smooth. Pour this mixture into the broth and onions in the slow cooker and stir. 9. Cover the slow cooker again for about 20 more minutes with the temperature set to high. 10. After the sauce has thickened, shred the meat and add into the broth in the slow cooker. 11. Serve and enjoy!

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Slow Cooker Herbed Mushrooms and Onions

INGREDIENTS: · 4 cups sliced sweet yellow onion I used 2 large onions · 4 cups sliced mushrooms · 1/2 cup salted butter sliced · 1/2 tsp. dried oregano · 1/2 tsp. dried thyme · 1/2 tsp. sea salt · 1/2 tsp. coarse ground black pepper · 2 garlic cloves minced INSTRUCTIONS: 1. Add the onions and mushrooms into the slow cooker. Add the sliced butter, seasonings, and garlic. 2. Cover and cook on HIGH for 4 hours without opening the lid during the cooking time. 3. Serve and enjoy! RECIPE NOTES: What can I put this on? • • • •

Grilled Steak Barbecue Chicken Hamburgers Baked Potatoes

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Slow Cooker Molasses Barbecue Little Smokies

INGREDIENTS: · 56 oz. Lit’l Smokies (4 14-oz. pkgs.) – I use beef, turkey and pork variety. · 18 oz. bottle barbecue sauce · 1/2 cup beer (use your favorite) · 1/4 cup brown sugar · 1/4 cup molasses · 1/8 tsp. red pepper flakes · 1/4 tsp. black pepper INSTRUCTIONS: 1. Add every to the slow cooker. Stir. 2. Cover and cook on HIGH for 2-3 hours or until hot and bubbly. Serve with toothpicks and enjoy. Set to warm for the party.

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Slow Cooker Salsa Beef Fajitas

INGREDIENTS: · 2 lbs. beef strips (often labeled stir fry beef strips) or cut a 2lb. beef roast into strips. · 1 yellow onion cut into rings · 2 bell peppers cut into large strips (choose 2 different colors) · 1 Tbsp. chili powder · 1/4 tsp. garlic powder · 1/2 tsp. salt · 1/4 tsp. pepper · 1 lime · 16 oz. LA VICTORIA® Thick 'n Chunky Salsa use mild or medium FOR SERVING · tortillas (corn or flour) warmed · cheese · sour cream · LA VICTORIA® Thick 'n Chunky salsa INSTRUCTIONS: 1. Add the onion and bell peppers to the slow cooker. 2. Place the beef strips over the veggies. 111

3. Sprinkle the beef with the chili powder, garlic powder, salt and pepper. 4. Cut the lime in half and squeeze the juice over the meat and vegetables. 5. Pour over the LA VICTORIA® Thick 'n Chunky Salsa. 6. Place the lid on the slow cooker. 7. Cook on HIGH for 4 hours or LOW for 8 hours. 8. Serve with desired tortillas and toppings. Enjoy! RECIPE NOTES: Can I use chicken instead of beef for this recipe? • • •

Yes! You can use chicken in place of beef in this recipe with great results. Use chicken tenders or cut your chicken into thick strips. Follow the rest of the recipe as directed.

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Smoked Meatloaf

Smoked Meatloaf is better than any other meat loaf you may have eaten. It's juicy on the inside with a crispy exterior and a sweet and smoky flavor. INGREDIENTS • • • • • • • • • • • • •

1 tablespoon canola oil (or light flavored oil) 1 small yellow onion, diced 1 green bell pepper, diced 4 cloves garlic, minced 2 pounds lean ground beef 2 chiles in adobo, chopped (NOT WHOLE CANS) 2 large eggs, lightly beaten 2 tablespoons Worcestershire sauce 1/2 cup panko breadcrumbs 4 tablespoons light brown sugar, divided 1/2 cup TSRI’s signature bbq sauce (or bbq sauce of your choice), divided 1/2 teaspoon kosher salt 1/2 teaspoon black pepper

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INSTRUCTIONS 1. Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker. 2. In a medium skillet over medium-low heat saute the onion, bell pepper, and garlic in the oil until softened, about 5 minutes. Cooking at low temp helps to release the sugar in the onions so don’t crank up that temp. Set aside to cool. 3. In a large bowl combine the ground beef, chiles in adobo, eggs, worcestershire sauce, breadcrumbs, 2 tablespoons of the brown sugar, ¼ cup of the bbq sauce, salt, and pepper. Mix to combine. Add in the cooled onion and peppers and mix to combine, do not over mix, just until everything is incorporated. 4. In a 9x13 foil container or container of your choice, form the mixture into a loaf. 5. Add the remaining 2 tablespoons of brown sugar and ¼ cup of bbq sauce to a small bowl and mix to combine. Brush half of the glaze all over the meatloaf. 6. Smoke for 2-3 hours, basting with the remaining glaze after an hour and a half. Meatloaf is done when the internal temperature reaches 165°F. 7. Let cool at least 10 minutes before slicing and serving. DONNA'S NOTES 1. The correct meatloaf internal temp is 160F. It's very important to use a meat thermometer to check when your meat is done. The USDA recommends cooking all ground meat to an internal temperature of 160F. Just place the thermometer in the center of your loaf.

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Pork

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Fall Harvest Pork Stew

INGREDIENTS · 2 pounds boneless pork shoulder, cut into 2-inch pieces · 1 (10-3/4-ounce) can Campbell's Condensed French Onion Soup · 1/2 cup apple cider or apple juice · 3 large Granny Smith apples, cut into thick slices (about 3 cups) · 3 cups butternut squash peeled, seeded, and cut into 2-inch pieces · 2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups) · 1/2 teaspoon dried thyme leaves, crushed INSTRUCTIONS 1. Stir the pork, soup, cider, apples, squash, parsnips, and thyme in a 6-quart slow cooker. 2. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.

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Pork Schnitzel

WHAT YOU'LL NEED · 4 boneless pork loin chops · 1/3 cup all-purpose flour · 2 eggs · 2 tablespoons milk · 1 cup plain breadcrumbs · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 2 tablespoons vegetable oil · 4 tablespoons butter, divided · 1 tablespoon lemon juice · 1/4 cup chicken broth · 1 teaspoon chopped fresh parsley WHAT TO DO 1. Place pork between 2 sheets of wax paper and flatten to 1/4-inch thickness with a meat mallet. 2. In a shallow dish, place flour. In another shallow dish, beat egg and milk. In a third shallow dish, place breadcrumbs. Sprinkle salt and pepper evenly over both sides of pork.

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3. In a large skillet over medium heat, heat oil and 1 tablespoon butter. 4. Dip pork in flour, then egg mixture, then in breadcrumbs, coating completely on both sides. Saute pork in batches, 3 to 5 minutes per side, or until no pink remains and pork is golden. Remove to a platter. 5. Add remaining butter, the lemon juice, broth, and parsley to skillet; mix well and cook 1 to 2 minutes, or until sauce has thickened. Serve sauce over pork.

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Raspberry Pepper Glazed Ribs

WHAT YOU'LL NEED · 5 to 6 pounds pork baby back ribs · 1 teaspoon garlic powder · 1 teaspoon salt · 3/4 teaspoon black pepper · 1/4 cup water · 1/2 cup raspberry preserves or jam · 1/2 cup pepper jelly · 1/2 cup chili sauce WHAT TO DO 1. Preheat oven to 350 degrees F. Place ribs on a piece of aluminum foil large enough to completely wrap them. Sprinkle both sides of ribs evenly with garlic powder, salt, and pepper. Place on a rimmed baking sheet, add the water to bottom of foil, and wrap tightly. 2. Bake 1-1/2 hours. 3. Meanwhile, in a medium bowl, combine raspberry preserves, pepper jelly, and chili sauce; mix well. 4. Brush half the mixture on ribs and return to oven, unwrapped, for 30 minutes. Brush remaining mixture on ribs and continue cooking 30 to 45 minutes, or until fork-tender. Cut into individual ribs and serve.

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Slow Cooker Barbecue Ribs Recipe

INGREDIENTS · 2 1/2 lbs boneless, country style pork ribs · 1/2 tbsp cajun seasoning · 2 1/2 cups barbecue sauce, divided INSTRUCTIONS 1. Sprinkle all sides of the boneless, country style pork ribs with cajun seasoning. 2. Spread one cup of barbecue sauce over the bottom of your slow cooker. 3. Add the seasoned ribs. 4. Top with another cup of barbecue sauce. 5. Cover and cook for 5-6 on high or 6-8 on low, depending on your slow cooker, until fork tender. 6. Remove from slow cooker and top with remaining 1/2 cup of barbecue sauce, if desired. NOTES Remember that slow cookers vary so your cooking time may vary as well.

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Slow Cooker Ham Steaks and Pineapple Rings

INGREDIENTS: · 2 1/2 lbs. ham steaks sliced into 1/2 inch slices (you can use more or less ham) · 20 oz. pineapple slices reserve juices for sauce · 6 oz. maraschino cherries drained · 3 Tbsp. brown sugar packed · 1 Tbsp. mustard · 1 Tbsp. apple cider vinegar INSTRUCTIONS: 1. Add ham slices, pineapple slices, and maraschino cherries to the slow cooker. 2. Whisk the reserved pineapple juice, brown sugar, mustard, and apple cider vinegar in a medium sized bowl until smooth. 3. Pour the suace over ham, pineapple, and cherries in the slow cooker. 4. Cover, and cook for 5 hours on LOW, with out opening the lid during cooking time. 5. Drizzle sauce over each serving. ENJOY!

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Slow Cooker Jalapeno Pineapple Ham

INGREDIENTS: · 6 lb. picnic shoulder ham · 1/4 cup brown sugar · 1 small white onion, diced · 20 oz. can pineapple chunks · 2 jalapenos, sliced INSTRUCTIONS: 1. Add the ham to the slow cooker, add the brown sugar, onion, pineapple chunks with the juices and the jalapenos. 2. Cover and cook on LOW for 6 hours without opening the lid during the cooking time. 3. Slice and serve with juices and the cooked pineapple and jalapenos.

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Slow Cooker Louisiana Ribs {Cajun-Style}

INGREDIENTS: · 1 rack pork baby back ribs · 1/2 cup water FOR THE DRY RUB · 1 Tbsp. paprika · 2 tsp. salt · 2 tsp. garlic powder · 1 tsp. pepper · 3/4 tsp. onion powder · 3/4 tsp. dried leaf oregano · 3/4 tsp. dried leaf thyme · 1/2 tsp cayenne pepper · 1/2 tsp. creole seasoning · 1/4 tsp. crushed red pepper flakes · 1/4 cup packed brown sugar FOR THE BARBECUE SAUCE · 1 cup barbecue sauce use your favorite! · 1/2 tsp. molasses 123

· 1/2 tsp. creole seasoning · 1/4 tsp. garlic powder · 1/8 tsp. onion powder INSTRUCTIONS: 1. Mix the dry rub ingredients in small bowl, and the barbecue sauce ingredients in a small bowl, set aside. 2. Put the ribs on a large cutting board, flip them over so the curved side is up. Remove and discard the silver skin, I do this but getting my fingers under middle edge on one side and pulling up, most of the time I can get it off in one piece. Cut the ribs into 4 even portions. I do this because it fits nicely in the slow cooker. 3. Using your hands rub the dry rub on the ribs on both sides. Place the rib pieces into the slow cooker that has been sprayed with non-stick cooking spray. Take half of the barbecue sauce and spread over the ribs (being careful not to contaminate the rest of the barbecue sauce with the raw meat, that sauce will be used later when the ribs are cooked.) Add the 1/2 cup water around the ribs. 4. Cover and cook on Low for 8 hours without opening the lid during the cooking time. 5. Brush the remaining barbecue sauce on the ribs. 6. Enjoy! RECIPE NOTES: I don’t want to make a homemade rub, what can I use? Try a pulled pork seasoning packet, works great in the slow cooker on ribs (and pulled pork too!).

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Turkey

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BBQ Turkey Meatloaf

INGREDIENTS · 3 TB olive oil · 1 onion, chopped · 4 cloves garlic, minced · 1.25 lbs ground turkey · 1/2 cup Panko breadcrumbs (or regular breadcrumbs) · 1 large egg · 3/4 cup good BBQ sauce combined with 1/4 cup ketchup · 1 tsp kosher salt · 1 tsp freshly ground black pepper · chopped parsley for garnish (optional) INSTRUCTIONS 1. Preheat oven to 350F, with rack on lower middle position.

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2. In a large heavy skillet, heat oil on medium high. Cook onion and garlic until fragrant, about 3 minutes, stirring often. Remove from heat and set aside. 3. In a large bowl, combine ground turkey, breadcrumbs, egg, 1/4 cup of the BBQ/ketchup sauce, salt, and pepper. Add the onion/garlic mixture. Stir well to fully incorporate. 4. In a large baking pan (I use a 9Ă&#x2014;13) use your hands to form meatloaf into a rectangle, about 8Ă&#x2014;4 inches. Reserve 2 TB of BBQ/ketchup sauce on the side. Brush remaining sauce on top and all around the meatloaf. 5. Bake uncovered for 50 minutes. Let sit at room temp for 5 minutes. Brush with reserved 2 TB sauce on top. Garnish with parsley if desired. Gently slice and serve.

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Blue Cheese Turkey Burgers

INGREDIENTS · 1 1/2 cups broccoli slaw · 1/4 cup skinny blue cheese dressing · 1.25 lbs 93% lean ground turkey · 2/3 cup grated carrots, grate in food processor · 1/4 cup seasoned whole wheat breadcrumbs · 1 clove garlic, grated · 1 tbsp red onion, grated · 1/4 cup Franks Hot Sauce · salt and fresh pepper · oil spray · 5 slices reduced fat cheddar · 5 whole wheat burger buns, I used Martin's 100 calorie Potato Whole Wheat Buns INSTRUCTIONS 1. In a medium bowl combine broccoli slaw and skinny blue cheese dressing. Set aside. 2. In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each. 3. Heat a large skillet on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low. 4. Cook on one side until browned 4-5 minutes, then flip.

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5. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw. 6. If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

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Hearty Ground Turkey Soup

INGREDIENTS · 2+2 Tbsp olive oil · 1 pound ground turkey · 4 cups chicken stock · 6 cups water · 1/2 cup lentils · 1/2 cup pot barley · 1 leek, thinly sliced · 2 red bell peppers, julienned · 2 carrot, grated · 1 Tbsp garlic powder · salt to taste INSTRUCTIONS 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey and cook breaking into small pieces with the back of a wooden spoon. 2. Once the turkey is cooked through, add the chicken stock, water, lentils and barley. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes.

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3. In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks, carrots and red pepper and cook stirring occasionally for a couple of minutes, until the veggies start to soften. 4. Transfer the veggies into the soup. Add the garlic powder and salt. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes or until the vegetables are cooked through.

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Juicy Green Turkey Burgers

Ingredients 1 ½ lbs / 680 gr ground turkey ⅓ cup finely chopped basil ⅓ cup finely chopped scallions ⅓ cup finely chopped parsley 1 tablespoon minced anchovy 4 tablespoons mayonnaise 1 teaspoon fine grain sea salt ½ teaspoon ground black pepper Directions In a large bowl gently stir the burger ingredients, using a fork. Divide mixture into four and with dampened hands shape into patties, firmly pressing the mixture. Transfer to a plate. To form patties that cook evenly, use 2 plastic lids from 1-quart takeout containers and press down one fourth of the turkey mixture to flatten. Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates). Grill the burgers, turning once, until cooked through, about 10 to 12 minutes. Serve with your favorite toppings.

132

Lemon-Basil Turkey with Roasted Vegetables

Ingredients

2 tablespoons butter, melted 2 medium lemon 6 pound bone-in turkey breast 16 ounces tri-color fingerling potato, cut in half 4 cups cubed peeled seeded butternut squash 6 medium carrot, peeled and cut into 1-inch pieces (about 3 cups) 7 ounces frozen pearl onions (about 1 cup) 1 tablespoon basil leaves, crushed 1 cup Swanson® Chicken Stock Instructions Heat the oven to 375°F. While the oven is heating, spread 1 tablespoon butter in the bottom of a roasting pan. Cut 1 lemon into thin slices. Squeeze 2 tablespoons juice from the remaining lemon. Season the turkey as desired. Loosen the skin from the turkey breast and place the lemon slices under the skin. Brush the turkey with the remaining butter. Place the turkey and vegetables into the pan and sprinkle with the basil. Stir the stock and lemon juice in a small bowl. Pour half the stock mixture over the turkey and vegetables. Roast for 1 hour. Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes more or until the internal temperature of the turkey reaches 165°F. and the vegetables are tender.

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Spicy Southwestern Turkey Burgers

DESCRIPTION These healthy, juicy Southwestern Turkey Burgers are stuffed with lettuce, tomatoes, a simple guacamole, and a spicy aioli made with piquillo peppers and chipotle peppers! It’s the ultimate turkey burger recipe made in just 20 minutes! INGREDIENTS SOUTHWESTERN TURKEY BURGER: · 1.25lb ground turkey · 1/4 cup finely diced onion · 2 tablespoons fresh cilantro, diced · 2 teaspoons ground cumin · 1 garlic clove, minced · 1 egg · salt & pepper GUACAMOLE: · 2 avocados · juice of one lime · 1/2 teaspoon salt SPICY MAYO: · 2 roasted piquillo peppers 134

· 1 small chipotle peppers (from a can of chipotle peppers in adobe sauce) · 1/2 cup mayo · 1 tablespoon lime juice · Roma Tomato, slicced · Red Leaf Lettuce · 4 whole wheat buns INSTRUCTIONS 1. Heat grill to medium high heat, about 400 degrees. 2. To a food processor add, piquillo peppers, chipotle pepper, mayo, and lime juice. Blend until smooth and peppers are finely chopped. Set aside. 3. In a small bowl add avocado, lime juice, and salt. Using a fork, gently smash the avocado – be careful not to over smash you want it to be somewhat chunky. Set aside. 4. In a large bowl add ground turkey, diced onion, fresh cilantro, ground cumin, garlic cloves, egg, salt and pepper. Using your hands mix so everything is combined. 5. Form ground turkey mixture into four equal patties. 6. Place turkey burgers on grill, and grill for 4-5 minutes per side. (DO NOT push the burger with your spatula is pushes all the juices out) Remove from grill and let sit. 7. Place whole wheat buns on grill and toast for 1 minute. Remove from grill. 8. Assemble burger – bottom bun, lettuce, burger, tomato, guacamole, spicy mayo slathered onto top bun. 9. Devour!

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Stuffed Turkey Breast Dinner

WHAT YOU'LL NEED · 1 package (8 ounces) herb stuffing cubes · 1/2 cup dried cranberries · 1 (14-ounce) can ready-to-use chicken broth · 8 turkey breast cutlets (about 2 pounds total) · 2 jars (12 ounces each) turkey gravy

WHAT TO DO 1. Coat a microwave-safe 9" x 13" baking dish with nonstick cooking spray. In a large bowl, combine the stuffing, dried cranberries, and broth; mix well. 2. Place the turkey cutlets on a work surface and place an equal amount of the stuffing mixture in the center of each. Roll up each cutlet and place seam side down in the baking dish. 3. Pour the gravy over the roll-ups. Cover, and microwave for 14 to 18 minutes at 70% power, or until heated through and no pink remains in the turkey.

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3-Ingredient Slow Cooker Turkey Thighs

Ingredients · 2 large turkey thighs · sea salt and fresh cracked pepper to taste · 1 cup paleo peach barbecue sauce Instructions 1. Add turkey thighs to crock pot and season with salt and pepper. 2. Pour barbecue sauce over turkey thighs. 3. Cook 8 hours on low.

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Turkey Cacciatore

What You'll Need

· 1 tablespoon canola oil · 1 red bell pepper, sliced · 1 green bell pepper, sliced · 1/2 cup coarsely chopped onion · 5 ounces fresh mushrooms, sliced (about 2 cups) · 2 cloves garlic, minced · 1 pound reduced-sodium deli turkey breast, cut into 1-inch chunks · 2 cups reduced-sodium spaghetti sauce · 1/4 teaspoon black pepper What to Do 1. In a large skillet, over medium-high heat, heat oil until hot. Add the bell peppers and onions, and sauté for 5 minutes, stirring occasionally. Add mushrooms and garlic, and cook for 3 to 4 more minutes or until vegetables are tender. 2. Stir in the spaghetti sauce, black pepper, and turkey. Reduce the heat to medium-low and continue cooking for 8 to 10 minutes or until the turkey is heated through, stirring occasionally.

138

Turkey Fajita Wraps

Ingredients

2 cups PaceÂŽ Picante Sauce 2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups) 1.5 cups frozen whole kernel corn, thawed 1 tablespoon chili powder 2 tablespoons lime juice 3 cloves garlic, minced 2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips 16 flour tortilla, warmed 1 cup shredded Mexican blend cheese(about 4 ounces) Instructions Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker. Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through. Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with the cheese. Fold the tortillas around the filling.

139

Fish Bite-Sized Crab Cakes

WHAT YOU'LL NEED · 1 egg · 1 tablespoon mayonnaise · 1 teaspoon Dijon mustard · 1 teaspoon seafood seasoning (like Old Bay) · 8 saltine crackers · 1 pound jumbo lump crabmeat (see Note) WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. 2. In a large bowl, lightly beat the egg. Add mayonnaise, mustard, seafood seasoning, and crushed crackers; mix well. 3. Gently stir in crabmeat until thoroughly combined. Shape mixture by tablespoonfuls into 24 patties and place on prepared baking sheet. 4. Bake 12 to 15 minutes, or until lightly browned. Serve as is or with our Mustard Dipping Sauce. NOTES You can usually find fresh jumbo lump crabmeat at your local supermarket seafood counter, or canned in the refrigerated or freezer section of your market.

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Fish and Chips

INGREDIENTS FRENCH FRIES · 1 1/2 lbs russet potatoes · oil for frying BEER BATTERED COD · 1 1/2 lbs fresh cod · 6-8 oz. light beer · 1 1/4 cup all purpose flour, divided · 1 tsp salt · 1/2 tsp pepper · 1/4 tsp garlic powder · 1/4 tsp old bay · 1/4 tsp paprika INSTRUCTIONS FOR THE FRIES 1. Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry. 2. Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full! 3. Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible. 4. Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.

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5. Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350째-375째F. Remove them from the oil and sprinkle immediately with salt. FOR THE FISH 1. Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel. 2. In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter. 3. Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350째- 375째F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through. 4. Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

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Grilled Tomatillo Tuna Steaks

Ingredients

1 jar (16 ounces) PaceÂŽ Salsa Verde 0.5 cup chopped fresh cilantro 1 tablespoon lemon juice 1.5 pounds tuna steak (about 6 steaks) 1 large avocado, peeled, pitted and chopped (about 1 cup) 6 green onion, chopped (about 3/4 cup) Instructions For the marinade, stir 3/4 cup salsa verde, 2 tablespoons cilantro and the lemon juice in a 3quart shallow, nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the tuna steaks from the marinade and reserve the marinade. Season the tuna steaks as desired. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10 minutes or to desired doneness, turning them over once halfway through grilling and basting often with the reserved marinade. Discard any remaining marinade. Stir the remaining salsa verde, cilantro, avocado and green onions in a small bowl. Serve with the tuna steaks.

143

Maple Glazed Salmon

INGREDIENTS · 2 sweet potatoes peeled and cut into 1-inch cubes · 2 tablespoons olive oil plus more for drizzling · 12 ounces broccoli florets · 4 salmon fillets about 4-6 ounces each · ¼ cup maple syrup · 2 tablespoons Dijon mustard · Salt and pepper INSTRUCTIONS 1. Heat oven to 425 degrees F. 2. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. 3. Spread sweet potatoes and broccoli onto prepared pan and drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables. Toss the vegetables in the oil and season with salt and pepper, to taste. 4. Roast for 10-15 minutes, or until potatoes are just about fork-tender. 5. While potatoes and broccoli are roasting, prepare glaze for salmon. In a small bowl, whisk together maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. 6. Remove vegetables from oven and turn oven setting to BROIL on “high.” Spread broccoli and potatoes to outer edges of sheet pan to make room in the center for the fish. 144

7. Place salmon in center of tray, leaving at least ½-inch of space in between each fillet so that they cook evenly. Brush glaze on top of each piece of salmon. 8. Broil for 7-10 minutes, or until salmon flakes easily with a fork and top is browned and crispy. Potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish. RECIPE NOTES COOK'S TIPS AND RECIPE VARIATIONS: · Don't forget to line your sheet pan with foil. This makes clean up a breeze! · Chop the potatoes into small, bite-size pieces. You want the potatoes to be tender by the end of the cooking time, so it's important to keep the pieces small. Larger chunks require more time in the oven. · Leave some space in between each piece of salmon to allow even cooking. · Don't want to use sweet potatoes? Substitute with 24 ounces of halved (or quartered) petite red potatoes. · Instead of broccoli, try using frozen cut green beans. Add the green beans to the sheet pan at the same time that you add the salmon. They don't require very long to cook.

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Mini Crab Cakes

WHAT YOU'LL NEED · 2/3 cup Italian-flavored bread crumbs · 1/2 cup egg substitute · 1/2 red bell pepper, finely chopped · 1/2 red onion, finely chopped · 1 rib celery, finely chopped · 3 tablespoons light mayonnaise · 2 teaspoons fresh lemon juice · 1/2 teaspoon salt · 3/4 teaspoon black pepper · 1 teaspoon crushed dried tarragon · 3 (6.5-ounce) cans lump crabmeat, drained · 2 tablespoons vegetable oil WHAT TO DO 1. In a medium bowl, combine all the ingredients except the crabmeat and oil; mix well. Fold in the crabmeat, being careful not to break up the crabmeat chunks. 2. Form the mixture into 36 equal-sized patties. Heat the oil in a large skillet over medium heat.

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3. Add the patties and cook in batches for 2 to 3 minutes per side, or until golden brown. Serve warm.

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Salmon Burgers

INGREDIENTS · 1 pound salmon skin removed · 1 Tablespoon dijon · 1 teaspoon Worcestershire sauce · 2 Tablespoons green onion chopped · 1 Tablespoon fresh dill · Juice of half a lemon · 1 teaspoon salt · 1/4 teaspoon pepper · 1/2 cup breadcrumbs OPTIONAL FOR SERVING: · tarter sauce · butter lettuce INSTRUCTIONS 1. Preheat the grill to medium high heat. Cut the salmon into one inch cubes. Place in a food processor with dijon, Worcestershire sauce, green onion, dill, lemon juice, salt and pepper. Pulse until combined. In a medium sized bowl add the salmon and breadcrumbs and mix. 2. Shape into four patties and place on the grill. Grill for 3-4 minutes on each side. Remove from grill and place on buns and desired toppings.

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Salmon Croquettes

WHAT YOU'LL NEED · 2 (14-3/4-ounce) cans pink or red salmon, drained, boned, and flaked · 4 eggs, beaten · 2/3 cup instant mashed potato flakes · 2 tablespoons finely chopped fresh parsley · 1/2 small onion, finely chopped · 1/4 teaspoon salt · 1/2 teaspoon black pepper · 1/4 cup plain bread crumbs · 4 tablespoons (1/2 stick) butter WHAT TO DO 1. In a large bowl, combine all ingredients except the bread crumbs and butter; mix well. Shape into twelve 1/2-inch-thick round patties. 1. Place bread crumbs in a shallow dish; coat each patty completely with bread crumbs. 2. In a large skillet over medium heat, melt 2 tablespoons butter; cook patties in batches 4 to 5 minutes per side, or until golden brown, adding more butter as needed. Serve immediately, or make ahead and rewarm in a low oven just before serving.

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Shrimp and Cheddar Bake

WHAT YOU'LL NEED · 1 (10-3/4-ounce) can condensed cream of shrimp soup · 1 cup milk · 3 eggs, beaten · 1/4 teaspoon salt · 1/4 teaspoon black pepper · 4 slices hearty white bread · 4 slices sharp Cheddar cheese · 1 pound raw medium shrimp, peeled, deveined, and tails removed WHAT TO DO 1. Preheat oven to 375 degrees F. Coat a 2-quart casserole dish with cooking spray. 2. In a large bowl, combine soup, milk, eggs, salt, and pepper; mix well. 3. Place 2 slices of bread in prepared casserole dish. Lay a slice of cheese on each, then half the shrimp. Repeat layers. Pour soup mixture over bread. 4. Bake 40 to 45 minutes, or until center is firm and puffy.

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Soups

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Louisiana Stew

WHAT YOU'LL NEED · 2 tablespoons vegetable oil · 1 pound smoked sausage, sliced · 1 large yellow onion, coarsely chopped · 1 (8-ounce) can tomato sauce · 2 (16-ounce) cans diced tomatoes, undrained · 1 (16-ounce) package frozen okra, thawed · 3 teaspoons Old Bay seasoning · 2 tablespoons sugar · 1 pound frozen pre-cooked shrimp, thawed, rinsed, and patted dry WHAT TO DO 1. In a soup pot over medium heat, heat oil and saute sausage and onion, until the onions are translucent. 2. Stir in tomato sauce, diced tomatoes, okra, Old Bay seasoning and sugar; bring to a boil. 3. Reduce heat to low and simmer 25 to 30 minutes, or until stew begins to thicken. 4. Stir in shrimp and simmer for 3 to 5 minutes more, or until sauce has thickened. Serve immediately.

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Outback Steakhouse Walkabout Soup

INGREDIENTS · 2 cups sweet yellow onions sliced thin · 3 tablespoon butter · 14.5 ounces chicken broth · 1/4 teaspoon salt · 1/4 teaspoon fresh ground pepper · 2 chicken bouillon cubes · 1/4 cup Velveeta cheese WHITE SAUCE FOR SOUP · 3 tablespoon butter · 3 tablespoon flour · 1/4 teaspoon salt · 1 1/2 cups whole milk INSTRUCTIONS COOKING THE ONIONS · In 2-quart saucepan, place butter and sliced onions. Cook at low to medium heat, stirring frequently, until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, and pepper and stir until completely heated through. 153

WHITE SAUCE Âˇ In a 1-quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk into flour a little at a time and stir constantly; add salt. The mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup. FINISHING THE SOUP Âˇ Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30-45 minutes. Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.

154

Wendy's Chili Knockoff

INGREDIENTS

· 4.5 pounds ground beef browned and drained · 2 large yellow sweet onions, chopped · 7 large green bell peppers chopped · 4 celery ribs chopped · 2 heaping tablespoons minced garlic · 2 cans Ranch Style Beans NOT drained (15 ounce cans) · 2 cans dark red kidney beans drained (15 ounce cans) · 2 cans Original Rotel Diced Tomatoes and Green Chili 10 ounce cans · 2 cans stewed tomatoes 15 ounce cans · 4 cans plain tomato sauce 15 ounce cans · 2 packages McCormick Mild Chili Seasoning 1.25 ounce packages INSTRUCTIONS

1. Combine all ingredients in a large stock pot. 2. Simmer for at least three hours (I let mine cook all day long). 3. Enjoy!

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Sandwiches

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Barbecue Bacon Cheddar Smokehouse Burger

INGREDIENTS · 1/2 teaspoon chipotle chile pepper · 1/2 teaspoon ground cumin · 1/2 teaspoon kosher salt · 1/4 teaspoon 4 peppercorn blend · 2 pounds ground chuck · 4 ciabatta rolls, buttered · 1 cup TSRI’s Signature Barbecue Sauce · 1 cup Beer Cheddar Cheese Sauce · 16 strips of bacon, cooked INSTRUCTIONS 1. Preheat grill to medium. 2. In a small bowl combine chipotle pepper, cumin, salt, and pepper. Set aside. 3. Form beef into 4 8ounce patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks. Sprinkle burgers with seasoning mix.

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4. Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger! 5. Toast buns on low or indirect heat. 6. Pour 1/4 cup barbecue sauce on toasted bun. Place burger on top. Pour beer cheddar sauce over top and 4 slices of bacon. 7. Serve and enjoy!

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Bacon-Barbecue Joe

WHAT YOU'LL NEED · 5 slices bacon · 1 pound ground beef · 1 small onion, chopped · 1 cup barbecue sauce · 1/2 teaspoon salt · 1/2 teaspoon black pepper · 4 hamburger buns, toasted WHAT TO DO 1. In a large skillet over medium-high heat, cook bacon until crisp; remove to a paper towellined plate. Let cool, then crumble. 2. In the same skillet over medium heat, brown ground beef and onion 6 to 8 minutes or until no pink remains, breaking up clumps as it cooks; drain off any excess fat. Add crumbled bacon, barbecue sauce, salt, and pepper and cook 5 minutes, or until heated through. 3. Spoon over toasted buns and serve.

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BBQ Pulled Pork Grilled Cheese

WHAT YOU'LL NEED · 8 slices sourdough or hearty white bread · 8 slices Cheddar cheese · 1 (16-ounce) container refrigerated pulled pork in BBQ sauce · 1 (8-ounce) container deli-style prepared coleslaw · 4 tablespoons butter, softened WHAT TO DO 1. Place 4 bread slices on work surface. Evenly layer each with a slice of cheese, pulled pork, coleslaw and another slice of cheese. Top with remaining bread slices. Spread butter on both sides of sandwiches. 2. In a griddle pan or skillet, cook sandwiches in batches 3 to 5 minutes per side, or until golden on both sides and cheese is melted. Serve immediately.

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Biscuit Breakfast Sandwich

INGREDIENTS

SAUSAGE PATTIES · 6 ounces baby portabella mushrooms, very finely chopped · 2 teaspoons minced garlic · 1 pound ground pork · 1 teaspoon salt · 1 teaspoon rubbed sage · 1 teaspoon dried thyme · 1/2 teaspoon ground red pepper (cayenne) BISCUITS · 2 cups all-purpose flour · 2 teaspoons baking powder · 1/2 teaspoon salt · 2/3 cup cold Land O Lakes® Butter, cut into 1/2-inch pieces · 1 cup buttermilk* · 2 tablespoons melted Land O Lakes® Butter EGGS AND CHEESE · 8 large Land O Lakes® Eggs · 8 (3/4-ounce) slices Land O Lakes® Deli American *Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes. Directions · Cook mushrooms and garlic in 10-inch nonstick skillet over medium-high heat, stirring 161

constantly, 5 minutes or until most of the water has evaporated and mixture begins to stick to bottom of pan. Pour mushroom mixture into large bowl; add ground pork, salt, sage, thyme, and red pepper. Mix until thoroughly combined.· Divide mixture into 8 equal portions; shape into 1/4-inch thick patties. Place patties onto parchment-lined baking sheet pan. Refrigerate.· Heat oven to 450°F. Heat electric griddle to 350°F or large non-stick skillet over medium-high heat.· Combine flour, baking powder, and salt in bowl; cut in butter pieces with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll out dough to 9×6-inch rectangle, about 3/4-inch thick. Cut in half lengthwise. Cut crosswise into 4 even pieces, forming 8 rectangular biscuits. Place 1 inch apart onto ungreased baking sheet. Brush biscuits with melted butter. Bake 11-13 minutes or until lightly browned.· Meanwhile, cook sausage patties on electric griddle or skillet, turning once, 8-9 minutes or until cooked through and internal temperature reaches 165°F. Use another pan to press sausage patties flat while cooking. Set aside; keep warm. Wipe griddle or skillet with paper towel. Cook eggs to desired doneness.· Cut biscuits in half; place cheese slices onto bottom half of biscuits. Place back into oven 1 minute to melt cheese slightly. Top each with sausage patty and cooked egg.

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Cheesy Roast Beef Sliders

INGREDIENTS · 1 package King's Hawaiian rolls · 1/4 pound deli sliced roast beef · 5 ounces Brie cheese, sliced thin · 1 teaspoon oil · 1 tablespoon butter · 1/2 medium yellow onion, sliced thin · 1/4 cup mayonnaise · 2 tablespoons prepared horseradish · salt and pepper · 3 tablespoons butter, melted · poppyseeds (optional)

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INSTRUCTIONS 1. In a small frypan, melt butter and olive oil over medium heat. Add onions to the pan. Season with salt and pepper. SautĂŠ until soft and caramelized. Remove from the heat and set aside. 2. Preheat oven to 350 degrees F. 3. Slice rolls and remove tops. 4. In a small bowl, combine the mayonnaise and the horseradish. 5. Spread bottom of rolls with half the mayonnaise mixture. 6. Top with caramelized onion, roast beef, brie cheese. 7. Spread tops of rolls with remaining mayonnaise mixture. 8. Place tops on the sandwiches. Drizzle tops with melted butter and sprinkle with poppy seeds (if desired). 9. Bake in the oven for 5-8 minutes, or until the cheese is melted and the tops just begin to turn golden brown.

164

Chickpea Salad Sandwich

Ingredients Chickpea Salad § 1½ cups cooked chickpeas, drained and rinsed § 2 tablespoons tahini § 1 teaspoon Dijon mustard § ½ garlic clove § 1 teaspoon capers § 1 green onion, chopped § 2 tablespoons chopped cilantro § 2 tablespoons fresh lemon juice § sea salt and freshly ground black pepper For the sandwiches § handful of thin green beans, trimmed § 1 soft baguette, sliced in half § 8 to 10 Kalamata olives, pitted and sliced in half § thinly sliced red onion, rinsed and dried § vegan mayo (or regular mayo), for spreading § ¼ English cucumber, thinly sliced § 1 radish, thinly sliced § 6 to 8 fresh basil leaves § sea salt and freshly ground black pepper 165

Instructions 1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste. 2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1Â˝ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces. 3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

166

Classic Patty Melt Recipe

INGREDIENTS · 1 tablespoon vegetable oil · 1 tablespoon unsalted butter · 2 large yellow onions, peeled and sliced thin · 1 1/2 pounds ground beef · 1 tablespoon Worcestershire sauce · Salt and pepper · 8 slices Swiss cheese · 8 slices rye bread · 4 tablespoons mayonnaise INSTRUCTIONS 1. To a skillet, add the oil and butter over medium-low heat. When the butter is melted, add the onion, toss to coat in the butter and oil. Toss every 5 minutes until the onions are soft and golden brown. About 30 to 40 minutes. 2. When the onions are ready. To a bowl, add the beef and season with the Worcestershire sauce. Divide the meat into 4 equal portions and shape into oval patties. Season both sides of the burgers with salt and pepper. 3. Heat a cast iron skillet or griddle pan over medium heat. Add the burgers to the pan and don't turn or move until they develop and brown crust, about 3 minutes. Turn and repeat. Remove the burgers to a plate and wipe out the pan. Turn down the heat on medium-low.

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4. Line up 4 slices of rye bread and top with 1 slice of Swiss cheese on each. Add a burger to each, top with caramelized onions then another slice of Swiss. Top with the slices of rye bread and spread an even layer of mayonnaise onto the tops of the rye bread. 5. Add as many of the sandwiches to the pan that will fit, mayonnaise side down. Spread mayonnaise over the tops of the bread on the sandwiches in the pan. Cover with foil and cook until the cheese starts to melt (make sure the bottom doesn't burn). Turn and brown the other side.

168

Fiery Onion Cheeseburgers

WHAT YOU'LL NEED · 1/4 cup vegetable oil · 1 large sweet onion, thinly sliced · 2 1/2 pounds ground beef · 1 envelope (from a 2-ounce box) onion or beefy onion soup mix · 1/3 cup chili sauce · 1/4 cup water · 1 (4-ounce) can diced green chilies, drained · 1/4 teaspoon black pepper · 8 slices pepper jack cheese · 8 hamburger rolls, toasted WHAT TO DO 1. Preheat grill to medium-high heat. In an 8-inch-square disposable aluminum pan, combine oil and onion; set aside. 2. In a large bowl, combine beef, onion soup mix, chili sauce, water, green chilies, and black pepper; mix well. Form mixture into 8 patties and make an indentation in center of each patty, using your thumb. (This helps to prevent burgers from shrinking into a ball as they cook.)

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3. Place pan of onions on grill and cook 8 to 10 minutes, or until browned, stirring occasionally. Remove from heat, cover, and set aside. 4. Place burgers on grill and cook 8 to 12 minutes, or until no pink remains, turning once during grilling. Top each burger with a slice of cheese and cook until cheese is melted. Serve on toasted rolls topped with grilled onions.

170

Ham and Cheese Sticky Buns

WHAT YOU'LL NEED · 1 (8-ounce) package refrigerated crescent rolls · 2 tablespoons spicy brown mustard · 1/2 cup finely diced ham · 1 tablespoon finely chopped onion · 3/4 cup shredded Swiss cheese · 2 tablespoons light brown sugar, divided WHAT TO DO 1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray. 2. On a flat surface, unroll crescent roll dough and pinch seams together. Evenly spread mustard on dough. Sprinkle ham, onion, cheese, and 1 tablespoon brown sugar over mustard. 3. Starting at the long side, roll up tightly, making sure seams are pinched together. With a serrated knife, cut into 12 slices and place each into a muffin cup cut side down. Sprinkle evenly with remaining brown sugar. 4. Bake 20 to 25 minutes, or until golden brown. Let cool 5 minutes, then remove from muffin tin and serve warm.

171

Italian Hoagie Stromboli

WHAT YOU'LL NEED · 1 (13.8-ounce) package refrigerated pizza crust · 6 slices deli-style ham · 12 thin slices deli-style pepperoni · 8 slices provolone cheese · 1 cup roasted red pepper strips, patted dry · 1 teaspoon Italian seasoning · 1/2 teaspoon garlic powder · Cooking spray · 1 tablespoon grated Parmesan cheese WHAT TO DO 1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. 2. Unroll pizza crust dough onto a work surface. Layer evenly with ham, pepperoni, provolone cheese, and roasted red peppers. Sprinkle with Italian seasoning and garlic powder. 3. Starting at the long end of the dough, roll up jelly roll-style and place on baking sheet seam-side down. Lightly spray dough with cooking spray then sprinkle with Parmesan cheese. 4. Bake 15 to 18 minutes or until golden. Let sit 3 to 4 minutes before cutting into 8 slices.

172

Italian Sliders

WHAT YOU'LL NEED · 4 ounces cream cheese · 2 tablespoons pesto sauce · 12 mini hard rolls or slider rolls · 24 thin slices salami (about 1/3 pound) · 24 thin slices capicolla ham (about 1/3 pound) · 1 (12-ounce) jar roasted red peppers, drained and sliced into 12 equal strips · 6 slices provolone cheese, cut in half WHAT TO DO 1. Preheat oven to 375 degrees F. 2. In a small bowl, combine cream cheese and pesto sauce; mix well. Spread each side of the rolls evenly with pesto spread. 3. Fold 2 slices of salami in half and place on bottom half of a roll. Fold 2 slices of capicolla ham in half and place on top of salami. Place a strip of roasted red pepper on next then half a slice of provolone cheese. Place top of roll over cheese, repeating process until all sandwiches are assembled. Place sandwiches on baking sheets and cover with foil.

173

Panera Turkey Apple Cheddar Sandwich Copycat

INGREDIENTS · 4 slices marble rye bread · 2 slices romaine lettuce · 2 ounces roasted turkey meat · 2 ounces white Cheddar cheese, sliced · 1/4 cup plain Greek yogurt · 1 tablespoon lemon juice · 1 teaspoon apple cider vinegar · 1 teaspoon honey · 1/2 cup broccoli slaw mix · 1/4 cup dried cranberries · 1/4 cup chopped pecans · 1 Gala apple, thinly sliced INSTRUCTIONS 1. In a bowl, combine slaw mix, cranberries, and pecans. 2. In a separate bowl, combine greek yogurt, lemon juice, vinegar, and honey. Pour over the slaw mix. Stir to combine. 3. Assemble sandwich: On one slice of bread, layer turkey, lettuce, cheese, and slaw. Top with apple slices and second slice of bread. Cut in half and enjoy!

174

Philly Cheese Steak Burgers

INGREDIENTS Burgers · 2 pounds ground sirloin or chuck · 1 tablespoon Montreal grill seasoning · 1 tablespoon A-1 Steak Sauce · 1 teaspoon kosher salt · 1 teaspoon fresh ground black pepper Toppings · 1 large yellow onion · 2 bell peppers (I used 1/2 each: red, orange, yellow and green) · 2 tablespoons unsalted butter, divided · Kosher salt · Fresh ground black pepper · 4 hamburger buns (I love these homemade buns) · 1 recipe Provolone Cheese Sauce INSTRUCTIONS 1. Combine burger ingredients in a large mixing bowl. Mix with hands to combine. Do not over mix. 2. Form beef into 4 patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. (The indentation will rise as your burger cooks). Set aside while you prepare the toppings.

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3. Melt 1 tablespoon butter in a large skillet over medium high heat, add onions. Toss to coat, cover and cook for 20-25 minutes until onions are caramelized, stirring occasionally. Season with salt and pepper, to taste. 4. Meanwhile in a large skillet over high heat, melt 1 tablespoon butter. Add sliced peppers, toss to coat. Cook until peppers are soft. Season with salt and pepper, to taste. 5. Preheat grill to high. 6. Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Close grill cover. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger! 7. Toast buns on low or indirect heat. 8. To dress burger: Place a burger on toasted bottom bun, top with 1/4 of the sautĂŠed peppers and onions, and a heaping spoonful of smoked provolone cheese sauce. Then, top with a toasted top bun. 9. Serve and enjoy!

176

Sausage, Pepper, and Onion Sandwich

WHAT YOU'LL NEED · 1/4 cup vegetable oil · 2 green bell peppers, cut into 1/2-inch strips · 2 red bell peppers, cut into 1/2-inch strips · 1 large onion, cut into 1/4-inch slices · 1/2 teaspoon salt · 1 pound hot Italian rope sausage, cut into 2-inch lengths · 1/4 cup beer (optional) · 4 hoagie rolls, split WHAT TO DO 1. In a large skillet over medium heat, heat oil until hot but not smoking. 2. Add peppers, onion, and salt; cook 10 minutes, stirring occasionally. Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally. 3. Evenly divide mixture onto hoagie rolls and serve immediately.

177

Slow Cooker McRib Sandwiches

INGREDIENTS FOR THE RIBS: · 1 rack of baby back ribs cut in half to fit the slow cooker · 1/2 teaspoon salt · 1/4 teaspoon black pepper MCDONALDS BBQ SAUCE: · 1 cup ketchup · 1/4 cup water · 1/4 cup apple cider vinegar · 2 tablespoons light brown sugar · 1 1/2 tablespoon yellow mustard · 1 1/2 tablespoon onion powder · 1 1/2 tablespoon garlic powder · 1 tablespoon liquid smoke · 1 1/2 teaspoon cayenne pepper 178

· 1 teaspoon sweet smoked paprika FOR ASSEMBLY: · 4 hoagie rolls · 2 tablespoons of unsalted butter · 12 pickles · 1/2 cup chopped onions in a large 1" dice INSTRUCTIONS Note: click on times in the instructions to start a kitchen timer while cooking. 1. Put the ribs in the slow cooker and top with salt and pepper. 2. Cook on low for 7-8 hours. 3. While the ribs are cooking make your bbq sauce. 4. Add the McDonalds BBQ Sauce ingredients into a saucepan and cook on low for 15-18 minutes or until sauce is thickened enough to coat a spoon and leave a line when you swipe your finger across the spoon. 5. When ribs are done remove them from the slow cooker and put them onto a sheet pan. 6. Cover with bbq sauce. 7. Broil for 1-2 minutes on the top shelf of your oven. 8. Spread butter on your hoagie rolls and toast. 9. Slide the bones out of your ribs (they should come right out with a little twisting). 10. Use 1/4 of the ribs on each hoagie, then top each one with three pickles and a sprinkling of onion.

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180

Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions

INGREDIENTS · 1 large yellow onion · 1 tablespoon unsalted butter · 1 teaspoon brown sugar · 2 1/2 pounds lean ground beef (about 80% lean) · 3 cloves garlic, minced · 2 teaspoons smoked paprika · 1 teaspoon ground cumin · 1 tablespoon Worcestershire sauce · 2 teaspoons spicy Montreal steak seasoning · 1 (12 ounce) bottle dark beer, divided · 1/2 teaspoon fresh ground black pepper · 2 tablespoons extra virgin olive oil · kosher salt · 6 ounces KC Masterpiece Smoky Bourbon Barbecue Sauce (or your favorite) 181

· 6 hamburger buns · 6 slices of cheddar cheese · 6 tablespoons mayo · lettuce INSTRUCTIONS 1. Warm a 10” skillet over medium-high heat. Meanwhile, slice onion. Add butter and onion to skillet. Sprinkle with sugar. Stir to combine. Stir occasionally until onions start to brown, about 6 minutes. 2. Preheat grill to medium or medium-high. 3. While onions are cooking, combine beef, garlic, paprika, cumin, steak seasoning, Worcestershire sauce and 4 ounces of beer in a large mixing bowl. Mix to combine. Portion beef mixture and form into patties slightly larger than your bun. Don't overmix. Make a slight indentation in the center of the burger on one side to prevent it from doming up in the center. The indentation will rise as your burger cooks. Set aside. 4. Pour remaining beer into skillet with onions. Stir to combine, cover and cook for 15 minutes, or until beer evaporates. 5. Brush burgers with olive oil and lightly sprinkle them with salt. 6. Place burgers on grill with the indentation side facing up. Close lid and cook for 3 minutes. Flip, brush with barbecue sauce and grill for 3 minutes on the other side. Toast buns on grill. 7. Assemble burger. Spread 1 tablespoon mayo on each bottom bun. Add lettuce, burger, cheese, caramelized onion and remaining barbecue sauce. 8. Serve and enjoy!

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Candy

183

Mini Almond Dream Bars

WHAT YOU'LL NEED

路 1 (16-ounce) chocolate baking bar, divided (see Note) 路 1 (7-ounce) jar marshmallow creme 路 1 teaspoon vanilla extract 路 28 whole almonds WHAT TO DO

1. Line a 9- x 5-inch loaf pan with aluminum foil, extending over sides. Coat foil with cooking spray. Line a 10- x 15-inch baking sheet with wax paper. 2. In a medium microwave-safe bowl, microwave half the baking chocolate 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth. 3. In a medium microwave-safe bowl, microwave marshmallow creme 30 seconds, or until melted. Stir in vanilla and the melted chocolate; mix well. Spread evenly in loaf pan. Freeze 45 minutes or until firm. 4. Lift candy from pan, and cut into 7 even bars, then cut each bar in half. Gently press 2 almonds in center of each candy bar. 5. In a medium microwave-safe bowl, microwave remaining chocolate bar 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth. Place candy bars in melted chocolate one at a time, coating evenly on all sides. Using a fork, remove each bar and shake off any excess chocolate; place on baking sheet. Repeat with remaining bars. Refrigerate 5 minutes, or until chocolate is set. Remove from wax paper and enjoy. Store in airtight container.

184

Salted Caramel Pretzel Bark

this is sooo easy to make!

2 sticks of butter 1 cup of light brown sugar 1 reg. bag of pretzels (you'll use about 3/4 of the bag) 12 ounce bag of chocolate chips Sea salt - ( I use our coarse sea salt with our grinder) Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

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Cakes

186

Bee Sting Cake

WHAT YOU'LL NEED · 1 stick plus 6 tablespoons butter, softened, divided · 3/4 cup honey, divided · 2 teaspoons vanilla extract, divided · 1/2 cup sliced almonds · 1/4 cup sugar · 2 eggs · 1 3/4 cups plus 1 tablespoon all-purpose flour · 1 tablespoon baking powder · 1/2 teaspoon salt · 1/2 cup milk · 2 cups heavy cream · 1 (3.4-ounce) package instant vanilla pudding and pie filling mix WHAT TO DO 1. Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside. 2. In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool. 187

3. In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed. 4. In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour. 5. Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally. 6. In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.

188

Black Forest "Quickie"

WHAT YOU'LL NEED

· 1 (15.25-ounce) package devil's food cake mix · 1 (21-ounce) can cherry pie filling · 4 eggs · 1/4 cup water · 1 (4-serving size) package instant vanilla pudding mix · 2 cups sour cream · 1/4 cup milk · 1 (1.55-ounce) chocolate candy bar, shaved · 1 (8-ounce) container frozen whipped topping, thawed · 15 fresh black cherries, with stems WHAT TO DO

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a large bowl, combine cake mix, pie filling, eggs and water; mix well. Pour batter evenly into baking dish. 3. Bake 35 to 38 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool. 4. In a medium bowl, combine pudding mix with sour cream and milk and mix until smooth. Spread pudding mixture evenly on cake. Sprinkle with chocolate shavings and a dollop of whipped cream. Garnish with cherries and serve or refrigerate until ready to serve.

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Blueberry Muffin Cake

INGREDIENTS: CRUMB TOPPING · 3/4 cup granulated sugar · 1/3 cup plus 3 tablespoons all-purpose flour · 3/4 teaspoon ground cinnamon · 1/4 cup plus 2 tablespoons butter, room temperature CAKE · 2 cups all-purpose flour · 3/4 cup granulated sugar · 1/4 cup butter, room temperature · 3/4 cup milk · 1 egg · 2 1/2 teaspoons baking powder · 3/4 teaspoon salt · 2 cups fresh blueberries

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GLAZE · 1/2 cup powdered sugar · 1/4 teaspoon vanilla · 2 teaspoons milk INSTRUCTIONS 1. Preheat the oven to 375°F/190°C 2. Spray a 9″ Springform pan with nonstick spray and set aside. 3. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside. 4. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries. 5. Spread the cake batter into the prepared pan and top evenly with the crumb topping. 6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. 7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan. 8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake. 9. Serve warm or at room temperature. NOTES: store airtight for up to 3 days.

191

Boston Cream Crepe Cake

INGREDIENTS · Crepes: · 2 cups flour · 3 eggs · 2/3 cup milk · 1/4 cup veggie oil · 1 tsp baking soda · 4 tbs sugar · 1/2 tsp salt · 3 to 3 1/2 cups of boiling water* · Consistency should be like melted ice cream!! · Custard: · 1 cup of whole milk · 2/3 cup of heavy cream · 2/3 cup granulated sugar · Pinch of salt · 4 large egg yolks 192

· 3 tablespoons flour · 4 tablespoons unsalted butter · 1 1/2 teaspoons vanilla extract · Ganache: · 4 ounces semisweet chocolate · 1/2 cup heavy cream boiling INSTRUCTIONS 1. Custard: Whisk together the egg yolks and sugar until completely combined. Add flour, whisk very well and set aside while heating the milk. Heat milk, heavy cream, butter and salt until simmering. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well, slowly. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat! Whisk in the vanilla, set aside to cool to room temperature. 2. Crepes: Preheat a non-stick pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/4 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about a ladle-full into the hot pan and swirl slowly. For this cake, I used a little bit more batter on each crepe and spread around to about 8-inch round crepe. (Normally, I use 1/2 ladle-full.) Cook for a few seconds on each side, until golden. 3. Ganache: Bring the heavy cream to boil, be careful not to let it actually boil or it will raise. 4. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature. 5. To assemble the cake: Spread a somewhat thin layer of custard on each crepe as you stack them of top of each other. Pour the ganache over the top of the cake. Refrigerate for a few hours or overnight to let the cake set. 6. Ganache can also be poured on the cold cake, before serving. 7. (*Suggestion:* if you want extra security to keep the cake from sliding off while it's chilling, use one of those long, wooden kebab sticks in the center of the cake.)

193

Candy Cane Crème-Filled Chocolate Bundt Cake

Ingredients Cake

1box Betty Crocker™ Super Moist™ chocolate fudge cake mix 1box (3.9 oz) Jell-O® chocolate instant pudding & pie filling mix 1cup water 1/2cup oil 4eggs Filling

2/3cup Kraft Jet-Puffed marshmallow creme (from 7-oz jar) 1/3cup butter, softened 2teaspoons milk 1/2teaspoon vanilla 1 1/4cups powdered sugar 6peppermint candy canes (6-inch each), unwrapped, crushed (about 1/2 cup) Toppings

1cup powdered sugar 2tablespoons butter, softened 2tablespoons milk 1/4teaspoon vanilla 3peppermint candy canes (6-inch each), unwrapped, coarsely crushed (about 1/4 cup)

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Steps 1Heat oven to 350Â°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. 2In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes. 4In medium bowl, beat marshmallow creme, 1/3 cup softened butter, 2 teaspoons milk and 1/2 teaspoon vanilla with electric mixer on low speed until blended. Beat in 1 1/4 cups powdered sugar until fluffy. Fold in 6 crushed peppermint candy canes (about 1/2 cup). Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside. 5Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 (1-inch) holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. 6 Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up. 7 In small bowl, beat 1 cup powdered sugar, 2 tablespoons softened butter, 2 tablespoons milk and 1/4 teaspoon vanilla together until smooth. Add additional milk 1/2 teaspoon at a time, until desired consistency. Spoon icing over cake. Sprinkle 3 coarsely crushed candy canes (about 1/4 cup) over top. Expert Tips When scooping out the cake with a melon baller, be gentle! The cake is fragile, and you donâ&#x20AC;&#x2122;t want to break the outer walls of the cake by scooping too aggressively. When crushing the candy canes for the filling, make sure not to leave any big pieces, as they could get stuck in the tip of your piping bag. Flipping the cake onto a serving platter after it has been filled can be tricky. The task is made more difficult (and awkward) if your cooling rack is a lot bigger than your cake. Try to use as small a rack as possible for a painless flip. Cover and refrigerate any leftover cake.

195

Candy Dish Layered Cake

WHAT YOU'LL NEED · 1 package yellow cake mix · 1 (4-serving-size) package instant vanilla pudding mix and pie filling · 1 cup milk · 1/3 cup vegetable oil · 3 eggs · 1 (16-ounce) can chocolate frosting · 15 (1.5-ounce) crisp wafer candy bars (We used KitKats) · 1 chocolate truffle · 2 cups candy-coated chocolate peanut candies · 2 cups chocolate coated malt balls · 2 cups gummy candies · Ribbon for decoration WHAT TO DO 1. Preheat oven to 350 degrees F. Coat the bottoms of 2 (8-inch) round cake pans with cooking spray. 2. In a large bowl with an electric mixer, beat cake mix, pudding mix, milk, oil, and eggs until thoroughly combined. Pour batter evenly into cake pans.

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3. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes then remove to wire racks to cool completely. 4. Place 1 cake layer on a platter and frost top. Place second layer on top and frost top and sides of cake. Arrange candy bars around cake, as shown, pressing them gently to secure. The candy bars should extend higher than the cake. Place chocolate truffle in center of cake. Arrange 6 more candy bars on top of cake, as shown. Fill each wedge with remaining candies, as shown. Tie a ribbon around the cake, if desired.

197

Cappuccino Coffee Cake Recipe

Ingredients For the streusel: · ¼ cup granulated sugar · ¼ cup + 2 Tbsp brown sugar · 1 Tbsp cinnamon · 2 tsp espresso powder · ½ tsp nutmeg · ½ cup (8 Tbsp) unsalted butter, melted · 1½ cups all-purpose flour For the Cake: · 2½ cups all-purpose flour · ¼ cup espresso powder · 1½ tsp cinnamon · 2 tsp baking powder · ½ tsp baking soda · ½ tsp salt · 1¼ cups granulated sugar · ¼ cup brown sugar 198

· ¾ cup (12 Tbsp) unsalted butter, room temperature · 3 large eggs, room temperature · 2 tsp vanilla extract · ½ cup coffee, brewed and cooled · 1¼ cups sour cream Instructions For the Streusel 1. Using a medium bowl, add sugars, cinnamon, espresso powder and nutmeg; stir until well combined. 2. Add the melted butter; stir until well combined. 3. Add the flour; stir until well combined. Set Streusel aside. For the Cake 4. Preheat oven to 350°F. 5. Grease and flour (or spray with nonstick spray) a standard bundt or tube pan. Set pan aside. 6. In medium bowl, whisk together the flour, espresso powder, cinnamon, baking powder, baking soda and salt until well combined; set mixture aside. 7. Using a countertop mixer, cream together the sugars and butter until light and fluffy (~34 minutes on medium speed). 8. Add eggs, one at a time, mixing after each addition. 9. Add vanilla, coffee and sour cream; mix on low speed until well combined. 10. Add dry ingredients to the bowl and mix on low until just combined. 11. Pour half of the batter into greased pan. Sprinkle half of the Streusel on top of batter. Pour remaining batter on top. Finally, sprinkle remaining Streusel on top of batter. 12. Bake at 350°F for 53-57 minutes, or until a toothpick inserted into cake comes out mostly clean. 13. Place cake on cooling rack for at least 30 minutes before slicing.

199

Caramel Apple Poke Cake

Ingredients · 1 box white cake mix + the ingredients on the back of the box · 1 can (14 ounces) sweetened condensed milk · 1 1/2 cups Lucky Leaf Premium Apple Pie Filling · 1/2 cup caramel ice cream topping Whipped Topping · 1 container (8 ounces) whipped cream · 2 tablespoons apple pie filling, without apples · 1/4 cup caramel ice cream topping · 1/2 teaspoon cinnamon (optional) Instructions 1. Prepare the cake according to the directions on the box. 2. Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes. 3. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes. 4. Chop up the apples contained in the 1 1/2 cups of apple pie filling into smaller pieces. Then combine the apple pie filling and caramel ice cream topping in a medium sized bowl. Microwave the combined toppings for 15 seconds or until melted together and warm. 5. Spread the caramel apple topping evenly on top of the cake, trying to get some in the holes. 6. For the whipped cream, mix the caramel ice cream topping and 2 tablespoons of just the filling part of the apple pie filling into the whipped topping container. Mix together until 200

combined then spread the whipped cream on top. Then sprinkle cinnamon on top of the whipped cream. 7. Refrigerate until ready to serve. The longer you refrigerate the cake the more the flavors will seep into the cake and the more moist the cake will be. I usually refrigerate the cake overnight. This makes about 12 large pieces.

201

Cassata Cake

WHAT YOU'LL NEED

· 1 (18-1/4-ounce) package yellow cake mix, batter prepared according to the package directions · 1 (15-ounce) container ricotta cheese · 1 cup miniature semisweet chocolate chips · 1/4 cup plus 2 tablespoons granulated sugar, divided · 1 teaspoon vanilla extract · 1/4 teaspoon ground cinnamon · 2 tablespoons dark rum · 1/4 cup water · 1 cup (1/2 pint) heavy cream · 2 tablespoons confectioners' sugar · 1 cup sliced almonds, toasted (see Note) WHAT TO DO

1. Bake cake batter according to package directions for two 9-inch round layers; let cool 10 minutes, then remove from pans to a wire rack to finish cooling. 2. Meanwhile, in a medium bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill until ready to use. 3. In a small bowl, combine rum, water, and remaining granulated sugar; mix well. Drizzle half of the mixture over each cake layer until liquid is completely absorbed. Place one cake layer on a serving platter, cover with ricotta cheese mixture and top with second cake layer. 202

4. In a medium bowl with an electric mixer on high speed, beat heavy cream and confectioners' sugar 5 to 6 minutes, or until stiff peaks form. Frost top and sides of cake with whipped cream then sprinkle with toasted almonds. 5. Cover loosely and chill at least 2 hours before serving. NOTES •

•

To toast the almonds, place them on a rimmed baking sheet in a single layer and bake in a preheated 350 degree oven 4 to 5 minutes, or just until golden. They toast very quickly, so watch them carefully to avoid burning! Want even more Italian desserts like our Cassata Cake recipe? Then be sure to check out our collection of Easy Italian Dessert Recipes. And if you're looking for even more Italian recipes, don't miss our collection of No-Fail Italian Favorites! Did You Know? Cassata cake originally comes from Sicily, and no one is really sure of where the name came from. Traditionally, this moist cake is topped with marzipan and candied fruits, but we know you'll love our version with toasted almonds too!

203

Cherry Danish Coffee Cake

INGREDIENTS

· 1 box white cake mix · 1 21oz can cherry pie filling · 2 eggs, beaten · 1 C all purpose flour · 1 package dry active yeast · 2/3 C warm water (115 degrees) · 1/3 C cold butter, cubed · 1/4 tsp vanilla extract · 1 1/2 C confectioners sugar · 2-3 tbsp milk INSTRUCTIONS

1. In the bowl of a stand up mixer, combine half of the cake mix, the flour, water and yeast. Beat with the flat attachment until smooth. 2. Beat in the eggs until well blended. 3. Pour the batter into a greased 2.5 qt casserole dish. 4. Spread the cherry pie filling on top of the batter. 5. In a mixing bowl, combine the remaining cake mix and 1/3 C butter until crumbly. I used a knife and my fingers to do this. Sprinkle on top of the cherry pie filling. 6. Bake at 350 for 35-40 minutes or until the top is browned. After baking was complete, I turned on my broiler to get the top a little more brown. 7. Cool on a wire rack for 10 minutes. Meanwhile, in a small sauce pan, melt the butter over low heat. Whisk in the milk, confectioners sugar and vanilla. Add more milk until desired consistency reached. 8. Pour the glaze over the cake (I ended up not using all of the glaze.)

204

Chocolate Chip Crumb Cake

WHAT YOU'LL NEED:

· CAKE · 2 cups all-purpose flour · 1 cup granulated sugar · 2 teaspoons baking powder · 1/4 teaspoon salt · 4 tablespoons (1/2 stick) butter, softened · 3/4 cup milk · 1 egg · 1 teaspoon vanilla extract · · TOPPING · 1 cup all-purpose flour · 1/2 cup light brown sugar · 1/2 cup granulated sugar · 1 cup chocolate chips, chopped · 1/4 pound (1 stick) butter · 2 teaspoons ground cinnamon WHAT TO DO:

1. Preheat oven to 350 degrees F. Coat a 12- x 15-inch rimmed baking sheet with cooking spray. 2. In a large bowl, combine CAKE ingredients. Spread evenly on prepared baking sheet.

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3. In a medium bowl, combine TOPPING ingredients using a fork or pastry cutter, until coarse crumbs form. Evenly sprinkle over batter. 4. Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Let cool before serving.

206

Chocolate Custard Cake

WHAT YOU'LL NEED

· 4 eggs, separated · 1 cup granulated sugar · 6 tablespoons butter, melted · 1 teaspoon vanilla extract · 3/4 cup all-purpose flour · 1/2 cup cocoa powder · 2 cups milk · Confectioners' sugar for sprinkling WHAT TO DO

1. Preheat oven to 325 degrees F. Line an 8-inch square baking dish with parchment paper. 2. In a medium bowl, beat egg whites until stiff; set aside. In a large bowl, beat egg yolks, granulated sugar, butter, and vanilla until creamy. Gradually add flour and cocoa and beat until thoroughly mixed. Add milk and mix well. Gently fold in egg whites until thoroughly blended. Pour batter into baking dish. 3. Bake 55 to 60 minutes, or until toothpick inserted in center comes out dry. Let cool, then refrigerate at least 6 hours. Sprinkle with confectioners' sugar before serving.

207

Christmas Cake

INGREDIENTS: FOR THE CAKE · 2 cups all-purpose flour 240g · 3/4 cup boiling water 177ml · 1 tbsp baking soda · 1 tbsp baking powder · 1 tbsp ground ginger · 1/2 cup butter 113g, unsalted, room temperature · 2 1/2 tsp ground cinnamon · 3/4 tsp ground cloves · 3/4 tsp nutmeg · 1/4 tsp allspice · 1/2 tsp cardamom 208

· 3/4 tsp kosher salt · 1/2 cup packed light-brown sugar 100g · 2/3 cup unsulfured molasses 157ml · 1 1/2 tbsp ginger grated (Optional!) · 2 eggs medium room temperature FOR THE ITALIAN BUTTERCREAM · 6 egg whites room temperature · 2 1/4 cups sugar 425g, divided · 2/3 cup water 60ml · 1 tsp cardamom · 1 tsp cinnamon · 1/2 tsp all-spice · 1/4 tsp ground cloves · 2 cups unsalted butter 454g · Red and black food coloring · Matcha powder optional FOR THE ASSEMBLY · 1 sheet edible gold leaf · 2 tbsp confectioners sugar for dusting

INSTRUCTIONS: FOR THE CAKE: 1. Preheat oven to 350F. Butter and flour three 6" cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers. 2. Combine boiling water and baking soda in a medium bowl. 3. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.

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4. Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, ginger, baking soda mixture, and flour mixture. Beat in the eggs. 5. Divide the batter evenly between the three pans and bake from about 30-35. Youâ&#x20AC;&#x2122;ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 - 20 minutes. 6. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely. FOR THE ITALIAN BUTTERCREAM: 1. Beat the egg whites until foamy then add in a 1/4 tsp cream or tartar and slowly add Â˝ cup of sugar while the mixer is running. Increase speed to medium-high and beat until soft peaks form. 2. In a medium saucepan add the remaining 1 3/4 cup sugar and 1/2 cup water then place on low heat. 3. Stir until sugar melts and becomes clear. 4. Maintain at medium high heat until temperature reads 235-240F. 5. Drizzle the sugar into the mixer immediately. 6. Run mixer until merengue is cool/tepid. 7. Add room temperature butter into running mixer one tablespoon piece at a time. 8. Add the salt and vanilla if using 9. Beat until butter is combined and mixture has reached a silky consistency. 10. Divide buttercream into three bowls. one for the white, one smaller batch for the red swirl and the smallest batch for the green tree 11. Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip. 12. Use the matcha powder, black and brown to get a deep green tree color. Dye some with cocoa powder or brown food coloring for the stump of the christmas tree. FOR THE ASSEMBLY: 1. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip. 2. Pipe a red and white swirl between each layer. 3. Cover in plain white buttercream and smooth with an offset spatula and bench scraper. 210

4. Use a palette knife to add layers of green to create a christmas tree. 5. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip. 6. Pipe red ornaments on the tree. 7. Schmear on a layer of buttercream to a piece of parchment paper and freeze for about 510 minutes. 8. Use an exacto knife to cut out a star shape. Free again. 9. Add gold leaf to the star and transfer to the top of the tree. 10. Dust with confectioners sugar.

211

Cinnamon Caramel Cake Mix Cookies

INGREDIENTS • • • • • •

1 white cake mix 1 egg 8 Tablespoons butter, softened 4 ounces cream cheese, softened 24 Rolo candies, wrappers removed 3-4 Tablespoons cinnamon sugar INSTRUCTIONS 1. Preheat the oven to 350 degrees. Set out a cookie sheet. 2. Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate for at least 30 minutes. 3. Scoop out and roll the dough into 24 even dough balls. Press each ball flat and place a Rolo in the center. 4. Form the cookie dough around the candy bar and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet. 5. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper. 6. Use the back of a flat spatula to gently tap the cookie tops, if desired. Let cool completely. Store in a sealed container on the counter. NOTES If you cannot find the cinnamon sugar or do not want to buy another product, you can also use 3 Tablespoons of sugar and 1 teaspoon cinnamon.

212

Cinnamon Streusel Pumpkin Cake

Ingredients Cinnamon Streusel

· 1/2 cup all-purpose flour · 1/3 cup light brown sugar · 1/4 cup granulated sugar · ¼ teaspoon ground cinnamon · 4 tablespoons cold butter cubed small Pumpkin Cake

· 4 large eggs · 1⅔ cups granulated sugar · 1 cup canola or vegetable oil · 1 can (15 oz) pure pumpkin · 2 cups all-purpose flour · 2 teaspoons baking powder · 1 teaspoon baking soda · 1 teaspoon ground cinnamon · 1 teaspoon pumpkin pie spice · 1 teaspoon salt Glaze

· 1 tablespoon butter, softened · ¼ teaspoon vanilla extract · 1 cup powdered sugar · ¼ teaspoon ground cinnamon · 4 tablespoons heavy cream Instructions 1. Heat oven to 350 degrees and spray a 9x13 baking pan with cooking spray. Cinnamon Streusel 213

1. Combine all ingredients in a small bowl and using your fingers, or a pastry cutter, mix together until it resembles coarse wet sand. Set aside. Pumpkin Cake 1. In a large bowl add eggs, sugar, canola oil, and pumpkin. Use a handheld blender, or a stand mixer, to beat until combined. 2. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Stir with a wire whisk to break up clumps. 3. Add half of the dry ingredients into the wet and beat together. Add the other half and mix until combined. 4. Pour into the prepared baking dish and sprinkled the cinnamon streusel over top. 5. Cook for 30-38 minutes or until center is no longer "jiggly" and looks set. The edges will be golden brown. Let cool on a cooling rack. 6. Once cooled make the glaze: beat the butter and vanilla extract until soft and creamy. Add the powdered sugar, cinnamon, and 1 tablespoon heavy cream. Keep adding heavy cream, in 1 tablespoon increments, until desired consistency is reached. 7. Drizzle over the cake and serve. Notes If you use 1% or 2% milk you will need less milk as it's thinner than heavy cream. Just start with 1 tablespoon of milk at a time and then add from there until it's the desired consistency. The glaze is much better with heavy cream! Mine was perfect at 35 minutes. You want to make sure the center looks cooked and not jiggly. You could also use a toothpick and make sure it comes out with no wet batter on it. If wanted, sprinkle some pecans over the glaze for a salty bite.

214

Cold Christmas Fudge Cake

WHAT YOU'LL NEED · 1 1/2 sticks (3/4-cups) butter, melted · 1 1/2 cups all-purpose flour · 1 1/3 cups confectioners' sugar, divided · 1/2 cup finely chopped walnuts · 1 tablespoon red food color · 2 (3.3-ounce) boxes instant white chocolate pudding mix · 2 1/2 cups milk · 5 drops green food color · 12 ounces cream cheese, softened · 1 1/2 teaspoons peppermint extract · 1 (16-ounce) container frozen whipped topping, thawed, divided · Holiday sprinkles for garnish WHAT TO DO 1. Preheat oven to 350 degrees F. 2. In a medium bowl, combine melted butter, flour, 1/3 cup confectioners' sugar, and nuts; mix well. Stir in red food coloring until thoroughly combined. Press mixture evenly into a 9x 13-inch baking dish. Bake 12 to 14 minutes, or until a firm crust forms; let cool.

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3. In a medium bowl, whisk together pudding mix, milk, and green food color until slightly thickened. Refrigerate until ready to use. 4. In another medium bowl, combine cream cheese, remaining 1 cup confectioners' sugar, peppermint extract, and half the whipped topping; mix well. Using a wet knife, spread cream cheese mixture over top of cooled crust. Spoon pudding mixture over top of cream cheese layer, then top with remaining whipped topping. Cover and chill overnight or until set. 5. Just before serving, garnish with your favorite holiday sprinkles.

216

Cold Fudge Cake

WHAT YOU'LL NEED

· 3/4 cup (1-1/2 sticks) butter, melted · 1 1/2 cups all-purpose flour · 1 cup chopped walnuts, divided · 2 (4-serving-size) packages instant chocolate pudding mix · 3 cups milk · 12 ounces cream cheese, softened · 1 cup confectioners' sugar · 1 (16-ounce) container frozen whipped topping, thawed, divided WHAT TO DO

1. Preheat oven to 350 degrees F. 2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture into a 9- x 13-inch baking dish. 3. Bake 10 to 12 minutes, or until a firm crust forms; let cool. 4. In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners' sugar, and half the whipped topping; mix well. 5. Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining walnuts on top. 6. Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.

217

Cream Cheese Apple Cake

Ingredients

· 3 large apples (choose a firm, crisp variety such as Cameo) · 1 tablespoon lemon juice · 1 3/4 cup white sugar · 1/2 cup butter at room temperature · 1 (8-ounce) package cream cheese · 1 tablespoon vanilla extract · 2 large eggs at room temperature · 1 1/2 cup all purpose flour · 2 teaspoons baking powder · 1/4 teaspoon salt · For the Topping · 1/3 cup light brown sugar · 3 teaspoons cinnamon · 1/2 cup chopped pecans Instructions 1. Preheat oven to 350 degrees. Place baking rack in the middle of the oven. Grease a 13x9 inch baking pan with shortening. 2. Peel, core and chop 3 large firm crisp apples. Toss them in 1 tablespoon of lemon juice, set aside. 3. In a large bowl, using an electric mixer, beat the 1 3/4 cup of white sugar, butter, the cream cheese and vanilla until smooth. Add the eggs and beat until well combined and creamy. 4. Combine the flour, salt and baking powder in a small bowl, stir to combine. Add the flour mixture to the creamed mixture, beat with an electric mixer until just combined. Add the chopped apples and fold them into the batter. 5. Pour the apple batter into the prepared 13x9 inch baking pan. Leveling the batter out as needed. 6. In a small bowl combine the light brown sugar, cinnamon and chopped pecans. Sprinkle over the apple batter in pan. 7. Bake at 350 degrees for 50 -60 minutes or until the cake tests done with a toothpick.

218

Crumb Cake

INGREDIENTS · 4 1/2 cups flour · 2 1/4 cups sugar · 1 cup light brown sugar · 1 teaspoon salt · 1 teaspoon cinnamon · 1/8 teaspoon ginger · 1/8 teaspoon ground cloves · 1/8 teaspoon nutmeg · 4 sticks butter, softened · 1 1/2 teaspoons vanilla · 3 eggs · 1/2 teaspoon baking soda · 1 cup greek yogurt (may sub sour cream) · spreadable butter (optional) 219

INSTRUCTIONS 1. Preheat oven to 350. Spray a 10x15 inch pan with cooking spray and set aside. 2. For the Topping: In a large bowl combine 2 cups flour, 1/4 cup sugar, brown sugar, 1/2 teaspoon salt, cinnamon, ginger, ground cloves, nutmeg, and whisk to combine. Cut in 2 sticks butter until mixture is crumbly. 3. In another bowl, cream remaining butter with remaining sugar. Beat until fluffy. Beat in eggs, vanilla, baking soda, and remaining salt. Add flour and mix until just combine. Mix in greek yogurt (or sour cream). Spread in prepared pan. Crumble topping over batter. 4. Bake 35 minutes-40 minutes or until an inserted knife comes out clean. Cut and serve warm with optional butter on top.

220

Easy Funnel Cakes

WHAT YOU'LL NEED · 2 2/3 cups all-purpose flour · 1/4 cup granulated sugar · 2 teaspoons baking soda · 1 teaspoon baking powder · 1/2 teaspoon salt · 2 eggs · 2 cups milk · 1/2 teaspoon vanilla extract · Oil for frying · Confectioners' sugar for sprinkling WHAT TO DO 1. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt; mix well. 2. In a medium bowl, beat eggs, milk, and vanilla until well blended. Add to flour mixture and beat until smooth. 3. In a medium saucepan over medium-high heat, heat 1-inch of oil until hot. Holding a finger over bottom of a funnel with a 5/8-inch opening, pour 1/2 cup of batter into funnel. Drizzle batter into hot oil, swirling it in circles from center outward. Fry until golden, turning once. Drain on paper towels and sprinkle with confectioners' sugar. Repeat until all batter is used. Serve warm.

221

Georgia Peach Pound Cake

Ingredients:

1 cup butter or margarine, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cups fresh peaches, pitted and chopped Directions: 1. Preheat oven to 325Â°F. Butter a 10" tube pan and coat with white sugar. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. 3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. *For sauce you can puree some peaches, add 2 tablespoon cornstarch and cook low until thick. Serve as sauce over cake. Enjoy!

222

Heavenly Freezer Cake

WHAT YOU'LL NEED · 1 angel food cake, cut into 12 (1-inch) slices · 1/2 gallon strawberry ice cream, cut into 12 slices · 1 (12-ounce) container frozen whipped topping, thawed · 1 (8-ounce) can crushed pineapple, drained · 1/3 cup chopped walnuts WHAT TO DO 1. Arrange cake slices in the bottom of a 9- x 13-inch baking dish. Place ice cream slices evenly over top of cake. 2. In a medium bowl, mix whipped topping and pineapple; spread over ice cream. Sprinkle with nuts, cover, and freeze at least 2 hours before serving. JUST A SUGGESTION! •

For an extra special touch, we suggest garnishing this with fresh strawberries. Also, if you can't find a rectangular container of ice cream, a round container will work just as well.

223

Holiday Peppermint Cake

INGREDIENTS FOR THE CAKE

1 box (15.25 oz.) white cake mix 1/2 cup water 3 large eggs 1/4 cup vegetable oil 1/2 cup Torani Peppermint Flavoring Syrup FOR THE FROSTING

1/2 cup (1 stick) real butter, softened 3 3/4 cups powdered sugar 3-4 tbsp. milk or water 2 tsp. pure peppermint extract ADDITIONAL INGREDIENTS

Crushed peppermint candy canes INSTRUCTIONS For the cake: Preheat oven to 350Â°F. Grease and flour two 9-inch cake pans; set aside. Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined. Pour into prepared pans Bake 20-25 minutes until cake tester comes out clean. For the frosting: Place all ingredients in a large mixing bowl, using 3 tbsp. milk or water. With an electric mixer, beat the ingredients on medium speed until well combined and fluffy. Only add the additional tablespoon of milk or water if frosting seems too thick. Frost cake. Additional Instructions: Gently press the crushed candy cane pieces into the side and onto the top of the cake. 224

225

Homemade Cinnamon Apple Cake

INGREDIENTS :

2 cups all-purpose flour 1 large apple, peeled and chopped 1 cup vegetable oil 1 cup dark brown sugar 1/2 cup granulated white sugar 1/2 cup walnuts, chopped 2 large eggs 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt PREPARATION : Preheat oven to 350Â°F and lightly grease a 9-inch round cake pan. Mix together the eggs and oil in a medium bowl. Once mixed, add the cinnamon, white and brown sugars, and vanilla extract and mix until combined. Then add gradually the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Now you can fold in the apples and the nuts and pour batter into prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. You may want to let cool for 15 minutes before slicing and serving. Enjoy!

226

Homemade Olive Garden Lemon Cream Cake

INGREDIENTS · White Cake -Prepare with box instructions LEMON CREAM FILLING · 8 ounces cream cheese softened · 2 cups powdered sugar · 4 tsp lemon juice · 1 cup heavy whipping cream VANILLA CRUMB TOPPING · 1/2 cup flour · 1 tbsp Flour · 1/2 cup powdered sugar · 2 tbsp powdered sugar · pinch salt · 1/4 cup butter softened · 1/2 tsp vanilla extract INSTRUCTIONS 1. Prepare white cake mix according to box instructions, allow cake to cool completely 227

2. Prepare lemon cream filling, mix cream cheese, powdered sugar until smooth, mix in lemon juice 3. Whip cream until stiff peaks form, combine in cream cheese mixture by hand until well blended 4. Make crumb topping, combine flour, powdered sugar, and salt in a bowl. Add the butter and dribble in the vanilla. 5. Use your hands to mix the butter into the flour/sugar mix until it is crumbly 6. Chill the mixture in the fridge, keep topping cold until you are ready to use it 7. When the cake is cool, slice it through the middle and remove the top 8. Spread 1/2 of the lemon cream mixture onto the cake and then replace with top of cake 9. Spread remaining lemon cream mixture over the top of the cake and sides 10. Sprinkle the crumb topping on the top of the cake and press it into the sides all the way around the cake 11. Chill the cake in the fridge for at least 3 hours

228

Italian Love Cake

INGREDIENTS

· 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs) FOR THE FILLING:

· 2 lbs ricotta cheese · 4 eggs · 3/4 cup sugar · 1 tsp. pure vanilla extract FOR THE FROSTING:

· 1 (3.9 oz) package instant chocolate pudding mix · 1 cup cold milk · 16 oz. frozen whipped topping, thawed (such as Cool Whip) INSTRUCTIONS PREPARE THE CAKE BATTER:

1. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. 2. In a large bowl, mix together cake batter according to package instructions. 3. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet). PREPARE THE FILLING:

1. In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.

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2. Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking). 3. Bake the cake for 1 hour. 4. Remove from oven and allow to cool completely before frosting. PREPARE THE FROSTING:

1. To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined. 2. Spread frosting on top of cooled cake. Cover and refrigerate at least 6 hours before serving. RECIPE NOTES

Does Italian Love Cake need to be refrigerated? Yes! This cake tastes best after it has been refrigerated overnight. If you have leftovers, you will need to keep the cake refrigerated (or the topping will "melt"). Can Italian Love Cake be frozen? I haven't actually tried freezing this cake, but I do believe that it should keep fine in the freezer. Just make sure that it's wrapped tightly to prevent freezer burn, and enjoy the cake within 1-2 months. COOK'S TIPS AND ITALIAN LOVE CAKE VARIATIONS: · Prepare this cake at least 1-2 days in advance, so that you have plenty of time to allow the cake to cool and chill before frosting and serving. The cake just gets better as it sits in the fridge! · Check your box of cake mix to see which ingredients are required to prepare the batter. Different brands require different ingredients. · When adding the whipped topping into the pudding, be sure to carefully fold the ingredients together. You want to preserve as much of the air in the whipped topping as possible, so do not vigorously stir. · Vanilla Italian Love Cake: use a white cake mix. Use a box of vanilla pudding for the topping. · Lemon Italian Love Cake: use a lemon cake mix. Use a box of vanilla pudding for the topping and add plenty of fresh lemon zest to give the topping a bright citrus flavor! · Strawberry Italian Love Cake: use a box of strawberry cake mix. Use a box of vanilla pudding for the topping. Garnish with fresh sliced strawberries just before serving.

230

Kentucky Butter Cake

INGREDIENTS BUTTER CAKE · 3 cups all purpose flour · 1 teaspoon baking powder · 1/2 teaspoon baking soda · 1/2 teaspoon salt · 1 cup unsalted butter · 2 cups sugar · 1 cup milk · 1 tablespoon white vinegar · 4 eggs · 2 teaspoons vanilla BUTTER GLAZE · 1 cup sugar · 1/2 cup unsalted butter · 3 tablespoons brandy (water can be substituted) · 1 teaspoon vanilla extract 231

INSTRUCTIONS 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup). 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes. 3. Mix milk and vinegar together in separate small bowl or measuring cup. 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan. 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Reserve 1/3 cup of butter glaze. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting. Once inverted and cooled gently brush remaining glaze over the top of the cake.

232

Lemon Napoleons

WHAT YOU'LL NEED

· 1 (17-ounce) box frozen puff pastry, thawed · 2 (4-serving-size) packages instant lemon pudding and pie filling · 1 1/2 cups cold milk · 1 (8-ounce) container frozen whipped topping, thawed · 2 cups confectioners' sugar · 3 tablespoons lemon juice WHAT TO DO

1. Preheat oven to 400 degrees F. Unfold both sheets of puff pastry, place each on a baking sheet, and bake according to package directions; let cool. 2. In a medium bowl, combine lemon pudding mix and milk; whisk until thickened, then gently fold in whipped topping. Spread over 1 sheet of pastry. Place second piece of puff pastry flat side up over pudding. Using a baking sheet, gently press down the top sheet, slightly flattening it, making sure not to press so hard that the filling oozes out. 3. In a medium bowl, whisk confectioners' sugar and lemon juice until smooth. Pour icing over top of pastry and spread to the edges. Chill at least 4 hours or until firm. Using a serrated knife, cut into squares and serve, or cover loosely and chill until ready to serve.

233

Maple-Ginger Icebox Cake

WHAT YOU'LL NEED: · 1 1/4 cups milk · 1 tablespoon vanilla extract · 1 (16-ounce) package gingersnap cookies, 6 cookies reserved for garnish · 1 (16-ounce) container frozen whipped topping, thawed, divided · 1/4 cup maple syrup · 1/3 cup caramel sauce WHAT TO DO: 1. In a medium bowl, combine milk and vanilla extract. 2. Dip cookies in milk mixture until moist but not soggy, then completely line a 2-quart mixing bowl with them. Cover cookies with 1/2-inch layer of whipped topping and 1 tablespoon syrup. Repeat layers until all cookies are used, reserving 1/4 container of whipped topping. Cover bowl and freeze overnight. 3. When ready to serve, remove from freezer. Unmold by dipping bowl in a warm water bath for 1 to 2 minutes, making sure no water gets into bowl. Turn onto a serving platter and cover with remaining whipped topping. Crush reserved gingersnaps and sprinkle evenly over whipped topping. Drizzle with caramel sauce and slice into wedges.

234

Orange Creamsicle Cake

INGREDIENTS ORANGE CAKE:

· 1 box orange cake mix (I used Duncan Hines Orange Supreme Cake Mix) · 1 box (3.4oz) Vanilla INSTANT pudding mix, dry · 1 cup vegetable oil · ½ cup milk · 1 cup sour cream · 3 large eggs ORANGE BUTTERCREAM FROSTING:

· 1 cup (2 sticks) unsalted butter, softened · 4 cups powered sugar · ¼ teaspoon salt · 1 teaspoon vanilla extract · 2 Tablespoons heavy whipping cream or milk · 3 Tablespoons sweet orange marmalade INSTRUCTIONS

1. Preheat oven to 350F degrees. Spray (2) 9x2 inch cake pans[ with nonstick spray. Set aside. 2. Use a electric or stand mixer, mix the cake mix, vanilla instant pudding mix, vegetable oil, milk, sour cream and eggs until combined. 235

3. Pour cake batter evenly into 2 prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting. MAKE FROSTING:

1. Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, whipping cream, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes. Using a spoon, stir in 3 Tablespoons of sweet orange marmalade until evenly distributed throughout the frosting. 2. Place 1 layer on your cake stand. Evenly cover the top with buttercream frosting. Top with 2nd layer and top with frosting and spread the frosting around the sides evenly. Refrigerate for at least 30 minutes before serving.

236

Oreo Pudding Cake

Ingredients Brownie: · 1 cup butter · 4 ounces unsweetened chocolate · 1 2/3 cups granulated sugar · 4 large eggs · 1 cup flour · 1 tsp. vanilla extract · 1/4 tsp. baking soda · 1/4 tsp. salt Pudding & Topping: · 1 small box instant chocolate pudding mix · 1 1/2 cups milk · 12 Oreo cookies, divided · 3 cups frozen whipped topping, thawed, divided · 1/4 cup hot fudge topping , warmed slightly 237

Instructions Brownie: 1. Preheat oven to 350F. Line a 9-inch square baking pan with foil leaving a 2-inch overhang. Spray with nonstick cooking spray. 2. Microwave butter and chocolate in microwave-safe bowl until melted, stirring occasionally. 3. Stir in sugar until dissolved. 4. Add eggs, flour, vanilla, baking soda and salt, stirring until smooth and blended. 5. Transfer batter to prepared pan and bake 40-45 minutes or until toothpick inserted in center comes out clean. 6. Cool 10 minutes in pan. Using foil overhang, lift brownies out of pan and cool completely on wire rack. 7. Using handle of wooden spoon, make holes in top of brownie about 1-inch apart. Pudding & Topping: 1. In bowl combine pudding mix and milk, whisking until smooth and blended. Let stand several minutes until pudding begins to thicken just slightly. Pour 3/4 cup of pudding into holes in top of brownie. 2. Finely chop 6 cookies and stir into remaining pudding. Fold 1/2 cup whipped topping into pudding mixture and spread your oreo pudding mixture over top of brownie. 3. Spread remaining 2 1/2 cups whipped topping over pudding mixture. 4. Chop remaining 6 cookies and arrange on top of whipped topping. Drizzle with fudge sauce. Refrigerate until ready to serve.

238

Pistachio Icebox Cake

WHAT YOU'LL NEED

· 2 (4-serving-size) packages instant pistachio pudding and pie filling, prepared according to package directions · 1 (8-ounce) container frozen whipped topping, thawed · 1/4 cup plus 2 tablespoons coarsely chopped pistachios, divided · 1 (14.4-ounce) package chocolate-flavored graham crackers · 1 (16-ounce) container chocolate frosting WHAT TO DO

1. In a medium bowl, combine pudding mix, whipped topping, and 1/4 cup chopped pistachios. Place a single layer of graham crackers in bottom of a 9- x 13-inch baking dish. Top with onethird of pudding mixture. 2. Repeat layers of graham crackers and pudding 2 more times, ending with a layer of graham crackers. 3. Spread frosting over top, sprinkle with remaining chopped pistachios, then cover and chill overnight, allowing graham crackers to soften. Cut into squares and serve.

239

Pumpkin Pound Cake

INGREDIENTS

· 1 & 1/2 cups all purpose flour (gluten free all purpose flour works great!) · 1/2 tsp ground cinnamon · 1/2 tsp salt · 1/2 tsp baking soda · 1/2 tsp baking powder · 1/4 tsp ground cloves · 1/4 tsp ground nutmeg · 2/3 cup sugar · 2/3 cup brown sugar · 1/4 cup milk (I used skim) · 3 egg whites · 1 cup canned pumpkin puree (15 oz can - you'll have a little leftover) INSTRUCTIONS

1. Preheat oven to 350º F. 2. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.

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3. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well. 4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined. 5. Throughly spray a loaf pan with non-stick cooking spray. 6. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. 7. Allow the bread to cool in the pan before removing. 8. Store in an air tight container. NOTES

For regular muffins bake at 425ยบF for 7 minutes, then turn the oven down to 350ยบF and bake for 12-14 minutes

241

Raspberry Lemon Cake

INGREDIENTS CAKE · 9 tablespoons unsalted butter at room temperature · 1 cup granulated sugar · 3 large eggs separated · 2 cups all purpose flour · 1 Tbsp baking powder · 1 tsp salt · 1/2 tsp baking soda · 1 cup plain greek yogurt · 1 heaped cup raspberries LEMON BUTTERCREAM · 2 sticks (1 cup) unsalted butter, at room temperature) · 5 cups confectioner's sugar sifted · juice of 1 and 1/2 lemons about 3-4 tablespoons · optional 1 small drop yellow gel food coloring 242

INSTRUCTIONS 1. Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release. 2. Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary. 3. Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form. 4. Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries. 5. Spread the batter evenly between the two cake pans and even out the tops with an offset spatula. 6. Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake. 7. Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack. 8. To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff. 9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides. NOTES The tiny bit of yellow coloring gives the merest hint of color to the frosting, just so it isn't stark white, which I like.

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Samoa Bundt Cake

INGREDIENTS Butter, for pan All-purpose flour, for pan 1 box vanilla cake mix, plus ingredients called for on box 1 c. caramel, warmed slightly and divided 2 c. heavy cream 16 oz. semisweet chocolate chips 4 c. shredded coconut, toasted DIRECTIONS 1. Preheat oven to 350Â°. Generously grease a Bundt pan with butter, then sprinkle with flour. 2. Prepare cake mix according to package instructions. When the batter is ready, fold in 1/4 cup caramel and pour batter into prepared Bundt pan. 3. Bake until cake is golden and a toothpick inserted into the middle comes out clean, about 45 minutes. Let cool for 15 minutes in the pan, then run a butter knife around the edges of the pan and invert cake onto a cooling rack to cool completely. 4. Meanwhile, make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes. 244

5. Pour most of the chocolate ganache over cooled Bundt cake, reserving about 1/3 cup ganache. 6. Sprinkle toasted coconut on top then press remaining toasted coconut around the sides of the cake. Drizzle remaining caramel over the cake then drizzle remaining ganache on top. Serve immediately.

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Strawberry Swirl Pound Cake

INGREDIENTS

· 3 1/4 cups sifted AP or cake flour · 1/4 tsp baking soda · 1/2 tsp salt · 1 cup butter, room temperature · 2 1/2 cups sugar · 6 large eggs · 2 tsp of vanilla extract · 1 cup sour cream · 2 cups strawberries · 1 Tbsp brown sugar · 1–2 cups powdered sugar, sifted INSTRUCTIONS

1. Preheat the oven to 325 F and prepare two 8″ loaf pans with butter and flour. 2. Combine the flour, baking soda, and salt. Set aside. 3. In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy. 4. Add the eggs, one at a time, scraping down the sides of the bowl as needed. 5. Add the vanilla and sour cream. Mix until smooth. 6. In two batches, add the flour to the wet mixture, mixing until just incorporated. 7. With a hand blender, puree the strawberries until smooth. Add the brown sugar. Set 1/4 cup of the pureed strawberries aside for later.

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8. Fill each loaf pan halfway up with cake batter, then pour about 1/3 cup (half of remaining for each pan) of strawberry puree on top. Pour the rest of the batter on top of the strawberries, and use a butter knife to swirl everything together. 9. Bake for 65-70 minutes, or until a cake tester comes out clean. You may need to tent with foil to avoid too much browning. Let cool before mixing the remaining strawberry puree with the powdered sugar and pouring over the loaves.

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Twinkie Cupcakes

WHAT YOU'LL NEED

· 1 (15.25 oz) package yellow cake mix · 4 egg whites · 3/4 cup water · 1 teaspoon vanilla extract · 1 teaspoon grated lemon zest · 3 1/2 cups confectioners' sugar · 1 cup vegetable shortening · 1/3 cup heavy cream WHAT TO DO

1. Preheat oven to 350 degrees F. Coat 16 muffin cups with cooking spray. 2. In a large bowl, combine cake mix, egg whites, water, vanilla, and lemon peel; mix well. Divide mixture equally into muffins cups. 3. Bake 15 to 17 minutes, or until a wooden toothpick comes out clean. Let cool. Using an apple corer or paring knife, cut a hole in center of each cupcake, being sure not to cut all the way through to bottom; remove center. 4. To make the frosting, in another large bowl with an electric mixer on medium speed, beat confectioners' sugar and shortening until creamy, then beat in the heavy cream until smooth and fluffy. 5. Place frosting in a pastry bag or large resealable plastic bag with the corner snipped off. Fill cupcake holes evenly with frosting, then continue to pipe frosting on top of cupcake.

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Triple Layer Carrot Cake

INGREDIENTS · 3 cups all purpose flour · 2 teaspoons baking powder · 2 teaspoons baking soda · 2 teaspoons cinnamon · 1 teaspoon salt · 2 cups sugar · 1 cup vegetable oil · 4 eggs · 2 teaspoons vanilla · 1 (20-ounce) can crushed pineapple, undrained · 1 cup plus 2 tablespoons crushed, drained pineapple · 4 cups loosely packed shredded carrots (about 6 carrots) · 1 cup shredded coconut (or raisins, or both) · 1 cup chopped nuts (we used walnuts) · 3/4 cup soft butter (1.5 sticks) · 2 (8-ounce) packages cream cheese at room temperature 249

· 2 sticks butter at room temperature · 2 tablespoons milk · 2 teaspoons vanilla · 4 cups sifted powdered sugar · 1/2 cup chopped nuts (for garnish) INSTRUCTIONS FOR THE CAKE 1. Preheat oven to 350º and grease three 9-inch cake pans. 2. Cut circles from parchment or waxed paper to fit the pans, lay them in the bottom and grease them. 3. Measure flour, baking powder, baking soda, cinnamon and salt into a large bowl and fluff with a fork to mix. 4. Combine sugar, oil, eggs and vanilla in a large bowl and mix with an electric mixer on low until creamy, about 2 minutes. 5. Add the dry ingredients gradually with mixer on low, scraping down the bowl and mixing until all dry ingredients are mixed in. 6. Add the pineapple and carrots and mix on medium low for 1 minute. Stir in the coconut and nuts by hand. 7. Pour batter into the prepared pans and bake for 30-35 minutes. (Top of cake should spring back and not leave fingerprints when cake is done; or insert a toothpick in the center. The toothpick should come out clean with no wet crumbs.) 8. Remove cake layers from pans and place upside down a cooling rack for 10 minutes. Carefully peel off the paper liner from the bottom when cool enough. FOR THE FROSTING 1. In an electric mixer, beat cream cheese, butter, milk and vanilla on medium high until mixed and fluffy, for 2 minutes. 2. Scrape down the bowl with a rubber scraper. 3. Add the powdered sugar gradually and continue to beat until frosting is mixed, adding a bit more milk if necessary to reach a spreadable consistency. TO ASSEMBLE 1. Check cakes for doneness. 2. Let cool for 10 minutes. 250

3. Check with toothpick to make sure cake is baked through. 4. Carefully unstick cake from sides of pan with a rubber spatula. 5. Place cooling rack on top of cake pan. 6. Remove cake(s) from pan by flipping upside down onto cooling rack. 7. Carefully remove parchment/wax paper, and let cake cool completely. 8. Begin frosting the top of your first layer. 9. Place second layer on top of the first. 10. Frost the top of your second layer. 11. Place third layer on top of the second. 12. Frost the entire cake, top to bottom. 13. Smooth out frosting, and add chopped walnuts; chill in the refridgerator for 1 hour before serving. NOTES *Walnuts and coconut are optional. **The cake may be baked in a 9 x 13-inch bake pan for 40-45 minutes instead of in three layers. If you are making the 9 x 13-inch version, you will only need half the amount of frosting. Cut the frosting ingredient quantities in this recipe in half.

251

Tropical Fruit Dump Cake

WHAT YOU'LL NEED · 1 (20-ounce) can crushed pineapple, undrained · 1 (15-ounce) can mango or peach slices, undrained · 1 (10-ounce) jar maraschino cherries, drained and cut in half · 1 (16.5-ounce) package white cake mix · 1/2 cup (1 stick) butter, cut into thin slices · 1 cup packed brown sugar · 1/2 cup flaked coconut WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Spread pineapple with its liquid, mango with its liquid, and cherries in baking dish. Evenly sprinkle with cake mix. Top with single layer of butter slices, then sprinkle with brown sugar and coconut. 3. Bake 40 to 45 minutes, or until golden on top and bubbly. Cool at least 15 minutes before serving. NOTES Top each serving with a dollop of whipped topping and a cherry.

252

Upside-Down Strawberry Cheesecake

WHAT YOU'LL NEED · 1 cup (1/2 pint) heavy cream · 1 (8-ounce) package cream cheese, softened · 1 (4-serving size) package vanilla instant pudding and pie filling mix · 1/2 cup milk · 2 tablespoons sugar · 1/2 teaspoon lemon juice · 1 pint fresh strawberries, washed, hulled, and cut in half · 4 graham crackers, crumbled WHAT TO DO 1. In a medium bowl, beat heavy cream until stiff peaks form; set aside. 2. In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth. Add whipped cream and fold until well blended. 3. Place strawberry halves in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham cracker crumbs. Serve or cover and chill until ready to serve.

253

Zucchini Spice Bundt Cake

WHAT YOU'LL NEED · 1 (15.25-ounce) package spice cake mix · 1/2 cup water · 3 eggs · 1/3 cup vegetable oil · 1 1/2 cups grated zucchini, squeezed dry · · Cinnamon Glaze · 1 cup confectioners’ sugar · 1/4 teaspoon ground cinnamon · 2 tablespoons milk WHAT TO DO 1. Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray. 2. In a large bowl, with an electric mixer, beat cake mix, water, eggs, and oil until smooth. Stir in zucchini. Pour mixture evenly into pan. 3. Bake for 35 to 38 minutes or until toothpick inserted comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely. 4. To make the glaze: in a medium bowl, whisk confectioners' sugar, cinnamon and milk until smooth. Drizzle glaze over cake and serve. 254

255

Apple-Caramel Crunch Balls

WHAT YOU'LL NEED · 1/3 cup reduced fat peanut butter · 1/4 cup light margarine · 1/4 cup honey · 2 cups wheat flakes cereal, coarsely crushed · 1/3 cup dried apples, finely chopped · 2 tablespoons walnuts, finely chopped · 1/8 teaspoon apple pie spice · 1 tablespoon sugar-free caramel syrup WHAT TO DO 1. In a medium saucepan, combine peanut butter, margarine, and honey. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in cereal, apples, walnuts, and apple pie spice, until well mixed. Transfer to a small bowl; cover and chill 30 minutes. Divide mixture into 18 portions. 2. Using slightly wet hands, firmly press mixture into balls. Place on a waxed paper-lined baking sheet and refrigerate 15 minutes, or until firm. 3. Drizzle balls with caramel sauce. Chill at least 15 minutes, and serve, or store covered in refrigerator.

256

Best Ever Blueberry Cookies

Ingredients · 1 ½ cups flour · 1 teaspoon corn starch · ¼ teaspoon salt · ¾ teaspoons baking powder · ½ cup unsalted butter · ¾ cup sugar · 1 egg · 1 teaspoon vanilla · 4 oz. white chocolate-chopped into small chunks · ¾ cup blueberries For Filling: · 2.5 oz. cream cheese softened · 1 Tablespoon powdered sugar · ½ teaspoon vanilla · 3–4 tablespoons blueberry jam

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Instructions 1. In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside. 2. Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine. 3. Running your mixer on low, mix in dry ingredients mix. 4. Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies. 5. Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours. 6. To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge. 7. When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper. 8. To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake) 9. Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack to cool completely.

258

Chocolate Chip Pumpkin Bars

1 can pumpkin (the smaller sized can) 1 spice cake mix 1 1/2 â&#x20AC;&#x201C; 2 cups chocolate chips Mix all three ingredients together. Spray a 6 quart slow cooker with cooking spray. Place batter into slow cooker and spread out. Cook on low for 1-2 hours, until edges are pulled away from the side and a toothpick comes out clean from the middle.

259

Chocolate Chunk Cookies

WHAT YOU'LL NEED · 2 cups all-purpose flour · 1 teaspoon baking soda · 1/2 teaspoon salt · 1/2 cup (1 stick) butter, softened · 1/2 cup vegetable shortening · 1/2 cup granulated sugar · 3/4 cup packed light brown sugar · 1 egg · 1 teaspoon vanilla extract · 1 (11.5-ounce) package semisweet chocolate chunks · 1/2 cup chopped nuts (optional) WHAT TO DO 1. Preheat oven to 350 degrees F. 2. In a medium bowl, combine flour, baking soda and salt; set aside. 3. In a large bowl, combine butter, shortening, granulated and brown sugars. Beat until creamy then beat in the egg and vanilla. Gradually add in the flour mixture. Mix only until incorporated, being careful not to overmix. Stir in chocolate chunks and nuts, if desired. 4. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

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5. Bake 10 to 12 minutes, until golden. Cool 2 minutes then transfer to wire racks to cool completely. Makes 3 to 4 dozen cookies. NOTE Measuring shortening can be a sticky situation! Here are a few options for making it easier: • • •

Spray a dry measuring cup with cooking spray (this also works well when measuring peanut butter, honey and other sticky items). Line a dry measuring cup with plastic wrap and fill with the sticky item. Fill a 2-cup measuring cup with cold water to the 1-cup mark. If the recipe calls for 1/2 cup shortening, simply spoon shortening into water until water line raises to 1-1/2 cups; you'll have measured 1/2 cup shortening.

261

Chocolate Frosted Christmas Cookies

Chocolate Frosted Christmas Cookies are the perfect chocolately treat to add to your Christmas cookie plate Ingredients For the Cookies: 1 cup butter 3/4 cup granulated sugar 1 teaspoon vanilla 2 cups flour 1/3 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons milk For the Frosted: 6 tablespoons butter 3 tablespoons cocoa powder 2 tablespoons milk 1 3/4 cup powdered sugar Instructions For the Cookies: Preheat oven to 350 degrees F. In the bowl of an electric mixer, beat butter, sugar, and vanilla until pale and creamy. Mix in the flour, cocoa powder, baking powder, baking soda, and salt until combined. Add the milk and mix until combined. 262

Roll the dough into balls (I like to portion the dough by using a 1 1/2 tablespoon cookie scoop). Place balls of dough 2-3 inches apart on a baking sheet. Gently press dough down with your hand or the bottom of a glass that is dipped in sugar (about 1/3 inch thick). Bake for 13 minutes. Let cookies cool for 3 mintues on the pan before moving them to a cooling rack to cool completely. For the Frosting: Place butter, cocoa powder, and milk in a small sauce pan and cook over medium heat until butter is melted. Remove from heat and whisk in the powdered sugar. Working one at a time, spoon 2-3 teaspoons frosting onto each cookie, spreading the frosting to the edges and then immediately adding sprinkles. (Frosting sets quickly so it is important to frost and sprinkle one at a time. You'll want to stir the frosting in the pan between applying to the cookies. If it starts to thicken and becomes difficult to spread smoothly onto the cookies just place the pan back on the stove over medium heat for about 15-25 seconds while whisking until it thins again.

263

Christmas Surprise Inside Sprinkle Cookies

INGREDIENTS · 1/2 cup butter at room temperature · 1/4 cup shortening · 1 cup sugar · 1/2 tsp. baking powder · 1/4 tsp. salt · 1 egg · 2 egg yolks · 2 tsp. vanilla · 2 1/2 cups AP flour · 1/3 cups powdered sugar sifted · 2 tbls. cocoa powder sifted · 1 tbls. melted butter · 1/4 tsp. almond extract · 5 + oz. Red, white and green nonpareils INSTRUCTIONS 1. In a large bowl mix the butter and shortening until fluffy.

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2. Add the sugar, baking powder and salt; mix until combined 3. Mix in the egg, egg yolks and vanilla until combined, scraping sides of the bowl. 4. Mix in the flour until combined, forming a soft dough. 5. Remove 3/4 cup of the dough to a small bowl and add the sifted powdered sugar, cocoa powder and melted butter. Mix well to combine 6. Add the 1/4 tsp. of almond extract to the remaining dough. 7. Measure out 1 tablespoon of almond-flavored dough and make 30 balls with the dough 8. Roll the chocolate dough into 30 1" balls. 9. Flatten the almond-flavored dough and place a chocolate dough ball in the center and mold the dough around it to make a round ball. 10. Roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet. 11. Bake for 10 - 11 minutes at 375 degrees. NOTES Right after you roll the two cookie dough flavors into a ball immediately roll the ball into the sprinkles. The heat of your hands makes the dough sticky and the nonpareils will stick better.

265

English Coconut Macaroons

INGREDIENTS:

· 2 egg whites · ¼ tsp cream of tartar · 140g caster/superfine sugar · 200g shredded or desiccated coconut · 50g dark/plain chocolate · 25g ground almonds · pinch of salt DIRECTIONS:

1. Preheat the oven to 170°C/340°F/Gas Mark 3 and line two baking trays with baking parchment. 2. Whisk the egg whites and cream of tartar until soft peaks start to form. Add the sugar, about a tablespoon at a time, and whisk until the mixture is glossy. Using a metal spoon or a palette knife, gently fold in the coconut, ground almonds and salt. 3. Using a small ice-cream scoop or two tablespoons, place neat, heaped dollops of the mixture on the prepared trays, spacing them at least 3-4 cm apart. 4. Bake for 20 minutes, or until dry and golden on the outside. Set the macaroons aside on their baking trays and allow to firm up for at least 10 minutes. 5. Use a palette knife or cookie spatula to transfer the macaroons to a wire rack to cool completely. 266

6. When ready to decorate, melt the chocolate and allow to cool for about 5 minutes, meanwhile place a sheet of greaseproof baking parchment under the wire rack. 7. Spoon the chocolate into a piping bag and snip off the corner (you need just a tiny hole). Drizzle the chocolate over the macaroons. Leave to set.

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English Toffee Gingerbread Biscotti

INGREDIENTS

· 1/2 cup butter unsalted, softened, 1 stick · 1/2 cup sugar · 1/2 cup brown sugar firmly packed · 1 tbsp ginger ground · 1 1/2 tsp allspice · 2 eggs · 3 tbsp molasses · 2 1/2 cups all-purpose flour · 2 tsp baking powder · pinch of salt · 1 cup pistachios roughly chopped · 1 cup dried currants · 10 oz English toffee candy melts 268

INSTRUCTIONS

1. Preheat your oven to 350 F degrees. 2. In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the eggs and mix until well combined. Add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants. 3. Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle thatâ&#x20AC;&#x2122;s about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly. 4. Place the logs onto a cookie sheet, making sure thereâ&#x20AC;&#x2122;s a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes. 5. Reduce the oven temperature to 325 F degrees. 6. Transfer the logs to a cutting board and using a serrated knife slice them diagonally into 1/2 inch to 3/4 inch slices. Place the slices, cut-side down back onto the baking sheet. 7. Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely. 8. Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be 269

melted and smooth, if it isnâ&#x20AC;&#x2122;t, place it in the microwave again for another 15 seconds if needed. 9. Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.

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Fresh Apple Cookies

WHAT YOU'LL NEED · 1/2 cup vegetable shortening · 1 1/3 cups firmly packed brown sugar · 1/2 teaspoon salt · 1 teaspoon ground cinnamon · 1 teaspoon ground nutmeg · 1 egg · 2 cups all-purpose flour · 1 teaspoon baking soda · 1/4 cup plus 3 tablespoons milk, divided · 2 cups peeled, cored, and finely chopped apples, any variety · 1 cup chopped walnuts · 1 1/2 cups confectioners' sugar · 1/2 teaspoon vanilla extract WHAT TO DO 1. Preheat oven to 400 degrees F. Coat baking sheets with cooking spray.

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2. In a large bowl, cream the shortening, brown sugar, salt, cinnamon, nutmeg, and egg. Add the flour and baking soda; mix well. Stir in the 1/4 cup milk until well blended. Stir in the apples and nuts. Drop by teaspoonfuls onto baking sheets. 3. Bake 10 to 15 minutes, or until golden. 4. In a small bowl, combine confectioners' sugar, vanilla, and remaining milk; mix until smooth. 5. Remove cookies from baking sheets and let cool. Drizzle with glaze.

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Insanely Delicious Turtle Cookies

The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in soft and insanely delicious Turtle Cookies. INGREDIENTS: Cookies: · 1 c. all-purpose flour · 1/3 c. cocoa powder · 1/4 tsp. salt · 8 T. (1 stick) butter, softened · 2/3 c. granulated sugar · 1 large egg, separated · 1 additional egg white · 2 T. milk · 1 tsp. vanilla extract · 1 1/4 c. pecans, finely chopped Caramel Filling: · 14 soft caramel candies · 3 T. heavy cream Chocolate Drizzle (optional): · 2 oz. semi-sweet chocolate · 1 tsp. shortening 273

INSTRUCTIONS: 1. Prepare the Cookies: Combine flour, cocoa, and salt; set aside. 2. With a stand mixer or electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined. 3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour. 4. Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball. 5. Bake at 350 degrees until set, about 12 minutes. 6. Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes. 7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. 8. Prepare the Chocolate Drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed. 9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.

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Italian Honey Balls

WHAT YOU'LL NEED · 1 cup water · 1/2 cup vegetable oil · 1/4 teaspoon salt · 1 cup all-purpose flour · 2 eggs · 1/2 cup honey · 1/2 cup sugar · 1/8 teaspoon ground cinnamon WHAT TO DO 1. Preheat oven to 400 degrees F. In a medium-sized saucepan, bring water, oil, and salt to a boil over high heat. Reduce heat to low and slowly stir in flour, beating with a wooden spoon until mixture forms a ball; remove from heat. Beat in eggs one at a time until well blended and smooth. 2. Using a 1/2 teaspoon measuring spoon, form mixture into small balls and place on an ungreased cookie sheet. Bake 25 to 30 minutes, or until golden; set aside to cool. 3. In a small saucepan, bring honey, sugar, and cinnamon to a boil over medium-high heat. Continue boiling until sugar is completely dissolved. Remove from heat and allow to cool slightly, then combine baked balls and honey mixture in a medium-sized bowl until balls are completely coated. 4. Pile balls into a mound on a serving platter. Do not refrigerate.

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Italian Ricotta Cookies

INGREDIENTS • • • • • • • • • • • • • • • • •

For the cookies: 110g (1 stick) butter, softened 110g (1 cup) caster sugar 100g (½ cup) light brown sugar 200g (7 ounces) ricotta cheese zest grated from 1 lemon 2 tsp vanilla extract 1 large egg 240g (2 cups) plain flour 1 tsp bicarb of soda ½ tsp fine sea salt For the icing: 3 heaped tbsp. icing sugar juice squeezed from ½ lemon 1 tbsp. butter, melted a little cold milk sprinkles (hundreds and thousands) METHOD

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1. Beat the sugars with the butter until fluffy. Beat in the ricotta, zest and vanilla; beat in the egg. The mixture might curdle a bit at this point but ignore it. Add the flour with the salt and baking soda and beat until smooth. Chill the dough for at least 2 hours, overnight or up to a week. 2. When ready to bake, preheat the oven to 180C/350F/gas 4. Line a large baking sheet with parchment. Scoop teaspoons of dough and shape roughly into balls the size of a walnut. Place them on the sheet spaced well apart. Bake for 15 minutes, transfer to a wire rack to cool. Let the baking sheet cool down before placing the next batch for baking on it. 3. To make the icing, stir the melted butter and lemon juice into the icing sugar. Beat until smooth; add enough milk to have drizzling consistency. 4. Drizzle the icing over cooled down cookies or dip them in; decorate with sprinkles if using.

277

Macadamia Nut Balls

WHAT YOU'LL NEED · 2 cups all-purpose flour · 1 cup (2 sticks) butter, softened · 3/4 cup quick-cooking or old-fashioned rolled oats · 1/2 cup granulated sugar · 1 teaspoon vanilla extract · 1 cup macadamia nuts, coarsely chopped · 3/4 cup confectioners' sugar WHAT TO DO 1. Preheat oven to 375 degrees F. 2. In a large bowl, beat flour, butter, oats, granulated sugar, and vanilla until a dough forms. Stir in nuts; mix well then roll into 1-inch balls and place 1 inch apart on ungreased baking sheets. 3. Bake 12 to 15 minutes, or until bottoms are light golden. 4. Transfer to wire racks and allow to cool 10 minutes before rolling in confectioners' sugar, coating completely.

278

Microwave Chocolate Almond Truffles

WHAT YOU'LL NEED · 1 cup (1/2 pint) heavy cream · 6 tablespoons butter, cut into pieces · 1 package (12 ounces) semisweet chocolate chips · 2 cups confectioners' sugar · 1 teaspoon almond extract · 1 1/2 cups chopped sliced blanched almonds WHAT TO DO 1. In a large microwave-safe bowl, combine the heavy cream and butter; microwave at 80% power for 2 minutes. Add the chocolate chips, stir, and microwave at 80% power for 30 seconds, stirring halfway through heating. 2. Add the confectioners' sugar and almond extract; stir until well combined. Cover and chill for 2 hours, or until firm enough to form into balls. 3. Place the almonds in a shallow dish. Form the chocolate mixture into 24 one-inch balls and roll the balls in the almonds, covering completely. Place on a platter, cover, and chill for 1 hour, or until firm.

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Peanut Butter Oatmeal Cookies (GF) INGREDIENTS · 3 tablespoons (37g) coconut oil softened · ½ cup (128g) natural peanut butter · ½ cup coconut sugar · 1 flax egg or regular egg for the flax egg, whisk together 1 tablespoon flax meal with 3 tablespoons water and let set for 10 minutes before using · 1 teaspoon vanilla extract · 1 cup (96g) gluten-free rolled oats · ½ teaspoon baking soda · ¼ teaspoon sea salt skip if your peanut butter is salted · Melted chocolate to drizzle on top, optional INSTRUCTIONS 1. Preheat oven to 350°F. 2. In a bowl, stir together the coconut oil, peanut butter, and coconut sugar until completely combined. Stir in the flax egg and vanilla and mix well. Add the baking soda, salt, and oats and stir until well-mixed. 3. Cover and refrigerate the dough for at least twenty minutes or up to 2 days. 4. Using a cookie dough scoop (or your hands), make cookie dough balls (mine were about 1½ tablespoons) and place on a parchment-lined baking sheet. 5. Bake until cookies are just set on the top, about 9 to 11 minutes. Let cool on the baking sheets for five minutes before transferring to a wire rack to cool completely. 6. If desired, drizzle with melted chocolate.

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Peanut Butter Pretzel Bites

WHAT YOU'LL NEED · 1 cup chunky peanut butter · 1 cup confectioners' sugar · 1 tablespoon butter, softened · 1 cup crushed pretzels · 1 cup chocolate chips WHAT TO DO 1. Line a rimmed baking sheet with wax paper. 2. In a medium bowl, stir together peanut butter, confectioners' sugar, butter, and pretzels. Roll into 1-inch balls and place on prepared baking sheet. 3. Freeze 30 minutes, or until firm. 4. In a small microwaveable bowl, microwave chocolate chips at 30 second intervals, stirring until chocolate is melted and smooth. Place chocolate in a resealable plastic bag, snip off corner with scissors, and drizzle over pretzel bites. Refrigerate until set.

281

Pecan Meltaway Cookies

INGREDIENTS

· 1/2 cup Finely Chopped Pecans · 1/2 cup Unsalted Butter softened · 3/4 cup Icing Sugar confectioners sugar · 1 tsp Vanilla Extract · 1 Egg · 1.5 cups Flour all purpose · 2 tsp Baking Powder · pinch Salt · 1/2 cup Icing Sugar for rolling INSTRUCTIONS

1. Preheat oven to 350 F, prepare 2 baking sheets lined with parchment paper or silicone baking mats. 2. Using a mixer (stand or hand) cream together your butter with sugar and add in vanilla and egg until creamy and smooth. 3. In a medium bowl mix together flour with pecans, baking powder and salt. Add to butter mixture and stir to combine. Add in chocolate chips, stir until just incorporated (do not overmix). 4. Shape into small balls (3/4-1") and place on baking sheet 12 at a time. Bake for 10-12 minutes until just lightly golden around the edge. 5. Allow to cool completely and then roll each ball in powder sugar to coat.

282

Soft Red Velvet Cake Mix Cookies

INGREDIENTS 路 1 box of red velvet cake mix (425 grams) 路 1/2 cup (120ml) vegetable oil 路 2 large eggs 路 Sprinkles or chocolate chips INSTRUCTIONS 1. Start with a large bowl, and dump the red velvet cake mix, two eggs, and the vegetable oil in. 2. Mix until combined, and then add any additional mix-ins like sprinkles or chocolate chips you might want - it's up to you how many, but I like to add about 1/2 a cup at this stage. 3. Scoop a heaping tablespoon of mix out and roll it into a ball, placing it about two inches apart on a baking tray covered in parchment paper or a silicone mat. 4. I add more sprinkles or chocolate chips at this stage on top of the cookie, as it gives the final cookies a more finished looked - otherwise the mix-ins will just all be blended into the cookie and not necessarily be on top. 5. Bake at 350F (200C) for about 10 minutes, or until the tops of the cookies have started to crack and don't look like wet cookie dough. 6. Let cool on the baking tray for 10 minutes and transfer to cooling rack. NOTES 1. These cookies will be super soft when you take them out and may look uncooked, but take them out and let them cool on the baking tray for 10 minutes and then they will be hard enough to move to a cooling wire track.

283

Turtle Cookies

WHAT YOU'LL NEED · 2 cups all-purpose flour · 1 cup packed brown sugar · 1/2 cup butter, softened · 1 cup pecan halves · 2/3 cup butter · 1/2 cup packed brown sugar · 1 cup milk chocolate chips WHAT TO DO 1. Preheat the oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat well at medium speed of an electric beater. Pat mixture firmly into an ungreased 9- x 13-inch pan. Arrange pecans over crust. 2. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes, stirring constantly. Spoon mixture over pecans. Bake 15 to 17 minutes or until golden and bubbly. 3. Remove from oven; sprinkle top with chocolate chips. Let stand 2 to 3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some chips whole (do not spread); let cool. Cut into squares.

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Pies

285

Atlantic Beach Pie

Ingredients For the Crust · 6 oz. saltine crackers (~1½ sleeves) · 3 Tbsp sugar · ½ cup (8 Tbsp) unsalted butter, melted For the Filling · 1 (14 oz.) can sweetened condensed milk · ¼ cup heavy cream · 4 large egg yolks · ½ cup lemon juice · 1 Tbsp lemon zest For Garnish · ¾ cup heavy cream · 1 Tbsp powdered sugar · 1 tsp vanilla extract

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Instructions For the Crust 1. Preheat oven to 350Â°F. 2. Using a food processor, crush the saltines into coarse crumbles. Add the sugar and melted butter; stir until well combined. Press mixture into bottom of a greased 9â&#x20AC;? pie pan. (Tip: Use a flat bottomed glass to help push crust into pan.) 3. Bake at 350Â° for 17-19 minutes, or until light golden brown in color. For the Filling 4. While the crust is baking, add all of the Filling ingredients (condensed milk, heavy cream, egg yolks, lemon juice and lemon zest) in a medium bowl; whisk together until wellcombined. 5. Once crust has been removed from oven, pour filling into pie. Bake for 15-17 more minutes, or until filling has set. 6. Let pie cool at room temperature and then refrigerate until cold. (Note: This pie needs to be cold before slicing.) For Garnish 7. Using a handheld mixer, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Using an offset spatula or a spoon, spread the whipped cream evenly on top of pie before serving.

287

Banana Cream Pie

INGREDIENTS FOR THE GRAHAM CRACKER CRUST: · 14 graham crackers about 7 ounces · 6 tablespoons melted butter · 1/4 cup sugar · Pinch salt · 1/2 teaspoon cinnamon · 1-2 teaspoons water FOR THE PIE FILLING: · 2 cups heavy cream whipped firm and divided · 3 tablespoons sugar · 1 teaspoon vanilla extract · 1 box instant vanilla pudding (3.4 ounces) · 1 cup cold milk · 8 ounces cream cheese · 14 ounces sweetened condensed milk · 4-5 ripe bananas · 1/2 cup toasted coconut 288

INSTRUCTIONS FOR THE CRUST: 1. Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a pie pan. If not, repeat with another teaspoon of water and proceed. 2. Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely. FOR THE FILLING: 1. Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Whip until the whipped cream is VERY firm. Scoop into a separate bowl and set aside. 2. In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together, until well combined. 3. Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream. 4. Spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the crust. 5. Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least three hours. 6. When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut. NOTES Some readers have mentioned struggling with runny filling. This could happen for one of three reasons. A) Each steps needs to be completed individually, then mixed together according to the instructions. Trying to dump and mix all the ingredients at once does not work. B) The whipped cream must be whipped very firm, before folding into the pie filling. C) Give it plenty of time to chill and set.

289

Boston Cream Pie

INGREDIENTS CUSTARD FILLING · 1 1/2 cups milk · 1/3 cup granulated sugar · 1/8 teaspoon salt · 3 tablespoons cornstarch · 3 large egg yolks · 2 teaspoons vanilla CAKE · 1 1/4 cups all-purpose flour · 1 cup granulated sugar · 1/3 cup butter softened · 3/4 cup milk · 1 1/2 teaspoons baking powder · 1 teaspoon vanilla · 1/2 teaspoon salt · 1 large egg CHOCOLATE GANACHE · 1 1/3 cup semi sweet chocolate chips · 1 cup heavy whipping cream · 2 TBSP butter

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INSTRUCTIONS HOW TO MAKE HOMEMADE VANILLA CUSTARD 1. Separate the egg yolks from the rest of the egg. You can get a fancy tool, however it's simple just to use your hand. Beat the egg yolks until smooth and set aside. 2. In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely begins simmering, remove about 1/2 cup from the pan and slowly stir into the egg yolk mixture. Then slowly pour that combined egg yolk/ milk mixture back into the pan with the rest of the milk. Whisk continuously until mixture thickens. Remove from heat and stir in vanilla. 3. Pour custard into a bowl and press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set. HOW TO MAKE THE CAKE FOR BOSTON CREAM PIE 1. Heat the oven to 350Â°F. Spray just the bottom of a 9-inch round cake pan with non-stick baking spray. You can also cut out a round of parchment paper and place it on the bottom of your cake pan or use a springform cake pan. 2. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter. 3. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour. HOW TO MAKE EASY CHOCOLATE GANACHE 1. Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds. 2. Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth. 3. Let sit 30 minutes to 1 hour, so that ganache cools and thickens slightly. HOW TO ASSEMBLE BOSTON CREAM PIE 1. To split cake horizontally in half, I first put the cake in the freezer for about 30 minutes. Having the cake be a little hard makes it easier to cut. 2. Insert a long, thin knife into the middle of the cake and begin cutting horizontally, working around the entire cake until you can remove the top half. You can inset toothpicks around the cake to use as a guide, or just wing it! 3. Place the bottom layer of the cake on a serving plate with the cut side up. Spread custard over bottom layer. Place top level of cake with the cut side down, on top of the custard. 291

4. Pour ganache over top of cake, tilting the cake slightly to guide it and letting some glaze drizzle down side of cake. If you begin topping cake with the ganache and most is sliding down off the cake, stop and let both cool another hour. Then continue with pouring cooler ganache on top of cake. 5. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator. NOTES â&#x20AC;˘

â&#x20AC;˘

~~Boston Cream Pie has 3 main parts- the cake, the custard filling and the chocolate topping. I highly recommend making all parts in advance! You can make the custard and the chocolate topping up to a week beforehand and the cake 2-3 days in advance. Then, just assemble the entire cake the day before you want to serve it. ~~To anyone wondering, yes, you can cheat and use a box cake mix and instant pudding. However, try making it all from scratch at least once! It really does taste different. The cake is has a different consistency than a cake mix and freshly made custard is so wonderful! ~~If you really want to use a cake mix, use melted butter in place of the oil, milk in place of the water and add 1 additional egg. Bake the cake in round cake pans and plan on freezing one of the two, since you only need 1 in this recipe.

292

Chocolate Chip Paradise Pie

CHOCOLATE CHIP COOKIE BARS: 3/4 C butter, melted 1 1/2 C brown sugar 3 eggs 3/4 t vanilla 1 1/2 C flour 1/2 t baking powder 1/2 t salt 1/2 C slivered almonds 1/2 C coconut 1 C milk chocolate chips TOPPINGS: Vanilla Ice Cream Chocolate Syrup Caramel Ice Cream Topping 1. Preheat your oven to 325 degrees. 2. Melt 3/4 cup butter and pour it into your stand mixer or medium-sized mixing bowl. Add 1 1/2 cups brown sugar and mix for about 30 seconds, or until they are well combined 3. Add three eggs. You may want to crack them into a separate bowl before you add them to the butter mixture. These two helpers of mine were successful in getting 59 egg shells into their eggs when they cracked them. Baby steps to perfection, right. 4. Add 3/4 teaspoon of vanilla and mix well. 5. In a separate bowl combine 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add the dry ingredients to your creamed mixture and mix for about 2 minutes, or until the batter is nice and smooth. You can see that itâ&#x20AC;&#x2122;s not as stiff as regular cookie dough. 293

6. Add 1/2 cup slivered almonds, 1/2 cup coconut and 1 cup milk chocolate chips. You can substitute semi sweet if you like. 7. Spray a 9×13 pan with cooking spray and spread the batter evenly over it. 8. Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. 9. Let the bars rest for about 10 minutes, then slice them into 12 squares, top with vanilla ice cream… chocolate syrup, caramel sauce… and dig in, baby. Enjoy!

294

Creamy Chocolate Chip Peanut Butter Pie

INGREDIENTS FOR THE PIE DOUGH · 1 1/2 cups all purpose flour · 1/4 cup cocoa · 1/2 cup sugar · 1 teaspoon baking powder · pinch salt · 1 egg · 1 egg yolk · 1/2 cup + 2 tablespoons butter (room temperature) FOR THE PEANUT BUTTER FILLING · 1 cup mascarpone (remove from fridge 30 minutes before using) · 3/4 cup peanut butter (smooth) · 1/2 cup icing sugar · 1 teaspoon vanilla · 1 cup cream (whole / heavy) · 1/4 - 1/2 cup mini chocolate chips

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INSTRUCTIONS 1. In a large bowl or food processor whisk together the flour, cocoa, sugar, baking powder and salt, make a well in the middle (or add to food processor) and add the egg, yolk and butter, mix with a fork or pulse to combine. 2. When almost combined, move the dough to a lightly floured flat surface and knead gently until combined and smooth. Wrap dough in plastic and refrigerate 30 minutes. 3. Pre-heat oven to 350Â° grease and flour an 8 inch pie plate. 4. Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to 1/8" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over. 5. Place a piece of parchment paper on top of the dough and fill it with dried beans, rice or even sugar. Bake for 20 minutes, then remove the paper and weights and bake for another 10-15 minutes or until done. Let cool completely before filling. PEANUT BUTTER FILLING 1. In a large bowl beat the mascarpone, peanut butter sugar and vanilla until smooth. 2. In a large cold bowl (place bowl and beaters in the freezer 20 minutes before using) beat the cream until stiff. 3. Gently fold the whipped cream into the peanut butter mixture, fold in half the chocolate chips. Pour into the baked crust and sprinkle with the remaining chips. Refrigerate for at least 4 hours or over night. Enjoy!

296

Easy Strawberry Pie

WHAT YOU'LL NEED · 1 cup sugar · 1 cup water · 3 tablespoons cornstarch · 1/4 cup (1 package) strawberry gelatin · 5 cups fresh strawberries, halved · 1 (9-inch) baked pie crust · Whipped cream or frozen whipped topping, thawed (optional) WHAT TO DO 1. In a medium saucepan over medium heat, bring sugar, water, and cornstarch to a boil; cook 1 minute or until thickened, stirring constantly. 2. Stir in gelatin until dissolved. Remove from heat; let cool 8-10 minutes. 3. Place strawberries in a large bowl and pour glaze over them. Toss gently until evenly coated, then spoon evenly into pie crust. Cover and chill 4 hours. Serve with whipped cream, if desired.

297

Frozen Peanut Butter Chocolate Chip Pie

Ingredients For the Pie: · 2 cups raw unsalted peanuts · 10 Medjool dates · 3 tbsp unsweetened cocoa powder · 2-4 tbsp water (as needed) · 2 pints So Delicious Coconut Milk Non Dairy Frozen Dessert in Cookie Dough flavor · 3/4 cup natural peanut butter · 1 cup So Delicious CocoWhip (softened) For the Peanut Butter Caramel: · 1/2 cup So Delicious Coconut Milk Non Dairy Frozen Dessert in Vanilla Bean flavor (the So Delicious cashew milk variety of vanilla will also work) · 1/4 cup pure maple syrup · 1/4 cup natural peanut butter · 2 tbsp water (to thin, if needed) Toppings: · chopped raw unsalted peanuts · dairy free chocolate chips Instructions For the Crust: 298

1. Line the bottom of a 9-inch springform pan** with a circle of parchment paper cut to fit. Set aside. 2. To the bowl of a food processor, add 2 cups peanuts, dates, and cocoa powder and pulse until combined. Add water 1 tbsp at a time, if needed, to help the mixture come together. It should hold together easily when pressed into a ball. 3. Press the mixture into the bottom of the prepared springform pan. You can press the mixture up onto the sides of the pan too if you wish so it resembles a pie crust more - I did or you can just make an even layer on the bottom. 4. Place in the freezer while you prepare the filling. For the Ice Cream Filling: 1. Place the cookie dough ice cream and 3/4 cup peanut butter into the bowl of the food processor (just rinse it out from the crust - no need to thoroughly clean it). Blend until combined and smooth. 2. Pour the ice cream filling into an even layer on the already prepared crust. Place back in the freezer to set. For the CocoWhip Layer: 1. While the pie is setting up in the freezer, take the CocoWhip out of the freezer and let it soften until spreadable. Mine took about 20 minutes or so. 2. Once softened, spread the CocoWhip into an even layer over the ice cream filling. Set the pie back in the freezer for several hours (or overnight) to set. For the Peanut Butter Caramel (makes about 1 cup - you probably won't need it all*): 1. In a small saucepan over medium-low heat, whisk the 1/2 cup of vanilla ice cream, maple syrup, and 1/4 cup peanut butter until smooth. Add water 1 tbsp at a time to thin if needed. 2. Set aside to cool slightly. For Serving: 1. When ready to serve, drizzle the caramel sauce over the pie and sprinkle with chopped peanuts and chocolate chips. 2. Cut into slices and enjoy! Recipe Notes *You likely won't use all of the caramel for drizzling over the pie. As luck would have it, you'll also have some vanilla ice cream leftover. Vanilla ice cream + caramel sauce = delicious dairy free treat! You could also use the leftover caramel for dipping apples or graham crackers or just licking off of a spoon! 299

**You could use a regular pie plate for this recipe too, but I find it easier to cut and remove the slices from a springform pan.

300

German Chocolate Lover's Frozen Pie

INGREDIENTS · 1 bag sweetened shredded coconut, divided · 3 tablespoons melted butter · 1 (1.5-quart) container Breyers® Chocolate Ice Cream · 1/2 cup salted peanuts · 2 tablespoons Breyers® Caramel Flavored Ice Cream Sauce INSTRUCTIONS 1. Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with non-stick cooking spray, and set aside. 2. Set aside 1/2 cup of the coconut, then combine remaining coconut with melted butter in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish. Bake 15 minutes. Cool completely on a wire rack. 3. Spread 2 Tbsp caramel ice cream sauce evenly over top. Allow the chocolate ice cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Then, sprinkle evenly with remaining coconut and salted peanuts. Repeat a layer of caramel sauce. 4. Freeze until pie is firm enough to cut into clean slices. About 1 hour.

301

No Bake Peanut Butter Chocolate Banana Cream Pie

INGREDIENTS CRUST · 1/2 cup smooth peanut butter · 2 cups graham cracker crumbs PIE: · 2 bananas sliced · 1 1/2 cups Reese Peanut Butter Chocolate Spread · 1 instant vanilla pudding mix · 1 1/2 cups milk · 1 cup whipping cream · 1/2 cup powdered sugar · 1 tsp vanilla · chocolate shavings, salted peanuts, or peanut butter cups for garnish as desired optional INSTRUCTIONS 1. Crust: In a medium bowl, microwave peanut butter in 15 second intervals, stirring each time, until melted (warm enough to stir easily). Add graham cracker crumbs to bowl and stir until combined. 302

2. Pour crumb mixture into a deep dish 9″ pie plate and press into the bottom and up the sides. Be sure to press firmly so the crust will hold together. 3. Pie: Lay bananas over the bottom of the crust. 4. In a small bowl, microwave Reese spread in 10-15 second intervals, stirring each time, until easily poured and spread. Pour over bananas in the crust. 5. Combine pudding mix and milk with a whisk until smooth. Pour over Reese spread. 6. With an electric mixer, whip cream until soft peaks form. Add powdered sugar and vanilla and continue whipping until stiff peaks form. Spread whipped cream over pudding in pie crust. 7. Top with optional garnishes as desired and refrigerate at least 3-4 hours before serving. NOTES I have made cream pies with homemade vanilla pudding before, and I haven’t found a homemade vanilla pudding that I like as much as the boxed mix (I know! No judging) — feel free to use homemade vanilla pudding if you prefer.

303

Peanut Butter Cream Cheese Pie

WHAT YOU'LL NEED · 1 cup creamy peanut butter · 1 (8-ounce) package cream cheese, softened · 1 1/2 cups confectioners' sugar · 2 teaspoons vanilla extract · 1 (12-ounce) container frozen whipped topping, thawed, divided · 1 cup coarsely chopped peanut butter cups, divided · 1 (9-inch) chocolate pie crust WHAT TO DO 1. In a large bowl with an electric mixer, beat peanut butter and cream cheese until smooth. Beat in confectioners' sugar and vanilla until smooth. Fold in 3 cups whipped topping and 3/4 cup peanut butter cups. Spoon mixture into crust. Top with remaining whipped topping and remaining peanut butter cups. 2. Chill 8 hours or overnight, until firm.

304

Silky Smooth Chocolate Cream Pie

INGREDIENTS · 1 cup sugar · 1/4 cup cornstarch or 1/2 cup all-purpose flour · 3 cups milk · 4 eggs · 1 tablespoon margarine or butter · 1 1/2 teaspoon vanilla (or 3/4 teaspoon vanilla and 3/4 teaspoon almond extract) · 3 ounces unsweetened chocolate, chopped up · 1 baked pastry shell (or graham cracker pie crust) INSTRUCTIONS 1. In a medium saucepan, combine sugar and cornstarch or flour. Gradually stir in milk and unsweetened chocolate. 2. Cook and stir mixture over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. 3. Separate egg yolks from whites; dispose of egg whites or save them to make a meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks.

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4. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. 5. Stir in margarine or butter and vanilla. 6. Pour the hot filling into the baked pastry shell. If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue. Then return pie to refrigerator. 7. Chill pie in the refrigerator for at least 12 hours. If you didn't make a meringue, top with Cool Whip or whipped cream before serving.

306

Sugar Cream Pie

Ingredients · 1 refrigerated pie crust (or make your own) · 2 cups heavy whipping cream · 1 cup sugar · ½ cup all-purpose flour · ½ teaspoon vanilla · 2 tablespoons butter, cut into ½-inch pieces · ⅛ teaspoon ground nutmeg Method 1. Place a large cookie sheet on the middle oven rack and preheat oven to 425. 2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork. 3. In a large bowl, whisk together the heavy cream, sugar, flour and vanilla until smooth. Pour the mixture into the crust, dot with butter and sprinkle the top with nutmeg. Carefully(!) transfer the pie plate to the preheated baking sheet and bake for 10 minutes. 4. After 10 minutes, reduce heat to 350 and bake for an additional 55 minutes - or until the crust is lightly golden brown. The center will still jiggle slightly - that's okay. If the edges of your crust are browning too much, cover the edges with foil. 5. Transfer to a wire rack and allow pie to cool. May be served chilled or at room temperature. Refrigerate leftovers.

307

Summer Blueberry Cream Pie

INGREDIENTS · One 9 inch pie crust · 3 cups blueberries, fresh or frozen, if frozen thaw and drain well FOR THE FILLING: · 1 cup white sugar · 1/3 cup all purpose flour · 1/8 Teaspoon salt · 2 eggs beaten well · 2/3 cup sour cream STREUSEL TOPPING · 1/4 cup white sugar · 1/4 cup brown sugar · 1/2 cup all purpose flour · 1/4 cup butter, cold and cubed INSTRUCTIONS 1. Preheat oven to 350 degrees . Place the blueberries in the pastry shell and set aside.

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Combine 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries. In another bowl, combine both white and brown sugars and 1/2 cup flour. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell. Bake in the preheated 350 degree oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Refrigerate after it cools. Note...If the crust starts to brown more than you'd like, place foil over the crust and continue baking.

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Desserts

310

20 Minute Snowflake Cream Puff Recipe

INGREDIENTS PUFF PASTRY: · 1 box Pepperidge Farm® Puff Pastry Sheets REAL WHIPPED CREAM FILLING · 1 pint heavy whipping cream · 1 tsp vanilla extract · 1/4 cup confectionery sugar INSTRUCTIONS 1. Snowflakes: Pre-heat oven to 350 degrees. 2. Roll out slightly thawed and pliable puff pastry dough 3. Carefully cut out snowflakes and place them on a jumbo sized parchment-lined baking sheet 4. Once all snowflakes are cut out, re-roll the dough out and cut out more if needed. 5. Bake 10-12 mins 6. Allow to cool for 1-2 minutes before carefully slicing them in half 7. Fill with real cream, sprinkle with confectionery sugar and enjoy! 8. Cream: Add all ingredients to a large bowl, and beat on high until firm peaks form 9. Add cream to a pastry bag and pipe into each snowflake.

311

Almond Bear Claws

WHAT YOU'LL NEED · 1 (17.3-ounce) package frozen puff pastry sheets, thawed · 1 (12-ounce) can almond filling · 1 egg yolk · 2 tablespoons water · 1/3 cup sliced almonds · 1 cup confectioners' sugar · 1 tablespoon milk WHAT TO DO 1. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. 2. Cut each pastry sheet into 9 (3-inch) squares. Place about 2 teaspoons almond filling onto one side of square. Fold dough over and press edges to seal. Cut 4 slits about 1/2-inch apart along edge of dough. Curve pastry slightly to resemble claws and place on baking sheets. 3. In a small bowl, whisk together egg yolk and water; brush egg mixture over pastries and sprinkle evenly with almonds. 4. Bake 15 to 18 minutes, or until golden. Remove from baking sheets to a wire rack; cool. 5. In a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over pastries and serve.

312

Apple Cardamom Muffins

Ingredients · 2 c flour · 1/2 t salt · 1 T baking powder · 3/4 T cardamom · 1 granny smith apple cored and chopped · 2 large eggs · 1/2 c sugar · 1 c milk · 1/4 c canola oil · 1 t vanilla extract Topping · 1/4 c butter softened · 1/4 c walnuts chopped · 1/4 c oats · 1/3 c brown sugar · 1/2 c flour · 1 t cinnamon Instructions 1. Preheat oven to 500 degrees. 2. Combine streusel topping ingredients in bowl with fingers until you have pea-sized clumps. 3. In large bowl, whisk flour, salt, baking powder, cardamom, and chopped apple. 313

4. In third bowl, beat eggs with whisk, add sugar, milk, canola oil, and vanilla extract. Whisk well. 5. With fork, gently mix wet ingredients into dry. Mix until batter is just barely cohesive, do not overmix! 6. Grease 6-tin muffin tins or 12-tin muffin tin with butter. Fill each tin 3/4 full. Crumble streusel topping over each tin. 7. Place muffin tin into hot oven, then immediately turn oven temperature down to 400 degrees. Bake 15-25 minutes, depending on how big your muffins are. 8. Take out when very lightly browning on edges and inserted toothpick comes out clean. Remove from tin after 5 minutes and set on cooling rack.

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Apple Cobbler Shortbread Squares

WHAT YOU'LL NEED

· CRUST · 1 stick butter · 1/4 cup granulated sugar · 1 teaspoon vanilla extract · 1 cup all-purpose flour · 1/4 teaspoon salt · · FILLING · 3 large apples, peeled, cored, and thinly sliced · 3 tablespoons granulated sugar · 2 tablespoons all-purpose flour · 1 teaspoon ground cinnamon · 1/4 teaspoon ground nutmeg · TOPPING · 1 cup light brown sugar 315

Âˇ 3/4 cup all-purpose flour Âˇ 6 tablespoons butter, softened WHAT TO DO

1. Preheat oven to 300 degrees F. Coat an 8-inch square baking dish with cooking spray. 2. In a medium bowl, beat 1 stick butter, 1/4 cup sugar, and the vanilla until creamy. Add 1 cup flour and 1/4 teaspoon salt; mix well. Press mixture evenly into baking dish. Bake 15 minutes. 3. Meanwhile, in a large bowl, combine Filling ingredients; mix until apples are evenly coated. In a medium bowl, combine Topping ingredients; mix until crumbly. Sprinkle half the topping over crust. Increase oven temperature to 350 degrees F. 4. Place apple mixture in an even layer over crust. Sprinkle with remaining topping. 5. Bake 30 to 35 minutes or until toothpick comes out clean. Let cool 2 hours then refrigerate 2 hours. Serve or store in an airtight container.

316

Best Caramel Apple Sticky Buns

INGREDIENTS STICKY BUNS: · 2/3 cup Heavy Cream · 2/3 cup water {or apple juice or cider} · 4 tbsp sugar · 4 1/2 tsp active dry yeast · 4 1/2 cup flour divided · 2 eggs · 2 tsp salt · 4 tbsp butter melted STICKY BUNS FILLING: · 1 cup brown sugar · 2 tbsp cinnamon · 1 tsp nutmeg {optional} · 1 stick of butter melted · 3-4 apples {Granny Smith work great} 317

CARAMEL SAUCE: · 12 tbsp butter · 2 1/4 cups brown sugar · 3 tbsp Heavy Cream INSTRUCTIONS 1. Heat cream, water {or juice}, and sugar to 110 degrees and then add yeast. Let sit until nice and foamy - usually around 10 minutes or so. Add in two cups of flour and use a mixer to combine until nice and smooth. {I used my stand mixer.} Once smooth, add eggs, melted butter, and remaining 2 1/2 c flour and beat until combined. 2. Transfer the dough to a buttered bowl and cover with plastic wrap. {I prefer plastic wrap to a towel because you can see how much the dough has risen without lifting the towel and releasing the heat.} Let the dough sit in a nice, warm place until doubled in size - about 1 hour. I divided my dough into two bowls at this point so it would be easier to work with later. 3. Let's make the caramel sauce. Homemade caramel sauce is the BEST. You will have to overcome the desire to eat this stuff by the spoonful - your sticky buns need it! Place the butter and brown sugar in a heavy-bottomed pot. Why a heavy pot? Keeps the sugar from burning! 4. Let it go for a few minutes before stirring. Once the sugar is completely dissovled, add in the cream. Let the mixture come up to a boil without stirring. Let it boil for 1-2 minutes and then turn off the heat and walk away. 5. Now it's time to prep for the rolls. Grease two 9-inch round baking pans. Combine the brown sugar and cinnamon in a small bowl and melt the butter. 6. Peel and dice the apples. If you want to put apples on the bottom of the pan, dice up four. If you just want to put them inside the buns, peel three. I also read somewhere tha it's a good idea to use different types of apples when baking so I used two Granny Smiths and Galas. At least I think they were Galas...the boys picked them at Apple Hill 7. Fill the bottoms of both greased round baking pans with caramel sauce. Use about 1/4 of the caramel sauce for each pan leaving half of the caramel sauce remaining. You want just enough to cover the surface. If your caramel has thickened on you, just heat it up again to make it nice and runny. 8. If you want apples on the tops of your sticky buns sprinkle some apples onto the caramel sauce now. I did one with apples on top and one without. My hubby and boys both preferred the one with more apples. 9. Now it's time to make the Sticky Buns. Roll out half the dough onto a well-floured surface. Aim for a rectangle shape - it doesn't have to be perfect! My cutting board 318

measures 14x17 inches so that's what I did but something smaller or larger will work fine too. Spread 4 Tbls melted butter onto the dough. 10. Sprinkle on half of the brown sugar/cinnamon mixture. 11. Drizzle half of the remaining caramel sauce {1/4 of the total amount of caramel sauce} on top. Now sprinkle the apples over the top. You can really add as many or few apples as you want here just make sure you have a nice fine dice. 12. Roll 'er up! Starting at one long edge, start rolling the dough into a log. I totally want to take a bit of this right now! 13. Cut the log in half and then make five more cuts so you end up with 12 buns. 14. Place those sweet little buns into the pan all snuggled up together and looking so yummy! 15. Cover with plastic wrap and let rise again for another 30 minutes or so. About halfway through, preheat the oven to 350 degrees. 16. Place pans in preheated oven and bake for 30-35 minutes until nice and golden. 17. Let buns cool for abut five minutes. 18. Run a knife along the edge of the pan and place plate on top. Carefully invert the pan and plate so that the pan is upside down like so: 19. Use a knife to pull the pan off of the plate. Peek-a-boo! 20. Voila! Caramel Apple Sticky Buns! NOTES I made this recipe two ways. One where I used apple cider in place of water and put apples in the caramel in the pan AND inside the buns. The other version I used water and only put apples inside the buns. The version with the apple cider was the favorite at our house BUT it did not raise as much. BOTH were absolutely scrumptious!

319

British Summer Strawberry Scones

INGREDIENTS · 2 cups (315 grams) all-purpose flour · 2 ½ teaspoons baking powder · 1/2 teaspoon salt · 5 tablespoons (2 ½ ounces/68 grams) unsalted butter, frozen (see note) · 2 large eggs, room temperature · 1/2 cup, plus 1 teaspoon (118 ml) milk, room temperature · 2 tablespoons granulated sugar · 2.4 ounces (68 grams) ½ cup fresh strawberries, chopped small INSTRUCTIONS 1. Preheat oven to 400°F/200°C. 2. To a mixing bowl sift the flour, baking powder and salt, mix. Grate the butter into the flour and using your finger tips to rub the butter into the flour (see video for technique) until it forms large crumbles.

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3. In a separate bowl, whisk 1 egg into Â˝ cup milk. Make a well in the center of the flour and add the egg/milk mix, sugar and strawberries. 4. Mix the dough lightly with a fork until it comes together. It should be moist, but not sticky. Add a touch more milk if it is too dry and not holding together. 5. Turn the dough onto a lightly floured surface. Shape the dough to 3/4 inch (2 cm) thick round. Do not work the dough too much and do not use a rolling pin. 6. Using a non-fluted 2 1/2 inch (5 cm) cookie cutter, dipped in flour, cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut. 7. Line a baking sheet with parchment/baking paper and place the rounds about 1/2 inch (1 Âź cm) apart. 8. Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15 minutes or until golden brown. 9. Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.

321

Brownie Lasagna

INGREDIENTS FOR THE BROWNIES Cooking spray 2 boxes brownie mix, plus ingredients called for on box FOR THE CREAM CHEESE LAYER 2 (8-oz.) blocks cream cheese, softened 4 c. powdered sugar 2 tsp. pure vanilla extract 1/4 tsp. kosher salt FOR THE GANACHE AND TOPPING 2 c. chocolate chips 1 c. heavy cream 1/4 c. chocolate shavings DIRECTIONS 1. Preheat oven to 350° and line a 9”-x-13” baking pan with parchment paper and grease with cooking spray. Prepare brownie mixes according to package directions and pour both batters into prepared pan. Bake until a toothpick inserted into the middle comes out clean, 40 minutes. Let cool completely. 2. Make cream cheese layer: In a large bowl, using a hand mixer, beat cream cheese until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and salt and beat until combined.

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3. Make ganache: Place chocolate chips in a medium, heatproof bowl. In a small saucepan over medium heat, heat heavy cream and bring to a boil. Pour cream over chocolate chips and let sit 5 minutes then whisk until smooth. Let cool slightly. 4. Remove brownie from pan and cut in half widthwise then cut each piece in half horizontally, to make a total of 4 thin layers. Place one piece of brownie on a platter then spread a thin layer of ganache on top. Add about â&#x2026;&#x201C; of cream cheese filling then top with another layer of brownie. Repeat layers, topping the final layer of brownie with ganache, reserving some for serving. Refrigerate for 1 hour or until well chilled. 5. Top with chocolate shavings and drizzle with additional ganache before serving.

323

Buttery Cinnamon Rolls

INGREDIENTS DOUGH · 4 to 5 cups all-purpose flour · 1/2 cup sugar · 1 (1/4-ounce) package active dry yeast · 1 teaspoon salt · 1 cup Land O Lakes® Butter, cut into small pieces · 1 1/4 cups whole milk · 1 large Land O Lakes® Egg FILLING · 1/2 cup sugar · 1 tablespoon ground cinnamon · 1/4 cup Land O Lakes® Butter, softened ICING · 1/4 cup Land O Lakes® Butter, softened · 6 ounces cream cheese, softened · 1 cup powdered sugar · 1/2 teaspoon vanilla extract Directions · Combine 2 1/2 cups flour, 1/2 cup sugar, yeast and salt in large bowl.· Place 1 cup butter and milk in 1-quart saucepan. Cook over medium heat until butter is melted. Remove from heat; let cool until very warm (120°F to 135°F).· Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in 324

enough remaining flour to make dough easy to handle.· Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)· Combine 1/2 cup sugar and cinnamon in small bowl.· Punch down dough. Roll dough to 15×14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 15-inch side; seal seam well.· Cut into 15 (1-inch) rolls with serrated knife. Place rolls onto greased 13×9-inch baking pan. Cover; let rise about 30 minutes.· Heat oven to 375°F.· Bake 30-40 minutes or until golden brown. Let cool slightly.·

325

Candy Bar Milkshake Sundae

INGREDIENTS · Chocolate syrup for garnish · 2 Tbspn. chopped peanuts · 2 Snickersâ ice cream bars · Whipped cream for garnish · 2 scoops vanilla ice cream · 1/2 c. milk · 5 large scoops chocolate ice cream · Caramel syrup for garnish DIRECTIONS · In a blender, combine chocolate ice cream and milk. Blend 1 to 2 minutes or until smooth and creamy. Pour into 2 glasses. · Top each with a scoop of vanilla ice cream and a dollop of whipped cream. Place a candy ice cream bar into shake and sprinkle with peanuts. Drizzle with chocolate and caramel syrups. Serve immediately.

326

Chocolate Chip Rugelach

WHAT YOU'LL NEED · 1 pound (4 sticks) butter, softened but not melted · 4 cups all-purpose flour · 1 pint vanilla ice cream, softened · 1 1/2 cups sugar · 3/4 cup finely chopped walnuts · 1/4 cup ground cinnamon · 2 1/2 cups mini chocolate chips WHAT TO DO 1. In a large bowl, cut butter into flour. Add ice cream and work it into mixture with your hands. (Add more flour, if necessary, to make dough easier to handle.) Cover and refrigerate dough overnight. (It will become hard.) 2. When ready to bake, preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. 3. In a medium bowl, combine sugar, nuts, and cinnamon. Sprinkle about 1/2 cup mixture onto a clean, smooth surface. Separate dough into 5 equal pieces. Place one piece of dough on the sugar-nut mixture and refrigerate remaining pieces of dough until ready to use. Roll out dough with a lightly floured rolling pin to form a circle 1/8- to 1/4-inch thick. Sprinkle about 1/2 cup chocolate chips over the rolled dough,then cut dough into 12 to 14 small wedges. Starting at wide end, roll up dough and place seam-side down on baking sheet. 4. Repeat entire process, placing more sugar-nut mixture on the smooth surface each time before rolling out dough. 5. Bake 15 to 20 minutes, or until bottoms turn golden.

327

Chunky Monkey Cupcakes

Ingredients

· 2 cups mashed ripe bananas (about 5 medium) · 1-1/2 cups sugar · 3 large eggs, room temperature · 1/2 cup unsweetened applesauce · 1/4 cup canola oil · 3 cups all-purpose flour · 1 teaspoon baking soda · 1/2 teaspoon baking powder · 1/2 teaspoon salt · 1 cup semisweet chocolate chunks · FROSTING: · 4 ounces reduced-fat cream cheese · 1/4 cup creamy peanut butter · 3 tablespoons butter, softened · 1 to 1-1/4 cups confectioners' sugar · Chopped salted peanuts, optional Directions · Preheat oven to 350°. Line 24 muffin cups with paper liners. · Beat first five ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks. · Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. · For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

328

Country Store Hermit Bars

WHAT YOU'LL NEED · 2 sticks (1 cup) butter, softened · 2 cups firmly packed light brown sugar · 2 eggs · 1/2 cup cold water · 1 teaspoon baking soda · 1 teaspoon ground nutmeg · 1 1/4 teaspoons ground cinnamon · 3 1/2 cups all-purpose flour · 1/2 cup raisins · 1/2 cup dried cranberries · 1 cup chocolate chips WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray. 2. In a large bowl with an electric mixer, cream together butter and brown sugar. Blend in eggs.

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3. On low speed, beat in water, then baking soda, nutmeg, and cinnamon. Gradually mix in flour, about a third at a time. Stir in remaining ingredients. Spread the batter in baking sheet, making sure you level it out. 4. Bake 15 to 20 minutes or until firm. Remove pan to a wire rack to cool, then cut into bars.

330

Death By Chocolate Trifle

INGREDIENTS · 1 box Chocolate cake mix *and ingredients needed on box · 16 oz Cool whip topping · 1 box Instant Chocolate Pudding mix (5.9 oz box) plus milk needed on box · 1 box Reese pieces · 1 package Kit Kat bars · 1 bag mini Reese peanut butter cups · Chocolate Syrup INSTRUCTIONS 1. In mixing bowl, combine cake mix and needed ingredients to make a chocolate cake. *I used Devils Chocolate cake mix. 2. Bake cake according to directions. Once baked, allow to cool completely. 3. In another bowl, make chocolate pudding according to directions. 4. Fold in 1/3 container of Cool Whip into pudding, to create a chocolate mousse. Set aside. 5. Crush up the Kit Kat bar into small pieces. 6. To assemble trifle, follow this order: 1/3 crumbled cake 1/2 chocolate mousse Sprinkle Candy pieces 1/3 Crumbled Cake Remaining cool whip Sprinkle candy pieces 1/3 Crumbled Cake 1/2 chocolate mousse Chocolate Syrup (drizzled) Remaining Candy Pieces sprinkled on top

331

Easy Layered Pumpkin Delight

Ingredients

· 1 1/2 cup graham cracker crumbs · 4 tablespoons unsalted butter, melted · 4 8-ounce packages of cream cheese, room temperature · 1 1/2 cup sugar · 4 eggs · 1 cup canned pumpkin puree · 2 teaspoons pumpkin pie spice · whipped topping Instructions 1. For the crust: Preheat oven to 300 degrees. 2. Line a 9x13 inch baking dish with parchment paper, leaving about 1 inch of paper hanging over the sides. 3. In a medium bowl, combine the graham cracker crumbs with the melted butter. With your fingers, press the crust into the bottom of the prepared pan. Set aside while making the filling. 4. For the Filling: Using a stand mixer fitted with the paddle attachement, beat the cream cheese and sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, until blended. Spoon half of the mixture over the crust and spread evenly. 5. Add the pumpkin puree and pumpkin pie spice to the remaining mixture. Beat until smooth. Carefully spoon over the mixture in the pan. 6. Bake for 50 minutes, or until just set. Turn off the oven and leave door ajar, allowing the cheesecake to slowly cool down for about 1 hour. 7. Refrigerate for 3 hours. 8. Cut into bars, top with whipped topping and serve!

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Funfetti Ice Cream Sandwich Cake

INGREDIENTS · 27 FatBoy Premium Cookie N’ Cream Ice Cream Sandwiches (or flavor of choice) · 16oz Whipped Topping · ¾ cup Sprinkles DIRECTIONS · In a 9 x 13 pan, place 12 ice cream sandwiches closely in 3 in rows of 4. · Cut two Ice Cream Sandwiches in half and place at the end of the 3 rows to fill in the gaps. (place remaining half in the freezer for the second layer) · Spread 8oz of whipped topping over the ice cream sandwiches. · Take half of your sprinkles and generously sprinkle over the whipped topping. · Layer 12 ice cream sandwiches over the top of the whipped topping and cut another ice cream sandwich in half to fill the gaps. (don’t forget to grab the remaining half from the freezer). · Spread the remaining 8oz of whipped topping over the second layer of sandwiches. · Sprinkle the rest of your sprinkles on top. · Place in the freezer for a minimum of 3 hrs. · Serve and enjoy!

333

Funnel Cake Bites

Ingredients 1. 2. 3. 4. 5. 6. 7. 8.

2 cups of milk 1 egg 2 teaspoons of vanilla 2 cups of flour pinch of salt 1 teaspoon of baking soda 2 tablespoons of sugar 6 table spoons melted butter

Instructions 1. Mix milk, egg,vanilla, and butter together. Then add in salt, baking soda, and sugar Slowly include flour and mix until everything is a smooth combination. Pour the mixture into a gallon baggy Set aside for a few minutes. 2. Pour about a 1/2 inch of vegetable oil into a deep frying pan. Let it heat up for about 2 minutes on high then turn down to a low medium. To test if the oil is hot enough drip a small dot of the batter into the oil. If it frys up, then its ready. 3. Get your bag of batter and make little dots in the oil. Let it sit for about a minutes and then get a fork and a spatula to slowly flip them over. Cook until they are golden brown. Place on a paper plate with paper towels and sprinkle with powdered sugar.

334

Homemade Jelly Donut Holes

WHAT YOU'LL NEED · Vegetable oil for frying · 2 cups all-purpose flour · 3 tablespoons granulated sugar · 1 1/2 tablespoons baking powder · 1/2 teaspoon salt · 1 cup lukewarm milk · 1/2 stick (1/4 cup) butter, melted · 1 egg · 1 teaspoon vanilla extract · 1 cup raspberry jam · 3/4 cup confectioners’ sugar · 3/4 cup cinnamon sugar (optional) WHAT TO DO 1. In a large deep skillet over medium heat, heat 1 inch of oil until hot but not smoking. (If you are using a kitchen thermometer, it should read about 350 degrees F.) Meanwhile, in a large bowl, combine flour, granulated sugar, baking powder, and salt; mix well. In a medium bowl, whisk milk, butter, egg, and vanilla. Stir milk mixture into flour mixture until smooth.

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2. Using a small cookie scoop or a tablespoon, place batter into oil, making sure not to crowd the pan. Cook 2 to 3 minutes or until golden brown; turn the donuts over and continue to cook another 2 minutes or until golden. Remove to a paper towel-lined platter; let cool. Repeat until all batter is used. 3. Using a drinking straw, pierce a small hole in the side of each doughnut. Fill a piping bag or resealable plastic bag with the corner snipped off with jam. Squeeze a small bit of jam into each donut. (Go ahead and try one now, we know you canâ&#x20AC;&#x2122;t resist!) 4. Place confectionersâ&#x20AC;&#x2122; sugar and/or some cinnamon sugar, if desired, into a medium bowl. Add donuts a few at a time and toss until coated evenly.

336

Ice Cream Party Cake

INGREDIENTS · 1 (15.25-ounce) box chocolate cake mix, prepared and baked according to package directions for two 9-inch cake pans · 4 cups cherry chip ice cream, softened · 6 to 7 assorted novelty ice cream bars, cut into 2-inch pieces (see Tip) · 4 cups vanilla ice cream, softened · Caramel sauce for drizzling · Hot fudge sauce for drizzling DIRECTIONS REMOVE CAKES TO A WIRE RACK TO COOL, THEN REMOVE FROM CAKE PANS. · Clean cake pans then line with plastic wrap. Place cooled cakes back into cake pans. · Evenly spread cherry chip ice cream over 1 cake. · Gently press half the ice cream novelty pieces into cherry chip ice cream. Cover with plastic wrap and freeze. 337

· Spread vanilla ice cream over second cake; cover and freeze until ice cream is solid. · Remove cherry chip ice cream cake to a platter, discarding plastic wrap. · Place vanilla ice cream cake layer on top. · Arrange remaining novelty ice cream pieces on vanilla ice cream, as shown. · Drizzle with caramel and hot fudge sauces. Serve immediately or freeze until ready to serve. Mr. Food Test Kitchen Tip – For novelty ice cream, we tested with Snickers® and Twix® ice cream bars, and M & M’s® ice cream cookie sandwiches. And when it comes to the flavor of the ice cream, feel free to use your favorites.

338

Krispy Ice Cream Sandwiches

WHAT YOU'LL NEED

· 4 tablespoons (1/2 stick) butter · 1 (16-ounce) package marshmallows · 8 cups crispy rice cereal · 1 1/2 quarts ice cream, softened · 1 cup chocolate chips · 1/2 cup heavy cream · Rainbow sprinkles (optional) WHAT TO DO

1. Line two 9- x 13-inch baking dishes with foil, extending over sides. Coat foil with cooking spray. 2. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in rice cereal until evenly coated. Working quickly, divide mixture in half and press into baking dishes. Let cool completely. 3. Spread ice cream evenly over top of one cereal mixture. Remove second cereal mixture from baking dish, using foil overhangs as handles. Peel off foil and place layer on top of ice cream, gently pressing down. Cover and freeze for at least 4 hours, or until firm. 4. Place chocolate chips in a medium bowl. In a small saucepan over medium heat, bring heavy cream to a boil, stirring constantly. Pour over chocolate chips and stir until smooth. Let cool 15 to 20 minutes, or until ganache begins to thicken. 339

5. Meanwhile, line a baking sheet with parchment paper. Remove ice cream treat from pan using foil overhangs as handles. Peel off foil and cut into squares. Place on baking sheet. 6. Working quickly, remove a sandwich from the baking sheet and dip into ganache. Top ganache with sprinkles, if desired. Return to baking sheet and repeat with remaining sandwiches. Freeze 30 minutes, or until ice cream hardens. Serve; cover and keep remaining squares frozen.

340

Lime in the Coconut Cookie Fudge

Ingredients 1. 2. 3. 4. 5. 6. 7.

1 roll Pillsburyâ&#x201E;˘ refrigerated sugar cookie dough 1 1/2 cups sweetened flaked coconut 1 1/2 teaspoons grated lime peel 1 can (14 oz) Eagle BrandÂŽ Sweetened Condensed Milk 1/4 cup butter 1 bag (12 oz) white vanilla baking chips 3/4 teaspoon vanilla

Instructions 1. Heat oven to 350Â°F. Let cookie dough stand at room temperature 10 minutes to soften. 2. Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside. 3. Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. 4. In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla. 5. Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.

341

Lovely Lavender Cupcake Recipe

I infused the hot milk with the dried lavender before adding it into the cake batter. I find this process crucial in order to have the herb flavor in your cupcake, yet not too overwhelming. Just the way you feel the scent of fall. Ingredients (12 regular sized or 36 mini cupcakes): Lavender Infused Cake 2/3 cup whole milk 2 teaspoons dried lavender 1 3/4 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup sour cream 1 tablespoon vanilla extract 1/2 cup canola oil 3/4 cup granulated sugar 2 large eggs, room temperature Lavender Buttercream 2 sticks unsalted butter, softened 2 cups powdered sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons heavy cream 1 to 2 drops food coloring gel 1 tablespoon dried lavender 342

Directions: To prepare cupcake, heat milk in microwave until just start boiling. Put dried lavender in milk and let it steep for 30 minutes, or until the mixture is at room temperature. Strain the milk to remove the dried lavender. Reserve 3 tablespoons for buttercream frosting. Preheat oven to 350F. Grease muffin tin or line with muffin liners. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside. Add sour cream and vanilla into the milk mixture. Mix well and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes for regular sized cupcake or 8 to 10 minutes for mini cupcakes. Transfer muffin tin to a wire rack and let cupcakes cool completely. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and the reserved lavender infused milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add food coloring and beat until you get the light purple color. Frost the cupcakes with the buttercream and sprinkle with dried lavender before serving.

343

Overstuffed Napoleons

WHAT YOU'LL NEED · 1 (17.3-ounce) package puff pastry (2 sheets) · 2 (4-serving size) packages instant vanilla pudding and pie filling · 1 3/4 cups milk, divided · 1 (8-ounce) container frozen whipped topping, thawed · 2 cups confectioners' sugar · 1/4 teaspoon unsweetened cocoa WHAT TO DO 1. Preheat the oven to 400 degree F. Bake the puff pastry sheets according to the package directions; remove from the oven and allow to cool. 2. In a medium bowl, combine the pudding mix and 1-1/2 cups milk. Whisk until thickened, then fold in the whipped topping. Spread the mixture over 1 layer of puff pastry. Place the other puff pastry flat side up over the pudding. 3. Using a cookie sheet, press down lightly to evenly distribute the pudding and flatten the pastry just until the filling begins to ooze out the sides. 4. Combine the confectioners' sugar and the remaining 1/4 cup milk; mix well. Reserve 2 tablespoons of the glaze in a small bowl; spread the remaining glaze over the top of the napoleon. 5. Stir the cocoa into the reserved glaze; mix well. Drizzle over the glazed napoleon and chill for at least 3 hours before serving. Carefully cut into serving-sized pieces with a serrated knife.

344

Peaches and Cream Squares

WHAT YOU'LL NEED

· Cake Layer · 2 sticks (1 cup) butter, softened · 2 cups granulated sugar · 4 eggs · 1 teaspoon vanilla extract · 3 cups all-purpose flour · 1 teaspoon salt · · Cream Cheese Layer · 1 (8-ounce) cream cheese, softened · 1/2 cup granulated sugar · 1 egg · 1 teaspoon vanilla extract · · Filling · 1 (16-ounce) package frozen peaches, thawed · 1 tablespoon all-purpose flour 345

· 1/2 teaspoon cinnamon · · Glaze · 1/2 cup confectioners' sugar · 1 tablespoon milk · 1 teaspoon almond extract WHAT TO DO

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a large bowl, with an electric mixer, beat butter and 2 cups granulated sugar until fluffy. Beat in 4 eggs and 1 teaspoon vanilla. Add flour and salt; mix well and set batter aside. 3. In a medium bowl, with an electric mixer, beat cream cheese and 1/2 cup granulated sugar until creamy. Add 1 egg and 1 teaspoon vanilla; mix until smooth. Spread about 2-1/2 cups batter into the baking dish. Pour cream cheese filling evenly on top. 4. In a medium bowl, combine peaches, 1 tablespoon flour, and cinnamon; mix well. Spoon peach mixture evenly over cream cheese filling. Drop remaining batter on top of pie filling, spreading gently (does not have to cover entire top). 5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool. Refrigerate for 1 hour for easier cutting. To make glaze, in a small bowl, whisk confectioners' sugar, milk, and almond extract until smooth. Drizzle over top and serve.

346

Peach Galette with Blueberries

INGREDIENTS NEEDED FOR THIS PEACH GALETTE: FOR THE PASTRY DOUGH YOU’LL NEED: · all-purpose flour · salt · powdered sugar · unsalted butter · 1 egg yolk (reserve egg white for brushing on dough) · ice water FOR THE FILLING YOU’LL NEED: · 4 large fresh peaches (frozen is okay – thaw slightly) · granulated sugar · cornstarch · juice of 1 lemon · frozen store-bought almond paste, or homemade · blueberries · 1 egg white whisked with a little milk, for brushing on dough · coarse sugar · sliced almonds, optional 347

· peach or apricot jam for brushing on hot fruit filling for glaze DO YOU HAVE TO USE ALMOND PASTE IN THIS GALETTE? You don’t have to add the almond paste to this galette, but I highly recommend it. Almond paste has a wonderful depth of flavor and pairs beautifully with peaches. As you may know, almonds and peaches are made for each other! If omitting the almond paste, you may want to increase the sugar in the peach mixture. WHAT IS ALMOND PASTE? Almond paste is a mixture made of ground almonds, sugar, almond extract and a small amount of oil or eggs. If you don’t want to use store-bought, you can make your own homemade almond paste in a few easy steps. Almond paste is easy to find in most well stocked grocery stores. Just pop the whole box in the freezer and grate on a large box grater just when you need it. Using frozen almond paste in baked goods is a game changer. We first discovered its’ amazingness when developing our Almond Peach Scones and Cranberry Almond Breakfast Cake recipes. If you’ve never tried almond paste before, let this recipe be the first. If you love almond and peach flavors, you’ll love this Peach Galette!

348

Peachy Graham Cracker Crumble

WHAT YOU'LL NEED

· 6 peaches, pitted and thinly sliced · 3/4 cup packed light brown sugar · 1 cup coarsely crushed graham crackers · 1/4 teaspoon cinnamon · 3 tablespoons butter, melted WHAT TO DO

1. Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray. Combine peaches and brown sugar in baking dish. 2. In a small bowl, combine graham cracker crumbs, cinnamon, and butter. Sprinkle graham cracker topping over peaches. 3. Bake 30 to 35 minutes, or until peaches are hot and bubbly. Serve warm.

349

Peanut Butter Frosted Brownie Stacks

For the brownies: make your favorite brownies using a brownie mix or your favorite brownie recipe. Cut the brownies into squares, circles, or use your favorite cookie cutter. Peanut Butter Frosting

· 1/2 cup butter, softened · 1 cup creamy peanut butter · 3 tablespoons milk, or as needed ( I used liquid vanilla coffee creamer – makes it extra yummy) · 2 cups confectioners’ sugar Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Add powdered sugar and milk/creamer and mix until the frosting is thick and spreadable. Beat for at least 3 minutes since you want a nice fluffy frosting.

350

Peanut-Filled Devil’s Food Cupcakes

Ingredients

· 1/2 cup plus 2 tablespoons butter, softened · 1-1/2 cups sugar · 1 teaspoon vanilla extract · 3 large eggs, room temperature · 1-1/4 cups cake flour · 1/2 cup baking cocoa · 1 teaspoon baking soda · 1/2 teaspoon salt · 1/4 teaspoon baking powder · 1/2 cup buttermilk · 1/2 cup strong brewed coffee, cooled · FILLING:

· 1 cup creamy peanut butter · 1/2 cup butter, softened · 1-1/4 cups confectioners' sugar · GANACHE:

· 4 ounces semisweet chocolate, chopped · 1/2 cup heavy whipping cream · 1/2 cup dry roasted peanuts Directions · Preheat oven to 325°. Line 24 muffin cups with paper liners. · In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended. · Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 1520 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.

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Âˇ Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake. Âˇ For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

352

Pineapple Fritters

What You'll Need · 1 3/4 cups all-purpose flour · 2 tablespoons granulated sugar · 1 1/2 teaspoons baking powder · 1/2 teaspoon salt · 1 1/2 cups milk · 1 egg, lightly beaten · 1 cup vegetable oil · 1 pineapple, peeled, cored, and cut into 1/4-inch-thick round slices, then patted dry · 1 cup powdered sugar What to Do 1. In a large bowl, combine flour, granulated sugar, baking powder, salt, milk, and egg; mix well. 2. In a large skillet over medium heat, heat oil until hot but not smoking. Dip pineapple slices into batter, one at a time. Shake off excess batter, then carefully place in oil in batches, if necessary. 3. Cook 1 to 2 minutes per side, or until golden on both sides. Drain on a paper towel-lined platter. 4. Sprinkle the tops with powdered sugar. (If you like them really coated, place powdered sugar in a shallow dish then carefully dip hot fritters in the sugar, coating completely.) Serve immediately. Test Kitchen Tip · If batter becomes a bit too thick, add a tablespoon or two of milk to it until it’s the perfect consistency to coat the slices.

353

Pudding Puffs

WHAT YOU'LL NEED · 2 tablespoons butter · 1/2 cup water · 1/2 cup all-purpose flour · 2 eggs · 4 sugar-free vanilla pudding snack cups WHAT TO DO 1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. 2. In a medium saucepan, bring butter and water to a boil. Add flour all at once, stirring vigorously. Cook and stir over medium heat until mixture forms a ball. Remove from heat. Cool 10 minutes. 3. Add eggs one at a time, and beat well after each addition. Drop mixture in 8 equal mounds on prepared baking sheet. 4. Bake 30 minutes, or until golden brown. Transfer to wire rack to cool. 5. Cut tops off puffs and remove soft dough inside. Spoon 1/4 cup pudding into each cream puff bottom and replace tops. NOTES Drizzle with a sugar-free chocolate sauce for an added surprise!

354

Rocky Road Custard Pudding

INGREDIENTS

2 cups (500ml) Pauls Brandy Custard 300ml thickened cream 2/3 cup (130g) milk chocolate chips 2/3 cup mini marshmallows 125g raspberries 100g strawberries, chopped 1/4 cup (20g) flaked almonds, toasted 1/2 cup (125ml) hard-set chocolate topping Mixed berries, to serve Toasted flaked almonds, extra, to serve METHOD Step 1 Place custard and cream in a medium bowl. Whisk until combined. Pour into a shallow metal container. Cover with foil. Freeze for 3 hours or until firm. Step 2 Line an 8-cup (2L) metal pudding basin with plastic wrap. Roughly break up custard mixture with a metal spoon. Transfer to a food processor. Process until smooth. Stir in chocolate chips, marshmallows, raspberries, strawberry and almonds. Spoon into the prepared basin. Freeze for 6 hours or until firm. Step 3 Turn the pudding onto a serving plate. Remove plastic wrap. Drizzle with chocolate topping. Top with berries and extra almonds and serve immediately.

355

Star-Spangled Ice Cream-Stuffed Donuts

INGREDIENTS

· 1 (16.3-oz.) can refrigerated biscuits (8 biscuits) · Vegetable oil for cooking · 1/2 gallon ice cream or frozen yogurt · 1/2 (8-oz.) container white frosting · Assorted sprinkles and candy for garnish

Directions · Separate biscuits and lay flat on a cutting board. Using an apple corer or bottle top, cut out a small circle in the center of each biscuit, forming donut shapes.· In a soup pot over medium-high heat, heat 1-inch of oil until hot but not smoking. Cook donuts in batches for 1 to 2 minutes per side, or until golden. Drain on a wire rack. Let cool.· Slice doughnuts in half horizontally and place a scoop of ice cream on bottom half of each donut. Place donut top over ice cream and gently press down.· Place frosting in a small re-sealable plastic bag; snip off one corner of bag. Drizzle frosting over donuts and garnish with sprinkles and candies. Serve immediately or wrap individually in plastic wrap and place in freezer until ready to serve.

356

Strawberry Muffins

WHAT YOU'LL NEED · 1/4 cup melted butter · 1/3 cup milk · 1 egg · 1 teaspoon vanilla extract · 1 cup all-purpose flour · 1 cup granulated sugar · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 cup chopped fresh strawberries WHAT TO DO 1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners. 2. In a large bowl, combine butter, milk, egg, and vanilla; stir until blended. Add flour, granulated sugar, baking powder, and salt; stir until just moistened. Gently stir in strawberries. Spoon batter evenly into muffin cups. 3. Bake 25 to 30 minutes, or until a toothpick comes out clean. Remove from muffin tin and cool on wire rack. NOTES Sprinkle with confectioners' sugar and spread with some cream cheese.

357

Strawberry Shortcake Trifle

WHAT YOU'LL NEED · 1 (16.3-ounce) package refrigerated buttermilk biscuits (8 biscuits) · 1 (4-serving-size) package instant vanilla pudding and pie filling · 1 1/2 cups milk · 1 (8-ounce) container frozen whipped topping, thawed, divided · 1 quart fresh strawberries WHAT TO DO 1. Place biscuits on a baking sheet and bake according to package directions. Remove from oven and let cool. 2. Meanwhile, in a large bowl, whisk pudding mix and milk together until thickened. Stir in half the whipped topping until combined. 3. Wash strawberries; hull, and slice all but 3, keeping those reserved for garnish. 4. Break cooled biscuits into large pieces and place half of them in the bottom of a large glass bowl or trifle dish. Spoon half the pudding mixture over that and layer with half the strawberries. Repeat layers and top with remaining whipped topping. Garnish with reserved whole strawberries.

358

Two Ingredient Blueberry Cake Donuts

INGREDIENTS · 2 7-ounce packages blueberry muffin mix · 2 large eggs · *optional glaze 1 cup powdered sugar mixed with 4 tablespoon milk.

INSTRUCTIONS 1. You'll need oil for frying your donuts. I used a canola oil. Heat oil to 350 degrees. 2. The temperature is majorly important so use a thermometer if necessary. 3. In a large bowl, combine muffin mix and eggs. Combine completely. Batter will be thick 4. I like to cut the donuts out on a sheet of parchment paper or waxed paper, sprinkled with a little flour. Do Not knead donuts, just press the batter to 1 inch thickness. 5. Cut into donuts. You can rework the dough scraps and cut again or cook the donuts holes. 6. When placing dough into fryer, do not over-crown. You do not want the donuts touching. Once you add the donut to the oil, allow to fry 20 to 30 seconds and flip to second side. You'll need to turn the donut several times during the cooking process. This batter is thick and will take 1 to 1/2 minutes to cook, depending on the temperature of your oil. They will get really dark on the outside. I like to test one donut to get the feel of how long it will take. 7. Drain on paper towels, serve warm 8. *Optional glaze - if you glaze your donuts allow to drain on paper towels 30 seconds , then dip in glaze while hot and place on wire rack until you serve.

359

Whoopie Pie Cake

* 1 stick unsalted butter, 1/2 cup, room temperature * 1 cup brown sugar * 1/4 cup granulated sugar * 1 large egg, room temperature * 1 tsp pure vanilla extract * 1 1/2 cup all-purpose flour * 3/4 cup unsweetened cocoa * 1 1/2 tsp baking soda * 1/2 tsp salt * 1 1/4 cups milk, room temperature * filling * 2 sticks unsalted butter, 1 cup, room temperature * 1 1/2 cups powdered sugar, sifted * 7 oz marshmallow fluff * 1 1/2 tsp pure vanilla extract * 1/4 tsp salt * 2 Tbsp milk, or heavy cream 1. Preheat the oven to 350 degrees. Line the bottom of 2 â&#x2C6;&#x2019; 9" round cake pans with parchment paper, spray lightly with cooking spray then set aside. 2. Cream butter and sugars together until light and fluffy. Add egg and vanilla and beat until well incorporated. 3. Sift flour, cocoa, baking soda and salt into separate bowl. 4. Add half of flour mixture and half of milk to butter mixture and mix until just incorporated. Repeat with remaining flour mixture and milk. 5. Divide batter evenly between prepared cake pans and bake 25â&#x2C6;&#x2019;30 minutes, until center springs back when touched and a toothpick comes out clean. Remove from oven and cool completely in pans on a cooling rack.

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6. Prepare filling while cakes are cooling by whipping butter and powdered sugar until completely incorporated and no lumps remain. Add marshmallow fluff and whip until incorporated. Add vanilla, salt and milk, whip until light and fluffy (2â&#x2C6;&#x2019;3 minutes). 7. Remove cooled cakes from pans and remove parchment. Place first cake upside down on cake plate. Place all filling in center of bottom cake and spread evenly toward edges with an angled spatula or butter knife. Place top cake carefully (right side up) on filling, press gently into position. 8. Slice, serve and enjoy!

361

Salads & Vegatables

362

Apple Cider Slow Cooker Beans

INGREDIENTS · 1 pound dry Great Northern beans, soaked overnight (or using the quick soak method) · 2 tablespoons olive oil or vegetable oil · 2 medium yellow onions, diced small (about 2 cups) · 1 large carrot, diced small (about 3/4 cup) · 1/3 cup tomato paste · 3 tablespoons blackstrap molasses (See Recipe Note) · 1 1/2 teaspoons Dijon or spicy brown mustard · 2 tablespoons brown sugar · 2 tablespoons apple cider vinegar · 1 1/2 cups apple cider · 1 teaspoon kosher salt · 1/4 teaspoon freshly ground black pepper (about 20 grinds) · 2 teaspoons fresh thyme leaves · 4 cloves garlic INSTRUCTIONS 1. Put the soaked beans in a medium saucepan and pour in 4 cups of water, or enough to cover the surface of the beans by about 1 inch. Set the pot over medium high heat and bring the liquid to a boil. As soon as it boils, reduce the heat to medium-low and simmer the beans for 1 1/2 hours, until they are tender and creamy. Don’t boil them. The water should be busy, like a Jacuzzi, but not toiling like a witch’s cauldron. Test several beans from around the pot to determine their texture.

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2. While the beans cook, heat the oil in a large Dutch oven or saucepan over medium heat. Once the oil is hot, add the onions and carrots and sweat them for 30 minutes until the onions become a little flimsy and take on a smidgen of color from the carrots, whose diced corners will have become less severe as the veggies soften from the heat. Neither the onions nor the carrots should brown at all as they sweat. Keep an eye on the pot to make sure the heat isn’t too high, and give a stir now and again, but for the most part, leave these aromatics to their own devices. 3. So you don’t obsess over the simmering beans or the sweating vegetables, distract yourself by making the base for the cider sauce. In a medium mixing bowl, whisk together the tomato paste, molasses, mustard, and brown sugar until smooth and uniform. Slowly add the vinegar, whisking again until a looser paste forms. Pour the cider in a slow, steady stream, whisking constantly to make a fluid mixture. Add the salt, pepper, and thyme. Stir again to incorporate. Set aside. 4. After the onions and carrots have sweated for 30 minutes, add the garlic and cook for another 2 minutes. Pour the cider sauce into the pot with the vegetables and stir everything together. 5. When you’re certain the beans are relatively unanimously tender, strain them, reserving the cooking liquid. Add the beans to the pot with the cider sauce. Measure 1 1/2 cups of the bean cooking liquid and add it to the beans in the cider sauce. (Note: There’s a good chance the amount of liquid left in your simmered beans will be just right and you can take your chances with dumping everything in without straining or measuring separately. But pot sizes, different guesstimates of initial water coverage, and varying temperatures can make for inconsistent totals of simmer liquid. I’ve been specific here to help avoid watering down beans. If you come up short on simmering liquid, simply add more water to hit the recommended 1 1/2 cups.) 6. Simmer the beans in this liquid now for another 30 to 45 minutes, until the beans thicken the sauce with their starches to your liking. For saucier beans, simmer closer to 30 minutes. For thicker, richer sauce that coats the beans, simmer for 45 minutes or longer. Stir occasionally as the beans cook in the sauce to prevent any from sticking to the bottom. Adjust the seasoning with more salt and pepper to your taste. 7. Cool leftovers to room temperature before transferring to an airtight container. Refrigerate up to 1 week, or freeze for a month. When reheating the cider beans, add water a few tablespoons at a time to loosen the sauce as it warms. RECIPE NOTES Blackstrap Molasses: Blackstrap molasses is a little more noir in color and spirit than regular molasses. Its flavor notes are deeper like a cello instead of a violin and it lingers on the back of your tongue, registering more bitter and savory than sweet.

364

Avocado Egg Salad

WHAT YOU'LL NEED · 4 hard-boiled eggs, peeled and chopped · 1/4 cup shredded Monterey Jack cheese · 1/4 cup finely chopped red onion · 1 ripe avocado, peeled, seeded, and cut into 1-inch chunks · 2 tablespoons mayonnaise · 2 teaspoons lime juice · 1/4 teaspoon salt · 1/8 teaspoon black pepper · 4 romaine lettuce leaves WHAT TO DO

1. In a large bowl, combine all ingredients except lettuce; mix well. 2. Spoon mixture onto lettuce leaves, distributing evenly, or cover and chill until ready to serve. NOTES •

You can serve this with your favorite bread or on a bed of lettuce.

365

Baked Bloomin' Onion

1 large onion (I wanted Vidalia, but yellow was the biggest one they had) For the Egg Wash: 3 eggs 1/4 cup water 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 teaspoon yellow mustard For the Crumbs: 3/4 cup cornflake crumbs 1/4 cup parmesan cheese or corn starch 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon oregano Cayenne pepper, salt, and pepper to taste A couple tablespoons of melted butter and/or oil Remoulade sauce Preheat the oven to 425ยบF. In one bowl, beat together the eggs, water, paprika, garlic powder, and mustard. In another bowl mix together the cornflakes, parmesan or corn starch, garlic powder, paprika, oregano, cayenne, salt, and pepper. Set aside.

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Cut about 1/2 inch off the top of the onion and peel the skin off. Cut the tip of the root off so the onion can stand on it. Cut the onion into about eight wedges being very careful not to cut all the way through (leave about 1/2 inch). Dip the onion in the egg mixture, spooning it between each "petal". Once it's completely coated toss it in the crumbs, once again spooning it between each petal. Repeat this process, coating the onion once more in the egg mixture and then a final time again in the crumbs (use every bit of the crumbs you can). Place on a well greased baking sheet. Drizzle with melted butter and/or oil. Then you can give it a final spritz of cooking spray (PAM or something) to make sure the whole thing is coated. Bake at 425ยบF for about 45 minutes. Serve with remoulade.

367

Broccoli and Cheese Salad

WHAT YOU'LL NEED · 2 heads broccoli, cut into small florets · 1 cup cherry tomatoes, cut in half · 1/2 red onion, cut into 1/2-inch chunks · 1 (6-ounce dr. wt.) can whole black olives, drained · 1/2 pound Monterey Jack cheese, cut into 1/2-inch chunks · 1/2 pound sharp Cheddar cheese, cut into 1/2-inch chunks · 1 cup plain Greek yogurt · 1 cup mayonnaise · 3 tablespoons honey · 1 teaspoon garlic powder · 1 teaspoon salt · 1/2 teaspoon black pepper · 1/2 cup cooked crumbled bacon (optional) WHAT TO DO 1. In a large bowl, combine broccoli, tomatoes, onion, olives, Monterrey Jack, and Cheddar cheeses. 2. In a medium bowl, whisk together yogurt, mayonnaise, honey, garlic powder, salt, and pepper. Pour over vegetables and toss until evenly coated. Cover and chill until ready to serve. Sprinkle with bacon, if desired, just before serving.

368

Cake Pan Layered Salad

WHAT YOU'LL NEED

· 1 head romaine lettuce, chopped · 1 red bell pepper, chopped · 2 stalks celery, chopped · 2 tomatoes, chopped · 1 cup frozen peas, thawed · 1/4 cup finely chopped red onion · 1 cup shredded sharp cheddar cheese · 6 slices low-sodium bacon, cooked crispy and crumbled · 1 cup fat-free ranch dressing WHAT TO DO

1. In a 9- x 13-inch glass baking dish, layer half the lettuce, red pepper, celery, tomatoes, peas, onion, cheese, bacon, and dressing. Repeat layers once more. Serve or refrigerate until ready to serve.

WHAT YOU'LL NEED

· 1 head romaine lettuce, chopped · 1 red bell pepper, chopped · 2 stalks celery, chopped 369

· 2 tomatoes, chopped · 1 cup frozen peas, thawed · 1/4 cup finely chopped red onion · 1 cup shredded sharp cheddar cheese · 6 slices low-sodium bacon, cooked crispy and crumbled · 1 cup fat-free ranch dressing WHAT TO DO

370

Cheese Tortellini Broccoli Salad

INGREDIENTS

· 1 package (19 oz.) Celentano Cheese Tortellini · 2 thick, bacon slices · 2 crowns fresh broccoli, cut into bite size pieces · ⅓ cup diced red onion · ½ cup dried cranberries · ⅓ cup light mayonnaise · ⅓ cup light sour cream · ⅛ cup balsamic vinegar · ⅛ cup white sugar · ⅛ cup chopped walnuts Directions · Bring a large pot of water to a boil and cook tortellini according to the package instructions. Rinse with cold water, drain well and set aside.· Meanwhile, preheat oven to 375 degrees.· Place bacon on a foil lined, rimmed baking sheet. Bake for 15-18 minutes until the bacon is brown and crisp.· Transfer cooked bacon to paper towels; crumble and set aside.· In a large serving bowl, combine the cooled tortellini, broccoli, onion, and dried cranberries. In a small bowl, stir together the mayonnaise, sour cream, balsamic vinegar, and sugar. Pour the dressing over the tortellini salad and toss until well mixed.· Refrigerate for at least two hours or up to six.· When ready to serve, stir in the crumbled bacon and chopped walnuts.

371

Cream Cheese Corn

INGREDIENTS 路 16 ounces frozen corn kernels 路 4 oz cream cheese 路 2 tablespoons butter 路 1/2 teaspoon sugar ((optional)) INSTRUCTIONS 1. Add corn, cream cheese and butter to slow cooker 2. Cover and cook on low for 4-6 hours or high for 2-3 until cream cheese is melted and smooth, stirring occasionally 3. Taste and add sugar if needed depending on how sweet the corn is 4. Stir well and serve NOTES Tip: purchase frozen sweet corn kernels and leave out the sugar

372

Crispy Green Beans with Lemon Garlic Sauce

INGREDIENTS FOR THE GREEN BEANS · 1 lb. Fresh Green Beans, washed, ends trimmed · 1 c. All Purpose Flour · 1 1/2 c. Beer · 1-2 c. Canola Oil, for frying FOR THE LEMON GARLIC AIOLI · 1/2 c. Mayonnaise · 1/2 Lemon, zest and juice · 1 tsp. Dijon Mustard · 1 clove Garlic INSTRUCTIONS FOR THE GREEN BEAN CRISPERS 1. Heat the oil over medium-high heat in a large saute pan. (You can also use a deep fryer) 2. Combine the flour and beer in a large bowl and mix well; removing the lumps. Add the green beans to the batter and coat. 3. Working in batches, place the green beans in the hot oil shaking off any excess batter before placing them into the pan. Cook 2-4 minutes then drain on paper towels; repeat for the remaining green beans. FOR THE LEMON GARLIC AIOLI 1. Combine all of the ingredients in a small food processor or blender and pulse on high until creamy. Can be made up to two days ahead and kept refrigerated.

373

Grilled Corn Salad

Ingredients 4 ears fresh corn on the cob, husks removed 2 tablespoons vegetable oil 3 tablespoons lime juice 3 tablespoons pure maple syrup 0.25 teaspoon ground black pepper 1 small red bell pepper, finely chopped (about 1/3 cup) 0.5 cup PaceÂŽ Salsa Verde 3 green onion, finely chopped 3 tablespoons chopped cilantroor parsley Instructions Rub the corn with 1 tablespoon oil. Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk. Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife. Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl. Add the dressing and toss to coat.

374

Marinated Roasted Red Peppers

INGREDIENTS · 1 jar (340 ml) (12 oz.) roasted red peppers · 1 Tbsp. capers, I didn't rinse them · 1 tsp. garlic · 1 Tbsp. olive oil · ½ Tbsp. balsamic vinegar · Pinch of salt · Fresh grind of pepper INSTRUCTIONS 1. Slice the peppers into long strips and then cut in half. Place them in a small bowl and top with the other ingredients. Stir well. Place in a decorative bowl if desired and cover. Refrigerate if made ahead but warm up to room temperature to serve.

375

Old-Fashioned Cabbage Rolls Recipe

INGREDIENTS

· For the Cabbage Rolls · 1 cup cooked white rice · 1 egg, beaten · 1 tablespoon green onions · 1 pound extra-lean ground beef · 1 teaspoon salt · 1 teaspoon garlic powder · 12 leaves of cabbage · For the Sauce · 1 can tomato sauce (15 oz.) · 3 tablespoons brown sugar · 2 tablespoons lemon juice · 3 tablespoons Worcestershire sauce OLD-FASHIONED CABBAGE ROLLS RECIPE

1. In large bowl, combine 1 cup cooked rice, onion powder, ground beef, green onions, egg, and salt. 2. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan. 3. Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes. AVOID SOGGY CABBAGE ROLLS

Did you know cabbage is one of those veggies that tends to hold a lot of moisture? If you don't handle it properly, you could end up with a soggy recipe. 376

After washing your cabbage leaves for this recipe (and any other cabbage treat), be sure to dry them properly. A fantastic way to do this is to wash your cabbage and let it sit in the collindar for an hour or so with some salt sprinkled on. After that, you should be able to drain excess moisture. Don't have the time? Try blotting them with paper towel once you've washed them instead.

377

Spicy Roasted Cauliflower

INGREDIENTS · 1 head cauliflower, separated into bite-size florets · 2 cloves garlic, thinly sliced · 1 jalapeno pepper, thinly sliced (For a milder flavor, remove the seeds and ribs.) · 1 Tablespoon olive oil · salt and pepper, to taste · 1 Tablespoon lime juice · Fresh cilantro leaves, for garnish (optional) INSTRUCTIONS · Pre-heat the oven to 425° F. · Spread out the cauliflower, garlic, and jalapeno in a single layer on a baking sheet lined with parchment paper. Toss with the olive oil, then season with salt and pepper. · Roast for 20 to 30 minutes until tender when pierced with a fork and lightly browned, tossing half way through. · Transfer the cauliflower to a serving bowl and drizzle with the lime juice. Garnish with cilantro, if using, and enjoy! NOTES Leftovers can be refrigerated for several days and reheated.

378

Steakhouse Salad

WHAT YOU'LL NEED · 1 (10-ounce) strip steak · Montreal steak seasoning for sprinkling · 1 (6-ounce) package spring mixed greens · 1 tomato, cut into 1-inch chunks · 1/2 red onion, cut into rings · 2 tablespoons crumbled blue cheese · 1/4 cup vinaigrette dressing WHAT TO DO 1. Sprinkle steak evenly on both sides with steak seasoning. Coat a grill pan with cooking spray and heat over medium-high heat until hot. Place steak on grill pan and cook 10 to 15 minutes for medium doneness, turning halfway through cooking. Let steak stand 5 minutes, then carve diagonally across the grain into thin slices. 2. Meanwhile, arrange mixed greens, tomato chunks, and rings of onions on a serving platter. Top with steak slices and crumbled blue cheese. Drizzle with dressing and serve.

379

Stuffed Slow Cooker Bell Peppers

INGREDIENTS · 6 Large Bell Peppers · 1 pound lean ground beef · 1/2 cup onion chopped · 1 14 oz can diced tomatoes · 1 cup wild rice cooked (any kind of rice will work) · 2 Tablespoons Worcestershire sauce · 1 teaspoon salt · 1 teaspoon pepper · 1 1/4 cup shredded cheese divided · 1/4 cup water to put on the bottom of the slow cooker INSTRUCTIONS 1. Cut off each top of the peppers and scrape out the seeds and membranes. Set aside. 2. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker. 3. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout. 4. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

380

Pasta

381

Chop Suey Pasta

WHAT YOU'LL NEED · 3/4 pound (12 ounce) small pasta shape, like small shells or elbows · 2 tablespoons vegetable oil · 1 cup chopped celery · 1 cup chopped green bell pepper · 1 pound ground beef · 1 (10-1/2 ounce) can condensed tomato soup · Salt to taste · Black pepper to taste · 2 cups (8 ounces) shredded Cheddar cheese, divided WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray. 2. In a large pot of boiling salted water cook pasta to desired doneness; drain and place in a large bowl. 3. Meanwhile, in a large skillet, heat oil over medium-high heat; saute celery and green pepper until tender, then drain off excess fat. 4. Return vegetables to skillet and add ground beef; cook beef until no pink remains. Add ground beef-vegetable mixture to pasta. Gently stir in tomato soup, add salt and pepper, then stir in 1 cup of shredded Cheddar cheese. 5. Place mixture in aprepared 2-quart casserole dish and top with remaining 1 cup of Cheddar cheese. Bake 30 minutes. Serve hot.

382

How to Make the Ultimate One-Pot Vegetarian Pasta

INGREDIENTS 1. -2 tbsp extra virgin Spanish olive oil 2. -6 cloves garlic 3. -1/2 onion 4. -1 zucchini 5. -1 red bell pepper 6. -1 tsp dried oregano 7. -1 1/2 cups diced tomatoes 8. -1/4 white wine 9. -1 3/4 cups water 10. -2 cups whole wheat penne pasta (8 oz/225G) 11. -fresh basil 12. -fresh mozzarella 13. -sea salt 14. -black pepper 15. -white sugar 383

INSTRUCTIONS 1. Thinly slice 6 cloves of garlic, thinly slice 1/2 of an onion, cut 1 small zucchini into thin slices and then cut the slices in half to end up with half moons, cut 1 small red bell pepper into strips that are about 1 inch long and finely chop a handful of fresh basil leaves 2. Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of pine nuts, dry roast them for about 4 minutes, mixing them continuously so they roast evenly and not burn, then set them aside 3. Using the same pan with the same heat add 2 tablespoons of extra virgin Spanish olive oil, then add the sliced garlics and sliced onions and mix with the oil, after cooking for 3 minutes add the pieces of red bell pepper and mix with the onion and garlic and cook for an additional 3 minutes, then add the slices of zucchini and cook for another 3 minutes, then season everythin with sea salt, freshly cracked black pepper and a generous teaspoon of dried oregano and mix everything together, next add a 1/4 cup of white wine and cook for about 2 minutes, then add 1 1/2 cups of diced tomatoes and season again with sea salt, freshly cracked black pepper, a pinch of white sugar and the chopped basil and mix everything together until well combined, about 3 minutes after adding the tomatoes add 1 3/4 cups of water and lightly season with sea salt 4. Once the water comes to a boil add 2 cups of whole wheat penne pasta and mix it around to make sure itÂ´s evenly distributed, after 9 minutes place a lid on the pan and lower the fire to a LOW heat, 3 minutes after adding the lid remove the pan from the heat, take off the lid and add some pieces of fresh mozzarella and place the lid back in the pan just for a minute to lightly melt the cheese, remove the lid and garnish with freshly chopped basil 5. Enjoy!

384

Italian Fettuccine Alfredo

INGREDIENTS · 1 pint heavy cream · 1/2 cup butter · 2 tablespoons cream cheese · 3/4 cup Parmesan cheese · 1 teaspoon garlic powder · 1/2 teaspoon salt · 1/2 teaspoon pepper · 1/4 cup chopped, fresh parsley · 8 ounces fettuccine noodles, cooked and drained INSTRUCTIONS 1. In a saucepan over medium heat add butter and cream cheese and stir until melted and smooth. Add garlic powder and salt and pepper. Stir in heavy cream. Simmer until slightly thickened, about 5 minutes. 2. Add the Parmesan cheese Simmer this for 15 - 20 minutes over low heat. 3. Stir in fresh parsley. 4. Toss pasta lightly with sauce, coating well. 5. Serve immediately. 385

386

Perfect Pesto Pasta

WHAT YOU'LL NEED · 1 cup olive oil, divided · 4 cups chopped fresh kale · 1/4 cup pine nuts, toasted · 4 cloves garlic · 1 (1-ounce) package fresh basil · 1/2 cup grated Parmesan cheese, plus extra for sprinkling · 1 teaspoon salt · 1/2 teaspoon black pepper · 1 tablespoon lemon juice · 1 (16-ounce) package rigatoni pasta · 2 cups cherry tomatoes, cut in half WHAT TO DO 1. In a large skillet over medium heat, heat 1 tablespoon oil. Add kale and cook 4 to 5 minutes, or until wilted. 2. Place kale in food processor, add remaining oil, the pine nuts, garlic, basil, 1/2 cup Parmesan cheese, the salt, pepper, and lemon juice. Process until smooth. 3. Cook pasta according to package directions, drain, and place in a large bowl. Add kale pesto and tomatoes to pasta and toss gently until evenly coated. Sprinkle with extra Parmesan cheese and serve.

387

Spicy Chicken Chipotle Pasta

INGREDIENTS · 2 boneless skinless chicken breasts, chopped into 1" pieces · 2 tablespoons fresh lemon juice · 1 pound penne pasta · 1/2 teaspoon salt · 1/4 teaspoon pepper · 2 tablespoons butter · 2 tablespoons olive oil · 2 tablespoons chipotle pepper sauce · 1/4 cup honey · 1 medium yellow bell pepper, chopped · 1 medium red bell pepper, chopped · 1/2 onion, chopped · 3 cloves garlic, minced · 2 cups milk · 1 cup frozen peas · 1 pound fresh asparagus · 6 ounces grated Parmesan cheese 388

INSTRUCTIONS 1. Boil a large pot of salted water. 2. Blanch the asparagus in the water for 2-3 minutes, then remove to an ice bath to stop the cooking. Drain and set aside. 3. Add pasta to water and cook according to package directions. 4. Marinate your chicken in a bowl with lemon juice, salt, and pepper while you prepare the rest of the dish. 5. Melt the butter in a large skillet over medium heat. Add the bell peppers and onions and cook until soft. Add garlic and cook one minute more. 6. Remove the vegetables from the pan and set aside. 7. Add olive oil and chicken to the pan. Brown the chicken on all sides, turning up the heat to do so if needed. 8. Add the honey, stir, and then immediately add the bell pepper mixture to the pan. Stir to combine, then add the adobo sauce, milk, and Parmesan cheese. 9. Cook for about 5 minutes, then add pasta, asparagus and peas. 10. Stir to combine and serve right away. Enjoy!

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Stuffed Shells

WHAT YOU'LL NEED · 1 (12-ounce) package jumbo pasta shells · 1 (32-ounce) container ricotta cheese · 3 cups (12 ounces) shredded mozzarella cheese, divided · 1/2 cup plus 2 tablespoons Parmesan cheese, divided · 2 eggs · 1 tablespoon chopped fresh parsley · 3 garlic cloves, minced · 1/2 teaspoon salt · 1/2 teaspoon black pepper · 1 (28-ounce) jar spaghetti sauce WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook shells according to package directions; drain. 2. In a large bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, the eggs, parsley, garlic, salt, and pepper; mix well. 3. Spread 1 cup spaghetti sauce evenly over bottom of prepared baking dish. Spoon ricotta mixture into a pastry tube or large resealable plastic storage bag with a corner snipped off.

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Squeeze about 1 tablespoon cheese mixture into each shell; place filled shells in baking dish. 4. Pour remaining spaghetti sauce over filled shells, cover with aluminum foil, and bake 40 minutes. 5. Remove foil from dish, and sprinkle with remaining 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Bake 10 to 12 more minutes, or until shells are heated through and cheese is melted.

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Stupidly Easy Slow Cooker Ravioli

Slow Cooker Ravioli Ingredients

· 25 oz bag of frozen ravioli · 1 jar of your favorite spaghetti sauce · 1 cup mozzarella cheese Method 1. Place a small amount of the spaghetti sauce in the bottom of your slow cooker. Top with the bag of frozen ravioli, and pour the remaining sauce over the top. Stir slightly to combine. 2. Cook for approximately 2½ hours on high. After 2½ hours top with mozzarella cheese, replace lid and continue cooking for another ½ hour, until cheese is melted and bubbly.

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Casserole

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Baked Goulash

WHAT YOU'LL NEED · 1 -1/2 to 2 pounds ground beef · 1/2 pound sliced mushrooms · 1 small onion, chopped · 1 tablespoon chopped garlic · 1 (28-ounce) jar spaghetti sauce · 1 teaspoon salt · 1/2 teaspoon black pepper · 8 ounces uncooked elbow macaroni · 1/2 cup water · 1 cup (4 ounces) shredded mozzarella cheese WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray. 2. In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well. 3. Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted. NOTES •

This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they need a quick meal.

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Cheesy Bacon Pierogi Bake

What You'll Need • • • • • • •

1/2 cup chicken broth 4 ounces cream cheese 1 1/2 cups shredded sharp Cheddar cheese 1/2 teaspoon black pepper 2 (16-ounce) packages frozen potato and onion pierogies, cooked according to package directions, using the boil method 4 slices cooked bacon, crumbled 2 scallions, sliced WHAT TO DO 1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray. 2. In a soup pot over medium heat, combine chicken broth, cream cheese, cheddar cheese, and pepper. Whisk 4 to 6 minutes or until smooth. Gently stir the pierogies into the mixture and pour into baking dish. 3. Bake 25 to 30 minutes or until bubbly. Sprinkle with bacon and scallions; serve immediately.

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Chicken Cordon Bleu Casserole

WHAT YOU'LL NEED · 2 cups (9 ounces) shredded cooked chicken · 4 ounces thinly sliced, low-sodium deli ham, cut into pieces · 3 ounces fat-free cream cheese, softened · 2 tablespoons margarine, melted · 1 tablespoon Dijon mustard · 1/4 cup nonfat milk · 1 tablespoon white wine · 1/4 teaspoon pepper · 1/2 cup shredded Swiss cheese · 1 cup broccoli florets WHAT TO DO 1. Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray. 2. Place the chicken in bottom of baking dish. Loosely pile the ham over the chicken. 3. In a medium bowl, combine cream cheese, margarine, mustard, milk, wine, and pepper; mix well. Stir in 1/4 cup Swiss cheese and broccoli. Spread this sauce over the ham, then sprinkle with remaining Swiss cheese. 4. Bake for 25 to 30 minutes or until heated through and lightly golden.

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Easy Beefy Casserole

WHAT YOU'LL NEED · 1 pound ground beef · 1/4 teaspoon salt · 1/2 (16-ounce) package frozen mixed vegetables · 1 (10.75-ounce) can cream of chicken soup, undiluted · 1 cup (4 ounces) shredded Cheddar cheese · 1/2 (32-ounce) package frozen seasoned potato nuggets WHAT TO DO 1. Preheat oven to 400 degrees F. 2. Brown ground beef and salt in a skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into a sprayed 2-1/2-quart shallow baking dish.Layer frozen vegetables, soup and cheese over ground beef. Top with frozen potatoes. 3. Bake 30 minutes or until potatoes are golden.

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Enchilada Casserole

What You'll Need • • • • • • • • • • •

2 pounds ground chuck 1 onion, chopped 2 (8-ounce) cans tomato sauce 1 (11-ounce) can Fiesta corn, drained (See Note) 1 (10-ounce) can enchilada sauce 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 12 (5-inch) corn tortillas, divided 2 cups (8 ounces) shredded Cheddar cheese, divided WHAT TO DO 1. In a large skillet over medium-high heat cook beef and onion, stirring until beef crumbles and is no longer pink; drain. 2. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 3. Stir tomato sauce, corn, enchilada sauce, chili powder, cumin, salt, and pepper into meat mixture; bring to a boil. Reduce heat to medium, and cook uncovered 5 minutes, stirring occasionally. 4. Place half of tortillas in bottom of baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture. 5. Bake 10 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese is melted.

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Layered Spaghetti Casserole

WHAT YOU'LL NEED · 8 ounces uncooked spaghetti · 1 pound ground chuck · 1 small onion, chopped · 1 (26-ounce) jar spaghetti sauce · 1/2 stick (1/4 cup) butter · 1/4 cup all-purpose flour · 1 (12-ounce) can evaporated milk · 1/2 cup grated Parmesan cheese · 1/4 teaspoon salt · 1/4 teaspoon black pepper · 2 cups (8 ounces) shredded sharp cheddar cheese, divided WHAT TO DO 1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook beef and onion, stirring until beef crumbles and is no longer pink; drain. In a large bowl, combine pasta, meat mixture, and sauce; toss to combine. Set aside. 2. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

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3. In a small saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in evaporated milk; cook 5 minutes, or until thickened. Remove from heat; stir in Parmesan cheese, salt, and pepper. 4. Pour half the spaghetti mixture into baking dish; pour Parmesan cheese sauce over spaghetti. Sprinkle with 1 cup cheddar cheese. Top with remaining spaghetti mixture, and sprinkle with remaining 1 cup cheddar cheese. 5. Bake 20 to 25 minutes, or until heated through.

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Meat Loaf and Potato Casserole

WHAT YOU'LL NEED · 1 pound lean ground beef · 1/3 cup saltine cracker crumbs (about 8 crackers) · 1 onion, finely chopped · 1 egg, lightly beaten · 1 tablespoon chili powder · 3/4 teaspoon salt · 4 servings warm instant mashed potatoes · 1 (11 ounce) can whole kernel corn, drained · 6 scallions, thinly sliced · 1/2 cup shredded Cheddar cheese WHAT TO DO 1. Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray 2. In a large bowl, combine ground beef, cracker crumbs, onion, egg, chili powder, and salt; mix well. Press mixture into prepared baking dish and bake 25 to 30 minutes, or until juices run clear. Drain off excess liquid. 3. Combine potatoes, corn, and scallions. Spread over meat loaf. Sprinkle cheese evenly over top. 4. Bake an additional 8 to 10 minutes, or until cheese has melted and top has begun to brown.

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My Family's Favorite Casserole

WHAT YOU'LL NEED · 3/4 cup uncooked elbow macaroni · 1 pound lean ground beef · 1/2 cup sliced celery (about 2 stalks) · 1/2 cup diced onion (about 1/2 of a small onion) · 1 (28-ounce) can whole peeled tomatoes, broken up (undrained) · 2 tablespoons honey · 1/4 teaspoon salt · 1/4 teaspoon black pepper WHAT TO DO 1. Preheat oven to 350 degrees F. 2. In a medium pot of boiling salted water, cook pasta just until tender; drain. 3. Meanwhile, in a large skillet, brown beef over medium-high heat; drain off excess liquid. 4. Combine all ingredients in a 2-quart casserole dish and bake, covered, for 30 minutes. 5. Uncover and bake 30 additional minutes, or until top is light golden and crunchy.

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Pasta and Ground Beef Casserole

WHAT YOU'LL NEED · 1 pound ground beef · 1/2 pound fresh mushrooms, cut in half · 1/2 pound elbows pasta, cooked according to package directions · 1 (24-ounce) jar spaghetti sauce · 2 cups (8 ounces) shredded Cheddar cheese WHAT TO DO 1. Preheat oven to 350 degrees F. 2. In a large skillet over medium-high heat, brown ground beef. Add mushrooms and saute 2 minutes, then drain off excess liquid. 3. In a large bowl, combine beef mixture, pasta, spaghetti sauce, and cheese; mix well. Spoon into a 2-quart casserole dish and cover. 4. Bake 40 minutes or until heated through.

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Poor Man Husband Casserole

INGREDIENTS · 1 pound ground beef · 3 cloves garlic, crushed · 1 teaspoon salt · 1 tablespoon honey · 2 (8-ounce) cans tomato sauce · 12 ounces egg noodles · 8 ounces sour cream · 8 ounces cream cheese · 1 1/2 cup Cheddar cheese, shredded INSTRUCTIONS 1. Preheat oven to 350 degrees F. 2. Cook and drain ground beef. 3. Mix beef with garlic, salt, honey and tomato sauce. Cover and simmer for 15 minutes.

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4. Cook and drain egg noodles. 5. Mix sour cream and cream cheese together in a small bowl. 6. Place noodles in casserole dish. Add cream cheese mixture on top. Add ground beef mixture, then cheddar cheese. 7. Bake at 350 degrees for 20 minutes.

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Stuffed Peppers Casserole

WHAT YOU'LL NEED · 1 tablespoon vegetable oil · 1 green bell pepper, cut into 1/2-inch chunks · 1/2 cup chopped onion · 1 pound ground beef · 1 (15-ounce) can tomato sauce · 2 cups cooked rice · 3/4 cup mozzarella cheese, divided · 1 teaspoon Italian seasoning · 1 teaspoon garlic powder · 1 teaspoon salt · 1/2 teaspoon black pepper WHAT TO DO 1. Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray. 2. In a large skillet over medium-high heat, heat oil until hot; saute green pepper and onion 4 to 5 minutes, or just until veggies start to soften. Add ground beef and cook 6 to 8 minutes more, or until no pink remains in the beef. Drain liquid from skillet. 3. Add tomato sauce, rice, 1/4 cup mozzarella cheese, the Italian seasoning, garlic, salt, and pepper; mix well. Spoon into baking dish and cover with aluminum foil. 4. Bake 25 minutes, remove foil, and sprinkle with remaining cheese. Bake 5 additional minutes, or until cheese is melted.

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Stuffed Pizza Casserole

WHAT YOU'LL NEED · 1/2 pound Italian sausage, casing removed · 1/2 pound ground beef · 1 cup sliced fresh mushrooms · 1/2 cup chopped red bell pepper · 2 (10-ounce) cans refrigerated pizza dough, divided · 3 cups shredded mozzarella cheese, divided · 1 1/2 cups pizza sauce, divided WHAT TO DO 1. Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a large skillet over medium heat, cook sausage and ground beef 8 to 10 minutes, or until browned, stirring occasionally. Stir in mushrooms and bell pepper and cook 3 to 5 minutes, or until just tender. Drain and set aside. 3. Meanwhile, unroll 1 pizza dough, press into bottom and halfway up sides of prepared baking dish. Sprinkle with 1 cup cheese, top with 3/4 cup pizza sauce, spoon meat mixture evenly over sauce, and sprinkle with 1 more cup cheese. Unroll and place second pizza dough on top. Press bottom and top crust edges together to seal. Make a few small slits in top crust. 4. Bake 15 minutes. Remove from oven, pour remaining pizza sauce over crust and sprinkle with remaining cheese. Bake an additional 8 to 10 minutes, or until crust is browned.

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Two Boys Casserole

WHAT YOU'LL NEED · 2 pounds ground beef · 1 onion, chopped · Salt and pepper to taste · 1 (12-ounce) package frozen peas · 1 (10-3/4-ounce) can cream of celery soup · 1/2 cup milk · 1/4 cup sour cream · 2 cups shredded Colby Jack cheese, divided · 1 (30-ounce) package frozen potato tots, thawed WHAT TO DO 1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a large skillet over medium-high heat, cook beef, onion, salt, and pepper until meat is browned. Add peas and stir. Add soup, milk, sour cream, and 1 cup of cheese; stir to combine. 3. Place half the potato tots in baking dish, top with meat mixture, then remaining potato tops. Sprinkle with remaining cheese. 4. Bake 25 to 35 minutes, or until the potato tots are cooked through and golden.

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Veggie Beef Casserole

WHAT YOU'LL NEED · 8 ounces uncooked elbow macaroni · 1 1/4 pounds ground round · 1 (16-ounce) bag frozen mixed vegetables, thawed · 2 (10-3/4-ounce) cans cream of mushroom soup, undiluted · 1 cup milk · 1 teaspoon onion powder · 1/2 teaspoon salt · 1/2 teaspoon black pepper · 2 teaspoons Worcestershire sauce · 1/2 cup (2 ounces) shredded sharp Cheddar cheese WHAT TO DO 1. Cook macaroni according to package directions. Drain and set aside. 2. Preheat oven to 375 degrees F. Coat a 9-x13-inch baking dish with cooking spray. 3. Cook beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Add the remaining ingredients, except the cheese, and heat until bubbly. 4. Add the macaroni to the mixture and mix well. Spoon mixture into baking dish. Sprinkle with cheese. Bake, uncovered, 20-25 minutes or until heated through.

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Fudge

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Biscoff Fudge

INGREDIENTS Âˇ 1 1lb container Pillsbury vanilla frosting Âˇ 2 3/4 c. Biscoff Spread INSTRUCTIONS 1. Line a 8x8 in glass baking dish with foil. Set aside. 2. In a microwave safe bowl dump the Biscoff and frosting. Do not mix. 3. Microwave vanilla and Biscoff for 1 minute. Remove from microwave and stir until Biscoff is melted and it's combined. Spread in your foil lined baking dish. Refrigerate until firm. 4. Remove fudge from baking dish using foil and cut!

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Fast Chocolate Pecan Fudge

There's just something about fairs that makes us feel like kids again, and this creamy Fast Chocolate Pecan Fudge recipe will certainly take you back to your childhood! WHAT YOU'LL NEED · 2/3 cup evaporated milk · 1 2/3 cups sugar · 1/2 teaspoon salt · 1 1/2 cups miniature marshmallows or 16 large marshmallows, cut into quarters · 1 1/2 cups (9 ounces) semisweet chocolate chips · 1 teaspoon vanilla extract · 1/2 cup chopped pecans WHAT TO DO 1. Line an 8-inch-square baking dish with aluminum foil, then coat with cooking spray. 2. In a medium saucepan over medium heat, bring milk, sugar, and salt to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate chips, vanilla, and nuts. Stir 1 to 2 minutes, or until marshmallows and chocolate are melted and mixture is creamy. 3. Pour mixture into baking dish and let cool, then cut into 1-inch squares.

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Pumpkin Pie Fudge

INGREDIENTS

· 3/4 cup unsalted butter · 3 cups sugar · 2/3 cup evaporated milk · 1 cup canned pumpkin · 2 tablespoons light corn syrup · 2 1/2 teaspoons pumpkin pie spice · 9 ounces white chocolate chips · 7 ounces marshmallow fluff · 1 teaspoon vanilla extract INSTRUCTIONS

1. Melt butter over medium heat in a medium saucepan. 2. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high. 3. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage). 4. Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. 5. Line a 9x9 baking dish with aluminum foil and lightly coat with cooking spray. Spread fudge into the dish and let stand 2 hours or until completely cool. Cut fudge into squares.

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Root Beer Float Fudge Recipe

Ingredients 1. 2. 3. 4. 5. 6. 7.

1 teaspoon plus 3/4 cup butter, divided 3 cups sugar 1 can (5 ounces) evaporated milk 1 package (10 to 12 ounces) white baking chips 1 jar (7 ounces) marshmallow creme 1/2 teaspoon vanilla extract 2 teaspoons root beer concentrate

Instructions 1. Line a 9-in.-square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes. 2. Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla. 3. To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm. 4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 3 pounds.

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