WCPL Official Cookbook 2016 by diglib

WAKE COUNTY PUBLIC LIBRARIES

THE OFFICIAL COOKBOOK

Recipes in this cookbook were contributed by WCPL staff during BRiAN BINGO, in Fall 2016.

APPETIZERS Blue Cheese Flan Ingredients • 1 ½ cups crushed buttery crackers (Ritz) • 2 tbsp. melted butter • 16 oz. cream cheese, softened • 8 oz. blue cheese crumbles • 1 2/3 cups sour cream • 2 eggs • 1/8 tsp. white pepper Directions 1. Combine crumbs and butter; press into bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. 2. Combine cream cheese and blue cheese, mixing until well blended. Add 2/3 cup sour cream, eggs, and pepper. Mix well. Pour mixture over crust. Bake at 300 degrees for 45 minutes. 3. Stir remaining sour cream and carefully spread over cheesecake. Continue baking 10 minutes. Loosen cake from rim by running knife around edges. Cool cake completely, then remove rim. Chill. 4. Serve with fresh fruit and French bread or crackers. May sprinkle top lightly with paprika.

Note: Do not use fat free or reduced fat cheese or sour cream. The recipe will not work with them. Katrina V., Library Administration Building

Franks’s Buffalo Chicken Dip Ingredients • 2 cans (9.75 oz. each) premium chunk chicken breast in water, drained OR 2 cups shredded cooked chicken • 1 (8 oz. pkg.) cream cheese, softened • 1/2 cup Franks’s RedHot® Original Cayenne Pepper Sauce • 1/2 cup ranch or bleu cheese dressing • 1/2 cup crumbled bleu cheese or your favorite shredded cheese Directions 1. Preheat oven to 350°F. 2. Combine all ingredients and spoon into shallow 1-quart baking dish. 3. Bake 20 minutes or until mixture is heated through; stir. 4. Garnish with chopped green onions if desired. 5. Serve with crackers and/or vegetables. Sarah L., Library Administration Building

Jalapeno Poppers Yields 24 Poppers Ingredients • 12 medium sized Jalapenos • 1 pair of plastic gloves (for handling and cutting peppers) • 1-16 oz container of whipped cream cheese • ½ tbs garlic powder • ½ tbs onion powder • ¼ c shredded cheddar cheese • ¼ c shredded parmesan cheese • ¼ lb bacon slices Instructions 1. Pan fry bacon until fat becomes translucent and drain onto a paper towel.

2. Pre-heat oven to 400 degrees fahrenheit. 3. Wearing gloves, wash and cut jalapenos in half and remove seeds. The more seeds the hotter the peppers will be. 4. In a mixing bowl combine cheeses and spices well. 5. Fill pepper halves with cheese mixture. 6. Top pepper halves with bacon slices 7. Bake peppers on a foil lined baking tray at 400 degrees for 20 minutes 8. Cool and enjoy! Shelby F., Holly Springs Community Library

Spinach Feta Cheese Hummus Ingredients • 2 cans (15 oz) Progresso™ chickpeas (garbanzo beans), drained, reserving 1/3 cup liquid (or 1 Cup of dry garbanzo beans cooked) • 1Juice of lemon/lime • 1 Tbsp Sesame seed • 1tsp Ginger crushed • 1 teaspoon salt • 1 Cup Frozen Spinach/fresh chopped Spinach • 1 tsp dry crushed red pepper • 3 Tbsp. Feta cheese • 3 Tbsp. Olive Oil Directions 1. Cook the spinach in microwave for 2-3 min. 2. Place beans, reserved bean liquid, lemon juice, sesame seed, ginger and salt and other ingredients in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency. 3. Store in a glass container, stays good for a week in refrigerator. Farida B., West Regional Library

Vegetarian Charleston Cheese Dip Ingredients • 1 cup mayonnaise • 16 oz package cream cheese, softened • 2.5 cup grated sharp Cheddar cheese • 1 cup grated Monterey Jack cheese • 4 green onions, finely chopped • 1/2 tsp cayenne pepper • 16 Bacon Ritz Crackers, crushed (funny story, these are actually vegan) • More Bacon Ritz and celery, for serving Directions 1. Preheat the oven to 350 degrees F. 2. In a large bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. 3. Transfer the mixture to a baking dish. Top the mixture with the cracker crumbs and bake until heated through, about 20 minutes. 3. Remove the pan from the oven and serve immediately. Morgan P., Northeast Regional Library

ENTREES Antipasto Bowl Salad Cooking Light, Serves 20 Ingredients • 3 cups (2-inch) sliced asparagus (about 3/4 pound) • 3 cups quartered mushrooms (about 3/4 pound) • 1 cup red bell pepper strips • 1/2 cup pitted ripe olives • 3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup) • 1 (14-ounce) can quartered artichoke hearts, drained • 1 (11.5-ounce) jar pickled pepperoncini peppers, drained • 1/3 cup cider vinegar • 1/4 cup finely chopped fresh parsley • 2 tablespoons extra-virgin olive oil • 2 teaspoons dried oregano • 1 teaspoon sugar • 1/4 teaspoon salt • 1/4 teaspoon black pepper • 3 garlic cloves, minced Directions 1. Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl. 2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.

Note: Can be served chilled or at room temperature. Melissa G., Northeast Regional Library

Baked Black Bean Burritos Ingredients • 4-5 Extra Large Flour Tortillas • 1 prepared recipe of spicy chipotle black beans (see below) • 1 cup of salsa* (A thin salsa is good, not too thick and chunky. I use Pace Restaurant Style or Herdez La Caesara Medium) • 2 cups of Monterey Jack and Cheddar shredded or a Mexican blend shredded cheese Spicy Chipotle Black Beans Ingredients • ½ c. yellow onion, diced • 1/3 c. green pepper, diced • 1 large clove garlic, minced • ½ tsp. chili powder • 1 tsp. cumin • 1 Tbsp. chipotle pepper with adobe sauce, minced (optional) salt and pepper to taste • 2 cans of black beans, undrained Directions 1. Sauté onion and pepper until softened over medium heat. 2. Add spices and garlic and cook, stirring for one minute more. 3. Lower heat and allow black beans to simmer until thick and flavorful. 4. You can smash some of the beans with the back of your spoon to help thicken. Burritos Directions 1. Preheat oven to 350 degrees. Prepare a 8x8 casserole dish by oiling and then spreading approximately ½ cu. of salsa along the bottom of the pan. 2. Soften Tortillas by either warming on a hot pan or by

microwaving for 30 seconds. Scoop ½ cup of black beans into the middle of a burrito and fold in sides and then roll. Placed rolled burritos seam down into prepared pan. 3. Once all burritos are placed in the pan, pour remaining salsa over the burritos, spreading so all edges of the burrito are covered with some moisture. Sprinkle cheese over top and bake 20-25 minutes until cheese is melted, bubbly and starting to brown in spots. 4. Serve with chipotle sour cream (just mix in a spoonful of adobe sauce and chopped chipotle to about ½ cup of sour cream), smashed avocado, and salsa. Complete the meal with a tomato avocado salad with a lime vinaigrette and pepitas and handful of tortilla chips. Michelle H., Green Road Community Library

Chocolate Pumpkin Pancakes Ingredients • 1 cup pumpkin puree • 4 large eggs, whisked • 2 teaspoon vanilla • 2 tablespoons of nut butter (your choice, I used peanut butter) • 1 teaspoon baking powder • 1/2 teaspoon cinnamon • 2 teaspoon pumpkin pie spice • 2 tablespoons cocoa powder Directions 1. Combine eggs with pumpkin and vanilla. In a separate bowl stir together spices, baking powder & cocoa powder, then add nut butter and stir until combined. Add the nut butter mixture slowly into the pumpkin mixture, stirring until smooth.

2. Heat a large nonstick griddle over medium-high heat. Spoon 1/4 cup batter per pancake onto the nonstick griddle. Cook for 3 minutes on each side. Maryjo G., Duraleigh Community Library

Crock Pot Cream Cheese Chicken Chile Ingredients • 2 chicken breasts, still frozen • 1 can Rotel tomatoes • 1 can corn kernels, do not drain • 1 can black beans, drained and rinsed • 1 pkg. Ranch dressing mix • 1 T cumin • 1 t chili powder • 1 t onion powder • 1 8oz pkg. cream cheese Directions 1. Put the chicken in the crock pot. 2. Top with the tomatoes, corn, drained and rinsed beans, ranch dressing mix, cumin, onion and chili powders. 3. Stir to combine then top with the cream cheese. 4. Cook on low for 6- 8 hours, stirring one or twice to blend in the cheese. 5. Shred the chicken into large pieces and serve over rice. Note: Can also serve in tortillas or taco shells. Kathy F. Southeast Regional Library

Sweet and Tangy Crock Pot Meatballs Ingredients • 2 – 12 oz jars Heinz chili sauce • 1 – 32 oz jar grape jelly • 1 bag frozen meatballs (about 80 in a bag) Directions 1. Put frozen meatballs in crock pot and pour jelly and chili sauce over. Stir. Cover and cook on high for 2 to 3 hours. 2. Great as appetizer or as a main dish served over rice. Megan L., Fuquay-Varina Community Library

Terri’s Spaghetti Sauce Prep time: 10 minutes Cook time: 2 hours minimum Serves: 8 - 10

Ingredients • 2 TBSP olive oil • 2 cloves of garlic, minced • 2 lbs of meat (choose from chicken thighs, countrystyle pork ribs, beef stew meat, meatballs, or combination of meats to equal 2 lbs total) • 1 can of tomato sauce (28 oz) • 1 can of tomato puree (28 oz) • 2 TBSP Italian seasoning • 1 TBSP parsley • 1 tsp paprika • ¼ tsp fresh ground pepper • Envelope of onion soup mix • 1 can of diced tomatoes (15 oz) • 1 can of whole mushrooms • 1 can of tomato paste (6 oz)

Directions 1. Heat olive oil in a large pot. 2. Add garlic and cook until fragrant. 3. Add meat of your choosing and brown on all sides. 4. Add remaining ingredients (do not drain the mushrooms or tomatoes!) and bring to a boil. Reduce heat and cook on low/simmer until meat is cooked through. The longer you simmer, the better it tastes. 5. Serve over pasta (we like rigatoni) with a side salad and garlic bread. Terri N., Northeast Regional Library

SIDES Broccoli Slaw Mix together • 1 pkg. Broccoli Slaw • 3 stalks celery, chopped • 5 small green onions, sliced Dressing • 1/2 cup sunflower oil • 1 1/2 teaspoon soy sauce • 1/2 cup sugar • 1/4 cup white vinegar Just before serving stir in • 3/4 cup sliced almonds • 1/2 cup sunflower seeds • 1 can rice noodles

Note: Perfect counterpoint to all the heavy food served at Thanksgiving! Nicole L., Southeast Regional Library

Caribbean Pumpkin Soup Serves 4-6

Ingredients • 1 large onion, chopped • 2 cloves garlic, chopped • 1 tablespoon olive oil • 1 16 ounce can pumpkin puree • 5 cups vegetable stock • 1/2 teaspoon cumin

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1 can diced tomatoes, drained 1 small can diced green chiles, drained 1 can black beans, drained and rinsed 1 tsp salt (or to taste)

Directions 1. Sauté the onion and garlic in the oil until they are soft and transparent. 2. Add the pumpkin, stock, and cumin. Bring to a boil and cover. Simmer the soup for 10 minutes. 3. Stir in the tomatoes, chiles, and black beans. Simmer 10 minutes more. 4. Season to taste with salt. Melissa O., Duraleigh Community Library

Chestnut Stuffing Ingredients • 1 pound fresh chestnuts • 8 cups coarse fresh breadcrumbs, from crusty bread • 4 cups diced cornbread (or increase breadcrumbs!) • 1 cup (2 sticks) unsalted butter, plus more for baking dish • 2 celery ribs, chopped • 1 extra-large yellow onion, chopped • 1 cup chicken or turkey stock (low sodium) • 1/2 cup fresh flat-leaf parsley leaves, chopped • 1/4 cup fresh sage leaves, chopped • 1 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 2 large eggs, lightly beaten Directions You can substitute dry-packed bottled chestnuts in a pinch; you’ll need 7 ounces. But your house will not smell as good.

Prepare the chestnuts 1. Preheat the oven to 450 F. 2. Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. 3. Roast for 10 minutes; the shells should peel back where cut. 4. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. 5. Chop coarsely. Prepare the stuffing 1. Decrease the oven temperature to 350 degrees F. 2. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. 3. Put in a large bowl with the chestnuts and cornbread. 4. In a large sauté pan over medium heat, melt the butter, and then add the celery, onions, and cook until the vegetables are soft, about 8 minutes. 5. Add to the bowl with the chestnuts. 6. Stir in the chicken stock, parsley, sage, salt, pepper and eggs. 7. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. 8. Uncover and bake until browned, about 30 minutes. Joy J., Northeast Regional Library

Green Beans Vinaigrette Ingredients • 2 lbs. fresh green beans • 2 Tablespoons Wine Vinegar • 6 Tablespoons Olive Oil • ½ teaspoon salt • ¼ teaspoon black pepper

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2 minced cloves of garlic 3 Tablespoons chopped green onions

Directions 1. Cook green beans. 2. Mix all ingredients together 3. Refrigerate for 24 hours before serving. 4. Enjoy! Beth P., North Regional Library

Healthy Sausage Crumbles Ingredients • 2.25 or 3 lb package ground turkey 85% lean • 2.5 teaspoons rubbed sage • 2 teaspoons salt • 2 teaspoons pepper • 1 teaspoon marjoram • 1 teaspoon allspice • 1 teaspoon nutmeg • 1 teaspoon dry ground mustard • 0.25 teaspoon cayenne pepper (optional, for those of you who like a little heat) Directions 1. Add turkey to a large nonstick skillet. Use spatula to break it up somewhat. 2. Mix the spices together and then sprinkle over the meat. Cook all together until the meat is no longer pink. 3. Drain and use in a favorite recipe or freeze for use later. We freeze it in one pound batches and use it to make breakfast casseroles, omlettes, pizza, calzones, sausage balls, etc. It tastes a lot like regular bulk pork sausage, but is lower fat and has no added preservatives.

Susan W., Wake Forest Community Library

Mockafoni and Cheese

(from Food Network’s Cauli Mac and Cheese, with a lazy person’s modifications) Ingredients • Kosher salt, as needed, plus 1/2 teaspoon • 1 large head cauliflower, cut into small florets (or 2 bags of Green Giant Cauliflower Crumbles) (Or two bags of Trader Joe’s Riced Cauliflower, thawed) • Vegetable oil spray • 1 cup heavy cream • 2 ounces cream cheese, cut into small pieces • 1 1/2 teaspoons Dijon mustard • 1 1/2 cups shredded sharp cheddar, plus 1/2 cup for topping the casserole (or more cheese, because cheese) • 1/4 teaspoon freshly ground black pepper • 1/8 teaspoon garlic powder Directions 1. Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. 2. Spray the baking dish with vegetable oil spray. 3. Cook the cauliflower in the boiling water until crisptender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. (Or be intensely lazy and just microwave the Green Giant or Trader Joe’s bags of cauliflower per bag directions) 4, Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. A few minutes at the end under the broiler will give you the most amazing browned cheese topping. Serve. Erin D., Northeast Regional Library

Monastery Style Lentil Soup Serves 4-6

Ingredients • 1 cup dried Lentils • 3 cups water • 1 tablespoon Salt • ½ teaspoon each, thyme and marjoram • 2 or 3 large onions, chopped • 1 carrot chopped fine • ¼ c olive oil • ¼ fresh (chopped fine) or dried parsley • 2 chopped tomatoes or 2 (15oz) cans diced tomatoes or 2oz can of sauce • ¼ c dry sherry • Cheese for the bottom of the soup bowls Directions 1. Wash lentils, but don’t soak. Bring to boil in kettle with water, salt and herbs (not parsley) 2. Cover and simmer 15 minutes. 3. Cook onion and carrot slowly in olive oil until soft. (3-5 minutes) 4. Add to lentils with parsley, tomatoes and sherry. 5. Cover and simmer 1 hour 6. When ready to serve place 1 tablespoon or more of grated cheese in each bowl and top with lentils. Laura H., Fuquay-Varina Community Library

Shredded Brussels Sprouts with Maple Glazed Pecans Serves 8

Maple Glazed Pecans Ingredients • ¾ c coarsely chopped pecans • 1T butter

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1 T maple syrup ½ tsp salt

Directions 1. Preheat oven to 350 2. Toast nuts in a baking pan until fragrant, about 10 minutes 3. While nuts toast, melt butter and stir in syrup and salt 4. Remove nuts from oven, add maple glaze and toss to coat Brussels Sprouts Ingredients • 2 lbs Brussels sprouts, stems intact • 3 T butter • ½ tsp salt • ¼ tsp black pepper • 1 tsp cider vinegar Directions 1. Shred or thinly slice Brussels sprouts (shredder attachment or mandolin slicer both work for this). 2. Heat butter in a 13” non-stick skillet over moderately high heat until foam subsides, then sauté sprouts with salt and pepper until wilted and crisp-tender (3-5 minutes). Add vinegar and sauté, stirring, one minute. Add pecans and any glazing in pan and sauté, stirring one minute.

Nuts can be prepared a day ahead, cooled, covered, kept at room temp. Sprouts can be sliced a day ahead, chilled in a sealed plastic bag lined with paper towels. Judy P., Fuquay-Varina Community Library

DESSERTS Aunt Rhita’s Never Fail Fudge Ingredients • Butter to grease a 9 x 13” glass casserole dish • 5 cups granulated white sugar • 1 13 oz can evaporated milk • 12 to 14 oz marshmallow crème (depends on whether you can find a large jar or have to use two small ones.) • 1 Tablespoon salt • 4 cups semisweet chocolate chips • 1 Tablespoon vanilla • Nuts if you like Directions 1. Grease the casserole dish. Measure out the chocolate chips and the vanilla and the nuts if you are using them. They will have to go in quickly once the candy is done. 2. Combine sugar, evaporated milk, marshmallow crème, and salt in a large pot. (We use a 6 quart soup pot.) Stir over low heat until combined. Bring to a boil over medium heat, stirring constantly. This takes a while and you will have escaping air bubbles before the mixture actually comes to a boil. Once you know it is boiling, boil for 5 minutes. Remove from the heat and immediately and vigorously stir in the chocolate chips, the vanilla and nuts, if you are using them. Be aware that the vanilla will boil when you put it in and be careful. When all it blended, we take a large spoon for each child in attendance and coat it with fudge and lay it on some foil to cool, but that is optional. ;-) Pour the fudge in the prepared casserole dish and allow to cool. We use one of those bench (or pastry) scrapers to cut it.

3. This recipe is the best. It is extremely chocolaty, has salt to make it taste good, and makes 5 pounds, enough to give a little to everyone you know. This fudge has been a Christmas tradition at our house for 31 years, and, yes, Aunt Rhita was one of our relatives. Susan W., Wake Forest Community Library

Banoffee Pie Original recipe and instructions can be found here, which were written by an amusing Scottish gentleman: http://betterootthanin.blogspot.com/2007/03/mr-fartysworld-famous-banoffee-pie_06.html Ingredients • 1 tin sweetened condensed milk. Not pre-cooked caramel, it’s too runny. • 12-15 digestive biscuits, McVities if you can get them, OR 8oz Graham Crackers • 3 oz. butter. • ½ tsp freshly ground ginger • 20 fl. oz. whipping cream • 3 large green bananas. More if they’re smaller. • Some chocolate for grating • 1 fresh lemon/ some lemon juice Directions 1. Preparing the caramel takes four hours. You can prepare multiple cans at the same time so that you have it ready to use in the future. It keeps forever because it’s pretty much pure sugar. 2. Put the unopened condensed milk tin/s in a deep pan and cover with water. 3. Bring to the boil, turn down the heat and simmer for 4 hours, topping up regularly. 4. While the caramel is cooking, crush the digestive biscuits/graham crackers or use a food processor to

turn them to crumbs. 5. Melt the butter. 6. Make a well in the crushed biscuits/graham crackers and pour in the melted butter. Mix well. 7. Spread over the base of a 8/9 inch pie dish dish, tamp down flat and put into the freezer for at least thirty minutes. 8. Only when it has cooled enough to pick up barehanded, open the tin of what-has-now-magicallybecome-caramel and spread over the biscuit base. 9. Slice the bananas into a bowl with some freshly squeezed lemon juice, then arrange over the caramel. 10. Put 6-7 slices in a separate bowl for decoration. 11. Rather than washing out the bowl, pour the excess lemon juice into a glass, then whisk the cream until it forms soft peaks. Gently fold in the remaining lemon juice to thicken the mixture. 12. Smother the banana layer in cream. 13. Smooth over with a palette knife or back of a spoon. 14. Decorate with the remaining slices of banana and grate some chocolate over the top.

Notes • Preparation time about an hour plus four hours keeping half an eye on the cooking tins. • If you insist on opening the tin while it is still piping hot, don’t come running to me when it sprays hot caramel in your face. You have been warned. • I like to cook 2-3 tins of condensed milk at once. Write “CARAMEL” on the tops of all cooked tins before returning them to the pantry, so you don’t cook them again. • If you prepare the base overnight, allow 30 mins after adding the topping to allow the base to thaw before serving. • Can be frozen, but I wouldn’t. • I was going to calculate the calories but then I realized if you were worried about your weight, you wouldn’t be here. • If you’re wondering “banoffee pie is it ok to cook

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condensed milk overnight?” No. Just no. The makers say you should never boil an unopened can as it might explode. (This has never happened to me). Kate H., Northeast Regional Library

Butter Pecan Pound Cake Ingredients • 1 box butter pecan cake mix • 3 eggs • 1/2 cup oil • 1 cup water • 1 container of pecan coconut icing Directions 1. Mix first 4 items (like making a regular box cake) 2. Stir in icing until well mixed 3. Grease bundt cake pan with Crisco or spray oil (Crisco gives it a crispier crust, but isn’t necessary) 4. Lightly flour the pan 5. Pour in mix 6. Bake at 350 degrees for 50-55 minutes (check it at 50). It will be nice and brown on top and moist in the middle Carol M., Holly Springs Community Library

Chocolate Covered Pretzels Ingredients • 1 Bag of Snyder’s of Hanover Pounder Pretzel Snaps • 16 oz package of Vanilla Flavored Baking Bar • Wax paper • Cookie Sheet • Tongs

Directions 1. Heat small portions of the Vanilla Flavored Baking Bar in the microwave at a time in a glass measuring cup. Microwave for 15 second increments, stirring the chocolate. Once it is liquid and stirs evenly, do not continue to microwave or chocolate will overheat and become grainy. 2. Lay sheets of wax paper over cookie sheets. 3. Using tongs, dip pretzel snaps into white chocolate. Let excess drip back into measuring glass, and then transfer pretzel onto wax paper. 4. Let pretzels sit for 30 minutes to an hour. Once they are dry to the touch, peel them off the wax paper and store in Tupperware or eat them and enjoy !☺ Allison D., Holly Springs Community Library

The Easiest and Best Caramel Rolls Ingredients • 2 lb. thawed bread dough (may use rolls) • Pecans • ½ cup melted butter • 1 cup brown sugar • 2 tablespoons milk • 1 large box vanilla pudding (not instant) • 1 tsp. cinnamon • 1 tsp. vanilla Directions 1. Spray bottom of pan with nonstick spray. 2. Put pecans on bottom of greased pan. 3. Cut one loaf into small pieces or place ½ of rolls (cut in half) over pecans. 4. Mix remaining ingredients and pour over loaf. 5. Cut remaining loaf or place remainder of rolls cut in ½ over mixture. 6. Cover with plastic wrap and allow to raise in

refrigerator overnight. 7. Bake next AM at 350 F. for 30 minutes uncovered. Invert on pan or plate immediately. Rita B., East Regional Library

Nutella Cheesecake Ingredients Crust • 30 oreo cookies, cream removed • 6 tbsp unsalted butter, melted

Cream Cheese Filling • 35 oz cream cheese, room temperature • 3/4 cup heavy cream + 2 tbsp, cold • 2/3 cup Nutella • 1 cup sugar • 1 tbsp cornstarch • 2 tsp vanilla extract • 4 eggs, room temperature

Nutella Topping • 2/3 cup Nutella • 1/3 cup heavy cream

Directions 1. Prepare the crust. Preheat oven to 350 F. Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely. 2. Reduce oven temperature to 300 F. 3. Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch. 4. In a large bowl beat the cream cheese with 3/4 cup

heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes the 2 layer effect work.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated. 5. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated. 6. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly. 7. Bake for 45-55 minutes on 300F. Turn off the heat and leave it another hour in the oven. 8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. 9. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake. 10. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired. Jennifer M., North Regional Library

Praline Crunch Cookies Ingredients • 1 ½ cups sugar • 1 cup butter, softened • 2 eggs • 1 tsp vanilla • 3 cups flour • 2 tsp cream of tartar • 1 tsp baking soda • ¼ tsp salt

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1 cup almond brickle chips (Heath Bits ‘O Brickle toffee bits are what you’re most likely to find in the grocery store) ½ cup pecans, chopped

Directions 1. In large mixing bowl combine sugar, butter, eggs, and vanilla. Beat at medium speed until light and fluffy. Add flour, cream of tartar, baking soda, and salt. Beat at low speed until soft dough forms. Stir in chips and pecans. Cover with plastic wrap. Chill 1-2 hours or until firm. 2. Heat oven to 375°. Shape dough into 1 1/2” balls. Place 2” apart on ungreased cookie sheets. Bake 9-13 minutes or until light golden brown. Cool completely before storing.

Note: This is an easy cake to make, but it tastes like it took a lot of effort. It is my most requested recipe. I love to make it for holiday mornings. It is great with coffee! Carol M., Library Administration Building

Pumpkin Cheesecake Ingredients Crust • 1 3/4 cups graham cracker crumbs • 3 tablespoons light brown sugar • 1/2 teaspoon ground cinnamon • 1 stick melted salted butter

Filling • 3 (8-ounce) packages cream cheese, at room temperature • 1 (15-ounce) can pureed pumpkin • 3 eggs plus 1 egg yolk

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1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon fresh ground nutmeg 1/8 teaspoon ground cloves 2 tablespoon all-purpose flour 1 teaspoon vanilla extract

Directions 1. Preheat oven to 350 degrees F.

Crust: 1. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

Filling: 1. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. 2. Add flour and vanilla. Beat together until well combined. 3. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Crystal M., Northeast Regional Library

Strawberry Oatmeal Bars This recipe is originally from Food Network’s Ree Drummond. My version is similar, but cuts back on the 1 cup brown sugar originally called for. Total Time: 1.5 hrs Yields: About 24 Servings

Ingredients • 1 ¾ sticks butter, cut into pieces plus more to grease the pan • 1 ½ cups all-purpose flour • 1 ½ cups oats • ½ to ¾ cup packed brown sugar (depending on how sweet you like it) • 1 teaspoon baking powder • ½ teaspoon salt • One 12 ounce jar strawberry preserves Directions 1. Preheat the oven to 350 degrees. Butter a 9-by-13 inch rectangular pan. 2. Mix together the butter, flour, oats, brown sugar, baking powder, and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, then cut into squares. Emerson B., Library Admistraiton Building

Triple Chocolate Mess (Cake in a Crockpot) Read more: http://www.food.com/recipe/crock-pot-triplechocolate-mess-21387#ixzz1eH7o2jJT Ingredients • 1 (18 1/2 ounce) package chocolate cake mix • 1 (4 ounce) package instant chocolate pudding mix • 3/4 cup oil • 1 cup water • 4 eggs • 1 (6 ounce) bag chocolate chips • 1 pint sour cream

Directions 1. Spray crock pot with non-stick spray 2. Mix all ingredients together and pour into crock pot 3. Cook on low 4-5 hours 4. Serve with vanilla ice cream Kathy F., Southeast Regional Library

Raspberry Fool Ingredients • 1 cup fresh raspberries • 2 to 3 Tbsp powdered sugar, divided • ½ tsp lime juice • 2/3 cup heavy whipping cream Directions 1. In a small bowl, mash the raspberries; stir in 1 Tbsp powdered sugar and lime juice. Cover and refrigerate until chilled. 2. In a small bowl, beat cream until it begins to thicken. Add the remaining powdered sugar; beat until still peaks form. Fold into raspberry mixture. Spoon into dessert dishes. Lori D., Fuquay-Varina Community Library

Orange Lemon Cake Ingredients Cake • I box yellow cake mix • 1 box instant lemon pudding mix • 4 eggs • ¾ C Orange Juice • ¾ C Oil

Icing • 2 C Confectioner’s Sugar • 2 tbs Butter • ½ tsp Vanilla

Directions Cake 1. Bake 325 degrees for 45 minutes Icing 1. Mix and add 1 tbs of orange juice at a time until spreading consistency Michelle W., Duraleigh Community Library

Simple Salty Sweetness Ingredients • Bag of small pretzels • Pecan halves • Bag of Rolos Directions 1. Set oven to 450 2. Line cookie sheet with foil or wax paper. 3. Lightly spray olive oil, or spread with butter (so pretzels won’t stick). 4. Lay out the amount of pretzel snacks you wish to make, then top each one with a rolo candy (largest side down), place in heated oven for about 2-5 minutes (just to start them melting), remove them and place a pecan on each and press it down, just so the chocolate caramel deliciousness can spread over pretzel. When done cover cookie sheet and place it in the frig for about 1 hour and Walla you’ll have turtle like snacks to enjoy! Najee S., Southeast Regional Library

Easy Peach Cobbler Ingredients • 4 cups sliced peaches( about 6) • 1 cup sugar, divided • ½ cup butter • ¾ cup all-purpose flour • 2 teaspoons baking powder • ¾ cup milk Directions 1. Combine peach and ½ cup sugar; let stand 15 minutes or until syrup forms. 2. Melt butter in an 11 x 7 inch baking dish. 3. Stir together remaining ½ cup sugar, flour, baking powder and milk; pour mixture over melted butter. (Do not stir.) Spoon peach over mixture. 4. Bake at 350 degrees for 55 minutes. Serve warm cobbler with vanilla ice cream. Teresa S., West Regional Library

Cranberry Vanilla Holiday Cake Ingredients • 1.5 cups fresh cranberries • 1/2 cup sugar • 2 teaspoons finely shredded orange zest • 2 tablespoons orange juice • 1/4 teaspoon ground cinnamon • 1/8 teaspoon ground ginger • 1/8 teaspoon ground cloves • 6 egg whites, lightly beaten • 1 cup buttermilk • 1 vanilla bean, split lengthwise • 2 1/4 cups cake flour • 1 3/4 cups sugar • 4 teaspoons baking powder • 1 teaspoon salt

For the Frosting • 3/4 cup butter, softened • Two 8 ounce packages cream cheese, softened • 3/4 cup butter, softened • 1 tablespoon finely shredded lemon zest • 1 tablespoon lemon juice • 3 1/2 cups confectioners’ sugar • Sugared cranberries (if desired.) Directions 1. Make the cranberry filling: In a small saucepan, combine the cranberries, sugar, orange zest, juice, cinnamon, ginger, and cloves. Bring to a boil over, then reduce and simmer for 10 minutes, or until cranberries pop. Remove from heat and mash cranberries with a wooden spoon. Allow to cool completely. 2. Make the cake: Meanwhile, in a bowl, combine the beaten egg whites and buttermilk. Using a sharp knife, carefully scrape seeds from the inside of the vanilla beans and stir them into the buttermilk mixture. Allow to stand at room temperature for 30 minutes. Prep two 9” cake pans by greasing and flouring. Knock out any excess flour. Set aside. Preheat the oven to 350 degrees F. 3. Whisk together the flour, sugar, baking powder, and salt together in a large bowl and set aside. 4. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter for 30 seconds on medium high. Scraping down the sides as needed, gradually add the flour mix. Add half of the buttermilk and mix to combine. Add the remaining buttermilk and beat on medium speed for 2 minutes, pausing to scrape down the sides as needed. 5. Divide batter evenly into the cake pans and bake for 25 to 30 minutes, until a toothpick comes out clean and edges are light golden. Cool for 10 minutes on a wire rack before removing cakes from pans to cool completely. 6. Meanwhile, make the frosting: Combine the creams cheese and butter in the mixing bowl of your stand

mixer and beat on medium speed until light and fluffy. Add the lemon zest and juice and mix again. Scrape down the sides and add in the confectionersâ&#x20AC;&#x2122; sugar, 1/2 cup at a time until combined. Add a tablespoon of milk if the mixture is too thick. 7. To assemble: Cut the cakes in half evenly to make 4 total cake layers. Place one cake layer bottom side down in the center of your serving platter and spoon 1/3 cup cranberry sauce evenly over the top. Place a cake layer on top of that and spread 1/2 cup lemon frosting evenly over it. Top with a thin layer of cranberry sauce, about 1/3 cup. Top with the next cake layer and spoon 1/3 cup cranberry over top. Finally top with the last cake layer, cut side down. Crumb coat your cake and place in fridge for 10 minutes to set. Finish off with of frosting and decorate with sugared cranberries before serving, if desired. Tiffany S., Wendell Community Library