Almond Toffee
A delicious buttery candy certain to be a hit!

2 C butter
4 C sugar
6 T water
2 T light corn syrup
pinch of salt
1 tsp. vanilla
8 oz German sweet chocolate
1 C coarsely ground almonds

Combine butter, sugar, water, corn syrup, salt, and vanilla in large heavy pot. Cook stirring constantly until candy turns a rich caramel color (about 30-45 min.). Pour onto 2 large buttered baking sheets lined with parchment paper within 1/2 inch of sides. Let cool. Melt chocolate over hot, not boiling water and spread over cool, hardened candy. Sprinkle immediately with ground almonds. (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.) When topping has hardened, break candy into pieces. Makes about 2 pounds of toffee.

(Recipe given to MB because he loves it so much)

Cheerio Cookies
(from: Terri Blair)

1 C Karo syrup (white)
1 C sugar
1 1/4 C peanut butter
4 C cheerios

Blogger note
Also optional to add into mixture:
1/2 C oatmeal
1 C semi-sweet chocolate chips (more if you like chocolate)


Bring Karo and sugar to a rolling boil. remove from heat and stir in peanut butter. Stir n Cheerios. Drop by tablespoons full onto waxed paper.

Chocolate Trifle
(from: Angela Spencer)

1 pkg. brownie mix (bake as directed)
1 (3.9 oz) pkg. instant chocolate pudding mix
1/2 C water
1 (14 oz) can sweetened condensed milk
1 (8 oz) carton Cool-Whip
1 (12 oz) carton Cool-Whip
1 small chocolate candy bar

Cut brownies into 1 inch squared or crumble into small pieces. In a large bowl, combine pudding mix, water and milk. Mix until smooth, then fold in 8 oz. cool whip until no streaks remain.
In trifle bowl or glass serving dish, place the following in layers: chocolate mixture, brownies, cool whip. Repeat 2-3 times. Shave chocolate bar onto top layer. Refrigerate for a while and then serve.

I saw this on my friend's blog. Her husband makes cakes. This one is a manger scene. Check it out!


Here's another one. It's a hot dog.
.

Then, just to have a different "taste", here's how to make clone Starbuck's Cranberry Bliss Bar

SNOOPY PUPPY CHOW

by Kellie Head

• 1/4 lb Butter
• 1 c Peanut butter
• 1 lb Box powdered sugar
• 1 lg Box Crispix® cereal
• 12 oz Package milk chocolate chips

Melt margarine, peanut butter and chocolate chips in microwave on medium for 2 minutes or until melted; stir. In large bowl, pour mixture over cereal and stir to coat. Dump powdered sugar in a grocery bag; add coated cereal and shake until powdered sugar is absorbed. Store in air-tight container.

Irresistible Peanut Butter Cookies

• 1/2 cup all vegetable shortening
• 3/4 cup creamy peanut butter
• 1 1/4 cups firmly packed light brown sugar
• 3 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1 3/4 cups all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking soda

Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

(from: KinderArt.com)

Raspberry Thumbprint Cookies

• 3 3/4 cups all purpose flour
• 1 1/3 cups butter or margarine, softened
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 egg yolk

NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time.

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes.

Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks.

*You can vary this recipe by using different flavored preserves. I have used blackberry, strawberry, mixed berry and boysenberry all with excellent results.

(Recipe from: KinderArt.com)

Chocolate-Raspberry Cookie Trifle

1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed

For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve ½ cup of the whipped topping in Measure-All® Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve ¼ cup in Prep Bowl for garnish. Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into
Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half. To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache (see cook's tip) Repeat layers two more times, finishing with a smooth layer of ganache. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.

Cook’s Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bagto allow ganache to flow through.

Famous Texas Fudge Cake

for cake:
1/2 cup cocoa powder
1 cup water
1 1/2 c (3 sticks) butter or margarine
3 cups all-purpose flour
3 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
3 large eggs
3/4 cup sour cream
1 1/2 tsp. vanilla

for icing:
1/2 cup (1 stick) butter or margarine
3/8 cup milk
1/4 cup cocoa powder
1 (1 pound box) powdered sugar
1 cup finely chopped nuts of your choice
1 1/2 tsp. vanilla

Preliminaries: Preheat oven to 350 degrees. Butter 9X13 in baking pan.

Prepare cake: Place 1/2 cup cocoa powder in medium saucepan; gradually stir in 1 cup water; bring to boil on medium high heat. Add butter and allow to melt. set aside.
Sift together onto wax paper the flour, sugar, baking soda and salt; add to hot mixture. Lightly beat eggs and add them to mixture along with sour cream and vanilla; stir thoroughly to combine.
Pour into prepared pan. Bake 30 minutes or until cake feels firm in center.
When cake is baked, prepare icing. In medium saucepan, combine butter or margarine, milk and cocoa; bring to a boil. Add powdered sugar and beat until smooth. Add chopped nuts and vanilla. Spread over hot cake. Cool before cutting.

(from: Chicken Soup for the Soul Cookbook)

Heath Bar Cake

1 box German chocolate cake mix
1 can Eagle brand sweetened condensed milk
1 bottle caramel ice cream topping
1 bag of snack sized Heath bars (smash these)
1 large container Cool Whip

Prepare cake mix according to directions and bake in a rectangular pan. Mix together the condensed milk and caramel topping. While cake is still hot, poke holes into it and pour condensed milk and caramel topping mixture over the cake and let this absorb into cake. When cake is cooled, top with cool whip and sprinkle with heath bar pieces.

Cherry Delight

1 can crushed pineapple
1 can cherry pie filling
1 carton Cool-Whip (middle size)
1 can Eagle brand sweetened condensed milk
1 cup chopped nuts (pecans, preferably)

Drain pineapple. Mix all ingredients together and freeze. You can spread in Pyrex dish or put into individual cupcake holders.

Cook Off Champion Chili

1 pound lean ground beef
1 package French's Original Chili-O seasoning mix
1 can (14-16 oz) disced tomatoes, undrained
1 can (14-16 oz.) Bush's pinto beans, undrained
Dash of garlic powder
1/2 tsp. oregano

Brown beef in skillet. Add seasoning mix, garlic powder and oregano. Mix well. Add tomatoes and beans. Simmer 10 minutes and serve.

Ham and Veggie Crescent Wreath

INGREDIENTS

2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1	container (8 oz) pineapple cream cheese spread
1/3	cup chopped cooked ham
1/4	cup finely chopped yellow bell pepper
1/4	cup finely chopped green bell pepper
1/2	cup chopped fresh broccoli florets
1	tablespoon chopped red onion, rinsed, patted dry
6	grape tomatoes or small cherry tomatoes, quartered

DIRECTIONS

1.	Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
2.	Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup.
3.	Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
4.	Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.

Paula Deen's Chocolate-Chocolate Chip Pound Cake

1 box yellow cake mix

1 box instant chocolate pudding mix

1/ 2 cup sugar

2/3 C water

½ cup vegetable oil

4 large eggs

1 (8oz) sour cream

1 (12 oz.) mini chocolate chips

Mix sugar, water, oil. Then add eggs one at a time. Combine sour cream into mixture and then slowly add in cake mix and pudding mix. Once mixed, fold in chocolate chips. Bake at 350 degrees for about an hour or until center of cake is done. Cool slightly before removing from the pan.

If you'd like to have the glaze, follow the recipe below.

Glaze:
¾ c Chocolate Chips
3 Tbsp. Butter
1 Tbsp. Light corn syrup
¼ tsp. Vanilla extract

Combine all and put in microwave for 45 seconds. Stir. Repeat in microwave until chips are completely melted. Pour or drizzle onto cake.

TOUT SWEET CAPPUCCINO TRUFFLES

Ingredients:

• 8 oz semi sweet chocolate, melted
• 3 1/2 Tbsp butter, melted
• 2 tsp instant coffee
• 1/4 cup evaporated milk
• 4 oz white chocolate, melted

Instructions:

1. Mix together the semi sweet chocolate and the butter until blended.

2. Add the instant coffee and evaporated milk. Chill until set.

3. Roll into balls and freeze for about an hour.

4. Dip frozen truffles into the white chocolate. Remove quickly and chill until ready to serve.

Strawberry-Banana Crepes

Crepes
1	cup Original Bisquick® mix
3/4	cup milk
2	eggs
Filling
1 1/2	cups whipping cream
1/4	cup sugar
2	to 3 bananas, sliced
1	pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
1/4	cup chopped walnuts

1.

In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

2.

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.

PB & J Cupcakes

1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
3/4	cup creamy peanut butter
1/4	cup vegetable oil
3	eggs
PB & J Frosting
1	container Betty Crocker® Whipped vanilla frosting
1/2	cup creamy peanut butter
2	to 4 tablespoons grape jelly

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3.	Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.	In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered at room

Golden Caramel Cake

1	box Betty Crocker® SuperMoist® yellow cake mix
1	cup milk
1/2	cup butter or margarine, melted and cooled
1/4	cup sugar
1	teaspoon vanilla
1/8	teaspoon baking powder
3	eggs
Caramel Icing
1/2	cup butter or margarine
1	cup powdered sugar
1/2	cup reserved cake batter
1/2	cup evaporated milk
1	teaspoon vanilla

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
2.	In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
3.	Bake and cool as directed on cake mix box.
4.	To make icing, heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

Layered Peppermint Pound Cake

3	cups Gold Medal® all-purpose flour
1	teaspoon baking powder
1/4	teaspoon salt
2 3/4	cups granulated sugar
1 1/4	cups butter or margarine, softened
1	teaspoon vanilla or almond extract
5	eggs
1	cup evaporated milk
1 1/2	cups whipping (heavy) cream
1/4	cup powdered sugar
1/2	cup crushed hard peppermint candies

1.	Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
2.	In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
3.	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
4.	In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
5.	Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

(Recipe from: bettycrocker.com)

Sausage-Cheese Balls

3	cups Original Bisquick® mix
1	pound bulk pork sausage
4	cups shredded Cheddar cheese (16 ounces)
1/2	cup grated Parmesan cheese
1/2	cup milk
1/2	teaspoon dried rosemary leaves
1/2	teaspoon parsley flakes
	Barbecue sauce or chili sauce, if desired

1.	Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2.	Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3.	Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

This is a Pampered Chef recipe.

MUG CAKE
Cake Mix
1 box cake mix, flavor of your choice
1 small instant pudding mix (not sugar free), flavor of your choice
Combine cake mix ingredients and blend well. Measure 1 cup of mix into a sandwich bag. Label this bag "Cake Mix."

Glaze Mix
2/3 C confectioner's sugar
3 tsp. dry flavoring such as lemonade mix, orange breakfast drink mix, cocoa or Vanilla Powder, instant flavored coffee or cappuccino. (I used instant espresso.)
Place the glaze mix ingredients into a sandwich bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie.

Place one bag cake mix and one bag glaze mix in each coffee cup and attach these baking instructions:

Instructions:
Mist inside of coffee mug with cooking spray. Mix 2 egg whites, 2 tablespoons oil and 2 tablespoons water. Mix well. Empty cake mix into the cup. (Mix cake mix in a bowl and then add to mug.)
Yummy tip: Scoop ½ the batter into mug and then a peanut butter cup then cover with rest of batter.
Microwave on full power 2 minutes.
Empty Glaze Mix into a small bowl and add 2 teaspoon water. Mix well. Pour glaze over baked cake.

Flavor Options
Lemon cake mix-lemon pudding
Yellow mix-chocolate pudding
Devils food mix-chocolate pudding
Pineapple mix-coconut pudding
Butterscotch mix-butterscotch pudding

Here is a great recipe for Easy Chocolate Dream Pie. I got this from an Occupational Therapist named Rachel. I got to taste it first hand. Yummy!

Ingredients:
2 squares of un-sweet bakers chocolate
1 cup sugar
1 tsp. vanilla
2 eggs
2-3 T flour
1 stick butter
pie shell

Directions:
Melt butter and chocolate in microwave for 2 minutes. Stir. Add sugar and vanilla. Then add eggs. Once all is mixed, add the flour. Put all in pie shell and bake at 325 for 25-30 minutes.

Easy Fudge Pie
(from: OVBC Cookbook; June Goodwin)

1 C sugar
1/4 C flour
1/4 C cocoa
1 stick melted butter
1 tsp. vanilla
2 eggs

Preheat oven to 325. While melting butter, combine dry ingredients into a bowl Slightly beat eggs and pour all ingredients together. Pour into unbaked pie shell and bake 40 minutes.

Blueberry or Raspberry Scones
(from: Pamela Lanier's Bed and Breakfast, Inns and Guest houses International)
Ingredients:
1 Tbsp baking powder
5 cups flour
1 cup sugar
1 1\2 tsp soda
3/4 tsp salt
2 sticks (half pound) butter cut into small squares
2 cups milk
3 cups frozen berries (half a bag), dusted with
1 cup flour

Instructions:

Mix all dry ingredients. Add the butter and mix into the flour using your fingers to blend. Add floured berries and mix quickly. Add milk and mix with wooden spoon. Flour your hands. Take a big round spoon and spoon the dough into your hand and pat it into a scone shape, not too big. Line a baking pan with parchment paper. Arrange scones on the pan so they are not touching each other and bake at 425 degrees for 15 to 20 minutes.

OR

ANN T.’S RASPBERRY (OR BLUEBERRY) SCONES

2-1/4 cups all-purpose flour
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
6 Tblsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries OR blueberries
Extra cream and sugar

Preheat oven to 425° F. Combine flour, sugar, baking powder, and
Salt. Cut butter into mixture with pastry blender until it resembles a
coarse meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

**Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit

Poppy Seed Chicken Bake
8-10 chicken breasts, cooked and diced
1 can (10 3/4 oz.) cream of chicken soup
2 cups sour cream
1 1/2 cups shredded Swiss cheese
1/4 cup chopped green onion
2 cups butter flavored crackers, crushed (like Ritz brand)
5 tablespoons butter, melted
1 tablespoon poppy seeds

Mix together cream of chicken soup and sour cream. Pour over chicken and mix well. Stir in shredded Swiss cheese and chopped onion. Pour chicken mixture into a greased 9x13-inch baking dish. In a separate bowl, mix together the crushed crackers, melted butter, and the poppy seeds. Spread the cracker mixture over the chicken mixture. Bake at 350 degrees for 25-30 minutes or until heated through. Serves 8.

HONEY GLAZED CHICKEN
1/2 c. flour
1 t. salt
1/2 t. cayenne pepper
1 chicken, cut-up (about 3 lbs.)
1/2 c. butter, melted, divided
1/4 c. brown sugar
1/4 c. honey
1/4 c. lemon juice
1 T. soy sauce
1-1/2 t. curry powder

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 T. butter into a 13x9 baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 degrees for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan dripping.

Raspberry Crush
1 cup raspberry juice 1 cup fresh raspberries, frozen ½ cup sliced fresh banana, frozen 1 cup raspberry sherbet ½ cup chopped ice cubes
Combine all ingredients in a blender. Process until smooth

Broccoli Cheese Soup
So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store - there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and not the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish 1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.

Hot Artichoke Dip

2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375°F. Drain and coarsely chop artichoke hearts. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese in a large bowl. Spoon dip into pie plate. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices or fresh vegetables using All-Purpose Spreader. Yield: 10-15 appetizer servings.

Strawberry Cheesecake Torte Recipe

1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400°F. Line bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.
Add gelatin to boiling water; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of large cutting board; remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on a platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Caramel Apple Cake
(Submitted by Linda Roth)

2 (8 oz) cans Pillsbury Refrigerated Buttermilk Biscuits
1/2 cup pecans
1/2 cup firmly packed brown sugar
1 stick melted butter or margarine
2 tbsp. light corn syrup
1 medium Granny Smith apple
Mixture of 2tbsp. sugar and 2 teaspoon cinnamon

Melt butter in a skillet. Add brown sugar and corn syrup. Mix. Chop nuts and sprinkle on top. Core apple, chop, and sprinkle on top. Dip one side of each biscuit into cinnamon/sugar and place sugar side down. Sprinkle top with cinnamon/sugar. Bake at 350 for 20-30 minutes in the skillet. Remove from oven and invert on platter.

Apple Cream Crumb Cake
(Submitted by Linda Roth )
1 package (10.75 ounce) frozen pound cake, thawed
1 package (8 ounce) cream cheese, softened
1/3 cup sugar
2/3 cup sour cream
1 egg 1 teaspoon vanilla
3 medium Granny Smith apples

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup walnuts, chopped
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted

Preheat oven to 375'. Cut pound cake into 16 slices using serrated knife. Cover bottom of 9 x 13 baking pan with cake slices. In 2 quart bowl combine cream cheese and sugar. Whisk in sour cream, egg and vanilla until well blended using 10" Whisk; spread evenly over cake slices. Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over cream cheese mixture. In 1 quart bowl, mix crumb topping ingredients until crumbly; sprinkle evenly over apples. Bake 35-40 minutes or until apples are tender and crumb topping is golden. Serve warm.

Tiramisu Brownie Squares
(from: Pampered Chef)
1 pkg (19-21 oz) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & serve.

Rocky Road Fudge
(from Webkinz website)

1 (14 oz) sweetened condensed milk
1/2 C small marshmallows
1 pkg. chocolate chips
1 3/4 tsp. vanilla
buttered pan

Melt chocolate chips over low heat with condensed milk.
Remove the pan from the heat and stir in the marshmallows and vanilla,
Pour into puttered pan and put the fudge into the fridge. When fudge is firm, vut into squares.
(Can store in fridge for up to 4 days)

Easy Cookies
(from: Souther Living, June 2000)

1 (18.25 oz) pkg. chocolate or yellow cake mix
1/2 C vegetable oil
2 large eggs
1 C (6 oz) semisweet chocolate morsel
1 /2 C chopped pecans

Beat first 3 ingredients at medium speed with an electric mixer until batter smooth. Stir in chocolate morsels and pecans. Drop by heaping teaspoonfuls onto un-greased baking sheets. Bake at 350 degrees for 8-10 minutes. remove to wire racks to cool. Bake about 10 minutes.

Bacon Cheese Fingers
(from: Southern Living, June 2000)

1 C (4 oz) shredded Swiss cheese
8 bacon slices, cooked and crumbled OR 1 (2.5 oz pkg fully cooked bacon pieces)
1/4 C mayonnaise
1 T grated onion
1/2 tsp. celery salt
10 white bread slices, crusts removed

Stir together first 5 ingredients and spread over bread slices. Cut each slice into 3 strips. Place on a lightly greased baking sheet. Bake at 325 degrees for 10 minutes for about 10 minutes

Funnel Cakes
(Tracey Seaman: From Every Day with Rachael Ray~August 2007)
EIGHT SERVINGS Prep Time: 5 minCook Time: 30 min

3 cups vegetable oil
4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups milk
3 large eggs
Confectioners' sugar, for dusting
1. In a deep medium skillet, heat the oil over medium-high heat until it registers 350º to 375º on a deep-fat thermometer.2. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth. 3. Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.4. Dust the funnel cakes with confectioners' sugar and serve hot.Smart move: To avoid messy spills between frying each batch, set the bag of batter, slit side up, in a bowl next to the stovetop.

Peanut Butter Pie
(from: Cooking Light Holiday Cookbook)

1 C powdered sugar
1 (8 oz) block soft cream cheese
1 C natural style creamy peanut butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) thawed whipped topping
2 (9 inch) graham cracker pie shells
4 tsp. chocolate sundae syrup

Combine 1st three ingredients in a large bowl, beat with a mixer at medium speed until smooth. Add condensed milk, and beat until combined. Stir in whipped topping. Divide mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges and drizzle with chocolate syrup.

Basic Icebox Sugar Cookies

1 C all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 C butter, softened
2/3 C sugar
1 tsp vanilla
1 large egg white
cooking spray

Lightly spoon flour into a dry measuring cup level with a knife. Combine flour, baking soda and salt in a bowl and set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add sugar, beating until well blended. Add vanilla and egg white, beat well. Add flour mixture, stir until well blended. Turn dough out onto wax paper, shape into a 6 inch log. Wrap log in wax paper; freeze 3 hours or until very firm. Preheat oven to 350 degrees. Cut log into 24 (1/4 inch) slices; place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350 for 8-10 minutes. Removed from pan. Cool in wire racks.

Poke Cake CraftSayings.com

• Prepare and bake a white cake mix in a 9" x 13" pan following directions on box. Cool in pan 15 minutes. Poke holes in cake with a large fork at 1/2 inch intervals.
• Mix a 4-serving size package of any flavor gelatin with 1 cup boiling water. Stir until dissolved. Add 1/2 cup cold water.
• Pour gelatin over the cake slowly so that it fills the holes and seeps into cake. Refrigerate 3 hours.
• Frost with whipped topping such as Cool Whip. Refrigerate at least one hour before serving. Serve cold. (15 servings)

Quick

Conversions

3 tsp.	1 Tbsp.
2 Tbsp.	1/8 c.
4 Tbsp.	¼ c.
8 Tbsp.	½ c.
5 Tbsp.+1 tsp.	1/3 c.
12 Tbsp.	¾ c.
4 oz.	½ c.
16 oz.	1 lb.
2 c.	1 pint
2 pt.	1 qt.
1 qt.	4 c.
2 c. granulated sugar	1 lb.
2 ¼ c. brown sugar	1 lb.
4 c. sifted flour	1 lb.
4 1/2 c. cake flour	1 lb.
1 square chocolate (1 oz.)	3-4 Tbsp. cocoa + ½ Tbsp. fat
1 Tbsp. cornstarch	2 Tbsp. flour
1 tsp. baking powder	¼ tsp. baking soda + ½ tsp. cream of tartar
1 c. buttermilk	1 c. milk + 1 Tbsp. vinegar

Chocolate Mint Fudge
Jennafer Martin, Special Issues Editor

3/4 c. butter
3 c. sugar
14 oz. sweetened condensed milk
1 pkg. milk chocolate chips
1 1/2 tsp. peppermint extract
17 oz. marshmallow cream

Grease 9" x 13" pan. Bring butter, sugar, and sweetened condensed milk to a boil in medium saucepan. Remove from heat and add chocolate chips, extract, and marshmallow cream. Pour mixture into pan. Score while warm. Let cool.

Cheddar Ham Chowder
From: Julie Medeiros on Papercraftsmag.com

INGREDIENTS
2 1/2 c. water
2 c. potatoes, peeled and cubed
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese
16 oz. frozen corn
1 1/2 c. cubed ham

Yields 6-8 servings

DIRECTIONS
Bring water, potatoes, carrots, celery, onion, salt, and pepper to boil. Reduce heat, cover, and simmer 10 minutes or until veggies are tender. Set aside; do not drain. In second pan, melt butter; blend in flour. Add milk; cook and stir until thick and bubbly. Add cheese and stir until melted. Stir in other veggies (including broth); add corn and ham. Heat thoroughly, stirring occasionally.

Not quite a recipe but something interesting. Click here to see the link.

Tasting Parties

Ideas for tasting parties - from an article in the Milwaukee Journal Sentinel:

Chocolate

• Choose dark, milk or white for a tasting party; avoid having all types in one party
• Aim for variety. Possible types to taste might include single origin, single variety, or cuvee (blend)
• Brand suggestions: Chocolat Michel Cluizel, Valrhona, Chocolates Santander, Galler, Pralus, Scharffen Berger
• Resources: www.chocosphere.com, www.chocolatetradingco.com, www.chocolates.com
• Allow 2.5oz per taster
• Before the tasting: sparkling wine, sweet and salty appetizers
• Accompaniments: cheeses and crackers; dessert wine; fresh figs; melon slices wrapped with proscuitto; watermelon cubes tossed with sea salt, lime juice and chili powder.

Artisan Cheese

• Choose regional cheeses, for example those produced in your home state.
• Try comparing different types of cheese (goat, sheep and cow), different textures (hard, medium and soft cheeses), and/or different ages (young versus aged). For other suggestions try Pairings that Please from the Wisconsin Dairy Board.
• Resources: Whole Foods, Trader Joe's, Lunds and Byerly's
• Before the tasting: champagne and carmelized nuts
• Proceed from mildest to strongest cheese during the tasting.
• Cheese suggestions: Vintage Van Gogh; fresh chevre; Pleasant Ridge Reserve; Stravecchio Parmesan; a 4- to 6-year old aged cheddar (Carr Valley Cheese, Hook's Cheese Co., or Widmer's Cellars); and a blue cheese such as Belgioioso Creamygorg Gorgonzola, Buttermilk Blue, or Salemville Amish Blue
• Accompaniments: fresh fruits, dried fruit, preserves/confits/chutneys, nuts, bread, cured meat, condiments

Tea

• Suggested types to taste: black tea, oolong tea, green tea, white tea, rooibos/red tea, blended tea, herbal tea, or mate
• Resources: The Fragrant Leaf, The Republic of Tea, Golden Moon Tea, Expedition Tea Company
• Serving tips: serve each tea immediately after it is brewed
• Before the tasting: serve a cup of tea along with tea sandwiches
• Accompaniments: butter cookies, shortbread, biscuits, scones

Other things to taste at a party include wine (of course), beer, honey, extra virgin olive oil, cured meat, balsamic vinegar, apples.

Sunday, 01 April 2007 in Food and Drink | Permalink

Shirt Cake for Father's Day
(From: Family Fun)

1. Bake a cake in a 9-by-12-inch cake pan, remove from the pan, cool, and place on waxed paper.

2. Start by lining a 9-by-12-inch cardboard shirt box with tissue paper. Cover with a larger piece of waxed paper and flip the cake over and set it bottom-up in the box.

3. Frost with a pastel-shirt colored icing. Cut a collar and two cuffs out of white paper. The collar is a strip, rolled into a ring and taped, with a small V cut out of the center. The cuffs are rectangles with candy cufflinks.

4. Add a colorful frosting tie below the point where the collar will be placed. Just before serving, trim away the waxed paper and add the collar and cuffs.

Poppy Seed Chicken
(from: the OVBC Kitchen Crew)

4-5 chicken breast halves
2 cans of chicken soup
8 oz carton sour cream
1/2 stick melted margarine
2 tsp. poppy seeds
1 roll crushed Ritz crackers

Cook chicken breasts in water until tender, chop. Combine all ingredients except butter and crackers. Grease casserole dish. Stir crushed crackers in margarine and sprinkle over casserole. Bake at 350 for 30-40 minutes or until bubbly.

New Orleans Cuisine - Beignet Recipe

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.