Double Chocolate Swirl Bread

Double Chocolate Swirl Bread

Ingredients:
Bread
1/2 cup sliced almonds, chopped
1/2 cup white chocolate morsels, chopped
2 packages (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated, divided

Chocolate Drizzle
1/2 cup white or semi-sweet chocolate morsels
1 teaspoon vegetable oil
Additional sliced almonds or white chocolate morsels (optional)

Directions:
1. Preheat oven to 375°F. For bread, lightly spray Loaf Pan with nonstick cooking spray. Coarsely chop almonds and white chocolate morsels; place in bowl.

2. Unroll one package of the bread dough on lightly floured surface; do not stretch. Lightly beat egg white and water in small bowl; brush dough with a portion of the egg white mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with baking pin, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal. Brush dough lightly with a portion of the egg white mixture. Grate remaining chocolate morsels over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with baking pin.

4. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.

5. For chocolate drizzle, microwave chocolate morsels and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle over loaves; sprinkle with additional almonds or chocolate morsels, if desired.

Variation: White Chocolate Cherry Swirl Bread: Substitute 1/2 cup chopped maraschino cherries for the grated semi-sweet chocolate morsels; proceed as recipe directs. Drizzle finished loaves as directed in Step 5; garnish with halved maraschino cherries and grated almonds.

(Recipe from: Jennifer Weithman)

Apple Sage Stuffing

Ingredients
1 pound ground pork sausage with sage
8 ounces trinity mix (fresh diced onions, peppers, celery)
1/2 cup dried berry medley (berries and raisins)
1 large Granny Smith apple (rinsed)
1 tablespoon flour
1 (14-ounce) can reduced-sodium chicken broth
1 (6-ounce) box cornbread stuffing mix
cooking spray

Steps

1. Preheat oven to 450°F. Preheat large sauté pan on medium-high 2–3 minutes. Crumble sausage into pan (wash hands); stir in trinity mix and berries. Cook 5–7 minutes, stirring often, until meat is well browned and vegetables are tender. Meanwhile, peel apple; cut into small pieces.
2. Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
3. Stir in apple, broth, and stuffing mix until well blended. Coat 2-quart baking dish with cooking spray; add stuffing mixture. Bake 20–25 minutes or until golden and internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Let stand 5 minutes before serving.

Prep and Cook: 40 minutes (Makes 8 servings.)

(Recipe from: Publix)

Easy Cookies Using Cake Mix

Easy Cookies Using Cake Mix

Ingredients:
2 eggs
1/2 C oil
2 tsp. vanilla
1 box of cake mix (any kind, but for most, yellow)

Combine all and mix. Roll into balls and bake at 275.

If you want to make Snickerdoodles:
Combine 1/2 C sugar and 2 tsp. cinnamon in separate bowl. After making dough balls with cake mixture, roll into cinnamon/sugar mixture. Place on baking sheet and flatten just a bit. Bake.

If you want to make Peanut Butter Cookies:
With cake mixture, add 1/2- 1 C Creamy Peanut Butter (depending on your taste). Roll into balls. Flatten with fork and sprinkle with sugar. Bake. (Optional: add Hershey's kisses in the middle of the cookie before baking).

If you want to make Sugar Cookies:
Roll cake mixture into balls and then onto sugar. Flatten. Bake. You can add M&M's or sprinkles if you want.

Oh-So Easy Symphony Brownies

Ingredients:
Brownie mix and ingredients needed to prepare
Hershey's Symphony Bars (as many as it takes to cover your pan)

Directions:
Prepare brownies according to package directions. Grease brownie pan. Add 1/2 of brownie mix in pan. Lay enough Symphony bars on top to cover the mix. Add rest of brownie mix. Bake according to brownie mix directions.

(Recipe from: Crystal Fly)

Hot Fudge Cake for your crockpot...really!

Hot Fudge Cake For Your Crockpot

Ingredients:
1 cup packed brown sugar
1 cup flour
3 Tbs. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbs. melted butter
1/2 tsp. vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cup boiling water
vanilla ice cream

Directions:
Mix together 1 cup brown sugar, flour, 3 Tbs. Cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle over the batter in slow cooker. Pour (NOT STIR) in boiling water. Cover and cook on high for 2-3 hours or until inserted toothpick comes out clean. Best served warm with vanilla ice cream.

Corn Chowder

Corn Chowder
(from Old Mill Restaurant in Pigeon Forge, TN)

1 tablespoon margarine
2 cups water
1 cup clam juice*
2 cups chicken, beef or ham broth
3 cups diced potatoes
3 cups diced onions
3/4 cup cracker crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper, chopped and sautéed briefly in butter
Salt and freshly ground white pepper, to taste
Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add half and half and corn, and simmer for 15-20 minutes.

The restaurant uses special chowder seasoning which is not available at grocery stores. To compensate, season to taste with garlic powder and onion powder. (Makes 2 quarts)

Note: 1/2 cup water and ½ cup chicken broth can be substituted for 1 cup clam juice.

Rocky Road Bars

Rocky Road Bars

Ingredients

1 box Betty Crocker Super Moist milk chocolate cake mix

1/2 cup melted margarine

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped walnuts (or any type of nuts)

3+ cups mini marshmallows (enough to cover the entire pan)

1/3 cup Betty Crocker Rich and Creamy chocolate frosting

Directions
Heat oven to 350 degrees. Spray a 9x13 inch pan. In a large bowl, stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and nuts. Spread in pan and bake 20 minutes. Then remove it from the oven and sprinkle marshmallows all over the top. Bake 10-15 minutes longer or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on high for 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water.