Chocolate Walnut Tart

Ingredients:
1 sheet refrigerated pie pastry
1 cup (6 ounces) semisweet chocolate chips
1 cup coarsely chopped walnuts
3 eggs, lightly beaten
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
Whipped cream, optional
Directions:
On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim edges. Sprinkle with chocolate chips and walnuts. In a small bowl, whisk the eggs, corn syrup, brown sugar, butter and vanilla. Pour over chips and nuts.
Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 8-10 servings.

Chocolate Pecan Caramels

Ingredients:
1 tablespoon plus 1 cup butter, softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Directions:
Line a 13-in. x 9-in. baking pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds (about 6-3/4 dozen).

Chocolate Peanut Sweeties

Ingredients:
1 cup peanut butter
1/2 cup butter, softened
3 cups confectioners' sugar
60 miniature pretzels (about 3 cups)
1-1/2 cups milk chocolate chips
1 tablespoon shortening
Directions:
In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator. Yield: 5 dozen.

Chocolate Peanut Squares

2 cups confectioners' sugar
3/4 cup creamy peanut butter
2/3 cup graham cracker crumbs
1/2 cup butter, melted
TOPPING:
2/3 cup semisweet chocolate chips
4-1/2 teaspoons creamy peanut butter
1/2 teaspoon butter
Directions:
Line a 9-in. square pan with foil and butter the foil; set aside. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs and butter. Spread into prepared pan.
Combine topping ingredients in a microwave-safe bowl; heat until melted. Spread over peanut butter layer. Refrigerate until cool. Using foil, left out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.

Chocolate Peanut Butter Brownies

Ingredients:
2 squares (1 ounce each) unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
FILLING:
1-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 to 3 tablespoons half-and-half cream or milk
GLAZE:
1 square (1 ounce) semisweet baking chocolate
1 tablespoon butter
Directions:
In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator. Yield: about 5 dozen.

Chocolate Cream Cheese Cupcakes

Ingredients:
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans
Directions:
For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.

Chocolate Cream Cheese Brownie

Ingredients:
1 package (4 ounces) German sweet chocolate
3 tablespoons butter
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped nuts
FILLING:
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon flour
1/2 teaspoon vanilla extract
Directions:
In a microwave, melt chocolate and butter; stir until smooth. Cool. In a small bowl, beat eggs. Gradually add sugar, beating until thick and pale yellow. Combine the flour, baking powder and salt; add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-in. square baking dish; set aside.
For filling, in a small bowl, beat cream cheese and butter until light and fluffy. Gradually add the sugar until light and fluffy. Beat in the egg, flour and vanilla; mix well. Pour over batter in pan. Spoon remaining batter over filling. Cut through batter
with a knife to swirl the chocolate.
Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 2 dozen.

Chocolate Chip Pumpkin Bread

Ingredients:
3 cups flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups vegetable oil
1-1/2 cups (6 ounces) semisweet chocolate chips
Directions:
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Chocolate Chip Graham Bars

Ingredients:
3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups flour
1-1/2 cups Golden Grahams, crushed
3/4 cup plus 2 tablespoons quick-cooking oats, divided
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup salted peanuts, divided
1 cup (6 ounces) semisweet chocolate chips, divided
Directions:
In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cereal, 3/4 cup oats, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in 3/4 cup peanuts and 2/3 cup chocolate chips.
Spread into a greased 13-in. x 9-in. baking pan. Coarsely chop remaining peanuts; sprinkle over the top with remaining oats and chips. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Chocolate Chip Cookie Dessert

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup chopped nuts
3/4 cup English toffee bits or almond brickle chips
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons butter
Directions:
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool completely on a wire rack.
Spread caramel topping over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares. Yield: 16 servings.

Chocolate Cheese Layered Bars

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 square (1 ounce) unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 cup chopped pecans
CHEESE LAYER:
6 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 tablespoons flour
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
1 cup (6 ounces) semisweet chocolate chips
3 cups miniature marshmallows
TOPPING:
1/4 cup butter
2 ounces cream cheese, softened
1 square (1 ounces) unsweetened chocolate
2 tablespoons milk
3 cup confectioners' sugar
1 teaspoon vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in chocolate and vanilla until well blended. Combine flour and baking powder; stir into chocolate mixture. Fold in pecans. Pour into a greased 13-in. x 9-in. baking pan.
In another large bowl, combine cream cheese and butter. Beat in the sugar, egg, flour and vanilla until well combined. Fold in pecans. Spread over the chocolate layer; sprinkle with chips.
Bake at 350° for 20-25 minutes or until edges pull away from sides of pan. Sprinkle with marshmallow; bake 2 minutes longer or until puffed. Spread evenly over cream cheese layer. Cool on a wire rack.
In a large saucepan, combine first four topping ingredients. Cook and stir over low heat until smooth. Transfer to a large bowl. Add the confectioners' sugar and vanilla; beat until smooth. Spread over cooled bars. Store in the refrigerator. Yield: 2 dozen.

Chewy Pecan Pie Bars

Ingredients:
1/4 cup butter, melted
2 cups packed brown sugar
2/3 cup flour
4 eggs
2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped pecans
Confectioners' sugar
Directions:
Pour butter into a 13-in. x 9-in. baking pan; set aside. In a large mixing bowl, combine brown sugar, flour, eggs, vanilla, baking soda and salt; mix well. Stir in pecans. Spread over butter.
Bake at 350° for 30-35 minutes. Remove from the oven; immediately dust with confectioners' sugar. Cool before cutting. Yield: about 2 dozen.

Carrot Cake with Buttermilk Glaze

Ingredients:
CAKE:
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, well-drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup flaked coconut
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Directions:
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13-in. x 9-in. baking pan.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator. Yield: 16-20 servings

Caribbean Chicken

Ingredients:
1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)
Directions:
In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.
Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.

Caramel Apple Dip

Ingredients:
1 package (14 ounces) caramels
20 large marshmallows
1/2 cup butter, melted
1/3 cup heavy whipping cream
Apple slices
Directions:
Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.

Butterscotch Cashew Bars

Ingredients:
1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups flour
1-3/4 teaspoons salt
TOPPING
1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves
Directions:
In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined.
Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned.
Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until chips are butter are melted.
Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars. Yield: 3-1/2 dozen.

Biscuits and Sausage Gravy

Ingredients:
1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups milk
Warm biscuits
Directions:
In a skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits. Yield: 2 servings.

Barbecued Burgers Recipe

Ingredients:
SAUCE:
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons prepared mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/8 teaspoon pepper
BURGERS:
1 egg, beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
Toppings of your choice
Directions:
In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.
In a bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture; mix well. Shape into six patties.
Grill, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce. Yield: 6 servings

Banana Shake

Ingredients:
1 cup half-and-half cream
4 cups vanilla ice cream, softened
1 medium banana, sliced
1/4 teaspoon banana extract
Directions:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Baked Southwest Sandwiches Recipe

Ingredients:
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions
8 slices Italian bread
3/4 to 1 pound thinly sliced cooked turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Directions:
In a bowl, combine olives, chili powder, cumin and salt; set aside 2 tablespoons. Add the mayonnaise, sour cream and onion to the remaining olive mixture.
Place bread on an ungreased baking sheet; spread 1 tablespoon of mayonnaise mixture on each slice. Top with turkey and tomatoes. Spread with another tablespoon of mayonnaise mixture; top with avocados and cheeses. Sprinkle with reserved olive mixture. Bake at 350° for 15 minutes or until heated through. Yield: 8 servings.

Baked Potato Salad Recipe

Ingredients:
4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup Olive Oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Directions:
In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

Bacon-Cheese Topped Chicken Recipe

Ingredients:
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley
Directions:
In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley. Yield: 4 servings.

Avocado Chicken Salad Recipe

Ingredients:
1 medium ripe avocado, peeled and cubed
2 tablespoons lemon juice, divided
2 cups cubed cooked chicken
2 cups seedless red grapes, halved
1 medium tart apple, chopped
1 cup chopped celery
3/4 cup mayonnaise
1/2 cup chopped walnuts, toasted
1/2 teaspoon ground ginger
Lettuce leaves, optional
Directions:
In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired. Yield: 5 servings.

Apricot Chicken Recipe

Ingredients:
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
Directions:
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice. Yield: 4 servings

Almost a Candy Bar Recipe

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 ounces each), chopped
1 package (10 to 11 ounces) butterscotch chips
2-1/2 cups miniature marshmallows
1 cup chopped walnuts
1-1/2 cups miniature pretzels
1 package (10 ounces) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11-1/2 ounces) milk chocolate chips
Directions:
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.
Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen.

Almond Sugar Cookies Recipe

Ingredients:
1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional sugar
GLAZE:
1 cup confectioners' sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water
Green food coloring, optional
Sliced almonds, toasted
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls.
Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed.
Bake at 400° for 7-9 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks.
In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds. Yield: about 4-1/2 dozen.

Apple Puff Pancake Recipe

Ingredients:
1/3 cup butter
1 cup flour
4 eggs
1 cup milk
Dash salt
1 can (21 ounces) apple or peach pie filling
Toasted walnuts, optional
Directions:
Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet. Stir the remaining butter into the batter.
Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.
Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately. Yield: 4 servings

Apple Pie Bars Recipe

Ingredients:
4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water
FILLING:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup flour
2 teaspoons ground cinnamon
Dash ground nutmeg
GLAZE:
1 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
Directions:
In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top.
Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen.

Apple Crumble Recipe

Ingredients:
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1/2 cup packed brown sugar
2 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced
TOPPING:
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds
Directions:
Cut phyllo sheets in half; spritz with butter-flavored spray. Layer phyllo, sprayed side up, in a greased 8-in. square baking dish.
In a large bowl, combine the brown sugar, flour, ginger and cinnamon; add apples and toss to coat. Spoon over phyllo dough.
In another large bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon; cut in butter until mixture resembles coarse crumbs. Add almonds; sprinkle over apple mixture.
Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden. Cool for 10 minutes before serving. Yield: 9 servings

Apple Crisp Pizza Recipe

Ingredients:
Pastry for a single-crust pie
2/3 cup sugar
3 tablespoons flour
1 teaspoon ground cinnamon
4 medium baking apples, peeled and cut into 1/2-inch slices
TOPPING:
1/2 cup flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip
Vanilla ice cream, optional
Directions:
Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
Bake at 350° for 35-40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired. Yield: 12 servings.

Mac and Texas Cheeses With Roasted Chiles

Ingredients
4 poblano chile peppers chopped
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream
1 cup milk
3 cups (12 ounces) shredded Monterey Jack cheese, divided
1 (4-ounce) package goat cheese, crumbled
1 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded Parmesan cheese
Preparation
Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.

Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.

Prepare macaroni according to package directions; drain and set aside.

Melt butter in a pot over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.

Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.

Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.

Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.

King Ranch Chicken Casserole

Makes 8 to 10 servings

Ingredients
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.


Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.

Hot Artichoke-Cheese Dip

Ingredients
2 garlic cloves
1 green onion, cut into pieces
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
1/3 cup mayonnaise
1/4 cup (2 ounces) cream cheese
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces frozen artichoke hearts, thawed and drained
Cooking spray
24 (1/2-ounce) slices baguette, toasted
Preparation
1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Spiced Caramel-Apple Bread Pudding

Yield
Makes 8 servings

Ingredients
1 Granny Smith apple, peeled and chopped
1/2 teaspoon ground cinnamon, divided
1/2 (16-oz.) Italian bread loaf, cut into bite-size pieces
Vegetable cooking spray
3 large eggs
1 1/2 cups 2% reduced-fat milk
1 cup apple cider
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Toasted Pecan-Caramel Sauce
Preparation
1. Sauté apple and 1/4 tsp. cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender. Stir together bread and apple in an 11- x 7-inch baking dish coated with cooking spray.

2. Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaining 1/4 tsp. cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour.

3. Preheat oven to 350°. Bake bread mixture 45 to 50 minutes or until top is crisp and golden brown. Serve warm with Toasted Pecan-Caramel Sauce.

Toasted Pecan-Caramel Sauce:
Ingredients
1/4 cup chopped pecans
3/4 cup sugar
1 teaspoon light corn syrup
1/2 cup evaporated milk
1 1/2 teaspoons butter
Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Sprinkle sugar in an even layer in a small saucepan. Stir together syrup and 1/3 cup water, and pour over sugar in saucepan. Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.

3. Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble.) Stir in butter and toasted pecans.

Caramelized Vidalia Onions

2-3 whole Vidalia onions
1 liter Coca-Cola classic
2 teaspoons liquid steak seasoning (or more to taste)
In a 9x13 microwave-safe casserole dish, cut whole Vidalia onions into sections 1 1/2
inches in length and around 3/4 inches wide. Literally float the cut onions in the
Coca-Cola, adding more if necessary to cover all the onions in your dish. Add the
steak seasoning into the liquid. (Liquid steak seasoning is quite potent and 1 bottle
capful is usually enough.) Stir once to spread the seasoning.
Place in microwave and cook for 20 minutes on high or 30 minutes on medium
setting.
This will produce a soft, sweet caramelized onion with a hint of smoky flavor. It’s easy
and effortless.

Teriyaki Chicken

1 lb skinless, boneless chicken breasts, cut into strips (can also use 1 lb chicken wings,
trimmed)
1 C soy sauce
1/2 C Coca-Cola
2 Tbsp orange juice
1 Tbsp fresh ginger, minced
1 clove garlic, minced
Salt, pepper and chili powder to taste
1/4 C vegetable oil
Combine all marinade ingredients and marinate chicken overnight. Place chicken on
a well-oiled pan and bake at 350 for about 30 minutes. Remove from oven, slide
chicken around in the pan to sop up the carmelized sauce, baste with additional
marinade and return to oven for another 15 minutes.

Matchless Meat Loaf

About 1 1/2lbs. ground beef
1 1/2 cups fresh bread crumbs
1/4 cup minced onion
2 tablespoons finely cut parsley
1 egg
1/2 cup Coca-Cola
2 tablespoons catsup
1 1/2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon basil leaves
1/8 teaspoon pepper
In a bowl, break up meat with a fork; add crumbs, onion and parsley, mixing well.
Beat egg, mix with remaining ingredients. Pour over meat. With fork, toss lightly tp
blend thoroughly. Mixture will be soft. Turn into a 9x5x3-inch loaf pan. Bake in a
moderate oven, 350°F, 1 hour. Let set about 10 minutes before slicing. Makes 6 to 8
servings.

Coca-Cola Chicken Wings

1 cup brown sugar
1 can Coca-Cola®
2 medium onions, chopped
2 cloves of garlic, minced
2 tbs. soya sauce (a Japanese sauce)
salt and pepper to taste
2-3 lbs. of chicken wings or ribs
In a large casserole, combine the brown sugar, Coca-Cola®, onions, garlic, soya
sauce, salt and pepper. Stir until mixed. Place chicken wings or ribs in sauce mixture.
Bake at 350 degrees for 2 hours. To thicken sauce, mix in a cornstarch mixture.
Delicious served with rice.

Beef Brisket

Center Cut beef brisket
2 4-ounce cans of tomato sauce
1 packet instant onion soup/dip mix
ground ginger
1 2-liter bottle of Coca-Cola®
potatoes
carrots
In a flat roasting pan place beef brisket fat side up.
Sprinkle onion soup/dip mix on top of brisket, and pour 2 cans of tomato sauce on
top.
Sprinkle with ground ginger. Pour half of the 2-liter bottle of Coca-Cola over meat.
Place whole potatoes and carrots around the sides of the pan. Add enough water to
cover meat.
Place in 350-degree oven for 3 1/2 to 4 hours, occasionally spooning sauce over
meat. If necessary, add a little more Coca-Cola or water to keep the meat covered.
Meat is done when fork tender.
When finished, remove meat from pan and slice fat cap off the top. Using an electric
knife, carefully cut meat across the grain into 1/4" slices and place in a casserole dish
covering with some of the sauce.
Reserve some to be used as gravy.
Serve with the potatoes, carrots and fresh loaf of challah (twisted egg bread) for
sopping up the gravy.

Coca~Cola Baked Beans

2 cans (16 oz.each) great northern beans
1/2 can Coca~Cola
1/4 cup onion - diced
1/4 cup green bell pepper - diced
1/4 c. brown sugar
1 T. prepared yellow mustard
1/4 cup ketchup
6 strips bacon
Preparation -
Saute 2 strips of bacon with onion and green pepper until lightly browned. Drain off fat, then stir in all other ingredients except the remaining bacon. Bring to a boil. Pour into a greased casserole dish. Place the remaining bacon strips on top. Bake in a preheated oven at 325� for 45 to 50 minutes.

Coca Cola Baked Ham

1 - 10 lb(approx.) semi-boneless ham
1 T. dry mustard
6 cups Coca-Cola
2 T spicy brown prepared mustard
1 cup dark brown sugar
2 cups fine bread crumbs

Preparation -
Remove most of the outer fat and rind from the ham. Place the ham in a shallow roasting pan. Pour Coca-Cola over the ham to about 1/2" depth in the pan. Bake at 350� for 2 to 3 hours, basting with Coca-Cola several times.
Remove ham from the pan. Discard all the ham drippings. Combine sugar, dry mustard, prepared mustard and fine bread crumbs in the pan. Add enough Coca-cola to form a thick paste. Place the baked ham back in the pan. Spread with the coca-cola paste. Pour the remaining coke in the bottom of the pan.
Bake in a preheated oven at 350� for 45 more minutes, basting about every 20 minutes or until the ham has a brown glaze. Remove from the oven and let stand for 20 minutes before slicing.

Coca-Cola Roast Beef

1 - 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
1 can Coca-Cola
1 pkg. onion soup mix
Preparation -
Place the unseasoned roast in a baking pan. Sprinkle the onion soup mix on top. Pour on the Coca-Cola. Cover tightly with aluminum foil. Bake in a preheated oven at 300� for 3 to 4 hours or until tender.

Glazed Chicken Wings

3/4 cup Coca~Cola
1/4 c. soy sauce
2 T. brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings
Preparation -
In a medium saucepan, combine all the ingredients, except the wings. Heat to boiling, stirring constantly. Reduce heat and simmer for 30 minutes; set aside. Spray a shallow baking pan with non-stick cooking spray. Place the wings in the prepared baking pan. Bake in a preheated oven at 350� for 25 minutes. Pour the sauce over the wings & bake at 375� for 10 more minutes.

Coca-Cola Pork Chops

8 [boneless] pork chops
1 cup ketchup or bottle of Heinz chili sauce
1 cup Coca-Cola, room temperature not diet
brown sugar for sprinkling [optional]
salt and pepper

Preheat oven to 350 degrees.

Combine Coke and ketchup [chili sauce].

Place pork chops in baking pan and season with salt and pepper. Pour sauce over. Sprinkle with brown sugar.

this is an option for making the chops:
[Season both sides of chops and place into an oven bag, floured according to package directions. Pour sauce over chops, seal and snip bag and place into baking pan.]

Bake uncovered 30-35 minutes or until chops are tender. [Spoon sauce over to serve.]

Serves 8

Coca-Cola Ham

ham
Coke Classic — not Diet
light brown sugar — 1 to 2 cups

1) I buy a boneless ham (but you could use bone-in or spiral cut if you want).

2) Then, I take a 9 x 13″ pan and line it with aluminum foil. Let enough foil hang over the sides of the pan so that when the ham’s in the pan, you can bring the foil up over the ham and seal it. (This step just keeps the ham more moist and helps with clean-up later.) Put the ham in the pan. Score the ham. (Skip the scoring if you’re using a spiral cut ham.)

3) For the glaze, I put 1 or 2 cups of light brown sugar in a bowl. You don’t have to be precise. You can’t mess it up! Then, to that, add enough Classic Coke (not diet!!) to make a thick “syrup.”

4) Pour that over the ham. Bring the foil up over the ham and fold it to seal.

5) Put the ham in a 350 degree oven and bake 15 minutes for every pound. Every now and then you can unseal the foil and spoon some of the sauce up over the ham (I usually do), but you don’t have to if you don’t want.

6) At the end of the baking time, remove the ham from the oven and serve. Oh, and be sure to serve the sauce on the side. It makes a GREAT dipping sauce for the ham!!!!

Chocolate-Peanut Butter Mousse Cake

Ingredients
1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts
Preparation
Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.

Chocolate Cake

Ingredients
cooking spray
vegetable shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: chocolate curls
Preparation
Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
Ingredients for coffee liquer ganache
3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 tablespoon butter
2 tablespoons coffee liqueur or extract
Preparation
Place chocolate in a bowl.

Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency.

Mocha Chocolate Cream Filling
Ingredients
5 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
2 tablespoons instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup DOMINO 10X Confectioners Sugar
1 teaspoon vanilla extract
Preparation
Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream.

Coconut-Almond Cream Cake

Ingredients
2 cups sweetened flaked coconut
1/2 cup sliced almonds
Parchment paper
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs
Preparation
1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.

2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

3. Sift together flour, baking powder, and salt in a very large bowl.

4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

Coconut-Almond Filling
Ingredients
2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups loosely packed sweetened flaked coconut
1/4 cup sour cream
Preparation
1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.

2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours

Coconut-Cream Cheese Frosting
Ingredients
2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract
Preparation
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.

Ultimate Vanilla Cake Batter

This recipe goes with Basic Layer Cake, Vanilla Cupcakes

Ingredients
2 cups sugar
1 cup butter, softened
3 large eggs
2 teaspoons vanilla bean paste
1/4 teaspoon almond extract
3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
Preparation
1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla bean paste and almond extract.

2. Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Use immediately.

Ultimate Vanilla Buttercream Frosting

Ingredients
1/2 cup butter, softened
2 teaspoons vanilla bean paste can be purchased on-line or a specialty store
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
3 to 5 Tbsp. milk
Preparation
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.

Mint Chocolate Chip Buttercream Frosting

Ingredients
1/2 cup butter, softened
3 tablespoons peppermint extract
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
1 to 2 Tbsp. milk
1 (4-oz.) finely chopped bittersweet chocolate baking bar
Preparation
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 1 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in finely chopped bittersweet chocolate baking bar.

I used Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar.

Creamy Buttermilk-Avocado Sauce

Ingredients
1 cup buttermilk
1 ripe avocado, chopped
2 tablespoons chopped fresh parsley
2 finely chopped green onions
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
Preparation
1. Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. Season with kosher salt and freshly ground pepper to taste. Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.

serve with grilled shrimp

Chocolate-Malt Buttercream Frosting

Ingredients
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
1/2 cup unsweetened cocoa
1/2 cup malted milk powder
5 to 7 Tbsp. milk
Preparation
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.

2. Whisk together powdered sugar, cocoa, and malted milk powder. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.

Chocolate Cake Batter

Ingredients
2 cups sugar
1 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups cake flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
Preparation
1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

2. Whisk together flour, cocoa, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Beat 1/3 cup hot water into batter just until smooth. (Batter will be thick.) Use immediately.

Basic Vanilla Cake Batter

Ingredients
2 cups sugar
1 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups cake flour this is really important in a cake mix regular flour is too heavy
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
Preparation
1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

2. Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Use immediately.

Ultimate Vanilla Cake Batter: Substitute 2 tsp. vanilla bean paste for vanilla extract. Proceed with recipe as directed.

Chocolate Cake Batter: Reduce cake flour to 2 cups. Proceed with recipe as directed in Step 1. Whisk 3/4 cup unsweetened cocoa into flour mixture in Step 2; proceed with recipe as directed. Beat 1/3 cup hot water into batter just until smooth

Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles

Ingredients
1/4 cup sun-dried tomatoes, packed without oil (about 12)
4 (6-ounce) chicken thighs, skinned can use chicken breasts also
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons olive oil
2 cups quartered button mushrooms (about 4 ounces)
1 1/2 cups sliced fresh shiitake mushroom caps (about 3 ounces)
1/2 teaspoon dried thyme
1 garlic clove, minced
1 bay leaf
1/3 cup chicken broth
5 tablespoons Marsala wine, divided (dont worry the alcohol cooks off)
3 tablespoons half-and-half
4 teaspoons chopped fresh parsley
2 cups hot cooked wide egg noodles (about 1 1/2 cups uncooked)
Preparation
Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.

Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 5 minutes, turning once. Remove chicken from pan.

Reduce heat to medium-low. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 2 minutes. Add thyme, garlic, and bay leaf; sauté for 30 seconds. Return chicken to pan. Add sun-dried tomatoes, broth, and 1/4 cup wine. Cover, reduce heat, and simmer 25 minutes, turning chicken once.

Add 1 tablespoon wine and half-and-half, and bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.

Three-Cheese Baked Pasta

Ingredients
1 (16-oz.) package ziti pasta
2 (10-oz.) containers Alfredo sauce
1 (8-oz.) container sour cream
1 (15-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese
Preparation
1. Cook ziti according to package directions; drain and return to pot.

2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

4. Bake at 350° for 30 minutes or until bubbly.

Tuscan Pasta With Tomato-Basil Cream

Ingredients
1 (20-oz.) package refrigerated four-cheese ravioli*
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine (dont worry the alcohol will cook off)
2 medium-size fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips
Preparation
1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

*1 (13-oz.) package three-cheese tortellini may be substituted.

**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

Ingredients
4 ounces uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, minced
6 tablespoons half-and-half
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Bacon Bow Tie Pasta

Ingredients
1/2 (16-oz.) package bow tie pasta
1/2 pound bacon
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese
Preparation
1. Cook pasta according to package directions; drain. Keep warm.

2. Cook bacon according to package directions; drain well, and crumble.

3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.

4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese

Baked Three Cheese Tortellini With Tomato Cream Sauce

Ingredients
1 (13-ounce) bag three cheese tortellini
1 (24-ounce) jar marinara sauce
1/2 cup heavy cream, at room temperature
1 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
Preparation
1. Bring 6 qt. salted water to boil over high heat. Add tortellini, and cook, stirring occasionally, 5 minutes or until tender but still firm to bite. Drain and keep warm.

2. Bring marinara sauce to a light boil in a medium saucepan over medium heat. Reduce heat to low, and stir in cream. Simmer, stirring occasionally, 3 to 4 minutes or until sauce is thoroughly heated. Remove from heat, and stir in 1/2 cup Parmesan cheese, salt, and pepper. Add tortellini, and toss to coat.

3. Grease an 11- x 7-inch baking dish with 1 tablespoon butter. Pour tortellini mixture into baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese, and dot with remaining 2 tablespoons butter.

4. Bake at 350° for 25 minutes or until lightly browned.

Marinara

Ingredients
1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1 tablespoon sugar
1/2 cup dry red wine (the alcohol will cook off so dont worry)
1 tablespoon extravirgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste
Preparation
Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Ingredients
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese (optional)
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Farfalle with Creamy Wild Mushroom Sauce

Ingredients
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend (COSTCO has it)
1/2 cup chopped onion
1/3 cup finely chopped shallots (trader joes)
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine (the alcohol cooks off)
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

White Chocolate, Strawberry, and Oatmeal Cookies

Ingredients
3/4 cup flour (about 3 1/3 ounces)
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries or crandberries
1/3 cup premium white chocolate chips (such as Ghirardelli)
Cooking spray
Preparation
Preheat oven to 350°.

Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

White Chocolate-Peanut Butter Crunch No-Bake

Ingredients
8 (2-ounce) vanilla bark coating squares
2 tablespoons creamy peanut butter
2 cups miniature marshmallows
2 cups crisp rice cereal
2 cups dry-roasted peanuts
Preparation
Microwave coating in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Stir in marshmallows, cereal, and peanuts.

Drop by teaspoonfuls onto wax paper. Let stand 15 minutes or until firm.

White Chocolate Chip-Oatmeal Cookies

Ingredients
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups uncooked regular oats
2 cups (12 ounces) white chocolate morsels
1 cup coarsely chopped pecans
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.

Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Warm Apple-Buttermilk Custard Pie

Ingredients
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Streusel:
1/3 cup flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces

Filling:
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract
Preparation
Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.