Creamy Almond Candy

Prep Time: 10 minutes
Servings: Makes about 3 1/4 pounds
This super simple recipe will make you want to turn your kitchen into "candy central". Pick out a few other candy recipes for a customized candy gift box to give to family and friends. Or simply enjoy the candy at home after lunch or dinner.

1 1/2 pounds vanilla-flavored candy coating*
1 (14-oz) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/8 teaspoon salt
1 teaspoon almond extract
3 cups (about 1 pound) whole almonds, toasted

In a heavy saucepan, over low heat, melt candy coating, Eagle® Brand and salt. Remove from heat; stir in extract, then almonds.
Spread evenly into wax paper-lined 15x10-inch jellyroll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature.

MICROWAVE: In 2-quart glass measure, combine candy coating, Eagle® Brand and salt. Cook on 100% power (high) 3 to 5 minutes, stirring until smooth. Proceed as above.

*Also called confectioners’ or candy coating

Pasta with Pesto, Cherry Tomatoes and Mozzerella

2 cups fresh basil leaves, washed and dried
2 garlic cloves, peeled and sliced in half
1/2 cup walnut pieces
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup parmesan, freshly grated
3/4 to 1 cup extra virgin olive oil
strozzapreti or pasta of your choice (enough for 4 people)
1/2 cup cherry tomatoes, quartered
1/4 cup bocconcini, diced (this is fresh mozzerella wet)
Set a pot of water to boil. Once the water has come to a boil, cook your pasta according to package directions.
In a blender or food processor, combine the basil leaves, garlic cloves, walnut pieces, salt, pepper and parmesan. Process until combined and the basil leaves and walnut pieces have been chopped up finely.
With the machine running, through the feed tube of the blender or processor, slowly add the olive oil. Add enough so that the mixture becomes creamy and cohesive. It should not be liquidy.
Pour the pesto in a large pan. As soon as the pasta is cooked, add it to the pan with the pesto. Over low heat, mix your pasta until it is completely coated with pesto. Add the tomatoes and bocconcini and mix well. Serve immediately.
Enjoy!

Apricot Jam Coffee Cake

1-1/2 cups unsalted butter, softened
1-3/4 cups sugar
4 eggs
1 tablespoon pure vanilla extract
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream
3/4 cup apricot jam (if your jam is not loose, then mix in a bit of hot water and stir to make it a bit more liquidy)
1 cup sliced almonds
icing sugar
Preheat oven to 350 degrees F and grease a 9 by 13-inch pan.
Combine the dry ingredients (flour, baking powder, baking soda and salt) and mix well; set aside.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, scraping down the side of the bowl after each addition.
Add the vanilla extract and mix well.
Add half the dry ingredients and mix on low speed.
Add half the sour cream and mix well.
Add the remaining dry ingredients, followed by the sour cream. Mix well.
Take one-third of the batter and put it in a medium bowl. Add the apricot jam and mix well.
Spread half the remaining batter over the bottom of the prepared pan. Spread the apricot batter over that layer. Top with the remaining batter and spread evenly over the apricot batter layer.
Sprinkle the almonds over the top layer of batter.
Bake the cake for 45 minutes, or until a tester inserted in the centre of the cake comes out clean.
Let the cake cool on a wire rack. Dust with icing sugar before serving.
Note: This cake serves 12.

Cream of Tomato Soup

a sprig of thyme
1 bay leaf
1/2 teaspoon of red pepper flakes
4 tablespoons unsalted butter
1 cup finely chopped onion
1 cup water
1/3 cup tomato paste
1-1/2 cans whole tomatoes (28 fluid ounces each, juice reserved)
4 cloves garlic, minced
2 cups half-and-half or milk
1 tablespoon packed light brown sugar
salt and pepper to taste (use white pepper if you have it)
Melt 2 tablespoons of the butter in a large stockpot. Add the onion and cook until the onions have softened, about 5 minutes.
Combine the tomato paste and the water and mix well; add to the butter and onion.
Add the thyme, bay leaf and red pepper flakes; cook for 2 minutes, stirring often.
Add the tomatoes and half of the reserved tomato juice. With a spoon, break up the tomatoes slightly. Add the garlic.
Bring the soup to a boil; reduce heat, cover and simmer for 30 minutes.
After 30 minutes, puree the soup in a blender or food processor.
Return the soup to the stockpot and add the remaining butter, the half-and-half or milk and the brown sugar. Taste the soup and add salt and pepper to taste (I used 1 teaspoon of salt and a 1/4 teaspoon of white pepper.) Mix well.
You can either serve the soup as is or you can prepare the puff pastry crowns.
Enjoy!

Pecan tarts

1
For the pastry:

Use your favourite recipe for butter crust. I always use the recipe from The Joy of Cooking

1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water

PreparationBlend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)



Refrigerate the dough while you prepare the filling.

For the filling:

2 eggs, beaten
1-1/4 cups light brown sugar
1 cup dark corn syrup
2 tsp. vinegar
2 tsp. vanilla extract
1/2 tsp. salt
3/4 cup butter, melted
walnut halves (24 to 36)
Preheat the oven to 375 degrees F.
Place a walnut half in each prepared pastry-lined muffin cup.
In a bowl, whisk together all the other ingredients.
Carefully pour the mixture into each muffin cup, being careful not to fill them more than three-quarters of the way to the top (if you fill them more than that they may overflow).
Put the muffin tin on a baking tray just in case there are spills.
Bake the tarts in the centre of the oven for 20 to 25 minutes. Keep an eye on them to ensure that the crusts don't burn. The crusts should be golden and the filling should be just set.
Remove from the oven and let cool completely.
Enjoy!
Note: This recipe will yield enough filling for 24 butter tarts. If you make a butter crust recipe that yields two 9-inch pie shells, then you should have enough dough to fill the 24 muffin tins. If not, make two batches of the butter crust.

I sometimes add raisins to my butter tarts. If you want to add raisins, soak about a 1/4 cup of raisins hot water and then divide among the muffin cups before you add the filling. You can also use cranberries or dried cherries for a special twist.

Chocolate Cupcakes with Peanut Butter Filling

3/4 cup plus 2 tablespoons of cocoa powder
1/2 cup of boiling water (you may need extra water)
1 cup buttermilk
1-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 sticks plus 3 tablespoons unsalted butter, softened
1-1/4 cups granulated sugar (the original recipe calls for 1-1/2 cups)
1 tablespoon instant espresso powder
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup peanut butter (smooth)
2/3 cup icing sugar
1 cup heavy cream
8 ounces semisweet chocolate chips (I used mini chips -- the original recipe calls for chopped semisweet chocolate)
Preheat the oven to 350 degrees F.
Line 24 muffin cups with cupcake liners. If you don't have liners, be sure to butter your muffin tin(s) well.
Put the cocoa powder in a bowl and add the boiling water. Mix until a smooth paste forms. You may have to add more than 1/2 a cup of boiling water to form a paste.
Once the paste is formed, whisk in the buttermilk.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
In a large bowl, begin creaming 1-1/2 sticks of butter with the sugar. Cream until light and fluffy (3 to 4 minutes).
Beat in the eggs and vanilla until well combined (be sure to stop and scrape down the sides of the bowl).
Add half the dry ingredients to the butter/egg mixture. Mix well.
Add half of the cocoa mixture. Mix well.
Add the rest of the dry ingredients. Mix well and then add the remaining cocoa mixture and mix well.
Spoon the batter into the prepared muffin tin(s).
Bake for 20 to 25 minutes, or until the cupcakes spring back when touched lightly. Cool the cupcakes in the pan for 10 minutes and then transfer them to wire racks to cool completely.
In a bowl, beat the peanut butter with the remaining 3 tablespoons of butter. Sift in the icing sugar and beat for about 2 minutes. The mixture should be light and fluffy. Spoon the mixture into a pastry bag fitted with a 1/4-inch star tip.
Pick up a cupcake and press the tip of the pastry bag into the cupcake (not more than an inch into the cupcake). Gently squeeze in some filling and pull the tip out. You will feel the cupcake expand as you inject the filling. Fill all the cupcakes.
In a saucepan, bring the heavy cream to a simmer. Remove from heat and add the chocolate. Let it stand for 5 minutes and then whisk until you have a smooth chocolate icing (try not to eat it all with a spoon!). Let the icing stand for about 15 minutes; it will thicken a bit.
Gently dip the tops of the cupcakes into the icing using my "dip n' twirl" technique. Just lower the cupcake top into the icing and twirl gently. While the original recipe recommends dipping once, waiting 5 minutes and then dipping again, I only dipped once.
Let the cupcakes sit for about 1/2 an hour and then pipe rosettes onto the cupcakes using the remaining peanut butter filling.

White Chocolate Coconut Cream Bars

Coconut Cream Filling:

1/2 cup heavy cream
8 ounces white chocolate, finely chopped
1-1/4 ounces unsweetened finely shredded dried coconut
In a saucepan, heat the cream until it is barely simmering. Remove the cream from the heat and immediately add the finely chopped white chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the coconut and mix well.
Pour the mixture into a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the surface of the cream. This will prevent a sking from forming.
Let the mixture sit for at least 3 hours so that the flavours can develop. Do not let it sit at room temperature for more than 24 hours.
For the shortbread layer:

4 ounces semisweet chocolate, finely chopped (I used Lindt chocolate)
6 ounces white chocolate, finely chopped (I used Lindt chocolate)
1/3 cup sugar
1 stick (8 tablespoons) unsalted butter, softened
2 cups cake flour, sifted and then measured
Butter a sheet pan that is 9 x 13 inches.
In a food processor, pulse the semisweet chocolate for a minute until it is very fine.
In a double boiler, melt the white chocolate. Remove it from the heat as soon as it's melted and stir to ensure that it's smooth. If the chocolate sets then return it to the double boiler until it's loose again.
In an electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the melted white chocolate and mix well. Add the sifted cake flour and the semisweet chocolate. Mix on low-speed until incorporated.
Remove the dough from the bowl and knead it a few times. Using your hands, press the dough onto the bottom of the prepared pan in an even layer.
Put the pan in the refrigerator for 20 minutes to firm up the dough.
While the pan is in the refrigerator, heat your oven to 325 degrees F.
After 20 minutes, remove the pan from the refrigerator and bake for 25 minutes. The shortbread will be lightly golden and may be puffed in places as well.
Let cool completely.
To assemble the bars:

Once the shortbread layer has cooled completely, take the white chocolate and coconut filling and place in the bowl of an electric mixer. Beat at high speed for a minute.
Remove the mixture from the bowl and spread onto the shortbread base.
Refrigerate while you make the ganache.
For the ganache:

1/2 cup heavy cream
3-1/2 ounces semisweet chocolate, finely chopped
In a pot heat the cream until it comes to a simmer. Take the cream off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Let it sit for a few minutes to thicken.
Once the ganache has thickened slightly, spread over the white chocolate and coconut filling. While the ganache should set in about an hour, you may have to put it in the refrigerator to fully set.
Slice into squares with a sharp knife.
Enjoy!

Lazy Dazy Cake

Ingredients
4 eggs
2 cups white sugar
2 teaspoons vanilla essence (extract)
2 cups all purpose flour
2 tsp baking powder
1/2 teaspoon salt
1 cup milk
60g butter (1/4 cup)

Topping
1 and 1/2 cups firmly packed brown sugar
150 g butter (3/4 cup), melted
1/2 cup milk or cream
2 cups thread (flaked) coconut

Method
Preheat oven to 180 C/350 F
In a mixing bowl, beat eggs, sugar and vanilla until thick - about 4 minutes
Combine flour, baking powder and salt and add to egg mixture
Beat until just combined
In a saucepan, bring milk and butter to a boil, stirring constantly (I microwave mine)
Add to batter and beat until combined (batter will be runny like a pancake batter)
Pour into a greased and paper lined 18x28 cm (9x13x2") baking pan
Bake for about 35-40 minutes or until cake tests done
Combine topping ingredients
Spread over warm cake
Place under grill (broiler) until lightly browned (watch it in case it burns!)

Cannoli Cake

Ingredients for cake:

6 large eggs, separated
1 large egg yolk
pinch of salt
1 cup plus 1/3 cup sugar
1 cup all-purpose flour
1 tbsp. baking powder
1 tsp. almond extract
2 tsp. vanilla extract
2 tbsp. cold water
finely grated zest of one orange

Ingredients for filling:

125 g. cream cheese, softened
225 g. ricotta cheese
2 tbsp. Nutella
1 tsp. Grand Marnier (optional)
1 tsp. Frangelico (optional)
1 cup icing sugar
1/4 cup mini chocolate chips
icing sugar for dusting

Directions:

Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.

Place the egg whites in the bowl of a stand mixer and add the pinch of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (don’t overbeat). Set aside.

In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry.

Gently fold in the egg whites until you have a well mixed batter.

Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.

Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.

To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.

Carefully divide the cake into two equal layers. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filing. Top the filling with the second layer of the cake and refrigerate until ready to serve.

Just before serving, dust the cake with icing sugar.

Butterscotch Oatmeal Cookie

3/4 cup brown sugar
2-1/2 cups rolled oats (large flake)
1/3 cup granulated sugar
1-1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
2 tbsp. light corn syrup
1 large egg
1 tbsp. vanilla extract
1 cup butterscotch chips
1 cup toffee bits
1/4 cup ground praline (optional)

Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper.

In a food processor, process the brown sugar, 1/2 a cup of the oatmeal and the granulated sugar until it’s very fine; set aside.

In another bowl, sift together the flour, the salt and the baking soda. Add in the remaining oats and set aside.

In the bowl of an electric mixer, combine the butter and the corn syrup. Mix with the paddle attachment until light and fluffy (about 3 minutes).

With the mixture on low speed, add the processed oatmeal mixture and mix until combined.

Add the egg and vanilla extract and mix until just combined.

With the mixture on low speed, add the remaining dry ingredients and mix until just combined (don’t overmix).

With a wooden spoon, mix in the chips, toffee bits and praline (if you’re using it).

Spoon dollops of the cookie dough onto the cookie sheets, leaving about 2 inches between cookies. You can make these as large or small as you like.

Bake the cookies for 10 minutes (keeping an eye on them so they don’t burn if you’ve made small cookies). When they’re done they should be slightly golden around the edges.

Remove the cookie sheets from the oven and let rest on a rack for 10 minutes before transferring the cookies to a wire rack to cool completely. Let your cookie sheets cool and then repeat with the remaining batter

Pecan Bars

Makes 24
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
2 teaspoons salt
2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
2 large eggs
1 1/2 cups packed light-brown sugar
1 tablespoon dark corn syrup
2 cups pecans, coarsely chopped
1 cup sweetened flaked coconut
Directions
Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

Mint-Chocolate Brownies

Makes 16
8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties
Directions
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Zesty Lemon Bars

Makes 20 bars
FOR THE CRUST
1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar
3 tablespoons cornstarch
1 1/2 teaspoons coarse salt
FOR THE TOPPING
2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unbleached all-purpose flour
1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon milk
1/4 teaspoon coarse salt
Directions
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Ice Cream with Butterscotch Sauce

Serves 4
1 cup heavy cream
1 cup hard, dark butterscotch candies, finely chopped, plus more for garnish (optional)
1 pint vanilla ice cream, for serving
Directions
Heat cream in a medium saucepan over medium-high heat until almost boiling. Stir in chopped candies, and reduce heat to medium. Continue to cook, stirring constantly, until candies have melted, about 5 minutes. Remove from heat; let sauce cool slightly.
Divide ice cream among four serving bowls, and top with sauce. Garnish with additional crushed candies, if desired.

Southwestern Turkey Club

Serves 4
8 slices bacon, (8 ounces)
4 turkey cutlets, (4 ounces each)
Coarse salt and ground pepper
1 ripe avocado, pitted and peeled
2 tablespoons fresh lime juice
1 to 2 tablespoons chopped pickled jalapeno chiles
12 whole-wheat sandwich bread, lightly toasted
1 tomato, thinly sliced
Directions
Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side, transfer to a paper towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper towel-lined plate to drain.
In a small bowl, mash avocado, lime juice, and jalapenos with a fork; season with salt and pepper.
Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

Taco Salad

Serves 6
2 ears corn, husks and silk removed (or I buy the frozen sweet corn from Trader Joes)
3 corn tortillas, cut into 16 wedges each
3/4 cup nonfat plain yogurt
2 limes
1/3 cup fresh cilantro leaves
1 1/2 tablespoons finely chopped and seeded jalapeno pepper
1/2 teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)
Directions
Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.

Southern Pulled-Pork Sandwiches

Serves 8
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Hot Spinach Dip

Makes 3 cups
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Directions
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Spicy Citrus Caramel Chicken Wings

Serves 6
3 pounds chicken wings, wing tips removed and cut at the joint, if necessary
2 tablespoons olive oil
2 teaspoons coarse salt
Zest of 1 lime
Zest of 1 lemon
3 blood oranges
1/3 cup sugar
1/2 cup freshly squeezed blood orange juice
3 tablespoons corn syrup
1 teaspoon finely chopped fresh ginger
1 to 2 teaspoons Sriracha
1/4 teaspoon cayenne pepper
Directions
Preheat oven to 450 degrees.
In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.
Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.
In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.
Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.

Mushroom and Bacon Dip

Makes 4 cups
3 dried porcini mushrooms
1/2 cup boiling water
8 slices thick-cut bacon
1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
4 garlic cloves, finely chopped
1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons finely chopped fresh thyme
1 package (8 ounces) cream cheese, softened
2 cups sour cream (16 ounces)
3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
Waffle Chips, for serving (optional)
Directions
In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until trans-lucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.

Guacamole

2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Coarse salt
Directions
In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

Creamy Deviled Eggs

Serves 8
8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish
Directions
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Li'l Smoky Cheese Ball

Makes one cheese ball
2 cups shredded smoked Gouda cheese, room temperature
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons milk
2 teaspoons steak sauce
1 cup toasted chopped walnuts or pecans
Crackers, for serving
Directions
Place Gouda, cream cheese, butter, milk, and steak sauce in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place nuts in a shallow dish. Roll cheese ball in nuts to fully coat. Serve with crackers.

Ultimate Nachos

Serves 4
1 (13 1/2-ounce) bag store-bought large tortilla chips
1 cup refried beans
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese
1/2 cup chopped pickled jalapeno chiles
1 jalapeno chile, seeded, ribs removed, and minced
1/2 cup canned sliced black olives
Fresh cilantro leaves
Chili sauce or hot-pepper sauce
Chopped tomatoes, for serving (optional)
Sour cream, for serving (optional)
Directions
Preheat oven to 400 degrees. Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among tortilla chips. Transfer to an ovenproof serving platter, forming layers; add chili sauce.
Bake until heated through and cheese melts, 3 to 5 minutes. Remove, and garnish with cilantro leaves. Serve immediately topped with tomatoes and sour cream, if desired.

Sweet Onion Dip

Makes 2 cups
1 tablespoon olive oil
2 Vidalia onions (1 pound total), finely chopped
Coarse salt and ground pepper
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
Potato chips, for serving
Directions
In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.