Angel Food Cake

Ingredients
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Directions
Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use awhisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Scalloped Potatoes

Potato Gratin
1 clove garlic
2 tablespoons butter
4 large russet potatoes, peeled and thinly sliced
1 cup milk
1 cup water
1 bay leaf
Salt
1 1/2 cups grated Swiss cheese
Fresh ground pepper
Nutmeg
2/3 cup heavy cream
Directions
Preheat oven to 375 degrees. Rub a baking dish with garlic clove and then with butter.

In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.

Drain the potatoes and layer half of them in the buttered baking dish. Sprinkle on half of the cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasoning. Pour heavy cream over potatoes. Bake for 45 minutes to 1 hour or until golden and bubbly

Three Potato Gratin

Ingredients
1 tablespoon butter
2 heads of garlic, split in half
1 quart of cream
1 pound peeled white potatoes, 1/4 inch slices
1 pound peeled sweet potatoes, 1/4 inch slices
1 pound red potatoes, 1/4 inch slices
2 cups grated Parmigiano-Reggiano cheese plus 2 tablespoons for garnish
salt and white pepper
2 tablespoons chopped chives
Directions
Preheat oven to 400 degrees.

Grease an oval souffle dish with the butter. In a saucepan, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Strain the garlic from the cream and pour over the potatoes. Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Garnish with 2 tablespoons each of cheese and chopped chives

Chicken Parmesan

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Directions
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

Spiced Pineapple Upside-Down Cake

Ingredients:
1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
Directions:
In a saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in skillet or a 13-in. x 9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. Carefully pour over the pineapple.
Bake at 350° for 40 minutes for skillet (50-60 minutes for baking pan) or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings

Hawaiian Dessert

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
3 packages (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
1-1/2 teaspoons coconut extract
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) crushed pineapple, well drained
2 cups heavy whipping cream, whipped and sweetened
2 cups flaked coconut, toasted
Directions:
Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely.
In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple.
Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Yield: 24 servings.

Orange Dream Cake

Ingredients:
2/3 cup butter, softened
1-1/3 cups sugar
2/3 cup fresh orange juice
3 tablespoons fresh lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 eggs
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
FROSTING:
1 cup flaked coconut
1/4 cup sugar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
4 teaspoons grated orange peel, divided
1 cup heavy whipping cream, whipped
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and peel until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended.
Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons peel. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange peel. Chill for at least 1 hour. Store in the refrigerator. Yield: 10-12 servings.

Apple Walnut Cake

Ingredients:
1-2/3 cups sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups chopped unpeeled apples
1 cup chopped walnuts
FROSTING
2 packages (3 ounce each) cream cheese, softened
3 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Directions:
In a mixing bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 50 to 55 minutes or until a toothpick comes out clean. Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a mixing bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake. Yield: 16-20 servings.

Chicken Fajitas

Ingredients:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce , salsa, guacamole and sour cream
Directions:
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours.
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until chicken juices run clear. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Slow-Cooked Chicken and Stuffing

Ingredients:
2-1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
5 to 6 cups cubed cooked chicken
Directions:
In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.
In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160°. Yield: 14-16 servings.

Garlic Lover's Chicken

Ingredients:
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup milk
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 to 2 garlic cloves, minced
1/4 cup butter, melted
2 tablespoons lemon juice
Paprika
Directions:
In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
Place chicken in a greased 13-in. x 9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until the juices run clear. Yield: 6 servings.

Chicken with Apple Cream Sauce

Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon vegetable oil
1 cup apple juice
1 teaspoon lemon juice
1/4 to 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon minced fresh parsley
Hot cooked rice
Directions:
In a skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Remove chicken and keep warm.
Combine cornstarch and cream until smooth; stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve over rice. Yield: 4 servings.

Apricot Almond Chicken

Ingredients:
2-1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt, optional
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted
Directions:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a meat thermometer reads 170°. Let stand for 5 minutes before serving. Yield: 4 servings.

Maple-Glazed Chicken Wings

Ingredients:
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
Directions:
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings. Editor's Note: The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.

Crunchy Chicken Casserole

Ingredients:
1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional
Directions:
In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired.
Bake, uncovered, at 350° for 30 minutes. Yield: 6-8 servings.

Sesame Ginger Chicken

Ingredients:
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame seeds, toasted
1/2 teaspoon ground ginger
4 boneless skinless chicken breast halves
2 green onions with tops, cut into thin strips
Directions:
In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions. Yield: 4 servings.

Honey-Glazed Chicken

Ingredients:
1/2 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions:
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.

Glazed Mint Brownies

Ingredients:
2 squares (1 ounce each) unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
FILLING:
3 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
3/4 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
GLAZE:
1/2 cup semisweet chocolate chips
2 tablespoons butter
Directions:
In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and flour until blended. Stir in the chocolate mixture.
Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the filling ingredients until creamy. Spread over brownies.
For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until filling and glaze are set. Yield: 12-16 brownies.

Orange Brownies

Ingredients:
1/2 cup butter
1/4 cup baking cocoa
2 eggs
1 cup sugar
3/4 cup flour
1/2 cup chopped pecans
2 tablespoons orange juice concentrate
1 tablespoon grated orange peel
1/8 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 tablespoons orange juice concentrate
1 tablespoon grated orange peel, optional
Directions:
In a small saucepan, melt butter. Stir in cocoa until smooth. In a large bowl, beat eggs until frothy. Without stirring, add the sugar, flour, pecans, orange juice concentrate, peel and salt. Pour cocoa mixture over the top; mix well. Transfer to a greased 8-in. square baking pan.
Bake at 350° for 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely on a wire rack.
For frosting, combine confectioners' sugar, butter and orange juice concentrate. Spread over the brownies. Cut into bars; garnish with orange peel if desired. Yield: 16 servings.

Oatmeal Brownies

Ingredients:
1-1/2 cups quick-cooking oats
1 cup M&M's miniature baking bits
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon baking soda
1/2 cup butter, melted
1 package fudge brownie mix (13-inch x 9-inch pan size)
Directions:
In a large bowl, combine the oats, baking bits, flour, sugar, walnuts, baking soda and butter. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 5 dozen.

Coconut Pecan Blondies

Ingredients:
1 egg
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup coarsely chopped pecans, toasted
2/3 cup flaked coconut
4 squares (1 ounce each) white baking chocolate, coarsely chopped
Directions:
In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate.
Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: 16 brownies.

Macaroon Brownies

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped walnuts
MACAROON FILLING:
1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
FROSTING:
3/4 cup sugar
1/4 cup milk
2 tablespoons butter
1 cup miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. baking pan.
For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Yield: 4 dozen.

Almond Coconut Brownies

Ingredients:
1-1/2 cups butter
4 squares (1 ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, lightly beaten
1 cup flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.

Chocolate Peanut Butter Bars

Ingredients:
3 cups sugar
1 cup light corn syrup
1/2 cup water
1 jar (18 ounces) creamy peanut butter, melted
1-1/2 pounds milk chocolate confectionery coating
Directions:
In a large heavy saucepan, combine sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290° (soft-crack stage).
Meanwhile, place melted peanut butter in a large greased heat proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14-in. x 12-in. rectangle. While warm, cut into 1-1/2-in. x 1-in. bars using a buttered pizza cutter or knife. Cool completely.
Melt confectionery coating; dip bars and place on waxed paper to harden. Yield: 6 dozen. Editor's Note: The accuracy of your candy thermometer is very important. *Milk chocolate confectionery coating is found in the baking section of most grocery stores. it is sometimes called candy coating and is often sold in bulk packages of 1 to 1-1/2 pounds.

Cookies N Cream Brownies

Ingredients:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
BROWNIE LAYER:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
12 cream-filled chocolate sandwich cookies, crushed
Directions:
In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large mixing bowl; blend well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs.
Pour into a greased 11-in. x 7-in. baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.