Happy Birthday Cake

HAPPY BIRTHDAY CAKE

3 can (16 oz.) vanilla frosting
2 (8") round baked cake layers
6 baked cupcakes
2 Tbsp. rainbow nonpareils
6 rainbow candy sticks, cut in half
1/4 cup chocolate frosting
Yellow and red liquid food coloring

Tint 1 can vanilla frosting bright yellow. Transfer to pastry bag fitted with large star tip; reserve. Tint 1/4 cup remaining vanilla frosting orange with yellow and red coloring. Transfer orange and chocolate frostings to separate plastic food storage bags. Snip one corner from each bag; reserve. Transfer 1 cup remaining vanilla frosting to pastry bag fitted with small star tip; reserve.

Fill and spread cake layers with remaining vanilla frosting. Pipe reserved vanilla frosting around edge of cake top. Using chocolate frosting, pipe “Happy Birthday!” onto cake.

Cut 5 cupcakes in half vertically. Press each cupcake half onto side of cake. Pipe yellow frosting onto cupcake halves and remaining whole cupcake. Sprinkle with nonpareils; insert candy stick into each cupcake, discarding remaining half stick. Pipe an orange frosting “flame” onto top of each candy stick. Place whole cupcake in center of cake top. Makes 16 servings.

Note: This recipe is from Woman's World.

Millionaire Pie

MILLIONAIRE PIE

3 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 cup sugar
3/4 cup powdered sugar
1 tsp. vanilla
21 Ritz crackers, crushed
1 1/4 cup pecans, chopped
8 oz. cream cheese, softened
1 cup whipped cream
7 oz. crushed pineapple, well drained

Preheat oven to 350̊. Beat egg whites with cream of tartar and salt until whites hold soft peaks. Add sugar gradually, beating after each addition. Add vanilla, fold in crackers and half of pecans. Make crust smooth on bottom and sides of greased 9” pie plate building up sides. Bake for 20 minutes and chill. Beat cream cheese and powdered sugar. Spread on crust and chill again. In whipped cream, fold in crushed pineapple and remaining pecans. Spread over cream cheese mixture and chill well.

Summer Pasta Salad

SUMMER PASTA SALAD

1 1/2 cups broccoli florets
1/2 cup sliced carrots
3 cups cooked pasta spirals
1 1/2 cups sliced zucchini
1/4 cup cider vinegar
2 Tbsp. Parmesan cheese
2 Tbsp. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
3/4 cup plain non-fat yogurt

Cook pasta according to package directions, omitting salt. Drain and rinse under cold water and set aside. In a small bowl mix yogurt, vinegar, Parmesan cheese, mayonnaise and seasonings. Set aside. In a large bowl combine pasta, yogurt mixture and vegetables. Mix well. Chill thoroughly and serve cold.

Four Seasons Crab Cakes

FOUR SEASONS CRAB CAKES

2 lb. jumbo lump crabmeat
1/2 lb. fresh codfish fillet
1/2 to 1 cup heavy cream
1 Tbsp. Dijon mustard
2 tsp. sesame oil
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped chives
2 Tbsp. basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing

Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450̊ oven for 4 to 5 minutes. Serves six to eight.

Swiss Alpine Pie (Quiche Lorraine)

SWISS ALPINE PIE (Quiche Lorraine)

1 unbaked 10-inch pastry shell
1pkg (10 ounces) frozen broccoli, cooked
1 to 2 cups cooked ham, cubed
3 minutes and drained
3 cups shredded Swiss cheese (about 8 oz.)
1 ½ cups milk, scalded
3 eggs, beaten
1/8 tsp. each salt and pepper
3 Tbsp. chopped onion

Preheat oven to 400̊. In unbaked pastry shell, place a layer of broccoli and ham, using half the amount and one-third of the cheese. Repeat broccoli, ham and cheese layer. Sprinkle chopped onion and remaining third of the cheese over layered ingredients. Add seasonings to scalded milk, add milk gradually to beaten eggs, stirring well. Pour over pie. Bake 10 minutes at 450̊. Reduce heat to 325̊ and bake 30 to 35 minutes longer. Cool a few minutes before serving.

Snow-Covered Almond Crescents

SNOW-COVERED ALMOND CRESCENTS

1 pkg. (8 oz.) cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
1/2 tsp. almond extract
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped slivered almonds
3/4 cup powdered sugar

Beat cream cheese, butter, sugar, vanilla and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Stir in almonds; cover. Refrigerate 30 minutes. Preheat oven to 350 degrees. Shape 1 inch balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly. Bake 10 to 12 minutes or until lightly browned. Cool slightly on wire racks. Sprinkle with powdered sugar; cool completely. 5 dozen cookies.

Football Cupcake Pull-Aparts

FOOTBALL CUPCAKE PULL-APARTS

1 yellow cake mix (plus ingredients box calls for)
2 containers (1 lb. each) creamy chocolate frosting
1/2 cup candy-coated chocolate candies
1 tube white decorating icing

Heat oven to 375 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups (about 2/3 full). Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolates candies (you could use the colors of your favorite team). Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football. Makes 24 cupcakes.

Note: This recipe is from Betty Crocker

Rum Cream Pie

RUM CREAM PIE

5 egg yolks
3/4 cup sugar
1 envelope plain gelatin
3/4 cup heavy cream
1 1/2 oz. dark Jamaica Rum
Unsweetened dark chocolate
Whipped Cream

Beat 5 egg yolks until light and add 3/4 cup sugar. Soak 1 envelope plain gelatin in cold water, then put over a low fire and bring to a boil. Pour in the sugar-egg mixture, stirring briskly and constantly. Fold in 3/4 cup heavy cream which has been whipped until stiff. Flavor with 1 1/2 ounces of dark Jamaica rum. Allow to cool until the mixture begins to set, then pour into pie shell. Chill until firm. Shave unsweetened dark chocolate, enough to sprinkle lightly the top of the pie. You can garnish with additional whipped cream, but really the pie is rich enough without. Serve cold in small wedges.

Cheesy Peach Soup

CHEESY PEACH SOUP

2 Tbsp. butter or margarine
2 Tbsp. chopped onion
1 11 oz. can condensed cheddar cheese soup
1 cup drained canned sliced peaches
1 cup vanilla yogurt
1/2 cup milk

In 1 1/2 qt. saucepan over medium heat, in hot butter, cook onion until tender. Add soup, peaches and yogurt. In covered blender container at high speed, combine soup mixture; blend until smooth. Return mixture to saucepan; gradually stir in milk. Heat; stir occasionally. To serve: ladle into bowls; garnish with sliced peaches. Makes about 3 1/2 cups, 4 servings.

Cheesy Ham Casserole

CHEESY HAM CASSEROLE

1/2 cup Miracle Whip
2 cups fresh or frozen broccoli flowerless, thawed
1 1/2 cups (6 oz.) natural shredded sharp cheddar cheese, divided
1 1/2 cups diced ham
1 1/2 cups (4 oz.) rotini, cooked drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 cup milk
3/4 cup seasoned croutons (optional)

Heat oven to 350̊. Mix all ingredients except 1/2 cup cheese and croutons. Spoon into 1 1/2 qt. casserole. Sprinkle with remaining cheese and croutons. Bake 30 minutes or until thoroughly heated. Makes 4 to 6 servings.

Scream Cheese Spread

SCREAM CHEESE SPREAD

1 8 oz. container cream cheese
1 5.2 oz. container garlic & herb Boursin cheese
1/3 cup sour cream
1 sm. tube black decorating gel
Barbecue sauce, optional
Additional sour cream & cream cheese, optional
24 almond slices, optional
24 breadsticks, optional

On medium speed, beat cream cheese and Boursin until smooth. Beat in 1/4 cup sour cream until blended. On serving plate, form cheese mixture into skull shape 8 1/2" x 5". Spread top with remaining sour cream. Using decorating gel, create face. If desired, decorate with barbecue sauce and sour cream. Make “fingers” by attaching almonds to breadsticks using cream cheese. Makes 12 servings.

Note: This recipe is from Woman's World.

Lovebug Cupcakes

LOVEBUG CUPCAKES

1 box (16 oz.) pound cake mix
1/4 cup cocoa powder
1 tsp. red food coloring
1 bag (14 oz.) red candy melts, melted
40 kiss-shaped chocolate candies
80 1" pieces red whip licorice
80 jumbo daisy-shaped sprinkles
1 jar (3.5 oz.) mini chocolate and/or colored crunch sprinkles

Heat oven to 350 degrees. Place cupcake liners in wells of two 24 well mini-muffin pans. Prepare cake mix according to package directions, adding cocoa and food coloring; divide batter evenly among wells. Bake 12 minutes, or until inserted toothpick comes out clean. Let cool; remove from pan. Dip top of cupcakes into red candy to coat. Cut 1/2" off top of kiss-shaped candies; place 1 cut side down on each cupcake for head. Using remaining melted candy, attach licorice and sprinkles for antennae, eyes and spots. Chill 5 minutes. Makes 40 servings.

Note: This recipe is from Woman's World

Taco Salad

TACO SALAD

1 lb. ground beef
1 pkg. Hamburger Helper mix for cheeseburger macaroni
3 1/3 cups hot water
3 1/3 cups hot water
2 to 3 tsp. chili powder
1 1g. clove garlic, crushed
Dash of cayenne pepper
6 cups shredded lettuce
1 med. green pepper, chopped
2 med. tomatoes, chopped
1/3 cup sliced green onion
1/4 cup sliced pitted ripe pitted olives

Cook and stir ground beef in 10" skillet until brown; drain. Stir in macaroni, sauce mix, water, chili powder, garlic and cayenne pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer. Place lettuce, green pepper, tomatoes, onions and olives in large bowl; toss with ground beef mixture. Serve immediately or, if desired, cover and refrigerate until chilled, at least 4 hours. Serve with tortilla chips and dairy sour cream if desired.

Black Forest Cake

BLACK FOREST CAKE

2 (20 oz.) cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 tsp. vanilla extract
2 9" chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 cup confectioners’ sugar

Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. Split each cake layer in half horizontally. Crumble one half layer, set aside. Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream, and 3/4 cup cherry topping; top with third cake layer. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake. Serves 12 to 16.

Double Potato Gratin

DOUBLE POTATO GRATIN

2 Tbsp. butter
1 sm. onion, chopped
2 cloves garlic, minced
1 1/2 cups heavy cream
2 tsp. salt
1 cup milk
1/8 tsp. ground nutmeg
1/8 tsp. crushed red pepper flakes
1 1/2 cups shredded Monterey Jack cheese
2 Tbsp. chopped fresh parsley
1 1/2 lbs. Yukon Gold potatoes, peeled and cut into 1/8" thick slices
1 1/2 lbs. sweet potatoes, peeled and cut into 1/8" thick slices

Preheat oven to 400 degrees. Coat 2-qt. baking dish with cooking spray. In large pot, melt butter over medium-high heat. Add onion and garlic; cook, stirring often, until tender, 3 minutes. Gently stir in potatoes. Stir in cream, milk, salt, nutmeg and pepper flakes; bring to boil. Reduce heat to medium; cook until potatoes have softened and liquid has thickened slightly, 8 to 10 minutes. Transfer half of potato mixture to baking dish; sprinkle with 1 cup cheese. Top with remaining potato mixture. Bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until tender and golden brown, about 5 minutes. Let stand 10 minutes. Just before serving, sprinkle with parsley. Makes 8 servings.

Peppermint Hot Chocolate Mix

PEPPERMINT HOT CHOCOLATE MIX

1 1/2 cups instant nonfat dry milk powder
1/4 tsp. cornstarch
1 cup unsweetened cocoa powder
1 cup white chocolate chips
1/2 cup red and/or dark green decorating sugar
6 cups milk
8 red, green, and white candy canes, crushed (1 cup)
Whipped cream, christmas sprinkles and additional candy canes, optional

Stir together dry milk powder and cornstarch. In 1-qt. pitcher or jar, layer half of milk mixture, cocoa, remaining milk mixture, sugar, crushed candy canes and chocolate chips. Cover tightly with plastic wrap. For gift, attach a bow and tag with directions below. To make hot chocolate, combine mix, 6 cups milk, and 1 1/2 cups water in pot; bring to boil over medium heat, whisking. Reduce heat to low; cook, stirring often, until slightly thickened, 1 to 2 minutes. If desired, serve with whipped cream, sprinkles, and candy canes. Makes 12 servings.

Creamy Corn Casserole

CREAMY CORN CASSEROLE

8 oz. Neufchatel cream cheese
1/4 cup butter
1 egg
1 can (14.75 oz.) cream-style corn
1 can (11 oz.) Mexicorn, drained
3 scallions chopped, 3/4 cup
1 can (4.5 oz.) green chilis, drained
1 pkg. (8.5 oz.) corn muffin mix
1/4 cup flour

Preheat oven to 350 degrees. Coat 2-qt. baking dish with cooking spray. Microwave cream cheese and butter on high, until softened, 1 minute. Stir in egg, cream-style corn, Mexicorn, 1/2 cup scallions, and chilis. Stir in muffin mix and flour. Pour into baking dish; smooth with spatula. Sprinkle with remaining scallions. Bake 1 hour, 30 minutes or until lightly browned. Cool at least 15 minutes. Serve from baking dish or cut into squares, if desired, sprinkle with sliced scallions. Makes 6 servings.

Pepperoni Bread

PEPPERONI BREAD

4 oz. chunk pepperoni
2 Tbsp. shredded Parmesan cheese
2 Tbsp. chopped fresh parsley
3 cloves garlic, finely chopped
1 Tbsp. olive oil
1/2 tsp. dried Italian seasoning
1 tube (11 oz.) refrigerated crusty French loaf 1 egg, beaten
dough

Preheat oven to 350 degrees. Coat baking sheet with cooking spray. Quarter pepperoni lengthwise; cut crosswise into 1/4" thick pieces (you should have about 1 cup). Combine pepperoni cheese and parsley; reserve. Combine garlic, oil and seasoning. On work surface, unroll dough into 13" x 12" rectangle. Cut lengthwise in half to create 2 (13" x 6") rectangles. Dividing equally, spread garlic mixture, then reserved pepperoni mixture over dough to within 1/2" of edge. Starting with a long side, roll up each rectangle separately, jellyroll style, into a rope. Twist ropes together to create long loaf; press ends together to seal. Place on baking sheet, tucking ends under loaf; brush with egg. Bake 20 to 25 minutes until golden. Cool on rack 10 minutes before serving. Makes 6 servings.

Elegant Baked Brie

ELEGANT BAKED BRIE

1/3 cup red pepper jelly
1/4 cup sweetened dried cranberries
1/4 tsp. chopped fresh rosemary
1 whole round Brie cheese, about 13 oz., 5" diameter
1 sheet (half of 17.3 oz. pkg.) frozen puff pastry dough, thawed
1 egg, lightly beaten
Rosemary sprigs, optional
Apple slices, Champagne grapes, raspberries and star fruit slices, optional

Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Combine jelly, cranberries and chopped rosemary; reserve. Trim and discard rind from top of Brie. On lightly floured surface, roll dough into 12" square. Transfer to pan. Place cheese, trimmed side up, in center of dough; spread top with reserved cranberry mixture. Bring corners of dough up and over top of cheese. Tightly press edges onto dough-covered side of cheese to seal completely. Pinch excess dough together in center of top of cheese and twist to seal. Pull corners of dough out to form decorative top. Brush with egg; insert rosemary sprigs into top. Bake 20 to 25 minutes or until golden. Let stand 1 hour. Transfer to plate. If desired, garnish with rosemary sprigs and fruit. Makes 16 servings.

Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary

WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, FONTINA,AND ROSEMARY

7 Tbsp. butter, divided
2 Tbsp. plus 1 tsp. grapeseed oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 lbs. assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 garlic cloves, minced
2 Tbsp. minced shallot (about 1 medium)
2 cups dry white wine
1 Tbsp. minced fresh rosemary

Pizza Dough:

Cornmeal (for dusting)
Garlic oil
3 cups grated Fontina cheese (about 10 oz.)

Melt 3 Tbsp. butter with 2 Tbsp. grapeseed oil in heavy large skillet over medium heat. Add onions and saute until golden, about 45 minutes. Season with salt and pepper.

Melt remaining 4 Tbsp. butter with 1 tsp. grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Saute 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.

Position rack in bottom third of oven. Place heavy 17x11 inch baking sheet on rack (invert if rimmed). Preheat oven to 500 degrees at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8 inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 Tbsp. onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.

Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients. Makes six 8 inch pizzas.

Stuffed Shells

This one is really quick and really good!! You could substitute the spinach for another vegetable if the family isn't spinach fans! Enjoy!

STUFFED SHELLS

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) fat free cottage cheese
1 cup shredded mozzarella cheese, divided
1 egg white
1 med. red pepper, chopped
1 env. Good Seasons Italian Salad Dressing & Recipe Mix
20 jumbo macaroni shells (for filling), cooked, drained
1 jar (13 1/2 oz.) spaghetti sauce

Mix spinach, cottage cheese, 1/2 cup of the mozzarella cheese, egg white, red pepper and salad dressing mix in large bowl until well blended. Fill each shell with 1 heaping Tbsp. spinach mixture. Spoon 1/2 of the sauce into 13 x 9 inch baking dish. Arrange shells in baking dish; spoon remaining sauce over shells. Sprinkle with remaining mozzarella cheese. Cover with foil. Bake at 400 degrees for 30 to 40 minutes or until thoroughly heated. Makes 5 servings.

Mississippi Mud Pie

MISSISSIPPI MUD PIE

Crust:

24 chocolate wafers, mashed fine, about 1 1/3 cups crumbs, divided
3 Tbsp. soft butter or margarine

Filling:

1/2 gallon coffee ice cream, slightly softened

Hot Fudge Sauce:

2 squares unsweetened chocolate
1/2 cup water
1 1/2 cups light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract

Whipped Cream Topping:

1 cup whipping cream
1 Tbsp. sugar
1 tsp. vanilla extract

Make the crust by combining crumbs and butter/margarine. Set aside 3 Tbsp. of mixture for pie garnish. Press remaining into bottom and sides of 9" pie plat. Bake at 375̊ for 8 minutes; cool. Pack softened ice cream into cooled crust. Freeze until firm. Make fudge sauce by melting chocolate with water in saucepan over low heat until blended. Remove from heat; gradually add syrup and salt. Bring to boil; reduce heat and simmer for 10 minutes, stirring often. Add vanilla. Set aside. Whip cream; add sugar and vanilla. To serve, cut pie into wedges, place on dessert plates, pour fudge sauce over all, top with whipped cream and sprinkle with the reserved crumbs, if desired.

The Perfect Cheese Ball

THE PERFECT CHEESE BALL

1 tub (8 oz.) cream cheese spread
2 cups shredded Cheddar cheese
1/2 cup dried cranberries
2 Tbsp. port wine
1/2 cup chopped pecans
1/4 cup maple-flavored syrup

Mix cream cheese, cheddar cheese, cranberries and wine until well blended; cover. Refrigerate 1 hour. Shape into ball or other desired shape; coat with pecans. Place on serving plate; drizzle with syrup. Serve with an assortment of cut-up fresh vegetables, such as carrot and celery sticks, and crackers. 16 servings.

Touchdown Brownies

Just in time for football playoffs and the Super Bowl! These are really good!! Enjoy!

TOUCHDOWN BROWNIES

1/2 cup (3 oz.) semisweet chocolate chips
1/2 cup (3 oz.) butterscotch chips
1/2 cup sweetened flaked coconut
1 pkg. (21 to 23 oz.) brownie mix, batter prepared according to package directions

Preheat the oven to 350 degrees. Coat a 9x13 baking dish with nonstick cooking spray. In a medium bowl, combine the chocolate and butterscotch chips, and the coconut; mix well and set aside. Place the brownie batter in a large bowl. Stir in half of the chip mixture and pour into the baking dish. Sprinkle the remaining chip mixture over the top and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool, then cut into bars. 15 to 18 brownies.

One-Step Cheese Sauce

Wanted to post something a little bit different. Here is a recipe for cheese sauce. This could be used on countless items...so give it a try!!

ONE-STEP CHEESE SAUCE

1 1/4 cups cold milk
2 Tbsp. margarine or butter
1/4 tsp. salt
1 cup shredded Cheddar or sharp Cheddar cheese
2 Tbsp. flour
1/2 tsp. prepared mustard
1/8 tsp. pepper

Mix all ingredients except cheese in saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in cheese until melted. About 1 1/2 cups sauce.

Cheddar Cheese Soup

I haven't made this one yet, but I have always meant to. If you try it, let me know how it turns out!!

CHEDDAR CHEESE SOUP

1/2 lb. bacon, crisply cooked and crumbled
3 Tbsp. butter
1/2 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green peppers
5 oz. sliced green peppers
1/4 cup flour
2 cups chicken broth
1 lb. shredded aged cheddar cheese
1 cup milk
1 Tbsp. dry sherry
2 Tbsp. chopped fresh parsley
Coarsely ground black pepper

In large saucepan, saute carrots, celery, onion, and green pepper in butter over low heat 5 minutes or just until tender. Blend in flour then gradually stir in broth, cooking over low heat. Stir constantly until mixture thickens and boils. Continue cooking 5 minutes. Add cheese and stir over low heat until cheese is melted. Stir in milk, sherry and olives. Simmer 10 minutes. Season to taste with salt and pepper. Serve garnished with bacon bits and parsley. This soup tastes best if made a day in advance.

Crab Dip

This one is really easy...but it is soooo good!! Need to whip something up quick, this one is for you! Enjoy!

CRAB DIP

1 8 oz. cream cheese, softened
1 12 oz. bottle cocktail sauce
1 6 oz. can crab meat
Crackers of your choice

Spread cream cheese onto bottom of party plate. Pour 1/2 bottle (more or less if you desire) of cocktail sauce over cream cheese base. Sprinkle drained crab meat over cocktail sauce. Serve with crackers of your choice.

Dark Chocolate Fudge

I love dark chocolate, so I cannot wait to try this one! It sounds easy and very good!

DARK CHOCOLATE FUDGE

3 (6 ounce) packages semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash Salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoon vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into 8 or 9 inch square pan lined with wax paper. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store loosely covered at room temperature.

Heavenly Chocolate Mousse Bars

This is another new one...but it sure sounds good!!!

HEAVENLY CHOCOLATE MOUSSE BARS

1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/2 cup whipping cream

make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.

Note: This recipe is from Betty Crocker

Kanai Banana Bread

My husband loves banana bread. I had never made it before, so I found someone who had a recipe. I got this recipe from a lady that I worked with. He really likes it, I hope you do to!

KANAI BANANA BREAD

1/2 cup vegetable shortening
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup chopped pecans or walnuts (optional)

Cream shortening with sugar and eggs until fluffy. Add bananas and mix. Stir in dry ingredients and mix just until moistened. Fold in nuts. Spread batter in greased 9x5x3” loaf pan. Bake at 350 degrees for 45 to 50 minutes or until knife inserted near center comes out clean. As loaves cool, lay aluminum foil lightly over them to retain moisture.

Oven-Fried Picnic Chicken

Happy New Year!! Hope everyone is having a happy new year! Here is another new one...let me know how it turns out!

OVEN-FRIED PICNIC CHICKEN

2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb.)
1 cup corn flakes cereal
1 cup bisquick or all-purpose flour
2 pkg. (1 oz. each) ranch dressing mix (dry)
Cooking spray

Heat oven to 400 degrees. Spray cookie sheet with cooking spray. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Meanwhile, in 2-qt. resealable food-storage plastic bag, crush cereal with rolling pin. Add bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees). Makes 8 servings.