Mocha Nut Fudge

MOCHA NUT FUDGE

1 cup packed brown sugar
1/3 cup evaporated milk
2 Tbsp. light corn syrup
1 cup (6 oz.) semisweet chocolate chips
2 tsp. vanilla extract
1 tsp. instant coffee granules
1 cup chopped walnuts

In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes. Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts. Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices. Makes 36 servings.

Southwest Mac and Cheese

SOUTHWEST MAC AND CHEESE

2 1/3 cups uncooked elbow macaroni or cavatappi pasta (8 oz.)
1 cup salsa (any variety)
1 1/2 cups milk
1 can (14.75 oz.) cream-style corn
1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers
8 oz. process cheese product loaf, cubed

Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted. Makes 6 to 10 servings.

Turtle Tart

TURTLE TART

Cookie Base:
1 pouch (1 lb. 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup butter or margarine, softened
1 Tbsp. water
1 egg
1 cup chopped pecans

Filling:
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans

Topping:
1 bag (11.5 oz.) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

Heat oven to 350 degrees. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9 inch tart pan with removable bottom. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium microwaveable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. In another medium microwaveable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator. Makes 16 servings.

Sausage-Mushroom Breakfast Bake

SAUSAGE-MUSHROOM BREAKFAST BAKE

1 lb. bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 oz.) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13x9 inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture. Bake, uncovered, at 350 degrees for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 12 servings.

Banana-Sour Cream Cake

BANANA-SOUR CREAM CAKE

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped walnuts

Heat oven to 350 degrees. Beat first five ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 13x9 inch pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition. Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated. Makes 16 servings.

Basil Breakfast Strata

BASIL BREAKFAST STRATA

6 eggs
3 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper
8 cups cubed (1 inch) French bread
2 cups shredded mozzarella cheese (8 oz.)
1/4 cup basil pesto
1/2 cup grated Parmesan cheese (2 oz.)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside. Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, press¬ing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 350 degrees. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Makes 12 servings.

Mini Quiches

MINI QUICHES

1 1/4 cups Bisquick
1/4 cup butter or margarine, softened
2 Tbsp. boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 Tbsp.)
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

Heat oven to 375 degrees. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 tsp. egg mixture into each muffin cup. Sprinkle cheese over tops. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers. Makes: 24 appetizers