Chocolate Ice Cream Pie

Chocolate Ice Cream Pie

1 (6 ounce) package semisweet chocolate chips
1 (5 ounce) can evaporated milk
2 cups miniature marshmallows
1 quart vanilla ice cream, softened
1 (9-inch) graham cracker crust

Combine chocolate chips, milk and marshmallows in a heavy saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted. Cool.

Layer half each of ice cream and chocolate sauce in graham cracker crust. Repeat layers. Cover and freeze until pie is firm.

Let stand at room temperature 5 minutes before serving, if necessary.

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Butterfinger Pie


Butterfinger Pie

Butterfinger Pie

8 ounces cream cheese, softened
1 package mini-Butterfinger* bars, chopped
1 large container Cool Whip
1 (9-inch) graham cracker crust

In a large bowl, beat cream cheese until smooth, then add chopped Butterfinger bars. Fold in thawed Cool Whip. Put mix in shell and let it firm in the refrigerator.

It is best to make this the day before you plan to serve it. If you are unable to, put it in the freezer to firm.

* You can also make this with Oreo cookies, Peanut Butter Cups or Heath bars.

Bacon-Wrapped Chicken with Sour Cream Sauce

Bacon-Wrapped Chicken with Sour Cream Sauce

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

In a bowl, mix cream of chicken soup and sour cream. Set aside.

Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.

Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.

Coq au Vin

Coq au Vin

1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked

Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken.

Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours.

Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.

Yields 4 to 6 servings.

Apple Salsa and Cinnamon Tortilla Chips


Apple Salsa with Cinnamon Tortilla Chips

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.

Butter Crunch popcorn

Butter Crunch popcorn

Butter Crunch popcorn

1 1/2 cups pecan halves, toasted
10 cups popped unsalted popcorn
1 cups granulated sugar
1 cup unsalted butter
1/4 cup light corn syrup
2 tablespoons maple syrup

Grease a 15 x 10 x 1-inch jellyroll pan; set aside. Grease a large bowl.

Toss together pecans and popcorn in prepared bowl. Combine sugar, butter, corn syrup and maple syrup in a heavy 2-quart saucepan. Cook over medium-high heat, stirring constantly until mixture reaches 225 degrees F on a candy thermometer. Pour over popcorn mixture, stirring to coat. Spread on prepared jellyroll pan. Cool completely. Break into pieces.

Fruit Salad Smoothie

Fruit Salad Smoothie

1 cup Tropicana Pure Premium Orange Juice
1 cup plain or vanilla nonfat yogurt, soy milk or tofu
2 kiwi fruit, peeled and cut into chunks
1/2 cup fresh pineapple chunks
1 large banana, cut into chunks
1 cup strawberries, halved
1 tablespoon honey

In blender container, place all ingredients; puree until smooth and creamy. Pour into four glasses and serve garnished with additional whole fruit.

Makes 4 servings.

Almond Honey Popcorn

Almond Honey Popcorn

Almond Honey Popcorn

Softened butter
1 1/4 cups sliced almonds
4 quarts popped popcorn
1/2 cup butter
1 1/2 cups honey
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract

Butter a large bowl with softened butter. In the bowl toss together the almonds and the popped popcorn.

In a saucepan with high sides, melt the butter. Add honey and salt. Bring to a boil, stirring constantly and allow to boil for five minutes. Remove from heat and stir in baking soda and vanilla extract. Pour over popped popcorn and stir to coat. Place on large cookie sheet and bake at 300 degrees F for 30 minutes, stirring every 10 minutes.

Remove from oven, loosen from pan and cool.

Chili Chicken with Avocado Sauce

Chili Chicken with Avocado Sauce

2 teaspoons chili powder
1/2 teaspoon ground cumin
4 boneless chicken breasts (1 pound)
1 large avocado
1/4 cup plain yogurt
1 clove garlic
1/4 cup water
2 teaspoons lime juice
1 tablespoon chopped fresh coriander
1 tablespoon olive oil

Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices. Peel avocado and cut into chunks. In a blender combine avocado, yogurt, garlic, water, lime juice, 1/2 teaspoon salt and coriander. Mix until smooth.

Brown chicken in olive oil, 2 minutes a side. Cover, lower heat and cook until just done, about 3 minutes. Put chicken on plates and pour avocado sauce over.

Serves 4.

Chicken and Yellow Rice

Chicken and Yellow Rice

1 chicken, cut up
2 tablespoons olive oil
1 onion, sliced thinly
2 garlic cloves, minced
1 can diced tomatoes
4 cups water
1 bay leaf
2 teaspoons salt
2 cups raw rice
1 pinch saffron
1 green bell pepper, chopped
1 small can pimientos, minced
1 teaspoon paprika
1/2 teaspoon cornstarch

Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes.

Add bay leaf, salt, saffron, green pepper, paprika and cornstarch. Cook over medium-low heat for about 15 minutes.

Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add pimientos and cook for 10 more minutes.

Remove bay leaf before serving.

Butterfinger Cookies





Butterfinger Cookies

Butterfinger Cookies

1/2 cup butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large Butterfinger candy bars, chopped

In a mixing bowl, cream butter and sugars. Add eggs; beat well. Blend in peanut butter and vanilla extract.

Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Cool on wire racks.

Makes 4 dozen.

bluegrass pie

Bluegrass Pie

This is also known as Thoroughbred Pie, Winner’s Circle Pie, Kentucky Oaks Pie, and Run for the Roses Pie. It is a hallmark of the Kentucky Derby.

Pie Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
8 tablespoons unsalted butter, very cold
2 tablespoons solid shortening, very cold
About 4 tablespoons ice water

Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl. Top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around sides of the bowl, stop machine at once.)

Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes (or freeze).

Roll dough into a circle 3 to 4 inches wider than pie plate, set in the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold this overhand under so it is even with plate’s rim and crimp into large flutes. Chill 30 minutes, while you prepare the filling.

4 tablespoons unsalted butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flour
3 eggs
1/2 cup dark corn syrup
Pinch of salt
1 teaspoon vanilla extract
1/4 cup bourbon
1 cup chopped walnuts
1 cup chocolate chips (or more

Cherries Jubilee Crisp

Cherries Jubilee Crisp

Source: American Dairy Association

1 (17 ounce) can pitted Bing cherries, undrained
2 tablespoons orange-flavored liqueur or orange juice
2 1/2 teaspoons cornstarch

6 tablespoons all-purpose flour
1/4 cup brown sugar, packed
1/4 cup quick or old-fashioned rolled oats
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) cold butter, cut into small pieces
Lightly whipped cream
Ground nutmeg, if desired

Preheat oven to 365 degrees F.

For filling, combine cherries, liqueur and cornstarch in medium saucepan until dissolved. Cook and stir over medium heat until mixture has thickened, about 2 minutes. Remove from heat. Let cool 10 minutes.

For topping, combine flour, sugar, rolled oats and nutmeg in a small bowl. Add butter and mix with fingers or fork until crumbly. Place filling in a 3- to 4-cup shallow baking dish (or individual baking dishes). Sprinkle topping over fruit. Bake until topping is golden, about 20 minutes.

Serve warm or at room temperature with whipped cream. Sprinkle with nutmeg.

Serves 4.

Date Balls

Date Balls

Date Balls

3 3/4 cups flour
3/4 teaspoon salt
1 cup confectioners’ sugar
1 1/2 cups margarine
3 tablespoons milk
3 teaspoons vanilla extract
1 1/2 cups chopped nuts
1 1/3 cups chopped dates

Combine flour and salt; sift twice.

Cream the margarine and gradually add sugar. Add milk and vanilla extract. Stir in sifted flour. Blend in dates and nuts. Roll in 1-inch balls. Place on an ungreased baking sheet. Bake at 300 degrees F for about 20 minutes or until light brown.

While still warm, roll in confectioners’ sugar.

Bailey’s Chocolate Mousse Cheesecake

Bailey's Chocolate Mousse Cheesecake

1 package Nabisco Famous Chocolate Wafers
2 tablespoons sugar
1 1/2 ounces semisweet chocolate chips
5 tablespoons unsalted butter, melted

Baileys Chocolate Mousse Cream Cheese Filling
4 (8 ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
4 eggs
1 cup Baileys Irish Cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips, melted

Decorative Topping
2 ounces semisweet chocolate chips
2 tablespoons heavy whipping cream

Preheat the oven to 325 degrees F. Butter the side of a 10-inch springform pan and line the bottom with parchment paper. Set aside.

For the crust: Combine the cookies, sugar and chocolate chips in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well mixed. Transfer the cookie mixture to the pan and pat evenly onto the bottom and up b the side of the pan. Set aside.

For the Baileys chocolate mousse cream cheese filling: Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs one at a time and continue to mix until smooth. Blend in the Baileys Irish Cream and vanilla extract. Last, add the melted chocolate and mix on low speed until thoroughly blended. Transfer the batter to the prepared pan and bake at 325 degrees F for 50 minutes.

Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.

Remove the side of the springform pan once the cheesecake is cold.

For the topping: Melt 2 ounces chocolate chips in a small saucepan over low heat. Add the cream and stir until well blended. Spoon the topping into a small plastic freezer bag and make a small cut in one of the bottom corners. Squeeze the topping out over the cake.

Black Forest Trifle

Black Forest Trifle

1/2 (18.25 ounce) box devil’s food cake mix
1/2 cup rum
1 (21 ounce) can cherry pie filling

Chocolate Custard
2/3 cup granulated sugar
1/4 cup cocoa
1/8 teaspoon salt
3 eggs, beaten
2 cups milk

1 cup whipping cream
2 tablespoons confectioners’ sugar
1/4 cup sliced almonds, toasted

Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tablespoons rum. Spoon half of cherry pie filling over cake; top with half of chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add confectioners’ sugar, beating until soft peaks form. Spread over custard; garnish with almonds.

Chocolate Custard: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool.

Yield: 10 servings

Tiramisu Cheesecake

Tiramisu Cheesecake

24 ounces cream cheese
1 cup granulated sugar
1 (8 ounce) container mascarpone cheese
2 eggs
4 tablespoons all-purpose flour
4 tablespoons coffee brandy or espresso or just strong coffee
1 (8 ounce) package French or Italian ladyfingers, crispy type
4 tablespoons butter or margarine
Melted semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom oven rack.

Crush the package of ladyfingers to fine crumbs. Melt the butter or margarine, and add to the crumbs. Moisten with 2 tablespoons of the coffee brandy or espresso. Press into an 8- or 9-inch springform pan.

In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee brandy or espresso, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.

Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving. Right before serving, grate some semisweet chocolate on the top.

Daiquiri Scented Chicken

Daiquiri Scented Chicken

Daiquiri Scented Chicken

1 tablespoon vegetable oil
1 very small red onion, thinly sliced
1 clove garlic, minced
1 serrano chile, cored, seeded and minced
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
4 boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons dark rum
1 tablespoon fresh lime juice
2 teaspoons firmly packed brown sugar
1/3 cup chicken broth
1 small mango, peeled, seeded and cut into thin strips
1 tablespoon minced fresh cilantro
1 cup cooked orzo or rice (optional)

Heat oil in large skillet. Add onion, garlic and chile and saute 2 minutes.

Place flour in a plastic bag with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken pieces and shake well to coat. Add chicken to skillet and brown 2 minutes per side.

Add rum and scrape up any browned bits in skillet. Add lime juice, brown sugar, chicken broth, 1/8 teaspoon salt and 1/8 teaspoon pepper. Simmer 1 minute for flavors to blend.

Add mango strips. Cover skillet and simmer 5 minutes or until chicken is completely cooked and sauce is thick. Sprinkle on cilantro.

Serve chicken over orzo or rice, if desired.

Mississippi Mud Pie

Mississippi Mud PieMississippi Mud Pie

1/2 (8 1/2 ounce) package chocolate wafers
1/2 cup butter, melted
1 quart coffee ice cream, softened
1 1/2 cups fudge sauce or chocolate fudge
ice cream topping
Whipped cream, sliced almonds, chocolate curls

Crush chocolate wafers and set aside. Melt butter in large frying pan over low heat. Add crushed wafers and toss in butter to coat well. Press crumb mixture into a 9-inch pie plate and allow to cool. Soften ice cream and spoon onto wafer crust. Freeze until firm.

Top with cold fudge sauce. Store in freezer about 8 to 10 hours.

To serve, top with whipped cream and sliced almonds or chocolate curls. Remove from freezer and allow to stand 5 to 10 minutes before serving.

Apricot Balls



Apricot Balls

apricot balls

1 1/2 cups (6 ounces) dried apricots, ground
2 cups moist shredded coconut
2/3 cup Eagle Brand sweetened condensed milk
Confectioners’ sugar

In large mixing bowl mix together apricots and coconut. Stir in sweetened condensed milk. Shape into small balls and roll in confectioners’ sugar. Let stand until firm.

Makes about 40 to 48.

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