Pasta with Tomatoes, Spinach, and Goat Cheese

Pasta with Tomatoes, Spinach, and Goat Cheese
By: Rosanna adapted from Williams-Sonoma

High in Protein- Low in Cholesterol

Kosher salt
¾ lb fusilli or ziti pasta (twirly kind)
2 cups (2oz) loosely packed spinach leaves
1 Tablespoon extra-virgin olive oil
2 cups grape or cherry tomatoes, stems removed
3 garlic cloves, minced
½ cup (2oz) crumbled fresh goat cheese
Freshly ground pepper

Bring a large pot ¾ full of water to a boil. Add 1 Tablespoon salt and the pasta and cook according to package directions until al dente. Drain the pasta, reserving about ¼ cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm.

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from heat and season with ½ teaspoon salt. Spoon the tomatoes over the pasta.

Dollop the goat cheese, 1 Tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1-2 Tablespoons, or more, of the cooking water if the pasta seems dry. Season with pepper and serve.

Makes 4 servings.

Chocolate Peanut Butter Chip Glazed Fudge

Chocolate Peanut Butter Chip Glazed Fudge
By: Rosanna adapted from Easy Baking Hershey’s Cocoa

3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated milk)
Dash salt
1 2/3 cups (10oz package) Reese’s Peanut Butter Chips, divided
1 teaspoon vanilla
½ cup heavy whipping cream

Line 8x8 glass square pan with a piece of parchment paper (let extra hang off of sides of pan).

Melt chocolate chips with sweetened condensed milk and dash of salt in heavy saucepan over LOW heat (*note: this step takes a bit; be patient. Let the heat remain at LOW so you don’t burn the chocolate. Put some “elbow grease” into it because it’s hard to stir!*).

Remove from heat, stir in 2/3 cup peanut butter chips (they won’t completely melt and that’s what you want!) and the vanilla. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with ½ cup whipping cream in a small saucepan on low heat. Stir until thick and smooth (not as hard to stir as the fudge part!). Spread over fudge.

Refrigerate for at least 2 hours, or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cut pieces of wax paper into squares. Wrap each square of fudge in its own wax paper. Store covered in refrigerator.

Makes 2lb (about 40 squares)

“4 Stars…this is my first fudge recipe and it turned out really good! Yummy~”

Bacon, Avocado and Tomato Sandwich

Bacon, Avocado and Tomato Sandwich
By: Rosanna

4 slices of French bread

6 slices of bacon, cooked
1 tomato, sliced thinly
1 avocado, sliced
1 egg white, or 1 whole egg, cooked to your liking
4 Fresh round mozzarella slices with balsamic vinegar drizzled on top
1 dill pickle, sliced

Mayonnaise
Mustard

Line baking sheet with foil. Lightly butter both sides of French bread slices. Place baking sheet in oven on top rack, closest to broiler, and broil on “3” just until crisp (doesn’t take long. Don’t leave its site, and consider keeping oven door cracked as a reminder!), about 1-2 minutes. Turn bread slices over, put back under broiler until other side is crisp, maybe another minute or so. Remove from oven.

Layer BLT: Place 3 slices of bacon, 2 slices of tomato, 3 slices of avocado, 2 slices of pickle, 2 round mozzarella slices and prepared egg on one slice of bread. Lightly spread mayonnaise and mustard on remaining slice of bread and top BLT. Serve immediately.

Serves 2 sandwiches (can be cut in half)

Crumb-Crusted Rack of Lamb with White Beans

Crumb-Crusted Rack of Lamb with White Beans
By: Rosanna adapted from Williams Sonoma

High in Protein- High in Fiber

For the White Beans:
2 cups (14oz) dried cannellini beans, soaked and drained*
1 whole clove
2 yellow onions, halved
4 garlic cloves, smashed
1 bay leaf
½ teaspoon dried thyme

1 rack of lamb, 8 ribs, or about 2lb, trimmed of any fat and bones “frenched” (ask the butcher to French the bones if the lamb isn’t already sold that way)
2 Tablespoons Dijon mustard
½ cup fresh white bread crumbs (about 2 slices), processed finely in food processor
2 teaspoons dried parsley
1 teaspoon dry thyme
¼ teaspoon dry rosemary
Kosher salt and freshly ground black pepper

*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.

Place the soaked, drained beans in a saucepan and add 4 cups water. Stick the clove into an onion half and add the onion halves, garlic, bay leaf, and thyme to the saucepan. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans, reserving the liquid. Discard the bay leaf, both onion halves, and the clove.

Preheat the oven to 450 degrees.

Place the lamb, meaty side up, in a shallow 2 quart baking dish. Pour in ½ cup of the bean liquid. Roast the meat until lightly browned, about 10 minutes. Remove the dish from the oven and reduce the temp to 400 degrees.

Place the lamb on a cutting board. Cut into individual lamb chops. Spread the mustard over each chop. In a small bowl, stir together the bread crumbs, parsley, thyme, rosemary, ½ teaspoon salt, and 1/8 teaspoon pepper. Using your hands, press the bread crumbs into the mustard, covering the meat in an even layer. Measure out 4 cups of the cooked beans and arrange on the bottom of the baking dish to cover completely. (Reserve the remaining beans for another use.) Pour in 1 cup of the bean liquid. Set the lamb, crumb-coated side up, on the top of the beans.

Roast the lamb until the meat springs back to the touch or until a thermometer registers 170 for well done, about 45-50 minutes. Remove from the oven, transfer the lamb to the cutting board, and tent loosely with foil. Let rest for 10 minutes.

Divide the beans among warmed individual plates. Place 2 chops on each plate and serve at once.

Serves 4

Cinnamon Raisin Bread Pudding with Maple Sauce

Cinnamon Raisin Bread Pudding with Maple Sauce
By: Williams Sonoma

1 loaf Pre-sliced French Bread (1lb) cut into 3 strips, and the strips cut into cubes
¾ cup raisins
1 very ripe banana, peeled and pureed
4 large eggs
3 cups milk
1 cup and 1 Tablespoon granulated sugar
1 ¼ teaspoon ground cinnamon
1 teaspoon vanilla

For Maple Sauce:
½ cup maple syrup
¼ cup (2oz) orange marmalade
2 cinnamon sticks, each 3 inches long

Place the bread cubes in a large bowl. Add the raisins and mix with your hands to distribute them evenly.

Place the banana on a cutting board and mash with a fork, 3-4 minutes. In another bowl, whisk the eggs until blended. Whisk in the milk, the pureed banana, 1 cup sugar, 1 teaspoon of the cinnamon, and the vanilla, mixing well. Pour evenly over the bread. Set aside and soak for 30 minutes (this is an important step so don’t rush it).

Preheat the oven to 350 degrees. Coat a 9x2 inch round cake pan with cooking oil.

Spoon the soaked bread mixture into the prepared pan, smoothing the top to level it by pushing down bread cubes with back of spoon. It will reach the rim of the pan. In a small bowl, stir together remaining 1 Tablespoon of sugar and ¼ teaspoon cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the pudding.

Bake the pudding until it has puffed about 1 inch above the rim of the pan, approx 1 ½ hours. Remove from oven and let cool to lukewarm or room temperature.

To make the maple sauce, in a small frying pan, combine the maple syrup, marmalade, cinnamon sticks and ½ cup water. Bring to a boil over medium-high heat. Boil gently, reducing heat to medium until the liquid is reduced by 1/3, about 6-10 minutes. Remove from heat. You will have about 1 cup. Let cool to warm or room temperature before serving. Remove the cinnamon sticks.

Cut the pudding into wedges and place on individual plates. Spoon 2 Tablespoons of the sauce over each wedge. Serve at once. Keep leftovers refrigerated; re-heating in microwave if desired.

Serves 8

Rich Chocolate Chip Toffee Bars

Rich Chocolate Chip Toffee Bars
By: Chocolate Lover’s Collection

2 1/3 cup flour
2/3 cup packed brown sugar
¾ cup (1 ½ sticks) butter, cold, cut into pieces
1 egg, slightly beaten
2 cups (12oz) semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 ¾ cup (10oz) toffee bits, divided (can be found in bakers isle of grocery store)

Heat oven to 350 degrees. Grease a 9x13 glass baking dish.

In a large bowl, stir together flour and brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs (this step can be done in a food processor “pulsed” a couple of times). Add egg; mix well. Stir in 1 ½ cups chocolate chips and all of chopped nuts. Reserve 1 ½ cups of mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.

Pour sweetened condensed milk evenly over hot crust. Top with 1 ½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chocolate chips over top.

Bake 25-30 more minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits. Cool completely in pan on wire rack. Cut into bars.

Makes about 30 bars

Rocky Road Brownies

Rocky Road Brownies
By: Easy Baking Hershey’s Cocoa

1 ¼ cup Hershey’s semi-sweet chocolate chips
1 cup miniature marshmallows
½ cup chopped nuts
½ cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa powder
½ teaspoon baking powder
½ teaspoon salt

Heat oven to 350

Grease 9-inch square baking dish.

Stir together chocolate chips, marshmallows, and nuts; set aside. Place butter in large microwavable-safe bowl. Microwave 1-1 ½ minutes or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa powder, baking powder, and salt; blend well. Spread batter in prepared pan.

Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. With wet knife, cut into squares.

Makes about 18 brownies

Holiday Red Raspberry Chocolate Bars

Holiday Red Raspberry Chocolate Bars
By: Easy Baking Hershey’s Cocoa

2 ½ cups flour
1 cup granulated sugar
¾ cup finely chopped pecans
1 egg, beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cup Hershey’s Raspberry Chips

Heat oven to 350

Grease 9x13 glass baking dish.

Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam until soften; carefully spread over crumb mixture. Sprinkle with raspberry chips. Crumble remaining crumb mixture evenly over top.

Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

Makes 30 bars

Toffee Chunk Brownie Cookies

Toffee Chunk Brownie Cookies
By: Chocolate Lover’s Collection

1 cup butter (2 sticks)
4oz unsweetened chocolate, coarsely chopped
1 ½ cups granulated sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1/8 teaspoon salt
1 ½ cups coarsely chopped toffee bars (such as Heath. You can even buy pre-packed crushed toffee bits)

Preheat oven to 350 degrees. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly.

Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in toffee.

Drop heaping Tablespoons of dough 1 ½ inches apart onto parchment paper lined baking sheets.

Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.

Makes 36 cookies

Couscous Vegetable Salad

Couscous Vegetable Salad
By: Williams Sonoma

Cholesterol Free- Good source of fiber

1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves

In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.

Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.

Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.

To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.

Makes 6 servings

Hawaiian Fruit Pie

Hawaiian Fruit Pie
By: Ruth Cohen (Sacramento, CA)

8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust

Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.

Serves 6-8

Rosanna’s Chicken and Noodle Casserole

Rosanna’s Chicken and Noodle Casserole
By: Rosanna adapted from Campbell’s

1 can cream of chicken soup
½ cup milk
¼ cup sour cream
¼ teaspoon black pepper
¼ cup grated Parmigiano-Reggiano cheese
1 ½ cups frozen mixed vegetables
2 cups cubed cooked chicken*
2 cups medium egg noodles, cooked and drained (6oz dried)
1 cup vintage white cheddar cheese, shredded

*2 boneless skinless chicken breast sautéed in Grapeseed oil in a nonstick skillet over medium high heat. Let rest 5-10 minutes before cubing; this step can be done ahead of time.

Stir soup, milk, black pepper, grated parmesan cheese, vegetables, chicken and noodles in 1 ½ quart casserole dish (7x11 stoneware rectangular baking dish), top with shredded cheese.

Bake at convection 400 degrees for 15 minutes, then cancel convection and just bake at 400 degrees for another 10 minutes (25 minutes in all). Serve with garlic bread.

Serves 4

Key Lime Chiffon Pie

Key Lime Chiffon Pie
By: Williams Sonoma

Low in Fat

For the crust:
1 ½ cups graham cracker crumbs, made from reduced-fat cookies (about 12 whole graham crackers)
½ teaspoon ground ginger
Kosher salt
1 Tablespoon canola oil
2 Tablespoons nonfat milk

For the filling:
½ cup Key Lime Juice
1 Tablespoon unflavored gelatin (1 package)
¾ cup sugar
3 large egg yolks, beaten
Grated zest of 2 limes (about 1 ½ Tablespoons)
¼ cup nonfat condensed milk
4 large egg whites, at room temperature
Kosher salt

To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the graham cracker crumbs, ginger and a pinch of salt. Add the canola oil and milk. Starting with a fork, and then using your fingers, work the liquid into the crumbs until the mixture resembles fluffy, moist sand, about 3 minutes. Turn the mixture into a 9 inch pie pan. Using your fingers, press the crust mixture firmly and evenly over the bottom and up the sides of the pan.

Bake the pie crust until it is golden brown, about 8 minutes. Transfer to a wire rack and let cool completely.

To make the filling, pour the lime juice into a small, heavy, nonreactive saucepan. Sprinkle the gelatin over the juice and set aside until the gelatin softens, about 5 minutes. Add ¼ cup sugar, the egg yolks, and 1 Tablespoon of the zest. Place the pan over medium heat and whisk constantly until the mixture thickens to the consistency of a light cream soup and starts to steam, 4-5 minutes. To test if it has thickened sufficiently, dip a spoon into the mixture and then run your finger down the middle of the back of it; your finger should leave a clear path that does not flow back onto itself. Do not let the mixture boil.

Immediately pour the gelatin mixture into a nonreactive metal or heatproof glass bowl. Mix in the condensed milk, then cover and refrigerate the mixture, stirring occasionally with a rubber spatula to prevent it from congealing around the sides of the bowl, until it is the consistency of mayonnaise, 15-20 minutes.

In a bowl, using a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until very frothy, about 1 minute. Add a pinch of salt and continue beating until soft peaks form, 2-3 minutes. Increase the speed to high and begin gradually adding the remaining ½ cup sugar, 1 Tablespoon at a time, always beating for about 10 seconds to dissolve the addition before adding the next Tablespoon. When all of the sugar has been added, continue to beat until the egg whites form stiff peaks, about 2 minutes longer.

Using the rubber spatula, gently stir one-fourth of the whites into the gelatin mixture. Pour over the beaten whites and fold gently until no streaks of white remain. Spread the filling in the cooled pie crust and smooth and level the top with the spatula. Sprinkle the remaining grated lime zest over the surface. Refrigerate the pie until the filling sets, 1-2 hours. Chiffon pie is best served the day it is made.

Makes one 9 inch pie, or about 8 servings

Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano

Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
By: Rosanna adapted from Williams Sonoma

“Good source of Protein- Low in Cholesterol”

2 medium globes eggplant (about 2lb), trimmed
Kosher salt
6 teaspoons extra-virgin olive oil
¼ cup finely chopped yellow onion (1/2 small yellow onion)
2 garlic cloves, pressed
1 can (14 ½ oz) petite diced tomatoes with juice
¾ Tablespoon dried basil
Freshly ground black pepper
1 cup part-skim ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
½ cup shredded part-skim mozzarella cheese

Cut off the stem ends of the eggplant, discard. Standing it upright on the widest cut end, cut the eggplant vertically into 8 slices, each about ½ inch thick (each eggplant will yield 4 slices; each slice shrinks to half of its size by the time it is done baking! This leaves 4 end pieces to finely cho). Finely chop the outer slices, which are mostly skin, and reserve.

Sprinkle both sides of the 8 eggplant slices lightly with kosher salt and layer them in a colander set over a plate. Place a second plate on top to weigh them down and let stand for 1-2 hours. Rinse the slices well and pat dry with paper towels.

Preheat oven to 400 degrees.

Lightly brush both sides of each eggplant slice, using 4 teaspoons of the olive oil for all of the slices. Arrange the slices in a single layer on a baking sheet. Bake them until the bottoms are lightly browned, about 15 minutes. Remove from oven.

Meanwhile, in a large, nonstick frying pan over medium heat, warm the remaining 2 teaspoons of oil. Add the onion and reserved chopped eggplant and sauté, stirring until tender, about 15 minutes. Add the garlic and sauté for 1 minute until fragrant. Add the tomatoes and their juice and the basil and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens, about 10 minutes. Stir in ¼ teaspoon salt and season with pepper.

In a small bowl, combine the ricotta, Parmigiano-Reggiano, and a grind of pepper and stir to blend.

Have ready a shallow, 1 ½ quart baking dish, 7x11 stoneware rectangular baking dish. Place 4 of the eggplant slices in a single layer in the dish. Divide the ricotta mixture evenly among the eggplant slices, spreading it slightly. Top with half of the tomato mixture, dividing it evenly among the slices, then top with the remaining 4 slices of eggplant. Spoon the remaining tomato mixture over the top, dividing evenly. Sprinkle evenly with mozzarella.

Cover the dish with foil. Bake until the sauce is bubbly and the eggplant is heated through, about 25 minutes. Remove from the oven and serve with spaghetti and garlic bread.

Makes 6 servings

Simple Spaghetti:
8oz spaghetti cooked according to package direction (about 10 minutes once water is at a boil), drain.

In a separate skillet heat ¼ cup extra virgin olive oil to a sizzle (on medium-high heat). Add 2 large garlic cloves, minced and ¼ teaspoon red pepper flakes. Constantly stir and sauté the garlic and pepper flakes until the garlic is golden, but not burned, taking it off the heat occasionally to flip in pan. Careful not burn.

Add drained pasta and toss in infused heated olive oil.

Plate up a slice of the Eggplant, with a dollop of noodles, sprinkled with Parmigiano-Reggiano, and toasted garlic bread.

Double Layer Chocolate Pie

Double Layer Chocolate Pie
By: Chocolate Lover’s Collection

4oz cream cheese, softened
1 Tablespoon milk or half-and-half
1 Tablespoon sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6oz)
2 cups cold milk or half-and-half
2 packages (4 serving size each) chocolate flavor instant pudding and pie filling

Mix cream cheese, 1 Tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 ½ cups of the whipped topping. Spread onto bottom of crust.

Pour 2 cups milk into bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.

Refrigerate 4 hour or until set. Garnish with whipped topping.

Makes 8 servings

Note: To soften cream cheese quickly, microwave on High for 20 seconds

Fudge Truffle Cheesecake

Fudge Truffle Cheesecake
By: Easy Baking Hershey’s Cocoa

Chocolate Crumb Crust:
Stir together 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup Hershey’s cocoa powder and 1/3 cup melted butter in bowl. Press firmly onto bottom of 9-inch springform pan (lined with parchment paper on the bottom; edges cut to be barely noticeable).

Cheesecake filling:
2 cups (12oz) semi-sweet chocolate chips
3 packages (8oz each) cream cheese, softened (I even tested, and it worked (!) (2-8oz each) cream cheese, and 8oz of Mascarpone Cheese*)
1 can (14oz) sweetened condensed milk (not evaporated milk)
4 eggs
2 teaspoons vanilla

Heat oven to 300 degrees. Move rack to the middle of the oven.

Place chocolate chips in microwavable bowl. Microwave 1 ½ minutes, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate several hours, if possible overnight, before serving. Cover; refrigerate leftover cheesecake.

Makes 10-12 servings

* Mascarpone Cheese: can be purchased at most supermarkets in 8oz tubs. Mascarpone Cheese is called the “true Italian cream cheese!” The texture is creamy and doesn’t need any time to become room temperature!*

Chocolate Almond Macaroon Bars

Chocolate Almond Macaroon Bars
By: Rosanna adapted from Easy Baking Hershey’s Cocoa

1 cups chocolate cookie crumbs (1 pack of graham crackers, with ¼ cup cocoa powder and 1/8 cup granulated sugar)
4 Tablespoons butter, melted
3 Tablespoons powdered sugar
½- ¾ can (14oz) sweetened condensed milk
1 ½ cups sweetened coconut flakes
½ cup almonds, toasted *, then finely chopped
½ cup semi-sweet chocolate chips
1/8 cup heavy whipping cream
½ cup Premier White Chips

*To toast almonds: Heat oven to 350 degrees. Spread almonds on shallow baking sheet. Bake 5-8 minutes or until lightly browned*

Heat oven to 350 degrees

Grease 8x8 glass baking dish.

Combine crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds; mix well. Carefully drop mixture by spoonfuls over crust; spread evenly. Bake 22-25 minutes or until coconut edges just begin to brown. Cool.

Place chocolate chips and cream in microwavable bowl. Microwave 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours until thoroughly chilled. Cut into bars. Refrigerate leftovers.

Makes 9-16 bars

Cottage Cheese Fruit Salad

Cottage Cheese Fruit Salad
By: Roberta Grah (Plainfield, IN) and Marilyn Anderson (Oregon City, OR)

12oz cottage cheese
1 can (11oz) mandarin oranges, drained
1 can (20oz) crushed pineapple, drained
8oz tub Cool whip, thawed
3oz package of orange Jello
Mini marshmallows, if desired!

Mix all ingredients together and chill. You can use low calorie or sugar free ingredients!

Chocolate Cherry Bars

Chocolate Cherry Bars
By: Easy Baking Hershey’s Cocoa

1 cup (2 sticks) butter
¾ cup Hershey’s cocoa powder
2 cups granulated sugar
4 eggs, divided
1 ½ cups plus 1/3 cup flour, divided
1/3 cup chopped almonds
1 can (14oz) sweetened condensed milk (not evaporated milk)
½ teaspoon almond extract
1 cup “mini” semi-sweet chocolate chips
1 cup chopped maraschino cherries, drained

Heat oven to 350

Generously grease 9x13 glass baking dish.

Melt butter in large saucepan over low heat; stir in cocoa powder until smooth. Remove from heat. Add sugar, 3 eggs, 1 ½ cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

Meanwhile, whisk together remaining 1 egg, 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle with mini kissed and cherries. Return to oven.

Bake an additional 20 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, at least 6 hours, preferably overnight. Cut into bars. Cover; refrigerate leftover bars.

Makes about 30 bars

Cream of Broccoli Soup

Cream of Broccoli Soup
By: Richard Puls (Cleveland, OH)

4 cups chicken broth
1 (10 ¾ oz) can of cream of celery soup
1 (10oz) pkg frozen chopped broccoli
½ cup (1 stick) butter
1 medium yellow onion, chopped
¼ cup flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded cheddar cheese

Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and then reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender. Heat butter in a medium skillet over medium heat; add onion, sauté until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.