Ultimate Turtle Cheesecake

Ultimate Turtle Cheesecake
Altered by Rosanna from Kraft Philadelphia Holiday Desserts

2 cups OREO cookies, crushed
6 Tablespoons butter, melted
1 pkg (14oz) KRAFT caramels
½ cup milk
1 cup chopped pecans
3 pkg (8oz each) cream cheese, softened
¾ cup granulated sugar
1 Tablespoon vanilla
3 large eggs
2 squares BAKER’S semi-sweet chocolate

Heat oven to 325 degrees

Line the bottom of your springform pan with a piece of parchment paper; trim edges on bottom.

Pulse crumbs and butter in food processor until finely mixed; press onto bottom and 2inches up sides of 9 inch springform pan (that has been lined with the parchment paper).

Microwave caramels and milk in small microwaveable bowl for 3 minutes or until caramels are completely melted; stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended (if you beat at a high speed, or for too long, it can cause the cheesecake to crack while baking). Pour over caramel layer in crust.

Place cheesecake in a large roasting pan. Fill the large roasting pan with HOT water until it comes up about half way on the outside of the springform pan.

Bake 1 hour 10 minutes or until center is almost set (Don’t overcook). Run knife around rim of pan to loosen cake. Place on cooling rack to cool completely (if you don’t cool cheesecake completely before placing in fridge it will create condensation on the top of the cheesecake causing it to get soggy). Once cooled place in refrigerator overnight; covering top with tin foil.

Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package (30 second intervals in microwave until melted); drizzle over cheesecake. Remove springform pan. Remove parchment paper on the bottom. The cheesecake will be heavy so take care not to break! Serve immediately. Store all leftovers, covered, in the fridge for up to 3 days.

Makes 16 servings

Tips:
*Preheating the oven: The baking time indicated in a recipe is based on using a preheated oven.
Turn the oven on when you start to mix the cheesecake ingredients. This should allow enough time for the oven heat to the correct temperature for when you are ready to place the cheesecake in the oven to bake. Unless otherwise indicated, always bake cheesecake in the center of the middle oven rack.

*While adding ingredients, do not overbeat the cheesecake batter. Too much air beaten into the batter will result in a cheesecake that sinks in the center and can cause cracks on the top when cooled.

*Place springform pan in a water bath: Place the filled springform pan in the middle of a roasting pan (with large sides) and place just enough HOT water to the middle of the springform pan. Cooking in a water bath helps to evenly distribute the heat and will add much needed moisture so the cheesecake doesn’t dry out while cooking.

Strawberry Cheesecake Torte

Strawberry Cheesecake Torte
By: Doris Christopher

1 pkg (16oz) pound cake mix
½ cup water
1 pkg (3oz) strawberry gelatin
¼ cup seedless strawberry jam
1 lemon
1 pkg (8oz) cream cheese, softened
1/3 cup cold milk
1 container (12oz) frozen whipped topping, thawed
1 pkg (3.4oz) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400 degrees

Line BAR pan with 13 inch piece of parchment paper. Prepare cake mix according to package directions; pour into BAR pan, spreading evenly. Bake 15-18 minutes; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.

In a microwavable container microwave water 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of a large cutting board; remove parchment paper. Prick cake at ½ inch intervals using a fork. Brush cake evenly with all but 2 Tablespoons of the gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

Zest lemon; set zest aside. Juice lemon to measure 2 Tablespoons of juice. In a large batter bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be VERY thick).

Place one cake layer on Oval platter. Fill a large Ziploc bag with filling mixture. Snip tip with scissors. Pipe a straight border around edge of cake layer. Using a large scoop, place 4 scoops of filling down the center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

Arrange kiwi on top of cake. Place strawberries and reserved gelatin mixture in a small mixing bowl; mix gently. (If gelatin mixture has set, microwave for 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Yields 16 servings

Luscious Lemon Angel Roll

Luscious Lemon Angel Roll

Sponge Cake:
5 eggs, separated
1 ½ cups granulated sugar
½ cup cold water
2 teaspoons vanilla
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tarter

Angel Roll Filling:
¾ cup powdered sugar, divided
1 pkg (8oz) cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 container (8oz) Cool Whip, thawed, divided
1 jar (11.75oz) strawberry ice cream topping
Powdered sugar for garnish
12 fresh whole strawberries for garnish

To make the sponge cake:
Beat the egg yolks until they turn creamy and a much lighter shade of yellow.

Add the sugar and blend it well into the yolks. Add the water and vanilla and combine well with the yolks mixture. Sift together the flour, baking powder, and salt and add it to the yolk mixture. Mix well until batter is smooth.

In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue beating until the whites are stiff and form peaks. Fold the egg whites into the batter and mix slowly just until well combined (use a wooden spoon). Pour the batter into a parchment paper lined BAR pan (11x17).

Bake at 350 degrees for 25-30 minutes, just until a light brown color. Remove from oven and cool 10 minutes. Transfer to cooling rack, remove parchment paper from cake.

Assembling the roll:
Sprinkle ½ cup powdered sugar over cake. Place a piece of wax paper over cake. Place a cooling rack upside down over the wax paper and carefully turn cake out at once. Roll up cake in wax paper as for a jelly roll. Cool completely in the fridge.

Unroll cake, discard wax paper. Spread cake with ¼ cup ice cream topping.

Angel Roll Filling:
Combine cream cheese and the remaining ¼ cup powdered sugar; mix well. Zest whole lemon, juice lemon. Add zest and lemon juice to cream cheese mixture; combine well. Add food coloring (if desired); mix well. Fold in 1 cup cool whip.

Gently spread over ice cream topping; re-roll cake. Sprinkle with additional powdered sugar. Slice roll with knife. Serve with remaining cool whip and fresh strawberries. Store covered in refrigerator until ready to serve.

Serves 12

White and Gold Pizza

White and Gold Pizza
By: Kraft Philadelphia

3 Tablespoons olive oil, divided
1 large sweet onion, thinly sliced
1 lb frozen pizza dough, thawed
1 large garlic clove, minced
4oz cream cheese, softened
¾ cup shredded mozzarella cheese
½ cup grated Romano cheese
½ teaspoon crushed red pepper

Heat oven to 425 degrees

Heat 1 Tablespoon oil in large skillet over medium heat. Add onions; cook 15-20 minutes or until tender and golden brown, stirring occasionally.

Meanwhile, place pizza dough on lightly floured baking sheet; pat to 12x16 inch rectangle. Mix garlic and remaining oil; spread onto dough. Bake 10 minutes.

Spread cream cheese onto crust; top with remaining cheeses, onions and crushed pepper. Bake 10-12 minutes or until crust is golden brown.

Makes 6 servings

Cucumber and Herb Dip

Cucumber and Herb Dip
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1 cup finely shredded cucumber, well drained
½ cup shredded swiss cheese
½ teaspoon dill weed
½ teaspoon lemon juice
¼ teaspoon minced fresh garlic
¼ teaspoon salt

Mix all ingredients until well blended; cover.

Refrigerate at least 2 hours or until ready to serve. Serve with assorted crackers and fresh vegetables.

Makes 12 servings

Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl
By: Kraft Philadelphia

3 cups sliced fresh strawberries
3 Tablespoons granulated sugar
2 pkg (8oz each) Philadelphia Neufchatel Cheese (low-fat cream cheese), softened
1 ½ cups cold milk
1 pkg (3.4oz) Jello-O Vanilla flavor instant pudding
2 cups thawed Cool Whip LITE whipped topping, divided
2 cups frozen pound cake, cut into 1 inch cubes*
1 square Baker’s semi-sweet chocolate

Combine berries and sugar; refrigerate until ready to use.

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well.

Blend in 1 ½ cups Cool Whip LITE. Spoon half into 2 ½ quart serving bowl.

Top with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

Melt chocolate; drizzle over trifle. Top with remaining Cool Whip LITE. Garnish with chocolate-covered strawberries just before serving if desired.

*You will need about half of a 10.75oz pkg pound cake to get the 4 cups cake cubes needed to prepare this recipe*

Makes 14 servings (2/3 cup each)

Scrumptious Apple-Pecan Cheesecake

Scrumptious Apple-Pecan Cheesecake
By: Kraft Philadelphia

1 cup Honey Maid graham cracker crumbs
¾ cup finely chopped pecans, divided
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon, divided
¼ cup (1/2 stick) butter, softened

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 eggs

1/3 cup granulated sugar
4 cups thin peeled apples slices (best if using firm Granny Smith or McIntosh apples)

Heat oven to 325 degrees

Mix crumbs, ½ cup nuts, 3 Tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts.

Bake 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate overnight.

Makes 12 servings

Philadelphia New York Cheesecake

Philadelphia New York Cheesecake
By: Kraft Philadelphia

20 Oreo cookies, finely crushed (about 2 cups)
3 Tablespoons butter, melted
5 pkg (8oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
3 Tablespoons flour
1 Tablespoon vanilla
1 cup sour cream
4 eggs
1 can (21oz) cherry pie filling

Heat oven to 325 degrees (bake; not convection)

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended (take care not to overmix or it will cause the cheesecake to sink in the middle as it cools). Pour over crust.

Bake 50 minutes to 1 hour, or until center is almost set. Cool completely (if you place in refrigerator before it is completely cooled it will cause condensation on the top of cheesecake and the cheesecake will be soggy). Refrigerate overnight, covered.

Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Serves 16

Pumpkin Pie Shake

Pumpkin Pie Shake
By: Vivian Levine

2 cups vanilla reduced-fat ice cream, softened
1 cup fat-free milk
¾ cup canned pumpkin
¼ cup packed brown sugar
¾ teaspoon pumpkin pie spice
3 Tablespoons frozen fat-free whipped topping, thawed
Additional Pumpkin pie spice (optional)

Combine first 5 ingredients in a blender, process until smooth. Pour ¾ cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin pie spice, if desired.

4 servings

Twisted Strawberry Shortcake

Twisted Strawberry Shortcake

2 pkgs (4-servings size each) Vanilla flavor instant pudding and pie filling
1 quart (4 cups) cold milk
2 cups thawed Cool Whip whipped topping
1 pkg (12oz) store-bought prepared angel food cake, cut into ½ inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 squares Baker’s premium white baking chocolate, grated

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.

Place cake cubes in large bowl. Drizzle orange juice over cake, then, toss to coat.

Place half of the cake cubes in a deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries, and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.

Refrigerate, covered, at least 30 minutes or until ready to serve.

Makes 20 (1/2 cup each) servings

Frosty Berry Blend

Frosty Berry Blend

¼ cup milk
6 Tablespoons honey
1 pkg (8oz) cream cheese, softened
2 cups each frozen raspberries and blueberries

Place milk, honey and cream cheese in food processor container; cover. Process on high speed until well blended.

Add fruit; cover. Blend until smooth, scraping down side of food processor container as necessary.

Pour into 10 glass, plastic or paper cups and freeze until ready to serve.

Note: Let sit at room temp for about 5 minutes before serving to soften.

Makes 10 (1/3 cup each) servings

Apple Crisp

Apple Crisp
By: Anna Malone

In a small bowl combine, and set aside:
Wash, peel and dice 6 cups of apples
1 ½ Tablespoons of lemon juice

Mix in a bowl to resemble crumbs:
1 ½ cups flour
1/3 cup oatmeal
1 ½ cups brown sugar
½ cup melted butter
1 ½ teaspoon cinnamon

Mix in saucepan over medium heat until thick:
1 ½ cups granulated white sugar
3 Tablespoons cornstarch
1 ½ cups water
1 ½ teaspoon vanilla

In a greased 9x13 pan, put ½ crumb mixture on bottom, add apples, pour sauce mixture over top. Add rest of the crumbs. Bake at 350 degrees for 50 minutes to 1 hour. Serve with vanilla ice cream or Cool Whip topping.

HAPPY FATHER'S DAY

HAPPY FATHER'S DAY TO ALL OF YOU DAD'S OUT THERE!!!

Strawberry Whipped Sensation

Strawberry Whipped Sensation
(A frozen dessert)

4 cups (2lb) fresh strawberries, divided (½ mashed, ½ sliced for topping)
1 can (14oz) sweetened condensed milk
¼ cup lemon juice
1 tub (8oz) Cool Whip whipped topping, thawed, divided
8 Oreo cookies, or 8 squares chocolate graham crackers, finely crushed
1 Tablespoon butter, melted

Line 8x4 loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in sweetened condensed milk, juice and 2 cups of the Cool Whip, pour into pan.

Top with combined crushed cookies and butter. Press into mixture. Cover with foil.

Freeze overnight. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining sliced strawberries. Store any leftovers, covered tightly, in freezer.

Makes 12 servings

Rosemary Roasted Chicken with Potatoes

Rosemary Roasted Chicken with Potatoes

Spices:
2 teaspoons paprika
1 ½ teaspoons crushed rosemary leaves
1 teaspoon minced garlic
½ teaspoon coarse ground black pepper
1 teaspoon salt

2 Tablespoons olive oil
2 bone-in chicken breasts, skin removed (about 2lb)
1 ½ lb red potatoes, washed (skin left on), cut into 1 inch cubes

Preheat oven to 400 degrees (bake; not convection)

Line a baking sheet with non-stick foil. Spray foil with non-stick cooking spray.

Mix oil and all of spices in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on baking sheet. Bake for 1 hour 10 minutes, turning chicken and potatoes occasionally to give even color.

***Note: You may want to remove the potatoes (to prevent over-cooking) 10-15 minutes before the chicken is ready; if so, remove to serving bowl, cover to keep warm, until ready to serve with chicken.

Serves 2-4

Baked Manicotti

Baked Manicotti
From Jill Emmons
(Recipe adapted from America’s Test Kitchen, Jan. 2007)

**Recipe makes one 13 x 9 pan of manicotti, may be doubled**

Ingredients:

1 package (16 leaves) no bake lasagna noodles (flat, no ridges)

Filling:
1 medium tub Ricotta cheese, part skim (about 15 oz)
2 cups shredded Italian cheeses (Romano, Asaigio, parmesan, mozzarella)
2 Tbs. fresh chopped herbs (basil, oregano) or 1-2 tsp dried Italian herbs
1 egg

Sauce:
½ lb. ground beef
½ cup diced onion
1 can diced tomatoes (approx. 14 oz)
½ large jar prepared pasta sauce (about 13 oz)
2 cloves garlic, minced
1 tsp. Italian Seasoning
Olive Oil

Topping: 1 cup shredded mozzarella or parmesan

Directions:

1. Preheat oven to 400.
2. Mix all filling ingredients well, and set aside.
3. Sauté ground beef with a little olive oil (2 tsp) onion, garlic, Italian herbs, plus a dash of salt and pepper. Add tomatoes and pasta sauce, heat through.
4. Soften lasagna noodles in a bowl of hot water for 2-3 minutes (I microwave the bowl for a minute, then test to see if the noodles are flexible enough). Remove noodles one at a time from water and shake off excess before filling.
5. Take each lasagna noodle and fill with about 2-3 Tbs. of filling. Roll up like a burrito, place seam side down in a greased 13 x 9 pan. Continue with all noodles until used up.
6. Cover with sauce, top with shredded cheese, and bake for 20-30 minutes at 400 degrees until bubbly. Enjoy!

McCormick Garlic Lime Chicken Fajitas

McCormick Garlic Lime Chicken Fajitas

Spices:
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground cumin
¾ teaspoon oregano leaves
½ teaspoon cilantro leaves
½ teaspoon coarse ground black pepper
½ teaspoon salt

¼ cup lime juice
¼ cup orange juice
2 Tablespoons olive oil
1 ½ lb boneless skinless chicken breasts, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium orange or yellow bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
8 flour tortillas (8-inch)

Mix juices, oil and all of spices in small bowl. Reserve ¼ cup of the marinade. Place sliced chicken into large Ziploc bag. Add remaining marinade and seal bag; turn to coat well. Refrigerate for at least 30 minutes, or up to 24 hours (for extra flavor). (Note: the longer you marinate the more the chicken will absorb the marinade making it plump and juicy!)

Cook and stir chicken in large heated skillet on medium-high heat for 3-5 minutes or until lightly browned. Remove from skillet onto a plate and cover to keep warm.

To the same pan, add bell peppers, onion and reserved marinade; cook and stir for 5 minutes or until tender on medium-high heat (stirring frequently to prevent sticking).

Return chicken to skillet. Cook an additional 2-3 minutes or until heated through.

Spoon chicken mixture into warmed tortillas (warm by: Preheat oven to 275 degrees. Lay a large piece of tin foil on the counter. Take each tortilla and get it wet with water on both sides. Stack each tortilla on one another and place on tin foil. Fold tin foil ends to seal. Bake for 10-15 minutes).

Serve with assorted toppings such as sour cream, salsa, guacamole, etc, if desired. Steamed white rice and pureed black beans are a nice accompaniment.

Makes 4-6 servings

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Hidden Oatmeal Confetti Monster Cookies

Hidden Oatmeal Confetti Monster Cookies
By: Rosanna Thomas

2 ½ cups Quaker oats (not instant)/oatmeal, blended to a fine powder in a food processor
1 cup butter (2 sticks), softened
1 cup packed brown sugar
1 cup granulated white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup plain M&M’s
1 cup semi-sweet chocolate chips
¾ cup toffee chips

Preheat oven to 375 convection

Process oatmeal in a food processor until it resembles a powder.

In a large electric mixer blend butter and sugars until mixed. Add eggs, one at a time, and vanilla. Add flour, salt, baking powder, baking soda and oatmeal. Remove bowl from mixer stand and stir in (by hand) M&M’s, chocolate chips and toffee chips.

Place parchment paper on baking sheets. Roll about 2 Tablespoons of dough into a ball and place on baking sheets (about 6-8 cookies per sheet). Press ball lightly with finger to flatten out a bit. Bake for 10 minutes only. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store leftover cookies in an airtight container for up to 1 week. Best in the first 4 days.

Yields: 45 cookies (about 4 dozen)

Spinach and Artichoke Ring

Spinach and Artichoke Ring
By: Doris Christopher

2 (8oz) packages of refrigerated crescent rolls
2 (6.5oz) jars of marinated artichoke hearts, drained and chopped
1 (10oz) package of frozen chopped spinach, thawed and well drained
1 cup (4oz) shredded mozzarella cheese
1 package (4oz) crumbled feta cheese with tomato and basil
½ cup diced red bell pepper
½ cup mayonnaise
2 garlic cloves, pressed
¼ teaspoon black pepper
1 egg white, lightly beaten
2 Tablespoons (1/2 oz) grated fresh parmesan cheese

Making the Ring:
Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle, on a round baking sheet lined with parchment paper, with wide ends 4 inches from edge of baking sheet. (Points will extend off the edge of the baking sheet.). Roll wide ends of dough toward center to create a 5-inch opening.

Preheat oven to 375 degrees (not convection)

In 2qt mixing bowl combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayo, garlic and black pepper; mix well.

Scoop filling evenly over wide ends of dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.). Brush with egg white. Sprinkle with grated parmesan cheese. Bake 25-30 minutes or until golden brown.

Serves 6

“Yummy! 4 stars!!! Cliff and Rosanna love…”

Hot Broccoli Dip

Hot Broccoli Dip

1 cup fresh broccoli florets (tips only), chopped (about 6 oz)
2 Tablespoons yellow onion, chopped
2 Tablespoons red bell pepper, chopped
¼ cup grated parmesan cheese
2 garlic cloves, pressed
1 cup shredded medium cheddar cheese
½ cup mayonnaise
½ cup sour cream
1/8 teaspoon black pepper

Preheat oven to 375 degrees (convection if possible)

Mix all ingredients in a mixing bowl and pour into a small baking dish. Bake, uncovered, for 20-25 minutes until brown and bubbly. Serve warm with baked pita chips or crackers.

Makes 2 cups

Easy Parmesan Crusted Chicken

Easy Parmesan Crusted Chicken

½ cup mayonnaise (or ¼ cup mayo with ¼ cup sour cream)
¼ cup grated parmesan cheese
2 boneless skinless chicken breast, halved lengthwise
4 teaspoons Italian seasoned or Garlic/Herb “Progresso” brand breadcrumbs

Preheat oven to 400 degrees (convection if possible)

Line a baking sheet with non-stick foil. Place the 4 chicken slices onto the sheet.

Mix the mayo and parmesan cheese in a small mixing bowl. Top chicken evenly with mixture. Sprinkle 1 teaspoon breadcrumbs on each chicken piece.

Bake for 20-25 minutes.

*If using convection turn it off in the last 10 minutes and just use “bake” setting of 400 degrees.
*Optional: Pour 2 Tablespoons of melted butter over chicken in the last 10 minutes of baking for flavor and crispness.
*Great leftover in a sandwich the next day!

Cliff’s Restaurant Quality Barbeque Ribs

By: Cliff Hasenoehrl and Rosanna Thomas

2 ½ lb Pork Loin Back Ribs (1 full slab)
2 cups water
¼ cup ketchup
2 large garlic cloves, pressed
¾ teaspoon lemon pepper

Preheat oven to 400 degrees (Bake, not convection)

Place ribs (cut into sections of 2 each) in greased 9x13 glass baking dish, meat-side up. Press garlic and lemon pepper seasoning into top of meat. Mix ketchup into water and pour around meat (not on top or you will pour off seasoning!). Cover dish with tin foil and bake for 1 hour.

Make home-made barbeque sauce:
2 Tablespoons oil (olive, Grapeseed or vegetable oil)
¼ cup finely chopped yellow onion
1 ½ cups ketchup
¼ cup brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
¼ cup honey
2 Tablespoons barbeque seasoning (McCormick- found at most grocery stores or thru Pampered Chef)
1 teaspoon prepared honey mustard

Heat oil on medium heat in large pot on stove until heated. Add onion and sauté for 2 minutes; careful not to burn (remove from heat at times if needed). Add all other barbeque sauce ingredients. Bring to a boil. Reduce heat to low and cover for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature.

Once the ribs have baked in the oven for 1 hour, remove from dish and place on barbeque grill. Baste with sauce and cook additional 15 minutes.

Serves 2-4

***Great with steamed corn-on-the cob***

Grasshopper Dessert Squares

Grasshopper Dessert Squares

22 fudge mint cookies (1 ¼ cup finely chopped)
1 Tablespoon butter, melted
1 quart vanilla ice cream
1 (8oz) container of Cool Whip topping, divided
¼ teaspoon peppermint extract
4 drops green food coloring
Additional fudge mint cookies, cut in half with crinkle cutter (optional)

Preheat oven to 350 degrees. Finely chop cookies, place in small mixing bowl. Add melted butter; mix well. Press crumb mixture onto bottom of 8x8 glass baking dish. Bake 8 minutes. Remove from oven and cool completely on wire rack.

Place ice cream in refrigerator for 20-30 minutes to soften. Scoop ice cream into large mixing bowl. Gently fold in Cool Whip topping, peppermint extract and food coloring. Spread ice cream mixture evenly over cooled crust. Cover with foil; freeze overnight.

When ready to serve, let stand at room temperature for up to 10 minutes before cutting. Cut dessert into squares. Garnish each square with cookie halves if desired. Serve immediately. Store leftovers covered with foil in the freezer for up to 1 week.

Serves 9

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Dreamy Chocolate Pear Cheesecake

Dreamy Chocolate Pear Cheesecake

Crust:
1 cup chocolate graham crumbs
2 Tablespoons melted butter
1 Tablespoon granulated sugar

Filling:
1 cup granulated sugar
1/3 cup flour
¼ teaspoon salt
32 oz Ricotta cheese
6 large eggs, slightly beaten
2 teaspoons vanilla
1 teaspoon freshly grated orange peel
1 can (15oz) pear halves, drained, sliced evenly

Topping:
½ cup melted semi-sweet chocolate chips

To make crust, in small bowl combine crust ingredients. Press firmly onto bottom of 9 inch springform pan lined with parchment paper, edges cut.

To make filling, in small bowl combine 1 cup sugar, flour, and salt; set aside. In large bowl of electric mixer, beat ricotta cheese at low speed until smooth. Add eggs gradually, beating at low speed until smooth. Stir in sugar mixture, vanilla, and orange peel, mix until smooth. Pour into prepared crust.

Bake at 350 degrees for 1 hour. Remove from oven, arrange pear slices on top. Return to oven and bake an additional 30 minutes. Cool on wire rack. Drizzle with melted chocolate. Chill in refrigerator overnight.

Serves 12

Gourmet Nachos

Gourmet Nachos
By: Rosanna

½ lb hamburger
½ yellow onion, finely chopped
1/8 teaspoon garlic powder
1 can refried beans or black beans pureed
1 tomato, chopped or 1 can petite diced tomatoes, drained
1 can (4oz) diced green chiles
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon cumin
½ teaspoon chili powder
Grated cheese
Tortilla chips
Sour cream
Sliced black olives

Brown hamburger and chopped onion until cooked on stove top in a large skillet over medium-high heat. Add all other ingredients except cheese, chips, sour cream and olives. Cook over medium heat until warmed through. Place mixture over a plate of tortilla chips. Top with grated cheese. Microwave for 45 seconds to 1 minute or until cheese is bubbly and hot. Top with sour cream and sliced black olives.

Serves 4

Asparagus Lasagna

Asparagus Lasagna

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter


Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.

In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.

Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

6 to 8 servings

Spinach-Stuffed Turkey Meat Loaf

Spinach-Stuffed Turkey Meat Loaf
By: Williams Sonoma

High in Protein- Good source of fiber

¾ teaspoon canola oil
3 slices white bread, crusts removed and bread torn into 1 inch pieces
¼ cup milk
1lb ground turkey (white) meat
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg white

For the stuffing:
1lb fresh spinach or 8oz frozen chopped spinach
½ Tablespoon extra-virgin olive oil
2 green onions, tender green tops only, chopped
1 large egg white
Freshly ground black pepper
¼ cup grated Romano cheese

2 cups Spicy Tomato Sauce (recipe follows)
½ teaspoon grated orange zest

Line a baking sheet with foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ teaspoon canola oil.

In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the turkey, mustard, oregano, ½ teaspoon salt, and 1/8 teaspoon pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1-3 hours.

Preheat oven to 350 degrees.

To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to package directions, let cool, and squeeze out.
In a nonstick frying pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5-6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.

Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1 inch uncovered border on all sides. Sprinkle with cheese evenly over stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining ½ teaspoon canola oil and center it on the pan.

Bake the meat loaf, uncovered, until the center reads 160 degrees, about 1 hour. Let rest for 15 minutes. In a saucepan over medium heat, combine the tomato sauce and orange zest and heat until hot. Spoon ½ cup of the sauce onto each plate. Cut the meat loaf into 4-5 slices. Place in the center of the sauce and serve.

Makes 4-5 servings

Spicy Tomato Sauce:
1 teaspoon freshly ground white or black pepper
½ teaspoon freshly grated nutmeg, or a pinch of dry nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons extra-virgin olive oil
1 ½ cups finely chopped yellow onion
1 clove garlic, minced
1 can (28oz) whole plum (Roma) tomatoes with juice
1 can (28oz) chopped tomatoes with juice
2 cups tomato sauce

In a small bowl, stir together the pepper, nutmeg, ginger, and cloves. Set aside.

In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover, and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.

Add the plum tomatoes and their juice. Using a wooden spoon, break up the tomatoes into 1 inch chunks. Add the chopped tomatoes and their juice and the tomato sauce, and then stir in the spice mixture. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce has the thickness of tomato puree, 15-20 minutes.

Remove from the heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.

Makes about 3 quarts

Spinach Custard with Gruyere Topping

Spinach Custard with Gruyere Topping
By: Williams Sonoma

High in Protein

2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard

Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.

Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.

In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.

Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.

In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.

Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.

Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.

Serves 6

Garlic Cheese Biscuits

Garlic Cheese Biscuits
By: Rosanna

Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water

Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).

Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.

No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars
By: Nestle Toll House

1 cups creamy peanut butter, divided
¾ stick of butter, softened
1 cup powdered sugar, divided
1 ½ cups graham cracker crumbs
1 cup (6oz) Nestle Toll House Semi-Sweet Mini Morsels, divided

Grease 8x8 glass pan

Beat ½ cup peanut butter and softened butter until creamy with an electric mixer. Gradually beat in ½ cup powdered sugar. Remove bowl from electric mixer stand and with hands or wooden spoon, work in remaining ½ cup powdered sugar, graham cracker crumbs, and ½ cup morsels. Press firmly into pan. Smooth top.

Melt remaining ½ cup peanut butter and ½ cup mini morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Cover with syran wrap and refrigerate for at least 1 hour. Cut into bars. Store covered in refrigerator. Serve cold.

Makes 20 bars

No-Dairy Harvest Pumpkin Apple Bread

No-Dairy Harvest Pumpkin Apple Bread

3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)

Preheat oven to 350 degrees

Grease and flour (2) 9x5 loaf pans.

Combine flour, cinnamon, baking soda and salt in a large bowl.

Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.

Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.

Cauliflower with Orange Zest and Green Onion

Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma

Low in Saturated Fat- Cholesterol Free

1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges

Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.

Preheat the oven to 400 degrees.

Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.

Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.

Serves 4

Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”

No-Dairy Cornbread Muffins

No-Dairy Cornbread Muffins

¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt

Mix together in a medium size bowl.

Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil

Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.

Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.

Makes 8 muffins

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
By: Gourmet Magazine October 2009

For Cake:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 ½ cups unsweetened applesauce

For Frosting:
8oz cream cheese, softened
3 Tablespoons unsalted butter, softened
¼ teaspoon vanilla
1 cup confectioners’ sugar
½ teaspoon cinnamon

Preheat oven to 350 degrees

Butter 8x8 glass square baking dish.

Make Cake:
Whisk together flour, baking powder, baking soda, salt and spices.

Beat butter, brown sugar and vanilla with an electric mixer at high speed until pale and fluffy, about 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture just until combined.

Spread batter evenly in prepared pan and bake until golden brown and wooden pick inserted into center comes out clean, about 45 minutes. Cool in pan for 15 minutes. Run a knife around edges of cake to loosen, then invert onto a plate. Reinvert cake onto a rack and cool completely.

Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Stir in confectioners’ sugar and cinnamon, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Serves 6

No-Dairy Carrot and Zucchini Bread

No-Dairy Carrot and Zucchini Bread

1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)

Preheat oven to 365 degrees

Grease and flour an 8x3 loaf pan, set aside.

In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.

Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.

Chicken Enchilada Soup

Chicken Enchilada Soup

2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water

Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.

Serves 6-8

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme

8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained

Breadcrumbs to cover

Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.

Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.

No-Dairy Banana Graham Muffins

No-Dairy Banana Graham Muffins

2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)

Preheat oven to 400 degrees

Line 12 muffin cups with paper liners and spray with cooking spray.

In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.

In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.

Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.

Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.

No-Dairy Baked Potato Soup

No-Dairy Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)

Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).

As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.

Makes 4-6 servings

Salmon, Red Potato, and Asparagus Salad

Salmon, Red Potato, and Asparagus Salad
By: Williams Sonoma

1lb salmon filet, skin and bones removed
Kosher salt and freshly ground black pepper
1lb small round red-skinned potatoes, each about 1 ½ inches in diameter
¾ lb asparagus, tough ends removed

For the Vinaigrette:
4 dry-packed sun-dried tomato halves
Boiling water
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 Tablespoon finely chopped fresh dill
1 teaspoon orange zest
½ teaspoon minced garlic
Kosher and freshly ground black pepper

10oz mixed baby greens (about 8 cups loosely packed)
3 green onions, including tender green tops, thinly sliced

Preheat oven to 400 degrees

Season the salmon evenly with salt and pepper.

Place the salmon fillet in a baking pan. Place the pan in the oven and roast the salmon until opaque throughout when tested with a fork, about 15-20 minutes.

Transfer the salmon to a plate and let cool to room temperature. Meanwhile, place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices ½ inch thick. Set aside on a large plate to cool completely.

If the asparagus spears are thick, use a vegetable peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears on the diagonal into 1 inch lengths. Place in a steamer rack over boiling water, cover the steamer, and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.

When the salmon is cool, cut into 1 inch chunks and place the chunks alongside the potatoes and asparagus.

To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, let stand for 5 minutes, and then drain and cut into ¼ inch dice. In a small bowl, whisk together the olive oil, lemon juice, tomatoes, parsley, dill, orange zest, garlic, 2 Tablespoons water, ½ teaspoon salt and a grind of pepper until blended.

In a large bowl, toss the salad greens with 2 Tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with asparagus, potatoes and salmon, sprinkle with green onions, and serve at room temperature.

Serves 4

No-Dairy Oatmeal Pumpkin Bread

No-Dairy Oatmeal Pumpkin Bread

1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)

Preheat oven to 350 degrees

In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.

In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.

Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.

Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.

Makes 1 loaf; 16 slices

Potatoes and Green Beans with Cucumber and Yogurt Dressing

Potatoes and Green Beans with Cucumber and Yogurt Dressing
By: Williams-Sonoma

For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber

5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar

To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.

Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.

In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.

Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.

Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.

Makes 6 servings

Mashed Potatoes Baked with Three Cheeses

Mashed Potatoes Baked with Three Cheeses
By: Williams-Sonoma

Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley

Preheat the oven to 350 degrees. Butter a 9 inch pie dish.

Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.

Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.

Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.

Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.

Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.

Serves 6

Spiced Fingerling Potatoes

Spiced Fingerling Potatoes
By: Williams-Sonoma

4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint

In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.

In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.

Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.

Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.

Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.

Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.

Makes 4 servings

*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*

Roasted Potato Slices with a Rosemary-Garlic Crust

Roasted Potato Slices with a Rosemary-Garlic Crust
By: Williams-Sonoma

Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)

Preheat the oven to 400 degrees.

Generously spray a large baking sheet with nonstick cooking oil spray.

In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Serves 4

Roasted Tomatoes with Cannellini Beans and Capers

Roasted Tomatoes with Cannellini Beans and Capers
By: Williams Sonoma

High in Protein- High in Fiber

1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground 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 water to cover generously. 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. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.

Preheat oven to 400 degrees.

Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.

Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.

Transfer to a warmed serving dish and serve at once.

Serves 4

Goat Cheese and Potato Gratin

Goat Cheese and Potato Gratin
By: Williams Sonoma

Good source of Protein

2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese

Preheat oven to 350 degrees

Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.

Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.

In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.

Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.

Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.

Garnish the gratin with thyme leaves, cut into squares, and serve.

Serves 6

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