Peppermint-Chocolate Brownies

Peppermint-Chocolate Brownies
By: Pillsbury Holiday Baking

4oz unsweetened baking chocolate
1 cup butter
2 pkg (8oz each) cream cheese, softened
2 ½ cups sugar
5 eggs
½ teaspoon peppermint extract
1 ½ cups flour
½ teaspoon salt
2 cups crème de menthe baking chips (from 2-10oz bags)

Heat oven to 350 degrees. Grease bottom and sides of 9x13 glass baking dish. In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently, until melted and smooth. Cool 5 minutes.

Meanwhile, in medium bowl, beat cream cheese, ½ cup of the sugar and 1 of the eggs with an electric mixer on medium speed until smooth. Set aside.

Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs and the peppermint extract. Stir in flour and salt until well mixed. Spread half of chocolate batter in pan. Drop cream cheese filling by teaspoons over batter. Carefully spoon and spread remaining batter over filling.

Bake 45 minutes or until toothpick inserted in center comes out clean. Sprinkle evenly with baking chips. Cool completely, about 1 hour 30 minutes. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

48 brownies

Merry Berry Wreath Cookies

Merry Berry Wreath Cookies
By: Pillsbury Holiday Baking

1 roll (16.5oz) Pillsbury Create ‘n Bake refrigerated sugar cookies
1 container (1lb) vanilla creamy ready-to-spread frosting
4-5 drops green food coloring
2 tubes (0.68oz each) red decorating gel
About 2 Tablespoons holiday red and green candy decors

Heat oven to 350 degrees. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, ¼ inch thick. On floured work surface, roll each into 6 inch long rope. On parchment paper lined baking sheets form into wreath shapes 2 inches apart, pint ends of each wreath together.

Bake 9-12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough.

In medium bowl, mix frosting and food coloring until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.

24 cookies

Chocolate-Filled Russian Tea Cakes

Chocolate-Filled Russian Tea Cakes
By: Pillsbury Holiday Baking

Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 cups flour
¼ teaspoon salt
¾ cup finely chopped nuts
48 (14oz) chocolate stars (or peppermint mini patties or chocolate kisses)

Sugar coating:
1 cup powdered sugar
1 Tablespoon red sugar (sprinkles)
1 Tablespoon green sugar (sprinkles)

Heat oven to 400 degrees. In a large bowl, beat butter, ½ cup powdered sugar, and the vanilla with an electric mixer on medium speed until well mixed. On low speed beat in flour, salt and nuts.

For each cookies, shape scant measuring Tablespoonful dough around chocolate stars to make 1 inch ball; place 2 inches apart on parchment paper covered pans.

Bake 12 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl mix sugar coating ingredients.

Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

About 3 dozen cookies

Vanilla Raspberry Rice Pudding

Vanilla Raspberry Rice Pudding
By: Gale Gand with Lisa Weiss

For the rice pudding:
½ cup Arborio rice
2 cups milk
¼ vanilla bean, halved lengthwise
6 Tablespoons sugar
½ pint raspberries

For the lemon-vanilla caramel:
¾ cup sugar
½ cup corn syrup
¾ vanilla bean, halved lengthwise
¾ cup freshly squeezed lemon juice

In a strainer, rinse the rice under cold water for 1 minute, moving it around with your hands to remove some of the starch.

To make the rice pudding, in a medium saucepan combine the rice with the milk and vanilla bean and bring to a simmer. Cook until very tender, 25 minutes. Turn off the heat and stir in the sugar.

For the lemon-vanilla caramel, put the sugar, corn syrup, and vanilla bean in a medium high-walled saucepan (this will help protect you from the bubbling hot caramel) and bring to a boil. Cook until it turns golden amber. Using a wooden spoon, carefully stir in the lemon juice; the hot caramel will spatter a little at first. Once the caramel is smooth, remove it from the heat and set aside to cool. Transfer to a container and chill in the refrigerator until ready to serve.

To serve the pudding, divide about half of the lemon-vanilla caramel among 4-6 stemmed glasses, and then portion half of the chilled rice pudding on top. Add the raspberries and cover them with the remaining rice pudding. Finish by covering the surface of the puddings with another layer of caramel, which will ooze down to the bottom!

Vita’s Ricotta Donuts

Vita’s Ricotta Donuts
By: Gale Gand with Lisa Weiss

6 large eggs
½ cup granulated sugar
1lb whole or skim milk ricotta cheese
2 ½ cups flour
1 heaping Tablespoon baking powder
1 teaspoon vanilla
Canola or vegetable oil, for frying
Powdered sugar or cinnamon sugar (optional)

In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder, and vanilla until combined, being careful not to overmix the batter.

In a deep, heavy pot fitted with deep-frying thermometer, heat 2-3 inches of oil to 325 degrees. Drop the batter by small ice cream spoonfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in 2 batches to avoid crowding the pot. Break open a doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.

Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.

Cinnamon sugar is 1 teaspoon cinnamon combines with 1/3 cup granulated sugar (you can double or triple this and keep some in your pantry for whenever).

For a more traditional doughnut taste, along with the vanilla, add a pinch of nutmeg to the batter.

Makes 16 doughnuts

Orange-Chicken Risotto

Orange-Chicken Risotto
By: Patricia Rains

1 Tablespoon olive oil
1 cup Arborio rice
3 cups chicken broth
2 boneless skinless chicken breasts
3 Tablespoons butter
½ cup orange juice
1 Tablespoon drained capers
1 cup drained artichoke hearts (6.5oz marinated), cut into bite-size pieces
Salt and pepper to taste
½ cup freshly grated Parmesan Cheese

In a large skillet or frying pan over medium-high heat, heat olive oil. Add rice and stir for 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 25 minutes or until rice is just tender and the mixture is creamy.

Cut chicken into bite-size pieces. In a large frying pan over medium-heat, melt butter. Add chicken. Sauté until chicken is fully cooked and tender. Remove chicken with a slotted spoon to a plate and set aside.

Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to ½ its volume and it becomes thickened (a couple of minutes). Add capers and simmer for 2 minutes. Add artichoke hearts, chicken, salt and pepper; stir and simmer until thoroughly heated.

Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with cheese and serve immediately.

Serves 4

Boston Cream Cupcakes

Boston Cream Cupcakes
By: Gale Gand with Lisa Weiss

For the cupcakes:
8 Tablespoons (1 stick) unsalted butter, softened
1 cup sugar
½ teaspoon vanilla
2 large eggs
1 ½ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
Éclair custard filling (recipe below)

For the chocolate glaze:
1 cup heavy whipping cream
8oz semi-sweet chocolate, chopped

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper cupcake liners.

In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.

Pour the batter into the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center, and light golden brown on top. Let cool in the pan on the cooling rack.

To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. With the pastry bag fitted with a large plain tip, pipe or spoon the custard into the cavities. Trim each plug so that is a flat coin. Top the filled cupcake cavities with the coins and chill for 30 minutes while you make the glaze.

To make the chocolate glaze, heat the cream in a saucepan or in the microwave until almost boiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.

Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.

Makes 1 dozen cupcakes

Éclair custard filling:
2 cups whole milk
½ vanilla bean, halved lengthwise
6 large egg yolks
2/3 cup granulated sugar
¼ cup cornstarch
1 Tablespoon unsalted butter, cold

Bring the milk and vanilla bean almost to a boil in a large saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes.

In a medium bowl, whisk the egg yolks and granulated sugar until they’re light and fluffy. Vigorously whisk in the cornstarch until no lumps remain. Whisk in ¼ cup of the hot milk mixture until it’s incorporated. Gradually whisk in the remaining hot milk mixture, reserving the saucepan.

Strain the mixture through a fine-mesh sieve back into the saucepan. Cook over medium-high heat, whisking constantly, until it thickens and bubbles. Cook and whisk for 1 minute more. Remove from heat and stir in the butter. Scrape into a bowl and press with plastic wrap against the surface to prevent a skin from forming. Chill for at least 2 hours before filling and serving.

Lemon-vanilla Pound Cake

Lemon-vanilla Pound Cake
By: Gale Gand with Lisa Weiss

12 Tablespoons (1 ½ sticks) unsalted butter
1 cup whole milk
4 large eggs
2 ¼ cups sugar
2 teaspoons vanilla
1 teaspoon lemon extract
Grated zest of 1 lemon
2 cups flour
2 teaspoons baking powder
Juice of 1 lemon

Melt 4 Tablespoons of the butter. Generously brush a 10-inch tube pan or decorative Bundt pan with the melted butter and refrigerate it for a few minutes. Once the butter has hardened, brush it again to cover any spots you missed the first time. Set the pan aside.

Preheat the oven to 350 degrees.

Bring the milk and remaining 8 Tablespoons of butter just to a boil in a medium saucepan. Set aside.

In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and fluffy, 5-7 minutes. Reduce the speed to medium and stir in 2 cups of the sugar, the vanilla, lemon extract, and lemon zest. On low speed, gradually mix in the flour. Pour the hot milk mixture, then add the baking powder, and stir until the batter is thoroughly combined. Pour the batter into the buttered pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.

While the cake is baking, blend the lemon juice with the remaining ¼ cup sugar in a small bowl and set aside.

Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a cooling rack. Place the rack over a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go. Wrap the cake in plastic wrap and set at room temperature until ready to serve.

8-10 servings

Macadamia Key Lime Pie

Macadamia Key Lime Pie
By: Doris Christopher

Crust:
½ package (15oz) refrigerated pie crust (1 crust)
½ cup plus 1 Tablespoon macadamia nuts, coarsely chopped, divided

Filling:
4 large limes
1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk (not evaporated milk)
3-4 drops each green and yellow food coloring (optional)
1 container (12oz) frozen whipped topping, thawed, divided
Additional lime slices, for garnish (optional)

Preheat oven to 450 degrees

For crust, let pie crust stand at room temperature for 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides with fork.

Coarsely chop nuts. Sprinkle ½ cup of the nuts over the bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.

For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure ½ cup juice. Combine cream cheese and sweetened condensed milk in an electric mixer. Mix until smooth. Stir in zest, juice and food coloring into cream cheese mixture, mix well. Fold in 2 cups of the whipped topping using a spatula. Pour mixture into crust. Refrigerate at least 30 minutes.

In small sauté pan toast remaining 1 Tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping and lime slices, if desired. Sprinkle with nuts. Cut into wedges and serve.

Yield 8

Scalloped Potatoes

Scalloped Potatoes
By: Rosanna adapted from William Sonoma’s Potato Gratin

*Cliff’s all-time favorite. Perfect as a compliment to pot roast or baked salmon*

1lb russet potatoes, peeled, cut into ¼” slices using Madelyn V-shape slicer (approx 3 large potatoes)
1 cup whole milk
1 cup heavy whipping cream
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon pepper
1 cup Gruyere cheese, grated
¼ cup breadcrumbs (Progresso Plain Bread crumbs)
¼ cup grated Parmesan-Riggianino cheese

Combine potatoes, milk, cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 10 minutes.

Remove potatoes from the heat and stir in the Gruyere cheese. Pour the potato mixture into a small shallow pan (not quite an 8x8). Combine the bread crumbs and parmesan-Riggianino cheese. Scatter bread crumb mixture evenly over potato mixture. Bake at 350 degrees for 30 minutes, uncovered.

Allow the potatoes to set for 5 minutes before serving.

Serves 4

Oatmeal Chocolate Raisin Cookies

Oatmeal Chocolate Raisin Cookies
By: Rosanna adapted from recipe of Doris Christopher

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 cup butter (2 sticks), softened
¾ cup packed brown sugar
½ cup granulated sugar
2 eggs
2 ¾ cups old-fashioned or quick oats
1 ½ cups chocolate covered raisins
*(3) 3.5oz each boxes of Raisinets (2 boxes of Dark Chocolate, and 1 box of Milk Chocolate)
OR (2) 3.5oz each boxes of Raisinets with ½ cup mini semisweet chocolate chips*
1 cup chopped nuts (optional)

Preheat oven to 350 degrees

In a small bowl, combine flour, baking soda, and cinnamon and pumpkin pie spice. Mix well and set aside.

In an electric mixer beat butter and sugars until creamy. Add eggs and beat well. Add flour mixture; mix well. Stir in oats, Raisinets and chopped nuts (optional).

Using medium scooper, drop level scoops of dough onto parchment lined baking pans. Flatten dough slightly.

Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes on baking sheets before transferring to wire racks to cool completely. Store cookies in tightly covered container for up to 2 days.

Yield: about 2 dozen cookies

Hunter’s Beef Pot Pie

Hunter’s Beef Pot Pie
By: Doris Christopher

Beef mixture:
1 fully cooked, ready-to-eat boneless beef pot roast with gravy (about 2lb)
• You can find this in your meat section at a local grocery store
4 slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
2 garlic cloves, pressed

Sauce:
2 Tablespoons cornstarch
1 can (14 ½ oz) beef broth, divided
2 teaspoons fresh snipped rosemary or 1 teaspoon dried rosemary
2 teaspoons balsamic vinegar
Salt and ground black pepper to taste (optional)

Topping:
2 Tablespoons butter, melted
1 Tablespoon fresh parsley, snipped
1 garlic clove, pressed
1 package (11 oz) refrigerated bread sticks

Preheat oven to 400 degrees. For beef mixture, remove pot roast from gravy, reserving gravy (about 1 cup). Cut beef into ½ inch cubes; set aside.

Finely chop bacon; cook in skillet over medium heat until crisp; remove bacon to paper towels. Reserve 2 Tablespoons drippings in skillet.

Cut carrots lengthwise in half. Cook carrots and potatoes in reserved bacon drippings over medium heat 8 minutes, stirring occasionally. Press garlic and add to skillet. Continue cooking 8-10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in reserved beef cubes and bacon.

Meanwhile, for sauce, whisk cornstarch into ¼ cup broth in saucepan. Gradually whisk in remaining broth, reserved gravy, rosemary and balsamic vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. Pour into 7x11 baking dish.

For topping, melt butter. Add parsley and garlic. Unroll bread sticks; do not separate. Press middle perforation together. Separate into 6 long strips. Twist strips and place diagonally over top of meat mixture in pan. Brush with butter mixture using a pastry brush.

Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.

Serves 8

Crunchy Cranberry Oatmeal Cookies

Crunchy Cranberry Oatmeal Cookies
By: Peggy Cullen

1 ½ sticks of butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
½ cup old-fashioned rolled oats
2/3 cup flour
½ teaspoon baking soda
2/3 cup dried cranberries
2 cups large pecan pieces (optional)

*Be sure to bake these cookies on parchment paper. They will spread too much on a buttered baking sheet*

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until light and fluffy. Beat in the eggs. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the oats.

In a small bowl, whisk together the flour and baking soda. On low speed add the dry ingredients and mix just until combined. Combine the cranberries and nuts (optional) in a small bowl. Stir them into the dough.

Shape the dough into 1 ½ inch balls and drop them about 3 inches apart on the prepared sheets. Bake for 12-14 minutes, one tray at a time, until the edges are golden brown. The centers will appear slightly underdone. Be careful not to overbake; the cookies will continue to darken on the baking sheets. Let stand for 5 minutes, then transfer to wire racks to cool completely.

About 3 dozen cookies

Banana-Sour Cream Cake

Banana-Sour Cream Cake
By: Kraft Philadelphia Holiday Desserts

1 package yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
¼ cup canola oil
1 package (8oz) cream cheese, softened
½ cup (1 stick) butter, softened
16oz powdered sugar
1 cup finely chopped nuts (optional)

Heat oven to 350 degrees

Beat first 5 ingredients with an electric mixer on low speed just until moistened, stopping frequently to scrape down bottom and sides of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 9x13 pan.

Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

2 options to assemble:
Easy:
Cover cooled cake with cream cheese frosting, slice and serve.
More elaborate:
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides (optional).

Keep in refrigerator.

*How to neatly frost the cake: Freeze cake layers about 20 minutes before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don’t pull up into the frosting. Add don’t worry if the frosting does not look perfect on the sides of the cake- the nuts will cover any imperfections.*

Makes 16 servings

Mormon Molasses Spice Cookies

Mormon Molasses Spice Cookies
By: Peggy Cullen

1 ½ sticks butter, cut in pieces
¼ cup dark molasses
1 teaspoon vanilla
2 cups flour
1 cup plus 1/3 cup sugar
2 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 egg, lightly beaten

In a medium saucepan, melt the butter over low heat. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.

In a medium bowl, sift the flour with 1 cup of the sugar, the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.

Add the beaten egg to the cooled butter mixture and mix well with a fork. Using a rubber spatula, fold the flour mixture into the butter mixture. Cover the bowl and refrigerate until firm enough to form balls, about 15 minutes. Preheat the oven to 375 degrees.

Place the remaining 1/3 cup sugar in a small bowl. Scoop out walnut-size pieces of the dough and roll into 1 inch balls. Toss the balls in the sugar to coat completely and place on parchment lined baking sheets, about 2 inches apart.

Bake for 12-15 minutes, or until the centers are no longer raw. (At 12 minutes you’ll have soft and chewy cookies; at 15 minutes they’ll be crisp.) Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 2 days, or freeze for up to 2 weeks.

About 4 dozen cookies

Hawaiian Dip with Fruit Kebabs

Hawaiian Dip with Fruit Kebabs
By: Doris Christopher

Dip:
¾ cup milk
½ cup sour cream
1 package (3.4oz) vanilla instant pudding and pie filling
1 can (8oz) crushed pineapple in juice, undrained
½ cup sweetened flaked coconut, toasted, divided
1 lime

Kebabs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe, honeydew melon, strawberries, or grapes- cut into 1 inch chunks

Soak wood skewers in water for at least 20 minutes.

For dip combine milk, sour cream, and pudding mix in a small bowl, whisk until smooth.

Stir in pineapple with juice and 1/3 cup of coconut. Zest lime using zester to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Stir in lime zest and juice into dip. Cover and refrigerate at least 30 minutes before serving.

For kebabs, alternately thread fruit onto (24) 6 inch wooden skewers.

Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with fruit kebabs.

*To toast coconut, preheat oven to 350 degrees. Spread coconut onto parchment paper lined baking sheet. Bake for 5-10 minutes or until light golden brown; cool completely*

Crisp and Crunchy Chocolate Chip Cookies

Crisp and Crunchy Chocolate Chip Cookies
By: Peggy Cullen

2 sticks butter, softened
1 ¼ cups granulated sugar
¼ cup packed light brown sugar
½ teaspoon salt
1 Tablespoon vanilla
1 large egg
2 ½ cups flour
1 teaspoon baking soda
2 cups (12oz) chocolate chunks or chips
2 cups nuts (optional)

Preheat oven to 375 degrees

In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bottom and sides of bowl. Beat for a few more minutes.

In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks/chips and nuts (optional) in a small bowl and stir into the dough.

Shape the dough into 1 ½ inch balls and drop them about 3 inches apart onto parchment paper lined baking sheets. For thinner cookies use the palm of your hand to flatten each ball. Bake 10-13 minutes or until golden. Let sit for 5 minutes before transferring to a wire rack to cool completely.

About 4 dozen cookies

Chocolate Quakes

Chocolate Quakes
By: Peggy Cullen

3 Tablespoons butter, melted
½ cup granulated sugar
1 large egg
½ teaspoon vanilla
3 Tablespoons unsweetened cocoa powder
½ cup flour
½ teaspoon baking powder
1/8 teaspoon salt
¼ cup finely ground pecans (optional)
¼ cup semisweet chocolate chips
Confectioners’ Sugar

In a medium bowl using an electric mixer, beat the melted butter, granulated sugar, egg and vanilla on low speed until pale in color and thickened, about 1 minute. Sift the cocoa, flour, baking powder, and salt into the bowl and mix on low speed until incorporated. Fold in the nuts (optional) and chocolate chips. Chill the mixture until firm enough to handle, about 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place about ¾ cup confectioners’ sugar in a small bowl (you won’t use it all).

Form the chilled dough into 1-inch balls and roll each in the confectioners’ sugar to coat completely. Place the cookies on the prepared baking sheets about 1 ½ inches apart. Bake for 12 minutes, or until the cookies are puffed and the sugar has cracked apart. They will appear underdone in the center. Let sit for 5 minutes, then transfer to a wire rack to cool completely.

Almost 2 dozen cookies

Pork Chops with Harvest Stuffing

Pork Chops with Harvest Stuffing
By: Doris Christopher

8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided

Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.

Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.

Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.

Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.

Serves 8

Dreamy Creamy Orange Pie

Dreamy Creamy Orange Pie
By: Doris Christopher

½ package (15oz) refrigerated pie crust (1 crust)
1 medium orange
1 package (8oz) cream cheese, softened
½ cup boiling water
1 package (3oz) orange gelatin
3 cups orange sherbet, divided
1 container (8oz) frozen whipped topping, thawed, divided
Additional orange for garnish (optional)

Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll out to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes until golden brown. Cool completely.

Zest orange to measure 1 teaspoon zest, juice orange to measure ¼ cup juice. Place cream cheese in an electric mixer, add juice and zest until smooth.

Microwave water on High 1 ½ to 2 minutes or until boiling. Whish in gelatin and stir 2 minutes until completely dissolved. Using ice cream scooper, pack 1 cup of the sherbet into small bowl, gradually add gelatin, stirring until mixture is well blended and thick. Immediately whisk gelatin mixture into cream cheese mixture in bowl.

Add half of the whipped topping (1 ½ cups) to cream cheese mixture, mix gently until well blended. Fill pie shell with filling. Chill at least 1 hour.

Fill large Ziploc bag with remaining whipped topping. Score additional orange for garnish, cut 2 slices, then cut each slice into quarters. Cut pie wedges. Garnish each serving with whipped topping, a scoop of remaining sherbet and quartered orange slice.

Yield: 8 servings