Hawaiian Cake

Hawaiian Cake
By: Rosanna

1 box Butter Recipe Yellow Cake Mix
½ cup canola oil
4 eggs
15oz can mandarin oranges, with juice

Icing:
2pkgs (3.4oz each) instant vanilla pudding
20oz crushed pineapple, with juice
1 tub (8oz) Cool whip topping, thawed

Mix cake ingredients: cake mix, oil and eggs, then add the mandarin oranges with juice. Bake in 2 (9-inch) cake pans (sprayed with flour cooking spray to prevent sticking) at 350 degrees for 30 minutes. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.

To make cake:
Take one cake layer and place it on a cake platter. Mix vanilla pudding with crushed pineapple and juice, then gently mix in cool whip. Place half of icing mixture on cake layer. Top with second cake layer, and frost with remaining icing. Cover and refrigerate at least 2 hours before serving.

Serves 12

5 Layers of Heaven

5 Layers of Heaven
By: Rosanna

¾ cup (1 ½ sticks) butter
1 ¾ cup vanilla wafers; crushed fine in food processor
6 Tablespoons Hershey’s cocoa powder
¼ cup granulated sugar
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup Heath Bits ‘O Brickle toffee bits
1 cup chopped nuts

Heat oven to 350 degrees

Melt butter in 9x13 glass baking pan by placing butter directly in pan, and placing pan in oven while it warms to correct temperature!

Combine vanilla wafer crumbs, cocoa powder and sugar; sprinkle over melted butter.

Pour sweetened condensed milk evenly over top of crumbs. Top with chocolate chips and toffee bits, then nuts; press down firmly.

Bake 25-30 minutes or until lightly browned (condensed milk will start to bubble around edges; Cliff says this is the best part!). Cool completely in pan on wire rack. Chill, if desired (but we like them at room temperature). Cut into bars. Store covered at room temperature.

Makes about 20 bars

“4 Stars…Cliff’s absolute favorite; he even came up with the title!”

Baked Creamy Poppy seed Chicken

Baked Creamy Poppy seed Chicken
By: Rosanna

Combine and set aside:
1 can cream of chicken soup
1 ½ cups sour cream
2 cups cooked chunked chicken (2 boneless skinless chicken breasts, sauted in olive oil on stove top, seasoned with Kosher salt and ground black pepper, cool slightly (enough to handle), cube)
½ cup chopped yellow onion (1 small onion)
½ cup chopped celery (1 large stalk)

Combine:
4oz crushed Ritz crackers (1 rack of crackers)
½ cup melted butter (1 stick)
1 Tablespoon poppy seeds

Starting with the cracker mixture, alternate layers of mixtures twice, in a 7x11 stoneware rectangular baking dish. Top with crushed and combined: ½ cup French’s fried onions, ¼ cup shredded parmesan, and ½ cup Panko bread crumbs. Bake at 350 degrees (convection if possible), uncovered, for 30 minutes, sprinkling topping on last 10 minutes (as to not burn).

"4 Stars! Flavor is amazing!"

"I've even added 1/2 cup cooked white rice and it's even more amazing!"

Colorful Caramel Bites

Colorful Caramel Bites
By: Chocolate Lover’s Collection

1 cup plus 6 Tablespoons flour, divided
1 cup quick-cooking or old-fashioned oats, uncooked
¾ cup firmly packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) butter, melted
1 ¾ cups “M&M’s” Semi-sweet Chocolate Mini Baking Bits, divided
1 ½ cups chopped pecans, divided
1 jar (12oz) caramel ice cream topping

Preheat oven to 350 degrees (reduce heat to 325 if using a glass baking pan)

Combine 1 cup flour, oats, sugar, baking soda, and salt; blend in melted butter to form crumbly mixture. Press half the crumb mixture onto bottom of 9x9 baking pan; bake 10 minutes. Sprinkle with 1 cup baking bits and 1 cup nuts. Blend remaining 6 Tablespoons flour with caramel topping; pour over top. Combine remaining crumb mixture, remaining ¾ cup baking bits and remaining ½ cup nuts; sprinkle over caramel layer. Bake 20 minutes or until golden brown. Cool completely. Cut into squares.

Makes 36 squares

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
By: Chocolate Lover’s Collection

1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix (Note: You may substitute Devil’s Food, Dark Chocolate, or Butter Recipe Fudge Cake mix flavors for the Swiss chocolate mix)
1 container Duncan Hines Creamy Homestyle Vanilla Frosting
½ cup Creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically

Preheat oven to 350 degrees

Place 30 (2 ½ inch) paper liners in muffin cups.

Prepare, bake and cool cupcakes following package directions for basic recipe.

Combine vanilla frosting and peanut butter in medium bowl in electric mixer until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes.

Makes 30 cupcakes

Chocolate Pecan Tassies

Chocolate Pecan Tassies
By: Chocolate Lover’s Collection

***note: you will need a mini-muffin tin for this recipe***

Crust:
½ cup (1 stick) butter
1 package (3oz) cream cheese, softened
1 cup flour

Filling:
1 square Baker’s Unsweetened Chocolate
1 Tablespoon butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped pecans
Powdered sugar (optional)

Beat ½ cup butter and cream cheese until well blended. Beat in flour until just blended. Wrap dough in plastic wrap; refrigerate 1 hour.

Heat oven to 350 degrees. Microwave chocolate and 1 Tablespoon butter in large microwave bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted.

Beat in brown sugar, egg and vanilla until thickened. Stir in pecans.

Shape chilled dough into 36 (1 inch) balls. Flatten each ball and press onto bottoms and up sides of ungreased miniature muffin cups. Spoon about 1 teaspoon filling into each cup.

Bake 20 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Sprinkle with powdered sugar.

Makes 36 tassies

Fudgy Banana Rocky Road Clusters

Fudgy Banana Rocky Road Clusters
By: Chocolate Lover’s Collection

1 package (12oz) semi-sweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips

Place chocolate chips and peanut butter in large microwavable bowl. Microwave at High 2 minutes or until chips are melted and mixture is smooth, stirring twice.

Fold in marshmallows, peanuts and banana chips.

Line baking sheets with parchment paper. Grease parchment paper. Drop rounded Tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in refrigerator.

Makes 2 ½ dozen clusters

Simple Boston Cream Pies

Simple Boston Cream Pies
By: Chocolate Lover’s Collection

***Makes 2 cakes***

1 package Duncan Hines Moist Deluxe Yellow Cake Mix (For a richer flavor, substitute Butter Recipe Golden Cake Mix)
4 containers (3 ½ oz each) ready-to-eat vanilla pudding cups
1 container Duncan Hines Creamy Homestyle Chocolate Frosting

Preheat oven to 350 degrees

Grease and flour two 8 or 9 inch round pans.

Prepare, bake and cool cake following package directions for basic recipe.

To assemble, place each cake layer on serving plate. Split layers in half horizontally. Spread contents of 2 containers of containers of vanilla pudding on bottom layer of one cake. Place top layer on filling. Repeat for second cake layer.

Discard lid and foil top of chocolate frosting container. Heat in microwave at High 25-30 seconds. Stir. (Mixture should be thin.) Spread half the chocolate glaze over top of each cake. Refrigerate until ready to serve.

Makes 12 to 16 servings

Double Chocolate Truffles

Double Chocolate Truffles
By: Chocolate Lover’s Collection

½ cup heavy whipping cream
1 Tablespoon butter
4 bars (1 oz each) semi-sweet baking chocolate, broken into pieces
1 milk chocolate bar (7oz) broken into pieces
½ teaspoon almond extract
Ground almonds

In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Makes about 2 dozen truffles

Chocolate Crackletops

Chocolate Crackletops
By: Chocolate Lover’s Collection

2 cups flour
2 teaspoon baking powder
2 cups granulated sugar
½ cup (1 stick) butter
4 squares (1 oz each) unsweetened baking chocolate, chopped
4 large eggs, lightly beaten
2 teaspoons vanilla
1 ¾ cup “M&M’s” Chocolate Mini Baking Bits
Additional granulated sugar

Combine flour and baking powder; set aside. In 2 quart saucepan over medium heat combine 2 cup sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture until well blended. Chill mixture 1 hour. Stir in “M&M’s”; chill mixture an additional 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With sugar-dusted hands, roll dough into 1 inch balls; roll balls in additional granulated sugar. Place 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.

Makes about 5 dozen cookies

Peanut-Butter-Banana Brownie Pizza

Peanut-Butter-Banana Brownie Pizza
By: Chocolate Lover’s Collection

1 package (21 ½ oz) brownie mix
1 package (8oz) cream cheese, softened
¼ cup sugar
¼ cup creamy peanut butter
3 large bananas, peeled, sliced
¼ cup coarsely chopped peanuts (optional)
2 squares semi-sweet baker’s chocolate
2 teaspoons butter

Preheat oven to 350 degrees

Prepare brownie mix as directed on package. Spread batter evenly over parchment lined pizza 12-inch pizza pan. Bake 20 minutes. Cool completely on wire rack.

Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts (if using).

Melt chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts.

Makes 12 servings/slices

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies
By: Chocolate Lover’s Collection

4 squares Baker’s Semi-Sweet Chocolate, divided
½ cup (1 stick) butter, slightly softened
½ cup granulated sugar
¼ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
4 squares Baker’s Semi-sweet chocolate

Melt 1 square chocolate; set aside. Cut 3 squares chocolate into large (1/2 inch) chunks; set aside.

Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks. Refrigerate 30 minutes.

Heat oven to 375 degrees. Drop dough by heaping Tablespoons, about 2 inches apart, onto parchment paper lined baking sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove and finish cooling on wire racks.

Melt 4 squares chocolate. Dip ½ of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.

Makes about 2 dozen cookies

Chocolate Butter Crunch

Chocolate Butter Crunch
By: Chocolate Lover’s Collection

1 cup butter
1 ¼ cups sugar
¼ cup water
2 Tablespoons light corn syrup
1 cup ground almonds, divided
½ teaspoon vanilla
¾ cup milk chocolate chips

Line Jelly roll pan with foil, extending edges over sides of pan. Generously grease foil.

Melt butter in medium saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.

Attach a candy thermometer to side of pan making sure bulb is submerged in sugar mixture but not touching bottom of pan. Cook until thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with metal spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2-3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.

Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.

Makes about 1 ½ pounds

Chocolate-Chocolate Cake

Chocolate-Chocolate Cake
By: Chocolate Lover’s Collection

*You would think by the title that this cake is too rich, but on the contrary. It holds its shape beautifully, yet the cake itself is moist and fluffy. Just enough chocolate. Yummy with a scoop of vanilla bean gelato. The powdered sugar dusted on top gives it a nice touch*

1 package (8oz) cream cheese, softened
1 cup sour cream
½ cup hot coffee or water
2 eggs
1 package (2-layer size) dark chocolate cake mix
1 package (4 serving size) chocolate flavor instant pudding and pie filling
1 cup semi-sweet chocolate chips

Mix cream cheese, sour cream, hot coffee (or hot water), and eggs with an electric mixer on medium speed until well blended. Add cake mix and pudding mix; beat until well blended. Fold in semi-sweet chocolate chips. (Batter will be stiff.)

Pour into greased and floured 12-cup fluted tube or bundt pan.

Bake at 325 degrees for 1 hour and 5 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries if desired.

Makes 10 to 12 servings

Pecan-Crusted Chicken

Pecan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
¾ cup finely chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Salad Greens with Honey-mustard dressing (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine pecans, herbs and spices, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Salad Greens with Honey-mustard Dressing:
Dressing ingredients:
¼ cup honey
3 Tablespoons Dijon mustard
3 Tablespoons extra-virgin olive oil
1 Tablespoon shallot, minced
1 Tablespoon apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
Mixed Greens:
8 cups mixed greens such as arugula, radicchio, curly endive, romaine and leaf lettuces
½ cup red onion, thinly sliced
4 oz mild goat cheese, crumbled

Combine all the dressing ingredients until blended.

Toss dressing with greens, onion and goat cheese (you probably won’t need all of the dressing).
Arrange greens on four plates.

Top greens with sliced chicken. Serve with extra dressing on the side.

Serves 4

Parmesan-Crusted Chicken

Parmesan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
½ cup Parmesan cheese, grated
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Sage Butter Sauce (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine parmesan cheese, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Sage Butter Sauce:
3 Tablespoons shallot, minced
½ cup dry white wine (or juice)
½ cup heavy cream
½ cup chicken broth
1 teaspoon lemon juice
½ stick unsalted butter, cold and cubed (4 Tablespoon)
1-2 teaspoon minced fresh sage
Salt, white pepper and cayenne to taste

Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes.

Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes.

Whisk in butter, 1 Tablespoon at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Makes 4 servings

Crusted Chicken Breasts

Crusted Chicken Breasts
By: Cuisine at Home

2 boneless skinless chicken breast halves (6-8oz each)
2 egg whites
2 teaspoon cornstarch
Juice of ½ lemon
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil

Preheat oven to 450 degrees

Prepare chicken breast, by cutting in half and pounding to ¼ inch thickness between 2 pieces of syran wrap.

Blend egg whites, cornstarch and lemon juice with a fork in a wide shallow dish; set aside.

Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Elegant Chicken Rolls

Elegant Chicken Rolls
By: Rosanna adapted from Doris Christopher

2 boneless skinless chicken breasts, each pounded to ¼” thickness between two pieces of Syran wrap
3 oz cream cheese, softened
3 oz crumbled feta cheese
¾-1 teaspoon dry basil
¼ teaspoon ground black pepper
“Mezzetta jarred marinated sweet yellow and red pepper;” take 1 red and 1 yellow pepper from jar, chop and drain on paper towel (approx 1/3 cup)
½ cup dry bread crumbs (Progresso plain bread crumbs)
¼ cup Parmesan-Reggiano cheese, grated
1 egg
1 Tablespoon milk
6 thinly sliced deli ham

Preheat oven to 375 degrees. Place non-stick foil on baking sheet.

Pound each breast. Combine cream cheese, feta cheese, bail and black pepper in a small bowl until mixed well; set aside. Chop marinated peppers; drain on paper towel, set aside. Mix bread crumbs and cheese in a shallow dish, set aside. Whisk egg with milk in shallow dish, set aside.

Take each pounded chicken breast and place about ¼ cup cream cheese mixture smoothing evenly over breast. Sprinkle each breast with a half of the chopped peppers. Place 3 slices of ham over peppers. Roll each chicken breast up, starting at shortest end, curling under at the end. Dip each rolled chicken breast into egg mixture, then into bread crumb mixture, then on prepared baking sheet (seam side down).

Bake 25 minutes. Remove from oven. Pour 2 Tablespoons melted butter over chicken. Change oven setting over to convection (if you have that capability). Return to oven and bake an additional 10 minutes (35 minutes total). Remove from oven. Let rest 5 minutes. Cut into slices and fan onto plate.

Makes 2 servings

“Gorgeous presentation. Perfect for guests or parties. Wonderful flavor. Feta cheese just melts in your mouth! Perfect every time!”

Green Bean Casserole

Green Bean Casserole
By: Grandma’s Kitchen

1 ½ Tablespoons butter
3 Tablespoons flour
1 ½ cups milk
3-4 teaspoons dry ranch salad dressing mix
¼ to ½ teaspoon white pepper
1 cup chopped yellow sweet onion
2 cloves garlic, minced
1 ¼ lb fresh green beans, cooked until tender-crisp
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1-2 minutes stirring constantly. Using whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2 minutes or until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350 degrees. Spray medium skillet with non-stick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Remove half of onion mixture; set aside.

Combine onion mixture, green beans and white sauce in a 1 ½ quart casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes.

Serves 6

Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake
By: Nicole

2lb (32oz) Ricotta cheese
2/3 cup granulated sugar
1/3 cup flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest (zest of 1 large orange)
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Line bottom of springform pan with parchment paper; cut bottom edges to give a clean smooth unnoticeable appearance. Butter and flour the 9 ½ inch springform pan, and tap out excess flour.

Place the ricotta in a large bowl with an electric mixer. Add the sugar and flour into the bowl mixing thoroughly with the ricotta. Mix in the eggs, 1 at a time. Blend in the vanilla, cinnamon, orange zest and salt. Pour batter into prepared pan.

Bake in the center of the oven for about 1 ½ hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on wire rack for 2 hours. It will sink slightly as it cools. Cover and refrigerate for at least 24 hours.

Serves 12

“This is a wonderful healthier alternative to the classic cheesecake. It isn’t dense; very light and fluffy. The texture in your mouth is similar to pumpkin pie filling or mousse. The flavor is mild and you could consider adding your own crust or topping; you almost desire a thin crust! Great served with a scoop of vanilla bean gelato.”