Featured Recipes - Fresh picks for you
napoleon trifle
10 to 12 servings1 (17 1/4 ounce) package frozen puff pastry, thawed 1 small box instant vanilla pudding and pie filling 1 1/2 cups milk 1 (12 ounce) frozen whipped topping, thawed *1/2 cup chocolate flavor syrupUnfold the puff pastry and place each sheet on a baking sheet. Bake according to the package directions until golden. Allow the pastry to cool.In a large bowl, whisk the pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.Break the cooled pastry into large pieces and place one third of them in the bottom of a large glass bowl or trifle dish. Spoon half of the pudding mixture over that and drizzle with one third of the chocolate syrup. Repeat the layers then top with the remaining broken-up pastry, the whipped topping, and the remaining chocolate syrup. Cover and chill for at least 2 hours before serving.* For extra-rich flavor and texture, whip a pint of heavy cream and use instead of whipped topping.
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chicken hominy chili
2 pounds boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch pieces1 medium onion, chopped3 cloves garlic, thinly sliced1 (15 ounce) can white hominy, drained1 (14 ounce) can diced tomatoes, undrained1 (28 ounce) can tomatillos, drained and chopped1 (4 ounce) can mild green chilesCombine all ingredients in crockpot; stir to blend all ingredients. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 4 1/2 hours.Serves 4 to 6.
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petite orange eclairs
3/4 cup whipping cream1 tablespoon confectioners' sugar1 drop yellow food coloring1 drop red food coloring24 ladyfinger cookies1/3 cup Grand Marnier *1/2 cup fudge sauceBeat whipping cream until foamy; add sugar and all the food coloring, beating until soft peaks form. Set aside.Separate lady finger halves. Brush bottom halves with liqueur; spread evenly with whipped cream mixture. Cover with top halves of ladyfingers. Drizzle about 2 teaspoons fudge sauce on each ?clair. Store in refrigerator; serve cold.Yield: 24 servings.* Two tablespoons orange juice can be substituted for Grand Marnier.
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chocolate kahlua trifle
1 (17 ounce) package frozen Pepperidge Farm 3-layer fudge cake with chocolate frosting 1/2 cup chopped walnuts 8 ounces whipped topping 1 small box instant chocolate pudding, prepared with 2cups milk 1/2 to 1/3 cup Kahl?aCut the cake into 4 sections, then cut each section into 4 slices. In a trifle bowl or glass bowl, make the layers as follows: cake, Kahl?a (sprinkle over cake), pudding, whipped topping and walnuts. Continue the layers until ingredients are used up, ending with whipped topping and walnuts. Cover with plastic wrap and refrigerate until serving time.May be made ahead.
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boboli stir fry pizza
Chicken1 whole chicken breast, cut into 2 1/4-inch strips and marinated in a little zesty Italian salad dressingSauce1/3 cup apricot preserves1/4 cup chili sauce2 tablespoons chicken broth1 teaspoon lemon juice1/2 teaspoon allspice1/4 teaspoon instant minced onionTopping1 cup sliced fresh mushrooms1 green bell pepper, cut into 1/4-inch strips1 medium onion, halved top to bottom and cut into 1/4-inch strips1 cup shredded Monterey jack cheese with jalapeno peppers1 cup shredded mozzarella cheeseCombine all Sauce ingredients in a saucepan and bring to boil. Reduce heat and simmer 5 minutes. Spread sauce on crust.Drain chicken and dry well with a white paper towel.In large pan, cook and stir chicken for 3 minutes. Add vegetables and cook and stir until vegetables are crisp tender, 3 to 5 minutes. Spread all this evenly over the crust. Spread cheese over all.Bake in pizza pan in preheated 425 degree F oven for 7 to 12 minutes until cheese is melted and bubbly.
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beef barley stew
1 1/2 pounds beef chuck, cut into 1-1/2-inch cubes2 tablespoons olive oil2 medium carrots, cut into 1-inch chunks1 cup chopped onion1 cup chopped celery2 (14 ounce) cans peeled tomatoes, with juice1 (14 ounce) can water1/2 cup uncooked barley2 tablespoons granulated sugar1 tablespoon salt1/2 teaspoon pepper3 cooked and peeled potatoes, cut into chunks (optional)Brown meat in olive oil in skillet over medium heat, about 3 minutes.Remove meat from pan and set aside.Add carrots, onion and celery to pan and cook until slightly browned, 2 to 3 minutes.Add vegetables to crockpot. Place meat on top of vegetables. Add tomatoes, water and barley. Stir in sugar, salt and pepper.Cover and cook on LOW for about 7 hours, adding cooked potatoes to stew during last 30 minutes of cooking.
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godiva chocolate pave
Inspired by a recipe from Le MadeleineChocolate Pave 8 (1.5 ounce) bars Godiva Dark Chocolate, broken up 1 cup (2 sticks) unsalted butter 1 1/4 cups confectioners' sugar 1/2 cup unsweetened cocoa powder 7 large egg yolks 2 tablespoons water 1/2 cup heavy creamGarnish3/4 cup heavy cream 2 tablespoons granulated sugarFresh berriesMake the chocolate pave: Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing enough extra plastic wrap hanging over sides to cover finished pave.Place chocolate and butter in microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Sift confectioners' sugar and cocoa over chocolate mixture and whisk to mix well.Whisk egg yolks and water in double boiler top over simmering water. Whisking constantly, heat yolks to 145 degrees F and maintain temperature for 3 minutes. Fold yolks into chocolate mixture and cool to room temperature.Whip cream in mixing bowl until medium peaks form, using electric mixer at high speed. Whisk one-third of cream into chocolate mixture. Then fold remaining cream into chocolate mixture. Be careful not to overmix. Pour mixture into prepared pan, folding ends of plastic wrap over top. Refrigerate overnight.Whip cream and sugar in mixing bowl until soft peaks form, using electric mixer at high speed.Invert pave onto cutting board and remove plastic wrap. Let stand at room temperature for 30 to 45 minutes for easier slicing. Cut into 12 slices with warm knife, wiping knife between each cut. Place 2 slices of pave on each plate and top with whipped cream. Garnish with fresh berries and serve immediately.
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beef noodle soup
1 pound soup meat1 medium-size onion1 bay leaf8 whole peppercorns6 sprigs parsley1 tablespoon salt1/4 pound dry egg noodlesCook meat in 6 cups of water until almost tender. Ad salt. Put onion, peppercorns and bay leaf in a spice holder or tie in a bag. Add to meat and cook 30 minutes longer, adding water as necessary. Remove spices. Cook noodles in salt water; drain, and add to meat and broth.Serves 4.
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buttermilk orange cupcakes
Cupcakes1/2 cup butter or margarine, softened1 cup granulated sugar2 eggs1 teaspoon baking soda2 cups flour1/4 teaspoon salt2/3 cup buttermilkCream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk. Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as removed from oven, add sauce.Orange SauceJuice of 2 orangesGrated rind of 1 orange1 cup granulated sugarMix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve warm or cold.Makes 60.
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butter pecan ice cream
1 cup pecans3 tablespoons melted butter1/4 teaspoon salt4 eggs2 1/2 cups granulated sugar1 can sweetened condensed milk1 small box butter pecan or vanilla instant pudding1 tablespoon vanilla extractSaut? pecans and salt in butter until golden brown. Cool. Beat eggs until frothy. Gradually add sugar, beating until thick. Stir in canned milk and dry pudding. Add vanilla extract and nuts. Pour into a freezer can. Use freezer as per manufacturer's instructions. Ripen 1 hour, packed.Makes 1 gallon.
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banana walnut upside down cake
Serving size: 8Topping 1 cup golden brown sugar, packed 1/4 cup unsalted butter 3 tablespoons pure maple syrup 1/4 cup walnuts, coarsely chopped4 large ripe bananas, peeled and cut diagonally into 1/4-inch slicesCake1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 3/4 cup granulated sugar 6 tablespoons unsalted butter, room temperature 1 large egg 1/2 teaspoon vanilla extract6 tablespoons milkSweetened whipped cream (optional)Topping: Preheat oven to 325 degrees F.Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended. Pour into a 9-inch diameter cake pan with 2-inch high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.Cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla extract; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes.Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes. Place a plate over pan; invert cake. Let stand 3 minutes, then gently lift off the pan. Serve warm with whipped cream.
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island franks
1 pound hot dogs1 cup drained crushed pineapple4 tablespoons yellow prepared mustardWhite bread slicesCayenne pepper (optional)Heat hot dogs in an iron skillet, using a small amount of melted butter.Prepare sauce by combining pineapple with mustard. Place each hot dog on a slice of bread and spoon the pineapple mixture into the split. Sprinkle with red pepper, if desired. Wrap the bread around the hot dog and secure with wooden picks.Melt a small amount of butter in a skillet and fry the bread-wrapped hot dogs until golden brown.
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