Featured Recipes - Fresh picks for you
mocha ice cream puffs
1/2 cup water1/4 cup butter or margarine1/2 cup all-purpose flour2 eggsCoffee ice cream1/4 cup chocolate syrup2 teaspoons orange flavored liqueur (if desired)Preheat oven to 400 degrees F.In 1-quart saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Drop dough by scant 1/4 cupsful 3 inches apart onto ungreased baking sheet (makes 6 puffs). Bake until puffed and golden, about 35 minutes. Cool.Cut off tops of 2 cream puffs. Pull out any filaments of soft dough. Fill puffs with ice cream.Mix chocolate syrup and liqueur; drizzle on cream puffs.
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marshmallow cheesecake
This no-bake cheesecake is also known as Milwaukee Cheesecake.2 1/2 cups graham cracker crumbs 2/3 cup butter or margarine, melted 3/4 cup milk 2 cups whipping cream 1/3 cup granulated sugar 1 pound marshmallows 16 ounces cream cheeseBlend the crumbs, sugar and melted margarine. Press about 3/4 of the crumbs in the bottom of a 13 x 9-inch pan. In a double boiler, heat the marshmallows with the milk until melted. Put the hot mixture into a large bowl. Add cheese and beat until smooth. Cool it.Whip the cream and fold it into the cooled mixture. Pour the mix into the crumb crust and sprinkle the reserved crumbs on top. Chill at least eight hours.If desired, garnish with fresh strawberries.
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black forest trifle
1/2 (18.25 ounce) box devil's food cake mix 1/2 cup rum 1 (21 ounce) can cherry pie fillingChocolate Custard2/3 cup granulated sugar 1/4 cup cocoa 1/8 teaspoon salt 3 eggs, beaten 2 cups milk Topping1 cup whipping cream 2 tablespoons confectioners' sugar 1/4 cup sliced almonds, toastedPrepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tablespoons rum. Spoon half of cherry pie filling over cake; top with half of chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add confectioners' sugar, beating until soft peaks form. Spread over custard; garnish with almonds.Chocolate Custard: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Yield: 10 servings
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mini raspberry cheesecakes
Yields 36 to 481 (18 1/2 ounce) box Betty Crocker Supreme Lemon Bars Mix3 ounces cream cheese, softened3 eggs1/3 cup waterConfectioners' sugar, if desiredRaspberry pie fillingPreheat oven to 350 degrees F.Place miniature paper baking cup in each of 36-48 miniature muffin cups, 1 3/4 x 1 inch.Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of a spoon. Bake for 6 to 8 minutes or until very light brown.Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk. Stir in filling mix from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture. Bake for 20 to 25 minutes or until firm.Cool for 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with confectioners' sugar. Top each with 1/2 teaspoon pie filling if desired.
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turkey and macaroni
1 teaspoon vegetable oil1 1/2 pounds ground turkey2 cans condensed tomato soup, undiluted2 cups uncooked macaroni, cooked and drained1 (16 ounce) can corn, drained1/2 cup chopped onion1 (4 ounce) can sliced mushrooms, drained2 tablespoons catsup1 tablespoon mustardSalt and black pepper to tasteHeat oil in medium skillet; cook turkey until browned. Transfer mixture to crockpot. Add remaining ingredients to crockpot. Stir to blend. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours.
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seafood parmesan
1 pound unpeeled, large shrimp1 cup water1/2 cup butter or margarine2 garlic cloves, minced1/2 cup all-purpose flour3 cups half-and-half1/3 cup dry white wine or chicken broth8 ounces bottled clam juice2 tablespoons cocktail sauce3/4 teaspoon Old Bay seasoning1/2 teaspoon salt1/4 teaspoon pepper1 1/2 cups grated Parmesan cheese1 cup fresh lump crabmeat, drained2 teaspoons chopped fresh thyme1 package bowtie pasta, cookedPeel shrimp, reserving shells, de-vein shrimp, if desired. Refrigerate.Bring reserved shrimp shells and 1 cup of water to a boil in medium saucepan; reduce heat and simmer for 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.Melt butter in medium saucepan over medium heat; add garlic and saute about 2 minutes. Whisk flour, whisking until smooth. Cook, whisking constantly 1 minute. Gradually whisk in shrimp stock and half-and-half, whisking until smooth. Add wine, clam juice and next 4 ingredients. Cook, whisking constantly, 5 minutes, or until thickened and bubbly. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13 x 9 inch baking dish and sprinkle with remaining 3/4 cup cheese. Bake at 350 degrees F for 25 to 30 minutes or until bubbly.Servings: 8-10
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portobello reubens
(Preparation 10 minutes, cooking time 15 minutes)2 tablespoons olive oil1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)8 slices deli-style rye bread with seeds, toasted1/4 cup prepared Russian dressing4 slices Swiss cheese (about 4 ounces)1 cup prepared coleslaw4 thin slices red onionPreheat broiler to 375 degrees F.In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.Makes 4 sandwiches.
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glazed tollhouse cake
Cake 2 1/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 1 cup firmly packed brown sugar 2/3 cup granulated sugar 2 teaspoons vanilla extract4 eggs 2 cups (12 ounces) semisweet chocolate chips, dividedGlaze2 tablespoons light corn syrup 1 tablespoon butter or margarinePreheat oven to 350 degrees F. Grease a 9- or 10-inch Bundt pan.For Cake, combine flour, baking powder, baking soda and salt in a small bowl. Beat softened butter, the brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture just until incorporated. Stir in 1 1/2 cups chocolate chips.Spoon into prepared pan. Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 20 minutes. Invert onto wire rack to cool completely.For Glaze, microwave remaining 1/2 cup chocolate chips, the corn syrup and 1 tablespoon butter in a medium-size microwave-safe bowl on HIGH for 30 seconds. Stir until smooth. Microwave a few more seconds, if necessary, to complete melting. Pour Glaze over cakeMakes 12 servings.
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double cheese hashbrowns
1 (10 3/4 ounce) can condensed cream of onion soup, undiluted 1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted 1 stick (1/2 cup) butter, melted 1 (30 ounce) bag frozen, shredded hashbrowns, thawed 2 cups shredded Velveeta cheese 1 cup crushed cornflakesIn a large bowl, combine soups, then stir in hashbrown potatoes. Fold in shredded Velveeta cheese and melted butter. Pour mixture into a 13 x 9 x 2-inch greased baking dish. Sprinkle the cornflake crumbs over the top. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 10 minutes longer or until bubbly and browned lightly.Serve with sour cream on the side.Serves: 8
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souper chicken
3 whole boneless, skinless chicken breasts, halved2 tablespoons lemon juice1/2 teaspoon celery salt1/2 teaspoon pepper1/2 teaspoon paprika1 can cream of celery soup1 can cream of mushroom soup1/3 cup wineGrated Parmesan cheeseRice for servingIn small bowl blend together, lemon juice, celery salt, pepper and paprika. Rub this over the chicken and then place the chicken in the crockpot.In a medium bowl blend together the soups and wine and pour over the chicken. Sprinkle with cheese and cover and cook on LOW for 6 to 8 hours.Yields 4 to 6 servings.
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three layer pig lickin cake
Yellow cake mix4 eggs1/2 cup oil1 can mandarin oranges, undrained1 can crushed pineapple1 small box vanilla instant pudding13 ounces Cool Whip?Combine cake mix, eggs, oil, and oranges and mix well. Spread into three round cake pans and bake 20 minutes at 350 degrees F. Cool in pan for 10 minutes.Drain pineapple and blend with instant pudding; fold in whipped topping and spread between layers and on top of cake. Refrigerate!
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crockpot breakfast cobbler
4 medium-size apples, peeled and sliced 1/4 cup honey 1 teaspoon cinnamon 2 tablespoons butter, melted 2 cups granola cerealSpray inside of crockpot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours).Serve with milk.Makes 4 servings.
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