USA Food

Magic Peanut Butter Middles

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup confectioners' sugar
• 3/4 cup peanut butter

Directions

1. In small bowl blend flour, cocoa and baking soda. Mix until well blended.
2. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
3. To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
4. Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.
5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk 
• 2 (9 inch) unbaked pie crusts  

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Cheesesteak Egg Rolls

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (12.5 ounce) package frozen sandwich steak meat
• 1 (14 ounce) package egg roll wrappers
• 4 slices American cheese, halved
• 2 cups oil for frying, or as needed
• 1/4 cup ketchup

Directions

1. Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
3. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Brown Sugar Smokies

Ingredients

• 1 (16 ounce) package little smokie sausages
• 1 pound bacon
• 1 cup brown sugar, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

Jalapeno Poppers

Ingredients

• 12 ounces cream cheese, softened
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 12 ounces jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 quarts oil for frying

Directions

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Dirt Cake

Ingredients

• 1 (20 ounce) package chocolate sandwich cookies
• 1/2 cup butter, melted
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Using a blender or food processor, crush 2/3 of the cookies. Stir in the melted butter, then press into a 9x13 inch baking pan.
2. In a medium bowl, stir together instant pudding and milk. chill in freezer until thickened. Using an electric mixer, beat the cream cheese into the pudding. Fold the dessert topping into the pudding mixture by hand.
3. Spread over the prepared crust. Crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer. chill for at least 4 hours or until serving time.

Sloppy Joes on Buns

Ingredients

Directions

1. In 12-inch nonstick skillet, brown ground beef with onion; drain. Stir in pasta sauce. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 10 minutes. Serve on buns.
2. For a savory meat sauce, serve over hot cooked pasta instead of buns.

Chicken, Rice and Vegetable Soup

Ingredients

• 5 cups water
• 1 (14.5 ounce) can chicken broth
• 1 skinless, boneless chicken breast halves - cut into cubes
• 3 carrots, chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 cubes chicken bouillon
• 1/3 cup uncooked white rice
• salt and pepper to taste

Directions

1. In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
2. Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Easy OREO Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Holiday Cake

Ingredients

Cranberry Orange Loaf

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.  

Chocolate-Peanut Butter Bonbons

Ingredients

• 1/2 pound PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups milk
• 2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping
• 48 NILLA Wafers
• 2 (7 ounce) tubs BAKER'S Milk Chocolate Dipping Chocolate
• 1/4 cup creamy peanut butter
• 1 cup PLANTERS COCKTAIL Peanuts, chopped

1. Line 48 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.
2. Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.
3. Peel liners off bonbons.
4. Melt dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.

Southwestern Turkey Soup

Ingredients

• 1 1/2 cups shredded cooked turkey
• 4 cups vegetable broth
• 1 (28 ounce) can whole peeled tomatoes
• 1 (4 ounce) can chopped green chilli peppers
• 2 roma (plum) tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon lime juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• 1/2 teaspoon dried cilantro
• 1 cup shredded Monterey Jack cheese

Directions

1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Chicken and Corn Chili

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) jar salsa
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt to taste
• ground black pepper to taste
• 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can pinto beans

Directions

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Apple Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Sweet Potato Casserole

Ingredients

• 5 sweet potatoes, peeled and sliced
• 1/2 cup packed brown sugar
• 1/4 cup low fat margarine
• 2 tablespoons orange juice
• 2 pinches ground cinnamon
• 1 (10.5 ounce) package miniature marshmallows

Double Layer Pumpkin Cheesecake

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Cookies

INGREDIENTS

• 8 ounces butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup raisins
• 2 1/2 cups all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
4. Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
5. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Gourmet Caramel Apples

1. Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
2. Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
3. Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
4. Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
5. Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

Cinnamon Hazelnut Biscotti

INGREDIENTS

• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Three Cheese Manicotti

INGREDIENTS

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Baked Stuffed Tomatoes

INGREDIENTS

• 6 slices bacon
• 6 medium tomatoes
• 1/2 cup chopped green bell pepper
• 1/4 cup grated Parmesan cheese
• 1/3 cup croutons
• salt and pepper to taste
• 6 sprigs parsley

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
3. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
4. Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Microwave Caramel Popcorn

INGREDIENTS

• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

DIRECTIONS

1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Chili Chicken

INGREDIENTS

• 2 tablespoons honey
• 5 tablespoons sweet chili sauce
• 3 tablespoons soy sauce
• 12 chicken drumsticks, skin removed

DIRECTIONS

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat.
3. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Beef Skewers

INGREDIENTS

• 45 ml hoisin sauce
• 45 ml sherry
• 60 ml soy sauce
• 5 ml barbeque sauce
• 2 green onions, chopped
• 2 cloves garlic, minced
• 6 g minced fresh ginger root
• 680 g flank steak
• skewers

DIRECTIONS

1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Buttery Soft Pretzels

INGREDIENTS

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup salt, for topping

DIRECTIONS

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with salt.
5. Bake in preheated oven for 8 minutes, until browned.

Peach Pie

INGREDIENTS

• 10 fresh peaches, pitted and sliced
• 1/3 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup butter
• 1 recipe pastry for a 9 inch double crust pie

DIRECTIONS

1. Mix flour, sugar and butter into crumb stage.
2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
3. Top with lattice strips of pie crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

No Bake Peanut Butter Pie

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

DIRECTIONS

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Blackened Catfish

INGREDIENTS

• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 pound catfish fillets
• 2 tablespoons butter
• 1 cup Italian-style salad dressing

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Southern Peach Cobbler

INGREDIENTS

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Baked Sweet Potatoes with Ginger and Honey

INGREDIENTS

• 9 sweet potatoes, peeled and cubed
• 1/2 cup honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 400 degrees (205 degrees C).
2. In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
3. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Red Potato Salad With Sour Cream and Dill

Ingredients:

• 2 pounds small red potatoes, scrubbed
• 3 to 4 eggs, hard-cooked and diced
• 2 ribs celery, diced
• 1/2 cup diced red onion
• 4 green onions, thinly sliced
• 2 tablespoons diced dill pickle
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon tarragon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation:

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Serves 6.

Honey Grilled Shrimp

INGREDIENTS

• 1/2 teaspoon garlic powder
• 1/4 tablespoon ground black pepper
• 1/3 cup Worcestershire sauce
• 2 tablespoons dry white wine
• 2 tablespoons Italian-style salad dressing
• 1 pound large shrimp, peeled and deveined with tails attached
• 1/4 cup honey
• 1/4 cup butter, melted
• 2 tablespoons Worcestershire sauce
• skewers

DIRECTIONS

1. In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
4. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Honey Mustard Grilled Chicken

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.

Chocolate Scotcheroos

INGREDIENTS

• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups crispy rice cereal
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips

DIRECTIONS

1. Butter a 9x13 inch baking pan.
2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
3. In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Seven Layer Dip

INGREDIENTS

• 1 1/2 pounds ground beef
• 1 (16 ounce) can refried beans
• 4 cups shredded Cheddar-Monterey Jack cheese blend
• 1 (8 ounce) container sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 (2.25 ounce) can black olives, chopped
• 1/2 cup chopped tomatoes
• 1/2 cup chopped green onions

DIRECTIONS

1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Watermelon Pops

INGREDIENTS

• 1 cup sugar
• 1 (3 ounce) package JELL-O Lime Flavor Gelatin
• 2 cups boiling water, divided
• Ice cubes
• 1 cup cold water, divided
• 1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
• 3 tablespoons miniature semi-sweet chocolate chips
• 4 ounces PHILADELPHIA Cream Cheese, softened
• 1 1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS

1. Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
3. Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
4. Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Grilled Garlic and Herb Shrimp

INGREDIENTS

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds large shrimp (21-25 per pound), peeled and deveined

DIRECTIONS

1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. Remove shrimp from marinade, drain excess, and discard marinade.
4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Strawberry Cream Freeze

INGREDIENTS

• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
• 1 1/2 cups thawed COOL WHIP Whipped Topping
• 20 NILLA Wafers, coarsely broken
• 1 cup sliced fresh strawberries
• 1/2 cup strawberry ice cream topping

DIRECTIONS

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
2. Serve it your way!
3. PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
4. MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
5. WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.

Blueberry Cream Muffins

INGREDIENTS

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Balsamic-Glazed Salmon Fillets

INGREDIENTS

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Easter Bunny Cupcakes

INGREDIENTS

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow or white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• Pink food color
• 2 (12 ounce) containers Betty Crocker® Whipped fluffy white frosting
• 5 large marshmallows
• Pink sugar
• Candy decorations and sprinkles, as desired

DIRECTIONS

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
3. Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

Spinach and Mushroom Quesadillas

INGREDIENTS

• 280 g chopped spinach
• 275 g shredded Cheddar cheese
• 30 g butter
• 2 cloves garlic, sliced
• 2 portobello mushroom caps, sliced
• 4 (10 inch) flour tortillas
• 15 ml vegetable oil

DIRECTIONS

1. Prepare spinach according to package directions. Drain and pat dry.
2. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
3. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
4. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

16 Servings

April Fools Day Hamburger Cookies

INGREDIENTS

• 4 drops green food coloring
• 1/2 teaspoon water
• 1/4 cup flaked coconut
• 48 vanilla wafers
• 24 chocolate covered thin mints
• 1 tablespoon sesame seeds

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
3. Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
4. Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking. 

Blueberry Cherry Pie

 INGREDIENTS:

• 2 cups pitted cherries
• 2 cups blueberries, rinsed and drained
• 1 1/4 cups white sugar
• 1/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon lemon juice
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie  

DIRECTIONS:

1. Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
2. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
3. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

8 Servings

Garlic-Lemon Double Stuffed Chicken

INGREDIENTS:

• oil, for greasing pan
• 8 boneless, skinless chicken breast halves
• 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
• 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
• 1 cup milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Romano cheese
• 1 tablespoon minced garlic
• 3/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt, or to taste
• 1/2 teaspoon paprika (optional)  

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

8 Servings, Prep Time - 20 mins, Cook Time - 30 mins

Shamrock and Gold Coin Cookies - St Patricks Day

Yield

3 dozen cookies

Ingredients

• 2 sticks unsalted butter, at room temperature
• 2/3 cup sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• Fine green sugar sprinkles
• Yellow-gold coarse sugar

Preparation

Preheat oven to 325°. Combine butter, sugar, vanilla and salt, and beat with electric mixer on medium until blended. Add flour; mix on low until incorporated. Shape dough into a disk and wrap in wax paper. Chill for 2 hours.

Soften dough at room temperature. Place oven racks in upper and lower thirds of oven.

Halve dough. Roll to 1/4 inch thick and cut out shamrock shapes; save scraps. Repeat. Place cookies on two parchment-paper-lined baking sheets. Bake for 20 minutes (switch oven racks and turn pans halfway through cooking) until lightly golden. Remove; top with sprinkles. Transfer to cooling rack.

Mold scraps into 1-inch balls; roll balls in sugar. Arrange 2 inches apart on baking sheet; flatten to 1/4 inch thick with bottom of a glass. Bake for 20 minutes on top rack. Transfer to cooling rack.

Blonde Brownies

INGREDIENTS

• 1 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1/3 cup butter
• 1 cup packed brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2/3 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.

King Cake

This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.

INGREDIENTS

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1 cup warm milk (110 degrees F/45 degrees C)
• 1/2 cup butter, melted
• 5 egg yolks
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest 
• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners' sugar 
• 2 cups confectioners' sugar
• 1/4 cup lemon juice
• 2 tablespoons milk
• 1 tablespoon multicolored candy sprinkles

DIRECTIONS

1. In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
2. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
3. In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
4. Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

12 Servings,

Apple Cinnamon Spice Cake

INGREDIENTS

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 4 eggs
• 1 cup vegetable oil
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla extract
• 1/2 cup chopped walnuts
• 2 cups apple - peeled, cored and chopped
• 1 cup HERSHEY®'S Cinnamon Chips
• confectioners' sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt; set aside.
2. In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.
3. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar before serving.