Karen Currie's tasty recipe is sure to please a crowd! The Kirkwood, Missouri cook loves the subtle kick and hint of sweetness in this dish. Try serving these sandwiches with coleslaw and pickles.

Ingredients:

• 1 boneless pork sirloin roast (2 pounds)
• 1 medium onion, sliced
• 2 tablespoons dried minced garlic
• 3 cups root beer, divided
• 1 bottle (12 ounces) chili sauce
• 1/8 teaspoon hot pepper sauce
• 8 kaiser rolls, split

Directions:

Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
    In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
    Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.

Mandi sent this recipe, it’s tried and true, she says it’s awesome!

4 boneless skinless chicken tenderloins, pounded thin with a meat tenderizer
Salt and Pepper to taste
Italian Seasonings to taste
1/2 jar of sun-dried tomatoes
4 tablespoons of feta cheese
2 cans of diced tomatoes (or one large can; I use the regular kind, but you can use garlic-basil-oregano flavored if you’d like)
2 skewers or 4 toothpicks
Shredded cheese (I love the 4-cheese blend by Sargento, but use whatever you like!)

Penne pasta, cooked (or whatever kind of pasta you prefer)

-Preheat oven to 400 degrees

-Pour the cans of diced tomatoes into an 8×8 baking dish and sprinkle with Italian Seasonings. This will become the “sauce” for the pasta.

-Pound the tenderloins with a meat tenderizer until it’s thin enough to roll, but not too thin, and season with salt and pepper.

-Dice up the sun-dried tomatoes and spread evenly on each tenderloin.
-Spread a tablespoon of feta cheese on each tenderloin.

-Roll each tenderloin and secure with a toothpick, or put two to a skewer.
-Place in the baking dish and cover with tomatoes.

-Sprinkle shredded cheese on top.

-Bake for 30-45 minutes, or until chicken is baked all the way through.

-Remove skewers and place chicken on top of pasta. Heap all of the remaining tomato-y goodness onto your plate.

You can easily make this a healthy recipe by substituting low-fat cheese.

Ingredients

Makes 2 dozen

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Source:  Martha Stewart Living

 

Yield

Makes 4 servings

Ingredients

• 3  bacon slices
• 1  small onion, diced
• 2  (16-ounce) cans pork and beans
• 1/2  cup  root beer (not diet)
• 1/4  cup  hickory-smoked barbecue sauce
• 1/2  teaspoon  dry mustard
• 1/8  teaspoon  hot sauce

Preparation

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Southern Living, OCTOBER 2004

We all love Olive Garden Salad, it’s a total girl thing.  My Food Network Magazine duplicated their recipe.  This salad dressing differs from other ones I’ve seen online that tried to copy them.  This is a must try, ladies.  I would make it tonight but I don’t have white wine vinegar.  If you make this, let me know what you think.  I’m really excited about the possibility of making this at home and having it taste like Olive Garden.  Hot Damn, wouldn’t that be something?

~ jan

Ingredients

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons Miracle Whip
• 1 tablespoon lemon juice
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried Italian seasoning

For the salad:

• 1 10-ounce bag American salad blend
• 1/4 red onion, thinly sliced
• 4 small pickled peppers, such as pepperoncini
• 1 small vine-ripened tomato, quartered
• 2 tablespoons sliced black olives
• 1/2 cup large croutons
• 1 tablespoon grated

Directions

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

This recipe is from my Food Network Magazine, they duplicated Olive Garden’s Breadsticks….

Ingredients

For the Dough:

• 1 package active dry yeast
• 4 1/4 cups all-purpose flour,plus more for dusting
• 2 tablespoons unsalted butter,softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

For the Topping:

• 3 tablespoons unsalted butter,melted
• 1/2 teaspoon kosher salt
• 1/8 to 1/4 teaspoon garlic powder
• Pinch of dried oregano

Directions

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Yield – 16 Breadsticks

You can snag them at ChefTools, they’re a little pricey, but oh are they special!

Find them here.

Source: the kitchn

Whether you like them straight up, on the rocks, or fresh from the blender, we've got a margarita recipe for you.

Lots of different lavors to choose from, you can access them here…

Source: myrecipes.com

For the meringue...
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large eggs at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
For the filling...
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks, lightly beaten
2 teaspoons grated lemon zest
1 cup heavy cream
2 cups mixed berries
2 cups grapes
Preheat oven to 300ºF and position a rack in the center.
To prepare the lemon cream, stir sugar, cornstarch, and salt in a saucepan. Add the lemon juice and butter, bringing the mixture to a simmer over medium high heat. Continue to whisk at a simmer, about 1 minute. Whisk about 1/4 of the mixture into the beaten egg yolks, then transfer the egg yolk mixture back into the saucepan. Over low heat, continue to cook, but make sure not to boil, whisking constantly until the lemon curd is thick, about 2 minutes. Scrape into a shallow bowl, stir in the lemon zest, and place a piece of parchment over the surface. Refrigerate for about 1-1/2 hours.
To prepare the meringue, line a baking sheet with parchment and trace a circle about 7" in diameter in the center. Turn the parchment over.
Whisk superfine sugar and cornstarch together in a small bowl. In the bowl of an electric mixer, beat whites with a pinch of salt at medium speed until soft peaks form. Add the water and beat until whites hold soft peaks once again.
On medium-high, beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute longer. Add vinegar, then beat at high speed until glossy and stiff peaks form, about 5 minutes (longer if using hand-held mixer). The meringue will be extremely thick.
Spread meringue carefully to cover the circle on the parchment, creating a cavity in the center (for the filling). Bake until meringue is pale golden and has a crust, about 45 minutes. Avoid opening the oven door! Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour. The exterior will be dry and possibly cracked, the inside more like the consistency of marshmallow.
To assemble the pavlova, beat the heavy cream just as it holds stiff peaks, then 1/4 cup at a time, whisk cream into the lemon curd. Check consistency each time before adding more cream. It should be able to mound. Spoon lemon cream into cooled meringue and mound fruit in the center. Serve with extra whipped cream if desired.

I've spent countless Sunday mornings in a flour-covered kitchen trying to perfect this elusive delicacy. Like most of you, I'm always careful to use a light hand when working the dough, but Test Kitchens Professional Vanessa McNeil Rocchio and I discovered a secret that makes these biscuits our best ever.

The trick is in the unique dough-folding method, the same one used to make puff pastries and croissants. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Combine the dry ingredients the night before, and refrigerate for an easy, hot breakfast in the morning.

Yield

Makes 2 dozen

Ingredients

• 1/2  cup  cold butter
• 2 1/4  cups  self-rising soft-wheat flour
• 1 1/4  cups  buttermilk
• Self-rising soft-wheat flour
• 2  tablespoons  melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.

Southern Living, NOVEMBER 2007

I had such good luck with Auntie Em’s Cupcakes that I  decided to post her recipe for Oatmeal Raisin Cookies.  If they are half as good as the cupcakes, they will be a winner!

 

Dear SOS: I was at Auntie Em's Kitchen in Eagle Rock today for the first time. While they are known for their amazing cupcakes and fantastic food, today I had the best oatmeal cookie I've ever eaten. It was thin, chewy and crispy at the same time, with subtle hints of spices. Absolutely delicious! I'm sorry I didn't bring home a few more. Do you think they might share the recipe with us?

Dear Michelle: These oatmeal cookies are packed with oats and raisins, and the scent of cinnamon and vanilla as they bake is all but overpowering. And you're right: with crisp outer edges and wonderfully chewy centers, these combine the best of both cookie worlds. You might want to plan ahead and make a double batch.

Auntie Em's Kitchen oatmeal raisin cookies

Total time: 30 minutes, plus baking time
Servings: 2 dozen large cookies
Note: Adapted from chef Michelle Risucci of Auntie Em's Kitchen.
1 1/2 cups (3 sticks) butter, room temperature
1 1/3 cups (10 1/2 ounces) sugar
1 1/3 cups (10 1/2 ounces) light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
2 cups plus 2 tablespoons (8 1/2 ounces) flour
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 cups ( 1/2 pound) golden raisins
1. Heat the oven to 350 degrees.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
3. In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
4. With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
5. Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.
Each cookie: 317 calories; 5 grams protein; 47 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 56 mg. cholesterol; 199 mg. sodium.

Source:  Culinary S.O.S. – LA Food Times

Yield

Makes 6 to 8 servings

Ingredients

• 1  (16-oz.) package romaine lettuce, thoroughly washed
• 1  (6-oz.) block Swiss cheese, shaved
• 1  cup  roasted, salted cashews
• 1/2  cup  sweetened dried cranberries
• 1  large apple, thinly sliced
• 1  large pear, thinly sliced
• Lemon-Poppy Seed Dressing

Preparation

1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

Lemon Poppy Seed Dressing

Yield

Makes 1 1/4 cups

Ingredients

• 2/3  cup  light olive oil
• 1/2  cup  sugar
• 1/3  cup  fresh lemon juice
• 1 1/2  tablespoons  poppy seeds
• 2  teaspoons  finely chopped onion
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  salt

Preparation

1. Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Lori Manry, Rochester Hills, Michigan, Southern Living, MARCH 2007

Applebee's Triple Chocolate Meltdown

Chocolate Cake
8 (1 oz.) squares semisweet chocolate
1/2 C. unsalted butter
3 whole eggs
3 egg yolks
1/3 C. sugar
2 tsp. vanilla extract
3/4 C. flour

Preheat oven to 425ºF. Heavily butter and then flour 8 (1-cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.

Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beige-colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in. Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the half-baked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes.

Chocolate Sauce
8 (1 oz.) squares semisweet chocolate
1 C. cream
1/2 C. sugar

Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.

To assemble, make Chocolate Sauce. Drizzle Chocolate Sauce in a north-south zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east-west to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, chocolate will spill out of the warm cake

Source:  Yahoo Answers

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.
Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Ingredients

# 5 large egg yolks
# 1/4 cup cornstarch
# 3 to 3 1/2 cups heavy cream
# 1 1/2 cups sugar
# 1 vanilla bean, split and scraped
# 3 cups graham cracker crumbs
# 1/2 ripe banana, mashed
# 1/4 pound (1 stick) unsalted butter, melted
# 3 pounds of bananas, cut crosswise into 1/2-inch slices
# 3/4 cup caramel sauce
# 1 cup chocolate sauce
# 2 cups heavy cream whipped to stiff peaks with 1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar
# shaved chocolate
# powdered sugar

Caramel Drizzle Sauce
# 1 cup granulated sugar
# 1/4 cup water
# 1 cup heavy cream   

Chocolate Sauce
# 1/4 cup half-and-half
# 1 tablespoon unsalted butter
# 1/2 pound semisweet chocolate chips
# 1/4 teaspoon pure vanilla extract   

Directions for the Pie

In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom saucepan over medium heat, Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed! Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.

When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

Directions for the Caramel Sauce

1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

2. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Directions for the Chocolate Sauce

1. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

2. Remove from the heat and let cool.

3. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Assembling Directions

1. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup custard and the remaining banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown.

2. Cover with plastic wrap and chill for at least 4 hours.

3. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectioners sugar.

Yields: One 9-inch pie, 8 to 10 servings

Ingredients

    * 3  cups  chopped cooked chicken
    * 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers
    * 1/2  cup  sour cream
    * 1  (4.5-ounce) can chopped green chiles, drained
    * 1/3  cup  chopped fresh cilantro
    * 8  (8-inch) flour tortillas
    * Vegetable cooking spray
    * 1  (8-ounce) container sour cream
    * 1  (8-ounce) bottle green taco sauce
    * Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Southern Living, FEBRUARY 2000

Ingredients

• 2 1/4  pounds  skinned and boned chicken breasts
• 1 1/2  teaspoons  salt, divided
• 1/2  teaspoon  freshly ground pepper
• 24  large hard-cooked eggs, peeled
• 1  cup  mayonnaise
• 2  green onions, finely chopped
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh dill
• 2  tablespoons  fresh lemon juice

Preparation

1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

2. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

3. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

4. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Southern Living, APRIL 2007

Ingredients

• 20  large fresh strawberries
• 40  caramels
• 3  tablespoons  whipping cream
• 1/4  teaspoon  salt
• 1 1/4  cups  coarsely chopped mixed nuts
• Wax paper

Preparation

1. Pat strawberries completely dry with paper towels.

2. Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.

3. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

Note: For testing purposes only, we used Kraft Caramels and Planters NUTrition Heart Healthy Mix.

Southern Living, APRIL 2009

1    box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix
1    can (21 oz) cherry pie filling
1    egg
    Frozen (thawed) whipped topping, if desired
12    maraschino cherries, if desired
1.    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.    In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3.    Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
High Altitude (3500-6500 ft): Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix.
Make the Most of This Recipe
Did You Know?
Black Forest is the area in Germany where chocolate cake and cherries were first combined in the classic Black Forest dessert.
Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 10% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Betty Crocker

I’ve had really good luck with Pampered Chef recipes. Doesn’t take a rocket scientiest to figure out that  they would use really good recipes to promote their product.   This recipe looks good, but I can’t keep from thinking that this saute pan is way too small to cook those mushrooms in.  I would have then all over the stove…

~ jan

It’s a quick little video, easy recipe, but it looks pretty good… 

Ingredients

• 1/3  cup  all-purpose flour
• 3/4  cup  sugar
• 4  large eggs
• 2  cups  milk
• 1  tablespoon  vanilla extract
• 1 1/2  cups  flaked coconut, divided
• 2 1/2  cups  all-purpose flour
• 3/4  cup  cold butter or margarine, cut up
• 2  tablespoons  water
• 1 1/2  cups  macadamia nuts, chopped
• 1  cup  whipping cream
• 3  tablespoons  sugar

Preparation

Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.

Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.

Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.

Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.

Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.

Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.

Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.

Spoon coconut custard mixture into tart shells.

Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.

Southern Living, DECEMBER 1997

Oh, wouldn’t this be special on an old cake stand.  I wonder if it’s difficult to basket weave the frosting?

Ingredients

• 1/2  cup  butter or margarine, softened
• 1  cup  sugar
• 1  cup  firmly packed light brown sugar
• 2  large eggs
• 2  teaspoons  instant coffee granules
• 1  cup  boiling water
• 1 1/2  cups  all-purpose flour
• 3/4  cup  cocoa
• 2  teaspoons  baking soda
• 1  teaspoon  baking powder
• 1/2  teaspoon  salt
• 1  cup  sour cream
• 1  teaspoon  vanilla extract
• Chocolate Buttercream Frosting
• Florist wire
• Assorted fresh flowers and foliage
• Florist tape
• Florist water picks
• Chocolate-Dipped Strawberries
• Garnish: Marzipan Bees

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Garnish with Marzipan Bees, if desired.

NOTE: For foliage, we used strawberry plants. Roses, pansies, and violas may also be used.

Southern Living, APRIL 1998

Yield

4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

• 1  cup  low-fat buttermilk
• 2  large egg whites, beaten
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  cornmeal
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  chicken breast halves, skinned (about 1 pound)
• 2  chicken thighs, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  tablespoons  canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Source:  Cooking Light

Ingredients

Makes one 11-inch pie

• 4 large lemons
• 4 cups granulated sugar
• Pate Brisee for Shaker Lemon Pie
• 9 eggs, well beaten
• 2 egg whites, beaten with a fork

Directions

1. Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
2. The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
3. Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

Source:  Martha Stewart Living

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
Print these coupons...
1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Source: Betty Crocker

I was a huge fan of Abby Mandel in the 80’s.  I bought all of her cookbooks, poured over all of her recipes again and again, and never made anything of hers that wasn’t totally awesome.

I had just gotten my Cuisinart, which I thought, and stlll think, is the greatest workhorse in the kitchen,and was always looking for new ways to use it.  Hubby bought me the largest size Cuisinart made, oh what an extravagance it was... 

The year was 1978, I was a young mother, twenty-eight years old, with two sweet little boys and I loved to cook for my family. We were on a Christmas shopping trip to Cincinnati with Charlie and Nisha, and  I was so thrilled when he bought it for me, so excited that I still remember it vividly to this very day!  I can’t remember exactly how much he paid for it, but it was expensive, I’m thinking around two hundred twenty-five dollars,  so it was quite a major purchase for us. I still have it, sitting proudly in my kitchen, front row center, and I use it all the time 

Oh my, it’s over thirty years old now, much loved, and still runs like a champ.  LC has asked me repeatedly if I wouldn’t like a new one, no way, I ADORE my old Cuisinart, and if it ever quits working, I’ll just have it repaired.  I have wonderful, wonderful memories using it, no way would i ever replace it.

This recipe for french bread is from my favorite of all her books, Abby Mandel’s Cuisinart Classroom. It became an instant hit in our family and I’ve made it again and again. The boys make it also, in fact, John made it just a few weeks ago.  I’m showing the recipe as she published it, but the Notes show the changes I made to it.  It’s a wonderful bread, especially if you braid it.  Veronica’s family loves it, also, V has learned to make a great looking braid from her dough over the years.

If this book intrigues you also, you can usually find it for sale on eBay.

Basic French Bread, Abby Mandel's Cuisinart Classroom, 1980

GLAZE:

1 large egg
1/2 tsp. salt
Process with metal blade and salt for 2 seconds, reserve.  Do not clean work bowl.

Note:  I only use egg whites, I think using a whole egg gives it too much of an eggy taste.

BREAD:

1 package yeast
1 teaspoon sugar, optional (I add 2 tablespoons additional sugar, because we like it sweet)
1 cup plus 2 tablespoons warm water
2 cups bread flour
1 cup plus 2 tablespoons all-purpose flour
1 cup all purpose flour )

NOTE: I use 3 cups bread flour, no all-purpose

-----------------------------

Stir the yeast and sugar into the water in a small bowl and let the mixture stand for 10 minutes or until foamy.  If you omit the sugar, the mixture will not foam.

Metal Blade: Put the flours and salt in the work bowl and turn on the machine.  With the machine running, add the yeast mixture through the feed tube.  Process it for 40 seconds or until the dough is uniformly moist and elastic.  If it is too wet, add flour, 1 teaspoon at a time, processing after each addition until the dough is of the proper consistency.  Transfer the dough to an oiled bowl and rotate it to coat the surface with the oil.

Preheat oven to the lowest temperature for 2 minutes and turn it off.  Cover the bowl with a damp towel and put it in the oven, cushioning the bottom with a potholder.  Let the dough rise for 1 hour or until it has doubled in bulk.

Put the dough on a heavily floured board and work in enough flour so that it is easy to handle and no longer sticky.  Divide it in half and roll one half into a rectangle.  Starting at the short side, roll up the rectangle into an oblong loaf.  Pinch the ends and seam tightly, Put the dough seam side down into an oiled double French bread pan sprinkled with cornmeal.  Roll and shape the remaining dough in the same manner.  Cover loaves with a damp towel and let them rise again, for 45 minutes or until almost doubled, following the instructions for the first rising.  Remove pan from oven.

Adjust the oven rack to the middle level and preheat oven to 425 degrees.

Make several slashes in the tops of the loaves, brush them with the reserved glaze, taking care not to drip the glaze on the pan.  Bake the loaves for 28 minutes or until they are deeply colored and sound hollow when rapped on the bottom.  Remove the loaves from the pan and le them cool on a wire rack.  Makes 2 french loaves.

For bread that stays fresher longer and has a softer texture, decrease water by 2 tablespoons and add 2 tablespoons of butter to the dough after you add the yeast mixture.  Knead dough as directed.

For sesame seed bread, add 1/4 cup sesame seeds to the flour

For herb bread, mince 2 tablespoons of parsley, 1 teaspoon of snipped chives, 1 large scallion, and 2 teaspoons of dried dillweed.  Add them to the flour and reduce the liquid by 1 tablespoon.

For wheat germ bread, add 1/4 cup wheat germ to the flour.

For cheese bread, use 2 ounces of chilled cheddar, swiss or mozzarella cheese or 2 ounces of parmesan cheese at room temperature  Shred it with the shredding disc using light pressure and add to the flour.

NOTE: I bake at 375 degrees for 10 minutes, then add glaze, and bake another 10-15 minutes.  I think the 425 oven is too hot.  To make braid, divide dough into 3 pieces, roll into 3 logs, starting to braid in the middle of the loaf, not at the edge, start in middle, braid to one end and tuck end under, sealing with a bit of water, then go back and do the same with the other side.

If you are using 2 french bread pans to make 2 loaves, it needs to be a baguette size, if you have a regular french bread pan, I just make it into one loaf.

I also never use a whole egg, , I just whip an egg white and brush the bread with it, then sprinkle it with sesame or poppy seeds.

This is a wonderful recipe, it sounds a bit complicated, but it isn’t.  It’s well worth the 3 hours you spend to make it.  I usually add the butter to it, as we like it soft.

If you want it really crispy, just omit the butter, and toss a few ice cubes on your oven floor periodically as it bakes. The ice will melt, create steam and help to crisp the bread.

~ jan

Scrambled Eggs

2 eggs

1 pat of butter

1 Tbsp (or thereabouts) of whole milk or cream

Salt and pepper to taste

1. Heat a medium pan (preferably nonstick) over medium-low heat.
2. In a separate bowl, scramble your eggs enough to break the yolks and mix the whites in, but not enough to make the mixture frothy. In other words, don’t over mix.
3. When the pan is heated, reduce the heat to low and add the butter. Once the butter melts along the bottom of the pan, add your eggs and let them sit for a bit in the butter. Don’t stir too quickly. You want the heat to permeate the bottom of the eggs and start to cook them.
4. When you can see that the bottom of the eggs have begun to heat through, stir the eggs and then add the cream or milk, which will instantly froth a bit. Mix the milk or cream into so it integrates into the eggs and makes them custardy.
5. Continue cooking on low heat until the eggs are slightly firm (but not so long that they are actually firm).
6. Remove from the pan and serve immediately with salt and pepper to taste.  Add an extra pat of butter if you want to really indulge.

I’ve made this recipe for years now.  The family loves it, it’s total comfort food…

~ jan

1 lb. polish kielbasa, I use Oscar Mayer Turkey Kielbasa, less calories and fat) cut into fat 1/2 inch slices then dice each slice cut into four sections - you can stack these and do several at once with a chef knife
1 large bag shredded coleslaw mix (the kind with carrots)
1 large onion, diced
3-4 large potatoes, diced, or you can use frozen hash browns, real potatoes are much better
1-2 cups chicken stock
4-5 cups 2% milk, part fat free half and half
about 2/3 cup flour to thicken -
big piece of Velveeta cut into small chunks (when I say a big piece, I mean almost half of a 2 lb. loaf)
salt and pepper to taste, I use a lot of fresh cracked black pepper

Simmer kielbasa, onions, potatoes and shredded coleslaw mix  in stock until tender.

Put flour and some milk into a shaker container, shake well and then strain it into the broth so that it doesn’t lump. add the rest of the milk and half and half, don’t boil this, just get it hot and remove from heat.

This will thicken as it heats, I don’t boil it because I’ve curdled it at the last minute by boiling it, now I just get it really hot, the cheese melts and it’s finished.

Note:  Use chicken stock instead of broth (Swanson makes it in a box, it’s next to the chicken broth at the grocers, of course, homemade stock is even better) and don’t use any more stock than necessary to cook the veggies without sticking – check vegetables frequently as this can easily boil dry.  I don’t like to use a lot of broth because it dilutes the soup.  You can make this with 1%  milk, but it isn’t nearly as good, you need the 2% milk for a rich taste.  Add as much fat free half and half to this as you want, I don’t use an exact recipe, as you can see, I’ve made it so many time I just wing it.