Friday, October 31, 2014

BACON AND CHEDDAR MINI CORN LOAVES

Obviously I got this recipe from Krusteaz.

1 packet Krusteaz Honey Cornbread and Muffin Mix
1 cup canned, drained corn
1/2 cup cooked and crumbled bacon
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onion

Preheat oven to 400 degrees.
Lightly grease three 5 x 3 x2-inch mini loaf pans; set aside.

Prepare cornbread mix according to the package directions and adding the remaining ingredients. Stir to mix together well. Divide batter evenly between the three prepared pans.

Bake 23 to 27 minutes until golden brown.

Variation: To make 12 muffins, follow the above instructions but divide batter evenly between 12 lightly greased on paper-lined muffin tins. Bake only 18 to 20 minutes.





Thursday, October 30, 2014

CHEESEBURGER CUPS

This is a recipe from a 2009 magazine.

1 lb ground beef
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared mustard
1 1/2 tsp Worcestershire sauce
1 tube (12-oz) refrigerated buttermilk biscuits
1/2 cup cubed processed cheese ie Velveeta

Crumble and brown beef in a large skillet over medium heat; drain well.

Stir the ketchup, brown sugar, mustard, and Worcestershire sauce into the meat in the skillet. Remove from heat and set aside.

Grease 10 muffin cups and press a biscuit on bottom and up sides of each.

Spoon the meat mixture into the biscuits and top with the cheese.

Bake at 400 degrees for 14 to 16 minutes until browned.

Yield: 5 servings of 2 cups each.




Wednesday, October 29, 2014

BAKED MACARONI AND CHEESE BY ALTON BROWN

This is supposedly the #1 recipe currently on the Food Network. I don't like my macaroni and cheese this dry but I'm sure many of you will love this.

1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12-oz sharp cheddar, shredded
1 tsp kosher salt
Fresh black pepper

Topping:
3 tbsp butter
1 cup panko bread crumbs

Preheat oven to 350 degrees.

In a large pot of boiling, salted water, cook the pasta al dente.

In a separate pot while the pasta is cooking, melt the 3 tablespoons of butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and season with salt and pepper. Transfer to a two-quart casserole dish. Top with the remaining cheese.

To make the topping, melt the butter in a saucepan and toss the breadcrumbs in the butter. Sprinkle over the top of the cheese.

Bake at 350 degrees for 30 minutes. Remove from oven and allow to rest five minutes before serving.

Alton says to be sure and save leftovers for fried macaroni and cheese.

Yield: 6 to 8 servings.

























Tuesday, October 28, 2014

CHOCO-MALLOW FROM KING ARTHUR FLOUR

  • 2 2/3 cups chopped dark chocolate or chocolate chips
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 teaspoon espresso powder
  • 13 marshmallows, halved around the circumference; or 1 cup mini marshmallows
  • 1/2 cup chopped walnuts, toasted if desired
1) Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.
2) Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.
3) Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.
4) Remove from the heat, and stir until the chocolate has melted and everything is smooth.
5) Spread about 3/4 cup of the melted chocolate in the bottom of the pan.
6) Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.
7) Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.
8) Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.
9) Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.

tips from our bakers

  • For those who don't like nuts, use 18 marshmallows, halved, placing the halves right next to one another in an 8" x 8" pan. This will make a candy that's just about equal parts marshmallow and chocolate.
  • This candy is stable at cool room temperature, but it's not something we'd recommend shipping to someone in a warm climate; the chocolate will melt.
  • Dried cranberries are a non-traditional, but wonderful addition to this candy.



Sunday, October 26, 2014

EASY MARSHMALLOW FILLING

1/2 cup butter, softened
1 cup sifted pwdered sugar
1 cup marshmallow creme
1/2 tsp vanilla extract

Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well and sugar is dissolved. Add the marshmallow creme and vanilla extract and beat until well blended.

Yield: Approximately 1 1/2 cups

Use to spread between cake layers, use as filling to sandwich cookies together, use to fill cupcakes, etc.

Note: File Photo



Friday, October 24, 2014

THE PIONEER WOMAN'S SOUR CREAM NOODLE BAKE

1 1/4 lbs ground chuck
1 can (15-oz) tomato sauce
1/2 tsp salt
freshly ground black pepper
8-oz egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
pinch of red pepper flakes
1/2 cup sliced green onions (or less to suit your taste)
1 cup grated sharp cheddar cheese
crusty French bread for serving

Preheat oven to 350 degrees.

Brown the chuck in a large skillet, drain and add the tomato sauce, salt, and pepper. Stir mixture together and simmer while you prepare the remaining ingredients.

Cook noodles until al dente; drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of the freshly ground black pepper and the red pepper flakes; add to the noodles and stir. Stir in the green onions.

To assemble, add half the noodles to a baking dish, top with half the meat mixture and sprinkle with half the cheese. Repeat the layers.

Bake at 350 degrees until all the cheese is melted, about 20 minutes.

Serve with the crusty French bread.

Yield: 8 servings.



Thursday, October 23, 2014

CINNAMON-APPLE PORK CHOPS

2 tbsp butter, divided
1 lb (4 chops) pork loin chops
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
4 medium tart apples, sliced thin
2 tbsp chopped pecans

In a large skillet, heat 1 tablespoon of the butter over medium heat. Add pork chops and cook about 5 minutes per side (meat thermometer should read 145 degrees).

In a small bowl, mix the brown sugar, cinnamon, nutmeg, and salt.

Remove the chops from the skillet and keep warm.

Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until the apples are tender.

Serve the apples with the chops.

Yield: 4 servings


This is a recipe I have had for a few years now. It is probably from a Reimens Publication.


BACON WRAPPED CHESTNUTS

1 can (8-oz) whole water chestnuts, drained
1/2 lb bacon, slices cut in half
1/4 cup soy sauce

Marinate the chestnuts for at least an hour in the soy sauce.

Wrap 1/2 of a bacon slice around each chestnut; secure with a wooden toothpick.

Bake at 375 degrees for 20 to 25 minutes until bacon is browned.

Yield: Approximately 30 bacon-wrapped chestnuts.

Note: File Photo

EASY PEANUT BUTTER FUDGE

I friend sent this to me over facebook.

Ingredients:
2 cups sugar
1/2 cup of milk
1 tsp. vanilla
3/4 cup Peanut Butter

Directions
Bring Sugar and Milk to a boil
Boil for 2 1/2 minutes
Remove from heat and stir in the PB and Vanilla. That's it! So simple!



Tuesday, October 21, 2014

SKILLET ROASTED GREEN BEANS

1 lb fresh green beans, trimmed
1 tbsp soy sauce
1 1/2 tsp sesame oil

Preheat oven to 400 degrees.

Place all three ingredients in a large cast iron skillet and toss to coat beans.

Roast 15 to 20 minutes until just crispy, tossing after 10 minutes.

Yield: 4 servings.


Note: This is a great recipe for diabetics. Per serving, 48 calories,  7 total carbs (3 dietary fiber), and 2 grams protein.

This is a recipe I saw in Country Living.

PIZZA PULL-APART BREAD

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)
*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top is & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.



I got this from a post my daughter put on facebook. I believe it was from Anita's Celebrating Home.

Monday, October 20, 2014

SQUASH CASSEROLE WITH FRENCH FRIED ONIONS

4 pounds yellow squash, sliced
large sweet onion, finely chopped 
1 cup (4 oz.) freshly shredded Cheddar cheese 
1 cup mayonnaise 
2 tablespoons chopped fresh basil
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
large eggs, lightly beaten 
2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided 
2 tablespoons butter, melted 
1/2 cup crushed French fried onions

. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
4. Bake at 350° for 35 to 40 minutes or until set.

I got this recipe from a Southern Living magazine about 3 or 4 years ago.


PANCAKES WITH SLICED APPLES AND SPICED CIDER SYRUP

2 cups all-puirpose baking mix such as Bisquick
1 tbsp packed brown sugar
2 tsp apple pie spice
1 cup milk
2 eggs, lightly beaten
2 tbsp butter, melted
2 tsp vanilla extract
1 red apple, sliced very thin

In a mixing bowl, combine the baking mix, brown sugar, and pie spice together until combined. Stir in the milk, eggs, butter, and vanilla extract just until blended.

Place 1/4 cup of the batter, per pancake, on a lightly greased griddle or skillet; top with 4 or 5 of the thin apple slices. Turn when the pancake gets bubbly, this will take 1 to 2 minutes per side.

SPICED CIDER SYRUP:
1 cup maple syrup
1/4 cup apple cider
1 tsp vanilla extract
1/2 tsp apple pie spice

Combine all ingredients in a microwave-safe bowl or cup; stir together well. Microwave on high for about a minute until heated through. Serve with the pancakes.


This is a McCormick Spices recipe.

Thursday, October 16, 2014

PB-APPLE MUFFINS

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup firmly packed brown sugar
  • 1/4 cup SKIPPY® Creamy Peanut Butter
  • 1 medium banana
  • 2 large eggs
  • 1 egg white
  • 2/3 cup skim milk
  • 2 cups diced Granny Smith apples
  • 1 cup high-fiber bran cereal

  1. Heat oven to 350°F. Grease two muffin pans or line with paper liners.
  2. In medium bowl, combine all-purpose and whole wheat flours, baking powder and salt; mix well.
  3. In large bowl, beat together brown sugar, peanut butter and banana with electric mixer. Beat in eggs, egg white and milk. Beat in flour mixture on low speed just until combined. Stir in apples and cereal.
  4. Spoon batter evenly into muffin cups. Bake 25 minutes or until wooden pick inserted in center of muffins comes out clean. Cool completely on wire rack.


Note: This recipe is from Hormel Foods who evidently own Skippy PB. Also, I only use white whole-wheat flour. If you want to include all-purpose flour, I would switch the amounts and do 1 cup white whole-wheat flour and 3/4 cup all-purpose. I do this for healthier baking. All-purpose flour is too refined to be healthy.

ORANGE-SPICE BARS

2/3 cup butter
1 and 1/2 cups brown sugar (packed)
2 eggs
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 and 1/2 Tablespoons orange juice
1/2 teaspoon vanilla
2 cups flour (sifted)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1 cup chopped walnuts
For glaze:
2 cups confectioners sugar
2 - 3 Tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
Optional: Coconut (flaked or grated)

Preheat oven to 350 degrees.

Cream butter and brown sugar. 
Add eggs, grated peel, orange juice and vanilla.

Sift dry ingredients and add; mix well. Add walnuts.

Spread mixture in greased 10 x 15 jelly roll pan.

Bake at 350 degrees F. for 20 - 25 minutes until top is brown and springs back when touched.

Cool 15 minutes and spread with glaze.

Cut into bars. (Makes about 40)


Tuesday, October 14, 2014

CHICKEN PRIMAVERA WITH PASTA

1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 tub (10-oz) Philadelphia Italian Cheese and Herb Cooking Creme
2 cups hot cooked fettuccine

Cook and stir chicken in large nonstick skillet on medium heat for 5 to 6 minutes or until cooked through.

Add the vegetables to skillet and cook another 2 to 3 minutes or until heated through, stirring occasionally.

Add the cooking creme and cook, stirring, for 3 minutes.

Stir in the fettuccini and serve.


Note: This recipe from Kraft Foods can be on the table in half an hour.

EASY PINEAPPLE ORANGE CARROTS

1 can (15-oz) sliced carrots, drained
1/3 cup crushed pineapple in juice
1/2 cup orange juice

Mix all ingredients together in a saucepan; cook over low heat until heated through.

Yield: 4 servings

Note: File Photo


Monday, October 13, 2014

PIMIENTO CHEESE ROLLS

This recipe is on the quick fix blog even though it takes a total time of over 1 hour (about 1 hour and 15 minutes). However, actual hands on time is only about 15 minutes. Yummy little treats!

1 pkg (25-oz) frozen Southern-style biscuits
All-purpose flour
2 cups pimiento cheese

Arrange the biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface; let stand 30 to 45 minutes until biscuits are thawed but still cool to the touch.

Preheat oven to 375 degrees.
Lightly grease the cups of a 12-cup muffin pan; set aside.

Sprinkle biscuits lightly with flour. Press edges together to make a 10x12-inch rectangle of dough. Spread the pimiento cheese over top of dough.

Starting at one of the long ends, cut into 12 1-inch slices. Place each slice into a prepared muffin cup.

Bake at 375 degrees for 20 to 25 minutes until golden brown.

Allow to cool in the pan on a wire rack for 5 minutes before removing from the pan. Serve immediately.

Note: This is a recipe I got in 2012 from a Southern Living magazine.




Sunday, October 12, 2014

CHEESY MEXICAN-STYLE CHICKEN CASSEROLE

 c. shredded cooked chicken
2 c. shredded Mexican-blend cheese + more for topping
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos
Tomatoes and Lettuce for topping
Diced onion or sliced green onion for topping, optional

Preheat oven to 350 degrees.

Combine chicken, cheese, soup, milk, sour cream, canned tomatoes, and taco seasoning mix.

Lightly spray a 2-quart oblong baking dish and cover bottom with a layer of doritos. Add a layer (half) of the chicken mixture. Repeat layers. Sprinkle additional cheese over all.

Bake at 350 degrees until heated through and bubbly, 25-30 minutes.

After removing from oven top with chopped lettuce and chopped fresh tomatoes. Add diced onion or green onion, if using.





Saturday, October 11, 2014

QUICK BUTTERSCOTCH CREAM CHEESE PIE

This pie goes together quickly but it does require approximately 2 hours of chilling time.

1 brick (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
3/4 cup cold water
1 pkg (4-serving size) instant butterscotch flavor pudding mix
1 cup whipping cream, whipped*
1 prepared graham cracker pie crust**

In a large mixer bowl, beat the cream cheese until fluffy; gradually beat in the milk until smooth. With mixer on low speed, beat in the water and pudding mix until smooth. Gently fold in the whipped cream.

Pour the mixture into the pie crust and chill for around 2 hours until set.

Garnish as desired with whipped cream, nuts, sauce, etc.

* May use half of an 8-oz carton of frozen whipped topping, thawed.
**May use a baked pastry shell.


This recipe is a my own combination of one from a 1987 Borden cookbooklet and a recipe I saw on line.

Friday, October 10, 2014

CATHEDRAL CHICKEN SALAD

This chicken salad was served at a Lenten Lunch at a church in Birmingham, Alabama. It was served on a lettuce leaf and was sprinkled with paprika but it would also work nicely for a chicken salad sandwich.

1/2 cup mayonnaise
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp ground white pepper
1/2 tsp seasoned salt
3 cups chopped cooked chicken
1/2 cup chopped celery
Paprika for garnish, if desired.

In a mixing bowl, stir together the mayonnaise, lemon juice, mustard, salt and pepper until blended.
Place the chicken and celery in a large mixing bowl and add the mayonnaise mixture; toss to combine.


BING CHERRY SALAD

I got this recipe from Southern Living magazine three or four years ago. It is easy to prepare but does require hours of chilling time making it a perfect make-ahead dish.

1 can (15-oz) Bing cherries
2 cans (8-oz each) crushed pineapple in juice
1 pkg (6-oz) cherry-flavored gelatin
1 cup cold water
Mayonnaise, optional
Poppy seeds for garnish, optional
Arugula lettuce leaves for garnish, optional

Drain cherries and pineapple, reserving 1 1/2 cups of juice (add water to make 1 1/2 cups, if necessary) in a saucepan. Bring juice mixture to boil over medium heat; stir in the gelatin and cook, stirring constantly, for 2 minutes or until gelatin is completely dissolved. Remove from the heat and stir in the cold water.

Chill gelatin about 1 1/2 hours until the consistency of egg whites.

Gently stir the cherries and pineapple into the chilled gelatin and pour mixture into 8 (2/3 cup) molds or an 8-inch square baking dish. Cover and chill 8 hours or until firm.

To serve, dollop with mayonnaise sprinkled with poppy seeds and add a lettuce leaf, if desired.

Yield: 8 or 9 servings




ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

From popular Christian author Karen Kingsbury. Posting this for those of you who eat this way.


Thursday, October 9, 2014

APRICOT VINAIGRETTE

1/2 cup olive or canola oil
2 tbsp white wine vinegar
2 tbsp orange juice
1 tbsp apricot juice
1/2 tsp salt
1/2 tsp coriander
1/2 tsp freshly ground black pepper

Combine all ingredients in a jar with a tight-fitting lid and shake well to combine. Serve over your favorite green salad.

Note: File Photo

Wednesday, October 8, 2014

GHIRARDELLI CLASSIC FUDGE

2 cups Ghiradelli Semi-Sweet Chocolate Chips
2 ounces (1/2 baking bar) Ghiradelli Bittersweet Chocolate, cut into 1/2-inch pieces
1 can (14-oz) sweetened condensed milk
2 1/2 tsp pure vanilla extract
1 cup chopped pecans or walnuts

Line an 8-inch square baking pan with waxed paper.

Place the chocolate chips, bittersweet chocolate and milk in the top of a double boiler over hot but not boiling water. Stir occasionally until the chocolate has melted. Stir in the vanilla and nuts. Spread fudge out evenly in the prepared pan.

Refrigerate for 2 hours or until fudge is firm.

Cut into small squares and store, uncovered, in the refrigerator.


Tuesday, October 7, 2014

SPICY SLOPPY JOES

1 1/2 lbs ground beef
1/2 cup chopped onion
1 can (16-oz) mild chili beans
2 tbsp light brown sugar
2 tbsp all-purpose flour
1 tsp chili powder
1 tsp salt
2 tsp vinegar
1/2 tsp water
1 bottle (12-oz) chili sauce
8 sesame seed hamburger buns, cut side toasted
1/4 cup shredded jalapeno cheese

Cook the beef and onion in a large heavy-duty skillet over medium-high heat, stirring frequently, until beef is browned and crumbly, about 5 minutes. Drain well. Return to skillet and stir in beans.

Add the brown sugar, flour, chili powder, salt, vinegar, and water to the skillet and mix well.

Stir in the chili sauce; simmer until heated through, approximately 10-12 minutes.

Place mixture on bottoms of buns, sprinkle with the shredded cheese and place tops over cheese.


HELLMANN'S CREAMY HOT ARTICHOKE DIP

  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 cup grated Parmesan cheese (about 4 oz.)
  • 1 clove garlic
  • 1 can (4-oz) chopped green chilies, drained (optional)

DIRECTIONS

  1. Preheat oven to 350°.
  2. Combine all ingredients in 1-quart casserole. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.
  • VARIATIONS: For a Spinach & Artichoke Dip...add 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry. For a Seafood Artichoke Dip...add 1 can (6 oz.) crab meat, drained and flaked. For an Italian Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes. For a Roasted Red Pepper Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers. For a Mexican Artichoke Dip...omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste. 

SKILLET PIZZA CASSEROLE

1 1/2 lbs lean ground beef
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1 pkg (10-oz) refrigerated pizza dough
1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees.

Cook beef in a large ovenproof cast-iron skillet over medium-high heat, stirring frequently to break up, until browned and crumbly. Drain well then return to skillet.

Add the marinara sauce to the beef and mix well. Sprinkle the mozzarella cheese over the top.

Unroll the pizza dough and spread out over the beef and mozzarella in the skillet. Trim dough to fit just inside the skillet. Discard the excess dough.

Sprinkle the Parmesan cheese over the top of the dough.

Place skillet in oven and bake at 425 degrees until the crust is browned, approximately 15 minutes.

Remove from oven and let stand for 5 minutes before cutting into wedges to serve.

Note: Rather than discard the excess pizza dough, I like to brush it with garlic butter and bake along side the casserole for garlic bread sticks.


MOCHA FONDUE

1/2 cup quality unsweetened cocoa powder
3 tbsp freeze-dried instant coffee granules
1/2 tsp ground cinnamon
2/3 cup spring water
2/3 cup sugar
2 tbsp light corn syrup
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
2 tbsp coffee-flavored liqueur
1/4 cup milk, optional

In a small bowl, whisk together the cocoa powder, instant coffee granules and cinnamon.

In a medium saucepan, stir together, water, sugar, and corn syrup; bring to a boil, reduce heat and simmer uncovered until bubbly, slightly thickened and still clear. This will take about 10 minutes.

Remove saucepan from the heat and whisk in the cocoa mixture; return to the heat. Stir in the cream and bring to simmering over medium heat. Simmer, uncovered, for 5 minutes.

Remove pan from the heat. Stir in the chopped chocolate and liqueur. If you desire a thinner mixture, stir in the milk.

Pour mixture into a fondue pot and keep warm over a candle or canned heat burner.

Serve fondue with cubes of pound cake and/or fresh fruit for dipping.


ONION AND CHEDDAR BURGERS

2 lbs ground beef
1 egg, beaten
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 cup chopped onion
3/4 cub shredded Cheddar cheese
6 hamburger buns

Combine the ground beef, egg, salt, pepper, oregano, ketchup, and Worcestershire sauce in a bowl and mix together well.  Add the onion; mix well.

Add the Cheddar cheese to the mixture; mix well but do not overmix. Cheese should keep its shape.

Shape the beef mixture into 6 thick equal patties using a hamburger press.

Preheat broiler.

Place the burgers on broiler pan and broil, turning once, until cooked through to desired doneness. Average time is about 5 minutes per side.

Toast the cut side of the buns under the broiler.

Place the patties and your choice of condiments on the buns.


CHEESY MAC-TOPPED CASSEROLE

This recipe is from Kraft Foods and may be a good way to sneak some green beans into your kids who don't like vegetables.

  • 1 pkg.
    KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
  • 1 lb.
    ground beef
  • 3 cloves
    garlic
  • 1-1/2 tsp.
    dried oregano leaves
  • 1 can
    diced tomatoes
  • 1 pkg.
    frozen green beans
  • 1 cup
    KRAFT 2% Milk Shredded Mild Cheddar Cheese
    1. Heat oven to 375°F.
    2. Prepare Dinner as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Stir in tomatoes and beans.
    3. Spoon meat mixture into 13x9-inch baking dish; top with Dinner. Cover.
    4. Bake 30 min. or until heated through. Remove from oven. Top with cheese; let stand, covered, 5 min. or until melted.