HOMEMADE CHOCOLATE SAUCE

2 cups sugar
1/4 cup corn syrup
1/2 cup evaporated milk
1/2 cup butter
4 tbsp baking cocoa powder
1/4 tsp salt
1 tsp vanilla

Combine all ingredients in a saucepan.  Cook over low heat while stirring until the butter is melted and the cocoa is blended in.  Turn up the heat to medium-high and bring to a full boil.  Stirring constantly, allow to cook at a rolling boil for 30 seconds.


This is good served over ice cream, pound cake, etc.

This is a file photo.

BACON AND CHEESE CRESCENT APPETIZERS

1 pkg (8-oz) cream cheese, softened
8 slices lean bacon cooked, crumbled
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 tbsp milk
2 cans (8-oz) refrigerated crescent dinner rolls

Preheat oven to 375 degrees.
Set out a baking sheet.

In a medium mixing bowl combine the cream cheese, bacon, Parmesan cheese, onion, parsley, and milk  until well blended.

Separate the crescent roll dough into 8 triangles per can for a total of 16.  Cut each triangle in half lengthwise.  Spread each piece of dough with a generous teaspoon of the cream cheese filling mixture.  Roll dough up starting at the short side of the triangle.  Place, point side down, on the ungreased baking sheet. 

Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Serve warm.

Yield: 32 rolls

Note: Instead of cutting the dough triangles in half, you can leave them whole and instead of appetizers, use them with a cup of soup for a light lunch.

 

This is a file photo.

CHILI CHEESE SPIRALS

Note: These spirals go together in minutes.  They do, however, need to chill for an hour before serving.

4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 can (4-oz) sliced green chiles
3 green onions, thinly sliced
1/2 cup chopped red bell pepper
1 can (2.25-oz) chopped ripe olives, drained
4 (8-inch) flour tortillas
1 cup salsa of your choice

In a medium bowl combine the cream cheese, shredded cheese, chiles, green onions, bell pepper, and chopped onions.  Spread a half cup of the cheese mixture over each tortilla and roll up.  Wrap each roll tightly in plastic wrap and refrigerate for 1 hour.

Remove from refrigerator and remove the plastic wrap.  Slice each roll into 6 even pieces.  Serve with the salsa for dipping.

SPAGHETTI BOLOGNESE

1 lb lean ground beef
1 medium onion, chopped
1 can (15-oz) diced tomatoes
1 can (8-oz) tomato sauce
4 bay leaves
1 1/2 tsp Italian seasoning
1 1/2 tsp Worcestershire sauce
8-oz thin whole-wheat spaghetti
1/4 cup grated Parmesan cheese

In a large skillet over medium heat cook the ground beef and onion until the beef is crumbled and browned; drain well in a colander.  Wipe skillet out with a paper towel and return beef and onion to the pan.  Stir in the undrained tomatoes and the tomato sauce.  Add the bay leaves, Italian seasoning and the Worcestershire sauce.  Cover skillet and simmer about 25 minutes or until slightly thickened, stirring occasionally.  Discard bay leaves before serving.

Meanwhile cook the spaghetti according to the package directions.


To serve, spoon the sauce over the hot spaghetti and sprinkle with the grated Parmesan.

Yield: 4 servings

file photo

CHICKEN WITH BROCCOLI AND CHEESE

1 tbsp butter
4 skinless boneless chicken breast halves
1 can broccoli cheese soup
1/3 cup low-fat milk
1/8 tsp black pepper
2 cup small broccoli florets

In a nonstick skillet, over medium heat, brown the chicken in the butter. Brown on both sides, cooking about 10 minutes. Spoon off any excess fat. Stir in the soup, milk, and pepper. Heat mixture to boiling and add the broccoli florets. Reduce the heat to low, cover skillet and simmer for 10 to 15 minutes until the chicken is fork-tender and broccoli is tender. Stir occasionally during cooking.

Recipe and photo from Campbell's.