A BOAT LOAD OF WINGS RECIPES (well, a small boat)

Sauce recipes not included with the wings recipe have a separate links.

Chili's Boneless Shanghai Wings

Ginger-citrus sauce

Wasabi-ranch dressing

Chili's Boneless Buffalo Wings

Buffalo Sauce

Outback's Kookaburra Wings
Outback's Blue Cheese Dressing

Margaritaville Jamacian Mystic Wings
Habanero Honey Sauce

Mango Ranch Dipping Sauce

Buffalo Wild Wings Buffalo Wings

SPICY GARLIC WING SAUCE

MEDIUM WING SAUCE

HOT WING SAUCE

CARIBBEAN JERK SAUCE
Asian Zing Sauce

Parmesan Garlic Sauce

Buffalo Wild Wings Asian Zing Sauce
2 teaspoons cornstarch

4 teaspoons rice wine vinegar

1/2 cup corn syrup

1/3 cup sugar

1/4 cup chili-garlic sauce

1 tablespoon soy sauce

1 teaspoon lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon garlic, minced

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Dissolve corn starch in rice wine vinegar in a small bowl and set aside. In a small sauce pan combine remaining ingredients. Add corn starch mixture and stir well.Heat mixture on medium heat, stirring often until sauce reaches a boil and thickens. Remove from heat, and cool. Cover and refrigerate until ready to use.
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Longhorn's Firecracker Chicken Wraps

Firecracker Sauce

Avocado Lime Sauce

MARGARITAVILLE® CRAB, SHRIMP AND MUSHROOM DIP

I can't find an expiration date on this coupon for a FREE SOUVINER from Margaritaville Orlando FL, but if you are going print this coupon and give it a try.

Margaritaville® Crab, Shrimp and Mushroom Dip

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Menu Description: Crab, Shrimp and Mushroom Dip - Our Signature Appetizer - jumbo lump blue crab meat, gulf shrimp and mushrooms simmered in a Cajun cream sauce and Served with toasted garlic bread. .
Dip

2 Tablespoons butter

1/4 Cup minced celery

1/4 Cup minced onion

1 Teaspoon crushed red pepper flakes

2 Cups heavy cream

1-1/2 Cups sliced white mushrooms

1 Cup blue crab

1 Cup bay shrimp, cooked (smallest shrimp)

1/4 Teaspoon salt

1 Cup shredded cheddar cheese

1 Cup shredded monterey jack cheese

2 green onions, sliced

Bread

2 loaves Italian bread

1/2 Cup butter, melted (1 stick)

1/2 Teaspoon dried parsley flakes

1/4 Teaspoon garlic powder

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Melt 2 tablespoons of butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don't want the ingredients to turn brown, rather you want them to cook slowly until the celery softens and the onions begin to turn translucent.
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Add cream, mushrooms, crab, shrimp and salt to the pan. Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn't bubble over. In the meantime, crank your oven up to broil.

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Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.
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When the dip has thickened pour it into an 8x8-inch casserole dish. Combine the shredded cheddar and jack cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.
Servings: 8

JOE'S CRAB SHACK BLUE CRAB DIP

This is the super secret recipes version of the #1 appetizer on Joe's menu.

Joe's Crab Shack Blue Crab Dip

Menu Description: Crazy-Good Crab Dip Creamy, yummy and loaded with crab. One dip and you'll be hooked.
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1 - 8 ounce package Philadelphia Cream Cheese, softened

2 cups crab meat, canned is fine

1/4 cup diced green onion

1 tablespoon mild green chili pepper (Anheim)

1/4 teaspoon salt

1/4 teaspoon ground white pepper

2 tablespoons shredded parmesan cheese
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Garnish

paprika

1 teaspoon minced fresh parsley
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Preheat broiler.

Combine all dip ingredients except parmesan cheese and mix well.

Spread mixture into oven-safe dish. Use a wide dish so dip is about an inch deep across the bottom of dish.

Sprinkle top with parmesan cheese.

Broil 3-4 minutes or until cheese begins to turn brown. Remove from broiler.

Sprinkle paprika over dip. Sprinkle with minced parsely.

Serve with chips or crackers.

DISNEY'S LE CELLIER CANADIAN CHEDDAR CHEESE SOUP

Disney's Le Cellier Canadian Cheddar

Cheese Soup

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From: Cooking with Mickey Cookbook

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3 Cups milk

1 Cup chicken broth

6 Slices bacon, diced

1/4 Cup finely diced red onion

1/4 Cup finely diced celery

1/4 Cup chopped scallion

3 Tablespoons all-purpose flour

2 Cups shredded Canadian white cheddar cheese

1/2 Teaspoon Tabasco sauce, or to taste

1/2 Teaspoon Worcestershire sauce

1/2 Teaspoon salt, or to taste

1/8 Teaspoon freshly ground pepper, or to taste

Snipped fresh chives or minced scallions for garnish

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1. In a 2 quart saucepan, heat the milk and the chicken broth over medium-low heat.
2. Meanwhile, in a 4- or 5-quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
3. Add the red onion, celery, and scallion and cook, stirring, until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly, for 3 minutes.
4. Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened.
5. Remove the Dutch oven from the heat and stir in the cheese, Tabasco sauce, salt, and pepper until the cheese is melted and the soup is smooth.
6. Serve the soup hot, garnished with chives.

OREO FREAKOUT

Oreos, hot fudge sauce and ice cream what could be better and easier.
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I use whipped cream rather than cool whip for this easy dessert.

Oreo Freakout
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1 Large package Oreos
1/2 Gallon softened vanilla ice cream
16 Ounces cool whip
1 jar hot fudge sauce
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Crush all oreos, spread all but 1/4 cup in bottom of a 9x13 inch pan. Place ice cream over crumbs , the spread hot fudge sauce over the top of the ice cream. Cover with cool whip and sprinkle remaining oreos to decorate. Freeze for one hour.

WHITE CHICKEN CHILI WITH KERRYGOLD AGED CHEDDAR

This chili was the winner in our office Chili Cook-0ff. It beat out 43 other chili recipes.
Source: Kerrygold USA
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White Chicken Chili with Kerrygold Aged Cheddar
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1 Teaspoon olive oil
1 onion (about 8 oz), peeled and diced
1 yellow bell pepper (8 oz), stemmed, seeded and chopped
1 Tablespoon minced fresh jalapeno chile
1-1/2 Teaspoons ground cumin
1 Can (15 oz) cream-style corn
1 Can (7 oz) diced mild green chiles
2 Cups whole milk
1 Can (15 oz) navy beans, rinsed and drained
2 Cups shredded cooked chicken
Salt and pepper
1 to 1-1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 oz)
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In a large pan, combine oil, onion, bell pepper, and jalapeno chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately.
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Additional Ideas: For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook. If you have any remaining cooked chicken, combine with a packaged green salad mix and top with shredded Kerrygold Aged Cheddar Cheese. Stir enough chutney into a vinaigrette to sweeten slightly, and toss dressing with salad.

SEASON'S GREETINGS!

CHRISTMAS BREAKFAST CASSEROLE

Christmas Breakfast Casserole

SOURCE:Taste of Home

SERVINGS: 6-8
TIME: Prep: 10 min. + chilling Bake: 50 min. + standing

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7 slices white bread, crusts removed and cubed

2 cups (8 ounces) shredded cheddar cheese

6 eggs

3 cups milk

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

6 bacon strips, cooked and crumbled

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Directions: In a greased 11-in. x 7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

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Yield: 6-8 servings

FLUFFY CHOCOLATE TRUFFLE TART.

This pie is pretty quick and easy. The heard part is the 8 hours in the refrigerator. This pie is best after the long chill, but in a pinch I think you can get buy with 4-6 hours in the refrigerator. If you know you will need a dessert try to make this this the night before. It goes together fast, especially if you use the prepared pie crust.
If you are looking for a denser version try CHOCOLATE CARAMEL TRUFFLE TORTE posted last year.

Fluffy Chocolate Truffle Tart
1 prepared chocolate cookie crumb crust
12 ounces bittersweet or semi-sweet chocolate-chopped
1-1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Garnish-Sweetened Whipped Cream
1 cup Heavy cream
1-1/2 teaspoon sugar
1/2 teaspoon vanilla extract
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Microwave chocolate with 3/4 cup cream. Heat for approximately 1 minute, stirring every 30 seconds. Stir until chocolate seems to no longer melt before returning to microwave for another 30 seconds, and stirring when after 30 seconds.
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When chocolate and cream mixture is smooth stir in sugar and vanilla and set aside and cool to room temperature.
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In a small bowl, beat the remaining cream until soft peaks form. Beat in chocolate mixture on high speed, adding approximately 1/3 of chocolate mixture at a time. Beat until light and fluffy and evenly mixed.
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Spoon mixture into prepared pie crust and refrigerate at least 8 hours (this is the hard part) before serving.
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Top each slice with dollop of whipped cream.

LUIGI'S RESTAURANT MEAT LASAGNA

Luigi's Restaurant Meat Lasagna

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2 pounds ground beef

2 tablespoons olive oil

Salt and Pepper

1 teaspoon garlic, finely chopped

2 pounds Ricotta cheese

2 eggs

4 cups homemade or store-bought tomato sauce (Ragu or similar)

2 large sheets Pappardelle or dried lasagna sheets

4 cups Parmesan cheese

4 cups Mozzarella cheese

1 bunch fresh Italian parsley

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Use a large pan to sauté the olive oil and ground beef. After the meat is browned, drain off the excess fat. Place the beef in a mixing bowl with 1 cup of tomato sauce and 1 cup of grated Parmesan cheese. Season with salt, pepper and 1/2 teaspoon of the chopped garlic. In a separate mixing bowl, mix ricotta cheese, 1 cup of grated parmesan cheese, 2 lightly beaten eggs, and salt, pepper, and remainder of garlic. Mix until eggs are completely incorporated. Reserve both mixtures for lasagna assembly.
Preheat the oven to 350F degrees. It is important to start the assembly of the lasagna by spreading a layer of tomato sauce on the bottom of an 8 by 10 baking dish. The sauce keeps the pasta from sticking to the dish. (Homemade sauce is recommended, but store-bought will suffice.)
The next layer is the pasta. Use fresh pasta if it is available. Pappardelle is a wide strip of pasta, usually 8 x 10 inches, with rippled sides. It can be found at Italian specialty markets. If you are using fresh pasta, do not cook it before assembly. If you are using dried pasta, it must be par-cooked in boiling water until it is just soft enough to bend. Then remove and place on an oiled baking sheet.
Sauce the first layer of pasta lightly then sprinkle with Parmesan cheese. Next, spread half of the meat mixture evenly over the pasta, and then layer with half of the ricotta mixture and half of the mozzarella cheese. Repeat the layering, and then press down on the layers to remove any air pockets. Pour the remaining sauce over the top sheet, and then sprinkle on the remaining Parmesan and mozzarella.
Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. Let stand about 15 minutes before serving. Garnish with fresh parsley.

Use a large pan to sauté the olive oil and ground beef. After the meat is browned, drain off the excess fat. Place the beef in a mixing bowl with 1 cup of tomato sauce and 1 cup of grated Parmesan cheese. Season with salt, pepper and 1/2 teaspoon of the chopped garlic. In a separate mixing bowl, mix ricotta cheese, 1 cup of grated parmesan cheese, 2 lightly beaten eggs, and salt, pepper, and remainder of garlic. Mix until eggs are completely incorporated. Reserve both mixtures for lasagna assembly.
Preheat the oven to 350F degrees. It is important to start the assembly of the lasagna by spreading a layer of tomato sauce on the bottom of an 8 by 10 baking dish. The sauce keeps the pasta from sticking to the dish. (Homemade sauce is recommended, but store-bought will suffice.)
The next layer is the pasta. Use fresh pasta if it is available. Pappardelle is a wide strip of pasta, usually 8 x 10 inches, with rippled sides. It can be found at Italian specialty markets. If you are using fresh pasta, do not cook it before assembly. If you are using dried pasta, it must be par-cooked in boiling water until it is just soft enough to bend. Then remove and place on an oiled baking sheet.
Sauce the first layer of pasta lightly then sprinkle with Parmesan cheese. Next, spread half of the meat mixture evenly over the pasta, and then layer with half of the ricotta mixture and half of the mozzarella cheese. Repeat the layering, and then press down on the layers to remove any air pockets. Pour the remaining sauce over the top sheet, and then sprinkle on the remaining Parmesan and mozzarella.
Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. Let stand about 15 minutes before serving. Garnish with fresh parsley.

Luigi’s Restaurant1359 Hartford AvenueJohnston, R.I.

AUTUMN SALAD WITH ORANGE VINAIGRETTE

Ok, so it's no longer Autumn, but this tasty salad from Taste of Home is a quick and easy.

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Autumn Salad with Orange Vinaigrette
TIME: Prep/Total Time: 15 min.
Ingredients:

3 tablespoons olive or vegetable oil

1 tablespoon sugar

1 tablespoon red wine vinegar or cider vinegar

2 teaspoons orange juice concentrate

1/8 teaspoon salt

Pinch coarsely ground pepper

4 cups ready-to-serve salad greens

1/2 cup sliced almonds, toasted

1/4 cup dried cranberries

1/4 cup thinly sliced red onion

Directions:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad greens, almonds, cranberries and onion. Add vinaigrette; toss to coat. Yield: 4 servings.

GREEN SALAD WITH APPLES AND PECANS

Gala apples are a good choice for salads since they tend not to brown as easily as other apples.
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Green Salad with Apples and Pecans
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6 ounces pecans, coarsely chopped
1½ pounds mixed greens
3 Gala apples, thinly sliced
1 red onion, coarsely chopped
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Heat oven to 350 degrees F.
Toast pecans on baking sheet 5 minutes, or until fragrant and lightly toasted. In large serving bowl combine greens, pecans, apples and red onion. Toss to combine.
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Cranberry Vinaigrette
1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup olive oil
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Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)

SWEET POTATO-CHIPOTLE GRATIN

From Sunset Magazine.
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Sweet Potato-Chipotle Gratin
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Notes: Garnet and Jewel sweet potatoes have moist, dark orange flesh; they are often labeled as yams in grocery stores. If you use the drier yellow- or white-fleshed sweet potatoes, increase the cream used in step 1 to 2 cups and cover dish tightly before baking in step 3; uncover after 40 minutes of baking. You may assemble the gratin through step 2 up to 1/2 hour before baking.
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Yield 8 to 10 servings
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1/2 cup milk
2 canned chipotle chilies (about 1 tablespoon, including sauce)
About 1/2 teaspoon salt
1-1/2 to 2 cups whipping cream (see notes)
3-1/2 pounds Garnet, Jewel, or other sweet potatoes (see notes)
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In a blender, whirl milk, chilies, and 1/2 teaspoon salt until smooth. Stir in cream. Reserve 1/3 cup of the cream mixture.
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Peel and rinse sweet potatoes; cut crosswise into 1/4-inch-thick slices. In a shallow 2 1/2- to 3-quart casserole, arrange about a third of the sweet potatoes in an even layer, overlapping slices; evenly drizzle with about a third of the remaining cream mixture. Repeat to make two more layers of the sweet potatoes and cream.
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Bake (covered, if using drier, pale-fleshed sweet potatoes; see notes) in a 400° regular or convection oven for 40 minutes. Uncover, if covered, and drizzle top evenly with about 3 tablespoons of the reserved cream mixture. Continue baking, basting occasionally with reserved cream mixture or pan juices, until potatoes are tender when pierced and top of gratin is browned, 15 to 25 minutes longer. Let stand about 5 minutes before serving. Scoop out portions with a large spoon.

ELI'S WHITE CHOCOLATE PEPPERMINT CHEESECAKE

This recipe was inspired by Eli's beautiful cheesecake.
Be sure have extra white chocolate for garnishing the cheesecake .
This Meemo's exclusive must be good, Kaci didn't waste much time before stealing this recipe posting elsewhere as her own.
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Like Eli's White Chocolate Peppermint Cheesecake

Description:
White chocolate cheesecake bursting with crushed peppermint candy on a dark chocolate cookie crust decorated with vanilla mousse and white chocolate shavings.
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Chocolate Cookie Crust
1 Package (8 1/2 oz.) chocolate wafers, crushed into fine crumbs
1/4 Cup sugar
1/3 Cup melted butter
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Chocoate Cookie Crust:
Mix cookie crumbs, sugar and melted butter. Press into a 9-inch batterspringform pan. Refrigerate while making batter. Pour batter into crust andbake in preheated, 350°F. oven for 45 minutes. Allow to rest in oven about 1hour, then cool in refrigerator

White Chocolate Peppermint Cheesecake:
4 eggs
1 Cup sugar
3 (8 oz.) packages cream cheese at room temperature
1 Cup sour cream
1/4 Teaspoon salt
1 Teaspoon vanilla
4 ounces white chocolate, melted (cool to room temperature)
6 ounces candy canes, crushed (about 2/3 cup)
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Garnish:
White Chocolate Shavings
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Cheesecake directions:
Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth; mix in sour cream, vanilla and salt. Add the melted white chocolate in a slow stream, beat until mixture is well combined. Add candy cane pieces. Pour batter into crust and bake in preheated 350 degree oven for 45 minutes. Allow to rest in oven about 1 hour, then refrigerate overnight.
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Vanilla Mousse
1-1/2 cup heavy cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
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Vanilla Mousse directions:
Beat cream until soft peaks just start to form, then gradually beat in sugar, and teaspoons vanilla
and few grains salt. Beat until stiff peaks form. Put in refrigerator pan and freeze for about 15-20 minutes.
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Assemble Cheesecake:
After cheesecakes has been refrigerated overnight pipe mousse on top with star tip (tip 18), making "peaky" stars. Sprnkle with white chocolate shavings.
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This is an original Meemo's Kitchen recipe. Please include a direct link to this recipe and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

CARROT SOUFFLE

Carrot Soufflé

Here's another vegetable option for your Christmas Dinner.

East Side Kosher Deli

Rocky Mountain News

Serves 8

3 Pounds carrots peeled and cut into 1-inch chunks

1/4 Cup butter

1 Teaspoon baking soda

1 Teaspoon baking powder

1 Cup brown sugar

1 Cup flour

1 egg

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Topping:
1/2 Cup cornflake crumbs

5 Tablespoons sugar

2 Teaspoons cinnamon

2-1/2 Tablespoons butter, melted

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Preheat oven to 350 degrees. Fill a medium saucepan with water, add carrots and bring to a boil over high heat. Cook until carrots are fork tender, about 15 minutes.

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Drain carrots and mash with a potato masher or fork. Add butter and continue mashing until smooth. Add baking soda, baking powder, brown sugar, flour and egg. Mix until well blended.

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Pour in an ungreased 9-by-9-inch baking dish or a round soufflé dish.
Mix cornflake crumbs, sugar and cinnamon. Sprinkle with topping and melted butter.

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Bake 30 minutes or until lightly browned.

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Nutritional information per serving: 302 cal., 8.1 g fat (1.6 g sat.), 26.4 mg chol., 55.5 g carb., 433.1 mg sodium, 5.9 g fiber, 4.2 g pro

BRUSSELS SPROUTS WITH SHALLOTS AND WILD MUSHROOMS

This is from Gourmet, a few years back. If you have never had Brussel Sprouts fresh from your own garden you probably don't know how sweet and good they can be. If grocery store varieties are all you have had there is a good chance you don't like Brussels Sprouts. Check out your local growers markets to your sprouts and you and your guest won't be disappointed in this dish.

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Brussels Sprouts with Shallots and Wild Mushrooms

Source: Gourmet

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For brussels sprouts

3 lb Brussels sprouts, trimmed and halved lengthwise

1/4 cup olive oil

1/2 tablespoon minced garlic

1 teaspoon salt

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For shallots

1 cup vegetable oil

1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)

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For mushrooms

3/4 stick (6 tablespoons) unsalted butter

1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large

1/4 cup dry white wine

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup water

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Special equipment: a deep-fat thermometer

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Preparation

Roast brussels sprouts:Put oven rack in upper third of oven and preheat oven to 450°F.

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Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.

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Fry shallots while brussels sprouts roast:Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).

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Sauté mushrooms and assemble dish:

Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

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Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted.

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Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

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Cooks' notes:

•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.

•Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.

•Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.•Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.

HONEY-GLAZED ROASTED ROOT VEGETABLES

Sorry, not the best picture!

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Honey-Glazed Roasted Root Vegetables

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6 large carrots, peeled and cut into 1-inch chunks

6 large parsnips, peeled and cut into 2-inch lengths

6-12 pink shallots, peeled and halved if very large

1 large red onion, quartered, then cut quarters in half horizontally

2-3 tablespoons olive oil

4 cloves garlic, peeled and roughly chopped

2 tablespoons honey

1/4 teaspoon dijon mustard

1/8 teaspoon nutmeg

2 teaspoons cumin seeds

kosher salt and freshly ground black pepper, to taste

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Pre-heat the oven to 400 degrees F.

Place prepared vegetables and garlic in a large bowl and toss with olive oil until well coated.

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Arrange olive oil coated vegerables in a large roasting pan and roast in oven for 30 minutes.

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While vegetables roast, heat the honey in a small saucepan or in the microwave and add dijon mustard,nutmeg, cumin seeds, salt and pepper. Stir to mix and heat until warm and honey is thin.

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After vegetables have roasted, remove from oven and pour honey and spice mixture over the vegetables, gently turning the vegetables to coat evenly with honey mixture.

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Return to oven for 20 to 30 minutes, or until the vegetables are soft, glazed and brown at the edges.

CHAMPAGNE GLAZED HAM

The Hillshire Brown Sugar Spiral Sliced Ham is perfect for this recipe. The combination of the Brown Sugared ham and the Champagne Glaze will taste better than a Honey-Baked Ham. If you don't have the Hillshire Ham or a spiral cut ham, be sure to score the ham first to allow the glaze to seep into the meat.

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Champagne Glazed Ham

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1 9-11 lb Hillshire Bone-in Brown Sugar Spiral Sliced Ham

1 Pound (2 1/4 Cups ) dark brown sugar

2 bottles extra-dry champagne

3 Tablespoons honey

1-1/2 Teaspoons ground ginger

1-1/2 Teaspoons dry mustard

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Open 1 bottle of champagne and sprinkle 1/2 cup champagne over top of ham. Cover top with 1 cup brown sugar & remainder of opened bottle of champagne. Bake at 325 degrees F for 2 hours.

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Champagne Baste:

Combine remaining bottle champagne, remaining brown sugar, honey, ginger & mustard in a saucepan and bring to a rolling boil. Lower heat & simmer. Baste ham every 20 minutes.

HERB-CRUSTED STANDING RIB ROAST WITH ROASTED SHALLOT, GARLIC AND RED WINE SAUCE

Herb-Crusted Standing Rib Roast
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1 (4 1/2-pound) standing rib roast, trimmed
Cooking spray
1 tablespoon whole black peppercorns, cracked
2 teaspoons salt, divided
3 tablespoons Dijon mustard
1/2 cup sliced shallots (about 2 medium)
3 garlic cloves, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme

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Preheat oven to 450°.
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Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard.
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Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast.
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Bake at 450° for 25 minutes.
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Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness.
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Let stand 10 minutes before slicing.

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Roasted Shallot, Garlic and Red Wine Sauce

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4 to 6 ounces mushrooms, thinly sliced

2 shallots, course chopped

1 head garlic

3 tablespoons flour

1 1/2 cups dry red wine, Cabernet Sauvignon

1 can (about 10-1/2 ounces) condensed beef broth

1/4 teaspoon dried leaf thyme

salt and pepper, to taste

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Slice the top of the garlic head off. Put garlic head and shallots on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil. Add garlic and shallots to oven. Roast 1 hour to 1 1/4 hr at 350 degrees F.

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Put roasted garlic and shallots to food processor (mini works best) and puree, or chop finely if you don't have a food processor. Add oil, mushrooms to pan drippings; place over medium heat and sauté until tender.

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Add roasted garlic and shallots. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste.

TWICE BAKED POTATOES

Twiced Baked Potatoes
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4 large Russet Potatoes
1/4 cup butter
1 tablespoons minced chives
1/4 cup heavy cream
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1/3 cup parmesan cheese, grated
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Garnish
1-2 teaspoons minced chives
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Preheat oven to 400 degrees F.
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Wash and dry potatoes. Place in oven and bake for 1 hour or until done.
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Remove from oven; cool until potatoes can be handle. Slice potatoes in half and scoop out flesh into large bowl, leaving a 1/4" of potato in the shell.
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Set shells aside and lower oven temperature to 350 degrees F.
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Mash potatoes with cream, milk, butter, sour cream, chives, parmesan and salt and pepper. Mix until well combined.
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Spoon mixture back into potato shells and place on a baking sheet.
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Return potatoes to oven and bake until top edges of potato mixture begins to turn brown, about 25-30 minutes.
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Remove from oven and sprinke with remaining 1-2 teaspoons minced chives.
Serve immediately.

ROASTED RED POTATOES

Roasted Red Potatoes

16 medium-small red potatoes

3-4 cloves garlic, finely minced

1 Small Fresh Rosemary Sprig

Kosher Salt and Fresh Cracked Pepper

Olive Oil

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Strip leaves off rosemary sprig and dice, finely.

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Place minced garlic and diced rosemary leaves into bowl for potatoes.In bowl, place cut up potatoes depending upon size into 2 inch chunks. Place into bowl. Drizzle olive oil over potatoes, add salt and pepper and using spoon, toss potatoes till all are well coated with the rosemary, garlic, salt, pepper and olive oil.

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Place coated potatoes around roast in your roasting pan. Roast potatoes with your standing rib roast.

EASY MICROWAVE ALMOND TOFFEE

This easy almond toffee can be made with semi-sweet or other dark chocolate chips, which is my choice!
This recipe has never failed me and is very easy. If you'd like to try making candy for Christmas giving or your holiday dessert tray, but are unsure about jumping into some of the other homemade candy recipes, this is the recipe to try. Every toffee fan will love this recipe.
REMEMBER to WATCH AND STIR the sugar butter mixture often.
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Easy Microwave Almond Toffee

1 cup butter
1 cup sugar
2 cups sliced or chopped almonds
2 cups milk chocolate (or your favorite)
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Spread almonds on bottom of 11x9 inch pan saving 1/4 cup (or more if you prefer use more nuts).
Microwave butter and sugar on high in 2 quart casserole until carmel colored, stirring every 20-30 seconds. This process may take approximately 5- 6minutes. It will depend on your microwave.
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Pour over almonds in pan. Sprinkle evenly with milk chocolate chips and remaining almonds.
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Cool in refrigerator or freezer. Break into pieces for serving.

RICH'S BAKESHOP YELLOW CAKE

Rich's always did a three-layer cake, with two layers of coconut filling, but some home cooks don't have three pans of the same size, so two would work just fine.
SOURCE: Atlanta Journal-Constitution
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RICH'S BAKESHOP YELLOW CAKE
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Shortening and flour for pans
2 1/4 cups cake flour (if you can't find cake flour, use White Lily brand all-purpose flour)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon powdered milk
1/2 cup water
2/3 cup liquid milk (2 percent or whole)
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
3 large eggs
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RICH'S BAKESHOP ICING:
1/2 cup vegetable shortening
1 teaspoon vanilla
1 teaspoon salt
1 pound confectioners' sugar
2 tablespoons powdered milk
1/2 cup water (for dissolving milk powder)
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RICH'S COCONUT FILLING:
2 pounds frozen shredded coconut (sweetened or unsweetened --- recipe tested with unsweetened), divided
2 tablespoons water
2 tablespoons granulated sugar
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TO MAKE THE YELLOW CAKE LAYERS:
Preheat oven to 350 degrees. Prepare cake pans by lightly greasing with shortening, then dusting with flour. In a large bowl, mix the flour, salt and baking powder. Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved. Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated. Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute). Be sure to scrape down the sides of the bowls once or twice during the mixing. Pour the batter into the prepared cake pans and bake for about 20 to 30 minutes. The cooking time will vary depending on how many cake pans you use and how full they are. The cake is done when it springs back when lightly pressed near the center with your finger. Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.
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TO MAKE ICING:
In a mixing bowl, using an electric mixer, combine the vegetable shortening, vanilla and salt and cream together until incorporated. Slowly add the confectioners' sugar until it forms a very thick consistency. Dissolve the powdered milk in the water and gradually add, just 1 or 2 tablespoons at a time, until the icing is a nice, spreadable consistency.
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TO ASSEMBLE CAKE:
Make filling: In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy. Place one layer of the yellow cake on a cake plate and spread with icing. Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced. Next, cover the entire cake with the icing. Make sure to use a thick coating of icing to eliminate any of the cake showing through. Take handfuls of the dry, thawed coconut and press the flakes into the icing. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky coconut all over the cake until it is completely covered. Chill for about 1 hour to set (it helps the coconut to stay), and then serve.
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Notes:
Thawed frozen coconut really does make a difference for this easy cake. You can assemble the cake when the layers are still a little warm as the shortening-based frosting doesn't melt. While it's good after an hour, it's far better after a day.
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Nutrition:Per serving: 802 calories (percent of calories from fat, 59), 7 grams protein, 80 grams carbohydrates, 9 grams fiber, 54 grams fat (40 grams saturated), 43 milligrams cholesterol, 402 milligrams sodium.

TOASTED COCONUT POUND CAKE

Toasted Coconut Pound Cake

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3/4 Cup shredded coconut, toasted

1 Pound butter

1Pound powered sugar

4 whole eggs

4 egg whites

2 Teaspoons coconut extract

1/2 Teaspoon vanilla extract

2-3/4 Cups all-purpose flour

1 Teaspoon baking powder

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Preheat oven to 325 degrees F. In blender or food processor, pulse coconut to coarse consistency. Set aside.

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In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites; beat well. Blend in extracts. Gradually add flour, baking powder and prepared coconut; mix until thoroughly blended.

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Pour into a greased and floured 10-inch Bundt pan. Bake 1 hour and 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.

TRIPLE CHOCOLATE CHEESECAKE

Triple Chocolate Cheesecake

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1-1/2 Cups ground pecan

1-1/2 Cups chocolate wafer cookie crumbs

8 Tablespoons melted butter

3 Ounces Ghirardelli semisweet chocolate, melted

2 (8 oz) pkgs cream cheese

1 Cup dark brown sugar

4 eggs

8 Ounces Ghirardelli semisweet chocolate, melted

1/4 Cup strong coffee

1 Cup sour cream

1/4 Cup heavy cream

1 Tablespoon sugar

3 Ounces Ghirardelli semisweet chocolate

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Preheat oven to 300 degrees. Mix pecans, cookie crumbs and butter. Press into bottom and up the sides of a 9-inch spring-form pan. Pour 3 ounces Ghirardelli semisweet melted chocolate over the crust.

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Beat cream cheese and dark brown sugar until smooth. Add eggs and beat until smooth. Add 8 ounces melted Ghirardelli semisweet chocolate, beat until well mixed. Add coffee and sour cream, beat until smooth.

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Pour into crust and bake for 1 hour. Turn off oven and leave sit in the oven for 1 more hour. Cool and refrigerate overnight.

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Put cream, sugar and 3 oz Ghirardelli semisweet chocolate in microwave safe bowl. Heat until it melts and stirs smooth. Spread on top of cake and chill.

Makes 12-16 servings.

Annette Haring, 1st Place, York Interstate Fair
Copyright 2006 CLEAR CHANNEL COMMUNICATIONS

Servings: 12

GINGERSNAP COOKIES

Gingersnap Cookies

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3/4 cup butter

1 cup firmly-packed dark brown sugar

1 egg

1/4 cup molasses, unsulphured

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

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Garnish:

1 cup (approx) granulated sugar or coarse grained sugar

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Preheat oven to 375 degrees F. Lightly grease cookie sheets.

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In a large bowl, cream butter, brown sugar, egg, and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour. .
Shape dough into 1-inch balls. Roll the balls of dough into the granulated sugar, coating thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown. The cookies will puff slightly and then collapse slightly, and tops will be covered with cracks. Remove from oven and cool on wire racks.

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Yields 3 dozen cookies

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

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3/4 cup (1-1/2 stick) unsalted butter

1 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

12 ounces bittersweet chocolate, chopped into 1/4-inch pieces or larger 1/2 cup chopped nuts (optional)

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Sift together the flour, the baking soda and the salt into bowl or on large piece of waxed paper, set aside.

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Heat the oven to 375 degrees. Line baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Beat in the eggs and the vanilla extract, scraping down the bowl as needed.
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Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together. Mix in the chocolate pieces and, if desired, the nuts.

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Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening them slightly by hand.
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Bake until lightly browned, 9 to 12 minutes. Cool cookie on cookie sheets about 1-2 minutes before moving cookies on a wire rack to completely cool.

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Makes about 48 cookies.

CHRISTMAS RECIPES

Thanksgiving recipes are all about the Turkey and pies, with Christmas I think it is the cookies, candies and snacks we use for holiday dessert trays or gift giving.
I will be adding recipes as they are posted.
This is currently a work in progress.

CHRISTMAS DINNER
Appetizers and Snacks

NEIMAN MARCUS DEVILED PECANS
STUBB'S BAR-B-Q DEVILED EGGS
APPLEBEE'S® HOT SPINACH AND ARTICHOKE DIP
SWEET AND SPICY NUTS
ORIGINAL CHEX ® PARTY MIX
CHEX MIX® BOLD PARTY BLEND
AMIGO'S ORIGINAL TEX-MEX GUACAMOLE
JIMMY BUFFETT'S MARGARITAVILLE® JAMAICAN MISTAICA...
CHILI'S® BONELESS SHANGHAI WINGS
CHILI'S® BONELESS BUFFALO WINGS
BUFFALO WILD WINGS® AND BUFFALO SAUCES
PARMESAN GARLIC SAUCE
ASIAN ZING SAUCE

Salads
LAWRY'S THE PRIME RIB SPINNING SALAD
AUTUMN SALAD WITH ORANGE VINAIGRETTE
GREEN SALAD WITH APPLES AND PECANS

Main Dishes
LAWRY'S THE PRIME RIB PRIME RIB ROAST
LAWRY'S THE PRIME RIB WHIPPED CREAM HORSERADISH SA...
HONEYBAKED HAM-2 versions
CHAMPAGNE GLAZED HAM
HERB-CRUSTED STANDING RIB ROAST WITH ROASTED SHALL
LUIGI'S RESTAURANT MEAT LASAGNA

Side Dishes
LAWRY'S THE PRIME RIB CREAMED CORN LAWRY'S THE PRIME RIB CREAMED SPINACH
CARROT SOUFFLE
BRUSSELS SPROUTS WITH SHALLOTS AND WILD MUSHROOMS
HONEY-GLAZED ROASTED ROOT VEGETABLES
TWICE BAKED POTATOES
ROASTED RED POTATOES
SWEET POTATO-CHIPOTLE GRATIN

SOME CHRISTMAS DESSERTS

CHOCOLATE CARAMEL TRUFFLE TORTE
CHOCOLATE CHIP BUNDT CAKE WITH PEANUT BUTTER GLAZE...
CHOCOLATE SNOWBALL
UNION OYSTER HOUSE GINGERBREAD
STRAWBERRY TRIFLE
FIVE CROWNS ENGLISH TRIFLE
BACARDI RUM CAKE
FAVORITE THINGS KEY LIME BUNDT CAKE
CHOCOLATE ERUPTION CHEESECAKE
TORTUGA RUM CAKE
ELI'S WHITE CHOCOLATE PEPPERMINT CHEESECAKE
RICH'S BAKESHOP YELLOW CAKE
TOASTED COCONUT POUND CAKE
TRIPLE CHOCOLATE CHEESECAKE

GOODIES FOR HOLIDAY DESSERT TRAYS OR GIFT GIVING

Cookies and Bars

GINGERSNAP COOKIES

CHOCOLATE CHIP COOKIES

PEPPERMINT MELTAWAYS

BACARDI RUM BALLS

CHOCOLATE BOURBON BALLS

CRANBERRY BLISS BARS

FROSTED RICE KRISPIE TREATS

DOUBLE CHOCOLATE PEANUT BUTTER BARS

TRIPLE CHOCOLATE TRUFFLE BARS

WHITE VELVET CUTOUTS

Candy
HOMEMADE CARAMELS

OREO TRUFFLES

PEANUT BUTTER CUPS

PEANUT BRITTLE

DIVINITY

OLD FASHIONED TOFFEE

CHOCOLATE CHEESECAKE TRUFFLES

Fudge
PENUCHE FUDGE

OPERA FUDGE

COCOA FUDGE

PUMPKIN FUDGE

CARNATION® FAMOUS FUDGE

SNICKERS FUDGE

Savory Snacks

Check out the Thanksgiving links for more holdiay recipes

2008 THANKSGIVING RECIPES

(2007) THANKSGIVING RECIPES

FROSTED RICE KRISPIE TREATS

Frosted Rice Krispie Treats

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1/4 cup butter
1 pkg (10 ounces) mini marshmallows
5 cups Rice Kripies
1-1/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
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Microwave butter in large microwaveable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted, stirring after 45 seconds. Stir in cereal. Press mixture firmly into greased 13×9-inch pan.
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Microwave butterscotch and chocolate chips 1 to 1-1/2 minutes. Stir every 30 seconds until chips are completely melted. Pour over Rice Krispie treats, spread with rubber spatula to cover entire surface and to smooth. Refrigerate 1 hour or until chocolate sets.

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Cut into 36 squares.

DOUBLE CHOCOLATE PEANUT BUTTER BARS

Another chocolate-peanut butter combo, sorry, it's my favorite. From Land O Lakes.

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DOUBLE CHOCOLATE PEANUT BUTTER BARS

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Here is a quick and easy way to make chocolate-topped peanut butter cookies when you don’t have time to shape and bake individual cookies.
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Preparation time: 10 min Baking time: 20 min

Yield: 35 bars

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1 cup firmly packed brown sugar

1/2 cup LAND O LAKES® Butter, softened

1/2 cup chunky peanut butter

2 eggs

1 teaspoon vanilla

1-3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup mini real semi-sweet chocolate chips

2 tablespoons sugar

35 milk chocolate candy kisses

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Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over pan edges. Set aside.

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Combine brown sugar, butter and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in chocolate chips.

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Pat dough into prepared pan. Sprinkle with sugar. Bake for 20 to 22 minutes or until golden brown. Immediately press evenly spaced chocolate candies into warm bars. Cool completely. Remove bars from pan using edges of foil; cut into bars, cutting between candies.

WHITE VELVET CUTOUTS

Everyone needs a good sugar cookie recipes and here is one from Taste Of Home Magazine.

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White Velvet Cutouts

2 cups butter, softened

1 package (8 ounces) cream cheese, softened

2 cups sugar

2 egg yolks

1 teaspoon vanilla extract

4-1/2 cups all-purpose flour

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Buttercream Frosting:

3-1/2 cups confectioners' sugar, divided

3 tablespoons butter, softened

1 tablespoon shortening

1/2 teaspoon vanilla extract

3 to 4 tablespoons milk, divided

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Red and/or green food coloring, optional

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In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. Cover and chill 2 hours or until firm.

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Roll out on a floured surface to 1/4-in. thickness. Cut into 3-in. shapes; place 1 in. apart on greased baking sheets.

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Bake at 350° for 10-12 minutes or until set (not browned). Cool 5 minutes; remove to wire racks to cool.

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For frosting, combine 1-1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth. Gradually add remaining sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk and food coloring until frosting reaches desired consistency.

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Frost cookies.

TRIPLE CHOCOLATE TRUFFLE BARS

Here's another recipe from Land O Lakes that would make a great addition to your holdiay dessert tray.

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TRIPLE CHOCOLATE TRUFFLE BARS

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Decadent and delicious these refrigerated bite-size bars are loaded with dark and semi-sweet chocolate and perfect for a special entertaining occasion.
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Preparation time: 30 min Baking time: 18 min

Yield: 64 bars

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Bar Ingredients:

3/4 cup special dark chocolate chips

1/2 cup LAND O LAKES® Butter, cut into chunks

2/3 cup sugar

2 eggs

2/3 cup all-purpose flour

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Glaze Ingredients:

3/4 cup real semi-sweet chocolate chips

1/2 cup whipping cream

1 (1-ounce) square white baking chocolate, melted

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Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending over edges. Grease and flour foil; set aside.

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Place 1/2 cup dark chocolate chips and butter in medium microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, or until chips are melted (1 to 2 minutes). Stir until smooth.

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Combine sugar and eggs in medium bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/4 cup dark chocolate chips just until mixed.

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Spread batter into prepared pan. Bake for 18 to 22 minutes or until edges are set and center appears soft. (DO NOT OVERBAKE.) Cool completely.

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Meanwhile, place semi-sweet chocolate chips in small bowl. Place whipping cream in 2-quart saucepan. Cook over medium heat until whipping cream just comes to a boil (3 to 4 minutes).

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Pour warm cream over chocolate chips; let stand 1 minute. Stir until smooth. Cool. Spread over cooled bars.

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Drop 8 small portions of melted white chocolate randomly over glaze. Pull knife through white chocolate to create design. Cover; refrigerate at least 2 hours or until serving time.

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Carefully lift bars out of pan using foil ends. Cut into bars using sharp knife. (If necessary, wipe knife occasionally.)

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To serve, place small bars into paper mini baking cups. Store leftover bars in refrigerator.

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Recipe Tip Dark chocolate has less sugar and milk than semi-sweet and milk chocolate. It also has a richer chocolate flavor.

HOMEMADE CARAMELS

Caramels

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1 cup heavy cream

6 Tablespoons butter, cut into pieces

1/4 Teaspoon salt

1-1/2 Cups sugar

1/4 Cup light corn syrup

1/4 Cup water

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Butter a 13x9-inch pan; set aside.

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Combine all ingredients except vanilla in saucepan. Cook over medium heatm stirring occasionally until mixture comes to a boil, about 10 minutes

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Simmer, stirring frequently, until caramel registers 248°F on thermometer, about 20-25 minutes.

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Remove from heat and stir in vanilla.

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Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

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Makes about 36-40 candies

OREO TRUFFLES

This easy "truffle" recipe is slightly adapted from Kraft. The only change I have made is to dip half the balls in white chocolate and half in seni-sweet chocolate, then drizzle the dipped balls with the opposite chocolate.
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Kraft OREO Truffles
1 pkg. (1 lb. 2 oz.) Oreo Cookies, finely crushed, divided (a food processor works best)
1 pkg. (8 oz.) Cream Cheese, softened
3/4 lb Semi-Sweet Chocolate, melted
3/4 lb good quality white chocolate, melted
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MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
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DIP half the balls in melted white chocolate and the other half in the melted semi-sweet chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Drizzle white chocolate balls with semi-sweet chocolate and drizzle the sem-sweet chocolate balls with white chocolate. If desired sprinkle dipped and drizzled balls with remaining cookie crumbs.
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REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. Kraft Kitchens Tips
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How to Easily Dip Truffles:
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
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How to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

PEANUT BUTTER CUPS

If you are making these for a holiday cookie/candy tray use the mini gold foil candy cups. If you're making these because you love peanut butter cups, try making Peanut Butter Buckets, using a muffin pan and cupcake liners. Obviously, you will need to use more chocolate to cover the paper cup and tops and more peanut butter mixture to fill the "buckets".

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Peanut Butter Cups

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2 Cups sifted confectioners' sugar

1-1/2 Cups smooth peanut butter

3 Tablespoons butter

1 Pound bittersweet or milk chocolate

36 mini foil or paper candy cups

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Place foil or paper candy cups on 2 cookie sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Use a small candy paint brush or drop 1 teaspoon chocolate into each candy cup. Rotating cup to spread chocolate 3/4 inch up insides of cups, or if using painbrush brush chocolate up sides of cups . Refrigerate until chocolate is set, about 20 minutes.

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Drop 1 rounded teaspoon peanut butter mixture into each cup. Flatten slightly with back of spoon. Remelt chocolate in top of double boiler over simmering water. Spoon 1 teaspoon chocolate onto each cup to cover filling completely. Refrigerate until chocolate is set, about 20 minutes.

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Makes 36. (using mini foil candy cups)

PEANUT BRITTLE

Peanut Brittle
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2 cups sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
1 cup raw peanuts
1 teaspoon vanilla
3 tablespoons butter
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Combine the sugar, corn syrup and water in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer.
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Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat.
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Rapidly stir in the baking soda and vanilla. Mixture will foam up when the baking soda is added, this is normal.
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Turn the mixture onto 2 greased baking sheets. Spread out with a metal spatula as thin as possible.
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When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces.

DIVINITY

DIVINITY

This recipe is from Karo Syrup. You can add nuts or not. You can drop your divinity on waxed or parchment paper or spread into a pan and cut into squares. If you are looking for something a little bit different, substitute 1-1/4 cup brown sugar and 1-1/4 cup granulated sugar for the required sugar. For peppermint divinity omit the vanilla, add 1/2 teaspoon peppermint extract, top with crushed candy canes or peppermint candy.

This is another candy recipe in which a bit of candy making experience is helpful, but not necessary. Have fun with this recipe.

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Divinity
Source: Karo Syrup

Yield: 1 Pound

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2-1/2 Cups sugar

1/2 Cup Karo® Light Corn Syrup

1/2 Cup water

1/4 Teaspoon salt

2 egg whites, at room temperature

1 Teaspoon vanilla

1 Cup chopped nuts (optional)

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In 2-quart saucepan combine sugar, Karo, water and salt. Stirring constantly, bring to boil over medium heat. Without stirring, cook over low heat (small to medium bubbles breaking across surface of liquid) until temperature on candy thermometer reaches 266 °F or small amount of mixture dropped into very cold water forms a hard ball which doesn't flatten until pressed, about 40 minutes.

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When temperature reaches 260°F, in large bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF SAUCEPAN. Continue beating at high speed until mixture begins to lose its gloss, about 3 minutes. Reduce speed to low. Beat in vanilla.
Continue beating at low speed until mixture holds a peak and does not spread when dropped from a spoon, about 8 minutes. (If mixture becomes too stiff for mixer, beat with wooden spoon.) Immediately stir in nuts.

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Working quickly, drop mixture by teaspoonfuls onto parchement or waxed paper*. If desired, garnish with walnut pieces or candied cherries. Let stand until set. Store in tightly-covered container.

* OR,

Spread in 8- or 9-inch square baking pan lined with square baking pan lined with plastic wrap. If desired, garnish with walnut pieces or candied cherries. Cool on wire rack. Cut into squares. Store in tightly-covered container.

PENUCHE FUDGE

Penuche Fudge

2 Cups white sugar

2 Cups light or dark brown sugar - packed

Pinch salt

1 Cup evaporated milk

3 Tablespoons unsalted butter

1-1/2 Teaspoons pure vanilla

1 Cup chopped pecans or walnuts
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Lightly grease an 8-inch square cake pan.
In a heavy bottomed saucepan over medium heat, mix sugars, evaporated milk and butter. Heat to melt. Let simmer lightly, without stirring, until mixture reaches the soft ball stage (at least 236 F. on a candy thermometer or drop a bit of the mixture into a glass tumbler and see if it firms up into a soft ball).

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Remove from stove, stir in vanilla. Let cool to 120 F. With electric mixer, or by hand beat until mixture loses its gloss and thickens. Stir in chopped nuts and pat out into greased pan. Let cool, then cut into squares.

OPERA FUDGE

This recipe is from the Skaarup's Fudge website, in my opinion, the "experts" in fudge and fudge recipes. They have a great website with advise, wisdom, tips, help and loads of fudge recipes. Following the recipe are variations for many different flavors of fudge you can make from this recipe.

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SKAARUP'S OPERA (BORDEAUX) FUDGE©

1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

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1 tbsp. butter

2 cup sugar

1/2 cup light cream (or half-and-half)

1/2 cup milk

1 tbsp. corn syrup (light)

1 tsp. vanilla extract

1/2 tsp. salt

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Directions: Prepare a 2 quart sauce pan using a non-stick vegetable spray. Combine sugar, milk, cream, syrup and salt in sauce pan and cook at medium heat until it boils. Stir gently and continue to boil at lowest heat (Med to Med-High) until boiling temperature reaches 236-238°F. Remove from heat and add butter, stir gently, then let sit without stirring. When cools to a lukewarm (roughly 110°F) beat vigorously until it begins to lose it's gloss (5-10 minutes). Spread into loaf pan (8" x 4"). Double recipe to make enough to fill an 8" x 8" pan. Score when warm and cut when cool.

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Remarks:Opera Fudge serves as the backbone for a wide variety of popular non-chocolate fudges. A couple variations include:
VARIATIONS
Almond Fudge Add 1/4 tsp. almond extract before spreading. Add 1/2 cup sliced almonds immediately before casting.
Cherry Fudge Add 1/4 cup chopped candied cherries immediately before casting. (Candied cherries are significantly drier than Maraschino Cherries. If you're going to use Maraschino Cherries first cut them into 1/8th's and let sit out overnight to dry.)
Rum Raisin Fudge Add 1/4 tsp. rum extract when you add the butter. Add 1/2 cups raisins immediately before casting. Separate the clumps of raisins while measuring.
Peanut Butter Fudge Add 2-3 cups (16-24 oz.) of chunky peanut butter (I prefer Jif or Skippy) when you add the butter.
Cappuccino Fudge Add 2-3 heaping teaspoons of instant cappuccino

COCOA FUDGE

Cocoa Fudge is the fudge recipe your Grandmother probably used. It doesn't have that satiny smooth texture the marshmallow or marshmallow creme based recipes have. It's does require a bit more candy making experience but is definately worth the effort. This is real fudge.

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Cocoa Fudge
3 cups sugar

2/3 cup cocoa

1/8 teaspoon salt

1-1/2 cups evaporated milk

1/4 cup (1/2 stick) butter

1 teaspoon vanilla extract

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Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

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Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. Make sure candy thermometer does not rest on bottom of saucepan.

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Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. (This takes some time). Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

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About 36 pieces or 1-3/4 pounds.

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NOTE: For best results, do not double this recipe.

PUMPKIN FUDGE

Pumpkin isn't only for Thanksgiving. This pumpkin fudge recipe is adapted slightly from a Southern Living recipe. I felt the fudge needed more of a pumpkin taste so I have added more pumpkin and more pumpkin pie spice. Living on the West Coast, I tend to favor walnuts, so I used walnuts in place of the original pecans.

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Southern Living's Pumpkin Fudge
Prep: 10 min.

Cook: 15 min.

Stand: 2 hrs.

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Line pan with aluminum foil before you begin to cook the fudge.

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Yield about 3 pounds
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3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

3/4 cup canned pumpkin

2 tablespoons corn syrup

2 teaspoon pumpkin pie spice

1 (12-ounce) package white chocolate morsels

1 (7-ounce) jar marshmallow crème

1 cup chopped walnuts, toasted

1 teaspoon vanilla extract

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Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes (closer to 15 minutes for me).

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Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

CARNATION® FAMOUS FUDGE

This is the classic "no-fail" fudge recipe that has been around since, well at least as far back as the '60's, maybe longer. This fudge has the classic satiny smooth texture that you can only get with marshmallow creme or marshmallows. The recipe suggests using Land O Lakes butter. I would have to agree, the quality and water content of the butter used can make a difference in your finished product. Land O Lakes has a lower water content than many other butters on the market. There are other good quality brands that are good for baking and candy making. Challenge butter is very good also. Enough about butter, let the candy making begin.

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Carnation® Famous Fudge

1-1/2 Cups granulated sugar

2/3 Cup NESTLÉ® CARNATION® Evaporated Milk

2 Tablespoons butter or margarine (we recommend LAND O LAKES® Butter)

1/4 Teaspoon salt

2 Cups miniature marshmallows

1-1/2 Cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/2 Cup chopped pecans or walnuts (optional)

1 Teaspoon vanilla extract.

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LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

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VARIATIONS:
FOR MILK CHOCOLATE FUDGE SUBSTITUTE 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.
FOR BUTTERSCOTCH FUDGE SUBSTITUTE 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.
FOR MINT CHOCOLATE FUDGE SUBSTITUTE 1 1/2 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Mint-Chocolate Morsels for Semi-Sweet Morsels.

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Makes 49 pieces

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This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home