PAULA DEEN'S GRANDMOTHER PAULA'S RED VELVET CAKE

From the Food Network
Keep in mind that red velvet cakes are not chocolate cakes. The small amount of cocoa in the recipe reacts with the acid (buttermilk and vinegar) in the recipe to create the reddish hue, not to provide that chocolatey taste. Today most red velvet cake recipes include a large amount of red food coloring to insure a good red color.


Grandmother Paula's Red Velvet Cake
Recipe courtesy Paula Deen

Yield: 16 to 20 servings

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans


Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

WALDORF-ASTORIA RED VELVET CAKE

This recipe is from the Waldorf=Astoria Cookbook. Yep, the "double hyphen" is correct, and no it's not an equal sign. The double hyphen is used by Waldorf=Astoria Hotels. Enough about the grammatical oddity and onto their famous and some claim, the first, Red Velvet Cake.

Waldorf=Astoria Red Velvet Cake

Cake:
3 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons pure vanilla
2 cups all-purpose flour
2 1/4 teapoons baking soda
1/4 teaspoon salt
3 cans (12 ounces) canned beets, drained and pureed
1 teaspoon red food coloring

Icing:
2 cups heavy cream
12 ounces cream cheese room temperature
12 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 1/2 cup powdered sugar, sifted

Cake:
Preheat oven to 350 degrees.
Melt chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a dpuble boiler. (Or, melt in a microwave for 20-30 seconds.)
Meanwhile, place sugar, eggs, oil and vanilla in the bowl and mix for about one minute on low speed.
In a mixing bowl, sift together flour, baking soda and salt. Add dry ingredients to egg mixture and continue to mix on low speed until well incorporated. Add melted chocolate and mix on low speed. Add pureed beets and food coloring. Continue to mix on low speed until all ingredients are thoroughly combined.
Divide batter evenly among three greased and floured pans and bake for 20-25 minutes or until cake springs back when touched, or when toothpick comes up clean.
Cool for 10 minutes in the pans and turn layers out onto rack to cool completely.

Icing:
Pour cream into small bowl and whip to soft peaks. Refrigerate. Place cream cheese in a bowl and mix on low speed until soft and smooth. Add mascarpone and mix until combined. Add vanilla and powdered sugar and mix well. Using a spatula, fold in the whipped cream by hand. Refrigerate until ready to assemble.

ROMANO'S MACARONI GRILL® ROASTED GARLIC LEMON VINAIGRETTE

Macaroni Grill Roasted Garlic Lemon Vinaigrette

1/4 cup red wine vinegar

3 tablespoons honey

1/2 teaspoon salt

1/2 ounce roasted garlic (about 3 teaspoons)

3/4 cup virgin olive oil

1/2 lemon, juiced

Process vinegar, honey, salt and roasted garlic in a food processor until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.

PANERA BREAD® TURKEY ARTICHOKE PANINI

You will find the spinach artichoke spread at your local supermarket in the refrigerated section. Kraft makes Philadelphia brand Spinach Artichoke Spread.

Source: ~Jen~ at Recipezaar

Panera Bread Turkey Artichoke Panini

1 loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread (Available at your local grocer)
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 tomatoes, sliced (6-8 slices)
pinch salt and pepper

Preheat panini grill to medium heat.

Sauté diced red onion in olive oil until transparent. Add balsamic vinegar and season with salt and pepper to taste.

The focaccia is a round loaf of bread, so you will need to cut the loaf in half making two semi circles or bread. Slice horizonally through the center of each semi circle so that you now have a top and bottom piece of bread from each semi circle to make your sandwiches. A top and a bottom piece.

Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago parmesan blend and tomato slices. Top with the top piece of the focaccia bread,

Grill sandwiches on panini press 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.

SNAPPLE® RASPBERRY ICED TEA

Snapple® Raspberry Iced Tea

2 Quarts (8 cups) water
3 lipton tea bags, orange pekoe
¾ cup granulated sugar
1/3 Cup bottled lemon juice
2 Tablespoons Torani raspberry flavoring syrup
.
Bring water to boil in saucepan. Turn off heat, add tea
bags, cover saucepan and let it steep for 1 hour. Pour the sugar
into a 2 quart pitcher, then add the tea. Add the lime juice and raspberry
syrup, cover and chill.

Makes 2 quarts.

BEANS & BARLEY CARROT WALNUT MUFFINS

Beans & Barley is a great Market, Deli and Cafe in Milwaukee. If you're every on their neighborhood, be sure to stop by, you won't be disappointed.

Beans & Barley Carrot Walnut Muffins

Makes 2 dozen muffins

4 eggs
2 cups vegetable oil
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 cups flour
2 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
3 cups grated carrots
3 cups coarsely chopped walnuts
3/4 cup currants
1/2 cup lemon juice
1/2 cup powdered sugar

Preheat oven to 350 degrees.

In large bowl, combine eggs, oil, sugar and vanilla. Mix very well.
In separate bowl, combine flour, baking soda, cinnamon and salt.
Add dry ingredients to egg mixture, mixing quickly but well. Fold in carrots, walnutsand currants.

Scoop batter into standard-size muffin tins that have beensprayed with vegetable coating. Bake in preheated oven 25 minutes or until tops springback when lightly touched.

While muffins are baking, make lemon juice glaze by mixing lemon juice and powderedsugar until smooth.

When muffins test done, remove from oven and cool completely on wire rack. Remove from muffin tin and drizzle with lemon juice glaze.

NOODLES AND COMPANY PENNE ARRABIATA WITH PARMESAN CRUSTED CHICKEN BREAST

Noodles and Company Penne Arrabiata with Parmesan Crusted Chicken Breast

Pasta and sauce
1 lb penne cooked al dente
¼ cup of your favorite marinara sauce
Spring onions sliced
2 cloves fresh garlic, chopped
Crushed chili flakes to taste
1 Portobello mushroom cap (gills removed)
¼ cup cream
1 tablespoom vegetable oil
Extra virgin olive oil
2 tablespoons Wine (your choice)
1 Heirloom tomato
Kosher salt to taste
¼ cup fresh organic baby spinach leaves
1 bunch fresh Sweet Italian basil leaves (snipped with scissors)
Shaved Asiago cheese

Parmesan crusted chicken
4 chicken breasts
1 tablespoon vegetable oil
1 cup parmesan cheese
1 cup Panko bread crumbs
2 cups flour
1 tablespoon Italian seasoning (McCormick makes a good one)
½ cup cream
Kosher salt & black pepper to taste
1 lemon (zested)
½ cup pine nuts

Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.
Chop garlic, slice the onions and mushrooms, de-stem basil and set aside. Wash the chicken breasts and set aside
Measure ingredients and set up breading station, keep flour, breading & cream separate
Coarsely chop ¼ cup of the raw pine nuts.
Slice the heirloom tomato into bite size pieces and toss with Extra virgin olive oil, salt & pepper
Toast ¼ cup of pine nuts in the oven until golden brown, set aside

Parmesan chicken:
Mix 1 cup of the flour with the bread crumbs, lemon zest, chopped pine nuts, parmesan cheese, and seasonings, for the breading. Place the breading into 9 by 12 baking dish. Dredge the chicken breast into the rest of the plain flour, then dip it into the cream, then finally into the parmesan breading. Set aside. Heat a 16 inch cast iron skillet with 1 T vegetable oil, then place the breaded chicken into the pan. Cook on medium heat for 1-2 minutes or until golden and flip over to cook other side. Place entire skillet in preheated oven (350 degrees) until chicken is done. Remove from oven and pan, and let rest before you slice.

Pasta dish:
Heat a large sauté pan. Add the vegetable oil, garlic, mushrooms and spring onions. Stir well. Add tomato sauce when the mushrooms, garlic and onions are sizzling and lightly caramelized. Deglaze the pan with the wine. Add salt and crushed chili flakes to taste. Add cream, then the pasta and toss to coat. Toss in the spinach and place onto a platter.
Place sliced parmesan chicken on top and around the pasta. Garnish the entire dish with shaved Asiago cheese, toasted pine nuts, sliced tomatoes and fresh cut basil.

RAINFOREST CAFE® TONGA TOAST

Rainforest Cafe® Tonga Toast
Servings: 2

1/3 cup sugar
1/4 cup milk
1 egg
1 teaspoon cinnamon
3/4 teaspoon vanilla
4 slices thick Texas toast type bread
1 Tablespoon butter

TO SERVE:
2 bananas, sliced
6-8 strawberries, sliced in half
butter
maple syrup
chopped pecans (optional)
powdered sugar (optinal)

Mix the sugar, milk, egg, cinnamon, and vanilla in a shallow pan. Dip each slice of bread into the mixture to saturate both sides.
Preheat skillet or griddle to medium heat. Melt butter in the bottom of the skillet or griddle.
Fry toast on both sides until brown.

To serve:
Garnish each slice of bread with half the banana, half the strawberry slices and sprinkle with nuts and powdered sugar, if using. Serve with butter and syrup. .

MAPLE CREAM

Maple Cream - Sweet Potato Topping
Makes 2 cups

1/2 lb Margarine or Butter (whipped)
4 Tablespoons Packed Brown Sugar
3/4 Cup Maple Syrup
1/8 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg

After whipping margarine or butter, add all ingredients and continue to whip until fluffy. Serve on a warm sweet potato.

THE CHEESECAKE FACTORY® KEY LIME PIE CHEESECAKE

In case you can't find fresh key limes, you can use regular limes. Key Limes are smaller so you will need 12-15 key limes vs 5-6 regular limes, or you can use Nellie and Joe's Famous Key lime juice and save yourself all that lime squeezing.

The Cheesecake Factory® Key Lime Cheesecake

Serving: 8
Prep Time: 20 minutes
Cook Time: 75 minutes

1-3/4 Cups graham cracker crumbs
5 Tablespoons butter, melted
1 Cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 Teaspoon vanilla
1/2 Cup lime juice (about 5 regular limes or 12 to 15 key limes)
3 eggs
Whipped cream

Lime Zest
.
Preheat the oven to 350 degrees F.

Crust:
Combine graham cracker crumbs, butter and 1 tablespoon sugar in a
medium bowl. Stir to mix well, coating crumbs with butter.
Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch springform pan.
Bake crust 5 minutes. Set aside until ready to fill.

Cheesecake filling:
Combine cream cheese, 1 cup sugar, and vanilla with an electric mixer until smooth. Add lime juice and eggs and continue to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60 to 70 minutes. Top of cheesecake will be lightly browned when done. Remove from the
oven and allow it to cool.

Cool cheesecake to room temperature (about 2 hrs). Refrigerate room temperature cheesecake until well chilled, at least 4 hours, overnight is best.

Serve with whipped cream topped with finely grated lime zest.

MARIE CALLENDER® CORN BREAD AND HONEY BUTTER

If you are a fan of Marie Callender's corn bread there are a few options available to you. You can go to the restaurant and order some, purchase the prepaackage mix from our local grocery store, or make it yourself with the simple recipe.

Marie Callender's Corn Bread


1-1/4 Cups all purpose flour
3 4-cup cornmeal
2 baking powder
1 3-cup sugar
3 4-teaspoon salt
1-1/4 Cups whole milk
1/4 Cup shortening
1 egg

Honey Butter
1/2 Cup (1 stick) butter, softened
1 3-cup honey
.
Preheat oven to 400 degrees F.
Prepare 8x8 inch baking pan.

In a medium bowl, combine flour, cornmeal, baking powder, sugar and salt . Add milk, shortening, and egg. Mix ingredients just to combine well.
Pour the batter into a greased pan.
Bake for 25 to 30 minutes or until the top is lightly brown. Cool slightly before slicing.

Honey Butter:
With an electric mixer whip butter and honey together until smooth.

YOSEMITE WHITE TURKEY CHILI

Another chili recipe.....

Yosemite White Turkey Chili
Servings: 8


1 Tablespoon vegetable oil
2 Large onions, diced
2-1/2 Pounds boneless turkey breast, diced
5 Cloves garlic, mined
2 to 3 Jalapenos, seeded and minced
1-1/2 Teaspoons toasted ground cumin
1 Teaspoon New Mexico chile powder
1/2 Teaspoon ground coriander
1/2 Teaspoon ground white pepper
Roux made with 1/4 pound butter and 1/4 pound flour, cooled
1/2 Gallon Turkey broth, divided
56-Ounces canned white hominy
5 Poblano chiles roasted, peeled, seeded and diced
1 Tablespoon Tabasco brand chipotle sauce
1 Pound fresh diced tomatillos
12-Ounces fresh diced tomatoes
3/4 Teaspoon or to taste salt

For Serving:
shredded cheese
fresh cilantro
lime wedges
diced red onion
flour tortillas, heated

Heat vegetable oil in a large stockpot. Add onions and sauté until soft. Add diced turkey and sauté until brown.
Stir in garlic and jalapenos and cook 5 more minutes.
Add cumin, New Mexico chile powder, coriander and white pepper, stirring to mix.
Add the cooled roux and cook to heat through.
Stir in half the stock and bring to a boil, stirring constantly.
Add remaining stock, white hominy, poblano chiles, Tabasco brand chipotle sauce, tomatillos and tomatoes.
Simmer 20 minutes until slightly thickened.

Serve with shredded cheese, fresh cilantro, lime wedges and diced red onion as garnishes. Offer hot, flour tortillas in a warming basket on the side.

MAR-A-LAGO TURKEY BURGER WITH PEAR CHUTNEY

I recently had a request for this popular "Oprah" recipe. This is the turkey burger served at Donald Trump's private club Mar-a-Lago in Palm Beach Floida and Trump Bar and Grille in Trump Tower.

.

Mar-a-Lago Turkey Burger
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed

.

Pear Chutney
1 Anjou pear, peeled and diced
1/2 Teaspoon ground cinnamon
1 Teaspoon sea salt
1-1/2 Cups Major Grey's Chutney
1/4 Cup dried currants or raisins

.

Turkey Burger:

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

.

Pear Chutney:

Preheat oven to 350 degrees F. Toss diced pears with cinnamon and salt. Bake on a parchment-lined baking sheet for 10 minutes. Cool and mix with chutney and currants or raisins.

AMAZING PEANUT-CHOCOLATE MOLTEN CAKE

From Kraft.com

I haven't tried this recipe, but with chocolate and peanut butter it has to be good. Just watch your baking time. If you over bake this it won't be gooey and molten.

Amazing Peanut Butter-Chocolate Molten Cake
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. peanut butter
2 Tbsp. brown sugar
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Grease 1-qt. souffle dish or baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
POUR half of the chocolate batter into prepared dish; cover with peanut butter mixture. Top with remaining chocolate batter.
BAKE 20 min. or until edge is set but center is still slightly soft. Cool slightly. Top each serving with the whipped topping just before serving. Store any leftover dessert in refrigerator.
Kraft Kitchens Tips
Size-Wise
One serving, 1/2 cup, of this indulgent cake goes a long way on flavor!
Variation
Prepare and layer batters as directed, substituting seven greased 3/4-cup custard cups for the souffle dish. Place filled custard cups on baking sheet and bake at 425°F for 14 min. or until edges are set but centers are still slightly soft. Continue as directed.

ORANGE CHEESECAKE MOUSSE

From Taste of Home Celebratons via
Readers Digest

Orange Cheesecake Mousse

1/2 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 teaspoon orange extract
1 carton (8 ounces) frozen whipped topping, thawed
Yellow and red liquid food coloring, optional
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate hearts, optional


1. In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended. In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red coloring if desired.

2. In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into cream cheese mixture.

3. Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag; insert star tip No. 21.

4. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired.

Yield: 4 servings
From Taste of Home Celebrations

CHOCOLATE CARAMEL TRUFFLE TORTE

This is super easy, fast and delicious. The caramel sauce isn't necessary, but chocolate and caramel are sooo good together.

CHOCOLATE CARAMEL TRUFFLE TORTE



This is from Land O Lakes. I first found this recipe in one of their many excellent cookbooks, Country Heritage Meals and Menus, many years ago. It is probably the easiest "show stopper" recipe you will ever make and it's sure to be a big hit. This can be made the day before and refrigerated until ready. Just whip the cream and drizzle the caramel sauce just before serving.

CHOCOLATE CARAMEL TRUFFLE TORTE
Caramel sauce is drizzled over this sinfully rich chocolate torte.

Preparation time: 45 min

Baking time: 15 min
Yield: 16 servings

Crust Ingredients:
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup Butter, melted

Filling Ingredients:
1 pint (2 cups) Heavy Whipping Cream
16 ounces high quality real semi-sweet chocolate, coarsely chopped*

Caramel Sauce Ingredients: (You can use your favorite prepared caramel sauce)
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup Butter
2/3 cup Heavy Whipping Cream

Garnish Ingredients:
1 1/3 cups Heavy Whipping Cream

Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan on baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.
Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).
Twenty minutes before serving, combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in 2/3 cup whipping cream. Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.
*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.
Recipe Tip:
Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

Nutrition Facts (1 serving): Calories: 630, Fat: 47g, Cholesterol: 100mg, Sodium: 100mg, Carbohydrates: 56g, Dietary Fiber: 1g,
© 1995 Land O'Lakes, Inc.

RED RASPBERRY CREAM PUFFS

When you make your own cream puffs or eclares everyone will be impressed, but these desserts are very simple. Serve these cream puffs to wow your Valentine.

Red Raspberry Cream Puffs
Source: Oregon Raspberry & Blackberry Commission

Line a baking sheet with parchment paper
Preheat oven to 400 degrees

One half cup (1 stick) unsalted butter, cut into one half-inch pieces
1 teaspoon sugar
One half teaspoon salt
One cup all-purpose flour
4 large eggs

Bring butter, sugar, salt and 1 cup water to a boil in a medium saucepan. Using a wooden spoon, quickly stir in flour. Cook over medium high heat, stirring constantly, until mixture pulls away from sides and a film forms on the bottom of the pan, about 3 minutes. Remove from heat and cool 10 minutes.

Add eggs one at a time, to the butter mixture, beating with a wooden spoon after each addition about 1 minute or until smooth. (Cooks note: add the eggs to the dough one at a time. As you begin stirring the egg into the batter, the batter will appear moist and will separate into clumps. After a minute or two of stirring the batter will become thick, smooth and slightly sticky. That is the time to add another egg.)

Drop dough by heaping tablespoons into 10 mounds, 3 inches apart on prepared baking sheet. Or spoon dough into a pastry-decorating bag fitted with a large star tip (about 5/8 inch opening) and pipe into rosettes on the prepared baking sheet.

Bake in a 400 degree oven about 30 minutes or till golden brown and puffy. Remove puffs from baking sheet and cool on a wire rack.
To assemble, cut off the top fourth of each cream puff. Remove any soft dough from inside.

Cream Puff filling
2 cups heavy cream
4 tablespoons granulated sugar
¼ cup Amaretto liqueur (may be replaced with 1 teaspoon almond extract)

Raspberry filling
2 (10 ounce) packages frozen red raspberries, thawed
2 tablespoons corn starch
3 tablespoons granulated sugar

Whip cream and sugar until stiff peaks form. Gently fold in liqueur.
Drain one bag of thawed red raspberries, place berries in a single layer on paper towels, until ready to use.

In a medium saucepan, heat one package of red raspberries and sugar until sugar is dissolved and berries are soft. Place cornstarch in a small bowl. Remove a few spoonfuls of raspberry mixture and add to cornstarch, mix together with fork until smooth. Add cornstarch mix back into saucepan, cook and stir on medium low heat until thickened. Allow tocool. Carefully stir in reserved red raspberries.

Assemble Cream Puffs
Arrange bottom portion of cream puff shell on serving plate. Spoon in 3-4 tablespoons of red raspberries. Pipe whipped cream filling on top of raspberries using pastry bag with star tip. Top with remaining portion of cream puff shell. Sprinkle liberally with powdered sugar.

CHOCOLATE RASPBERRY CHEESECAKE PUDDING

Chocolate, raspberry, smooth, creamy, rich, and easy. From Clabbergirl.com

Chocolate Raspberry Cheesecake Pudding

1/3 cup plus 2 teaspoons sugar, divided
2 tablespoons Clabber Girl Cornstarch
2 cups lowfat milk 4 oz (1/2 package) Neufchatel cream cheese, cut into small chunks (do not use fat free cream cheese)
2/3 cup semi sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup raspberries

optional:
graham crackers
vanilla wafers or other wafer like cookies

Whisk 1/3 cup of the sugar and Clabber Girl Cornstarch in a microwaveable glass mixing bowl.

Whisk in the milk until smooth and microwave on high for 5 minutes. Whisk again. Microwave an additional 3 or 4 times for 30 second intervals, whisking after each interval, until mixture thickens to the consistency of a thin gravy or sauce.

Place the Neufchatel cream cheese and the chocolate chips in a separate bowl. Microwave for 45 seconds, remove and whisk. Microwave an additional 20 to 45 seconds, if necessary, to melt the chocolate completely.

Add the chocolate mixture to the milk mixture; add the vanilla and whisk until smooth.

Immediately spoon equal portions into 4 individual serving cups. If using cookies, slide them halfway into the pudding around the edges of the serving cups.

To prevent a pudding "skin" from forming, carefully press a small piece of plastic wrap directly on the surface of the pudding to the edges of the cup.

Do not cover the cookies.

Refrigerate for one to one-and-a-half hours, or overnight. About 20 minutes before serving, toss the raspberries with the reserved 2 teaspoons of sugar. This will help release their juices, blending in with the pudding more smoothly. Garnish pudding with the berries and serve.
Serves 4

RASPBERRY SPINACH SALAD

This salad is perfect for a romantic Valentine's Day dinner.


Raspberry Spinach Salad
Source: Oregon Raspberry Blackberry Commission
Serves 6

1 pound of spinach, preferably savoyed (crinkled) leaves
2/3 cup pecans, toasted (see below)
¼ pound of good quality blue cheese or Roquefort, crumbled
1 ½ cup frozen red raspberries
Raspberry Vinaigrette (recipe below)

Salad must be made right before serving.
Wash, clean and dry the spinach and place in a large salad bowl. Add crumbled cheese and toasted pecans. Toss. Add vinaigrette and toss again.
Place frozen berries on doubled paper towels on a large plate, in a single layer, well separated. Use the defrost cycle of your microwave to defrost berries until still slightly frozen and holding their shape but not solid. Start with 1 minute, 20 seconds on the defrost setting. If berries are still too frozen, increase by 10 second increments until as above. This should not take more than 2 ½ minutes on defrost, depending on your freezer temperature and your microwave.
Gently sprinkle berries on the salad and serve immediately.


Toasted Pecans
Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and bake 12 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Cool completely.

Raspberry Vinaigrette
1 clove of garlic, minced or pressed
¼ cup of raspberry vinegar
1 teaspoon of honey
2 tablespoons of Dijon mustard
½ cup good quality olive oil


Mix the first 5 ingredients in a small bowl. Whisk in oil. Stir well before dressing salad.

CULVER'S BUTTERBURGER

I recently had a request for anything from Culver's. This is the only recipe I have and since I have not tried this recipe, or an actual Butterburger, I can't say if this is even close to the real thing.

Be sure to read the comments if you are thinking about making this recipe. You may want to skip the cottage cheese.

In response to an email I sent to Culver's here are the ingredients in Culver's Butterburger...No cottage cheese! Most of the pattie ingredients in the recipe are not included in Culver's list of ingredients.

Bun, cooked beef patty, butter, dill pickles, ketchup, yellow mustard, red onion ring

Culver's Butterburger

Makes 4 Butterburgers

The Patties:
1/2 Cup cottage cheese -this is not used by Culver's
1 egg
3/4 Teaspoon dry mustard
3 Tablespoons melted butter
1 Teaspoon salt
1 Teaspoon accent®, optional
1 Tablespoon chopped green onions
1 Teaspoon Worcestershire sauce
1 Pound lean ground beef

5 Tablespoons melted butter, for frying

4 hamburger buns

Mustard
Ketchup

Dill Pickle Slices
.
Mix together all the patty ingredients except the ground beef until well combined. Add the ground beef and mix well.

Shape into 4 patties.

Melt the 5 tablespoons butter in a hot frying pan.
Cook patties to desired degree of doneness, turning once.

Dip cut sides of each bun into pan drippings and
place under broiler or place on griddle and lightly toast buns.

Assemble:
Place mustard and ketchup on bottom bun.
Add pickle slices
Place burger patty on pickles
Finish with top bun on your butterburger patty

MARY ALICE'S HOAGIE DIP

This recipe is from Food Network's website, I haven't tried it, but it looked too good not to share.

Mary Alice's Hoagie Dip
Recipe courtesy Mary Alice Yeskey for Food Network Magazine


1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up

CHILI'S® GRILL AND BAR SALSA

Adjust the amount of jalapenos to match your taste. Three tablespoons will be pretty spice so use less for a milder salsa and more if you really like the "heat".

Chili's® Salsa

1- 14.5-ounce can diced tomatoes
3 tablespoons canned diced jalapenos
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon cumin
1/2 cup diced Spanish onion


Combine all ingredients except onion. Process on high speed until the tomatoes are nearly pureed, yet still chunky and there are visible bits of minced jalepenos. Be careful not to over-process.

Pour the mixture into a bowl and add the sliced onion. Stir well, cover refrigerate overnight to develop flavors.

Makes 2 cups.

TRIPLE-CHOCOLATE BROWNIES

Triple-Chocolate Brownies

Source: Sunset Magazine, JULY 2006

3 ounces bittersweet chocolate, chopped
1/2 cup butter
1 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs, beaten
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa (not Dutch-processed)
1/2 teaspoon salt
1 cup semisweet chocolate chips

1. Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
2. Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.

Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
Note: Nutritional analysis is per 2-inch brownie.


Yield: Makes 16 brownies

CALORIES 206 (52% from fat); FAT 12g (sat 6.7g); CHOLESTEROL 42mg; CARBOHYDRATE 27g; SODIUM 147mg; PROTEIN 2.3g; FIBER 1.2g

FRITOS® HOT BEAN DIP

Fritos® Hot Bean Dip

1 15-ounce can pinto beans, drained

4 bottled jalapeno slices (nacho slices)

1 tablespoon juice from bottled jalapeno slices

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Combine all ingredients in a food processor and puree on high speed until smooth. Cover and chill for at least an hour before serving.

Makes 1 1/4 cups.

T.G. I. FRIDAY® 9 LAYER DIP

T.G.I . Friday 9 layer dip

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2 strips lean bacon

1-16 ounce can refried beans

1/2 cup sour cream

1/2 teaspoon taco seasoning

3/4 cup shredded cheddar cheese

3/4 cup guacamole

1/3 cup diced tomatoes

1 tablespoon fresh cilantro, finely chopped

2 tablespoons sliced black olives

2 tablespoons finely sliced green onions
.

Fry diced bacon until done, add refried beans and cook slowly, stir frequently until the bacon and drippings are mixed ( about 15 minutes), and then remove from heat. Mix taco seasoning with sour cream and set aside.

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To build the layers place in the following order in a straight sided dish. Spread refried beans, cheese, sour cream, guacamole, tomatoes, cilantro, black olives, green onions.

CLASSIC GUACAMOLE

Classic Guacamole

4 ripe, Avocados, peeled and pitted
2 lemons, juiced
2 teaspoon garlic
1 tomato, diced
1/4 cup cilantro, chopped
1/4 cup red onion
1/4 teaspoon eground cumin
5 Jalapeño chiles or Serrano chiles, minced; 3 of the chiles seeded (seed all 5 chiles for less heat)

Salt, pepper and chili powder to taste

In a large bowl, coarsely mash avocados and combine with lemon juice.
Add the remaining ingredients to the avocado mixture, stirring until combined.
Refrigerate for 30 minutes and serve with tortilla chips.

NACHO GUACAMOLE

One scoop has everything for perfect nachos.

If you want a smoother guacamole mash all the avocado in step one; for chunkier guacamole, add all the avocado at the end and fold avocado with other ingredients to mix.

Nacho Guacamole

4 ripe, Hass Avocados, seeded, peeled and diced
2 medium tomatoes, diced
2 jalapeño peppers, seeded and finely diced
1/2 (15-oz.) can black beans, rinsed and drained
4 green onions, thinly sliced
2 limes, juiced
1/2 cup shredded low-fat cheddar cheese
1 teaspoon garlic salt

1. Place half the avocado in a medium bowl. Add remaining ingredients and stir to combine, somewhat mashing the avocado.

2.Gently stir in remaining avocado.

3.Chill until ready to serve.