BRAVO! CUCINA ITALIANA SPICED CIDER

Happy Halloween

Bravo! Cucina Italiana Spiced Cider
Serving: 1

This spiced cider can go from mocktail to cocktail by just adding rum for adult drinks.

3/4 oz. Monin Pumpkin Spice Syrup
1/4 oz. Monin Chai Syrup
5 1/2 oz. Hot Apple Cider

Prepare heat proof 6 ounce glass by dipping dampened rim of glass in sugar.

Add both pumpkin spice and chai syrup tp hot apple cider. If serving this to responsible adults add 1- 1/2 ounce Captain Morgan's Rum for Bravo's Spiced Rum cider.

Pour into glass.

JACK IN THE BOX® PUMPKIN SHAKE

Pumpkin Shake


Jack In-The-Box Pumpkin Shake

3/4 Cup whole milk
3 Tablespoons granulated sugar
3 Cups vanilla ice cream
3/4 Cup canned pumpkin
3/4 teaspoon pumpkin pie spice

GARNISH
Canned whipped cream

In a small bowl dissolve sugar in milk by stirring.

Measure milk into small bowl and add sugar. Stir to dissolve sugar.
In a blender add milk/sugar mixturem ice cream, pumpkin and pumpkin pie spice. Blend on high until smooth.

Pour into two 16-ounce glasses. Granish with whipped cream.

SPOOKY HALLOWEEN TREE

Halloween Centerpiece

The recipe below is for making the cookies on tree. The directions for making the tree follow the cookie recipe.

This "spooky" centerpiece and photo are from Betty Crocker.
Spooky Halloween Tree

1 box Betty Crocker® SuperMoist® white or yellow cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
Liquid or paste orange food color, as desired


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed.
Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes, cutting out eyes, nose, etc., if desired, using sharp knife. On ungreased cookie sheets, place shapes.
Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely.

Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired.

Special Touch
It’s a snap to make this "boo-tiful" centerpiece base. Place a 12- to 16-inch tree branch in a 4-inch clay pot anchored with rocks. Cover the top with Spanish moss found at craft stores.

Use the remaining dough scraps after you’ve cut out your cookie shapes to make more cutouts. Combine the scraps (handling them as little as possible) and re-roll the dough on a very lightly floured surface.

CHEESE PUMPKINS

Cheese Pumpkins

These little cheese pumpkins are adorable and easy. I found this recipe at the Betty Crocker site. They have some good ideas for Halloween.

Cheese Pumpkins

8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

"PUKING" PUMPKIN VEGETABLE TRAY

Vegetable tray and dip

I found this on New Mexico State University Torrence County Extension site.
If you want to mix this up a bit you can use guacamole or spinach dip in place of the dip recipe below.

Recipe Source
Puking Pumpkin Vegetable Tray

1 small pumpkin
Grape Tomatoes
Baby Carrots
Broccoli
Cucumber
Black olives

Dip Ingredients:
1 container Sour Cream
1 pkg. Knorr Vegetable recipe mix

First combine the entire container of sour cream with the Knorr vegetable mix. Refrigerate the dip for at least 1 hour or more so the vegetables will rehydrate to be soft.

Next, seed the small pumpkin and carve a “disgusted” face into the pumpkin. Then, wash all the vegetables . Cut Broccoli and cucumber into bite size por-tions. Arrange the vegetables on a tray with the carved pumpkin. Be sure to leave some space for the dip. Once the dip is ready, begin to spoon some of the dip into the mouth of the pumpkin and spoon the rest onto the tray. The vegeta-bles chunks in the dip will add a “Yucky” flair to this nutritious fun appetizer.

Note: The recipe can be made ahead of time . Remember to cover and refriger-ate until its time for the event.

SKELETON AND BRAIN DIP

Eat your veggies!

Skeleton and Brain Dip

You can take the easy route and just use prepared ranch dressing or you can make your own dip. If you want your skeleton brain to be more gross try using the easy spinach dip recipe below. Either way the kids will love it. This even make me want to eat broccoli.

Recipe and photo: Kraft Foods
Prep time 15 min
Total time 15 min
Makes 8 servings

1 leaf, lettuce leaf
1 cup KRAFT Ranch Dressing
4 cups assorted cut-up fresh vegetables
red and yellow bell pepper strips
cucumber slices
snow peas
mushroom slices
celery sticks
carrot sticks
cherry tomatoes
broccoli florets
cauliflower florets

To assemble your skeleton line half of small bowl with lettuce for the skeleton's hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton's head.

ARRANGE vegetables on tray to resemble skeleton's body.


Spinach Dip

8 ounces cream cheese
1 cup sour cream
1 10 ounce package frozen chopped spinach, thawed and drained
1 8 ounce can water chestnuts, drained and chopped
1 cup finely chopped red pepper
1/2 cup shredded carrots
1 envelope ranch salad dressing mix or Knorr Vegetable Soup Mix

Using an electric mixer beat cream cheese until smooth. Blend in sour cream. Add spinach, water chestnuts, red pepper, carrots and salad dressing mix. Mix until blended. Chill for about 2 hours to meld flavours together.

PAULA DEEN'S WITCHES BREW

Witches Brew


Paula's method for working with the dry ice is a little more work than what I have done in the past. I would add a large chunk of dry ice into a small metal bowl which is set into a much larger punch bowl with the punch already in the punch bowl.

As the ice evaporates this method will keep any small pieces of dry ice from getting into someone punch glass and swallowed. Dry ice isn't always food grade "hygenic" and shouldn't come in conact with your punch. This method will still provide the mist and can be "refreshed" with the remaining pieces of dry ice as each chunk evaporates.

Always use caution when handling dry ice, wear gloves and keep the kids away when you are breaking off your large chunks. Dry ice is very cold and will cause burns. Don't be intimidated by this, it is easy and safe to work with and use if you use a little common sense.

Paula Deen's Witches Brew

4 cups apple cider
1 cup pomegranate juice
1 tablespoon freshly grated ginger
Juice of 1 lemon, about 3 tablespoons

1 block of dry ice
1 large cast iron dutch oven
1 large metal bowl (which can easily fit inside the dutch oven)
Chilled glass mugs

Add the apple cider, pomegranate juice, grated ginger, and lemon juice together in a pitcher.

Wearing gloves and using a hammer, smash the dry ice into large chunks. Place a few in the bottom of the dutch oven and add water to cover. Place the metal bowl inside the dutch oven and pour in the brew. Use a ladle to fill the mugs for your guests.

COOKS NOTES & SAFETY TIPS: Use a metal bowl to fit inside the dutch oven because glass can shatter from the extreme low temperature of the dry ice. It is also advisable to wear gloves to protect your hands when using dry ice.

ALTERNATIVE METHOD: See my notes before the recipe.

SWEET 'N' SAVORY SNACK MIX

Snack Mix

Sweet 'n' Savory Snack Mix

Source: Taste of Home
Yeilds: 11 Cups

3 cups Wheat Chex
3 cups Rice Chex
3 cups miniature cheese crackers
1 cup fresh pumpkin seeds, washed and dried
1/4 cup butter, cubed
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
2 cups milk chocolate M&M's

In a large bowl, combine the cereal, crackers and pumpkin seeds. In a small saucepan, melt butter. Stir in the seasoned salt, Worcestershire sauce, garlic powder and pepper sauce. Drizzle over cereal mixture and toss to coat.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely on a wire rack. Transfer to a large bowl; stir in M&M's. Store in an airtight container.

PUMPKIN PIE DIP

Pumpkin Pie Dip

Pumpkin Pie Dip
Serve this with sliced pears, sliced apples, nut breads or cookies.

Source: Taste of Home

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies, sliced fruit, nut breads

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.

Yield: 4 cups.

CANDY CORN FREEZE

Candy Corn Freeze
Source: Kaboose

1 quart orange sherbet
1 half-gallon vanilla ice cream
3 disposable decorating bags
9 clear 10-ounce glasses
Yellow paste or gel food color
Orange nonpareils, for garnish

Cooking InstructionsLet the sherbet and ice cream sit at room temperature until softened, about 15 minutes. Transfer the sherbet to a decorating bag. Transfer 4 cups of the ice cream to another decorating bag. Place them in the freezer.

Adding a few drops at a time, mix some yellow food color into the remaining ice cream. Transfer the yellow ice cream to the third decorating bag. Pipe some yellow ice cream into the bottom third of each glass. Put the glasses in the freezer.

Remove the decorating bag with sherbet from the freezer to soften. When it is soft enough to pipe, remove the glasses from the freezer and pipe an even layer of sherbet into each. Return the glasses to the freezer.
Remove the decorating bag with the white ice cream from the freezer to soften and pipe it into each glass. Return the glasses to the freezer.

Remove them about 15 minutes before serving. Just before serving, sprinkle each parfait with nonpareils.

From the book Halloween Tricks and Treats by Matthew Mead (Time Inc. Home Entertainment, 2008).

CHOCOLATE PEANUT BUTTER DREAM BARS

Chocolate and Peanut Butter


Chocolate Peanut Butter Dream Bars
Source: Betty Crocker

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg

Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping
1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13×9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.

In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

PAULA DEEN'S GRANDMA PAUL'S CARAMEL CORN

Caramel Corn

This is the easiest caramel corn recipe ever!

For those who may be concerned about high fructose corn syrup in you diet, the corn syrup you buy in the grocery store is NOT the same as high fructose corn syrup.
Watch out for high fructose cron syrup under it's new name, corn sugar.

Paula Deen's Grandma Paul's Caramel Corn
Source: Food Network

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees F. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

PLEASE BE PATIENT...

I have been out of town for close to a week and had forgotten to turn off comments before I left. Needless to say it was a very busy week for comments.

I have published all the comments and will answer them as soon as possible. With close to 70 comments it will take a few days. Please be patient and please know that your comments are appreciated. Thank you all for your support.

PARTY PIZZA-COOKIE

Party Pizza-Cookie

Another great idea from Bright Ideas.
Party Pizza-Cookie

Prep Time: 15 min.
Bake Time: 22 min.
Decoration Time: 10 min.
Difficulty: Easy
Yield: Makes 12 servings.

1/8 cup flour
1 tube (18 oz.) refrigerated sugar cookie dough
1 cup M&M’S® Brand Chocolate Candies
1/2 cup chopped SNICKERS® Bars
1/3 cup mini-marshmallows

1. Preheat the oven to 350 degrees.

2. On a lightly floured surface, knead the cookie dough into a ball. Transfer the ball to the cookie sheet and roll into a 12-inch circle, flouring the rolling pin as needed. Score the dough into ’pizza’ wedges, using the tip of a knife. Bake in a preheated 350°F for 15 minutes.

3. Remove from oven and top with M&M’S® Brand Chocolate Candies, SNICKERS® Bars, and marshmallows. Return to the oven and bake for another 7 minutes, to soften candies.

4. To serve, cut cookie into wedges.

SUPER CARAMEL POPCORN

Super Caramel Popcorn

Super Caramel Popcorn
Source: Bright Ideas
Prep Time: 15 min.
Bake Time: 20 min.
Difficulty: Easy
Yield: Makes 24 servings.

6 quarts popped popcorn
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla
1 ½ cups M&M’S® Brand Chocolate Candies

1. In saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Boil for five minutes. Remove from heat.

2. Stir in vanilla and baking soda. In large roasting pan, combine popcorn, M&M’S® Brand Chocolate Candies, and sauce mixture. Toss until completely coated.

3. Place in a 200°F preheated oven for 20 minutes. Allow to cool for 10 minutes, then stir gently.

4. Remove from oven and let cool completely on baking sheets.

CREEPY SPIDERS

Creepy Spiders

Taste of Home has lots of good Halloween ideas. These creepy spiders are easy and cute. They're sure to be a hit with kids of all ages.

Creepy Spiders Recipe
24 Servings
Prep: 30 min.
Bake: 10 min.

1 package (18-1/4 ounces) chocolate fudge cake mix
1/2 cup butter, melted
1 egg
1 can (16 ounces) chocolate frosting
Shoestring black licorice, cut into 1-1/2 inch pieces
1/4 cup red-hot candies

In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider.

Yield: about 2 dozen.




Creepy Spiders published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p242

CHOCOLATE CARAMEL APPLES

Chocolate Caramel Apples

Chocolate Caramel Apples
Another nice party idea from Bright Ideas

Prep Time: 10 min.
Decoration Time: 15 min.
Difficulty: Easy
Yield: Makes 10 apples.

6 small apples, washed and patted dry
1 bag (14-oz ) soft caramels
2 tablespoons water
1 1/2 cups M&M’S® Chocolate Candies

Special Equipment:10 craft sticks
4-cup microwave-safe measuring cup
Wax paper

Press the craft sticks into the tops of the apples and set aside.

Melt caramels with water in measuring cup for 1 to 2 minutes in microwave. Stir occasionally until smooth.

Dip apples into caramel, rolling to cover. Roll apple bottoms in M&M’S® Chocolate Candies and chill for 20 minutes.

FRIGHT KRISPIES

Fright Krispies

Fright Krispies
Source: Bright Ideas
Prep Time: 20 Min.
Cool Time: 40 Min.
Difficulty: Easy
Yield: Makes 12 Servings

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows - or - 4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
Flaked coconut
Canned frosting or decorating gel
36 M&M’S® Brand Chocolate Candies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated.

Using 1/2 cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate bottoms with coconut.

Use frosting to attach M&M’S ® Brand Milk Chocolate Candies for ghost eyes and mouth. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
• ®, ™, © 2010 Kellogg NA Co.

CHOCOLATE SPIDER CLUSTERS

Spider Clusters

These creepy crawlers are made with chow mein noodles and chocolate.
Source: Readers Digest

Chocolate Spider Clusters
1 (6-ounce) package semisweet chocolate chips (1 cup)
2 cups chow mein noodles
1/4 cup Red Hots or red mini M&Ms

1. Line 2 baking sheets with wax paper or parchment.

2. Put the chocolate chips in a microwave-safe bowl, and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, continue to heat in two or three 10-second bursts, stirring well after each burst (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler; over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass,)

3. Stir the chow mein noodles into the melted chocolate and drop the mixture by tablespoons onto the prepared baking sheets, Press 2 red candies onto one edge of each cluster to make eyes and lift a few chow mein legs up to give a spidery impression, Refrigerate to cool and harden, about 20 minutes, and serve chilled, Store in an airtight container in the refrigerator for up to 1 week.
From Ghoulish Goodies

TREAT WREATH

Treat Wreath

This is can easily be changed to match the season or the holiday.
Source Bright Ideas
Treat Wreath
Prep Time: 10 min.
Decoration Time: 20 min.
Difficulty: Easy
Yield: Makes 1 wreath. (32 serivngs)

4 cups assorted funsize and miniature candies, such as SNICKERS® Brand FUNSIZE, TWIX® Brand Caramel Cookie Bar Minis, and 3 MUSKETEERS® Minis
Glue gun and glue stick
Assorted silk or paper autumn leaves
1 13-15 in. straw wreath
Double-sided tape
Ribbon
Scissors

1. Glue leaves on wreath, covering it completely.

2. Glue or tape an assortment of candies onto the wreath.

3. Tie a ribbon loop to hang the wreath from the window or door.

Tip: You can buy a decorated wreath from your craft store and just attach an assortment of candies.

FLEMING'S PRIME STEAKHOUSE CHOCOLATE LAVA CAKE

Chocolate Lava Cake

Flemings Prime Steakhouse & Wine Bar Chocolate Lava Cake

3/4 lb. butter, lightly salted
3/4 lb. semi sweet chocolate
5 eggs, whole
3 egg, yolks
3/4 cup sugar
2 Tablespoons flour

Extra butter and flour for preparing 6 baking cups or ramekins.

Spread room temperature butter and flour in 6 small cups.
Combine butter and flour making a smooth paste. Make sure to cover all areas in the cup.

Cut butter and chocolate into small pieces then place in a mixing bowl. Set over top of a double boiler with simmering water.

Heat the butter and chocolate until melted. While chocolate is melting, combine whole eggs and egg yolks in a mixing bowl and whip until slightly thick.

Add sugar to eggs and whip for 1 minute to blend.

Lightly whip the chocolate and the butter until smooth. Add the egg mixture to the chocolate and mix well.

Fold in flour and combine well into chocolate mixture.

Fill each cup equally with batter to about half an inch from the top.
Cook cake in a 350 degree oven for 18-20 minutes until it is firm on top with a slight crust. Remove the cake from the oven and allow to cool for 1-2 minutes.

Carefully tip cup onto a plate. Garnish with raspberry sauce or chocolate sauce and fresh berries.

HALLOWEEN RECIPES

Ideas for Halloween

If you need an early start with ideas for Halloween follow the link below to some of the past recipes posted for Halloween.
HALLOWEEN RECIPES

BAHAMA BREEZE® SUN-RIPENED TOMATO SALAD

Sun-Ripened Tomato Salad

Bahama Breeze Sun-Ripened Tomato Salad

4 oz. wt. of Fancy Lettuce Mix, washed
1 cup of Citrus Vinaigrette (see recipe below)
2 *Vine Ripened Beefsteak Tomatoes
4 *Vine Ripened Roma Tomatoes
12 *Red Grape Tomatoes, cut in half
12 *Yellow Pear Tomatoes, cut in half
Salt to taste
4 Tbsp. Basil, cut 1/8" julienne
8 Large Basil Leaves
12 Garlic Crouton Rounds (see recipe below)
½ cup Seasoned Goat Cheese (see recipe below)
*Any great tasting Vine Ripened tomatoes can be used to prepare this salad. Serve the tomatoes that have the best flavor from your garden or produce grocer.

Place the lettuce mix in a salad bowl and add ¼ cup of the citrus vinaigrette. Mix until evenly coated with dressing then place the lettuce in the center of 4 chilled dinner plates.
Using a sharp knife, cut the vine ripened beefsteak tomatoes into ¼" slices and the vine ripened roma tomatoes into 1/8" thick slices. Place all of the tomatoes on a large platter and coat with the remaining citrus vinaigrette.
Shingle 4 slices of the marinated beefsteak tomatoes to the left side of each salad and 8 slices of the marinated roma tomatoes to the right side of each salad. Place 6 half's of the marinated grape and yellow pear tomatoes on top of the salad. Season the tomatoes lightly with salt and garnish with basil julienne and basil leaves.
Spread 1 rounded Tbsp. of seasoned goat cheese mix on each garlic crouton and place 3 of them randomly on the rim of each plate.

Citrus Vinaigrette
Serves: 4

½ cup White Wine Vinegar
¼ cup Orange Juice, fresh squeezed
1 Tbsp. Lemon Juice, fresh squeezed
¼ cup Extra Virgin Olive Oil
1 Tbsp. Mustard
1 Tbsp. Fresh garlic, minced
1 tsp. Fresh Parsley, chopped
1 Tbsp. Brown Sugar
¼ tsp. Salt & Black Pepper, fresh ground

Combine all of the ingredients in a blender and process until thoroughly blended.
Vinaigrette can be made a day in advance and kept refrigerated.

Seasoned Goat Cheese

1 Tbsp. Olive Oil
¼ cup Sweet Onion, ¼" diced
4 oz. wt. Fresh Chevre Goat Cheese
1 each Vine-ripened Roma Tomato, seeded and diced ¼"
1 Tbsp. Fresh Cilantro, chopped
¼ tsp. Hot Pepper Sauce
Salt and Fresh Ground Black Pepper to Taste
12 each Garlic Croutons Rounds (see recipe below)

Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Remove from heat and cool to room temperature.
Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasoning with salt and pepper to taste.
Goat cheese can be made a day in advance and kept refrigerated.

Garlic Crouton Rounds

½ loaf Cuban Bread or French Baguette Bread, cut crosswise into ¼" Slices
4 Tbsp. Butter, softened to room temperature
1 clove Fresh Garlic, minced
1 Tbsp. Fresh Parsley, chopped

Cut the bread crosswise into 12 - ¼" thick slices, set aside.
In a small mixing bowl blend the garlic, chopped parsley and softened butter until thoroughly mix.
Spread the top and bottom of each slice of bread with about ½ tsp of garlic butter on each side.
Place the buttered croutons on a cookie sheet.
Bake for 5 minutes in a 350°F, preheated, oven.
The croutons can be baked up to 1 hour before serving.

CARRABBA'S ITALIAN GRILL® CHICKEN BRYAN

Chicken Bryan

Carrabba's Italian Grill Chicken Bryan
Carrabba's menu describes this dish as "Topped with goat cheese, sundried
tomatoes and a basil lemon butter sauce".
Be prepared, this is not for the dieter.

Seasoning
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 ground pepper

1 chicken breast
1/4 cup Italian dressing
10-12 sun-dried tomato slices
3 leaves of fresh basi-chopped
2 slices (1 ounce each) goat cheese

Lemon Butter Sauce
1/4 cup chopped yellow onion
1/4 cup chopped garlic
1 1/2 Tablespoons butter
1/2 cup lemon juice
1/4 cup white wine
1/2 teaspoon white pepper
1 teaspoon salt
1 stick unsalted butter-sliced

Seasoning:
Mix ingredients together in small bowl. Adjust to taste.

Chicken:
Sprinkle chicken breast with a generous amount seasoning. Place in a zipper bag with Italian dressing and marinate for 2-3 hours, or overnight. Discard marinade liquid.
Place marinated chicken breast on 450-500 degree grill or under the broiler, cooking on both sides until the internal temperature reaches 165 degrees. (If desired, baste chicken with additional Italian dressing during the cooking process).Top the chicken with goat cheese and cook until cheese softens, 1-2 minutes. Remove chicken to serving plate.
Make lemon butter sauce as directed below. Add sun-dried tomatoes and basil to the sauce and toss to warm them, about 30 seconds. Top chicken breast with sauce and serve with your favorite side dish.

Lemon Butter Sauce:
Cook onions and garlic in butter until they become translucent. Add lemon juice, wine, salt and pepper, and cook until liquid reduces to about 80% (oatmeal consistency). Add remaining stick of butter slowly and fold in with a wire whisk until mixture thickens.

FLEMING'S PRIME STEAKHOUSE CHIPOTLE MACARONI AND CHEESE

Macaroni and Cheese

FLEMING'S CHIPOTLE CHEDDAR MACARONI AND CHEESE
Source: OCRegister
Yield:8-10 servings

1 pound cavatappi or curly pasta
2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup onion, 1/2-inch diced
1 stick (1/2 cup) unsalted butter
3 tablespoon all-purpose flour
2 cups heavy cream
3 cups half and half
2 teaspoons kosher salt
1 teaspoon ground white pepper
3/4 pound smoked cheddar cheese, grated; see cook's notes
1/4 pound cheddar cheese, grated
1 tablespoon vegetable oil
1 teaspoon chipotle chili powder
3/4 cup panko bread crumbs


Preheat oven to 350 degrees. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8-9 minutes. Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.

elt butter in a large sauce pot over medium heat. Add onions and saute for 4-5 minutes. Add flour and cook for 1-2 minutes, but do not brown. Add cream, half and half, kosher salt and white pepper. Bring pot to a simmer. Cook until sauce is thick, about 5-6 minutes. Blend cheese into sauce. Add cooked pasta.

Pour pasta and sauce into a 9-by-12-inch baking dish. Reserve.

In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.

Sprinkle bread crumbs over the pasta and bake for 15-20 minutes until golden. Cool slightly before serving.

BRIO TUSCAN GRILL® ROMANO CRUSTED TOMATOES

Brio's Romano Crusted Tomatoes

Yield: 2 servings.

5 vine-ripe Roma tomatoes
Vegetable oil for frying
Wondra flour
2 beaten eggs
Romano breading:
1 1/2 cups panko bread crumbs
1/2 cup each, freshly grated: Parmesan and romano cheeses
1/3 cup freshly chopped parsley, plus additional for garnish
Coarsely ground salt and pepper to taste
1 envelope dry ranch dressing mix
Freshly shaved romano for garnish
Creamy horseradish sauce of choice

Slice tomatoes and set aside.

Combine bread crumbs, cheese, 1/3 cup parsley, salt, pepper, dressing mix. Pour mixture into a shallow plate or pan.

Heat oil for frying. Dust tomatoes with flour. Dip in beaten eggs, shaking off excess, and then dredge tomatoes in bread crumb mixture. Fry until golden brown. Drain on paper towels.

Garnish with parsley, cheese and serve with horseradish sauce.

HOTEL HERSHEY CHOCOLATE BREAD PUDDING

Chocolate Bread Pudding

Hotel Hershey Chocolate Bread Pudding
1 package of cinnamon raisin bread
3 oz. dark raisins
3 oz. light brown sugar
1 oz. bourbon
1 finely zested orange
4 oz. HERSHEY'S SPECIAL DARK Chocolate Chips
3 oz. HERSHEY’S EXTRA DARK Pure Dark Chocolate or SCHARFFEN BERGER 62% Dark Semi Sweet Chocolate (chopped)
1 teaspoon vanilla extract
1 1/2 cups milk
4 whole eggs
3/4 cup heavy cream

Cut the raisin bread slices into 4 sections. Combine the raisin bread, raisins, brown sugar, bourbon, orange zest and chocolate chips. Toss gently to combine and let mixture marinate in buttered baking pan overnight.
Bring the milk, vanilla extract and heavy cream to a boil and pour over the chopped dark chocolate, stir. Once chocolate mixture is stirred and smooth, slowly add the eggs to the mixture using a hand whisk. Pour the warm mixture over the bread mixture that has been sitting in the baking pan overnight. Let bread pudding sit for 1 hour at room temperature before baking. Set baking pan inside a larger baking pan in a water bath for 1 hour at 300°F or until pudding has set.

DARK CHOCOLATE-WALNUT CARAMEL PIE

Dark Chocolate-Walnut Caramel Pie

Dark Chocolate-Walnut Caramel Pie
Source: Good Housekeeping

1 cup sugar
1/4 cups water
1 1/4 cups heavy or whipping cream
8 ounces semisweet chocolate, cut up
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1 3/4 cups walnuts, toasted and coarsely chopped
1 9-Inch Baked Pie Shell



Prepare 9-Inch Baked Pie Shell as recipe directs, but bake crust about 2 minutes longer after removing pie weights or until deep golden. Cool pie shell on wire rack at least 15 minutes.

In heavy 3-quart saucepan, heat sugar and water on medium-high until sugar dissolves and turns amber in color, 15 minutes, swirling pan occasionally.

Meanwhile, in microwave-safe 1-cup liquid measuring cup, heat 3/4 cup cream in microwave on High 45 seconds or until warm. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.

Remove saucepan from heat. Stir in warm cream until a smooth caramel forms (caramel will stiffen when cream is added). Stir in chocolate and butter until completely melted. Stir in vanilla extract and 1 1/2 cups walnuts. Reserve remaining 1/4 cup walnuts to sprinkle on top of pie later.

Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, then cover and refrigerate at least 3 hours or until set.

When ready to serve, in medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream on top of pie, leaving 1/2-inch border all around. Sprinkle with reserved walnuts.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream
The cookie dough component to this recipe does not include raw egg.
I used 3/4 mini chocolate chips which resulted in extra chocolate chips falling off the dough chunks mixing in the ice cream, making it chocolate chip ice cream with chocolate chip cookie dough. Use 1/3-1/2 cup mini chocolate chips if you want less in your ice cream. I think next time I will use less flour in the cookie dough. It seemed a bit floury tasting. All in all this was very good.

Cookie Dough
4 tablespoons butter, melted
1/3 cup brown sugar
1/2 cup flour
1 teaspoon vanilla extract
3/4 mini chocolate chips

Ice cream
3 tablespoons butter
2/3 cup brown sugar
2 cups heavy cream
1 1/2 teaspoons vanilla extract
1 1/2 cup half and half (or whole milk)

Cookie dough:
Mix melted butter and sugar together in a bowl until smooth
Add flour and mix well. Add vanilla extract and chocolate chips.
Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

Ice Cream:
Melt butter in a saucepan, add brown sugar and whisk smooth. Remove from heat and add cream and half and half. Whisk until color is even and cream is mixed with butter sugar mixture. Add vanilla extract. Refrigerate until cool.

Freeze in ice cream make according to the manufacturer's directions.
Chop disk of cookie dough into small chunks. When churning is down, transfer ice cream to a freezer safe bowl and fold in cookie dough. Cover ice cream and freeze.

MINNESOTA MUNCHERS

Minnesota Munchers


This is the cookie that won Taste of Home's Cookie Contest back in the '90's.
I used Ghirdelli's 60% Cacao Bittersweet Chocolate Chips for the dark chocolate chips. The original recipe had a 2:1 ratio of milk chocolate to dark chocolate chips, I used equal amounts of milk and dark. I cut the recipe in half, so this half batch makes 18 large cookies (ok I actually only made 17 1/2 large cookies, but that was my fault, my first batch wasn't uniform in size).

Minnesota Munchers
4 ounces butter (1 stick)
3/4 cups packed dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1/3 cup Heath Bits o’ Brittle toffee chips
1/2 cup pecans, chopped

Preheat oven to 350 degrees F.

In a small bowl mix milk chocolate and dark chocolate chips with the toffee chips and  pecans

Lightly grease cookie sheet or cover with parchment paper

Cream together butter and brown sugar. Add the vanilla and mix, scraping down sides of bowl. Add the egg and beat until it is mixed in.
Mix together the flour, salt and baking powder. Add the flour mixture the creamed butter mixture, using low speed, until flour is incorporated and now white is visible in dough. Stir in the chips, Heath bits and pecans.

Using a cookie scoop place dough about 2 inches apart on cookie sheet and bake 10-12 minutes. Keep remaining dough refrigerated while baking batches.

PAULA DEEN'S BEST EVER CARROT CAKE CUPCAKE

Carrot Cake Cupcakes

Paula Deen's Best Ever Carrot Cake Cupcakes
Serves: 24

Cupcakes:
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
1 8-oz. can of crushed pineapple, well drained
3 teaspoons vanilla extract, divided
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Small pinch of ground cloves
3 cups grated carrots, grate on larger side of cheese grater
1 cup chopped pecans

Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Fresh coconut, shaved and toasted for garnish (optional)

Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.

TERRA COTTA CHOCOLATE MOUSSE PIE

Chocolate Mousse Pie

After 22 years Terra Cotta in Tuscon Arizona closed their doors. Here is their signature dessert recipe.

Terra Cotta Chocolate Mousse Pie
Serves 12-16

1 1/2 packages (9 ounces each) Nabisco Famous Chocolate Wafers (to yield 3 cups crumbs)
4 ounces unsalted butter, melted
1 pound bittersweet chocolate
4 cups cream
2/3 cup powdered sugar
2 whole eggs
4 eggs, separated
6 or 8 chocolate leaves (see note) OR shaved chocolate curls, for garnish

Lightly oil the sides of a 10-inch springform pan. Grind the cookies to crumbs in a food processor or blender. Mix with the melted butter and press into the bottom and up the sides of the pan. Chill

Melt the chocolate in a double boiler over hot but not boiling water. Meanwhile whip 2 cups of the cream with ½ cup powdered sugar. When the chocolate is melted, remove from the heat and add the two whole eggs and four yolks. Mix very well. Fold in the whipped cream.

Beat the egg whites and fold them into the chocolate mixture. Pour into the chilled crust. Chill overnight or at least 6 hours.

Whip the remaining cream and sugar and spread about half the whipped cream on top of the pie. Un-mold the pie and pipe the remaining cream around the edge with a pastry bag and a star tip. Arrange the chocolate leaves on top or scatter a layer of chocolate curls evenly over the middle.

To make chocolate leaves:
Choose 6 to 8 camellia or other waxy leaves. Dust the leaves with a dry paper towel, but do not wash them. Melt approximately 4 ounces bittersweet chocolate in a double boiler. Using a spoon, coat the back side of each leaf with a generous layer of chocolate. Place on a plate and chill until firm. Starting at the stem, pull the leaf away from the chocolate.