BUTTERMILK PRALINES

Buttermilk Pralines
Source: BHG

2 cups packed dark brown sugar
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.`

Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered.

Makes about 36 pralines.

Brown Sugar Pralines:
Prepare Buttermilk Pralines as directed above, except substitute 1 cup light cream for buttermilk.

Make-Ahead Tip:
Up to 3 days ahead, prepare pralines. Store at room temperature in a tightly covered container.

PAULA DEEN'S CHERRY CREAM CHEESE PIE

This recipe from Food Network has been around forever on the back of the Borden's Sweetened Condensed Milk label. I'm sure this is comfort food for many. Enjoy.

Paula Deen's Cherry Cream Cheese Pie

1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
Top the pie with the pie filling just before serving.

MAGGIANO'S LITTLE ITALY COUNTRY-STYLE TOMATO SOUP WITH PARMESAN TOASTS

Maggiano's Country-Style Tomato Soup With Parmesan Toasts

2 tablespoons butter
1 tablespoon olive oil
2 small yellow onions, diced
2 medium garlic cloves, chopped
2 tablespoons all-purpose flour
1 cup water or chicken stock
3 cups tomato puree
2 tablespoons tomato paste
2 cups half-and-half
3/4 cup chopped canned plum tomatoes
3 tablespoons chopped fresh basil
Salt and fresh-ground black pepper, to taste
8 Parmesan Toasts (recipe follows), for garnish

In a nonreactive large saucepan, melt the butter with the olive oil over medium heat.

When hot, add the onions and saute about 3 minutes or until translucent. Add the garlic and saute about 1 1/2 minutes. Add the flour and cook, stirring, about 3 minutes.

Slowly add the water or chicken stock, tomato puree and tomato paste. Bring to a simmer, reduce the heat, if necessary, and cook at a slow simmer, stirring occasionally,10 minutes. Add the half-and-half, return to a simmer and cook 5 minutes, stirring occasionally.

Remove the soup from the heat and let cool 15 to 20 minutes. In a blender or food processor fitted with the metal blade, puree the soup in several batches, transferring each batch to a clean nonreactive saucepan.

When all is pureed and in the saucepan, return the pan to the stove and stir in the chopped canned plum tomatoes, the basil, salt and pepper . Return to a simmer over medium heat and let cook 5 minutes.

To serve, divide the soup among 8 warm serving bowls and garnish each with a Parmesan Toast.
Makes 8 servings.


Parmesan Toasts

8 toasted French baguette slices (about 3/4 inch thick by 3 inches in diameter)
1 tablespoon olive oil
3 tablespoons fresh-grated parmesan cheese
2 tablespoons chopped fresh basil

Brush each toasted baguette slice with a scant 1/2 teaspoon olive oil. Divide the cheese and basil among the bread slice and put on top.
Makes 8 slices.

THE MELTING POT SPINACH AND ARTICHOKE FONDUE

The Melting Pot Spinach & Artichoke Heart Cheese Fondue


4 ounces Vegetable Bouillon Base
1 demi spoon of chopped garlic
2 ounces chopped spinach (drained well)
2 ounces chopped artichoke hearts
2 demi spoons Parmesan cheese
3 - 4 shakes of Tabasco

Swiss cheese, shredded
Gruyere cheese, shredded (mix with Swiss cheese)


Add bouillon base, garlic, spinach and artichokes to a fondue pot over heat.
Stir all ingredients to mix.
Add cheese mixture to proper consistency.
Stir in Parmesan cheese and tabasco until well blended.

Serve with assorted dippers.

Suggestions for dippers:
French Bread
Broccoli
Cauliflower
Cherry tomatoes
Carrots
Mushrooms
Apples
Pears
Grapes
Celery
Artichoke Hearts

OLIVE GARDEN PENNE SENESE

Olive Garden Penne Senese
Prep Time:20 minutes
Cook Time:30 minutes

1 lb penne pasta, cooked according to package directions
2 Tbsp butter
½ cup extra virgin olive oil
½ cup yellow onions, chopped
3 cloves garlic, chopped
½ lb mushroom, sliced
6 Italian sausage links, casing removed
1/4 cup + 2 Tablespoon white wine
2 Tablespoons all-purpose flour
1 quart heavy cream
1/4 lb prosciutto ham, chopped
1 Tablespoon fresh sage (or 1 teaspoon dry)
1 Tablespoon fresh parsley (or 1 teaspoon dry)
1/2 lb grated Parmesan cheese
1 tsp garlic pepper (optional)
Salt to taste


Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.

Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.

Add cooked, drained pasta to pan with sauce. Toss well.

Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

MELTING POT WISCONSIN TRIO

Melting Pot Wisconsin Trio

1 1/2 cups shredded butterkase
1 1/2 cups shredded fontina cheese
3 tablespoons all-purpose flour
3/4 cup white whine
1/4 cup dry sherry
1 teaspoon chopped shallots
1 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese
1 tablespoon chopped scallions

Add wine, sherry and shallots to double boiler or fondue pot. Gradually add small amounts of cheese. Stirring constantly until cheese is melted. Add additional ingredients and fold gently together. Garnish with scallions.

Suggestions for dippers:
French Bread
Broccoli
Cauliflower
Cherry tomatoes
Carrots
Mushrooms
Apples
Pears
Grapes
Celery
Artichoke Hearts

CARINO'S ITALIAN® LEMON ROSEMARY CHICKEN

Carino's Italian® Lemon Rosemary Chicken

Menu Description:  Marinated and grilled chicken breast deglazed with fresh lemon and rosemary. Serve with fresh Italian green beans and angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.
 
4 - 8oz Chicken Breasts
2 Cups Italian Vinaigrette Dressing
2 teaspoons Fresh Rosemary,Chopped
1 whole Lemon
Salt & Pepper to taste

4 ounces Extra Virgin Olive Oil
4 teaspoons Chopped Garlic
3 Cups Fresh Baby Spinach
1 Cup Roma Tomatoes, 1/2 inch Diced
10 ounces Angel Hair Pasta

16 ounces Green Beans, Haricot Vert Style Preferred, Blanched
1 Cup Roasted Red Peppers, Diced Large
2 teaspoons shredded Parmesan Cheese
4 Rosemary Sprig, 2 inches each
4 Lemon Wheels, Thin Sliced
 

Place chicken breast on its side and with a sharp knife cut through the center of the breast going from top to bottom. Do not cut all the way through, leaving enough of the chicken breast connected so that you can open up the breast to ‘butterfly’ it creating a heart-shaped breast. Marinate the 4 chicken breasts in 1 cup of the vinaigrette dressing for a few hours before preparing the meal.

Place chicken breasts down on preheated grill to form grill marks. Turn the chicken after 2 to 3 minutes to form diamond grill marks. Repeat this process to cook both sides of each chicken breast. Cook the chicken to 165 Degrees Fahrenheit for 15 seconds.

Heat a large sauté pan to medium heat and add the remaining 8 oz of vinaigrette dressing, chopped rosemary, juice from one lemon and salt and pepper to taste.

Place the fully cooked chicken breasts in the sauté pan and allow the dressing mixture to slowly glaze over the chicken on medium heat. There should be no dressing mixture left in the pan, it should be fully glazed onto the chicken breast.


Heat a second sauté pan to medium and add 2 ounces of olive oil, 2 teaspoons of chopped garlic, spinach, diced roma tomatoes, and salt and pepper to taste. Sauté until spinach is cooked and garlic is heated. Do not burn the garlic.

Cook angel hair pasta according to package directions. Drain excess water and then toss pasta with tomatoes and spinach in the sauté pan. Remove from heat, but keep warm until ready to serve.


To another heated sauté pan add remaining 2 ounces of olive oil, green beans, roasted red peppers and the remaining 2 teaspoons of chopped garlic and salt and pepper to taste. Sauté until the green beans are heated.


To sever, add portion of pasta and a portion of green beans to each plate and place a chicke breast on plate. Garnish each glazed chicken breast with a thinly sliced lemon wheel and rosemary sprig.

MACHINE SHED CHERRY PIE

What else for President's Day?

THE MACHINE SHED'S CHERRY PIE

Crust
3 Cups All Purpose Flour
1 Cup Shortening
1 teaspoon Salt
7-8 Tablespoons Cold Water

Blend flour and shortening by hand. Mix well and add in water small bits at a time until the dough forms a roundish ball that does not crumble apart. Amount of water may vary.

Let sit in refrigerator until chilled, leave overnight for best results.

Cut dough in two and roll out separate pieces by first sprinkling flour on work surface then dusting top of dough with flour.


Roll out each piece to about 1/4 inch thickness to match the pin pan shape and size. Make sure the bottom piece is about 2 inches bigger than the bottom of the pie pan.

Filling

2 1/2 Pounds Frozen or fresh cherries (thawed if frozen)
4 Ounces Juice from cherries
1/2 Cup Sugar
4 Tablespoons corn starch
3 Tablespoons water
2 Cups Sugar


Bring 4 oz. juice from cherries and ½ c. sugar to boil. Thicken with 4 Tbsp. corn starch and 4 Tbsp. water to make a slurry- add to juice and sugar to thicken. Add cherries and 2 c. sugar. Turn off heat and let cool in refrigerator. Add to your favorite pie crust and top with pie crust dough cut 4 slits in top and bake for 45-50 minutes at 350

CHERRIES JUBILEE

Since fresh cherries can be hard to find this time of year I have included directions for using canned cherries. Just be sure to dim the lights when you ignite the brandy.

Cherries Jubilee
Source: Food Nework

1 pint vanilla ice cream
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup Kirsch, cognac or golden rum

Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).

Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.


*To flambe: If cooking over a gas flame, pull the pan off the heat and add the Kirsch, cognac or rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.

*If cooking over an electric stove, put the Kirsch, cognac or rum in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.

*Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

Cherries Jubilee using canned cherries

2 15 oz. can pitted dark cherries
2 tablespoon cornstarch
2 tablespoon lemon juice
1/3 cup sugar
1/2 cup kirsch or other cherry flavored liqueur

Drain cherries, putting liquid in a small saucepan.
Whisk the cornstarch, lemon juice, and sugar into the cherry juice.

Heat over medium high until mixture thickens, whisking constantly until smooth and mixture begins to bubble.

Remove from heat and stir in the cherries.

Follow directions above to ignite alcohol* and serving*.

INA GARTEN'S CHERRY, ALMOND AND CINNAMON GRANOLA

You can't go wrong with a recipe from Ina Garten.
If you purchase the dry ingredients from yur supermakets bulk bins you will save considerably. This will make an inexpensive and healthy breakfast cereal alternative.

Ina Garten's Cherry, Almond and Cinnamon Granola
Yield: 10 cups

Source: Food Network
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

CHOCOLATE CHERRY BREAD PUDDING

Panera Bread shared this recipe for using leftover Panera breads but any sourdough or country white bread will work.

Chocolate Cherry Bread Pudding

10 cups bread cubes from Panera sourdough or country white, crusts removed
12 oz. chocolate chips
1 quart half and half
½ cup sugar
6 eggs, beaten slightly
¾ teaspoon ground cinnamon
2 teaspoons vanilla
1 cup dried cherries
1 cup canned tart cherries (NOT cherry pie filling)
Whipped cream to garnish


Remove crusts from bread and cut into 1-inch bread cubes.

Melt chocolate chips in microwave, 1 minute. Stir. Continue to microwave for up to another minute, making sure chocolate does not burn. Stir until smooth. Heat cream and sugar in a saucepan until sugar dissolves and cream is hot but not boiling. Pour hot cream over melted chocolate. Cover and let stand for 5 minutes. Then stir mixture until well blended.

Mix in beaten eggs, vanilla, and cinnamon.

Spray a 13x9x2 inch baking pan with nonstick spray. Place half of the bread cubes in pan. Cover with half of the cherries (canned and dried). Pour half of the chocolate mixture over. Repeat another layer of bread, cherries and chocolate. Press down gently on top of bread cubes to make sure they are completely covered with the chocolate mixture. Cover with foil.

Bake in a preheated 350-degree oven for 50 minutes. Remove foil and bake another 5-10 minutes until knife inserted near the center comes out clean. Cool slightly and serve garnished with whipped cream.

Serves 12

THE BISTRO AT LIBERTY SQUARE DOOR COUNTY CHERRY SCONES

The Bistro at Liberty Square Door County Cherry Scones

Makes 8 scones
3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled butter, cut into ½-inch pieces
1 cup frozen Door County cherries, thawed and drained
1 cup buttermilk
3 to 4 tablespoons melted butter
8 tablespoons turbinado sugar mixed with 2 teaspoons ground
cinnamon for garnish

Preheat oven to 375 degrees.

In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. With a pastry blender, cut butter into flour mixture until mixture resembles a coarse meal. Add cherries and mix well.

Make a well in center of mixture and pour in buttermilk. Mix ingredients into a soft, slightly wet dough. Turn dough out onto lightly floured work surface. With hands, shape into a loose ball. Cut in half and place each half on a parchment-lined baking sheet. Flatten each half into a round about 6 to 8 inches and cut into 4 wedges. With a metal spatula, separate each wedge, leaving about ½ inch between wedges. Generously brush with melted butter and sprinkle each scone with about 1 tablespoon of the sugar/cinnamon.

Bake in preheated oven 20 minutes or until scones are firm on top when pressed in center with finger.
Source JSONLINE

SALTY'S SEAFOOD GRILLS CHERRY COBBLER

Salty's Seafood Grills Cherry Cobbler
Makes 4 servings.

The Cherry Filling
1 lb. red tart pie cherries, frozen
½ cup sugar
2 tablespoons unsalted butter
Pinch of salt
1½ tablespoons cornstarch
½ teaspoon cinnamon
Shot of Brandy

Note: You can use cherries in their frozen state.
In a non-reactive small saucepan over medium-high heat. add cherries and sugar and bring to a boil. Add butter and salt. Combine cinnamon, cornstarch and brandy in a separate small bowl and stir. Add to cherry mixture and cook until thick – one to two minutes. Remove from heat.


Pasta Frolla (Italian-style Shortbread)
3½ sticks unsalted butter
1½ cups powdered sugar
1½ tablespoons honey
1 egg
1 egg yolk
Seeds from one vanilla bean
Zest of one lemon
2½ cups flour
Pinch of salt
½ teaspoon baking powder

In a large mixing bowl, cream butter and sugar. Add honey and then eggs. Cream until smooth. Add vanilla seeds and lemon zest and mix well. In a separate bowl combine flour, salt and baking powder. Add dry ingredients to butter mixture and mix until it all comes together. This will make more than you need for the cobbler so it’s a great time to make cookies!
Pour cherry mixture into a 1-quart casserole dish. Top it with pasta frolla dough. At Salty’s restaurant we just pinch off marble-size pieces of dough and put on top of cherries. It’s okay to have a few gaps. Bake at 350 degrees for 25 to 30 minutes or until the top is golden brown and cherries are bubbly.

BOB EVANS CHERRY HOT CHOCOLATE

Something for National Cherry Month.
It's back...Cherry Hot Chocolate

Menu description:
Back! Cherry Hot Chocolate
Our decadent hot chocolate, flavored with a touch of cherry syrup. Drizzles of chocolate sauce, luscious whipped topping and a cherry top off this delightful seasonal treat

Bob Evans Chery Hot Chocolate

2 1/4-ounce pumps of cherry syrup
hot cocoa
whipped topping

Garnish
1 maraschino cherry
chocolate sauce

Prepare your favorite hot cocoa
Add cherry syrup to a mug. Add hot cocoa to mug (cocoa should fill mug to ½" from top). Place two dollops of whipped topping on top of hot chocolate. Garnish with a maraschino cherry and drizzl chocolate sauce over whipped topping.

NO BAKE CHEESECAKE

Another easy, no skills needed recipe.

No Bake Cheesecake

1/2 cup semi sweet chocolate chips
1 Tablespoon butter
1 large (9 ounces) Graham Cracker Crust

Filling
2-8 ounces package cream Cheese, room temperature
2/3 cup granulated sugar
1 Tablespoon Vanilla
1/2 Cup heavy whipping cream

2 Cups mixed berries (frozen are ok)
1-2 teaspoons granulated sugar


Melt semi sweet chocolate chips with butter in microwave for about 15 seconds. Remove from microwave and stir until chocolate chips no longer melt. Add to microwave for 5 second, remove and stir chip again to melt. Continue heating in microwave for 5 seconds then stirring to help melt. You shouldn't need to do this more than 2 times if you stir the chocolate chips until they stop melting each time.

When chocolate chips have completely melt and chocolate is smooth pour into the crust. Using the back of a spoon spread the chocolate over the bottom of the crust and up the sides.
Refrigerate while you prepare the cheesecake.


Whip cream until stiff peaks form. Remove from mixer bowl and set aside.

Mix cream Cheese, 2/3 cup sugar and Vanilla in electric mixer until light and fluffy. Fold in whipped cream. Pour mixture into choocolate coated crust. Refrigerate at least 2 hours before serving.

If you are using frozen berries, about 1 hour before serving remove from freezer and add to bowl with 1-2 teaspoons sugar, toss berries and sugar gently to mix.

Top slice of cheesecake with desired amount of berries and berry juice.

CHOCOLATE CARAMEL TRUFFLE TORTE

I received an email from Livvy1 the other day asking me to post a recipe for the "non-bakers". She also explained she didn't have a lot of time and wanted to make her boyfriend a dessert to remember.

This is my all time favorite go to recipe for a show stopper dessert. I have posted it in the past because it is the perfect dessert. Chocolatey, rich, easy and quick. You can put this recipe together before you leave for work. It shouldn't take more than 30 minutes to bake the crust and prepare the filling. Then just refrigerate until ready to serve. You don't need to be a baker to make this torte.

To save time you can use a prepared caramel sauce found in the ice cream toppings section of your grocery store.

I only use unsweetened whipped cream for this dessert since it is so rich. I also add a teaspoon of unsweetend cocoa powdered for chocolate whipped cream.

Remember in a pinch you can use good qualiy chocolate chips, but your dessert is only as good as the ingredients you use so try for a high quality chocolate.

Source: Land o Lakes Country Heritage Meals and Menus

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, whipped

Crust:
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.

Filling:
While the crust is baking 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).

Caramel Sauce:
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.

ANGEL CLOUD CREAM PUFFS

Don't let the long directions keep you from making this recipe. It is a very easy recipe and homemade cream puffs and eclairs will always wow your guests or valentine.
I promise it is much easier than it looks. Once you make your own cream puff you'll be hooked.

This recipe from Land o Lakes originally called for skim milk, low fat sour cream and fat free yogurt. Feel free to use the love low fat dairy products.


Angel Cloud Cream Puffs

Source: Land O Lakes
60 min.prep time
3:00 total time
12 servings


Custard
1 (3-ounce) package instant vanilla pudding and pie filling mix
1 cup milk
1 cup sour cream
1 cup vanilla yogurt

Cream Puff
1 cup water
1/2 cup Land O Lakes® Butter
1/8 teaspoon salt
1 cup all-purpose flour
4 Eggs

Sauce
1 (12-ounce) package frozen mixed berries or raspberries, thawed
2 tablespoons sugar
1 tablespoon orange-flavored liqueur*
Powdered sugar

Garnish
2 cups your favorite mixed fruit (raspberries, strawberries, mandarin oranges, kiwifruit, etc.)
Fresh mint

Custard:
Place instant pudding mix in medium bowl. Stir in milk with wire whisk until mixture is smooth and slightly thickened (about 1 minute). Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 1 1/2 hours.

Cream Puff:
Heat oven to 400°F. Combine water, butter and salt in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (5 to 10 minutes). Stir in flour vigorously until mixture forms ball (1 minute). Remove from heat. Beat in eggs, 1 at a time, until smooth.

Drop dough by 1/4 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake for 30 to 35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.

Sauce:
Place 12 ounce package of berries in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until smooth (2 to 3 minutes). Add sugar and liqueur; mix well.

To assemble dessert:
Place 2 tablespoons sauce on each serving plate. Cut each cream puff in half. Scrape soft dough from insides, if desired. Place 1/4 cup custard in bottom half. Top with fruit and replace cream puff top. Sprinkle with powdered sugar. Garnish with fresh mint.


*Substitute 1 teaspoon orange extract.


Variation: Cream puffs can be made into small bite-sized dessert puffs by dropping dough by rounded tablespoonfuls onto ungreased baking sheets. Bake for 28 to 33 minutes.

Recipe Tip- Substitute purchased raspberry or chocolate ice cream topping for sauce.

- Cream puffs and custard can be made ahead and stored separately. Store cream puffs in loosely covered container at room temperature for one day or freeze in airtight container up to one month. Keep custard refrigerated up to one day in airtight container.

RED VELVET MARTINI

Carefree Station Red Velvet Martini Recipe

.5 oz Van Gough Dutch Chocolate Vodka
.5 oz Stoli Vanilla Vodka
.5 oz Chateau Monet Framboise Raspberry Liqueur
Splash of Godiva Chocolate Liqueur

Pour all ingredients into a martini shaker.

Shake and strain into a chilled martini glass rimmed with chocolate syrup.

Top with a dollop of whip cream, sprinkle of cocoa powder, and a chocolate straw.

SHRIMP STUFFED IDAHO® POTATO PATTIES

Shrimp Stuffed Idaho® Potato Patties
From Idaho Potatoes

2 cups prepared instant mashed Idaho Potatoes (follow package directions for four servings)
1/4 cup chopped, fresh chives
1/4 teaspoon freshly ground black pepper
3/4 cup panko (Japanese-style breadcrumbs) or plain breadcrumbs
8 medium-sized, cooked shrimp, peeled and chopped (if using frozen, thaw first)
1/2 cup reduced-fat, reduced-sodium Swiss cheese, diced
2 teaspoons vegetable oil for frying

In a medium mixing bowl, combine mashed potatoes, chives and black pepper, stirring to mix well; set aside. Place panko or breadcrumbs in a shallow bowl; set aside.

In a separate small mixing bowl, toss together the shrimp and Swiss cheese. On a sheet of plastic wrap or wax paper, divide the shrimp and cheese filling mixture into 4 equal patties.

Form potato mixture into patties using clean hands. Press one portion of the filling mixture into the center of each patty, shaping the potato patty to enclose the filling. Flatten patties slightly, being careful not to disturb the filling in the centers.

Place patties, one at a time, into breadcrumbs, gently flip (using a spatula if necessary) to coat both sides of patties with crumbs. Place all patties on a plate; cover and refrigerate until ready to cook.

Warm oil in a large, heavy skillet over medium heat. Cook patties about 4 minutes on each side, until golden brown and cooked through. Serve immediately.

CHOCOLATE COVERED STRAWBERRIES

Chocolate Covered Strawberries
Source: Food Network

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

WILLIAMS-SONOMA CHOCOLATE CARAMEL TART

This recipe from Williams-Sonoma is prefect for a Valentines Day treat

This tart takes a bit of work to make, but the result is well worth the effort and is always a crowd-pleaser. It’s essential to use a good-quality chocolate with a high cocoa content, such as Valrhona or Scharffen Berger.


1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
16 Tablespoons (2 sticks) unsalted butter, cut into pieces
1/2 cup plus 1 Tbs. confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
2 cups plus 2 Tbs. heavy cream
10 oz. semisweet chocolate, chopped
Fleur de sel for garnish

Sift together the flour and cocoa powder into a bowl. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together 8 Tbs. (1 stick) of the butter, the confectioners’ sugar, egg yolk and vanilla until just smooth and creamy. Add the flour mixture and beat until a dough forms. Do not overwork. Transfer the dough to a work surface, shape into a rectangle and wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.

Remove the dough from the refrigerator. On a lightly floured work surface, roll out the dough into a 13-by-10-inch rectangle. Transfer to an 11-by-8-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Cut off any overhanging dough and prick the dough in several places with a fork. Refrigerate for at least 30 minutes or up to 1 hour.

Preheat an oven to 350°F.

Line the dough with parchment paper and fill with pie weights. Bake until the sides are cooked through and the base is almost cooked through and slightly flaky, 25 to 30 minutes. Remove the pie weights and parchment and continue to cook until the base is dry and set, about 8 minutes. Transfer the pan to a wire rack and let cool.

In a saucepan over medium-high heat, combine the water, granulated sugar and corn syrup. Cook, stirring occasionally, until the sugar turns into a deep amber-colored caramel, about 10 minutes. Remove from the heat and, very carefully and slowly, pour in 1/2 cup plus 2 Tbs. of the cream (the mixture will spatter). Add the remaining 8 Tbs. (1 stick) butter, 1 piece at a time, stirring until smooth. Pour the caramel filling into the cooled tart shell and let cool, then refrigerate until firmly set, at least 30 minutes.

Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the remaining 1 1/2 cups cream to a boil and pour it over the chocolate. Let stand for 2 minutes, then whisk until smooth. Pour the chocolate ganache over the caramel and refrigerate until set, at least 30 minutes. Remove the tart from the refrigerator 10 minutes before serving. Garnish with fleur de sel. Serves 8.

Tart pan variations: This tart can just as easily be made in a 9-inch round tart pan. Or, if you are feeling adventurous, make tartlets by dividing the crust, caramel filling and ganache among six 4 1/2-inch round tartlet pans with removable bottoms.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

WOMAN'S DAY CHOCOLATE CAKE WITH COCONUT CREAM

Chocolate Cake with Coconut Cream Recipe
Source: Woman's Day Kitchen from Woman's Day - January 1, 2011

Incredibly moist and light, this chocolate cake is terrific without the coconut topping. But if you want an ultra-rich treat, add the coconut flakes—it’s an ideal complement to the sweet and tangy sour cream frosting.

Active Time: 30 minutes
Total Time: 2 hours

Cooking spray and flour, for the pan
1 3⁄4 cups all-purpose flour
3⁄4 cup unsweetened cocoa
1 1⁄2 cups granulated sugar
1⁄2 cup packed brown sugar
1 1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon kosher salt
1 cup whole milk
1⁄2 cup canola oil
2 large eggs
2 teaspoon pure vanilla extract
3⁄4 cup boiling water

1 1⁄2 cups heavy cream
1⁄2 cup reduced-fat sour cream
1⁄4 cup confectioners’ sugar
2 cups unsweetened coconut (Woman's Day used flakes)

Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour.

In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.

Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Meanwhile, using an electric mixer, beat the heavy cream, sour cream and confectioners’ sugar in a large bowl until stiff peaks form. Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.

SOME SUPER BOWL IDEAS

Some recipes for Super Bowl Parties

BW3, Margaritaville, Outback, Chili's and more
Wings Recipes

Wing Dipping Sauces

Chex Snack Mix recipes

Amazing dips!


Chili Recipes

2011 THE YEAR OF THE RABBIT

More recipes to help celebrate the 7 days for The Year of the Rabbit celebration.

P.F. Chang's China Bistro

Panda Express

PANDA EXPRESS® SWEETFIRE CHICKEN

Panda Express® SweetFire Chicken
Serves: 2-3

1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2” x 1/2”)
1/3 cup Diced Onions (1/2” x 1/2”)
1 cup Pineapple Chunks
1 Tablespoon Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Bake chicken nuggets according to package instructions.
Heat clean cooking pan and add 1 tablespoon of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget pieces into pan.

Mix until all ingredients are well covered.

P.F.CHANG'S CHINA BISTRO® SHRIMP FRIED RICE

Fried Rice

I tweaked this recipe years ago, but never got around to trying it. I had planned on using chicken in my version. You can use whatever meat or seafood you like in place of the shrimp.
So here is the not tried copycat recipe for

P.F. Chang's China Bistro® Shrimp Fried Rice

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons soy sauce
Canola cooking spray
2-3 eggs, beaten
Salt and pepper to taste (optional)
1 1/2 tablespoons vegetable oil
1 1/2 cups frozen large shrimp, cooked and tails removed
3/4 cup bean sprouts
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped

In a small bowl mix together mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Beat eggs in a small bowl with salt and pepper to taste.

In a wok or large skillet heated over medium heat add vegetable oil.

Pour egg beaten eggs and scramble. Remove eggs when cooked and cut into small pieces with knife and set aside.

Add remaining oil into pan and heat over medium heat.
Add shrimp and let sizzle for about a minute. Add bean sprouts and carrots stirring for about 2 minutes or until shrimp is warmed throughout.

Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two.

Remove from heat and stir in green onion and pieces of egg.

PANDA EXPRESS® FIRECRACKER CHICKEN BREAST

Print coupon for a free single serving size of Firecracker Chicken Breast good thru 02-03-11.


Gung Hay Fat Choy. February 3, 2011 starts the Year of the Rabbit. Enjoy this spice recipe from Panda Express. Th

Panda Express® Firecracker Chicken Breast

Serves: 4 (1 cup servings)
Refrigeration time: 15 minutes
Cooking time: 20 minutes

12 oz Marinated Chicken Breast (Diced or Sliced)
2 Tbsp Vegetable Oil
1 tsp Sesame Oil
1/3 cup Red Bell Peppers (1” diced)
1/3 cup Yellow Bell Peppers (1” diced)
1/2 cup Yellow Onions (1/2” diced)
1 tsp Ground Ginger
1 tsp Crushed Red Chili Pepper
1 1/2 tsp Black Beans (washed)
1 tsp Cooking Wine
1 Tbsp Soy Sauce
1 Tbsp Cornstarch Mix (equal parts cornstarch powder and water)
1/4 cup Water


MARINATION:
12 oz Chicken Breast (Diced or Sliced)
1 1/2 tsp Cornstarch
1/2 tsp Salt
1 Egg White
1 tsp Vegetable Oil

Stir together vegetable oil, egg white, cornstarch and salt in a mixing bowl. Add chicken, and mix, making sure to coat all of the chicken with the marinade. Cover and refrigerate for 15 minutes to marinate.

Heat vegetable oil in a large wok (or non-stick skillet) over a high flame. Add marinated chicken and stir quickly, separating the meat and then cook for approximately 50 seconds. Remove cooked chicken and drain well.

Add onion, bell peppers, garlic, ginger, chili pepper and black beans into the heated skillet. Stir for 30 seconds.

Add cooked chicken, cooking wine, soy sauce, cornstarch mix and water. Stir until the sauce boils and thickens. Add sesame oil and continue stirring until the ingredients are thoroughly mixed. Place finished product on a dish and serve with rice or chow mein.

PAULA DEEN'S GRAMDMOTHER PAULA'S SOUR CREAM POUND CAKE

Paula Deen's Grandmother Paula's Sour Cream Pound Cake

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla extract


Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.

Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time.

Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.