Sunday, September 30, 2012

Caramel Apple Cake

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 1/3 cups sugar, plus 1/4 cup for the apples
  • 1 1/2 teaspoons ground apple or pumpkin pie spice blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • Finely grated zest from 1 orange
  • Juice of 1 orange (about 1/3 cup)
  • 1 tablespoon pure vanilla extract

Caramel Glaze:

  • 1/2 cup sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 3/4 cup pecans, toasted and roughly chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • Special equipment: 10 cup bundt pan

Directions

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.

Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.

Saturday, September 29, 2012

Pizza Dough-Nuts

4
cups vegetable or canola oil
1
can Pillsbury® refrigerated classic pizza crust
1/4
cup sugar
1
teaspoon ground cinnamon
  • 1 In deep heavy 3-quart saucepan, heat oil to 350°F.
  • 2 Meanwhile, remove dough from can; do not unroll. Cut dough into 12 (1-inch) slices. Cut each slice in half crosswise to make 24 pieces. Roll each piece into ball; set aside.
  • 3 In small brown paper bag (lunch bag), mix sugar and cinnamon.
  • 4 Carefully place dough balls into hot oil; cook about 30 seconds or until light golden brown. Using wire skimmer or metal slotted spoon, transfer doughnuts to paper bag with sugar-cinnamon. Fold top of bag over; shake until doughnuts are coated. Serve warm

Friday, September 28, 2012

Coconut Banana Bread with a Lime Glaze

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt
  • 3 tablespoons dark rum or apple juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked sweetened coconut
  • Cooking spray
  • 1 tablespoon flaked sweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime or lemon juice

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack

Thursday, September 27, 2012

Pulled Pork Chili

cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2
cans  (14-1/2 oz. each) chili-ready diced tomatoes, undrained
1
can  (15-1/2 oz.) red kidney beans, rinsed
1
can  (15 oz.) black beans, rinsed
1
large  onion, chopped
2
Tbsp.  chili powder
2
tsp.  ground cumin
1
 boneless pork shoulder (2-1/2 lb.)
1
pkg.  (8 oz.) KRAFT Shredded Cheddar Cheese
1-1/4
cups  BREAKSTONE'S or KNUDSEN Sour Cream

Make It


COMBINE all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
REMOVE meat from slow cooker. Shred meat; return to slow cooker. Stir.
SPOON into bowls; top with cheese and sour cream.

Wednesday, September 26, 2012

Cinnamon Roll Dutch Apple Pie

Crumb Topping
1
cup all-purpose flour
1
cup packed brown sugar
1/2
cup butter, softened
Crust
1
can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
Filling
6
medium Granny Smith apples, thinly sliced
3/4
cup granulated sugar
2
tablespoons all-purpose flour
1 1/4
teaspoons apple pie spice
2
tablespoons lemon juice
  • 1 Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
  • 2 Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
  • 3 In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
  • 4 In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
  • 5 Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
  • 6 Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Tuesday, September 25, 2012

Spicy Avocado Chicken

teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

    Monday, September 24, 2012

    Pumpkin Praline Cheesecake

    Ingredients
    • 1/3
      cup butter
    • 1/4
      cup packed brown sugar
    • 1
      cup all-purpose flour
    • 3
      8 ounce packages cream cheese, softened
    • 3/4
      cup packed brown sugar
    • 2
      tablespoons all-purpose flour
    • 1
      15 ounce can pumpkin
    • 1
      teaspoon vanilla
    • 1/2
      teaspoon ground cinnamon
    • 1/2
      teaspoon ground ginger
    • 1/2
      teaspoon ground nutmeg
    • 3
      eggs
    • 1
      8 ounce carton dairy sour cream
    • 1
      tablespoon granulated sugar
    • Pecan halves (optional)
    • 1/2
      cup granulated sugar
    • 1/2
      cup chopped pecans
       
    • Directions
      1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
      2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
      3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
      4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
      5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
      6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
      7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
      8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

    Sunday, September 23, 2012

    Taco Bake

    What You Need

    1
    pkg.  (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
    1
    lb.  ground beef
    1
    pkg.  (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
    3/4
    cup  BREAKSTONE'S or KNUDSEN Sour Cream
    1-1/2
    cups  KRAFT Shredded Cheddar Cheese, divided
    1
    cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

    Make It

    HEAT oven to 400°F.
    PREPARE Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
    STIR sour cream into prepared Dinner; spoon half the Dinner mixture into 8-inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture; cover.
    BAKE 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

    Saturday, September 22, 2012

    Foil Pack Chicken & Broccoli Dinner

    What You Need

    1
    pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
    1-1/2
    cups  water
    6
    small  boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
    4
    cups  broccoli florets
    1-1/2
    cups  KRAFT Shredded Cheddar Cheese
    1/4
    cup  OSCAR MAYER Real Bacon Bits
    1/2
    cup  KRAFT Classic Ranch Dressing

    Make It

    HEAT oven to 400°F.
    COMBINE stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets.
    PLACE on rimmed baking sheet.
    BAKE 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets

    Friday, September 21, 2012

    Easy Chicken Casserole

    Ingredients

    • 4 skinless, boneless chicken breast halves
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 cup sour cream
    • 32 buttery round crackers
    • 1/4 cup chopped onion (optional)
    • 1/4 cup chopped mushrooms (optional)

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
    3. Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

    Thursday, September 20, 2012

    Potato Topped Mini Meatloaves

    What You Need

    1
    lb.  ground beef
    1
    pkg.  (6 oz.) STOVE TOP Stuffing Mix
    1
    cup  water
    2
    Tbsp.  A.1. Original Steak Sauce
    6
    oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
    3
    cloves  garlic, minced
    3
    cups  hot mashed potatoes
    1/4
    cup  chopped fresh parsley
    1
    jar  (12 oz.) beef gravy, warmed

    Make It

    HEAT oven to 375ºF.
    MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.
    BAKE 20 to 25 min. or until done (160°F).
    ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy

    Wednesday, September 19, 2012

    Brewery Spiced Wings

    What You Need

    1/4
    cup  canola oil
    2
    Tbsp.  GREY POUPON Dijon Mustard
    2
    Tbsp.  lite soy sauce
    8
    cloves  garlic, minced
    2
    lb.  chicken wings, separated at joints, tips removed
    3/4
    cup  BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce

    Make It


    MIX first 4 ingredients; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each wing. Refrigerate 30 min. to marinate.
    HEAT grill to medium-high heat. Remove chicken from marinade; discard marinade.
    GRILL chicken 15 min., turning occasionally. Brush lightly with barbecue sauce. Grill 5 min. or until chicken is done, turning and brushing frequently with remaining sauce.

    Tuesday, September 18, 2012

    Caramel Apple Pudding Cake

    Ingredients
    • 2
      medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
    • 3
      tablespoons lemon juice
    • 1/2
      teaspoon ground cinnamon
    • 1/8
      teaspoon ground nutmeg
    • 1/4
      cup raisins
    • 1
      cup all-purpose flour
    • 3/4
      cup packed brown sugar
    • 1
      teaspoon baking powder
    • 1/4
      teaspoon baking soda
    • 1/2
      cup milk
    • 2
      tablespoons butter (no substitutes), melted
    • 1
      teaspoon vanilla
    • 1/2
      cup chopped pecans or walnuts
    • 3/4
      cup caramel ice cream topping
    • 1/2
      cup water
    • 1
      tablespoon butter (no substitutes)
    •  
    • Directions
      1. Preheat oven to 350 degrees F.
      2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
      3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
      4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
      5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.

    Monday, September 17, 2012

    Apple Stuffed Chicken

    Ingredients

    • 2 skinless, boneless chicken breasts
    • 1/2 cup chopped apple
    • 2 tablespoons shredded Cheddar cheese
    • 1 tablespoon Italian-style dried bread crumbs
    • 1 tablespoon butter
    • 1/4 cup dry white wine
    • 1/4 cup water
    • 1 tablespoon water
    • 1 1/2 teaspoons cornstarch
    • 1 tablespoon chopped fresh parsley, for garnish

    Directions

    1. Combine apple, cheese, and bread crumbs. Set aside.
    2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
    3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
    4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

    Sunday, September 16, 2012

    Chunky Monkey Pancakes

    Ingredients

    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup skim milk
    • 3 tablespoons butter, melted
    • 2 eggs
    • 1 tablespoon white sugar
    • 1 teaspoon vanilla extract
    • 1 large banana, diced
    • 1/2 cup miniature semisweet chocolate chips
    • 1/4 cup chopped pecans
    • cooking spray

    Directions

    1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
    2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

    Saturday, September 15, 2012

    Chicken Cacciatore Slow Cook


    Ingredients

    • 1/3 cup all-purpose flour
    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • 2 tablespoons canola oil
    • 2 medium onions, cut into wedges
    • 1 medium green pepper, cut into strips
    • 1 jar (6 ounces) sliced mushrooms, drained
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/2 cup shredded Parmesan cheese

    Directions

    • Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides.
    • Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese. Yield: 6 servings.

    Friday, September 14, 2012

    Chicken and Three Cheese Potato Casserole

    1
    box (5 oz) Betty Crocker® three-cheese potato mix
    2 1/4
    cups boiling water
    4
    slices (1 oz each) American cheese, cut into 1-inch pieces
    2
    cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
    1
    box (9 oz) Green Giant® frozen cut broccoli, thawed, drained
    1 Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
  • 2 Stir Sauce Mix, boiling water, cheese, chicken and broccoli with whisk in casserole. Stir in Potatoes.
  • 3 Bake uncovered about 35 minutes or until potatoes are tender (sauce will thicken as it stands).
  • een Giant® frozen cut broccoli, thawed, drained

    Thursday, September 13, 2012

    Caramel Apple Brownie Cheesecake

    Ingredients

    • 3/4 cup chopped pecans
    • 2 (8-oz.) packages cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 4 large eggs, divided
    • 1/2 cup firmly packed light brown sugar
    • 1/2 cup butter, melted
    • 1 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 1/2 cups peeled and diced Granny Smith apples
    • Caramel Apple Topping (Recipe Follows)
    • Caramel Sauce (Recipe Follows) 

      Preparation

      1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan.
      2. 2. Beat cream cheese, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition.
      3. 3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
      4. 4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
      5. 5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate.
      6. 6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Reserve 1 cup Caramel Sauce for another use. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce.

        Caramel Apple Topping Ingredients

        • 1/4 cup butter
        • 1/2 cup sugar
        • 1 teaspoon fresh lemon juice
        • 5 large Granny Smith apples (about 2 1/2 lb.), peeled and cut into 1/2-inch-thick wedges

        Preparation

        1. Melt butter in a large skillet over medium heat; add sugar and lemon juice, and cook, stirring constantly with a long-handled wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add apple wedges. Cook, stirring often, 15 to 18 more minutes or until apples are tender and caramelized. Remove from heat; cool 20 minutes.

          Caramel Sauce Ingredients

          • 1 cup firmly packed light brown sugar
          • 1/2 cup butter
          • 1/4 cup whipping cream
          • 1/4 cup honey

          Preparation

          1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smo

    Wednesday, September 12, 2012

    Chocolate Caramel Cookie Bars

    What You Need

    35
     LORNA DOONE Shortbread Cookies
    1
    pkg.  (11 oz.) KRAFT Caramel Bits
    1
    Tbsp.  milk
    3
    squares  BAKER'S Semi-Sweet Chocolate
    3
    squares  BAKER'S White Chocolate

    Make It


    LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
    MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
    MICROWAVE chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
    LET stand 2 hours before cutting into bars.

    Tuesday, September 11, 2012

    Caramel Apple Strata


    Ingredients

    • 2 cups packed brown sugar
    • 1/2 cup butter, cubed
    • 1/4 cup corn syrup
    • 3 large apples, peeled and chopped
    • 2 tablespoons lemon juice
    • 1 tablespoon sugar
    • 1 teaspoon apple pie spice
    • 1 loaf (1 pound) day-old cinnamon bread
    • 1/2 cup chopped pecans
    • 10 eggs
    • 1 cup 2% milk
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract

    Directions

    • In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside.
    • In a small bowl, combine the apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13-in. x 9-in. baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.
    • In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
    • Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
    • In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata. Yield: 12 servings.

    Monday, September 10, 2012

    Scalloped Potatoes and Ham Casserole


    Ingredients

    • 3/4 cup powdered nondairy creamer
    • 1-3/4 cups water
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 tablespoons dried minced onion
    • 1 teaspoon salt
    • 3/4 teaspoon paprika
    • 6 large potatoes, peeled and thinly sliced
    • 2 cups diced fully cooked ham
    • 1 cup (4 ounces) shredded cheddar cheese

    Directions

    • In a small bowl, combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
    • In a greased shallow 2-1/2-qt. baking dish, combine potatoes and ham. Pour sauce over the top.
    • Cover and bake at 350° for 15 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted. Yield: 6 servings.

    Sunday, September 9, 2012

    Bacon Wrapped Stuffed Mushrooms

    Ingredients

    • 1/2 cup chopped green onions
    • 2 (8 ounce) packages cream cheese, softened
    • 20 fresh mushrooms, stems removed
    • 1 pound sliced bacon, cut in half

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
    3. Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

    Saturday, September 8, 2012

    Banana Bars

    Bars
    1
    cup granulated sugar
    1
    cup mashed very ripe bananas (2 medium)
    1/3
    cup vegetable oil
    2
    eggs
    1
    cup Gold Medal® all-purpose flour
    1
    teaspoon baking powder
    1/2
    teaspoon baking soda
    1/2
    teaspoon ground cinnamon
    1/4
    teaspoon salt
    Cream Cheese Frosting
    1
    package (3 ounces) cream cheese, softened
    1/3
    cup butter or margarine, softened
    1
    teaspoon vanilla
    2
    cups powdered sugar
    1 Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
  • 2 Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3 Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.
  • 4 Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.
  • cups powdered sugar

    Friday, September 7, 2012

    Peanut Butter and Fudge Swirl Pie


    Peanut Butter & Fudge Swirl Pie recipe
    l
     
    What You Need
    1
    pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
    1/2
    cup  sugar
    1/4
    cup  PLANTERS Creamy Peanut Butter
    2
    cups  thawed COOL WHIP Whipped Topping
    1
     OREO Pie Crust (6 oz.)
    1/4
    cup  hot fudge ice cream topping, warmed

    Make It


    BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.
    SPOON into crust. Drizzle with fudge topping; swirl gently with knife.
    REFRIGERATE 4 hours or until firm.

    Thursday, September 6, 2012

    Spicy Thai Coconut Chicken Soup

    Ingredients

    • 2 teaspoons canola oil
    • 1 cup sliced mushrooms
    • 1/2 cup chopped red bell pepper
    • 4 teaspoons minced peeled fresh ginger
    • 4 garlic cloves, minced
    • 1 (3-inch) stalk lemongrass, halved lengthwise
    • 2 teaspoons sambal oelek (ground fresh chile paste)
    • 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
    • 1 1/4 cups light coconut milk
    • 4 teaspoons fish sauce
    • 1 tablespoon sugar
    • 2 cups shredded cooked chicken breast (about 8 ounces)
    • 1/2 cup green onion strips
    • 3 tablespoons chopped fresh cilantro
    • 2 tablespoons fresh lime juice

    Preparation

    1. 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.