Black Bottom Banana Cream Pie Puffs

What You'll Need

1 package (3.4 ounces) vanilla or banana cream instant pudding and pie filling mix
1 cup cold milk
6 tablespoons hot fudge topping, heated according to package directions
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 large banana, thinly sliced
1 1/2 cups sweetened whipped cream

How to Make It

• 1 Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes.  Cover and refrigerate for 20 minutes.
• 2 Spoon 1 tablespoon fudge topping into each pastry shell.  Reserve 6 slices banana.  Divide the remaining banana among the pastry shells.  Spoon the pudding mixture into the pastry shells.  Top each with 1/4 cup whipped cream and 1 slice reserved banana.

Salmon Croquettes

Ingredients

• 2 fillets canned salmon, flaked
• 1 egg, beaten
• 2 tablespoons green onions, diced
• 1/2 cup bread crumbs
• Vegetable oil, for frying

Directions

Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

Red Velvet Swirl Brownies

Ingredients
1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract
Special equipment: 8 by 8-inch baking pan
Directions
Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html?oc=linkback

Bacon and Egg Cupcakes

Ingredients

• 16 slices bacon
• 1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
• 8  eggs
• salt and pepper, if desired

Directions

1. 1Heat oven to 350 F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
2. 2Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
3. 3Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Chocolate Chip French Toast

For the French toast:

• 6 large egg yolks (save the whites for your ultra-healthy breakfast tomorrow!)
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 cup fresh orange juice
• 1 teaspoon grated orange zest
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garam masala
• Kosher salt
• Unsalted butter, for frying
• 1 small loaf challah bread, sliced 1 inch thick
• Small handful of semisweet chocolate chips
• 4 dates, pitted and chopped

For the syrup:

• 1/2 cup pure maple syrup
• 1 teaspoon bourbon

Directions

Make the French toast: Whisk the egg yolks, milk, vanilla, orange juice and zest, brown sugar, cinnamon, garam masala and a pinch of salt in a large glass baking dish.
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Set a large skillet over medium heat and add 1 tablespoon butter. While the butter melts, prick a few holes on each side of a slice of bread with a fork. Lay it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the bread loosens up a little and soaks up the liquid. Flip and repeat.
Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the first side is cooking, 2 to 3 minutes, push chocolate chips and chopped dates into the soft, uncooked side of the bread. Be assertive! Then flip and cook 2 to 3 more minutes. Remove and set on the rack in the oven to stay warm. Repeat with the remaining slices of bread, adding more butter to the pan if needed.
Meanwhile, make the syrup: Combine the maple syrup and bourbon. Warm it in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.)

White Pizza

• 1 cup part-skim ricotta cheese
• 1 cup (4 ounces) preshredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 1 cup thinly sliced fresh basil
• 1/2 cup thinly sliced shallots
• 1/2 cup finely chopped spinach
• 1/2 to 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup thinly sliced plum tomatoes

Preparation

1. Preheat oven to 425°.
2. Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.

Moist Caramel Apple Cake

1

pkg.  (2-layer size) yellow cake mix

1

pkg.   (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

1

cup  water

4

 eggs

1/3

cup  oil

3

 Granny Smith apples (1 lb.), peeled, coarsely chopped

20

 KRAFT Caramels

3

Tbsp.  milk

make it

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake.

Velveeta Ham and Broccoli Soup

1

large  onion, chopped

1

Tbsp.  oil

3

cups  milk

3/4

lb.  (12 oz.) VELVEETA®, cut into 1/2-inch cubes

3

cups  frozen broccoli cuts, thawed

1

 ham steak (6 oz.), chopped

1

cup  frozen corn, thawed

make it

COOK onions in hot oil in large saucepan on medium heat 5 to 7 min. or until tender. Stir in milk. Bring to simmer, stirring frequently.

ADD VELVEETA and broccoli; cook and stir 6 to 8 min. or until VELVEETA is melted and broccoli is heated through.

STIR in ham and corn; cook 4 to 5 min. or until heated through, stirring occasionally.

Mac - N - Cheese Muffins

1/2 cup unsalted butter, plus more for greasing

3/4 cup grated parmesan cheese
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 pound elbow macaroni
1/2 teaspoon freshly ground pepper
5 cups whole milk
4 tablespoons unsalted butter, melted
1 1/2 pounds sharp Cheddar cheese, shredded
1/2 cup panko bread crumbs

1

Preheat the oven to 375 degrees F (190 C). Grease a standard 12-cup muffin pan with butter, then dust with flour, tapping out the excess.

2

Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the macaroni, stir once, and return to a boil. Cook until just shy of al dente, 6-7 minutes. Drain, reserving 1 cup (8fl oz/250ml) of the cooking water. Set the macaroni and reserved cooking water aside.

3

In a heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3-5 minutes longer.

4

Add the cheeses (only 1/2 cup Parmesan cheese), salt, and pepper to the sauce and stir until all the cheese is melted and the sauce is smooth. Remove from the heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm.

5

To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan (1/4 cup) until well mixed.

6

Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, dividing it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15-20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins, still in the pan, for at least 2 hours or up to 24 hours so they will hold their shape.

7

Unmold the muffins using a small, sharp knife. Rewarm in a 350 degree F (180 C) oven for about 5 minutes, and serve.

Hot Chocolate Souffle

Ingredients

• 1 cup butter, cubed
• 8 ounces bittersweet chocolate, chopped
• 4 eggs
• 4 egg yolks
• 1-1/2 cups plus 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon baking powder
• 1 cup miniature marshmallows
• 4-1/2 teaspoons cinnamon-sugar

Directions

• Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside.
• In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined.
• Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers. Yield: 12 servings.

Warm Winter Lemon Cake

What You Need

1

pkg.  (2-layer size) yellow cake mix

2

pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1/3

cup  granulated sugar

2

cups  cold milk

1-1/4

cups  water

2

Tbsp.  powdered sugar

Make It

HEAT oven to 350ºF.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers