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

Cheeseburger Biscuit Bake

pound ground beef

1 pound ground beefXKick-up the flavor

With Johnsonville Italian Sausage.

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1/4 cup chopped onion

1 can (8 ounces) tomato sauce

1/4 cup ketchup

Dash pepper

2 cups (8 ounces) shredded cheddar cheese, divided

1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
• Place biscuits around edges of dish. Bake, uncovered, at 400° for 18-22 minutes or until the meat mixture is bubbly and biscuits are golden brown. Yield: 5 servings

Pizza Pockets

Ingredients

1 tablespoon olive oil

8 ounces Italian turkey sausage

1 cup tightly-packed arugula (about 1 ounce)

4 ounces cream cheese, room temperature

1/3 cup grated Parmesan, plus 1/4 cup

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)

All-purpose flour, for rolling out pizza dough

1 egg, beaten (for egg wash)

1 1/2 cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.



Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Basic Easy Chicken Wings

• 
  3 pounds chicken wings, separated at joints, tips discarded
• 1/2 cup butter
• 1 cup hot sauce

• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

 

1. Preheat grill for high heat.
2. Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
3. Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
4. Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

Red Velvet CherryCake Roll

Ingredients

For the cake:

• Unsalted butter, for the baking sheet
• 1 1/2 cups all-purpose flour, plus more for dusting
• 2 cups cherry-flavored cola
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/3 cup buttermilk
• 3 large eggs
• 1 tablespoon red food coloring
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• Confectioners' sugar, for dusting

For the filling:

• 4 ounces cream cheese, softened
• 1 1/2 cups cold heavy cream
• 2 teaspoons almond extract
• 1/3 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.

Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool.

Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl. In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.

Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.

Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.

Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.

Belgian White Cupcakes With Orange Frosting

Cupcakes

1

box Betty Crocker® SuperMoist® yellow cake mix

1

cup Belgian White beer

1/2

cup vegetable oil

3

whole eggs

Frosting

3

eggs whites, at room temperature

1/4

teaspoon salt

1/8

teaspoon cream of tartar

1 1/2

cups sugar

2/3

cup water

1

teaspoon vanilla

2

teaspoons grated orange peel

2

tablespoons fresh orange juice

Garnish, if desired

Orange slices, cut in half or quarters

• 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffins cups.
• 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• 4In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form.
• 5In 2-quart saucepan, stir sugar and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F-248°F on candy thermometer. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed. Add vanilla, orange peel and orange juice. Beat on high speed 7 to 10 minutes or until stiff peaks form and side of bowl is cool to the touch.
• 6Frost cupcakes. Garnish with orange slices. Store in refrigerator.

These cupcakes are best eaten the day they’re made.

Try experimenting with different varieties of beer to change the flavor of your cupcake. Cooking with beer is fun!

If you don’t have a candy thermometer, you can check if the sugar syrup has reached the firm-ball stage by dropping a small amount of the mixture into a cup of very cold water; if it forms a firm ball that holds its shape when pressed, it’s ready to be added to the egg whites.

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