Very Good Glazed Corned Beef

1 4-lb corned beef

1/3 cup Creole mustard

2 tablespoons honey

1/2 cup light brown sugar

Prepare corned beef until tender by either simmering in slow cooker all day (8 hours) or boiling in water for 3 hours.

Drain when tender and allow to cool for 15 minutes.

While corned beef is cooling, preheat broiler to high and prepare mustard mixture.

In a small bowl, combine Creole mustard and honey; stir well.

Slathered mustard mixture onto corned beef and evenly distribute brown sugar, patting into mustard mixture.

Broil for 4 minutes, then reduce heat to 450 degrees and continue to cook for another 12 minutes.

Allow to cool before slicing against the grain.

Luscious Turtle Cheesecake Bars

Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

• Preheat oven to 300 degrees.
• Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
• In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. 
• Bake crust for 20 minutes; while crust bakes, prepare filling.
• Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
• Beat in eggs, one at a time.
• After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
• Pour filling over chocolate chips and return to oven; bake for 50 minutes. 
• Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
• When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
• Toast pecans in oven for 10 minutes at 350 degrees.
• Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.  
• Microwave in 30 second intervals until caramels have melted and sauce is smooth.
• Pour caramel sauce over cheesecake and immediately sprinkle on toaste and chopped pecans.
• Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. 
• Stir until smooth and drizzle over caramel-pecan topping.
• Allow chocolate to set before serving.

My Five-Star Toffee Recipe

Ingredients

• 1 cup roasted pecans, divided (optional)
• 1 cup packed brown sugar
• 1 cup butter (2 sticks)
• 1 cup chocolate chips

Instructions

1. Line a baking sheet with parchment paper or a silicon baking mat, such as a Silpat. If using nuts, sprinkle ½ cup roasted pecans on top and spread evenly.
2. Using a heavy-bottomed saucepan over medium heat, melt brown sugar and butter. Boil until a candy thermometer reaches 300º F. Immediately remove from heat and pour over roasted nuts. Top with chocolate chips and allow chips to begin melting. Spread chocolate evenly over top of toffee with a silicon spatula. Allow to cool for about five minutes before adding remaining roasted pecans.
3. If omitting the roasted pecans from your recipe, consider sprinkling top of chocolate with sea salt.
4. Allow to cool completely to harden – overnight on counter or about 20 minutes in the freezer. Lift hardened toffee off parchment paper or silpat and break into candy pieces.
5. Optional: for thicker toffee pieces , I line a 7×11 casserole dish with parchment paper rather than using a baking sheet. Freezing time increases to 30 minute

Mmmm!!! Double Chocolate Mint Cookies

2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
1 teaspoon Peppermint Extract
6 ounces semi-sweet baking chocolate, coarsely chopped
1 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.

2. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Test Kitchen Tip: Prepare as directed, using 1 cup semi-sweet chocolate chunks or chocolate chips in place of the baking chocolate.

Triple Chocolate Mint Cookies: Use 1 cup white chocolate chips in place of the walnuts.

Apple Cinnamon Drops DOG COOKIES

Ingredients:

1 large or 2 small apples
1/4 cup honey
1/2 cup water
1/2 tsp. cinnamon
1 cup oatmeal
1-1/2 cups all-purpose or wheat flour
1/8 cup flour, set aside

 

 

Directions:

Preheat oven to 350ºF (325ºF for a convection oven). Core, slice, and mince the apple(s), using a food processor or manual chopper. In a large bowl, combine the minced apple pieces, honey, water, cinnamon, and oatmeal. Gradually blend in the flour, 1/2 cup at a time, until a stiff dough forms. (I usually mix with a large spoon, until I add the final 1/2 cup of flour, then I knead it by hand.) Place the 1/8 cup of flour into a small bowl. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about two inches apart. Dip the bottom of a glass into the bowl of flour to prevent sticking, and then use it to flatten each spoonful of dough into a circle. Adjust the size of the cookie drops based on the size of the treat you'd like to feed your dog. Bake for 25 minutes. Then remove from oven and flip each cookie over to brown evenly on both sides. Return to oven and bake for another 25 minutes. Let cool for at least four hours or overnight, in order for the cookies to harden to a crunchy consistency.

Makes about three dozen crunchy cookies, depending on how big you make them.

Quick & Easy Cheesecake Brownies

 

Ingredients:

1 family-size brownie mix or favorite brownie recipe

Topping:

1 8-oz. package of regular or reduced-fat cream cheese
1/2 cup sugar
1 egg, lightly beaten

Directions:

Prepare brownie mix or favorite brownie recipe according to directions, but do not bake. In a separate bowl, mix topping ingredients until smooth. Spread cream cheese mixture on top of brownie mix. Run a knife or spatula in a zig-zag pattern to create a marble effect. Bake according to packaging/recipe directions.

Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan

 

Ingredients:

• 12 egg whites
• 1/2 cup cherry tomatoes, halved
• 1/2 cup frozen spinach, thawed, chopped, and drained of moisture
• 1 cup small broccoli florets
• 1 clove garlic, minced
• 3 Tbsp fresh basil, chopped
• 1/2 cup reduced-fat Parmesan cheese, grated
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 Tbsp low-fat sour cream

Preparation:

1. Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt, and pepper.
2. Add the egg mixture to the frittata pan and cook for 3-4 minutes until the egg whites begin to set around the edges. Loosen egg white with a rubber spatula. Flip pan and cook for an additional 3-4 minutes until frittata has set and is cooked through.
3. Transfer from the pan to a plate and sprinkle with the remaining 1 Tbsp basil. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.

Cream Cheese Glazed Cinnamon Coffee Cake

Warm buttery cinnamon rolls, a moist and dense cake with a crumble topping, and cream cheese glaze are all favorites of mine, and I rolled all of them into this one easy-to-make cake. You don't actually need to make cinnamon rolls to make the cake. Rather, the finish cake just tastes like a cinnamon roll. Although there are three components - the cake, filling-topping, and the glaze - this is a very fast and straightforward cake to make and isn't fussy at all. In just one hour, including baking time, it's ready and in that one hour, your house will smell amazing while it bakes.

Ingredients:

For the Cake

1/4 cup unsalted butter, softened (half of one stick)

3/4 cup granulated sugar

3/4 cup sour cream (Greek yogurt may be substituted)

2 large eggs

2 tablespoons canola or vegetable oil

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

For the Filling-Topping

1/2 cup unsalted butter, extremely soft and almost melted

1 cup light brown sugar, packed

2 teaspoons cinnamon

For the Glaze

2 tablespoons cream cheese, softened (whipped or light are okay)

2 tablespoons cream or milk

1/2 teaspoon vanilla extract

1 cup+ confectioners' sugar, sifted is ideal

Directions:

For the Cake - Preheat oven to 350F and prepare a 9-inch springform pan (at least 3 inches high; a 9-inch square baking pan may be substituted if it's at least 3 inches in height; don't use a 9-inch round cake pan because it's too shallow) by spraying well with floured cooking spray (I use Pam for Baking) or grease and flour the pan; set aside.

To the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and cream together until pale, light, and fluffy, about 3 minutes on medium-high to high speed. Add the sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes on medium-high to high speed. Add the flour, baking soda, salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed. Spread batter into prepared pan; set aside.

For the Filling-Topping - In a medium-microwave safe bowl, add the butter and heat on high power until it just begins to melt, about 1 minute. Add the brown sugar, cinnamon, and beat with a spoon or whisk until combined. Spread filling over the top of the cake batter in an even, smooth, flat layer, as if you're frosting a cake. Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and going up and back a few times. I swirled fairly aggressively for about 1 minute, in order to try to drive the filling deeper into the cake batter. Place pan on a baking sheet (as insurance in case your springform pan doesn't have a perfect seal) and bake for about 45 to 50 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean. Note that in the final minutes of baking, topping may have a tendency to burn near the edges as the butter browns and the brown sugar caramelizes; watch cake closely. Allow cake to cool in pan and rest on baking sheet for at least 30 minutes before glazing it, or before removing it from the pan and serving.

For the Glaze - In a medium bowl, combine cream cheese, cream, vanilla and whisk until combined and smooth. Slowly add the confectioners' sugar, whisking to incorporate and until smooth. Based on desired glaze consistency, playing with the sugar and cream ratios may be necessary. Evenly drizzle the glaze over cake and serve. Note - If you prefer to refrigerate cream-cheese based glaze, you may wish to only glaze individual pieces of cake immediately prior to serving them and store the glaze in small container in the refrigerator, as opposed to refrigerating the entire glazed cake, which will cause it to dry out. Or, you can glaze the cake and store it at room temperature anyway, as everyone has different food storage comfort levels. Cake will keep in an airtight container at room temperature for up to 5 days.

Honey Mustard Glazed Chicks in a Blanket

These are the perfect party appetizer, game day food, or simply a great recipe to make period. They are SO good!

ingredients

• 1 1/2 pounds boneless, skinless chicken breasts Or about 3 medium chicken breasts
• 20 strips bacon
• 6 Tbsp. honey
• 4 Tbsp. Dijon Mustard
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt

instructions

1. Slice chicken breasts into 20 thin slices, about 1 inch thick.
2. Wrap a strip of bacon around each chicken strip and place in a greased 9x13 pan. Arrange all the "chicks in a blanket" so that they fit nicely.
3. In a small bowl, combine honey, dijon mustard, salt and red pepper flakes. Stir until evenly mixed.
4. Brush have of Honey Mustard Glaze over the tops of all the "Chicks in a blanket". 
5. Bake at 350 for about 12 minutes or until bacon is nice and crispy on the tops. Take out of oven and flip them all over to the other sides. Brush remaining Honey Mustard Glaze over the tops and bake for an additional 12 minutes or until bacon is nice and crispy on that side too. Be sure and keep an eye on them.

Three Ingredient Delicate Shortbread Cookies

This is my favourite shortbread cookie, and I always have the ingredients on hand. So simple to make and so delicious, it produces a very delicate shortbread that is sure to please."

Ingredients

• 1 cup butter
• 1 1/2 cups flour
• 1/2 cup powder sugar
  
  
  
  

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients and mix for a FULL 10 minutes.
3. Yes, I said a full 10 minutes!
4. Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
5. I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
6. Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
7. Decorate with maraschino cherries or sprinkles if you feel fancy.
8. Bake for approx 15 minutes or until bottoms are very lightly brown.
9. Watch that the tops don't turn brown!

Rose Victoria's Antipasta Calazone

Ingredients

• All-purpose flour, for dusting
• 1 (13 to 16-ounce) ball pizza dough
• Cornmeal, for dusting
• 2 cups (8 ounces) shredded provolone cheese
• 2 cups (8 ounces) shredded fontina cheese* see Cook's Note
• 1 (4-ounce) salami, diced into 1/2-inch pieces
• 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
• 1/4 cup coarsely chopped kalamata olives
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 egg, beaten

Directions

Serving suggestion: warm marinara sauce

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier

Harvest Salad

At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.

Servings: 8

3 cups (750 mL) cubed pumpernickel bread or rye bread
1 pkg (4 oz/115 g) mâche or mixed greens
3 heads belgian endive, separated in leaves
4 oz (113 g) blue cheese, crumbled
2 hard-cooked eggs, chopped
1 apple, cut in chunks
1/2 cup (125 mL) walnut halves
Dressing:
2 tsp (10 mL) caraway seeds
1/3 cup (75 mL) finely chopped shallots or onions
3 tbsp (45 mL) white wine vinegar
1/4 tsp (1 mL) salt
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) white pepper
1/3 cup (75 mL) extra-virgin olive oil

On baking sheet, bake bread cubes in 350°F (180°C) oven until crisp, about 10 minutes. Transfer to large bowl.
Dressing: Meanwhile, in small skillet, toast caraway seeds over medium-low heat until fragrant, about 2 minutes; let cool slightly. With mortar and pestle or bottom of heavy pot, crush seeds.
In small bowl, combine shallots, vinegar and salt and let stand for 5 minutes. Stir in mustard, garlic, pepper and caraway seeds; whisk in oil.
Add mâche, Belgian endive, blue cheese, eggs, apple and walnuts to croutons. Pour dressing over top; toss to coat.

Turkey & Cranberry Quesadillas

Ingredients

• 2 (8 inch) flour tortillas
• 1/2 cup shredded cheese such as jack or cheddar
• 1/4 pound turkey, cooked, shredded
• 2 tablespoons cranberry sauce
• 1/2 jalapeno, finely diced
• 1 green onion, sliced
• 1 handful cilantro, chopped

Directions

1. Heat a pan over medium heat, place one tortilla in and top with the half of the cheese followed by the turkey, cranberry sauce, jalapeno, green onion, cilantro and the remaining cheese and tortilla.
2. Cook the quesadilla until golden brown and the cheese is melted, about 2-4 minutes per side. (You can place a plate on top of the quesadilla in the pan and then flip it onto the plate and slide it from the plate back into the pan to easily flip it without loosing the contents.)

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

Delicious Greek Oven- Roasted Potatoes

Ingredients

• 8 large potatoes, peeled, cut into large wedges ( about 6-7 wedges per potato)
• 4 garlic cloves, minced ( more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano ( get the Mediterranean, it's the best!)
• 1 lemons, juice of, to 1 1/2
• sea salt
• fresh coarse ground black pepper
  
  

Directions

1. Preheat oven to 420°F  Spray the baking pan with Pam -!
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. Aprox. 30- 40 minutes.

Bite size Canoli Cups

I love canolis and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for canoli cups instead!


Ingredients:
Crust-
2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
Filling-
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips


Directions:
Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.
Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.
Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top and dust with powdered sugar!
Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving.
To get cream extra thick, run ricotta through a cheese cloth over night to remove excess water.

Baked Spinach Dip Mini Bread Bowls

 

1  13.3 oz. roll of refrigerated french bread loaf

2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon Ancho Chile Pepper
1/8 teaspoon  Garlic Salt
1/8 teaspoon Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese


1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
10 mini spinach dip bread bowls

Marinara Chicken Rice Bake

2 cups brown or white rice

2 large chicken breasts, cooked and shredded

1/4 cup extra virgin olive oil

1 large onion, finely diced

3 cloves minced garlic

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups frozen mixed vegetables

26 ounce jar marinara or pasta sauce

1/4 cup Parmesan Cheese

8 slices Swiss cheese

 

 

 

 

Directions

1. Preheat oven to 350 degrees F. and cook 2 cups dry rice according to package directions.
2. Heat oil in large dutch oven over medium heat. Saute onions, cooking and stirring for 5 minutes, until tender. Add garlic and cook for 1 minute. Add rice, salt and pepper, stirring to combine. Stir in vegetables, pasta sauce, Parmesan, and shredded chicken. Transfer to 9×13 baking dish spreading evenly. Top with Swiss cheese and bake for 20 minutes, until cheese is melted and hot.

Your Favorite Hershey Kiss Pie/Cookies

Kiss Pies

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting


1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart . Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss.

 Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge.    Now press together edges and form criss cross.  * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps **

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

Dreamy Nutella & Sea Salt Fudge

This is the fudge that you will dream about as you plunge into your New Year’s resolution salads. Chocolate, Nutella and sea salt come together to form a treat that is creamy, sweet, and slightly nutty. Better yet, this recipe comes together in a flash, perfect for the hustle and bustle of the season.

Preparation Instructions

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Ingredients

• 1 Tablespoon Butter, For Greasing Pan
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
• 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
• 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
• ½ teaspoons (approximately) Sea Salt

Baileys or Frangelica Fantastic Dessert

NGREDIENTS

- 1 bx chocoate fudge cake, prepared - 2 bx chocolate instant pudding, prepared - 1 lg tub of cool whip

- 6 heath candy bars, crushed - 1/2 c Bailey's  or Frangelica liquor (or Kahlua)

DIRECTIONS

1.   Cut your prepared cake into cubes.

2.   In a large glass bowl, layer the bottom with a third of your cake cubes. Then sprinkle with 1/3  Baileys (or Frangelica)... Top with a layer of pudding, then a layer of Cool Whip. Then a layer of candy.

3.   Repeat this for 2 more layers, ending with the topping of Cool Whip and sprinkled candy!

Cheesy Creamed Corn

Ingredients:

• 4 eggs
• 1 cup cream
• 2 (14.75-oz) cans cream-style corn
• 2 (14.75-oz) cans corn kernels, drained
• 1/2 cup sugar
• 1/2-3/4 cup breadcrumbs (preferably coarse, like Panko)
• 1/4 cup flour
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 Tbsp ground black pepper
• 1/4 cup parsley, finely chopped
• 1/2 cup Parmesan cheese, grated
• 3 cups cheddar cheese, shredded

Preparation:

1. Preheat the oven to 350°F.
2. Whisk together the eggs and cream. Add the creamed corn, corn kernels, sugar, breadcrumbs, flour, smoked paprika, salt, and pepper. Mix well to combine. Add the parsley, Parmesan, and cheddar cheese and mix again. Pour the mixture into a 3-qt nonstick baker.
3. Bake for about 90 minutes, or until the pudding is nicely browned on top. Let it stand for a couple of minutes before serving.

Luscious Sweet Potato, Pineapple & Special Topping Casserole

Ingredients:

Casserole

• 16 medium sweet potatoes, cut in half and quartered
• 2 cups crushed pineapple, drained
• 1 1/2 cup sugar
• 6 Tbsp butter, melted
• 2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 4 eggs

Topping:

• 1/2 cup brown sugar
• 2 Tbsp butter, melted
• 1/3 cup all-purpose flour
• 1 cup pecans or walnuts, chopped Preparation:

1. Preheat the oven to 350°F. Lightly grease a 9'' x 13'' baking dish.
2. In a large stockpot, boil the sweet potatoes until soft, approximately 40 minutes.
3. Meanwhile, make the topping. Combine the brown sugar, butter, flour, and nuts in a small bowl. Set aside.
4. When the potatoes are cool enough to handle, remove the skins and put the potatoes in the bowl of a stand mixer, along with the pineapple, sugar, butter, salt, and spices. Fit the mixer with a flat beater and beat until smooth. Stir in the eggs one at a time. Spread the mixture into the baking dish and bake 30-40 minutes.

Holiday Candy Cane Cannoli's

 

Ingredients:

• 1 (8-oz) package cream cheese, softened
• 1 (8-oz) ricotta cheese
• 1-1/2 cups powdered sugar
• 1/2 cup heavy cream
• 1-1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies, divided
• 15-20 chocolate-dipped cannoli shells
• Green sugar to garnish (optional)

Preparation:

1. Beat together the cream cheese, ricotta, sugar, cream, and peppermint extract in the bowl of a stand mixer until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies.
2. Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli.

Sausage Kale & Apple Stuffing

Ingredients:

• 1 loaf whole wheat or white hearth bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
• 1 tablespoon extra-virgin olive oil
• 3/4 pound fresh breakfast sausage, removed from casings
• 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
• 1 red onion, diced
• 4 cloves garlic, chopped
• 3 stalks celery, thinly sliced
• 3 tablespoons unsalted butter
• 3 Honeycrisp, Fuji, or other crisp apples, diced
• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Method:

Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.

If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

Crockpot Stuffing

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 6 cups cubed day-old white bread
• 6 cups cubed day-old whole wheat bread
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1/2 cup egg substitute (optional)  otherwise I just use an additional 1/2 cup chicken stock

Directions

• In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
• In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.
• Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 12 servings.

Rosie's Special Dinner Rolls

Ingredients

• 1 1/2 cups milk
• 1 stick unsalted butter, cut into pieces, plus more for brushing
• 1/2 cup sugar
• 1 package active dry yeast
• 1/2 cup warm water
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour

Directions

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving

Yummy Pumpkin Gooey Butter Cake w/ also Variations

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushedpineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Oh My!! Streusel Caramel Apple Cheesecake Bars

                                                                        

• Ingredients
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping
• 
  

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.