Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough1/4 cup sour cream1/4 cup chocolate syrup1 quart chocolate chip ice cream, softened Preparation Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned....
Ingredients 1 package (1/4 ounce) active dry yeast1-1/4 cups warm water (110° to 115°)1/4 cup olive oil3-1/4 teaspoons sugar1 teaspoon salt3 cups all-purpose flour1 egg yolk1 tablespoon water1 tablespoon sesame seeds Preparation In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)....
Ingredients 2 cups fresh broccoli florets3 tablespoons butter2 cups sliced yellow summer squash1 egg1/2 cup shredded Swiss cheese1/4 cup milk1/4 teaspoon ground mustardDash cayenne pepper2 tablespoons grated Parmesan cheese Preparation In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne....
Ingredients 1-1/2 cups heavy whipping cream, divided2 tablespoons lemon juice3 large eggs3 large egg yolks6 ounces cream cheese, softened5 tablespoons butter, softened, divided2 to 3 tablespoons grated Parmesan cheese4 cups chopped fresh broccoli (about 1-1/4 pounds)1/2 teaspoon salt, divided1/4 teaspoon white pepper, divided1 tablespoon all-purpose flour1 teaspoon chicken bouillon granules3 tablespoons snipped fresh dillFresh dill sprigs, optional Preparation In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature....
Ingredients 2 cups packed dark brown sugar1/2 cup butter, melted2 large eggs, room temperature1 tablespoon vanilla extract2 cups all-purpose flour1/2 teaspoon salt1 cup chopped pecans, dividedICING:3 tablespoons butter1/4 cup packed dark brown sugar1 tablespoon 2% milk1/2 cup confectioners’ sugar Preparation Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture....
Ingredients 1/4 cup baking cocoa1 cup water1/2 cup butter, cubed2 cups all-purpose flour2 cups sugar1 teaspoon baking soda2 large eggs, lightly beaten1/2 cup vegetable oil1/2 cup buttermilkBUTTERMILK FROSTING:1/4 cup baking cocoa1/2 cup butter, cubed1/2 cup buttermilk3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1/2 cup chopped pecans, optional Preparation In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture....
Ingredients 4 large russet potatoes 3 tbsp. olive oil kosher salt Pepper 2 medium red onions, thinly sliced 1 c. sour cream 3 scallions, finely chopped, plus more for serving Preparation Step 1Heat oven to 375 degrees F. Rub the potatoes with 1 tablespoon oil, sprinkle with 1/2 teaspoon salt and transfer to a large baking sheet. Bake until tender in the center, about 1 hour 15 minutes.Step 2While the potatoes are baking, heat the remaining oil in a large skillet over medium heat....
Ingredients 1 medium head cauliflower, broken into florets1/4 cup water1 cup sour cream2 teaspoons minced chives1/4 teaspoon salt1/8 teaspoon pepper1-1/2 cups shredded cheddar cheese Preparation Place the cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 4-1/2 minutes; stir. Cook 4-6 minutes longer or until tender. Drain. Combine sour cream, chives, salt and pepper; spoon over the cauliflower. Sprinkle with cheese. Microwave, uncovered, on high for 1-1/2 minutes or until cheese is melted....
Ingredients 1 head cauliflower, chopped into small bite-size pieces olive oil 1 shallot, minced kosher salt Freshly ground pepper Juice of 1/2 lemon 1/4 c. Chopped flat-leaf parsley 4 thick slices of sourdough 1 c. shredded fontina Preparation Step 1Heat about 2 tbsp. olive oil in a large skillet over medium heat. Add the cauliflower and season with salt and pepper to taste. Let the cauliflower pieces sit for a minute or so in the pan without stirring....
Ingredients 1 loaf (1 pound) frozen pizza dough, thawed 1/2 cup pasta sauce1 cup shredded part-skim mozzarella cheese, divided 1 cup coarsely chopped pepperoni (about 64 slices)1/2 pound bulk Italian sausage, cooked and crumbled1/4 cup grated Parmesan cheeseMinced fresh basil, optional Crushed red pepper flakes, optional Preparation Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges....
Ingredients 2 cups butter, softened3 cups sugar5 eggs, separated1 teaspoon vanilla extract5 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup buttermilk2 jars (10 ounces each) maraschino cherries, drained and chopped1 cup chopped pecans Preparation In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick)....
Ingredients 1 can (9-3/4 ounces) chunk white chicken, drained1 carton (8 ounces) spreadable garden vegetable cream cheese1 cup salsa, divided 4 pieces ready-to-serve fully cooked bacon, crumbled6 flour tortillas (8 inches), room temperature Preparation Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas. Roll up tightly; wrap. Refrigerate at least 1 hour. Just before serving, unwrap and cut tortillas into 1-in. slices. Serve with remaining salsa.
Ingredients 1/2 lb. day-old peasant bread 1/4 c. extra-virgin olive oil 1/4 c. salted capers 1/4 c. golden raisins 1 bunch Swiss chard (about 1 1/2 pounds) 3 shallots 3 clove garlic 1/2 tsp. minced thyme salt Freshly ground black pepper 1 Chicken Preparation Step 1Preheat the oven to 350 degrees F. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic, and thyme....
Ingredients 1 broiler/fryer chicken (3 to 4 pounds), cut up10 cups water1 large carrot, sliced1 large onion, sliced1 celery rib, sliced1 garlic clove, minced1 bay leaf1 teaspoon dried thyme1 teaspoon salt1/4 teaspoon pepper Preparation In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises. Remove chicken and set aside until cool enough to handle....
Ingredients 6 ounces cream cheese, softened1 medium onion, chopped8 green onions, chopped2 cups shredded Mexican cheese blend, divided2 garlic cloves, minced3/4 teaspoon ground cumin, divided1/2 teaspoon minced fresh cilantro3 cups cubed cooked chicken1/4 cup butter1/4 cup all-purpose flour1-1/2 cups chicken broth1 cup shredded Monterey Jack cheese1 cup sour cream1 can (4 ounces) chopped green chilies, drained1/8 teaspoon dried thyme1/8 teaspoon salt1/8 teaspoon pepper12 flour tortillas (6 inches), halved Preparation In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended....
Ingredients 2 cups diced peeled butternut squash1 small carrot, finely chopped1 green onion, sliced1/2 teaspoon ground cumin1 tablespoon olive oil2 garlic cloves, minced2 cups vegetable broth, divided1 can (14-1/2 ounces) diced tomatoes, undrained3 ounces cream cheese, cubed1/4 cup minced fresh basil1 chipotle pepper in adobo sauce, chopped1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained2 cups fresh baby spinachFresh sage, optional Preparation In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes....
Ingredients 1/2 cup minced fresh cilantro1/2 cup lime juice1/2 cup honey2 tablespoons adobo sauce1 tablespoon chopped chipotle pepper in adobo sauce3 garlic cloves, minced1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon ground allspice1/2 teaspoon pepper1/4 teaspoon Dijon mustard4 beef T-bone steaks (12 ounces each) Preparation In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a shallow dish. Add the steaks and turn to coat. Cover and refrigerate for up to 1 hour....
Ingredients 1 large sweet potato, peeled and quartered1 tablespoon 2% milk2 teaspoons butter1 teaspoon minced chipotle pepper in adobo sauce1/8 teaspoon saltDash pepper Preparation Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.
Ingredients 1 can (21 ounces) cherry pie filling1 teaspoon almond extract2/3 cup 2% milk2 large eggs2 tablespoons butter, melted1/4 cup blanched almonds, ground1/4 cup all-purpose flourFILLING:1 cup heavy whipping cream3 ounces semisweet chocolate, melted and cooled1/4 cup slivered almonds, toasted Preparation In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth....
Ingredients 1 package (16 ounces) frozen broccoli florets, thawed3 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon canola oil2 tablespoons water4-1/2 teaspoons hoisin sauce1/4 teaspoon salt Preparation In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.
