August 30, 2009

Cajun Style Baked Sweet Potato

Prep Time: 10 Minutes
Cook Time: 1 Hour

Ready In: 1 Hour 10 Minutes
Servings: 4
"Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix."
1 1/2 teaspoons paprika
1 teaspoon brown sugar
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 large sweet potatoes
1 1/2 teaspoons olive oil

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
3. Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
4. Bake in preheated oven until tender, or about 1 hour.

Chocolate Chip, Oats 'n Caramel Cookie Squares

Prep Time: 35 Min
Total Time: 2 Hr 40 Min
Makes: 16 bars

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup quick-cooking oats
Dash salt, if desired
2/3 cup SMUCKER'S® Caramel Ice Cream Topping
5 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon vanilla
3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
1 cup Hershey's® semi-sweet baking chips (6 oz)

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

Cajun Dirty Rice

1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5 - 6 peeled cloves of garlic
1 or 2 fresh, green cayenne peppers
1 tsp. salt (use to own taste)
1 tsp. red pepper (use to own taste -- balance with fresh pepper above)
2 cans mushroom steak sauce
3-4 cups cooked rice

The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell
pepper, onion and garlic into food processor and "nearly" liquify it, then
add this to the meat. The pepper/onion/garlic should sizzle as you stir it
well into the the meat. When the sizzling fades, add the mushroom steak
sauce and a little water and allow the entire dressing mix to simmer for at
least a half hour.

Dirty Rice:
Cooked rice can be added to this mixture and thoroughly stirred. The more
rice you add, the drier and "whiter" the resulting dressing will be. Adding
the right amount of rice will result in a dress that is moist with the rice
appearing very brown ("dirty").

Cornbread Dressing:
Substitute crumbed cornbread for cooked rice.

Save some for later:
Freeze the dressing mix, i.e., before adding rice/cornbread, separately.
When needed, defrost the mix by heating it and add the rice or cornbread.

Godiva Frozen Chocolate Turtle Pie

Yield: 8 servings
Difficulty: *Easy
Preparation: 30 minutes plus freezing times

Chocolate Wafer Crust:
1 1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped
4 tablespoons unsalted butter, melted

Ice Cream Filling:
1 pint premium vanilla ice cream, softened
5 ounces Godiva Milk Chocolate Caramels, coarsely chopped (about 1 cup)
1/2 cup chopped pecans

Caramel Layer:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract

Chocolate Glaze:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup

3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Nut or Caramel Candies, cut up

Make the crust:

In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined. Press mixture onto bottom and up sides of 9-inch glass pie plate. Freeze for 30 minutes or until firm.

Make the ice cream filling:

Spread half of softened ice cream into prepared pie shell. Top with chopped chocolate candies and pecans. Spread with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.

Make the caramel layer:

1. In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling. Remove pan from heat and whisk in cream and vanilla until blended. Let mixture cool to room temperature.

2. Spoon caramel mixture over ice cream layer in pie shell, covering it completely. Freeze pie for 20 minutes, until caramel layer is set.

Make the chocolate glaze:

Place chocolate in medium bowl. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Let cool for 5 minutes or until slightly thickened. Remove pie from freezer and pour glaze over top of caramel layer, covering it completely. Freeze pie until ready to serve.

Garnish the pie:

Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe cream around top edge of pie. Garnish with chopped chocolate candies. Serve immediately.

Sausage & Bean Soup

3/4-lb bulk Italian sausage
1/2-cup chopped onion
1-garlic clove, minced
1-15oz can butter beans, rinsed and drained
1-15oz can black beans, rinsed and drained
1-14 1/2 oz can diced tomatoes, un-drained
1-14 1/2 oz can beef broth
1-tbsp minced fresh basil or 1 teaspoon dried basil
2-tbsp shredded Romano or Parmesan cheese

In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain
Add beans, tomatoes, broth and basil
Cover and simmer for 10 minutes
Sprinkle each serving with cheese

4-6 servings.

Hearty Sausage Gumbo

1-tbsp olive oil
1-cup chopped onions
½-cup chopped sweet red pepper
½-cup chopped sweet green pepper
½-cup chopped celery
1-clove garlic, minced
5 ½-cups chicken stock
1-lb cooked smoked turkey sausage, quartered lengthwise and sliced
½-lb smoked turkey thigh, chopped
½-lb small shrimp, uncooked
1-16oz package frozen cut okra
1 –14 1/2oz can diced tomatoes, undrained
1-7oz package Zatarain's Gumbo Mix with Rice
1-tsp snipped fresh rosemary, chopped
1-tsp snipped fresh thyme, chopped
½-tsp cayenne

In a 4-quart Dutch oven, heat the oil
Add the onion, green and red pepper, celery and garlic
Cook and stir over medium heat for 4 minutes
Add the chicken stock, sausage, turkey thigh, okra, undrained tomatoes, gumbo mix,
rosemary, thyme and cayenne pepper
Bring to a boil, reduce heat and simmer, covered about 15 minutes
Add the shrimp and cook another 5 minutes or until rice is tender

Makes 8 servings

Beans & Greens Soup

2-tbsp olive oil
1/2-head of kale or collard greens, stems removed & leaves shredded
1-medium onion, diced, about 1-cup
3-garlic cloves, minced
1-tbsp flour
1-tsp dried rosemary
1/2-tsp dried sage
1/2-tsp dried thyme
2-tbsp tomato paste
1/2-cup barley
1-potato, peeled and diced
2-19oz cans white beans, drained and rinsed
Salt & pepper to taste
8 1/2-cups chicken stock (or vegetable stock)
1-smoked sausage, diced

Sauté onion and garlic in oil until translucent
Sprinkle with flour, rosemary, sage and thyme
Cook for 1-2 minutes
Add tomato paste; stir and add sausage
Add stock, barley and potato; bring to a boil
Reduce heat and simmer for 20 minutes
Add beans and kale; simmer until kale is wilted and barley is tender about 20 minutes

Orange Ginger Glazed Barbecued Ribs

4 pounds beef ribs

3/4 cup frozen Florida orange juice concentrate, thawed

1/3 cup sliced green onions

2 teaspoons grated fresh ginger root

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

1/4 teaspoon pepper

4 oranges, peeled, thinly sliced, and seeded

Cut the ribs into serving size pieces. For barbecue sauce, in a bowl combine thawed orange juice concentrate, onions, ginger root, Worcestershire sauce, garlic, and pepper.

In a covered grill arrange medium hot coals around a drip pan. Test for medium heat above the pan.

Place ribs on the grill rack over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender and no pink remains, brushing occasionally with the barbecue sauce at least 10 minutes of grilling. Serve with orange slices. Serves 6.

TO ROAST: Place ribs, bone side down, on a rack in a shallow pan. Roast in a 350 degree oven for 1 hour. Brush with the sauce, then roast 30 to 45 minutes more or until no pink remains, brushing occasionally with sauce.

Texas Style BBQ Beef Ribs

2 racks of beef back ribs (7 ribs per rack)

2 Tbsp. black pepper

1 Tbsp. ground oregano

1 Tbsp. paprika

2 tsp. celery salt

1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well.

Preheat oven to 300° F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edge.

Bake at 300° F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.

Cut between ribs to serve.

Serves 6-8

August 29, 2009

Margarita Chicken

1/2 cup margarita mix

3 tablespoons lime juice

1 clove garlic - crushed

3 pounds cut-up broiler-flyer chicken

1 teaspoon coarse salt

Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag.

Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Place chicken, skin sides up, on grill.

Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 tea-spoon salt.

Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

6 servings.

Hot 'n Spicy Barbecued Chicken

1 cup catsup

1/4 cup firmly packed brown sugar

1/4 cup lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons water

2 garlic cloves - crushed

1/2 teaspoon dry mustard

1/8 teaspoon hot sauce

1 teaspoon paprika

1 teaspoon pepper

1/2 teaspoon dry mustard

8 skinned boned chicken breast halves (4-ounce)

Vegetable cooking spray

Combine first 8 ingredients in a 1-quart measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set aside.

Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves, and set aside.

Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on each side or until done, basting occasionally with catsup mixture.

Yield: 8 servings

Barbecue Potato Salad

12-14 medium red potatoes
2 c. green beans, cut in 2-inch pieces
1 (16 oz.) pkg. Hillshire Farms Lil' Sizzlers sausages
1/2 medium red onion
1/2 lb. Colby/Jack cheese
1 (16 oz.) B&M Barbecue Baked Beans
1/4 c. sour cream
shredded Sargento Italian Six-Cheese Blend, for garnish

Cut potatoes into cubes (do not peel). Place in a single layer on a microwave-safe dinner plate. Cover with plastic wrap and microwave in a 700-watt oven for 9 minutes on high. Uncover and set aside to cool. Repeat procedure until all potatoes are cooked. Place green bean pieces in a microwave-safe container, add 1 tablespoon of water and microwave for 6 minutes on high in a 700-watt oven. Drain, uncover and set aside to cool.

To make the salad: Place the sausages in a colander and rinse well. Dry on paper towels. Cut each sausage in half and put into a large bowl. Slice the red onion into very thin slices and then chop into small pieces. Add to the bowl. Cut cheese into small cubes and add to the bowl. Add the cooked potatoes and green beans to the bowl and toss lightly to mix.

Place the undrained can of beans into a bowl. Using a potato masher, mash the beans. (You want the beans to be mashed into small pieces, not pureed.) Stir in the sour cream and mix until blended. Pour dressing mixture over the salad mixture and mix well. Refrigerate at least 2 hours to blend flavors. Spoon salad into shallow soup bowls and garnish with the shredded cheese. If desired, you can serve on a bed of lettuce. Makes about 6 main-dish servings.

Cook's note: Potatoes do not need to be cold before being added to salad.

Northern Style Beef Stroganoff

Northern Style Beef Stroganoff - This oh so creamy, beef stroganoff recipe, made with ground beef meat, is a quick and easy classic, overflowing with yummy homemade flavor. Tender, cooked egg noodles, provide the perfect base for this sensational, meaty stroganoff, we know you and your family will love.

Prep Time: 10-15 mins
Cook Time: 30 mins
Servings: 6
Main Ingredient: Ground Beef Meat
Difficulty Level: 2
Ingredients to make Northern Style Beef Stroganoff

1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup white wine
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/2 cup sour cream
1 Tablespoon Dijon mustard
4 cups cooked egg noodles
chopped fresh parsley, optional
Radish slices and fresh Italian parsley, optional
Directions to make Northern Style Beef Stroganoff
Step 1:

Preheat oven to 350. Spray 13×9 inch baking dish with nonstick cooking spray. Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set aside beef.
Step 2:

Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Step 3:

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired. Garnish with radish and parsley sprigs, if desired.

Cajun Catfish

2 large catfish fillets
1 cup onions, chopped fine
½ cup celery, chopped fine
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice

In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sautée until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over rice. Serves 2.

NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for real Cajun flavor!

Crockpot Barbecued Beef Recipe

* 1 to 1 1/2 lb. roast, cut in large chunks
* 1 cup chopped onions
* 1 cup chopped green peppers
* 1 (6 oz.) can tomato paste
* 1/4 c. packed brown sugar
* 1/8 c. cider vinegar
* 1 tbsp. chili powder
* 1 tsp. salt
* 1 tsp. Worcestershire sauce
* 1/2 tsp. dry mustard

Add ingredients to crockpot in order given Do not stir.

Cover and cook on HIGH for 1 hour; turn to low and cook 8 to 10 hours, or until very tender.

Stir a few times during last hour. Shred and serve on warmed buns.

Honey Chipotle Ribs

A flavorful honey and chipotle sauce mixture makes these ribs extra good. Serve these crockpot ribs with potato salad, baked beans, and corn on the cob for a delicious indoor barbecue you can enjoy any time of the year.

* 2 racks baby back ribs, cut into 2 to 3 rib portions
* Salt and pepper
* 1 1/2 cups ketchup
* 1/3 cup honey
* 1/4 cup chopped onion
* 1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste
* 1 tablespoon Worcestershire sauce
* 2 teaspoons chili powder
* 1 tablespoon prepared mustard
* 2 tablespoons cider vinegar
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

Heat oven to 375°.

Line a large baking sheet (with sides) with heavy duty foil. Place rib sections, rib sides down, on the baking sheet. Bake for 1 hour.

Combine remaining ingredients in a food processor or blender; process until smooth.

Transfer ribs to the slow cooker; cover with onions and pour the chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for about 4 to 5 hours.
Serves 4.

Home Style Barbecued Country Style Ribs

Apples and spices add flavor to this easy slow cooker recipe for boneless pork ribs. Serve these ribs with mashed potatoes and corn or other side vegetable for a meal your family will love.

* 3 pounds boneless country-style pork ribs
* 2 large tart apples, peeled, cored, chopped or thinly sliced
* 1 large onion, halved and thinly sliced
* 1/4 teaspoon cinnamon
* Scant 1/4 teaspoon allspice
* salt and pepper
* 1 cup barbecue sauce

In a slow cooker, combine the ribs, apples, onion, cinnamon, and allspice. Sprinkle with salt and pepper.

Cover and cook on LOW for 7 to 9 hours. Drain off and discard juices. Add barbecue sauce and continue cooking for about 30 minutes longer.
Serves 4 to 6.

Tamale Loaf

This loaf contains cornmeal, tomatoes, ground beef, corn, and seasonings. Scroll down to see more meat loaf recipes.

* 1 pound lean ground beef
* 1/4 cup chopped onion
* 2 tablespoons vegetable oil
* 1 can (14.5 ounces) diced tomatoes
* 1 cup yellow cornmeal
* 3/4 cup whole kernel corn, canned or frozen and thawed
* 2 eggs, well beaten
* 1 tablespoons salt, or to taste
* 1/8 teaspoon pepper
* 1 teaspoon paprika
* 1 teaspoon chili powder

Brown ground beef until beef is no longer pink; drain well. In another skillet, sauté onions in the oil until lightly browned. Add tomatoes; bring to boil. Add cornmeal gradually; cook, stirring, for about 10 minutes. Add remaining ingredients. Blend thoroughly. Turn mixture into a greased loaf pan, 9- X 5- X 3-inches. Bake at 350° for 45 to 55 minutes.
Serves 6 to 8.

Honey Mustard Meatloaf

A honey mustard mixture is brushed on this meatloaf. Scroll down to see more meatloaf recipes.

* 1 1/2 pounds lean ground beef or combination of beef and turkey
* 1/3 cup dry bread crumbs, plain or seasoned
* 2 eggs
* 1/2 cup chopped onion
* 1 teaspoon chopped dried leaf basil, or less if bread crumbs are seasoned
* 1/2 teaspoon seasoned or plain salt
* 1/4 teaspoon pepper
* 3 tablespoons Dijon style mustard
* 3 tablespoons honey
* 2 tablespoons finely chopped green onion

Preheat oven to 350°. Combine ground beef, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing gently but thoroughly. Shape into loaf. Place loaf in baking pan. Combine honey and mustard, brush half of the mixture on loaf. Bake at 350° for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 30 to 45 minutes longer. Remove from oven and sprinkle chopped green onion. Serves 6 to 8.

Barbecue Meatloaf

* 2 to 2 1/2 pounds ground chuck
* 1 can tomato soup, divided
* 1 egg, slightly beaten
* 1 cup crushed Ritz crackers
* 2 tablespoons honey
* 1 tablespoon plus 2 teaspoons
* Worcestershire sauce, divided
* 2 tablespoons dried minced onions
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup water
* 2 teaspoons prepared mustard
* 2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the slow cooker/Crock Pot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier ro lift the meatloaf out and keep it out of the drippings).

Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8 to 10 hours.
Serves 4 to 6.

Cranberry Meatloaf

A meatloaf recipe with a unique ingredient combination. This meatloaf contains lean ground beef, cranberry sauce, ground ham, a little brown sugar, and seasonings.

* 1/4 cup firmly packed brown sugar
* 1/2 cup whole cranberry sauce
* 1 1/2 pound ground beef, lean
* 1/2 pound ground cooked ham
* 3/4 cup evaporated milk
* 3/4 cup cracker crumbs
* 2 eggs, beaten
* 2 tablespoons chopped onion

Spread sugar over bottom of greased loaf pan. Mash cranberry sauce; spread over sugar. Combine remaining ingredients except bay leaves. Shape into loaf; place on cranberry sauce. Bake at 350° for about 1 hour. Remove bay leaves before serving.
Serves 8.

Sandy's Stuffed Meatloaf

* 1 pound lean ground beef
* 1 pound lean ground pork
* 1 pound lean ground veal (or use 1 1/2 pounds each pork and beef)
* 2 beaten eggs
* 1/2 milk
* 1/2 cup fine dry bread crumbs
* 1 Tbs. salt
* 1/2 Tsp. pepper
* Stuffing:
* 2 1/2 cup toasted bread, cut into squares
* 1/2 Tsp. thyme
* 1/8 Tsp. pepper
* Mushroom liquor, water, or milk to moisten
* Brown 1 Tbsp. minced onion
* 1 cup chopped raw mushrooms, sauteed in butter, or use 1 can canned mushrooms

Combine ground meats, beaten eggs, milk, bread crumbs, 1 tablespoon salt, and 1/2 teaspoon pepper. Put half of the meat mixture in a greased baking dish. Mix together the stuffing ingredients; spread over meat layer, then top with remainder of meat.
Bake at 350 about 1 1/2 to 2 hours. Serves about 12
Shared by Sandy H

Tangy Glazed Meatloaf Recipe

* 3 to 4 pounds lean ground beef
* 1/2 large onion, finely chopped, about 1/2 cup
* 1 bell pepper, chopped
* 1/3 cup evaporated milk
* 2 eggs
* 1 1/2 packages (sleeves) of crackers, crumbled
* A-1 Sweet and tangy steak sauce
* 1 small can (8 ounces) tomato sauce
* 1/2 bottle of ketchup (1 cup)
* .
* Glaze:
* 1/3 cup dark corn syrup
* 1/2 cup ketchup
* 1/4 cup brown sugar

Place ground beef in large bowl. Add chopped onion and bell pepper. Pour in a whole bottle of A-1TM Steak sauce, 1/2 medium bottle of ketchup, 1 small can tomato sauce. Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl. Pour in meatloaf mixture and mix with hands thoroughly. Add enough cracker crumbs to make the mixture stick together.

Recipe makes 2 large loaves, so you could split and freeze half of the mixture.

Mold meat into a loaf in a roaster or similar deep dish pan. Bake at 350-375 degrees for about an hour and a half, or until it appears to be done. You may also drain some of the juice off of the loaf before you top with glaze, but not too much because it will result in a dry meatloaf.

Mix glaze ingredients and cover meatloaf with it. Bake uncovered until coating is cooked. Slice and serve.

Onion Soup Meatloaf

Cook Time: 1 hour, 15 minutes

* 2 eggs, beaten
* 1/3 cup ketchup
* 3/4 cup water
* 1 packet dry onion soup mix
* 1 1/2 cups bread crumbs
* 2 pounds lean ground beef

Combine eggs, ketchup, water, and soup mix; mix well. Add bread crumbs and beef; mix well. Shape into loaf and place in a shallow pan or loaf pan. Bake at 350° for about 1 1/4 hours.
Serves 8 to 10.

Barbecue Style Meatloaf

Recipe for a meatloaf with a homemade barbecue sauce. Scroll down to see more meatloaf recipes.

* 2 pounds lean ground beef
* 1/2 cup bread crumbs
* 1/2 cup finely chopped onion
* 1 egg, beaten
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 can (8 ounces) tomato sauce, divided
* 1/2 cup water
* 2 tablespoons cider vinegar
* 3 tablespoons dark brown sugar
* 2 tablespoons prepared mustard
* 2 tablespoons Worcestershire sauce

Combine ground beef, bread crumbs, onion, egg, salt, pepper, half of the tomato sauce, and water. Mix together well. Shape into a loaf and place in shallow 7 x 11-inch baking pan.

In a saucepan, combine cider vinegar, brown sugar, prepared mustard, remaining 1/2 cup of tomato sauce and Worcestershire sauce. Bring mixture to boil and pour sauce over meatloaf.

Bake at 350° for 1 hour 15 minutes, basting occasionally. Serves 6 to 8.

Chili Cheese Meatloaf

This spicy meatloaf is made with ground spicy sausage and lean ground beef, chili style seasonings, shredded cheese, and salsa.

* 2 eggs, slightly beaten
* 1 pound bulk pork sausage, spicy
* 1 pound very lean ground beef
* 1/4 cup chopped onion
* 1 cup quick-cooking oats
* 2 teaspoons garlic salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1 cup shredded Cheddar or Monterey Jack cheese
* 1 cup chunky salsa
* salsa for topping, optional
* cheese for topping, optional

Preheat oven to 350°. With hands, gently combine all ingredients except topping options in a mixing bowl. Shape into a loaf and place in baking dish or loaf pan; bake for 1 to 1 1/2 hours, until cooked through.
Serves 6 to 8.

Miami-Style Meatloaf

* 4 slices dry whole wheat or white bread
* 1 1/2 pounds lean ground beef
* 1/2 pound lean ground turkey
* 1 tablespoon olive oil
* 1 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1 clove garlic, finely minced
* 2 eggs
* 1/2 cup plain low fat yogurt or light sour cream
* 1 teaspoon salt
* 2 teaspoons prepared horseradish or mustard
* 1 to 2 tablespoons Pickapeppa Sauce, or use several dashes of another hot pepper sauce, depending on strength
* 3 tablespoons ketchup

Put dry bread in food processor and pulse until crumbs are fine. In a large bowl, mix the crumbs into the ground beef and turkey. Set aside. Heat the olive oil over medium heat and sauté the onion and chopped bell pepper until the onion is soft, about 3 minutes. Add the garlic and sauté for 1 minute longer. Set aside to cool. In a food processor, mix together the eggs, yogurt or sour cream, horseradish or mustard, salt, and pepper sauce. Add the cooled chopped vegetables and the egg mixture to the meat mixture and mix. Combine gently but thoroughly with your hands. Pat the mixture into a loaf pan. Spread ketchup over top of meatloaf and bake in a preheated 350° oven for 1 1/2 hours. Let stand 10 minutes before slicing.
Serves 8

Spicy Meatloaf With Chile Peppers

Scroll down to see more meatloaf recipes.

* 1 tablespoon canola oil
* 1 large onion, finely chopped
* 4 medium garlic cloves, minced
* 3 tablespoons jalapeno peppers, minced
* 1/4 cup chopped red bell pepper
* 1/3 cup tomato paste
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* 1/2 pound lean ground turkey
* 1 1/2 pounds lean ground beef
* 1/2 cup bread crumbs
* 1/2 cup low-fat milk
* fresh salsa, see below

Heat the oil in a large skillet over medium-low heat. Add the onion and garlic; sauté until soft, but not browned. Transfer to a large mixing bowl. Add the jalapeno and red bell pepper, tomato paste, chili powder, cumin, and cayenne to the onion mixture, blending well. Add the turkey, ground beef, bread crumbs, and milk, combining thoroughly.

Transfer to a 9x5-inch loaf pan. Bake in a preheated 350° oven 1 1/2 hours, or until cooked thoroughly. Remove from the oven and let rest 10 minutes before slicing.
Serve with fresh salsa.

Tangy Meatloaf

A tasty meatloaf recipe, made with ground beef, tomato sauce, and seasonings, served with a tangy topping and noodles. Scroll down to see more meatloaf recipes.

* 1 1/2 pounds lean ground beef
* 1/2 cup chopped onion
* 1 can (8 oz) tomato sauce
* 1 egg, beaten
* 1 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup fresh bread crumbs
* 1 teaspoon prepared mustard
* 3/4 cup water
* 2 teaspoons vinegar
* 2 teaspoons brown sugar

Mix ground beef, onion, half of the tomato sauce, egg, salt, pepper, and bread crumbs together gently until well mixed. Form into a loaf; place in shallow pan. Bake at 350 degrees for about 1 hour. Mix the other half of the tomato sauce with the remaining ingredients. Cook until well heated; pour over meatloaf. Serve with noodles.
Serves 8.

Country Meatloaf

Meatloaf recipe with ground round. Scroll down the page for more meatloaf recipes.

* 2 tablespoons butter or margarine
* 8 ounces sliced mushrooms
* 1 cup chopped onion
* 1 cup thinly sliced celery
* 3/4 shredded carrots
* 2 tablespoons water
* 2 pounds ground round
* 1/2 cup flour
* 1 teaspoon salt
* 1 1/2 teaspoons seasoned salt
* 1/4 teaspoon dried tarragon or thyme
* 1 teaspoon dried parsley flakes
* 2 tablespoons soy sauce

In a skillet, melt butter over medium heat; add mushrooms, onion, celery, carrots, and water. Heat to boiling; cover and cook for 10 minutes, or until vegetables are just tender-crisp.

In a large bowl, combine ground beef, flour, seasoned salt, tarragon, thyme, soy sauce, and the cooked vegetables. Mix gently and shape into a loaf on a greased, shallow baking pan (with sides). Bade at 350° for 55 to 65 minutes, or until loaf is crusty and browned.
Meatloaf serves about 8.

Sweet Pepper Meat Loaf

A variety of sweet peppers make this meatloaf flavorful and attractive.

* 1 1/2 pounds extra lean ground beef
* 1/2 pound ground pork, or use more ground beef
* 1/2 cup fine dry bread crumbs
* 1/2 cup chili sauce or ketchup
* 1/4 cup beef broth
* 1 egg, lightly beaten
* 1 medium green bell pepper, coarsely chopped
* 1 medium red bell pepper, coarsely chopped
* 1 medium sweet yellow or orange bell pepper, coarsely chopped
* 1 medium onion, coarsely chopped
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 teaspoon herb and garlic seasoning or other salt-free seasoning blend
* .
* Sauce
* 3/4 cup chili sauce or ketchup
* 1/2 cup beef broth
* 2 tablespoons light brown sugar, packed
* few drops Worcestershire sauce
* 2 teaspoons cornstarch
* dash Cajun seasoning

Heat oven to 350°.

Combine meat loaf ingredients; blend well. Pack into a large lightly greased loaf pan or shape into a loaf and put in a lightly greased 13x9x2-inch baking dish. Bake for 1 hour and 15 minutes. Pour off excess fat and let rest for 10 minutes before slicing.

Combine sauce ingredients in a small saucepan; whisk to blend ingredients. Bring to a boil over medium-high heat; boil, stirring, for 2 minutes. Spoon over sliced meat loaf.

Southern-Style Pork Barbecue

Scroll down to see more pork recipes.

* 4 to 5 pound pork shoulder (butt) roast
* 2 large onions, sliced
* 4 to 6 whole cloves
* 2 cups water
* 1 bottle (16 oz) barbecue sauce, your choice
* 1 large onion, chopped, about 1 cup
* large split buns, toasted or warmed

Place half the sliced onion in the bottom of a slow cooker. Add pork roastt, cloves, and water. Add the remaining sliced onion. Cover and cook 8 to 12 hours on LOW. Remove bone and fat from meat. Discard onions, cloves and water. Shred the meat and put it back in the pot. Add chopped onion and the barbecue sauce. Cook another 2 1/2 to 4 hours on LOW, stirring frequently to prevent scorching.
Serve on large split buns.
Makes about 12 to 16 servings.

Barbecue Pork for Sandwiches

Scroll down to see more barbecued pork and pulled pork recipes.
Cook Time: 10 hours

* 2 1/2 to 3 pounds cubed pork, or use about half beef cubes
* 1 (6 oz.) can tomato paste
* 1/4 c. vinegar
* 1/2 c. brown sugar
* 1 tsp. salt
* 1 tbsp. chili powder
* 1 lg. chopped onion
* 1 chopped green pepper

Mix all ingredients together in slow cooker; cover and cook on LOW for 9 to 11 hours. Shred meat with fork before serving on good buns or hard rolls.

Easy Pork and Beef Barbecue

Scroll down to see more pork roast and pulled pork recipes.

* 1 1/2 pounds lean beef, cut in 1 to 2-inch cubes
* 1 1/2 pounds pork, cut in 1 to 2-inch cubes
* 2 cups chopped onion
* 1/4 cup chopped green pepper
* 1 (6 oz.) can tomato paste
* 1/2 cup brown sugar
* 1/4 cup vinegar
* 1 tsp. salt
* 2 tsp. Worcestershire sauce
* 1 tsp. dry mustard

Combine all ingredients in slow cooker. Cover and cook on LOW for 9 to 11 hours, until very tender, or on HIGH for 5 to 6 hours. Stir, breaking up meat, and serve with warm split sandwich rolls.

Barbecued Beef Pie

A homemade barbecued beef pie recipe.

* 1 1/2 pounds lean ground beef
* 1 can (approximately 15 ounces) stewed tomatoes
* 3/4 cup chopped onion
* 1/2 cup chopped green pepper
* 1/2 cup sliced celery
* 1/3 cup sweet pickle relish
* 1/2 cup ketchup
* 1 tablespoon Worcestershire sauce
* 2 teaspoons salt
* 2 teaspoons chili powder
* 1 teaspoon paprika
* 1/4 teaspoon pepper
* 1 package (10 ounces) cornbread mix, or 1 recipe cornbread batter

Brown ground beef; add all ingredients except cornbread batter. Simmer mixture for 20 minutes; pour into a 9-inch square baking dish.

Meanwhile, prepare cornbread batter according to package directions; spoon over meat mixture. Bake at 425° for 15 minutes, or until cornbread topping is golden brown.
Beef pie serves 6.

Beef Chile Relleno Bake

hile relleno bake, made with whole green chiles, cheese, ground beef and pork or chorizo, onion, and garlic.

* 1/2 pound ground beef
* 1/2 pound chorizo or other pork sausage
* 1 cup chopped onion
* 3 cloves garlic, crushed and minced
* 2 cans (4 ounces each) whole mild green chiles, drained and seeds removed
* 2 cups Cheddar cheese or Mexican cheese mixture, divided
* 4 eggs
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1/2 teaspoon salt
* few dashes Tabasco sauce or cayenne pepper

In a large skillet, brown sausage and ground beef, breaking meat up as it cooks. Add onion and garlic; cook until onion is tender; drain well. Line a 9- x 9-inch square baking dish with half of the whole chiles; top with 1 1/2 cups of shredded cheese. Add browned meat mixture then top with remaining chiles; set aside. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper. Pour egg mixture over casserole. Bake, uncovered, in a 350° oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole. Let stand for 5 minutes before serving. Serve with rice, refried beans, and a salad, if desired.
Serves 6.

Ham and Spinach Bake

* 10 ounces frozen chopped spinach
* 2 tablespoons butter
* 2 eggs, beaten
* 1/3 cup milk
* 2 tablespoons finely chopped onion
* 1 tablespoon chopped pimiento
* 1/2 teaspoon dry mustard
* 1/4 teaspoon dried basil, crushed
* 1 teaspoon dried parsley flakes or 1 tablespoon fresh minced parsley
* 1/8 teaspoon salt
* 1 to 1 1/2 cups diced cooked ham
* 1 cup shredded Swiss cheese or use Monterey Jack or Cheddar
* French-fried onions or buttered bread crumbs for topping

Cook spinach; drain well. Stir in butter until melted. In a medium bowl, combine the eggs, milk, onion, pimento, mustard, basil, parsley, and salt. Stir in ham, cheese and spinach. Pour mixture into a buttered 1 1/2-quart baking dish. Bake at 350° for 30 to 35 minutes or until knife inserted into the center comes out clean. Let stand for 10 minutes before serving. Sprinkle top with French-fried onions or buttered bread crumbs.
Serves 4.

Spinach Lasagne Recipe

* 1 pound "no-boil" lasagne
* 36 ounces chopped or crushed tomatoes
* 3 cloves garlic, crushed
* 1 T. dried oregano
* 1 T. dried parsley
* 1 pound ricotta cheese
* 3 ounces grated Parmesan cheese
* 8 ounces grated mozzarella cheese
* 2 eggs, slightly beaten
* 10 ounces frozen chopped spinach

Preheat the oven to 375°F. Put the frozen spinach in the bowl of a food processor, and process until broken up and nearly flaked. Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella. Process briefly until the mixture is uniform. Pour about 1/4 of the tomatoes on the bottom of a 9" by 13" baking pan. Cover the pan with a layer of lasagne noodles (uncooked). Spread 1/3 of the spinach/cheese mixture over the noodles. Repeat two more times with tomatoes, noodles, and spinach/cheese mixture, ending with a layer of plain noodles on the top. Pour the remainder of the tomatoes on top of the noodles. Sprinkle with the Parmesan cheese. Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake for an additional 15 minutes. If any of the noodles have not softened after the first hour, carefully tuck them under the sauce to be sure that they will soften during the final baking period. Let the lasagne sit for about 10 minutes before serving.

Tex Mex Lasagna Recipe

A Tex-Mex, or Southwestern, seasoned ground beef recipe.
Cook Time: 35 minutes

* 1 1/2 pounds ground beef
* 1 teaspoon ground cumin
* 1 tablespoon chili powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper, or to taste
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 can (14.5 ounces) tomatoes, diced, undrained
* 10 corn tortillas
* 2 cups ricotta cheese
* 1 cup grated Monterey Jack cheese with chile peppers
* 1 egg, lightly beaten
* 1/2 cup grated Cheddar cheese
* 1 1/2 to 2 cups shredded lettuce
* 1/2 cup chopped fresh tomatoes
* 4 green onions, chopped (including green)
* 1 small can (4 ounces) sliced ripe olives, drained

Brown ground beef; drain well.
Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13- x 9-inch baking dish with the corn tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven; garnish the top with narrow rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives.
Tex-Mex Lasagna recipe serves 6

Eggplant Lasagna

Eggplant lasagna recipe is made with basil, tomato paste, black olives, onion, and Parmesan cheese.

* 8 ounces lasagna noodles, cooked
* 1 medium eggplant
* olive oil
* 1 can (6 ounces) tomato paste
* 1 cup red wine
* 1/2 cup hot water
* 1 garlic clove
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon turmeric
* salt and pepper
* 1 cup chopped onion
* 2 cups chopped green bell pepper
* 1/4 cup sliced black olives
* 1/2 cup grated Parmesan cheese

Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper. Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.

Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350° for 30 minutes. Eggplant lasagna serves 8.

Creamy Spinach Dip

Scroll down to see more spinach dip recipes.

* 8 ounces cream cheese, cubed
* 1/4 cup whipping cream
* 1 cup frozen chopped spinach, thawed and squeezed dry (about 1/3 of a 16-ounce bag)
* 2 tablespoons pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon garlic salt
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons onion, grated or finely chopped
* 1/4 teaspoon thyme

Combine cream cheese and cream in crockpot. Cover and heat on LOW until cheese is melted, about 1 hour.

Add remaining ingredients. Cover and heat on LOW 30 to 45 minutes longer.
Serve with raw vegetables, crackers, or bread.

Blueberry Cheesecake Fudge

Blueberry Cheesecake Fudge is like a little bite of cheesecake in fudge form! A cream cheese base, studded with dried blueberries, sits atop a graham cracker crust in this beautiful, tasty fudge recipe. You can substitute other dried fruit for the blueberries, but do not use fresh or frozen fruit, as the moisture will ruin the fudge.

* 6 sheets of graham crackers
* 8 ounces cream cheese softened to room temperature, divided use
* 2.5 cups plus 2 tbsp granulated sugar
* 3 cups miniature marshmallows
* 1 (12 oz) bag white chocolate chips
* 1/2 stick (2 oz) butter
* 1 cup dried blueberries
* 2 tsp vanilla extract
* 2/3 cup evaporated milk


1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the graham crackers in a food processor or blender and blend until you have very fine crumbs. Add two tablespoons of granulated sugar and 1.5 ounces of softened cream cheese, and pulse until the mixture starts to come together and looks crumbly. It should hold together if you squeeze it in your hand, but should not be too moist or sticky. Press the graham cracker mixture into a thin, even layer on the bottom of the prepared pan. Don’t worry if it seems too dry to form a solid crust--the layer of fudge on top will solve that problem.

3. Place the sugar, butter, evaporated milk, and miniature marshmallows in a large saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring the mixture to a boil, stirring frequently.

4. Once boiling, begin to stir constantly and cook, stirring, for five minutes. After five minutes remove the saucepan from the heat and stir in the remaining 6.5 oz of cream cheese and the white chocolate chips. Mix until the fudge is entirely smooth and free of lumps. If the white chocolate chips do not dissolve easily, return the pan to the heat briefly and stir over the heat until they melt.

5. Add the dried blueberries and vanilla to the fudge and stir until they are well-mixed. Pour the fudge into the prepared pan and smooth it into an even layer. Refrigerate the fudge until it is set, at least 4 hours.

6. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small one-inch squares to serve. Store Blueberry Cheesecake Fudge in an airtight container in the refrigerator for up to one week, and bring to room temperature before serving.

Butterscotch Haystacks

Butterscotch Haystacks are crunchy candies featuring the great taste of toasted coconut and smooth butterscotch chips. The secret to preventing these candies from being cloyingly sweet is to use unsweetened shredded coconut, and a good pinch of salt. The unsweetened coconut has all the crunch and flavor of shredded coconut, without the extra sugar, and the salt provides a nice balance to the sweet butterscotch chips.

* 2 cups (4 oz) shredded unsweetened coconut
* 1 cup plus 2 tbsp butterscotch chips
* 1/4 tsp salt
* 1/4 cup semi-sweet chocolate chips


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now. Preheat the oven to 325 degrees.

2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.

3. While the coconut is toasting, place the butterscotch chips in a large microwave-safe bowl. Microwave them until melted, stirring after every 30 seconds to prevent overheating.

4. Once the coconut is toasted and the butterscotch chips are melted, stir the salt into the butterscotch chips, and then stir in the coconut, mixing until coconut is entirely coated with butterscotch.

5. Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.

6. After all of the haystacks have been formed, place the chocolate chips in a small bowl and microwave until melted. Stir until the chocolate is smooth, then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.

7. Refrigerate to set the butterscotch and chocolate, at least 30 minutes. Store Butterscotch Haystacks in an airtight container at room temperature or in the refrigerator for up to two weeks.

Lemon Bark

Lemon bark features layers of bittersweet chocolate and lemon-scented white chocolate, topped with vibrant candied lemon zest.
Prep Time: 45 minutes

* 8 oz bittersweet chocolate, chopped
* 8 oz white chocolate, chopped
* Zest of 4 lemons
* 1 cup granulated sugar
* ¼ tsp lemon oil OR ½ tsp lemon extract
* Yellow candy food coloring (optional)


1. Prepare a baking sheet by lining it with aluminum foil and smoothing the foil.

2. Candy the lemon zest. Place 1 cup of water and 1 cup of sugar in a medium saucepan and bring to a boil. Add the zest and cook, stirring occasionally, for 20 minutes, until the water is yellowish and the zest is translucent. Drain the water and spread the candied zest on wax paper to dry for a few minutes. Coarsely chop the zest or snip with kitchen shears.

3. Melt the bittersweet chocolate in the microwave or over a double boiler, and pour on the baking sheet. Using a spatula, spread the chocolate in a thin layer and place in the refrigerator to set.

4. Melt the white chocolate in the microwave or over a double boiler, stir in the lemon oil or extract, and add a few drops of yellow candy food coloring, if desired. Pour the white chocolate on top of the dark chocolate, smoothing in a thin layer.

5. While the top layer is still wet, sprinkle on the chopped lemon zest and press gently into the chocolate. Place the tray in the refrigerator to set.

6. Once set, break into irregular pieces and serve.

Note: If you are planning on having this candy at room temperature for long periods of time, you will want to temper the chocolate to make it temperature-stable.

Chocolate-Dipped Watermelon

First, a warning: making dehydrated watermelon is not labor-intensive, but it is time- and oven-intensive. In my electric oven, the process took a little over 10 hours on the lowest setting, but your times may vary. If you have a dehydrator, the process might up to twice as long, but it will require less checking and flipping of the watermelon slices.

Because the dehydrated watermelon is so sweet, I like dipping them in extra-bitter chocolate to balance the fruity sweetness. I also like finishing the candies with a sprinkle of salt on the chocolate, again to counteract the sweet taste, but this step is optional.
Cook Time: 12 hours,

* 1.5 lbs watermelon flesh
* 8 oz bittersweet chocolate, chopped
* Salt, to taste (optional)


1. Prepare a baking sheet by lining it with aluminum foil. Turn the oven to 150 degrees, or its lowest setting.

2. Slice the watermelon into 2x4 inch rectangles ½ inch thick. Place the slices on the baking sheet. You can let the slices touch each other, as they will shrink during the dehydration process.

3. Place the baking sheet in the oven and let them cook for the next 10-12 hours. Check the slices and rotate the sheet pan every two hours. About halfway through the baking time, flip the slices over and continue to cook. The watermelon will be done when it is no longer sticky to the touch. The texture will be chewy and leathery, and the slices will have lost almost half of their size.

4. Remove the finished watermelon from the oven, and place it on a drying rack to cool completely. It can be cooled and dried overnight, if desired.

5. Cut the dried melon into sizes of your choice. I like 1x1 inch squares, perfect for two bites.

6. Melt and temper the chocolate, if desired. Dip each piece of watermelon in the chocolate using dipping tools or two forks. Repeat with remaining watermelon pieces.

7. If desired, sprinkle the tops of the candies with a small amount of salt while the chocolate is still wet. Place the candies in the refrigerator to set the chocolate for 20 minutes. Store the finished candies in an airtight container in the refrigerator.

Peanut Butter Confections

Easy peanut butter bonbons are made with rice cereal and chocolate chips, along with butterscotch chips and peanut butter.

* 2 cups peanut butter
* 1/2 cup butter (4 ounces)
* 1 pound confectioners' sugar, sifted, about 4 1/4 cups sifted
* 3 cups crispy rice cereal
* 1 cup semisweet chocolate chips
* 1 cup butterscotch chips

Easy, no-bake chocolate peanut butter bonbons.
In a medium saucepan, melt peanut butter with butter. In a large mixing bowl, combine confectioners' sugar with cereal; pour hot peanut butter mixture over cereal mixture. Blend with hands, and form into 1/2-inch balls. Chill well. Melt butterscotch and chocolate chips in separate pans or double boilers. Dip half the candies in the melted chocolate, and the other half in the melted butterscotch, Swirl the tops with the back of a teaspoon; place on waxed paper-lined cookie sheet or baking pan. Chill well before serving. Makes about 8 dozen peanut butter candies.

Black and White Brownies

This fabulous recipe is made in a saucepan! And yes, you do top the brownies with the melted white chocolate and the cocoa glaze when they're hot out of the oven.
Prep Time: 25 minutes
Cook Time: 30 minutes

* 1 cup butter
* 1 cup brown sugar
* 3 Tbsp. water
* 1/2 cup thick fudge ice cream topping
* 1-1/4 cups sugar
* 4 eggs
* 1-1/2 cups flour
* 1/4 tsp. salt
* 3/4 cup cocoa
* 1 tsp. baking powder
* 1 tsp. vanilla
* 2 cups white chocolate chips
* 2 cups powdered sugar
* 1/4 cup cocoa
* 3 Tbsp. water
* 1/4 cup butter
* 1/2 tsp. vanilla

Preheat oven to 350 degrees F. In heavy saucepan, melt 1 cup butter with brown sugar and 3 Tbsp. water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Beat in sugar until smooth. Then add eggs, one at a time, beating well after each addition.

Add flour, baking powder, salt, cocoa, and vanilla and mix well. Spray bottom of 13x9" pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 30-40 minutes or until just set.

While brownies are baking, melt white chocolate chips in microwave safe bowl in microwave oven. Set the power to 30% and microwave the chips for 2 minutes. Remove from oven and stir. Repeat. Then remove from oven and stir until melted and smooth.

When brownies come out of oven, evenly pour melted white chocolate over the hot brownies and gently spread to cover. Set aside.

In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 1/4 cup butter and 3 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the white chocolate and gently spread to cover. Don't worry if some of the frosting mixes with the white chocolate; that just looks pretty!

Cool completely and cut into squares. Makes about 36 brownies.

Cinnamon Hazelnut Toffee

This rich, buttery toffee is studded with toasted hazelnuts and scented with cinnamon, then topped with semi-sweet chocolate. I love the combination of cinnamon and hazelnuts, but you can substitute other nuts if you desire.
Cook Time: 25 minutes

* 1 cup (2 sticks) butter
* 1 cup granulated sugar
* 2 tbsp water
* 1 tbsp light corn syrup
* 1 tsp ground cinnamon
* 3/4 cup chopped toasted hazelnuts
* 1.5 cups semi-sweet chocolate chips


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set it aside.

2. Melt the butter in a medium saucepan over medium heat. Once it is melted, remove it from the heat and stir in the sugar. Once the sugar is mixed in, add the water and corn syrup and stir until well-incorporated.

3. Place the pan back on the heat and insert a candy thermometer. Cook over medium heat, stirring often, until the candy reaches 290 degrees. Watch it carefully near the end, as it can easily burn at high temperatures.

4. Once the candy reaches 290 degrees, remove it from the heat. Stir in the cinnamon and the chopped nuts, and immediately pour the candy onto the prepared baking sheet. Tilt the sheet several times to spread the candy in a thin layer. Allow the toffee to sit at room temperature until it is completely cool.

5. Place the chocolate chips in a large microwave-safe bowl, and microwave until melted, stirring after every minute to avoid overheating.

6. Spoon half of the melted chocolate on top of the toffee, and spread it in a thin, even layer over the top. Place the toffee in the refrigerator to set the chocolate for about 15 minutes.

7. Remove the toffee from the refrigerator and lift it from the baking sheet. Flip the toffee over so that the chocolate side is now resting on the bottom of the baking sheet. Spoon the remaining melted chocolate over the top of the toffee and spread it evenly. (If necessary, re-warm the chocolate briefly so that it is spreadable).

8. Refrigerate the toffee again to set the chocolate. Once set, break the candy into small pieces with your hands. Store the toffee in an airtight container in the refrigerator or in a cool room.

Gingerbread Truffles

This recipe for Gingerbread Truffles produces soft, aromatic truffle balls that taste like gingerbread cookie dough! These delicious candies feature gingersnaps, spices, toasted nuts, and white chocolate.

To crush the gingersnaps, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks. This recipe yields approximately 30 candies.
Prep Time: 20 minutes

* 1 cup white chocolate chips
* 3 tbsp light corn syrup
* 1/2 cup evaporated milk
* 1 tsp vanilla extract
* 1/4 tsp ground ginger
* 1/4 tsp cinnamon
* 1/8 tsp cloves
* 1/8 tsp nutmeg
* 1/2 cup powdered sugar
* 1 cup finely chopped nuts
* 2.5 cups gingersnap crumbs (about one 14-oz box)
* 1/2 cup granulated sugar, for rolling


1. Place the white chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.

2. Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with a whisk until it comes back together. Stir in the gingersnap crumbs, powdered sugar, all the spices, and the chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.

3. Using a teaspoon, roll the candy into small balls between your palms. Place the granulated sugar in a small bowl, and roll the balls in the sugar.

4. Place the gingerbread truffles in an airtight container and store them in the refrigerator. These candies store for several weeks, but they tend to lose some of their strong ginger flavor after about a week. Allow the truffles to come to room temperature before serving.

Peppermint Bark

Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes? If you don't have the time or inclination to temper the chocolate, you can either use candy coating, or use untempered chocolate. Just be aware that untempered chocolate bark will melt quickly, so it should always be stored in the refrigerator.
Cook Time: 25 minutes

* 8 ounces (about 1-1/3 cup) dark chocolate, chopped
* 8 ounces (about 1-1/3 cup) white chocolate, chopped
* 6 peppermint candy canes


1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times, until the canes have been chopped into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt and temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet use an offset spatula to spread it to a unform 1/8” thickness. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up for 15 minutes.

4. While the dark chocolate hardens, temper the white chocolate.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the chopped candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once bark is completely set, break into small, uneven pieces by hand.

Cream Cheese Peanut Butter Balls

These smooth candies are rich with cream cheese and peanut butter, and covered in a layer of decadent chocolate. This recipe yields about 2 dozen candies.

* 8 ounces softened cream cheese
* 3.25 cups powdered sugar
* 1 tsp vanilla extract
* 1 cup peanut butter
* 1/2 tsp salt
* 1.5 cup chopped semi-sweet chocolate or chocolate chips
* 24 whole peanut halves (optional, for decoration)


1. Prepare a baking sheet by lining it with aluminum foil, set aside.

2. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.

3. Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.

4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1” in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.

5. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.

6. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy.

7. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

Chocolate Peanut Butter Crunch Bars

Chocolate Peanut Butter Crunch Bars are a layered candy featuring a crispy chocolate base, a stripe of peanut butter fudge, a layer of chocolate-peanut fudge, and a smooth chocolate icing on top. The contrasts in taste and texture between the crispy chocolate and the smooth peanut butter fudge ensure that these small squares deliver big flavor.

This fudge has a lot of layers and a lot of steps, but they’re all fairly basic, so don’t be intimidated--it is easier and faster than it appears.

* 1 cup chocolate chips, divided use
* 1/2 tbsp plus 1 stick (4 oz) butter, divided use
* 1 cup crisped rice cereal
* 1 cup crunchy peanut butter, divided use
* 1/8 tsp salt
* 1.25 cups powdered sugar


1. Prepare a 9x5 loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place ¼ cup of chocolate chips and ½ tablespoon of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir in ½ cup of crunchy peanut butter, and once incorporated, add the crisped rice cereal and stir until well-combined. Scrape this mixture into the prepared pan and press it in an even layer. Refrigerate to set the crust while you prepare the next layer.

3. Place 1 stick (4 oz) of butter and the salt in a medium saucepan over medium heat. Melt the butter, and then stir in the remaining ½ cup of crunchy peanut butter. Stir until completely incorporated and smooth. Add the powdered sugar and stir until smooth. Pour half of the peanut butter fudge mixture on top of the bottom layer in the pan, and spread evenly. Reserve the other half, and place the pan back in the refrigerator to set.

4. In a small microwave-safe bowl, melt ¼ cup of chocolate chips. Pour the melted chocolate into the remaining peanut butter fudge in the saucepan, and stir until well-combined. Spread the chocolate peanut butter fudge over the peanut butter fudge in the pan and smooth it into an even layer.

5. Place ½ cup of chocolate chips in a small microwave-safe bowl and microwave until melted. Pour the melted chocolate on top of the fudge layer and smooth it into an even layer. Refrigerate to set the bars completely, about 1 hour.

6. Once set, remove the bars from the pan using the foil as handles. Cut the bars into small squares to serve. Store Chocolate Peanut Butter Crunch Bars in an airtight container in the refrigerator for up to a week.

Black-Eyed Peanut Butter Peas

These festive peanut butter candies, similar to Buckeyes, contain a special chocolate surprise and are decorated to resemble black-eyed peas. Perfect for a New Year's party!
Prep Time: 90 minutes

* 1/2 stick (4 tbsp) butter, softened to room temperature
* 1.5 cups granulated sugar
* 1 tsp vanilla
* 1 cup smooth peanut butter
* 1/2 tsp salt
* 1/2 - 1 tsp milk
* 1 cup Nutella or other chocolate spread
* 8 ounces white chocolate
* 2 ounces dark chocolate


1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

2. While mixing, add ½ tsp milk. Stop the mixer and feel the texture. Ideally, the candy should be firm and not sticky, but pliable and not crumbly. If mixture is too stiff, resume mixing and add an additional ½ tsp milk.

3. Using a teaspoon, pick up a ball the size of a quarter. Flatten the ball in the palm of your hand.

4. Add a dab of Nutella (or other chocolate spread) in the center of the disc. The dab should be small enough that you can fold up the sides of the peanut butter disc and completely encase the Nutella. Once the peanut butter is wrapped around the Nutella, roll ball in your palms until smooth, and place on a cookie sheet covered with foil.

5. Repeat procedure with remaining peanut butter and Nutella. Once finished, place the candy in the refrigerator to chill for at least 30 minutes. Candy can be covered with plastic wrap and left overnight, if desired.

6. Melt white chocolate in a bowl in the microwave or over a double boiler.

7. Using dipping tools or two forks, dip the balls one by one in the white chocolate to cover completely. Replace chocolate-covered balls on the cookie sheet and return to the refrigerator to firm up.

8. Melt the dark chocolate in a bowl. Holding a candy by the sides, dip the very top in dark chocolate, so that only a small circle is immersed and candy resembles a black-eyed pea. Remove from the chocolate and replace the candy on the cookie sheet.

9. Repeat with remaining candies and return to the refrigerator to set completely.

Notes: The Nutella can be omitted from the recipe, resulting in a more traditional Buckeye candy.

Almond Joy Fudge

Almond Joy Fudge features shredded coconut and chunks of almonds in a rich chocolate fudge base. This microwave fudge comes together in only a few minutes, but tastes like a gourmet version of the popular candy bar.
Prep Time: 5 minutes

* 3 cups semi-sweet chocolate chips
* 1 14-oz can condensed milk
* 1/4 cup (4 tbsp) butter
* 1 cup whole almonds, coarsely chopped
* 1-1/3 cup shredded coconut, divided


1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave in one-minute increments until melted, stirring after every minute, for a total of 2-3 minutes.

3. Stir until the candy is smooth and well-mixed. Add the almonds and 1 cup of the coconut, and stir until they are evenly distributed.

4. Pour the fudge into the prepared pan and smooth it into an even layer.

5. Sprinkle the remaining 1/3 cup coconut over the top of the fudge and press lightly to set it in the fudge.

6. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator.

Almond Roca

Homemade Almond Roca candy is even better than the storebought version! This combination of roasted almonds, crunchy toffee and semisweet chocolate is a winner.
Prep Time: 15 minutes

* 3.5 ounces almonds, toasted and coarsely chopped
* 1 stick (8 tbsp) butter
* 3/4 cup brown sugar
* 6 ounces semisweet chocolate, chopped


1. Spray a 9-inch pie pan with nonstick cooking spray. Cover the bottom of the pan with the chopped almonds, reserving 2 tbsp for later use.

2. Place the butter in a medium skillet over medium-high heat until fully melted. Add the brown sugar and stir constantly with a wooden spoon for seven minutes.

3. Immediately pour the hot sugar mixture over the almonds and spread smoothly to the edges with a spatula.

4. While mixture is still hot, sprinkle the chopped chocolate on top. Let the chocolate soften and melt, and smooth it evenly with a spatula or knife. Sprinkle the top with the reserved chopped almonds while the chocolate is still wet.

5. Place the pie pan in the freezer for 20 minutes to set the candy.

6. Remove from freezer and break apart, or cut into small squares with a large sharp knife. Store in an airtight container in the refrigerator for up to a week.

Martha Washington Candies

These traditional chocolate-dipped cream candies are a snap to make, and have a delicious coconut-pecan taste. Traditionally, the chocolate is melted with paraffin wax to give the candies a hard, shiny finish. I dislike the texture and taste of wax, so my recipe omits that step. If you would like to try the traditional method, add 1 block paraffin wax to the chocolate when you melt it.

* 2 sticks butter
* 6 cups powdered sugar
* 1 (14 oz) can condensed milk
* 2 cups sweetened shredded coconut
* 2 cups toasted pecans, roughly chopped
* 2 tsp vanilla extract
* 1/4 tsp salt
* 2 cups semi-sweet chocolate chips
* 3 ounces white chocolate confectionary coating (optional)


1. Prepare 2 baking sheets by lining them with aluminum foil.

2. In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.

3. With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff. Place the candy in the refrigerator to chill until it is firm enough to roll.

4. Using a candy scoop or teaspoon, form the mixture into small balls and place them on the prepared baking sheets. Return to the refrigerator to chill while you prepare the dipping chocolate.

5. Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every minute. Be sure to watch the chocolate so that it does not scorch. Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.

6. Using dipping tools or two forks, dip the candies in the melted chocolate and return them to the baking sheets. Repeat with remaining candies. Chill until the chocolate is completely set.

7. If desired, melt the white chocolate candy coating in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies. Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag. This creates an extra step, but allows more control in the decorating process. Refrigerate until the coating is firm.

Oreo Truffles

This recipe for oreo truffles calls for only three ingredients. Kids can help roll the balls and dip the candies, and they’ll like the familiar taste of oreos in cookie form.
Prep Time: 10 minutes

* 1 bag Oreo cookies
* 8 ounces cream cheese, softened
* 8 oz. dark chocolate, melted


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Set aside 6 Oreo cookies, and finely crush the rest of the cookies in a blender or food processor.

3. If using a food processor, add the cream cheese in large chunks and pulse a few times to until the candy consistency is that of dough. If you don’t have a food processor, stir together the softened cream cheese and crumbs until the candy is well-mixed.

4.Place the candy in the refrigerator to firm up for about 1 hour.

5. Using a teaspoon or candy scoop, form 1-inch balls and roll between your hands until they are round. Place the candies on the prepared baking sheet. Refrigerate them while you prepare the dipping chocolate and cookie topping.

6. Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every minute. Allow the chocolate to cool slightly, but do not let it harden.

7. Coarsely chop the reserved cookies, creating cookie chunks approximately 1/2” in size.

8. Dip the candy balls in the melted chocolate and place on the foil-lined baking sheet. While the chocolate is still wet, top each with a sliver of cookie. Repeat with remaining truffles, and refrigerate for 1 hour or until chocolate has hardened.

Harvest Fudge

Cranberries, cinnamon, and hazelnuts are classic ingredients in many fall desserts and this creamy, sweet fudge combines all three in a brown sugar-vanilla base. The small squares are intensely rich, so a small batch goes a long way.
Prep Time: 5 minutes
Cook Time: 15 minutes

* 1/2 cup toasted hazelnuts, chopped
* 1/2 cup dried cranberries
* 1/4 cup butter, chopped
* 1 cup packed brown sugar
* 1 cup granulated sugar
* 2/3 cup heavy cream
* 2/3 cup evaporated milk
* 2 tbsp hazelnut flavoring or syrup (if available)
* 1/2 tsp vanilla extract
* 1/2 tsp cinnamon


1. Prepare an 8x8 square pan by spraying it with nonstick spray or covering it with foil.

2. If you have a standing mixer, place the mixing bowl in the freezer to chill. If not, place a large metal or glass bowl in the freezer.

3. Combine the butter, sugars, cream, and evaporated milk in a medium heavy-bottomed saucepan. Heat over medium heat, stirring, until the sugars are dissolved and the butter is melted.

4. Bring the mixture to a boil. Cover and continue boiling for 3 minutes.

5. Remove the cover and insert a candy thermometer. Boil the mixture until it reaches soft ball stage, 240 degrees F.

6. Once it reaches 240, immediately remove from the heat and pour it into your cold bowl that has been chilling in the freezer. Allow the candy to cool to lukewarm, about 30-45 minutes.

7. Once the candy is lukewarm, beat it. If you are using an electric mixer, beat the fudge with a paddle attachment on low speed until it starts to thicken and turns lighter in color. If you are not using a mixer, stir vigorously with a wooden spoon.

8. Once the mixture has slightly thickened, pour in the cinnamon, vanilla and hazelnut flavoring. Continue to beat until the mixture loses its shine and starts to become stiff—approximately 5 more minutes.

9. Gently fold in the hazelnuts and cranberries, and scrape the mixture into the prepared square pan, smoothing the surface. Allow the fudge to set at room temperature for an hour, then refrigerate overnight before cutting into 1x1 inch squares.

Hint: If you would like your cranberries to be a little juicer, try placing them in a bowl of boiling water for 5 minutes, then draining them before use. The hot water partially rehydrates the berries and plumps them up nicely.

Pumpkin Butterscotch Fudge

Pumpkin Butterscotch Fudge tastes like fall! Pumpkin puree and spices provide a warm, comforting pie flavor, while sour cream and butterscotch add a sweet, tangy undertone.
Cook Time: 15 minutes

* 3 cups sugar
* 1-1/2 sticks (6 ounces) butter
* 2/3 cup sour cream
* 1/2 cup canned pumpkin (not pumpkin pie filling)
* 2 tbsp light corn syrup
* 1 tsp pumpkin pie spice
* 1 (10-ounce) package butterscotch chips
* 1 (7-ounce) jar marshmallow creme
* 1 tsp vanilla extract


1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the butter in a medium saucepan and heat it over medium-high heat, stirring frequently, until the butter is just melted. Watch the butter carefully so that it doesn’t brown.

3. Stir in the sugar, sour cream, canned pumpkin, corn syrup, and pumpkin pie spice. Stir until the sugar dissolves and the mixture comes together, and insert a candy thermometer. Continue to cook, stirring constantly, until the mixture reaches 234 degrees (soft-ball stage).

4. Immediately remove the pan from the heat, and add the butterscotch chips, marshmallow crème, and vanilla extract. Stir quickly and vigorously until the chips melt and the mixture is smooth, well-combined and free of lumps.

5. Pour the fudge into the prepared pan, and allow to cool and set at room temperature. Once the fudge is set, cut it into small squares and serve. Pumpkin Butterscotch Fudge can be stored in an airtight container in the refrigerator for over a week.

Pumpkin Praline Fudge

This white-chocolate based fudge is perfect for Halloween, Thanksgiving, or any fall day. Its aromatic combination of brown sugar, pecans, pumpkin, and spices smells like pumpkin bread and tastes like heaven. I recommend letting it firm up at room temperature if possible, so that the texture remains silky smooth.

* 3/4 cup unsalted butter, chopped
* 1.5 cups granulated sugar
* 1.5 cups brown sugar
* 2/3 cup evaporated milk
* 2/3 cup canned pumpkin (NOT pumpkin pie filling)
* 1 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/4 tsp nutmeg
* 1/8 tsp cloves
* 1/8 tsp allspice
* 12 ounces white chocolate, chopped
* 7 ounces marshmallow cream or fluff
* 3/4 cup chopped, toasted pecans

Prepare a 9x13” baking pan by spraying it with cooking spray or lining it with foil.

2. Combine sugar, butter, evaporated milk, pumpkin, and spices in a large heavy-bottomed saucepan. Bring to a boil and cook, stirring constantly, until it reaches soft-ball stage, 235 degrees on a candy thermometer.

3. Take the pan off the burner and stir in the white chocolate until it melts.

4. Scoop the marshmallow cream and stir it into the candy until smooth. Add the chopped nuts last and stir until well combined.

5. Spoon the candy into the baking pan and smooth the top with a spatula.

6. Allow to cool and harden at room temperature until firm, preferably overnight.

To Serve: Cut into 1x1 squares.

Spiced Pumpkin Bites

Chunks of fresh pumpkin are candied in an aromatic blend of spices to create a sweet fall treat that melts in your mouth. Be sure to buy pumpkins that are labeled “baking” or “pie” pumpkins—the decorative Halloween-style pumpkins are not meant for cooking or eating.
Prep Time: 15 minutes
Cook Time: 30 minutes

* 3-lb whole pumpkin (2 lbs of pumpkin flesh)
* 1 cup packed brown sugar
* 2 cinnamon sticks
* 1-inch section of fresh ginger, peeled and chopped into 3 or 4 pieces
* 1/2 tsp ground cloves
* 1/2 tsp ground nutmeg
* 1/4 cup granulated sugar
* 2 tbsp ground cinnamon


1. Cut the pumpkin in half, and remove the seeds and as much stringy pulp as you can.

2. Remove the pumpkin’s skin. I have found that the easiest way to do this is to cut it into quarters and use a sharp vegetable peeler. If your peeler isn’t suited to the task, you can use a knife, being sure to remove as little flesh as possible.

3. Cut the pumpkin into 1-inch chunks, and place the chunks in a medium saucepan.

4. Pour water over the pumpkin until all pieces are covered. Cover, and bring to a boil for 15 minutes.

5. After 15 minutes, stir in the brown sugar, and add the cinnamon sticks, chopped ginger, and spices.

6. Cover again and boil for another 15 minutes.

7. Turn off the heat and let the pumpkin sit in the spiced syrup overnight. This step can be shortened or omitted, but it helps the pumpkin to retain as much flavor as possible.

8. After its overnight soak, remove the pumpkin from the liquid and place it on a drying rack set over waxed paper. Move the pieces so that none of them are touching.

9. Allow the pumpkin to dry for at least 12 hours—again, overnight is preferable. If you are in a hurry, you can turn your oven to its lowest setting and place the pumpkin in the oven with the door ajar for 3-4 hours.

10. After the pumpkin has dried, mix together the ground cinnamon and granulated sugar and roll each piece in the mixture.

Polish Chocolate Plums

Polish Chocolate Plums

Polish Chocolate Plums are a simple recipe featuring dried plums, toasted almonds, and rich semi-sweet chocolate. This recipe is based on a traditional Polish sweet called Sliwka Naleczowska w Czekoladzie, but you can call them “delicious” in any language. This recipe yields 24 bite-sized candies.

* 24 dried plums (prunes)
* 24 whole almonds, toasted
* 8 oz semi-sweet chocolate
* Crushed nuts for decorating (optional)


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.

2. Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave the chocolate until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is smooth, and allow it to sit and cool slightly while you prepare the prunes.

3. Insert the almonds into the centers of the prunes, one nut per prune. I find it’s easier to use the tapered end of the nut to poke into the center of the prune. If you have difficulty, can use a paring knife to create a small hole for inserting the nut.

4. Use a fork or dipping tools to dip one of the prunes into the chocolate, submerging it completely. Remove it from the chocolate and drag the bottom along the lip of the bowl to remove the excess chocolate. Place it on the prepared baking sheet and, if desired, sprinkle the top with crushed nuts while the chocolate is still wet.

5. Repeat the dipping with the remaining prunes and chocolate. Once all of the prunes are on the baking sheet, refrigerate it for 30 minutes to set the chocolate, then serve. Store Polish Chocolate Plums in an airtight container in the refrigerator for up to one week.

Snickers Fudge

Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramel flavor. This fudge is ingredient and time-intensive, but the final result is delicious and extremely impressive. This recipe yields a large amount of fudge, so if you only need a few dozen pieces, consider cutting it in half and preparing it in an 8x8 pan.

* 3 cups semi-sweet chocolate chips
* 1/3 cup butterscotch or peanut butter chips
* 2/3 cup peanut butter, divided use
* 1/2 stick (2 oz) butter
* 1 cup granulated sugar
* 1/4 cup evaporated milk
* 1.5 cups marshmallow cream or fluff
* 1 tsp vanilla extract
* 1.5 cups chopped salted peanuts
* 1 package (14 oz) caramels

1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the chocolate chips, butterscotch or peanut butter chips, and 1/3 cup of peanut butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent overheating. Once the chocolate mixture is melted and completely smooth, pour half of it in the prepared pan and smooth it into an even layer. Set aside the remaining chocolate mixture for later use, and place the pan in the refrigerator to set the chocolate while you prepare the next layer.

3. Place the butter, sugar, and evaporated milk in a medium saucepan over medium heat. Stir until the butter is melted and the sugar dissolves. Stir occasionally until the mixture comes to a boil. Once it reaches this point, stir continuously while boiling for five minutes.

4. After five minutes, remove the pan from the heat and stir in the marshmallow cream, remaining 1/3 cup of peanut butter, and the chopped peanuts. Spread this over the chocolate layer in the pan, taking care to not disturb the chocolate and to spread it in an even layer. Return the pan to the refrigerator to set the peanut layer.

5. Unwrap the caramels and put them in a large microwave-safe bowl with 1 tablespoon of water. Microwave until melted, stirring after every minute to prevent overheating. If the caramels are very stiff and resist melting, add another tablespoon of water, but only if completely necessary. (Adding too much liquid will make the caramel soft and cause it to ooze from the fudge once it is cut.)

6. Once the caramel is melted and smooth, pour it over the peanut layer in the pan. Smooth it into an even layer, and return the pan to the refrigerator to briefly set the caramel, for about 10 minutes.

7. If the remaining chocolate-peanut butter mixture has stiffened, microwave it briefly until it is melted and smooth. Pour the chocolate over the caramel and spread it into a smooth, even layer. Allow the fudge to set in the refrigerator for at least 2 hours.

8. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch squares, and put them in paper candy cups to serve.

Bourbon Balls

Bourbon balls, made with chopped pecans, vanilla wafers, cocoa, and corn syrup, along with bourbon and powdered sugar.

* 1 cup finely crushed vanilla wafers
* 1 cup finely chopped pecans
* 1 1/2 cup of confectioners' sugar, divided
* 2 tablespoons of unsweetened cocoa
* 2 tablespoons bourbon
* 1 1/2 tablespoons light corn syrup

Combine vanilla wafer crumbs, chopped pecans, and 1 cup of the confectioners' sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more. Sift about 1/2 cup of confectioners' sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. Makes about 3 dozen.

Amaretto Fudge

Use an amaretto flavored syrup if want the flavor but you'd rather not use alcohol.

* 3 1/2 cups semisweet chocolate chips
* 1 can (14 ounces) sweetened condensed milk (not evaporated)
* 1/4 cup amaretto liqueur, or an amaretto-flavored syrup
* 1 teaspoon almond flavoring
* 3/4 cup sliced almonds

Butter an 11x7-inch or 9-inch square baking dish. Sprinkle the dish with sliced almonds.

Combine chocolate chips and the sweetened condensed milk in a microwave safe bowl; loosely cover with plastic wrap. Heat for 3 to 3 1/2 minutes, until chocolate is melted; stir until smooth. Stir in the amaretto and almond extract. Spoon the mixture evenly over the almonds then gently spread to the sides of the baking dish. Refrigerate until chilled. cut into small squares or turn out of the dish and cut into small squares to serve.

Eggnog Fudge Recipe

Eggnog fudge recipe with pecans and marshmallows.

* 1/2 cup sugar
* 3 cups miniature marshmallows
* 2/3 cup purchased eggnog
* 3 tablespoons butter
* 1 tablespoon corn syrup
* 1/8 teaspoon salt
* 1 cup (6 ounces) semisweet chocolate chips
* 1 cup chopped pecans

Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232° . Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares. Makes about 3 dozen pieces of eggnog fudge.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).

SuperBowl Snack MIx

* 2 cups wheat chex
* 2 cups corn chex
* 2 cups rice chex
* 3 cups thin pretzel sticks
* 1 13 ounce can or jar of salted peanuts or asst. mixed nuts
* 1 teaspoon garlic salt
* 1 teaspoon celery salt
* 1/2 teaspoon seasoned salt
* 2 tablespoons grated Parmesan cheese
* 1/3 cup melted butter
* 1/3 cup Worcestershire sauce

In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.

Empty bag mixture into a large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all mixing gently with hands.

Empty bowl into slow cooker and cook on low for 3 to 4 hours.

Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter.

Spread hot snack mixture onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture.

Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.

Barbecue Beef Pizza

This delicious pizza is so easy to make with purchased or homemade pizza dough, leftover roast beef, barbecue sauce, and cheese, along with other toppings.
Large Picture

* 1 1/4 cups barbecue sauce
* 1 clove garlic, finely minced
* 1 to 1 1/2 cups leftover roast beef, sliced and diced or cut in thin strips
* 1/2 medium red onion, sliced
* 2 small plum tomatoes, thinly sliced
* 3/4 cup Monterey Jack and Colby or Cheddar cheese blend
* 1 cup shredded Mozzarella cheese
* burger or beef grill seasoning blend, optional
* ground black pepper

Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.

Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce. Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes. cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.

Bake at 400° for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.

Cranberry Cocktail Meatballs

A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.

* 2 pounds ground beef
* 1 cup corn flake crumbs
* 2 eggs
* 1/4 cup chopped, fresh parsley
* 1/3 cup ketchup
* 1/4 cup minced onions
* 2 tablespoons soy sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon pepper
* 1 can (16 ounces) cranberry sauce, jellied or
* whole cranberry sauce
* 12 ounces chili sauce
* 1 tablespoon brown sugar, firmly packed
* 2 teaspoons lemon juice

In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
Makes 4 to 5 dozen meatballs, depending on size.

Jack Daniel's Glazed Ham


* 4 to 6 pound boneless fully cooked smoked ham half
* 1/3 cup light brown sugar, firmly packed
* 1/3 cup Jack Daniel's Tennessee Whiskey
* 1 tablespoon finely grated orange peel
* 1/8 teaspoon ground cloves
* 1/4 teaspoon ground allspice
* orange slices, thinly sliced
* curly endive, for garnish

Preheat oven to 325°.

On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.

Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

Brush the glaze over the ham about 20 minutes before done.

Serve the ham garnished with orange slices and endive, if desired.

Serves 6 to 8

Jalapeno Quiche

* 1 frozen pie shell, baked, but not browned
* 1/2 c. ham, chopped
* 4 slices bacon, crumbled
* 2 cups Mexican blend cheese
* 1/4 c. onion, chopped
* 1 med. tomato, chopped
* 2 jalapeno peppers, seeds removed, chopped
* 2 tbsp. chopped mushrooms , optional
* 1 tbsp. parsley
* 4 eggs, beaten
* 1 tsp. dry mustard
* 1/2 c. sour cream

Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350 degrees for about 45 minutes, or until a knife inserted in the center comes out clean. If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.

Southwestern Chicken and Rice Bake

An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

* 2 cups cooked rice
* 1 1/2 cups diced cooked chicken
* 1 can (15 ounces) black beans, drained, rinsed
* 1 can (11 to 15 ounces) Mexican-style corn, drained
* 1 can (14.5 ounces) diced tomatoes, slightly drained
* 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried leaf oregano
* 1 tablespoon chili powder
* 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
* 4 tablespoons butter
* 4 tablespoons flour
* 1 cup milk
* 1/2 cup chicken broth
* 1/4 teaspoon coarsely ground black pepper
* 1/2 teaspoon salt
* 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.

In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.

Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.