2 cups finely crushed creme filled chocolate sandwich cookies
3 tablespoons butter or margarine, melted
3 (8 oz) pkgs cream cheese, softened
14 oz can Eagle Brand sweetened condensed milk
2 teaspoons vanilla
2 (1 oz) squares unsweetened chocolate, melted
Preheat oven to 300 degrees. Line 13X9 inch pan with heavy foil, set aside.
Combine crumbs and butter, press firmly on bottom of pan. With mixer, beat cream cheese in a bowl until fluffy. Beat in milk until smooth. Add eggs and vanilla, mix well. Pour half the batter over crust.
Stir melted chocolate into remaining batter, spoon over vanilla batter. With knife, swirl chocolate batter through vanilla batter to marble.
Bake 50 minutes or until set. Cool. Chill 1 hour.
Use foil to lift out of pan.
For hearts, cut with a heart shaped cookie cutter. Or, cut into bars.
Makes 12 hearts.
Wilton Recipe Right Non-Stick 9 x 13-Inch Pan
2 pounds cooked, flaked catfish filets
8 cups cooked popcorn rice
1 cup frozen green peas
1 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped green onion tops
3/4 cup shredded purple cabbage
4 Tablespoons chopped fresh parsley
1-1/2 teaspoons Creole seasoning
1 teaspoon curry powder
1-1/2 cups mayonnaise
Cook and drain peas and corn.
Combine all ingredients, adjusting seasoning to taste. Adjust amount of mayonnaise for desired consistency.
Pyrex Smart Essentials 8-Piece Mixing Bowl Set
1 1/2 cups semisweet chocolate morsels
1 can (5oz) chow-mein noodles
1 cup salted peanuts
1 large pkg. colored round candies, such as M & M’s
Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. (* Note)
Add noodles and peanuts, stirring well. Drop chocolate mixture by teaspoonfuls onto greased baking sheets.
Press in two candies for spider eyes.
Refrigerate 8 hours or overnight. Keep chilled until ready to serve.
Yield: about 3 dozen.
Note: this can be done in the microwave on lowest possible setting, a few seconds at a time, checking frequently.
Stainless Universal Double Boiler
1 3/4 cups flour
2 cups sugar
3/4 cup Hershey cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (or 2 teaspoons instant coffee mixed with cup boiling water)
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk or sour milk (1 cup regular milk with 1 tablespoon vinegar added)
1 cup chocolate fudge topping
1 tablespoon instant coffee
4 cups frozen non-dairy topping, thawed and divided (like cool-whip)
Cake: Combine dry ingredients in a bowl. Add all the rest of the ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into 2 greased and floured 9-inch cake pans. Bake at 350°F for 30-35 minutes until toothpick inserted in center comes out clean. Cool on rack until ready to frost.
Frosting: For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved. Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping. Refrigerate 30 minutes.
Place first cake layer on a serving plate and spread with 1 cup filling. Top with second layer. Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well. Frost top and sides of the cake with topping mixture.
Keep cake refrigerated.
Serves 8 -12
Tip: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.
Anchor Hocking Monaco Cake Set with Ribbed Dome
4 cups cubed peeled butternut squash
1 onion, chopped
1 tablespoon honey
Salt and Pepper
1/2 teaspoon garlic powder
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
6 tablespoons salad dressing of your choice
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
4 bacon strips, cooked, crumbled
Heat oven to 400 degrees.
In a bowl, toss first 6 ingredients. Transfer to a baking pan coated with cooking spray. Bake 25 minutes or until vegetables are tender. Cool slightly.
In another bowl, combine lettuce, cheese and squash mixture. Drizzle with 4 tablespoons dressing, toss. Divide salad among 8 plates, top with stuffing cubes, cranberries and bacon. Drizzle with remaining dressing, then serve.
Makes 8 servings.
CorningWare 12 Piece Round and Oval Bakeware Set, White
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies (M&Ms)
1/2 cup hot fudge topping, heated, if desired
Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray.
In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top.
Cool completely, about 1 hour. Cut into wedges to serve.ProBake Teflon Platinum Nonstick 12-Inch Pizza Pan
3 cups pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced
Mix all ingredients in a large saucepan.
Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
Simmer mixture for 4 hours. Serve hot.
Serves 12.Cooking with Brown Sugar: 51 Recipes
12 oz bag cranberries
1 cup sugar
1 orange, juiced, plus 1/2 teaspoon zest
1/2 cup roasted pistachios, chopped
1 pear, cored, chopped
2 tablespoons diced candied lemon peel
1/4 teaspoon cumin
Salt and Pepper
In a pan, cook cranberries, sugar and orange juice until cranberries burst. Let cool. Stir in zest, nuts, pear, lemon peel and cumin, season, then serve.
Makes 6 servings.T-fal Specialty Nonstick Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray
24 egg yolks
4 cups sugar
2 quarts milk
1 stick cinnamon
1 tablespoon plus 1 teaspoon vanilla
1 teaspoon almond extract
Rum, to taste
Beat egg yolks and sugar in large mixing bowl until thick and lemon colored. Pour into 5 quart Dutch oven. Mix in milk and cinnamon. Cook over low heat, stirring constantly, until thick, about 30 minutes. Remove from heat.
If it gets lumpy, cool and put into blender to smooth. Stir in rum and extracts. Transfer to non metal container. Refrigerate at least 8 days before serving.
To serve, remove cinnamon stick and sprinkle with nutmegGibson Home Hummington 5-Quart Ceramic Non-Stick Dutch Oven with Glass Lid
1 pkg. super moist white cake mix
1 (3 oz.) pkg. raspberry Jell-O
1 (3 oz.) pkg. lime Jell-O
2 cups boiling water
1 (8 oz.) container Cool Whip, thawed
Gumdrops (red and green)
Prepare cake as directed on package. Pour batter into 2 round pans (8 or 9 inch). Bake as directed. Cool 10 minutes. Remove from pans; cool completely.
Place cake layers, top side up, back in the 2 pans (clean). Prick each layer with utility fork at 1/2 inch intervals.
Pour 1 cup of the boiling water over the raspberry Jello in bowl. Stir until Jello is dissolved. Spoon over 1 layer of cake. Repeat with lime Jello and other layer of cake. Refrigerate 3 to 4 hours.
Dip 1 layer in pan of warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of Cool Whip. Remove other layer from pan in same manner; invert onto first layer. Frost with remaining Cool Whip.
Refrigerate; garnish with flattened gumdropsMercer Culinary Millennia 8-Inch Cook’s Fork