WARM CARAMEL NUTTY BROWNIES
1 tsp Oil
1 pkg Semi-Sweet Chocolate Chips, divided (12 oz)
3/4 C Brown Sugar, packed & divided
1 pkg Brownie Mix (plus water, oil and eggs to make CAKE-like brownies) (18-21 oz)
1 C Salted Mixed Nuts, divided
5 rolls "Roll-o" candies (milk chocolate covered caramels), 40 pieces total - divided
Vanilla Ice Cream (OPTIONAL)
Directions:
Preheat oven to 375*F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 & 1/2 cups of the chocolate chips using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean. Meanwhile, using utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on High 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with utility knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-serving spatula. Serve with ice cream, if desired.
Serves: 24
Sunday, October 11, 2009
MINI GLAZED LEMON CAKES
MINI GLAZED LEMON CAKES
CAKES:
2 T Butter, softened & divided
2 T Sugar
2 Lemons, divided
1 pkg Yellow Cake Mix (9 oz)
1 Egg
1 tub Sour Cream (8 oz)
GLAZE:
2 T Lemon Juice (from lemon used for cakes)
2 T Butter
1/4 C Sugar
Directions:
Grease 6 glass prep bowls with 1 Tablespoon softened butter; sprinkle evenly with sugar. Thinkly slice one lemon, with a V-shaped slicing blade. Remove seeds and place one slice into bottom of each prepared mini-glass bowl. Zest second lemon to measure 1 Tablespoon zest. Melt 1 Tablespoon butter in Classic Batter Bowl; add lemon zest, cake mix, egg and sour cream. Whisk 1 minute or until smooth. Divide batter evenly into prepared bowls. Place bowls in circle on microwave oven turntable. Microwave on High 4-5 minutes (or until wooden pick inserted in center comes out clean). Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.
For Glaze: Melt 2 Tablespoons butter in 2-cup measuring cup. Juice Lemon to measure 2 Tablespoons lemon juice; add lemon juice and 1/4 cup sugar to melted butter in Easy Read Measuring Cup. Microwave on High 30-60 seconds (or until boiling). Gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-serving Spatula. Drizzle glaze over cakes.
Serves: 6
CAKES:
2 T Butter, softened & divided
2 T Sugar
2 Lemons, divided
1 pkg Yellow Cake Mix (9 oz)
1 Egg
1 tub Sour Cream (8 oz)
GLAZE:
2 T Lemon Juice (from lemon used for cakes)
2 T Butter
1/4 C Sugar
Directions:
Grease 6 glass prep bowls with 1 Tablespoon softened butter; sprinkle evenly with sugar. Thinkly slice one lemon, with a V-shaped slicing blade. Remove seeds and place one slice into bottom of each prepared mini-glass bowl. Zest second lemon to measure 1 Tablespoon zest. Melt 1 Tablespoon butter in Classic Batter Bowl; add lemon zest, cake mix, egg and sour cream. Whisk 1 minute or until smooth. Divide batter evenly into prepared bowls. Place bowls in circle on microwave oven turntable. Microwave on High 4-5 minutes (or until wooden pick inserted in center comes out clean). Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.
For Glaze: Melt 2 Tablespoons butter in 2-cup measuring cup. Juice Lemon to measure 2 Tablespoons lemon juice; add lemon juice and 1/4 cup sugar to melted butter in Easy Read Measuring Cup. Microwave on High 30-60 seconds (or until boiling). Gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-serving Spatula. Drizzle glaze over cakes.
Serves: 6
TAFFY APPLE TARTLETS
TAFFY APPLE TARTLETS
1/4 C Dry-Roasted Peanuts
2 large Granny Smith Apples
3/4 C Butterscotch Caramel Sauce, divided
2 T Flour
1 pkg Refrigerated Pie Crusts (2 crusts) (softened acoording to package directions)
12 Caramels, unwrapped
Directions:
Preheat oven to 400*F. Unwrap caramels & cut each one in half. Chop peanutes using Food Chopper; set aside for later.
FILLING:
Peel, core, and coarsely chop the Apples. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper. Microwave apple mixture on High 5-6 minutes or until bubbling and thickened; stir and set aside.
CRUST:
Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All Cup or canning lid (nine around outside edge and three in center of dough). press disks gently into wells of mini-muffin pan, ruffling the edges. Repeat with remaining crust.
ASSEMBLE & BAKE:
Place 1/2 caramel in each mini pie tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
Serves: 24 pieces
1/4 C Dry-Roasted Peanuts
2 large Granny Smith Apples
3/4 C Butterscotch Caramel Sauce, divided
2 T Flour
1 pkg Refrigerated Pie Crusts (2 crusts) (softened acoording to package directions)
12 Caramels, unwrapped
Directions:
Preheat oven to 400*F. Unwrap caramels & cut each one in half. Chop peanutes using Food Chopper; set aside for later.
FILLING:
Peel, core, and coarsely chop the Apples. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper. Microwave apple mixture on High 5-6 minutes or until bubbling and thickened; stir and set aside.
CRUST:
Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All Cup or canning lid (nine around outside edge and three in center of dough). press disks gently into wells of mini-muffin pan, ruffling the edges. Repeat with remaining crust.
ASSEMBLE & BAKE:
Place 1/2 caramel in each mini pie tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
Serves: 24 pieces
SWISS CHEESE FONDUE
Our family has spent a lot of time in Europe so here are some of my favorite international recipes starting with an all time classic, comfort cheese fondue!
SWISS CHEESE FONDUE
1 can Chicken Broth
1/2 lb Swiss Cheese
1/2 lb Guyere Cheese (usually found in deli specialty cheese cases)
1/2 lb Emantal Cheese (usually found in deli specialty cheese cases)
1 Garlic Clove (peeled)
1 tsp Lemon Juice
1-3 T Flour
1 loaf French Bread (cut into lots of medium sized cubes for dipping)
Directions:
Shred all the cheeses and toss together with 1 T flour. Use a 4-quart saucepan. On MEDIUM-HIGH heat rub the garlic clove around the bottom of the pot to brown it and add flavor to the pot (you can either pull the garlic clove out or if you like a stronger cheese fondue press the garlic and leave the flesh in). Add the lemon juice and chicken broth. Bring just to a simmering boil. Turn the pot down to MEDIUM-LOW heat and slowly add small handfulls of the cheese, stirring after each handful until the cheese has melted; continue to add the cheese until it's all gone and it's all melted together. (If the cheese mixture is to thick...add more chicken brother--do NOT add water or milk!! If the cheese mixture is too thin -- mix more flour TO THE CHEESE before you add another handful. Do NOT add the flour directly to the cheese sauce or it will be clumpy and impossible to smooth out.)
You want the cheese broth mixture to be slightly runny but slightly thick -- maybe "stringy" is a good description. You don't want it to be so thick that when you dip the bread in it falls apart because the cheese has so much resistance to it. It should cover the bread like a nice light gravy type of cheese mixture.
Cut up the loaf of french bread into lots of cubes. Have fun dipping! Kids love this recipe!
TIP: Emantal and Guyere are stronger tasting cheeses. For first timers and for some kids just use 3/4 swiss and 1/4 Emantal OR Guyere and leave off the third cheese.
SWISS CHEESE FONDUE
1 can Chicken Broth
1/2 lb Swiss Cheese
1/2 lb Guyere Cheese (usually found in deli specialty cheese cases)
1/2 lb Emantal Cheese (usually found in deli specialty cheese cases)
1 Garlic Clove (peeled)
1 tsp Lemon Juice
1-3 T Flour
1 loaf French Bread (cut into lots of medium sized cubes for dipping)
Directions:
Shred all the cheeses and toss together with 1 T flour. Use a 4-quart saucepan. On MEDIUM-HIGH heat rub the garlic clove around the bottom of the pot to brown it and add flavor to the pot (you can either pull the garlic clove out or if you like a stronger cheese fondue press the garlic and leave the flesh in). Add the lemon juice and chicken broth. Bring just to a simmering boil. Turn the pot down to MEDIUM-LOW heat and slowly add small handfulls of the cheese, stirring after each handful until the cheese has melted; continue to add the cheese until it's all gone and it's all melted together. (If the cheese mixture is to thick...add more chicken brother--do NOT add water or milk!! If the cheese mixture is too thin -- mix more flour TO THE CHEESE before you add another handful. Do NOT add the flour directly to the cheese sauce or it will be clumpy and impossible to smooth out.)
You want the cheese broth mixture to be slightly runny but slightly thick -- maybe "stringy" is a good description. You don't want it to be so thick that when you dip the bread in it falls apart because the cheese has so much resistance to it. It should cover the bread like a nice light gravy type of cheese mixture.
Cut up the loaf of french bread into lots of cubes. Have fun dipping! Kids love this recipe!
TIP: Emantal and Guyere are stronger tasting cheeses. For first timers and for some kids just use 3/4 swiss and 1/4 Emantal OR Guyere and leave off the third cheese.
Saturday, October 10, 2009
LEMON-LIME FIZZ
LEMON-LIME FIZZ
4 Limes, divided
1 can Limeade (12 oz), frozen concentrate
3 C Cold Water
1 pint Lemon sorbet or Lime sherbet
2 liters Sprite or 7-up, chilled
Directions:
Serves: 16
4 Limes, divided
1 can Limeade (12 oz), frozen concentrate
3 C Cold Water
1 pint Lemon sorbet or Lime sherbet
2 liters Sprite or 7-up, chilled
Directions:
Slice two of the limes; set aside. Pour limeade and water into a 1-gallon pitcher. Juice the remaining limes into the limeade. Scoop sorbet/sherbet into the juice. Stir until well mixed together and the sorbet/sherbet is dissolved. Add the Sprite or 7-up. Gently stir until mixed well. Serve over ice. Add lime slices and frozen raspberries or cranberries for decor or a splash of color.
Serves: 16
CRAN-RASPBERRY FIZZ
CRAN RASPBERRY FIZZ
4 Limes, divided
1 can Frozen Cranberry Juice, concentrate
3 C Cold Water
1 pint Raspberry sorbet (or sherbet), slightly softened but not melted
2 liters Ginger Ale, chilled
Directions:
Slice two of the limes; set aside. Mix cranberry juice and water together. Juice the remaining limes into the cranberry juice. Scoop the sorbet into the pitcher. Mix until well combined and sorbet dissovled. Add Ginger Ale and gently stir until mixed well. Serve over ice and decorate with sliced limes.
Serves: 16
4 Limes, divided
1 can Frozen Cranberry Juice, concentrate
3 C Cold Water
1 pint Raspberry sorbet (or sherbet), slightly softened but not melted
2 liters Ginger Ale, chilled
Directions:
Slice two of the limes; set aside. Mix cranberry juice and water together. Juice the remaining limes into the cranberry juice. Scoop the sorbet into the pitcher. Mix until well combined and sorbet dissovled. Add Ginger Ale and gently stir until mixed well. Serve over ice and decorate with sliced limes.
Serves: 16
ALFREDO SAUCE
ALFREDO SAUCE
1 pkg Cream Cheese (8 oz)
1 C Milk
1/2 cube Butter
1 C Parmesan Cheese, shredded
Directions:
Combine ingredients in sauce pan and heat until all melted together and desired thickness. Add more cheese for a thicker sauce. Add more milk for a thiner sauce.
1 pkg Cream Cheese (8 oz)
1 C Milk
1/2 cube Butter
1 C Parmesan Cheese, shredded
Directions:
Combine ingredients in sauce pan and heat until all melted together and desired thickness. Add more cheese for a thicker sauce. Add more milk for a thiner sauce.
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