Chocolate-Banana Split Dessert

Ingredients:

30 OREO cookies, finely crushed (about 2-1/2 cups)

6 Tbsp. butter, melted

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sugar

2 Tbsp. cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

4 bananas, sliced

2 pkg. (3.9 oz. each) chocolate instant pudding

3-1/4 cups cold milk

1/3 cup maraschino cherries, halved

1/4 cup chopped toasted walnuts

2 Tbsp. chocolate syrup

Directions:

Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup cool whip; spread over crust. Top with bananas.

Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining cool whip. Refrigerate 4 hours.

Top with cherries, nuts and syrup just before serving.

Recipe shared from: http://www.kraftrecipes.com/recipes/chocolate-banana-split-dessert-124705.aspx

Banana Split Cake

Ingredients:

9 graham crackers, crushed (about 1-1/2 cups)

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) cream cheese, softened

1 can (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg. (3.4 oz. each) vanilla flavor instant pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup chopped pecans

Directions:

Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.

Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup cool whip; spread over banana layer in pan. Top with remaining cool whip. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Recipe shared from: http://www.kraftrecipes.com/recipes/banana-split-cake-92225.aspx

Cheesy Beef Nachos

Ingredients:

1/2 lb. lean ground beef

1/2 cup salsa

4 cups tortilla chips (4 oz.)

1 cup Mexican style shredded cheese

1/4 cup chopped onions

1/4 cup chopped tomatoes

1/4 cup sliced jalapeño peppers

1/4 cup sliced black olives

1/4 cup guacamole

Directions:

Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.

Arrange chips on large microwaveable plate; top with meat mixture and cheese.

Microwave on high 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.

Recipe shared from:  http://www.kraftrecipes.com/recipes/cheesy-beef-nachos-54107.aspx 

Chocolate Chip Zucchini Bread

Ingredients:

•3 eggs

•1 1/2 cups sugar

•1/2 cups of brown sugar

•1 cup oil

•2 -2 1/2 cups zucchini, shredded

•3 cups flour

•1 teaspoon baking soda

•1/2 teaspoon baking powder

•1 teaspoon salt

•1/2 tablespoon cinnamon

• 1/2 teaspoon nutmeg

•1/2 tablespoon vanilla

•1 (6 ounce) package chocolate chips 

Directions:

1.Preheat oven to 325 degrees.

2.Beat together eggs, sugar and oil.

3.Add zucchini and remaining ingredients, mixing well.

4.Bake in 2 well-greased loaf pans for about one hour.

5.Can be frozen for up to a month if wrapped in plastic and sealed in a ziplock bag.

Triple Chocolate & Peanut Butter Cup Cookies

Ingredients:

2 ½ cups of unsifted flour
1 tsp baking soda
1 cup of butter (2 sticks), softened
¾ cup sugar
¾ cup brown sugar
1 ½ tsp vanilla
2 eggs
15 ounces (5 ounces each) milk, semi sweet and dark chocolate chips (Ghirardelli are best)
24 mini Reese's Peanut Butter Cups, cut in half

Directions:

Preheat oven to 350 degrees. Mix dry ingredients together in a separate bowl. Set aside. Beat sugars with butter until smooth. Add vanilla and eggs (one at a time). Mix on low speed until incorporated. Gradually add dry mixture into creamed mixture. Stir in chocolate chips and drop on an ungreased baking sheet lined with parchment paper using an ice cream scooper. Will make large cookies, so spread them out to about 5-6 per cookie sheet. Place half of a peanut butter cup in the center and roll the sided up around it. Bake for approximately 12-14 minutes.

Ultimate Peanut Butter Cookies with Chocolate Chips

Ingredients:

1-1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Cup (1 stick) Butter, Softened
1/2 Cup Crunchy Peanut Butter
1 Tablespoon Light Corn Syrup
2 Large Eggs
1 Cup Old-Fashioned Oats
1 Cup Crispy Rice Cereal
2-1/2 Cups Chocolate Chips

Directions:

1. Heat oven to 350 degrees F.
2. Sift together flour, salt, baking soda and baking powder into a medium-size bowl.
3. Beat butter in large bowl until creamy. Add the peanut butter and sugars; beat well. Add vanilla, corn syrup and eggs; beat to blend. Beat in flour mixture. Stir in oats, rice cereal and chocolate chips. Drop by teaspoons onto ungreased baking sheet.
4. Bake in 350 degree F oven 10 minutes or until light brown. Cool 1 to 2 minutes on baking sheet. Remove cookies to wire rack to cool. Makes 4 dozen. Recipe shared from: www.familycircle.com

5 Ingredient Cheesy Chicken Enchiladas Verde

Ingredients:

1 jar (16 ounces) Pace® Salsa Verde (any variety)

1 1/2 cups shredded cooked chicken

1/2 cup sour cream

1 1/2 cups shredded Cheddar Jack cheese (about 6 ounces)

8 corn tortillas or flour tortilla (6-inch), warmed

Directions:

Heat the oven to 375°F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.

Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.

Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.

Recipe shared from: www.campbellskitchen.com

Oven-Fried Chicken Chimichangas

Ingredients:

2/3 cup Pace® Picante Sauce (any variety)

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded cheddar cheese (about 4 ounces)

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Fresh cilantro leaves

Directions:

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Recipe shared from: www.campbellskitchen.com

Delicious Greek Salad

Ingredients:

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1/4 cup thinly sliced red onions

For the dressing:

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Directions:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well. Enjoy!

Breaded Buffalo Chicken & Cheese Balls

Ingredients:

1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Blue Cheese Dip:
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

Directions:

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Recipe shared from: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/buffalo-chicken-cheese-balls-recipe/index.html
 

Crab Tartlets

Ingredients:

1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
30 miniature phyllo dough shells (two, 2.1-ounce packages)
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 tablespoons finely chopped red onion or green onion
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon peel or lime peel
1 teaspoon lemon juice or lime juice
Several dashes bottled hot pepper sauce
Dash cayenne pepper (optional)
Salt and black pepper
Finely chopped red or green onion (optional)
*Assorted crackers and/or vegetable dippers (if you do not plan to use phyllo tartlet shells)

Directions:

1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.
2. Spoon into phyllo shells and serve. You can also transfer dip to a serving dish if you do not wish to use the phyllo shells. Cover and chill for 2 to 24 hours and serve with crackers. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers. Makes about 1-1/3 cups (10 servings).

Recipe shared from: http://www.bhg.com/recipe/appetizers-snacks/crab-dip/

Spicy Fried Chicken Bites

Ingredients:

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oil

Derby Dip:
3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces

Directions:

Preheat oven to 375 degrees F.

Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.

Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.

In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.

Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.

In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.

Serve the chicken with the Derby Dip on the side.


Shared from-http://www.foodnetwork.com/recipes/brian-boitano/spicy-fried-chicken-bites-with-derby-dip-recipe/index.html

Shrimp Stuffed Potatoes

Ingredients:

6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika

Directions:

Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. 

Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

Recipe shared from: www.foodnetwork.com (Paula Dean)

Dressed-Up Bacon Mac and Cheese

Ingredients:

Unsalted butter, for greasing
8 ounces macaroni
2 1/2 cups cold milk
4 ounces provolone cheese, coarsely grated
4 ounces aged Asiago cheese, coarsely grated
2 large eggs
2 scallions, white and green parts, chopped
3 slices white sandwich bread, torn into small pieces
3 strips bacon
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
Kosher salt

Directions:

Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

Recipe shared from:  http://www.foodnetwork.com/recipes/dressed-up-bacon-mac-and-cheese-recipe/index.html 

Sausage Gyros with Tzatziki Sauce

Ingredients:

Sauce:

1 cup sour cream

1 cup chopped English cucumber

2 tablespoons chopped fresh mint

2 tablespoons fresh lemon juice

¼ teaspoon salt

Gyros:

6 pocketless flat pita breads (6 inch)

1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll, crumbled, cooked, drained

½ cup chopped apple

¼ cup chopped red onion

Directions:

Sauce:

1. Mix ingredients until well blended; cover. Refrigerate until ready to serve.

Gyros:

2. Heat skillet over medium-high heat. Add pitas, 1 at a time, to skillet; cook 1-2 minutes on each side or just until warmed. Keep warm until ready to serve.

3. Spread each pita with 3 tablespoons sauce. Top with sausage, apple and onion; fold in half. Serve with remaining sauce.

Recipe shared from: http://jimmydean.com/recipes/sausage-gyros-with-tzaziki-sauce.aspx

Hearty Sausage, Tomato and Tortellini Soup

Ingredients:

1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll, broken into 1” pieces
1 teaspoon ground fennel
3 cups water or beef stock
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes with Italian herbs and garlic, undrained
1 pkg. (9 or 10 ounces) refrigerated cheese tortellini
1½ cups thinly sliced quartered yellow squash
3 tablespoons chopped fresh basil (optional)
Salt and pepper to taste
Grated Parmesan cheese (optional)
¼ cup chopped fresh parsley (optional)

Directions:

1. Cook sausage and fennel in Dutch oven or large saucepan over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently.

2. Stir in water, tomato sauce and tomatoes. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes. Stir in tortellini and squash. Return to a boil over high heat. Stir in basil, if desired. Reduce heat to medium-low; cook, covered, 6-8 minutes or just until pasta is tender. Season with salt and pepper.

3. Top individual servings of soup with Parmesan cheese and parsley, if desired.

Recipe shared from: http://jimmydean.com/recipes/sausage-tomato-and-tortellini-soup.aspx

Quick Sausage Toscana Soup

Ingredients:

1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 slices Jimmy Dean® Fully Cooked Thick Sliced Maple Bacon, cooked, crumbled
2 cups frozen O’Brien potatoes with onions and peppers
2 cups chicken broth, divided
2 cans (15 ounces each) Great Northern beans or white beans, drained, divided
1-1/2 teaspoons Italian seasoning
1/2 teaspoon lemon pepper
2 cups fresh baby spinach
1/2 cup milk
Salt to taste

Directions:

1. Combine sausage, bacon, potatoes, 1 cup chicken broth, 1 can of beans, Italian seasoning and lemon pepper in a large saucepan.

2. Place remaining can of drained beans and chicken broth in a blender container; cover and process until smooth. Stir into sausage mixture.

3. Bring soup to a boil over medium-high heat; reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in spinach and milk. Cook for 5 minutes or until spinach is wilted.

4. Season to taste with salt, if desired. Serve in bowls.

Recipe shared from:  http://jimmydean.com/recipes/quick-sausage-toscana-soup.aspx 

Easy Sausage Gravy and Biscuits

Ingredients:

1 can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
1 pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
¼ cup flour
2-1/2 cups milk
Salt and ground black pepper to taste

Directions:

1. Bake biscuits according to package directions.

2. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season with salt and pepper.

3. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Recipe shared from: http://jimmydean.com/recipes/sausage-gravy-and-biscuits.aspx

Chocolate Hazelnut Stuffed French Toast

Ingredients:

4 large eggs, lightly beaten
1 cup whole milk
Pinch of salt
3 tablespoons butter
8 (1/2-inch) thick slices brioche or challah bread
8 tablespoons chocolate hazelnut spread, divided
Maple syrup or powdered sugar, for serving

Directions:

In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with maple syrup or powered sugar.

Recipe courtesy Claire Robinson, 2010

http://www.foodnetwork.com/recipes/claire-robinson/chocolate-hazelnut-stuffed-french-toast-recipe/index.html

Quick and Delicious Potato Latkes

Ingredients:

1 package Simply Potatoes® Shredded Hash Browns
1/2 cup (4 ounces) Better'n Eggs®
1/3 cup all-purpose flour
1/4 cup finely chopped green onion
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon baking powder

Directions:

1. In large bowl stir together Simply Potatoes, Better'n Eggs, flour, green onion, pepper, salt, and baking powder.

2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.

3. Cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet.

4. Cook 4 to 5 minutes, turning once. Repeat with remaining potato mixture and add oil to skillet as needed. Season with salt and pepper if desired.

Recipe shared from:  http://www.simplypotatoes.com/recipes/recipeView.cfm?RecipeID=0117a 

Cheesy Hash Brown Cups

Ingredients:

3 cups Simply Potatoes® Shredded Hash Browns
1/4 cup butter or margarine, melted
1/4 teaspoon salt
1/2 pound ground Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell pepper
2 cups (16 ounces) Better'n Eggs®
1/2 teaspoon dried Italian seasoning
1/2 cup finely shredded cheddar cheese

Directions:

1. Heat oven to 400°F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about ¼ cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.

2. Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.

3. In small bowl combine Better’n Eggs® and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.

Recipe shared from: http://www.simplypotatoes.com/recipes/recipeView.cfm?RecipeID=0106

Cheesy Hash Brown Skillet

Ingredients:

1 pound lean ground beef
1/2 cup chopped onion
1 package Simply Potatoes® Shredded Hash Browns
2 cups sliced mushrooms
1 tablespoon vegetable oil
2 cans (14.5 ounces each) Italian seasoned diced tomatoes, undrained
1 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese

Directions:

1. In 12-inch nonstick skillet cook ground beef and onion until browned. Stir in potatoes and mushrooms. Spread into an even layer; press down lightly with spatula. Cook 6 to 7 minutes or until golden brown on the bottom.

2. Drizzle with 1 tablespoon vegetable oil. Turn potatoes mixture over with spatula in sections. Continue cooking 6 to 8 minutes or until potatoes are golden brown and tender, turning again if necessary. Add tomatoes and salt. Cook until tomatoes are heated through. Sprinkle with cheese; cook until cheese is melted.

Recipe shared from:  http://www.simplypotatoes.com/recipes/recipeView.cfm?RecipeID=0077a 

Breakfast Egg Rolls

Ingredients:

1 package (16 ounces) ground pork sausage, thaw if frozen
1 package (16 ounces) Better’n Eggs®*
1 package Simply Potatoes® Southwest Style Hash Browns
2 cups (8 ounces) shredded cheddar cheese
2 packages (16 ounces each) fresh egg roll wrappers**
3 tablespoons water
3 tablespoons butter or margarine, melted

Directions:

1. Heat oven to 450°F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.

2. In same skillet cook eggs over low heat until scrambled. Add eggs, potatoes and cheese to large bowl. Stir until well blended.

3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup potatoes mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.

4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.

Tips:

*Substitute 8 whole eggs, lightly beaten.

**Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.

Easy Chocolate-Raspberry Cheesecake Bars

Ingredients:

1 box  chocolate fudge cake mix

1/2 cup butter or margarine, softened

2 packages (8 oz each) cream cheese, softened

1 container (6 oz)  red raspberry yogurt

1 container chocolate frosting

3 eggs

1 1/2 cups raspberry pie filling

Directions:

1. Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.

2. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.

3. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.

4. Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.

Recipe shared from: www.bettycrocker.com

Chicken Parmesan

Ingredients:

3 (11- to 12-ounce) boneless, skinless chicken breasts, cut in half horizontally
Salt
Freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup whole milk
2 large eggs, beaten
1 1/2 cups panko
1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
1 cup olive oil
3 cups Basic Tomato Sauce
1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
8 ounces fresh mozzarella, cut into 12 thin slices


Directions:

Heat the broiler to high and arrange a rack in the top third of the oven. Place the chicken breasts between two sheets of plastic wrap, parchment paper, or waxed paper, or in a resealable plastic bag, and pound to an even thickness (about 1/4 inch thick) with a meat pounder, a rolling pin, or the bottom of a pan. Season well with salt and pepper.

Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside. Mix the panko and Parmesan together in a third shallow dish.

To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.

Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350°F on a deep-fry thermometer. Add the chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.

While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place under the broiler until the cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.)

To serve, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.

Recipe shared from: http://www.chow.com/recipes/10954-chicken-parmesan

Crispy Turkey Enchiladas

Ingredients:

For the enchiladas:
1 1/4 cups vegetable oil
Red Chile Sauce (see recipe below)
12 (6-inch) corn tortillas
12 ounces shredded, cooked turkey (about 2 cups)

For the garnishes:
Thinly sliced romaine lettuce
Crema or sour cream
Queso fresco or feta cheese
Lime wedges

Directions:

Heat oven to 350°F. Heat oil in a large frying pan over medium-high heat until shimmering but not smoking, about 5 minutes. Pour sauce into a shallow dish and keep a baking sheet nearby.

Once oil is hot, dip a tortilla into the sauce, submerging fully so both sides are covered. Let excess sauce drip off into the dish. Carefully slide tortilla into hot oil and fry until edges start to get crispy, about 2 minutes. Using a spatula, flip tortilla and repeat on the other side. (Try not to rip the tortilla as you flip.)

Remove tortilla from oil and fill with about 2 tablespoons turkey. Roll up tortilla to enclose filling and set aside on the baking sheet. Repeat with remaining tortillas.

Once all tortillas have been filled, bake in the oven until warmed through, about 5 to 10 minutes. Serve warm, passing garnishes and extra chile sauce on the side.

Red Chile Sauce

Ingredients:

4 dried New Mexican chiles, stems and seeds removed
6 dried arbol chiles, stems and seeds removed
2 medium Roma tomatoes, cored
1 medium yellow onion, peeled and quartered
1/2 cup cilantro leaves and tender stems
2 medium cloves garlic, peeled
2 teaspoons dried oregano
1 teaspoon ground cumin

Directions:

Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.
With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.
Season well with salt and serve immediately, or cover and refrigerate for up to a week.

Recipe shared from: http://www.chow.com/recipes/11144-crispy-turkey-enchiladas

5 Ingredient Baked Cracker-Crusted Chicken Fingers

Ingredients:

1 1/4 cups finely crushed whole-wheat crackers, such as Wheatsworth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 pound chicken tenders or boneless, skinless chicken breasts cut into 5-by-1-1/2-inch pieces

Directions:

Heat the oven to 450°F and arrange a rack in the middle. Set a wire rack on a baking sheet and set aside.

Combine cracker crumbs, salt, and pepper in a shallow dish and stir until incorporated.

Beat eggs in a separate shallow dish until smooth. Dip chicken pieces in the egg wash, allowing any excess to drip off, then dip in the cracker mixture, patting to adhere. Place on the prepared rack.

Bake until the chicken is opaque throughout and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve with desired dipping sauce.

Recipe shared from: http://www.chow.com/recipes/27464-baked-cracker-crusted-chicken-fingers

Chiles Rellenos

Ingredients:

For the salsa:
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2-inch slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, plus more as needed
1 teaspoon kosher salt, plus more as needed

For the chiles rellenos:
4 medium poblano chiles (about 1 pound)
Freshly ground black pepper
3 cups shredded Monterey Jack cheese (about 8 ounces)
4 large eggs, separated and at room temperature (see “Game plan” note above)
1/2 teaspoon kosher salt, plus more as needed
1 cup vegetable or canola oil

Directions:

For the salsa:

Heat the broiler to high and arrange a rack in the upper third of the oven.
Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the lime juice and measured salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.
Transfer to a small saucepan and keep warm over low heat.

For the chiles rellenos:

Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.Repeat with the remaining peppers.

Turn 2 burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.(Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven. Place all of the chiles directly on the rack. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl; repeat with the remaining 2 chiles.

Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.

Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.

Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.

Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.

Lay the chile seam-side down on top of the mound of batter.Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)

Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.
Recipe shared from: http://www.chow.com/recipes/29565-chiles-rellenos

Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon

Ingredients:

For the steak:

• 1/2 cup dry red wine
• 3 medium garlic cloves, finely chopped
• 1 tablespoon freshly ground black pepper
• 2 teaspoons kosher salt
• 1 pound skirt steak, cut widthwise into 2 or 3 pieces

For the topping:

• 4 (10-inch) wooden or metal skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
• 8 ounces cremini mushrooms, cleaned and stems removed
• 1/2 medium red onion, halved again and layers separated
• Vegetable oil, for coating the vegetables and grill
• 2 tablespoons Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• 4 slices bacon
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 2 teaspoons finely chopped Italian parsley leaves

Directions:

For the steak:

Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.

To grill the topping and the steak:
Heat an outdoor grill to high (about 450°F to 550°F).
Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces. Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.

Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total. Remove to a medium bowl to cool, then crumble and set aside.

Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.

Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.

Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Roughly chop the onion and add to the bowl. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.
Slice the skirt steak and serve with the topping.
Recipe shared from:  http://www.chow.com/recipes/29784-grilled-skirt-steak-with-mushrooms-blue-cheese-and-bacon 

Mini Tamale Pies

Ingredients:

For the crust:
1 1/2 cups masa harina
1/2 cup low-sodium chicken broth
1/3 cup vegetable oil

For the filling:
1 tablespoon vegetable oil
1 pound ground beef
1 medium yellow onion, small dice (about 1 cup)
2 medium garlic cloves, finely chopped
2 tablespoons cider vinegar
1 teaspoon paprika
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 (15-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
To assemble:
1 cup shredded sharp cheddar cheese (about 3 ounces)
1/4 cup sour cream
1 tablespoon coarsely chopped fresh cilantro

Directions:

For the crust:

Heat the oven to 350°F and arrange a rack in the middle.
Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
Cover the bowl with plastic wrap and set aside.

For the filling:
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beef, season with salt and pepper, and break the meat into small pieces with a spoon. Cook, stirring occasionally, until browned and cooked through, about 4 minutes. Remove with a slotted spoon to a medium bowl and set aside.
Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan. Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated. Cook until the spices are fragrant, about 1 minute.
Return the beef to the pan, add the tomatoes, broth, and measured salt and pepper, and stir to combine. Cook until the mixture simmers, about 3 minutes. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 minutes more. Remove the pan from the heat, taste, and season with additional salt and pepper as needed; set aside.

To assemble:
Remove the plastic wrap from the bowl of masa. Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded tablespoon per well).Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well (the mixture may feel dry to the touch).
Evenly divide the filling among the masa-lined wells.
Bake for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes more.
Remove the pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Top each tamale pie with a dollop of sour cream, sprinkle with cilantro, and serve.
Recipe shared from: http://www.chow.com/recipes/30112-mini-tamale-pies

Cheesy Sausage and Potato Breakfast Casserole

Ingredients:

2 pkgs. (12 oz. each) Johnsonville® Cheesy Breakfast Sausage Links
1/2 pkg. (20 oz.) frozen roasted potatoes
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 cups (8 oz.) cheddar cheese, shredded & divided
9 large eggs
3cups
milk
1Tbsp. Dijon mustard
1/4tsp. salt
1/4tsp. pepper

Directions:

Cook sausage according to package directions.

Cool slightly; cut into ¼-in. slices. In a large bowl, combine the sausage, potatoes, onion, green pepper and 1-3/4 cups cheese.

Spoon into a greased 13 in. x 9 in. baking dish.

Combine the eggs, milk, mustard, salt and pepper. Pour over sausage mixture. Sprinkle with remaining cheese.

Bake, uncovered, at 350˚F for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Recipe shared from: http://www.johnsonville.com/recipe/cheesy-sausage-and-potato-breakfast-casserole.html

Rise and Shine Muffin Cups

Ingredients:

3 cups Ore-Ida® hash browns, thawed
3 Tbsp. butter, melted
1/8 tsp. salt
1/8 tsp. pepper
14 links Johnsonville® Original breakfast sausage
5 eggs
1/4cup milk
2cups (8 oz.) shredded Sargento® 4-Cheese Mexican blend cheese
1/4cup sun-dried tomatoes, chopped
2Tbsp. fresh cilantro, chopped
2Tbsp. bacon bits

Directions:

In a bowl, combine the hash browns, butter, salt and pepper.

Press mixture onto the bottom and up the sides of greased non-stick muffin cups.
Bake at 400°F for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into ¼-inch pieces. Divide sausage among muffin cups.

Combine the eggs, cheese, tomatoes and cilantro. Spoon over sausage. Sprinkle with bacon bits.

Bake for 13-15 minutes or until set.

Recipe shared from:  http://www.johnsonville.com/recipe/rise-and-shine-muffin-cups.html 

Silver Dollar Pancake and Sausage Sandwiches

Ingredients:

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

2 teaspoons vegetable oil

1 package (9.6 oz) frozen fully cooked pork sausage patties, thawed

4 slices (3/4 oz each) American cheese, cut into quarters

1 cup real maple syrup, heated

Directions:

1. In medium bowl, stir Bisquick mix, milk, egg and oil until blended.

2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with additional vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use about 1 tablespoon batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown. Keep warm.

3. In same skillet, heat sausage patties about 3 minutes. Turn; top each patty with 2 cheese quarters. Cook 3 to 4 minutes longer or until thoroughly heated and cheese is melted.

4. To serve, place 1 cheese-topped sausage patty on each of 8 pancakes; top each with second pancake. Serve with syrup.

Recipe shared from: www.bettycrocker.com

Sour Cream–Banana Bread

Ingredients:

Butter, for coating the pan
2 cups all-purpose flour, plus extra for dusting the pan
2 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream

Directions:

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.

Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.

Turn the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.

Recipe shared from:  http://www.chow.com/recipes/11387-sour-creambanana-bread

Nutella Hazelnut Truffle Fudge

Ingredients:

2 tablespoons unsalted butter (1/4 stick), cut into small pieces, plus more for coating the dish
1 pound bittersweet chocolate, finely chopped (about 3 cups)
1/4 cup heavy cream
2 cups Nutella (about 20 ounces)
1/4 teaspoon fine salt
3/4 cup salted, toasted hazelnuts (also known as filberts), skins removed and coarsely chopped

Directions:

Place a large saucepan filled with about 1 inch of water over medium-low heat until just simmering. Meanwhile, cut an 8-by-16-inch piece of parchment paper. Coat an 8-by-8-inch dish with butter and line it with the piece of parchment so that the 2 long ends hang over the edges. Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the dish aside.
Place the measured butter in a large heatproof bowl and set the bowl over (but not touching) the simmering water until the butter has melted. Add the chocolate and cream and stir until the chocolate is smooth and melted, about 4 to 8 minutes.

Remove the chocolate mixture from the heat and stir in the Nutella and salt (the mixture will be very thick). Quickly scrape the mixture into the prepared dish and push it into the corners in a rough, even layer. Sprinkle the nuts evenly over the top. Using your hands, press them into the surface and evenly smooth out the fudge. Refrigerate uncovered until firm, about 1 1/2 to 2 hours.

To remove the fudge, grip the parchment paper hanging over the edges and pull it out of the dish. Transfer to a cutting board and, using a long knife, cut the fudge into 49 (1-1/4-inch) pieces, wiping the knife clean between cuts if necessary. (You may have to let the fudge sit at room temperature until it’s easier to cut.) Let it come completely to room temperature before serving. If desired, place a few pieces of fudge in mini paper baking cups for gifting. Though best eaten right away, the fudge can be stored in an airtight container and refrigerated for up to 3 days.

Recipe shared from: http://www.chow.com/recipes/30218-hazelnut-truffle-fudge

Quick and Delicious One Pot Low Fat Spicy Turkey Chili

Ingredients:

4 seasoned frozen turkey burgers, thawed

2-15.5 oz. cans of chili beans in sauce

1-15.5 oz. can cannellini beans (white kidney beans), drained

1-15 oz. can butter beans, drained

1-14.5 oz. can diced tomatoes (Mexican or Italian style)

1-6 oz. can tomato paste

1 large onion, chopped

1 tbsp. olive oil

1 1.31 oz. pkg sloppy joes seasoning mix

2 tbsp. spicy honey bbq sauce

2 tbsp. chili powder *

1 tbsp. hot Mexican-style chili powder*

1 tbsp. chipotle chile pepper*

1 tbsp. ground cayenne red pepper*

*you can adjust the amounts if you like it more or less spicy

Directions:

Heat a large pot on medium high heat and add olive oil.  Add onion and crumbled turkey burger and cook until meat is done.  Drain off any fat and add tomato paste, diced tomatoes, sloppy joe seasoning mix, bbq sauce, both chili powders, chipotle chili pepper, and the cayenne red pepper.  Mix thoroughly and add a small amount of water if mixture is too dry. Lower temperature and cook for 5-10 minutes constantly stirring. 

Add all of the beans and carefully stir.  Taste for seasoning.  You can add additional chili powder, bbq sauce, or pepper if you need to.  Cook on low for 20 minutes stirring occasionally.  Serve with a dollop of sour cream and grated cheese.  This chili makes terrific nachos as well. Place a layer of tortilla chips on a baking dish and cover with a layer of chili.  Sprinkle a coating of grated cheese and bake on 400 for 15 minutes.