Almond Chocolate Creams Candy

 Almond Chocolate Creams Candy

 Centers

• 1/4 a cup of blanched almonds, chopped fine
• 1/2 a cup of fondant
• 1/4 a teaspoonful of vanilla
• confectioner's sugar for kneading and shaping

Chocolate Coating

• about 1 cup of fondant
• 2 squares of Baker's Chocolate
• 1 teaspoonful of vanilla extract
• few drops of water, as needed
• halves of blanched almonds

Instructions

Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a little at a time, and knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and the water and heat until melted; take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant, to keep it from crusting and drop in a "center;" with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper. Make a design with the fork in taking it from the candy. At once press half of a blanched almond on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Pomegranate Martini

 

Ingredients

• 4 fluid ounces pomegranate juice
• 2 fluid ounces cranberry juice cocktail
• 2 fluid ounces raspberry vodka
• 2 fluid ounces orange-flavored liqueur
• 1 fluid ounce grenadine syrup
• 1 cup crushed ice

Directions

1. Combine pomegranate juice, cranberry juice, raspberry vodka, orange-flavored liqueur, grenadine syrup, and crushed ice in a shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

Curried Turkey

 

Ingredients

• 2 cups milk
• 2 chicken bouillon cubes
• 2 cups diced peeled apples
• 1 cup chopped onion
• 1/4 cup vegetable oil
• 2 tablespoons all-purpose flour
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice
• 4 cups diced cooked turkey
• Hot cooked rice

Directions

1. In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside.
2. In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

Ham and Pineapple Pinwheels

Ingredients

• 1 (8 ounce) package whipped pineapple cream cheese
• 1 1/2 cups crushed pineapple in juice, well drained
• 6 (8 inch) flour tortillas
• 6 ounces sliced fully cooked deli ham

Directions

1. Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.

Mashed Potato Layer Bake

 

Ingredients

• 4 large white potatoes, peeled, chopped and cooked
• 2 large sweet potatoes, peeled, chopped and cooked
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided
• 1/4 cup KRAFT Shredded Cheddar Cheese, divided

Directions

1. Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
2. Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole. Repeat layers.
3. Bake 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.

Meatloaf with a Kick

 

Ingredients

• 1 pound ground beef
• 1 1/2 cups medium salsa
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 egg
• 1 cup crushed saltine crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
3. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.

Chicken and Peas with Pasta

 

Ingredients

• 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
• 2 tablespoons cooking oil
• 1/2 cup chopped onion
• 1 medium green or red bell pepper, chopped
• 1 garlic clove, minced
• 2 cups frozen peas
• 1 cup chicken broth
• 1 cup half-and-half cream
• 2 teaspoons Italian seasoning
• salt to taste
• 8 ounces pasta, cooked and drained
• 1/2 cup grated Parmesan cheese
• 1 cup coarsely chopped walnuts, toasted

Directions

1. In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

Peanut Butter Cookies

 

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped dry roasted peanuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Garlic Bread

Ingredients

• 1 3/8 cups water
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 4 cups bread flour
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 3 tablespoons chopped fresh chives
• 1 teaspoon coarsely ground black pepper
• 2 1/2 teaspoons bread machine yeast

Directions

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Basic or White Bread cycle, and press Start.