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.

Lasagne

 

Ingredients

• 1 pound lean ground beef
• 2 1/2 cups KRAFT Part Skim Mozzarella Shredded Cheese, divided
• 2 cups light ricotta cheese
• 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 (700 ml) jar pasta sauce
• 1 1/2 cups water
• 12 lasagna noodles, uncooked

Directions

1. Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
2. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
3. Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
4. Bake 1 hour. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

Caesar Chicken Potato Salad

 

Ingredients

• 4 cups quartered small white or red potatoes
• 3/4 pound skinless, boneless chicken breast halves - cubed
• 1 tablespoon vegetable oil
• 1 (10 ounce) package mixed salad greens
• 1 small red onion, sliced and separated into rings
• 3/4 cup Caesar salad dressing
• 1/3 cup croutons
• 2 tablespoons shredded Parmesan cheese

Directions

1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken.
2. Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately.

Champagne Cocktail

 

Ingredients

• 1 sugar cube
• 1 dash bitters (such as Angostura®)
• 5 fluid ounces Champagne

Directions

1. Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.

Traditional Macaroni and Cheese

 

Ingredients

• 1 2/3 cups dry, small elbow macaroni, cooked and drained
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
• 1 cup water
• 2 tablespoons butter or margarine
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

Cassoulet

Ingredients

• 1 tablespoon vegetable oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small yellow onion, diced
• 2 cloves garlic, chopped
• 1/2 pound smoked sausage, sliced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley (optional)

Directions

1. Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
2. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
3. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

Eggnog Thumbprints



Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 cup confectioners' sugar
• 1 tablespoon rum
• 1 pinch ground nutmeg

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
3. Bake for 12 minutes in preheated oven. Cool completely.
4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

Provencal Chicken Burgers with Pizzaladiere Topping

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 2 large onions, very thinly sliced
• Salt and freshly ground black pepper
• 1/3 cup pitted chopped black olives, nicoise or kalamata,
• 1 tablespoon anchovy paste
• 2 pounds ground chicken
• 1 tablespoon dried herbes de Provence
• 1 teaspoon fennel seed
• 2 teaspoons lemon zest
• 2 cloves garlic, minced or finely chopped
• 4 slices Swiss cheese
• 4 crusty rolls, split and lightly toasted
• 4 red or green lettuce leaves
• Potato chips, for serving

Directions

Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.
While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.

Chicken and Broccoli Alfredo

Ingredients

• 4 to 5 cups broccoli florets (from about 1 large bunch)
• 2 tablespoons olive oil
• 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 1 large red bell pepper, thinly sliced
• 1 2/3 cups whipping cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup grated Monterey Jack cheese
• 3/4 pound penne or mostaccioli, freshly cooked

Directions
Steam broccoli florets until just tender, about 3 minutes; set aside.

Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

Oven Fries

Ingredients

• 2 to 2 1/2 pounds baking potatoes
• 4 cloves garlic, smashed
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 rosemary sprigs, leaves removed and finely chopped
• Salt and freshly ground black pepper

Directions
Preheat the oven to 425ºF.

Cut the potatoes in half lengthwise then cut each half into 4-5 long wedges depending on how big the potatoes are.

Place the wedges and garlic on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with the rosemary, salt and pepper, and roast them for about 25 minutes, until potatoes are brown and tender.

Flip the potatoes then continue to roast for about 10 minutes, or until cooked through.

Chicken Sopa

Ingredients

• 1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4 ounce) can diced green chiles
• 1 cup chicken broth
• 1 cup shredded Cheddar cheese
• 12 (6 inch) corn tortillas

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
3. In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.

Ingredients

• 4 cups fresh blackberries
• 1 1/4 cups white sugar
• 4 tablespoons cornstarch
• 2 tablespoons blackberry brandy
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon white sugar

Directions

1. Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
2. Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
3. Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

Pumpkin Seeds

 

Ingredients

• 1 cup raw cleaned whole pumpkin seeds
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder
• 1 teaspoon white sugar
• 1 tablespoon olive oil
• 1 tablespoon white sugar

Directions

1. Preheat oven to 250 degrees F (120 degrees C).
2. Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
5. Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

Chicken Wellington Casserole

Ingredients

• 2 skinless, boneless chicken breast halves
• 2 teaspoons butter or margarine
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon chopped green onion
• 1/8 teaspoon salt
• Dash pepper
• 1 (4 ounce) package refrigerated crescent rolls

Directions

In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 3-cup baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.

Diet Fudge Candy Recipe

Diet Fudge Candy Recipe

 Ingredients:

13 oz can skim evaporated milk
3 tablespoons cocoa
1/4 cup butter
1 tablespoons granulated sugar replacement
Dash salt
1 teaspoon vanilla extract
2-1/2 cup unsweetened cereal crumbs
1/4 cup nuts, very finely chopped

Directions:
Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved.
Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.
Divide in half; roll each half into a tube, 8 inch long. Roll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight.
Cut into 1/4 inch slices.
Recipe yields 64 slices Diet Fudge.
Nutritional information per serving (2 slices):
Calories: 60