Green club sandwichAmbrosia Pudding Recipe

Ingredients

• 2 cups cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/4 cup honey
• 2 teaspoons grated orange peel
• 1/4 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• 1 banana, sliced
• 1 can (11 ounces) mandarin oranges, drained
• 1/4 cup flaked coconut
• 1/4 cup sliced almonds
•  
  TOTAL TIME: Prep/Total Time: 20 min.

  MAKES: 4-6 servings

  Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Add the honey, orange peel and vanilla. Fold in the whipped cream.
  2. In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat layers. Chill. Yield: 4-6 servings.

   

Almond Chocolate Cake Recipe

 Ingredients

• 1 package German chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate fudge pudding mix
• 1-1/4 cups water
• 1/2 cup canola oil
• 4 eggs
• 3 teaspoons almond extract
• 2-3/4 cups semisweet chocolate chips, divided
• 6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
• 1 tablespoon sliced almonds
• TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling

  MAKES: 12-16 servings

  Directions

  1. In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds. Yield: 12-16 servings.
   

Green club sandwichMint Chocolate Cake Recipe

Ingredients

• 1 package chocolate cake mix (regular size)
• FROSTING:
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon water
• 1/2 teaspoon peppermint extract
• 3 drops green food coloring
• TOPPING:
• 1-1/2 cups milk chocolate chips
• 6 tablespoons butter, softened
• 1/4 teaspoon peppermint extract
• TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + cooling

  MAKES: 20-24 servings

   

  Directions

  1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
  4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.
   

Grilled Pizza Burgers Recipe

Ingredients

• 1 egg, lightly beaten
• 3/4 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1/4 cup minced fresh parsley
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 pound ground beef
• 4 slices provolone cheese
• 4 English muffins, split and toasted
• 1/2 cup pizza sauce
•  
  TOTAL TIME: Prep: 20 min. Grill: 15 min.

  MAKES: 4 servings

   

  Directions

  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.
  2. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce. Yield: 4 servings.

Coffee & Cream Martini Recipe

Ingredients

• 2 tablespoons coarse sugar
• 1 teaspoon finely ground coffee
• Ice cubes
• 1-1/2 ounces vodka
• 1-1/2 ounces Kahlua
• 1-1/2 ounces Irish cream liqueur
• Chocolate syrup, optional
•  
  TOTAL TIME: Prep/Total Time: 10 min.

  MAKES: 1 servings

• Directions

• Sprinkle sugar and coffee on a plate. Moisten the rim of a cocktail glass with water; hold glass upside down and dip rim into sugar mixture.
• Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, Kahlua and liqueur; stir until condensation forms on outside of glass.
• Drizzle chocolate syrup on the inside of prepared martini glass if desired. Strain vodka mixture into glass; serve immediately. Yield: 1 serving.
•  

Twice-Baked Potatoes Recipe

Ingredients

• 6 large baking potatoes
• 1/2 cup butter, softened
• 3/4 to 1 cup milk or heavy whipping cream
• 3 tablespoons crumbled cooked bacon
• 3 tablespoons finely chopped onion
• 1 tablespoon minced chives
• 1/2 teaspoon salt
• Dash pepper
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
• Paprika
• TOTAL TIME: Prep: 15 min. Bake: 1 hour 25 min.

  MAKES: 6 servings

   

  Directions

  1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
  2. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.
  3. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted Yield: 6 servings.
   

White Chocolate Cranberry Cookies Recipe

Ingredients

• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup dried cranberries
• 1/2 cup white baking chips
•  
  TOTAL TIME: Prep: 20 min. Bake: 10 min./batch

  MAKES: 24 servings

• Directions

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
• Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.
•  

Veggie Ham Crescent Wreath Recipe

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 cup spreadable pineapple cream cheese
• 1/3 cup diced fully cooked ham
• 1/4 cup finely chopped sweet yellow pepper
• 1/4 cup finely chopped green pepper
• 1/2 cup chopped fresh broccoli florets
• 6 grape tomatoes, quartered
• 1 tablespoon chopped red onion
•  
  TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling

  MAKES: 16 servings

  Directions

• Remove crescent dough from tubes (do not unroll). Cut each roll into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
• Bake at 375° for 15-20 minutes or until golden brown.
• Cool for 5 minutes before carefully removing to a serving platter; cool completely.
• Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator. Yield: 16 appetizers.

Peanut Butter Bears Recipe

 

                                                                                                       

Ingredients

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup packed brown sugar
• 2/3 cup light corn syrup
• 2 eggs
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• Decorating gel or frosting, colors of your choice
• TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.

  MAKES: 36 servings

   
   

  Directions

  1. In a large bowl, cream the butter, peanut butter and brown sugar. Beat in the corn syrup and eggs. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4-in. bear-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Roll leftover dough into small balls; press gently into each cookie, forming the bear's muzzle, nose and eyes.
  3. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Using gel or frosting, decorate each bear's face, paws and ears and form a bow tie. Yield: about 3 dozen.
   

      

Sugar Cookie Tarts Recipe

   

                                                                                                                                           

Ingredients

• 1 teaspoon cornstarch
• 3 tablespoons water
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• Dash salt
• 5 tablespoons sugar, divided
• 3 ounces cream cheese, softened
• 4 large sugar cookies (3 inches)
• Assorted fresh fruit
•  
  TOTAL TIME: Prep: 20 min. + chilling

  MAKES: 4 servings

  Directions

  1. For glaze, in a small saucepan, whisk the first five ingredients until smooth; stir in 3 tablespoons sugar. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool slightly.
  2. In a small bowl, mix cream cheese and remaining sugar until smooth. Spread over cookies. Arrange fruit over top; brush or drizzle with glaze. Refrigerate 1-2 hours or until cold. Yield: 4 servings.

   

Sugar Cookies Recipe

Ingredients

    2 cups Basic Cookie Dough

    Colored sugar and frosting of your choice

TOTAL TIME: Prep: 10 min. Bake: 20 min.

MAKES: 18 servings

 

Directions

On a lightly floured surface, roll out dough to 1/4-in. thickness. Using 2-1/2-in. cookie cutters, cut out desired shapes. Place 2 in. apart on ungreased baking sheets. Leave plain or sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until the edges are golden brown. Remove to wire racks to cool. Frost plain cookies; sprinkle with colored sugar if desired. Yield: about 3 dozen.

Cheesy Sausage Nachos Recipe

Ingredients

• 3/4 pound bulk pork sausage
• 1/4 cup chopped onion
• 3 cups diced fresh tomatoes, divided
• 3/4 cup picante sauce
• 4 cups tortilla chips
• 3 cups (12 ounces) shredded Monterey Jack cheese, divided
• 1 medium ripe avocado, diced
•  
  TOTAL TIME: Prep: 30 min. Bake: 10 min.

  MAKES: 8-10 servings

  Directions

  1. Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well. Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until most of the liquid has evaporated.
  2. Sprinkle tortilla chips over a 12-in. pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350° for 8-10 minutes or until cheese is melted. Sprinkle with avocado and remaining tomatoes. Yield: 8-10 servings.