Pizza Recipe: Wisconsin Four Cheese Pizza

Wisconsin Four Cheese Pizza

Ingredients:

• 1 1/4 cups crushed tomatoes or sauce tomatoes
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon dry, crushed basil leaves
• 1/4 teaspoon dry, crushed oregano leaves
• 9 ounces prepared pizza dough
• 1/2 cup Italian sausage, crumbled, browned, drained
• 3/4 cup sliced mushrooms
• 1/4 cup grated Asiago cheese
• 1/3 cup chopped sweet green peppers
• 3/4 cup (3 ounces) shredded provolone cheese
• 1 cup (4 ounces) shredded mozzarella cheese

Procedures:

1. Mix the tomatoes with the Parmesan cheese, basil, and oregano to make the pizza sauce.
2. Preheat the oven to 400°F (205°C).
3. Shape the dough into a 12-inch round crust. Place the crust on pizza pans or large baking sheets. Ladle the sauce over the crust; spread evenly. Top pizza with the remaining ingredients.
4. Bake for 18 to 22 minutes, or until the crust is crisp and golden. Cut the pizza into 6 wedges.

Makes 4 servings.

Pizza Recipe: Broccoli Stuffed Pizza

Broccoli Stuffed Pizza

Ingredients:

• 2 pizza crusts, (12-inches each) raw dough
• 16 ounces broccoli, blanched and chopped
• 2 ounces mushrooms, blanched and chopped
• 3 ounces yellow onion, blanched and chopped
• 3 ounces Italian sausage, cooked and diced
• 4 ounces Wisconsin Kasseri, shredded
• 6 ounces Wisconsin Wild Morel & Leek Jack, shredded
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 16 ounces pizza sauce, prepared
• Red pepper flakes

Procedures:

1. Prepare ingredients according to list and set aside.
2. Prepare bottom crust in deep dish pizza pan. Place filling mix in bottom crust and cover with the second crust; pinch to seal edges. Place a few slits on top of crust for steam to escape.
3. Bake for 25 minutes at 400°F (205°C) until golden brown. Remove from oven.
4. Top with hot pizza sauce and serve.

Makes 4 to 6 servings.

Pizza Recipe: All My Cheeses Four Cheese Pizza

All My Cheeses Four Cheese Pizza

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons minced fresh garlic
• 1/2 tablespoons salt
• 1/2 teaspoon freshly ground pepper
• 1 prepared 12-inch pizza crust
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup diced tomato
• Additional fresh basil, chopped for garnish

Procedures:

1. Preheat oven to 450°F (230°C).
2. In a small bowl, combine ricotta, Parmesan, basil, garlic, salt and pepper.
3. Place pizza crust on a cookie sheet and top evenly with mixture. Sprinkle with remaining cheeses.
4. Bake pizza until golden, about 10 to 12 minutes.
5. Cool slightly; sprinkle with tomatoes and additional chopped basil.

Makes 4 servings.

Beef Raost Recipe: Lemon-Herb Beef Roast

Lemon-Herb Beef Roast

Ingredients:

• 1 (3 to 4 pound) beef round tip roast

Seasoning:

• 1/2 cup chopped fresh parsley
• 1 tablespoon olive oil
• 4 to 5 cloves garlic, minced
• 2 teaspoons grated lemon peel
• 1/4 teaspoon ground black pepper

Vegetables:

• 1 tablespoon olive oil
• 1 pound small red-skinned potatoes, halved
• 1/2 pound baby carrots
• 4 small onions, halved
• 2 medium zucchini, sliced (3/4-inch)

Cooking Procedures:

1. Heat oven to 325°F (160°C).
2. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1 3/4 to 2 hours for medium rare; 2 1/4 to 2 1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast.
4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
5. Increase oven temperature to 425°F (220°C). Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Makes 8 to 10 servings.

Beef Steak Recipe: Thai Beef Grill

Thai Beef Grill

Ingredients:

• 2 boneless beef top loin steaks or 1 boneless beef top sirloin steak, cut 1-inch thick (about 1 1/4 pounds)
• 1 large Vidalia or other sweet onion, sliced (1/2-inch)
• 3 tablespoons light teriyaki sauce

Peanut Sauce:

• 2 tablespoons light teriyaki sauce
• 2 tablespoons creamy peanut butter
• 1/8 to 1/4 teaspoon crushed red pepper

Procedures:

1. Brush beef steaks and onion with 3 tablespoons teriyaki sauce. Place on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (top sirloin steak 17 to 21 minutes) for medium rare to medium doneness, turning occasionally.
2. Grill onion 15 to 20 minutes or until tender, turning occasionally.
3. Using fork, gradually stir 2 tablespoons teriyaki sauce and 2 tablespoons water into peanut butter in small bowl until smooth; stir in red pepper.
4. Carve steaks. Serve with onion and peanut sauce.

Makes 4 servings.

Beef Steak Recipe: Balsamic Marinated Steak & Asparagus

Balsamic Marinated Steak & Asparagus

Ingredients:

• 4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8-ounces each)
• 1 pound fresh asparagus
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Marinade:

• 2/3 cup prepared balsamic vinaigrette
• 2 tablespoons Dijon-style mustard

Procedures:

1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)
4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

Makes 4 servings.

Beef Steak Recipe:Grilled Lemon-Thyme Beef Steaks

Grilled Lemon-Thyme Beef Steaks

Ingredients:

• 4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds)
• 3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
• 2 tablespoons minced garlic
• 1 tablespoon freshly grated lemon peel
• 1 tablespoon olive oil
• 2 teaspoons coarse grind black pepper
• 1 teaspoon salt

Procedures:

1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Makes 4 servings.

Beef Steak Al Forno: Beef Steak Al Forno

Beef Steak Al Forno

Ingredients:

• 4 (about 7-ounces each) beef shoulder top blade (flat iron) steaks
• 2 teaspoons chopped fresh thyme
• 2 large cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons freshly shredded Parmesan cheese
• Salt

Cooking Procedures:

1. Combine thyme, garlic and pepper; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with Parmesan cheese. Season with salt, as desired.

Makes 4 servings.

Lamp Dish Recipe: Easter Leg of Lamb

Easter Leg of Lamb

Ingredients:

• 2 garlic cloves, finely minced
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon freshly ground pepper
• 1 (5 to 6-pound) leg of lamb
• 1 (18-ounce) jar orange marmalade

Procedures:

1. Combine the garlic, paprika, salt, rosemary and pepper in a small bowl; mix well and set aside.
2. Trim fat from lamb. make 12 deep slits on outside of lamb; rub spice mixture into slits and over entire surface of lamb. Place on a rack in a roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.
3. Bake, uncovered, in a preheated oven at 350°F (175°C) for 45 minutes; baste with orange marmalade.
4. Bake an additional 1 hour and 14 minutes or until meat thermometer registers 160°F (70°C), basting frequently with orange marmalade.
5. Let stand 15 minutes before serving.

Makes 8 servings.

Lamp Dish Recipe: Granny's Lamb Stew

Granny's Lamb Stew

Ingredients:

• 2 tablespoons vegetable oil
• 2 pounds boneless lamb, cut into chunks
• 8 1/2 cups water - divided use
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 pound carrots, peeled and sliced
• 1 turnip, peeled and sliced
• 1 pound leeks, sliced (white and light green parts) - divided use
• 1 pound potato, peeled and cubed
• 1/4 cup all-purpose flour
• 1/2 cup chopped fresh flat-leaf parsley

Procedures:

1. In a heated skillet add oil and lamb, cook for about 5 minutes, turning often, until lamb is browned.
2. Transfer lamb to a large stockpot and add 8 cups water, salt and pepper; mix well and simmer slowly for 20 minutes. Add carrots, turnips and white part of leeks; simmer gently for 1 hour.
3. Add potatoes and continue to simmer for another 30 minutes.
4. Whisk flour with remaining 1/2 cup water and pour into soup mixture. Add green part of leeks along with parsley; simmer for 10 minutes. Remove from heat and serve hot.

Makes 8 servings.

Lamp Dish Recipe: Zinfandel Braised Lamb Shanks

Zinfandel Braised Lamb Shanks

Ingredients:

• 4 lamb shanks, 1 pound each, well trimmed
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 6 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 4 cups Zinfindel (red wine)
• 4 cups chicken broth
• 1 (14-ounce) can crushed tomatoes
• 4 strips bacon
• 1 medium onion, chopped
• 5 cups cooked or canned small white beans

Cooking Procedures:

1. Preheat oven to 350°F (175°C). In heavy frypan, brown lamb shanks on all sides in olive oil. Remove to ovenproof casserole; set aside. onion, carrot, and celery to same frypan and brown. Stir in garlic and rosemary. Cook 2 minutes. Add red wine,chicken broth, and crushed tomatoes. Heat to boiling. Spoon mixture over lamb; cover and bake at 350 degrees F for 2 hours or until 155°F (65°C) at thickest part.
2. Serve: To serve, fry bacon until crisp. Drain; set aside. Remove excess fat and add onion to same pan. Stir in beans; heat through. Stir in crumbled bacon; salt and pepper to taste. Divide and spoon onto platter or individual serving plates. Arrange shanks on top. Skim fat from vegetable mixture and spoon over all. Serve.

Makes 4 servings.

Vegetarian Pasta Recipe: Super Mushroom Veggie Pasta

Super Mushroom Veggie Pasta

Ingredients:

• 2 tablespoons olive oil
• 1 pound white button mushrooms, sliced
• 1 red bell pepper, diced
• 1 large onion, diced
• 1 cup bite-size broccolini pieces
• 1 pint grape tomatoes
• 1/2 cup vegetable broth
• 1/2 cup prepared pesto
• 1 cup baby spinach leaves
• Freshly grated Parmesan (for garnish)

Procedures:

1. Bring a large saucepan of water to boil and prepare pasta according to package directions.
2. While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add broccolini, tomatoes and broth, and then stir in pesto. Bring to a simmer, and then add spinach and cooked pasta.
3. Transfer to serving bowl and sprinkle with fresh Parmesan.

Makes 6 servings.

Vegetarian Pasta Recipe: Eggs and Pasta Verdi

Eggs and Pasta Verdi

Ingredients:

• Water
• 1 (9-ounce) package fresh spinach noodles or (8-ounce) dried spinach noodles
• 1/2 cup grated freshly Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning, crushed
• 2 medium tomatoes*, coarsely chopped
• Water
• 4 large eggs
• Paprika, optional

Procedures:

1. Bring large pot of water to boiling.
2. Cook noodles according to package directions until tender, about 2 to 3 minutes for fresh, 10 to 12 minutes for dried. Drain well.
3. Return noodles to pot. Add cheese, oil, garlic powder and seasoning. Gently toss until noodles are evenly coated. Add tomatoes. Toss again. Set aside. Keep warm.
4. In saucepan or deep omelet pan or skillet, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
5. Break cold eggs, one at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, one by one, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.
6. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired.
7. Evenly divide noodles among 4 dinner plates. Top each serving with a poached egg. Sprinkle with paprika, if desired. Serve hot.

Makes 4 servings.

Vegetarian Pasta Recipe: Cheese-Stuffed Shells in Marinara Sauce

Cheese-Stuffed Shells in Marinara Sauce

Ingredients:

• 12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
• 1 cup (4 ounces) shredded reduced fat mozzarella cheese - divided use
• 1 cup (8 ounces) fat free or reduced fat ricotta cheese
• 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 1 large egg
• 1/4 teaspoon ground black pepper
• 1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Procedures:

1. Preheat oven to 350°F (175°C).
2. Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
3. Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Makes 6 servings.

Vegetarian Pasta Recipe: Cheese Tortellini with Garden Vegetables

Cheese Tortellini with Garden Vegetables

Ingredients:

• 1 (9-ounce) package BUITONI® Three Cheese Tortellini, cooked, drained and kept warm
• 2 tablespoons butter or margarine
• 1 medium zucchini, unpeeled and cut into strips
• 5 ounces fresh mushrooms, sliced
• 1 medium red bell pepper, seeded and cut into strips
• 1 medium yellow bell pepper, seeded and cut into strips
• 1 (15-ounce) container BUITONI® Marinara Sauce
• 1 tablespoon chopped fresh basil

Procedures:

1. Heat butter in large skillet over medium-high heat. Add zucchini, mushrooms and bell peppers; cook, stirring constantly, for 5 minutes or until tender. Reduce heat to low; add sauce. Cook, stirring occasionally, for 5 minutes or until heated through.
2. Remove from heat, add pasta and toss. Sprinkle with basil and serve.

Makes 3 servings.

Vegetarian Pasta Recipe: Asparagus Spinach Pistachio Pesto Pasta

Asparagus Spinach Pistachio Pesto Pasta

Ingredients:

• 1 pound asparagus, steamed
• 1/4 cup pistachios
• 1/4 cup fresh spinach, packed
• 1 clove garlic
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 (12-ounce) package of whole wheat pasta

Procedures:

1. Bring a large pot of salted water to a boil. When ready, add asparagus and cook for 3 minutes. Remove from the water and shock in a bowl of ice water. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.
2. Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste; this is your pesto.
3. Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a 1/4 cup of the pasta water. Drain the pasta when done, and return to the still hot pot. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.
4. Chop the remaining pistachios. Serve the pasta and garnish with the pistachios, and more grated parmesan cheese. Season with salt and pepper to taste.

Makes 4 servings.

Oatmeal Bar Recipe: Raisinets Oatmeal Bars

Raisinets Oatmeal Bars

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup firmly packed brown sugar
• 3/4 cup butter or margarine, softened
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 (14-ounce) package NESTLÉ® RAISINETS® Milk Chocolate-Covered Raisins
• 1 3/4 cups quick or old-fashioned oats - divided use

Procedures:

1. Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.
2. Combine flour, baking soda, cinnamon and salt in a small bowl. Beat sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Raisinets and 1 1/2 cups oats. Spread into prepared baking pan. Sprinkle with remaining oats.
3. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes 24 bars.

Oatmeal Bar Recipe: Oat-Date Bars

Oat-Date Bars

Ingredients:

• 1 (8-ounce) package chopped dates
• 3/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 tablespoon SPLENDA® Sugar Blend for Baking
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) butter or margarine, softened
• 1/4 cup packed SPLENDA® Brown Sugar Blend
• 1 cup all-purpose flour
• 3/4 cup quick cooking oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Procedures:

1. Preheat oven to 400°F (205°C). Grease 8-inch-square baking dish.
2. Combine dates, evaporated milk, SPLENDA® Sugar Blend for Baking and vanilla extract in medium saucepan. Cook, over medium-low heat, stirring occasionally, for 8 to 10 minutes or until thickened. Remove from heat.
3. Beat butter and SPLENDA® Brown Sugar Blend in large mixer bowl until creamy. Beat in flour, oats, baking soda, salt and cinnamon. With floured fingers, press half of crust mixture onto bottom of prepared baking pan. Spread date filling over crust. Top with remaining crust.
4. Bake for 20 to 25 minutes or until golden. Serve warm. Cut into bars.

Makes 16 bars.

Oatmeal Bar Recipe: Oatmeal-Chocolate Peanut Butter Bars

Oatmeal-Chocolate Peanut Butter Bars

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 cup creamy peanut butter - divided use
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/3 cups quick oats (uncooked) - divided use
• 1 2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels - divided use

Procedures:

1. Preheat oven to 325°F (160°C). Grease 13 x 9-inch baking pan.
2. Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar, 1/2 cup peanut butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in 2 cups oats. Remove 1 1/2 cups mixture and reserve for topping. Spread remaining dough in prepared pan. Carefully spread with remaining peanut butter. Sprinkle with 3/4 cup morsels.
3. Combine reserved topping with remaining oats until crumbly. Stir in remaining morsels. Drop by spoonfuls over filling.
4. Bake for 28 to 32 minutes or until top is deep golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes 24 bars.

Brownies Recipe: Marbled Chocolate Brownies

Marbled Chocolate Brownies

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1/2 cup unsweetened applesauce
• 2 tablespoons margarine
• 3 large egg whites
• 1 teaspoon vanilla extract
• 4 ounces Neufchâtel cheese, softened
• 1 tablespoon granulated sugar
• 1 tablespoon nonfat milk

Procedures:

1. Combine flour, cocoa, baking soda and salt in small bowl. Heat 1 1/4 cups sugar, morsels, applesauce and margarine in large, heavy-duty saucepan over low heat, stirring constantly just until morsels are melted. Remove from heat. Stir in egg whites.
2. Add cocoa mixture and vanilla extract; stir well. Spread into greased 13 x 9-inch baking pan. Stir together cream cheese, 1 tablespoon sugar and milk in small bowl. Drop by rounded teaspoon over batter; swirl over surface of batter with back of spoon.
3. Bake in preheated 325°F (160°C) oven for 22 to 28 minutes or just until set. Cool completely in pan on wire rack.

Makes 30 (2 1/2 dozen) brownies.

Brownies Recipe: Flourless Chocolate Brownies

Flourless Chocolate Brownies

Ingredients:

• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
• 3/4 cup butter, cut into pieces
• 2 tablespoons water
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 4 large eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, finely ground (optional)
• 1/4 cup heavy whipping cream

Procedures:

1. Preheat oven to 300ºF (150ºC). Line 9-inch-square baking pan with foil. Grease bottom and sides.
2. Heat 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.
3. Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.
4. Bake for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.
5. Place cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.
6. Spread ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

Makes 16 brownies.

Biscotti Recipe: Honey Oat Biscotti

Honey Oat Biscotti

Ingredients:

• 1/2 cup butter or margarine
• 3/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups rolled (quick) oats
• 1/2 cup chopped nuts

Procedures:

1. Cream butter; beat in honey, eggs and vanilla.
2. Combine flour, cinnamon, baking powder, baking soda and salt; mix well. Stir into butter mixture. Stir in oats and nuts.
3. On greased baking sheet shape dough into 2 (10x3x1-inch) logs.
4. Bake at 375°F (190°C) for 12 to 15 minutes or until lightly browned. Cool 5 minutes; remove to cutting board. Cut each log into 1/2-inch strips; place on cookie sheet.
5. Bake at 300°F (150°C) for 25 to 30 minutes or until crisp throughout. Cool completely before storing in tightly closed container.

Makes 36 biscotti.

Biscotti Recipe: Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup brown sugar, firmly packed
• 2 tablespoons cocoa powder
• 4 teaspoons coffee beans, ground for espresso
• 1 teaspoon baking soda
• 1 cup toasted California walnuts, chopped
• 3 large eggs
• 2 tablespoons extra virgin olive oil
• 1/8 cup whole milk

Procedures:

1. Preheat oven to 350°F (175°C).
2. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
3. Place the dough onto a floured surface. Divide evenly into 2 pieces. Roll the dough into two 12-inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat – approximately 3 1/2-inches wide.
4. Bake the logs until they spring back when pressed lightly.
5. Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2-inch thick. Arrange the biscotti on the baking sheet, flat on their side.
6. Bake again, at 350°F (175°C), for 8 more minutes. Let cool. Store in an airtight container.

Makes 48 biscotti.

Biscotti Recipe: Walnut and Anise Biscotti

Walnut and Anise Biscotti

Ingredients:

• 1/2 cup butter
• 3/4 cup lightly packed light brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups roughly chopped California walnuts
• 1 cup dried cranberries or dried cherries
• 1 teaspoon anise seed
• 2 teaspoons lemon zest

Procedures:

1. Preheat oven to 325°F (160°C).
2. In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
3. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
4. Shape dough into a large log, about 4 x12-inches. Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes.
5. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
6. Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer, or until completely dry.

Makes 24 biscotti.

Biscotti Recipe: Coffee Chocolate Chip Biscotti

Coffee Chocolate Chip Biscotti

Ingredients:

• 2 tablespoons warm water
• 2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup vegetable oil
• 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Procedures:

1. Preheat oven to 350°F (175°C). Grease baking sheet; cover with parchment paper.
2. Combine water and coffee granules in small bowl; stir until coffee is dissolved.
3. Combine flour, baking powder and baking soda in small bowl.
4. Whisk together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
5. Bake for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
6. Cut logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
7. Bake, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

Makes 26 biscotti.

Biscotti Recipe: California Walnut Lemon Biscotti

California Walnut Lemon Biscotti

Ingredients:

• 3/4 cup chopped California Walnuts
• 1/4 cup softened butter
• 3 tablespoons vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• Grated rind and juice of 1 lemon
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground ginger

Procedures:

1. Place walnuts on baking sheet and bake at 350°F (175°C) 5 to 7 minutes until fragrant and lightly toasted; set aside.
2. In large bowl, cream butter and oil with sugar until fluffy. Beat in eggs, one at a time, until mixture is smooth and creamy. Add lemon rind and juice.
3. In small bowl, combine flour, baking powder and ginger, stir into creamed mixture. Mix in walnuts. Cover and chill dough at least 4 hours.
4. Divide dough into 3 portions.
5. On lightly floured board, roll dough into logs about 1 1/2-inches in diameter and 10-inches long. Place the logs on ungreased baking sheet.
6. Bake at 325°F (160°C) 30 minutes or until golden and firm to the touch. Cool 10 minutes.
7. Using a sharp knife, carefully slice logs diagonally about 1/2-inch thick. Place slices, cut side down, on baking sheet.
8. Bake at 300°F (150°C) about 20 minutes or until light golden brown underneath. Cool on racks. Store in airtight container.

Makes 3 dozen.

Lamp Dish Recipe: Triple-Crown Roast of Lamb

Triple-Crown Roast of Lamb

Ingredients:

• 1 eggplant, sliced
• 1 teaspoon salt
• Lamb roast, approximately 10 pounds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 garlic cloves, sliced
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 3/4 pound ground lamb
• 1/4 pound lamb sausage
• 1/2 cup soft bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cooking Procedures:

1. Preheat oven to 400°F (205°C).
2. Sprinkle peeled, sliced eggplant with salt. Place between paper towels and set a heavy plate on top; let stand for several minutes then chop finely.
3. Rub a lamb roast with salt, pepper, and sliced garlic cloves. Place in a roasting pan.
4. In a skillet, saute finely chopped onion in olive oil. Add the eggplant, crushed garlic clove, ground lamb, and sausage. Cook for several minutes then remove from the heat and stir in soft bread crumbs, chopped parsley, egg, salt, and pepper. Spoon around the roast, or if using rib sections, spoon into the center (cover the tips with aluminum foil).
5. Roast for 1 hour, or to an internal temperature of 130°F (55°C) on a meat thermometer.
6. Place on a serving platter to carve.

Makes 10 servings.

Lamp Dish Recipe: Rack of Lamb with Orange Carrot Stuffing

Rack of Lamb with Orange Carrot Stuffing

Ingredients:

• 2 American lamb racks, 8 ribs each, French cut
• 1/2 cup chicken broth
• 2 carrots, shredded
• 1 zucchini, shredded
• 1 onion, chopped
• 1 rib celery, chopped
• 3 cups dried whole wheat or multigrain bread cubes
• 1 medium orange, peeled, seeded and chopped
• 1/4 cup chopped fresh parsley
• 2 teaspoons finely grated orange peel
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried mint leaves
• 2 tablespoons orange juice concentrate

Cooking Procedures:

1. Trim lamb racks well.
2. In medium saucepan, heat chicken broth. Add carrots, zucchini, onion and celery; simmer, covered, about 10 minutes, stirring occasionally.
3. Stir bread cubes, orange, parsley, orange peel and spices into vegetable mixture. If too dry, add extra broth. Don't over mix.
4. On broiler pan grid, press 2 lamb racks together so bones interlock at top and stuffing is in center. Tie if necessary. Brush each rack with orange juice concentrate.
5. Roast in preheated 375°F (190°C) oven for 30 minutes or until internal temperature reaches 145° to 150°F (65°C). Turn oven off and let racks rest 5 minutes in oven.

Makes 8 servings.

Lamp Dish Recipe: Lemon-Herb Lamb Roast

Lemon-Herb Lamb Roast

Ingredients:

• 3 pounds boneless lamb shoulder roast, rolled and tied
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon fresh rosemary leaves
• 1/4 teaspoon fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 3 cups plain yogurt
• 1 tablespoon cornstarch
• 1 teaspoon beef bouillon granules

Cooking Procedures:

1. Preheat oven to 450°F (230°C).
2. Trim fat from lamb; cut four evenly spaced 1-inch deep slits.
3. In a mixing bowl combine lemon juice, grated lemon peel, rosemary, thyme, and pepper. Rub onto the meat and into the slits. Place roast on rack in roasting pan; sear meat in oven for about 15 minutes or until browned throughout.
4. Reduce oven temperature to 250°F (120°C) to 300°F (150°C).
5. Insert a meat thermometer into the thickest portion. Roast for 1 1/2 to 2 hours or until the thermometer registers 130°F to 140°F (55°C to 60°C) for medium-rare or 150°F (65°C) for medium.
6. Remove from oven. Cover with foil and allow to stand for about 20 minutes before slicing.
7. For the sauce: Drain pan juices into a measuring cup and skim off the fat. Add water, if necessary, to measure to 2/3 cup. In a saucepan, stir together yogurt, cornstarch, and beef bouillon. Stir in pan juices and cook, stirring constantly, until thick and bubbly. Serve with the sliced lamb.

Makes 6 servings.

Lamp Dish Recipe: Grilled Marinated Butterflied California Leg of Lamb

Grilled Marinated Butterflied California Leg of Lamb

Ingredients:

• 1 California leg of lamb, approximately 4 1/2 to 6 pounds, butterflied
• 2 to 3 cloves of garlic, sliced
• Half a lemon
• Large handful of roughly chopped fresh rosemary
• 4 tablespoons olive oil
• Salt and fresh ground black pepper

Procedures:

1. With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision. Squeeze the juice of the lemon over the lamb and then sprinkle with chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container and leaving to marinate for at least an hour, or overnight if possible.
2. To grill, cook over medium hot coals for 20 to 25 minutes on each side, before slicing and serving.

Makes 6 to 8 servings.

Seafood Entree Recipe: Caramelized Salmon with Cherry Salsa

Caramelized Salmon with Cherry Salsa

Ingredients:

• 1 1/2 pounds fresh or frozen salmon fillet with skin
• 3 tablespoons packed brown sugar
• 1 tablespoon grated orange peel
• 1/2 teaspoon coarsely ground pepper
• 1 ripe mango or papaya, seeded, peeled and chopped (see note)
• 1 cup frozen tart cherries, thawed, drained and halved*
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon crushed red pepper

Cooking Procedures:

1. Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
2. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
3. Meanwhile, toss together mango or papaya, cherries, cilantro, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

Makes 4 servings.

Cupcake Recipe: Birthday Cake Cones

Birthday Cake Cones

Ingredients:

• 1 (18.25-ounce) package chocolate or yellow cake mix
• 30 each flat bottomed ice cream cones, (buy more just in case some are broken)
• 1 cup prepared frosting (homemade or store-bought)
• 1 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bar, chopped - divided use

Procedures:

1. Preheat oven to 400°F (205°C).
2. Prepare cake mix batter according to package directions. Stir in half of chopped Butterfinger. Spoon 2 tablespoons cake batter into each cone. Place cones in the cups of a muffin pan or on a baking sheet.
3. Bake for 15 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool completely.
4. Decorate with frosting. Sprinkle with remaining chopped Butterfinger. The cones are best served the same day as they are prepared.

Makes 30 cones.

Holiday Salad Recipe: Layered Vegetable Salad with Blue Cheese Dressing

Layered Vegetable Salad with Blue Cheese Dressing

Ingredients:

• 1 (8-ounce) container sour cream
• 1 cup mayonnaise or salad dressing
• 2 teaspoons granulated sugar
• 1 tablespoon fresh lime juice
• 1/4 cup fresh basil leaves, chopped
• 1/4 teaspoon each salt and pepper
• 6 cups Romaine lettuce, torn into bite-sized pieces
• 1 cup celery, sliced
• 1 (10-ounce) package frozen peas, thawed
• 1 cup red, yellow and green pepper, diced
• 1/2 cup green onion, sliced
• 2 medium tomatoes, cut into thin wedges
• 2 hard-cooked eggs, sliced
• 1/4 cup sliced almonds
• 1 1/2 cups (6 ounces) Wisconsin Blue Cheese, crumbled

Procedures:

1. For dressing: In small bowl, combine first six ingredients; mix well and chill.
2. In large salad bowl, layer lettuce, celery, peas, peppers, and green onion.
3. Spread with prepared dressing.
4. Arrange tomatoes and eggs on top.
5. Sprinkle with almonds and blue cheese. Cover; chill several hours.

Makes 8 servings.

Holiday Salad Recipe: Festive Party Salad

Festive Party Salad

Ingredients:

• 3/4 cup poppy seed dressing or raspberry vinaigrette
• 1 head romaine lettuce, washed, dried and torn into bite-sized pieces
• 1 bag fresh baby spinach leaves, cleaned and dried
• 3 seedless oranges, peeled and chopped
• 3 kiwis, peeled, sliced and quartered
• 1 cup fresh strawberries, sliced
• 1/2 cup toasted, slivered almonds or sunflower seeds (optional if allergies are a concern)
• 1/4 cup red onion, sliced into rounds
• 1/4 cup dried cranberries

Procedures:

1. Place all ingredients, except dressing, into a large bowl and toss.
2. Before serving, toss with dressing.

Makes 4 to 6 servings.

Holiday Salad Recipe: Ambrosia Holiday Fruit Salad

Ambrosia Holiday Fruit Salad

Ingredients:

• 1 cup whipping or heavy cream
• 1/4 cup powdered sugar (or taste)
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 naval orange, zested and supremed*
• 1 cup sweetened flaked coconut
• 2 cups miniature marshmallows
• 1 (20-ounce) can pineapple tidbits, well drained
• 2 (11-ounce) cans mandarin oranges, well drained
• 2 cups seedless red or green grapes, washed and dried (or a combination of both)

Procedures:

1. In large mixing bowl, beat together whipping cream, powdered sugar and vanilla until stiff peaks form.
2. Stir sour cream to loosen up and gently fold into whipped cream just until blended.
3. Fold in orange zest, coconut and marshmallows, then fold in the supremed orange segments, pineapple, mandarin oranges and grapes.
4. Transfer ambrosia to serving dish. Cover and refrigerate for 1 to 2 hours before serving.

Makes 12 servings.

Holiday Salad Recipe: Cherry Pie Sorbet

Cherry Pie Sorbet

Ingredients:

• 1 (21-ounce) can cherry pie filling and topping
• 3/4 cup frozen cherry juice blend concentrate, defrosted, undiluted
• 2 tablespoon fresh lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon almond extract (optional)

Toppings:

• Mini semisweet chocolate chips
• Toasted slivered almonds

Procedures:

1. Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
2. Pour mixture into a 9 x 9 x 2-inch pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
3. Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer.

Makes 6 servings

Fruit Dessert Recipe: Apple Lasagna

Apple Lasagna

Ingredients:

• 2 cups shredded cheddar cheese
• 1 cup ricotta cheese
• 1 large egg
• 1/4 cup granulated sugar
• 1 teaspoon almond extract
• 2 (20-ounce) cans apple pie filling
• 8 lasagna noodles, cooked and drained
• 6 tablespoons all-purpose flour
• 6 tablespoons brown sugar, packed
• 1/4 cup quick-cooking oats
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons butter or margarine
• 1 cup sour cream
• 1/3 cup firmly packed brown sugar

Procedures:

1. Combine cheddar cheese, ricotta cheese, egg, sugar, and almond extract in a medium sized bowl. Blend well.
2. Spread one can apple pie filling over the bottom of a greased 13 x 9 x 2-inch baking pan.
3. Layer with 1/2 of the lasagna noodles and the cheese mixture. Layer again with noodles and the second can of pie filling.
4. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over the top. Bake at 350°F (175°C) for 45 minutes. Cool for 15 minutes on wire rack before serving.
5. Blending sour cream and 1/3 cup of brown sugar in small bowl until smooth. Cover and chill. Serve warm apple lasagna with a dollop of sweetened sour cream.

Makes 12 to 16 servings.

Fruit Dessert Recipe: Cherry Mocha Charlotte

Cherry Mocha Charlotte

Ingredients:

• 2 (3-ounce) packages lady fingers
• 1 envelope unflavored gelatin
• 1/4 cup cool water
• 1 (5-ounce) package cook-and-serve chocolate pudding
• 21/2 cups milk
• 2 tablespoons strong coffee
• 1 cup heavy whipped cream
• 1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Cherry Fruit Filling - divided use

Procedures:

1. Line sides and bottom of an 8-inch springform pan with lady fingers.
2. Combine gelatin and water; set aside.
3. In medium saucepan combine chocolate pudding and milk. Stir constantly over medium heat until pudding comes to a full boil; remove from heat. Stir in gelatin and coffee; cool.
4. In large mixing bowl, whip cream. Fold in cooled pudding and 1 cup cherry fruit filling. Spoon into springform pan and freeze 3 hours. Remove sides of pan and top with remainder of cherry fruit filling.

Makes 12 servings.

Dessert Recipe: Chewy Oatmeal Raisin Cookie Ice Cream Sandwiches

Chewy Oatmeal Raisin Cookie Ice Cream Sandwiches

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 1/4 cups California Raisins - divided use
• 2 to 3 tablespoons hot water
• 1/4 cup heart healthy vegetable spread, softened
• 2 large eggs
• 1 1/2 cups brown sugar
• 3 cups old fashioned oats
• 1 1/2 quarts light vanilla ice cream or fat-free frozen yogurt

Procedures:

1. Preheat oven to 350°F (175°C) Line two baking sheets with parchment paper and set aside.
2. Measure flour, cinnamon, salt, soda, ginger and cloves into large mixing bowl. Mix well and set aside. Combine 3/4 cup raisins and hot water in food processor or blender. Process until smooth. Add spread, eggs and brown sugar and process until light. Turn into flour mixture and mix well. Stir in oats and remaining 1 1/2 cups raisins just until combined. Drop by tablespoonfuls onto baking sheets and flatten slightly. Bake for 10 to 12 minutes. Cool completely.
3. Spoon about 1/3 cup ice cream onto each of nine cookies and top with remaining cookies. Wrap individual sandwiches in plastic wrap and store in the freezer.

Makes 18 ice cream sandwiches.

Fruit Dessert Recipe: Apple-Blueberry Cream Puff Sundaes

Apple-Blueberry Cream Puff Sundaes

Ingredients:

• 3/4 cup water
• 6 tablespoons butter or margarine
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 2 (12-ounce) packages frozen escalloped apples
• 2 cups fresh or frozen blueberries, thawed
• 1 tablespoon lemon juice
• 1 half-gallon premium vanilla ice cream

Procedures:

1. Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low.
2. Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly.
3. Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3-inches apart on lightly greased baking sheets.
4. Bake at 450°F (230°C) for 10 minutes; reduce temperature to 325°F (160°C), and bake 15 more minutes or until golden.
5. Pierce cream puffs with a fork to let steam escape, and cool.
6. Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, blueberries, and lemon juice.
7. Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top.

Makes 6 to 7 servings.

Fruit Dessert Recipe: Strawberry Coconut Cream

Strawberry Coconut Cream

Ingredients:

• 2 envelopes unflavored gelatin
• 3 tablespoons water
• 2 cups sweetened shredded coconut
• 2 cups lowfat milk
• 2 pint baskets fresh California strawberries, stemmed
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 3 tablespoons toasted shredded coconut
• Mint sprigs

Procedures:

1. In small bowl combine gelatin and water; set aside.
2. In medium saucepan combine 2 cups coconut and 1 1/2 cups of the milk. Bring just to boiling over medium heat. Add gelatin mixture; stir to dissolve gelatin completely. Set aside to cool to room temperature.
3. Combine one basket of the strawberries and the remaining 1/2 cup milk in container of electric blender. Blend until smooth; set aside.
4. In large bowl whip cream and vanilla to form soft peaks; add strawberry and coconut mixtures. Fold with rubber spatula to blend thoroughly. Pour into lightly oiled 5 cup mold. Cover and chill until firm, at least 4 hours.
5. Meanwhile, slice the remaining strawberries and toss with sugar; cover and chill.
6. To serve, dip mold briefly into hot water; invert onto serving plate to unmold. Sprinkle with toasted coconut. Garnish with some of the sliced strawberries and the mint. Serve with the remaining sliced strawberries.

Makes 6 to 8 servings

Fruit Dessert Recipe: Fresh Berry Puffs

Fresh Berry Puffs

Ingredients:

• 2 cups summer berries (blackberries, strawberries, raspberries and/or blueberries)
• 1 tablespoons granulated sugar
• 1/4 cup orange liqueur such as Triple Sec, Grand Marnier® or orange juice
• 1 sheet frozen puff pastry, thawed
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons honey
• 1 cup heavy whipping cream
• Powdered sugar (optional)

Procedures:

1. Place berries in small bowl, sprinkle with sugar, toss gently with liqueur or juice. Let soak at room temperature at least one hour.
2. Preheat oven to 400°F (205°C). Cut pastry sheet into nine 3x3-inch squares. Bake squares on parchment-lined cookie sheet until golden brown, 15 to 20 minutes. Cool and separate pastry squares to create bottom and lid for each puff.
3. In small bowl, combine cream cheese and honey; set aside. Whip cream until soft peaks form; fold cream cheese mixture into whipped cream.
4. To assemble dessert, place bottom of pastry on individual plates, top with dollop of cream cheese mixture, top with puff pastry lid, spoon over berries and liqueur. Dust with powdered sugar, if desired; serve immediately.

Makes 9 servings.

Side Dish Recipe: Broccoli Pesto Angel Hair Pasta

Broccoli Pesto Angel Hair Pasta

Ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1/4 teaspoon pepper
• 2 tablespoons jalapeño chiles, seeded and finely chopped (or to taste)
• 2 cups (8 ounces) sharp Wisconsin Cheddar cheese, shredded
• 1 (7-ounce) jar roasted red peppers, drained well, thinly sliced
• 1/4 cup bottled ranch style dressing
• 8 ounces wagon wheel pasta, cooked al dente according to package directions, drained
• 2 tablespoons green onions, sliced for garn

Procedures:

1. Preheat oven to 375°F (190°C).
2. In large, deep saucepan, heat butter until sizzling. Stir in flour. Cook over medium heat, stirring, 1 to 2 minutes or until flour is golden. Gradually whisk in milk and cook, stirring 8 to 10 minutes or until mixture is thick and smooth.
3. Off heat, stir in salt, cumin, red pepper flakes, pepper, chiles and cheddar. Stir until cheese melts.
4. Add red peppers, dressing and cooked pasta, mixing well.
5. Pour into oval 8x10-inch lightly buttered casserole or similar baking dish.
6. Bake for 20 to 25 minutes, until cheese is bubbly.
7. Sprinkle with the sliced green onions.

Makes 6 to 8 servings.

Side Dish Recipe: Broccoli Pesto Angel Hair Pasta

Broccoli Pesto Angel Hair Pasta

Ingredients:

• 1 cup hot water
• 2 MAGGI® Chicken Bouillon Cubes
• 1 (16-ounce) package frozen chopped broccoli, prepared according to package directions, drained
• 1/4 cup freshly grated Romano or Parmesan cheese
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled
• 1/4 teaspoon salt
• 1 (9-ounce) package BUITONI® Angel Hair Pasta, cooked, drained and kept warm
• 1/2 teaspoon coarsely ground black pepper
• 2 tomatoes, thinly sliced

Procedures:

1. Combine water and bouillon in small bowl; stir to dissolve.
2. Place broccoli, broth, cheese, basil, olive oil and garlic in food processor or blender; cover. Process until smooth.
3. Toss broccoli pesto with pasta; sprinkle with pepper. Serve with tomato slices.

Makes 4 servings.

Pasta Dish Recipe: Pasta Primavera with

Pasta Primavera with

Ingredients:

8 ounces bow-tie pasta, cooked according to package directions
12 thin asparagus spears, cut diagonally into 1-inch pieces
1 large carrot, peeled and sliced diagonally into 1/4-inch pieces
1/2 large red bell pepper, cut into thin strips
8 ounces smoked ham, diced
1/2 cup whipping cream
1/2 cup chicken broth
2 tablespoons coarse-grained Dijon mustard
Salt and freshly ground black pepper to taste

Procedure:

In small saucepan, bring 1-inch of salted water to boil, add asparagus and carrots; return to boil; cover and cook over medium-low heat for 3 minutes. Add bell pepper and cook until slightly softened, about 30 seconds longer. Drain well.
Meanwhile, brown ham in heavy large skillet over medium-high heat, about 3 minutes.
Add cream, chicken broth and mustard; boil sauce for 2 minutes, stirring up browned bits.
Add vegetable mixture and the cooked pasta to skillet. Toss until sauce coats pasta/vegetable mixture.
Season to taste with salt and pepper and serve.

Serves 2.

Pasta Dish Recipe: Beef Strips in Tangy Dijon Sauce

Beef Strips in Tangy Dijon Sauce

Ingredient:

6 tablespoons all-purpose flour - divided use
1/2 teaspoon salt
1 pound boneless beef sirloin, thinly sliced
3 tablespoons vegetable oil - divided use
2 cups (6-ounces) fresh mushrooms, sliced
1 small onion, sliced
2 garlic cloves, finely chopped
1 1/2 cups hot water
2 teaspoons beef base or bouillon granules
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon ground black pepper
Hot cooked rice or noodles for accompaniment (optional)

Procedures:

Combine 3 tablespoons flour and salt in plastic bag. Add meat; shake to coat with flour.
Heat 2 tablespoons oil in large skillet over medium-high heat. Cook, stirring constantly, for 5 to 6 minutes or until meat is no longer pink. Remove from skillet; keep warm.
Heat remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and beef base; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in meat.
Remove from heat; stir in sour cream, mustard, parsley and pepper. Serve over noodles or rice.

Makes 4 servings.

Pasta Dish Recipe: Apple Pork and Noodle Casserole

Apple Pork and Noodle Casserole

Ingredients:

• 1 (12-ounce) package frozen escalloped apples, defrosted according to package directions
• 4 ounces medium noodles, cooked and drained
• 1 1/2 cups diced cooked pork
• 3 tablespoons butter or margarine, melted
• 1 clove garlic, peeled and minced
• 1 tablespoon chopped fresh rosemary, or half the amount of dried rosemary
• 1/2 teaspoon ground cinnamon

Procedures:

1. Preheat oven to 350°F (175°C).
2. Combine escalloped apples, noodles, pork, butter, garlic and rosemary in a 1 1/2-quart baking dish. Sprinkle with cinnamon.
3. Bake for 30 to 35 minutes or until heated through.

Makes 4 servings.