CHICKEN POT PIE

2 lbs. boneless chicken breast cut into 1/2 inch cubes
2/3 cup all purpose flour divided
4 carrots, peeled & chopped
3 celery stalks chopped
1 cup frozen peas
1 small onion, chopped
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. black pepper
1 bay leaf
2 1/3 cups chicken broth divided
Refrigerated biscuit dough
salt and pepper to taste

1. In a medium bowl coat cubed chicken with 1/3 cup of the flour place in slow cooker. Add carrots, celery, peas, onion, Italian seasoning, pepper and bay leaf. Stir in 2 cups of chicken broth.
2. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours. Remove and discard bay leaf.
3. Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on low turn heat to high and stir in flour mixture. Cook an additional 15 minutes or until thickened.
4. Prepare biscuits according to package directions. Split biscuits. Season chicken mixture with salt and pepper and serve over biscuits.

ALMOND MACAROONS

3 cups shredded coconut
1 1/2 tbsp. cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp. vanilla extract
10 ounces bittersweet chocolate, chopped
2 tbsp. vegetable shortening
1 cup raw almonds

1. Heat oven to 350°.
2. Mix coconut, cornstarch, sugar, egg whites and vanilla extract in heat proof bowl (or a double boiler).
3. Set bowl over a pot of boiling water. Heat for 4 minutes, stirring often. Remove from heat and set aside.
4. Spoon out coconut mixture by the tablespoonful, and place on an ungreased baking sheet.
5. Bake at 350° for about 15 minutes or until lightly golden but still soft. Remove immediately to a wire rack to cool.
6. Place chocolate and vegetable shortening in a small microwave - safe bowl and heat for 1 minute and 15 seconds. Stir until smooth, microwaving in 15-second increments if needed.
7. Place one cookie on a fork and gently press 1 to 2 almonds on top, so they adhere to the cookie. Holding the fork over the bowl of chocolate, carefully spoon chocolate over top, allowing excess to drip back into bowl. Place cookie on a rack over a waxed-paper-lined baking sheet. Repeat with remaining cookies. Place rack in refrigerator for chocolate to set, at least 20 minutes.
Makes 2 1/2 dozen

SOUR CREAM MASHED POTATOES & PARSNIPS

4 medium russet potatoes (about 1-1/4 lb.), peeled and cut into 1-inch cubes
1 medium parsnip peeled and chopped (1 cup)
1 small onion, diced (1 cup)
1/4 cup sour cream
1 tbsp. chopped fresh parsley leaves
Kosher salt and black pepper to taste

1. Cook potatoes, parsnip, and onion in a pot of boiling salted water until fork-tender, about 15 minutes. Drain vegetables and return them to the pot over medium heat, stir 1 minute to dry. Mash vegetables; stir in sour cream until mixture is smooth. Stir in parsley.
2. Season potatoes to taste with salt and pepper.

IRISH COFFEE CHIFFON PIE

CRUST:
8 cinnamon graham cracker boards, finely crushed (about 1 2/3 cups)
6 tbsp. unsalted butter, melted
2 tbsp. sugar

FILLING:
2/3 cup sugar
4 egg yolks
1 envelope unflavored gelatin
1/8 tsp. salt
1/3 cup Baileys with a Hint of Coffee
2 tbsp. powdered egg whites mixed with 6 tbsp. warm water
1 cup heavy cream
Cocoa powder and chocolate-covered coffee beans, to garnish (optional)

1. Heat oven to 325°.
2. Crust: In a medium-size bowl, stir together graham cracker crumbs, butter and sugar until moistened. Press into the bottom and up side of 9-inch tart pan with removable bottom. Bake at 325° for 15 minutes, until lightly browned. Remove from oven and cool completely.
3. Filling: In small saucepan, stir together 1/3 cup of the sugar, 1/2 cup water, egg yolks, gelatin and salt. Heat over medium-low heat, stirring, until slightly thickened and temperature registers 160° on an instantread
thermometer, about 5 minutes. Strain into a large glass or plastic bowl and stir in Baileys.
4. Beat egg white mixture until soft peaks form. Gradually beat in remaining 1/3 cup sugar until the peaks are stiff. In medium-size bowl, beat the heavy cream to form soft peaks, and refrigerate.
5. Place bowl of egg yolk mixture in large bowl of ice water. Stir occasionally until mixture mounds slightly, 8 to 10 minutes.
6. Fold beaten whites into yolk mixture. Fold in whipped cream until no streaks of white remain. Spoon into crust; cover. Refrigerate for at least 2 hours. Garnish with cocoa powder and chocolate-covered coffee beans, if desired.
Makes 8 servings

ROCKY ROAD SHORTBREAD

1 1/4 cups all-purpose flour
1/3 cup walnuts, finely chopped
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/3 cup sugar
1 tsp. vanilla extract
3/4 cup mini marshmallows
1/2 cup coarsely chopped walnuts
1/2 cup semi-sweet chocolate chips

1. Heat oven to 350°. Coat a large baking sheet with nonstick cooking spray; set aside.
2. Blend flour, walnuts and salt in a bowl.
3. In second bowl, beat together butter, sugar and vanilla for 2 minutes or until creamy and smooth. Stir in flour mixture.
4. Roll 1 tbsp. dough into a ball; place on prepared baking sheet. Repeat with remaining dough. Gently flatten each ball to a 1/2-inch thickness and smooth its edges. Bake at 350° for 16 minutes or until lightly browned at edges.
5. Meanwhile, stir together marshmallows and coarsely chopped walnuts in a small bowl. Melt semi-sweet chocolate chips in another small bowl in microwave oven for 1 minute, stirring halfway through.
6. Remove cookies from oven and spread each with 1 tsp. of the chocolate, then sprinkle with the marshmallow mixture. Return to the oven for 1 to 2 minutes, until the marshmallows soften. Let cool on baking sheet on wire rack for 2 minutes before transferring to wire rack to cool completely.
Makes 16 cookies

PEANUT BUTTER CRUNCH CHEESECAKE SQUARES

1/3 cup all-purpose flour
1/4 cup pecans, finely chopped
3 tbsp. light brown sugar
3 tbsp. butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tbsp. lemon juice
3/4 tsp. vanilla extract
12 fun-size Butterfingers, coarsely chopped (about 3/4 cup)
5 fun-size Butterfi ngers, finely chopped

1. Heat oven to 350°. Line an 8 x 8 inch baking pan with nonstick foil, allowing foil to hang over two sides.
2. In a medium-size bowl, whisk together the flour, pecans and light brown sugar. Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms. Press into the bottom of the prepared baking pan. Bake at 350° for 14 minutes, until lightly browned. Remove from oven.
3. In another medium-size bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the baked crust. Bake at 350° for 25 minutes. Remove from oven and sprinkle the finely chopped candy over the top.
4. Cool completely. Gently lift from pan and pull back foil. Cut into 36 squares. Refrigerate until serving.

CROWN ROAST OF PORK

8 pounds pork crown roast (14-16 ribs)
1 1/2 tbsp. olive oil - extra virgin
1 tbsp. minced garlic
2 tsp. dried thyme (optional)
1 1/2 tsp. salt
freshly ground black pepper to taste

1. Preheat oven to 325ºF.
2. Rub pork roast with a light coat of oil and season to taste with salt, pepper and minced garlic. Cover the tops of the bones with foil to prevent excessive browning.
3. Place roast on a rack in a shallow roasting pan, bone end up. Roast uncovered 2-3 hours or until meat thermometer registers 160º.
4. Remove from oven and cover with foil, letting it sit 10 minutes while it continues to cook.
5. To serve, remove the foil at the tips of the ribs and decorate with crab apples or paper frills, if desired.

TOP LOIN BEEF ROAST WITH A MUSTARD PASTE

3 pounds top loin beef roast
1/2 cup brown mustard
2 tbsp. red cooking wine (or table wine)
1 tbsp. garlic, minced
1 tsp. cracked pepper, leaf rosemary, leaf thyme, ground oregano, ground coriander
1/4 tsp. freshly ground ginger

1. Preheat oven to 425ºF.
2. Combine the following ingredients in a small bowl: brown mustard, wine minced garlic, herbs, and freshly ground ginger. When the mixture has a paste-like consistency, rub it over the entire surface of the roast.
3. On the stove top, heat 1 tablespoon of oil in a heavy roasting pan. Then add the roast to the pan and brown all sides.
4. When the roast is browned, place it in a 425ºF oven for 10 minutes. Then, turn the oven down to 250ºF and continue baking at 30 minutes per pound.

SAVORY ROASTING CHICKEN

8 pounds roasting chicken
1 tbsp. salt (use extra for inside of chicken)
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika (add more directly on bird before baking if desired)
1/2 tsp. lemon juice
1/2 tsp. coarse ground black pepper
1 tbsp. whole basil
2 tbsp. extra virgin olive oil (may use less if desired.)

1. Preheat oven to 350ºF. Lightly spray bottom of roasting pan with a cooking spray.
2. Rinse chicken with cold water, pat dry and remove giblets. Place on a roasting rack in a large roasting pan, breast side up. Lightly salt the inside cavity of the chicken and secure the legs together with a string to avoid drying out while baking.
3. To make the savory baste, mix together salt, papria, garlic & onion powder. Add lemon juice. Stir in pepper, basil and the olive oil. Blend all ingredients well. Cover the breast and legs of the chicken with this mixture.
4. Bake chicken uncovered about 25 minutes per pound, or until the meat thermometer reaches 180 degrees and the juices run clear. The pan may need to be covered the last 45 minutes if the chicken gets to brown.

PRIME RIB

1. Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
2. Preheat the oven to 450ºF. Rub the roast, meat and fat, with salt and pepper.
3. Place the roast in the roasting pan bone side down. Do not need a rack.
4. Place in the preheated oven. Allow the roast to cook at 450ºF for 15 minutes. Without opening the oven door, turn the heat down to 325ºF and continue to cook for approximately 11 to 13 minutes per pound.
5. 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
6. To cook to rare, remove the roast from the oven when the internal temperature is 115ºF to 120ºF. For medium rare, remove it when it is at 125ºF. The temperature of the roast will rise 5º to 10ºF during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
7. Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.

AU JUS
1. Pour fat off from drippings in the roasting pan.
2. Add 1/2 cup beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add fl avor to the juice.
3. Bring the juices to a boil and cook until it is slightly reduced to intensify the fl avor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.
4. Drizzle the Au Jus over the prime rib when serving.

COCONUT CANDIES

1 bag coconut
2 bags milk chocolate chips
Little paper candy cups

Preheat oven to 350 degrees. Place half of a bag of coconut on cookie sheet and brown in oven about 5 to 10 minutes. Watch it closely though, it burns fast. While the coconut is browning, melt 1 bag of the chocolate chips. Use a double boiler to melt the chocolate. If you don’t have a double boiler, try heating water in tea kettle and pouring it into a large mixing bowl, place a small bowl in the large bowl of water and melt the chocolate in the small bowl (works best if you use two bowls that fit together well). Add the browned coconut to the melted chocolate. Mix well. Spoon into little candy cups. Chill. Repeat recipe to use remaining coconut and other bag of chocolate chips.

STRAWBERRY JELLO PRETZEL SALAD

2 cups crushed unsalted thin pretzels
3 tbsp. sugar
3/4 cup melted butter
1 (8 oz.) pkg. Philadelphia cream cheese
1 cup sugar
1 sm. pkg. Cool Whip
1 lb. pkg. strawberry Jello
2 cups boiling water
2 (10 oz.) pkg. frozen strawberries
1 sm. can crushed pineapple

1. Mix pretzels, 3 tablespoons sugar and butter. Spread mixture over bottom of baking dish. Bake at 400 degrees for 7 minutes. Let cool 1 hour.
2. Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture. Dissolve strawberry Jello in 2 cups boiling water. Add frozen strawberries and pineapple. Chill until partially jelled. Then pour over the cream cheese mixture. Refrigerate. Use a 9x13 inch pan or baking dish.

PRIME RIB ROAST

prime rib roast (allow 1/2 to 1 lb. per serving)
seasoned salt, garlic salt, pepper

1. Rub prime rib with garlic salt, seasoned salt and pepper. Place roast, fat side up in shallow pan (a rack is not needed as the bones will act as a rack). Insert meat thermometer in center of meat roast in slow oven at 300 degrees. Allow 20 minutes per pound for rare, add about 30 minutes longer for medium and 3/4 of an hour for well done. Be sure to watch your thermometer as roasts differ in size.
2. Remove from oven and let roast stand a few minutes before carving. Skim fat from drippings and make au jus by adding a little water to drippings.

GLAZED PORK ROAST

1/4 tsp. black pepper
dash garlic powder
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. salt
4 lb. boneless pork loin roast
3/4 tsp. ginger
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves
1 (17 oz.) can apricot halves, drained
1/4 cup honey
4 whole cloves

1. Combine first 6 ingredients. Place pork fat side up on rack in shallow pan. Rub pork with spices. Roast in 350 degree oven 35 minutes per pound, 185 degrees internal temperature. 2. While meat is roasting: Prepare glaze. Heat preserves and honey in
small saucepan. Add spices. Heat to boiling. Spoon 1/2 cup glaze over meat (coat all surfaces). Return to oven for 20 minutes more. Add apricots to remaining glaze. Heat; remove cloves. Put on serving platter, spoon glaze over roast. Arrange apricots around roast. 6-8 servings.

PUMPKIN CHEESECAKE

CRUST:
1/2 cup graham cracker crumbs
3/4 cup crushed ginger snaps
1/2 cup fi nely chopped pecans
2 tbsp. sugar
4 tbsp. butter, melted
FILLING:
2 pounds cream cheese
15 ounces pumpkin, packed solid
1 1/2 cups sugar
2 tbsp. all purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground or freshly grated nutmeg
2 tsp. vanilla extract
4 tbsp. bourbon
5 eggs
caramel sauce for garnish
whole pecans for garnish
whipped topping for garnish

1. Preheat oven to 325°F. Generously butter entire inside of springform pan. Allow cream cheese to soften and reach room temperature. Allow eggs to reach room temperature.
2. CRUST: In a small bowl, combine graham cracker crumbs, crushed ginger snaps, finely chopped pecans, sugar and melted butter. Press this mixture into the bottom and up approximately 1 1/2 inches on the sides of the springform pan. Bake for 10 minutes. Remove from oven and cool completely on a wire rack before adding filling.
3. FILLING: Mix together flour and spices, set aside. Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream cheese and beat an additional 1 minute on medium speed. In a small bowl, blend together flour mixture, pumpkin, vanilla and bourbon. When completely blended, add to cream cheese
mixture. Beat in eggs, one at a time, on low speed. Beat just enough to blend each egg.
4. Pour pumpkin mixture into completely cooled crust. Fill a 9”x13” pan half full with water. Place the pan with the water on the bottom rack of the oven. Place the cheesecake on the middle rack. The moisture in the oven helps prevent deep cracking of cheesecake.
5. Bake 1 hour and 35 minutes — do NOT open the door during the first hour of baking. Turn oven off, open the door, and leave cheesecake in oven for an additional 30 minutes to cool. Remove from oven and place on wire rack for an additional 30 minutes.
6. Once cooled, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.

TOP ROUND BEEF ROAST

2 1/2 pounds top round beef roast
1/4 cup olive oil
2 cups beef broth
RUB:
1 tbsp. pepper
1 tbsp. barbecue seasoning powder
1 tbsp. rosemary
1 tsp. garlic salt
1/4 cup olive oil

1. Pour 1/4 cup of oil in a roasting pan or dutch oven.
2. Heat on the stove on medium.
3. Rub the meat all over with the rub mixture. Place roast in the oil and brown on both sides.
4. Heat oven to 400°F. Place the dutch oven or roasting pan in the oven, uncovered.
5. Roast for 1/2 hour, turn the roast over and lower the heat to 350°F.
6. Roast for another 20 minutes or until the internal temperature reaches 130°F. for rare, 145°F. for medium, etc.
7. Remove from the oven and allow it to rest for 15 minutes before carving.
8. After the roast has been removed, place the roaster or dutch oven on top of the stove over medium heat.
9. Add two cups of broth, stir to combine with the drippings.
10. Simmer for 5 minutes. Pour through a strainer and serve warm with the meat.
Servings: 10

CRANBERRY GLAZED PORK ROAST

1 can cranberry sauce
1/2 cup orange marmalade
1 tbsp. Dijon mustard
2 tsp. chicken bouillon
1 tsp. horseradish
2 tsp. garlic powder
2 tsp. thyme
4 pounds pork loin roast - boneless
salt and pepper

1. Preheat an oven to 425 degrees.
2. In a small saucepan, combine the cranberry sauce, marmalade, mustard, bouillon, horseradish, garlic powder,
and thyme; bring to a boil. Set aside 1/2 cup of the sauce for dipping.
3. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Spoon
the sauce over the top to completely coat the pork.
4. Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes with the remaining sauce. An instant-read thermometer inserted into the center should read 160 degrees.
Servings: 8

CHICKEN BREASTS WITH TANGY BACON SAUCE

4 boneless, skinless, chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
4 slices bacon
1 tsp. each parsley and rosemary - chopped
1/4 cup onion - diced fine
1 1/2 cups apple cider - unsweetened
1 cup chicken broth
1 tbsp. flour

1. Place chicken breasts between two pieces of waxed paper or inside a plastic bag and pound with a mallet until they are about 1/2 inch thick.
2. Sprinkle chicken with salt, pepper and rosemary.
3. Cook bacon in a large sauté pan until crisp. Remove from the pan and crumble.
4. Add chicken to the pan drippings and cook on each side for approximately 5-6 minutes or until cooked through.
Remove chicken from the pan and keep warm in the oven on a very low setting.
5. Add onion to the pan and sauté for approximately 2 minutes. Add cider and broth and bring to a boil, stirring
occasionally. Boil for approximately 2 minutes. Add in flour and keep stirring so that no lumps form. Add bacon and
parsley into the sauce.
6. Serve chicken breast over a bed of rice or orzo and spoon sauce over the chicken.
Servings: 4

BROWNIE W/CREAM CHEESE

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

1. Heat oven to 350°F.
2. Prepare brownie batter as directed on package; spread into greased 13x9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
3. Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool completely before cutting to serve.
Keep refrigerated.
Makes 32 servings

NEW ENGLAND POT ROAST

3-pound boneless bottom round roast
2 cups beef broth
8.5 ounce jar horseradish
4 carrots, peeled and cut into 2-inch lengths
4 medium russet potatoes, peeled and quartered
2 stalks celery, cut into fourths
1 onion, cut into eighths

1. Place roast and broth in a greased slow cooker. Spread horseradish evenly on roast. Top with carrots, potatoes,
celery and onion.
2. Cover and cook on high for 6 to 8 hours or until beef is tender.
Serves 10

CHICKEN STRUDEL

2 chicken breasts - boneless, skinless
1/2 onion, sliced
1 bay leaf
1 tsp. salt
2 tbsp. olive oil
1 onion, medium sized, chopped
1 pound spinach, stems removed
1 1/2 cups Muenster cheese, shredded
1 1/2 cups fontina cheese, shredded
2 tbsp. chicken stock
1/2 tsp. salt
1/2 tsp. pepper

In a skillet, bring 2 cups of water to simmer with 1/2 onion, bay leaf and salt added. Add two chicken breasts, cover and simmer for 20-30 minutes or just until the chicken is tender. Remove from the water and allow to cool then chop into cubes.

Meanwhile, in a medium skillet, sauté the onion in olive oil until tender, approximately 10 minutes. Add spinach and continue to cook for 5 minutes, stirring frequently. Remove from the heat and place in a medium bowl to cool. Stir in the cheeses, stock, egg, salt and pepper. Add chopped chicken.

Preheat the oven to 375°F. On waxed paper, place one sheet of phyllo, brush with melted butter and sprinkle with 1 tablespoon of bread crumbs. Repeat with 4 or 5 more layers of phyllo on top of the first one. Spoon one cup of chicken mixture on one end of the layers of phyllo. Roll up and tuck the ends under slightly. Brush the tops with butter and place on a baking sheet. Cut diagonal cuts across the top approximately one inch apart and 1/2 inch deep. Sprinkle with paprika. Repeat this process with the rest of the chicken mixture and phyllo making 5 strudels. Bake for 20 minutes, slice and serve warm.
Servings: 10

ITALIAN HERB ROASTED CHICKEN

1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour 1/2 tsp. salt
1/8 tsp. pepper 1/4 tsp. thyme
1/4 tsp. oregano or marjoram 1/4 tsp. rosemary
2 tsp. fresh parsley, minced 3 cloves garlic
1 large onion, chopped 1/2 cup chicken broth

1. Preheat oven to 375°F. Wash chicken and cut into quarters.
2. In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion. Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
3. Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan. Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.
4. Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160ºF.

ROAST PORK WITH MARSALA

1 boneless pork loin roast (about 3 1/2 lbs.)
1 cup dry Marsala (or dry sherry)
6 garlic cloves 3 bay leaves
3/4 tsp. salt 1/2 tsp. pepper
2 tbsp. olive oil 1/2 cup water

1. Preheat oven to 475 degrees. Make 12 slits in pork roast and stud with pieces of garlic. Rub roast with olive oil, salt and pepper. Place bay leaves on top of roast.
2. Roast pork 15 minutes. Turn oven down to 350 degrees and roast 1 hour longer. Remove meat to a carving board; cover with foil to keep warm.
3. Skim fat from pan juices. Over low heat add Marsala and water and bring to a boil. Boil until liquid is reduced to 3/4 cup (about 5 minutes).
4. Slice pork and drizzle pan juices over meat. Very good served with butter tossed pasta and focaccia.

CHOCOLATE CHIPPEANUT BUTTER TORTE

1 roll (16.5 oz.) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz.) cream cheese, softened
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1/4 cup chocolate-fl avor syrup
1/4 cup sugar 1 egg
1 cup butterscotch chips 1/4 cup peanut butter

1. Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
3. In medium microwavable bowl, microwave butterscotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
4. Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
5. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges on syrup. Cover, refrigerate any remaining torte.

POT ROAST

Boneless bottom round roast
2 lg. onions 1 beef bouillon
1 c. water 1/4 c. ketchup
1 tbsp. Worcestershire sauce
1 tsp. caraway seeds
Salt and pepper
4 oz. can mushrooms
2 tbsp. fat

Add onions, bouillon and rest of ingredients except mushrooms. Simmer pot roast 2 1/2-3 hours. Stew 1 1/2-2 hours. Add 4 ounces mushrooms.

BEEF IN RED WINE

3 - 4 lb. rump or bottom round roast
3 tbsp. Crisco 2 cloves garlic, chopped
1/2 c. bread crumbs 5 lg. carrots, quartered
Salt and pepper to taste 1/2 c. red wine
2 tsp. mixed thyme, basil and marjoram
1/2 c. stock (1/2 c. water plus 1 beef bouillon cube)
1/2 lb. mushrooms, sliced thin

Brown roast well in Crisco. Remove and place in roasting pan. Mix garlic with bread crumbs, salt, pepper and herb mixture; moisten with fat used to brown meat. Place on top of meat. Place mushrooms on stuffi ng and around meat. Place carrots around meat. Pour stock and wine over top; cover. Bake at 325 degrees for 4 hours. Serves 6.

BARBECUE PORK SPARE RIBS

Juice of 1 lemon
1/4 cup vinegar
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 1/2 cup ketchup
1 1/2 cup water

1. 1 med. onion (can be chopped and sprinkled over meat after it has browned or added directly to sauce).
2. Brown ribs at 400 degrees; drain off fat. Sprinkle on chopped onion and let cook a few minutes before pouring on sauce. Cover with heavy foil and reduce heat to 325 degrees. Let cook until fork tender, about 1 hour. Turn and baste once during baking time.

EASY BEEF ROULADEN

6 beef sirloin tips, or top round steak, thinly sliced
6 tsp. yellow (not brown) mustard
1 cup fresh parsley, chopped
4 cloves garlic, minced
1 large onion, thinly sliced
6 dill pickle sandwich toppers
8 slices bacon, uncooked
2 cans beefy mushroom soup
1 can water (use soup can)
1 beef bouillon cube
salt, pepper, garlic and onion powder (for sprinkling)

1. Thinly slice beef tips and pound fl at between waxed paper (or use round steak - the same as what is used to make bracciola; about 1/4-1/2” thickness).
2. Season meat lightly on both sides with salt, pepper, garlic powder and onion powder (not too much). Finely chop the garlic and parsley together to make a paste.
3. Spread each of the six thin beef steaks with 1/2 teaspoon prepared yellow mustard (such as French’s), the parsley and garlic paste, a few thin slices of onion, and a dill pickle sandwich topper. Roll up the beef jelly-roll style keeping the contents inside, and wrap with a raw slice of bacon. Pierce through with a wooden toothpick to secure.
4. In a casserole dish, combine 1 can of soup with beef bouillon cube and water; stir to combine. Place beef rolls side by side in the casserole dish and top with remaining soup mixture. Lay the two remaining slices of bacon across the top. Cover the casserole dish (or use foil). Bake at 325°F for 80 minutes. Remove cover; increase oven temperature to 375°F and bake for 15 more minutes or until lightly browned on edges and bubbly. Tip: Be careful not to allow oven to cool when removing foil (or cover); keep oven door closed.
Serves 6.

REAL CHICKEN POT PIE

chicken breasts, boneless
2 cups rice
1 can of Campbell’s Cream of Chicken Soup
1 can of Campbell’s Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury’s crescent rolls
Note: Any vegetables you prefer can be used in this recipe

1. Preheat oven to 300°F.
2. Season chicken with salt and pepper to taste. (Use Lawry’s seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).
3. Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.
4. Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking. If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.
5. Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.
6. Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets. Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes. Remove from the oven and enjoy the best chicken pot pie in the world!

CHILI

2 lbs. ground beef
1 - 28 oz. can of Shurfine crushed Italian tomatoes
1 - 29 oz. can of Shurfine tomato sauce
3 - 15 oz. dark or light red kidney beans
2 medium onions
2 medium green peppers
3 garlic cloves
2 packets of McCormick Chili seasoning
Optional toppings Shurfine cheddar cheese or sour cream

Brown ground beef (drain) mix all ingredients together in large kettle and simmer 1- 1 1/2 hours. Add salt & pepper to taste (optional). Serve with Shurfine Oyster Crackers or Saltines.

SIRLOIN TIP ROAST WITH BACON

2 1/2-3 lb. boned & tied sirloin tip roast
3 small cloves garlic, slivered
2 tbsp. Dijon style mustard
1/2 tsp. dried thyme leaves
6 slices bacon

1. Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast.
2. Rub with 1 tablespoon of the mustard. Sprinkle with the thyme.
3. Place on roasting rack. Top roast with the bacon, with ends covered the sides.
4. Insert meat thermometer into the thickest portion of the meat. Roast at 325 degrees until meat thermometer registers 145 degrees for rare or 160 degrees for medium to well done.
5. Transfer meat to serving board or platter. Remove bacon and strings. Replace bacon.
6. Pour pan drippings into small skillet. Whisk in remaining 1 tablespoon mustard and heat to boiling. Continue boiling until drippings are shiny and thickened.
7. Spoon sauce over roast, slice and serve immediately.

ROAST PORK ROSEMARY

2 tbsp. oil
1 (5 or 6 lb.) pork shoulder or pork loin roast
2 cup sherry
2 cup water
2 to 4 tbsp. fresh rosemary or 4 to 6 tbsp. dried rosemary
1 tbsp. garlic powder or 3 or 4 cloves garlic, minced
1 tsp. monosodium glutamate
1 tsp. salt
1/4 tsp. black pepper
1/2 cup flour
1/4 cup butter

1. Heat oil in roasting pan or large Dutch oven. Brown roast slightly on all sides. Add sherry, water and seasonings. Cook, covered, in slow 300 degree oven for 4 to 5 hours (until very tender and meat pulls away from bone). Remove roast to platter. Skim off fat from pan juices; strain juices; set aside.
2. Melt butter in saucepan. Blend in flour; mix well. Add juices slowly, stirring constantly. Cook over low heat until thickened. Thin to desired consistency with hot water or additional sherry. Taste and correct seasoning, as desired. Sliced onto serving platter, garnished with hot crab apples and parsley. Good with mashed potatoes, buttered green peas, mixed green salad and biscuits.
6 to 8 servings

SMOKEY ROASTED CHICKEN & CORN CHOWDER

4 slices bacon, chopped
1 cup diced onions
1/2 cup each diced celery and diced red bell pepper
2 tsp. minced garlic
1 1/2 tbsp. minced fresh thyme or 1 tsp. dried
2 tbsp. all-purpose flour
1 1/2 cups chicken broth
1 can (12 oz.) 2% evaporated milk
1 can (14.5 Oz.) diced tomatoes well drained
1 can (1`4.75 Oz.) cream style corn
2 cups chopped roasted chicken breast
1 tbsp. hickory-flavored barbecue sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. salt (or to taste)

1. Cook chopped bacon in a large, non-stick soup pot over medium high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
2. Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
Makes 6 servings.

PIZZA MELTS

2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/ 4 cup pizza sauce or 3 tablespoons tomato paste with basil, garlic and oregano
1 package (3.5 oz.) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz.)
1 egg, beaten
2 tbsp. grated Parmesan cheese
1 tsp. dried oregano leaves
1 cup pizza sauce, if desired

1. Heat oven to 375ºF. Grease cookie sheet with shortening or cooking spray.
2. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
3. Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
4. On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal.
5. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
6. Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

PISTACHIO MOUSSE BROWNIE TORTE

Cake
1 box (19.5 oz.) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup pure Canola oil
1/4 cup water
3 eggs
Mousse
1 box (4-serving size) pistachio instant pudding and pie filling mix
3/4 cup cold whole milk
1 cup cold whipping (heavy) cream
1/2 cup pistachio nuts, coarsely chopped

Glaze
1/2 cup whipping (heavy) cream
4 oz. semisweet baking chocolate, finely chopped
1 tsp. vanilla
1 teaspoon light corn syrup
Garnishes
1/2 cup whipping (heavy) cream
2 tbsp. powdered sugar
Reserved 1 tbsp. pistachio instant pudding and pie filling mix

1. Heat oven to 350ºF. Lightly spray bottom of 2 (8-inch) round cake pans with no-stick cooking spray. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
2. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread half of batter (1 1/2 cups) evenly in each pan.
3. Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool in pans on cooking racks 10 minutes. Run knife around edge of pans to loosen. Place cooling rack upside down on 1 pan; turn rack and pan over. Remove pan and parchment paper. Repeat with second brownie layer. Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
4. Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish. In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy. Stir in nuts. Cover; refrigerate.
5. Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers. On serving plate, place 1 brownie layer, cut side down. Spread 1/2 of the mousse (3/4 cup) evenly to edge of brownie. Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse. Top with remaining
brownie layer, cut side down. Refrigerate torte while making glaze. 6. In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan. Remove from heat. Add chocolate, stir constantly until smooth. Stir in vanilla and corn syrup; let stand 10 minutes. Stir glaze; spoon over top of torte, allowing some to run down side. Return torte to refrigerator while making garnish.
7. In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form. Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte. Refrigerate at least 30 minutes before serving. Cover and refrigerate any remaining torte.