Blue Cheese-Bacon Dip

8 bacon slices
2 garlic cloves, pressed or finely minced
16 oz. cream cheese, softened
1/4 C. half and half
4 oz. crumbled blue cheese
2 Tbsp. chopped fresh chives
1/2 C. chopped walnuts, toasted

Cook bacon until crisp and drain. Reserve 1 Tbsp. of bacon drippings in skillet. Crumble bacon and set aside.
Add garlic to skillet and saute 30 seconds.
Beat cream cheese at medium speed using an electric mixer until smooth. Add half and half, beating until combined. Stir in half of the chopped bacon, garlic, blue cheese, and chives. Spoon mixture evenly into a lightly greased 1 quart dish. Bake uncovered at 350 degrees for 15 min. or until golden and bubbly. Sprinkle remaining bacon and walnuts over hot dip. Serve with crackers or toasted baguette slices.

Chocolate Chimichangas with Raspberry Sauce

6 (1.55 oz.) milk chocolate candy bars (I recommend Hershey's)
6 (10 in.) flour tortillas
vegetable oil
raspberry sauce
vanilla ice cream
shaved chocolate or chocolate syrup for garnish

Place one candy bar just below center of a tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze 20 min.
Pour oil to a depth of 1 inch into a large skillet. Heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2-3 min. on each side or until golden brown. Repeat with remaining tortillas. Drain on paper towels.
To serve, pour about 1/4 C. raspberry sauce on each of 6 serving plates. Place a tortilla in the middle of each plate. Top with 1/3 C. vanilla ice cream.Grate chocolate over each serving or drizzle with chocolate syrup to garnish.

Sausage Mini-Muffins

3 C. Bisquick

½ C. milk

2 C. shredded sharp Cheddar cheese

1 can cheddar cheese soup

¼ C. sour cream

1 lb. lean country sausage, browned & drained

Preheat oven to 425 degrees. Lightly grease 2 miniature muffin pans.
Combine first 4 ingredients until well-blended, then fold in sausage. Fill muffin cups and bake 10-15 min. or until light golden.

Peanut Butter Fudge

1 1/2 C. firmly packed light brown sugar
1 C. sugar
1/2 C. butter
5 oz. evaporated milk
2 C. crunchy peanut butter
7 oz. marshmallow cream
1 tsp. vanilla

Line a 9 inch square baking dish with aluminum foil and grease lightly with butter.
In a large saucepan, combine brown sugar, sugar, butter, and evaporated milk. Cook over medium heat, stirring frequently, to 238 degrees on candy thermometer (soft ball stage).
Remove from heat and stir in peanut butter, marshmallow cream, and vanilla until combined. Pour into prepared dish and let cool completely. Cut into 1 1/2 inch squares.

French Toast Casserole

1/2 C. margarine, melted
1 1/2 C. firmly packed light brown sugar
1 tsp. cinnamon (Saigon cinnamon is best)
8-12 one-inch thick slices of French baguette
9 eggs
1/2 tsp. salt
2 C. milk
1 1/2 tsp. vanilla

In a 9 X 13 in. baking dish, combine melted margarine, brown sugar, and cinnamon, leveling once well-combined.
Cover with bread slices, using small pieces to fill in gaps.
In a large mixing bowl, whisk eggs well. Add salt, milk, and vanilla and whisk until blended. Pour evenly over bread, being sure to moisten all bread.
Refrigerate overnight.
Preheat oven to 350 degrees and bake 45 min. Turn oven off and allow casserole to remain in hot oven 5-10 additional minutes.
Cut into squares and turn upside down on plate to serve.

Cheese Puffs

1 C. water
2 Tbsp. butter
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 C. all-purpose flour
4 eggs
1 1/4 C. shredded Gruyere or Swiss cheese
1 Tbsp. Dijon mustard
1/4 C. grated Parmesan cheese

In a large saucepan, bring water, butter, salt, and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat, immediately transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere or Swiss and mustard.
Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet. sprinkle with Parmesan cheese. Bake at 425 degrees for 15-20 min. or until golden brown. Serve warm.

Sugar 'N' Spice Nuts

1/4 C. packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 egg white
1 C. salted cashews
1 C. pecan halves
1 C. dry roasted peanuts
1/2 C. dried cranberries

In a small bowl, combine brown sugar, cinnamon, and cayenne; set aside.
In a large bowl, whisk the egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in single layer on a greased baking sheet.
Bake at 300 degrees 18-20 min. or until golden, stirring once. Cool before storing in airtight container.

Cran-Apple Salsa

12 oz. fresh or frozen cranberries, thawed

3 medium apples, cut into wedges

   1 medium sweet red pepper, cut into pieces

   1 small red onion, chopped

   1/2 C. sugar

   1/3 C. unsweetened apple juice

   3 Tbsp. finely minced fresh cilantro

   2 Tbsp. finely chopped jalapeno pepper

   1 tsp. grated lime peel

   Tortilla chips for dipping

In a food processor, process cranberries, apples, red pepper, and onion in batches until coarsely pureed. Transfer to a serving bowl and stir in sugar, apple juice, cilantro, jalapeno, and lime peel. Refrigerate until serving.

Pecan Stuffed Bacon Wrapped Dates

8 oz. box pitted dates
30 pecan halves
10-12 slices hardwood smoked bacon

Preheat oven to 400 degrees.
Stuff each date with a pecan half. Cut each slice of bacon into thirds and wrap around each stuffed date. Secure with toothpicks.
Bake until bacon is crisp, about 12-15 min. Drain and serve.

Fruit and Caramel Brie

8 oz. Brie round, rind removed
1/3 C. caramel ice cream topping
1/4 C. dried cranberries
1/4 C. chopped dried apples
1/4 C. chopped walnuts
1 lb. loaf French bread baguette, thinly sliced and toasted on each side

Place Brie in a microwave-safe bowl. In a small bowl, combine caramel topping, fruit and walnuts. Spread over Brie. Microwave, uncovered, on high 60-90 seconds or until cheese is heated through and slightly melted. Serve with baguette slices.

Chipotle BBQ Sausage Bites

28 oz. bottle BBQ sauce
18 oz. jar cherry preserves
3 canned chipotle peppers in adobo sauce
1/2 C. water
1 Tbsp. adobo sauce from can
32 oz. smoked cocktail sausages

In a food processor, pulse chipotle peppers until finely chopped.
Combine all ingredients, except sausages, in a medium saucepan. Whisk over medium-low heat until well combined and preserves dissolved. Reduce heat to low.
Add sausages and stir frequently until sausages are hot, about 10 min. Transfer to lightly sprayed slow cooker set on low to keep hot.

Key Lime Mousse Cake

Crust
2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter, melted

Combine ingredients and press into bottom and 1 inch up sides of a 10 inch springform pan. Set aside.

Filling
6 Tbsp. fresh Key Lime juice (bottled can be used)
1 1/4 oz. pkg. (one envelope) unflavored gelatin
2 1/2 C. heavy cream, divided
10 oz. white chocolate squares, chopped + 1 to 1 1/2 oz., grated or shaved into curls for garnish
24 oz. cream cheese, softened
1 C. sugar
1 1/2 Tbsp. lime zest

Squeeze or pour lime juice into a bowl and sprinkle gelatin in to soften. Bring 1/2 C. heavy cream to a simmer  in a saucepan. Remove from heat and add 10 oz. chopped white chocolate, stirring until smooth. Stir in gelatin and lime juice and allow to cool.
Using an electric mixer, blend together cream cheese, sugar, and lime zest. Slowly beat cooled white chocolate mixture into cream cheese mixture until well-blended.
Using clean, dry beaters, beat remaining 2 C. cream until it forms soft peaks. Fold into white chocolate mixture, then pour into crust.

Cover and freeze overnight. Remove from freezer and run a sharp knife around the inside of springform pan to loosen. Remove ring of springform pan and transfer to serving plate. Grate or curl 1 to 1 1/2 oz. white chocolate over cake. Cut into wedges with knife dipped in hot water.

Herb Rubbed Beef Tenderloin

Herb Rub:
4 Tbsp. olive oil
2 Tbsp. salt
2 tsp. dried rosemary
2 tsp. dried thyme
2 tsp. dried basil
4-6 garlic cloves pressed, or finely minced

Combine all ingredients.

6-7 lb. beef tenderloin, tied with cooking twine

Preheat oven to 500 degrees.
Line a roasting pan with foil. Insert roasting rack and spray rack with nonstick cooking spray.
Rinse roast and pat dry. Rub with herb mixture.
Place in roasting pan on rack and cook at 500 degrees 30 min. Reduce heat to 400 degrees and cook an additional 45min. to an  hour.
Using a meat thermometer, cook to desired doneness (medium rare to medium recommended).

Helpful Tips: You do not want to overcook this delicacy! Keep in mind that every time you puncture the roast with the thermometer, precious juices are lost. Allow to rest 10 min. before slicing, which is best done with an electric knife.

Orange Creamsicle Fudge

2 lb. white chocolate
1 lb. cream cheese, softened
6 C. confectioners sugar
1 Tbsp. orange extract
orange food coloring, if desired

Melt white chocolate in double boiler until just melted and smooth.
Meanwhile, beat cream cheese and sugar in a large mixing bowl, adding sugar a little at the time. Add orange extract and mix well.
Stir white chocolate into cream cheese mixture.
If you desire to have an orange-white marbled fudge,  place 1/2 of the mixture in a small bowl and add orange yellow and red food coloring until desired shade of orange is reached (about 2-3 drops of yellow and 3-4 drops of red).
Spoon white portion of mixture into an 8 X 8 glass dish lightly sprayed with non-stick cooking spray. Top with orange mixture. Using a dull knife, swirl through mixture until desired marbling is reached, them smooth the surface. Chill 2 hours and store in refrigerator.

Forgotten Cookies

2 egg whites
dash of salt
3/4 C. sugar
1 tsp. vanilla
6 oz. miniature semisweet chocolate chips

Beat egg whites until stiff peaks form. Add sugar and beat. Add salt and vanilla and mix well. Stir in chocolate chips.
Preheat oven to 350 degrees, turning off just before placing cookies in oven.
Drop cookies by teaspoonfuls on cookie sheet lined with nonstick aluminum foil. Place as close together as possible. Place in oven and leave 1 hour without opening oven door.
Allow to cool 15-20 min. before removing from pan. Store in airtight container.

Sweet Potato Biscuits

1 lb. cooked sweet potatoes (baking is best, but can be boiled)

1 C. firmly packed light brown sugar

1/4 C. water

2 1/4 C. Bisquick

Cool, peel and mash sweet potatoes, until nearly smooth.

In a large mixing bowl, combine potatoes, sugar, Bisquick, and water. Combine thoroughly. Mix will be moist and slightly sticky but you should be able to handle. If it is too difficult to handle, add very small amounts of Bisquick until only slightly sticky and able to be rolled. On a floured surface, roll dough to 1/2 inch thickness. Cut with 2 1/2 inch cutter and place on baking sheet lightly sprayed with non-stick cooking spray. Bake at 350 degrees 16-18 min. Be careful not to overcook. These biscuits do not rise much.

Candy Cane Trifle

No-Fuss Brownies:

2 C. all-purpose flour

2 C. sugar

1 tsp. baking soda

1/4 tsp. salt

1 C. butter, cut up

1 C. water

1/3 C. unsweetened cocoa powder

2 eggs

1/2 C. buttermilk

1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Line a 15 X 10 X 1 inch jelly roll pan with foil and lightly grease the foil. Set aside. 

In a large mixing bowl, stir together flour, sugar, baking soda, and salt; set aside.

In a medium saucepan, combine butter, water, and cocoa powder. Bring just to a boil, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture. Beat with mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat 1 min. (batter will be thin). Pour into prepared pan. 

Bake 25 min. or until toothpick inserted in center comes out clean. Cool on rack.

Coat a 2 1/2 in. cutter with cooking spray. use to cut 20 brownie circles (clean and recoat cutter as needed). Set aside until ready to assemble.

Fillings/Toppings:

3-4 C. vanilla ice cream

1/2 C. heavy whipping cream, beaten to stiff peaks

3/4 C. + coarsely crushed candy canes

mint sprigs for garnish, optional

Trifle assembly:

Layer 1-In 10 straight side glasses or tumblers, about 3 in. in diameter, place one brownie circle.

Layer 2-Sprinkle on some of the crushed candy.

Layer 3-Top with 1/3 C. ice cream.

Layer 4-Top ice cream with another brownie circle.

Layer 5-Top with whipped cream, additional candy, and mint, if desired.

Chicken Pockets

2 C. cooked, chopped chicken
4 oz. cream cheese, softened
2 Tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 of a medium sweet onion, finely chopped
1 1/2 tsp. dry parsley
1/2 tsp. sugar
1/4 C. + 1 Tbsp. butter
1/2 C. crushed seasoned croutons OR seasoned bread crumbs
2 pkg. refrigerated crescent rolls

In a small saute pan, heat 1 Tbsp. butter. Add onion, a dash of salt and pepper, 1/2 tsp. sugar, and 1 Tbsp. water. Saute onion, stirring occasionally, until tender.
Preheat oven to 350 degrees.
In a medium bowl, combine chicken, cream cheese, salt, pepper, milk, sauteed onion, and parsley. Mix well. Melt 1/4 C. butter and place crushed croutons or breadcrumbs in a shallow dish.
Place 1 Tbsp. of chicken mixture on the large end of each crescent, then roll up, sealing edges. Dip in melted butter, then crumbs. Place on baking sheet and bake 20 min. or until golden.

Caramel-Coconut-Pecan Cheesecake Bars

2 C. graham cracker crumbs
1/2 C. butter, melted
4 (8oz.) pkg. cream cheese, softened
3/4 C. sugar
1/4 C. all-purpose flour
3 large eggs
1 Tbsp. vanilla extract

Stir together graham cracker crumbs and butter; press into bottom of lightly greased 9 X 13 in. pan. Bake at 350 degrees 8 min. Remove from oven and cool on wire rack.
Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended.
Add eggs, one at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
Bake at 350 degrees for 40 min. or until set. Remove from oven and cool on a wire rack.


Quick Coconut-Pecan Frosting:
2 (14oz.) cans sweetened condensed milk
1/2 C. firmly packed light brown sugar
1/2 C. butter
1 tsp. vanilla
1 1/2 C. sweetened flaked coconut
1 1/2 C. chopped pecans, toasted
miniature chocolate chips for garnish, if desired

Place first 4 ingredients in a heavy saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3-5 min. or until mixture reaches a pudding-like thickness. Remove from heat and stir in coconuts and pecans.
Pour warm Quick Coconut Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours, sprinkling with chocolate chips after 1 hour, if desired. Cut into squares.

Bruschetta Pomodoro

1 3/4 C. seeded and finely chopped plum tomatoes (about 3/4 lb.)
1/3 C. chopped olives of your choice
1/4 C. finely chopped red onion
1/4 C. chopped fresh basil
2 Tbsp. capers, drained
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 French baguette
1/3 C. olive oil

Combine first 9 ingredients in a bowl; cover and let stand 30 min.
Cut baguette into 20 1/2 in. thick diagonal slices. Brush both sides with olive oil. Place on baking sheet under broiler 1-2 min. per side or until golden. Top evenly with tomato mixture.

Pralines

1 1/2 C. sugar
1 1/2 C. firmly packed light brown sugar
1 C. evaporated milk
1/4 C. butter
2 C. pecan halves, toasted
1 tsp. vanilla

Bring sugars and milk to a boil in saucepan, stirring often. Cook over medium heat 11 min. or until candy thermometer reaches 228 degrees.
Stir in butter and pecans and cook, stirring constantly, until candy thermometer reaches 232 degrees.
Remove from heat; stir in vanilla. Beat with a wooden spoon 1-2 min. or just until mixture begins to thicken and lose its gloss.
Quickly drop by heaping tablespoonfuls onto buttered waxed or parchment paper. Let stand until firm.

Smoked Salmon Spread

8 oz. cream cheese, softened
1/4 C. sour cream
1/3 C. minced green onion
1 Tbsp. chopped fresh dill
1 Tbsp. lemon juice
1/4 tsp. pepper
1/2 lb. smoked salmon, thinly sliced
3 Tbsp. capers, rinsed and drained

Pulse first 7 ingredients in food processor just until blended. Stir in capers. Serve with crackers or bagel chips.

Cranberry Ambrosia Spread

16 oz. cream cheese, softened
1/4 C. powdered sugar
6 oz. pkg. sweetened, dried cranberries, divided
11 oz. can mandarin oranges
2 (8oz.) cans crushed pineapple
3.5 oz. can shredded coconut, divided
1 C. chopped pecans, toasted
8 pecan halves, toasted

Stir together cream cheese and sugar until blended. Add cranberries, reserving 1/4 C. cranberries.
Drain oranges and pineapple, and pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving 1/4 C. coconut. Stir in chopped pecans. Spoon mixture into a serving bowl.
Sprinkle reserved cranberries around the edge of the bowl. Arrange orange slices around inside edge of cranberries. Sprinkle reserved coconut in center and top with pecan halves. Serve with gingersnaps.

Raspberry-Brie Tartlets

18 slices white bread
1/3 C. melted butter
8 oz. wedge Brie, cut into 54 pieces
13 oz. jar seedless raspberry jam (you'll have leftovers)

Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 2 in. fluted or round cookie cutter.
Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.
Bake at 350 degrees for 10-12 min. or until lightly toasted.
Remove bread cups from muffin pans; place on ungreased baking sheets. Fill each bread cup with one piece of cheese; press lightly with finger to make a slight indentation. Fill each indentation with 1/4 tsp. jam.
Bake at 300 degrees for 10 min. or until cheese melts.

Chocolate Mint Snowballs

18 oz. pkg. Oreos
8 oz. cream cheese
12.5 oz. pkg. Junior Mints
2 (12oz.) pkg. semisweet chocolate morsels
1 Tbsp. shortening

Pulse half of cookies in food processor 3-4 times until crumb consistency. Add remaining cookies to crumbs in processor and pulse until crumb consistency.
Cut cream cheese into 4 pieces; add to food processor one piece at the time, processing well after each addition.
Roll cream cheese mixture into 1 inch balls. Push one Junior Mint into the center of each ball; roll each ball smooth.
Microwave chocolate morsels and shortening in a glass bowl on high for 90 sec., or until completely melted and smooth. Dip balls into melted chocolate; place on wax paper to harden. Store in refrigerator.

Helpful Tip: Placing the Junior Mints between two half-portions of each ball or freezing them prior to working with them prevents them from being crushed.

Hot Crab Dip

24 oz. cream cheese
1 small onion, grated (or finely minced in food processor)
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. salt
3/4 tsp. freshly ground pepper
1/4 C. dry white wine
1 Tbsp. prepared mustard
1-2 Tbsp. prepared horseradish
1 lb. fresh lump crabmeat, drained
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley

Combine first 9 ingredients in a saucepan; cook, stirring constantly, over medium heat until cream cheese melts.
Stir in crabmeat, chives, and parsley; cook, stirring constantly, just until crabmeat is heated. Transfer to a chafing dish or slow cooker, and keep warm.
Serve with toasted baguette slices or crackers.

Cocktail Meatballs

1 bag 75 count Italian-style meatballs  (Mama Lucia or Rosina are best)
12 oz. bottle chili sauce (Heinz is best)
1 can jellied cranberry sauce

Spray a small slow cooker with non-stick cooking spray and add the meatballs.
Put the chili sauce and cranberry sauce in a medium saucepan over medium heat until hot, whisking constantly to break up cranberry sauce.
Pour chili sauce and cranberry mixture over meatballs and cook on high 2-3 hours.

Helpful Tip: These can be prepared quicker in the oven. Place in a baking dish instead of the slow cooker and bake at 350 degrees for 45min. to 1 hr. And just double the recipe for a larger crowd (avg. 3-4 per person).

Sausage Dip

1 1/2 lb. lean country sausage (preferrably homemade), browned and drained
16 oz. cream cheese
1 can Ro-Tel tomatoes with chiles (heat of your choice...I use original)
corn chips for dipping

Place sausage, cream cheese, and tomatoes in a small slow cooker sprayed with non-stick cooking spray. Heat on HIGH until hot and stir to mix well. Turn cooker to warm or low setting, stirring occasionally.
Serve with corn chips.