Chocolate Chip Kahlua Cake with Whipped Cream by Laura Hromsco

Grown-up Chocolate Cake

(AKA Chocolate Chip Kahlua Cake)

 

1 box Devil's Food Cake Mix

1 small package instant chocolate pudding

3/4 C oil

1/3 C Kahlua

4 eggs

16 oz sour cream

12 oz (1 bag) mini chocolate chips

 

Blend together all ingredients and pour into greased bundt pan. Bake at 350 for 45-50 mins. (Cake should not 'wiggle' when oven rack is touched and tester should come out clean when done!) Top with grown-up whipped cream and enjoy!

 

Grown-up Whipped Cream

 

2 C Heavy Whipping Cream

1/4 C powdered sugar

2 Tablespoons Kahlua

 

Using a electric mixer, beat together all ingredients on high speed until soft peaks form (about 4-6 mins). Put a dallop on piece of grown-up chocolate cake and enjoy!

Caramel apple cheesecake bars by Margaret Mayo

Caramel apple cheesecake bars

Ingredients

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Directions
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Read more at: http://www.foodnetwork.com/recipes/paula-deen/caramel-apple-cheesecake-bars-with-streusel-topping-recipe/index.html?oc=linkback

Cheddar Jalapeño Smashed Potatoes by Lindsay Butler

Cheddar Jalapeño Smashed Potatoes

A mexican twist on a classic

serves abt 10

Ingredients:
2 lbs baking potatoes (abt 6 med- large potatoes)
3 T flour [or alternative]
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Directions:
Heat oven to 350F. Peel & slice potatoes. Cook potatoes in boiling water in saucepan 20 min or til tender; drain. Smash/ mash potatoes.  Whisk flour and milk in large bowl. Stir in sour cream and peppers and half of the cheese. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed w/ non-stick spray; top w/ the rest of the cheese. Bake 25-30 mins or till heated through.

Feta burgers by Jessica Christensen

Feta burgers


1 pound ground turkey
1/4 cup feta cheese
1 tablespoon fresh parsley chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon Worcestershire sauce
One clove of garlic minced
Seesaw and fresh cracked pepper to taste

Mix above, make hamburger patties, Grill. Add red pepper strips and a bun.

Bacon & cream cheese crescent rolls by Jessica Christensen

Ingredients

4	ounces cream cheese, softened
1/4	cup real bacon pieces
2	tablespoons onion, chopped
1/8	teaspoon ground black pepper
1	package (8 ounces) refrigerated crescent roll dough

Directions

1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese, bacon, onion and black pepper; mix well.
2. Unroll crescent dough; separate into 2 rectangles on Cutting Board. Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal.
3. Cut each roll into 16 slices using Serrated Bread Knife. Place slices, cut side down, on flat Baking Stone. Bake 15-17 minutes or until golden brown. Serve warm.

Yield: 32 appetizers

Apple Nut Ring by Roxanne Worden

Apple Nut Ring


Ingredients:
2 packages (7.5 ounces each) refrigerated buttermilk biscuits
2/3 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
2 medium Granny Smith apples
1/3 cup chopped nuts

Directions:
1.  Preheat oven to 400°F. Separate biscuits. In Classic Batter Bowl, microwave butter on HIGH 30-45 seconds or until melted. Combine sugar and cinnamon. Dip biscuits in butter; roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in Deep Dish Baker.

2.  Peel, core and slice apples using Apple Peeler/Corer Slicer. Cut slices in half crosswise with Utility Knife. Place an apple slice between each biscuit and around outer edge of baker. Grate nuts using Deluxe Cheese Grater fitted with coarse grating drum. Mix nuts with any remaining sugar mixture; sprinkle over top.

3.  Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm using Mini-Serving Spatula.

Yield:  10 servings or 20 sample servings

Nutrients per serving:  Calories 230, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 12.5 mg, Carbohydrate 38 g, Protein 3 g, Sodium 50 mg, Fiber 1 g

Cook's Tips:  Pantry Korintje Cinnamon can be substituted for ground cinnamon, if desired.

(C)The Pampered Chef, Ltd. 2013

Caprese Skewers by Laura Hromsco

Caprese Skewers
Thread toothpicks with grape tomato, piece of basil, bite-sized piece of mozzarella. Drizzle with Balsamic Vinegar before serving. Enjoy!