Cheesy Hash Brown Casserole

This sounds like a wonderful recipe. Let's see: bacon, hash browns, cheese. Yeah. Sounds good to me.

This is another great recipe from Kraft. I love their kitchen tips as well. With this recipe came the suggestion for crushing 30 RITZ Crackers and mixing them with 2 tablespoons of melted margarine. Then sprinkle the mixture over the casserole before baking. Sounds like a tasty variation!

 

Cheesy Hash Brown Casserole

 

4 slices OSCAR MEYER Bacon, chopped
1 onion, chopped
1 red pepper, chopped
1 package (30 oz.) frozen shredded hash browns, thawed
1 can (10 3/4 oz.) reduced-fat reduced-sodium condensed dream of mushroom soup
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 1/4 cups KRAFT 2 % Milk Shredded Colby and Monterey Jack cheeses, divided

HEAT oven to 375ºF.
COOK bacon, onions and peppers in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Transfer to large bowl.
ADD hash browns, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.
BAKE 40 to 45 min. or until heated through.

Food Facts

Frozen hash browns come in 2 shapes - small cubes which are called Southern hash browns, and shredded which are called country-style hash browns.

Ghirardelli Marbled Cheesecake Bars

Ghirardelli chocolate always takes me back to days in San Francisco and makes me smile. Thankfully we can purchase Ghirardelli chocolate in Alabama so I can use it with baking or I can even purchase the candy. The real stuff. Yeah. Good. No calories. I'm sure. It's just too good to have calories. LOL Okay. But worth it. Really!

 

Ghirardelli Marbled Cheesecake Bars

Crust:
1 cup flour
1 cup pecans, finely chopped
½ cup butter, softened
½ cup brown sugar, firmly packed

Batter:
24 oz. cream cheese, softened
¾ cup sugar
1 teaspoon vanilla extract
3 eggs
½ bar (2 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar, melted

Preheat oven to 325 degrees.

Crust:
Combine the flour, pecans, butter and brown sugar; mix well. Press the mixture into the bottom of an ungreased 8” or 9” square baking pan.

Bake 15 to 16 minutes, or until light golden brown.

Batter:
In a large mixing bowl, beat the cream cheese, granulated sugar and vanilla extract until well blended. Add the eggs one at a time, beating well.

Set 1 cup plain batter aside.

Combine melted chocolate into mixing bowl. Spoon the chocolate batter over the crust.

Pour 1 cup plain batter over chocolate batter. Using the blade of a butter knife, swirl the batter to create a marbled effect.

Bake 30 t0 35 minutes or until center is set.

Cool on rack to room temperature. Cover, and transfer the pan to the refrigerator to chill, approximately three hours. Store covered in the refrigerator.

Makes 16 bars.

Holiday Cheesecake Presents

This recipe comes from the folks at PHILADELPHIA Cream Cheese. At first, I was really bummed that I hadn’t happened on to it before Christmas. Then I remembered all the other times we need festive presents throughout the year. Just think about birthdays. Oh, and the New Year is fast approaching. Don’t forget class parties and office gatherings and, well, you get the picture. These will be perfect all year long!

Holiday Cheesecake Presents

1 ½ cups graham cracker crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar
3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Mix crumbs, butter and 3 tablespoons sugar; press onto bottom of a 13 x 9-inch baking pan.

Mix cream cheese, ¾ cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour over crust.

Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Decorate bars with decorating gels and sprinkles to resemble presents.

Store leftover bars in refrigerator.

Makes 2 dozen bars.

Bucket Peach Cake

A number of years ago we headed to Chilton County in search of peaches. For those who may not be from this part of the country, Chilton County, Alabama, is known for its wonderful peaches.

We could have stopped at the produce stands located right off the interstate. But we wanted something else. So we headed down a county road and ended up at McCraw Farms.

They are the real deal. We chose to purchase peaches someone else had picked but we could have picked our own. They also have other fruit, as it ripens.

I grabbed a few recipes, had a wonderful time visiting and signed up for the mailing list. Every year I receive a post card to let me know about what time the peaches will be ready. I can call if I want to make sure. And every Christmas I get a Christmas card from Bernice McCraw. Inside, she includes a recipe. I wanted to share it.

This seems like a dessert that would be fun to make with kids. Mix the pudding yourself, then invite the children to help layer the ingredients in a large bowl. How fun!

Bucket Peach Cake

1 8-oz. package cream cheese
1 large Cool Whip
2 packages vanilla wafers
1 cup Confectioner’s sugar
2 packages instant vanilla pudding
3 cups diced peaches

Mix cream cheese, sugar and Cool Whip. Mix instant pudding as directed on box. Crush cookies very fine. Layer in a container, beginning with pudding, then peaches and cream cheese. Repeat, ending with crushed cookies. Chill.

White Chocolate Fudge

This is another great recipe from the folks over at Kraft. I would love to try this with the variation using red and green candied cherries rather than the cranberries. Perfect for Christmas!

 

Also, I'll substitute pecans for the almonds. I love almonds but we have pecans in abundance here in the Deep South.

 

One of the things I love so much about Kraft recipes is that they always includes tips, such as using red and green candied cherries. Or telling us what to do with that leftover sweetened condensed milk. Be sure to check out their website for more great recipes and tips.

 

White Chocolate Fudge

2 pkg. (6 squares each) BAKER'S White Chocolate

3/4 cup canned sweetened condensed milk

1 cup coarsely chopped PLANTERS Almonds, toasted

1/2 cup dried cranberries
1 Tbsp. orange zest
 

LINE 8-inch square pan with foil, with ends extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted.
ADD remaining ingredients; mix well. Spread into pan. Refrigerate 2 hours or until firm.
USE foil handles to lift fudge from pan before cutting to serve.

What To Do With Leftover Sweetened Condensed Milk

Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.

 

Premier Cheesecake Cranberry Bars

This recipe comes from the folks over at Nestle. I found it on one of those little recipe cards they place by their products for you to tear off and take home -- hopefully with said product in your cart. It worked for me. LOL These look wonderful and Nestle always does a wonderful job with desserts.

 

For more recipes head over to tollhouse.com.

 

Premier Cheesecake Cranberry Bars

2 cups all-purpose flour
1 ½ cups quick or old-fashioned oats
¼ cup packed light brown sugar
1 cup (2 sticks) butter or margarine, softened
2 cups (12 oz. pkg.) Nestle Toll House Premier White Morsels
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk
¼ cup lemon juice
1 teaspoon vanilla extract
1 can (14 oz.) whole-berry cranberry sauce
2 tablespoons cornstarch

Preheat oven to 350 degrees. Grease 13 x 9-inch baking pan.

Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 ½ cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.

Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved mixture over cranberry mixture.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

Makes 30 bars.

Hidden Valley Ranch Cheese Puffs

This is another great recipe from the folks over at Hidden Valley.

Hidden Valley Ranch Cheese Puffs

2 cups shredded sharp Cheddar cheese
¾ cup mayonnaise
1 Tablespoon Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
10 1-inch slices French bread

Mix the Cheddar cheese, mayonnaise and Hidden Valley Ranch Dressing Mix. Spread mixture on bread slices.

Broil until puffed and golden (about 3 to 4 minutes.)

Hidden Valley Ranch Quesadillas

This recipe comes from the folks at Hidden Valley. We’ve all probably used their salad dressing or their dip. Their product makes GREAT dip for veggies or for pretzels or Wheat Thins or, well, you get the idea.

They also have other recipes though, including this yummy one for those of us who like quesadillas. I hope you enjoy it!

Hidden Valley Ranch Quesadillas

1 pkg. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
¾ cup mayonnaise
1/3 cup milk
1/3 cup chunky salsa
3 cups shredded Monterey Jack cheese
10 (10-inch) flour tortillas
Vegetable oil

Blend together Hidden Valley Ranch Dressing Mix, mayonnaise, milk, salsa and cheese. Refrigerate for 1 hour.

Spread mixture over 5 tortillas, covering with remaining tortillas. Brush tops with oil.

On a baking sheet, broil until golden (1 minute). Turn; repeat process. Broil until cheese is melted.

Cut each into 8 wedges.

Red Velvet-Peppermint Swirl Brownies

This recipe comes from the December 2012 issue of Southern Living magazine. I love Red Velvet Cake (be sure to check out that recipe too!) and I needed something festive to take to a party. Well, cake is nice be not as easy to serve and eat when it’s more of a grazing thing going on.

I couldn’t resist giving this a try. The photo made it look yummy. And it is. Even with everything that went wrong. LOL I didn’t have Peppermint extract. I added crushed peppermints. It seemed to work. I’ll know when I actually buy some Peppermint extract and make them again. Oh, and I had to retrieve utensils -- and wash them -- more times than I can say. But it all worked out and I managed to laugh through it all. The brownies were worth it all.

Red Velvet-Peppermint Swirl Brownies

1 (4-oz.) bittersweet chocolate baking bar, chopped
¾ cup butter
2 ¼ cups sugar, divided
4 large eggs
1 (1 oz.) bottle red liquid food coloring
¼ teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 ½ cups all-purpose flour
1/8 teaspoon salt
½ (8-oz.) package cream cheese, softened
2 egg whites
2 tablespoons all-purpose flour

Preheat oven to 350 degrees. Line bottom and sides of a 13-x-9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, one at a time, whisking just until blended after each addition. Add food coloring, peppermint extract and 1 teaspoon vanilla. Gently stir in 1 ½ cups flour and 1/8 teaspoon salt. Pour batter into prepared pan.

Beat cream cheese and remaining ¼ cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 teaspoon vanilla and beat until blended. Stir in 2 tablespoons flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.

Makes about 2 dozen. (I cut them into smaller, bite-size pieces)

Lemon Light Fruit Dip

I totally love fruit. And it’s good for you, which is always a plus. But sometimes you need something extra to make it festive, like when you’re taking it to your Sunday School Class party. That’s tonight. I think it’s wonderful. But the true test will come when I find out if everyone else likes it too.

This recipe comes from Pillsbury. I found it in the December 1998 Holiday Appetizers & Desserts book.

Lemon Light Fruit Dip

1 (8-oz.) container sour cream
4 oz. cream cheese, softened
3 tablespoons frozen lemonade concentrate, thawed
1 tablespoon honey

In medium bowl, combine all ingredients; mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Serve with cut-up fresh fruit.

Makes 1 ½ cups.

Holiday Squares Florentine

I have no idea how long I’ve had this recipe or where it originally came from. It just works great when you need to serve an appetizer that’s a little different but easy to do.

Holiday Squares Florentine

4 eggs, beaten
1 can (10 ¾ oz.) Cream of Mushroom Soup
2 packages (10 oz. each) frozen, chopped spinach, thawed, WELL drained and minced
½ cup chopped toasted walnuts
¼ cup minced green onions
1 cup shredded Swiss cheese
¼ cup grated Parmesan cheese
1 package (8 oz.) refrigerated crescent rolls

In large bowl, combine all ingredients except crescent rolls; mix well.

Unroll crescent rolls, but do not separate. Press into bottom of 13-inch by 9-inch buttered baking pan. Press seems together. Spread spinach mixture over dough.

Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean. Cut into 1-inch pieces.

Makes 50 appetizers

Zesty Orange Cookie Cups

I found this recipe Wednesday in the commissary, right there in the holiday baking section. Doesn’t it look wonderful? I can’t wait until the FFA oranges come in and I try it. Be sure to check out all the recipes at tollhouse.com.

Zesty Orange Cookie Cups

1 cup (2 sticks) butter, softened
½ cup granulated sugar
2 cups al-purpose flour
2 cups (12-oz pkg.) NESTLE TOLL HOUSE PREMIER WHITE MORSELS
2 large eggs
1 can (14-oz.) NESTLE CARNATION SWEETENED CONDENSED MILK
½ to ¾ teaspoon orange extract
1 tablespoon grated orange peel (1 medium orange)

Preheat oven to 350 degrees. Grease 48 mini-muffin cups

Beat butter and sugar with wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about ¾ full.

Bake for 15-17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup.

While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks.

With tip of knife, remove cookie cups from muffin pans. Top with grated orange peel just before serving. Store in covered container in refrigerator.

Makes 48 cookie cups.

Triple Layer Chocolate Bars

This is another wonderful recipe from the folks at HERSHEY’S and EAGLE Brand. And it’s easy! And did I mention that it’s chocolate? Yeah. Perfect to take off from home or save for yourself.

Triple Layer Chocolate Bars

1 ½ cups graham cracker crumbs
½ cup HERSHEY’S Cocoa, divided
¼ cup sugar
1/3 cup butter or margarine, melted
1 (14-oz.) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
¼ cup all-purpose flour
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¾ cup chopped nuts
2 cups (12-oz. package) HERSHEY’S Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

Combine crumbs, ¼ cup cocoa, sugar and butter. Press firmly on bottom of 13 x 9-inch baking pan.

In large mixer bowl, beat sweetened condensed milk, flour, remaining ¼ cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over prepared crust. Top with chips.

Bake 20 to 25 minutes or until set. Cool. Cut into bars. Store tightly covered at room temperature.

Makes 24 to 36 bars.

Easy Karo Pecan Pie

I’m not sure it’s possible to have a holiday meal without Pecan Pie. At least not in the Deep South. It’s one of those staples we always see. Of course, that doesn’t mean that every Pecan Pie is good. This recipe is from a Karo advertisement a long time ago. Karo syrup makes a big difference in pecan pies so be sure to give this recipe a try.

Easy Karo Pecan Pie

3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
1 ½ cups pecan halves
1 unbaked 9-inch pie shell

In large bowl, stir together eggs, Karo syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into shell.

Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Makes 8 servings.

Chocolate Pecan Pie

Follow recipe for Easy Karo Pecan Pie. Melt 4 squares (1-oz. each) semisweet chocolate with margarine.

Heavenly Ambrosia

This recipe comes from the November 1990 Redbook magazine. Ambrosia is a favorite around our family table during the holidays.

Heavenly Ambrosia

1 fresh, ripe pineapple, 3 to 3 ½ lbs., peeled, cored and cut into about ten ½-inch slices, or one 20-oz. can sliced pineapple, drained
10 seedless oranges
2 large, firm, ripe bananas, about 1 lb., cut into ½-inch slices, about 1 ½ cups
1 ½ cups grated coconut, fresh or frozen, or one 3 ½-oz. can flaked coconut, toasted
¼ cup maraschino cherries, stemmed and halved

Place pineapple in large bowl.

Peel oranges with small sharp knife, removing orange skin and all white pith; slice thinly and add juice and all to bowl with pineapple.

Toss bananas, coconut and cherries gently but thoroughly with fruit in bowl.

Serve ambrosia in large, deep platter or bowl.

Makes 8 to 10 servings.

To prepare fresh grated coconut, pierce “eyes” of one small coconut with ice-pick or nail; drain off and discard clear liquid. Bake coconut in preheated 375 degree oven about 20 minutes until shell cracks. Tap shell with hammer to loosen meat; tap hard to crack shell open. Remove coconut meat from shell; peel off brown skin with small sharp knife or vegetable peeler. Cut meat into 1-inch chunks; grate in food processor or with hand grater. Store unused coconut in airtight plastic bag in freezer up to 6 months.

To toast coconut, heat dry 12-inch skillet over medium heat; add coconut; cook 5 to 6 minutes, stirring frequently until golden. Cool before using.

Classic Baked Corn Pudding

This is another great recipe from Pillsbury. Doesn't it look delicious? I can't wait to give it a try.

The recipe calls for frozen corn but the folks at Pillsbury say you can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn. Also, for a change of flavor, you can add 1/2 teaspoon dried basil leaves with the parsley. 

               

Classic Baked Corn Pudding

1/2 cup butter or margarine

1 small onion, chopped (1/4 cup)

1/2 cup all-purpose flour

1/2  teaspoon salt

1/2  teaspoon pepper

4  cups milk (1 quart)

6  eggs, slightly beaten

2  cups shredded Cheddar cheese (8 oz)

2  bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

1/2  cup chopped fresh parsley or 2 tablespoon parsley flakes

3/4  cup Progresso® plain bread crumbs

3  tablespoons butter or margarine, melted

 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

 In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

 In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

 Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

 

One serving is 260 calories.

Chocolate Lime Pie

This recipe comes from an old yellowed newspaper clipping. There’s just nothing quite like a chocolate pie unless, of course, you mix it with a little bit of lime. Yum!
This is a different version of a recipe I published earlier. Sometimes the best recipes are combinations of two favorites. I think I'll give it a try. Nothing like a taste test, don't you agree?

Chocolate Lime Pie

One 12-oz. can evaporated milk
One 3-oz. box lime gelatin
1 cup hot water
One 8-oz. package cream cheese
¾ cup sugar
1 teaspoon vanilla
Chocolate wafer crust

Chill evaporated milk thoroughly (it must be VERY cold).

Mix the gelatin and hot water. Chill until it is slightly thickened, or about the consistency of unbeaten egg whites.

Cream together the cream cheese, sugar and vanilla until well blended. Fold in thickened gelatin.

Whip the evaporated milk until stiff peaks form. Fold milk into the gelatin and cream cheese mixture.

Pour into chocolate cookie crust and chill thoroughly before serving.

Variation:

Substitute lemon gelatin and use a graham cracker crust.

Chocolate Wafer Crust

1 ½ cups chocolate wafer crumbs

1/3 cup butter or margarine, melted

Combine crumbs and butter until well mixed. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pie plate.

Makes 1 pie crust.

Easy Pumpkin Mousse

This recipe comes from the December 1990 issue of Good Housekeeping magazine. That magazine is still one of the best for providing wonderful recipes, especially at Christmas.

Easy Pumpkin Mousse

1 16-oz. can solid-pack pumpkin
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups heavy or whipping cream
Chocolate curls for garnish

About 30 minutes before servings:

In large bowl, stir pumpkin, brown sugar, cinnamon, and nutmeg. In small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture.

Spoon mixture into six 8-oz. glasses. Garnish with chocolate curls.

Makes 6 servings, about 325 calories per serving.

Chicken with Chipotle Cheese Sauce

            This recipe comes from the folks over at Campbell's. You can see a photo at their website and check out lots of other recipes with cheese, one of my favorite things.

One thing I love about the Campbell's site is that it allows reviews from those who have tried the recipes. One person substituted red cayenne pepper for the chipotle chile pepper. That's a good substitution for me because red cayenne pepper is something I always have on hand. Another person suggested using 1 cup of onions instead of two. I suppose it's probably just a matter of what you like.

Chicken with Chipotle Cheese Sauce

2 tablespoons olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 large onions, coarsely chopped (about 2 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/2 teaspoon ground chipotle chile pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped fresh cilantro leaves, chopped

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onions and cook until tender-crisp, stirring occasionally.

Stir the soup, milk, chile pepper and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cilantro, if desired

Makes 6 servings.

Cheesy Hash Brown Casserole

This recipe comes from the folks over at Kraft. What a wonderful Hash Brown Casserole recipe!

One thing I love about Kraft is that they always include tips and such with their recipes. Check out their website for many other recipes.

For an extra twist on this casserole, Kraft suggests crushing 30 RITZ Crackers and mixing them with 2 tablespoons melted margarine. Just sprinkle it over the top of the casserole before baking. Yum!

 

Cheesy Hash Brown Casserole

 

4 slices OSCAR MAYER Bacon, chopped

1 onion, chopped

1 red pepper, chopped

1 pkg. (30 oz.) frozen shredded hash browns, thawed

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided

 

HEAT oven to 375ºF.
COOK bacon, onions and peppers in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Transfer to large bowl.
ADD hash browns, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.
BAKE 40 to 45 min. or until heated through.

Pumpkin Cake with Cream Cheese Frosting

The pumpkin patch at our church is filled with pumpkins of all sizes. It’s just another sign that fall is in the air. The kids absolutely love it and it’s just so much fun to watch them picking out their special pumpkins. Because they’re so affordable, parents can purchase a larger one for decorating and cooking and each child can get a smaller one for as low as 50 cents per pumpkin.

This recipe is perfect for days like this. Instead of walnuts, I would use pecans. Of course, I’ve spent two days picking up pecans and I’m all about using what you have. This recipe comes from the October 1990 issue of Good Housekeeping magazine. Yeah. I have seriously kept it that long. Give it a try.

Pumpkin Cake with Cream Cheese Frosting

3 cups all-purpose flour
1 ½ cups sugar
1 ¼ cups salad oil
3 ½ teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
1 16-oz. can solid-pack pumpkin
1 cup walnuts, coarsely chopped
Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees.

In large bowl, measure all ingredients except walnuts and frosting. With mixer at low speed, beat ingredients until just mixed. Increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Stir in walnuts. Pour batter into 10-inch tube pan.

Bake cake 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes; remove from pan and cool cake completely on the rack. Frost cake with Cream Cheese Frosting. Refrigerate.

Makes 16 servings.

Cream Cheese Frosting

2 3-oz. packages cream cheese
1 teaspoon vanilla flavoring
2 cups confectioners’ sugar
2-3 teaspoons milk

In small bow, with mixer at medium speed, beat cream cheese and vanilla flavoring just until smooth. Gradually beat in confectioners’ sugar and 2 to 3 teaspoons milk until it has a thick spreading consistency.

Fudge Brownie Pie

This recipe comes from HERSHEY’S and EAGLE BRAND. It was one of those magazine tear-out recipes that found its way into my stash.

In this part of the country, nuts always means pecans. Okay. You’re right. We grow peanuts as well. But for baking, we use pecans. Peanuts are for peanut brittle.

Another tip is to melt the chocolate and butter in the microwave instead of on the stove. Put the chocolate and butter into a microwave safe dish for 30 seconds on HIGH. Stir. Then repeat until melted. It’s really important to stir after each 30 second period because chocolate made be melted more than you realize. I’ve found the microwave is the best way to melt chocolate.

Fudge Brownie Pie

9-inch unbaked pastry shell
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
¼ cup butter or margarine
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
½ cup all-purpose biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts

Heat oven to 375 degrees. Bake pastry shell 10 minutes, remove from oven. Reduce oven temperature to 325 degrees.

In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts. Pour into prepared pastry shell.

Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.

Double-Corn Spoonbread

This recipe comes from the November 2012 recipe of Good Housekeeping magazine. It’s perfect for those holiday gatherings coming up or for those days when you’d like to try something different. The magazine also thoughtfully included variations for 12 servings and for 20 servings. Check it out.

Double-Corn Spoonbread

1 ½ cups water
Salt
Pepper
1 ½ cups whole milk
¾ cup stone-ground cornmeal
1 ½ tablespoons margarine or butter
2 large eggs
½ teaspoon baking powder
2 green onions, finely chopped, plus more for garnish
1 ½ cup fresh or frozen (thawed) corn kernels
3 tablespoons finely grated Parmesan cheese

Preheat oven to 400 degrees. Grease shallow 1 ½-quart casserole.

In 4-quart saucepan, heat water, ½ teaspoon salt, and half of milk to boiling on high. Reduce heat to medium-low and whisk cornmeal in slow, steady stream. Cover and simmer 10 minutes or until mixture is very thick and pasty, whisking frequently.

Remove from heat and whisk in margarine until melted. Continue whisking and add remaining milk in slow, steady stream. Whisk in eggs, 1 at a time, then baking powder.

Stir in green onions, corn, Parmesan, and ¼ teaspoon pepper until mixed. Transfer to prepared dish and spread in smooth, even layer. (Casserole can be cooled, then covered and refrigerated, up to 4 hours before baking.)

Bake 45 minutes to 1 hour or until golden and knife inserted in center comes out clean. Garnish with green onions.

Makes 6 side-dish servings.

Cheesy Ranch Chex Mix

There are few things as wonderful as Chex Mix, especially when you're watching football. There's something about crunching on that mix when your team is fighting for a win. Now, they've got another way to mix it all up. Sounds wonderful to me! Oh, and if you like nuts, add a cup of mixed or regular nuts. Just another expert tip from the folks over at Pillsbury!

 

Cheesy Ranch Chex Mix

 

9  cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)

2  cups bite-size pretzel twists

2  cups bite-size cheese crackers

3  tablespoons butter or margarine, melted

1  package (1 oz) ranch dressing and seasoning mix

1/2  cup grated Parmesan cheese

 

In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.

 

Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Go ahead and add some peanuts or mixed nuts to the mix--about 1 cup would be just enough!

Chocolate Lime Pie

Love the mixture of chocolate and lime. It’s wonderful! This is from another newspaper clipping. I can’t wait to give it a try!

Chocolate Lime Pie

One 12-oz. can evaporated milk
One 3-oz. package lime gelatin
½ cup boiling water
¼ cup lemon juice
2/3 cup sugar
Chocolate wafer crust

Chill can of evaporated milk, then whip until thick.

Blend gelatin with boiling water; add lemon juice and sugar. Let chill until firm. Beat mixture, then add to whipped milk. Whip again and pour into pie crusts. Top with reserved chocolate crumbs.

Chill before serving.

Chocolate Cookie Crust

2 cups crushed chocolate wafers
1/3 cup melted butter or margarine

Mix wafers and butter. Pat into two 8-inch pie plates, reserving some crumbs for topping. Chill.

Fred MacMurray's Pumpkin Pie

Found this clipping and was intrigued by it -- again. I’ve tried many Pumpkin Pie recipes but never one with rum or coconut. This recipe has both. And it is that time of year for Pumpkin Pie.

Fred MacMurray’s Pumpkin Pie

1 2/3 cups gingersnap crumbs
¼ cup melted butter
½ cup brown sugar, packed
2 envelopes unflavored gelatin
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
4 eggs, separated
1 ½ cups canned pumpkin
1/3 cup rum
½ cup granulated sugar
½ cup flake coconut

Combine crumbs with butter in 9-inch pie plate. Press firmly on bottom and around sides.

Thoroughly mix brown sugar, gelatin, salt, cinnamon, nutmeg and ginger in heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently, about 10 minutes or until mixture begins to bubble and gelatin is completely dissolved.

Let mixture cool at room temperature, then stir in rum. Chill until mixture thickens enough to mound slightly when dropped from spoon.

Beat egg whites until stiff. Beat in sugar, small amount at a time, then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared crust and chill until firm, at least 2 hours.

Meanwhile, spread coconut on baking sheet and bake at 350 degrees 5 to 10 minutes, until browned. Stir once or twice to brown evenly. Sprinkle toasted coconut over pie.

Makes 1 9-inch pie.

Eggplant Parmesan

This recipe comes from the October 1990 issue of Good Housekeeping magazine. That magazine consistently has wonderful recipes.

Eggplant Parmesan

2 medium-size eggplants (about 1 ½ lbs each)
2 large eggs
1 ¼ cups dried bread crumbs
1 ½ teaspoons dried basil leaves
Salt
1 28-oz can crushed tomatoes
1 8-oz. can tomato sauce
2 teaspoons sugar
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 8-oz. package Mozzarella cheese, shredded (2 cups)
2 tablespoons grated Parmesan cheese
Parsley sprigs for garnish

About 50 minutes before serving:

Preheat broiler if manufacturer directs. Cut eggplants lengthwise into ½-inch thick slices. In pie plate, with fork, beat eggs with 2 tablespoons water until blended. On waxed paper, mix bread crumbs, dried basil, and ½ teaspoon salt. Dip eggplant slices in egg mixture, then coat with breadcrumbs mixture.

Arrange enough breaded eggplant slices to fit in 1 layer on large cookie sheet. Broil 10 to 12 minutes until tender and lightly browned on both sides, turning once. Remove eggplant slices to plate. Repeat with remaining eggplant slices.

Meanwhile, in 2-quart saucepan over medium heat, heat crushed tomatoes, tomato sauce, sugar, oregano, pepper and ½ teaspoon salt to boiling. Reduce heat to low; simmer 5 minutes, stirring often.

Turn oven control to 400 degrees. In 13 x 9-inch baking dish, spoon 1 cup tomato sauce. Top with half of broiled eggplant slices, lightly overlapping, then with half of remaining sauce and half of shredded Mozzarella cheese. Repeat layering with eggplant, tomato sauce, and shredded Mozzarella. Sprinkle top with grated Parmesan. Bake 40 minutes, covered, until mixture is hot and bubbly. Garnish with parsley.

Makes 8 main-dish servings, about 240 calories per serving.

Chicken Parmigiana

This comes from another clipping. I’m guessing that it’s an official Progresso recipe, because the company’s name is everywhere. LOL However, I’m a big fan of recipes developed by companies trying to sell their products. They tend to be really good. Hope you enjoy this one!

Chicken Parmigiana

4 boneless, skinless, chicken breast halves
2 eggs, beaten
1 cup Progresso Italian-Style Bread Crumbs
¼ cup Progresso Olive Oil
1 jar (15 ½ oz.) Progresso Meat Flavor Spaghetti Sauce
½ cup Progresso Grated Parmesan Cheese
1 cup (4 oz.) shredded mozzarella cheese
Preheat oven to 400 degrees.

Drip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.

Makes 4 servings.

Enchilada Casserole

This recipe won the 1989 Picante Sauce “Pick Up The Pace” Recipe Contest. Or, at least, that’s what the old newspaper clipping says. The winner was Alison Boyd of San Antonio, Texas. The Grand Prize was worth $3,000 so it must be good!

Enchilada Casserole

1 ½ lbs. lean ground beef
1 small onion, chopped
1 garlic clove, minced
1 ½ cups picante sauce
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (8 oz.) tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tablespoon lime juice
1 ½ teaspoons salt
12 corn tortillas
1 cup dairy sour cream
¾ cup (3 oz.) shredded Monterey jack cheese
¾ cup (3 oz.) shredded cheddar or additional Monterey jack cheese
Shredded lettuce (optional)
½ cup sliced rip olives

Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally.

Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture.*

Bake at 350 degrees for about 30 minutes or until hot and bubbly. Remove from ove; sprinkle with cheeses. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce, if desired, and olives. Serve with additional picante sauce.

Makes 8 servings.

* NOTE: At this point, casserole may be refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.

Microwave oven directions: Prepare casserole as recipe directs in 13 x 9 x 2-inch baking dish or shallow 3-quart casserole. Cook uncovered at HIGH 20 minutes or until hot and bubbly, rotating dish once after 10 minutes. Sprinkle with cheeses; cover with wax paper and let stand 10 minutes. Serve as recipe directs.

Potluck Chocolate Cake

This is from a yellowed newspaper clipping. I’ve changed it up slightly. I renamed it Potluck Chocolate Cake because it’s perfect for taking away from home. You bake and serve it from the same pan and that makes it so very easy.

Feel free to decorate it after the chocolate glaze sets. You can use strawberries or another fruit. You could also use candies. Or just leave it plain. You really can never go wrong with chocolate.

Potluck Chocolate Cake

¼ cup unsweetened cocoa
¼ cup boiling water
1/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk
Cocoa Glaze (recipe follows)

Preheat oven to 350 degrees. Grease and flour 15 ½ x 10 ½ x 1-inch jelly roll pan. In small bowl, combine cocoa and water; stir until smooth. Set aside.

In small mixer bowl, beat shortening, sugar, vanilla and egg until fluffy. Combine flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Stir in cocoa mixture.

Spread batter into prepared pan. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Spread Cocoa Glaze over top.

Makes about 20 servings.

Cocoa Glaze

3 tablespoons butter or margarine
3 tablespoons unsweetened cocoa
2 tablespoons water
1 ¼ cups powdered sugar
½ teaspoon vanilla

In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly, until mixture thickens; do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with wire whisk until smooth.

Tasty Oven Fries

This recipe comes from an old newspaper clipping. I love baked fries. You get all the taste of French fries without all that grease.

Tasty Oven Fries

4 large russet potatoes, cut into 1-inch wedges
4 egg whites, lightly beaten
Salt, optional
Catsup, optional

Dip each potato wedge into egg whites and place on nonstick baking sheet. Season to taste with salt.

Bake at 400 degrees for 30 to 40 minutes, turning after 5 minutes, or until browned. Serve with catsup.

Makes 4 to 6 servings.

Chocolate-Pecan Brownies

This recipe comes from the Great American Home Baking folks. I suppose I got it in the mail. I don’t really remember. But we’re always looking for quick recipes when we need to take something somewhere. This is perfect.

The baking tips section tells us to cool the chocolate mixture completely before combining it with the other ingredients. Also, test for doneness 2 to 3 minutes before suggested baking time.

I also recommend putting wax paper in the pan, greasing it on top and bottom, as well as sides of the pan. This helps insure that the brownies are easy to remove from the pan.

Chocolate-Pecan Brownies

¾ cups all-purpose flour
¼ teaspoon baking soda
¾ cup granulated sugar
1/3 cup butter or margarine
2 tablespoons water
1 package (12 oz) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
½ cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl. Cool completely.

Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.

Makes 16 brownies.

Baked Bananas

I grew up watching my two grandmothers cook. Neither was big on measuring anything. Most of their recipes were from their memories. That worked great for them but wasn’t real helpful when I tried to cook.

So I started reading cookbooks. And I learned a few basics. Like always pack your brown sugar into the measuring cup. And lightly spoon flour into a measuring cup, then use a flat edge to level it off.

 

This recipe comes from another yellowed clipping. Better get used to it. I found a large brown paperbag full of old recipes just waiting to be shared.

Baked Bananas

1 cup brown sugar
¼ cup butter
1 cup water
Dash salt
1 lemon, zest and juice
6 bananas, just underripe, not speckled or green

In small saucepan, bring sugar, butter, water, salt and lemon juice to boil. Cook briefly until syrupy. Add lemon zest.

Peel bananas and cut half, lengthwise. Place cut side down in lightly buttered glass baking dish. Do not overlap. Pour on syrup.

Bake at 300 degrees 10 minutes. Baste and cook another 10 minutes. Baste and cook another 10 minutes. Serve with syrup.

Makes 12 servings, approximately 132 calories per serving.

Pumpkin-Orange Spice Cake

This is from another old newspaper clipping. I’d substitute pecans -- which all falling off the trees right now -- for the walnuts.

Pumpkin-Orange Spice Cake

¾ cup butter
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
Zest of 1 orange
1 cup canned pumpkin
1 egg, lightly beaten
1 ¼ cups buttermilk
1 cup raisins, optional
1/3 cup walnuts, chopped
1/3 cup chocolate chips, coarsely chopped

Combine butter, flour and sugar in bowl and, with hands, rub to crumbs. Add baking soda, pumpkin pie spice and orange zest. Gently mix.

Mix pumpkin, egg and buttermilk together. Add to dry ingredients with raisins and walnuts. Gently stir with fork to incorporate liquid. Do not over mix.

Pour into greased 15 x 10-inch jelly roll pan and gently spread. Sprinkle chocolate chips on top. Bake at 375 degrees for 25 minutes or until cake springs back when lightly touched.

Makes 24 large servings, about 108 calories per serving.

Double Blueberry Buckle

This recipe comes from another old newspaper clipping. Wish I’d had it when the blueberries were fresh. It doesn’t matter though. I’ve got plenty in the freezer. How about you?

Double Blueberry Buckle

Cake

¼ cup butter or margarine
¾ cup sugar
1 egg
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 cup blueberries

Blueberry Topping

¼ cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
¼ cup water
1 teaspoon lemon juice
1 cup blueberries

To make cake, cream butter and ¾ cup sugar until light and fluffy. Beat in egg, 1 tablespoon lemon juice and rind. Add sifted dry ingredients alternately with milk. Gently fold in 1 cup blueberries. Spread dough into greased and floured 9-inch square pan. Bake in preheated 375-degree oven 25 to 35 minutes or until toothpick inserted in center comes out clean.

To make topping, in small saucepan, combine all topping ingredients, reserving ½ cup blueberries; cook, stirring, until thickened. Spread hot topping over warm cake. Use reserved blueberries for top decorations.

Makes 8 servings.

Scalloped Potatoes

I pulled this recipe out of a huge paper bag filled with old recipes. It’s from the October 1990 issue of Good Housekeeping magazine. Can you believe that? Of course, it’s been buried all these years so how could I use it? I’m so thankful that now I can find it when I need it.

Scalloped Potatoes

3 tablespoons margarine or butter
1 small onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ cups milk
¼ lb sharp Cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ teaspoon paprika

About 1 ½ hours before serving:

Preheat oven to 375 degrees.

In a saucepan over medium heat, in hot margarine or butter, cook onion until tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in ¼ cup shredded cheese.

In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender.

Makes 6 servings, about 255 calories each.

Smoky Three-Bean Chili

      A chill in the air signals that it's time to get a big pot of chili going on the stove. The only problem is time. This solution from Pillsbury changes all that. Can't wait to give this chili a taste test. And don't forget to head over to the Pillsbury website for even more chili recipes.

 

Smoky Three-Been Chili

4 slices bacon, cut crosswise into 1/4-inch strips

1 lb ground beef
1 cup chopped onion (1 large)
3 tablespoons chili powder
1 teaspoon ground cumin
3 cans (15 oz each) beans (great northern, kidney, black and/or pinto), drained, rinsed
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
2 cups Progresso® chicken broth (from 32-oz carton)

In 4-quart saucepan, cook bacon, beef and onion over medium-high heat, stirring frequently, until beef is brown and onion is soft; drain.

Stir in chili powder and cumin. Stir in beans, cooking sauce and broth. Heat to simmering, stirring occasionally. Reduce heat to low; cook about 15 minutes or until thickened.

Fried Bananas

This is just such a unique recipe. And it sounds tropically delicious. There’s just something about bananas and coconut. Of course, the deep fried probably means Texas or somewhere in the Deep South. It’s another one of those old newspaper clippings so who knows?

Fried Bananas

1 cup rice flour or cornstarch
2 tablespoons sugar
1 teaspoon baking powder
½ cup freshly grated coconut (or unsweetened, dried, shredded coconut)
1 to 1 ¼ cups unsweetened coconut milk
6 to 8 bananas
3 cups oil for deep-frying (approximately)

Combine rice flour, sugar, baking powder and coconut in bowl. Whisk in one cup coconut milk. Batter should be thick but pourable. If too thick, whisk in more coconut milk. Let batter stand 20 minutes.

Peel bananas and cut into thick, diagonal slices. Dip bananas into batter.

Heat at least 2 inches oil in wok or electric skillet to 375 degrees. Fry bananas 1 to 2 minutes or until golden brown, working in several batches so as not to crowd pan. Drain on paper towels.

Makes 6 to 8 servings.

Amazing Fudge-Tunnel Cake

This recipe is an old clipping from Redbook magazine. I have no idea which issue or how long ago I acquired it. It has a little note at the top that says a fudgy center appears after the chocolate-almond batter is baked. The note calls it a trick, which makes me think it came from an October issue.

Amazing Fudge-Tunnel Cake

Cake

1 ¾ cups butter or margarine, softened

1 ¾ cups granulated sugar
6 large eggs
½ teaspoon almond extract
2 cups confectioners’ sugar
2 ¼ cups all-purpose flour
2 cups chopped blanched almonds, toasted
¾ cup unsweetened cocoa powder

Glaze

¼ cup heavy cream
3 1-oz. squares semisweet chocolate
2 tablespoons butter or margarine
Candied violets, optional
Fresh mint leaves, optional

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.

In large bowl with electric mixer at high speed, beat 1 ¾ cups butter, granulated sugar, eggs, almond extract and confectioners’ sugar about 3 minutes until light and fluffy.

In medium-size bowl combine flour, almonds and cocoa powder; stir into butter mixture until just blended.

Spoon batter into prepared pan; smooth top with rubber spatula. Bake 1 hour until firm to the touch and sides of cake shrink slightly from sides of pan. Cook cake in pan on wire rack 1 hour; invert onto serving platter to cool completely.

Glaze

In small heavy saucepan over medium-low heat, stir cream, chocolate and 2 tablespoons butter until chocolate and butter are melted and mixture is smooth. Remove from heat; cool completely.

Serve

Spoon cooled glaze over top of cake. Decorate cake with candied violets and mint leaves, if desired.

Makes 16 servings.

Classic Cheesecake

This recipe comes from the May 2012 issue of Real Simple magazine. It’s credited to Dawn Perry. I saved it because I’m always looking for an easy dessert and I love cheesecake.

For those who might not love cherries, try a blueberry sauce or even a sauce made with fresh strawberries. This is a wonderful basic cheesecake but you can really make it your own by altering the sauce to fit your taste buds.

Classic Cheesecake

18 graham crackers (2 sleeves)
½ cup (1 stick) unsalted butter, melted
¼ teaspoon kosher salt
1 cup plus 4 tablespoons sugar
3 8-oz. bars cream cheese, at room temperature
1 ½ teaspoons pure vanilla extract
3 large eggs, at room temperature

Cherry Sauce

1 10-oz. bag frozen cherries
½ cup sugar
2/4 teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

Heat oven to 325 degrees.

In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch spring form pan.

Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs, 1 at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.

In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unfolding.

How To Make The Cherry Sauce

In a large skillet, combine the cherries, sugar, salt and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.