Ingredients:(Canadian Bacon & Cheese Omelet)
2 eggs, whisked
1 tablespoon sour cream
1 tablespoon butter
2 slices Canadian bacon, diced
1/8 cup shredded cheddar cheese
salt and pepper
Directions:(Canadian Bacon & Cheese Omelet)
Whisk eggs and cream together. Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan. When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate
Ingredients: (Fudgy Chocolate Sauce)
1 can (14 oz.) Sweetened Condensed Milk
4 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
2 tablespoons water
1 1/2 teaspoons vanilla extract
Ice cream or cake
Directions: (Fudgy Chocolate Sauce)
Microwave sweetened condensed milk and Choco Bake in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Microwave for additional 30 seconds.
Stir in butter, water and vanilla extract until smooth.
Serve warm over ice cream or cake.
Makes 1 3/4 cups ice cream sauce.
Ingredients: (Strawberry Crepes)
1 can (8 fl. oz.) Table Cream
1/4 cup powdered sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup water
2/3 cup (5 fl.-oz. can) Evaporated Milk
1 large egg
1 tablespoon melted butter
4 cups hulled and halved strawberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon cornstarch
Directions: (Strawberry Crepes)
Combine cream and powdered sugar in small bowl. Refrigerate.
Combine flour, salt and baking powder in medium bowl. Stir in 1 cup water, evaporated milk, egg and butter; beat until smooth and free from lumps. Refrigerate for 30 minutes.
Combine strawberries, granulated sugar, 1/4 cup water and cornstarch in medium saucepan. Cook, stirring constantly, over medium-high heat for 5 to 7 minutes or until thickened. Remove from heat.
Heat 8-inch nonstick pan over medium-high heat. Pour about 1/4 cup of refrigerated crêpe batter onto bottom of pan; swirl batter along bottom to coat pan. Cook for about 1 minute or until browned. Turn and cook other side. Set cooked crêpe aside. Repeat with remaining batter.
Spoon strawberry mixture onto center of crêpes. Fold into quarters. Place 2 filled crêpes on individual serving plates. Serve warm or cooled. Top with refrigerated cream mixture before serving.
Ingredients: (Cinnamon-Vanilla Sauce with Fresh Fruit)
1/2 cup granulated sugar
2 tablespoons cornstarch
2 cinnamon sticks
1 can (12 fl. oz.) Evaporated Milk
1 1/2 teaspoons vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)
Ground cinnamon, (optional)
Directions: (Cinnamon-Vanilla Sauce with Fresh Fruit)
Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla extract. Refrigerate for 2 hours or until well chilled. Makes about 1 1/2 cups.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
Tip: Refrigerate leftover sauce in covered container for up to 3 to 4 days.
Ingredients: (Candy Shop Pizza)
1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
1/2 cup Semi-Sweet Chocolate Morsels
1/4 cup creamy or chunky peanut butter
1 cup coarsely chopped assorted
Directions: (Candy Shop Pizza)
Preheat oven to 325° F. Grease pizza pan or baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form 8-inch circle.
Bake for 18 to 20 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels become shiny. Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza. Let stand for 10 minutes. Cut into wedges; serve warm or at room temperature.
Ingredients: (German Chocolate Brownies)
1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 (16 oz.) container coconut pecan frosting
Directions: (German Chocolate Brownies)
Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Spread frosting over brownies. Cut into bars.
1 cup Sweetened Condensed Milk, divided
3/4 cup water
3 tablespoons rum
7 teaspoons Pure Instant Coffee Granules
1 package (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1/2 pound sponge cake, cut into 12 slices
2 (3/4 ounce each) Milk Chocolate Bars, grated
Vanilla ice cream (optional)
Heat ½ cup sweetened condensed milk and water in small saucepan over medium heat, stirring occasionally, until mixture comes to a gentle boil. Remove from heat; add rum and coffee granules, stirring vigorously until coffee is dissolved. Set aside.
Mix cream cheese, remaining 1/2 cup sweetened condensed milk and vanilla extract in small mixer bowl until smooth.
Whip cream and sugar in small mixer bowl until stiff peaks form. Stir one-fourth of whipped cream gently into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture.
LINE bottom of 8-inch-square baking dish with half of sponge cake slices; drizzle with halfof coffee mixture. Spoon half of cream cheese mixture over sponge cake slices; top withremaining sponge cake slices. Drizzle with remaining coffee mixture. Spoon remainingcream cheese mixture over sponge cake slices. Refrigerate for 2 hours before serving. Sprinkle with chocolate; serve immediately.
Ingredients: (Chilled Three Cheese Tortellini Toss)
1 package Three Cheese Tortellini (9 oz.)
1 1/2 cups fresh snow pea pods
1 cup shoestring carrots
3/4 cup balsamic vinegar olive oil salad dressing
1/2 cup Freshly Shredded Parmesan Cheese (5 oz.)
Directions: (Chilled Three Cheese Tortellini Toss)
Prepare pasta according to package directions; rinse in cold water and drain.
Comine pasta, pea pods, carrots, dressing and cheese together in large bowl. Refrigerate or serve immediately.
Ingredients: (Pesto Bread)
1 container Pesto with Basil (7 oz.)
1 baguette, cut in half lengthwise
1/4 cup Freshly Shredded Parmesan Cheese (5 oz.)
Instructions: (Pesto Bread)
Spread pesto over bread; sprinkle evenly with cheese. Place on baking sheet.
Broil for 1 to 2 minutes or until bread is crisp and cheese is melted. Cut into pieces.
1 can (15 ounces) 100% Pure Pumpkin
2/3 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.
Recipe makes 2 cups.