Butterfinger Smores

 

Ingredients: (Butterfinger Smores)

8 Fun Size Butter Finger Candy Bars
8 graham cracker squares
4 large marshmallows, halved

 

Directions: (Butterfinger Smores)

Preheat broiler.
Place 1 Butter finger candy bar diagonally on top of each graham cracker square; top with marsh mallow halves. Place on baking sheet.
Broil for 1 to 2 minutes or until marshmallows are lightly browned. Serve warm.

Baby Ruth Crater Bars

 

Ingredients: (Baby Ruth Crater Bars)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
6 (2.1 ounces each) BABY RUTH Candy Bars, coarsely chopped

 

Directions: (Baby Ruth Crater Bars)

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan.
Combine flour, baking soda and salt in small bowl. Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture.
Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly.
Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Vegetarian Chili

Ingredients: (Vegetarian Chili)

1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 MAGGI Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
Sour cream (optional)

Directions: (Vegetarian Chili)

COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.

ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

FOR FREEZE AHEAD:
PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.

COURGETTE FRITTERS

Ingredients: (COURGETTE FRITTERS)

 

500 g courgettes, grated on the big holes
50 g flour
4 spring onions, sliced
2 eggs
90 g feta cheese, crumbled
small handful mint, finely chopped (or 1 tbsp dried mint)
small handful flat leaf parsley, finely chopped
1 garlic clove, minced
1 lemon, zest only
1 tsp dried red chilli flakes
vegetable oil, for frying

Directions: (COURGETTE FRITTERS)

 

Spread the courgettes out on a baking tray or large plate and sprinkle on 1.5 teaspoons of salt and leave for 15 minutes.
Mix all the remaining ingredients together apart from the vegetable oil in a large bowl.
Taking a handful of the grated courgettes at a time, take some care in squeezing out as much of the water as possible before adding to the mix. Season with pepper.
In a thick-bottomed pan, pour in oil to the depth of 2-3mm over a medium high heat. Once the oil is hot, ladle in a tablespoon of the mix, and use the back of the spoon to flatten it a bit.

SALSA VERDE

Ingredients: (SALSA VERDE)

1 lb. tomatillos, roasted (reserve liquid)*
2 jalapeno peppers, roasted and peeled (reserve seeds)
1/4 cup coarsely chopped fresh cilantro
2 Garlic MiniCubes, crumbled
1 Tbsp. lime juice
6 Tbsp. water
1/2 cup white onion

Directions: (SALSA VERDE)

To roast vegetables, grill tomatillos and jalapeno peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.
Process all ingredients except water and onion in a blender or food processor, thinning with water to desired salsa consistency. Add reserved pepper seeds to taste. Combine puree and onion in a small serving bowl.

QUICK TORTILLA SOUP

Ingredients: (QUICK TORTILLA SOUP)

1/4 cup Country Crock Spread
4 ounces chorizo sausage, chopped
2 cups shredded cooked chicken
1 cup Simple Sofrito
3 cups water
1 Tbsp. Chicken flavor Bouillon
1 cup crumbled plain tortilla chips
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro

Directions: (QUICK TORTILLA SOUP)

Melt Spread in medium saucepan over medium heat and brown chorizo, about 4 minutes. Stir in chicken and cook 1 minute. Stir in Simple Sofrito and cook, stirring occasionally, 2 minutes.
Stir in water, Chicken flavor Bouillon and tortilla chips. Simmer, stirring occasionally, 5 minutes or until heated through. Remove from heat, then stir in lime juice and cilantro. Serve, if desired, with additional crumbled tortilla chips, queso fresco and/or sour cream.
Simple Sofrito: Process 1 cup fresh cilantro, 1 large onion, coarsely chopped, 2 large bell peppers, coarsely chopped, and 2 cloves garlic in food processor until all is finely chopped. Heat 2 Tbsp. vegetable oil over medium heat and cook vegetable mixture with 1 jar (1 lb. 8 oz.) Ragu® Old World Style Pasta Sauce and 2 Tbsp. Chicken flavor Bouillon partially covered, stirring occasionally, 30 minutes. Remove cover and cook, stirring frequently, an additional 20 minutes or until thickened. Refrigerate or freeze until ready to use. Makes 1 quart sofrito.

CREAMY CHIPOTLE LIME DIP

Ingredients: (CREAMY CHIPOTLE LIME DIP)

1 cup Hellmann’s or Best Foods Real Mayonnaise
1 container (8 oz.) sour cream
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
2 Chipotle MiniCubes, crumbled

Directions: (CREAMY CHIPOTLE LIME DIP)

Combine all ingredients in small bowl. Chill about 30 minutes to blend flavors. Garnish with additional chopped cilantro. Serve with your favorite dippers.

 

GUACAMOLE

Ingredients: (GUACAMOLE)

2 medium avocados, peeled and mashed with a fork
1/4 cup seeded and finely chopped tomato
1/4 cup chopped green onions, rinsed and drained
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 Garlic MiniCube, crumbled

Directions: (GUACAMOLE)

Combine all ingredients in small bowl. Garnish, if desired, with additional chopped green onions and serve with tortilla chips.

Sunday Lunch Cauliflower Cheese

 

Ingredients: (Sunday Lunch Cauliflower Cheese)

1 large head cauliflower
3 Tablespoons butter
3 Tablespoons flour
1 teaspoon prepared mustard (Dijon-style preferred)
2 cups milk
1½ to 2 cups grated cheddar cheese

Directions: (Sunday Lunch Cauliflower Cheese)

Cook cauliflower: Cut cauliflower into bite-sized flowerets, and place in a saucepan.
Add 2 cups of water (or less) to cover the bottom of the pan to about 1 inch. Cover the pot, and heat until the water boils.
Cook for about 10 minutes, until the cauliflower is tender but not soft.
Remove from heat, remove cauliflower from pot, and place it in a serving dish.
Cover with foil and keep warm.
Make sauce: Melt butter in a saucepan.
Stir in flour gradually, stirring constantly with a wooden spoon or wire whisk.
Lower heat and cook for about 5 minutes until the mixture thickens slightly.
Stir in milk slowly, stirring constantly. Heat until the mixture just begins to boil.
Lower heat, add mustard, and continue stirring and simmering the mixture for about 8 minutes.
Remove the pot from the heat, and stir in the grated cheese gradually.
Pour hot sauce over warm cauliflower, and serve immediately.

Best-ever brownies

 

Ingredients: (Best-ever brownies)

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Directions: (Best-ever brownies)

Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.