Almond Bar Chocolate Sauce

Ingredients: (Almond Bar Chocolate Sauce)

4 bars milk chocolate bars with almonds  (1.05 ounces each)
1/4 cup hot water

Directions: (Almond Bar Chocolate Sauce)

Makes 1/2 Cup 1. Melt milk chocolate bars in top of double boiler over hot, not boiling, water. 2. Add hot water, all at once; stir to blend until smooth. Serve as a hot topping.

Sweet White Scalloped Potatoes with Parmesan Thyme

Ingredients: (Sweet White Scalloped Potatoes with Parmesan Thyme)

1 can (12 fl. oz.) Evaporated Milk
1 1/2 teaspoons Chicken Flavor Bouillon
1 teaspoon onion powder
1/2 teaspoon dried thyme leaves
4 cups (1 1/2 lb.) potatoes, peeled and cut into 1/4-inch slices
2 cups (1/2 lb.) sweet potatoes or yams, peeled and cut into 1/4-inch slices
1/2 cup (1.5 oz.) Freshly Shredded Parmesan Cheese (5 oz.)


Directions: (Sweet White Scalloped Potatoes with Parmesan Thyme)

Heat evaporated milk, bouillon, onion powder and thyme in large skillet over medium-high heat, stirring occasionally, until mixture comes to a boil and bouillon is dissolved. Add potatoes.
Cook, stirring occasionally, until mixture comes to boil. Cover; reduce heat to low. Cook, rearranging potatoes gently and occasionally, for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese; serve immediately.
Cooking Tip: For quick and consistently thin potato slices, use the slicing blade of a food processor.

Chocolate Peanut Butter Cookies

 

Ingredients:(Chocolate Peanut Butter Cookies)

2 1/4 cups all-purpose flour
2/3 cup Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels


Directions:(Chocolate Peanut Butter Cookies)

Preheat oven to 350° F.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Butterfinger Birthday Cookie Cups

 

Ingredients: (Butterfinger Birthday Cookie Cups)

24 pieces Butter Finger Bites Candy, chopped
1 container (8 oz.) frozen whipped topping, thawed
1 package (16.5 oz.) Sugar Cookie Bar Dough
3 ounces gummy bugs
1 package (1.65 oz.) any flavor Wonka Nerds

 

Directions: (Butterfinger Birthday Cookie Cups)

Preheat oven to 325° F. Grease and flour 20 mini muffin cups.
Mix chopped Butter finger gently into whipped topping; set aside in refrigerator
Separate dough along pre-scored lines; roll into 20 balls, using two pieces of dough per ball. Place 1 ball in bottom of each prepared muffin cup. Press dough halfway up sides of muffin cups, making indentation in center of dough. Freeze muffin cups for 15 minutes.
Bake for 15 to 18 minutes or until golden brown. Cookies will be puffy. Remove from oven; gently press indentation with a teaspoon. Bake for an additional 1 to 2 minutes. Cool cookies in muffin cups for 5 minutes. Remove to wire rack to cool completely.

Watermelon Ice Cream Bombe

 

Ingredients: (Watermelon Ice Cream Bombe)

4 cups lime sherbet, slightly softened
5 cups Vanilla  or  Slow Churned Light Ice Cream
1 container (28 ounces) Strawberry or Raspberry Haagen-Dazs Fat Free Sorbet
1/2 cup Semi-Sweet Chocolate Mini Morsels

 

Directions: (Watermelon Ice Cream Bombe)

Line 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
Spoon sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
Remove sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

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.

Buckeye Candy

 

Ingredients: (Buckeye Candy)

2 cups creamy peanut butter, (not all-natural)
1/4 cup (1/2 stick) butter or margarine, softened
3 3/4 cups (16-oz. box) powdered sugar
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
2 tablespoons vegetable shortening

 

Directions: (Buckeye Candy)

Line baking sheets with wax paper.
Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

Easy Toffee Candy

 

Ingredients: (Easy Toffee Candy)

1 1/4 cups (2 1/2 sticks) butter, divided
35 to 40 soda crackers
1 cup packed dark brown sugar
1 can (14 ounces) Sweetened Condensed Milk
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
3/4 cup finely chopped walnuts

 

Directions: (Easy Toffee Candy)

Preheat oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
Melt 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
Melt remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
Bake for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute
Sprinkle with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Coffee Chocolate Chip Biscotti

 

Ingredients: (Coffee Chocolate Chip Biscotti)

1 tablespoon olive oil
4 strips bacon, cut into 1″ pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1″ pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon

Directions: (Coffee Chocolate Chip Biscotti)

Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.
Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon.

Creamy Green Vegetable Soup with Bacon

Ingredients: (Creamy Green Vegetable Soup with Bacon)

1 tablespoon olive oil
4 strips bacon, cut into 1″ pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1″ pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon

Instructions:(Creamy Green Vegetable Soup with Bacon)

Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.

Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon.

Your Creamy Green Vegetable Soup with Bacon is ready to serve.