Hot Fudge Fantasy Tarts

Ingredients: (Hot Fudge Fantasy Tarts)

2/3 cup Semi-Sweet Chocolate Morsels
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
30 (1 1/2-inch) paper candy liners
2 cups (12-oz. pkg.) Premier White Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup (6 oz.) Semi-Sweet Chocolate Morsels

 

Directions: (Hot Fudge Fantasy Tarts)

PREHEAT oven to 375° F. Grease or paper-line miniature muffin pans.

MICROWAVE first addition of morsels and butter in medium, microwave-safe bowl on HIGH power; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool for 10 minutes.

ADD sugar, eggs and vanilla to melted chocolate; stir well. Gradually stir in flour until smooth. Spoon into prepared pans, filling half full.

BAKE for 12 to 14 minutes or until wooden pick inserted in center comes out clean. Immediately press one of the desired fillings (3 miniature marshmallows, 1 maraschino cherry, 5 morsels or 2 mint quarters) into center of each tart.

BAKE for additional 2 minutes. Cool in pan on wire rack for 5 minutes.

COMBINE sweetened condensed milk and remaining 1 cup morsels in a small saucepan; cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until smooth. Top each tart with about 1 teaspoon mixture. Refrigerate for at least 1 hour. Store in airtight container for up to 3 days.

Spinach Onion Casserole

 

Ingredients: (Spinach Onion Casserole)

2 packages (12-oz.) Spinach Souffle, defrosted according to package directions
1 cup sour cream
1 envelope dry onion soup mix
1/4 cup breadcrumbs
1/4 cup cheddar cheese, shredded
2 teaspoons butter or margarine, melted

Directions: (Spinach Onion Casserole)

Preheat oven to 375°F. Grease a 1 ½-quart baking dish.
Combine spinach soufflé, sour cream and onion soup mix in a medium bowl; transfer to prepared dish. Top with breadcrumbs and cheese; drizzle with melted butter.
Bake for 25 to 30 minutes or until hot and bubbly and cheese is melted.

Banana Crepes with Abuelita Sauce

 

Ingredients: (Banana Crepes with Abuelita Sauce)

FILLING
2 1/2 cups milk
1 can (14 ounces) Sweetened Condensed Milk
2 large eggs
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 bananas, sliced

CRÊPES
2 large eggs
1 1/4 cups milk
1 cup all-purpose flour, sifted
4 tablespoons melted butter, divided
Pinch of salt

ABUELITA SAUCE
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink, chopped
1 can (7.6 fluid ounces) Media Crema

Directions: (Banana Crepes with Abuelita Sauce)

For Filling:
WHISK milk, sweetened condensed milk, eggs and cornstarch in medium saucepan until well combined. Heat mixture over medium heat, stirring constantly, until it reaches a boil. Reduce heat to low; cook, stirring constantly, for 5 minutes or until thickened. Remove from heat; add vanilla extract. Let cool at room temperature. Add bananas; set aside.
FOR Crepes:
Combine eggs, milk, flour, 2 tablespoons butter and salt in medium bowl. Whisk until well combined. Heat 10-inch skillet over medium heat. Brush with a thin coat of remaining 2 tablespoons butter. Pour 1/4 cup crêpe batter into skillet and rotate skillet so the batter forms a thin layer over bottom of skillet. Cook for 1 to 2 minutes. Turn crêpe over; cook for 10 seconds. Repeat to make 10 crêpes total. Fill each crêpe with about 1/2 cup filling. Roll crêpes; set aside. Top with Abuelita Sauce; serve immediately.
FOR ABUELITA SAUCE:
Combine Abuelita and media crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth.

Clasico Meringues

 

Ingredients: (Clasico Meringues)

3 large egg whites, at room temperature
1/2 cup granulated sugar
1 tablespoon Pure Instant Coffee Granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup finely chopped pecans
Ground cinnamon


Directions: (Clasico Meringues)

Preheat oven to 275º F. Lightly grease baking sheets.
Beat egg whites in large mixer bowl until soft peaks form. Gradually add sugar, coffee granules, vanilla extract and 1/2 teaspoon cinnamon; beat until sugar is dissolved. Gently fold in nuts. Drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets.
Bake for 55 to 60 minutes or until meringues are dry and crisp. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Dust with additional cinnamon before serving.

Pumpkin Apple Dessert Pizza

 

Ingredients: (Pumpkin Apple Dessert Pizza)

1 pkg. (16.5 oz.) Sugar Cookie Bar Dough
1 cup 100% Pure Pumpkin
3 ozs. cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup thinly sliced green apple, peeled and cored
1/8 teaspoon ground cinnamon
1/3 cup chopped walnuts
Caramel flavored ice cream topping


Directions: (Pumpkin Apple Dessert Pizza)

Preheat oven to 325° F. Grease 12-inch pizza pan or large 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 a 9-inch circle.
Bake for 22 to 25 minutes or until light golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.
Beat pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.
Bake for 8 to 10 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.

Indoor Smores

 

Ingredients: (Indoor Smores)

8 cups (13-oz. box) graham cracker cereal
6 cups (10.5-oz. bag) miniature marshmallows, divided
1 1/2 cups (9 oz.) Milk Chocolate Morsels
5 tablespoons butter or margarine, cut into pieces
1/4 cup light corn syrup (optional)
1 teaspoon vanilla extract


Directions: (Indoor Smores)

Grease 13 x 9-inch baking pan. Pour cereal into large bowl.
Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-dutysaucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract.
Pour marshmallow mixture over cereal; stir until well coated. Stir in remaining marsh mallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars.
Microwave Method:
Microwave 5 cups marshmallows, morsels, butter and corn syrup in large, microwave-safe bowl on HIGH (100%) power for 2 to 3 1/2 minutes, stirring every minute, until smooth. Stir in vanilla extract. Proceed as above.

Chocolaty Cherry Biscotti

 

Ingredients: (Chocolaty Cherry Biscotti)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
2 cups all-purpose flour
1/4 cup Baking Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1 cup (about 5 oz.) dried cherries, chopped

 

Directions: (Chocolaty Cherry Biscotti)

Preheat oven to 325º F. Grease baking sheet.
Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Combine flour, cocoa, baking powder and salt in small bowl. Beat sugar and butter in large bowl until light and fluffy. Add eggs and vanilla extract; beat until combined. Stir in melted chocolate. Gradually stir in flour mixture. Stir in cherries and 1 cup morsels.
Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.

Fettuccine with Creamy Tomato Vodka Sauce

 

Ingredients: (Fettuccine with Creamy Tomato Vodka Sauce)

3 tablespoons extra virgin olive oil
1/4 cup chopped onion
4 cloves garlic, chopped
2 tablespoons crushed dried basil
1 teaspoon crushed dried oregano
1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
4 ounces ham, chopped
1/3 cup vodka
1 cup heavy whipping cream
1/2 cup (1.5 ounces) Freshly Shredded Parmesan Cheese (5 oz.)
1 package (9 ounces) Fettuccine (9 oz.)

 

Directions: (Fettuccine with Creamy Tomato Vodka Sauce)

Heat oil in large skillet over medium-high heat. Add onion, garlic, basil and oregano; cook until onion is tender. Add tomatoes and juice and ham; cook for 5 minutes. Add vodka; cook for 5 minutes. Stir in cream and cheese. Cook over low heat, stirring occasionally, until slightly thickened. Season with salt and ground black pepper.
Prepare pasta according to package directions.
Toss pasta with sauce mixture. Garnish with additional Parmesan cheese, if desired.

Poached Salmon with Alfredo Sauce

 

Ingredients: (Poached Salmon with Alfredo Sauce)

1/2 cup water
1/4 cup dry white wine or chicken broth
2 (6 ounces each) salmon fillets or steaks
1 package (9 ounces) Linguine (9 oz.)
2 tablespoons finely grated carrot (optional)
1 tablespoon chopped fresh parsley (optional)
1 container (10 ounces) Alfredo Sauce (10 oz.)
Fresh dill sprigs (optional)

Directions: (Poached Salmon with Alfredo Sauce)

Boil water and wine in large skillet; add salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.
Prepare pasta according to package directions. Toss pasta with carrot and parsley; divide among plates. Top with salmon. Warm sauce; spoon over each serving. Garnish with dill. Season with salt and ground black pepper.

Linguine with Garlic-Tomato Sauce

 

Ingredients: (Linguine with Garlic-Tomato Sauce)

1 tablespoon vegetable oil
4 cloves garlic, finely chopped
1 shallot, finely chopped
1 can (28 ounces) recipe-ready diced tomatoes, undrained
2 teaspoons chopped fresh marjoram or 1/2 teaspoon dry marjoram, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 cup shredded fresh basil leaves
2 tablespoons Freshly Shredded Parmesan Cheese (5 oz.)
1 package Linguine (9 oz.)

Directions: (Linguine with Garlic-Tomato Sauce)

Heat oil in medium saucepan over medium heat. Add garlic and shallot; cook, stirring frequently, for 1 minute. Stir in tomatoes with juice, marjoram, crushed red pepper and salt. Cook, stirring occasionally, for 15 minutes. Stir in basil and cheese.
Prepare pasta according to package directions. Toss pasta with sauce in large bowl; serve immediately. Season with salt, if desired.