I decided to start a recipe thread for those who are interested in sharing their favorite recipes to everyone, or recipes you found on the web that sound interesting.  :)

I'm going to share with you some recipes from the website http://www.recipegoldmine.com . 

Brand Names

Almond Joy

4 cups (8 1/2 ounces) shredded coconut (fresh package!)
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds

Line two large cookie sheets with wax paper. Set large wire cooling rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.

Re-roll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Bullseye Barbecue Sauce

1/2 cup minced onions
1 (8 ounce) can tomato sauce
1 cup water
1 1/4 cups ketchup
2 teaspoons brown sugar
2 teaspoons prepared yellow mustard
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients in a saucepan; cover and simmer for 30 minutes.

Cool Whip

1 (5 ounce) can evaporated milk, chilled
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 tablespoons granulated sugar
3 tablespoons corn or safflower oil

Pour evaporated milk into a shallow tray, bowl or ice cube trays and place in the freezer until crystals begin to form around the edges.

While the milk is chilling, combine the gelatin and water in a dish, without stirring. Place the dish in a small saucepan or dish containing hot water and let stand until the gelatin dissolves - about 5 minutes. Remove dish from the hot water, stir the gelatin and allow to cool.

Beat the milk in a medium size bowl until stiff peaks form. Gradually add the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks form again. Cover and place in freezer for 10 minutes, then transfer to refrigerator. The mixture will become very stiff.

Before serving, stir to soften. Will keep 3 days covered in refrigerator

Durkee's Sauce

1/2 cup cold water
4 tablespoons cornstarch
1/2 cup plus 2 tablespoons dark vinegar
2 tablespoons salt
1/2 cup granulated sugar
1 egg
4 tablespoons prepared mustard
4 tablespoons margarine, cut into tiny bits

Put all the ingredients into a blender and blend until very smooth.

Put blender contents in top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes, until thickened and smooth.

Return mixture to blender and blend at high speed for 30 seconds or until smooth.

Put sauce into a covered container and refrigerate for 24 hours before using.

This will keep refrigerated for up to 3 months.

Egg Beaters

2 egg whites
1 tablespoon dry powdered milk
Drop or two of yellow food coloring

Mix all together until blended. Keep refrigerated. Do not make more than 1 cupful at a time because it does not keep well.

Fiddle Faddle

2 cups brown sugar
2 sticks (1 cup) margarine
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1/4 teaspoon cream of tartar
1 teaspoon baking soda
7 quarts popped corn
2 cups peanuts or nuts of your choice

in a saucepan, combine brown sugar, butter or margarine, corn syrup and salt. Boil for 5 to 6 minutes, stirring constantly with a wire whisk, add flavorings, cream of tartar and baking soda.

Pour over popped corn and nuts, mixing thoroughly until well coated.

Bake in a preheated 200 degree F oven for 1 hour and enjoy!


Grape Nuts Cereal

3 1/2 cups graham flour
1 cup brown sugar or 3/4 cup syrup
2 cups buttermilk or sour milk
1 teaspoon salt
1 teaspoon baking soda

Sift flour. Measure and add baking soda and salt. Sift again. Add sugar to flour and mix thoroughly. Add buttermilk to dry ingredients. Beat until smooth.

Spread dough 1/4-inch thick on flat, greased pans. Bake at 375 degrees F for approximately 15 minutes or until crisp and a golden brown. Let cool thoroughly and grind through a food chopper. Crisp in oven just before serving.

Hostess Snowballs

4 egg whites
1/2 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconut

Frosting
1 (16 ounce) package powdered sugar
1 (7 ounce) jar JET-PUFFED Marshmallow Crème®
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Preheat the oven to 350 degrees F. Butter and flour muffin tins or dome shaped baking molds and set aside.

Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla extract, almond extract and lemon rind and mix well.

Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25 minutes until batter is firm to the touch in the center. Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat).

Frosting: Beat sugar, Marshmallow Crème, margarine or butter and vanilla extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency.

Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs.

Servings: 4

Kit Kat Bars

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup granulated sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, granulated sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.

Put a layer of crackers in a 9 x 13-inch pan and pour 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of crackers.

Melt, over low heat, the butterscotch chips, chocolate chips and peanut butter. When melted, spread evenly over the top. When cool, cut into desired bars or squares

Little Debbie Bars

1 box devil's food cake mix with pudding in mix

Mix as directed.

Filling
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract

Frosting
1/2 cup granulated sugar
6 tablespoons milk
6 tablespoons butter/margarine

Grease two jellyroll pans. Divide batter, half in each pan, Bake 12 minutes.

Blend flour, salt and milk. Heat until thickened. Cool thoroughly. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.

Frosting: Boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Mrs. Field's Choconut Macaroons

1/4 cup granulated sugar
2 tablespoons almond paste
1 cup shredded coconut
2 ounces mini semi-sweet chocolate chips about (1/3 cup)
3 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 325 degrees F. Lightly grease cookie sheets; set aside.

In medium bowl, with hands mash almond paste and sugar together until completely mixed. Stir in coconut and chocolate chips until well mixed; set aside.

In clean, ungreased medium bowl, whip egg whites on high speed till fluffy. Add cream of tartar and beat until stiff. Mix half of stiff egg whites into coconut mixture until lightened. Gently fold in remaining egg whites.

Drop rounded teaspoonsful onto prepared cookie sheets. Bake at 325 degrees F until peaks are lightly browned, about 20 minutes. Let set on cookie sheets for 1 minute, then remove to cool on rack.

Newman's Own Paul's Picture Show Popcorn Crunch

1 cup whole almonds
1 cup pecan halves
1 cup cashews or walnuts
1 bag Newman's Own Oldstyle Picture Show Microwave
    Popcorn (about 10 cups) or your favorite
1/2 cup margarine
1/2 cup unsalted butter
1 1/3 cups granulated sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract

Preheat the oven to 300 degrees F. Coat a large heatproof mixing bowl (16 cups or larger) and a 15 x 10-inch baking pan with margarine or nonstick cooking spray.

In another 15 x 10-inch baking pan, combine the almonds, pecans, and cashews and toast for 20 minutes, stirring occasionally. Remove the pan from the oven and cool the nuts to room temperature.

Pop the popcorn following the package directions. Pour the popcorn into the prepared bowl. Add the nuts and mix well.

Melt the margarine and butter in a heavy 2 quart saucepan over medium heat. Add the sugar, corn syrup, and 1/4 cup of water. Mix well and stir often. Continue to cool over medium-high heat until it reaches 275 degrees F on a candy thermometer. Remove the pan from the heat and slowly stir in the vanilla extract. (Stir carefully because the vanilla extract will spatter when added to the hot syrup.)

Pour the hot syrup over the popcorn-nut mixture and mix until evenly coated. Immediately pour the popcorn into the prepared baking pan. Let cool for one hour. Break into pieces and store in an airtight container.

Pop Tarts

1/2 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder

Filling
Any flavor jam, preserves, or fruit butter
1 egg white beaten with 1 tablespoon milk
Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside.

Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.

Using sharp knife, trim the tart to approximately 3 1/2 x 5 inches and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.

Optional: Lightly beat egg white with milk. Brush tops of tarts and sprinkle with sugar, if desired.

Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced.

Yoo Hoo Chocolate Drink

1/2 cup Nestle chocolate powder
1 1/2 cups nonfat dry milk powder
3 cups water

Mix all contents in a blender for 30 seconds. Refrigerate until cool.

Makes 2 drinks.

Appetizers

Brie Recipes

Baked Brie and Roasted Garlic

4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese Toasted baguette slices

Preheat oven to 350 degrees F.

Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.

Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings.

Brie Kisses

Makes 32.

1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly

Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.

Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.

Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.

Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and rewarm about 10 minutes at 350 degrees F before serving.)

Cranberry Rum Brie

2 tablespoons packed brown sugar
1 teaspoon rum extract
1/2 cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps

In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.

Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.

Bake at 500 degrees F for 5 minutes, or until cheese is softened.

Using a large spatula, place Brie round on serving plate and surround with assorted crackers.

Serves 8.

Pastry Wrapped Raspberry Chipotle Baked Brie

1 sheet frozen puff pastry, defrosted
6 tablespoons Epicurean's Delight Roasted Raspberry Chipotlé Sauce
1 small round brie
1 egg, beaten
3 tablespoons chopped nuts (walnuts, pecans, almonds)

Butter a baking pan and line with aluminum foil. Roll the pastry on a lightly floured surface and cut one 8-inch and one approximately 4-inch circle ( a little larger than the round of brie). Keep remaining dough.

Place 8-inch circle on baking pan and center brie on top of the dough. Top brie with raspberry sauce and nuts. Bring the dough up the sides of the cheese and press firmly so it will stay. Brush edges of dough with egg. Brush outer rim on the 4-inch dough circle with egg and place over the top of the cheese with the moistened side down. Press the two edges of the dough together firmly to seal.

Brush top and sides with egg. Cut decorative designs from dough scraps and place on top. Brush decorations with egg. Refrigerate 30 minutes (minimum) before baking.

Preheat oven to 375 degrees F. Bake for 20 to 30 minutes or until golden brown. Let stand 10 minutes before serving.

To serve, transfer baked brie to serving dish by carefully lifting the brie with the foil. Trim away excess foil.

Serves 6 to 8 as an appetizer.

Sugar and Nut-Glazed Brie

Serves/Yields 6 to 8 appetizer servings

2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Crackers
Apple and pear slices

Stir together the brown sugar, chopped pecans and brandy.

Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.

Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer. Scoop hot cheese onto crackers and apple/pear slices to eat.

Cheese Ball and Cheese Log Recipes

Apple Cheese Ball

8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
Paprika
1 (1 1/2 inch) cinnamon stick
1 bay leaf

Process first 4 ingredients in a food processor until smooth. Chill 30 minutes.

Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes.

Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers.

Makes 10 to 12 appetizer servings.

Beefy Cheese Ball

1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.

Form into a ball and roll in remaining dried beef. Chill thoroughly.

Serve with crackers.

Chocolate Peppermind Cheeseball

1 (12 ounce) package semisweet chocolate chips
1 cup peppermint candies (about 36)
2 cups pecans
8 ounces cream cheese, softened

Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls.

When ready to make a cheese ball, place the cream cheese in a bowl. Remove 1/2 cup of the ground candy-nut mixture from the bag and mix with cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2-3 hours or until firm.

Yields: 20 to 30 servings.

Dr Pepper Cheeseball

1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans

Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.

Serve with a cheese knife for spreading on crackers.

Lincoln Log

8 ounces cream cheese, softened
1 cup shredded Cheddar cheese
1/2 cup diced red onion
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 cup chopped walnuts
2 to 3 fresh rosemary sprigs
Assorted crackers

In a mixing bowl, combine cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours.

Shape into a 7 x 1 1/2-inch log; roll in walnuts. Insert rosemary sprigs for branches.

Serve with crackers.

Yields 2 cups.

Peacan Cheese Log

2 pounds shredded Cheddar cheese
1 tablespoon minced garlic
16 ounces cream cheese, softened
3 1/2 cups pecan pieces, divided
Chili powder
Assorted crackers

Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans. Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each log in wax paper and cover with foil. Refrigerate overnight to blend flavors.

Slice in desired thickness and serve with crackers.

Makes 4 logs.

Cold Savory Recipes

Armadillo Eggs

cups large, unpitted green or black olives, drained
1/2 cup olive brine
1/2 cup extra-virgin olive oil
1/2 cup beer
1/4 cup white vinegar
2 garlic cloves, minced
2 cayenne or chile de árbol peppers
1 bay leaf
3/4 teaspoon chili powder
1/2 teaspoon cumin seeds, toasted and ground

Place the olives in a bowl. Shake the remaining ingredients together in a lidded jar, and pour the marinade over the olives. Let the mixture marinate for at least 2 days (longer, if you can), stirring occasionally.

These olives get better with age.

Avocado Angel Eggs

1 dozen large hard-cooked eggs, peeled
2 ripe California avocados
1 tablespoon lemon juice
1/4 teaspoon coarsely ground garlic powder
2 tablespoons finely chopped shallots or green onions
2 teaspoons capers, mashed (optional)
Garnish: slivers of red, yellow or green bell pepper

Slice each egg in half lengthwise, removing egg yolk. Use egg yolks in another recipe. Cut avocado in half and remove seed. Peel and cube.

In a bowl, combine avocado, lemon juice and garlic, mashing to blend. Stir in shallots or green onions and capers, if desired. Fill each egg half with avocado mixture. Garnish with bell pepper.

Serves 24.

Beef Roll Ups

1 jar dried beef
8 ounces cream cheese
1 teaspoon dill
1 teaspoon horseradish

Blend the cheese, dill and horseradish. Cut the beef rounds in half and put a small teaspoon of filling on each half, then roll up. Put a wooden pick through to hold. Refrigerate.

Bloody Mary Bites

1 pint cherry tomatoes
Vodka (to cover)*
Coarse kosher salt (can also use regular salt)

The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with a tight lid. Cover with vodka and refrigerate overnight.

Serve with a small dish of salt for dipping. (Save the leftover vodka as it is flavored with tomatoes and tastes great.) Try using hot pepper vodka for a spicy variation!

California Rolls

4 servings

1 cup ricotta cheese
2 (11-inch) flour tortillas
1 tomato, thinly sliced
2 cups torn spinach leaves
1 cup thinly sliced red onion or to your taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup alfalfa sprouts
4 ounces sliced turkey breast

Spread cheese evenly over tortillas to within 1/4 inch of edges. Layer tomato, spinach, onion, oregano, basil alfalfa sprouts and turkey over 2/3 of each tortilla. Roll up and wrap in plastic wrap. Refrigerate 1 hour or overnight.

When ready to serve, unwrap and cut each log crosswise into 10 slices.

Caviar Pie

1 (9-inch) pie shell
1 (3 to 4 ounce) jar black caviar
Fresh lemon juice
2/3 cup dairy sour cream
3 to 4 tablespoons finely chopped onions
3 finely chopped hardboiled eggs

Bake pie shell until golden brown. Cool. Spread caviar evenly over pie shell. Sprinkle caviar with fresh lemon juice. Mix together the onion and sour cream, and spread over the caviar. Top these layers with the finely chopped eggs. Cover with plastic wrap and chill thoroughly.

Cucumber Sandwiches

1 large cucumber
1/4 cup onion
8 ounces cream cheese, softened
Dash of Tabasco® sauce
1/2 teaspoon garlic salt
1 drop green food coloring
1/2 cup mayonnaise

Chop cucumber and onion into equal size pieces, draining juices. Mix together with other ingredients and refrigerate overnight.

Serve on red or green party bread.

Mississippi Caviar

3 (16 ounce) cans black-eyed peas, drained
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
3/4 cup finely chopped hot peppers
3/4 cup finely chopped onion
1/4 cup drained, chopped pimento
1 garlic cloves, chopped
1/3 cup red wine vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
Salt
Tabasco® sauce
Tortilla chips

Combine peas, bell peppers, hot peppers, onion, pimento and garlic. In a separate bowl, whisk together the vinegar, oil and mustard and pour over the bean mixture; mix well. Season to taste with salt and Tabasco® sauce. With a wooden spoon or potato masher, mash the bean mixture slightly. Refrigerate until ready to serve.

Drain the "caviar" well and serve with tortilla chips

Cold Savory Dips

Avacado Dip

1 large ripe avocado, mashed
6 ounces cream cheese, softened
1 cup sour cream
1 tablespoon Worcestershire sauce
1 clove garlic, mashed
3 drops Tabasco sauce

Blend the avocado and cream cheese. Add remaining ingredients and mix well.

Baked Potato Dip

2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped

In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate or serve immediately.

Serve with potato chips or use as a potato topper.

Bloody Mary Dip

Use the dip with fresh veggies, crackers or chips.

3 cups cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato purée
1 large green bell pepper, finely minced
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
Horseradish, lemon juice, Tabasco Sauce
    and salt and pepper to taste

Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.

Dr. Pepper Beef Dip

2 small jars dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1 1/2 cups finely shredded Cheddar cheese
1/2 cup Dr. Pepper
3 teaspoons lemon juice
1/2 teaspoon minced garlic
1/8 teaspoon crushed dried red pepper
Chopped pecans for garnish, optional

In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients, except pecans. Refrigerate several hours or overnight.

Garnish with pecans, if desired. Serve with assorted crackers.

Pretzel Dip

1 package Hidden Valley Dip Mix (original flavor)
16 ounces cream cheese
6 ounces beer
6 ounces shredded Cheddar cheese

Mix all ingredients and chill. Use pretzels as dippers.

Cold Sweet Recipes

Apple Salsa with Cinnamon Tortilla Chips

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
Water
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.

Pound Cake Canapes with Strawberry Kiwi Syrup

2 cups sliced strawberries
1 ripe kiwi, peeled and sliced, then quartered
1/2 cup granulated sugar
5 ounces cream cheese (at room temperature)
8 slices pound cake, thawed (cut into 1/2-inch thick slices)
1 egg
2 tablespoons milk
1/4 teaspoon coconut extract
2 tablespoons butter
Whipped topping
Strawberry slices

Combine strawberries, kiwi and sugar in a bowl; toss and set aside.

Separate four slices of cake and spread each with 2 teaspoons cream cheese. Place the remaining slices on top to make sandwiches.

Beat egg, milk and coconut extract together. Transfer to a semi-flat dish into which the cake can be dipped. Melt 1 tablespoon butter in a 10-inch skillet to coat the bottom of the pan. Dip both sides of two of the sandwiches in the egg batter, place in the pan and sauté on one side until toasted. Turn sandwich over and cook until golden brown. Repeat this step for remaining sandwiches.

Place each sandwich on a plate, cut in half and open into a "V." Spoon strawberry-kiwi syrup over sandwiches and finish with a generous swirl of whipped topping in the middle of the "V," followed by a sliced strawberry.

Serves 4.

Cold Sweet Dips

Apple Toffee Dip

8 ounces cream cheese, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
1 (7 1/2 ounce) package English toffee bits

Soften cream cheese in the microwave 10-20 seconds if necessary. Beat together all ingredients except toffee bits until thoroughly blended. Fold in the English toffee bits.

Serve with crisp apple slices. Refrigerate leftovers. Can be made ahead and refrigerated.

Yield: Approximately 3 cups

Cheesecake Dip

4 ounces cream cheese, softened
1/3 cup sour cream
3 tablespoons confectioners' sugar
1 tablespoon milk
1/4 teaspoon almond extract
1 pint fresh strawberries
1/4 cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth. Add the sour cream,  sugar, milk and extract; mix until smooth. Transfer to a serving bowl.

Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.

Yields about 1 cup.

Hot Savory Recipes

Avacado Wontons

Yield: 48 wontons

4 large avocados (cut into 3/4 inch pieces)
1 tablespoon garlic powder
1/4 teaspoon dry chipotle powder
Juice of 1 lime
1 tablespoon fresh cilantro (chopped fine - no stems)
Kosher salt and black pepper
1 egg (whisk until thin)
48 wonton wrappers

Toss avocados with garlic, chipotle, lime juice, cilantro, kosher salt and pepper. Brush wonton wrappers edges with egg wash and fold diagonally. Press to seal. Fry in 350 degree F peanut oil until golden brown.

Baked Cream Cheese Appetizers

1 (4 ounce) package refrigerated Crescent dinner rolls
8 ounces cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Unroll dough on lightly floured surface. Press perforations together snuggly to form a 12 x 4-inch rectangle. Sprinkle top of cream cheese with half of dill. Lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with egg yolk. Bake at 350 degrees F 15 to 18 minutes or until lightly browned.

Servings: 4

Candied Bacon

1 pound thick sliced bacon (or sliced ham or Canadian bacon)
1 cup brown sugar, packed
1 tablespoon prepared mustard

Spread bacon on a foil-lined broiler pan. Bake at 300 degrees F for about 30 minutes. In a small container, mix together with a fork the brown sugar and mustard, until crumbly. Take the pan with the bacon out of the oven and dispose of the grease when cool.

Evenly distribute the brown sugar mixture by hand over the bacon and return to oven; bake 20 to 30 minutes. Remove from oven and cool.

Cut bacon into 1- or 2-inch pieces and serve. Do not stack pieces when serving.

Makes 25 small servings.

Cheese Rice Crispies

1 1/2 cups margarine, softened
8 to 10 ounces sharp cheese, grated
2 cups all-purpose flour
Dash of red pepper
2 1/4 to 2 1/2 cups Rice Krispies®

Preheat oven to 375 degrees F.

Mix margarine and cheese. Add flour and pepper; mix well. Add Rice Krispies® and shape into small balls. Bake on a greased cookie sheet for 10 to 15 minutes.

Hot Savory Dips

Asiago Dip

1 cup mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
8 ounces light sour cream
1 tablespoon grated Asiago
32 (1/2-inch) thick slices, diagonally cut French bread baguette, toasted

Preheat oven to 350 degrees F.

Combine mayonnaise, onions, cheese, mushrooms, tomato sprinkles and sour cream in a bowl. Spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake for 30 minutes or until bubbly.

Serve with toasted bread.

Baked Vidalia Onion Dip

1 cup chopped Vidalia onion
1 cup Swiss cheese
1 cup mayonnaise

Mix and bake at 350 degrees F for 30 to 45 minutes.

Cola Bean Dip

1 (15 1/2 ounce) can kidney beans
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1/2 cup cola soda
4 ounces green chile peppers, chopped
1 teaspoon Worcestershire sauce
1 cup Cheddar cheese, grated
3 strips bacon, cooked, crumbled

In a saucepan over medium heat, combine kidney beans, tomato paste, oil, salt, pepper, crushed garlic clove, cola soda, chopped green chile peppers, and Worcestershire sauce. Bring to a boil. Pour mixture into a blender or with an electric mixer, blend on high speed until well mixed. Add the Cheddar cheese; blend until smooth. Pour mixture into a serving dish and sprinkle cooked, crumbled strips of bacon on top.

Servings: 16

Don't Ask How Many Calories Party Dip

1 loaf sheepherder's or round sourdough bread
1 stick unsalted butter (that's 1/2 cup)
1 bunch green onions, chopped fine
12 cloves garlic (or a bit more) minced fine
8 ounces cream cheese at room temperature
1 pint sour cream (not that low-fat stuff, either)
12 ounces grated Cheddar cheese (use a medium Cheddar)
1 (10 ounce) pack artichoke hearts, drained and chopped
    (use the water packed artichoke hearts - if you can't find, use frozen)
6 small French rolls, sliced thinly, but not all the way through.

Cut a hole in the top of the bread loaf about 5 inches in diameter. Remove soft bread from the cut portion. Reserve crust to make a top for the loaf. Remove most of the soft inside part of the loaf. Save for stuffing or bread crumbs. Use about 2 tablespoons of the butter and sauté the green onions and half of the garlic until the onions soften. Cut the cream cheese into chunks; add the onions, garlic, sour cream, and cheddar cheese. Either mix in a food processor or a bowl until smooth. Fold in the artichoke hearts. Put all of this into the hollowed out bread. Put the top crust back in place. Wrap securely in a double layer of tin foil. Bake in the oven at 350 degrees F for 30 to 40 minutes.

Slice the French rolls thinly and butter with remaining butter. Put remaining garlic into the slices. Wrap in foil and bake with the bigger loaf for the last 15 minutes. When ready, remove the foil and serve. Use the sliced French rolls to dip with. Provide other crackers, if necessary. The best part is, of course, the leftover loaf crust which has soaked up all this sinful stuff.

Eggplant Dip

1 large onion
2 cloves garlic
2 medium green bell peppers
1/2 cup olive oil
8 cups diced eggplant
1 1/2 (10 ounce) cans Ro-Tel® tomatoes, drained
1 tablespoon granulated sugar
1/2 cup catsup
1 tablespoon Worcestershire sauce
2 1/2 teaspoons salt
3 tablespoons dry white wine
1 (2 1/4 ounce) bottle small capers, drained

Peel onion and garlic. Remove seeds and tough white part of green peppers. Mince onion, garlic and green peppers. In very large, heavy skillet, cook these in olive oil over medium heat until onion is golden, stirring constantly. Peel and dice eggplants. Add eggplants to onion mixture and cook for 20 minutes, stirring constantly.

Add Ro-Tel® tomatoes, sugar, catsup, Worcestershire sauce, salt and wine. Allow mixture to cook slowly until fairly thick and eggplant is tender. Cooking time is about 30 to 40 minutes longer. Stir occasionally. Taste and add more salt if needed. Cool and add well-drained capers.

Refrigerate or freeze until used.

Yields 3 pints, making about 65 to 70 servings. Serve warm from a chafing dish or at room temperature on toasted rye rounds.

Florentine Artichoke Dip

10 ounces frozen spinach, chopped
12 ounces marinated artichoke hearts
3 garlic cloves, minced
1/2 cup mayonnaise
12 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
1 1/2 cups fine, dry bread crumbs

Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts.

Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice and Parmesan cheese, stirring well. Spoon into a lightly greased 11 x 7-inch baking dish; sprinkle with bread crumbs. Bake at 375 degrees F for 25 minutes.

Serve with crackers or breadsticks.

Hot Pizza Dip

8 ounces cream cheese, softened
1 teaspoon Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded Parmesan cheese
1 (8 ounce) can pizza sauce
2 tablespoons chopped green bell pepper
2 tablespoons sliced green onion

Preheat oven to 350 degrees F.

In a bowl, combine cream cheese and Italian seasoning; mix well. Spread mixture in the bottom of a medium-size casserole dish.

Combine mozzarella and Parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake for 15 to 18 minutes or until bubbly.

Makes 12 servings.

To heat Hot Pizza Dip in the microwave, microwave on HIGH for 2 minutes; turn. Microwave on HIGH for 2 to 3 minutes or until mixture is bubbly and heated through.

Layered Greek Dip with Pita Wedges

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream, divided
1 (14 ounce) can artichoke hearts, drained, chopped and divided
8 pepperoncini peppers, seeded and chopped
4 hard cooked eggs, chopped
16 black Greek olives, pitted and halved
Juice of 1 lemon
1 tablespoon chopped fresh oregano
2 tablespoons drained capers
16 green Greek olives, pitted and halved
1 large tomato, seeded and chopped
3 garlic cloves, peeled and minced
1 small cucumber, peeled, seeded and finely chopped
4 ounces feta cheese, crumbled
1 red bell pepper, seeded and chopped
2 tablespoon chopped fresh parsley
Pita wedges

In a small bowl, combine the cream cheese, 1/2 cup of the sour cream and half of the chopped artichokes. Spread the cream cheese mixture evenly in the bottom of a clear glass 1 1/2-quart serving bowl. Mix together the pepperoncini, eggs and black olives and add them as the next layer.

Mix the remaining 1 cup of sour cream, lemon juice and oregano and spread them evenly over the pepperoncini layer. Sprinkle capers over this layer. Then layer the green olives, tomato, garlic, cucumber, remaining chopped artichoke hearts, feta cheese, red pepper and parsley. Cover with plastic and chill 8 hours or overnight.

Serve with pita wedges.

To make pita wedges: Preheat oven to 400 degrees F.

Slice three 6-inch diameter pita pockets in half horizontally. Stack the 6 pita rounds and cut them into 8 wedges. Place them on a baking sheet, lightly spray with nonstick cooking spray and bake about 8 minutes or until they are browned and dry. Remove and allow to cool.

Mississippi Sin Dip

8 ounces cream cheese, softened
1/3 cup green onions, chopped, with green stems
2 cups mild Cheddar cheese
1 can chopped green chiles
1 1/2 cups sour cream
1 cup Hormel canned ham, or chopped ham
1 loaf French bread

Mix all ingredients together and place in the French loaf which has been hollowed out (reserve bread chunks for dipping). Replace top of French loaf and wrap entire loaf in aluminum foil. Bake in 350 degrees F oven for 1 hour.

Open loaf and stir dip to make sure it is well combined.

Serve hot with reserved bread chunks.

Nacho Dip

1 (16 ounce) can refried beans mixed with 1 envelope taco mix
1 large container sour cream mixed with 1 envelope dry onion soup mix
1 (4 ounce) can green chiles, drained
Chopped black olives
Diced scallions or any mild onion
Diced tomatoes
Mozzarella cheese, grated
1 (6 ounce) can tomatoes and green chiles, drained

You may cover and refrigerate at this point. Heat thoroughly in a 350 degree F oven until bubbly, and serve with tortilla chips.

Oyster Bread Dip

1 large (24 ounce) round loaf Italian bread
16 ounces softened cream cheese
20 ounces chopped oysters
1/4 cup oyster liquid
3 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Raw vegetables for dipping
Parsley

Preheat oven to 250 degrees F.

With sharp knife cut top from bread; set top aside. Hollow loaf, leaving 2-inch shell; cut removed bread in cubes and set aside.

In large bowl beat cream cheese until smooth; stir in oysters (and liquid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well blended. On baking sheet make a cross with 2 sheets of foil, long enough to cover loaf. Center bread shell on foil. Pour in oyster mixture; cover with top. Wrap loaf with foil. Bake for 3 hours.

Toast bread cubes during last 5 minutes of baking. Remove top. Sprinkle with parsley.

Serve on platter with vegetables and bread cubes.

Hot Sweet Dips

Buttery Brown Sugar Dip with Fruit

1 3/4 cups firmly packed brown sugar
1 cup butter
1 cup whipping cream
1 cup pecans, toasted
3 pounds pears, cored and sliced
3 pounds apples, cored and sliced

Combine first 4 ingredients in a heavy saucepan; cook over medium heat until butter melts, stirring occasionally. Reduce heat and simmer 12 to 15 minutes, stirring occasionally.

Serve with pear and apple slices.

Yields 25 appetizer servings.

Caramel Peanut Butter Dip

30 caramels
1 to 2 tablespoon water
3 cups plus 2 tablespoons creamy peanut butter
3 cups finely crushed peanuts (optional)
Sliced apples

In a microwave-safe bowl, microwave the caramels and water on HIGH for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir in peanuts if desired.

Serve warm with apples.

Yields 1 cup.

Breakfast

Egg Dishes

Avocado Bacon Swiss Cheese Omelet

3 eggs
3 tablespoons half-and-half
Salt and pepper to taste
2 tablespoons diced ripe avocado
1 ounce Swiss cheese, grated
1 slice crisp bacon

Combine first 4 ingredients and beat well. Pour into well-oiled omelet pan and cook over medium heat until puffy. Add avocado, cheese, and crumbled bacon. Serve either open-faced or folded over.

Serves 1.

Breakfast on the Run

2 whole FROZEN bananas
1 cup milk
1/2 cup plain yogurt
1/4 cup wheat germ
1 egg
2 teaspoons vanilla extract
1 teaspoon granulated sugar

Place all in a blender and whirl until puréed. Garnish with nutmeg.

Corned Beef Oven Omelet

8 eggs
1 cup milk
1/2 teaspoon seasoned salt
1 (3 ounce) package thinly sliced corned beef
1 cup shredded Cheddar or mozzarella cheese (about 4 ounces)
1 tablespoon instant minced onion

Heat oven to 325 degrees F. Grease an 11 x 7-inch or 8-inch square baking dish.

Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into prepared baking dish. Bake uncovered for 40 to 45 minutes or until omelet is set and top is golden brown.

4 to 6 servings.

Delaware Baked Eggs

2 tablespoons butter
1 cup grated sharp cheese
4 eggs
4 dashes hot pepper sauce
4 dashes Worcestershire
1/4 cup ketchup
1/3 cup light cream
Buttered toast

Put butter into a baking dish that is at least 2 inches deep. Warm dish long enough to melt butter. Cool dish so eggs will not set but butter will remain liquid. Sprinkle one half of cheese over butter. Break eggs into 4 separate spaces, far enough apart so they will not run into each other. Put dashes of hot pepper sauce and Worcestershire in center of each egg yolk. Spoon ketchup over yolks. Pour in cream. Sprinkle remaining cheese over eggs. Bake in moderate oven 350 degrees F until eggs are set.

Serve each egg on a slice of buttered toast and spoon the pan sauces over it.

Makes 4 servings.

Egg Entree

12 eggs
2 cans cream-style corn
4 cups grated, sharp Cheddar cheese
2 (4 ounce) cans chopped green chiles
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 teaspoon pepper

Preheat oven to 325 degrees F.

Put eggs into a large bowl and beat well. Add Worcestershire sauce, salt and pepper. Blend thoroughly. Add remaining ingredients and stir with a large spoon until well blended. Pour into a well-greased 13 x 9-inch baking dish. Bake 1 hour and 15 minutes, or until firm to the touch.

Cut into squares to serve.

NOTE: Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated. Remove from refrigerator at least 2 hours before baking and remove the covering of the casserole. Place in a preheated oven and bake 1 hour and 15 minutes, or until firm to the touch

Foolproof Scrambled Eggs

6 eggs
1/3 cup light cream or milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Beat eggs; beat in cream or milk and seasonings. Cook in upper part of double boiler over hot water until just set, stirring often. Serve at once with toast.

Nest Eggs

6 shredded wheat biscuits
3 tablespoons unsalted butter, melted
1 cup grated Cheddar cheese
6 eggs
6 tablespoons milk
Salt
Freshly-ground black pepper
Paprika

Preheat oven to 350 degrees F. Grease six custard cups.

Finely crush shredded wheat biscuits. Toss cereal and butter until well combined. Set aside 3 tablespoons of the cereal, and divide the rest evenly among the custard cups.

Press the mixture evenly against the bottoms and sides of the cups. Divide one-half of the cheese equally among the custard cups, and break an egg into each cup. Spoon 1 tablespoon of milk over each egg, and sprinkle it with salt and pepper. Cover with the remaining cheese, and spread about 1 tablespoon of the reserved cereal around the edge of each cup. Sprinkle the top of each cup with paprika. Place the custard cups on a baking sheet. Bake for 15 to 20 minutes, or until the eggs are firm.

Serve the eggs hot.

French Toast

Almond Eggnog French Toast

6 eggs
1 cup half-and-half
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons brandy
1/2 cup slivered almonds
Confectioners' sugar
8 to 10 slices sesame seed
French bread

Whisk the eggs together. Add the half-and-half, vanilla extract, brandy and nutmeg. Pour into a shallow baking dish. Lightly dip and coat each bread slice once. Set them aside.

Using a covered pan, cook in butter on low to medium heat, 3 1/2 minutes for the first side. Turn over, lightly sprinkle slivered almonds on each slice and cook second side for 3 minutes.

Dust lightly with confectioners' sugar just before serving.

Banana French Toast

2 ripe medium bananas, sliced 1/4-inch thick
1 tablespoon lemon juice
12 (1/2-inch thick) slices French bread, untrimmed
1/2 cup semisweet or milk chocolate pieces
2 beaten eggs
3/4 cup milk
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
1 teaspoon granulated sugar
Maple syrup (optional)

In a bowl gently toss bananas with lemon juice. Arrange half the bread slices in the bottom of a greased 2-quart square baking dish. Top bread with a layer of bananas, chocolate pieces and remaining bread slices.

In a medium bowl combine eggs, milk, honey, vanilla extract and cinnamon. Pour slowly over bread to coat evenly. Cover and chill for 6 to 24 hours.

Preheat oven to 425 degrees F. Uncover the baking dish. Sprinkle bread with almonds and sugar. Bake for 5 minutes.

Reduce oven temperature to 325 degrees F, then bake 20 to 25 minutes more or until knife inserted near the center comes out clean and top of French toast is lightly browned. Let stand 10 minutes.

Serve with maple syrup, if desired.

Makes 4 servings.

Chocolate French Toast

1 loaf day old French bread
1 cup milk chocolate chips
5 beaten eggs
1 1/4 cups milk
1/4 teaspoon cinnamon
Your favorite syrup

Preheat oven to 400 degrees F. Spray a 13 x 9-inch baking pan with vegetable shortening.

Cut French bread into 6 slices, 1 1/2 inches thick. Using a small sharp knife, cut 2-inch long slits in one side of each slice, cutting 3/4 of the way through the bread to create a pocket.

Spoon 2 to 3 good size tablespoons of chips into each pocket and press to close.

Place the filled slices into the prepared baking pan.

In a bowl, whisk together the eggs, milk, cinnamon and vanilla extract, mixing well. Pour over the bread slices and cover with plastic wrap and refrigerate several hours or overnight.

Bake uncovered for 20 to 25 minutes or until golden brown. Serve the French toast slices with your favorite syrup.

This would taste great with strawberry or raspberry syrup along with some fresh strawberries or raspberries and some whipped cream. Yummy! I have to make this one just for myself.

Peanut Butter French Toast with Jalapeno Syrup

4 tablespoons unsalted butter
2 cups plus 1 tablespoon jalapeño jelly or jam
3/4 cup corn syrup
3/4 cup creamy peanut butter
1 tablespoon honey
12 slices white bread
4 eggs
1/2 cup milk
Butter or vegetable oil (for frying)

Melt butter in a small saucepan over low heat. Add 2 cups of the jelly or jam and corn syrup; stir to combine. Set the syrup aside, keeping it warm.

In a small bowl, combine the peanut butter with the honey and the remaining 1 tablespoon jelly or jam. Spread equal portions of the mixture on half of the bread slices. Top each slice with another slice of bread. Cut the sandwiches in half on the diagonal.

Whisk together the eggs and milk. Dip the sandwich halves into the mixture, soaking both sides well. Heat a griddle. Add a small amount of butter or oil, and fry the sandwich halves, in batches, until they are golden brown.

Serve each person three sandwich halves, and pass the warm syrup separately.

Raspberry Cream Cheese Stuffed French Toast

3 large eggs
1 cup whole milk
8 slices sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners' sugar

Place the eggs and mild in a shallow bowl and whisk together. Set aside.

Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners' sugar, and serve with maple syrup.

Tortilla French Toast

2 eggs
1/2 teaspoon salt
1/4 cup milk
8 thick flour tortillas
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Salsa, diced avocado and grated
    Cheddar cheese, for garnish

Preheat oven to 300 degrees F.

Place four plates in the oven to warm. Combine eggs, salt and milk in a shallow dish. Add tortillas one or two at a time, and soak them as you would French toast, turning once to coat them evenly.

Heat about 1 tablespoon each of the butter and oil in a heavy skillet. Fry tortillas one at a time, cooking until they are browned lightly on each side and adding more butter and oil as needed. Place a pair of tortillas on each of the plates, arranging them side by side, but overlapping a bit. Don't cover them.

Top the tortillas with salsa, some chunks of avocado, and a generous sprinkling of cheese. Serve immediately.

Ham, Biscuit, Grits and Gravy Recipes

Awesome Layered Grits

1 cup uncooked grits (may use quick- cooking
    grits prepared according to package directions)
1 teaspoon salt
1 (6 ounce) roll garlic cheese
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/4 cup milk
2 or 3 tomatoes, sliced
1 cup chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 cups shredded Monterey jack cheese
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F.

Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).

Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)

Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.

To serve, cut into squares.

Makes 8 to 10 servings.

Breakfast Patties

1/4 cup water
2 teaspoons salt
2 teaspoons rubbed sage
1 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 pounds ground pork

In a bowl, combine water and seasonings. Add pork and mix well. Shape into eight 4-inch patties.

In a skillet over medium heat, cook patties for 5 to 6 minutes on each side or until no longer pink in the centers.

Chicken Scrapple

2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cups yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken

Grind the cooked chicken. Sauté onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.

To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.

Pancakes

Alaska Sourdough Pancakes

1 package dry yeast
2 cups all-purpose flour
2 cups warm water
2 eggs
1 teaspoon baking soda
1 tablespoon sugar
2 tablespoons melted margarine

Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours.

Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.

Banana Split Pancakes

Batter
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil
2 ripe bananas, mashed

Toppings
Ice cream
Chocolate syrup
Bananas
Whipped cream
Nuts

Mix together well the flour, sugar, baking powder and salt. Set aside.

Mix together egg, milk, oil and bananas.

Mix the flour mixture into the egg mixture and blend well .Cook the pancakes on medium high setting until both sides are golden brown. After the pancakes are cooked, put ice cream on top of pancake, then add chocolate syrup, bananas and whipped cream. Add nuts and yum yum! One is enough though.

Chocolate Chip Pancakes

2 cups Bisquick® baking mix
2 eggs
1 cup milk
1/2 cup Hershey's mini chocolate chips

Beat all ingredients except chocolate chips with electric mixer until smooth. Add more milk if thinner pancakes are desired. Spoon onto griddle and drop a few chips onto cakes. Cook as for plain pancakes.

Dutch Baby

1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vegetable oil
1/2 cup milk
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
2 teaspoons butter

Preheat oven to 425 degrees F.

Mix dry ingredients together, set aside.

Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture until smooth.

Melt butter in a cast iron skillet and coat evenly. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350°F and bake for an additional 3 to 5 minutes or until puffed and golden brown.

Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioners' sugar, if desired, and serve. Yields 1 large pancake to serve two.

NOTE: Serve as soon as it comes out of the oven so that it is still puffy when served.

Four Grain Pancakes

1/2 cup old-fashioned rolled oats (not quick-cooking)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons yellow cornmeal
4 teaspoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs, separated
2 tablespoons butter, melted (or 2 tablespoons vegetable oil)
Shortening

Preheat oven to 400 degrees F (205 degrees C).

Toast oats on a baking sheet in preheated oven, stirring oats occasionally, until oats are fragrant and toasted -  about 7 minutes. Transfer oats to food processor. Whirl until coarsely chopped. Transfer to large mixing bowl. Add flours, cornmeal, sugar, baking powder, baking soda and salt to oats. Set aside.

Whisk together buttermilk, egg yolks and melted butter in a small bowl. Set aside.

Beat egg whites in a clean small bowl until stiff peaks form. Set aside.

Make a well in center of dry ingredients. Add buttermilk mixture to well; stir until combined. Gently fold in egg whites.

Heat griddle or skillet over medium heat or to 375 degrees F (190 degrees C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and bounce around rapidly.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about nine 4-inch pancakes. Recipe can be doubled.

Peanut Butter Feathery Pancakes

1 cup sifted all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup crunchy peanut butter
1 cup milk
1 tablespoon vegetable oil

In a mixing bowl, stir together the flour, sugar, baking powder and salt.

In a small bowl, beat egg with peanut butter until blended. Stir in milk and oil.Add all at once to the dry ingredients, beating until blended.Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

Makes 6 to 8 four-inch pancakes or 32 dollar-size pancakes.

hey Molly...



we actually had a thread like this...called "The Recipe Corner"......


http://www.inthe00s.com/index.php/topic,12572.0.html




It hung in there for awhile....but got buried. Thanks for posting some new recipes! ;)



Erin :)

Oh I didn't realize that.  *lol*  I'll just move the recipes over there and someone can lock this one.  ;D

no problem!! ;)




Erin :)

could someone delete or lock this thread?  I moved my recipes to Recipe Corner, and I'll add more tonight.