Mexican Shrimp Coctail

Here's my final recipe for 2011! I may start up again on my birthday, we'll see.

Carrot Souffle

This recipe is rumored to have originally come from the famous old Hollywood restaurant Chasen's.

Crock Pot Carnitas

Crock Pot Carnitas

Champagne Mojito

Champagne Mojito

Ingredients
o 3 ounces champagne, chilled
o 4 mint sprigs
o 3 teaspoons sugar
o 2 tablespoons lime juice
o 1 lime wedges
Directions
1. Muddle mint, sugar, lime wedge and lime juice with a muddler or the back of a spoon until sugar dissolves, about 30 seconds.
2. Strain into a chilled champagne glass.
3. Add chilled Champagne and garnish with a spring of mint.

• Prep Time: 2 mins
• Total Time: 2 mins
• Servings: 1

Champagne Cosmo

Champagne Cosmo

Serves eight.
1-1/2 cups cranberry juice cocktail, chilled
1/2 cup Grand Marnier
3 Tbs. fresh lime juice
8 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
2 bottles (750 ml) brut sparkling wine or Champagne, chilled
Combine the cranberry juice, Grand Marnier, and lime juice in a small pitcher and mix well.
Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils, and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine).
Serve immediately

Fried Ravioli

Ted Allen's Fried Ravioli

Ingredients
• For the Fried Ravioli:
• 1/4 cup EVOO – Extra Virgin Olive Oil, for frying
• 1 pound large ravioli, fresh or frozen, thawed
•
• For the Basil Almond Pesto:
• 1/4 cup almonds, toasted
• 2 packed cups basil leaves
• 1 clove garlic, grated
• 1 pinch hot pepper flakes
• Salt and pepper
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
• 1/2 cup – 1 cup EVOO - Extra Virgin Olive Oil
•
• For the Spicy Tomato Sauce:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 small onion, finely chopped
• 1 small chili pepper, seeded and finely chopped
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper
• 1 28-ounce can Italian crushed tomatoes
• A few leaves of basil, torn
Yields:
Preparation
For the Fried Ravioli:
Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Fry the ravioli until golden on each side, 1-2 minutes total. Remove them to a paper-towel lined plate and season with some salt.

Serve with some spicy tomato sauce and pesto to dip!
For the Basil Almond Pesto:
In the bowl of a food processor, combine the almonds, basil, garlic, hot pepper flakes, some salt and pepper, Parmigiano-Reggiano. Process into a smooth paste while drizzling in the EVOO until it reaches the consistency you desire. Reserve.
For the Spicy Tomato Sauce:
For sauce, heat a medium saucepot or Dutch oven over medium-high heat. Add EVOO, 2 turns of the pan. When oil is hot, add onions, chili pepper, garlic, salt and pepper. Cook until soft. Add crushed tomatoes and basil. Simmer over low heat to thicken a little and combine flavors.

Holly Christmas Cookies

Holly Christmas Cookies

INGREDIENTS:
1 (10 ounce) package large
marshmallows
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract 1 1/2 teaspoons green food coloring
4 1/2 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot
candies
DIRECTIONS:
1. In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
2. Drop by spoonfuls on well-greased cookie sheet and decorate with red hots. Set aside, and allow to cool.

Cheddar Pecan Wafers

Cheddar Pecan Wafers

INGREDIENTS:
1 pound butter, softened
1 pound sharp Cheddar cheese,
shredded
1 cup chopped pecans, toasted 1 teaspoon cayenne pepper
1 teaspoon salt
4 1/2 cups all-purpose flour
DIRECTIONS:
1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.

ROCKY ROAD CANDY IN THE CROCKPOT

ROCKY ROAD CANDY IN THE CROCKPOT

--bag of chocolate chips
--bag of mini marshmallows
--bag of chopped walnuts
--Release foil

The Directions:

--pour whole bag of chocolate chips into stoneware
--turn on high, set timer for 30 minutes to check
--stir chocolate after 30 min, re-set timer 15-30 minutes as needed.

prepare two cookie sheets with Release foil.


when chocolate is all melty, stir in a bunch of marshmallows. I didn't measure how many I dumped in, but I like a lot of marshmallows. I used at least half the bag. Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).

Remove stoneware from heating element.

Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto the Release foil.

Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags and tie with a pretty ribbon.
Original Recipe from Stephanie O'Dea

Salmon en Croute

Salmon en Croute

• 3 cups chicken stock
• 1 cup wild rice
• 1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle
• 2 tablespoons butter
• 3/4 cup white mushrooms, very thinly sliced
• 1 small, thin leek, thinly sliced, washed and dried
• 2 tablespoons finely chopped thyme
• Salt and pepper
• 1 small handful of dill, finely chopped
• 1/4 cup white vermouth or dry white wine
• Juice of 1/2 lemon
• 1 sheet puff pastry, such as DuFour brand, defrosted
• 4 6-ounce skinless salmon filets
• 1 egg, beaten with splash of water
Yields: 4
Preparation
Bring chicken stock to a boil, stir in rice and reduce heat to simmer. Cover and cook 40-45 minutes until wild rice blooms and is tender. Drain and cool on a baking sheet then transfer to a mixing bowl.

In a skillet, heat EVOO over medium-high heat, a turn of the pan. Melt in butter then add mushrooms and sauté to soften, 5-6 minutes. Add leeks, thyme and dill, and season with salt and pepper. Cook 3-4 minutes more, deglaze with vermouth or wine. Add lemon juice and transfer to the mixing bowl with rice. Stir to combine.
Preheat oven to 425°F. Cover a baking sheet with parchment paper.
Gently roll out the puff pastry sheet with a sprinkle of flour. Cut 4 rectangles about 6x8 inches.

Heat a drizzle of EVOO in large, nonstick skillet over medium-high heat. Season the salmon filets with salt and pepper, and add to the hot pan. Brown the fish 2 minutes on the first side and 1 minute on the flip side. Remove from heat.

Pile some rice and mushroom topping onto each pastry rectangle in small even mounds leaving an edge all around for wrapping. Place a piece of salmon on top. Wrap and seal the bundles of salmon and set them on the baking sheet. Brush with egg wash.
Bake 15 minutes or until deeply golden. Serve with Beurre Blanc, optional, and asparagus or haricots verts alongside.
Beurre Blanc Sauce
Ingredients
• 1/4 cup white wine vinegar
• 1/4 cup dry vermouth
• 1 small shallot, minced
• Salt and finely ground black or white pepper
• 2 sticks cold butter, cut into tablespoon-sized pieces
• 1 tablespoon lemon juice
• 3 tablespoons finely chopped dill
Yields: 4-6
Preparation
Bring vinegar and vermouth to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.
Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Serve hot.
To reheat, add splash of water and whisk over low heat.

Secret Kiss Cookies

Secret Kiss Cookies

15 Servings Prep: 25 min. Bake: 15 min./batch
Ingredients
• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 30 milk chocolate kisses
• 1-1/3 cups confectioners' sugar, divided
• 2 tablespoons baking cocoa
Directions
• In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Fold in walnuts.
• Refrigerate dough for 2-3 hours or until firm.
• Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets.
• Bake at 375° for 12 minutes or until set but not browned. Cool for 1 minute; remove from pans to wire racks.
• Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely.
• Store in an airtight container. Yield: 2-1/2 dozen.

Sugared Cinnamon Almonds in the Slow Cooker

Sugared Cinnamon Almonds in the Slow Cooker

The Ingredients.
serves 10

cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)
aluminum foil or parchment paper
The Directions.

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Ingredients
Cilantro Cream Sauce
o 1/4 teaspoon minced garlic
o 1/2 teaspoon salt
o 1 cup sour cream
o 2 tablespoons chopped onions
o 2 tablespoons chopped cilantro
o 1 dash granulated sugar
Enchiladas
o 6 corn tortillas
o oil or lard
o 1 1/2 cups crabmeat (or imitation crabmeat)
o 6 tablespoons minced onions
o shredded Monterey jack cheese
o pitted black olives
o avocados, slices
o sliced peeled tomatoes
Directions
1. For Cilantro Cream Sauce:
2. Puree garlic with salt.
3. Combine sour cream, onion, cilantro and sugar.
4. Add garlic mixture and stir gently to blend well.
5. For Enchiladas:
6. Heat tortillas, 1 at a time, in oil until soft.
7. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
8. Spread a little Salsa Con Tomatillos on top.
9. Roll enchiladas, and place, seam-side down, in shallow baking dish.
10. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
11. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
12. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Forgotten Meringue Cookies

Forgotten Meringue Cookies

Ingredients
• 1/4 teaspoon salt
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 cup pecans, chopped
• 1 cup chocolate chips
Instructions
1. Preheat oven to 350 degrees F.

2. Line 2 cookie sheets with foil.

3. With electric mixer, beat egg whites until peaks begin to form.

4. Add sugar slowly (about 1 tbsp at a time ). Add vanilla, salt, and beat until everything is very stiff and shiny.

5. Fold in pecans and chocolate chips.

6. Drop by tspfulls onto cookie sheets and put in preheated oven.

7. Turn oven off and forget the cookies until morning.

RACK OF LAMB WITH HONEY HAZELNUT CRUST

RACK OF LAMB WITH HONEY HAZELNUT CRUST

SERVES 6 1 cup, hazelnuts - toasted, peeled & coarsely ground 1 cup, fresh white breadcrumbs 3 tablespoons, fresh rosemary - minced 3 racks lamb - fat & membrane trimmed if necessary 3 tablespoons, honey-Dijon mustard salt & freshly ground pepper 3 tablespoons, honey

Preheat the oven to 425 degrees. Combine the hazelnuts, breadcrumbs and rosemary in a large bowl. Arrange the lamb meat side up on a baking sheet. Brush each rack with the mustard, season with salt and pepper and press the hazelnut mixture onto the top of the lamb. Drizzle with the honey. Roast until the internal temperature of the thickest portion of the lamb reaches 130 degrees (approximately 20-25 minutes). Remove from the oven and allow the lamb to rest for 10 minutes before slicing. [Note: This recipe results in medium-rare cooked lamb. You may wish to cook the lamb until slightly less rare - medium rare (just pink) would read about 140 degrees when tested with an instant-read thermometer. Allow to rest as directed before carving.]

Cheesy Shrimp Dip

Cheesy Shrimp Dip

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 43 min

Level: Easy

Serves: 10 to 12 servings

Ingredients

• 1/4 cup butter
• 2/3 cup chopped red bell pepper
• 1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
• 1/3 cup sliced green onions
• 1 cup sour cream
• 1 cup shredded Parmesan
• 1 cup shredded mozzarella
• 1/2 cup mayonnaise
• Pinch salt
• Pinch cracked black pepper
• Assorted crackers, for serving

Directions

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.

Recipe courtesy Paula Deen

Dulce de Leche Pound Cake

Servings: Makes two 9-inch loaves or 4 small loaves

Ingredients

· 24 Tbsp. (3 sticks) butter , at room temperature (large batch: 9 sticks or 4 1/2 cups)

· 1 cup dulce de leche (large batch: 3 cups)

· 2 cups light brown sugar (large batch: 6 cups)

· 1 1/4 cups granulated sugar , divided (large batch: 3 3/4 cups)

· 1 1/2 Tbsp. vanilla extract (large batch: 4 1/2 Tbsp.)

· 6 eggs (large batch: 18 eggs)

· 3 cups all-purpose flour (large batch: 9 cups)

· 1 Tbsp. ground allspice (large batch: 3 Tbsp.)

· 1 Tbsp. ground cinnamon (large batch: 3 Tbsp.)

· 1 Tbsp. ground ginger (large batch: 3 Tbsp.)

· 1 tsp. fine salt (large batch: 3 tsp.)

· Strips of lime peel from 2 limes (large batch: strips from 6 limes)

· 1 1/4 cups confectioners' sugar , sifted (large batch: 3 3/4 cups)

· 2 Tbsp. milk (large batch: 6 Tbsp.)

Directions

(Large batch makes six 9-inch loaves or 12 small loaves)
Active time: 45 minutes
Total time: 2 hours

Preheat oven to 325°. Grease two 9-inch or 4 mini loaf pans with cooking spray; set aside. In a large bowl, beat butter, dulce de leche, brown sugar, and 1 cup granulated sugar with an electric mixer until smooth and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add flour, allspice, cinnamon, ginger, and salt; beat again until combined.

Transfer batter to prepared pans, smooth out the tops, and bake until loaves turn a deep golden brown and a toothpick inserted in the center comes out clean, 60 to 75 minutes. Set aside to cool in pans about 45 minutes; then, if desired, remove from pans.

Meanwhile, bring a small pot of water to a boil and add lime peel. Cook 1 minute, then quickly scoop out peel and blanch 1 minute in a bowl of cold water. Cook and blanch the peel 2 more times using the same process with the same boiling water. Remove peel. Bring a new 1/2 cup water and remaining 1/4 cup granulated sugar to a boil; add lime peel and cook, stirring frequently, until sugarcoated.

When cakes are partially cool, whisk together confectioners' sugar and milk to form a glaze; pour over loaves. Top with candied lime. Cool completely.

Notes: Look for canned or jarred dulce de leche, a South American-style milk caramel, at Latin groceries or in your supermarket near the ice cream toppings. You can also substitute sweetened condensed milk. This cake bakes well in mini loaf pans, too. Be sure not to open the oven too early or too often.

CREAM CHEESE CAKE MIX COOKIES

CREAM CHEESE CAKE MIX COOKIES

Cook time:	10 Min		Difficulty:
Prep time:	5 Min		Serves:

INGREDIENTS

- 1 bx cake mix, any flavor - 8 oz cream cheese, room temperature - 1/4 c butter, room temperature

- 1 large egg - 1 tsp vanilla (optional, depending on flavor) - 1 c any add-ins (flavored chips, candy, nuts, etc) - amounts can be varied. for chocolate chip I added a 12 oz bag of semisweet chips

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).

3. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like

4. Bake for 10 minutes, until edges are brown.

Foolproof Rib Roast

Foolproof Rib Roast

INGREDIENTS:

1 (5 pound) standing beef rib roast 2 teaspoons salt

1 teaspoon ground black pepper 1 teaspoon garlic powder

DIRECTIONS:

1.	Allow roast to stand at room temperature for at least 1 hour.
2.	Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3.	Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings. 500 DEGREE METHOD Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly. Preheat the oven (for at least 1/2 hour) to 500 degrees. Note: This method cannot be used in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process. Place the roast in a shallow baking pan, salt and pepper the roast. Stud with garlic clove slivers if desired. Place the roast in the preheated oven and time it – 5 minutes per pound. Turn off the oven. DO NOT OPEN THE OVEN DOOR FOR TWO HOURS. The roast will now be medium rare, and ready to carve (no additional “resting” time is needed).

Easy, Cheesy Tortellini Bake

Easy, Cheesy Tortellini Bake

Ingredients:

2 (9 ounce) packages cheese tortellini 1 (24 ounce) jar marinara sauce 1 (16 ounce) jar Alfredo sauce 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

1 tablespoon dried Italian seasoning 1 (8 ounce) package shredded Mozzarella cheese 1/4 cup freshly grated Parmesan cheese 1 teaspoon dried Italian seasoning

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
2.	Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
3.	Broil for a minute or two until cheese has melted and turned golden brown

Hot Corn Dip

Hot Corn Dip

INGREDIENTS:

1 (15 ounce) can white corn, drained 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes with green chile peppers, drained 1 (8 ounce) package cream cheese,

diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3.	Bake in the preheated oven 30 minutes, or until hot bubbly

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

INGREDIENTS:

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup granulated sugar

3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels 1 cup chopped nuts*

DIRECTIONS:

1.	Preheat oven to 375 degrees F.
2.	Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3.	Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Stained Glass Window Cookies

Stained Glass Window Cookies

Makes: 24 cookies

Preparation Time: 5 min

Chilling Time: 2 hr

Cooking Time: 5 min

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 (12-ounce) package semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 (10.5-ounce) package multi-colored miniature marshmallows
• 1 cup sweetened flaked coconut

Instructions

1. In a large saucepan, melt butter and chocolate chips over low heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool but not to the point of hardening.
   
2. Fold in marshmallows and stir until well coated. Spoon half the mixture lengthwise down the center of an 18-inch piece of wax paper. Shape into a 12- x 2-inch log and place at one edge of wax paper. Sprinkle 1/2 cup coconut over remainder of wax paper.
   
3. Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and 1/2 cup coconut.
   
4. Chill until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4-inch slices.

Creamy White Fudge

Creamy White Fudge

• Servings: About 2 pounds
• Serving Size:
• Prep Time: 15 Minutes
• Cook Time: 10 Minutes

Ingredients

• 1 1/2 pounds premium white chocolate or confectioners' coating
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• Dash salt
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped nuts

Instructions

• LINE an 8 or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT chocolate with sweetened condensed milk and salt in heavy saucepan, over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
• CHILL 2 hours until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Impossibly Easy Chili Pie

Impossibly Easy Chili Pie

Serves: 6

Cooking Time: 43 min

Ingredients

• 1 pound lean (at least 80%) ground beef
• 1 can (14.5-ounce) diced tomatoes, drained
• 1 medium onion, chopped (about 1⁄2 cup)
• 1 (1-ounce) envelope chili seasoning mix
• 1 can (2 1⁄4-ounce) sliced ripe olives, drained
• 1 cup shredded Cheddar cheese (about 4-ounces)
• 1/2 cup original Bisquick mix
• 1 cup milk
• 2 eggs
• chopped tomato, red onion and jalapeño, if desired
• sour cream, if desired (for garnish)

Instructions

1. Preheat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
   
2. Stir in tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and 1⁄2 cup of the cheese.
   
3. In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Pour into pie plate.
   
4. Bake 30 minutes. Top with remaining 1⁄2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with chopped vegetables and sour cream.