CHOCOLATE FONDUE CUPS

INGREDIENTS • 1 1/2 cups semi-sweet chocolate pieces • 2/3 cup heavy cream • 2 tbsp. honey • 1 tsp. vanilla extract • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions • Assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)

DIRECTIONS 1. Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally. Remove the saucepan from the heat. Stir in the vanilla extract. 2. Spoon 1/4 cup chocolate mixture into each pastry shell. Serve with the fruit for dipping. 3. Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier. 4. Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe. 5. Easy Substitution: Some other ideas for dipping include marshmallows, pretzel sticks, dried fruit and/or your favorite Pepperidge Farm® cookies

Strawberry & White Chocolate Cake Mix Cookies

Ingredients • 1 box strawberry cake mix • 1 stick {8 Tbls} butter, melted • 1 egg • 1 teaspoon vanilla • 4 oz Neufchatel cheese {light cream cheese}, room temperature • 3/4 cup white chocolate chips • 3/4 c M&Ms

Instructions 1. Combine, butter, egg, vanilla, and cream cheese in a bowl. Mix together thoroughly. 2. Add cake mix, half of the box at a time, mixing until well combined. 3. Stir in chips and candies by hand. 4. Refrigerate for at least one hour and then roll dough into 1 inch balls. 5. Preheat oven to 350 degrees. 6. Place dough balls onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all! Set a timer. 7. Let cookies cool on a baking sheet for several minutes before removing to a wire rack to cool completely. 8. Cookies can be stored in an airtight container for 4-5 days. 9. Makes 3 dozen cookies. http://www.momontimeout.com/2013/01/strawberry-white-chocolate-cake-mix-cookies/

Almond French Toast

INGREDIENTS: 1 cup slivered almonds 3 eggs 1 cup milk 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon almond extract 1 teaspoon vanilla extract 12 thick slices French bread 3 tablespoons canola oil 3 tablespoons butter confectioners' sugar for dusting

DIRECTIONS: 1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside. 2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour. 3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving

Beef Taco Rice Skillet

Ingredients o 1 lb ground beef o 1 (1 1/4 ounce) envelopes taco seasoning mix o 1 1/2 cups water o 1 cup thick & chunky salsa o 1 cup frozen whole kernel corn o 1 1/2 cups uncooked instant rice o 3/4 cup shredded taco blend cheese o 1 cup shredded lettuce o 1 medium tomatoes, chopped o sour cream, if desired

Directions 1. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. 3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. 4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Nutella and Chocolate Fondue

You will need: > 1 tbsp. Nutella > 1 (11.5 oz.) bag of semi-sweet chocolate chips > 1 cup heavy whipping cream > Any and all yummy sweets you would like to dip in your Nutella chocolate Here are a few ideas: Strawberries Pineapple Pound cake Brownies Marshmallows Cookies

1. First thing you need to do is melt your chocolate in a small saucepan on your stove. I know it seems strange, but your fondue pot won't get hot enough to melt your chips, it will only keep your melted chocolate warm. Heat your heavy cream on low and slowly pour in your chocolate chips, stirring constantly so they don't burn. When all of your chips are melted stir in your Nutella. 2. Pour your chocolate into your fondue pot and ENJOY! Thegingerbreadblog.com

Cherry Chocolate Fruit Dip

16 oz. cream cheese (2 bars) 3/4 cup heavy cream 2/3 cup sugar 10 oz. jar maraschino cherries, drained (save the juice) 5 T. maraschino cherry juice 4.4 oz. chocolate bar 4.4 oz white chocolate bar 1 tsp. vanilla 1/2 tsp. almond extract dipping fruit (bananas, apples, pineapple, etc.)

Directions: Dump the cherries in a food processor, and pulse until well chopped. Break up the chocolate bars, add to the food processor and pulse just until the chocolate is chopped to small chunks. Don't over-pulse the chocolate, you want small chunks. Set the chocolate/cherry mixture aside and pull out another bowl. In that bowl, combine your sugar, cream cheese, and heavy whipping cream. Mix well. Add the vanilla, almond extract, cherry/chocolate mixture, and finally the cherry juice. Mix well. Chill and serve with your favorite fruits (apples, bananas, strawberries, pineapple, etc.)

Smoky Beef Chili with Tortilla Chip Crust

Ingredients: • 4 1/2 lb. beef chuck roast, cut into 1-inch cubes • Kosher salt and freshly ground pepper, to taste • 5 Tbs. vegetable oil • 3 large yellow onions, diced • 2 carrots, peeled and diced • 1 celery stalk, diced • 2 red bell peppers, seeded and diced • 10 garlic cloves, minced • 2/3 cup chili powder • 2 Tbs. ground cumin • 1 Tbs. dried oregano • 2 tsp. ground coriander • 1 cup beef broth • 2 cans (each 28 oz.) crushed tomatoes • 1 can (15 oz.) kidney beans, rinsed and drained • 1 can (15 oz.) black beans, rinsed and drained • 1/4 cup finely ground cornmeal • 8 oz. sharp cheddar cheese, shredded • 3 cups tortilla chips • Guacamole for serving • Sour cream for serving

Directions: Season the beef generously with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Add one-third of the beef and sear until well browned on all sides, 6 to 8 minutes. Transfer to a large bowl. Sear the remaining beef in 2 more batches, warming 1 Tbs. oil in the insert before searing each batch. Reduce the heat to medium and warm the remaining 2 Tbs. oil. Add the onions, carrots, celery and bell peppers and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chili powder, cumin, oregano and coriander and cook, stirring constantly, for 1 minute. Add the beef, broth and tomatoes, and season with salt and pepper. Place the insert on the slow-cooker base, cover and cook on high according to the manufacturer’s instructions until the meat is tender, about 5 hours; during the last 30 minutes of cooking, stir in the kidney beans, black beans and cornmeal. Fill the chamber of a handheld smoking gun with mesquite wood chips according to the manufacturer’s instructions. Place the nozzle directly above the chili, cover the slow cooker tightly with plastic wrap and smoke the chili. Repeat the smoking with another chamber of chips. Remove the nozzle and cover the slow cooker tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Fill the chamber of the smoking gun with mesquite wood chips. Place the cheese in a pie dish, place the nozzle directly above the cheese, cover the dish tightly with plastic wrap and smoke the cheese. Remove the nozzle and cover the dish tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Position a rack in the middle of an oven and preheat the broiler. Top the chili evenly with the tortilla chips and sprinkle with 1 cup of the cheese. Transfer the insert to the broiler and broil until the cheese is melted, about 4 minutes. Serve with the remaining cheese, guacamole and sour cream alongside. Serves 10 to 12. Williams-Sonoma Kitchen

Outrageous Warm Chicken Nacho Dip

INGREDIENTS: 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) , drained 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste (optional) 1 cup canned black beans, rinsed and drained

DIRECTIONS: 1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat allrecipes.com

San Francisco Garlic Fries

Go 49ers!! Ingredients • Nonstick vegetable oil spray • 2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3" batons • 3 tablespoons vegetable oil, divided • Kosher salt and freshly ground black pepper • 4 garlic cloves, minced • 2 tablespoons chopped flat-leaf parsley

Preparation • Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. • Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes. • Whisk remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat. Bonappetit.com

Baltimore-Style Crab Cakes

In the Super Bowl this Sunday the Baltimore Ravens are playing the San Francisco 49ers. Here's athe 1st of 2 recipes to get into the mood! Ingredient List • 1/2 cup mayonnaise • 1 large egg, beaten • 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • 1/2 teaspoon hot sauce • 1 pound jumbo lump crab meat, picked over • 20 saltine crackers, finely crushed • 1/4 cup canola oil • Lemon wedges, for serving This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out. You can also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size cakes for parties. Instructions

Total Time: 1 hr 25 min Servings: 4 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. MAKE AHEAD The crab cakes can be prepared through Step 2 and refrigerated overnight. Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.

Mushroom Rice Bake

Serves: 4 Cooking Time: 50 min What You'll Need: • 1 1/2 cups long- or whole-grain rice • 2 cups sliced fresh mushrooms (about 8 ounces) • 1 small onion, chopped • 1 (10-1/2-ounce) can condensed beef broth • 1 (10-3/4-ounce) can condensed cream of mushroom soup • 1/4 cup (½ stick) butter, melted • 1/2 teaspoon black pepper

What To Do: 1. Preheat oven to 375 degrees F. Coat a 2-quart casserole dish with cooking spray; set aside. 2. In a medium bowl, combine all ingredients; mix well. Spoon mixture into prepared casserole dish. 3. Cover and bake 50 to 55 minutes, or until liquid is absorbed and rice is tender. Notes • Garnish with scallion slices

The “Bomb” Nachos

• 1 bag Ridge Cut Potato Chips w/ Sea Salt • 3-4 medium cloves Garlic, minced • 1 jar Alfredo Sauce • 1/2 cup Shredded Parmesan Cheese • 1/2 cup Crumbled Blue Cheese • 1/2 cup Milk

Preheat oven to 400 degrees. In a medium bowl, mix together alfredo sauce, Parmesan cheese, garlic and milk. Separate the chips into two large oven safe dishes and add sauce over the top. Gently toss chips with sauce. Top each batch with 1/4 cup of blue cheese. Bake for 7-10 minutes until cheese starts to bubble. Serve immediately! Serves: 6 - 8 Cooking Time: 20 Minutes

How to Make Amaretto

What You Will Need: • 1 1/2 cups water • 1 cup granulated sugar • 1/2 cup packed dark brown sugar • 2 tablespoons pure almond extract • 2 teaspoons pure vanilla extract • 2 cups Vodka

What To Do: 1. Into a heavy bottom sauce pan add: water, sugars and bring to a boil. Cook until sugars are well dissolved. Remove from heat and allow to cool for approximately 15 minutes. 2. To pan add: extracts and vodka. Mix to combine. 3. Pour Amaretto into desired jars and cap. Store in a cool/dry location. http://www.bellalimento.com/2012/12/29/how-to-make-amaretto/

Crockpot French Onion Soup

3 onions, sliced 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 Tbsp. Worcestershire sauce 1 tsp. sugar 1/2 tsp. pepper 2 32-oz cartons of beef broth French bread, sliced on the bias Swiss or gruyere cheese

With your crockpot on high, add the butter and let melt. Once butter is melted, add in sliced onions and cover. Cook onions on high for about 45 minutes to 1 hour or until onions are caramelized. Mix together flour, Worcestershire sauce, sugar and pepper in another bowl. Slowly add flour mixture and broth to onion stirring well. Cover and cook on low for 6-8 hours or on high for 3-4. To make the crusty bread, slice French bread on the bias and place slices of Swiss or gruyere cheese on top. Toast in oven at 250 degrees for 20 minutes. Pour soup into bowls and top with cheesy bread slices smashedpeasandcarrots.com

PEANUT BRITTLE COOKIES

INGREDIENTS - 1/2 c creamy peanut butter - 1/4 c margarine/butter softened - 1 c brown sugar - 1 Tbsp lemon juice - 1/3 c milk - 3/4 c flour - 1/2 c chopped peanuts - 1/8 tsp baking soda - 1/2 tsp baking powder - 6 oz milk chocolate chips - 1/2 c finely chopped peanuts

DIRECTIONS 1. Cream peanut butter, margarine/butter and sugar mix in lemon juice. Add milk, stir in flour, soda, baking powder and nuts. 2. Spread evenly in cake pan 9 x13. Bake 350 degree for about 30 min. Note: if you want them thicker use a 8 x 8 square pan. 3. Sprinkle with milk chcoolate chips and finely chopped peanuts. Cut in squares. Store in air tight container

Winter Mexican Corn Soup

Ingredients: • 1 small sweet potato, peeled and cut into 1″ cubes • 1 small potato, peeled and cut into 1″ cubes • 1 garlic head, halved horizontally • 1 onion, chopped • 1 carrot, thick dice • 3 tbsp. olive oil • 2 cups corn, about 4 cobs • pinch of turmeric • 1/2 tsp. ancho chile powder • 1/2 poblano, seeded and finely diced • coarse salt & pepper • 6 cups chicken stock • 1 cup water • 1 cup cream • 1 lime, juiced • 2 green onions, thinly sliced • small handful of cilantro, torn

Prep: 1. Preheat broiler. Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray. Drizzle with 2 tbsp. of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet. Broil 5 minutes, toss and broil for a further 5 minutes. Remove from oven and when garlic is cool, squeeze the garlic out. Discard the skin. 2. Heat the remaining oil in a large pot over medium heat. When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir. Allow the flavours to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water. Bring the mixture to a boil then reduce and simmer for 30 minutes. Season the soup and remove it from the heat. Add in the cream and lime juice and whisk to incorporate. 3. Ladle into bowls and top with the green onions and cilantro leaves. 4. Serves 4-6.

Copycat T.G.I. Friday’s Jack Daniels Grill Glaze

Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Ingredients • 1 head of garlic • 1 Tbsp. olive oil • ⅔ cup water • 1 cup pineapple juice • ¼ cup teriyaki sauce • 1 Tbsp. soy sauce • 1⅓ cup dark brown sugar • 3 Tbsp. lemon juice • 3 Tbsp. minced white onion • 1 Tbsp. Jack Daniels Whiskey • 1 Tbsp. crushed pineapple • ¼ tsp. cayenne pepper

Instructions 1. Preheat oven to 325F. Slice a ½” off the top of the garlic head. Cut the root end to sit flat. Take off some of the outer layers of skin but leave enough to hold the head together. Drizzle with olive oil and wrap in foil. Bake it for 1 hour. Let it cool enough to handle then squeeze out the garlic paste and set aside. 2. Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat. Bring the mixture to a boil stirring occasionally. Reduce heat to a simmer. 3. Whisk in the garlic and then the remaining ingredients to the pan. Let simmer for 40-50 min. or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon Author: Tara Noland

Rosemary Roasted Potatoes with Lemon & Herb Cream Sauce

Ingredients • 12 small red or Yukon gold potatoes, partially peeled • 2 tablespoons olive oil • 1/2 teaspoon paprika • 1 tablespoon fresh rosemary chopped fine • 2 tablespoons butter • 1 lemon (juiced) • 1/2 cup fresh parsley chopped • 1/4 cup white wine • 3 ounces Philadelphia whipped cream cheese

Directions 1. Preheat oven at 400 degrees. In a 9 x 13 pan lined with foil and sprayed with cooking spray add potatoes, oil, paprika, rosemary and season with salt and pepper (I used sea salt). Toss well and bake in oven 35 to 40 minutes. 2. In a small pan on medium high heat 5 minutes before potatoes are done add butter and melt. Next add parsley toss and add lemon juice and wine to pan let cook for a minute then add your cream cheese and mix until all melted season with salt and pepper and let it cook and additional couple of minutes or until sauce thicken. Remove potatoes from oven and plate your potatoes and immediately pour your lemon herb cream sauce all over the top and serve right away!

Chicken Artichoke Bacon Dip

INGREDIENTS: 1 (14 ounce) can artichoke hearts, rinsed and drained 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces 1 1/2 cups fresh spinach, chopped 4 strips cooked bacon, coarsely chopped 1/2 cup mayonnaise 1/2 cup shredded mozzarella cheese 2 ounces Neufchatel cheese, cut into cubes 2 tablespoons milk, or more to taste 1 clove garlic, minced 2 slices Swiss cheese, cut into strips ground black pepper to taste 1 pinch cayenne pepper, or to taste (optional)

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish. 3. Bake until browned and bubbling on top, 30 to 40 minutes

Beef Sliders Stuffed with Walnuts and Gorgonzola

INGREDIENTS: 1 teaspoon olive oil 4 slices bacon, finely chopped 1/2 cup finely chopped shallots 2 cups finely chopped button mushrooms 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 egg, lightly beaten 1 pound ground beef (10% fat) 4 ounces Gorgonzola (or blue cheese), divided into 16 portions 32 California walnut halves 16 small dinner rolls*

DIRECTIONS: 1. Heat oil in a heavy saucepan over medium heat and saute bacon until just cooked but not crisp. 2. Add shallots and cook until translucent. Add mushrooms and continue cooking until water evaporates, about 5 minutes. 3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over-mixing. 4. Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter, tucking a piece of cheese and 2 walnut halves into the centre of each patty. 5. Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments