S'Mores pie recipe from McCormick

No summer celebration is complete until the s'mores are served! This delightful recipe from McCormick offers a new twist on a classic summer sweet.

Ingredients

• 1 1/2 cups graham cracker crumbs 
• 7 tablespoons butter, melted 
• 1/3 cup sugar 
• 3/4 cup heavy cream 
• 6 ounces semi-sweet chocolate, chopped 
• 2 teaspoons McCormick® Cinnamon, Ground 
• 1 tablespoon plus 1 teaspoon McCormick® Extra Rich Pure Vanilla Extract, divided 
• 1 jar (7 ounces) marshmallow creme 
• 4 ounces (1/2 package) cream cheese, softened 
• 1 tub (8 ounces) frozen whipped topping, thawed 

Directions 

• For the Crust mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside. 
• For the Filling bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in cinnamon and 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm. (Freeze 15 minutes for faster chilling.) Beat marshmallow creme, cream cheese and remaining 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. Spread evenly over chocolate layer in crust. Refrigerate at least 2 hours or until ready to serve. Garnish with chocolate curls or toasted marshmallows, if desired.

Vegetable ravioli in lemon grass broth recipe

(Photo credit: Wikipedia)

Summer is almost here and for those of us who enjoy gardening, the time to enjoy our bounty of fresh herbs and vegetables is almost upon us. This amazing recipe is the perfect way to kick of the summer season!

VEGETABLE RAVIOLI IN LEMON GRASS BROTH 

• 1 lb Chinese cabbage 
• 6 scallions 
• 6 oz snow peas 
• 4 oz carrots 
• 4 oz mushrooms, trimmed 
• 2 oz vegetable oil 
• 1 oz soy sauce 
• 1 t sesame oil 
• 1 T cilantro, chopped 
• Salt to taste 
• 1 ½ lb fresh stained glass pasta dough 
• Water or egg wash as needed 
• 4 stalks lemon grass 
• 1 oz ginger root, sliced 
• 4 scallions, sliced 
• 1 qt water 
• Salt to taste 
• Cilantro leaves for garnish 

Directions
Cut cabbage into fine shreds. Trim and slice scallions, trim snow peas and cut diagonally into a thin julienne, trim, peel and grate carrots, chop mushrooms coarsely. Heat oil in a large sauté pan. Add vegetables and sauté until wilted. Add soy sauce and lower heat to medium and continue to cook until vegetables are tender and there is no remaining liquid in the pan. Remove from heat and allow to cool. Add sesame oil and cilantro. Season with salt as desired. Roll pasta dough into thin sheets. Lay half the sheets on your work space. Place ½ ounce mounds of the vegetable mixture on the pasta sheets about 3-4 inches apart. Brush exposed pasta with water or egg wash and top with remaining sheets. Press together to seal, making sure to press out any air bubbles around the vegetable mixture. Cut into round or square raviolis. Trim off and discard the tops of the lemon grass stalks. Crush the bases then chop coarsely. Combine lemon grass, ginger, scallions and water in a sauce pan. Simmer 10-15 minutes until water is lightly flavored. Strain and season with salt to taste. Drop ravioli into boiling salted water. Reduce heat and simmer for 3 minutes, until pasta is cooked. Remove pasta with a skimmer and drain well. Arrange 5 ravioli in a broad soup plate and pour lemon grass broth over top. Garnish with cilantro leaves.

Stained glass pasta recipe

(Photo credit: Wikipedia)

This recipe is easy to make, but it can be quite time consuming until you are comfortable with the process. The end result, however, is totally worth it if you enjoy crafting truly unique food for your friends and family.

STAINED GLASS PASTA
Basic Pasta Ingredients

• 4 large eggs 
• 5 to 7 T water 
• 3 1/2 cups all-purpose flour 
• Fresh herbs or edible flours, as desired

Directions
In a large bowl, create a mound of flour and create a well in the center of it. Add the eggs to the well, beating gently with a fork while you add the water a tablespoon at a time. Slowly bring the flour from the sides into the well, adding more water as needed until all of the flour is moistened. Once a stiff dough is formed, create a ball and knead the mixture for 3-4 minutes, until the dough is elastic. Wrap in plastic wrap and set aside to rest for 20 minutes. When ready to make pasta, lightly dust your work surface with additional flour and divide the dough into fourths. Roll out two portions as thin as possible, keeping unused dough covered until you are ready to use it. Lightly dampen fresh herbs or edible flowers with water and press into one of the dough sheets. Top with the second piece of dough and press and flatten the dough sheets with a rolling pin. Cut into desired shapes and use in your favorite pasta recipes.

For some beautiful examples of stained glass pasta, please visit The Novice Gardner on WordPress.

Green chile cheesecake recipe from Old El Paso

I think it's safe to say that all of us are familiar with cheesecake, am I right? A rich, buttery crust
filled sky high with a cream cheese filling. Mmmm, who else is ready for some dessert? LOL Well, cheesecakes aren't just for dessert, even though that is how most of us traditionally enjoy them. Savory cheesecakes can make a delicious appetizer or entree, as well. This recipe from Old El Paso features a Tex Mex flavor that will be sure to become quite popular for summer time entertaining.

Ingredients 
Crust 

• 1 cup Progresso™ Plain Bread Crumbs 
• 2 oz. (1/2 cup) shredded fresh Parmesan cheese 
• 1 1/2 teaspoons chili powder 
• 1/4 cup butter, melted 

Filling 

• 1 tablespoon oil 
• 1/2 cup chopped red onion 
• 2 tablespoons lime juice 
• 3 garlic cloves, minced 
• 1 cup Green Giant™ Niblets® Frozen Corn, thawed 
• 2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles 
• 2 teaspoons cumin 
• 1 1/2 teaspoons salt 
• 1/4 teaspoon hot pepper sauce 
• 3 (8-oz.) pkg. cream cheese, softened 
• 1/2 cup sour cream 
• 3 eggs 
• 4 oz. (1 cup) shredded Monterey Jack cheese 
• 7 grape or small cherry tomatoes, halved 
• 2 (12-oz.) pkg. cornbread crackers 

Preparation 
Step 1 Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
Step 2 Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
Step 3 Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
Step 4 Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
Step 5 Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
Step 6 Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

Chicken, bacon, ranch enchilada recipe from Betty Crocker

I'm not sure what it is about summer, but the flavors of chicken, bacon and ranch dressing always seem to make dinner taste a little bit better. If you are looking for a new take on a classic enchilada recipe for your summer dining, this recipe from Betty Crocker is a sure hit!

Ingredients 
Enchiladas 

• 4 cups shredded deli rotisserie chicken 
• 9 slices bacon, crisply cooked and crumbled 
• 1 packet (1 oz) ranch dressing & seasoning mix 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 2 cups shredded Mexican blend cheese (8 oz) 
• 20 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 

Sauce 

• 2 tablespoons olive oil 
• 1/2 cup chopped onion 
• 1 can (4.5 oz) Old El Paso™ chopped green chiles 
• 2 tablespoons Gold Medal™ all-purpose flour 
• 2 cups Progresso™ chicken broth (from 32-oz carton) 
• 1 cup sour cream 

Garnishes, as desired 

• Chopped fresh cilantro 
• Chopped fresh tomatoes 
• Chopped red onion 

Directions 

1. Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish. 
2. In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month. 
3. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps. 
4. Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute. 
5. Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon. 
6. Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.

Creamy tomato slow cooker chicken from Betty Crocker

Betty Crocker is known for sharing some of the best recipes that can be found on the internet. When the following recipe was shared with me via their newsletter, I knew it was one I was going to have to share with you all, and try myself.

CREAMY SLOW COOKER CHICKEN
Ingredients 

• 4 boneless skinless chicken breasts (about 1 1/4 lb) 
• 2 cloves garlic, finely chopped 
• 1 1/2 teaspoons dried basil leaves 
• 1/2 teaspoon dried oregano leaves 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 jar (15 oz) Alfredo sauce 
• 1 can (14.5 oz) diced tomatoes, drained 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 8 oz uncooked pasta (such as penne or mostaccioli) 
• 2 tablespoons cornstarch 
• 2 tablespoons water 
• 1/2 cup shredded Italian cheese blend (2 oz), if desired 

Directions
1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
5 Serve chicken with pasta; top with cheese.

Expert Tips 

• Combine this creamy tomato chicken with a beautiful garden salad for a perfect, well-rounded meal. 
• If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day! 
• Don't have pasta on hand? This chicken dish also tastes great served over rice or quinoa.

Spinach, artichoke and dill dip recipe from McCormick

It wouldn't be a New Year's party without a table full of dips and spreads! This recipe from McCormick features a simply divine mix of flavors that should please everyone in attendance.

SPINACH, ARTICHOKE AND DILL DIP
Serves: 30 
Serving Size: 2 tablespoons 
Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 packages (6 ounces each) baby spinach leaves, coarsely chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons McCormick® Dill Weed
• 1 1/2 teaspoons McCormick® Oregano Leaves
• 3/4 teaspoon McCormick® Black Pepper, Ground
• 3/4 teaspoon salt
• 1/4 teaspoon McCormick® Garlic Powder

Directions
Preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add spinach in 2 batches; cook and stir until almost wilted. Mix remaining ingredients in large bowl until well blended. Add spinach mixture; mix well. Spoon into 2-quart baking dish. Bake 20 to 25 minutes or until heated through and edges are bubbly. Let stand 1 minute; stir. Serve with vegetable dippers and assorted crackers or sliced French bread.

Razzmopolitan recipe from Kraft

If you are looking for a family friendly mocktail to serve this coming New Year's Eve, this recipe from Kraft is perfect! Directions for making an adult version is included for those ringing in 2015 without kids.

RAZZMOPOLITAN
What You Need

• 1-1/4 qt. (5 cups) cold water 
• 1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Classic Orange Flavor Drink Mix* 
• 2 cups low-calorie cranberry raspberry drink 
• 1/4 cup fresh lime juice 

Make It 
ADD water to drink mix in large plastic or glass pitcher; stir until mix is dissolved.
STIR in remaining ingredients.
SERVE over ice. Or, refrigerate until ready to serve.

*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe.

Kraft Kitchens Tips Special Extra 

• Serve in martini glasses with rims that have been dipped in water and sugar. 
• Substitute For an adults-only version, substitute vodka for 1/2 cup of the water.

Oatmeal cookie mix recipe

There is a reason why oatmeal cookies are one of the most popular cookies in the country-they are chewy, buttery and utterly scrumptious! This quick and easy for making oatmeal cookie mix makes a great gift to share with loved ones throughout the holiday season.

OATMEAL COOKIES 
Ingredients 

• 3 cups rolled oats 
• 1 cup brown sugar 
• 1 cup all-purpose flour 
• 1/3 cup white sugar 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 

Directions
Layer ingredients in a 1 quart jar in this order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats.

Attach the following directions: Oatmeal Cookies Preheat oven to 375 degrees F. Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter, 1 egg and 1 teaspoon of vanilla until fluffy. Stir in mix. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. This recipes makes about 3 dozen cookies.

Double chippers cookie mix recipe

If you are looking for something creative, yet delicious, to give as a holiday gift, look no further than this recipe.

DOUBLE CHIPPERS 
Ingredients

• 1 1/2 cups all-purpose flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 cup packed brown sugar 
• 1/2 cup white sugar 
• 2/3 cup shortening 
• 1 1/3 cups semisweet chocolate chips 
• 2/3 cup butterscotch chips 

Directions 
In a large bowl stir together the flour, baking soda, salt, brown sugar, and white sugar. Add the shortening and stir until mixture is mealy. Pour into a 1 quart canning jar. Top with chips.

Attach the following directions:
Double Chippers Preheat oven to 375 degrees F. In a medium bowl, beat together 2 eggs and 1 teaspoon vanilla until well blended. Add contents of jar to the bowl and stir until combined. Drop by teaspoonfuls onto cookie sheet and bake 10 to 12 minutes. This recipe makes about 2 dozen cookies.

Snickerdoodles cookie mix recipe

Snickerdoodles are always a popular cookie to bake and share, no matter what time of year. This recipe for
making a mix is great for sharing during the holidays.

SNICKERDOODLES COOKIE MIX
Ingredients

• 2 3/4 cups all-purpose flour 
• 1/4 teaspoon salt 
• 1 teaspoon baking soda 
• 2 teaspoons cream of tartar 
• 1 1/2 cups white sugar 
• 1/2 cup sugar 
• 1 tablespoon cinnamon 

Directions
In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar. Combine remaining sugar and cinnamon in a small bowl. Pour into a Ziploc bag. Punch a small hole in one corner, tie on to jar with the printed instructions.

Attach the following directions: 
Snickerdoodle Cookies: Preheat oven to 350 degrees F. In a large bowl, cream 1 cup of butter and 2 large eggs. Add cookie mix, and stir until a dough forms. Pour cinnamon-sugar mixture into a small bowl. Roll the dough into 1 inch balls then roll the in the cinnamon-sugar. Place 2 inches apart on an cookie sheet. Bake for 10 to 15 minutes, until cookies are light brown. This recipe makes about 3 dozen cookies.

Orange vanilla bliss recipe from Nestle

This recipe features the yummy combination of orange and banana topped with the creaminess of vanilla. It makes two servings, but it is so good, you may not want to share!

Ingredients 

• 1 cup freshly squeezed orange juice 
• 1/4 cup Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer 
• 1/2 frozen or room temperature banana 
• 1/2 cup ice cubes 

Directions
PLACE orange juice, Coffee-mate, banana and ice in blender; cover. Blend until smooth.

Caramel and coconut milkshake recipe from Nestle

This delightful recipe will yield two servings and is a great way to cool off on a hot summer day
with a good friend. The combination of caramel and coconut flavors will remind you of a Samoa.

Ingredients

• 2 cups vanilla or chocolate light ice cream 
• 1 cup refrigerated unsweetened coconut milk (not canned) or lowfat 1% milk 
• 2 tablespoons NESTLÉ® COFFEE-MATE® GIRL SCOUTS® Caramel & Coconut Flavor Liquid Coffee Creamer 
• 1 tablespoon caramel syrup or NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle) 
• Toasted coconut flakes (optional) 
• Chocolate shavings (optional) 

Directions
PLACE ice cream, milk and Coffee-mate in blender; cover. Blend until smooth.
SWIRL caramel syrup around inside of 2 glasses. Divide milk shake between glasses. Garnish milk shakes with coconut and chocolate.

Margarita Madness

Spring is nearly upon us which means celebrations will be moving outside as the temperatures rise. One of the most popular warmer weather cocktails is the margarita. In 2008, it was the most popular mixed drink, representing 18% of sales. If you are looking for a new twist on a classic, try any of these delicious recipes. Recipes and images provided by the Baddish Group and used with permission.

Chambord® Margarita Royale  
Ingredients

• 1 1/2 oz Herradura® Silver Tequila 
• 3/4 oz Chambord Liqueur  
• 3/4 oz Pomegranate Juice 
• 1/2 oz Fresh Lime Juice  

Directions 
Shake ingredients with ice and strain into margarita or martini glass. Garnish with raspberries.

TUACA Tropical Margarita 
Ingredients

• 2 parts TUACA® Liqueur 
• 4 one-inch squares fresh pineapple, muddled 
• 1 part Tequila Herradura® Reposado  
• 1/2 part simple syrup 
• 1/4 part fresh-squeezed lemon juice   

Directions 
Muddle pineapple squares in a cocktail shaker and then add remaining ingredients with ice. Shake and strain over fresh ice into a rocks glass. Garnish with a pineapple wedge.
  



The Skinny Margarita 
Ingredients 

• 2 oz Casa Noble Crystal 
• 1 oz fresh lime juice (roughly the juice of 1 whole lime) 
• 3/4 oz La Sierra agave nectar  

Directions 
Combine all ingredients in a shaker with ice. Shake, strain and serve up or on the rocks. Garnish rim, moisten rim of glass with lime and gently roll in a plate of kosher salt.

One-pot parmesan chicken ziti with artichokes and spinach recipe from Betty Crocker

When you hear the name Betty Crocker, you most likely think of baked goods-cakes, cupcakes, cookies and the like. I know that's what I think of. However, they also offer a ton of delicious recipes for dinner, as well on their website. Here is one of my favorites:

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach 
Ingredients 

• 4 cups water 
• 2 cans (12 oz each) evaporated milk 
• 1 teaspoon salt 
• 2 cloves garlic, finely chopped 
• 1 lb uncooked ziti pasta 
• 2 teaspoons cornstarch 
• 2 cups shredded deli rotisserie chicken 
• 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped 
• 10 oz shredded Parmesan cheese (about 2 1/2 cups) 
• Juice of 2 medium lemons (about 2/3 cup) 
• 2 tablespoons butter 
• 4 cups baby spinach (5-oz package) 
• 1/2 teaspoon pepper, if desired 

Directions 

1. In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender. 
2. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon. 
3. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again. 
4. Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

Expert Tips

• Stir, stir, stir! The only way to mess up this easy dinner is to neglect the spoon. 
• Baby kale or chard make great stand-ins for spinach in this recipe.

Mascarpone beer floats recipe

(Photo credit: Wikipedia)

Unless you are a die hard beer lover, chances are high that you have never heard of a beer float. The concept is simple-delicious ice cream topped with delicious beer, the same as a root beer float. While the concept may seem gross to those who are accustomed to drinking mass produced, domestic beers, those of us who enjoy craft beers are most likely open to the idea. If you are looking for something hedonistic to try on a warm summer night, this beer float featuring homemade mascarpone ice cream will truly delight!

MASCARPONE BEER FLOATS

• 2 cups Mascarpone cheese
• 1 cup whole milk
• 1 1/2 cups sugar
• 1 tablespoon lemon juice
• Framboise lambic beer

Directions
Blend the cheese, milk, sugar and lemon juice in a blender or food processor until combined. Finish making the ice cream according to the directions of your ice cream maker. Once ice cream is ready, Add a scoop or two to a glass and top with the beer. Serve with a spoon and straw. Enjoy!

Pesto chicken salad recipe

Pesto (Photo credit: Yannic Meyer)

I was never a big fan of chicken salad sandwiches but that all changed a few years ago when I worked at Cobblestone Cafe. After making literally pounds and pounds of our special recipe every week, I caved and tried it. Surprise! It was pretty darn tasty. When we updated our menu, our head chef tried a new recipe which featured basil and pine nuts and I was in love. Unfortunately, our older clientele wasn't and our scrumptious new recipe fell by the wayside. This is my take on that chicken salad recipe that finally made me a fan.

PESTO CHICKEN SALAD
Ingredients

• 2 cups cooked chicken breast, diced (grilled offers the best flavor, in my opinion)
• 1/6 cup mayonnaise 
• 1/6 cup ranch dressing
• 1 tablespoon pesto 
• 1 teaspoon chopped toasted pine nuts 
• 2 teaspoons chopped roasted red bell peppers 
• Salt and pepper, to taste

Directions
Combine all ingredients together and stir well.

Oreo truffles recipe

Image via WikipediaOREO TRUFFLES
Ingredients

• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 pound milk chocolate coating
• 1/4 pound white chocolate coating

Directions
Line baking sheets with waxed paper. Break cookies up into a fine crumb mixture. Add cream cheese and thoroughly mix. Roll into balls and place on waxed paper. Place in freezer for at least half an hour to allow balls to harden before dipping. Melt milk chocolate coating by microwaving in 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth. Dip balls one at a time in melted chocolate, allowing extra chocolate to drip off. Place on waxed paper to harden. When done dipping, melt white chocolate and drizzle over the tops of all candies. Allow to harden completely. Store in refrigerator. Makes 50-60 candies.

Cook's Notes-To make these candies for the various holidays, you can dip them in colored candy coating or sprinkle with colored sprinkles, sugars, etc.

Celebrate National Hot Breakfast month with three tempting recipes from Hungry Jack

February is National Hot Breakfast month, and in honor of this delicious occasion, Hungry Jack has shared several tempting (and hot) recipes with me to pass along to my readers. For more great recipes, be sure to visit Hungry Jack's website!

PANCAKE BREAKFAST SANDWICHES 

PANCAKE INGREDIENTS 

• 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/3 cup water
• 1/4 cup Hungry Jack® Original Syrup
• 1/2 cup shredded sharp cheddar cheese
• 1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces 
• 1/4 teaspoon salt
• 4 (3-inch round) sausage patties
• Crisco® Original No-Stick Cooking Spray 

EGG INGREDIENTS

• 1 tablespoon butter
• 1/3 cup diced red pepper
• 4 large eggs
• 1/8 teaspoon salt 

DIRECTIONS
1. For Pancakes: HEAT griddle or skillet on medium heat (350°F.)
2. WHISK pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package.
3. COAT griddle or skillet with no-stick cooking spray. Pour 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes.
4. For Eggs: MELT butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and sausage.
5. PLACE one pancake on plate. Top with egg, cooked sausage patty and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches.

TIP * If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary.
Yield: 4 servings Prep Time: 15 min Cook Time: 15 min

PANCAKE SAUSAGE POPS 

INGREDIENTS

• 1 (8 oz.) package fully cooked pork sausage patties (8 patties)
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/2 cup water 
• 1 tablespoon sugar
• 8 wooden craft sticks or lollipop sticks
• Ground cinnamon (optional) 
• Hungry Jack® Original Syrup 

DIRECTIONS
1. HEAT oven to 350°F. Line baking sheet with parchment paper. Insert 1-inch tip of craft sticks horizontally into each sausage pattie.
2. COMBINE pancake mix, water and sugar in small bowl, whisking until smooth. Dip 1 sausage pop into batter, spreading batter with back of spoon to completely coat sausage pattie. Place on prepared baking sheet. Repeat with remaining sausage pops. Sprinkle tops lightly with cinnamon, if desired.
3. BAKE 11 to 14 minutes or until golden brown. Cool 5 minutes. Serve with syrup for dipping.
Yield: 8 pops Prep Time: 10 min Cook Time: 12 min

ORANGE SCENTED WAFFLES W/CANNOLI CREAM 

WAFFLE INGREDIENTS

• Crisco® Original No-Stick Cooking Spray 
• 1 1/3 cups Hungry Jack® Complete Belgian Waffle Mix 
• 3/4 cup orange juice
• 1 (7.25 oz.) Smucker's® Magic Shell® Chocolate Fudge Flavored Topping 

CANNOLI CREAM INGREDIENTS

• 1 (15 oz.) container whole milk ricotta cheese, drained 
• 1/3 cup powdered sugar 
• 1/4 cup Smucker's® Sweet Orange Marmalade
• 1 teaspoon vanilla extract, divided
• 1/3 cup mini chocolate chips
• Cocoa, for garnish
• 8 maraschino cherries with stems, well-drained 

DIRECTIONS
1. COAT Belgian waffle iron with no-stick cooking spray. Set to medium-high heat.
2. COMBINE waffle mix and orange juice in a medium bowl. Pour a scant 1 cup batter onto waffle iron. Cook 1 1/2 to 2 minutes or until edges are crisp. Remove from waffle iron. Repeat baking remaining waffle. 3. CUT waffles into quarters, place on wire rack. Place in freezer for 15 minutes. Shake Magic Shell well according to label instructions. Pour half of container into small bowl. Dip top and sides of each waffle into chocolate fudge to coat evenly. Return waffle, chocolate side up, to wire rack. Chill until ready to use.
4. BLEND ricotta cheese, powdered sugar, marmalade, vanilla and chocolate chips in medium bowl.
5. FILL pastry bag fitted with a large decorative tip (6B) or resealable plastic bag (cut off corner of resealable bag) with cannoli cream. Pipe 1/8 of filling onto each waffle. Sprinkle with cocoa and top with cherry. Serve immediately.
Yield: 8 servings Prep Time: 50 min Cook Time: 3 min

Spinach and feta calzone recipe

(Photo credit: LonelyBob)

I simply adore the flavors of Greek food and this calzone is stuffed full of deliciousness!

SPINACH AND FETA CALZONE
Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 (6-ounce) packages baby spinach
• 3/4 cup crumbled feta cheese
• 1/3 cup black olives
• 1/3 cup sun dried tomatoes
• 3 tablespoons pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 1 tablespoon whole or 2% milk
• 1 tablespoon water
• 1/4 cup grated fresh Parmesan cheese or Parmesan Romano blend

Directions
Preheat oven to 450°. While oven is heating, heat oil in a large skillet on medium-high heat. When hot, add onion and garlic to the skillet and sauté for 1 minute. Add half of the spinach and cook until it has wilted. Add the remaining spinach to the mixture and cook, stirring constantly, until it has wilted, too. Remove from heat and stir in feta, olives, tomatoes, pine nuts, lemon juice, oregano, salt and cayenne. Spray a baking sheet with non-stick spray and pat the pizza dough into a roughly 15X12 inch rectangle. Leaving a border along the dough, spread the spinach mixture longways along one half of the it. Fold the dough over and pinch together or crimp with a fork to seal the calzone shut. Cut several slits along the top to vent the calzone as it cooks. Whisk together the milk and water and brush on top. Sprinkle with Parmesan and bake for 15 minutes or until golden brown.