Copycat Recipes

1/2 C Dark Molasses
2 Green onions -- chopped
3 Tbsp Coarse salt
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayenne
1 Clove garlic -- crushed or 1 tsp garlic powder
1 tbsp Anchovey paste
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Cardamom seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder

Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat. Pour into crock or tuperware container (2qt) Let stand covered for 1 week. Then strain thru cheese- cloth, six times. bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.

10 - 12 flour tortilla shells, 6 1/2" diameter
2 (8 oz.) packages cream cheese, at room temperature
1 /2 cup sugar
1/4 + 2 Tbsp. Flour
2 eggs, beaten
1 tsp. vanilla
1 (20 oz.) can cooked apples, very well drained
1/2 cup almond toffee bits
cinnamon sugar (1/2 cup sugar and 3 tbs. ground cinnamon, mixed well)
vanilla ice cream
caramel topping

Beat cream cheese until fluffy; add sugar and eggs, beat again. Add vanilla and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling. In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain. Heat oven to 350F and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)

Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.

An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

Dressing:
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad:
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced

1. Make dressing by combining ingredients in a small bowl. Mix well by hand.Store in a covered container in the refrigerator until salad is ready.

2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

Serves 2 as an entree.

2 (10-inch) flour tortillas
2 tbl butter softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 tsp diced onion or green onion
1 tsp diced canned jalapenos
1 slice bacon, cooked

Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan - but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45-90 seconds, flip the quesadilla and grill the other side.Remove the quesadilla from the pan and, using a pizza cutter, cut through the middle like a pizza. Serve hot with sour cream, guacamole, and salsa.

Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake 350 for about 15 minutes. Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top.

1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30 seconds.
2. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.

Makes 4 cups.

1 Chocolate Cookie Crumb Pie Crust
1 qt. Baskin-Robbins Pralines and Cream Ice Cream
1 cup Caramel Sauce
1 cup Pecans

Allow ice cream to sit out long enough to soften, but do not let it melt! Spread ice cream into crust. Top with Caramel topping, and pecans.

1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

1. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Ben & Jerry's Oreo Mint Ice Cream

2/3 cup Oreo's; coarsely chopped
2 large Eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Milk
2 tsp Peppermint extract

Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart.

Bennigan's Onion Soup

1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt

Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingedients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.

Let rise 50 to 60 minutes.

Bake at 350 degrees F for 25 minutes.

3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk

Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.

Boston Market Chicken Recipe

1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer.

Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four.

Cafe Annie Chocolate Pecan Torte

Yes the amount of flour is correct!

1 unbaked nine inch pie crust
2 Tbsp. Butter
3 oz. unsweetened Chocolate
3/4 C. Sugar
1/2 tsp. Salt
2 Tbsp. Flour
1 C. dark Corn Syrup
3 Eggs
1 1/2 tsp. Vanilla
1 3/4 C. Pecans

Preparation:
Preheat oven to 350 degrees. Melt butter and chocolate together in a double boiler and set aside. Meanwhile mix sugar, salt, and flour, in a seperate bowl. Stir in syrup and eggs. Add melted butter and chocolate. Add vanilla and pecans and blend all ingredients. Pour into an unbake pieshell. You might want to use a quiche pan for serving ease. Bake one hour or until firm to the touch. Cool and serve.

1 cup sifted all-purpose flour (plus 1/2 cup divided & reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1- inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don't burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough.

Makes approximately 300 crackers.

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appetizer.

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup (4 oz.) grated Parmesan cheese
1 cup sour cream
3/4 cup Roasted Green Chili and Garlic Salsa

Mix all ingredients until blended. Spoon into a shallow oven proof dish or a 9-inch pie tin. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Serve with crackers or toasted pita bread wedges. Makes 2 cups.

Chips Ahoy Cookie Recipe

4 cup All-Purpose Flour
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate Chips

Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix the flour and baking soda in a bowl and set aside. Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour - don't exceed 4 tablespoons of water - this will make a firm dough.

Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.

Roll into 2 inch balls and press down with the palm of the hand to make flat. Bake 12-15 minutes or until golden brown.

2 eggs at room temperature
1 cup warm milk
1/3 cup melted margarine
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups bread flour
2 1/2 teaspoons bread machine yeast

Add ingredients in order listed to bread machine baking pan. Insert pan into bread machine and start "dough" cycle on machine. When dough is done, turn out onto floured rolling board and allow dough to rest for ten minutes. Roll dough out into a 16" wide and 21" long rectangle, with a dough thickness of about 1/4 inch.

Filling

1 cup packed brown sugar
2 1/2 tablespoons Makara cinnamon (Cinnabon brand)
1/3 cup softened margarine

Combine brown sugar and cinnamon in a bowl until well mixed. Spread softened margarine over the surface of the dough and sprinkle sugar-cinnamon mixture evenly over the dough surface. Roll dough jelly-roll fashion along the 16" wide side of the rectangle. Cut dough roll into 12 slices. Place 12 rolls into a 9" by 13" baking pan and bake at 400 degrees for approximately 15 minutes or until light brown on top. Remove baking pan and allow to cool.

Cream cheese icing

4 tablespoons (1/2 stick) softened margarine
3 ounces cream cheese
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Combine in a mixing bowl until well blended. Frost cinnamon rolls with icing while rolls are still in the baking pan.

Cracker Barrel Hashbrown Side Dish

2 pounds Bag frozen hashbrowns, thawed
1 medium Onion, chop fine
6 tablespoons Margarine, melted
1 pound Sour cream
8 ounces Cheddar cheese, shredded
10 ounces Cream chicken soup
Corn flakes, crushed
4 tablespoons Margarine, melted

In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tbsp. melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tbsp. margarine over top.

Bake 350 degrees for 1 hour or until bubbly and piping hot.

1 pkg. refrigerated pizza dough
1/4 C. melted margarine
1/2 C. sugar
2 tsp. cinnamon
Icing:
1 lb. powdered sugar
1 Tbsp. milk
1 Tbsp. melted butter
1/4 tsp. vanilla extract

Preheat oven to 350 degrees. Roll out pizza dough into a large rectangle. Brush melted margarine over dough. In a small bowl combine sugar, and cinnamon, mix well. Sprinkle the cinnamon and sugar mixture liberally over the pizza dough. Slice the dough into either long sticks, or cut dough in half, and then slice into smaller sticks. (The smaller sticks are easier to handle.) Place on an lightly greased cookie sheet and bake for approximately 15 minutes or until done. While the pizza sticks are cooking mix together the powdered sugar, milk, melted butter, and vanilla. Mix until smooth. You may need to add an extra teaspoon of milk. Serve icing with sticks.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

1 box Devil Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 C. Cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well; this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.

Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be careful not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Hardee's Peach Cobbler

1 large can peach pie filling
1 frozen pie crust, thawed
1/2 stick butter, cut into pats thin slices
Cinnamon
Sugar

Preheat oven to 375ºF.

Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.

Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.

Hard Rock Cafe BBQ Beans

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint

1. Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately.

Heath Bar Recipe

1/2 lb Butter
1 cup Sugar
1/2 cup Nuts, finely chopped
1/3 cup Chocolate chips

Combine first 3 ingredients and boil, stirring constantly until it thickens and looks like a brown paper bag. Pour on greased cookie sheet. Sprinkle the chocolate chips on top. Let melt and spread smooth over the mixture.

Let cool and harden. Break into pieces.

Hershey's Chocolate Syrup

1/2 Cup Cocoa
1 Cup Sugar
1 Cup water
1 tsp. Vanilla
dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be carefull this does not over boil. Remove from heat, when this cools add the vanilla.

Hidden Valley Ranch Dressing Mix

15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder

Salad Dressing: 1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42-1 tablespoon servings. To use mix--Combine mix, mayonnaise, and buttermilk.

Yield: 1 pint.

1 1/2 pounds american processed cheese
13 ounces evaporated milk
1 tablespoon butter or margarine
2 egg yolks -- beaten
1 tablespoon flour

In a double boiler, melt butter and add cheese. When softened, add egg yolks, milk and flour. Cook till thick. Store in a covered jar in the refrigerator.

Hooter's Buffalo Chicken Wings

vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing & celery sticks

Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Kentucky Fried Chicken Honey BBQ Wings

6 to 8 C. vegetable oil
20 chicken wing pieces
1 egg
1 C. milk
2 C. flour
2 1/2 tsp. salt
3/4 tsp. pepper
1 1/4 C. catsup
1/3 C. white vinegar
1/4 C. molasses
1/4 C. honey
1 tsp. liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. chili powder

Beat egg with the milk in a small bowl.

Combine the flour, salt and pepper in another small bowl.

Dredge wings in seasoned flour first then into the egg wash and again into the flour.

Place on wax paper lined tray or plate until all are breaded. Refrigerate 20 minutes to set coating.

While wings are refrigerating combine last 8 ingredients in small saucepan and whisk until well mixed. Bring to a boil over medium heat. Reduce heat and simmer 15-20 minutes.

Heat oil in deep fryer to 375ºF. Fry wings a few at a time until golden brown, 12-15 minutes. Drain all wings on paper towel lined plate.

When wings and sauce are done, brush wings with sauce and serve immediately.

KFC Coleslaw

8 cups finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 med. carrot)
1/2 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tablespoons white vinegar
2 1/2 Tablespoons lemon juice

Combine the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice. Beat until smooth. Add carrots and cabbage that have been FINELY chopped.

Cover and refrigerate for at least 2 hours before serving. The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours.

KFC Macaroni Salad

7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.

Long John Silver's Hush Puppies

1/4 cup milk
1 egg
1/2 cup corn meal
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon garlic
1/2 large onions

1. Combine dry ingredients.
2. Add egg and milk, then add onion.
3. Stir well.
4. Should be the consistency of bread batter.
5. If too thin add more corn meal or flour.
6. Drop by teaspoonful into hot grease.
7. Cook until brown.

2 C. half-and-half
1 Tbsp. clam juice
2 Tbsp. dry white wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 C. rough chopped spinach
1 C. canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 C. shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

9 Ounces Corn Muffin Mix
9 Ounces Yellow Cake Mix

Prepare corn muffin mix just as box directs. Set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9x12x2 pan. Bake at 350~ for 30 to 35 minutes or till toothpick comes out clean. Serve warm with Honey Butter.

2 Tbsp Dried Onion
2 Tbsp Dried Celery
1/2 tsp Black Pepper
1/2 tsp Salt
1/2 tsp sage
1/2 tsp Thyme
1 Tbsp Dried Parsley
1 Envelope Chicken Broth Powder (ie.: OXO)
1 1/4 Cups Water
1/4 Cup Butter
2 Cups Plain Dry Bread crumbs

Add spices and chicken broth powder, water and butter to saucepan and simmer for 5 minutes.

Add bread crumbs. Adjust amount of bread crumbs according to how moist or dry you like it.

Bake in 250F oven until dry but not brown.

3 Ounces Butter
2 Garlic cloves -- fine chopped
1/2 Medium Onion -- finely chopped
3 Medium Celery Stalks -- * See Note
3 Tablespoons Flour
2 Cans Chopped clams -- (6 oz ea)
1 Quart Half and half
1/4 Teaspoon Ground thyme
1 Teaspoon Salt

* peel stalks then finely chop.

Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add the flour, and mix to make a roux. Drain clams, reserving juice. In a separate saucepan, combine clam juice, half-and-half, thyme and salt. Heat until just below boiling. Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix through out the sauce. Serve over noodles.

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper, and you may wish to increase the garlic powder to taste.

Olive Garden Fettucine Alfredo Recipe

8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Olive Garden Heart Healthy Chicken and Pasta

8 ounces Fresh pasta shells -- or
6 ounces Dry pasta shells
1 1/4 pounds Fresh spinach
1 pound Chicken breast; boned, skinned -- grilled, cut1"

4 medium Cloves garlic -- chopped fine
1 teaspoon Olive oil -- or
Vegetable spray
1 cup Chicken broth
1/2 teaspoon Nutmeg or mace
Salt and pepper
1/2 cup Parmesan -- grated

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan.

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes add a little extra sugar. Pour over a mix of salad greens.

Olive Garden Salad Mix

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Zuppa Toscana

1 1/2 C. chopped spicy sausage links
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, but in half, then sliced
2 T. chicken base
1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

1 6 oz. can frozen orange juice concentrate
1 cup cold water
1 cup milk
1/2 cup sugar
1 tsp vanilla extract
5-6 ice cubes

Combine all ingredients in a blender and blend approx. 30 seconds.

Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves.

1 1/4 cup chicken broth
3 Tbs. cornstarch
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese

In blender, combine broth and cornstarch. In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well. When heated through, stir in cheese and heat until melted. Pour into oven proof bowls. Broil in oven until tops are lightly browned. NOTES : Use soup within 3 days. Do not freeze. Serves 6-8.

Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 t salt
white pepper
oil (for frying)
1/2 c plus 1 T cornstarch
1/4 c flour
1 T minced ginger root
1 t minced garlic
dash crushed hot red chiles
1/4 c chopped green onions
1 T rice wine
1/4 c water
1/2 to 1 t sesame oil

ORANGE SAUCE FOR STIR FRY:

2 t Minced zest and 1/4 c Juice from 1 lg Orange
1/2 t Sugar
2 T Chicken stock
1 T Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil. Serve at once.

Makes 6 servings.

Pillsbury Crescent Rolls

2 pk Active Dry Yeast
3/4 c Warm Water (105 degrees)
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening
4 c Unbleached Flour
Butter Or Regular Margarine, Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.

Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.

3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter (2 sticks) -- at room temperature
2 eggs
2 teaspoons vanilla
Combine all ingredients in a large mixing bowl and mix well.

Shape into 2 15-inch logs and wrap in plastic wrap.

Refrigerate at least two hours and up to 3 days. Dough may be frozen for up to 3 months until ready to use.

Cut dough into 1/4 inch-thick slices. Bake in 350 degree oven for 10 to 12 minutes or until lightly golden brown around the edges. Remove baking sheet to wire rack and cool for 1-2 minutes. Then remove the cookies to the wire rack and let cookies cool on the wire rack.

3 tablespoons butter
1 1/2 cups miniature marshmallows
4 tablespoons dry strawberry flavored gelatin
2 quarts popped popcorn

Melt butter over low heat. Stir in marshmallows until they are soft but not melted. Add flavored gelatin mix. Stir until everything is a nice pink color throughout. (The gelatin may not dissolve completely, but that's all right.) Pour evenly over popcorn and stir until all flakes are evenly coated.

1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 tsp Salt
4 cups Flour
1 Tbsp. Sugar
1 pkg. Dry yeast
2 Tbsp. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Poppycock Popcorn Recipe

6 qts. popped corn

Stir together: 1/2 c. butter, 2 c. brown sugar, 1/2 c. corn syrup, 1/2 tsp. salt.

Bring the butter/sugar mixture to boil and continue to boil for 5 minutes without stirring. Add 1/2 tsp. baking soda, 1 tsp. vanilla. Mix well. Pour over popcorn, mixing well. Put in oven for 1 hour @ 225 F. Add peanuts, pecans etc.

2 cups plain bread crumbs
1 1/2 cup corn starch - divided
2 cups sweetened coconut flakes
1 1/2 cup pina colada drink mix, divided
2 tbs powdered sugar
1/3 cup Captain Morgan Spiced Rum
1 Lb. large uncooked shrimp - peeled, deveined, butterflied
vegetable oil for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple, drained

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce.

Thoroughly mix:

1 1/2 C. smooth peanut butter
1 1/2 C. graham cracker crumbs
1 box powdered sugar
2 sticks melted margarine

Pat evenly into a 9" X 11" or 13" pan. Pressing the top with a spatula to finish gives it a more even top. Cover top completely with 12 oz. package of chocolate chips that have been melted. Cut into squares while at room temperature. (If you cut them after refrigerating, the chocolate may crack.)

Rice-A-Roni Recipe

1/2 cup raw spaghetti broken into 1 inch pieces
3/4 cup raw white rice
14 1/2 oz. (1 3/4 cups) can any flavor broth or bouillon
2 Tbsp. butter or margarine

In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown. Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth. Simmer until liquid is absorbed.

1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)

Filling:
1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract

Topping:
3/4 cup Sour cream
1/4 cup Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean.

Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder

Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy.

Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

2 quarts water
3 Lipton Tea Bags

For any of the flavors, boil the water in a large saucepan. When the water comes to a rapid boil, turn off the heat, put tea bags into water and cover. After tea has brewed about 1 hour, pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea. The tea should still be warm so the sugar or sweetener will dissolve easily. Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line. Chill.

For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice

For Diet Lemon:
12 - 1 gram envelopes sweet n' low or equal
1/3 cup + 2 tbsp lemon juice

For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract

For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract

For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate

Snickers Candy Bars

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9-inch pan. Put in the refrigerator.

Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes.

Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2x1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.

Makes about 2 dozen bars.

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

Combine all ingredients in a covered container. Shake until sugar and pectin are dissolved.

1/2 C. Sugar
1 Tbsp. Cinnamon
rotinni noodles (You must use a rice based noodle !!! )
3 C. of oil (I recommend peanut oil)

Combine cinnamon and sugar in a small bowl and mix well. Heat oil to about 500 degrees, be careful not to let the oil to smoke. When the oil is hot enough, drop a handful of uncooked noodles, drop only a few at a time. Deep fry for 30 seconds. You will know when they are done because they will sink to the bottom and then resurface. Place cooked noodles on some paper towels so they can drain. Sprinkle cinnamon and sugar mix over them.

TGI Friday's Fire Bites

26 oz Can Sliced Jalepeno Peppers (not pickled, those used for nachos)
2 2/3 C. Crackers Crumbs
2 C. Flour
2 Eggs
1/2 C. Water
Vegetable Oil ( for your favorite deep frying system )

Drain jalapeno peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree's that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel.

Tootsie Rolls Recipe

1 cup sugar
1/2 cup light corn syrup
2 1/2 tablespoons shortening
4 teaspoons cocoa
2 tablespoons evaporated skim milk
1/2 teaspoon vanilla

1. Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat.
2. Bring mixture to a boil, then reduce heat to medium, and simmer candy until temperature comes to 275 degrees on a candy thermometer.
3. Remove pan from heat.
4. When bubbling stops, add condensed milk and beat in pan with electric mixer for about 30 seconds.
5. Add vanilla, then continue to beat candy until it begins to firm up and you can no longer beat it.
6. Pour candy out onto wax paper.
7. When cool, divide candy into several portions and roll into long ropes that are approximately 1/2 inch thick.
8. Use a sharp knife to slice candy into 1 1/8-inch-long portions.
9. Arrange the candy on a plate and let it sit out overnight so that it firms up.

2 tb Oil
1 1/2 lb Ground round
10 oz Can French onion soup-not creamy
1 tb Chili powder
2 ts Ground cumin
1/2 ts Pepper
1 ds Tabasco
21 oz Can red kidney beans undrained
6 oz Can tomato paste
8 oz Can tomato sauce

Blend soup and spices in blender then add to browned meat. Heat 20 min on low. Mash meat to rice size. Add kidney beans, tomato paste and tomato sauce. Heat thoroughly, about 30 min.

1 c Milk
1/2 c Nestle's Quik
3 c Softened Vanilla ice cream

Blend Milk and Quik for 10 seconds on high speed. "Pulse" in the ice cream until barely mixed.

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water

1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8" thick. Mark with knife for size crackers desired, but do not cut through. Prick each cracker a few times with fork. Sprinkle lightly with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.

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 till cool. Makes 2 drinks.

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.