Hot Chocolate Mix

Hot Chocolate Mix

Ingredients:

• 2 C. powdered sugar
• 1 C. cocoa, dutch-process
• 2 1/2 C. powdered milk
• 1 tsp. salt
• 2 tsp. cornstarch

Directions:

1. Combine all ingredients in largebowl, wisk thoroughly.
2. Pour into air tight container, top with marshmallows.

For Serving:

• Fill mug hallway with dry mixture, top with boiling water or milk.
• Top with  marshmallows or 1 oz Kahlúa.

Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:
Crust:

•  1 3/4 C graham cracker crumbs
• 3 Tbls dark brown sugar
• 1/2 tsp. ground cinnamon
• 1 stick melted salted butter

Filling:

•  3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk, at room temperature
• 1/4 C. sour cream
• 1 1/2 C. sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. fresh ground nutmeg
• 1/8 tsp. ground cloves
• 2 Tbls. all-purpose flour
• 1 tsp. vanilla extract 

Directions:

1. Preheat oven to 350 degrees F. 
2. Line bottom of spring-form pan with parchment paper.
3. For crust:  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. Set aside in cool area.
4. For filling:  Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. 
5. Pour into crust. Spread out evenly and place in oven for 1 hour.
6. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 6 hours.

**Adapted from Paula Deen Recipe

Almond-Crusted Salmon

Almond-Crusted Salmon

Ingredients: 

• 1/2 cup almond meal 
• 1/2 cup panko 
• 1/2 teaspoon ground coriander 
• 1/4 teaspoon ground cumin 
• 4 (6-ounce) salmon fillets, about 1-inch thick 
•  1-2 eggs, beaten
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 500°.
2. Combine first 4 ingredients in a shallow dish; set aside.
3. Brush tops and sides of fish with egg: sprinkle with salt and pepper.
4. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere.
5. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
6. Serve with lemon wedges.

Apple Cider Cinnamon Rolls Recipe

 Apple Cider Cinnamon Rolls Recipe

Ingredients:

• 3-1/4 C all-purpose flour
• 1/4 C sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 tsp. salt
• 3/4 C. 2% milk
• 1/4 C. apple cider or juice
• 1/4 C. plus 1/3 cup butter, softened, divided
• 1 egg
• 2 C. finely chopped peeled tart apples
• 1-1/4 C. packed brown sugar
• 3/4 C. finely chopped walnuts
• 3 tsp. ground cinnamon
  

Directions:

1.  In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.
4. Bake at 325° for 30-35 minutes or until golden brown.
    

Frosting:

Ingredients:

• 2 C. apple cider or juice
• 1 cinnamon stick (3 inches)
• 1 pkg. (8 ounces) cream cheese, softened
• 1/4 C. butter, softened
• 1 C. confectioners' sugar

Directions:

1.  For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
2. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls.

*Taken from Taste of Home

Salsa Verde Chicken Casserole Recipe

Salsa Verde Chicken Casserole Recipe

Ingredients:

• 2 C. shredded rotisserie chicken
• 1 C. (8 oz.) sour cream
• 1-1/2 C. salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 C. chopped tomatoes
• 1/4 C. minced fresh cilantro
• 2 C. (8 oz.) shredded Monterey Jack cheese
• Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
   

Directions:

1.  Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
3.  Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

*From Taste of Home

Homemade Bread

Homemade Bread

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 2-1/4 C. warm water (110° to 115°)
• 3 Tbls. sugar
• 1 Tbls. salt
• 2 Tbls. canola oil
• 6-1/4 to 6-3/4 C. all-purpose flour 

Directions:

1.  In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth.
3. Stir in enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
6. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans.
7. Cover and let rise until doubled, about 30-45 minutes.
8. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. 

Mushroom and Spinach Herbed Chicken

Mushroom and Spinach Herbed Chicken

Ingredients:

• 2 packages of thin chicken breasts, approx 2lbs
• 6-7 slices of thin prosciutto
• Small bag of fresh spinach
• 8 oz can of sliced mushrooms (I didn't use the whole can)
• 1 envelope Lipton Recipe Secret's Savory Herb and Garlic (hard to find, was able to get mine at Walmart)
• 1/2 C Moscato wine (anything sweet and white will do)
• 1/4 C Olive oil
• 8 oz shredded mozzarella

Directions:

1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with olive oil.
2. Layer uncooked chicken in two layers in pan, layer prosciutto ontop.
3. Spread spinach across prosciutto, sprinkle with a little kosher salt and coarse black pepper.
4. Top with mushrooms.
5. Whisk together olive oil, wine and savory herb envelope, pour evenly into 13 x 9 dish.
6. Cover pan, loosely with foil and bake for 25-30 minutes.
7. Top with cheese and bake for 5 minutes more.

*Adapted from Cheryl's Fancy Pants Chicken

Molten Lava Cakes

Molten Lava Cakes

Ingredients:

•  1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
• 1/2 C. butter
• 1 C. powdered sugar
• 2 whole eggs
• 2  egg yolks
• 6 Tbsp.  flour

Directions:

1. Heat oven to 425°F. Butter 4 small ramekins; place on baking sheet.
2. Microwave chocolate and butter in large bowl for 1 min. or until butter is melted; whisk until chocolate is completely melted.
3. Stir in sugar.
4. Add whole eggs and egg yolks; mix well.
5. Stir in flour.
6. Spoon into prepared cups evenly and bake for 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min.
7. Carefully run small spatula around cakes to loosen; invert into dessert plates. 
8. Dust with powder sugar and serve immediately with cool whip or ice cream.