Cheese & Corn Dip

Ingredients

• 12 ounces cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup green onion, chopped
• 1/2 teaspoon salt
• 12 ounces mexicorn

Directions

1. 1

   Mix all ingredients together.

2. 2

   Chill overnight.

3. 3

   Mixture will be doubled in volume.

4. 4

   Serve with crackers or fresh veggies.

Peanut Butter Blossoms

Ingredients:
• 1/2 cup Crisco® Butter Shortening
• 1/2 cup Jif® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Yield: 4 Dozen Cookies

Tomato and Herb Fondue

Yield: Makes 3 cups

Ingredients
FONDUE:
1 tablespoon butter
1/4 cup chopped sweet onion
2 garlic cloves, minced
2 (14.5-oz.) cans fire-roasted tomatoes
1 teaspoon tomato paste
1/2 teaspoon lemon zest
1/4 cup chopped fresh basil

SERVE WITH:
Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini
Preparation
1. Melt butter in a large saucepan over medium heat; add onion and garlic, and sauté 3 minutes or until vegetables are tender.

2. Add tomatoes, tomato paste, and lemon zest, and cook, stirring occasionally, 8 to 10 minutes. Remove from heat, and stir in basil. Transfer to fondue pot; keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

Two Cheese and Honey Fondue

Yield: Makes 2 3/4 cups

Ingredients
FONDUE:
1 cup heavy cream
1 cup chicken broth
1 tablespoon honey
2 cups (8 oz.) freshly shredded Jarlsberg cheese
1/2 cup (2 oz.) freshly shredded Swiss cheese
1/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly cracked pepper

SERVE WITH:
Cubed ciabatta bread, sliced pears, sliced apples
Preparation
1. Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce heat to medium-low, and simmer.

2. Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering broth until melted and smooth. Transfer to fondue pot; keep warm. Serve with desired accompaniments (apple slices, cubed bread).

Southern Living, NOVEMBER 2009

Mississippi Mud Fondue

Yield: Makes 4 cups

Ingredients
FONDUE:
1 cup heavy cream
1 (12-oz.) package dark chocolate morsels
1 (7 1/2-oz.) jar marshmallow crème
1/2 teaspoon vanilla extract

SERVE WITH:
Brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans, chopped candied ginger
Preparation
1. Bring cream to a boil in a large heavy-duty saucepan over medium-high heat; reduce heat to low, and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow crème and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

Lemon Poppy Seed cakes

Prep: 15 min.

Yield: Makes about 7 cups

Ingredients
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
3 tablespoons grated lemon rind
2 tablespoons poppy seeds
Preparation
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in lemon rind and poppy seeds. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below.

Pick a Pan: Lemon-Poppy Seed Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes.

Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.

Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.

Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.

Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)

Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.

Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.

Southern Living, DECEMBER 2005

Sour Cream Coffee Cake Muffins

Yield: Makes 24 muffins

Ingredients
1 cup butter, softened
2 cups sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
24 paper baking cups
1 cup pecan halves, finely chopped
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.

2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)

3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.

4. Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.

5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).


Nora Henshaw, Okemah, Oklahoma, Southern Living, NOVEMBER 2009

Jelly Doughnuts

Ingredients
1 (25-oz.) package frozen bread roll dough, thawed according to package directions
Vegetable oil
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 to 1 cup seedless raspberry jam*
Powdered sugar
Preparation
1. Place rolls 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, according to package directions.

2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry rolls, in batches, 1 to 1 1/2 minutes on each side or until fully cooked and golden brown. Drain on a wire rack over paper towels.

3. Whisk together granulated sugar and cinnamon in a medium bowl. Add warm doughnuts to sugar mixture, tossing to coat. Let cool completely on wire rack (about 15 minutes).

4. Make a small slit in side of each doughnut, using a paring knife. Place jelly in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe jelly into each doughnut. Dust with powdered sugar.
Makes 24 doughnuts

*Strawberry jelly may be substituted.

Note: We tested with Bridgford Easy to Bake Parkerhouse Style Rolls frozen bread dough.

Southern Living, NOVEMBER 2009

One-Dish Blackberry French Toast

Ingredients
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
4 large eggs
2 cups half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
Toppings: maple syrup, whipped cream
Preparation
1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.

2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.


Jessica McKinney, Crystal City, Missouri, Southern Living, NOVEMBER 2009

Shrimp Stir Fried Rice

Ingredients
1 tsp vegetable oil
1 lb medium sized raw shrimp, peeled and deveined
1/2 cup red bell pepper, chopped
2 cups snow peas, sliced diagonally
2 cups Success® White or Brown Rice, cooked
1/4 cup prepared bottled stir-fry sauce

Heat oil in a large wok or skillet over high heat. Add shrimp and stir-fry 3 minutes. Add bell pepper and snow peas, and continue cooking 2 minutes. Add rice and stir-fry sauce, and stir 1 more minute or until sauce coats all ingredients and is heated through.

HINT: One, 3.5 ounce boil-in-bag of Success White or Brown Rice will make about 2 cups of prepared rice.

Successrice.com

Brandy Alexander Cheesecake

Ingredients
1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 tablespoons butter, melted
2 tablespoons sugar, divided
4 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs, at room temperature
4 tablespoons brandy, divided
4 tablespoons crème de cacao, divided*
1 (16-oz.) container sour cream
Garnishes: blackberries, currants, raspberries, strawberries
Preparation
1. Preheat oven to 325°. Stir together crushed graham crackers, butter, and 1 Tbsp. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.

2. Beat cream cheese, 1 1/4 cups sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 Tbsp. brandy and 3 Tbsp. crème de cacao, and beat just until blended. Pour into prepared crust.

3. Bake at 325° for 1 hour or just until center is almost set.

4. During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. crème de cacao.

5. Spread sour cream mixture over cheesecake. Bake at 325° for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.

6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.

*Coffee liqueur may be substituted. We tested with Kahlúa.

Note: We tested with Nabisco Teddy Grahams chocolate graham snacks.


Shana Verhagen, Arlington, Texas, Southern Living, NOVEMBER 2009

Almond Butter Buckeyes

Ingredients:
Candies:
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or 1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners’ sugar, sifted

Coating:
12 ounces bittersweet chocolate, chopped

Cooking Directions:
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to 3 days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

source: butterisbest.com/southernliving

Pistachio Biscochitos

Ingredients:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar*
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
colored sugar, for decoration

*Demerara and Turbinado are two common types of raw sugar.

Cooking Directions:
In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.
Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.

Source: butterisbest.com/southernliving

Bananas Foster Bars

Ingredients:

Bars:
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped

Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted

Cooking Directions:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.

Source: www.butterisbest.com/southernliving

Chocolate Butter Pecan Cookies

Cookies:
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons Mexican or pure vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped
sea salt, optional

Mexican Chocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon Mexican or pure vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon cinnamon
pecans halves for garnish

Cooking Directions:
Cookies:
Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.

Mexican Chocolate Icing:
Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.

Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.

Source: butterisbest.com/southernliving

Caramel Pecan Bars

3-1/12 cups coarsly chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup butter
3 Tbsp whippling cream

Arrange pecans in a single layer on a baking sheet. Bake at 350 deg. for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

Pulse flour, powdered sugar and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crubs mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy duty aluminum foil lined 13x9 inch pan.

Bake at 350 deg. for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 mintues or until completely cool.

Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt sauce pan over medium-high heat. Stir in toasted pecans and spoon hot filling into prepared crust.

Bake at 350 deg. for 25-30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When cool, using the aluminum foil as handles, carefully lift the tart from the pan and transfer to a serving tray. Cut into 12 squares.

Source: November 2009 Southern Living

Croissant French Toast with Pecans

Whisk together 3/4 cup half-and-half, 3 large egg and 1 tsp. vanlla extract. Dip 4 day-old croissants, halved, into mixture. Cook 1/2 cup chopped roasted pecans, 1/2 cups honey and 2 Tbsp butter in a saucepan until hot. Keep warm. Melt 1 Tbsp butter in non-stick skillet or griddle over medium heat. Add 4 croissant halves, cook until golden brown. Repeat. Serve with honey mixture. Makes 4 servings.

Hot Caramel-Pecan Topping

• 1 19 oz jar butterscotch-caramel topping
• 1-1/2 cups chopped toasted pecans
• 2 Tbl whipping cream
• 2 Tbl maple syrup
• 1/2 tsp kosher salt

Cook all ingredients in a sauce pan, stirring occasionally, 3-5 minutes or until thoroughly heated. Serve warm over ice cream.





Source: November 2009 Southern Living

Chili-Lime Pecans

Ingredients:

2 Tbl Lime Juice

1 Tbl olive oil

1 tsp paprika

1 tsp salt

1 tsp chili powder

1/2 tsp ground red pepper

3 cups of pecans

Stir together all ingredients except pecans. Add pecans, toss. Spread in a foil-lined lightly greased jely roll pan. Bake at 350 deg. 12-14 minutes or until pecans are toasted and dry, stirring occasionally. Cool completely.

From: November 2009 Southern Living Magazine