My Granddaughter Inspired Me….

Well, obviously it has been a long time since my last writing. So here it goes. I have been down a little since my last knee replacement, this was the second one, so I knew what to expect this time so it wasn’t as bad. It was a 8 weeks healing process, but I feel much better. One thing that happens when you are not as active as you should be, you GAIN WEIGHT!!! This in my case was correct. I gained about 30 lbs. That is 60 lbs. too much. I am sure that we all have been through that once in our lives. Well it is hard to accept when it is you. My wife is on a special food plan, so I have the kitchen all too myself pretty much, at least for the food part. Instead of 2 gallons of milk, I by 1, and instead of 2 loaves of bread I buy 1, and so on or if I do buy 2 loaves I freeze one. I need to get back on the wagon and just focus on my health, also my knees; can only take so much weight. So I really have to watch it. Today, my son is coming over to help me with the lawn, it seems to grow faster every week. He is such a good sport; he knows what a problem I have with bending over and standing for any length of time. He is such a perfectionist; the lawn is one you admire when my neighbors drive by. It is late, but I still have to plant my carnation seedlings. I am going to cover them with leaves of something else to protect them, so they won’t be too damaged from the frost and below zero temperatures and of course the dreaded snow word this winter. I hope that protects them. Fall is a great month to bake and I have some great recipes for you to try.

Topsy Turvy Apple Pie

Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping.

Prep Time: 45 Min
Total Time: 1 Hr 30 Min
Makes: 8 servings

INGREDIENTS:
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon corn syrup
1/2 cup Fisher® Chef's Naturals® pecan halves
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Topping
Whipped cream, if desired

DIRECTIONS:
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.



Ooey Gooey Caramel Cake

Love caramels? Make a rich, gooey caramel cake without the fuss of unwrapping candies.


Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 15 servings

Ingredients:
1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 bag (8 oz) milk chocolate-coated toffee bits
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream, if desired
Caramel topping, if desired

Directions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon the remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
High Altitude (3500-6500 ft): Increase flour to 1/3 cup.
Make the Most of This Recipe with Tips from The Betty Crocker® Kitchens
Substitution
You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.
Purchasing
Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in the grocery store.

Well so much for my diet, I am going to start tomorrow. Shhhhhh, don’t tell my wife.

Did daddy do dat?

Well you know next Sunday is Father's Day. And all of you fathers out there have to be a father of the day to your wonderful family, even if you are old and grey, like me. You know it is a rite of passage that you pass down to your sons and daughters, who want their husbands to be like their Father…isn't that funny how that works out. But, back to what I am writing about. On Father's day I get treated like a king (of sorts), I get breakfast in bed, anything I wish…well almost anything…I get to watch any kind of TV without worry about saying oh dad, not that again or anyone changing the channel. I get pampered and most of all loved. I think that is all any of us Fathers want anyway. We have 4 things that happen about a week out from Mother's Day, my wife's birthday and my birthday and then father's day. Our kids like that period of events…they all have to be attentive thru all of that…it is fun to see how they react on each day. Forget coming over for our birthday's now, just on Mother's Day and Father's day…I am sure that will change in the future. You know how can change in time…I remember my dad. He was a funny guy. He was always great at tricking you into believing him on a topic and then come back around to disagree with his original thought…that kept you on your toes a lot. I have a really strange sense of humor I can thank him for that...My kids and Wife are always scratching their heads about my directions of thought…it is fun to mess with their heads…oh I shouldn't write that down…I might blow my cover. My daughters inherited my sense of humor...when we get together it is a contest to see who make "Mom" laugh the most…my son chimes in once in a while, but it is a contest with my two daughters an me…I feel I am the one that wins, but they all start rolling their eyes when it gets too crazy…What a hoot. Not that my son doesn't have a sense of humor he throws out some real gems once in a while…He is more of a thinker…my daughters and I are like machine guns throwing out jabs or one-up-men-ship comments about anything that pops into our heads, about anything we talk about and so on and so on. So you have to ready for a comeback anytime… Well one thing about us Father's we aren't sent to school on how to do the dad thing, like mother's…we just think logically (oh will get in trouble for that one), about how things should work or how we should react at any situation. You know it is like never reading the instructions on how to put toys/or equipment or working on the car…it just comes natural, right guys? That is why we are balanced out by our wives, (now I am back in good graces with my wife again), If we make mistakes…they take out the trusty manual on "how to clean screw ups by your husband's" and read…wow is that a novel idea? Anyway…Dads are a special breed. That is why we are dads…We have that wicked charm that makes our wife squirm or shake their heads in wonderment. Our family loves us unconditionally even if we do mess up…they are always there for us…there dad's, (thanks for that). Here are some fantastic recipes for Dad's day…now get a hint here family…this is your part of this day…giving dad whatever wants to eat. (Remember within reason).

BEST BARBECUE WINGS

SERVINGS 30

METHOD Grill (gas or charcoal)

PREP 20 min.

COOK 20 min.

TOTAL 40 min.

Ingredients

• 1/2 cup finely chopped onion
  
• 3 teaspoons minced garlic
  
• 1/4 cup vegetable oil
  
• 1-1/2 cups ketchup
  
• 1/2 cup cider vinegar
  
• 1/3 cup packed brown sugar
  
• 1/3 cup Worcestershire sauce
  
• 2 teaspoons chili powder
  
• 1/2 teaspoon cayenne pepper
  
• 1/2 teaspoon ground cumin
  
• 1/8 teaspoon hot pepper sauce
  
• 1/4 cup cider vinegar
  
• 1/4 cup olive oil
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 30 frozen chicken wingettes, thawed
  

Directions

For barbecue sauce, in large saucepan, sauté onion and garlic in vegetable oil until tender. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer it uncovered, for about 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving.
Coat the grill rack with cooking spray before starting the grill. In a large reseal able plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.

PULL-APART BACON BREAD

SERVINGS 12

METHOD Baked

PREP 15 min.

COOK 25 min.

TOTAL 40 min.

Ingredients

• 12 bacon strips, diced
  
• 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  
• 2 cups (8 ounces) shredded mozzarella cheese
  
• 1 tablespoon Italian salad dressing mix
  
• 2 teaspoons olive oil
  
  

  Directions
  

  In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
  In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
  Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.
  

  
  

  SWEET 'N' SASSY MEATBALLS
  

  SERVINGS	52
  METHOD	Baked
  PREP	35 min.
  COOK	20 min.
  TOTAL	55 min.

  
  

  Ingredients
  

  • 2 eggs, lightly beaten
    
  • 2 tablespoons Worcestershire sauce
    
  • 2 tablespoons plus 1 cup chili sauce, divided
    
  • 1 cup soft whole wheat bread crumbs
    
  • 2 tablespoons dried minced onion
    
  • 1 teaspoon dried oregano
    
  • 3/4 teaspoon garlic powder
    
  • 1/2 teaspoon salt
    
  • 1/2 teaspoon pepper
    
  • 1 pound lean ground turkey
    
  • 1 pound Italian turkey sausage links, casings removed
    
  • 1/2 cup apricot preserves
    
    
    

  Directions
  

  In a large bowl, combine the eggs, Worcestershire sauce and 2 tablespoons chili sauce. Stir in the bread crumbs, onion, oregano, garlic powder, salt and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls.
  Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink.
  

  In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes. Yield: about 4 dozen.
  

  
  

  Toasted Ravioli
  

  SERVINGS	2
  METHOD	Baked
  PREP	10 min.
  COOK	15 min.
  TOTAL	25 min.

  Ingredients
  

  • 8 frozen cheese ravioli
    
  • 2 tablespoons Italian salad dressing
    
  • 1 tablespoon seasoned bread crumbs
    
  • 1/2 cup marinara sauce, warmed
    
    

  Directions
  

  Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs. Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce. Yield: 2 servings.
  

  
  

  Sausage Veggie Grill
  

  SERVINGS	4
  METHOD	Grill (gas or charcoal)
  PREP	10 min.
  COOK	25 min.
  TOTAL	35 min.

  Ingredients
  

  • 1 pound Italian sausage links, cut into 1/2-inch slices
    
  • 1 medium zucchini, cut into 1-inch slices
    
  • 1 medium yellow summer squash, cut into 1-inch slices
    
  • 1 medium sweet red pepper, sliced
    
  • 1 medium onion, cut into wedges
    
  • 1 cup quartered fresh mushrooms
    
  • 1/4 cup olive oil
    
  • 1 tablespoon dried oregano
    
  • 1 tablespoon dried parsley flakes
    
  • 1 teaspoon garlic salt
    
• 1 teaspoon paprika
  
  Directions
  

  In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.
  

  Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink and vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
  

  CHEESESTUFFED BURGERS
  

  SERVINGS 2
  

  METHOD Grill (gas or charcoal)
  

  PREP 10 min.
  

  COOK 15 min.
  

  TOTAL 25 min.
  

  Ingredients
  

  • 1 tablespoon finely chopped onion
    
  • 1 tablespoon ketchup
    
  • 1 teaspoon prepared mustard
    
  • 1/4 teaspoon salt
    
  • 1/8 teaspoon pepper
    
  • 1/2 pound lean ground beef
    
  • 1/4 cup finely shredded cheddar cheese
    
  • 2 hamburger buns, split
    
  • Lettuce leaves and tomato slices, optional
    
    
    

  Directions
  

  In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
  Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.
  

  LAZY MAN'S RIBS
  

  SERVINGS	4
  METHOD	Slow Cooker
  PREP	20 min.
  COOK	330 min.
  TOTAL	350 min.

  
  

  Ingredients
  

  • 2-1/2 pounds pork baby back ribs, cut into eight pieces
    
  • 2 teaspoons Cajun seasoning
    
  • 1 medium onion, sliced
    
  • 1 cup ketchup
    
  • 1/2 cup packed brown sugar
    
  • 1/3 cup orange juice
    
  • 1/3 cup cider vinegar
    
  • 1/4 cup molasses
    
  • 2 tablespoons Worcestershire sauce
    
  • 1 tablespoon barbecue sauce
    
  • 1 teaspoon stone-ground mustard
    
  • 1 teaspoon paprika
    
  • 1/2 teaspoon garlic powder
    
  • 1/2 teaspoon Liquid Smoke, optional
    
  • Dash salt
    
  • 5 teaspoons cornstarch
    
• 1 tablespoon water
  
  Directions
  

  Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
  Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 4 servings.
  
  

  
  Summer Celebration Ice Cream Cake
  

  SERVINGS: 9
  

  METHOD: Freezer
  

  TIME: Prep: 15 min. Bake: 20 min. + freezing
  

  
  

  Ingredients:
  

  • 1 cup sugar
    
  • 3 tablespoons butter, melted
    
  • 3 tablespoons orange yogurt
    
  • 1 egg
    
  • 1 teaspoon grated orange peel
    
  • 1 teaspoon vanilla extract
    
  • 3/4 cup all-purpose flour
    
  • 1/3 cup baking cocoa
    
  • 1 cup (6 ounces) semisweet chocolate chips
    
  • 1-3/4 quarts vanilla ice cream, softened
    
  • 4 to 6 squares (1 ounce each) semisweet chocolate
    
  • 1 tablespoon shortening
    
  • Mixed fresh berries
    

  Directions:
  

  Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips.
  Spread into prepared dish. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.
  Spread ice cream over cake. Cover and freeze for 3 hours or until firm.
  Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.
  

  
  

  DOUBLE-DRIZZLE PECAN COOKIES
  

  SERVINGS	42
  METHOD	Baked
  PREP	25 min.
  COOK	10 min.
  TOTAL	35 min.

  Ingredients
  

  • 1/2 cup butter, softened
    
  • 1-1/2 cups packed brown sugar
    
  • 1 egg
    
  • 1 teaspoon vanilla extract
    
  • 1-1/2 cups all-purpose flour
    
  • 1-1/2 teaspoons baking powder
    
  • 1/4 teaspoon salt
    
  • 1-1/4 cups chopped pecans, toasted
    
  • CARAMEL DRIZZLE:
    
  • 1/2 cup packed brown sugar
    
  • 1/4 cup heavy whipping cream
    
  • 1/2 cup confectioners' sugar
    
  • CHOCOLATE DRIZZLE:
    
  • 1 square (1 ounce) semisweet chocolate
    
  • 1 tablespoon butter
    
    Directions
    

  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
  In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
  
  

• ….Well that is it! I am now a puddle of drool on my floor…I hope that didn't gross you out too much. I am so hungry right now…I am going down the kitchen and grab something to eat. Do you want to join me?
  

I would gladly pay you Tuesday for a hamburger today

When I was growing up, one of my most favorite cartoon characters was J. Wellington Wimpy, on Popeye. He was the Hamburger obsesses character in the Popeye cartoons. I would watch that program on TV when I was very young. I have copied an excerpt from a website that I found:
Wimpy was a regular character in E.C. Segar's comic strip called Thimble Theater. He was actually one of the more important characters until Popeye was introduced and became Olive Oyls new boy friend. Wimpy was soft spoken and a bit of a coward, thus living up to his name. He was also the world's biggest moocher. The strip originally centered around Olive's family. Wimpy had a crush on her, but when Popeye showed up she only had eyes for him. When the Popeye cartoons were being made at Fliesher Studios, Wimpy then became a minor character. Dave Fliesher said Wimpy was too much of an intellect to be a good character in film cartoons. He was very intelligent and well educated but a big lazy moocher as well. His famous line, "I'll gladly pay you Tuesday for a hamburger today." was first introduced in the 1934 Popeye cartoon "We Aim To Please". In "Popeye the Sailor Meets Sinbad the Sailor", Wimpy is seen eating hamburgers almost the entire show. No matter about his character flaws, you gotta love the guy.
The reason I am writing all about this is…drum roll please….Hamburgers. This is my small addition to the world's most beloved food. It has it all. It has carbs, protein, vegetable, fats and fruit. How can you go wrong? My family has a saying about our family's favorite the old fashion (family name) hamburgers. My children all know what we will have. It consists of humongous sesame seed buns, ¼ pound of hamburger, mayonnaise, mustard, ketchup, lettuce, large sliced tomatoes, sweet Vidalia onions, slice of American cheese and pickles, it is all sliced and cut on their own separate plates and we just move around and stake them high. Just imagine all of that piled high, on your plate full of baked beans and my wife's fantastic homemade potatoes salad. She actually got if from my Mom who made the best. I could tell you a funny story about how my wife came about the recipe from my mom. Well I couldn't tell you since my wife would kill me…Oh well, you don't know who I am so it won't matter right…hmmmm, do I sleep on the coach when my wife reads this…oh what the heck. We were dating, and my wife wanted to impress me, so we went for a beach picnic, just the two of us. The weather was windy, but the ocean sounds and smells were fantastic. I think we had a fire going…I don't remember. But the piece' de resistance was her potatoes salad. Well I looked at it at it looked okay until I bit into the first bit and it was sort of mushy. I asked how she boiled the potatoes and she said cut up without the jackets. I laughed inwardly so she wouldn't feel bad, then told her the when you boil potatoes for salad you have to boil with the jackets on…well it was okay…I wouldn't tell my wife how I really felt..I just kidded her and she fell apart. Here she was, making this for our first of many beach/picnic experiences in our lives. Oh well, to say the least. That has all changed, and I and all of our children can't get enough of her salad. That goodness! Well anyway. I was the one who usually made the baked beans, usually from scratch, then van camps, then bush beans. The latter is much better and tastes great. We just put some strips of bacon on the top and back and they are made and ready for the table. I have to have the beans next to the potatoes salad so I can mingle the flavors…my mouth is watering right now as I speak and on top of all of the I leave a very small space for my crinkled potato chips, of course I have to cut my hamburger in half so I can get my mouth over it. I am full now from the thought of it all. Here are some recipes that I have found interesting.

Hamburgers

Prep Time: 10 min

Inactive Prep Time: 0 min
Cook Time: 20 min
Level: 0
Serves: 4 hamburgers
Ingredients
10 ounces ground sirloin
10 ounces ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss (optional)
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes (optional)
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's (optional)
Mayonnaise (optional)
Ketchup (optional)
8 slices cooked, crisp bacon (optional)
Directions
Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment-lined baking sheet. Spread the meat out and season it generously with salt and pepper. Preheat the oven to 475 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven. Divide the meat into 4 portions (about 5 ounces each).
Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 inches wide and 1-inch-thick.
Preheat a large cast-iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes the first side, and 1 minute the second side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 5 minutes for very rare (blue), 6 to 7 minutes for rare, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done.
If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt. Transfer the hamburgers to a plate let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
More Hamburgers

Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 15 min
Level: Easy
Serves: 4 hamburgers
Ingredients
24 ounces ground chuck
1 teaspoon kosher salt
Freshly ground black pepper
Spice Mix, optional, recipe follows
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss, optional
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes, optional
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's, optional
Mayonnaise, optional
Ketchup, optional
Directions
Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.

Timing for a Counter Top Grill:
When cooking on a counter-top grill:
Turn on grill. Place Burgers on the heated grill. For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes. For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes. For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
Spice Mix:
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
Hot Sauce, to taste
Combine all ingredients.

Zesty Burgers

Grill these outdoor burgers or bring them inside to the broiler. Zesty burgers with horseradish and sesonings.
Ingredients:
1 to 1 1/4 pounds lean ground beef
1/4 cup onion, chopped
2 tablespoons green pepper, finely chopped
3 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon salt
2 teaspoons prepared mustard
1 dash pepper
toppings
4 split toasted buns
Preparation:Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.Serves 4.

Surprise Burgers

Surprise burgers are hamburgers cooked with a surprise center of cheese.
Ingredients:
1/2 cup shredded mild Cheddar cheese or American cheese
1 slice bread, crumbled
2 tablespoons finely chopped parsley
2 tablespoons milk
1 1/2 pounds lean ground beef
1 small onion, grated
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
Preparation:In a medium bowl, combine cheese, bread crumbs, parsley, and milk; form into 4 balls. Set aside.
In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with hand to make hamburger patties.
Brown on both sides in a large frying pan; cover and cook for about 5 to 10 minutes, until done. Serve on buns with condiments.Serves 4.

Extra Special Burgers

Ingredients:
1 to 1 1/4 pounds lean ground beef
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 tablespoon low sodium soy sauce
1 jar mushroom pieces drained (2 1/2 oz)
3/4 cup shredded Cheddar cheese
6 slices bacon, fried and crumbled
1 tablespoon dried parsley
Preparation:Thoroughly combine ground beef, salt, garlic powder, pepper, and soy sauce. Divide mixture into 8 thin patties of equal size. Combine remaining ingredients and divide evenly on four of the patties. Top each of the 4 patties with remaining patties; seal edges. Cover and refrigerate or cook immediately. Cook on grill or under broiler to desired doneness.Makes 4 burgers.

Momma Mia!

Well, guess what this article is about. I won't tell you will just have to guess, well, time is up. Yes it is about our Mothers and how much we love them, and miss them. When your're my age, all you have of your parents is fond memories. When we have our family reunions, we toss back and forth stories of our mother; we always end up in laughing and sometimes crying. Mothers are a rare breed. They are nurtured to be nurturing, they are taught how to be young ladies, boy am I aging myself, well they used to be taught that, but now a days they make their own choices, even though some are bad, all we can do as parents is lead them into the "right" path, then it is up to them to survive in this world. But, at least our Mothers gave them some directions. They will usually leave thinking they are free until they get married and then that is when they're Mothers become their best friend and they talk to her every chance they get. How do I do this and what should I do here and there. It all starts the day after the marriage to their loving husband. When they told them they could cook and clean and take care of him for the rest of their lives...Excerpt "Mom what have I done. I need some help. I need a lot of help. Can you help me? That is about every phone call they make their moms, and course their Moms say "Oh, yes Honey anything" all the while with a little smile in their faces when they can remember asking their mothers for help. I remember my wife said to my daughter…ha ha, now you know what I had to go thru when you were that age…ha ha ha…now you know. I course the daughter realized that fact, trying to save face will says oh mom, yes I know and all the time they are feeling down deep with that knowledge that some day they will tell their daughters the same thing. Now, this is for all of the sons out there. How do you explain these…Moms they are the best! They always are there to comfort you, and give you sage advice. They also talk you thru any situation with love in her voice and kind words of encouragement. The fact is before they are married, mothers are what they need to go on with life in a meaningful way. We think of them all day, and will call whenever they need some kind-hearted word. When we get married, we always compare our wives with our mothers. Of course we never tell them that. We just smile and hold our wives in our strong arms, (isn't funny how they sort of mold to you, they feel close and so venerable), and we hold them and want to protect them no matter what. It is funny how husband and wives compare their spouses to their parents. Their dads for protection and good level common sense and their mothers on how to be kind and loving and always are there no matter what, with un-conditional love. Well, I think I have given you enough time to now call your mothers or wives to tell them how much you love and adore them. Right? Now take your thoughts and make them some of these recipes..Wait until you see them…you will drool and your wife with die of not only astonishment but of love for you and the kids for giving her breakfast in bed and Dinner where she is the queen for the day and we all have to treat her with deepest feelings of thankfulness and respect, why because not only does she deserve it, but we want her to have it. Right! Well, here they are:

Mother's Day Breakfast Menu

Waffles with Peach Berry Compote

SERVINGS 6

PREP 25 min.

COOK 5 min.

TOTAL: 30 min.

INGREDIENTS

1 cup fresh or frozen peeled peach slices, chopped
1/2 cup orange juice
2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
1/2 cup sliced fresh or frozen strawberries
BATTER:
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup orange juice
1 tablespoon canola oil
1 teaspoon vanilla extracts
DIRECTIONS
In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat. Add berries; cook and stir for 8-10 minutes or until thickened.
In a large bowl, combine the flours, flaxseed, baking powder, baking soda and cinnamon. Combine the buttermilk, orange juice, oil and vanilla; stir into dry ingredients just until moistened.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with compote. Yield: 12 waffles (1-1/2 cups compote).

Breakfast Crepes with Berries

SERVINGS 8

PREP 20 min.
TOTAL: 20 min.
INGREDIENTS

1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries
1 cup (8 ounces) sour cream
1/2 cup Domino® or C&H® Pure Cane Powdered Sugar
1 carton (6 ounces) orange crème yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)
DIRECTIONS
In a large bowl, combine the raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately. Yield: 8 servings.
Breakfast Pizza

SERVINGS 2
METHOD Baked
PREP 20 min.
COOK 20 min.
TOTAL: 40 min.
INGREDIENTS
1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese
DIRECTIONS
Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese. Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices. Yield: 2 servings.

Sweet Berry Bruschetta

SERVINGS 10
METHOD Broiled
PREP 15 min.
COOK 5 min.
TOTAL: 20 min.
INGREDIENTS
10 slices French bread (1/2 inch thick)
5 teaspoons Domino® or C&H® Granulated Pure Cane Sugar, divided
6 ounces fat-free cream cheese
1/2 teaspoon almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 teaspoons Domino® or C&H® Pure Cane Powdered Sugar
DIRECTIONS
Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3 to 4 inches from the heat for 1-2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Yield: 10 pieces.

Mother's Day Brunch Recipes

Eggs Benedict

SERVINGS 4
PREP 15 min.
COOK 15 min.
TOTAL: 30 min.
INGREDIENTS
8 fresh asparagus spears, trimmed and halved
4 eggs
3-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/2 cup milk
2 ounces smoked Gouda cheese, shredded
2 English muffins, split and toasted
4 slices tomato
4 slices Canadian bacon
1/8 teaspoon pepper
DIRECTIONS
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. In a large skillet, bring 2-3 in. of water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup. Hold the cups close to the surface of the water and slip the eggs into the simmering water. Cook them uncovered, for 3-5 minutes until whites are completely set and yolks begin to thicken. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. With a slotted spoon, lift poached eggs out of water. On each muffin half, place a slice of tomato, a slice of Canadian bacon, a poached egg and four pieces of asparagus. Top each with about 3 tablespoons cheese sauce. Sprinkle with pepper. Serve immediately. Yield: 4 servings.

Blueberry Cheesecake Flapjacks

SERVINGS 4

PREP 30 min.
COOK 5 min.
TOTAL: 35 min.
INGREDIENTS
1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional
DIRECTIONS
For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping). Editor's Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
Zucchini Bacon Quiche
SERVINGS 6-8
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL: 50 min.
INGREDIENTS
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, lightly beaten
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
DIRECTIONS
Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly. Yield: 6-8 servings.
Baked Apple French toast
SERVINGS 10
METHOD Baked
PREP 20 min.
COOK 35 min.
TOTAL: 55 min.
INGREDIENTS
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup
DIRECTIONS
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, and at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Mother's Day Pastry Recipes
Lemon-Nut Twists

SERVINGS 8
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL: 35 min.
INGREDIENTS
1/2 cup sliced almonds, toasted
1/3 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1 tablespoon grated lemon peel
1 loaf (16 ounces) frozen white bread dough, thawed
2 tablespoons butter, melted, divided
1 cup Domino® or C&H® Pure Cane Powdered Sugar
4 to 5 teaspoons lemon juice
DIRECTIONS
Combine almonds, brown sugar and lemon peel. Roll the dough to a 21-in. x 8-in. rectangle. Brush middle third of dough with 1 tablespoon melted butter. Sprinkle buttered area with half of almond-brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining melted butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-in.-wide) strips. Hold each strip at both ends; twist in opposite directions three times.
Place on a greased baking sheet. Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375° for 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Combine confectioners' sugar and lemon juice. Beat until smooth. Drizzle over twists. Yield: 8 servings.

Special Banana Nut Bread

SERVINGS 32
METHOD Baked
PREP 25 min.
COOK 60 min.
TOTAL: 85 min.
INGREDIENTS
3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided
ORANGE GLAZE:
1 cup Domino® or C&H® Pure Cane Powdered Sugar
3 tablespoons orange juice
1 teaspoon grated orange peel
DIRECTIONS
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Raspberry-Chocolate Mini Muffins

SERVINGS 6

METHOD Baked
PREP 40 min.
COOK 10 min.
TOTAL: 50 min.
INGREDIENTS
2 tablespoons baking cocoa
1/4 cup boiling water
1/4 cup butter, softened
1/3 cup Domino® or C&H® Granulated Pure Cane Sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon baking powder
4 teaspoons seedless raspberry jam
2 tablespoons chopped sliced almonds
1 teaspoon coarse sugar
DIRECTIONS
Dissolve cocoa in water; let stand until cool. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.
Fill paper-lined miniature muffin cups half full. Drop 1/4 teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and sugar.
Bake at 350° for 10-12 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 16 muffins.
Berry-Filled Doughnuts

SERVINGS 10
METHOD Deep-Frying
PREP 20 min.
COOK 5 min.
TOTAL: 25 min.
INGREDIENTS
4 cups canola oil
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
3/4 cup seedless strawberry jam
1 cup Domino® or C&H® Pure Cane Powdered Sugar
DIRECTIONS
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry the biscuits, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately. Yield: 10 servings.

Mother's Day Dessert Recipes

Fruity Coconut Cake Roll

SERVINGS 12
METHOD Baked
PREP 30 min.
COOK 20 min.
TOTAL: 50 min.
INGREDIENTS
1 package (16 ounces) angel food cake mix
1/2 teaspoon plus 3 tablespoons Domino® or C&H® Pure Cane Powdered Sugar, divided
3/4 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 teaspoon coconut extract
2 medium kiwifruit, peeled and thinly sliced
2 cups fresh strawberries, sliced
1/3 cup plus 2 tablespoons flaked coconut, divided
2 tablespoons apricot spreadable fruit
1/2 teaspoon hot water
DIRECTIONS
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.
Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.
Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers. Yield: 12 servings.

White Chocolate Torte

SERVINGS 14-16
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL: 45 min.
INGREDIENTS
1 cup butter, softened
2 cups Domino® or C&H® Granulated Pure Cane Sugar
4 squares (1 ounce each) white baking chocolate, melted and cooled
4 eggs
1-1/2 teaspoons clear vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup water
1/2 cup chopped pecans, toasted
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup butter, softened
4 squares (1 ounce each) white baking chocolate, melted and cooled
1-1/2 teaspoons clear vanilla extract
6-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar
Chocolate curls
DIRECTIONS

Line three greased, 9-inch round baking pans, with waxed paper and grease the paper and set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.
Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store the cake in the refrigerator until ready to serve. Yield: 14-16 servings.
Chocolate Silk Pie

SERVINGS 6-8
PREP 15 min.
COOK 15 min.
TOTAL: 30 min.
INGREDIENTS
1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow crème
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons Domino® or C&H® Pure Cane Powdered Sugar
Chocolate curls, optional
DIRECTIONS
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine the marshmallow crème, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.
Poppy Seed Citrus Cake

SERVINGS 12
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL: 55 min.
INGREDIENTS
1 package (18-1/4 ounces) lemon cake mix
3 eggs
1-1/3 cups orange juice
1/2 cup vegetable oil
1 to 2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
GLAZE:
2 cups Domino® or C&H® Pure Cane Powdered Sugar
3 to 4 tablespoons orange juice
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
DIRECTIONS
In a large bowl, combine the cake mix, eggs, orange juice and oil. Beat on medium speed for 2 minutes. Fold in poppy seeds, lemon and orange peel.
Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over cake. Sprinkle with lemon and orange peel. Yield: 12 servings.