Lil' Huskies Magazine: Holiday Best Edition

FUN RECIPES FROM THE STARS OF CAMPUS Lil' Huskies magazine OH WHAT FUN! HBoleisdta2y8 NEW EATS & DRINKS

Four Ingredients Appetizer Meatballs Ingredients 4 dozen frozen meatballs 1 tablespoon dried minced onion 1 cup currant jelly (Black Currant is best) 1 1/2 cups barbecue sauce Optional: 1/2 cup green onion (sliced, or chopped fresh cilantro) Steps to Make It 1.Gather the ingredients. 2.Put the frozen meatballs in the slow cooker. 3.In a bowl, combine the minced onion, currant jelly, and barbecue sauce. Whisk to blend thoroughly. 4.Pour the sauce mixture into the slow cooker and mix to coat the meatballs. 5.Cover and cook on LOW for 3 to 4 hours or on HIGH for about 1 1/2 to 2 hours. 6.Serve hot from the slow cooker set on LOW or transfer to a chafing dish. Garnish with thinly sliced green onion tops or chopped cilantro, if desired. These meatballs can also be served as a main dish. Serve them with rice or noodles and a side vegetable, such as carrots, green beans, or steamed broccoli.

10 Cheese Mac & Cheese By Chef Darius DariusCooks Williams Ingredients 6 cups of cooked pasta (elbow macaroni works best) 1 stick of butter 4 tablespoons of flour 2 cups of half and half 1 cup of heavy cream 1 teaspoon of salt 1 teaspoon of pepper a good pinch of red pepper flakes 1/2 teaspoon of garlic powder 4-5 cups of shredded cheese (Havarti, Gruyere, Auribella, Velveeta, Feta, Cheddar, Smoked Gouda, Mozzarella, Mascarpone, and Jack) 1/2 cup of sour cream *shredded cheese for topping 1. Preheat the oven to 400 degrees. 2. Melt the butter. 3. Then stir in the flour and cook for about 60 seconds while constantly stirring. 4. Add in half and half and heavy cream and continue to stir periodically while on high heat. When the mixture comes to a boil, it should start to thicken. 5. Fold in cheese, salt, pepper, garlic powder, red pepper flakes, and sour cream. 6. Allow the cheese to melt down into a smooth sauce. This should take about 3 minutes on low heat. 7. Mix with the cooked pasta and pour into a baking dish and top with more shredded cheese. 8. Bake until golden brown and bubbly. Enjoy warm!









Here's what you will need*: 1 jar (16 ounces) maraschino cherries with stems 1/2 cup liquor (Cherry vodka or creme de cacao work well.) 1 cup chocolate chips (dark, milk, or white) 1 teaspoon shortening *I recommend making two batches at once so that you have an additional chocolate to garnish your cherries. Begin by soaking maraschino cherries (with stems) in liquor for 4-7 days. I tried two different versions. One with cherry vodka; the other with white creme de cacao. I soaked my cherries right in the jar they came in. Just empty out the red syrup and fill the jar with the liquor. Once they have soaked for the specified time, drain off the liquor. (You can save this for cocktails.) Then, dry the cherries on a paper towel. This will help the chocolate to stick. Cover a cookie sheet with wax paper and set aside. In a double boiler (or the microwave), melt your chocolate chips and shortening. (The shortening prevents the chocolate from getting really hard.) Stir until smooth. Next, dip the cherries into the chocolate and set on wax paper. Add any leftover melted chocolate to a plastic baggie. Cut a very small section of the tip of the bag and pipe lines or designs on the cherries.

CHRISTMAS CRACK DIP A festive dip that's perfect for saltine toffee lovers! Ultra creamy chocolate with Heath toffee bits and dipped with your favorite salty crackers. Ingredients 2 cup heavy whipping cream very cold 1/3 cup powdered sugar 2/3 cup unsweetened cocoa powder 1 tsp vanilla extract 1 cup Heath toffee bits plus more for topping sprinkles for decorating (optional) saltine crackers for dipping Instructions Using a stand mixer (or a hand mixer + large bowl), blend together heavy whipping cream, powdered sugar, cocoa powder, and vanilla on high until dip has the consistency of fluffy frosting, about 3-5 minutes. Turn off mixer and scrape along the sides of the bowl, mixing in any wayward cocoa or sugar. Taste test the dip; it should taste like rich dark chocolate at this stage. If you'd like a sweeter base for your dip, you can add anywhere from 1-4 tablespoons more powdered sugar. (Keep in mind that the toffee bits will sweeten the dip as well). Pour in Heath toffee bits and gently fold them into the chocolate cream until toffee is thoroughly mixed throughout. Transfer Christmas crack dip to a serving bowl and top with more toffee bits and festive sprinkles. Serve immediately with saltine crackers for dipping.

CINNAMON WHAT YOU NEED PULL-APART BREAD 3 cans (7.5 oz. each) refrigerated buttermilk biscuits Making Cinnamon Pull-Apart Bread is 3/4 cup granulated sugar simple. Prepare this sweet treat for 1 Tbsp. ground cinnamon dessert or enjoy a slice with your 1/2 cup butter or margarine, melted afternoon coffee! 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1/2 cup powdered sugar 2 Tbsp. milk LET'S MAKE IT 1.Heat oven to 350°F. 2.Cut each biscuit into quarters. 3.Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat. 4.Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto plate. Remove pan. Cool 10 min. 5.Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.

German Apple Cake (Dalia McKee) 5 apples 5 tablespoons sugar 2 tablespoons cinnamon 4 eggs 1 cup oil 3 cups flour 2 1/2 cups sugar 1 1/2 teaspoons salt 2 teaspoons vanilla 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/3 cup orange juice (1 large orange) In one large bowl, place peeled and sliced apples, sprinkle 5 tablespoons sugar and 2 tablespoons cinnamon - set aside. In another large bowl, mix eggs & oil, then all the remaining ingredients. The batter will be thick like pancake batter. Grease a deep tube-cake pan (Angel Food Cake shape - hole in the middle and very deep) layer the batter and apples so that you have 3 layers of batter and 2 of apples. Bake at 350 for 2 hours, yes, 2 hours :) I have at times, pulled it out at 1 hour and 50 minutes, but big woo, I saved 10 minutes :( *Note: The original recipe calls for 4 apples. The cake will come out prettier - light golden color and shaped perfectly to the pan. I like adding the additional apple - cake comes out darker, deformed looking, BUT SUPPER MOIST!!! The juice from the apples is the reason for the difference. If the apples are super big then just use 4.

GINGERBREAD ROLLS INGREDIENTS For the dough: DIRECTIONS 1/4 c. granulated sugar 1 tbsp. dry active yeast (not instant or rapid rise) Make the dough: 1 tsp. ground cinnamon 1.Whisk together sugar, yeast, cinnamon, ginger, 3/4 tsp. ground ginger salt, cloves, and 1 3/4 cups flour in a bowl. 1/2 tsp. kosher salt Combine milk and butter in a small saucepan. 1/8 tsp. ground cloves Cook over low heat until the butter has melted and 3 1/2 c. all-purpose our, divided mixture reads between 105°F and 110°F on an 1 c. whole milk instant-read thermometer. 2 tbsp. unsalted butter, at room temperature, plus more 2.Add milk mixture, egg, and molasses to flour for bowl mixture. Beat with a dough hook attached to a 1 large egg stand mixer, on low speed, until moistened. 2 tbsp. molasses Continue beating, gradually adding remaining 1 For the filling and assembly: 3/4 cups flour, until smooth and pliable, 4 to 5 1/2 c. packed light brown sugar minutes. 6 tbsp. unsalted butter, at room temperature, plus more 3.Transfer dough to a lightly buttered mixing bowl; for pan cover with plastic wrap or a towel. Set bowl in a 1 tbsp. ground cinnamon warm place and let rise until doubled in size, about 1 1/2 tsp. ground ginger 1 hour. 1/4 tsp. ground cloves All-purpose our, for work surface Make the filling and assemble: For the topping: 1.Combine brown sugar, butter, cinnamon, ginger, 4 oz. cream cheese, at room temperature and cloves in a bowl. 1/2 tsp. pure vanilla extract 2.Butter a 9- by 13-inch or 8- by 8-inch baking dish. 1 1/3 c. confectioners sugar, divided On a lightly floured surface, roll dough into a 12- 2 tsp. molasses by 16-inch rectangle. Spread with cinnamon-sugar 1 tsp. warm water mixture. Starting from the long side, roll up into a log. Cut into 12 (if using a 9- by 13-inch baking dish) or 9 (if using an 8- by 8-inch baking dish) pieces and place, cut sides up, in prepared dish. Cover with a towel and let rise until doubled in size, about 1 hour. Preheat oven to 375°F. Bake until cooked through and lightly browned, 20 to 25 minutes. Make the topping: 1.Combine cream cheese, vanilla, and 1 cup confectioners sugar in a bowl. Whisk together molasses, water, and remaining 1/3 cup confectioners sugar in a separate bowl. Spread cream cheese mixture on warm rolls, then drizzle with molasses glaze.

Lacy Oatmeal Cookies Ingredients: 1 cup quick oats ½ cup all-purpose flour ½ teaspoon salt 1 ½ teaspoon baking powder 1 cup sugar ½ cup salter butter, softened 1 large egg 1 teaspoon vanilla extract Procedure: Preheat oven to 325-degree F. Cover baking sheets with foil, then coat with a nonstick vegetable spray. In a medium bowl combine oats, flour, salt and baking powder. Mix well with a wire whisk and set aside. In a large bowl combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoonfuls onto baking sheets, 2 ½ inches apart. Bake for 10- 12 minutes or until the edges begin to turn golden brown. Let cool, then peel off cookies with fingers. Be sure to re-spray baking sheets between batches. Yield: 8 dozen

Peppermint Meringues recipe adapted from Martha Stewart 3 large egg whites 3/4 cup sugar 1/2 teaspoon pure peppermint extract Red gel-paste food coloring Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

ROASTED VEGETABLE WINTER CRUMBLE Ingredients FOR THE CRUMBLE CRUST AND TOPPING 1 cup crushed Ritz (or any buttery) crackers 1 cup panko bread crumbs 1/2 cup finely grated parmesan cheese 1/2 teaspoon fresh cracked black pepper 1 teaspoon fresh thyme leaves, roughly chopped 8 tablespoons (1 stick) unsalted butter, melted and cooled FOR THE VEGETABLE MIXTURE 2 tablespoons olive oil heaping 1/2 cup diced yellow onion 1 clove garlic, sliced heaping 2 cups trimmed and quartered Brussels sprouts 3 medium carrots, peeled and sliced into 1/4 inch slices heaping 2 cups trimmed and quartered cremini mushrooms 1 teaspoon roughly chopped fresh thyme salt and pepper to taste 2 tablespoons all-purpose flour 1 cup chicken or vegetable broth 1/3 cup heavy cream 1/2 cup finely shredded gruyere cheese Instructions 1.Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly butter a 9-inch pie dish (a deep one), and set aside. 2.In a medium bowl combine crackers, bread crumbs, cheese, pepper, thyme, and butter. Toss to coat everything in butter. Spoon just less than half of the mixture into the bottom of the pie dish and slightly up the sides. Place in the oven and bake for 12 minutes, until just golden brown. Remove from the oven and set aside to cool while you make the filling. 3.Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened and browned, about 5 minutes. Add the garlic and saute for 1 minute more. Add the brussels sprouts, carrots, mushrooms and thyme. Increase heat to medium-high and let the vegetables saute down until well softened, browned, and caramelized, about 15 to 20 minutes, stirring occasionally. Add salt and pepper as the vegetables cook down. 4.The mushrooms will release a lot of their moisture and then the mixture will brown and cook down. 5.When vegetables are cooked down and softened, reduce heat to medium, sprinkle the flour over the vegetables and stir until the flour disappears. Slowly add the chicken stock and stir, scraping any brown bits off the bottom of the pan. Bring to a simmer to thicken. Finally, stir in the cream and remove from the heat. 6.Taste and season with salt and pepper if needed. 7.Spoon mixture onto the browned crust. Sprinkle with gruyere. Top with the remaining crumble crust. Place in the oven to bake for 12 to 15 minutes, until top crust is golden brown. Remove from the oven and allow to cool for 15 minutes before serving warm.

LUBY'S WHAT YOU NEED CAFETERIA'S CHOCOLATE 2 ⁄ cups milk, separated ICEBOX PIE 1 ⁄ cups granulated sugar ⁄ cup unsweetened cocoa Rich and delicious! This is one of Luby's 1 tablespoon butter most requested recipes. Note that 7 tablespoons cornstarch tablespoons water cooking time does not include chilling 3 extra-large egg yolks time 1 teaspoon vanilla 1 cup miniature marshmallow 1 9-inch baked pie crust sweetened whipped cream (I use Cool Whip) chocolate curls or chocolate shavings LET'S MAKE IT 1.In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter. 2.Bring to a boil over medium heat. 3.In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved. 4.Stir in remaining 1/2 cup milk. 5.Whisk in egg yolks and vanilla until well blended. 6.Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk. 7.Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth. 8.Add mashmallows and stir until marshmallows are melted and mixture is smooth. 9.Pour into pie shell. 10.Press plastic wrap diretly onto filling. (This prevents the formation of a tough, dry\"skin\" while cooling). 11.Refrigerate at least 2 hours. 12.Remove plastic wrap and top with whipped cream. 13.Garnish with chocolate curls. ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.



INGREDIENTS PREPARATION 1 tablespoon vegetable oil Preheat oven to 350. 1 lb macaroni Lightly butter a deep 2 1/2 quart baking 8 tablespoons butter dish. 1 tablespoon butter Fill a large pot with water and bring to a 1/2 cup muenster cheese, shredded 1/2 cup mild cheddar cheese, shredded rapid boil. Add macaroni and the 1 tablespoon oil. 1/2 cup sharp cheddar cheese, shredded Cook for 7 minutes, or until somewhat 1/2 cup monterey jack cheese, tender. shredded Drain well, and return to the pot. 2 cups half-and-half Meanwhile, in a small saucepan, melt 8 8 ounces Velveeta cheese, cubed tablespoon of the butter. 2 eggs, lightly beaten Stir into macaroni. 1/4 teaspoon seasoning salt In a large bowl, combine all of the 1/8 teaspoon fresh ground pepper shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. Dot with remaining 1 TB of the butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot. Serves 8.

Puppy Chow Recipe 1. INSTRUCTIONS INGREDIENTS 2.POUR CEREAL INTO A LARGE MIXING BOWL 1 (12-OUNCE) BOX RICE CHEX AND PREPARE A BAKING SHEET. LINE A CEREAL (ABOUT 11 CUPS) RIMMED BAKING SHEET WITH PARCHMENT 1 1/2 CUPS SEMISWEET PAPER; SET ASIDE. POUR THE CEREAL INTO CHOCOLATE CHIPS (10 OUNCES) THE LARGEST MIXING BOWL YOU OWN; SET 3/4 CUP SMOOTH PEANUT ASIDE. BUTTER, SUCH AS SKIPPY 3.MELT THE CHOCOLATE AND PEANUT BUTTER. 6 TABLESPOONS (3/4 STICK) PLACE THE CHOCOLATE CHIPS, PEANUT UNSALTED BUTTER BUTTER, BUTTER, AND SALT IN A MEDIUM 1/4 - 1/2 TEASPOON KOSHER MICROWAVE-SAFE BOWL (START WITH 1/4 SALT TEASPOON, THEN ADD MORE TO TASTE 1 1/2 TEASPOONS VANILLA AFTER MICROWAVING). MICROWAVE ON EXTRACT HIGH FOR 1 MINUTE. STIR, THEN CONTINUE 2 1/2 CUPS POWDERED SUGAR, MICROWAVING IN 15 SECOND INTERVALS, DIVIDED STIRRING IN BETWEEN EACH, UNTIL ALMOST MELTED, ABOUT 45 SECONDS MORE. REMOVE FROM THE MICROWAVE AND STIR UNTIL SMOOTH. 1.STIR IN THE VANILLA. STIR IN THE VANILLA. 2.TOSS THE CEREAL WITH CHOCOLATE-PEANUT BUTTER MIXTURE. POUR THE CHOCOLATE PEANUT BUTTER MIXTURE OVER THE CEREAL AND TOSS UNTIL ALL THE CEREAL IS EVENLY COATED. 3.LAYER THE POWDERED SUGAR AND CHEX IN A GALLON-SIZED BAG. PLACE 1 CUP OF THE POWDERED SUGAR IN A GALLON-SIZED ZIP-TOP BAG. ADD HALF OF THE CEREAL, A SECOND CUP POWDERED SUGAR, THE REMAINING CEREAL, AND THEN THE REMAINING 1/2 CUP POWDERED SUGAR. (YOU’RE LAYERING IT SO THE POWDERED SUGAR COATS THE CEREAL EVENLY). SEAL THE BAG. 4.COAT THE CEREAL. SHAKE VIGOROUSLY UNTIL THE CEREAL IS EVENLY COATED WITH THE POWDERED SUGAR. 5.LET COOL. POUR ONTO THE BAKING SHEET AND SPREAD INTO AN EVEN LAYER. LET COOL, ABOUT 10 MINUTES, THEN STORE IN AN AIRTIGHT CONTAINER OR A CLEAN ZIP-TOP BAG IF NOT SERVING IMMEDIATELY.

RED HOT APPLESAUCE JELL-O® Ingredients ½ cup cinnamon red hot candies 1 cup water1 (3 ounce) package cherry- flavored gelatin (such as JELL-O®) 2 cups applesauce DIRECTIONS DISSOLVE CINNAMON CANDIES IN WATER IN A SAUCEPAN OVER MEDIUM HEAT. MIX IN GELATIN AND ALLOW TO DISSOLVE; REMOVE FROM HEAT AND STIR APPLESAUCE INTO MIXTURE. POUR INTO A SERVING DISH AND REFRIGERATE UNTIL SET, ABOUT 2 HOURS.



BILLS FANS FAVORITE CHICKEN WING DIP** C. DAMON YIELD: 16 SERVINGS (APPROX) INGREDIENTS: 2-8OZ PACKAGES SOFTENED CREAM CHEESE ¾ C OF FRANK’S RED HOT (OR SIMILAR HOT SAUCE) 1 C RANCH OR BLUE CHEESE SALAD DRESSING 2 C DICED COOKED CHICKEN (ROTISSERIE CHICKEN WORKS GREAT HERE) 1 C SHREDDED CHEDDAR CHEESE STEPS: 1. PREHEAT OVEN TO 350* 2. COMBINE CREAM CHEESE AND HOT SAUCE UNTIL WELL BLENDED. 3. ADD SALAD DRESSING, CHICKEN, AND CHEESE AND MIX THOROUGHLY. 4. PLACE IN GREASED 9X13 CASSEROLE DISH. 5. BAKE UNCOVERED FOR 30 MINUTES OR UNTIL HOT AND CHEESE IS MELTED. (CAN BLOT OFF EXCESS OIL WITH PAPER TOWEL) 6. SERVE WITH TORTILLA CHIPS, CELERY AND CARROTS OR OTHER SNACKERS. *YOU CAN ALSO THROW ALL THE INGREDIENTS IN A CROCK POT, COMBINE WELL, AND HEAT ON HIGH UNTIL HOT AND BUBBLY (ABOUT 30-45 MINS). KEEP WARM ON LOW OR WARM SETTING. **THIS IS THE MOST REQUESTED APPETIZER AT MY HOUSE, BOTH BY MY CHILDREN AND THEIR FRIENDS :)

INGREDIENTS BREAD ● 2 CUPS ALL-PURPOSE FLOUR ● 1 TEASPOON BAKING POWDER ● 1/2 TEASPOON SALT ● 1 CUP GRANULATED SUGAR ● 1 TABLESPOON ORANGE ZEST ● 1/2 CUP BUTTERMILK ● 1/2 CUP CANOLA OR VEGETABLE OIL ● 1/2 CUP ORANGE JUICE ● 2 LARGE EGGS ● 1 TEASPOON VANILLA ● 1 1/2 CUPS FRESH CRANBERRIES GLAZE ● 1 CUP POWDERED SUGAR ● 2-3 TABLESPOONS ORANGE JUICE INSTRUCTIONS 1. PREHEAT THE OVEN TO 350 DEGREES, AND GREASE A 9 X 5 - INCH LOAF PAN. 2. IN A MEDIUM BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, AND SALT UNTIL WELL COMBINED. SET ASIDE. 3. IN A SEPARATE SMALL BOWL, USE A SPOON TO MIX THE SUGAR AND ORANGE ZEST UNTIL THE SUGAR BECOMES LIGHT ORANGE IN COLOR. SET ASIDE. 4. ADD TO THE BOWL OF A STAND MIXER (OR A LARGE BOWL AND HAND MIXER), THE BUTTERMILK, OIL, ORANGE JUICE, EGGS, AND VANILLA. MIX ON LOW SPEED UNTIL THE INGREDIENTS ARE COMBINED. 5. ADD THE FLOUR MIXTURE AND THE ORANGE ZEST/SUGAR MIXTURE. CONTINUE TO MIX ON LOW SPEED UNTIL ALL THE INGREDIENTS ARE SMOOTH LIKE MUFFIN BATTER. 6. NEXT, ADD THE CRANBERRIES AND USE A WOODEN SPOON OR SPATULA TO STIR UNTIL WELL INCORPORATED. 7. TRANSFER THE BATTER TO THE GREASED LOAF PAN. PLACE IN THE OVEN AND BAKED FOR 70- 75 MINUTES. IF THE BREAD BEGINS TO BECOME TOO BROWN, PLACE A PIECE OF ALUMINUM FOIL LOOSELY OVER THE TOP TO PREVENT BURNING. 8. THE BREAD IS DONE WHEN A TOOTHPICK INSERTED IN THE CENTER COMES OUT WITH A VERY LIGHT CRUMB. REMOVE THE BREAD FROM THE OVEN AND ALLOW TO COOL FOR 5-7 MINUTES BEFORE TRANSFERRING FROM THE PAN TO A COOLING RACK. GLAZE 1. WHILE THE BREAD COOLS, MAKE THE GLAZE. 2. IN A MEDIUM BOWL, COMBINE THE POWDERED SUGAR AND ORANGE JUICE. 3. WHISK OR USE A HAND MIXER ON LOW UNTIL THE GLAZE IS SMOOTH AND CREAMY. ADJUST THE AMOUNT OF ORANGE JUICE TO REACH DESIRED CONSISTENCY. 4. AFTER THE BREAD COOLS COMPLETELY, DRIZZLE THE GLAZE OVER THE TOP, SLICE, AND SERVE. 5. STORE ANY LEFTOVERS IN THE REFRIGERATOR FOR UP TO 3 DAYS.







MARBLED- CHOCOLATE TREATS WHAT YOU NEED 8-1/2 graham crackers, broken in half (17 squares) 1-1/2 pkg. (4 oz. each) BAKER'S Semi- Sweet Chocolate (6 oz.) 1/2 cup Creamy Peanut Butter 3 oz. BAKER'S White Chocolate Make It Line 13x9-inch pan with foil, with ends of foil extending over sides. Place grahams on bottom of pan, cutting as needed to completely cover bottom. Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; spread to completely cover grahams. Melt white chocolate as directed on package. Drop spoonful over semi-sweet chocolate; swirl gently with knife. Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan; peel off foil. Cut dessert into bars. \"PERFECT FOR \"CHOCOLATE CAN PARTIES AND MELT FASTER CELEBRATIONS\" COMPARED TO OTHER SWEETS\"

Orange Chocolate Chip Muffins Ingredients Preparation ½ c. sour cream 1.Grease 10 2¾ inch muffin cups. center of oven for 20-25 minutes until 2 c. all purpose flour 2 Tbsp. freshly grated orange zest 2.In large bowl, beat beat butter and tops are golden brown. Tops will feel 2 large eggs, room temperature, lightly beaten sugar for one minute until fluffy. Add dry and springy. Do not overbake. 1 tsp. vanilla extract 1 ¼ tsp. baking powder eggs one at at time, beating after each. 6. Let muffins rest 5 minutes before ½ tsp. baking soda 1 c. butter, room temperature 3.Combine sour cream, orange juice and turning out to cool on wire rack. ½ salt 1 c. sugar vanilla extract in a small bowl. Pour 7. Serve that day or freeze for one month. ½ c. orange juice 4 oz. chocolate chips egg mixture and sour cream mixture into dry ingredients. Stir with a large Tips spoon just until moistened. I use miniature chocolate chips in this 4.Use no more than 15-20 strokes. The recipe. I use parchment paper muffin batter will be lumpy. cups instead of greasing the muffin 5.Fold in chocolate chips. Immediately tins. DO NOT overbeat the batter. It spoon batter into muffin tins.  Bake in will be lumpy.

1 large box Cherry Jello 2 cups water 2 cups Coke 1 20 oz can crushed pineapple, drained 1 15 oz can dark sweet cherries, I like Oregon Speciality Fruit brand, drained 4 oz cream cheese, cut into small cubes Dissolve jello in boiling water, Add Coke and stir...it’s going to foam up! Allow to set slightly, then add pineapple, cherries and cream cheese. Pour into a mold and allow to set up completely. This recipe is probably from the 1950s when Jello salads were popular. I love it because it tastes like Christmas to me! I’ve also left out the cream cheese and added mini marshmallows. You know, because it needed more sugar.... Kristin Rosario