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Recipe courtesy of Joyce Harp 

FAMOUS Chocolate Refrigerator Roll

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prep time

30 min

total time

4 hr 30 min

makes

14 servings

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What You Need

2 cups whipping cream

1 tsp.  vanilla

1 pkg. (9 oz.) FAMOUS Chocolate Wafers

Make It

BEAT cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.
SPREAD 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream.
REFRIGERATE 4 hours. Cut into diagonal slices to serve.

 

 

Apple Brownies

2 - cups peeled, chopped apples

1- cup softened butter or margarine

2 - cups sugar

2 - eggs

2 - cups of flour

1 - teaspoon cinnamon

1 - teaspoon baking power

Mix butter or margarine with sugar, beat in eggs.  Add flour a little bit at a time while you stir it into the mixture.  Add cinnamon and baking powder, add the apples.  Pour into a greased 9x13 pan and bake @ 350 degrees for 35 to 40 minutes.  

Recipe courtesy of Joyce Harp.  Thanks Joyce

 

Barbecue Pork Roast

• Cook Time:

  2 hr 0 min

• Level:

  Easy

• Yield:

  8 to 10 servings

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Times:

Prep

30 min

Inactive Prep

4 hr 0 min

Cook

2 hr 0 min

Total:

6 hr 30 min

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Ingredients

• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 3 teaspoons lemon juice
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 (4-pound) pork loin roast
• 1 cup barbeque sauce

Directions

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F.
Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or until an internal temperature registers 160 to 170 degrees F on an instant-read thermometer. Serve with BBQ sauce.

 

Croquembouche

 

• Cook Time:

  45 min

• Level:

  Easy

• Yield:

  12 servings

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Times:

Prep

2 hr 45 min

Inactive Prep

--

Cook

45 min

Total:

3 hr 30 min

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Directions

For the Cream Filling:

Ingredients

• 1/4-ounce packet unflavored gelatin (2 1/2 teaspoons)
• 4 cups whole milk
• 2 vanilla beans
• 12 large egg yolks
• 1 cup sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter
• 6 ounces bittersweet chocolate, chopped
• 1 tablespoon powdered espresso
• 1 1/2 cups heavy cream

Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.
Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.
Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.
Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.
Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.
Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.
Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.
Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.
When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.
Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)

For the Pastry Puffs:

• 10 tablespoons unsalted butter, cut into pieces
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 6 large eggs

Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.
While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.
Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.
Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.
Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).
Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

To Assemble:

• 3 cups sugar
• 3 tablespoons light corn syrup

Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.
Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.
Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.
Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot!
Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.
Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy.
Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.

To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.

 

 

Angel Food Cake

makes 1 cake

Ingredients

• 1 3/4 C sugar
• 1/4 tsp. salt
• 1 C cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 C warm water
• 1 tsp. orange extract, or extract of your choice
• 1 1/2 tsp. cream of tartar

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
5. Cool upside down on cooling rack for at least an hour before removing from pan.

Ranch Burgers

Serves 8

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) package ranch dressing mix
• 1 egg, lightly beaten
• 3/4 cup crushed saltine crackers
• 1 onion, peeled and chopped
• 8 hamburger buns, split

Directions

1. Preheat the grill for high heat.
2. In a bowl, combine the ground beef, ranch dressing mix, egg, crushed crackers and onion. Form mixture into 8 hamburger patties.
3. Lightly oil the grill grate. Place patties on the grill and cook for 5 minutes per side, or until well done.
4. Serve burgers on hamburger buns.

Carrot and Ginger Soup

Serves 6

Ingredients

• 6 T unsalted butter
• 1 large yellow onion, chopped
• 1/4 C finely chopped ginger root
• 3 cloves garlic, minced
• 7 C chicken stock
• 1 C dry white wine
• 1 1/2 lbs. carrots, peeled and cut into 1/2-inch pieces
• 2 T fresh lemon juice
• pinch curry powder
• salt and black pepper to taste
• snipped fresh chives or fresh parsely for garnish

Directions

1. Melt the butter in a large stock pot over medium heat/ Add the onion, ginger, and garlic and saute for 15 to 20 minutes.
2. Add the stock, wine, and carrots. Heat to boiling. Reduce heat heat and simmer uncovered over medium heat until carrots are very tender, about 45 minutes.
3. Puree the soup in a blender or food processor fitted witht the metal blade. Season with lemon juice, curry powder, salt, and pepper. Sprinkle with chives or parsely. Serve hot or chilled.

Baked Lemon-Tarragon Salmon

SERVES 8

Ingredients

• 2 pounds salmon (1 fillet)
• 2 tablespoons butter, melted
• ¼ cup chicken broth
• 2 tablespoons lemon juice
• ½ teaspoon dried tarragon
• ½ teaspoon freshly ground pepper

Directions

1. Preheat oven to 425 degrees F.
2. Pat salmon dry with paper towels then set salmon inside of an oiled 13 x 9-inch baking dish. Brush salmon with melted butter.
3. In a small bowl, stir together chicken broth, lemon juice, tarragon, and black pepper; pour over salmon.
4. Bake, uncovered, until fish flakes easily with a fork, about 25 minutes.

Beef, Cheese & Noodle Bake

8 Servings

Ingredients

• 1 (8-ounce) package small elbow macaroni
• Cooking spray
• 1 cup prechopped onion
• 1 cup preshredded carrot
• 2 teaspoons bottled minced garlic
• 1 pound lean ground sirloin
• 1 cup tomato sauce
• 1 teaspoon kosher salt, divide
• 1/2 teaspoon freshly ground black pepper
• 1 cup fat-free milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Directions

1. Preheat oven to 350°.
2. Cook pasta as usual, omitting added ingredients such as salt or oil; drain. Once drained lightly spray pasta with cooking spray.
3. Heat a Dutch oven over medium-high heat (or Large Sauce Pan, but Dutch oven is ideal). Coat inside of pan with cooking spray. Add onion and carrot, and sauté for 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
4. Stir pasta into pan with beef mixture. Coat an 11 x 7- inch baking dish with spray and add pasta and beef mixture.
5. In a medium saucepan stir milk, flour, nutmeg, and remaining 1/2 teaspoon salt with a whisk until blended. Continuing stirring with a wisk over medium heat for 2 minutes or until thickened. Add 1 cup cheese, stir until smooth. Pour cheese mixture over pasta mixture; stir if necessary. Top with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Calories: 283 (24% from fat) Fat: 7.7g (sat 4.2g,mono 2.4g,poly 0.7g) Protein: 22.3g Carbohydrate: 30.1g Fiber: 2.1g Cholesterol: 46mg Iron: 3.1mg Sodium: 622mg Calcium: 209mg

Baked Alaska

Serves 8

Ingredients

• 1 quart ice cream (any flavor)
• 1 9-inch cake layer (any flavor)
• 5 egg whites
• 1 tsp. vanilla
• 1/2 tsp. cream of tarter
• 2/3 C sugar

Directions

1. Stir ice cream to soften. Spoon into a 1 1/2 -quart bowl lined with clear plastic wrap. Invert ice cream onto cake; remove bowl. Freeze till firm.
2. For meringue, beat egg whites, vanilla, and cream of tartar till soft peaks form (tips curl). Gradually add sugar, beating till stiff peaks form (tips stand straight).
3. Transfer cake and ice cream to a baking sheet; remove plastic wrap. Spread meringue over all, sealing edge to baking sheet. Place oven rack in the lowest position. Bake in a 500° oven for 2 to 3 minutes or till golden. Serve immediately.

Easy Chop Dinner

Serves 4

Ingredients

• 1 T vegetable oil
• 2 cloves garlic, minced
• 1 tsp minced fresh ginger or 1/4 tsp ground ginger
• 4 boneless center-cut pork chops (4 oz each), trimmed
• 1/3 C reduced sodium chicken broth, divided
• 2 C broccoli flowerets
• 1 T Dijon-style mustard
• 1 T red-wine vinegar
• 2 tsp honey
• 1/4 tsp black pepper
• 1 tsp sesame seeds, toasted

Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, for 1 minute. Add pork chops; cook, turning once until browned on both sides, about 4 minutes.
2. Add 1/4 C of broth and cover. Reduce heat to low; cook until pork chops are cooked through and are no longer pink, about 20 minutes. Transfer pork to serving plates; cover to keep warm.
3. Meanwhile, in a large saucepan, bring 2 inches of water to boil over high heat. Place broccoli in steamer basket in pan. Cover and steam until broccoli is tender, about 5 minutes.
4. Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.
5. Add broth mixture to skillet. Increase heat to high. Cook until thickened, about 5 minutes. Arrange broccoli on plates with pork chops. Spoon sauce over chops. Sprinkle broccoli with sesame seeds. Serve immediately.

BBQ Cheddar Burgers with French Fries

Makes 4 burgers

Ingredients

• 3 1/2 pounds lean ground beef
• 1/2 cup purchased barbecue sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup grated cheddar cheese
• 12 sesame-seed hamburger buns, lightly toasted
• Lettuce leaves
• Sliced tomatoes
• 1 bag fozen french fries

Directions

1. Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
2. Prepare french fries according to package instructions.
3. Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns. 

Blue Plate Special

Serves 6

Ingredients

• 12 oz lean ground beef
• 1/2 C bread crumbs
• 1/4 C minced green onions
• 2 T capers
• 2 T fresh chopped parsely
• 1 T ketchup
• 2 tsp Worchestershire sauce
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Directions

1. Preheat broiler. Line a broiler pan with foil.
2. In a large bowl, combine all ingredients.
3. Shape beef mixture into 6 oval loaves. Place loaves on prepared broiler pan. Broil 4 inches from heat, turning occasionally, until browned and cooked through, about 10 minutes. Place loaves on individual serving plates. Serve immediatlely.

Portobello Mushroom Stroganoff

Makes 6 servings

Ingredients

• 2 T vegetable oil
• 6 oz. portobello mushrooms, sliced 1/4 to 1/2 inch thick
• 1 LB white mushrooms, sliced
• 4 cloves garlic, minced
• 2 tsp. fresh, minced rosemary leaves
• 1/4 tsp. red pepper flakes
• 1 tsp. salt
• 1 tsp. dried tarragon or 1 T chopped fresh tarragon
• 1/2 C water
• 3 T tomato paste
• 8 oz. sour cream

Directions

1. Heat the oil in a wide skillet over medium-high heat. Add portobello slices; cook 5 minutes, stirring occasionally. Add white mushrooms, garlic, rosemary, red pepper flakes, salt and tarragon.
2. Cook 15 minutes, stirring occasionally, until mushrooms are quite dark and tender. Add water and tomato paste. Simmer 1 or 2 minutes. Stir in sour cream and heat through, but do not boil.
3. Serve over baked potatoes, brown rice or noodles, along with kale or a salad.

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