Bacon Wrapped Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack. 

Prep Time: 20 min.

Cook Time: 15 min.

Total Time: 50 min. 

Servings: 4 Servings with 4 shrimp per person
 
 

White Chocolate Raspberry Cheesecake

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F(165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time.Blend in vanilla and melted white chocolate.Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter.Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.Swirl batter with the tip of a knife to create a marbled effect
5. Bake for 55 to 60 minutes, or until filling is set.Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.Serve with remaining raspberry sauce. 

Prep Time: 1 hour

Cook Time: 1 hour

Total time: 10 hours

Double Ginger Biscotti

 Ingredients

• 1 box Betty Crocker® gingerbread cake and cookie mix
• 1/4 cup Gold Medal® all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/4 cup water
• 1 tablespoon chopped crystallized ginger
• 1 package (6 oz) white chocolate baking bars, chopped 

Directions

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water.Stir in ginger.Divide dough in half.Shape each half into 11x5-inch rectangle on cookie sheet.
2. Bake 30 minutes or until light golden brown.Cool on cookie sheet 10 minutes.Cut crosswise into 1/2-inch slices.Turn slices cut sides down on cookie sheet.
3. Bake about 15 minutes, turning once, until crisp and light brown.Immediately remove from cookie sheet to cooling rack.Cool completely.
4. In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth.Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set. Enjoy!

Prep Time: 1 hour

Total Time: 1 hour 25 min

Servings: 44

Roasted Pepper Tomato Crostini

Ingredients

• 18 slices Italian bread, 1/2 inch thick
•  2 large tomatoes, diced (2 cups)
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1 jar (7 ounces) roasted red bell peppers, drained and chopped
• 1/3 cup shredded mozzarella cheese 

Directions

1. Heat coals or gas grill for direct heat.Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
2. Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread.Top each slice with about 1 teaspoon cheese.
3. Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

PREP TIME: 10 Min
TOTAL TIME: 25 Min
SERVINGS: 18

Chocolate Bundt Cake

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups white sugar
• 1 teaspoon vanilla extract
• 5 eggs
• 1 cup milk

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
2. In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
3. Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. 

Prep Time: 15 min

Cook Time: 1 hour 10 min.

Total Time: 2 hours

Caramel Macchiato Ice Cream

Ingredients

• 1 cup milk
• 2 tablespoons instant coffee granules
• 1 cup white sugar
• 1 pinch salt
• 2 cups heavy cream
• 3/4 cup caramel dessert sauce

Directions

1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved.Stir in the heavy cream, then cover and refrigerate for at least 2 hours.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. 
3. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.Then Enjoy!

Prep Time: 10 min.

Total Time: 4 hours 10 min.

Servings: 12

 

Grandmother's Buttermilk Cornbread

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions 

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. 
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cut into 3 rows and then 3 columns making 9 individual pieces. Enjoy!

Prep Time: 15 min.                                                      
Cook Time: 40 min                                                       

Total Time: 55 min.                                           

Servings: 9                                                                                       

Garlic Deviled Eggs

 Ingredients

• 6 hard-cooked eggs
• 1/3 cup mayonnaise
• 1/2 teaspoon prepared mustard
• 2 green onions with tops, chopped
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Sprinkled Paprika

Directions

1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt.
2. Fill egg whites; sprinkle with paprika. Refrigerate until serving. 

Prep Time: 15 min

Total Time: 15 min

Servings: 12

Brown Sugar Smokies

 Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage.Place the wrapped sausages on wooden skewers, several to a skewer.Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.Take out and serve hot. Enjoy! 

 Prep Time: 10 min.

Cook Time: 20 min

Total Time: 30 min

Servings: 12

Chocolate Mint Milkshake

Ingredients

• 4 scoops vanilla ice cream
  1/4 cup milk
  1/4 cup chocolate syrup
  1 drop peppermint extract

Directions

1. In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve. Enjoy!

 Prep Time: 5 min.

Total Time: 5 min.

Servings: 2         

Jalapeno Snackers

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1 cup shredded Cheddar cheese
• 1/4 cup mayonnaise
• 1 (1 oz.) package dry ranch salad dressing mix
• 1 1/2 teaspoons garlic powder
• 20 large jalapeno peppers, halved and seeded
• 1 pound sliced bacon, cut in half

1. Preheat an oven to 400 degrees F(200 degrees C).
2. Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended.Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick.Arrange the wrapped jalapeno halves onto a broiler pan.
3. Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes. 

Prep Time: 15 min

Cook Time: 20 min

Servings: 40                                                                                                                               
 

BLT Tomato Cups

 Ingredients

• 6 slices bacon, cut into 1/2 inch slices
• 12 small plum (Roma) tomatoes
• 3 cups coarsely chopped romaine lettuce (6 leaves)
• 2 tablespoons ranch dressing
• 2 tablespoons coarsely crushed garlic and butter flavor croutons 

 Directions                                          
                                                                                                                                                             

1. In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
2. With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
3. In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

PREP TIME: 30 Min                                                                                                                   
TOTAL TIME: 30 Min                                                                                                         
SERVINGS: 24                                                                                                                    

Portabella & Brie Appetizer Pizza

  Ingredients

• 1 package (6 ounces) fresh portabella mushrooms
• 1 tablespoon olive or vegetable oil
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup thinly sliced red bell pepper
• 2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon salt
• 1 package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter)
• 1/2 cup sliced Brie cheese 

Directions

1. Heat oven to 425º.Remove stems from mushrooms; thinly slice mushrooms.
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt.Cook 1 to 2 minutes,stirring constantly, until mushrooms are just tender.
3. Place pizza crust on ungreased cookie sheet.Spread mushroom mixture over crust.Top with cheese. 
4. Bake 8 to 10 minutes or until hot and cheese is melted.Cut into thin wedges to serve. Enjoy! 

PREP TIME: 15 Min
TOTAL TIME: 25 Min
SERVINGS: 16
 

Double Cheese & Bean Nachos

  Ingredients

• 4 cups small round corn tortilla chips
• 1 cup Old El Paso® refried beans (from 16-oz can)
• 1/2 cup Old El Paso® Thick 'n Chunky salsa
• 2 tablespoons Old El Paso® pickled jalapeño slices, drained, chopped (from 12-oz jar)
• 1/2 cup chopped green onions (8 medium)
• 2 cups shredded Mexican cheese blend (8oz.)

 Directions

1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
2. In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
3. Bake 10 to 12 minutes or until cheese is melted. Serve immediately.Enjoy! 

PREP TIME: 10 Min                                               
TOTAL TIME: 25 Min                                              
SERVINGS: 8                                                     

Caramel-Peanut Butter Bars

  Ingredients

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 15 miniature chocolate-covered peanut butter cup candies, coarsely chopped

Filling

• 36 caramels (from 14-oz bag), unwrapped      
• 1 can (14 oz) sweetened condensed milk(not evaporated)
• 1/4 cup creamy peanut butter
• 1/2 cup peanuts 

Topping

• 1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting 
• 1/2 cup peanuts, chopped 

 Directions

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
3. Spread frosting evenly over filling.Sprinkle with chopped peanuts.Refrigerate about 2 hours or until chilled.For bars, cut 9 rows by 4 rows.Store covered in refrigerator.Enjoy.

Apple Streusel Cheescake Bars

Ingredients                                   

• 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
• 1/2 cup firm butter or margarine
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons Gold Medal® all-purpose flour
• 1 teaspoon vanilla
• 1 egg
• 1 can (21 oz) apple pie filling
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts 

  Directions

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

                                                                                                                                                                  
PREP TIME:20 Min                                                 
TOTAL TIME: 3 Hr 40 Min                                          
SERVINGS: 24                                                     
                                                                 
 
 

Mint-Chocolate Ice Cream Cake

Ingredients

Cake

1 box Betty Crocker® SuperMoist® butter recipe chocolate cake mix

Water, butter and eggs called for on cake mix box

Filling

• 6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

Frosting

• 1 1/2 cups whipping cream
• 2 tablespoons powdered sugar
• 4 drops green food color 

 Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
5. In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

                                                                                                                                                                  
PREP TIME: 25 Min                                                                                                                                  

TOTAL TIME: 5 Hr 50 Min  

SERVINGS: 16                                                                                                                     

                                                                                                                                                                  
                                                                                                                                                                                               


 

Tiramisu Layer Cake

CAKE:

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur

FILLING:

• 1 (8 ounce) container Mascarpone cheese
• 1/2 cup confectioners' sugar 
• 2 tablespoons coffee flavored liqueur  

FROSTING:

• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur 

GARNISH:

• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate                                               

1. Preheat oven to 350 degrees F (175 degrees C). Grease and     flour 3 (9 inch) pans.                                       
2.   Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3.   Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4.   To make the filling: In a small bowl, using an electric mixer set on low speed, combine Mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5.   To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6.   To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7.   To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. 

Prep Time: 5 Min                                                 

Cook Time: 20 Min  

Ready In: 2 Hrs

Glazed Fruit-Filled Drop Biscuits

Ingredients

• 2 cups Original Bisquick® mix
• 1/4 cup butter or margarine, softened
• 2 tablespoons granulated sugar
• 2/3 cup milk or whipping cream
• 1/4 cup fruit preserves, any flavor
• Vanilla Drizzle
• 2/3 cup powdered sugar
• 2 teaspoons warm water
• 1/4 teaspoon vanilla 

 

Directions

1. Heat oven to 450ºF. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. 
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
3. Bake 10 to 15 minutes or until golden brown.
4. In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits. Enjoy.

PREP TIME: 15 Min 

TOTAL TIME: 30 Min 

SERVINGS: 12

 

Snickerdoodle Bars

Ingredients 

• 2 1/3 cups Gold Medal®   all-purpose flour
• 1 1/4 teaspoons baking powder  
• 1/2  teaspoon salt  
• 3/4 cup butter or margarine, softened  
• 1 1/4 cups granulated sugar  
• 1/2 cup packed brown sugar  
• 3 eggs  
• 1 teaspoon vanilla 

Cinnamon Filling  

• 1 tablespoon granulated sugar
• 1 tablespoon cinnamon

                  

Glaze  

• 1 cup powdered sugar  
• 1 to 2 tablespoons milk  
• 1/4 teaspoon vanilla 

1. Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
4. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. 
6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
   
   PREP TIME: 20 Min 
   TOTAL TIME: 1 Hr 45 Min
   SERVINGS: 24