Prep: 15 min., Bake: 40 min., Chill: 4 hrs.
Ingredients
- * 1 cup all-purpose flour
- * 1/3 cup firmly packed light brown sugar
- * 1/4 cup butter, softened
- * 3 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
- * 3/4 cup granulated sugar
- * 3 large eggs
- * 1/3 cup sour cream
- * 1/2 teaspoon vanilla extract
- * 1 (12-ounce) package semi-sweet chocolate mini morsels, divided
Preparation
1. Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan.
2. Bake at 350º for 13 to 15 minutes or until lightly browned.
3. Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream, vanilla, and 1 cup chocolate morsels, beating just until blended. Pour over baked crust.
4. Bake at 350º for 25 minutes or until set. Cool completely on a wire rack.
5. Microwave remaining chocolate morsels in a 2-cup glass measuring cup on HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly. Drizzle over cheesecake. Cover and chill at least 4 hours; cut into bars.
Ingredients:
- * 1 envelope bearnaise sauce
- * 1 pound fresh asparagus, trimmed
- * 1/4 pound fresh crabmeat
- * 1/2 teaspoon minced garlic
- * 2 tablespoons butter
- * 1 tablespoon lemon juice
- * 4 beef tenderloin steaks (1 inch thick and 3 ounces each)
- * 1/8 teaspoon paprika
Directions:
Prepare bearnaise sauce according to package directions. Meanwhile, 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, saute crab and garlic in butter for 3-4 minutes or until heated through. Stir in lemon juice; keep warm.
Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
Balsamic vinegar and maple syrup combine for a sweet-tart sauce; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.
Ingredients
- * 1/4 cup maple syrup
- * 3 tablespoons balsamic vinegar
- * 2 teaspoons Dijon mustard
- * 1 (1-pound) pork tenderloin, trimmed
- * 2 teaspoons olive oil
- * 1/2 teaspoon salt
- * 1/4 teaspoon freshly ground black pepper
Preparation
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.
Ingredients
- * 2 tablespoons good olive oil, plus extra for searing
- * 1 1/2 cups diced yellow onion (2 onions)
- * 2 teaspoons peeled, minced fresh ginger
- * 1 1/2 teaspoons minced garlic
- * 2 ripe mangos, peeled, seeded, and small diced
- * 1/3 cup freshly squeezed orange juice
- * 2 teaspoons light brown sugar
- * 1 teaspoon kosher salt
- * 1/2 teaspoon freshly ground black pepper
- * 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
- * 2 teaspoons minced fresh mint leaves
- * 2 tuna steaks
Directions
Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
Serve the tuna on top of the mango salsa.
Ingredients
- * 1 (8-oz.) Brie round
- * 8 Italian bread slices
- * 8 ounces thinly sliced smoked turkey
- * 8 fresh basil leaves
- * 1/2 cup sliced fresh strawberries
- * 2 tablespoons red pepper jelly
- * 2 tablespoons butter, melted
- * Garnish: strawberry halves
Preparation
1. Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.
2. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.
3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Garnish, if desired.
Note: For testing purposes only, we used Braswell's Red Pepper Jelly. To prepare sandwiches without a panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden.
Yield: Makes 21 cups
Ingredients
- * 1 gallon apple cider
- * 1 (11.5-ounce) can apricot nectar
- * 2 cups sugar
- * 2 cups orange juice
- * 3/4 cup lemon juice
- * 4 (3-inch) cinnamon sticks
- * 2 teaspoons ground allspice
- * 1 teaspoon ground cloves
- * 1/2 teaspoon ground nutmeg
Preparation
Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Remove cinnamon sticks. Serve hot.
Ingredients
- 1 cup Karo® Light or Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked deep dish pie crust
Preparation:
MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
POUR into pie crust.
BAKE at 350°F on center rack of oven for 55 to 60 minutes.
COOL for 2 hours before serving.
TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly -- it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
