Rosemary Roasted Cashews

Ingredients

• 1 1/4 pounds cashew nuts
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Directions

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Corn and Zucchini Queso Chowder

• 1/4 cup butter 
• 1 cup finely chopped red bell pepper 
• 1 cup finely chopped onion 
• 3 poblano peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 2 cups frozen whole kernel corn, thawed
• 2 cups chopped zucchini
• 1/4 teaspoon ground cumin
• 2 (14-oz.) cans low-sodium fat-free chicken broth 
• 1/3 cup all-purpose flour 
• 1 1/2 c. milk
• 1 c. half and half
• 1 cup (4 oz.) freshly shredded asadero cheese*
• 1 cup (4 oz.) freshly shredded sharp Cheddar cheese
• 1/2 teaspoon kosher salt
• Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion
• 
  
• Preparation
• 1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.

1. 2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
2. 3. Add asadero cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
3. *Monterey Jack cheese may be substituted.

Red Velvet-Raspberry Tiramisù Trifle

• 1 cup seedless raspberry jam
• 1/4 cup black raspberry liqueur
• 1/4 cup fresh orange juice 
• 2 (8-oz.) containers mascarpone cheese
• 2 cups heavy cream 
• 1/3 cup sugar 
• 1 teaspoon vanilla extract 
• Red Velvet Madeleines, without powdered sugar** see below
• 3 (6-oz.) containers fresh raspberries 

Preparation

1. 1. Whisk together first 3 ingredients in a small bowl.
2. 2. Stir together mascarpone cheese in a large bowl.
3. 3. Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream.
4. 4. Arrange one-third of Red Velvet Madeleines in a 3-qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 4 to 24 hours before serving.

**Red Madeleines

• 3/4 cup granulated sugar 
• 3 large eggs 
• 2 egg yolks 
• 1 teaspoon vanilla extract 
• 3/4 cup butter, melted 
• 2 tablespoons red liquid food coloring
• 1 1/3 cups cake flour
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (optional)

Preparation

1. 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
2. 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
3. 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

Tennessee Jam Cake (Bundt)

CAKE
1 1/2 cups chopped pecans
1 1/2 cups granulated sugar
1 cup butter, softened
4 large eggs
3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups seedless blackberry jam
2 teaspoons vanilla extract
Shortening

CARAMEL FROSTING
1/2 cup firmly packed dark brown sugar
1/4 cup whipping cream
1/4 cup butter
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Garnishes: Fresh mint leaves, blackberries

1. Prepare Cake: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely in pan on a wire rack (about 30 minutes). Reduce oven temperature to 325°.

2. Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Stir together flour and next 5 ingredients. Stir together buttermilk and baking soda. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in toasted pecans. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Pour batter into prepared pan.

4. Bake at 325° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring brown sugar and next 2 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir 3 to 5 minutes or until mixture begins to cool and thicken. Immediately pour frosting over cooled cake.