Chocolate Toffee Bars

1 pound refrigerated sugar cookie dough (rec. Pillsbury)
2 (1.4 oz) Heath or Skor candy bar, coarsely chopped
(or Heath bits with chocolate)
1 c. chocolate chips
1 c. mascarpone cheese (8 oz.) at room temp.
1/4 c. slivered almonds, toasted


Position oven rack in middle.  Preheat oven to 350.
Spray 7 X 10 3/4 pan with cooking spray.


Using damp fingers, press cookie dough into pan.  Prick the dough all over with tines of a fork.    Bake 12-14 minutes or until dough it lightly browned.  Cool for 15 minutes.


Place the chocolate chips in a 2-cup measuring cup.  Microwave for 1 minute on high; stir; microwave again in 30 minute intervals, stirring after each until chocolate is melted.  Whisk in mascarpone cheese until the mixture is smooth.  Using a spatula, spread mixture over the cooled crust.  Sprinkle chocolate-toffee candy pieces and almonds over the chocolate mixture.  Refrigerate for at least 2 hours, or until the chocolate layer is firm.  Cut into squares and serve.

Red Velvet Cake

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• Solid vegetable oil shortening, for greasing the pans
• Flour, for dusting the pans
• 1 (18.5-ounce) package plain butter recipe golden cake mix
• 2 ½ tablespoons unsweetened cocoa powder
• 1 1/3 cups buttermilk
• 1 (1-ounce) bottle red food coloring
• 8 tablespoons (1 stick) butter, melted
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar
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  1. Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.
  2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.
  3. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
  4. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
  5. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.

  ***can be baked in 13 X 9 pan--30-35minutes at 350.

  Cream Cheese Frosting:
  Place 1 (8-ounce) package reduced-fat cream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.
  
  

Peanut Butter Chocolate Bars

For the Crust:
1 package yellow cake mix
1 1/4 c. creamy peanut butter
8 T. butter, melted
2 large eggs

For the Filling:
2 c. (12 oz.) chocolate chips
1 can (14 oz.) sweetened condensed milk
2 t. vanilla

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13- by 9-inch metal pan.
2. For the crust, place the cake mix, peanut butter, butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter will be thick. Reserve 1½ cups crust mixture for the topping. Turn the remaining batter into the pan and spread it evenly with your fingertips so that it reaches slightly up the sides of the pan. Set the pan aside.
3. For the filling, place the chocolate chips and condensed milk in a large microwave-safe bowl in the microwave oven on high power for 1 minute. Remove the bowl and stir until the chocolate chips melt. Stir in the vanilla. Pour the chocolate mixture over reserved crust, and spread so that it reaches the edges of the pan. With your fingertips, crumble the reserved crust mixture over the top of the filling. Place the pan in the oven.
4. Bake the bars until they are golden brown, 30 to 35 minutes. Remove the pan from the oven and cool 30 minutes. Cut into 24 to 30 bars and serve.

Chocolate Toffee Delights

• 1 cup butter, softened
• 1/2 cup plus 2 tablespoons sugar, divided
• 3/4 teaspoon almond extract
• 1/2 teaspoon coconut extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup flaked coconut
• 1/2 cup sliced almonds, toasted and cooled
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 3/4 cup dark chocolate chips

Directions

• In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
• Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
• Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
• In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container. Yield: 3 dozen.

Strawberry Spritzer

Ingredients

• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 2 liters lemon-lime soda, chilled
• 1 can (12 ounces) frozen pink lemonade concentrate, thawed

Directions

• Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately. Yield: 2-1/2 quarts.

White Bean Salad

• 1-2 cups of white beans (Navy beans!) (fresh or canned)
• A chopped tomato (or a few little ones)
• 1 avocado (chopped)
• 1/4 cup of diced carrots
• 1/4 cup of black olives (pitted)
• 1/4 cup of roasted almonds
• Juice of 1 lime (or lemon)
• 2 tbsp of olive oil
• Salt (optional) and pepper

How to combine:

Throw everything in a large bowl. Mix everything together, add salt and pepper to taste. 

Hot Crab Dip

Ingredients

• 1 pound jumbo lump crabmeat, free of shells
• 1 cup grated pepper jack cheese
• 3/4 cup mayonnaise
• 1/4 cup grated Parmesan
• 1/4 cup green onions, minced, (optional)
• 5 to 6 roasted garlic cloves or 2 cloves minced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon or lime juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dry mustard
• Salt and pepper

Directions

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.