sugar cookies with caramel pockets and chocolate drizzle

Ingredients

• Servings: 16
• 2/3 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 16 ghirardelli milk & caramel squares™ chocolate
• 1/4 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1 teaspoon shortening
• 1/3 cup ghirardelli unsweetened cocoa* (optional)

Recipe

Preparation Time: 40 mins Cook Time: 12 mins Ready Time: 1 hr 52 mins


• in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. add sugar, baking powder, and salt. beat until combined, scraping bowl occasionally. beat in egg, milk, and vanilla until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. divide dough in half. cover and chill for 2 hours or until dough is easy to handle.
• preheat oven to 375 degrees f. line cookie sheets with parchment paper or foil; set aside. on a lightly floured surface, roll half the dough into a 9x8-inch square. with a pastry wheel or pizza cutter, cut into eight 4-1/2x2-inch rectangles. place a ghirardelli milk & caramel squares™ chocolate near one end of each rectangle. bring the dough strip up and over the chocolate square, pinching dough to enclose the chocolate square. place on prepared cookie sheets. repeat with remaining dough and chocolate squares.
• bake for 12 minutes or until edges are firm and very lightly browned. transfer cookies to a wire rack; cool.
• meanwhile, for the chocolate drizzle, in a small microwave-safe bowl, combine the ghirardelli® 60% cacao bittersweet chocolate baking chips and shortening. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth.
• spoon the chocolate drizzle over cookies. let cookies stand in the freezer or at room temperature until the drizzle is set.
• enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Cheesy Potato Casserole

Ingredients

• Servings: 12
• 1 pound processed cheese
• 2 cups mayonnaise
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 white onion, chopped
• 1 (3 ounce) jar real bacon bits

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in the microwave, melt cheese in a large microwave-safe bowl. stir in mayonnaise, potatoes and onions. spread in a 9x13 inch baking dish and top with bacon bits.
• bake in preheated oven for 1 hour, or until hot and bubbly.

black and whites from ghirardelli®

Ingredients

• Servings: 45
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 1/2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
• 2/3 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped pistachios (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• place egg whites in a medium bowl; let stand at room temperature for 30 minutes. preheat oven to 325 degrees f. line 2 large baking sheets with parchment paper or foil; set aside.
• add the 1/2 teaspoon vanilla and the 1/8 teaspoon cream of tartar to the egg whites. beat with an electric mixer on medium speed until soft peaks form (tips curl). add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
• drop egg white mixture by rounded measuring teaspoons 1-1/2 inches apart the prepared baking sheets. use the back of the teaspoon to make a small indentation in the center of each cookie. (moisten the spoon with water between indentations.)
• bake both sheets on separate racks in the oven for 10 minutes. turn oven off and let cookies dry in the closed oven for 40 minutes. transfer cookies to a wire rack and let cool.*
• for filling, in a small microwave-safe bowl, combine ghirardelli® 60% cacao bittersweet chocolate baking chips, whipping cream and the 1/4 teaspoon vanilla. microwave on medium power (50 percent) for 1 minute, stirring every 30 seconds. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. cool slightly. spoon filling into cooled meringues.** if desired, sprinkle with pistachios. enjoy immediately.

Dad's Kentucky Home Fries

Ingredients

• Servings: 4
• 2 tablespoons bacon drippings
• 4 large potatoes, peeled and sliced
• 1/2 vidalia onion, chopped
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the bacon drippings in a large skillet over medium heat. add potatoes and onion, and stir to coat. cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. season with salt and pepper, and serve.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Passover Chocolate Cheesecake

Ingredients

• Servings: 16
• 2 1/2 cups crushed chocolate macaroon cookies
• 1/3 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 teaspoons matzo meal
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 3 eggs
• 1 cup semisweet chocolate chips
• 1 teaspoon butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat the oven to 375 degrees f (190 degrees c). in a small bowl, stir together the crushed macaroons and butter. press into the bottom of a 9 inch springform pan. bake for 15 minutes in the preheated oven; remove and cool.
• in a medium bowl, stir cream cheese and sugar together until well blended. stir in matzo meal, milk and vanilla until smooth. mix in the eggs one at a time.
• combine the chocolate chips and butter in a small microwave-safe dish. heat at 30 second intervals until melted, stirring at each interval. stir into the cream cheese batter. pour the batter over the cooled crust and smooth the top.
• bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.