chili cheese dip iv

Ingredients

• Servings: 4
• 1 (15 ounce) can chili without beans
• 1 cup shredded cheddar cheese
• 1 (8 ounce) jar chunky salsa
• 1 (2.25 ounce) can chopped black olives, drained
• 1 (18 ounce) package tortilla chips

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• in a medium microwave safe bowl, mix chili without beans, cheddar cheese, chunky salsa, and black olives.
• microwave the mixture on high approximately 3 minutes, until cheese begins to melt. stir the mixture, and return to microwave. continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. serve with tortilla chips.

moist caramel apple cake by jell-o

Ingredients

• Servings: 16
• 1 package (2-layer size) yellow cake mix
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1 cup water
• 4 eggs
• 1/3 cup oil
• 1/4 cup milk
• 3 granny smith apples, peeled, coarsely chopped
• 20 kraft caramels
• 3 tablespoons milk

Recipe

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


• heat oven to 350 degrees f.
• beat first 6 ingredients in large bowl with mixer until blended. stir in apples. pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. cool cake in pan 15 min. loosen cake from sides of pan; invert wire rack. gently remove pan. cool cake completely. transfer to plate.
• microwave caramels and milk in microwaveable bowl on high 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. cool 10 min. or until slightly thickened. drizzle over cake just before serving.

caramel nougat cake

Ingredients

• Servings: 1
• 7 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
• 1/2 cup butter
• 2 cups sugar
• 1/2 cup butter, softened
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
• 6 tablespoons butter
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan to within an inch of the top of the pan. it is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. mix together the flour and baking soda. set aside.
• in microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. stir until smooth, and set aside to cool.
• in a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the buttermilk. stir in the melted candy mixture. pour batter into prepared pan.
• bake at 325 degrees f (165 degrees c) for about 60 minutes, or until toothpick inserted in cake comes out dry.
• to make the glaze: melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. pour glaze over top of the cake, and let it run down the sides. sprinkle with chopped nuts if desired.

Chocolate-dipped Peppermint Bark

Ingredients

• Servings: 8
• 1 (6 ounce) package chocolate, chopped
• 1/3 cup crushed peppermint candies
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr


• line an 8x8 inch baking pan with foil and spray with cooking spray. line a baking sheet with waxed paper.
• melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). stir in crushed peppermint candy. spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. break the bark into bite size pieces.
• melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. place on prepared baking sheet; refrigerate until set.

new orleans stew with smoked andouille chicken sausage

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® smoked andouille chicken sausage
• 2 tablespoons extra virgin olive oil
• 3/4 cup fresh onion, chopped
• 2 cloves fresh garlic, minced
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons dried, ground cayenne pepper
• 1 medium fresh sweet potato, cubed 1/2*
• 1 1/2 cups frozen, cut okra
• 1 cup frozen corn
• 3 cups low fat, unsalted chicken broth
• 3/4 pound raw shrimp, deveined
• 1/4 teaspoon salt

Recipe

Ready Time: 30 mins


• place a large sauce pan over medium heat and coat with the olive oil. saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
• meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
• add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. stir in the smoked andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. bring to a boil and reduce to a simmer for 5 minutes.
• add the shrimp. cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

Avocado Irish Cream Fudge

Ingredients

• Servings: 28
• 2 avocados, peeled and pitted
• 1/2 cup butter, melted
• 1/2 cup irish cream liqueur
• 2 cups unsweetened cocoa powder
• 6 cups confectioners' sugar
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• place the avocados and melted butter in a mixing bowl. blend with an immersion blender until the mixture is smooth and creamy. scrape the mixture into a saucepan and stir over low heat.
• pour in the irish cream and stir. add the cocoa powder and stir until completely incorporated. stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
• melt the semi-sweet chocolate and chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. pour the melted chocolate into the sauce pan and mix thoroughly. remove from the heat.
• line a 9x11-inch pan with wax paper or foil sprayed with cooking spray. pour the fudge mixture into the prepared pan. chill in the refrigerator for at least 1 hour.