Hazelnut Toffee Crunch

Ingredients

• Servings: 1
• 1 1/2 cups milk chocolate chips
• 1/2 cup sugar
• 1/2 cup butter (no substitutes)
• 1 1/2 cups chopped hazelnuts
• 2 tablespoons light corn syrup

Recipe

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


• line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
• place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. spread the melted chocolate in the bottom of the prepared pan. set aside in the refrigerator to cool while you make the candy part.
• in a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. bring to a boil, stirring to blend as the butter melts. heat the mixture to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.
• pour over the cooled chocolate, and spread into an even layer. return to the refrigerator to cool. when completely cool, break into bite size pieces, and store in an airtight container.

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.

finnish carrot rolls

Ingredients

• Servings: 36
• 2 cups milk
• 4 3/4 cups all-purpose flour, divided
• 1 (.25 ounce) package active dry yeast
• 4 carrots, grated
• 2 tablespoons honey
• 1 teaspoon salt
• 3 1/2 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
• preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
• form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
• bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.

Candy Pie

Ingredients

• Servings: 1
• brownie crust:
• 1 (13 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• filling:
• 1 tablespoon hot water
• 1 tablespoon instant coffee powder
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow cream
• 6 ounces small soft chocolate covered mints
• 1 cup whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• prepare brownie mix according to package directions (see editor's note) and bake as directed, about 30 minutes. set aside to cool.
• in a large bowl, dissolve the coffee powder in the water. add the cream cheese and beat with an electric mixer until smooth. blend in the marshmallow cream.
• melt the mints by placing them in a microwave-safe bowl. heat on high for 1 1/2 to 2 minutes; stir until smooth. (or place mints in small saucepan and stir over low heat until melted).
• stir the melted mints into the cream cheese mixture. as the chocolate cools, it will form slivers in the filling mixture. whip the cream until medium-stiff peaks form.
• fold the whipped cream into the filling mixture and spread it over the cooled crust. loosely cover, place into the refrigerator and chill for several hours or overnight.

Twice Baked Cheesy Potatoes

Ingredients

• Servings: 5
• 5 potatoes
• 4 ounces american cheese, sliced into strips
• 1 tablespoon butter
• 3/4 cup sour cream

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• bake potatoes for 1 hour or until soft.
• in a microwave safe bowl, combine the cheese and butter. cook in microwave for 1 1/2 minutes or until melted. add sour cream and mix together.
• cut potatoes in half, scoop out insides while being careful not to tear the skins. add to cheese mixture and mix together until smooth.
• stuff potato mixture back into potato shells and bake at 350 degrees f (175 degrees c) for 10 minutes.

grilled chipotle sweet potatoes

Ingredients

• Servings: 8
• 4 sweet potatoes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle chile powder
• 2 tablespoons apple vinegar
• 1/4 cup olive oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• cook potatoes on high heat in a microwave oven until softened slightly, about 10 minutes. cut potatoes lengthwise into 1/2-inch thick sticks.
• combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. place sweet potatoes in spice mixture; cover and shake gently until well coated.
• grill over low to medium heat, turning often and basting with any leftover sauce. cook until sweet potatoes are fork-tender, 10 to 15 minutes.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.