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espresso-cream-cake

Espresso Cream Cake

Ingredients
2 tablespoons instant espresso powder
2 tablespoons hot water
1 carton (8 ounces) Mascarpone cheese
1 cup heavy whipping cream
1/3 cup confectioners’ sugar
1 prepared angel food cake (8 to 10 ounces)
1/2 cup coffee liqueur
2 teaspoons baking cocoa

Directions
In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.

In a small bowl, beat cream until it begins to thicken. Gradually add confectioners’ sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream.

Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa. Yield: 8 servings.

Recipe found here: Espresso Cream Cake

gingerbread-sandwich-trees

Gingerbread Sandwich Trees

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
M&M’s minis
3/4 cup vanilla or chocolate frosting
Green food coloring, optional

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness.

Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.

Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

Recipe found here: Gingerbread Sandwich Trees

contest-winning-sweet-potato-bake

Contest-Winning Sweet Potato Bake

Ingredients
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger

TOPPING:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened

Directions
Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain.

Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13×9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.

Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving. Yield: 10-12 servings.

Contest-Winning Sweet Potato Bake

apple-cinnamon-shortcakes

Apple-Cinnamon Shortcakes

Ingredients
2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided

FILLING:
1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cinnamon and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Cool slightly.

For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately. Yield: 8 servings.

Recipe found here: Apple-Cinnamon Shortcakes

slow-cooker-corn-bisque

Slow Cooker Corn Bisque

Ingredients

1 32 ounce carton reduced-sodium chicken broth
2 16 ounce packages frozen whole kernel corn
1 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup sliced sweet onion
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 cup heavy cream
2 tablespoons butter
1 tablespoon sherry vinegar
2 teaspoons sugar
Hot water (optional)
Assorted Toppers, such as chopped avocado, red sweet pepper, or tomatoes; sliced green onions or jalapeno chile peppers; flaked lump crabmeat; cooked shrimp; crumbled, crisp-cooked bacon; toasted corn kernels; shredded cheese; julienned radishes; snipped fresh chives or cilantro; and/or Frizzled Leeks* (optional)

Directions
In a 6-quart slow cooker combine the first four ingredients (through onion); sprinkle with 1/2 teaspoon of the salt and the thyme. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Cool slightly.

Stir in the next four ingredients (through sugar) and the remaining 1/2 teaspoon salt. Transfer mixture, one-third at a time, to a blender; cover and puree until smooth. Return to cooker. If needed, stir in enough hot water to reach desired consistency.

Serve immediately or keep warm, covered, on warm or low up to 2 hours. If desired, serve with assorted toppers.

harvest-squash-medley

Harvest Squash Medley

Ingredients
6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

Directions
In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13×9-in. baking dish.

In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.

Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.

Recipe found here: Harvest Squash Medley

slow-cooker-apple-bread-pudding-with-warm-butterscotch-sauce

Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce

Ingredients
22 KRAFT Caramels
5 cups milk, divided
1 can (21 oz.) apple pie filling
2 cups light cream
8 eggs, beaten
1 tsp. ground cinnamon
12 cups cubed challah bread (egg bread), 1/2 inch pieces
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding

Directions
Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.

Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.

Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

Prep Time 20min.
Total Time 4hr. 20min.
Servings 24 servings, 1/2 cup bread pudding and 2 Tbsp. sauce each

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