Page111,Babylove's

PAGE 111

PECAN TURTLE TART

Pecan Cookie Crust:

20 pecan shortbread cookies(such as pecan sandies) 1 large egg

Filling:

1/2 c. each fat-free caramel topping and light corn syrup 3 large eggs 2 Tbls. stick butter,melted 1 tsp. vanilla extract 1 c. (6 oz.) semisweet chocolate chips 1 1/4 c. pecan halves

Decoration:

2 Tbls. each fat-free caramel topping, and semisweet chocolate chips

Serve with:

Unsweetened whipped cream

1. Have ready a 9-in. tart pan with removable sides.
Crust:
2. Process cookies in food processor until fine crumbs form. Add egg; process until blended. Press evenly over bottom and sides of pan. Freeze 10 minutes or until firm.
3. Heat oven to 400 degrees F.
4. Press a 12-in. square of foil over bottom and up sides of crust. Bake 15 minutes, remove foil and bake 5 minutes more or until crust looks dry. Cool in pan on a wire rack. Reduce heat to 350 degrees F.
Filling:
5. Put caramel topping and corn syrup in a medium bowl. Whisk in eggs until well blended, then whisk in butter and vanilla.
6. Sprinkle chocolate chips over bottom of crust. Slowly pour filling over chips to cover evenly. Top with pecan halves in a circular design.
7. Bake 30 to 35 minutes until a knife inserted near center comes out clean. Remove to wire rack to cool completely.
Decoration:
8. Remove pan sides. Put caramel topping in small ziptop bag, chocolate chips in another. Microwave chocolate at 10-second intervals until melted when pressed. Snip off a corner of each bag; drizzle tart with caramel and chocolate. Top servings with whipped cream. Serves 12.

CHOCOLATE-COATED COGNAC TRUFFLES(with variations)

1/4 c. heavy (whipping) cream 2 c. (12 oz.) semisweet chocolate chips 1 1/2 Tbls. cognac or other very good brandy

1. Heat cream in a small saucepan over medium-low heat or in microwave on high until simmering. Add 1 cup chips. Stir over medium-low heat, or microwave, stirring at 10-second intervals, until mixture is smooth. Stir in cognac. Refrigerate at least 2 hours or until consistency of soft fudge.
2. Line baking sheet with wax paper. Working quickly, scoop up rounded teaspoonfuls, roll into balls (they needn't be perfectly round) and place on lined baking sheet. Freeze at least 2 hours (balls won't freeze hard).
3. Melt remaining 1 cup chips in a small saucepan over medium-low heat or in microwave, stirring at 10-second intervals, until smooth. Cool to just above room temperature.
4. Rest a truffle on a dinner fork; lower into melted chocolate to cover. Lift from chocolate; let excess drip off. Return to lined baking sheet. Repeat with remaining truffles and chocolate. Refrigerate 2 hours or until firm and set. Makes 25.

Variations:

Espresso-Nut: Increase heavy (whipping) cream to 1/3 cup. Before heating cream, stir in 1 Tbls. instant espresso powder until dissolved. Proceed as directed through Step 1 in recipe omitting cognac and adding 1/4 tsp. vanilla extract. Roll into uneven balls, then roll in 1/2 cup finely chopped toasted nuts (like hazelnuts) to coat.

Orange-Coconut: Increase haeavy (whipping) cream to 1/3 cup. Proceed as directed through Step 1 in recipe omitting cognac and adding 1 Tbls. freshly grated orange peel and 1/4 tsp. vanilla extract. Roll into uneven balls, then roll in 3/4 cup toasted coconut to coat.

Mint: Increase heavy (whipping) cream to 1/3 cup. Proceed as directed through Step 1 in recipe omitting cognac and adding 1 tsp. pure peppermint extract. Roll into uneven balls., then roll in 1/2 c. unsweetened cocoa powder to coat.

SHORT RIBS WITH SWEET POTATOES

6 bone-in beef chuck short ribs (12 oz. each), fat on outer edges trimmed 2 cans (10 1/2 oz. each) condensed French onion soup and 1 soup can water 1 Tbls. chopped garlic 1 tsp. freshly ground pepper 3 lb. small sweet potatoes, scrubbed and pierced with a fork 1 Tbls. flour mixed with 2 Tbls. cold water 1/3 c. bottled white horseradish 1/2 c. orange juice 2 Tbls. butter, softened 1 tsp. salt

Garnish:Snipped chives

1. Adjust racks to middle and bottom of oven. Heat to 325 degrees F.
2. Coat a 5-qt. or larger Dutch oven or heavy-bottomed pot with nonstick spray. Heat over medium heat. Add ribs, in batches if needed; cook until browned. Pour off fat. Add onion soup, water, garlic and 1/2 tsp. pepper. Bring to a boil; cover and place on middle oven rack.
3. Put potatoes on a rimmed baking sheet; place on bottom oven rack.
4. Bake potatoes and short ribs 1 1/2 hours or until ribs are tender when pierced and potatoes are soft. Remove potatoes and let stand until cool enough to handle. Transfer ribs to a serving bowl.
5. Skim fat off soup mixture. Bring to a boil and whisk in flour mixture and horseradish. Boil 2 minutes or until slightly thickened. Pour over ribs.
6. Meanwhile, cut potatoes in half; scoop pulp into a medium bowl. Add orange juice, butter, salt and remaining 1/2 tsp. pepper; mash with a potato masher or handheld mixer. Serve with the ribs. Garnish servings with chives. Serves 6.

LEMON PEPPER CHICKEN BAKE

Ingredients:

4 frozen boneless, skinless chicken breasts 2 Tbls. soy sauce 3 Tbls. lemon juice 1 tsp. honey 1 tsp. dried thyme 1 Tbls. butter or margarine, melted 1 tsp. lemon zest, finely chopped 1 tsp. coarsely ground black pepper

Preparation:

1. Preheat oven to 375 degrees F.
2. Combine soy sauce, melted butter or margarine, lemon juice, lemon zest, honey, pepper and thyme together in small mixing bowl.
3. Lightly coat shallow baking dish with non-stick cooking spray, and arrange frozen chicken breasts in single layer.
4. Spoon lemon-pepper mixture over each breast. Cover loosely with foil and bake 25 minutes.
5. Turn each piece over, baste well, and continue to cook for an additional 20 minutes, or until chicken is no longer pink when cut into.
6. Remove breasts to warm serving platter, and spoon pan juices over each piece.
7. Serve with pasta and fresh vegetable salad. Serves 4.

SIMPLE PORK STIR-FRY

2 c. Minute white rice, uncooked 1 lb. pkg. pork loin, cut into thin strips 1 pkg. (16 oz.) frozen Birds Eye sugar snap stir-fry vegetables 1/4 c. each soy sauce and water, mixed with 1 Tbls. cornstarch 1 tsp. minced garlic

Prepare rice as sirected on package. Heat 1 Tbls. vegetable oil in large non-stick skillet on medium-high heat. Add pork, cook and stir 5 minutes or until cooked through. Add vegetables, soysauce mixture and garlic. Stir-fry on medium-high heat for 3 to 5 minutes or until vegetables are tender. Serve over cooked rice. Makes 4 to 6 servings

DOUBLE CHEESEBURGER PIZZA ROUNDS

1/2 lb. lean ground beef or turkey 1 (16.3 oz.) can Grands refrigerated buttermilk biscuits 1 egg yolk 1/4 tsp. water 1 Tbls. sesame seed 1 (14 oz.) jar pizza sauce 4 oz. (1 cup) crumbled feta cheese 2 Tbls. chopped ripe olives Dash Worcestershire sauce and hot pepper sauce Dash salt and pepper 4 oz. (1 cup) shredded pizza cheese blend or mozzarella cheese

1. Heat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray. Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently.
2. Seperate dough into 8 biscuits. Place 2 1/2 inches apart on sprayed cookie sheet. With bottom of flat 2-inch diameter glass or with fingers, press out each biscuit to form 3 1/2-inch round with 1/4-inch rim around outside edge. Combine egg yolk and water, beat well. Brush over tops and sides of biscuits. Sprinkle with sesame seed.
3. Add all remaining ingredients except pizza cheese to ground beef; cook about 1 minute, stirring constantly. Spoon about 1/4 cup beef mixture into indentation in each biscuit. Sprinkle with pizza cheese.
4. Bake 12 to 17 minutes or until biscuits are golden brown and cheese is bubbly. Carefully remove from cookie sheet. Makes 8.

GINGERED APPLE CRISP

Topping:

3/4 c. all-purpose flour 3/4 c. packed light-brown sugar 3/4 tsp. cinnamon 3/4 tsp. ground ginger 6 Tbls. unsalted butter, cut into pieces 1 c. walnuts, chopped

Filling:

3 lbs. Granny Smith apples 1/2 c. packed light-brown sugar 1/4 c. cornstarch 1/2 tsp. ground ginger 1/2 tsp. cinnamon

1. Heat oven to 375 degrees F.
2. Topping: In bowl, mix flour, sugar, cinnamon and ginger. Add butter; work into flour mixture with fingers until coarse crumbs form. Stir in walnuts. Gather mixture together.
3. Filling: Peel apples. Halve; core. Cut into 1/4 to 1/8-inch-thick slices. Place in large bowl. Add sugar, cornstarch, ginger and cinnamon; toss to coat apple slices.
4. Coat 2 1/2-quart baking dish with nonstick cooking spray. Spoon apple mixture into dish. Break topping into large crumb pieces; sprinkle over filling. Cover dish with foil.
5. Bake in 375 degrees F. oven for 30 minutes. Uncover dish. Bake 25 minutes or until top is crisp and browned and filling is thickened and bubbly. Let cool 15 minutes before serving. Makes 8 servings.

EASY SUCCOTASH

8 oz. smoked sausage, halved lengthwise and sliced 1/2 c. chopped onion 1 can (15-1/4 oz.) green lima beans, drained 1 can (15-1/4 oz.) fiesta corn, drained 1 can (14-1/2 oz.) diced tomatoes with garlic and onion (DO NOT DRAIN)

1. Coat large saucepan with nonstick cooking spray. Add sausage and onion. Cook about 5 minutes or until sausage is lightly browned and onion is tender.
2. Add vegetables and undrained tomatoes.
3. Cook, uncovered, 8 to 10 minutes, stirring occasionally until liquid is nearly gone. Serves 4.

SLOW COOKER MESQUITE BEEF

1 boneless beef chuck roast (about 4 to 5 lbs.) 1 c. Lawry's Mesquite Marinade with Lime Juice, divided

Trim fat from meat. Place meat in slow cooker. Pour 3/4 cup Mesquite Marinade over meat. Cover and cook on LOW for 9 to 10 hours. Remove meat to platter and shred with fork. Return meat to slow cooker with juices; add remaining 1/4 cup Mesquite Marinade. Serve shredded beef in warmed French rolls or in warmed flour tortillas or taco shells. Serves 8 to 10.

Meal Idea: Add your favorite frozen stew vegetables during the last hour of cooking for a pot roast/stew meal.

COUNTRY CHICKEN AND RICE

2 skinless, boneless chicken breast, cut into cubes 1 can (14-1/2 oz.) diced tomatoes with garlic and onion 1 can (14 oz.) chicken broth 1 can (15-1/4 oz.) whole kernal golden sweet corn, drained 1 can (8-1/2 oz.) sweet peas, drained 1 c. uncooked instant rice

1. Cook chicken in 1 Tbls. oil in skillet, 5 to 7 minutes.
2. Stir in undrained tomatoes, broth and 1/2 cup water; bring to a boil. Stir in corn, peas and rice; cover and remove from heat.
3. Let stand 5 minutes. Serves 4

For Variety: Use sausage in place of chicken. Or try diced tomatoes with green pepper and onion or other vegetables such as cut green beans or potatoes.

QUICK AND CRUNCHY COLESLAW

1 bag (16 oz.) coleslaw mix 1/2 c. sliced green onions 1/2 medium red pepper, cut into thin strips 1/2 c. slivered almonds, toasted (optional) 1/4 tsp. cracked black pepper 3/4 c. zesty Italian dressing

Toss coleslaw mix, onions, red peppers, almonds and black pepper in large bowl. Add dressing; toss to coat. Cover. Refrigerate 1 hour or until ready to serve. Makes 10 to 12 servings.

Great Substitute: Substitute 8 cups shredded cabbage or 1 bag (16 oz.) broccoli slaw for coleslaw mix.

PINEAPPLE CHICKEN TERIYAKI

Drain: 1 can (20 oz.) Pineapple slices; reserve 2/3 cup juice.
Combine: reserved pineapple juice, 1/3 cup Teriyaki marinade and sauce and 1 large garlic clove, finely chopped. Pour into a sealable bag and add 5 boneless, skinless chicken breast halves (about 1-1/2 lbs.). Refrigerate 20 minutes.
Stir together another 1/3 cup Teriyaki marinade and sauce, 1 Tbls. chopped fresh cilantro or Italian parsley, 2 tsp. grated fresh ginger root and 2 tsp. lime juice in bowl.
Remove chicken from plastic bag, discard pineapple mixture.
Grill or broil chicken 10 minutes, brushing occasionally with teriyaki mixture, turning over once. Add pineapple slices; continue grilling, brushing with mixture 2 to 4 minutes or until chicken is no longer pink in center and slices are golden brown. Discard remaining teriyaki mixture. Makes 5 servings.

CINNAMON BUNS

Buns:

1 1/2 c. pecans, chopped 1 1/2 c. dried tart cherries 1 1/2 c. packed light-brown sugar 1 Tbls. ground cinnamon 6 Tbls. unsalted butter, melted 1 package ( three 1-pound) frozen bread dough, thawed

Glaze:

2 c. confectioners' sugar 2 to 3 Tbls. water 1 tsp. vanilla

1. Buns: Coat 2 pans of jumbo muffin cups with nonstick cooking spray. In medium bowl, mix pecans, cherries, brown sugar, cinnamon and butter. Divide into thirds.
2. On floured surface, roll 1 loaf of dough into 12 x 8-inch rectangle. Sprinkle third of filling mixture over dough. Starting from a long side, roll up dough, jelly-roll fashion, to enclose filling. Slice crosswise into 6 equal pieces (each 2 inches wide). Place one piece, cut side down, in each muffin pan cup. Cover with plastic wrap; let rise 30 minutes. Repeat with second loaf of dough and another third of filling.
3. Bake in 350 degree F. oven for 25 minutes, until golden. Invert onto racks. Repeat with third loaf and remaining filling.
4. Glaze: In bowl, mix sugar, wanter and vanilla until good glazing consistency. Drizzle over warm buns. Serve warm. Makes 18 buns.

CHOCOLATE LAYER CAKE

2 1/2 c. all-purpose flour 1/2 c. unsweetened cocoa powder 2 tsp. baking powder 1/2 tsp. salt 1 c. unsalted butter, softened 2 c. granulated sugar 3/4 c. sour cream 4 large eggs 1/2 c. milk

Filling/Frosting:

1/4 c. butter, softened 1/4 c. sour cream 1 box (1 pound) confectioners' sugar 4 Tbls. coffee liqueur 2 tsp. vanilla 1/4 c. unsweetened cocoa powder

1. Heat oven to 350 degrees F. Grease three 8-inch round cake pans. Line pans with waxed paper; grease paper.
2. In bowl, mix flour, cocoa powder, baking powder and salt. In large bowl, beat butter and sugar until creamy. Beat in sour cream, the eggs. On low, beat in flour mixture in 2 batches, alternating with milk. Divide among prepared pans.
3. Bake in 350 degree F. oven 30 minutes, until springy to touch. Cool in pans 5 minutes. Invert onto racks; remove paper.
4. Filling/Frosting: In bowl, beat butter, sour cream. Beat in sugar, 3 Tbls liqueur, vanilla. Filling: Remove 3/4 cup; chill 5 minutes. Frosting: Beat cocoa, remaining liqueur into remaining butter mixture. Fill, stack, frost layers. Makes 16 servings.

MAPLE RICE PUDDING

4 c. milk 1 c. long-grain white rice 1 c. sugar 1/2 tsp. salt 1 sweet apple (such as Gala), peeled, cored and diced 1/2 c. pecans, toasted and chopped 1/2 c. maple syrup 2 large eggs 3 Tbls. golden rum 1/4 tsp. ground allspice Pinch ground nutmeg

1. In heavy-bottomed saucepan, mix milk, rice, 2/3 cup sugar and salt. Bring to a simmer over medium-high heat. Reduce heat to low; cover; simmer, stirring occasionally, 20 minutes. Add apple; cook, covered, 20 minutes, until tender.
2. Meanwhile, in small sauce pan, heat remaining 1/3 cup sugar and 2 Tbls. water over high heat. Boil until light amber in color, about 5 to 7 minutes.
3. Line baking sheet with foil; grease foil. Spread pecans on foil. Pour sugar mixture over pecans. Let cool; break or chop into small pieces.
4. In bowl, whisk maple syrup and eggs. Stir rum, allspice and nutmeg into rice mixture. Shisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture back into rice mixture; cook until thickened (160 degrees F.), about 3 minutes. Divide among 8 cups. Top with sugared pecans. Makes 8 servings