Chocolate Strawberry Cheesecake Cookies

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 1 egg, large
• 1 1/2 teaspoons vanilla
• 3/4 cup chocolate chips
• 3/4 cup dried strawberries
• 1/2 cup powdered sugar
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 1 (12 ounce) container whipped topping (i like cool whip)
• 1 (10 ounce) jar strawberry jam

Recipe

• 1 heat oven to 375 degrees. line 2 baking sheets with parchment paper.
• 2 in a medium bowl sift together flour baking soda and salt. set aside.
• 3 in a large bowl beat together butter and both sugars until light and fluffly, scraping the sides as needed, about 5 minutes.
• 4 reduce speed to low, then add the egg and vanilla mixing well.
• 5 with the mixer running gradually add the dry mixture until well incorporated.
• 6 mix in the chocolate and strawberries.
• 7 arrange 1 tbsp balls of dough on the baking sheet, leaving 1 1/2 inches between each cookie.
• 8 bake the cookies rotating the sheets front to back and top to bottom halfway through, until spread and golden brown, about 8 to 10 minutes.
• 9 cool on pan for 5 mins, then transfer to wire rack.
• 10 while cookies cool make the filling.
• 11 in a large bowl combine the powdered sugar, cream cheese and vanilla. beat them together until very smooth, about 3 to 4 minutes.
• 12 use a rubber spatula to fold in the whipped topping.
• 13 transfer to a piping bag with a large tip. i use a ziplock bag.
• 14 refrigerate until slightly firm. if using a zip close bag snip the corner off. pipe the filling in a circle over each cookie to cover most of it. fill the center with a dollop of jam.
• 15 refrigerate the cookies at least 1 hour before serving.

Baskin Robbin's Turtle Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 chocolate cookie pie crust
• 1 quart baskin-robbins praline ice cream
• 1 cup caramel sauce
• 1 cup pecans

Recipe

• 1 allow ice cream to sit out long enough to soften, but do not let it melt!
• 2 spread ice cream into crust.
• 3 top with carmel topping, and pecans.
• 4 if you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit.

Decadent Pecan Squares

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 1/4 lbs unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3 extra-large eggs
• 3/4 teaspoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 lb unsalted butter
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 cup heavy cream
• 2 lbs pecans, coarsely chopped

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 for the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. add the eggs and the vanilla and mix well. sift together the flour, baking powder, and salt. mix the dry ingredients into the batter with the mixer on low speed until just combined. press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. it will be very sticky; sprinkle the dough and your hands lightly with flour. bake for 15 minutes, until the crust is set but not browned. allow to cool.
• 3 for the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. cook over low heat until the butter is melted, using a wooden spoon to stir. raise the heat and boil for 3 minutes. remove from the heat. stir in the heavy cream and pecans. pour over the crust, trying not to get the filling between the crust and the pan. bake for 25 to 30 minutes, until the filling is set. remove from the oven and allow to cool. wrap in plastic wrap and refrigerate until cold. cut into bars. you can also heat up some chocolate in a double boiler and dip in just the ends and set them on wax paper to cool. if i am making them for someone, i alternately dip them in dark chocolate and chocolate for a pretty presentation.

Chocolate Spritz Cookies

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• 1 cup sugar
• 1 cup butter, softened
• 2 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla
• 1 egg
• 2 cups flour
• 1/4 teaspoon baking powder

Recipe

• 1 heat oven to 400 degrees.
• 2 in large bowl, combine sugar and butter, beat until light and fluffy. add the chocolate,vanilla and egg. blend well.
• 3 stir in flour and baking powder. mix well.
• 4 put dough in cookie press and press onto ungreased cookie sheets.
• 5 bake at 400 degrees for 4-7 minutes or until set. cool 1 minute. remove to wire racks to cool completely.

Chocolate Squares Of Joy (aka Baby Brownies)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 6 ounces semisweet chocolate, good-quality
• 1/4 cup chocolate syrup (dove ice cream topping, if you can find it)
• 8 tablespoons butter, room temperature
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 3/4 cup sugar
• 1/2 cup flour

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 butter and flour an 8 inch square baking pan.
• 3 melt the chocolate in a small heavy saucepan over low heat, stirring constantly. add the syrup and stir well.
• 4 remove the pan from the heat and add the butter. beat until the mixture is smooth.
• 5 stir in the vanilla and the eggs. mix thoroughly.
• 6 in a mixing bowl, sift together the sugar, salt, and flour. add this to the chocolate mixture and blend thoroughly.
• 7 pour the batter into the prepared pan, and bake until just cooked--about 30 minutes.
• 8 allow the brownies to cool completely in the pan, then cut them into 1 inch squares and transfer to a serving plate.
• 9 note: 1 inch is the proper size for these brownies--they are extremely rich!

Coconut Blondies

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1/3 cup margarine
• 1/2 cup wheat all-bran cereal
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/3 cup shredded unsweetened coconut
• vegetable oil cooking spray

Recipe

• 1 melt margarine in a saucepan over medium heat. add cereal and cook 2 minutes stirring constantly.
• 2 remove from heat and add brown sugar, vanilla, and egg. stir well and set aside.
• 3 combine flour, baking soda, baking powder, and coconut. add to cereal mixture. spread into an 8-inch baking pan coated with cooking spray.
• 4 bake at 350°f for 18 minutes. let cool and cut into bars.
• 5 store in refrigerator.

Coconut Bean Bar

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1/2 cup canned navy beans or 1/2 cup great northern bean, drained and rinsed
• 1/3 cup butter, softened
• 1/2 cup brown sugar
• 3/4 cup flour
• 1/2 cup canned navy beans or 1/2 cup great northern bean, drained and rinsed
• 2 eggs, beaten
• 2/3 cup favorite nuts, chopped
• 1 cup coconut
• 1 teaspoon vanilla
• 1/3 cup chocolate chips

Recipe

• 1 preheat oven 350.
• 2 for crust: spray and flour 8x8 baking pan.
• 3 in a medium mixing bowl, blend beans, butter, brown sugar and flour.
• 4 press mixture into baking pan.
• 5 bake 20 minutes.
• 6 for filling: in same bowl mix all filling ingredients until well blended.
• 7 smash some (most) beans against side of bowl while mixing.
• 8 after crust has baked 20 minutes, remove from oven and immediately pour filling over crust.
• 9 bake an additional 20 to 30 minutes until the top is golden.
• 10 when completely cool and cut into two inch squares.

Coconut Bread With Sweet Pineapple Butter

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/2 cup unsalted butter, melted, plus more for greasing the pan
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup brown sugar, packed
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 lemon, zest of, finely grated
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups shredded coconut, toasted
• confectioners' sugar, for dusting
• 8 ounces crushed pineapple, drained
• 1 cup unsalted butter, softened

Recipe

• 1 preheat oven to 375 degrees f. grease the bottom and sides of a 9 x 5 inch loaf pan with butter.
• 2 in a large bowl, mix the flour with the baking powder, salt and cinnamon. in another bowl, whisk together the melted butter, brown sugar, eggs, vanilla and the lemon zest. pour in the coconut milk and whisk it all together.
• 3 pour the wet ingredients into the dry ingredients and fold everything together until you have a smooth batter. gently fold in the shredded coconut until everything is evenly distributed.
• 4 pour into the prepared loaf pan and put on top of a cookie sheet. bake for 1 hour to 1 hour and 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. make sure to rotate the bread a few times while cooking to ensure even cooking and browning.
• 5 cool the bread in the pan for 20 minutes. when cool enough, release from pan and let completely cool before slicing.
• 6 toast the slices of coconut bread, dust with confectioners sugar and serve with the pineapple butter!
• 7 pineapple butter:.
• 8 press all of the liquid out of the crushed pineapple. (if there is too much juice, the fruit will separated from the butter.) i like to use a food processor to mix up the pineapple and butter but you can also mash them together in a bowl - just make sure your butter is very soft. place the butter into a serving bowl.
• 9 *note: to toast the cocount, preheat oven to 350 degrees f. spread the coconut on a cookie sheet and bake for about 15 minutes, stirring occasionally and checking to make sure it's not getting too well done.

Cherry Cream Cheese Cookies

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

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1 cup butter, softened
• 1/2 cup maraschino cherry, chopped and drained well
• 1 large egg
• 1 1/2 teaspoons almond extract
• 1 cup sugar
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda

Recipe

• 1 preheat oven to 375'.
• 2 in a large bowl, cream together butter and cream cheese until fluffy.
• 3 stir in remaining ingredients. (dough will be a bit stiff).
• 4 drop by rounded tablespoonsful about 1 inch apart onto ungreased cookie sheet.
• 5 bake about 8-10 minutes. watch them closely and don't let them get too brown.
• 6 remove to wire rack to cool.
• 7 yield is approximate.

Chocolate Spritz Cookies

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon salt

Recipe

• 1 cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• 2 add mixture of flour, cocoa and salt gradually; mix well.
• 3 press through cookie press onto cool ungreased cookie sheet. bake at 350° for 5 minutes or until set. remove onto wire rack.
• 4 cool completely.

Chocolate Thumbprint Cookies

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

Ingredients

• 1/2 cup butter, plus
• 3 tablespoons butter
• 1/2 cup confectioners' sugar
• 1/8 teaspoon table salt
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 4 ounces semisweet chocolate (i use cadbury bars)
• 1 teaspoon corn syrup

Recipe

• 1 preheat oven to 350.
• 2 in a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
• 3 when smooth, about two minutes, on low speed, add flour until fully incorporated.
• 4 form balls using 2 teaspoons of dough.
• 5 place balls one inch apart on a baking sheet.
• 6 bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
• 7 turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
• 8 combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
• 9 when thick, fill indentions and transfer to refrigerator (if you prefer) to set up.

Decidedly Decadent Chocolate Cheese Layered Bars

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 ounce squared unsweetened chocolate, melted
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 cup chopped pecans
• 6 ounces cream cheese
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons flour
• 1/2 teaspoon vanilla
• 1/4 cup chopped pecans
• 1 cup chocolate chips
• 3 cups miniature marshmallows
• 1/4 cup butter
• 2 ounces cream cheese, softened
• 1 ounce unsweetened chocolate
• 2 tablespoons milk
• 3 cups powdered sugar
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350; set out a 13x9 pan.
• 2 bottom layer: cream butter & sugar; add eggs, chocolate & vanilla--beat until smooth.
• 3 in another bowl, combine flour and b. powder; stir into butter-sugar mixture, fold in nuts.
• 4 pour into 13x9 pan; set aside.
• 5 cheese layer: in a mixing bowl, cream the cream cheese & butter; beat in the sugar, egg, flour & vanilla, mixing well. fold in pecans.
• 6 spread this mixture over the bottom layer (gently!); sprinkle with chocolate chips.
• 7 pop into oven for 20-25 minutes (edges pull away from sides).
• 8 sprinkle on the marshmallows, bake for 2 more minutes (puffy), then spread marshmallows (use a buttered spatula); cool on a wire rack.
• 9 topping: in a saucepan, combine butter, cream cheese, chocolate and milk; cook over low heat until smooth; transfer to a mixing bowl.
• 10 add powdered sugar and vanilla--beat until smooth; spread over cooled bars.
• 11 store in fridge.

Chocolate Spritz Cookies

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/4 cups butter, room temperature
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 375°f.
• 2 in large mixing bowl, cream butter and sugars at medium speed until light and fluffy. add eggs, one at a time, beating well after each addition. add vanilla.
• 3 sift together flour, cocoa, soda and salt. add flour mixture gradually to butter mixture and beat just until blended.
• 4 shape dough into small log and place in cookie press. press cookies onto cool ungreased cookie sheets. bake 10 minutes. remove from sheet and cool.
• 5 store in airtight container at room temperature for several days or freeze for up to 2 months.

Chocolate Sparkle Cookies

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• 1/2 lb semisweet chocolate or 1/2 lb bittersweet chocolate (i used valrhona 70% cocoa)
• 3 tablespoons butter, room temperature
• 2 eggs
• 1/3 cup sugar, plus more for rolling
• 3/4 cup ground almonds or 3/4 cup almond meal
• powdered sugar, for garnish

Recipe

• 1 melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
• 2 remove from the heat.
• 3 cut the butter into a few pieces and mix into the chocolate until melted.
• 4 beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
• 5 fold in the chocolate-butter mixture.
• 6 gently add the ground almonds.
• 7 cover and refrigerate overnight.
• 8 heat the oven to 325 degrees.
• 9 line a baking sheet with parchment paper.
• 10 use a cookie scoop to form the dough into 1-inch balls.
• 11 roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
• 12 bake until the center of the cookies is no longer wet, 9 to 12 minutes.
• 13 when slightly cool, lightly dust the cookies with powdered sugar.

Alice Medrich's Lemon Bar Cookies

Crab Salad Stuffed Avocados

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 5
• 5 large ripe avocados
• 1 lb lump crabmeat or 1 lb imitation crabmeat, chopped up
• 1 cup baby shrimp
• 3 chopped celery ribs
• 1/2 vidalia onion, chopped (or if you prefer 1/2 c spring onions)
• 1/4 cup chopped red bell pepper
• 2/3-1 cup miracle whip or 2/3-1 cup mayonnaise
• 1 -2 tablespoon fresh lemon juice
• salt and pepper
• 1 dash hot sauce or 1 dash tabasco sauce

Recipe

• 1 make sure your seafood is well drained of liquid.
• 2 mix all ingredients except avocados.
• 3 refrigerate.
• 4 meanwhile, cut avocados in 1/2 and remove pit.
• 5 if you would like more salad than avocado use a spoon and carefully remove part of the center of the avocado.
• 6 sprinkle all avocado halves with additional lemon juice to help prevent browning.
• 7 just before serving use an ice cream or cookie scoop to fill avocados, and serve.

Alice Medrich's Real Chocolate Wafers

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder, plus
• 1 tablespoon cocoa powder (natural or dutch process)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, slightly softened
• 1/2 cup dark brown sugar, packed
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 3 tablespoons low-fat milk (or water)

Recipe

• 1 in a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
• 2 in a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
• 3 beat in the milk.
• 4 on low speed, beat in the flour mixture, just until incorporated.
• 5 gather the dough together with your hands and form it into a neat 9 to 10 inch log.
• 6 wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
• 7 chill for at least 45 minutes or until needed (the dough can be refrigerated for up to three days and frozen for up to three months).
• 8 place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees f.
• 9 lightly grease two baking sheets or line them with parchment paper.
• 10 use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. place them one inch apart on baking sheets.
• 11 bake ten to twelve minutes, rotating the pans halfway through.
• 12 the cookies will puff and crackle on top, then settle down slightly when done.
• 13 use a spatula to transfer the cookies to wire racks to cool completely.
• 14 store in an air-tight container for up to two weeks, or freeze up to two months.

Decadent Double Chocolate Brownie Cookie Bars

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup cold butter or 1/2 cup margarine
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1/4 cup unsweetened cocoa
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 8 ounces chocolate, broken into chunks
• 3/4 cup chopped nuts

Recipe

• 1 combine 1 cup flour and sugar, cut in butter until thoroughly crumbly. press firmly on bottom of parchment paper-lined 13x9-inch baking pan. bake in preheated 350f oven, 15 minutes.
• 2 beat sweetened condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. stir in chocolate chunks and nuts. spread over baked crust.
• 3 bake 20 minutes or until set. cool. cut into bars. (store tightly covered at rooom temperature).

Cherry Cookies

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

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 pinch salt
• 2 1/2 cups flour
• 1 (10 ounce) jar maraschino cherries, drained and chopped rough

Recipe

• 1 pre heat oven to 375 and grease well cookie sheets.
• 2 combine butter, sugar, vanilla, salt and flour.
• 3 will be stiff.
• 4 stir in chopped cherries.
• 5 form into balls and place on sheets 2 inches apart.
• 6 bake for 15 minutes, do not let brown.

Decadent Fudgy Nut Bars

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 4 ounces unsweetened baking chocolate
• 1/4 cup unsalted butter or 1/4 cup margarine
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1/2 cup pecans, chopped
• 1/2 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted

Recipe

• 1 preheat oven to 400 degrees f, & lightly grease 8" square baking dish.
• 2 microwave chocolate & 1/4 cup butter in large microwaveable bowl on high 1 minute or until butter is melted.
• 3 stir until chocolate is completely melted.
• 4 add 3/4 cup sugar, & mix well.
• 5 blend in eggs & vanilla.
• 6 stir in flour until well blended.
• 7 stir in pecans, then set aside.
• 8 in a bowl, mix graham cracker crumbs, 1 tablespoon sugar & 2 tablespoons butter.
• 9 press firmly onto bottom & 1/2" up sides of prepared baking dish.
• 10 spread chocolate mixture over crust.
• 11 bake 15-20 minutes, or until center is set.
• 12 cool completely before cutting into bars.

Chocolate Tamales

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 1 lb mexican chocolate, broken into 1/2-inch pieces
• 1 cup milk
• 1 (1 1/2 lb) bag masa harina (corn flour for tortillas and tamales)
• 1 tablespoon baking powder
• 2 cups butter, room temperature (1 pound in total)
• 2 cups sugar
• 1 cup chocolate chips
• 30 dried corn husks (softened by soaking in warm water for 6-8 hours)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place chocolate in medium bowl. in small saucepan over medium-high heat, bring milk to a simmer, just short of boiling. pour hot milk over chocolate and stir until chocolate melts. set aside to cool.
• 3 mix masa harina and baking powder in large bowl of heavy duty electric mixer. with mixer on low, pour chocolate over corn flour mixture. beat on low for 10 minutes. set aside.
• 4 in separate bowl of electric mixer, cream butter and sugar until pale and fluffy. add a third of chocolate-corn flour mixture and beat on high until combined. repeat twice with remaining thirds of chocolate-corn flour mixture; beating well after each addition. finished mixture should be light and fluffy.
• 5 spread heaping tablespoon of dough in center of corn husk. sprinkle 6 or 7 chocolate chips on dough, then spread another tablespoon of dough over filling. fold sides of corn husk over filling. with seam facing up, tuck top and bottom flaps under tamale and place on a cookie sheet. repeat with remaining dough and chocolate.
• 6 bake in a preheated oven for 35 minutes or until tamales are firm.

Chocolate Strawberry Sandwich Cookies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons soft cream cheese
• 1 teaspoon vanilla
• 1 (9 inch) strawberry cake, crumbled (like no - berry strawberry rhubarb cake)
• 1/3 cup non-fat plain greek yogurt
• 3 tablespoons whole milk
• crushed arrowroot or vanilla wafer cookie, for topping
• 9 tablespoons chocolate frosting, for filling (like chocolate sweet potato frosting)

Recipe

• 1 preheat the oven to 375f and line a cookie sheet with parchment.
• 2 beat the cream cheese and vanilla until softened and creamy.
• 3 add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
• 4 scoop 36 small balls of dough and place on the sheets. flatten slightly with damp fingers and top with cookie crumbs.
• 5 bake for 25 minutes. cool completely on the sheets.
• 6 sandwich two cookies with 1/2 tbsp of the sweet potato frosting and enjoy!
• 7 store in the fridge.

Chocolate Spritz Cookies

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup confectioners' sugar
• 1 egg yolk
• 1 (6 ounce) box premier baking chocolate
• 2 tablespoons vegetable oil

Recipe

• 1 sift flour, cocoa and salt in bowl.
• 2 beat together butter and sugar in large bowl until smooth and creamy.
• 3 beat in yolk.
• 4 on low speed, beat in flour mixture until well combined.
• 5 cover; refrigerate 10 minutes.
• 6 heat oven to 375ºf.
• 7 grease several baking sheets.
• 8 spoon some of dough into cookie press fitted with plate-tip of your choice.
• 9 keep remaining dough refrigerated.
• 10 onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
• 11 note:.
• 12 cookies can be decorated before baking.
• 13 bake for 5 to 7 minutes or until firm. remove from oven.
• 14 with pancake turner, immediately remove cookies from baking sheet to wire racks to cool
• 15 continue with remaining dough, pressing out and baking.
• 16 line clean baking sheet with waxed paper.
• 17 heat chocolate and oil in small saucepan over low heat, until melted.
• 18 dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.

Cherry Kislings

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 cup butter
• 1/4 cup sugar
• 2 cups flour
• 1/4 teaspoon salt
• 1/2 cup sliced maraschino cherry (well drained)
• 1/2 cup chopped walnuts (optional)
• confectioners' sugar
• 1 teaspoon almond extract
• 1/4 cup maraschino cherry (halved for cookie tops)

Recipe

• 1 cream the butter and the sugar until light and fluffy.
• 2 add flour and salt - blend well.
• 3 add almond extract, cherries and nuts.
• 4 shape dough into small balls.
• 5 place on ungreased cookie sheets about 1 inch apart.
• 6 top with cherry halves.
• 7 bake 300 degrees 20 -25 minutes.
• 8 remove from sheets and roll in confectioners sugar while still hot.
• 9 let cool on racks.
• 10 roll in sugar again (optional).

Chicken Or Turkey Popovers!

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

Ingredients

• Servings: 5
• 1 package pilsbury crescent roll (or use following recipe for homemade)
• 2 cups flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cooking oil
• 3/4 cup milk
• 1 cup cooked turkey or 1 cup cooked chicken
• 1 cup shredded cheese
• 1/4 cup canned mushroom slices
• 1 teaspoon finely chopped green onion
• mayonnaise, to moisten
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 for the filling mix the turkey or chicken, cheese, mushrooms, green onion, mayonnaise, salt, and pepper until well blended if using crescent rolls: take dough out of tube.
• 3 flatten each triangle as much as possible, then spoon filling into center and fold over corners.
• 4 now skip to step 12
• 5 dough: sift together the flour, baking powder and salt, then add the oil and cut it in until mixture is like a coarse meal.
• 6 add the milk all at once and stir until it forms a soft ball.
• 7 turn the dough out on a floured board and knead lightly 20-25 times.
• 8 roll the dough out until it is 1/8 to 1/4 inch thick.
• 9 cut into 4-inch squares or rounds and place about 2 1/2 t.
• 10 of the filling in the center of each.
• 11 fold each square or round over and seal (a little water to moisten helps here).
• 12 place on ungreased cookie sheet and bake 10 to 15 minutes, or until turnovers are light brown at the edges.

Cauliflower Fritters

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 head cauliflower
• 1 egg
• 1/4 cup romano cheese
• 1 pinch salt
• pepper, to taste
• 1/4 cup milk
• 1 cup baking mix
• oil (for frying)

Recipe

• 1 clean and chop 1 head cauliflower. about ¼ inch pieces. steam 8-10 miuntes. or until tender.
• 2 mix together egg, cheese, salt, pepper, milk and enough baking mix to make a dough (simular to a soft cookie dough).
• 3 add cauliflower and let the mixture sit for 15 minutes. the batter will thincken while it sits. you will want it to holds it shape on a spoon.
• 4 drop batter by tablespoon fuls into hot oil. deep fry until brown (the color of fried chicken)
• 5 these can be fried and then frozen. i heat them up in the oven for about 5 minutes.

Coconut Bar Cookies

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

Ingredients

• Servings: 8
• 1/2 cup unsalted butter
• 2 cups graham cracker crumbs
• 6 ounces semi-sweet chocolate chips
• 14 ounces sweetened condensed milk
• 1 cup chopped walnuts
• 1 cup coconut

Recipe

• 1 preheat oven to temperature 350°f
• 2 place butter in a 9x9 inch baking pan and put in oven to melt butter.
• 3 remove from oven and spread butter evenly over bottom of pan.
• 4 sprinkle with graham cracker crumbs, pressing down to form a crust.
• 5 sprinkle chocolate chips over top.
• 6 pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
• 7 bake 15 minutes, or until coconut is golden. when cooled, cut into bars.

Coconut Angel Clouds

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

Ingredients

• 1 angel food cake mix
• 1/2 cup water
• 1 1/2 cups coconut
• 1/2 cup pecans (optional) or 1/2 cup almonds, crushed finely (optional)

Recipe

• 1 mix angel food cake with 1/2 cup water. follow directions on cake mix bot and beat to medium stiff peaks. add coconut and fold in gently. add pecans or almonds if you wish, again, folding in gently.
• 2 chill mix for 1 hour.
• 3 preheat oven just before removing chilled cookie mix.
• 4 drop on ungreased cookie sheet, by teaspoons or tablespoons, depending on the size of cookie you wish. sometimes i like bigger cookies, sometimes just a bite or two.
• 5 top with additional coconut. crushed nuts too, if you wish.
• 6 bake at 375 for 12-15 minutes, until tops look dry and bottoms are lightly browned. remove from oven and cool for 2 minutes, on cookie sheet. carefully remove cookies to cool completely.
• 7 enjoy!

Chocolate Sugar Cookies

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

Ingredients

• 1/2 cup shortening (original recipe calls for lard)
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup light corn syrup ()
• 1/4 cup cocoa powder
• 3 cups flour (amount may vary(see recipe description for explanation)

Recipe

• 1 preheat oven to 375°f
• 2 in a large mixing bowl, cream together shortening, sugar and eggs.
• 3 stir in milk and vanilla.
• 4 stir in baking powder, baking soda, salt and corn syrup.
• 5 stir in baking cocoa.
• 6 add enough flour (a little at a time) to make dough stiff enough to roll out well.
• 7 on a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness. with flour-dipped cookie cutters, cut into desired shapes.
• 8 place cookies on a lightly greased cookie pan spaced two inches apart.
• 9 bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• 10 decorate with icing of your preference (if desired) and store in an air-tight container.

Coconut Bars

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup sifted flour
• 2 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 cup chopped walnuts
• 1/2 cup shredded coconut
• 2 teaspoons flour
• 1/8 teaspoon salt (just a pinch, really)
• powdered sugar

Recipe

• 1 preheat oven to 375°f.
• 2 cream butter and gradually add 1/2 cup brown sugar. stir in 1 cup sifted flour. spread batter in 8 x 8 pan and bake 20 minutes.
• 3 beat 2 eggs and 1 cup brown sugar together until smooth. stir in vanilla, walnuts.
• 4 toss coconut with remaining flour and pinch of salt, and stir into egg mixture.
• 5 spread over baked crust and bake 20 minutes more.
• 6 cool, dust with powdered sugar, and cut into 24 bars.

Coconut Bars

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• cooking spray
• 1 (18 1/2 ounce) package cake mix
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/4 cup coconut
• 1/4 cup chopped pecans
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cups coconut, divided
• 1 cup chopped pecans

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 9x13" cake pan with cooking spray.
• 3 in a large bowl, stir together all crust ingredients.
• 4 spread in the cake pan.
• 5 in a small bowl, beat together the milk, eggs and vanilla.
• 6 fold in 1 cup of coconut and the pecans.
• 7 spread evenly over the crust.
• 8 sprinkle the rest of the coconut over the filling.
• 9 bake for 30-40 minutes or until golden brown.

Algerian Helouwa Ta'aba (lemon Or Sesame Cookies)

Total Time: 58 mins Preparation Time: 30 mins Cook Time: 28 mins

Ingredients

• 1 kg plain flour
• 6 eggs
• 250 g granulated sugar (i use 200g-220g)
• 2 teaspoons baking powder
• 1/4 liter sunflower oil or 1/4 liter vegetable oil or 1/4 liter canola oil
• 4 lemons, zest of, finely grated
• 1 egg, beaten
• 1/4 cup sesame seeds, lightly toasted

Recipe

• 1 in a large bowl, beat the eggs & the oil.
• 2 add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. you will probably not need all of the flour.
• 3 once you have a firm dough, you can shape your helouwa.
• 4 to shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters or you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'nakkach' or fork if you don't have one. (see photos).
• 5 if making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
• 6 place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. the cookies should be pale but hard when tapped. (unless you want them soft on the inside, in which case you should take them out after 20 minutes).
• 7 allow to cool then store in an airtight container for upto 2 weeks.

Cauliflower Pizza Crust

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup cooked riced cauliflower
• 1 egg
• 1 cup mozzarella cheese
• 1 teaspoon oregano
• 2 teaspoons parsley

Recipe

• 1 preheat oven to 450 degrees.
• 2 spray a cookie sheet with non-stick spray.
• 3 in a medium bowl, combine cauliflower, egg and mozzarella. press evenly onto the pan. sprinkle with oregano and parsley.
• 4 bake at 450 degrees for 12-15 minutes.
• 5 remove the pan from the oven. add desired pizza toppings (sauce, cheese, etc.) and place under a broiler at high heat until cheese is melted.

Dee's Hot Cross Buns

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• 4 1/2-5 cups plain flour (all purpose)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon salt
• 1 1/2 tablespoons dried yeast
• 1 cup whole milk (if you only have reduced fat milk, use about 1/4 cup of cream plus 3/4 cup of milk to replicate whol)
• 1/4 cup water
• 115 g butter
• 1 large egg
• 1 cup raisins
• 1/4 cup sultana
• 1/4 cup candied peel
• 1 egg yolk
• 2 teaspoons water
• 1 3/4 cups icing sugar, sifted
• 2 tablespoons milk
• 1 tablespoon butter
• 1/4 teaspoon lemon juice

Recipe

• 1 sift 1 cup of the flour into a medium sized bowl.
• 2 add sugar, cinnamon, ground cloves, salt and yeast.
• 3 heat milk, butter and water until just warm (not hot or you'll kill the yeast).
• 4 pour warm liquid mixture into the flour mixture.
• 5 beat with an electric mixer until just mixed.
• 6 increase speed and beat for 2 minutes.
• 7 now, sift in another cup of flour, and add the egg, and beat for another 2 minutes.
• 8 sift another 3 cups of the flour into a separate bowl.
• 9 add 2 cups of this flour to the dough mixture, and mix with a wooden spoon to make a soft dough - one that just comes together enough to come away without sticking too much to the sides and bottom of the bowl.
• 10 add more of the sifted flour if necessary to bring the dough to the right consistency.
• 11 sprinkle some of the sifted flour onto a board, turn the dough onto the board and knead for 5 minutes, adding more flour to stop the dough sticking when necessary.
• 12 mix the dried fruits and candied peel together in a bowl, making sure to pull apart any clumps of raisins which have stuck together.
• 13 empty the dried fruits onto the board, and knead the bread so that you incorporate the fruits evenly into the dough.
• 14 knead until smooth and elastic adding more flour if necessary - this may take 10-15 minutes.
• 15 when the dough is ready, shape it into a ball.
• 16 grease a large mixing bowl (i use spray oil to do this) and place the dough into the bowl, turning it over so the ball is greased top and bottom.
• 17 drape some cling wrap loosely over the top of the bowl, and then cover with a clean cloth.
• 18 place into a warm (not hot) place until the dough ball has doubled in size - this will take about 2 hours.
• 19 punch the dough down, and rest, covered, for 15 minutes.
• 20 now, tip the dough onto a lightly floured board and, using a knife, divide as evenly as possible into 12 pieces.
• 21 i find the best way to do this is to cut the dough roughly into 12 portions, and then use a scale to measure out 12 portions of approximately 120g each.
• 22 if you wish, weigh the dough, then divide the weight by 12 to get exact portion sizes.
• 23 shape the dough portions into balls.
• 24 the easiest way to do this is to take a portion of dough in your left hand, keeping your left hand flat; then put the tips of your thumb and finger on your right hand together and, with that hand cupped, place it over the dough; now, pressing down quite firmly, rub your right hand around your left hand until the dough forms into a smooth, even ball.
• 25 i like to finish the ball off on the floured board, rubbing it in a circular motion between the board and my cupped right hand (as above) with increasing pressure until it is completely smooth.
• 26 now, make an egg wash by whisking together the egg yolk and two tablespoons of water.
• 27 using a pastry brush, paint the egg wash evenly over each bun.
• 28 place the buns onto a greased baking or cookie tray, about 5cm (2") apart.
• 29 cover the buns loosely with a clean cloth and place the tray in a warm place for about 30 minutes, until the buns have doubled in size.
• 30 after about 20 minutes resting time, preheat your oven to 180c (350f).
• 31 before you place the buns in the oven, use the back of a knife to make a 1/4" cross in the top of each bun.
• 32 place tray on the centre shelf of the oven and bake at 180c (350f) for 30 minutes or until the buns are lightly browned.
• 33 in the meantime, prepare the icing by whisking all the icing ingredients together in a small mixing bowl.
• 34 remove buns from oven and cool slightly on a rack.
• 35 place a sheet of baking/silicone paper underneath the rack and, using a dessert spoon, drizzle a little of the icing over each warm bun.
• 36 continue drizzling icing over the buns until they are evenly covered.
• 37 when you've used all the icing in the bowl, remove the baking paper from under the rack and squeeze out any icing which has dripped onto it back into the bowl.
• 38 placing another sheet of baking paper under the tray, drizzle the remaining icing over the buns.
• 39 serve hot cross buns warm, split in two and buttered.
• 40 iced buns can be reheated in the microwave - about 40 seconds on high for two (thawed) buns.
• 41 iced buns can be frozen, thawed, and reheated in the microwave.
• 42 happy easter!

Chocolate Streusel Slice

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 125 g butter
• 1/4 cup sugar
• 1 cup plain flour
• 1/4 cup self raising flour
• 400 g sweetened condensed milk
• 30 g butter
• 2 tablespoons golden syrup
• 2 tablespoons cocoa
• 1 cup plain flour
• 2 teaspoons cinnamon
• 1/3 cup brown sugar
• 125 g butter

Recipe

• 1 base:.
• 2 cream butter and sugar until just combined, stir in sifted flour, mix to a firm dough. press evenly into well greased 30cm x 25cm swiss roll tin. bake in moderate oven 10 minutes, spread with filling. grate topping evenly over surface, bake in moderate oven further 10 minutes. stand 15 minutes before cutting.
• 3 filling:.
• 4 combine all filling ingredients in saucepan, stir over medium heat until mixture begins to bubble on base of pan. continue stirring briskly for about 3mins or until mixture is thick.
• 5 topping:.
• 6 sift dry ingredients in a large bowl, rub in butter. mix to a firm dough.

Coconut Barfi

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups shredded coconut (preferably fresh)
• 2 1/2 cups sugar
• 3/4 cup whole milk
• 1/2 teaspoon vanilla essence
• 3 -4 drops food coloring (optional)

Recipe

• 1 mix all the ingredients in a large saucepan.
• 2 on medium heat, keep stirring till the mixture turns thick.
• 3 spread it onto a greased rectangular tray and allow to cool and set.
• 4 once it turns firm, use a butter knife to cut into cubes.
• 5 you may store it in an air tight container in the fridge so that it remains hard.

Chinese Marble Cookies

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

Ingredients

• 1 cup vegetable shortening (i sub butter)
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 ounce unsweetened chocolate, melted

Recipe

• 1 preheat oven to 400 degrees.
• 2 beat the shortening with sugar and egg until light and fluffy.
• 3 add egg, then vanilla.
• 4 add dry ingredients and beat until well combined.
• 5 add chocolate a little at a time, cutting in with a knife. do not stir.
• 6 form dough into balls and place on an ungreased cookie sheet. flatten with the bottom of a sugar-coated glass.
• 7 bake 8 to 10 minutes until lightly golden.
• 8 note: i find these a bit salty, i will have to reduce the salt next time. baked them for 15min.

Coconut And Chocolate Chip Cookies

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

Ingredients

• Servings: 18
• 125 g butter
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup plain flour
• 1 cup self raising flour
• 1 cup desiccated coconut
• 2/3 cup chocolate chips

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 place chopped butter, sugar and vanilla in a bowl and beat until light and creamy.
• 3 add egg and beat well.
• 4 using a flat knife, mix through flours and coconut until a soft dough forms.
• 5 mix chocolate chips into the dough.
• 6 using your hands, mould two tablespoons of dough mixture into a flat round.
• 7 place rounds on a baking tray that is lined with non stick baking paper.
• 8 repeat until all the mixture is used.
• 9 bake for 10 minutes or until light golden.
• 10 allow to cool on trays.

Chocolate Sticks

Total Time: 1 hr 27 mins Preparation Time: 1 hr 15 mins Cook Time: 12 mins

Ingredients

• 300 g flour
• 40 g ground nuts
• 30 g semisweet chocolate, grated
• 120 g sugar
• 9 g oetker vanilla sugar (1 pkg)
• 1 egg
• 300 g butter, cold
• 100 g semisweet chocolate
• 50 g unsalted butter

Recipe

• 1 preheat oven to 350 f
• 2 grease a baking sheet.
• 3 blend the four, nuts and grated chocolate together on a pastry board.
• 4 make a well in the centre.
• 5 add sugar, vanilla sugar and egg to the well.
• 6 mix a littel to the dry ingredients into the egg mixture.
• 7 cut the cold butter into small pieces over the flour mixture.
• 8 work together all the ingredients quickly to make a smooth dough.
• 9 chill for 1/2 hour.
• 10 shape the dough into rolls about the thickness of a finger.
• 11 cut the rolls into 5 cm (2") pieces.
• 12 place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
• 13 cool cookies.
• 14 glaze:.
• 15 melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
• 16 dip the ends of the cooled cookies int the chocolate.
• 17 allow dipped cookies to cool on waxed paper until the chocolate has set.

Autumn Maple Leaf Cookies

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• Servings: 10
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup maple syrup, divided (be sure to use real maple syrup)
• 1 egg yolk
• 3 cups flour
• 1/2 teaspoon salt
• 2 cups powdered sugar, sifted

Recipe

• 1 cream butter and sugar together.
• 2 add 1/2 cup of maple syrup and egg yolk, mix well.
• 3 sift in flour and salt, combine well.
• 4 divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. if you skip the chilling step you will have a huge mess when you try to roll them out!).
• 5 heat oven to 350 degrees.
• 6 roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
• 7 place on baking sheet (ungreased is fine).
• 8 bake apx 12 minutes.
• 9 cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
• 10 to make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). you can dip, drizzle or pipe on the glaze. you can easily cut the glaze in half- it makes a lot!

Chocolate Strawberry Ice Cream Sandwiches

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• Servings: 6
• 100 g butter, chopped
• 1 teaspoon vanilla essence
• 1/4 cup powdered sugar icing
• 1 egg
• 1/2 cup almond meal
• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 liter strawberry ice cream

Recipe

• 1 beat the butter, essence, icing sugar and egg in a small bowl with an electric mixer until mixture is light and fluffy.
• 2 mix together the almond meal, flour and cocoa powder and stir into the butter mixture until well combined and a soft dough has formed.
• 3 wrap dough in plastic wrap and refrigerate for 1 hour.
• 4 roll out dough between 2 pieces of baking paper until 3mm thick.
• 5 place paper and dough on a tray and freeze for 10 minutes.
• 6 cut shapes in dough with a cookie cutter.
• 7 you can use any shape you like, as long as you can sandwich some ice-cream between it.
• 8 try heart shapes for a romantic occasion, rounds, stars or whatever!
• 9 you need 12 cookies to make 6 sandwiches.
• 10 place shapes onto a greased oven tray and bake at 180 degree c for about 12 minutes.
• 11 remove from oven and leave cookies on tray for 5 minutes to firm up then transfer them carefully to a wire rack to cool completely.
• 12 to serve, sandwich the cookies together with scoops of strawberry ice-cream (or another flavour if you prefer).
• 13 decorate with a dusting of extra cocoa powder and some fresh strawberries.

Chocolate Studded Shamrocks

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup butter or 1 cup margarine, softened
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 12 ounces nestle toll house semi-sweet miniature chocolate chips
• 2 tablespoons green colored crystal sugar

Recipe

• 1 preheat oven to 375 degrees f.
• 2 combine flour and baking powder in small bowl. beat butter, sugar and vanilla extract in large mixer bowl until creamy. add eggs one at a time, beating well after each addition. gradually beat in dry ingredients. stir in morsels. refrigerate for a few minutes until firm.
• 3 shape dough into 3/4-inch balls; place three together to form shamrock shape on ungreased baking sheets. roll small amount of dough to form stem. sprinkle cookies with green sugar. repeat with remaining dough.
• 4 bake for 8 to 10 minutes or until edges are lightly browned. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Decorated Bananas

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 firm bananas (slightly underripe)
• 8 ounces semisweet baking chocolate
• candy sprinkles, as needed

Recipe

• 1 place a sheet of wax paper on a cookie sheet and set aside.
• 2 peel bananas; cut each one in half.
• 3 push a popsicle stick into each banana half, in about two inches.
• 4 either in a heavy saucepan over low heat, or in the microwave, melt chocolate.
• 5 pour melted chocolate into a tall drinking glass; it should be about 2/3 full.
• 6 holding popsicle stick, lower banana into the melted chocolate until it's completely covered.
• 7 give it a gentle turn and slowly pull banana out, letting excess chocolate drip back into glass.
• 8 immediately roll in desired topping: recommended are candy sprinkles of any colour, or crushed nuts.
• 9 put coated bananas on wax-paper-lined sheet and stash in your freezer, uncovered, until the bananas are solid.
• 10 place frozen bananas in an airtight freezer bag and keep stored in your freezer.
• 11 serve frozen.

Deconstructed Bouillabaisse

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil, plus more for sauteing the fish
• 1 small onion, thinly sliced
• 1/2 fennel bulb, thinly sliced and fronds reserved for garnish
• kosher salt
• fresh ground black pepper
• 1 garlic clove, sliced
• 1 (14 1/2 ounce) can petite diced tomatoes, drained
• 1/2 cup wine
• 2 1/2 cups fish stock
• 1 teaspoon saffron
• 1 bay leaf
• 1 dozen rock shrimp, peeled and deveined
• 1 dozen mussels
• 1 -1 1/2 lb chilean sea bass, cut in 4 pieces
• 0.5 (6 ounce) baguette, sliced 1/4-inch thick (use one which is slightly stale, about one day old)
• 1 cup mayonnaise
• 2 garlic cloves
• 1/2 lemon, zested
• 1/2 lemon, juice of
• 5 slices jarred roasted red peppers
• kosher salt
• fresh ground black pepper

Recipe

• 1 heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. when it shimmers, add onion and fennel. season with salt and pepper, and sweat 2-3 minutes. add garlic and sweat another 2-3 minutes.
• 2 add the drained tomatoes and the wine. raise heat to high and boil 2 minutes until wine begins to reduce.
• 3 add fish stock, saffron and bay leaf; bring back to the boil. reduce heat to low and simmer, uncovered, 10 minutes. adjust seasoning.
• 4 pick over mussels, discarding any which are already open. add mussels and shrimp to broth and stir. cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
• 5 salt and pepper both sides of the sea bass. coat the bottom of a large nonstick skillet with olive oil. heat oil over medium-high heat until it shimmers. add the fish and cook 3-4 minutes on each side, until golden.
• 6 arrange baguette slices on a cookie sheet and bake in a preheated 350°f oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
• 7 in a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. process until smooth.
• 8 using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. ladle broth around the fish and top with a fennel frond. serve with rouille and toasts.

Coconut And Raspberry Slice

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 (250 g) packet sweet biscuits
• 125 g butter
• 1 cup raspberry jam
• 60 g butter, softened
• 2 tablespoons caster sugar
• 1 teaspoon vanilla essence
• 1 egg, lightly beaten
• 2 cups desiccated coconut
• 1/2 cup self-raising flour

Recipe

• 1 grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
• 2 preheat oven to 180 degrees celsius.
• 3 for the base, place biscuits into a food processor and process to fine crumbs.
• 4 add the melted butter to the crumbs and process until combined.
• 5 press the mixture firmly into the base of the tin using the back of a spoon.
• 6 spread the base with the raspberry jam.
• 7 for the topping, cream the butter, sugar and vanilla essence until fluffy.
• 8 add the egg and fold in the coconut and flour.
• 9 sprinkle over the jam but careful not to press the topping onto the base.
• 10 (it just looks better when baked) bake for about 20 minutes.
• 11 allow to cool at room temperature then chill overnight.

Chocolate Sugar Cookies

Total Time: 21 mins Preparation Time: 1 min Cook Time: 20 mins

Ingredients

• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1 ounce unsweetened chocolate square, melted (2 squares normally)
• 1/4 cup light corn syrup
• 2 cups flour
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350°f.
• 2 in a large bowl, cream together shortening, sugar and egg.
• 3 stir in melted chocolate and corn syrup.
• 4 in a small bowl, whisk together flour, baking soda and cinnamon.
• 5 add flour mixture to the chocolate mixture.
• 6 chill in refrigerator for 1 hour.
• 7 roll dough 1/8 inch thickness on a well floured surface.
• 8 cut into shapes with cookie cutters. bake on ungreased cookie sheet for 10 minutes.
• 9 cool for 3-5 minutes before removing to wire rack to cool completely.
• 10 if desired decorate with icing after cool to fit the holiday, event or just eat them as is.

Creamy Fruit Tarts

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

Ingredients

• Servings: 6
• 1 cup bisquick baking mix
• 2 tablespoons sugar
• 1 tablespoon stick margarine or 1 tablespoon butter, softened
• 6 ounces packages cream cheese, softened
• 1/4 cup sugar
• 1/4 cup sour cream
• 1 1/2 cups assorted fruit slices or 1 1/2 cups berries
• 1/3 cup apple jelly or 1/3 cup apricot jam, melted

Recipe

• 1 heat oven to 375 degrees.
• 2 mix baking mix, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball.
• 3 divide into 6 parts. press each part dough on bottom and up 3/4 inch sides of 6 tart pans, 4 1/4x1 inch or 10 custard cups. place on cookie sheet.
• 4 bake 10-12 minutes or until light brown; cool on wire rack. remove tart shells from pans.
• 5 beat remaining package cream cheese, 1/4 cup sugar and sour cream until smooth. spoon into tart shells, spreading over bottoms. top each with about 1/4 cup fruit. brush with jelly.

Coconut Bark

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 5 1/2 cups coconut
• 14 ounces sweetened condensed milk

Recipe

• 1 spray an 8x8 inch baking dish with nonstick cooking spray.
• 2 mix coconut and evaporated milk together in a bowl.
• 3 pour into baking dish and then smooth out (make sure it is level so that it cooks evenly).
• 4 bake at 350 for 20 minutes or until browned.
• 5 cool completely and then cut into bars.
• 6 this is how the recipe/show said to do it, mostly. some people have found that a package of coconut does not yield 5 1/2 cups, but the recipe works with less coconut. i found that i cooked mine for 25 minutes, cooled it, then ended up putting it back in the oven for another 10 minutes. next time i am going to put it in a 9x13 pan, since i like the toasted coconut best. other people found that they could drop tablespoonfuls on cookie sheets and bake them for 15 minutes or so.

Chocolate Surprise Cookies

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 2 hrs

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 24 rolo chocolates

Recipe

• 1 preheat oven to 375°f
• 2 mix together the flour, cocoa powder, baking soda, and salt.
• 3 cream the butter, 1/2 cup of the sugar, and the brown sugar until light and fluffy.
• 4 mix in the egg and vanilla.
• 5 slowly add the dry ingredients, mix well.
• 6 chill the dough for 1 hour.
• 7 place the remaining 1/4 cup sugar in wide bowl.
• 8 take the chilled dough, roll into 1 tablespoon balls.
• 9 working with one ball of dough at a time, press one rolo into the center and then form the dough into a ball.
• 10 roll in the sugar and transfer to a baking sheet. repeat with all the dough balls, space the cookies 2 inches apart.
• 11 bake for 7-9 minutes.
• 12 allow the cookies to cool for a few minutes before removing from the baking sheet.

Chocolate Sugar Cookies

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

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cocoa powder, sifted (preferably natural)
• 4 ounces semisweet chocolate, grated
• 6 tablespoons unsalted butter, cool and cut into small pieces
• 5 tablespoons vegetable shortening
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 1/2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup sanding sugar or 1/2 cup coarse sugar, preferably clear, spread on a plate

Recipe

• 1 position the racks in the top and bottom thirds of the oven; preheat oven to 375°.
• 2 whisk flour, cocoa powder, and grated chocolate in a bowl until uniform; set aside.
• 3 add butter and shortening in a big bowl; use an electric mixer on medium speed to soften them into a fairly soft mass.
• 4 add in sugar; beat until fluffy but still a little grainy, about 1 more minute.
• 5 beat in egg until smooth; then beat in milk and vanilla.
• 6 stop the beaters; add in the flour mixture, then beat at low speed just until a dry, rough dough forms.
• 7 dust a clean, dry work surface with the smallest sprinkling of flour, then turn the dough out onto it and knead it a few times, just until it coheres into a fairly smooth ball.
• 8 break of walnut-size pieces, roll them into balls between you palms; place them 2-inches apart on 2 nonstick baking sheets.
• 9 press the bottom of a medium drinking glass into the remaining unused dough, and then press the glass’s bottom into the sanding sugar.
• 10 use the bottom of the glass to flatten the cookies gently; pressing down to let the crystals adhere, until the cookies are about ½ inch thick.
• 11 repeat until all the balls are flattened and coated with sugar.
• 12 bake for 5 minutes, then reverse the sheets top to bottom and front to back.
• 13 continue baking for about 5 more minutes or until the cookies are dry at the edges and somewhat firm to touch.
• 14 cool on the sheet for 1 minute, then transfer to wore racks to cool completely.
• 15 ** chocolate almond sugar cookies: substitute grated chocolate for the semisweet chocolate; substitute almond extract for the vanilla extract.

Chocolate Star Gingersnaps

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 1 cup firmly packed brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 cup sugar
• 48 chocolate stars (decorative candies)

Recipe

• 1 heat oven to 375.
• 2 in large bowl, combine brown sugar, shortening and molasses; beat at medium speed until smooth.
• 3 add egg; beat well.
• 4 lightly spoon flour into measuring cup; level off. add flour, baking soda, ginger, cinnamon and cloves; beat until well mixed.
• 5 shape dough into 1-inch balls; roll in sugar. place 2 inches apart on ungreased cookie sheets.
• 6 bake at 375 for 7 to 9 minutes or until tops are cracked and edges are set.
• 7 immediately press 1 candy in center of each cookie.
• 8 cool 1 minute. remove from cookie sheets; place on wire racks.
• 9 cool about 3 hours or until candy is set before storing.

Broccoli, Bacon, Cheese Quiche

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 pie crust (unbaked for a 9-inch or 10-inch pie plate)
• 1 1/2 cups cheddar cheese (shredded. andrea used mild cheddar)
• 8 ounces powdered cheese sauce mix
• 1/4 cup onion (chopped)
• 1 tablespoon minced garlic
• 1 lb bacon (chopped and cooked until almost crisp)
• 5 large eggs (slightly beaten. maybe 4 - some "large" eggs are larger than others)
• 2 1/2 cups half-and-half
• 1/8 teaspoon sage
• 1/8 teaspoon greek basil
• salt and pepper

Recipe

• 1 1. preheat oven to 350 degrees.
• 2 2. chop and steam broccoli for 5 minutes.
• 3 3. cook the bacon and remove just before it becomes crisp, set aside. save 2 tablespoons of the bacon grease in the frying pan.
• 4 4. saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent.
• 5 5. slightly grease the pie pan and place the pie crust inside. crimp and flute the edge of the crust so it is above the rim of the pie pan.
• 6 6. place pie pan on a large cookie sheet. quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven.
• 7 7. in a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside.
• 8 8. spread the shredded cheddar on the bottom of the pie shell in a single layer.
• 9 9. add the bacon on top of the cheese in a single layer.
• 10 10. add the garlic and onion spreading it over the beacon as evenly as possible.
• 11 11. layer the broccoli on top.
• 12 12. pour the cheese/egg/milk mixture over the top until everything is well covered.
• 13 13. bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean.
• 14 14. let it cool on a wire rack for 15 minutes and serve.

Cauliflower Pizza Crust (south Beach Diet)

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

Ingredients

• Servings: 2
• 2 teaspoons garbanzo flour
• 1 cup cauliflower, cooked, riced
• 1 egg
• 1 cup reduced-fat mozzarella cheese
• 1/2 teaspoon parsley
• 1/2 teaspoon oregano
• pizza sauce

Recipe

• 1 pre heat oven to 450.
• 2 spray a cookie sheet w/ non stick spray.
• 3 mix the cauliflower, flour, egg and cheese.
• 4 press into pan in a round shape.
• 5 sprinkle on the herbs.
• 6 bake 12- 15 minutes (15-20 if you double the recipe).
• 7 remove from oven add sauce and toppings (sausage, veggies etc).
• 8 bake until cheese melts.

Coconut Balls

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 1 cup butter or 1 cup margarine
• 1/4 cup powdered sugar
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon water
• 1 cup chopped pecans
• confectioner's frosting

Recipe

• 1 thoroughly cream butter, sugar and vanilla.
• 2 stir in water.
• 3 add flour and mix well.
• 4 stir in nuts.
• 5 shape into 1-inch balls.
• 6 place one inch apart on ungreased cookie sheet.
• 7 bake at 300 degrees for 20 minutes, or until firm.
• 8 cool thoroughly before removing from pan.
• 9 dip cookies in confectioner's frosting made by adding enough light cream to 2 cups confectioner's sugar to make spreadable. add dash of salt and 1 teaspoon of vanilla to frosting mix.
• 10 roll frosting-dipped cookies in tinted coconut.

Chocolate Streusel Bars

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 3/4 cups unsifted flour
• 1 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa
• 1 cup butter or 1 cup margarine, cold
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 cup walnuts or 1/2 cup pecans, chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl, combine the flour, sugar, and cocoa.
• 3 cut in the margarine until crumbly (mixture will be dry).
• 4 reserving 2 cups crumb mixture, press remainder in bottom of 13x9 inch baking pan.
• 5 bake 15 minutes.
• 6 in large mixing bowl beat cheese until fluffy.
• 7 gradually beat in condensed milk until smooth.
• 8 add egg and vanilla; mix well. pour over prepared crust. celsius.
• 9 ombine nuts with reserved crumb mixture. sprinkle evenly over cheese mixture.
• 10 bake 25 minutes or until bubbly.
• 11 cool and cut into bars.
• 12 store covered in refrigerator.

Chinese New Year Almond Cookies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3/4 cup butter, softened
• 3/4 cup shortening
• 3/4 cup granulated sugar
• 1 egg
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla
• 3 cups all-purpose flour
• 1/2 cup ground almonds
• 1 1/4 teaspoons baking powder
• 70 blanched whole almonds (about 2/3 cup/150 ml)
• 1 egg yolk

Recipe

• 1 in large bowl, beat together butter, shortening and sugar until fluffy. beat in egg, almond extract and vanilla. in separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• 2 roll dough by tablespoonfuls (15 ml) into balls. place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. mix egg yolk with 1 tsp (5 ml) water; brush over cookies.
• 3 bake in centre of 350°f (180°c) oven until edges are light golden, about 15 minutes. transfer to rack; let cool completely. (make-ahead: layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.).
• 4 canadian living magazine.

Cherry Delight

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 (12 ounce) package vanilla wafers, crushed
• 1 cup whipping cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 (21 ounce) can cherry pie filling

Recipe

• 1 crumble cookies into a 9x9 inch pan and set aside.
• 2 in a medium bowl, whip cream and set aside.
• 3 in a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy.
• 4 fold whipped cream into cream cheese mixture and spoon over crumbled cookies.
• 5 spread pie filling over top and refrigerate overnight.
• 6 **cook time does not include overnight refrigeration.

Cherry Drop Sweeties

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 1/2 cups powdered sugar
• 2 teaspoons corn syrup
• 2 teaspoons milk
• 1 1/2 teaspoons cherry extract

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). lightly grease your cookie sheets.
• 2 mix the sugar, shortening, egg, vanilla and almond extract until creamy. mix in the flour, baking soda and cream of tartar. make several small balls of dough. roll out dough to about 1/8 or 1/4 inch thick and place cookies onto the prepared sheets. flatten balls with hand, or can roll out on table.
• 3 bake at 350 degrees f (175 degrees c) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. remove cookies and let cool on a rack.
• 4 for glaze add all indgredient together in small mixing bowl. spread glaze over each cooled cookie.

Crab Muffins

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 lb backfin crab meat
• 1/2 lb unsalted butter
• 2 teaspoons garlic powder
• 2 teaspoons lawry's seasoned salt
• 3 tablespoons mayonnaise
• 10 english muffins, split
• 1/2 lb sharp cheddar cheese, shredded
• 1 teaspoon british ale or 1 teaspoon strong beer
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 cup pecans, toasted and finely chopped
• 1/2 cup fresh parsley, finely chopped or 3 tablespoons dried parsley

Recipe

• 1 ---to make the cheddar spread---.
• 2 place cheeses in food processor or blender, process until smooth.
• 3 gradually add ale, mustard and cayenne pepper.
• 4 if mixture is soft, refrigerate until firm enough to hold shape.
• 5 mould into a disc shape (a sphere or ball).
• 6 combine pecans and parsley.
• 7 pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
• 8 ---to make the crab muffins---.
• 9 preheat broiler.
• 10 in a medium bowl, blend butter, cheese spread, garlic powder, seasoned salt, and mayonnaise until creamy.
• 11 gently fold in crabmeat.
• 12 spread mixture onto english muffin halves.
• 13 broil until puffed, bubbly, and slightly golden brown.
• 14 if you are preparing these ahead of time, freeze on cookie sheets before broiling.
• 15 once frozen, store in plastic bags until ready to use.