Recipe Exchange

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired." Ingredients 2 cups vanilla wafer crumbs  2 tablespoons unsalted butter, melted  1 (14 ounce) package individually wrapped caramels  1 (5 ounce) can evaporated milk  1 cup chopped pecans  2 (8 ounce) packages cream cheese, softened  1/2 cup white sugar  1 teaspoon vanilla extract  2 eggs  1/2 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition.

"If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk." Ingredients 1/2 cup creamy peanut butter  1/2 cup butter, softened  4 eggs  1 (18.25 ounce) package butter cake mix  2/3 cup water  1 cup peanut butter  1/2 cup butter, softened  4 cups confectioners' sugar  1/3 cup heavy cream Directions Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool. To Make Peanut Butter Frost

"Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught." Ingredients 2 skin-on, boneless chicken breast halves  1 teaspoon salt and ground black pepper to taste  3 tablespoons butter, divided  2 tablespoons olive oil  5 white mushrooms, sliced  1 shallot, minced  1 tablespoon all-purpose flour  1 cup Marsala wine  2 cups chicken stock  2 tablespoons chopped fresh parsley  1 teaspoon cold butter Directions Season chicken breasts all over with salt and pepper. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, a

"Slightly spicy, but the sweetness tames the heat. Serve with rice." Ingredients 1/2 cup rice vinegar  5 tablespoons honey  1/3 cup soy sauce (such as Silver Swan®)  1/4 cup Asian (toasted) sesame oil  3 tablespoons Asian chili garlic sauce  3 tablespoons minced garlic  salt to taste  8 skinless, boneless chicken thighs Directions Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. Preheat oven to 425 degrees F (220 degrees C). Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; disc

"Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish." Ingredients 1 (16 ounce) can refried beans  1 pound ground beef  1 (1.25 ounce) package taco seasoning mix  1 tablespoon vegetable oil  4 (6 inch) corn tortillas  8 ounces shredded Cheddar cheese  8 tablespoons sour cream  2 roma (plum) tomatoes, chopped  2 green onion, chopped  1 (4 ounce) can diced green chiles, drained  1/2 avocado, diced  1 tablespoon black olives, sliced Directions Heat the refried beans. In a large skillet, brown the ground beef. Stir in the seasoning packet. Preheat oven to 350 degrees F (175 degrees C). Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this pr

"These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!" Ingredients 2 (3 ounce) packages cream cheese, softened  1/2 cup peanut butter  1/4 cup white sugar  1 egg  2 tablespoons milk  1 cup butter or margarine, melted  2 cups white sugar  2 teaspoons vanilla extract  3 eggs  3/4 cup unsweetened cocoa powder  1 1/4 cups all-purpose flour  1/2 teaspoon baking powder  1/4 teaspoon salt  1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips. Remove 1 cup

"Delicious Spanish flan, everyone will love it!" Ingredients 1 cup white sugar  3 eggs  1 (14 ounce) can sweetened condensed milk  1 (12 fluid ounce) can evaporated milk  1 tablespoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.

"I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving." Ingredients 1 cup butter  1/2 cup packed brown sugar  1 teaspoon vanilla extract  3 cups quick cooking oats  1 cup semisweet chocolate chips  1/2 cup peanut butter Directions Grease a 9x9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3

"A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts." Ingredients 3/4 cup semisweet chocolate chips  3 tablespoons butter  1 tablespoon light corn syrup  1/4 teaspoon vanilla extract Directions In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.

"Hot cross buns! Hot cross buns!" Ingredients 3/4 cup warm water (110 degrees F/45 degrees C)  3 tablespoons butter  1 tablespoon instant powdered milk  1/4 cup white sugar  3/8 teaspoon salt  1 egg  1 egg white  3 cups all-purpose flour  1 tablespoon active dry yeast  3/4 cup dried currants  1 teaspoon ground cinnamon  1 egg yolk  2 tablespoons water  1/2 cup confectioners' sugar  1/4 teaspoon vanilla extract  2 teaspoons milk Directions Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes. Mix egg yolk and 2 tablespoons water. Brush on balls. Bake at 375 degrees F (190 degre

"My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories." Ingredients 1 (16 ounce) package confectioners' sugar  1 cup creamy peanut butter  1/4 cup butter  1 tablespoon milk  8 (1 ounce) squares semi-sweet chocolate  1 tablespoon shortening Directions In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to

"A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter." Ingredients 1 (11.5 ounce) package milk chocolate chips, divided  1 cup peanut butter  1/4 teaspoon salt  1/2 cup confectioners' sugar Directions Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

"My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!" Ingredients 3 eggs  3/4 cup buttermilk  3/4 cup vegetable oil  1 1/2 cups white sugar  2 teaspoons vanilla extract  2 teaspoons ground cinnamon  1/4 teaspoon salt  2 cups all-purpose flour  2 teaspoons baking soda  2 cups shredded carrots  1 cup flaked coconut  1 cup chopped walnuts  1 (8 ounce) can crushed pineapple with juice  1 cup raisins Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using

"I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like." Ingredients 3/4 cup unsalted butter, softened  1 1/2 cups white sugar  2 cups all-purpose flour  2 teaspoons baking powder  1/4 teaspoon salt  6 egg whites  3/4 cup milk  2 teaspoons coconut extract  1 (14 ounce) can sweetened condensed milk  1/4 cup heavy whipping cream  1 teaspoon vanilla extract  3/4 cup sweetened flaked coconut  1/2 cup heavy whipping cream  8 ounces semisweet chocolate, chopped  1 cup sweetened flaked coconut  2 drops food coloring, or as needed Directions Preheat oven to 350 degrees F (175 degrees C). Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Stir flour,

"This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling." Ingredients 1 (18.25 ounce) package white cake mix  1 cup sour cream  2 cups white sugar  1 (14 ounce) package flaked coconut  1 (8 ounce) container frozen whipped topping, thawed Directions Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

"Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy." Ingredients 1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage  1 egg, lightly beaten  1/3 cup dry bread crumbs  1/4 cup grated Parmesan cheese  1/4 cup milk  1/4 cup finely chopped onion Directions Preheat oven to 350 degrees F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.

Pomegranates have fantastic health and beauty benefits. They are delicious and versatile. You can use pomegranates in salads, rices dishes, meat dishes, smoothies, yogurts, and drink a pomegranate juice. One pomegranate has around 100 seeds in it and contains around 100 calories, making it a perfect low calorie snack for dieters. Pomegranates can also help to ward off a number of serious diseases, including cancer and heart disease. Check out some of the best reasons to add pomegranates to your eating plan. 1. Pomegranates help to reduce bad cholesterol Pomegranates are fortified with potent antioxidants that help reduce bad cholesterol, lower high blood pressure and reduce your risk of heart disease. It’s best to eat a pomegranate a day or add them to healthy meals, including salads and smoothies. 2. Pomegranates are low in sugar Sugar is a culprit in many diseases, including heart disease, cancer, obesity, diabetes and skin problems. It’s crucial to limit your sugar consum