Sour Cream Apple Pie with Streusel Topping

Ingredients

1 cup sour cream 23 cup sugar 2 tbsps flour 14 tsp salt 1 tsp vanilla 1 eggs 3 cups tart apples

9 unbaked pie shells

12 cup brown sugar

13 cup flour

14 cup butter

12 tsp cinnamon

Topping:

• 1/2 cup brown sugar, packed
• 1/3 cup flour
• 1/4 cup butter, room temperature
• 1/2 teaspoon cinnamon

Mix together all ingredients until the mixture resembes coarse crumbs. Chill until needed in the recipe.

METHOD

1 Preheat oven to 400°F.

2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.

4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

Let cool for a hour before serving.

Yield: Serves 8.

Brownie Ice-Cream Sandwiches with Caramel Sauce

Ingredients

1 oz unsweetened chocolate (chopped) 18 cup unsalted butter (cut into pieces) 1 large eggs 12 cup brown sugar (firmly packed) 12 tsp vanilla 12 cup all-purpose flour

14 tsp cinnamon

14 tsp salt

1 pt coffee ice cream

caramel (sauceas an accompaniment)

Directions

1

In a heatproof bowl set over a pan of simmering water melt the chocolate and the butter, stirring until the mixture is smooth, and let the mixture cool. Beat in the egg, the brown sugar,and the vanilla and stir in the flour, the cinnamon,and the salt. Divide the mixture into 16 mounds, abut 3 inches apart, on buttered baking sheets and bake the brownies in the middle of a preheated 350°F oven for 8 to 10 minutes, or until they are just firm. (They will flatten into disks.) transfer the brownies with a spatula to racks to cool and freeze them for 30 minutes, or until they are very firm.

2

Divide the ice cream, softened, among the flat sides of 8 of the brownies, spreading it smooth, and top the ice cream with the remaining brownies, flat sides down. Freeze the ice-cream sandwiches, covered, for at least 1 hour or overnight. Serve the ice-cream sandwiches drizzled with the caramel sauce.

Chocolate Fudge Cupcakes with Peanut Butter Frosting

Ingredients

cupcake 19 12 ozs brownie mix (pillsbury, classics traditional fudge) 2 eggs 12 cup crisco (vegetable oil) 14 cup water

1 12 cups semi-sweet chocolate (semi sweet, chips)

frosting

12 ozs frosting (pillsbury vanilla funfetti)

34 cup creamy peanut butter (jif)

 Directions

1	Heat oven to 350 degrees F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.
2	Mix brownie mix, eggs, oil and water in a medium mixing bowl until well blended. Fill the muffin cups half full with brownie batter. Place about 1 tablespoon chocolate chips in the center of the batter.
3	Bake 18-20 minutes or until set. Cool slightly. Remove from muffin pans and let cool completely on wire racks.
4	Stir together frosting and peanut butter in a medium bowl. Spread over top of cooled cupcakes. Using the container of sprinkles included with the frosting, decorate the top of each cupcake.

White Chocolate Peanut Butter Crunch

Ingredients

16 ozs vanilla (bark coating squares) 2 tbsps creamy peanut butter 2ection cups miniature marshmallows

2 cups rice cereal (crisp)

2 cups peanuts (dry-roasted)

Directions

1	Microwave coating in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Stir in marshmallows, cereal, and peanuts.
2	Drop by teaspoonfuls onto wax paper. Let stand 15 minutes or until firm.

Chicken and Spinach Pasta With Sun-Dried Tomatoes

Total time: 22 min PT1320.0S    

Prep time: 20 min

Chef: ratherbeswimmin'

Ingredients

14 cup tomato (sun-dried, packed in oil)

212 cups farfalle pasta (hot cooked)

1 cup roasted chicken (cubed)

12 cup caesar salad dressing (fat-free)

14 cup parmesan cheese (grated fresh)

10 ozs spinach (frozen, thawed drained and squeezed dry).

Directions

1	Drain the tomatoes in a colander over a bowl; reserve 1 tablespoon oil.
2	Combine tomatoes, oil, pasta, and the rest of the ingredients in a bowl; toss to combine.
3	Microwave on HIGH for 2 minutes or until warm.

 Gorgonzol and Walnut Napoleon Yammy Bites  

Imagine the compliments you'll get when you serve these light and flaky puff pastry squares oozing with melted cheese, sun-dried tomatoes and walnuts. They're absolutely delicious.

Prep Time: 1 hr 

Total Time: 1 hr 25 mins 

Servings: 24

Ingredients

 1/2   of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
 1   egg
 1 tbsp.  water
 4 oz.  Gorgonzola cheese , crumbled
 1 pkg.  (3 ounces) cream cheese , softened
 1/3 cup  walnuts , toasted and chopped
 2 tbsp.  minced sun-dried tomatoes
 1 tbsp.  chopped fresh parsley
   Cracked black pepper



Directions
 1. Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
 2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 24 (3x2-inch) rectangles. Place the pastry rectangles onto a baking sheet. Brush with the egg mixture.
 3. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 48 in all.
 4. Stir the Gorgonzola cheese, cream cheese, walnuts, tomatoes and parsley in a medium bowl with a fork. Season with the black pepper. Spread 1 tablespoon cheese mixture onto 24 bottom pastry layers and top with the top pastry layers.
 5. Bake for 5 minutes or until the filling is hot.

Mediterranean Palmiers

Need a show-stopping appetizer for your next party? Here it is...pesto, goat cheese and sun-dried tomatoes, wrapped in delicate puff pastry. It just doesn't get any better than this!



Prep Time: 1 hr 
Total Time: 2 hrs 10 mins 
Servings: 30






Ingredients


 1 pkg.  (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
 1/4 cup  prepared pesto sauce
 1/2 cup  crumbled feta cheese or goat cheese
 1/4 cup  finely chopped sun-dried tomatoes
 1/4 cup  walnuts , chopped (optional)

Directions
 1. Unfold 1 pastry sheet on a lightly floured surface. Spread 2 tablespoons pesto on the pastry sheet to within 1/2 inch of the edge. Top with 1/4 cup cheese, 2 tablespoons tomatoes and 2 tablespoons walnuts, if desired. Starting at the long sides, fold the pastry towards the center, leaving a 1/4-inch space in the center. Fold one side of the pastry over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet. Cover the pastry rectangles with plastic wrap and refrigerate for 45 minutes.
 2. Heat the oven to 400 degrees F. Cut each pastry rectangle into 15 (1/4-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.
 3. Bake for 15 minutes or until the pastries are golden brown, turning the pastries over once halfway through baking. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

  Olive Crisps

Savory olive tapenade, tomato paste and cheese rolled up in puff pastry make these crisp snacks perfect for cocktail hour nibbles.

Prep Time: 1 hr 

Total Time: 1 hr 40 mins 

Servings: 40

Ingredients

 1 pkg.  (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
 1   egg
 2 tbsp.  water
 6 tbsp.  tomato paste
 6 tbsp.  olive tapenade
 1/2 cup  shredded mozzarella cheese
 1/2 cup  grated Parmesan cheese

Directions


1.Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork or whisk.
2.Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x10-inch square. Spread      half the tomato paste on the pastry. Top with half the tapanade. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Starting at one side, roll up like a jelly roll, only to the center. Roll up the opposite side to the center. Brush between the rolls with the egg mixture, then press the rolls together. Repeat with the remaining pastry sheet.
 3.Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the slices, cut-side down, onto baking sheets. Refrigerate for 20 minutes. Brush the slices with the egg mixture.
 4. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.