Bacon Double Cheeseburger Dip

1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

Directions:
Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.

Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about a minute.

Mix the ground beef, bacon, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Shared by Mary Ann Hartley

Penuche Fudge

3/4 cup unsalted butter
2 cups packed brown sugar
2/3 cup half and half
1/4 teaspoon salt
1 teaspoon vanilla
3 cups powdered sugar (I used 1 cup)
1-2 cups toasted and chopped pecans (walnuts, peanuts, etc)

Directions:
Butter an 8x8 (thick) or 7x11(thin) inch pan; line with parchment paper for easy removal.

Toast pecans for 10 minutes in a 350 degree oven; coarsely chop and set aside.

Combine butter, brown sugar, half-n-half, and salt in a saucepan.

Cook over medium-high heat, stirring until mixture comes to a boil.

Insert candy thermometer, and continue to stir occasionally, cooking until soft ball stage (240 degrees).

Remove from heat, stir in vanilla.

Pour into a metal bowl (plastic will melt) and add powdered sugar ½ cup at a time, beating with an electric mixer, until mixture reaches a thick, fudge-like consistency; stir in nuts.

Pour (scrape) into prepared pan.

If necessary, wet hands to pat mixture into pan.

Allow to cool completely before cutting into pieces.

Shared by Grandma Hilda McLean

Heavenly Hash Rocky Road Fudge

2-10.5 oz bags mini marshmallows, frozen
4 cups sugar
12 oz evaporated milk
20 large marshmallows
1 cup unsalted butter, cut into 8 slices each
1/4 teaspoon salt
12 oz dark chocolate chips (semi-sweet is fine)
1 1/2 teaspoons vanilla
1 lb pecans, toasted

Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.

After marshmallows have frozen, begin fudge.

Toast pecans in a 350 degree oven for 10 minutes; set aside.

Butter and line a 13x9 casserole dish.

In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows.

Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.

After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter.

Stir mixture until chocolate and butter has melted, then add in the toasted pecans.

Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover. 

Pour mini marshmallows over chocolate, pressing marshmallows with your hands.

Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows.

Allow to set overnight in the refrigerator.

Using parchment paper, remove entire block of fudge from dish and cut into pieces.

***The pan I used has a 14-cup capacity; if you don't have anything of this size, you will need two 13x9 pans. Alternatively, you can use 1 bag of mini marshmallows instead of 2. 

The thickness will be reduced, and you have more chocolate than marshmallows, but it should fit in one pan.***

Share by Grandma Hilda McLean

Symphony Bar Milk Chocolate Cookies

1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-4.25 oz Symphony Bar with Almond and Toffee Chips
1 stick unsalted butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

Preheat oven to 325 degrees.

Line a cookie sheet with parchment or spray with non-stick spray.

In a small bowl, combine flour, cocoa, baking soda, and salt; set aside.

Melt together one of the Symphony bars with the stick of butter - I did this in the microwave, stirring after intervals of 30 seconds. The cookbook says to use a double-boiler technique - your choice.

Once melted, allow the mixture to cool.

In a large bowl, beat together the cooled melted chocolate, sugar, eggs, and vanilla.

With the mixer on low, add the flour/cocoa mixture.

Chop the remaining Symphony bar, and add to the cookie dough.

Chill for 15 minutes.

Using a small cookie scoop, drop cookie dough onto prepared pan. 

The cookies spread, so allow at least 2" between them.

Bake for 12-13 minutes at 325 degrees.

Allow to cool before removing from pan.

Shared by Debbie McLean Warner

Raspberry & Pecan Crumble Bars

2 1/4 cups flour
1 cup sugar1 cup pecans, chopped and toasted
1 cup unsalted butter, softened
1 egg
1/2 teaspoon almond extract
1 cup raspberry preserves

Preheat oven to 350 degrees.

Butter, then line with parchment, an 11x8 or 9x9 baking pan; set aside.
In a large bowl, combine all ingredients except raspberry preserves.

Beat on low for 2-3 minutes, or until well mixed.

Reserve 1 1/2 cup of the mixture and set aside.

Press remaining mixture into bottom of prepared pan.

Spread preserve to within 1/2" of edge.

Crumble reserved mixture over preserves.

Bake for 45 minutes at 350 degrees.

Cool before cutting into bars.

Shared by Carol Zerilo

Coconut Pound Cake

3 sticks unsalted butter, softened
1 1/2 cups sugar
3 1/2 cups coconut, divided
1 3/4 cups flour
4 eggs
1 cup Greek yogurt or sour cream1 vanilla bean
1/2 teaspoon baking powder
1/2 teaspoon salt
Chocolate GanacheVanilla Glaze

Preheat oven to 325 degrees.

Butter and flour a Bundt pan (this cake will stick, so be sure to use the flour)

In a food processor, process 3 cups of the coconut with the flour, baking powder, and salt. Process until the coconut has been fully ground into the flour. Set aside.

In a mixer, cream the butter and sugar until fluffy.

Add eggs one at a time.

Scrape vanilla bean and add paste to butter mixture.

Add yogurt and mix well.

Finally, stir in flour.

Pour batter into prepared Bundt pan and bake for 1 hour or until tester inserted comes out clean.

Allow cake to cool for 20-25 minutes before inverting, then cool completely before applying glazes.

Pour on vanilla glaze and allow to set. Once set, pour on chocolate glaze and sprinkle on remaining coconut.

Serve.

Vanilla Glaze:
1 tablespoon unsalted butter
4 tablespoons whole milk
1 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Microwave butter and 4 tablespoons milk until butter melts.

Stir in vanilla and salt. Add powdered sugar and stir until smooth.

If glaze is too thick, add additional milk until desired consistency is reached.

Chocolate Glaze:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
1 teaspoon vanilla

Microwave heavy cream and chocolate chips for 60 seconds.

Remove and stir.

Return and microwave for another 30 seconds, stirring and returning to microwave for 30 second intervals until chocolate has melted.

Allow to cool before using.

Shared by Grandma Hilda McLean

Chicken Satay and Coconut Rice

Coconut Rice:
2 cups basmati rice
1 can coconut milk
1/2 teaspoon salt
1/2 cup desiccated coconut
Water

Pour coconut milk into a large measuring cup, fill with water to make 3 1/3 cups of liquid. Pour into saucepan; add rice, coconut, and salt, stirring to mix.

Bring to a boil, cover and reduce to very low simmer. Cook for about 15-18 minutes, or until rice is tender. Fluff with fork. 

Optional: Sprinkle on toasted coconut before serving.

Chicken Satay:
1 1/2 lb chicken tenders
6 cloves garlic, grated or finely minced
1 teaspoon grated ginger
1 serrano pepper, seeded and minced
2/3 cup smooth peanut butter
2/3 cup coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon curry powder
1 stalk lemongrass, optional, but really tasty

In a bowl, combine all ingredients except for chicken tenders. Add tenders, stir to coat and refrigerate for at least 8 hours or overnight. 

Preheat a grill to high heat. 

Thread tenders onto skewers and grill for 5-7 minutes per side, or until nicely charred and cooked through.

Shared by Patricia Simpson