ith the spatula. Pour the nougat onto the prepared baking sheet
ach side.
For the nougat:
Combine the peanut butter
ently heat the coffee and nougat in a small saucepan until
n the chocolate and the nougat, stirring until it melts. Allow
ilk chocolate covered caramel and nougat candy bars with 1/2
Melt nougat and chocolate together in double boiler. (If you don't have a double boiler, bring about 1 cup water to boil in medium saucepan and then stick a bowl over the boiling water--works just as well!).
When mixture is completely melted together, stir in nuts, fruit, and zest.
Line a bread loaf pan with waxed paper and pour mixture into it.
Let harden for a few hours in the fridge before removing from loaf pan.
Cut into slices before serving.
ilk chocolate covered caramel and nougat candy bars and 1/2
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
irm.
Fold whipped cream, nougat and cranberries into churned custard
Grease and line an 8x12 inch rimmed baking tray with parchment paper, extending paper 2 inches over sides.
Stir chocolate, condensed milk and butter in a large saucepan over low heat until smooth. Remove from heat and stir in nougat. Transfer to prepared pan, smooth surface with a wet spatula and chill for 3 hours, or until firm. Cut into bars to serve.
Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and honey then fold in remaining egg whites. Transfer to an 8x4 inch loaf pan. Cover with foil and freeze for 3 hours, or until firm.
Meanwhile, to make orange honey syrup, bring all ingredients to a boil. Reduce heat and simmer for 2 mins.
Let semifreddo sit at room temperature for 10 mins to soften slightly before serving with syrup.
Fold in whipped cream, then nougat and 3/4 cup of
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
large Ziploc bag for easy grab-and-go lunch.