Place Junior Mints in freezer and preheat oven to 350\u00b0.
With an electric mixer or food processor, combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into crust.
Chop cold Junior Mints and sprinkle onto cheesecake.
Bake 40 to 45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight.
Makes 8 servings.
In small saucepan, dissolve cocoa in milk.
Add butter and Junior Mints and stir over low heat until mixture is smooth. Transfer to bowl; cool slightly.
Place 1 pack of junior mints in freezer.
Melt remaining mints with butter, microwave 30-45 seconds or in saucepan over low heat.
Spread the 2 cups ice cream into prepared crust.
Drizzle with melted mints.
Place in freezer until chocolate is set, about 10 minutes.
Chop frozen mints and stir into 3 cups vanilla ice cream.
Spoon on top of set chocolate.
Loosely cover and freeze several hours or overnight.
Prepare brownie mix according to package directions in a 9x13 pan (they will be thin).
Remove baked brownies from oven and pour the Junior Mints over the brownies.
Cover pan tightly with aluminum foil and allow to sit for 10 minutes.
Remove foil and swirl melted mints all over the top of the brownies.
Allow to cool completely.
The mints will form a hard chocolate-mint frosting.
Mix cake mix, shortening, water and eggs.
Roll in 1-inch balls and roll in powdered sugar.
Bake at 375\u00b0 for 5 to 8 minutes.
Remove and push Junior Mints into center.
For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
For the dip, saute the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix ...
Bring the water to a boil in a saucepan. Stir in the grits. Cook for 8 minutes, stirring frequently. Add the cheese, stirring until melted. Stir in green chilies. Season with salt and pepper. Spoon the grits mixture into a greased 9x13 inch baking pan. Let stand until cool. Chill, covered, for 2 to 10 hours.
Cut the grits into 8 squares with oil. Cook on a hot griddle or in a large nonstick skillet until light brown and crisp on both sides.
Sift flour with salt. Slowly dribble oil into flour, mixing with fork. Sprinkle water over dough and mix. Form into a ball and roll out between wax paper. Bake at 425\u00b0 for 10 to 15 minutes.
For the filling, toss the raspberries with the sugar and creme de cassis in a bowl.
For the cake, coat a 9-inch round cake pan with butter and dust lightly with flour. Line the bottom with waxed paper. Butter and flour the waxed paper, shaking to remove the excess. Combine the chocolate, espresso powder and creme de cassis in a heavy saucepan. Cook over low heat until the chocolate melts, stirring frequently. Remove from heat. Cool slightly. Add the egg yolks one at a time, mixing well after each addition. Return saucepan to he heat. Cook ...
Combine the squash, onion, sugar, and salt with enough water to cover. Bring to a boil, reduce and simmer until tender, drain. Spoon squash mixture into a bowl and mash. Add butter and mix. Stir in the eggs and add the cheddar cheese, milk, bread crumbs and cayenne pepper and mix. Spoon into a buttered 8x8 baking dish. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until brown and bubbly.
Place meat in a shallow dish and season with soy and Worcestershire sauce.
Sprinkle soup mix over the meat.
Add caraway seeds, celery seeds and rosemary to taste and cover tightly with plastic wrap and marinate in refrigerator for 2 days, turning meat occasionally.
Preheat oven to 325\u00b0F
Wrap the brisket in 2 layers of aluminum foil and place it in a pan and bake for 4 hours.
Let cool before unwrapping.
Place the juices in one container and the meat in another and refrigerate both.
Preheat oven to 350\u00b0F
...
Combine all ingredients in a bowl and mix well. Chill, covered, for 1 hour or longer. Serve with tortilla chips. You may also serve as a salad on a bed of lettuce.
Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.
Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.
Blanch beans in water for 3 minutes, drain. Plunge in ice water, drain. Divide beans into 4 groups. Wrap with bacon slice, secure with toothpick. Arrange in baking dish. Combine sugar and butter and garlic and mix. Drizzle over beans and bake at 350 for 30 minutes.
For the Avocado Sauce, combine the avocado, sour cream, cilantro, lemon juice, sugar, salt and pepper in a food processor. Process until smooth. Chill, covered, until serving time.
For the crab cakes, reserve half the bell peppers and half the scallions for the garnish. Combine the remaining bell peppers, remaining scallions, cilantro, crab meat, salt, pepper, thyme and Tabasco sauce in a bowl and mix gently. Stir in the mayonnaise. Add the bread crumbs and toss lightly.
Shape the mixture into 3 inch patties. Handle the mixture gently, ...
For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 1/2 inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain.
Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer ...
For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the ...
Brown beef and onion.
Drain.
Peel and dice eggplant.
Cook in boiling salted water until tender.
Drain.
Mix ground beef, eggplant, Spanish rice, tomatoes and mushrooms.
Pour into a greased 1 1/2-quart casserole.
Sprinkle with cheese.
Bake at 350\u00b0 for 1 hour or until golden brown.
Place 2 martini glasses in the freezer for 10 minutes or longer. Fill a cocktail shaker halfway with ice. Add 3 1/2 ounces lemon-scented vodka, 2 tablespoons fresh lime juice, 2 ounces Cointreau and 1 tablespoon fresh cranberry juice; cover. Shake vigorously for 30 seconds. Strain evenly into the chilled glasses. Top with lime zest.