1/2 cup semisweet chocolate chips
1 package Pillsbury Moist Supreme Devil’s Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (16-ounce) can sliced pears in light syrup, drained
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
1 (17-ounce) jar butterscotch caramel fudge ice cream topping
1/3 cup milk
Preheat oven to 350 F. Spray a 9- or 10-inch spring form pan with nonstick cooking spray. In a small saucepan, combine sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until chocolate is melted. In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In a large bowl, combine 2½ cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop chocolate mixture by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool 1½ hours or until completely cooled. In a small saucepan, combine ice cream topping and milk. Cook over medium-low heat for 3 to 4 minutes or until well-blended, stirring occasionally. To serve, spoon 2 tablespoons of warm sauce onto each plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
Makes 12 servings.
9 bacon slices, cooked and crumbled (or 1 3 oz can of real bacon bits)
1/2 cup grated Parmesan cheese
3 (10 oz. to 12 oz.) cans cold buttermilk biscuits
1/3 cup melted butter
Combine the first three ingredients; set aside. Cut biscuits in half; dip each piece in butter, and layer 1/3 of biscuits in a lightly greased 12 cup bundt pan. Sprinkle half the bacon mixture over biscuit pieces. Repeat layers, ending with biscuit pieces. Bake at 350 for 40 minutes or until golden. Cool 10 minutes in pan; invert onto a serving platter and serve immediately. Makes 1 ring.
1 cup mayo (this recipe suggests Hellmann’s)
1 package Knorr vegetable recipe mix
1 container (16 oz) sour cream
1 package (10 oz) baby spinach, chopped, or 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
3 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers! Below are a few ways to serve the Spinach Dip:
– Hot Mini Phyllo Cups: Fill mini phyllo cups with 2 to 3 tsp. dip. Sprinkle each with shredded Parmesan cheese. Arrange on a baking sheet and bake at 375° for 10 minutes or until dip is heated through.
– Cucumber Bruschetta: Thinly slice a seedless cucumber on the diagonal, then top each slice with dip and garnish with snipped chives or thinly sliced green onion.
– Endive Dippers: Pipe or dollop dip onto leaves.
– Cherry Tomato Bites: Hollow out cherry tomatoes, then fill with dip and garnish with dill.
a pack of wings
good hot sauce (he suggested Frank’s)
Mix the hot sauce, honey, paprika and cilantro together in measurements that you think taste good.
1 (18 oz) package refrigerated sugar cookie dough, thawed to almost room temp
1 (7 oz) jar marshmallow creme
1 (8 oz) package cream cheese, softened
your favorite fruit (or what’s in season): Pineapple tidbits, sliced strawberries, sliced apples, blueberries, peaches, bananas, kiwi