Pork (or Beef) on a Bun

The following recipe is so easy, it seems almost fraudulent to present it here as something original. But it's just too good to keep secret. If you love pulled pork or brisket that's been slow-cooked by a genuine barbecue joint, you'll be amazed at how close you can get with a slow cooker. The final flavor will be determined largely by the brand of barbecue sauce you select, so use a fresh bottle and consider one that has a touch of smoke flavor.

Ingredients

1 3- to 4-pound pork-butt roast or beef brisket

Salt and pepper to taste

2 medium onions, sliced

1 16-ounce jar barbecue sauce

Soft rolls

Step 1
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.)

Step 2
Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low.

Step 3
Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.

Step 4
Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. (You could eat it now, but it's better if it soaks awhile.)

Step 5
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so if you can bear it! Serve on soft rolls, onions on the side. Makes 8 to 10 servings.

Chocolate Mud Cake

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

6 tablespoons butter

2 ounces semisweet chocolate (or 1/3 cup chocolate chips)

1 cup sugar (2/3 cup & 1/3 cup, added separately)

3 tablespoons plus 1/3 cup Dutch-processed cocoa

1 tablespoon vanilla extract

1/4 teaspoon salt

1/3 cup milk

1 egg yolk

1/3 cup brown sugar

11/2 cups hot water

Whipped cream or ice cream

Step 1
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Step 6
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Chicken Marsala with Fettucine

Hands-On Time: 10 minutes
Ready In: 1 1/2 - 1 3/4 hours
Yield: 6-8 servings

Ingredients
4 boneless skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1⁄2 cup Marsala wine (or apple juice or more chicken broth)
2 packages (6 ounces each) sliced brown mushrooms
1⁄2 cup chicken broth
2 teaspoons Worcestershire sauce
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Directions
1. Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
2. Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
3. Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

Tip
Skinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.

Tex Mex Beef Wraps

Hands-On Time: 10 minutes
Ready In: 3 1/2 to 4 1/2 hours
Yield: 6 servings

Ingredients
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced

Directions
1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa

Taco Soup

Prep Time: 10 Min
Cook Time: 8 Hrs
Ready In: 8 Hrs 10 Min

Original Recipe Yield 8 servings

Ingredients
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Directions
1. In a medium skillet, cook the ground beef until browned over medium heat (with onion and garlic). Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Add a packet of Ranch dressing.
Use diced tomatoes with jalapenos already in it (or one can of each)
Only 1 cup of water

Chicken Cacciatore

Ingredients
3 pounds chicken breasts, boneless, skinless
Kosher salt and pepper to taste
2 onions, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
2 tablespoons tomato paste
1 14 1/2-ounce can diced tomatoes, drained
Fresh basil to garnish
Hot cooked linguini
Grated cheese, Pecorino Romano or Parmesan

Directions
1. Add chicken to Crock-Pot® slow cooker, and then top chicken with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.
2. Garnish with fresh torn basil, and serve over linguini and pass the cheese.
Serves: 6-8
Size: 4-7 quart
Recommended Crock-Pot® slow cooker

Chicken and Mushroom Fettucini Alfredo

The beauty of slow cookers is that they enable you to spend only a few minutes of prep to get a full meal that tastes great. Drop this chicken recipe in before you head off to work, and when you get home, you'll have the most tender meat and tasty veggies.

Hands-On Time: 20 minutes
Ready In: 4 to 5 hours (LOW) or 2 to 2 1⁄2 hours (HIGH)
Yield: 6-8 servings

Ingredients
1 1⁄2 pounds chicken breast tenders
2 packages (8 ounces each) cremini mushrooms, cut into thirds
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccini

Directions
1. Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of CROCK-POT® slow cooker. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.
2. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours.

Potatoes Euphoria

Potatoes Euphoria

Ingredients
2 cloves garlic, minced
1 tsp salt
1/4 tsp fresh ground black pepper
8 med. potatoes (2 lbs) scrubbed and sliced
8 oz. cream cheese (cut in 1 in. cubes)
4 scallions finely chopped

Directions
In one small bowl combine scallions and garlic. In another small bowl combine salt and pepper.

In greased crock, layer 1/4 potatoes.

Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix.

Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper.

Cover, cook on high for 3 hrs.

Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve.

Beef Stroganoff

Stew beef, condensed golden mushroom soup chopped onion and Worcestershire sauce are combined and slow cooked. Cream cheese is stirred in just before serving.

Prep Time: 10m
Cook Time: 8h
Ready in: 8h 10m
Yield: 4 servings

Ingredients
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 504 cal Total Fat: 36.2 g Cholesterol: 134 mg
Sodium: 761 mg Carbohydrates: 9.3 g Fiber: 1 g
Protein: 33 g

Chili Cheese Dip

Andrea's Chili Cheese Dip

From the kitchen of Andrea Briggs, Milwaukee, WI

Ingredients
2 8-oz. packages cream cheese

2 8- to 12-oz. cans meat chili, no beans

1 bunch green onions, finely chopped

1 cup finely grated cheddar cheese

Directions
Step 1
Combine ingredients in a medium-sized bowl and mix thoroughly.

Step 2
Scoop ingredients into slow cooker and stir while ingredients melt.

Step 3
Simmer on low heat 1 1/2 hours. Serve with corn chips.

Perfect Pizza Crust and Soft Pretzels

Perfect Pizza Crust
Ingredients
3/4 cup hot water
2 teaspoons yeast
2 teaspoons honey
1 teaspoon salt
2 1/2 cups flour


Mix dough and let rise to double in size. Preheat pizza stone in a 500 degree oven on the bottom rack. You can add cornmeal if you like.


Roll crust to approx 1/4" - 1/2" thick. Transfer to the preheated pan and precook the crust for 5 minutes on the bottom rack. It will get puffy, but when you pull it out to top it you can press it down and let the steam out.


After 5 minutes pull out the pizza stone with the crust. Flip the crust and push out the steam. Assemble your pizza and cook for an additional 7 minutes on the middle rack.


Soft Pretzels
2 packets {1/4 ounce each} active dry yeast
2 tablespoons sugar
1/4 olive oil
2 teaspoons coarse salt
4 cups flour


Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk sugar, oil and slat into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough into an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk - about 1 hour.


Place dough on a lightly floured work surface. Divide dough into 8 equal pieces. On a lightly floured work surface roll each piece into an 18-inch long rope. Shape dough into pretzels. Transfer pretzels to an oiled baking sheet and let rest for 20 minutes.


Preheat oven to 475 degrees. Bring a large pot of water to a boil; add 3 tablespoons baking soda. In batches, boil pretzels until puffed and slightly shiny, about one minute. Wish a slotted spoon, transfer to a wire rack to drain. Return pretzels to baking sheet; top with melted butter and coarse salt. Bake until golden brown and cooked through - about 10-15 minutes. Serve warm with your favorite dipping sauce. Yummy!

German Pancakes

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Original Recipe Yield 8 servings

Ingredients
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, melted
• BUTTERMILK SYRUP:
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter or margarine
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• confectioners' sugar

Directions
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

Herbed Mushroom Spaghetti Sauce

Herbed Mushroom Spaghetti Sauce
Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr

Original Recipe Yield 6 servings

Ingredients
• 1 pound lean ground beef
• 1/2 pound sliced fresh mushrooms
• 1 large onion, chopped
• 1 small green pepper, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 (8 ounce) cans tomato sauce
• 1 (10.75 ounce) can condensed tomato soup, undiluted
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• Hot cooked spaghetti

Directions
1. In a large skillet, cook the beef, mushrooms, onion, green pepper and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, soup and seasonings. Bring to a boil; reduce heat. Cover and simmer for 45-60 minutes, stirring occasionally. Serve over spaghetti.

Cheese Tortellini with Shrimp and Broccoli

Cheese Tortellini with Shrimp and Broccoli

From the kitchen of: Carolyn Tabacchini, Wilton, Connecticut

1 lb. cheese tortellini (fresh or frozen)

1 cup olive oil

3 to 6 cloves garlic, minced

Salt

1/4 cup fresh parsley, chopped

1 cup chicken broth or stock

1 large bunch broccoli, cut into florets

1 lb. jumbo shrimp

Step 1
Put a large pot of salted water on to boil for the tortellini. While it is boiling, heat the olive oil, garlic, salt and parsley in a small saucepan over very low heat. Let simmer a couple of minutes and turn heat off. Set aside.

Step 2
Meanwhile, boil tortellini for desired amount of time and remove tortellini, but set aside the water it cooked in (you will need it to cook the shrimp).

Step 3
Put the broccoli florets in a microwave-safe bowl with a couple of teaspoons of water and cover with plastic wrap. Cook for 2 to 4 minutes until firm but cooked. Set aside.

Step 4
In a large saucepan, cook the shrimp in the tortellini water for 2 minutes if raw, 30 seconds if cooked. Add shrimp and broccoli to tortellini. Now add the chicken broth to the olive oil mixture and reheat till it is fully heated. Pour this mixture over pasta. Serve with grated Parmesan or pecorino Romano cheese. Enjoy!

Caramel Apple Monsters

Caramel apples have always been a favorite, but when you use candies to make them monsters they become the life of the party.

Ingredients
• 1 14-ounce bag individually wrapped caramel candies (about 50)
• 2 tablespoons milk
• 4 to 6 medium apples (see guide, page 123)
• Craft sticks
• Assorted candies

Instructions
1. Place the unwrapped caramels in a shallow microwave-safe bowl.
2. Mix in the milk and microwave on high for 2 minutes, stirring after 1 minute (the caramels will keep their shape as they soften, so be sure to stir them).
3. When the caramels are melted, remove the dish from the microwave with pot holders and stir the sauce until smooth. Set aside to cool slightly.
4. To thoroughly coat an apple, roll it in the caramel sauce, then hold it upright so the sauce slides down the sides.
5. Generously butter a baking sheet. Twist off the apple stems and spear each fruit with a craft stick.
6. Roll one apple in the caramel sauce until it's thoroughly coated. Place it, stick pointing up, on the baking sheet.
7. Working quickly, coat the remaining apples in the caramel sauce. The caramel coating will be gooey, so refrigerate the apple for 15 minutes or until the caramel is slightly hardened.
8. Holding the apple by the stick, use candy to turn it into a monster.
9. Refrigerate again until the caramel is hardened and the candy is set. Makes 4 to 6.

Pecan Pie and Never Fail Pie Crust

Pecan Pie

Mix together (but don’t want it to be frothy though.)
4 eggs (more if small eggs)
1 cup brown sugar
1 cup corn syrup (dark is more expensive, otherwise no taste difference)
1 TBS butter melted
1 dash of vanilla
1 cup whole pecans

Pour into tin and cover edge of crust with tinfoil.
Bake first 15 minutes at 400 degrees.
Next 45 minutes at 350 degrees.


Kayleen’s Never Fail Pie Crust
Mix together:
3 cups flour
1 cup shortening

Beat one egg and add 1 TBS vinegar.
Then add to flour and shortening.

Add one at a time:
4 TBS ice water (may not need all 4 TBS)

Roll out dough. Makes two crusts (top & bottom, or 2 bottoms)

Hot Fudge Sauces

Hot Fudge Sauce
Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Original Recipe Yield 2 cups

Ingredients
• 1 (14 ounce) can sweetened condensed milk
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 1/8 teaspoon salt
• 1/2 cup water
• 1/2 teaspoon vanilla extract

Directions
1. Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
2. Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla. Serve.
Nutritional Information
Amount Per Serving Calories: 195 | Total Fat: 8.1g | Cholesterol: 17mg


Hot Fudge Sauce II

Ingredients
• 4 (1 ounce) squares unsweetened chocolate
• 1/2 cup butter
• 1/2 teaspoon salt
• 3 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
•

Directions
1. Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
2. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.
Nutritional Information
Amount Per Serving Calories: 154 | Total Fat: 6.3g | Cholesterol: 10mg

Dirt Cake and Dinosaur Dig Site Cake

Dirt Cake

From the kitchen of Sue Johnson, Bloomfield, New Mexico

Ingredients
• 1 8-oz. pkg. cream cheese, softened
• 1 cup powdered sugar
• 2 3-oz. pkgs. instant vanilla pudding
• 1 lb. Oreo cookies, crushed
• 1 8-oz. container Cool Whip
• Gummy worms (optional)

Instructions
1. In a medium-sized bowl, mix together cream cheese, sugar and pudding.
2. Fold crushed cookies into Cool Whip container.
3. Layer mixture in a clean plastic sand pail, starting and ending with cookies.
4. Serve with plastic shovel. For added fun, put gummy worms in here and there as you layer. If you prefer, use a large glass bowl to layer "cake" in, and arrange worms so they can be seen.

Dinosaur Dig Site Cake


The perfect choice for a kid obsessed with all things Jurassic, this dino-mite cake features chocolate graham cracker dirt and sugar cookie bones. This recipe was inspired by a Great Cake Contest entry from Pamela M. Of Cumberland, RI.
Ingredients
• 1/3 cup flour
• 1/2 roll refrigerated sugar cookie dough (from a 16.5-ounce package)
• Bones template
• Parchment paper
• 16 chocolate graham crackers (2 sleeves)
• 1 large ziplock bag
• 1 1/2 cups chocolate frosting
• 1 9- by 13-inch cake

Instructions
1. First make the dinosaur bones. Heat the oven to 350º, then knead the flour into the cookie dough until the dough is smooth. Roll it out to a 1/4-inch thickness. Use a small paring knife and our template pieces to cut bone shapes out of the dough. Transfer the shapes to a parchment-lined cookie sheet. Bake until the cookies are golden brown around the edges, about 10 to 12 minutes. Transfer the cookies to a wire rack and allow them to cool completely.
2. Using a rolling pin, crush eight of the graham crackers in the ziplock bag. Snap the remaining eight graham crackers into pieces that are about 1-inch square.
3. Frost the cake. Arrange the graham cracker pieces around the top edge. Reserve 1 tablespoon of the crumbs and sprinkle the rest on the top and sides of the cake. Pat crumbs onto the sides to cover any bare spots.
4. Arrange the bones on the cake as shown. Sprinkle the remaining crumbs lightly over the top. Serves 12 to 14.

Peanut Butter Cookies

Peanut Butter Cookies

Original Recipe Yield 4 dozen

Ingredients
• 1 cup unsalted butter
• 1.5 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions
1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Nutritional Information
Amount Per Serving Calories: 252 | Total Fat: 13.6g | Cholesterol: 38mg

Luscious Lemon Bars

Luscious Lemon Bars

Ingredients
• FOR THE SHORTBREAD:
• 3/4 cup butter, at room temperature
• 1-1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• FOR THE FILLING:
• 2 lemons
• 4 eggs
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour

Instructions
1. Heat the oven to 350 degrees. For the shortbread crust, have your child use her fingertips to work the butter, flour, and confectioners' sugar in a large bowl until the mixture holds together. Transfer the dough to an ungreased 9- by 13-inch pan and press it into the pan. Bake for 20 minutes or until the edges begin to brown.
2. While the shortbread is baking, make the lemon filling. Wash and dry the lemons, then grate the rinds using the small holes on your grater (you will need 2 tablespoons of zest). Slice each lemon in half and squeeze the juice into a measuring cup until you have 1/3 cup. Remove any seeds. (Tip: To grate a lemon, your child should hold the grater firmly with one hand and grip the lemon with the other, keeping the fingers as far away from the grater as possible.)
3. In a large mixing bowl, whisk together the eggs and sugar. Whisk in the flour. Stir in the lemon zest and juice. When the shortbread has baked, pour the filling over it and return the pan to the oven for another 20 to 25 minutes or until the filling no longer jiggles and the edges are lightly brown. (Test by inserting a knife in the middle.) Cool and dust with confectioners' sugar. Makes 24 two-inch lemon squares. Refrigerate any leftovers.

Tips:
Kids' Cooking Skills: Use this recipe to teach your child how to make a shortbread crust and how to zest a lemon.

Chocolate Trifle

Chocolate Trifle
By Wayne
Trifle with layers of brownies, chocolate pudding and whipped topping chilled to perfection.
Prep Time: 30m
Cook Time: 25m
Ready in: 8h 55m
Yield: 12 servings
Ingredients
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 486 cal Total Fat: 18.8 g Cholesterol: 12 mg
Sodium: 314 mg Carbohydrates: 73.7 g Fiber: 1.8 g
Protein: 4.8 g

Dewey's Grandma's Yummy Yams

Dan Dewey’s Grandma’s Yummy Yams

3 cups cooked and mashed yams (canned yams work fine, but fresh yams are better tasting, boiled or baked it is messy)

Cream together with:
1 cube butter (1/2 cup butter)
1/3 cup milk
Upto ½ cup sugar for every 3 cups of yams (can skip this with fresh yams)

Put in greased 9x11pyrex pan.

Streusel topping:
Combine:
1 cup brown sugar
1/3 cup flour
½ cube butter

Sprinkle on top of yams
Add ¼ cup whole pecans (can be diced)

Bake at 350 until edge is crispy (~30 minutes)

Raspberry Pretzel Dessert

RASPBERRY PRETZEL DESSERT
Printed from COOKS.COM
________________________________________
2 1/2 c. coarsely ground pretzels
3/4 c. butter, melted
1 1/2 tsp. sugar

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 (12 oz.) Cool Whip

1 (6 oz.) & 1 (3 oz.) pkg. raspberry Jell-o
2 1/2 c. boiling water
3 (10 oz.) boxes frozen raspberries

Mix together pretzels, butter and 1 1/2 teaspoons sugar and put into 9 x 13 inch ungreased pan.

Bake for 8 minutes at 400 degrees. Cool.

Beat together cream cheese and 1/2 cup sugar. Stir in Cool Whip.

Spread cream cheese mixture over cooled pretzel mixture.

Dissolve 1 large and 1 small package Jello in boiling water. Stir in 3 boxes of frozen raspberries and let set until cool, but not jelled. Pour over cream cheese mixture and let set overnight.


RASPBERRY PRETZEL DESSERT
Printed from COOKS.COM
________________________________________
2 (3 oz.) pkgs. raspberry Jell-o
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries

1 stick butter, melted
3 tbsp. sugar
2 1/2 c. pretzels, crushed

1 (8 oz.) pkg. cream cheese
1 (12 oz.) Cool Whip
1 c. sugar

Mix 3 tablespoons sugar, butter and pretzels together. Pat into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees.

Beat cream cheese, Cool Whip and 1 cup sugar until light and fluffy. Spread over baked and cooled pretzel mixture.

Dissolve Jello in boiling water and add frozen raspberries. Let jell slightly. Spread Jello mixture on top. (May use fruit of choice.)

French Crepes

Prep Time: 5 Min
Cook Time: 30 Min
Ready In: 35 Min

Original Recipe Yield 12 servings

Ingredients
• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted
Directions
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Nutritional Information
Amount Per Serving Calories: 94 | Total Fat: 4.1g | Cholesterol: 61mg


Vanilla Crepes
Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Original Recipe Yield 12 crepes

Ingredients
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter
Directions
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Nutritional Information
Amount Per Serving Calories: 142 | Total Fat: 6.7g | Cholesterol: 66mg

Nelson's Thai Chicken

Chicken breasts from a rotisserie chicken cut into chunks
2 cans of coconut milk
1 can of chicken broth
1 can of pineapple chunks
1 can of mini corn cobs
1 small can of mushrooms
1/3 cup of frozen peas
½ cup of sugar
1 tablespoon of chicken bullion powder, more or less to taste

2 tsp of red curry paste, warmed til bubbly in 2 tsp of vegetable oil

Cherry tomatoes
Bell pepper sliced thin

Put all ingredients except tomatoes and bell pepper into a large sauce pan on medium heat and warm til simmering. When ready to serve add the cherry tomatoes and bell pepper. Be sure to heat the red curry paste in vegetable oil before adding it to the sauce. Serve over rice.

Death by Chocolate Trifle

Total Time:50 mins

Prep Time:50 mins

Cook Time:0 mins

Ingrediets
4 boxes instant chocolate pudding mix or 4 boxes chocolate mousse mix
1 (8 ounce) container frozen whipped topping, thawed
1 box chocolate cake mix (or your own cake recipe)
1 cup Kahlua (optional)
6 Skor candy bars or 6 Heath candy bars, chopped (chocolate toffee bars)

Directions:

1
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
2
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
3
Let cool.
4
Meanwhile prepare the pudding or mousse.
5
Tear or crumble the cake into pieces.
6
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
7
Repeat layers ending with chopped candy bars on top.
8
Chill well.

Sanders Continental Chicken

Ingredients

8 chicken breasts
8 slices of bacon
1-3oz jar sliced dried beef
1 can cream of mushroom soup
1 C. sour cream
1 t. worchestershire sauce
1 t. seasoned salt
1/2 t. black pepper
10 drops tobasco sauce
1 t. parsley flakes
paprika

Directions

1. Pour boiling water over beef; let stand 3 minutes.

2. Drain and arrange in bottom of 12X8 baking dish.

3. Wrap each chicken breast in bacon slice and place on top of beef.

4. Combine soup and sour cream. Add worchestershire sauce, salt, pepper, Tabasco sauce and parsley.

5. Spoon over chicken. Sprinkle with paprika.

6. Bake uncovered at 300 degrees for 2 1/2 -3 hours.

Chicken and Sausage Paella

Chicken and rice make a great combination for entertaining, as they please almost every palate. For this dish, we jazz up the duo with chorizo, a Spanish smoked sausage that is a staple in paella recipes. You can also use the more familiar (and less spicy) kielbasa.

What you'll need

1 tablespoon olive oil
1 whole chicken, cut into 8 pieces, or 4 legs and 4 thighs
Salt and pepper
16 ounces sausage (chorizo or kielbasa) cut into half-moon slices
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, chopped
2 cups medium-grain rice
1/2 teaspoon cumin
1/2 teaspoon salt
Pinch of saffron
1 cup seeded and chopped tomato
4 cups chicken stock
1/2 cup frozen peas

How to make it

1. Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper, then place it in the skillet to brown, about 4 to 5 minutes a side. If needed, work in batches so the skillet isn't overcrowded.

2. Transfer the browned chicken to a plate. Add the sausage to the pan and sauté it until lightly browned, about 3 to 4 minutes. Transfer the sausage to the plate with the chicken.

3. Drain all but 1 tablespoon of fat from the pan. Lower the heat to medium, then add the onion, red pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the rice, cumin, salt, and saffron. Stir to coat the rice and cook for about 1 minute.

4. Transfer the rice and vegetable mixture to an oiled 9- by 13-inch baking dish. Arrange the chicken and sausage on the rice and scatter the tomato over the top. Place the pan on the center oven rack and carefully pour the chicken stock over the meat and rice. Bake for 25 minutes.

5. Sprinkle the peas on top and cook until the liquid has been absorbed, another 10 to 15 minutes. Let the paella cool for at least 10 minutes before serving. Serves 8.

Nutritional Information

Per serving (1 1/2 cups): Calories 779 ● Protein 46g ● Carbohydrates 45g ● Total Fat 44g ● Saturated Fat 14g ● Cholesterol 180mg ● Sodium 1608mg

Smoot's Fruit Smoothies

Orange Julius
1 orange 1/2 banana
1 tsp. vanilla
1 T Agave Nectar
1/2 c. water 6 ice cubes

Orange Berry
2 oranges
1 c. strawberries
1 banana

Creamy Berry
1 c. strawberry (any berry)
1 banana
1 c. vanilla yogurt

Orange Sunrise
1 orange
1 peach large
1/2 banana

Pineapple Tropic
1/2 pineapple
1/2 papaya
1 Thai coconut meat & water
1 celery stalk of cucumber

Pineapple Sunset
1 c. pineapple
1 banana
1 c. cranberry juice

Summer Cooler
1 c. watermelon
1 c. raspberries
1 T. fresh lemon juice

Creamy Delight
1 c. blueberries
1 peach
1 c. vanilla yogurt

Sunny Day
1 orange
1 mango
1/3 pineapple
1 c. strawberries

Peaches and Cream
1 peach
1 banana
1 c. strawberries
1/2 c. vanilla yogurt

Coconut Dream
1 Thai coconut meat & water
1 banana (frozen)
1 tsp. cinnamon
1 tsp. vanilla

Chocolate Coconut Dream
1 Thai coconut meat & water
or 1/4 canned coconut milk
1 Banana (frozen)
1 c. chocolate Almond milk
1 tsp. vanilla

Chocolate Shake
1 banana (frozen)
1 c Chocolate Almond Milk
1 tsp. vanilla

Nutty Chocolate Shake
1 banana (frozen)
1 c. Choc. Almond Milk
1/4 c. almond butter

Berry Coconut
1 Thai Coconut meat & water
2 c. strawberries
2 tsp. honey

Liquid~you will need to add liquid in order to blend the smoothie. Use water, almond milk, coconut water, fruit juice
Sweetener~(optional)use agave nectar, raw honey, dates
Healthy Fats~(optional) avocado, olive oil, flax seed oil, soaked almonds
Probiotics~(optional) Kefir, yogurt Chill~add a handful or two of ice to every smoothie, or freeze bananas/fruit in advance.

Smoot's Green Smoothies: Great Greens

Pineapple-Basil
1/3 pineapple
1/2 lemon
1 bunch basil
3 T. honey
1/2 c/ olive oil
1 T. fresh ginger

Mango-Parsley
2 large mangoes
1 bunch parsley

Peach-Spinach
6 peaches
2 handful spinach

Mango-Weeds
2 mangos
1 handful edible weeds (lambsquarter, purslane)

Liquid~you will need to add liquid in order to blend the smoothie. Use water, almond milk, coconut water, fruit juice
Sweetner~(optional)use agave nectar, raw honey, dates
Healthy Fats~(optional) avocado, olive oil, flax seed oil, soaked almonds
Probiotics~(optional) Kefir, yogurt Chill~add a handful or two of ice to every smoothie, or freeze fruit in advance.

Smoot's Green Smoothies: Crazy 4 Kale

Orange Kale
2 oranges
4-5 leaves kale
3 T. raw honey
1 tsp. Anise seed
1/4 c. olive oil
1/2 avocado

Apple-Kale-Lemon
4 apples
1 lemon
4-5- leaves kale

Pear-Berry-Kale
3 Bosc pears
1 handful raspberries
4-5 leaves kale

Pear-Kale-Mint
4 pears
4-5 leaves kale
1/2 bunch mint

Liquid~you will need to add liquid in order to blend the smoothie. Use water, almond milk, coconut water, fruit juice
Sweetener~(optional)use agave nectar, raw honey, dates
Healthy Fats~(optional) avocado, olive oil, flax seed oil, soaked almonds
Probiotics~(optional) Kefir, yogurt Chill~add a handful or two of ice to every smoothie, or freeze fruits in advance.

Smoot's Green Smoothies: Go Bananas

Apple-Banana
1 apple
1 banana
2 handfuls spinach

Mango-Banana
1 Mango, peel and pit
1 banana
2 handfuls spinach

Pear-Banana
1 pear
1 banana
2 handfuls spinach

Strawberry-Banana
1 cup strawberries
2 bananas
1/2 bunch romaine

Pineapple-Banana
1/4 pineapple
1 banana
2 handfuls spinach

Kiwi-Banana
4 ripe kiwis
1 banana
3 stalks celery

Liquid~you will need to add liquid in order to blend the smoothie. Use water, almond milk, coconut water, fruit juice
Sweetener~(optional)use agave nectar, raw honey, dates
Healthy Fats~(optional) avocado, olive oil, flax seed oil, soaked almonds
Probiotics~(optional) Kefir, yogurt Chill~add a handful or two of ice to every smoothie, or freeze bananas in advance.

Nelson's Ginger Tea for sore throats

Ingredients

1 ginger root 4 inches, thinly sliced
10-13 peppercorns
10-13 cloves
10-12 Cardimen C
1 Cinnamon stick lemon juice honey

Directions

1. In a quart pan bring 6 cups of water and add thinly sliced ginger root to a boil.

2. Switch to simmer and add peppercorns, cloves, Cardimen C, and cinnamon stick.

3. Pour into a cup and add lemon juice and honey to taste and help it to cool.

4. Drink while hot.

Hummus

A great appetizer and party snack, plus it's good for you and the little ones. What you'll need

One 15 oz. can chickpeas, drained
1 crushed garlic clove
1/2 tsp. salt
1/4 cup lemon juice
1/4 cup tahini (sesame-seed paste)

How to make it

1. Puree all the ingredients in a food processor or blender until creamy.

2. Leftovers can be refrigerated, covered, for a week. Makes 1-1/2 cups.

Nelson's Chicken Divan (Divine)

Ingredients
2 chicken breasts, cooked, chopped
1 head of broccoli, cut, cooked
2 cups cheese, grated

Sauce
2 cans of cream of chicken soup
8 oz. of sour cream (can substitute mayo or evaporated milk)
1 lemon squeezed

Directions

1. Cook and chop chicken breast.

2. Chop and cook one head of broccoli.

3. In a 9 x 13 casserole dish layer chicken, broccoli, cheese (keep a little cheese for the top), sauce.

4. Cook at 350* for 1 hour or until sauce is bubbly.

5. Serve over rice, noodles, or plain.

Spiderweb Cream Cheese Brownies

Spiderweb Brownies

4 out of 5 5 ratings

Prep: 15 mins
Cooking: 40 mins
Level: Easy
Cooling: 30 mins
Yields: 16

Spiderweb Brownies are a fun treat to serve at Halloween parties, but also an attractive entertaining option when you are looking for a dessert with a distinctive flair!

Ingredients
1 package (18.25 ounces) chocolate brownie mix
2 (2.1 ounces each) NESTLÉ BUTTERFINGER or BABY RUTH Candy Bars, chopped
1 package (3 ounces) cream cheese, at room temperature
1/4 cup granulated sugar
2 tablespoons milk

Directions

1. PREHEAT oven to 350° F. Grease 9- or 10-inch-round baking pan.

2. PREPARE brownie batter according to package directions; stir in chopped Butterfinger. Spoon into prepared pan.

3. BEAT cream cheese, sugar and milk in small mixer bowl until smooth. Pipe cream cheese mixture into concentric circles over brownie batter. Using wooden pick or tip of knife, pull tip through cream cheese from center to last circle to create a spiderweb effect.

4. BAKE for 40 minutes or until wooden pick inserted near center comes out almost clean. Cool completely in pan on wire rack. Cut into wedges using wet knife.

Layers Of Love Chocolate Brownies

Layers Of Love Chocolate Brownies NESTLÉ TOLL HOUSE

By: NESTLÉ TOLL HOUSE
5 out of 5 104 ratings
Prep: 10 mins
Cooking: 30 mins
Level: Easy
Cooling: 15 mins
Yields: 16 brownies

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.

Ingredients

3/4 cup all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

1. PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

2. COMBINE flour, cocoa and salt in small bowl.

3. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well.

4. Gradually beat in flour mixture. Reserve 3/4 cup batter.

5. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top.

6. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

7. BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Prep: 15 mins
Cooking: 9 mins
Level: Easy
Cooling: 15 mins
Yields: 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

1. PREHEAT oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

5. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Hires Big H Homemade Rootbeer

"This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice."

Homemade Root Beer Carbonated with dry ice and ready to enjoy in just 15 minutes. Making delicious homemade root beer with The Big H Root Beer Extract is as easy as ABC

1. Add sugar and The Big H Root Beer Extract to cold water and mix thoroughly in an open food-safe container. Do not cover the container with a lid while preparing root beer since pressure created may cause the container to explode.

2. Add dry ice to the mixture in a well-ventilated area and stir frequently to prevent dry ice from clumping to the bottom of the container. Continue to stir until all of the dry ice has dissolved. For root beer slushes add slightly more dry ice. (Dry ice is available at most grocery stores.)

Preparation time: 15 minutes.
Making the root beer is half the fun!
Enjoy!

To make one gallon:
4 quarts (16 cups) cold water
2 1/2 cups (1 1/4 pounds) sugar
2 tablespoons (1/4 of the 4 oz. bottle) The Big H Root Beer Extract
1 pound broken dry ice

To make two gallons:
8 quarts (32 cups) cold water
5 cups (2 1/2 pounds) sugar
1/4 cup (1/2 of the 4 oz. bottle) The Big H Root Beer Extract
2 pounds broken dry ice

To make four gallons:
16 quarts (64 cups) cold water
10 cups ( 5 pounds) sugar
1/2 cup (one 4 oz. bottle) The Big H Root Beer Extract
4 pounds broken dry ice


Directions

In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract.

Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.

Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

Summer Berry Trifle

Serving this traditional English dessert in a glass pedestal bowl shows off its impressive layers of ladyfingers, pudding, and colorful fruits. If you don't have one, a regular glass bowl will also do the trick.

What you'll need
1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers (or Milano cookies, Nilla wafers, Graham crackers, bratzelies)

How to make it

1. To make the fillings, prepare the pudding according to the package directions and chill it.

2. Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.

3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.

4. To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

5. Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.

6. Refrigerate until you're ready to serve. Serves 8 to 10.