Chocolate Pecan Bark with Sea Salt

Yield: Makes 1 3/4 lb.

Ingredients

• 1  cup  pecans, coarsely chopped
• 3  (4-oz.) bars bittersweet chocolate baking bars
• 3  (4-oz.) white chocolate baking bars
• 1  teaspoon  coarse sea salt*

Preparation

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)
4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.
5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.*3/4 tsp. kosher salt may be substituted.
Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.

Southern Living, OCTOBER 2007

Praline Pull Apart Bread

Prep Time: 15 minutes
Other: 9 hours, 10 minutes
Yield: Makes 12 servings

Ingredients

• 1  cup  granulated sugar
• 4  teaspoons  ground cinnamon, divided
• 1  (2-lb.) package frozen bread roll dough
• 1/2  cup  butter, melted
• 1  cup  chopped pecans
• 3/4  cup  whipping cream
• 3/4  cup  firmly packed brown sugar

Preparation

1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
2. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
3. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
Note: We tested with Rhodes White Dinner Rolls.

Southern Living, DECEMBER 2009

Hot Fudge sauce

Yield: Makes 3 1/4 cups

Ingredients

• 1  (8-ounce) package unsweetened chocolate baking squares
• 1/2  cup  butter or margarine
• 2  cups  sugar
• 1  cup  milk
• 1  teaspoon  vanilla extract
• 1/8  teaspoon  salt

Preparation

Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, stirring until dissolved. Add milk, and cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. (Do not boil.) Remove from heat. Stir in vanilla extract and salt. Cover and chill leftover sauce up to 2 weeks.
To reheat: Microwave sauce in a glass bowl at HIGH 1 minute. Stir and microwave at HIGH 1 more minute or until sauce is thoroughly heated.

Louise Mayer, Richmond, Virginia, Southern Living, AUGUST 2005

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Make Ahead Lasagna

Ingredients

• 12  uncooked lasagna noodles
• 1  (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese
• 1  (16-oz.) container ricotta cheese
• 2  large eggs, lightly beaten
• 1/2  cup  refrigerated pesto
• 1  teaspoon  salt
• 2 1/2  cups  (10 oz.) shredded mozzarella cheese, divided
• 1  pound  lean ground beef
• 1/2  cup  finely chopped onion
• 2  (24-oz.) jars tomato-and-basil pasta sauce

Preparation

1. Preheat oven to 375°. Prepare noodles according to package directions.
2. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
3. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
4. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
5. Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.
Note: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed. We tested with Classico Di Napoli Tomato & Basil Pasta Sauce and both LeGrand Garden Pesto and Buitoni Reduced Fat Pesto with Basil.

Southern Living, SEPTEMBER 2010

Beer Cheese Spread

Yield: Makes 5 cups

Ingredients

• 1  (2-lb.) block sharp Cheddar cheese, shredded
• 1  small onion, minced
• 2  garlic cloves, minced
• 1/2  teaspoon  hot sauce
• 1/4  teaspoon  ground red pepper
• 1  (12-oz.) bottle amber beer, at room temperature
• Salt and pepper to taste
• Garnish: thyme sprig

Preparation

1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.
Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.
Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

Therese Halaska, Portage, Wisconsin, Southern Living, OCTOBER 2007

Roast Beef Party Sammies

Yield: Makes 12 to 16 servings

Ingredients

• 1/2  cup  finely chopped walnuts
• 2  (9.25-oz.) packages dinner rolls
• 2/3  cup  peach preserves
• 1/2  cup  mustard-mayonnaise blend
• 3/4  pound  thinly sliced deli roast beef, chopped
• 1/2  pound  thinly sliced Havarti cheese
• Salt and pepper to taste (optional)

Preparation

1. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.
2. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.
Note: To make ahead, prepare recipe as directed through Step 2, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 3. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Mustard, and Boar's Head Londonport Top Round Seasoned Roast Beef.

Southern Living, OCTOBER 2007

Cheese Straws

Yield: Makes about 2 dozen

Ingredients

• 1 1/2  cups  (6 oz.) shredded extra-sharp Cheddar cheese
• 3/4  cup  all-purpose flour
• 1/4  cup  unsalted butter, cut into 4 pieces and softened
• 1/2  teaspoon  kosher salt
• 1/4  to 1/2 tsp. dried crushed red pepper
• 1  tablespoon  half-and-half

Preparation

1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
2. Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.
3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.
Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Matt Lee and Ted Lee, Matt & Ted Lee from their cookbook,
The Lee Bros. Southern Cookbook
Norton