ENCHANTED IRISH CHEESECAKE FOR ST. PATRICK'S DAY

Enchanted Irish Cheesecake

Celebrate this happy holiday with a sweet treat filled with luck and love

Prep time: 20 min.
Baking time: 60-70 min.
Decoration time: 10 min.
Difficulty: Moderate

What you'll need:
Crust
10 TWIX® Brand FUN SIZE® Bars
1 1/4 cups ground chocolate graham crackers
6 butter
2 sugar

Filling
12 DOVE® Brand Dark Chocolate Promises
3 cream cheese, softened
3/4 cup sugar
1/4 cup heavy cream
3 eggs
2 espresso powder
2 vanilla extract
Topping
2 DOVE Brand Milk Chocolate Promises
2 whipped topping
1 8-inch spring form pan
Foil
Re-sealable plastic bag

Step by step -->
What to do:

For crust:
Process TWIX® Brand FUN SIZE® Bars with graham cracker crumbs in food processor until finely ground. Blend in butter and sugar. Press mixture around bottom and sides of a foil-lined bottom spring-form pan. Bake in a preheated 350 degree oven until fragrant, about 7-10 minutes.

For filling:

Beat cream cheese with sugar until smooth, about 3 minutes. Meantime, melt DOVE® Brand Dark Chocolate Promises with heavy cream in microwave until smooth, about 30 seconds. Add it into cream cheese mixture. Add eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract.
Pour mixture over crust. Bake in preheated 350-degree oven for approximately 30 minutes, reduce heat to 300 degrees and continue baking until center is almost set, about 20-30 minutes. Remove and cool completely before refrigerating cake for 4 hours.

For topping:
Before serving, spoon topping into a re-sealable plastic bag with a 1/2-inch corner snipped. Pipe dollops around edge of cake. Grate 2 DOVE® Brand Milk Chocolate Promises over the top.

Enjoy!

ELEGANT COOKIES MADE EASY FOR YOUR FAMILY!!

Cherry-Chocolate Chip Cookies

Prep Time: 50 min ; Start to Finish: 1 hr 10 min
Makes: 32 cookies

Easy meets elegant! Create 'n Bake™ chocolate chip cookies give you a head start.

1 roll (16.5 oz) Pillsbury® Create 'n Bake™ refrigerated chocolate chip cookies
3 tablespoons all-purpose flour
8 oz chocolate-flavored candy coating, chopped
1 aerosol can (6.4 oz) white decorating icing
2 jars (10 oz each) maraschino cherries with stems, drained on paper towels

1 . Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half of dough at a time; refrigerate remaining dough until needed.
2 . Shape dough into 16 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough.
3 . Bake 8 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
4 . Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds. Stir; microwave in 15-second increments until melted and smooth. Set aside.
5 . With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon) on center of each cookie. Dip cherries into melted chocolate; place on white icing on cookies. Let stand until icing is set and chocolate is firm, about 20 minutes. Store between sheets of waxed paper in tightly covered container.

High Altitude (3500-6500 ft):Bake 9 to 13 minutes.

Maraschino cherries without stems can be used in place of the cherries with stems.

COMFORT KIT RECIPE

This is not your ordinary recipe! This is a recipe for a Comfort Kit that was suggested by Operation Military Pride (www.operationmilitarypride.org/), which also will put you in touch with service members. You can simply print out this list of ingredients with their meaning and send it in an envelope. Or put together a little care package, including the items.

Lifesavers —- To remind you that that's what you are.

A match —- To light your fire when you're feeling burned out.
Mounds candy bar —- To remind you of the mounds of love & support you have from back home.

Tape —- To fix things that will not work.

Confetti —- To remind you to have fun.
Starburst candy —- To give you a burst of energy on days when you don't have any.
Pack of gum —- To help your unit stick together.
Cotton ball —- To cushion the rough roads.
A rubber band —- To stretch yourself beyond the limits.
A string —- To tie things together when everything falls apart.
A penny —- We all need a little luck.
A marble —- For when you lose yours.
A battery —- To give you that extra charge to keep you going ... and going.
Piece of rope —- When you reach the end of yours, this will keep you going a bit longer.
Sample pack of Excedrin —- Thank you, I know this job can be a headache.
Paper clip —- To hold it all together.
A Hershey's kiss or hug —- To let you know there's always someone on your side.
Mint —- Because you are worth a mint.
Phone cards —- Reminder to call home when you can.
Candle —- To light up the darkness.
Tootsie Roll —- To help you roll with the punches.
Laffy Taffy —- To remind you to laugh.
Jolly Rancher —- To remind you how sweet things can be.
Map of U.S.A. —- So you will never be far from home.
Yellow ribbon —- So you will know you will always be supported till you come home!

This recipe will "taste" better than any other recipe you will make this holiday season!!!

HAPPY HOLIDAYS!!

GREAT SEAFOOD GUMBO RECIPE DIRECT FROM CAJUN COUNTRY!!

Louisiana, the "Bayou" State is home to Cajun Cooking and Great Traditions. Cajuns extend heartfelt hospitality to all who visit, through their special way of life and good food.

This recipe is an all time favorite. You will find many different varieties of this popular dish. Feel free to experiment by using your favorite seafood. No matter what you use, we are sure you will find this classic Gumbo a delicious and hearty meal. Enjoy!

Seafood Gumbo
1 cup of chopped onion
½ cup of chopped bell pepper
½ cup chopped celery
2 gallons of shrimp stock
1½ cups of roux (recipe for Roux below)
Salt, cayenne pepper and garlic, to taste
1 lb medium shrimp, peeled
1 pound of claw crab meat
1 pint of oysters with juice

1. Combine all ingredients, except seafood, in a large pot; boil on medium heat until roux is dissolved.
2. Reduce heat and simmer for an additional hour and a half with the pot covered, allowing some steam to escape.
3. For the final minutes of cooking, bring the mixture to a heavy boil, add the seafood ingredients and cook for 3 minutes, or until the shrimp are pink.

Roux
4 tablespoons of oil
6 tablespoons of flour

1. Heat oil in pot; add flour, stirring constantly on medium-high heat until brown.
2. Lower heat and continue cooking and stirring until dark brown (coffee colored).

Ca C'est Bon "That's Good!"

For more wonderful cajun gourmet candies and treats, try Cajun Country Candies and Gift Baskets!!

http://www.cajuncountrygifts.com/go.cgi?shop=5172

CORN BREAD SALAD RECIPE - GREAT WAY TO USE LEFTOVER CORN BREAD

Do you have leftover cornbread from Thanksgiving dinner? Here is a great recipe to use that cornbread! This recipe is easily doubled for a crowd —- but you'll need a full recipe (a 9-inch square pan) of corn bread.

Corn Bread Salad
8 servings
Hands on: 30 minutes (including cooking bacon)
Total time: 2 hours, 30 minutes

8 ounces sour cream
3/4 cup mayonnaise
1/2 (0.4-ounce) package ranch dressing mix
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
4 cups cubed or crumbled corn bread (about a 6-inch square)
1 (15-ounce) can pinto beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 1/2 chopped tomatoes
1/2 cup finely diced green bell pepper
1/2 cup chopped green onion

In a small bowl, combine the sour cream, mayonnaise, ranch dressing mix, cheese and bacon. Crumble half the corn bread in the bottom of a salad bowl or 2-quart serving dish. Top with half the beans, half the corn, half the tomatoes, half the bell pepper and half the green onion. Spread half the sour cream mixture evenly over the top. Repeat layers with remaining ingredients. Cover and chill at least 2 hours before serving. Toss well before serving.

Enjoy!!

(This recipe was taken from AJC on 11/20/06, Deborah Geering)