Daisy Brand Sour Cream Chocolate Cake

Ingredients

• 3/4 cup vegetable oil
• 1 large egg
• 3 teaspoons vanilla extract, divided usage
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 (1 ounce) squares semi-sweet baking chocolate, melted
• 2 cups all-purpose flour
• 1 1/3 cups unsweetened cocoa, divided usage
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1 1/4 cups Daisy Brand Sour Cream, divided usage
• 1/2 cup softened butter
• 3 cups powdered sugar
• 1/4 cup milk

Directions

1. Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
2. In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
3. In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
4. Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
5. Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired. 
6.  

Spiced Applesauce Bread

Ingredients

• 1 1/4 cups applesauce
• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 3 tablespoons milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. 

Broccoli Chicken Roli

Ingredients

• 2 cups chopped, cooked chicken meat
• 2 cups fresh chopped broccoli
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste
• 1 tablespoon minced garlic
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
4. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown. 
5.  
6.  

   Apple Snack Squares

   Ingredients

   • 2 cups white sugar
   • 2 eggs
   • 3/4 cup vegetable oil
   • 1 teaspoon vanilla extract
   • 2 1/2 cups self-rising flour
   • 1 teaspoon ground cinnamon
   • 3 cups peeled, cored, and chopped tart apple
   • 1 cup chopped walnuts
   • 1 cup butterscotch chips

   Directions

   1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
   2. In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
   3. Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares. 

   
   

   Buckeye Balls I

   Ingredients

   • 4 (16 ounce) jars peanut butter
   • 3 1/2 (16 ounce) packages confectioners' sugar
   • 1 cup butter, melted
   • 3 (12 ounce) packages semi-sweet chocolate chips
   • 2 tablespoons shortening

   Directions

   1. Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
   2. Roll into 1 inch round balls and return to refrigerator.
   3. In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
   4. With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator. 

   
   
   

   Cranberry Hootycreeks

   Ingredients

   • 5/8 cup all-purpose flour
   • 1/2 cup rolled oats
   • 1/2 cup all-purpose flour
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
   • 1/3 cup packed brown sugar
   • 1/3 cup white sugar
   • 1/2 cup dried cranberries
   • 1/2 cup white chocolate chips
   • 1/2 cup chopped pecans

   Directions

   1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
   2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

   
   
   

   Gingerbread Men Cookies

   Ingredients

   • 3 cups flour
   • 2 teaspoons McCormick® Ginger, Ground
   • 1 teaspoon McCormick® Cinnamon, Ground
   • 1 teaspoon baking soda
   • 1/4 teaspoon McCormick® Nutmeg, Ground
   • 1/4 teaspoon salt
   • 3/4 cup butter, softened
   • 3/4 cup firmly packed brown sugar
   • 1/2 cup molasses
   • 1 egg
   • 1 teaspoon McCormick® Pure Vanilla Extract

   Directions

   1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
   2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
   3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

    

   Red Velvet Cupcakes

   Ingredients

   • 2 1/2 cups flour
   • 1/2 cup unsweetened cocoa powder
   • 1 teaspoon baking soda
   • 1/2 teaspoon salt
   • 1 cup butter, softened
   • 2 cups sugar
   • 4 eggs
   • 1 cup sour cream
   • 1/2 cup milk
   • 1 (1 ounce) bottle McCormick® Red Food Color
   • 2 teaspoons McCormick® Pure Vanilla Extract
   •  
   • Vanilla Cream Cheese Frosting:
   • 1 (8 ounce) package cream cheese, softened
   • 1/4 cup butter, softened
   • 2 tablespoons sour cream
   • 2 teaspoons McCormick® Pure Vanilla Extract
   • 1 (16 ounce) box confectioners' sugar

   Directions

   1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
   2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
   3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
   4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. 
    

   Creamy Hot Cocoa

   Ingredients

   • 1/3 cup unsweetened cocoa powder
   • 3/4 cup white sugar
   • 1 pinch salt
   • 1/3 cup boiling water
   • 3 1/2 cups milk
   • 3/4 teaspoon vanilla extract
   • 1/2 cup half-and-half cream

   Directions

   1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. 

   
   
   
   

   Hasty Chocolate Pudding

   Ingredients

   • 1/2 cup white sugar
   • 1/3 cup unsweetened cocoa powder
   • 3 tablespoons cornstarch
   • 2 cups milk
   • 2 teaspoons vanilla extract

   Directions

   1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
   2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
   3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold. 

   
   
   

   Five Ingredient Ice Cream

   Ingredients

   • 1/2 cup cold milk
   • 1 tablespoon vanilla extract
   • 1 (14 ounce) can sweetened condensed milk
   • 1/8 teaspoon salt
   • 1 pint heavy cream

   Directions

   1. In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
   2. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
   3. Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days. 

   Caramel Macchiato Cheesecake

   Ingredients

   • 2 cups graham cracker crumbs
   • 1/2 cup butter, melted
   • 2 tablespoons white sugar
   • 3 (8 ounce) packages cream cheese, softened
   • 1 cup white sugar
   • 3 eggs
   • 1 (8 ounce) container sour cream
   • 1/4 cup brewed espresso or strong coffee
   • 2 teaspoons vanilla extract
   • pressurized whipped cream
   • caramel ice cream topping

   Directions

   1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
   2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
   3. Reduce oven temperature to 325 degrees F (165 degrees C).
   4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
   5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
   6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

   Candy Cane Cocoa 

   Ingredients

   • 4 cups milk
   • 3 (1 ounce) squares semisweet chocolate, chopped
   • 4 peppermint candy canes, crushed
   • 1 cup whipped cream
   • 4 small peppermint candy canes

   Directions

   1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick. 

    

   Mocha

   Ingredients

   • 1 1/4 cups 2% milk
   • 2 tablespoons chocolate syrup
   • 1 (1.5 fluid ounce) jigger brewed espresso
   • 1 tablespoon sweetened whipped cream (optional)

   Directions

   1. Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream. 

   
   
   

   Sausage Casserole

   Ingredients

   • 1 pound sage flavored breakfast sausage
   • 3 cups shredded potatoes, drained and pressed
   • 1/4 cup butter, melted
   • 12 ounces mild Cheddar cheese, shredded
   • 1/2 cup onion, shredded
   • 1 (16 ounce) container small curd cottage cheese
   • 6 jumbo eggs

   Directions

   1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
   2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
   3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
   4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving. 

   Chocolate Caramel Cheesecake

   Ingredients

   • 2 cups graham cracker crumbs
   • 1/3 cup white sugar
   • 1/2 cup butter, melted
   •  
   • 30 individually wrapped caramels, unwrapped
   • 3 tablespoons milk
   • 3/4 cup chopped pecans
   •  
   • 1 cup semisweet chocolate chips
   • 3 (8 ounce) packages cream cheese, softened
   • 3/4 cup white sugar
   • 1 teaspoon vanilla extract
   • 3 eggs
   • In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
   • To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
   • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
   • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving. 
   •  

   Russian Tea Cakes I

   Ingredients

   • 1 cup butter
   • 1 teaspoon vanilla extract
   • 6 tablespoons confectioners' sugar
   • 2 cups all-purpose flour
   • 1 cup chopped walnuts
   • 1/3 cup confectioners' sugar for decoration

   Directions

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
   3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

    Chicken Fried Chicken

   Ingredients

   • 30 saltine crackers
   • 2 tablespoons all-purpose flour
   • 2 tablespoons dry potato flakes
   • 1 teaspoon seasoned salt
   • 1/2 teaspoon ground black pepper
   • 1 egg
   • 1/4 cup vegetable oil
   • 6 skinless, boneless chicken breast halves

   Directions

   1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
   2. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear. 
   3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.  
   4. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.   
   5.