Olive Garden Pasta Roma Soup

2 can garbanzo beans, drain, 16 ounce each
6 slices bacon, cook, drain, chop
1/3 cup olive oil
3/4 cup onions, dice
1 cup celery, dice
1/4 tablespoon garlic, mince
1 cup carrots, julienne
1 1/2 cup canned tomatoes, drain, dice
1 qt chicken broth
1/2 tablespoon black pepper
1/8 tablespoon ground rosemary
2 tablespoon fresh parsley, chop
1/2 cup miniature pasta, dry bowties, cooked

Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a dutch oven. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Hostess Style Cupcakes

Pastry cream:
1/2 cup sugar, divided
1/4 cup cornstarch
4 egg yolks
2 cups milk, divided
1/2 teaspoon vanilla
Cupcakes
5 ounces unsweetened chocolate, chopped
1 cup brown sugar, firmly packed
1 cup milk, divided
4 egg yolks, divided
8 tablespoons (1 stick) butter, softened
1 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup whipping cream
1 teaspoon vanilla
3 egg whites

Ganache:
6 ounces semisweet chocolate, chopped
3/4 cup whipping cream

Pure white frosting:
1 cup powdered sugar
1 tablespoon milk
To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Combine remaining 1.1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days. To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin. Melt chocolate in the top of a double boiler or in a bowl over simmering water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks. Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set aside to cool. In a clean bowl, cream butter and sugar until light. Add remaining 2 egg yolks, 1 at a time, beating well after each addition. In another bowl, mix together, flour, salt and baking soda. Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve. Pour cooled chocolate mixture into creamed butter and sugar. Whisk until smooth. Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid. Beat egg whites until soft peaks form. Gently fold, all at once, into batter. Spoon batter into muffin cups, about 2/3 full. Bake in a preheated 325 degree oven for 20-25 minutes, until a toothpick inserted in center comes out clean. Set aside to cool, in pan on rack, about 10 minutes. Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour. To prepare ganache, place chocolate in a medium bowl. In a small saucepan bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Let cool until mixture is less than body temperature. To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth. Using the tip of a small paring knife, cut a small cone from bottom of each cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of each cupcake (a grapefruit spoon works well for this step) fill a pastry bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes, then replace reserved cones. Place bottom-side down on the lined sheet pan and chill. When ganache is room temperature, dip cupcakes in to coat tops. Chill for a few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake. Store in refrigerator until serving time.

Bit-O-Honey Candy

Ingredients:
Bit-O-Honey Candy
1 cup honey
1 cup chunky peanut butter
2 cups dry powdered milk


Directions:

Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll into pillows. Wrap in wax paper to store.

Bisquick Mix Recipe

Ingredients:
1 tablespoon baking powder
1 1/2 teaspoon sugar
1 1/8 cup flour
2 1/2 tablespoons canola oil


Directions:

Sift together powder and sugar into flour. Sift together twice into large mixing bowl.

Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.

Store in tightly covered container at room temperature or may be refrigerated. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits, coffee cake.

This recipe for Bisquick serves/makes 1.25 cups

Big Boy Chicken Gravy

Ingredients:
28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick


Directions:

In blender, combine broth, onion powder, bouillon powder and Bisquick.

Blend at higih speed, about 1/2 minute or until smooth.

Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit.

Serve at once. Can freeze up to 4 months.

This recipe for Big Boy Chicken Gravy serves/makes 8

Ben & Jerry's Heath Bar Crunch Ice Cream

Ingredients:
4 Heath Bars
2 large Eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Whole milk
2 teaspoons Vanilla

Directions:

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Transfer the mixture to ice cream maker and freeze following manufacturer instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready.

Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 Tbsp. good quality freeze-dried coffee. Add 2 Tbsp coffee with the cream and milk, and add the remaining 1 Tbsp coffee with the candy( after the ice cream stiffens.

This recipe for Ben and Jerry`s Heath Bar Crunch Ice Cream serves/makes 1 qt

Ben & Jerry's Chocolate Chip Cookies

Ingredients:
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 large egg
1/2 teaspoon Vanilla extract
1 cup all purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons all purpose flour
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Semisweet chocolate chips
1/2 cup Coarsely chopped walnuts


Directions:

Preheat the oven to 350F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.

Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.

Source: Ben & Jerry's Homemade Ice Cream & Dessert Book

This recipe for Ben & Jerry's Giant Chocolate Chip Cookies serves/makes 1 dozen

Cherry Garcia Ice Cream

Ingredients:
1/4 cup Plain chocolate shaved*
1/4 cup Bing cherries, fresh, halved and pitted (may use canned but drain syrup)
2 large Eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Milk


Directions:

*B&J prefer Herhey's Special Dark Chocolate candy bars

1. Place shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and cherries, then continue freezing until the ice cream is ready.

This recipe for Ben & Jerry's Cherry Garcia serves/makes 4

Baby Ruth Bars

Ingredients:
1 1/3 cup margarine
2 cups brown sugar
1/3 cup white syrup
8 cups oatmeal
2 teaspoons vanilla
1/2 cup peanut butter
***Topping***
6 ounces package. chocolate chips
1/2 (6 oz.) package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts


Directions:

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 can pan. Bake 350° for about 15 minutes.

Topping

Melt together and spread on top.

This recipe for Baby Ruth Bars serves/makes 10

Hooters Dipping Sauce

8 oz Tabasco Sauce
3 Tbsp. brown sugar
2 Tbsp. ketchup

Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving

Hooters Wing Sauce

3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tabasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce

Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the Hooter's Hot Wings.

Hooters Hot Wings

4 1/2 LB - 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper

In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

Red Lobster's Parrot Bay Shrimp

1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
peanut oil for deep frying


Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.