Browned Butter Date & Pecan Bars

Makes 25 bars
Prep Time: 35 min.
Baking Time: 30 to 35 min.
Cooking Time: 10 to 15 min.

Ingredients:

Bars
1 - cup butter
1 - cup firmly packed brown sugar
2 - teaspoons vanilla
2 - eggs
1-1/4 - cups all-purpose flour
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1/2 - cup chopped dates
1/2 - cup chopped pecans

Frosting
1/4 - cup butter
2 - cups powdered sugar
1/2 - teaspoon vanilla
2 to 3 - Tablespoons milk
2 - Tablespoons chopped pecans

Directions:

Preheat oven to 350°F.

1) In a 3-quart heavy saucepan, melt 1 cup butter over medium heat.

2) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 10 to 15 minutes.

3) Immediately remove from heat and cool 5 minutes.

4) Stir in brown sugar and 2 teaspoons vanilla. Add eggs, one at a time, mixing well after each addition.

5) Add flour, baking powder and salt; stir until well mixed. Stir in dates and 1/2 cup pecans.

6) Spread batter into greased 8-inch square baking pan.

7) Bake for 30 to 35 minutes or until bars are lightly browned and begin to pull away from sides of pan. Cool completely.

8) Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.

9) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 4 to 6 minutes.

10) Immediately remove from heat; cool 5 minutes.

11) In a small bowl, combine cooled browned butter, powdered sugar and 1/2 teaspoon vanilla . Stir in enough milk for desired frosting consistency.

12) Spread frosting over cooled bars. Sprinkle with 2 Tablespoons chopped pecans. Gently press into frosting and cut into bars.

Picnic Chicken Loaf

Make 4 servings
Prep Time: 15 min.

Ingredients:

1/2 - loaf soft French bread (from 1-lb, 22-inch loaf)
1/4 - cup honey mustard
2 - Tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2 - cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4 - oz Brie cheese, sliced
1/2 - Granny Smith apple, unpeeled, thinly sliced

Directions:

1) Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.

2) Layer chicken, brie and apple over bottom; cover with top.

3) Cut loaf into quarters.

Alan’s Kitchen Tip:

Instead of tarragon or basil, try making this sandwich with fresh rosemary.

Sourdough Picnic Loaf

Makes 6 sandwiches
Prep Time: 10 min.

Ingredients:
1 (16-ounce) round loaf sourdough bread, cut in half horizontally
1/4 cup Italian salad dressing
2 lettuce leaves
1/2 pound thinly sliced Deli Swiss Cheese
1/2 pound thinly sliced deli honey ham or cooked ham
8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained

Direction:

1) Scoop out center of both halves of bread, leaving 1/2-inch shell.

2) Brush both cut-sides of bread with salad dressing.

3) Layer bottom half of bread with 1 lettuce leaf, half cheese, half ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.

4) To serve, cut into 6 wedges.

Alan’s Kitchen Tip:

To pack along, wrap uncut sandwich in plastic food wrap. Keep chilled in cooler with ice until serving time.

Apple Cheesecake Cupcakes

Makes 12 servings

Prep Time: 15 m n. Baking Time:15 to 18 min.

Ingredients12 vanilla wafers
1 pound cream cheese, room temperature
3/4 cup sugar
2 large egg
1 teaspoon vanilla
1 package (20 oz) Sliced Glazed Apples

DirectionsPreheat oven to 375F. Line muffin pan with cupcake liners.

1) Place 1 vanilla wafer in each cup.

2) In large bowl, combine cream cheese, sugar, eggs and vanilla. Beat at medium speed until smooth.

3) Fill muffin pan cups 3/4 full with cream cheese mixture.

Bake for 15 to 18 minutes or until just set in center. Refrigerate cupcakes until cold.

4) Heat glazed apples according to package directions.

5) Remove cupcakes from liners and serve topped with warm apples.

Apple Cranberry Crisp

Makes 4 to 6 servings Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients
1 package (20 oz) Sliced Glazed Apples
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
3 Tablespoons cold butter

DirectionsPreheat oven to 375F.

1) Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

2) In small bowl, combine oats, brown sugar, flour and cinnamon.

3) Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

4) Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Apple Cherry Free form Pie

Makes 5 to 6 servings
Prep Time: 10 min.
Baking Time: 30 to 35 min.

Ingredients:
1 package (20 oz) Sliced Glazed Apples
1 refrigerated piecrust for 9" pie (1/2 of 15 oz. package)
1/2 cup chopped dried cherries
Milk (optional)
Cinnamon and sugar (optional)
1 teaspoon butter

Directions:
Preheat oven to 400F. Place pie crust onto large rimmed baking sheet.
1) In a bowl, combine apples and cherries.

2) Spoon onto the center of the pie crust, leaving a 2" wide border.

3) Fold the edge of the pie crust over the apple filling, pleating the crust and pressing down the edge to hold in place (the crust will not cover all of the filling).

4) Dot the filling with small pieces of butter.

5) Brush the crust with milk and sprinkle with cinnamon and sugar, if desired.

6) Bake pie for 30 to 35 minutes or until crust is golden brown.

Hot Brats

Ingredients:
2 pounds bratwurst, knockwurst, Polish sausage, or frankfurters, cu in 1inch pieces
2 Tablespoons cooking oil
1 cup beer
1/4 cup packed brown sugar
4 teaspoon cornstarch
1/4 cup vinegar
1/4 cup prepared mustard
4 teaspoon prepared horseradish

Directions:

1) In a large skillet, brown meat pieces in hot oil; drain excess fat.

2) To meat in skillet, add beer. Cover and simmer for 10 minutes.

3) In a bowl, combine brown sugar and cornstarch. Blend in vinegar, mustard, and horseradish.

4) Add to meat. Cook and stir until thickened and bubbly.

5) Pour into fondue pot or chafing dish and keep warm.

6) Serve with wooden picks.

Tropical Fruit Fluff

Prep Time: 15 min.
Ingredients:

2 - Tablespoon apricot preserves
1 - cup diary sour cream
1/4 - cup flaked coconut
2 - Tablespoon walnuts, chopped
Milk, if necessary

Directions:
Cup up any large pieces of apricot.
1) In a small mixing bowl, combine apricot preserves, sour cream, coconut, and walnuts. Mix well.

2) Stir in a small amount of milk if mixture isn’t of dipping consistency.

3) Serve with chilled fruit such as seedless green grapes, melon balls, fresh pineapple, sliced bananas (dipped in lemon juice to keep from turning brown), and fresh strawberries.

Sausage Sloppy Joes

Ingredients
1 pkg. Regular Flavor Pork Sausage Roll
1 cup chopped onion
½ cup chopped green bell pepper
1 can (8 ounces) tomato sauce
½ cup chili sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
8 hamburger buns or kaiser rolls, split
1 cup (4 ounces) shredded sharp cheddar cheese

Directions
1. Cook sausage, onion and pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet.

2. Stir in tomato sauce, chili sauce, sugar and Worcestershire sauce. Reduce heat to medium-low; simmer 3-4 minutes or until sausage mixture is thoroughly heated, stirring occasionally.

3. Fill buns with sausage mixture and cheese.

Cook’s Tip: Prepare using 1 pkg. Hot Pork Sausage Roll.

Yield:Makes: 8 servings (1 sandwich each)

Marbled Toffee Bars

Makes 48 bars

Prep Time: 10 Min.

Baking Time: 12 to 16 min.

Cooling Time: 1 to 2 hrs.

Ingredients:

Crust

3 cups uncooked quick-cooking oats

1/2 cup butter, melted

3/4 cup firmly packed brown sugar

1/3 cup light corn syrup

2 teaspoons vanilla

1/2 teaspoon salt

Topping

1 cup white baking chips

1 cup milk chocolate chips

1/4 cup finely chopped nuts

Directions:

Preheat oven to 400°F. Line 13x9-inch baking pan with aluminum foil, extending ends over pan; grease foil.

1) In a large bowl, combine oats and butter. Mix until well coated.

2) Add brown sugar, corn syrup, vanilla and salt; mix well.

3) Press oat mixture firmly onto foil.

4) Bake for 12 to 16 minutes or until light golden brown.

5) Sprinkle with chips. Let stand 2 to 3 minutes until softened.

6) Spread chips over bar with metal spatula or knife for a marbled effect. Sprinkle with nuts.

7) Cover and refrigerate until chocolate is set (1 to 2 hours).

8) Lift bars from pan, using ends of foil. Carefully peel off foil; cut into bars.

9) Store refrigerated in container with tight-fitting lid.

Trail Ride Snack Mix

Makes approximately 6 cups Servings
Prep Time: 10 min.

Ingredients

2 cups Beef jerky pieces
2 cups pretzels
1/2 cup peanuts
1/2 cup almonds
1/2 cup raisins
1/4 cup M&M's candies (optional)

Instructions

1) Cut beef jerky into bite-size pieces with kitchen scissors.
2) In a large sealable plastic bag, combine Beef Jerky, pretzels, peanuts, almonds, raisins, and M&M’s.