Chipotle chiles are actually dried, smoked jalapenos, medium thick flesh, smoky, earthy and

sweet in flavor with a hint of tobacco and chocolate. They can be bought packed in adobo,

(chile stewed in lightly seasoned sauce made from ground chiles, herbs, tomatoes and vinegar).

2 green onions, finely chopped

1 c. mayonnaise

1/2 c. sour cream

1 tsp. fresh lemon juice

2-3 canned chipotle chiles in adobo

1/4 tsp. adobo sauce from can

In a bowl whisk together onions, mayonnaise, sour cream and lemon juice and set aside.

Wearing gloves, finely chop chipotles and add to bowl along with sauce. Season to taste with salt,

if desired. Serve with bell pepper strips, crackers or chips.

Makes about 1-1/2 cups. Will keep, covered and refrigerated, up to 3 days.

3 garlic cloves, peeled

3/4″ (inch) piece fresh ginger, peeled

2 c. unsalted dry roasted peanuts

1/4 – 1/2 tsp. Oriental chili paste

2 tsps. sugar, or more to taste

2-1/2 T. Chinese rice wine vinegar

3 tbsps. soy sauce

1/4 c. Oriental sesame oil

1/4 c. water

1 T. sliced green onion, green part – for garnish

In a food processor with the motor running and the metal blade in place, drop garlic and ginger

through the feed tube and process until chopped fine, about 20 seconds. Remove and reserve.

Process 1-1/3 cups of peanuts until smooth, about 3 minutes. Add remaining peanuts, gingergarlic

mixture, and remaining ingredients except green onion. Process until combined, about 15

seconds.

Transfer mixture to a serving dish and garnish with green onion. Serve with crackers or

vegetables.

Serves 6

1-1/2 c. roasted salted peanuts

1-1/2 c. bite-size wheat or corn square cereal (chex)

1 c. sunflower seeds

1 c. cornnuts or pretzel nuggets

1/4 c. butter or margarine, melted

2 tsps. chili powder

1/4 tsp. ground cumin

1/4 tsp. red pepper

1/8 tsp. garlic powder

Combine 1st 4 ingredients in jelly roll pan and stir. Drizzle butter over top and stir. Sprinkle with

seasonings and stir well. Bake 350° for 20 minutes. Stir after 10 minutes.

Makes approximately 5 cups

12 Frango mint chocolate candies (divided)

1/3 cup corn oil

1 cup sugar

2 eggs

1 teaspoon raspberry extract (optional)

3/4 cup sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup coarsely chopped nuts (optional)

Frosting layer (see recipe)

1 tablespoon butter

Preheat oven to 350 degrees. Grease 8-inch square baking pan.

In saucepan, melt 6 chocolate candies in oil over low heat, just until chocolate melts. Remove

from heat and beat in sugar, eggs and extract. Set aside.

In sifter, combine flour, baking powder and salt and sift directly into pan with chocolate mixture.

Add nuts if desired. Spread mixture into prepared pan. Bake 25 to 30 minutes or until done. When

done, remove from oven and cool.

While brownies bake, make frosting layer.

When brownies are cooled, frost and refrigerate 30 minutes or until set. Once chilled, remove

from refrigerator.

In microwave-safe bowl combine remaining 6 Frango chocolates and butter. Microwave until

melted, then pour over frosting layer. Spread to cover. Refrigerate until chocolate layer is set. Cut

into squares when cool. Makes 12 servings.

Frosting layer

1/2 cup (1 stick) butter, room temperature

4 cups powdered sugar

1/4 cup milk (about)

1 teaspoon vanilla extract

3 tablespoons raspberry jam (preferably seedless)

A few drops red food coloring

In bowl, beat butter and powdered sugar, adding milk as needed to make a fluffy frosting, about 5

minutes. Beat in vanilla, jam and food coloring, if using.

1 cup flour

1/2 cup powdered sugar

1/2 cup (1 stick) butter, room temperature

1/2 cup finely chopped pecans

1 package (3 ounces) cream cheese, room temperature

4 teaspoons instant Amaretto-flavored cappuccino powder

1 teaspoon vanilla extract

1 1/2 cups melted, then cooled Frango chocolates (about 33 mints)

2 cups whipped cream

Frango chocolates and/or pecan halves for garnish

Preheat oven to 350 degrees.

Combine flour, powdered sugar, butter and pecans. Mix using 2 knives. Pat onto bottom of and

up sides of 9-inch pie plate. Bake 15 minutes or until done. Remove from oven and cool.

Combine cream cheese, cappuccino powder, vanilla and melted chocolate. Mix well. Fold in

whipped cream. Spoon into cooled crust and refrigerate at least 3 hours before serving. Garnish

with chocolates and/or pecans. Makes 6 servings.

2 pounds (four 8-ounce packages) cream cheese, room temperature

1/2 cup plus 2 tablespoons pure maple syrup (divided)

1/4 cup plus 3 tablespoons chopped pecans (divided)

3 eggs, lightly beaten

1/4 teaspoon vanilla extract

4 ounces semi-sweet chocolate, melted

Make crust. Let cool while preparing filling.

Preheat oven to 275 degrees.

Beat cream cheese until smooth. Beat in 1/2 cup maple syrup, 1/4 cup of the pecans, eggs and

vanilla. Pour into prepared crust. Drizzle melted chocolate over top and swirl with knife.

Bake 1 hour and 30 minutes or until set. Let cool.

Spread remaining 2 tablespoons maple syrup over top and sprinkle with remaining 3 tablespoons

chopped pecans. Chill at least 6 hours. Makes 24 servings.

Crust

1/2 cup (1 stick) butter, cut into pieces

2/3 cup firmly packed brown sugar

3/4 teaspoon vanilla extract

1 egg

1 1/2 cups flour

1 cup chopped pecans

Preheat oven to 325 degrees.

In food processor, blend butter, brown sugar and vanilla until well mixed. Add egg and flour and

blend until dough just forms. Transfer to bowl and gently knead in pecans. Press into 9-inch

springform pan and bake 30 minutes. When done, remove from oven and let cool.

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter, room temperature

1 cup sugar

2 eggs

1/2 teaspoon dried minced lemon peel

3/4 cup sweetened flaked coconut

1 cup crushed pineapple (spooned out of the can, with some juice)

2 tablespoons Kahlua

1/4 cup milk

Glaze (see recipe)

In bowl, combine flour, baking powder, baking soda and salt. Set aside.

In another bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition.

Add lemon peel, coconut, pineapple, Kahlua and milk. Mix well.

Slowly add dry ingredients to butter mixture. Add in 1/2 cup portions, mixing well after each

addition.

Preheat oven to 350 degrees. Grease bottoms of 4 tea-sized (6-by-3-inch) loaf pans. Divide

batter among pans and bake 25 minutes or until done.

While breads bake, prepare glaze.

When loaves are done, remove from oven and place on cooling rack. Pour glaze over breads

while still warm. Let breads cool in pans. Cool then remove from pans. Make 4 breads.

Glaze

1/2 cup sugar

1/4 cup pineapple juice

1/2 teaspoon Kahlua

Combine sugar, juice and Kahlua in saucepan. Cook over low heat until sugar dissolves, 4 to 5

minutes. Remove from heat and set aside until breads are done.

1 pound ground round

1 medium onion, chopped

1/2 cup chopped green bell pepper

1 tablespoon minced garlic

1 can (6 ounces) tomato paste

3/4 cup water

1 cup cooked white rice

3 cups shredded cheddar cheese (divided)

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon fennel seed

1 teaspoon garlic salt

1 tablespoon chili powder

12 flour tortillas (about 10-inches) warmed

8 ounces picante sauce or salsa

1 can (about 10 ounces) enchilada sauce

In large saute pan, cook ground round, onion, bell pepper and garlic until meat is thoroughly

cooked. Remove from heat and drain excess liquid. Add tomato paste, water, rice, 2 cups

cheese, picante sauce and seasonings. Cook over low heat until mixture is thickened, about 10

minutes.

Spread 1/2 cup of beef mixture on each tortilla and roll it up.

Pour 1/4 cup sauce on bottom of 9-inch baking pan. Place enchiladas, seam side down, in pan.

Pour rest of sauce over burritos and sprinkle with remaining 1 cup cheese. Bake in 350-degree

oven 8 to 10 minutes or until heated through and cheese melts. Makes 4 servings.

1/4 cup extra-virgin olive oil

2 cloves garlic, thinly sliced

1 large red onion, cut into 2-inch chunks

2 red bell peppers, cored, seeded and cut in 2-inch chunks

2 green bell peppers, cored, seeded and cut in 2-inch chunks

4 hot Italian sausages

4 sweet Italian sausages

1 cup crushed canned Italian plum tomatoes

1 1/2 cups Chianti

Pinch of dried oregano

Salt and black pepper to taste

Divide oil between 2 large skillets with lids; heat over medium heat. Divide garlic, onion and

peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.

Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown. Add

tomatoes, wine, oregano and a pinch of salt to pans. Cover, bring to simmer for about 25

minutes, until peppers are soft. Season with salt and pepper. Serve with crusty bread. Makes

about 6 servings.

2 tablespoons vegetable oil

1/2 cup chopped onion

2 tablespoons minced garlic

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 cup ketchup

1/2 cup malt vinegar

1/4 cup soy sauce

1/4 cup packed dark brown sugar

2 tablespoons Worcestershire sauce

1/4 teaspoon liquid smoke, preferably natural

In medium saucepan, heat oil. Add onion, garlic, cumin and cayenne pepper and cook over

medium heat 5 minutes.

Stir in remaining ingredients and simmer, stirring occasionally, until slightly thickened, about 10

minutes. Makes 2 cups.