Double Chocolate Filled Strawberries

45 large fresh strawberries (2 pounds)
1/4 cup cream cheese
1 cup milk, divided
1 pkg white chocolate instant pudding
1 cup thawed cool whip
1 tsp lemon zest
1/8 cup chocolate chips

Cut the stems off the strawberries. Set the strawberries on a tray with the cut side down. Cut an "X" in the point part of each strawberry, gently spreading the opening so the strawberry has a flower look.

Whisk together cream cheese and 1/4 cup milk until well blended. Gradually add the remaining milk till well blended. Add the dry pudding mix. Beat two minutes. Fold in the cool whip and the lemon zest.

Spoon this mixture into a sealable plastic bag. Cut off a small corner of the plastic bag and pipe the filling into the center of each "X" on the strawberry.

Melt the chocolate chips for 30 seconds at a time in the microwave, stirring them in between. Put the melted chocolate in another sealable plastic bag. Cut off a very small corner and drizzle the chocolate over the strawberries.

Note: You can use vanilla or cheesecake flavored pudding. You can also use sugar free white chocolate pudding and sugar free cool whip.

The strawberries cannot be made more than an hour in advance. The filling starts liquefying.

Pavlova

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 tsp cream of tartar
1/8 tsp salt
1 cup granulated sugar
1 1/2 tsp cornstarch
1 Tbsp raspberry vinegar or red wine vinegar
1/2 tsp pure vanilla extract
1 1/4 cups heavy cream
2 Tbsp light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Preheat oven to 350 degrees.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and sptread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

Strawberry Graham Dessert

1 cup graham cracker crumbs (about 16 squares)

2 tablespoons butter or margarine, melted

1 package (3 ounces) strawberry gelatin

1 cup boiling water

1 package (16 ounces) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

Dash salt

1 cup whipping cream, whipped

Fresh strawberries and mint, optional

In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture onto the bottom of a greased 8-inch square baking dish. Bake at 325 degrees for 10 - 14 minutes or until golden brown. Cool on a wire rack.

In a bowl, dissolve gelatin in boiling water, stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.

Yield: 9 servings

Marshmallow Sauce

1 cup sugar

1/2 cup hot water

2/3 cup light corn syrup

2 egg whites

1/4 teaspoon vanilla

dash of salt

1/4 cup mayonnaise

1 tablespoon grated orange grind

Combine sugar, corn syrup, and hot water. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244 to 248 on candy thermometer). Beat egg whites to stiff peaks. Slowly add hot syrup, ebating at high speed until thick and fluffy. Add salt and vanilla. Gently fold in mayonnaise or orange rind. If thicker than desired, fold in 1 or 2 Tblsp mayonnaise, or 1 or 2 tsp water. Keep refrigerated until served.

makes about 3 cups

Ruth's Sweet Potato Casserole

Crust mixture:

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

Sweet Potato Mixture:

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

2 cups mashed sweet potatoes

1 egg, well beaten

1/4 cup butter

Combine Crust Mixture in mixing bowl and put to one side. Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. Pour Sweet Potato Mixture into buttered baking dish. Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture. Bake for 30 minutes at 350 degrees. Allow to set for at least 30 minutes before serving.

Serves 4

Country French Apple Crescent Casserole

1/2 c. plus 2 tbsp. sugar
1/2 tsp. cinnamon
1 (8 oz.) can quick crescent dinner rolls
1 apple, cored, peeled and sliced into 8 pieces
1/2 c. whipping cream
1 tbsp. almond extract
1 egg
1/2 c. sliced almond

Preheat oven to 375 degrees. In small bowl combine 2 tablespoons sugar and cinnamon until well blended. Separate rolls into 8 triangles. Sprinkle mixture over each, pressing mixture in and flattening each slightly. Place apple slice on wide end of each triangle; tuck edges around apple slice.

Roll up, starting at wide end. Seal all seams. Place tip side down in ungreased 9 inch round baking dish, placing long side of 7 crescents around outside edge of dish and 1 in center. Bake for 15-20 minutes or until golden brown.

In small bowl, using wire whisk, combine remaining sugar, whipping cream, almond extract and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake an additional 13-18 minutes or until deep golden brown. Cover pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm.

8 servings.

Corn & Grits Casserole

4 cups (1 qt) whole milk

1 cup quick-cooking grits

1 can (15-1/4 oz) corn niblets, drained

1-1/4 cups (5 oz) shredded sharp cheddar cheese

6 scallions, chopped

1 large egg

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp pepper

Heat over to 375 degrees. Lightly coat shallow 2 qt baking dish with nonstick spray. Bring milk to a gentle boil in a 3 qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme, and pepper. Pour into prepared dish. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.

Serves 8

Prep: 15 min/ Total 45 min

Planning tip: can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.

Cranberry Brie Crisps

1 box frozen puff pastry thawed (one box of 2 sheets or 24 individual cuts)
7 or 8 oz Brie cheese trimmed and cut into 24 pieces
1 can whole cranberry sauce
slivered or sliced almonds

*you will need a mini cupcake tray for these

cut puff pastry into 24 square (ish) pieces and gently press into mini-muffin tin. Place one piece of Brie cheese into each pastry. Place approximately 1 T of cranberry sauce over each piece of cheese (I use a small cookie-dough scooper) Sprinkle almonds over the top and bake for 8-10 minutes at 375 – until pastries are golden.

Yields 24 pastries

Eggs Benedict Squares

4 whole English muffins, split in half

2 cups grated cheddar cheese, divided

3 cups cooked and chopped broccoli or asparagus

1 cup chopped ham

1/2 cup chopped red pepper

8 eggs

2 cups milk

1 teaspoon dry mustard

3/4 teaspoon salt

1/8 teaspoon pepper

1 recipe Hollandaise Sauce click here

Place muffin halves in a greased 9x13 -inch baking dish. Sprinkle halves with 1 cup cheddar cheese, the cooked broccoli or asparagus, chopped ham, and red pepper. Beat eggs in a medium bowl; stir in milk, dry mustard, salt, and pepper. Pour egg mixture over muffins. Bake at 350 degrees for 35 minutes. Remove from the oven. Top with remaining cheese. Bake an additional 5 to 10 minutes or until cheese is melted. Top with Hollandaise Sauce.

Makes 8 servings

Hollandaise Sauce

2 egg yolks

1 tablespoon lemon juice

1/2 cup butter divided

1 or 2 drops Tabasco sauce (optional)

In a saucepan, stir egg yolks and lemon juice vigorously until well mixed. Add 1/4 cup butter. Place saucepan over low heat and stir mixture constantly with a wire whisk until butter is melted. Stir in remaining butter. Stir vigorously until butter is melted and sauce is thickened. Stir in Tabasco sauce, if desired. Serve hot or at room temperature.