BACON DIP MIX

This makes a nice dip and the dry ingredients can be packaged and given as a gift.

2 Tbsp. bacon bits
1/8 tsp. dried minced garlic
1 Tbsp. dried minced onion
1/8 tsp. dried chives
1 tsp. beef bouillon granules

Combine ingredients; mix well. Place in an airtight container. Makes about 1/4 cup of mix.

INSTRUCTIONS -

Whisk one cup sour cream and dip mix together; cover and refrigerate for at least one hour before serving. Makes 1 cup of dip.

CHOCOLATE CAKE WITH GANACHE

1 box Devil's Food Cake mix (Pillsbury Plus recommended)
1/4 cup heavy cream
1 lb. chocolate chips
3 cups toffee pieces
1 ounce cocoa powder

Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from head. Add in chocolate chips and whisk until well blended and all chips have melted. Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.

FARFALLE PASTA PRIMAVERA

8 oz. Farfalle pasta
2 chicken breasts, cut into cubes
2 oz. snow peas
2 oz. asparagus (sliced)
4 oz. mushrooms
5 oz. heavy cream
2 oz. Parmigiana-Reggiano cheese
1 oz. butter or olive oil
1 oz. tomatoes, diced
Freshly grated Parmesan cheese
Salt and Pepper

Cook the pasta in a large pot of boiling salted water about 8-10 minutes or until al dente. Drain well. In a medium saucepan, heat the oil and cook the chicken until done, then remove from pan. Place butter in pan and add snow peas, asparagus and mushrooms and cook for one minute. Add cream, cheese, pasta and chicken and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.

CREME BRULEE

5 large egg yolks
1/2 cup sugar
2 cups whipping cream
3 oz. (1/2 cup) finely chopped white chocolate
1/4 tsp. vanilla extract

Position rack in center of oven and preheat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.

Ladle custard into custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour for 10 oz. cups or less for smaller cups. Remove custards from water and cool. Cover and refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tbsp. sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.

Chicken Barbacoa

4 Chicken Breasts
1 Can Green Enchilada Sauce
1/2 Cup Brown Sugar
1 Can Green Chilies (Optional)
1 Bell Pepper, diced (Optional)

*Cook the chicken breasts in the crock pot with 1 Cup water. Mix in all other ingredients 30 minutes before you are ready to serve. Serve over rice or wrapped in a flour tortilla.

Chocolate Candy Cereal

1 Cup Karo Syrup
1 Cup White Sugar
1 Cup Peanut Butter
1 Bag Semi-sweet Chocolate Chips
1/2 Box of Corn Flakes

Bring Karo syrup and white sugar to a boil. Stir in peanut butter until smooth. Stir in chocolate chips until smooth. Poor over cornflakes and let cool on wax paper. Makes a great party snack!

Cafe Rio Salad Dressing

1 Package Ranch Buttermilk Mix
1 Cup Buttermilk
1/2 to 1 Cup Mayo
1 to 2 Tomatillos
1/2 to 1 Clove Minced Garlic
1/2 Teaspoon Lime Juice
1/2 Small Jalepeno without the seeds
Cilantro to taste

*Blend everything together and enjoy!