Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 pkg. (16 oz.) elbow macaroni 1 c. 2% milk 1/4 c. butter, cubed 1 envelope ranch salad dressing mix 1 tsp. garlic salt 1 tsp. garlic pepper blend 1 tsp. lemon-pepper seasoning 1 c. (4 oz.) shredded Monterey Jack cheese 1 c. (4 oz.) shredded Colby cheese 1 c. (8 oz.) sour cream 1/2 c. crushed saltines 1/3 c. grated Parmesan cheese Directions: Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream. Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.
Ingredients: 1 egg 1 envelope soup mix 1 lb. ground beef 2 Tbsp. all-purpose flour 2 Tbsp. 2% milk 1 c. (4 oz.) shredded cheddar cheese 4 bacon strips, cooked and crumbled COATING: 2 eggs 1 c. crushed saltines (about 30 crackers) 5 Tbsp. canola oil Directions: In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet, cook meatballs over medium heat in oil for 10-12 minutes or until the meat is no longer pink and the coating is golden brown.
Ingredients: 1/2 c. butter, salted 1/4 c. finely chopped fresh basil 1 garlic clove, finely minced 1/2 tsp. fresh lemon or lime zest (from about 1 lemon or lime) 1/4 tsp. black pepper Directions: Mix all ingredients together until well-blended. Serve right away or wrap in wax paper and refrigerate until ready to serve. May refrigerate for up to 1 week.
Ingredients: 1 1/2 c. Nilla wafer crumbs, about 48 cookies 3 Tbsp. unsalted butter, melted FUDGE: 2 c. granulated sugar 3/4 c. unsalted butter Pinch of salt 3/4 c. heavy cream 11 oz. white chocolate chips 7 oz. marshmallow cream 3/4 c. strawberry preserves Directions: Line a 9 inch square dish with foil. Set aside. In a food processor, pulse cookies until fine crumbs. Add melted butter and stir until combined. Press into bottom of prepared dish. In a large mixing bowl, add white chocolate chips and marshmallow cream. Set aside. In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 4-5 minutes (at a rolling boil). Remove from heat and pour over chocolate chips and marshmallow cream. Using an electric mixer, beat mixture until white chocolate chips are melted and fudge is creamy (about 1-2 minutes). Add strawberry preserves and stir gently until swirled in. Pour over crust. Refrigerate fudge for 4 hours. Cut and serve.
Ingredients: 1 lbs. strawberries, washed and hulled 5 lemons, juiced (about 1 1/2 c.) 4 fresh pineapple spears, cut into chunks 1 c. sugar 4 c. water Ice Basil and lemon for garnish, optional Directions: Place strawberries in a blender with half the juice from the lemons. Pulse until pureed. Transfer to a large bowl. Stir in 2 c. of the water and sugar, stir to dissolve the sugar. Place the pineapple in the blender with the remaining lemon juice and some water if needed. Blend until smooth, add to the strawberry mixture. Add in the rest of the water. Stir well and refrigerate. Serve cold over ice with lemon slices and basil to garnish if desired. Transfer to a pitcher or thermos.
Ingredients: 1/2 c. shortening 3/4 c. sugar 1 large egg 2 Tbsp. 2% milk 1 tsp. vanilla extract 1 1/2 c. all-purpose flour 1 1/4 tsp. baking powder 1/2 tsp. salt 3/4 c. small jelly beans Directions: Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans. Drop dough by tablespoonfuls 1 1/2 inches apart onto greased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Ingredients: 1 box supermoist yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 c. assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles 1 container frosting (any flavor) Green food coloring Green colored decorating sugar 24 yellow Peeps brand marshmallow chicks Directions: Heat oven to 350 (325 degrees for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups (about 2/3 full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful of candies. Spoon frosting into medium bowl; stir in enough food coloring until desired green color is achieved. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow Peep chick. Store loosely covered.
Ingredients: 1 Tbsp. chili lime salt (found in hispanic aisle, example Tajin brand) 4 c. cubed mango 2/3 c. white tequila 1/2 c. simple syrup (see below), room temperature Juice of 1 orange Juice of 2 limes 4 c. ice Directions: Dip the rim of each class in water or rub a lime wedge around the edge to moisten. Pour the chili lime salt into a small plate and dip each glass to line rim; set aside. Place all ingredients in a high speed blender and puree until smooth. Divide margaritas between glasses and serve with extra lime wedges if you desire. Simple Syrup 1/2 c. water 1/4 c. sugar Directions: Bring to a boil and dissolve the sugar. Once the sugar is dissolved turn off the heat.
Ingredients: 6 bone-in chicken breast halves (12 oz. each), skin removed 1 tsp. dried oregano 1/2 tsp. seasoned salt 1/4 tsp. pepper 2 Tbsp. butter 1/4 c. water 3 Tbsp. lemon juice 2 garlic cloves, minced 1 tsp. chicken bouillon granules 2 tsp. minced fresh parsley Hot cooked riced Directions: Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter, transfer to a 5 quart slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil. stirring to loosen browned bits. Pour over chicken. Cover and cook on low 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, remove chicken to a platter and keep warm; thicken chicken juices. Serve over chicken and rice.
Ingredients: 1 c. milk 2/3 c. sugar 1 1/2 Tbsp. active dry yeast 1/2 c. butter, softened 2 large eggs Zest of 1 lemon 1/2 tsp. salt 4 1/2 c. all-purpose flour plus extra for kneading/rolling FILLING: 10 oz. frozen blueberries (keep frozen until ready to use) 1/4 c. powdered sugar 1 pkg. (8 oz.) cream cheese, room temperature 3 Tbsp. powdered sugar GLAZE: 3/4 c. powdered sugar 3 Tbsp. butter, melted 2 Tbsp. heavy cream Directions: In a small bowl warm the milk in the microwave at 30 second intervals until warm to the touch. Make sure it is not so hot that you can't put your finger in. Add the milk to your stand mixer mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy. Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approximately 3-5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl. Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer (use more flour if kneading by hand so it is not too sticky wet to handle). If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size. While waiting for the dough to rise, make the cream cheese filling by mixing the cream cheese and 3 Tbsp. powdered sugar until all combined and adding the 1/4 c. powdered sugar to the frozen blueberries and mixing well. When the dough has doubled in size, punch the air out of the dough and turn it onto a well-floured surface. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10x13 inches. Have the longest side nearest to your body. Be sure to dust your flour when rolling. Use 2x9 inch round baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is enough overhang all around of about 2-3 inches. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible. Then push down to seal the edge as the end. Use a sharp knife and cut off the ends and make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls. Repeat with the other half of the dough. Arrange the rolls in the pans with 1 in the center and 7 around the edge. Preheat oven to 350 degrees. Bake 30-40 minutes, then remove from the heat. To test if the rolls are cooked through, tip them out of the pan (use a cloth) and tap the base (especially in the center), if it sounds hollow then they are done- if not then return to the oven another 5-10 minutes. If you think the rolls are getting too brown during cooking, place some foil over the top so they can continue cooking and wont continue to brown. While the rolls are still hot, make the glaze by melting the butter and mixing in the powdered sugar until all dissolved. Then add the cram and mix well. Lift the overhang of parchment paper and carefully pour half of the glaze over each of the pans. You may need to use a brush to help distribute the glaze. Leave in the pans until cool enough to tear the breads apart and eat.
Ingredients: 2 naan flatbread 1 chicken breast, cooked and cubed 2 c. broccoli, steamed and finely chopped, cooled 1/2 c. shredded Parmesan cheese 1/2 c. shredded gouda cheese 1/2 c. shredded cheddar cheese 2 Tbsp. feta cheese, crumbled 3 Tbsp. Parmesan garlic oil, divided Directions: Put 1 Tbsp. Parmesan garlic oil in a saute pan and once warm add in the cubed chicken. Stir and cook for 2-3 minutes. (You can omit this step if you choose to get a marinated chicken breast). Place the naan on a baking sheet or baking stone, flat side up. Brush with 2 Tbsp. Parmesan garlic oil. In a medium bowl, combine broccoli, chicken, Parmesan, gouda and cheddar cheese. Spread the mixture between the 2 naan. The mixture does bake down, so feel free to pile it up a little bit. Top with a sprinkling of the crumbled feta cheese. Bake at 350 degrees for 20-25 minutes or until the edges are golden brown and the cheese is melted.
Ingredients: 9 c. rice chex cereal 1 1/4 c. white vanilla baking chips 1/4 c. butter or margarine 4 tsp. grated lemon peel 2 Tbsp. fresh lemon juice 2 c. powdered sugar Directions: In a large bowl, measure cereal; set aside. In a 1 quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; gently shake until coated. Spread on waxed paper or foil to cool. Store in airtight container.
Ingredients: 1 pkg. (6 oz.) stuffing mix for chicken 7 eggs 3 Tbsp. real bacon bits 1/2 c. shredded cheddar cheese Directions: Heat oven to 400 degrees. Prepare stuffing as directed on package; cool slightly. Spray 12 muffin cups with cooking spray. Press 1/4 c. stuffing onto bottom and up side of each cup, forming 1/4 inch rim around top of each. Beat eggs in measuring cup; pour into stuffing cups. Top with bacon and cheese. Bake 20 minutes or until centers are set. Let stand 5 minutes before serving.
Ingredients: 1 1/2 c. chopped pecans 2 Tbsp. sugar 3 Tbsp. butter or margarine, melted 4 pkgs. (8 oz. each) cream cheese, softened 1 c. sugar 3 Tbsp. flour 1 c. sour cream 1/4 c. Irish cream liqueur 4 eggs Directions: Heat oven to 325 degrees. Combine nuts, 2 Tbsp. sugar and butter; press onto bottom of a 9 inch springform pan. Bake 10 minutes. Meanwhile, beat cream cheese, 1 c. sugar and flour in a large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese batter over crust. Bake 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate cheesecake 4 hours before serving.
Ingredients: 4 pkgs. (2 oz. each) thinly sliced deli corned beef, finely chopped 1 pkg. (8 oz.) cream cheese, cubed 1 can (8 oz.) sauerkraut, rinsed and drained 1 c. (8 oz.) sour cream 1 c. (4 oz.) shredded swiss cheese Rye bread or crackers Directions: In a 1 1/2 quart slow cooker, combine the first 5 ingredients. Cover and cook on low for 2 hours or until the cheese is melted; stir until blended. Serve warm with bread or crackers.
Ingredients: Frozen deep-dish pie shell FILLING: 1 1/4 c. sugar, divided 6 Tbsp. cornstarch 1/2 tsp. salt 1 1/4 c. water 2 Tbsp. butter 2 tsp. grated lemon peel 4-5 drops yellow food coloring, optional 1/2 c. lemon juice CREAM CHEESE FILLING: 2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened 3/4 c. confectioners' sugar 1 1/2 c. whipped topping, thawed 1 Tbsp. lemon juice Directions: Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. For lemon filling, combine 3/4 c. sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. For cream cheese filling, beat cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 c. for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
Ingredients: 1 c. milk 2 Tbsp. oil 2 Tbsp. baking powder 1/2 tsp. salt 1 egg 1 c. flour 2 Tbsp. sugar Directions: Blend all ingredients together until smooth. Pour 1/2 c. onto a hot skillet per pancake (more or less if desired) and cook until bubbles form on top and the bottom is browned. Flip the pancake over and cook the other side. Remove from the heat when both sides are golden brown.
Ingredients: 1 pkg. refrigerated pizza crust 5-6 slices provolone cheese 5-6 slices mozzarella cheese 5-12 large slices Canadian bacon 10 slices black forest ham 24 slices turkey pepperoni Bulk sausage, crumbled and cooked through Parmesan cheese Pizza sauce, warmed Directions: Unroll the pizza crust on a baking sheet. Layer the provolone cheese down the center of the dough. Layer the Canadian bacon, ham, pepperoni and cooked sausage. Layer the mozzarella cheese over the meat. Fold the dough over the cheese and seal. Cut small holes in the dough with a knife. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until golden brown and the cheese is melted. Serve with warmed pizza sauce for dipping. Note~ I have made this several times and this is my own recipe. You can alternate the meats and cheeses that you have in the stromboli. I often make more two at a time as they reheat well and my husband and I like different ingredients inside of the stromboli. You would be able to make smaller versions if you wanted to cut the dough in half and have each family member pick out their own ingredients.
Ingredients: 1 pkg. (16 oz.) penne pasta 1 lb. boneless skinless chicken breasts, cut into 1/2 inch pieces 1 Tbsp. olive oil 1 large garlic clove, minced 1/4 c. white wine 1 c. heavy whipping cream 1/4 c. chicken broth 2 c. (8 oz.) crumbled Gorgonzola cheese 6-8 fresh sage leaves, thinly sliced Salt and pepper to taste Grate Parmigiano-Reggiano cheese and fresh parsley Directions: Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Ingredients: 2 eggs 3/4 c. milk 1 1/2 c. lean ground beef 1 pkg. (6 oz.) stuffing mix for chicken 3/4 c. Mexican-style finely shredded four cheese 1/3 c. barbecue sauce 3 green onions, sliced 6 slices bacon Directions: Whisk eggs and milk in a large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1 inch) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze for up to 3 months. Heat oven to 375 degrees. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40-45 minutes or until internal temperature reaches 160 degrees.
Ingredients: 1 c. Guinness stout 1 c. unsalted butter, at room temperature 3/4 c. Dutch-process cocoa powder 2 c. all-purpose flour 2 c. granulated sugar 1 1/2 tsp. baking soda 3/4 tsp. salt 2 eggs 2/3 c. sour cream Colored sprinkles, if desired WHISKEY GANACHE FILLING: 8 oz. bittersweet chocolate 2/3 c. heavy cream 2 Tbsp. butter, at room temperature 2 tsp. Irish whiskey BAILEYS FROSTING: 2 c. unsalted butter, at room temperature 5 c. powdered sugar 6 Tbsp. Bailey's Irish Cream Directions: To make the cupcakes: preheat oven to 350 degrees. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted in the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. To make the whiskey ganache filling: finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. To fill the cupcakes: using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about 2/3 of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top. To make the Bailey's Frosting: using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes, until it is light and fluffy. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
Ingredients: Salt 1 lb. lasagna sheets 8 oz. sliced pepperoni 4 c. tomato sauce (homemade or your choice) 1 lb. ricotta 1 lb. shredded mozzarella 2 lb. bulk Italian sausage, cooked 3/4 c. grated Parmesan Directions: Preheat the oven to 375 degrees. Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath. In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel. In a 10x14 baking pan or dish, pour 1 c. of the tomato sauce in the bottom and around the sides. Layer the lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add 1/3 of the ricotta and 1/4 of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 c. of tomato sauce over the top. Repeat this two more times. On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15-20 minutes to the cook time, or until it is bubbly. Cover loosely with foil if it is browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
Ingredients: 2 beef tenderloin steaks (8 oz. each) 2 tsp. coarsely ground pepper 1 c. dry red wine 1/2 c. chopped red onion 1/3 c. golden raisins 1/3 c. dried cherries 2 Tbsp. sugar 1 1/2 tsp. cornstarch 1/4 tsp. ground mustard Dash salt 2 tsp. cold water 1/4 c. crumbled blue cheese Directions: Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees). Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half. Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese.
Ingredients: 2 qts. vegetable oil 3/4 c. self-rising flour 1 c. goat's milk ricotta 2 eggs 1 1/2 Tbsp. granulated sugar 2 oranges (zest and juice) 1/4 c. honey 1 pinch salt Confectioners' sugar (to garnish) Directions: Preheat oil to 365 degrees in a large Dutch oven. In a large bowl, whisk together ricotta, eggs, granulated sugar, orange zest and salt. Gently whisk in flour just until incorporated. In a small saucepan, add honey and juice from oranges. Gently stir to combine until the sauce is heated through. Using two spoons, gently drop heaping tablespoons of batter into oil. Fry in batches to avoid over-crowding the oil. Cook for 3-4 minutes or until deep golden brown. Transfer to a paper towel-lined plate. Sprinkle with confectioners' sugar and drizzle with honey orange sauce. Serve warm.
Ingredients: 1 pkg. (16 oz.) angel food cake mix 1 pkg. (8 oz.) cream cheese, softened 1/4 c. confectioners' sugar 1 Tbsp. orange juice 1/2 tsp. orange extract 1/2 tsp. grated orange peel 3 drops yellow food coloring, optional 1 drop red food coloring, optional 1 c. whipped topping thawed 2/3 c. orange marmalade Additional confectioners' sugar and orange curls Directions; Line a greased 15x10 baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. Bake at 350 degrees for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack. For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange peel and food coloring if desired. Fold in whipped topping. Unroll cake; spread marmalade to within 1/2 inch of edges. Spread whipped topping mixture over marmalade to within 1 inch of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
Ingredients: 2 bunches baby carrots, peeled 2 Tbsp. olive oil 2 Tbsp. honey Kosher salt and freshly ground black pepper 1 Tbsp. soy sauce 1 Tbsp. chopped fresh parsley 2 tsp. black sesame seeds Directions: Preheat the oven to 450 degrees. Line a baking sheet with foil and put in the oven to heat. Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 Tbsp. honey in a small bowl and pout over the carrots. Sprinkle with 1 1/2 tsp. salt and 1 tsp. pepper. Roast the carrots until they start to blister, about 10 minutes. Mix together the soy sauce and remaining 1 Tbsp. honey in a small bowl. Drizzle the mixture over the hot carrot mixture and toss to coat. Sprinkle with the chopped parsley and sesame seeds and serve.
