1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)
1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ chicken
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese

Ranch Dressing for dipping

1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

1 lb Perline Pasta or other pasta of choice

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves fresh garlic, minced

26 oz favorite pasta sauce

½ Cup low-fat buttermilk

Salt and pepper to taste

½ Cup fresh grated parmesan cheese for garnish

1. Cook pasta according to package directions. Drain and set aside. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic for 1 minute then stir in pasta sauce. Heat for 5 minutes then stir in buttermilk. Season with salt and pepper to taste. Stir in cooked pasta and reduce heat to low until ready to serve. Sprinkle each plate with fresh grated parmesan cheese. Enjoy!

3 Tablespoons extra virgin olive oil

1 1/2 Cups white onions, finely chopped

1 Cup finely chopped carrots

1 Cup celery

1 Cup frozen peas

1 Cups steamed broccoli

2 Cups baby red potatoes

2 Cups cooked shredded turkey breast

1 Tablespoon fresh minced garlic

1/2 Stick butter

1/2 Cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon fresh cracked black pepper

3 1/2 Cups chicken broth

1 1/2 Cup shredded cheddar cheese

2 Sheets Puff Pastry Thawed for individual pies, or 1 sheet for casserole style

1. Preheat oven to 350 degrees F. Heat oil in medium dutch oven over medium heat. When hot, saute onions, carrots and celery, for 8-10 minutes or until softened. Add in peas, broccoli, and potatoes. Stir and cook for 5 minutes then add in the garlic; cook for 1 minute then add turkey breast. Reduce heat to low.

2. In a medium saucepan melt the butter over medium high heat; whisk in flour salt and pepper for one minute. Slowly whisk in chicken broth until thick and creamy, about 3 minutes. Once thickened, stir in cheddar cheese until melted. Pour sauce over turkey and vegetables.

3. Divide filling into 6 2 Cup ramekins for individual pies. Cut puff pastry into 6 rounds and place over ramekins. Bake for 25-30 minutes or until puff pastry is golden brown. You can also pour all filling into a 9×13 inch baking sheet and lay whole puff pastry sheet over top for casserole style. Bake time is the same.

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

1.  Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2.  Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined.  Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball.  Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered.  Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3.  Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.

3 lbs russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1/2 teaspoon McCormick Gourmet Smoked Paprika

1/2 teaspoon McCormick Gourmet Garlic Salt

1/2 cup buttermilk

1 1/2 cups shredded cheddar cheese blend

1.  Preheat oven to 375 degrees F.  and fill large Dutch oven 3/4 full of water.

2.  Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender.  Drain and transfer to the bowl of a stand or electric mixer.  Add butter and cream cheese to potatoes and mix on low to combine.  Add seasonings and buttermilk until smooth and creamy.

3.  Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese.  Bake for 15 minutes, until cheese is melted.  Remove and serve.

Makes 4 servings

3 Tablespoons canola oil

1/3 cup fresh popcorn kernels

4 tablespoons melted butter

1/4 cup granulated sugar

1 tablespoon McCormick Gourmet Roasted Saigon Cinnamon

3/4 cup white chocolate chips

2-3 tablespoons heavy cream

1.  Heat oil in Dutch oven or large pot over medium heat.  When hot, add 1 popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid.  Cook until popping stops about 1- 1 1/2 minutes.  Transfer to a large bowl and drizzle with melted butter.  Stir to coat all pieces.  Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces.   Pour onto a parchment or silpat lined baking sheet.

2.  Melt chocolate chips and heavy cream in double boiler until melted and smooth.  Drizzle over popcorn and let harden, about 20-30 minutes.  Transfer to bags or little popcorn boxes.

Makes 4 servings

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/4 cup shredded Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

1.  Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray.

2.  Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine.  Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined.  Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches.  Top evenly with marinara sauce then pour remaining batter over sauce.  Top with Italian seasoning and additional Parmesan cheese.  Bake for 45-55 minutes or until toothpick comes clean from center.  Let cool for 30 minutes before removing from pan.  Slice and serve warm or room temperature.

Makes 8 servings

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

10 ounces bittersweet or semisweet chocolate, chopped
2/3 cup unsalted butter
3/4 cup  sugar
1 tsp vanilla extract
3 large eggs
1/2 cup all-purpose flour
1/2 tsp  salt
3 ounces milk chocolate chunks

* Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
* In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
* Stir in eggs, one at a time. Stir in flour and salt, then add milk chocolate chips.
* Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all purpose flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, baking powder, espresso powder, and vanilla.

4) Whisk in the eggs, stirring until smooth.

5) Add the flour and chips, again stirring until smooth.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving

3/4 cup all-purpose flour
1 tablespoon best-quality cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional

Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
In a medium bowl, sift together flour, cocoa powder, and salt; set aside
In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.

2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour and baking powder. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

2 3/4 cups  King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
2/3 cup butter
2 1/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla
3 cups (16 to 18 ounces) chocolate chips

Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

In a large bowl, whisk together the flour and baking powder. Set aside.

Melt the butter, and add the brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture, then the chocolate chips and nuts. Scoop the batter into the prepared pan.

Bake the bars for 30 to 35 minutes, until their top is shiny and golden. Don’t overbake, or the bars will be dry; a cake tester inserted in the center will not come out clean. Remove the bars from the oven, and allow them to cool to room temperature before cutting. Yield: 24 bars.

Makes 12 brownies
8 tablespoons unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract 1 cup flour
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Scrape half of the batter into the prepared pan.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.