Mini Chip Snowball Cookies

1 1/2 cups butter or margarine, softened 3/4 cup powdered sugar, plus extra for sprinkling 1 tablespoon vanilla extract 1/2 teaspoon salt 3 cups all-purpose flour 1 (12-ounce) package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 1/2 cup finely chopped nuts1. Preheat oven to 375° F.2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers.Makes 5 dozen.

Grilled Lemon-Thyme Beef Steaks

4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds) 3 tablespoons chopped fresh thyme (tarragon would be nice, too!)2 tablespoons minced garlic 1 tablespoon freshly grated lemon peel 1 tablespoon olive oil 2 teaspoons coarse grind black pepper 1 teaspoon salt1. Combine seasoning ingredients; press evenly onto beef steaks.2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.Makes 4 servings.

Grilled Pork Chops in Ginger Marinade

4 boneless center cut pork chops, 1 1/2-inch thick2 cups dry white wine or distilled vinegar1/2 cup sliced green onions4 tablespoons minced fresh ginger or 1 tablespoon dry ginger2 tablespoons soy sauce2 tablespoons sesame oil2 cloves garlic, minced1. Combine all ingredients in a plastic self-sealing bag; seal bag and refrigerate 2 to 24 hours.2. Remove pork from marinade; discarding marinade.3. Grill chops, over indirect heat in covered grill, for 12 to 15 minutes, turning once.

Moroccan Roasted Chicken

whole chicken, about 4 pounds1/2 preserved lemon*3 tablespoons olive oil5 cloves garlic1 teaspoon ground cumin1 teaspoon ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon cayenne pepper1 small onion, chopped roughly1 carrot, peeled and chopped roughly1 cinnamon stick1 tablespoon granulated sugar4 cups boiling water1 (16-ounce) bottle pomegranate juice1 tablespoon fresh mint, chopped1. Wash chicken and gently pull loose the skin. Set aside.2. In food processor, combine preserved lemon, olive oil, garlic, cumin, ginger, cinnamon, allspice and cayenne pepper. Grind to smooth paste. Rub marinade under chicken skin and inside cavity. Place chicken in refrigerator and marinate at least 2 hours, or overnight.3. Preheat oven to 500°F (260°C).4. In large roasting pan, combine onion, carrot, cinnamon stick, sugar and boiling water. Place chicken in pan and cook in preheated oven 25 minutes. Reduce heat to 350°F (175°C) and turn chicken over; cook another 20 minutes. Turn chicken over again and cook 20 minutes; turn chicken final time and cook additional 20 minutes. Baste chicken with pan juices during each turn.5. While chicken is cooking, place pomegranate juice in small saucepan and bring to boil over medium heat. Cook until reduced to about 1/4 cup.6. Remove chicken to cutting board and let rest for 15 minutes. Place drippings from pan in medium saucepan; add reduced pomegranate juice and bring to a boil. Reduce heat and cook 15 minutes to thicken. Stir in mint.Makes 6 servings.

Country Captain Chicken

6 chicken thighs, bone-in and skin-on1 cup cold water1/2 cup raisins1 tablespoon curry powder1 tablespoon garam masala1 1/2 teaspoons salt1/2 teaspoon black pepper2 slices bacon, diced2 carrots, peeled and sliced into 1/4-inch thick pieces2 yellow bell peppers, diced1 onion, diced3 cloves garlic, diced1 (28-ounce) can crushed tomatoes, with juice2 tablespoons fresh grated ginger2/3 cup slivered almonds, lightly toasted2 cups cooked white rice1/2 cup parsley, chopped1. Heat oven to 350°F (175°C). Place water in small saucepan and boil over high heat. Place raisins in small bowl; pour enough boiling water over just to cover raisins. Let stand. In another small bowl, combine curry powder, garam masala, salt and pepper. Reserve.2. In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes. Remove with slotted spoon; place on paper towels and drain. Reserve 2 tablespoons bacon fat in skillet. Add chicken to skillet and brown over medium-high heat, turning. (Add excess bacon fat if pan becomes too dry.) Remove chicken thighs to plate and set aside.3. In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened. Add tomatoes, spice mixture, ginger, and raisins with the water. Simmer sauce to thicken, about 8 minutes. Place chicken thighs in sauce, skin-up. Tent skillet loosely with foil; transfer to middle rack of oven. Bake 20 minutes. Remove foil from skillet; cook the further thicken sauce, about 15 minutes more.4. Remove chicken from oven. Spoon rice on serving platter; top with chicken thighs and then with tomato sauce. Garnish with bacon pieces, almonds and parsley.Makes 4 servings.

Ready-When-You-Get-Home Pot Roast

(2 to 3 pound) chuck or shoulder roast 2 large onions 3 large bell peppers 1 package beefy mushroom soup mix (dry) 1 pound baby carrotsCut the onions into quarters and separate. Seed the bell peppers and cut into 8 pieces each.Layer about half of the onions and peppers in the bottom of the crockpot. Place the roast on top of the vegetables. Sprinkle the dry soup mix on the roast and top with the remaining onions and peppers. Add the carrots on top. ADD NO LIQUID.Cover and cook on low for 8 to 10 hours.Makes 4 to 6 servings.

Brandied Beef Fillet

4 beef fillet mignon steaks, cut 1-inch thick 1 tablespoon vegetable oil 1 teaspoon cracked black pepper 2 tablespoons butter 2 tablespoons brandy or cognac 3/4 cup water 1/2 cup milk 1 (1.2-ounce) package classic brown gravy mixBrush steaks with oil. Sprinkle both sides of steaks with cracked pepper; press pepper into meat.Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.Reduce heat to medium. Add butter to skillet and heat until melted. Add brandy, water, milk and gravy mix. Stirring constantly, bring to a boil; reduce heat and simmer 1 minute. Serve sauce over steak.Makes 4 servings.

Traditional Prime Rib

1 (8 to 10 pounds) boneless beef ribeye roast, fat cover trimmed to 1/8-inch thick 1/4 cup black pepper 2 tablespoons white pepper 2 tablespoons salt 1 1/2 teaspoons ground thyme 1 1/2 teaspoons garlic powder 1 teaspoon onion powderPreheat oven to 350°F.In a small bowl, combine all spices. Rub evenly over surfaces of roast.Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.Roast in 350°F oven approximately 18 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.)When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.Makes 16 servings.

Bananas Foster Fudge Cake

Bananas Foster:1/2 cup packed brown sugar3 tablespoons butter1 1/2 cups (about 2 large) finely chopped, firm ripe bananas1/2 teaspoon rum extract1/4 teaspoon ground cinnamonCake:1 (18.25-ounce) package Devil's Food cake mix1 (3.9-ounce) package instant chocolate pudding and pie filling mix2 large eggs1 (8-ounce) container sour cream1/2 cup vegetable oil1/2 cup water1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini MorselsChocolate Frosting:3/4 cup heavy whipping cream2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels1 (16-ounce) container prepared cream cheese frosting2 ounces NESTLÉ® TOLL HOUSE® Premier White Baking Bar, made into curlsPREHEAT oven to 350ºF (175ºC). Lightly coat three 9-inch-round cake pans with non-stick cooking spray.FOR BANANAS FOSTER: Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.FOR CAKE: Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.BAKE for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.FOR CHOCOLATE FROSTING: Heat cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.TO ASSEMBLE: Place one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with Premier White curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.Makes 12 to 16 servings.

Mini Pumpkin Pecan Orange Soaked Cakes

1/2 cup chopped pecans1 (18.25-ounce) package spice cake mix1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin1 cup vegetable oil4 large eggsOrange Syrup (recipe follows)1. PREHEAT oven to 350ºF (175ºC). Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.2. COMBINE cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1/2 cup into each mold.3. BAKE for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.4. FOR ORANGE SYRUP: Place 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.Makes 12 cakes.

Buckeye Cake

Cake:2 large eggs1 1/4 cups granulated sugar3/4 cup all-purpose flour6 tablespoons unsalted butter, melted3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor1/2 teaspoon vanilla extract1/8 teaspoon saltPeanut Butter Layer:3/4 cup creamy peanut butter1/4 cup unsalted butter, softened1/4 teaspoon vanilla extract3/4 cup powdered sugarGanache:1 cup heavy whipping cream2 cups (12 ounce package.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsDrizzle:1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate MorselsPREHEAT oven to 350ºF (175ºC). Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.FOR PEANUT BUTTER LAYER: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.FOR DRIZZLE: Melt peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.Makes 8 servings.

Parsley Walnut Salad

Parsley Salad: 2 to 3 bunches of parsley, curly 1/3 cup Parmesan cheese, freshly grated 1/2 cup California Walnuts, finely chopped Dressing: 2 garlic cloves, peeled 6 tablespoons olive oil1 1/2 teaspoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepperIn bowl medium bowl, separate parsley leaves into sprigs, set aside.In food processor or blender, blend, oil and garlic cloves until combined. Add vinegar, salt and pepper, and blend.Pour dressing over parsley sprigs and sprinkle grated Parmesan cheese and walnuts, toss well to coat and serve.Makes 6 servings.

Pear Yam Salad

2 pounds sweet potatoes (yams), peeled and cubed3 fresh pears2 tablespoons lemon juice1/4 cup toasted pecans1 cup chopped celery1/3 cup raisins1/3 cup light mayonnaise1 tablespoon honey1/2 teaspoon ground gingerSalt to tasteIn a saucepan, cook the yams for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain; set aside to cool.Core the pears and cut into chunks. Toss the pears with the lemon juice and mix with the cooled yams in a large bowl. Add the pecans, celery and raisins, mixing gently.In a small bowl, mix together the mayonnaise, honey, ginger and salt. Pour the dressing over the yam-pear mixture, mixing gently to coat the salad. Serve immediately or refrigerate.Makes 8 servings.

Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing

(6-ounce) package salad spinach1/2 cup Ocean Spray® Craisins® Original Sweetened Dried CranberriesRed onion slicesDRESSING:4 slices bacon or turkey bacon, cooked crisp and crumbled1/2 cup plain or orange-flavored honey1/2 cup lime juice2 tablespoons Dijon mustardWash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 tablespoons sweetened dried cranberries and onion slices.Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on HIGH for 1 minute or until warm.Makes about 1 cup.

Onion 'N Pepper Beef Steak Sandwich

/2 pound beef round tip steaks, cut 1/8 to 1/4-inch thick 2 teaspoons vegetable oil 1 small onion, cut into thin wedges 1 jalapeno pepper, sliced 1 small clove garlic, minced 2 Kaiser rolls, split 1/4 cup chopped tomatoHeat oil in large nonstick skillet over medium-high heat until hot. Add onion, jalapeno pepper and garlic; cook and stir 3 to 4 minutes or until lightly browned. Remove.Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 1 to 2 minutes, turning once. Do not overcook. Season with salt. Serve in rolls with onion mixture and tomato.Makes 2 servings.