Grocery Find!

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Fiesta Chili Dip with Ground Turkey and Corn

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1⁄2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) vegetarian chili with beans
1 can (11 ounces) corn kernels, well drained
1⁄2 cup thinly sliced scallions
1⁄2 cup chunky tomato salsa
1 cup (4 ounces) shredded Mexican cheese blend

Preparation
1. In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, 5 to 7 minutes.

2. Stir in the chili powder and cumin. Add the chili, corn, scallions, and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 11⁄2-quart baking dish. Sprinkle the cheese evenly over the top. (If made in advance, cover with plastic wrap and refrigerate for up to 24 hours.)

3. Preheat the oven to 350°F. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and the turkey mixture is bubbly hot. Serve warm.

Overnight Soft Herb Rolls

Ingredients
1 package active dry yeast (about 1 tbsp.)
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced chives
1 tablespoon minced rosemary
2 tablespoons melted butter
1 large egg plus 1 tbsp. lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 tbsp. coarse salt

Preparation
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853911

Chili-glazed Sweet Potatoes

Ingredients
4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt

Preparation
1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1117789

Hawaiian Brownie Sundaes

Brownies

Shortening, for preparing pan
1 teaspoon(s) cocoa powder, for preparing pan
1/2 pound(s) unsalted butter
1 pound(s) semisweet chocolate chips, divided
3 ounce(s) premium unsweetened chocolate
3 large eggs
2 tablespoon(s) chocolate syrup
1 tablespoon(s) pure vanilla extract
1 cup(s) sugar
2 tablespoon(s) sugar
1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) fine sea salt
1 cup(s) coarsely chopped macadamia nuts
1 cup(s) sweetened flaked coconut
Chocolate Sauce

8 ounce(s) premium semisweet chocolate, finely chopped
1 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract
For Serving

1 quart(s) premium coffee ice cream
1/2 cup(s) toasted coconut, for garnish
Fresh mint leaves, for garnish

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Directions

1.Preheat oven to 350°F. Grease a 9-by-9-inch pan with shortening, then coat with cocoa powder. Set aside.

2.Place butter, 1/2 pound chocolate chips, and unsweetened chocolate in top of a double boiler or in a heat-proof bowl set over a pan of simmering water until melted and smooth, stirring frequently. Cool slightly. In a large mixing bowl, combine eggs, chocolate syrup, vanilla, and sugar. Add mixture to warm melted chocolate and cool.

3.In a separate mixing bowl, combine 1/2 cup flour with baking powder and salt, then stir into chocolate mixture. In another mixing bowl, combine macadamia nuts and remaining 1/2 pound chocolate chips with 2 tablespoons flour until nuts and chips are coated. Add nuts, chips, and coconut to chocolate mixture and combine thoroughly. Pour mixture into the prepared pan.

4.Bake for 12 minutes. Remove pan from oven, tap it several times to remove air from brownies. Continue to bake for another 12 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.

5.Make the sauce by placing chopped chocolate in a medium-sized mixing bowl. Place cream in a small saucepan over medium heat and bring just to a boil. Immediately remove from heat and pour over the chocolate and stir until smooth. Add the vanilla and stir until combined.

6.Cut brownies into 8 large squares and place on serving plates. Top each with two scoops of ice cream (about 1/2 cup), ladle with chocolate sauce to taste, and sprinkle with toasted coconut and powdered sugar. Garnish with mint leaves and serve immediately.

http://www.delish.com/recipefinder/insanely-delicious-hawaiian-brownie-sundaes

Fudgy Fantasy Bars

Ingredients
1 package(s) (17.5 ounces) sugar cookie mix
1/2 cup(s) cocoa baking powder
1/2 cup(s) butter or margarine, melted
1 large egg
2/3 cup(s) toasted chopped pecans
1/2 cup(s) sweetened flaked coconut
1 package(s) (12 ounces) semisweet chocolate chips
2/3 cup(s) whipping (heavy) cream
1 block(s) (8-ounce) cream cheese, softened
1/2 cup(s) chocolate syrup
2 cup(s) frozen whipped topping, thawed

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Directions

1.Heat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Let some foil hang over the edges. Set aside.

2.Stir cookie mix and cocoa powder in large mixing bowl until well mixed. Add butter and egg, stirring until soft dough forms. Add pecans and coconut; knead to combine.

3.With wet fingers, press dough evenly over prepared baking pan. Bake for 12-15 minutes or just until set. Cool completely.

4.Place chocolate chips and whipping cream in medium saucepan over low heat, stirring until melted and the mixture is smooth. Spread 1 cup evenly over cooled cookie base.

5.Meanwhile, beat cream cheese and chocolate syrup at medium speed with an electric mixer until smooth. Add whipped topping and beat until light and fluffy. Spread cheese mixture evenly over ganache layer. Carefully spread remaining ganache evenly over cheese filling.

6.Refrigerate for 6 to 8 hours or overnight. Lift bars with foil handles. Run wet knife around edges of cookie to peel off foil. Cut into bars. Store covered in refrigerator.

http://www.delish.com/recipefinder/Fudgy-Fantasy-Bars-7137E0CA8CF311DEAD7AA9D0EFD87FA2

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Cake

1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1/2 cup(s) softened butter
1 teaspoon(s) vanilla
2 eggs
1 cup(s) red wine, use your favorite red wine
1/3 cup(s) confectioners' sugar

Filling

2/3 cup(s) butter, softened
4 cup(s) confectioners' sugar
1/3 cup(s) cocoa
1 teaspoon(s) vanilla
4 tablespoon(s) half and half

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Directions

1.For Cake: Pre-heat oven to 350˚F. Grease/spray a Bundt pan.

2.In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.

3.In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.

4.Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.

5.Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.

6.For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.

7.Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.

8.Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.

http://www.delish.com/recipefinder/Dark-Chocolate-Red-W-760DEF148B9411DEB880859B7609B84E