Johnny’s Chocolate Lollipops:
Directions:
Fill paper cornet with tempered chocolate (get general recipe for tempering at allrecipes.com)
Squeeze to make ball, dollop out
Drag out chocolate with spoon
Lay lollipop-stick in it
Before sets, fill with desired candy

Keep reading for the audience desserts…

Eric’s “7UP Pound Cake”:
3 sticks butter (room temp)
3 cups of sugar
5 eggs (room temperature)
1 teaspoon vanilla
3 cups flour (sifted)
3/4 cup of 7UP (room temperature)

Directions:
Cream butter, sugar and vanilla. Add in eggs one at a time. Once you have it creamed, add in 1 cup of flour at a time. Once you’ve added all the flour, pour in the 7UP and fold it into the mixture.

Bake in a bundt pan at 350 for 1 hour and 15 minutes. When cool, drizzle with glaze.

7UP Glaze:
Mix together:
Touch of Powdered sugar
Touch of 7UP
Touch of Vanilla

Sara’s “Double Trouble Peanut Butter Cup”
Ingredients:
1/2 pound butter (melted)
2 cups sugar
4 eggs
2 ounces unsweetened bakers chocolate (melted)
2 cup flour

Directions:
1. Preheat oven to 350 degrees F
2. Cream together butter, sugar, and eggs
3. Mix in chocolate and flour
4. Pour into greased 9 x 12 brownie pan (alternatively, use individual size tart pans)

Homemade Peanut Butter Cups
Ingredients:
Two 12-ounce bags of good quality milk chocolate chips
1 cup of peanut butter
1/2 cup of powdered sugar
2 Tablespoons butter
1/2 cup of graham cracker crumbs
Cup cake liners
Pam Butter Spray

Directions:
1. Melt one bag of chocolate chips (over double boiler or in the microwave)
2. Place cup cake liners into a muffin tin to hold them
3. Spray cup cake liners with Pam Butter Spray
4. Scoop a teaspoon of melted chocolate into muffin liners and spread up the sides so there is a divot in the center of the chocolate
5. Place cups in fridge to harden
6. While chocolate hardens, prepare peanut butter filling by creaming together peanut butter, powdered sugar, butter, and graham cracker crumbs
7. Once the chocolate is hardened, fill with a teaspoon of peanut butter filling and press down, leaving about 1/4 inch of chocolate outside of peanut butter center
8. Melt remaining chocolate and spread over the peanut butter filling to edge
9. Lightly bang muffin tin on counter to release air bubbles to surface
10. Put back in refrigerator until hardened (Be sure to refrigerate until just ready to serve)

Peanut Butter Mousse
Ingredients:
1 cup creamy peanut butter
8-ounce packages cream cheese, room temperature
1 cup powdered sugar
1 tablespoon vanilla extract
1 cup chilled whipping cream

Directions:
1. Using electric mixer, beat peanut butter and cream cheese in large bowl to blend.
2. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended.
3. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form
4. Fold gently into peanut butter mixture in 4 additions
5. Serve immediately

Jodi’s “Fruit Sushi”
Ingredients:

1 1/2 Cup Sushi Rice
3 tablespoons milk
1/2 teaspoon cornstarch
1/4 cup unsweetened, chopped coconut

Directions:
Prepare rice according to packaging.

While rice is cooking:
1. Mix milk with cornstarch; whisk together and add to cooked rice (while still hot)
2. Add a 1/4 unsweetened, finely chopped coconut (if using fresh coconut, finely grate)
3. Place parchment sheet on 1/2 sheet pan or jelly roll pan
4. Spread rice evenly as you can (TIP: using a frosting knife helps spread even layer)
5. Let cool overnight. This will form your first layer of sushi; top with layer of pudding and desired fruit.
6. Sip in sauce of your choice (fruit jam, chocolate, etc.)

Italia!

Debi and Gabriele’s new show, “Extra Virgin with Debi and Gabriele” airs on the Cooking Channel.

Here’s the recipe for one of their favorite desserts, Tiramisa.

Ingredients:
3 cups brewed coffee, cooled
1 (16-ounce) containers mascarpone
5 eggs, separated
14 ounces savoiardi cookies (firm ladyfingers)
1/2 cup sugar, plus 2 tablespoons or more, for the coffee
2 shots rum or Italian Marsala, optional
Pinch salt
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish

Special equipment: Moka coffee pot that serves 12 (3 cups coffee)

Keep reading…

Directions:
First prepare the coffee using a Moka machine big enough to serve 12 (about 3 cups) pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste.

Mix the egg yolks with 1/4 cup sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.

In a separate bowl, mix the egg whites, pinch of salt, and the remaining 1/4 cup sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.

Dip the savoiardi cookies (firm ladyfingers) in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.

Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.

Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.

Cook’s Note: Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough, unless you have a neighbor with a chicken coup…in that case, get his!

Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Yield: 8 servings
Prep Time: 40 minutes
Inactive Prep Time: 3 hours
Ease of preparation: easy

Log onto cookingchanneltv.com for more details about “Extra Virgin with Debi and Gabriele.”

For more wendyshow.com recipes, click here.

Pastry Twists with Dulce de Leche and Mexican Hot Chocolate Fondue:
Ingredients:
1/4 cup sugar
1 tablespoon ground cinnamon
1 sheet of defrosted puff pastry dough
2 2-ounce Ibarra chocolate discs, chopped
1/2 cup cream
1 tablespoon spiced rum
Dulce de leche, warmed

Directions:
Cinnamon sugar twists are good any time for the day: for breakfast, after dinner, or as a late-night snack. They’re not too sweet and are a little starchy, so they’re a good combination for someone like me who doesn’t have that much of a sweet tooth. They’re delicious on their own, and even better with dulce de leche and chocolate sauce for dipping. Serve the sauces in shot glasses so everyone has his or her very own to dip into.

1. Preheat your oven to 375ºF. Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside.

2. Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top. Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side. Cut the pastry into 1/2 to 3/4-inch-wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew. Bake until they’re puffed and golden brown, and about 20 minutes, and set aside to cool completely.

3. Meanwhile, make the chocolate sauce. Place the chocolate in a small heat-proof bowl and bring the cream to a simmer in a small saucepan. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Stir to combine, then add the rum. Serve immediately, or cover to keep warm (or rewarm in the microwave, stirring every 10 minutes, if making ahead).

4. Serve the churros with a bowl of dulce de leche and another bowl of Mexican hot chocolate sauce for dipping.

Serves 4 to 6

Wicked Chica Punch:
Ingredients:
2 cups brandy
1 cup sugar
1 pound strawberries, hulled and quartered
1 bottle chilled champagne or sparkling wine
1 bottle chilled light white wine
1 liter chilled club soda or seltzer

Directions:
1. Whisk the brandy and sugar together in a large bowl. Pour into a resealable plastic bag, add strawberries, and macerate the strawberries in the refrigerator overnight.

2. When you’re ready to serve, transfer the strawberries and liquid to a large punch bowl. Add the Champagne, wine and club soda. Ladle a few macerated strawberries into each glass as you serve.

Serves 12 to 14

Halloween is just a few days away and chef Katie Lee taught us how to make some hauntingly delicious treats!

Popcorn Balls

Ingredients:
12 cups popped popcorn
1 cup sugar
3/4 cup light brown sugar
1 cup corn syrup
1 tablespoon butter
1/2 cup water
Optional: brown and orange M&Ms, chopped dried fruit, black and orange jelly beans, toasted pumpkin seeds

Directions:
Line two baking sheets with waxed paper and spray with non-stick cooking spray. Spray a large bowl with cooking spray and place popcorn in it and optional ingredients, if using.

In a medium saucepan fitted with a candy thermometer, bring sugar, brown sugar, corn syrup, butter, and water to a boil over medium-high heat. Reduce heat to medium and cook until mixture reaches 260 F. Carefully pour the syrup over the popcorn mixture. Stir with a greased spoon to distribute. Let sit for 1 to 2 minutes. With greased hands, form into 3 inch balls and place on prepared baking sheets. Let cool completely.

Get Katie’s recipes for caramel apples and chocolate peanut butter balls!

Caramel Apples

Ingredients:
6 apples
1 (14 ounce) bag individual caramels, unwrapped
2 tablespoons milk
Optional toppings: black and orange sprinkles, chopped nuts, mini chocolate chips, crushed Oreos

Directions:
Line a baking sheet with waxed paper and spray with nonstick cooking spray.

Remove the steam from each apple and insert a craft stick.

Place the caramels and milk in a small sauce over medium heat. Stir until the mixture is completely melted.

Quickly dip each apple in the caramel and then roll in desired topping. Place on prepared baking sheet and refrigerate until set, about 15 minutes.

Chocolate Peanut Butter Balls

Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups confectioner’s sugar
Orange food coloring
8 ounces semi-sweet chocolate

Directions:
Line a baking sheet with parchment paper.

In a medium saucepan over low heat, melt butter and peanut butter.
Stir in the vanilla. Remove from the heat. Stir in the confectioner’s sugar. Add a few drops of orange food coloring until the color of a pumpkin. Stir until smooth.

Mixture will be the texture of thick dough. While still warm, use a tablespoon and shape the dough into balls. Place on baking sheet.

Melt chocolate and use a toothpick to dip balls half in chocolate.

Place back on baking sheet. Refrigerate until set (about 1 hour.)

Directions:
Combine the evaporated milk, sugar, flour, and salt in a 3- quart saucepan. Heat over medium- low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.

Lightly beat the egg yolks in a medium bowl. Add a ladleful of the milk mixture to the eggs, and whisk together to temper the eggs. Place the tempered egg mixture in the saucepan, and continue to whisk and cook until incorporated, 2 to 3 minutes.

Remove the saucepan from the heat, and stir in the butter and the vanilla. Transfer the pudding to a bowl, and cover with plastic wrap (laying the wrap directly on surface of pudding so a skin doesn’t form); cool in the refrigerator for 2-hours.

Place 11/2 cups of vanilla wafers in a Ziploc plastic bag, seal, and use a rolling pin to crumble them into coarse pieces. Place layers of sliced bananas in the bottom of a large glass trifle dish. Top with a layer of vanilla wafers and half of the vanilla pudding; repeat with another layer of bananas, wafers, and the remaining pudding, then top with whipped cream and garnish with the crumbled wafers.

Serves 6 to 8

Whip Cream Ingredients:
2 cups heavy cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract

Directions:
Beat the cream in a bowl with an electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not over beat. Refrigerate the cream, covered with plastic wrap, for no more than 1 hr of not using immediately.

The Neely’s Recipes
Cheesy Corkscrews with Crunchy Bacon Topping
Thanksgiving Turkey with Lemony Thyme Butter
Cane Syrup–Glazed Sweet Potatoes with Marshmallow Streusel
Pucker-Up Lemon-Limeade

Watch: Wendy’s Hot Sauce Canoe!

Towers of store-bought cake, cupcakes, and cookies, decorated with swirls of colored frosting, make this no-bake cake a never-ending adventure. Personalize it with a theme—sports, flowers, or a day at the beach—to make any birthday super-special.

Angelina Jolie recently made this cake for one of her own kids!

Ingredients:
1 bakery-bought half-sheet cake, frosted white and bordered in color of your choice
1 bakery-bought 8-inch layer cake, frosted white and bordered in color of your choice
8 bakery-bought cupcakes with white frosting
8 theme-decorated cookies (i.e., birthday packages, sports, beach, sun and moon)
Writing frosting, CakeMate®
Fancy birthday candles

Makes 25 servings

Directions:
1. Cut dowels to the height of the sheet cake. Sink dowels around the center of the sheet cake to support the layer cake. Place the 8-inch layer cake in the center of sheet cake (on top of the dowels). Place 4 of the cupcakes on top of the layer cake; add 1 cookie in the center of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake.

2. Decorate with cookies around cakes, pressing gently into frosting and/or inserting into the cupcakes. Use writing frosting for birthday wishes and place appropriate number of candles.

Start to Finish 20 minutes

Sandra Lee’s Recipes:
Bloody Mary and Chocolate Pumpkin Pie Martini
Chocolate Coconut Velvet Cake
Cowboy Stew

Free Stuff:
Win a copy of Sandra Lee’s cookbook!

Excerpted from the book, Sandra Lee Semi-Homemade 20-Minute Meals 2, by Sandra Lee. Copyright © 2008 Sandra Lee Semi-Homemade www.semihomemade.com