White Chocolate and Marshmallow

• Line a rimmed cookie sheets with wax paper.
• Lightly spray a large microwaveable bowl with non-stick spray and mix noodles and peanuts.
• Spray a medium sized microwave safe bowl with non-stick spray and add marshmallows and butter, microwave on high for 30 seconds, then stir to combine. Add white chips and frosting and stir. Microwave in 20 second intervals stirring after each heating until smooth and creamy.
• Pour melted mixture over noodles and stir to coat.
• Spray a tablespoon with non-stick spray and drop noodles by tablespoon onto the prepared sheet pan. Add sprinkles to each cookie as you go.
• Allow to cool completely before storing in a sealed plastic container in a cool place.

Easy Version

• Combine chow mein noodles and peanuts in a large bowl.
• Melt chocolate or almond bark in a double boiler or microwave oven.
• Mix melted chocolate with dry ingredients.
• Drop cookies by tablespoon onto wax paper lined baking trays following the same instructions as for the marshmallow cookies.

• Heat oven to 375 and lightly grease a 9” x 12” glass baking dish.
• In a large skillet brown and crumble the ground beef along with the onions and garlic. Add the taco seasoning and stir well.
• Add the chillies, beans, corn, and 2 cups of the shredded cheese. Mix well and spread mixture evenly in the prepared baking dish.
• Evenly cover the top of the beef mixture with the tater tots. Pour the can of enchilada sauce over the entire casserole.
• Bake for 40 – 45 minutes or until the tots are crisp. Spread the remaining cup of cheese evenly over the top of the potatoes and return to the oven for an additional 5 minutes or until the cheese is melted and bubbling.
• Allow to stand for 5 minutes before dishing up.
• Delicious served with avocado, tomatoes, pickled jalapenos, sour cream, fresh cilantro or pickled onions.

Under-frosting

• Cream butter until soft. Beat in the salt and about 1 ½ cups of the sugar.
• Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar alternately with the milk, beat after each addition until smooth.
• Use to fill and frost three 8-inch cake layers, spreading ½ cup between each layer and on top and the remaining frosting around the sides of the cake. Then top with chocolate glaze.

Over-Glaze

• In a small saucepan, combine sugar and water. Bring to a boil and boil ½ minute, stirring constantly. Slowly stir in chocolate, then stir in butter. Slowly beat in milk. Beat until of spreading consistency. While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting.

• In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops.  Gently poach for just a minute cooking the scallops only about half way.  Remove the scallops and set aside.  Strain the stock to add in the next step.
• Melt 4 tablespoons of the butter in a saucepan over medium heat. When butter foams add the flour and cook for about 5 minutes whisking constantly. Add stock and whisk until sauce is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Place 3 tablespoons butter in a large sauté pan over medium heat. When butter is melted add the shallots and cook stirring occasionally until they are translucent, about 5 minutes. Add the sliced mushroom caps, and cook for another 8 to 10 minutes or until they have released their liquid and are just starting to brown. Add the brandy or Cognac and cook 1 to 2 minutes to evaporate the alcohol. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, stir to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes. Top the scallops with equal amounts of the cream and mushroom sauce. Finish each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet pan.
• At this point the gratins are ready to be baked, or you can cover them with plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

• Cook sausage and onion in a skillet over medium-high heat until sausage is well browned, stirring to crumble the meat.
• Pour off any excess oil.
• Stir soup, ketchup and Worcestershire into skillet and add vegetables mixing well. Resist adding salt, the Worcestershire will offer plenty.
• Spoon the mixture into shallow baking dish. Sprinkle with half the cheese.
• Cover with tater-tots and remaining cheese and a grind of black pepper.
• Drizzle with olive oil and bake at 425 degrees F for 25 minutes or until potatoes are golden brown.
• Allow casserole to stand for 5 to 10 minutes before serving.