Marla Clark's Million Dollar Apricot-Ginger Cheese Danish

INGREDIENTS
1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup Smucker's® Apricot Preserves
1/2 teaspoon finely chopped crystallized ginger
2 oz cream cheese, softened (1/4 cup)
1 tablespoon sugar
1 1/2 teaspoons Pillsbury BEST® All Purpose Flour
1/4 teaspoon vanilla
1 EGGLAND’S BEST egg
1 tablespoon water
1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

DIRECTIONS
1. Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.

2. In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.

3. Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.

4. In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.

The Louisiana Connection's Corn & Crab Bisque

Chef Brad from Louisiana graciously came on What's Cooking on 2/14/10. When asked to share a favorite recipe he told us about Corn and Crab Bisque. The recipe he shared will make enough to feed an army but when a soup is this good... why not?

1 lb thawed frozen corn
1/2 gallon milk
1/2 gallon heavy wipping cream
3 oz butter
4 oz all purpose flour
1 lb claw crab meat
1 onion chopped
1/2 med bell pepper chopped
1 rib celery chopped
salt
pepper
1 table spoon garlic
chicken stock
3 table spoons hot sauce
bay leaf

To Make white roux

Melt butter, add flour, cook over med high heat stiring constantly for 3 min. Add chopped veg (not garlic) cook for 2 more min. Add milk and cream and bay leaf constantly stir until fully incorporated. Bring to a boil, reduce to simmer add corn and crab and garlic. Stir and cook for 10 min taste and add salt and pepper for your taste. Add hot sauce. Add chicken stock if too thick. (You want it to be as thick as melted Ice Cream.) Let simmer for 10 -15 min Serve and enjoy.

Get Lucky Chocolate Cups

1 12oz bag semi sweet chocolate morsels. (I used Hersheys)
1 cup cream
1 egg
2 tablespoons sugar
1 pinch of salt
2 tablespoons dark rum

Heat everything but the chocolate in a sauce pan until HOT. Do not boil. Transfer to blender. Blend until mixed. Add chocolate. Wait long enough for chocolate to begin melting. Blend mixture together until the mixture is well blended and glossy. Pour into 4 small demitasse bowls and chill. Top with a few fresh berries or a shortbread cookie. The portions will look small but the dessert is rich. A little goes a long a way.



***Delish Mistake!
I thought I was hot stuff and tried to make this recipe from memory. I added 2/3 cup whole milk and my end result would not set up. Instead of tossing out my "chocolate soup" as my 3 year old described it, I set the whole batch in the freezer.

End result: The most deliciously smooth homemade chocolate ice cream I have ever had. With the eggs its technically a custard but it is delish regardless! I will make this again and try different variations. White chocolate with almonds or raspberry? Oh my...

Lemon and Herb Roast Chicken

2 lb whole hen
1 lemon
rosemary
thyme
salt pepper

Preheat oven to 375 degees

Remove gizzards and neck (if included). Rinse bird under cool water. Pat dry. Slice lemon in half and place inside. Place fresh herbs inside cavity as well. Sprinkle with salt and pepper.

Lay chicken breasts up in a roasting pan. I like to use a roasting rack to keep the bird from soaking up the fat drippings. By all means you don't have to do this but if you want to keep your bird high and dry try positioning her on carrots or celery instead. They work just as well.

Cook for 1 hr or until the drumstick meat begins to pull away from the bone. When your bird comes out of the oven she will be a lovely golden brown and smell divine.

Serve with roasted potatoes, a crisp green salad and your favorite bottle of wine.

Crock Pot Pulled Pork

Pork Shoulder or Butt (big enough to take up most of what ever size crockpot you're using)
1 can stewed tomatoes
1 Tablespoon garlic powder
1 Tablespoon salt
1 teaspoon black pepper

Place pork in crock pot. I have started out frozen and thawed- the end result is the same. Thawed is easier to mold to the pot but frozen is fine for when you've forgotten to pull something out of the freezer ahead of time.

Sprinkle spices and tomatoes on top of roast.

Place lid on pot and turn on high. Cook at least 8 hrs.

When the pork shreds easily it's done. Remove meat and save juices in pot. Pull meat apart with two forks. Put meat back in pot with juice. It will soak up most of the liquid and be the most flavorful pulled pork you've ever had.

For parties I will leave it plain and allow guests to add their own additional sauce. Barbecue, hot sauce, horse radish, cheese, etc... ALL are good!

Served with deli rolls it is delicious and couldn't be easier.

The All American Chocolate Chip Cookie

Does it get any better than a simple chocolate chip cookie? Never have I seen a food more comforting or able to change a mood so suddenly. Even the worst mood can suddenly be changed by a chocolate chip cookie. This recipe is the best I've found and trust me, I've tried a few. Rich and buttery with more than enough chips it stays moist for days, packs well and inspires a smile every time.

2 1/4 cups flour
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 sticks butter, softened or melted
1/2 t. baking soda
1/2 t. salt
12 oz semi sweet chocolate chips. (1 bag)

Mix all together. Scrape sides of bowl to make sure all flour is mixed.

Drop by spoonfulls on ungreased cookie sheet. I use a small cereal spoon heaped. They come out about 2-3 inches across. Perfect dunking size.

Bake at 350 degrees for 9-10 minutes. The outer edge will turn crisp but the middle will be soft.

Let cool for a few minutes and then serve with milk!