BOB Recipe:  Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6 oz) or 1 1/4 cups package Craisins
2/3 cup white chocolate chips or chunks

Preheat oven to 375 F.  Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.  Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  One Bowl Chocolate Frosting

Microwave 4 squares Bakers unsweetened baking chocolate in large microwavable bowl on High 2 minutes.  Stir until chocolate is completely melted.  Cool 5 minutes or to room temperature.

Add 1 pkg (16 o) powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tsp vanilla; beat with electric mixer on low speed until well blended.  Gradually add 1/3 cup milk, beating until well blended.  Makes 3 cups or enough to frost top and sides of 2 (8 or 9 inch) layers; top and sides of 13 x 9 inch cake; tops of 3 (8 or 9 inch) layers; or 18 to 24 cupcakes.

from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  Hot Fudge Sauce

Pre:  10 minutes

1 pkg. (8 squares) Bakers Unsweetened Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
1/2 cup milk
2 cups sugar
1 tsp vanilla
1/2 cup whipping cream

Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted.  Stir until chocolate is completely melted.

Add milk, cream and sugar; stir until well blended.  Microwave 5 minutes or until mixture is thick and sugar is completely dissolved, stirring after 3 minutes.  Stir in vanilla.  Store in refrigerator.  Makes 3 1/2 cups or 28 (2 tbsp) servings.

To warm sauce: Spoon sauce into microwavalbe bowl or measuring cup.  Microwave on High 2 minutes or just until heated through, stirring after each minutes.

BOB Recipe:  One-Bowl Brownies

4 squares Baker’s Unsweetened Chocolate
3/4 cup (1 1/2 sticks) margarine or butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 350 F (325 for glass baking dish).

Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted.  Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended.  Mix in eggs and vanilla.  Stir in flour and nuts until well blended.  Spread in greased foil-lined 13 x 9 baking pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.  DON’T OVERBAKE.  Cool in pan.  Cut into squares.  Make 24 fudgy brownies.

Top of Stove Preparation:  Melt chocolate and margarine in heavy saucepan on very low heat, stirring constantly.  Continue as above.

Brownie Variations:

CARAMEL BROWNIES:  Prepare and bake brownies as directed.  Microwave 1 pkg. (14 oz) Kraft Caramels and 2 tbsp milk in microwavabl bowl on High 1 1/2 minutes.  Stir until caramels are completely melted.  Gently spread over brownie in pan.  Sprinkle with 1 1/2 cups semi-sweet chocolate chunks.  Cool completely before cutting into squares.

CHOCOLATE BLISS:  Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts.  Spread into prepared pan and bake as directed.

from:  Reggano
Product:  Penne Rigate

Bob Recipe:  Penne Pasta with Spinach & Tomatoes

8 oz Penne Rigate
3 oz chopped Pancetta (Italian-style bacon)
2 tbsp olive oil
2 cups fresh baby spinach leaves
1 large or 2 small garlic cloves, mined
1/4 cup red wine vinegar
1 1/3 cups halved grape or cherry tomatoes
1/3 cup freshly grated parmesan cheese

Prepare pasta according to package directions.  While pasta is cooking, saute pancetta in olive oil in large skillet until crisp.  Remove pancetta fro pan, leaving oil in pan, and set aside.  Add spinach and garlic to oil in pan, saute until spinach is wilted.  Add vinegar and continue cooking 2 minutes.   Add tomatoes and cook until tomatoes are softened and hot, abut 2-3 minutes.  Add well-drained cooked penne pasta and pancetta to pan and gently toss to combine pasta and vegetables.  Sprinkle each serving with parmesan cheese.  Makes 4 servings.

Note:  4 slices bacon may be substituted for pancetta

from:  Kikkoman
Product:  Panko Bread Crumbs

Bob Recipe:  Crunchy Fried Shrimp

3 large eggs
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound jumbo raw shrimp, peeled and deveined, leaving tails on
1 1/2 cups panko bread crumbs
vegetable oil

Beat eggs in a medium bowl until frothy.  Mix flour, salt and pepper in another medium bowl.  Dredge shrimp in flour mixture, shaking off excess.  Dip shrimp into eggs and then coat both sides with panko, pressing panko onto shrimp.  Pour enough oil into large, heavy pot to reach depth of 2 inches and heat oil to 350 F.  Working in batches, add shrimp to hot oil and deep-fry until cooked through, about 1 minute.  Remove and drain shrimp on paper towels.  Arrange shrimp on platter.

More recipes at http://www.kikkomanusa.com

Bob Recipe:  French Grilled Ham & Cheese
Active time:  20 minutes  Total time:  20 minutes  Amount:  4 servings

4 large croissants, cut in half
1/4 cup chive & onion soft cream cheese
4 teaspoons spicy brown mustard
1 lb thinly sliced smoked ham
4 slices deli style colby jack cheese
3 large eggs, beaten
1/2 cup half & half
Butter

Spread bottoms of croissants with cream cheese and mustard.  Top with ham, cheese, and tops of croissants.  Set aside.

In shallow dish, combine eggs and half & half; salt and pepper to taste.  Dip each side of sandwiches in egg to coat croissants.

In a flat skilled over medium heat, melt enough butter to coat pan.  Place sandwiches on skillet; cook until golden brown on both sides and cheese is melted (about 2-3 minutes per side).

Bob Recipe:  Blazin’ Burger Bites
Active Time: 30 minutes  Total time:  30 minutes  Amount:  12 burgers

1/2 cup mayonnaise
5 tablespoons chopped jalapenos, divided
1 teaspoon ground cumin, divided
3/4 teaspoon chili powder, divided
3/4 teaspoon garlic powder, divided
1/4 teaspoon cayenne pepper, divided
2 pounds lean ground beef
6 slices deli style medium cheddar cheese, halved
12 silver dollar buns, toasted

In small bowl, combine mayonnaise, 2 tablespoons jalapenos, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder and 1/8 teaspoon cayenne; salt and pepper to taste.  Set aside.

In medium bowl, combine beef, remaining jalapenos and remaining spices; salt and pepper to taste.  Shape into 12 mini patties.

Heat a large skillet over medium heat.  Add burgers and cook, turning occasionally, until internal temperature reaches 160 F (about 6-8 minutes).  Top with cheese; place burgers on toasted buns and top with jalapeno mayonnaise.

Bob Recipe:  Turtle Cheesecake

2 c crushed oreo cookies
2 c salted butter, softened
1 1/2 c brown sugar
1 c chopped pecans
2 -8 oz pkg of cream cheese
1/2 c powdered sugar
4 squares semi-sweet baking chocolate
1/3 c whipping cream

Crust:  Mix together 2 c crushed oreo cookies and 1/2 c melted butter, press into bottom of spring form pan.

Caramel Layer:  In sauce pan, melt 1 1/2 c (3 sticks) of butter, add 1 c brown sugar and boil until thickened.  Spread 1 c chopped pecans over cookie crust.  Pour caramel layer over chopped pecans.  Put in freezer to set.

Cream cheese layer:  Whip together with mixer; 2 (8 oz pkg) of softened cream cheese, 1/2 c powdered sugar, 1/2 c brown sugar, until smooth.  Spread over caramel layer.

Chocolate layer:  In a small pan, melt together 4 sq semi sweet baking chocolate and 1/3 c whipping cream, just until chocolate melts.  Stir constantly.   Cool completely.  Spread over cream cheese layer.  Refrigerate 2 hours before serving.

Bob Recipe:  Brown Sugar Peanut Butter Cookies

1/2 c salted butter, softened
1/2 c brown sugar
1/2 c peanut butter
1 1/2 c flour
1/2 tsp vanilla
1 egg
1/2 tsp baking soda
1/4 tsp salt

Cream together butter, sugar and peanut butter.  Add egg and vanilla, beat until fluffy.  Stir in rest of ingredients and mix until dough forms the shape of a ball.  Roll little balls of dough, place on lightly greased cookie sheet.  Flatten with fork and bake at 375 F for 10-12 minutes.