Monday, September 05, 2011
2 (12.5 oz)cans Tyson brand chicken
2 8 oz blocks cream cheese, softened
1 cup wing sauce
1 cup blue cheese dressing
Mix all together and place in 9x13 casserole sprayed with Pam. Spread shredded cheddar cheese on top. Bake at 350 for 30 minutes. Serve with celery and tortilla chips.
Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.
3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.
5 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
4 tablespoons extra-virgin olive oil
fresh lemon juice and lemon rind
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
Finely chop garlic in processor. Reserve half of garlic for other layers. Add basil, 1/4 cup pine nuts, 2 tbl olive oil and juice from half the lemon. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Season with salt and pepper. Taste and correct seasonings. Transfer pesto to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and half of reserved garlic and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Add 1-2 tbl olive oil. Add juice of half a lemon, salt, pepper, cayenne. Taste and correct seasonings.
Cream cheese layer
In food processor, beat 2 cups cream cheese and remaining parmesean with remaining garlic and lemon rind until fluffy. Season with salt and pepper.
Spray 6 cup bowl with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-parmesean mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-parmesean mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-parmesean mixture, remaining tomato mixture, 1/2 cup cream cheese-parmesean mixture and remaining pesto. Top with remaining cream cheese-parmeseanmixture. Cover and chill at least 3 hours. (Can be made 3 days ahead. Keep refrigerated.)
Invert torta onto platter. Peel off plastic. Garnish with basil sprigs. Serve with baguette slices.
Makes 20 servings.