Starbucks Sugar Cookie Latte Copycat Recipe

WHAT YOU'LL NEED

• 4

• cuphot brewed Starbucks® Holiday Blend

• 1/2

• cupboiling water

• 1/2

• cupgranulated sugar

• 1

• tspvanilla extract

• 1/2

• tspalmond extract

• 2

• cup3.25% whole milk

• 1/2

• cupwhite chocolate chips

-

2

 Servings

+

STEP 01

In heatproof bowl, stir together boiling water and sugar until sugar dissolves. Stir in vanilla and almond extract.

STEP 02

Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.

STEP 03

Divide white chocolate chips and flavoured simple syrup between 2 large mugs; stir in coffee. Pour frothed milk over coffee.

TIPS

1. Substitute Starbucks® Pike Place® Roast for Holiday Blend if desired.

2. Garnish each serving with a sprinkle of holiday-coloured sugar, or rim the mug with coloured sugar. Serve with a sugar cookie if desired.

Cheesecake Factory Chicken and Broccoli Recipe

INGREDIENTS

• 2 Tbls. Canola Oil

• 1-1/2 cup Chicken Tenders, cut into 3/4" pieces

• 1/4 tsp. Coarse Salt

• 1/8 tsp. Black Pepper, ground

• 1 Tbl. All Purpose Flour

• 4 cloves Garlic, minced

• 1/4 tsp. Coarse Salt

• 1/8 tsp. Black Pepper, ground

• 1/8 tsp. Crushed Red Chili Flakes

• 1 cup Broccoli, chopped 1/2"

• 1 cup Broccoli Florets, 1" pieces

• 4 oz. Rigatoni Pasta, dry

• 1/2 cup Chicken Broth

• 2 Tbls. Garlic Butter*

• 1/4 cup Parmesan Cheese, grated

• ¼ cup Roma Tomatoes, oven roasted, cut into 1/2" pieces*

• 1 wedge Lemon, wedge

• 1 Tbl. Chopped Croutons*

INSTRUCTIONS

1. Drop the rigatoni pasta into boiling, salted water and cook until al dente. Drain well.

2. Heat the canola oil to a light sizzle in a large non-stick sauté pan set over medium-high heat.

3. Season the chicken pieces with salt and pepper, tossing to incorporate.

4. Sprinkle the flour evenly over the chicken pieces and toss to coat.

5. Place the chicken into the pan and cook until half done (1 min.). Discard the excess flour.

6. Flip, add the garlic, salt, pepper and crushed red chili flakes into the pan and cook until the chicken is 3/4 done, breaking it in half with a rubber spatula.

7. Add the chopped broccoli and broccoli florets into the pan and toss to incorporate, cooking until hot throughout.

8. Add the chicken broth and garlic butter into the pan and stirring to incorporate. Remove from the heat.

9. Add the pasta and parmesan cheese into the pan and toss to incorporate. Ensure that the cheese is completely incorporated.

10. Add the roasted tomatoes into the pan and gently toss to incorporate.

11. Place the pasta into the bowl.

12. Squeeze the lemon evenly over the pasta.

13. Sprinkle the chopped croutons evenly over the pasta.

Cheesecake Factory Cinnamon Roll Pancakes

INGREDIENTS

• 1-3/4 cups All-Purpose Flour

• 1 Tbl Baking Powder

• 1 tsp Kosher Salt

• 2 cups Buttermilk

• 2 ea. Eggs

• 1 tsp. Vanilla

• 2 Tbls. Vegetable Oil

• 2 tsps. Vegetable Oil

• 1 cup Cinnamon Swirl

• ½ cup Vanilla Icing

• Powdered Sugar (optional)

INSTRUCTIONS

1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.

2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.

3. Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

4. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.

5. Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.

6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

8. Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.

*Vanilla Icing is available at most major grocery stores.

CINNAMON SWIRL

Yield: 1 cup

INGREDIENTS

• 3 Tbls. Butter

• 5 oz. Brown Sugar

• ¾ tsp. Cinnamon

• 1 Tbl. Cream

INSTRUCTIONS

1. Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.

2. Add the cream into the pot and whisk to incorporate.

Cheesecake Factory Baked Rigatoni Recipe

INGREDIENTS

• 12 oz. Rigatoni Pasta
• 2-1/2 Cups Alfredo Sauce*
• 1/4 Cup Cream Cheese
• 1-1/2 Cups Mozzarella Cheese, shredded
• 3/4 Cup Parmesan Cheese, grated
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper
• 2 tbls. Vegetable Oil
• 1 lb. Ground Chicken
• 2. tbls Tomato Paste
• 4 ea. Garlic Cloves, minced
• 1 tsp. Salt
• 1/2 tsp. Black Pepper
• Pinch of Basil, dry
• Pinch of Crushed Red Chile Flakes (optional)
• 1/4 Cup White Wine
• 2 Cups Marinara Sauce

For Garnish:

• 2 tbls. Parmesan Cheese, grated
• 6 ea. Fresh Basil Leaves, chopped (optional)

INSTRUCTIONS

1. Preheat the oven to 375℉. Coat the inside of a 9” x 13” baking dish with non-stick cooking spray and set aside.
2. Cook the pasta al dente in a large stockpot of boiling water.
3. While the pasta is cooking, place the alfredo sauce and cream cheese into a saucepot set over medium heat. Stir the ingredients together and cook until smooth and warm throughout. Remove from the heat and aside until needed.
4. When the pasta is done remove it from the heat and drain well. Place the pasta into a large mixing bowl. Add the alfredo sauce, 1 cup of the mozzarella cheese, 1/2 cup of the parmesan cheese, the salt and pepper into the bowl with the pasta and gently fold the ingredients together. Transfer the pasta and sauce into the baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese evenly over the pasta and bake until the cheese melts and turns golden brown (approximately 20 to 25 minutes).
5. While the rigatoni is baking, heat the vegetable oil in a large saucepan set over medium heat. Add the ground chicken into the pan and cook until most of the liquid from the chicken has evaporated about 5 minutes. Use a rubber spatula or wooden spoon to break up the chicken into small pieces while it’s cooking.
6. Add the tomato paste, garlic, salt, pepper, oregano, basil and chile flakes (optional) into the pan with the chicken. Gently stir the ingredients together and cook for about a minute. Add the white wine into the pan and cook about two minutes. Add the marinara sauce and stir to combine. Cook the sauce until hot throughout.
7. Remove the rigatoni from the oven and let stand for five minutes. Divide the rigatoni into six portions. Place each portion onto a serving plate. Top the rigatoni with some of the chicken meat sauce and sprinkle with grated parmesan cheese and chopped fresh basil (optional) over each portion.

Cheesecake Factory S'more Copycat Recipe

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup brown sugar
• 1 tsp vanilla extract
• 5 Tbsp melted unsalted butter
• ¾ cup mini chocolate morsels
• 1 cup marshmallows

Cheesecake:

• 32 oz cream cheese softened
• ½ cup sour cream
• 2 eggs
• ¾ cup heavy cream
• ¾ cup white granulated sugar
• 2 Tbsp corn starch
• 2 tsp vanilla extract

Topping:

• 10 oz hot fudge topping warmed
• 2 cups marshmallows

Instructions

• Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan.
• In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
• Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
• Spread mini chocolate morsels and marshmallows over the bottom, evenly.
• In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
• Add corn starch and sugar and mix until combined.
• Beat in eggs until well incorporated.
• Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
• Transfer batter into the spring form and spread in evenly. 
• Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Add water to the roasting pan, about half way up the side of the spring form.
• Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
• Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. 
• Cool cheesecake for an hour.
• Turn on the broiler in the oven.
• Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
• Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
• Add graham cracker on the top
• Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

Peanut Butter Kiss Cookies

Ingredient List

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup butter or margarine, softened
• 1 egg
• 1 1/2 cups Gold Medal™ all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• Additional granulated sugar
• About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped

Preparation

1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Chick Fil A Brownie Copycat Recipe

INGREDIENTS

• 1

  cup butter, melted
• 1

  cup flour
• 1⁄2

  teaspoon baking powder
• 1⁄2

  cup milk
• 1

  cup chopped walnuts
• 1

  (14 ounce) can sweetened condensed milk
• 2

  cups sugar
• 2⁄3

  cup cocoa
• 2

   eggs
• 3

  teaspoons vanilla
• 1

  (12 ounce) package chocolate chips

DIRECTIONS

• Preheat oven to 350 degrees.
• Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.
• Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars. 

Starbucks Caramel Apple Spice

INGREDIENTS

CARAMEL APPLE SPICE

• 2 cups apple juice or apple cider
• 2 tablespoon cinnamon dolce syrup
• 2 tablespoons caramel sauce
• Whipped cream

• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. To make the cinnamon dolce syrup, bring the water and sugars to a soft boil until the sugar melts, continuously stirring. Add in cinnamon and vanilla and let cook for about 3-5 more minutes. It should be about a syrupy consistency. Once cool, refridgerate until ready to use.
2. In a medium saucepan, combine apple juice, cinnamon dolce syrup, and caramel sauce over medium heat. Cook for about 3-5 minutes or until everything has combined well and warmed up.
3. Divide into two cups and top with whipped cream and additional caramel.

Cheesecake Factory Coconut Cream Cheesecake Copycat

Ingredients

• 2 1/2 c. grated fresh coconut
• 1 c. whipping cream (scalded)
• 1 1/2 cup sugar
• 20 ounce cream cheese
• 4 large eggs – 2 egg yolks
• 2 1/2 T coconut liqueur
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 c. lowfat sour cream
• 1/4 c. cream of coconut
• 1/2 teaspoon coconut liqueur
• Coconut flakes, lightly toasted
• Chocolate shavings for top

Chocolate Macaroon Crust

• 2 ounces semisweet chocolate, melted
• 2 tablespoons unsalted butter, room temperature
• 6 tablespoons sugar
• 1 1/2 cups shredded unsweetened coconut
• Pinch of coarse salt
• Nonstick cooking spray

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Instructions

1. Puree coconut with hot cream in blender till finely shredded; about 4 min. Cool while preparing crust.

Chocolate Macaroon Crust:

1. Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
2. Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.

Filling:

1. Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time.
2. Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour.
3. Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes, chocolate shavings and whipped cream on top.

Classic No Bake Cookies

INGREDIENTS

• 1/2 cup (115 grams) butter (sliced into pieces)
• 2 cups (400 grams) granulated sugar
• 1/2 cup (120 ml) milk
• 1/4 cup (20 grams) unsweetened cocoa powder
• 1/2 cup (125 grams) creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) quick-cooking oats

INSTRUCTIONS

• Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
• Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds stirring occasionally.
• Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
• Drop spoonfuls of the mixture onto the prepared baking sheets 
• Allow to cool for 20 to 30 minutes, serve, and enjoy!

Easy Homemade Cherry Cobbler

Ingredients

1/4 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 can cherry pie filling

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Instructions

Preheat oven to 350 degrees. Place butter in a 9×9 inch baking dish and set on oven rack to melt. Remove the  baking dish from the oven as soon as butter has melted.

In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and then pour the flour mixture into the baking dish with melted butter. DO NOT STIR.

Next, pour cherry pie filling evenly into pan. DO NOT STIR.

Bake cherry cobbler for 50 to 60 minutes, until the sides pull away from the edges of the pan and the cake is golden brown.

Serve warm with a scoop of vanilla ice cream

Chick Fil A Mac and Cheese Copycat Recipe

Ingredients:

1 pound elbow macaroni

¼ cup butter

¼ cup all-purpose flour

2 cups water

½ cup nonfat dry milk powder

1 egg yolk

8 slices American cheese, torn or cut into small pieces

1-½ cups grated cheddar cheese, plus additional for topping

½ cup grated BellaVitano Gold cheese

¼ cup grated Romano cheese

¼ cup grated Parmesan cheese

1 teaspoon salt

⅛ teaspoon ground paprika

Pinch ground turmeric

Pinch ground annatto

Directions:

• Bring a large pot of salted water to a boil. Add the macaroni and cook for 20 minutes, until the macaroni is very soft and plump. Drain the macaroni in a colander and set aside. Do not rinse it with water. If the pasta is cooked before the cheese sauce is finished, toss it with a little cooking oil to keep the noodles from sticking together.
• Meanwhile, make the cheese sauce by melting the butter in a large pot over medium heat. When the butter is bubbly and melted, about 2 minutes, add the flour. Cook, stirring constantly, until the roux is frothy and smells nutty, about 3 to 5 minutes.
• In a small bowl, combine the water and nonfat dry milk powder and whisk until the powder is incorporated. Slowly whisk the milk mixture into the roux and bring the mixture to a simmer over medium heat. Cook for 10 minutes, until the liquid has thickened.
• Place the egg yolk in a small bowl. Add ½ cup of the hot milk to the egg yolk, whisking as you add to keep the yolk from scrambling. Add a second ½ cup of hot milk, whisking until it's incorporated, before adding the warm egg-milk mixture back to the pot.
• Remove the pot from the heat. Working quickly to keep the milk from cooling down too much, add the cheese one handful at a time, starting with the torn American cheese and moving on to the grated cheeses after the American is fully incorporated. Stir constantly until the cheese is melted before adding the next handful of cheese.
• When all the cheese is added and incorporated, stir in the salt, paprika, turmeric, and annatto.
• Pour the cheese sauce over the cooked macaroni and stir gently to combine. Portion the mac and cheese into individual bowls. Top with additional grated cheddar cheese and melt the cheese under the broiler, if desired.

Chick Fil A Peach Milkshake Copycat Recipe

INGREDIENTS

• 2 ½ cups frozen peaches cut up
• 1 fresh peach peeled, pitted and sliced
• 2 ½ cups vanilla ice cream
• 2 ½ cups whole milk

INSTRUCTIONS

 

• Add the frozen peaches, the fresh peach, the ice cream and milk to a blender, and pulse until just blended.
• Pour into tall glasses, and top with whipped cream and additional peach slices, if desired.
• Enjoy!

Starbucks Caramel Ribbon Crunch Frappuccino Copycat

INGREDIENTS

• ½ cup brewed coffee, regular or decaf, add more if you like a stronger coffee flavor
• 1 cup milk of choice, dairy or non dairy
• 1 cup ice, regular or decaf, add more if you like a stronger coffee flavor make sure the ice is fresh, this makes a big difference
• 3 Tbsp caramel, regular or decaf, add more if you like a stronger coffee flavor make sure the ice is fresh, this makes a big difference I used store bought, you can use sugar free also
• 1 Tbsp dry instant vanilla or butterscotch pudding, regular or sugar free
• 2 Tbsp whipped cream, I used aerosol
• 2 Tbsp Health Toffee Bits, found with the chocolate chips

DIRECTIONS

1. Pour ice, coffee and milk into blender, whirl just until the ice breaks up.

2. Add in caramel sauce and dry pudding mix. Whirl again until creamy. If needed add more coffee or milk and you may have to stop and scrape down sides.

3. When thick and creamy, add in 2 tablespoon of the toffee bits and whirl again to break the bits up a little.

4. Pour into a tall glass and top with whipped cream a drizzle of caramel and the last tablespoon of toffee bits.

Starbucks Kiwi Starfruit Refresher Copycat Recipe

WHAT YOU’LL NEED:

• 3 oz starfruit juice or white grape juice
• 1 fresh Kiwi
• 3 oz coconut water
• Ice

Store-bought juice is packed with sugar and empty calories. To make a lighter version of the drink, start by making juices from the fresh versions of the fruit. You can do this in the blender or with a juicer. If you puree the fruit in a blender, you will need to strain it before adding it to your drink.

Once you have your juice, add coconut water, and ice.

Homemade Funnel Cakes

Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.

Easy Candy Apple Recipe

INGREDIENTS

Cooking spray

2 c. 

granulated sugar

3/4 c. 

water

1/2 c. 

light corn syrup

16 

drops red food coloring

6 

medium Granny Smith apples

DIRECTIONS

1. Grease a rimmed baking sheet with cooking spray. Line with parchment and grease parchment with cooking spray. 
2. Insert a wooden stick into the top of each apple, pushing about halfway through. Set aside. 
3. In a medium heavy-bottomed pot over medium-high heat, combine sugar, 3/4 cup water, corn syrup, and food coloring and bring to a boil. Insert candy thermometer and continue to boil until temperature reaches between 300° and 310°, about 15 to 20 minutes. Immediately remove from heat. 
4. Working quickly and carefully—coating will be extremely hot—coat apples in candy mixture and transfer to prepared baking sheet. 
5. Let cool completely before serving.  

Cheesy Chicken Potato Casserole

Here is my fave Cheesy Potato Casserole, which has become a family favorite!

1

can  (10-3/4 oz.) condensed cream of chicken soup

1-1/2

cups  BREAKSTONE'S or KNUDSEN Sour Cream

1

pkg.  (32 oz.) frozen Ore-Ida hash browns, thawed

1

pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

 

2 cups of Tyson frozen chicken (thaw out in microwave)

 

 

 

Here's How!

 

HEAT oven to 350°F.

MIX soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. Add in thawed out chicken.

SPOON mixture into 13x9-inch baking dish. Top with cheddar cheese.

BAKE 50 min. or until heated through.

Oreo Truffles

These are quick, easy and delicious! Perfect for a cookie exchange or a snack at home!

Ingredients

• 36 Oreo cookies
• 8 oz cream cheese softened
• 1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
• 1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)

Instructions

1. Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
2. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
3. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
4. Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
5. Place in freezer and chill for 15 minutes.
6. Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
7. Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
8. Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.

Midwestern Famous Chili

During this winter of polar vortexes here in the midwest, it is all about comfort food for my family. There is nothing a hearty, slow-simmered chili on a cold winter night! Our family loves chili and it's easy to whip together even during the week.

BUSH’S® Chili Beans have so many varieties to choose from: pinto, kidney, black, white, red or mixed beans, mild, medium or hot sauce. They are perfect for chili because they are already simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions.

Be sure to print your coupon below before heading out to Walmart! The coupon is while supplies last, so get printing today.

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic cloves, minced
• 2 (16-ounce) cans BUSH’S® Chili Beans (pick your fave variety!)
• 2 (14-1/2-ounce) cans diced tomatoes
• 2 to 3 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground cumin

HOW TO MAKE IT

Step 1

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in bigger pot; stir in beans and remaining ingredients. Let simmer for an hour.

Step 2

Add toppings, like cheddar cheese or corn chips.

Get more chili recipes here!