Couples Night - Monica Bell & Rani Hiller

Appetizer - Islander Nachos

Ingredients

• 1/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons ground cinnamon
• 1/3 cup honey
• 1/4 cup butter, cubed
• 8 flour tortillas (8 inches)
• 4 ounces cream cheese, softened
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 cup drained crushed pineapple
• 4 medium bananas, sliced
• 1 cup flaked coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted

Directions

• In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a small saucepan, combine honey and butter. Cook and stir over medium heat until blended. Brush onto both sides of tortillas; sprinkle tops with sugar mixture.
• Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
• In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and macadamias. Serve immediately. Yield: 16 servings.

Chocolate Chip Pumpkin Bread

Rated:	Prep Time: 30 Minutes	Ready In: 1 Hour 30 Minutes
Submitted By: Star Pooley	Cook Time: 1 Hour	Servings: 36

"This spicy pumpkin bread dotted with mini chocolate chips makes a fun holiday treat."

INGREDIENTS:

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.	In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.	Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Cinnamon Rolls

Basic Sweet Dough

3/4  cup low-fat milk

1/2  cup sugar

1 1/4 teaspoons salt

1/2 cup butter

2  pkgs. active dry yeast

1/3  cup warm water (105-110F)

3  eggs, room temp

5-6 cups all-purpose flour

Place milk, sugar, salt & butter in small saucepan.  Heat over low heat until margarine melts & sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs and 5 cups flour.  Attach bowl & bread hook and mix about 2 minutes.

Add additional flour as needed until dough clings to hook and knead about 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and allow to rise 1 hour or until doubled.

Cinnamon/Sugar Mixture

1  cup packed brown sugar

1 cup sugar

1/2 cup butter, softened

1/4 cup flour

11/2  tablespoons cinnamon

nuts or raisins, optional

Mix all ingredients together.

Roll out dough to 10 x 24"

Spread mixture over dough and roll up, pinching seam together.  Cut into approx 24-1inch slices.  Allow to rise another hour, then Bake at 350 degrees for 20-25 minutes.

Frost with cream cheese frosting.

Main Course - Flaky Egg Bake

Ingredients

• 3/4 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 6 eggs, divided
• 1-1/2 cups (6 ounces) shredded Havarti cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 cup butter, melted
• 30 sheets phyllo dough (14 inches x 9 inches)

Directions

• In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk 5 eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
• In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13-in. x 9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
• Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture.
• Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Cover and freeze casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-50 minutes or until golden brown and heated through. Yield: 12 servings. 
  
  Editor's Note: Look for phyllo dough in the frozen pastry section.