Bailey’s Chocolate Truffle Cakes

Ganache
3 ounces bittersweet chocolate, chopped
1/3 cup cream
1 ounce Bailey’s Irish Cream

Cakes
14 ounce bittersweet chocolate, chopped
1 1/4 cups butter
1 tablespoon flour
10 egg yolks
7 tablespoons granulated sugar
1 ounce Bailey’s Irish Cream
Nonstick cooking spray as needed
Confectioners’ sugar as needed
2 cups lightly sweetened whipped cream
Fresh berries to garnish
Fresh mint sprigs to garnish

Prepare Ganache by heating cream just to a boil in a saucepan. Reduce heat and add chocolate, stirring until smooth. Stir in Bailey’s Irish Cream. Transfer mixture to a shallow dish and refrigerate. When set, scoop into 10 small balls using a small scoop or measuring spoon. Return to refrigerator and chill well.

Preheat oven to 375 degrees F.

Prepare cakes by melting chocolate butter and butter in a double boiler until smooth. Remove from heat and sift in flour. Stir until smooth and cool. Whip egg with sugar and Bailey’s Irish Cream until “ribbons” form. Fold chocolate mixture gently into egg yolks.

Spray 10 (4 ounce) ramekin dishes with nonstick spray. Fill each ramekin half full with cake batter and place one ganache ball in the center. Repeat process until all ramekins and are filled. Bake for 13 to 15 minutes or until cakes pull away form the sides of the ramekins.

Cool slightly and unmold onto serving plates. Dust with confectioners’ sugar and garnish with whipped cream, fresh berries and mint sprigs.
Makes 10 servings.

Brown Sugar and Orange Juice Glaze for Ham

Ingredients:
1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c.+ brown sugar
1/2 c.+ sugar
1/2 tsp. cloves

Directions:
Mix well together all ingredients, simmer over low heat until the
sugars have dissolved. Can use 1/2 cup of sugars, add more if needed.
All depends on taste. Baste your favorite ham with this.

Alaska Salmon Romanoff

6 oz. noodles
1/2 pint dairy sour half-&-half
1/2 package (3/4 oz.) dry ranch-style dressing mix
1 can (7-1/2 oz.) Alaska Salmon, drained and flaked
1 can (4 oz.) sliced mushrooms, drained
3 Tbs chopped green onions
1/4 tsp dill weed

Cook noodles according to package directions; drain. Combine all ingredients; mix well. Spoon into buttered 1-1/2 quart microwave-safe dish. Microcook at medium-high (70%) 5 to 6 minutes or until thoroughly heated. Stir before serving. Makes 4 servings.

Bacon Mustard Crisps

8 slices smoked bacon
1/2 cup ice water
1/4 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon white pepper
6 tablespoons cold butter, cut into 6 pieces

Place oven rack in middle position. Preheat oven to 450*F (230*C).
Cook bacon in large skillet until crisp. Place on paper towels to drain and reserve 2 tablespoons of bacon drippings. Finely chop bacon.
In a food processor fitted with the metal blade, combine water, mustard and 2 tablespoons bacon drippings.

Process until just blended. In a food processor fitted with the metal blade, combine flour, salt, baking powder and white pepper. Process to combine. Add butter; pulse until mixture resembles coarse meal. Add mustard mixture and pulse until just blended. Add bacon and pulse one or two times, just enough to blend in bacon.

Place mixture on lightly floured work surface. With a floured rolling pin,
roll dough to a 1/8-inch thickness. Dip 2-inch round cutter in flour and
press into dough. Place rounds on 2 ungreased baking sheets. Gather scraps and roll out and continue to cut out as many rounds as possible.

Bake in preheated oven for 10-12 minutes, or until golden. Transfer to
cooling racks. Serve with cheese and fruit. Yield: about 80 crackers.

Leftover Chili Mexican Pizza

1 tube (8 oz.) crescent rolls
2 cups leftover chili
1/2 cup each ripe olives, corn chips
1/4 cup chopped onion
3/4 cup shredded cheddar cheese

Directions
Unroll crescent dough roll. Pinch edges together to seal, pat into bottom and up sides of an ungreased 13×9x2″ baking pan. Bake at
400º F. 10 minutes. In a bowl combine chili, onion and olives; spread
over baked crust.

Sprinkle with cheese and corn chips. Bake 8 – 10
minutes or until bubbly. You can top with shredded lettuce, tomatoes
or sour cream if desired.