Here's something you can add with your buffalo chicken wings and blue cheese dip come Super Bowl.

Ingredients:
2 cups sifted flour
4 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
3 Tablespoons butter, softened
1-1/2 cups shredded sharp Cheddar cheese

Cheese Tarts

Ingredients:
Pastry dough
1/4 cup grated onion
2 Tablespoons butter
1/2 pound Swiss cheese, grated
3 eggs
1-1/2 cups cream
1/8 teaspoon dry mustard
1 teaspoon salt
Black pepper
Cayenne

Ham and Cheese Rolls

Ingredients:
2 (8-ounce) packages miniature dinner rolls (1 x 3 inches)
8 ounces sliced ham
8 ounces sliced Swiss cheese
1/4 cup (1/2 stick) butter or margarine, melted
1/2 teaspoon Worcestershire sauce
1-1/2 Tablespoons honey
1-1/2 Tablespoons mustard
1-1/2 Tablespoons poppy seed

Melt in Your Mouth Brownies

Ingredients:
Brownie:
1/2 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
1 cup chopped pecans
1/2 teaspoon vanilla (Optional)

Frosting:
1 cup sugar
1/2 cup butter
1/4 cup milk
1/4 cup cocoa

Cheese Souffle

Ingredients:
2 Tablespoons butter
3 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon mustard
1 cup grated American cheese
3 eggs, separated

Chocolate Brownie Cake

Ingredients:
Cake:
1 cup softened butter or margarine
2 cups sugar
1/2 cup cocoa
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract

Coffee Icing:
1/2 cup softened butter or margarine
1 (16-ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup cocoa, to taste
1 Tablespoon vanilla extract
1/8 teaspoon salt

Procedure:
1. Preheat oven to 350 degrees.
2. With an electric mixer, cream butter and add sugar and cocoa; mix well.
3. Stir in egg yolks, blending well.
4. Beat egg whites until stiff; set aside.
5. By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture.
6. Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes.
7. When done, cake should be moist in the center like brownies.
8. Cool and spread with coffee icing.
9. To make icing, cream butter until lightly whipped.
10. Gradually add confectioners' sugar, coffee, and cocoa.
11. The amount of cocoa used depends upon preferred tasted.
12. Add vanilla extract and salt, blending thoroughly.
13. Spread over cake.

Serves 16 people.

Strawberry Jam Cake

Ingredients:
3/4 cup butter
1-3/4 cups brown sugar
3 eggs, separated
1 teaspoon soda
3/4 cup buttermilk
2-1/4 cups sifted cake flour
1-1/2 teaspoons vanilla
1/2 teaspoon maple flavoring
3/4 cup strawberry jam

Brown Sugar Icing Ingredients
1-1/2 cups brown sugar
1 cup white sugar
3 Tablespoons butter
1 cup cream
3/4 cup chopped pecans
1-1/2 teaspoons vanilla

Procedure:
1. Heat oven to 350 degrees.
2. Grease three 8-inch cake pans.
3. Cream butter and brown sugar.
4. Beat in egg yolks.
5. Dissolve soda in buttermilk.
6. Add flour to creamed mixture alternately with buttermilk, mixing well.
7. Stir in vanilla and maple flavoring.
8. Fold in strawberry jam.
9. Gently fold in stiffly beaten egg whites.
10. Pour into prepared pans.
11. Bake in preheated oven for 30 minutes, or until done.
12. Invert onto wire racks, remove pans and let cool.
13. Frost with Brown Sugar Icing.

Brown Sugar Icing
1. In a saucepan, combine brown sugar, white sugar, butter and
cream and cook to a soft ball stage.
2. Remove from heat and allow to cool for 6 minutes.
3. Stir in pecans and vanilla.
4. Makes enough icing to fill and frost three 8-inch layers.

Irish Soda Bread

Our first video tutorial!

Roquefort Cheese Crackers

Ingredients:
1 cup crumbled Roquefort cheese
1 cup softened butter
3 Tablespoons milk
2 teaspoons hot sauce
3-1/2 cups flour, sifted
2 teaspoons baking powder

Procedure:
1. Preheat oven to 400 degrees.
2. Cream cheese, butter, milk, and hot sauce.
3. Beat 1 minute.
4. Combine flour with baking powder.
5. Add this a little at a time to the cheese mixture.
6. The dough should not be sticky.
7. Knead lightly on a floured board for a few seconds.
8. Chill dough 15 minutes.
9. Roll dough out to a 1/8-inch thickness.
10. Cut into rounds, diamonds, crescents or other shapes.
11. Place on well-greased baking sheets.
12. Chill for 15 minutes.
13. Bake about 8 to 10 minutes until delicately browned.
14. Cool on a rack.
15. Serve.

Makes 40 crackers that will be great to eat when you watch Pacquiao vs Clottey live stream.

Fried Biscuits

Ingredients:
2-2/3 packages dry yeast
2/3 cup warm milk
4 cups milk
1/2 cup shortening
1/4 cup sugar
6 teaspoons salt
7 to 9 cups flour

Procedure:
1. Dissolve yeast in warm water.
2. Scald milk (150 degrees).
3. Add shortening, sugar, and salt. Stir to dissolve shortening. Cool to lukewarm.
4. Combine milk and yeast in large bowl.
5. Stir in flour to make moderately stiff dough.
6. Place in greased bowl, turning once to grease top.
7. Let rise in warm place for 30 minutes.
8. Knead lightly on floured surface.
9. Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter.
10. Fry in deep fat slightly hotter than 350 degrees, until golden brown.

Makes 9 dozen.

Ginger Snaps

Ingredients:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger

Procedure:
1. Cream shortening and sugar together.
2. Add molasses, then egg. Sift together flour, soda, salt, cinnamon, cloves and ginger.
3. Add to sugar mixture and blend well. Chill.
4. Form dough into small balls and roll in additional sugar.
5. Place on cookie sheets about 1-inch apart.
6. Flatten balls of dough with a glass tumbler.
7. Bake at 350 to 375 degrees for 15 minutes, or until crisp.
8. Remove cookies to wire racks and let cool.

Makes 60 cookies.

Pear Cake

Ingredients:
1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced
3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds

Procedure:
1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, baking, soda, salt, cloves and ginger.
3. Set aside.
4. Beat eggs slightly and add pear nectar and vanilla.
5. Mix in sifted dry ingredients.
6. Pour batter into buttered 9x13-inch pan.
7. Press sliced pears evenly into batter, pushing down slightly.
8. Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.
9. Sprinkle evenly over pears.
10. Bake for 40-45 minutes or until golden brown.

Serves eight people.

Banana Nut Cake

Ingredients:
1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)

Procedure:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9x13-inch pan.
3. Mash bananas well and stir in sour cream.
4. Sift together flour, baking soda, salt, nutmeg and cinnamon.
5. Stir in the chopped nuts and set aside.
6. Cream butter for 1-1/2 to 2 minutes.
7. Add the sugars, blending well.
8. Add the eggs one at a time.
9. Stir in vanilla.
10. Add the flour mixture alternately with the banana mixture.
11. Mix well.
12. Spoon batter into the prepared pan and smooth surface.
13. Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan.
14. Cool completely on cake rack.
15. Just before serving, dust top with powdered sugar, if desired.

Serves eight people.

Simple Basic Pound Cake

Ingredients:
Butter and sugar to prepare pan
1 cup butter
1-3/4 cups sugar
2 cups sifted cake flour
5 eggs
1 teaspoon vanilla
1 teaspoon lemon extract

Procedure:
1. Heat oven to 350 degrees.
2. Grease Bundt pan with butter; sprinkle generously with sugar.
3. Cream 1 cup butter and 1-3/4 cups sugar, using electric mixer.
4. Continue to beat, adding flour and eggs alternately.
5. Mix in vanilla and lemon extract.
6. Pour into prepared pan and bake in preheated oven for 1 hour.
7. This airy cake needs no glaze as the butter-sugar coating gives it a glossy crunch.

Serves eight people.

Cherry Butter Cookies

Ingredients:
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks

Procedure:
1. Cream butter and sugar together with an electric mixer.
2. Add eggs, mixing well, followed by vanilla extract.
3. In a separate bowl, combine oats, flour, salt and baking soda.
4. Add to creamed mixture in several additions.
5. Stir in dried cherries and white chocolate chunks.
6. Drop by teaspoonsful onto ungreased baking sheets, 1 inch apart.
7. Bake in a 375-degree oven for 10 to 12 minutes or until golden brown.

Makes 30 cookies.

Chocolate Ref Cake

Ingredients:
18 lady fingers
2 Tablespoons water
6 ounces semi-sweet chocolate chips
1/2 cup butter
1/2 cup powdered sugar
4 eggs, separated
1 teaspoon vanilla
Whipped Cream
Shaved chocolate

Procedure:
1. Split lady fingers.
2. Line bottom and sides of 9 x 5 x 3-inch loaf pan with wax paper.
3. Arrange lady fingers against sides and along bottom of pan.
4. Save remaining to use between filling.
5. Add 2 Tablespoons water to chocolate and melt over hot water.
6. Stir until smooth. Cool.
7. Cream butter; add powdered sugar.
8. Beat egg yolks until thick.
9. Add to the butter and sugar mixture.
10. Add chocolate and vanilla.
11. Beat egg whites until stiff; gently stir into chocolate mixture.
12. Alternate layers of filling and lady fingers in lined pan.
13. Chill overnight.
14. Garnish with whipped cream and shaved chocolate.

Serves eight people.

Chocolate Pecan Cake

Ingredients:
Cake:
12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

Frosting:
1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

Procedure:
Cake:
1. Preheat oven to 300 degrees.
2. Melt the chocolate and butter in a saucepan, stirring to blend.
4. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler.
5. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.
6. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form.
7. Fold in the egg yolk mixture.
8. Fold in the melted chocolate and the pecans.
9. Spoon into a 10-inch springform pan.
10. Bake for 1-3/4 hours.
11. Let cool in the pan.
12. Remove the pan side.

Frosting:
1. Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth.
2. Let stand until thick enough to spread, stirring frequently.
3. Level the cake top, using a serrated knife.
4. Frost the cooled cake.
5. Decorate with pecan halves.
6. Serve topped with whipped cream.

Serves twelve people.

Blueberry Muffins With Yogurt

Ingredients:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Procedure:
1. Preheat oven to 350 degrees.
2. Line muffin tins with paper cups.
3. In a large bowl, cream butter and sugar.
4. Add egg, cinnamon, nutmeg and vanilla.
5. Add flour, baking power and salt alternately with milk and yogurt.
6. Do not over mix.
7. Carefully fold in blueberries.
8. Spoon into paper-lined muffin tin.
9. Bake in a 350-degree oven for 20 to 30 minutes.

Makes twelve muffins.

Classic Quiche

Ingredients:
1 9-inch pie shell
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter
1/2 cup onion, coarsely chopped
1 Tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 Tablespoon parsley, chopped

Procedure:
1. Preheat oven to 350 degrees.
2. In a pie shell, layer chopped peppers, cheeses and chicken.
3. In a saute pan, melt butter and saute onions until soft.
4. Whisk in flour thoroughly.
5. Stir in half and half and simmer until thickened, about 3 to 5 minutes.
6. Let cool.
7. In a large bowl, combine sour cream, eggs, nutmeg and parsley.
8. Stir into sauteed onion mixture.
9. Pour filling into pie crust. Bake 35 to 40 minutes or until set.

Serves six people.

Blue Cheese Quiche

Ingredients:
9-inch pastry shell
6 ounces each cream cheese, softened
3 ounces blue cheese
2 Tablespoons butter, softened
3 Tablespoons heavy cream
2 eggs, slightly beaten
1/2 teaspoon minced onion
Salt and pepper

Procedure:
1. Mash and blend cheeses.
2. Add butter, cream, eggs, onion, salt and pepper and mix well.
3. Pour into pastry shell.
4. Bake at 375 degrees for 30 minutes.
5. Serve hot for hors d'oeuvres or first course.

Serves six people.