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The Dick Hannah Honda ladies could not help but share this amazing cheesecake dessert recipe, it looks fantastic. What have you baked recently? Share your recipes with us too!

Ingredients
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions
1.In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3.Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5.Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

VIA: http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx

A tasty St. Patricks Day dessert! Thank you Betty Crocker! The Dick Hannah Honda ladies are exstatic to taste this treat.

Crust
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted

Filling
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur*

Topping and Garnish, if desired
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

1.Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

2.In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

3.In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

4.Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

5.Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

6.To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
Makes 16 servings 

VIA: http://www.bettycrocker.com/recipes/chocolate-grasshopper-cheesecake/d3f6478f-8585-42af-9d52-8ccb8818a125

I think the picture says enough! This chocolate cherry brownie recipe is one worth holding onto!

 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup whipping (heavy) cream
1 cup miniature marshmallows
1/3 cup chopped maraschino cherries, well drained
1 to 2 tablespoons chocolate topping, if desired

1.Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours.
2.In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate over top. Swirl chocolate through whipped cream mixture with knife if desired.
3.Cover and refrigerate about 1 hour or until chilled. For servings, cut into 3 rows by 4 rows. Cover and refrigerate any remaining dessert.

VIA: http://www.bettycrocker.com/recipes/chocolate-cherry-brownie-dessert/1e7ee313-8ad0-42d1-a7b2-da2ab1aa2770

I found this Chicken Recipe from Betty Crocker, and thought it sounded too enticing not to share! This slow cooker recipe does take some time, but I can’t imagine a better way to spend a cold Sunday inside and the delicious reward when it is all done.

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal® all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese

1.Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
2.Cut bell pepper and onions crosswise in half; cut each half into fourths.
3.In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
4.Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

VIA: http://www.bettycrocker.com/recipes/slow-cooker-chicken-cacciatore/32f51bba-0af9-4821-8aa4-f26f6de35207

Holiday cooking is one of my favorite times to prepare a fantastic meal. You get to create dishes you wouldn’t cook on an everyday basis and there is a great feeling in creating fabulous food for all of your friends and family! Each year I like to try at least one recipe I have never attempted before and surprise everyone with something different. Below is one Holiday recipe that sounds just terrific for a tasty family treat! Take a look at The Food Network’s other recipes for more!

Baked French Toast Casserole with Maple Syrup

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

 VIA: http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Check out these great Halloween snacks you can make right from your kitchen!

http://www.foodnetwork.com/recipes-and-cooking/scary-good-halloween-snacks/pictures/index.html

Dessert Soup?! Check out this Cream of Mango Soup Recipe! One of the Dick Hannah Honda Ladies will have to try this one out and share!

Ingredients
2 mango - peeled, seeded and cubed
1/4 cup white sugar
1 lemon, zested and juiced
1 1/2 cups half-and-half

Directions
1.Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

VIA: http://allrecipes.com/Recipe/Cream-of-Mango-Soup/Detail.aspx

Check out this tasty summer snack…Banana Cookies!! http://bit.ly/d7jAaA

The Dick Hannah Honda ladies may need to organize a pot luck soon….this recipe looks delicious =)

The ladies of Dick Hannah Honda thought these sounded oh so delicious!

Thanks simplyrecipes.com for another fantastic recipe!

Apple Carrot Cupcake Recipe

Ingredients
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
4 large eggs, lightly beaten
1 1/2 cups packed coarsely grated carrots (about 3 medium)
1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped pecans (or walnuts)
5 ounce fresh, mild chèvre (goat cheese), at room temperature
4 ounces cream cheese, at room temperature
1 Tbsp unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cups powdered sugar
Method
1 Preheat oven to 350° and place rack in the center of the oven.

2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.

3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

Makes 24 to 28 cupcakes.

VIA: http://simplyrecipes.com/recipes/apple_carrot_cupcake/

Tasty Ginger Pancakes! With the little one(s) home for the summer, try something new for breakfast together.

The Dick Hannah Honda ladies’ have all printed this yummy recipe already! =)

• 2 tablespoons dried ground ginger, tightly packed
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup honey
• 1 egg
• 3 tablespoons oil or melted butter, plus extra for cooking
• Maple syrup, for serving