Classic Hollandaise Sauce

2 egg yolks
1 package cream cheese, softened
2 Tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

Makes 2/3 cup sauce about enough for 4 servings Hansen style.

Stacey's Alfredo

Ingredients
1/2 C butter
1 8oz cream cheese
2 tsp garlic powder
2 C milk
6 oz grated Parmesan cheese
1/8 tsp pepper

Directions
Combine ingredients over medium low heat, stirring until smooth. Serve over fettuccine noodles.

Raspberry White Chocolate Bars

Ingredients:

1 1/2		cups sugar
1 1/2		cups butter, softened
1		teaspoon salt
2		teaspoons vanilla
4		cups all-purpose flour
2		eggs
1		(18-ounce) jar red raspberry preserves
1		cup vanilla milk chips

Directions:
Heat oven to 350°F. Combine sugar, butter, salt and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.

Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake for 30 minutes or until lightly browned.

Spread preserves over hot, partially baked bars. Sprinkle vanilla milk chips over preserves. Sprinkle with reserved crumb mixture.

Continue baking for 20 to 25 minutes or until topping is lightly browned. Cool completely. Cut into bars.

Anna's Chocolate Chip Cookies

Ingredients
2/3 C butter
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C flour
1 tsp salt
1 tsp soda
6 oz milk chocolate chips
6 oz semi sweet chocolate chips

Directions
Cream together butter, sugar, brown sugar, eggs and vanilla. In a separate bowl, mix together flour, salt and soda. Add dry ingredients to creamed mixture and combine. Mix in chocolate chips. Form round balls and bake at 375 degrees for 8-10 minutes.

Rhubarb Upside-Down Cake

I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
8-10 ServingsPrep: 20 min. Bake: 35 min.
Ingredients
TOPPING
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
3/4 cup sugar
1/4 cup butter, melted
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional
Directions
Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine
sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter;
set aside. For batter, in a large bowl, beat the butter and sugar
until blended. Beat in the egg. Combine the flour, baking powder,
nutmeg and salt. Gradually add to egg mixture alternately with milk,
beating well after each addition.

Cafe Rio Shredded Chicken

Ingredients
2 lbs chicken breast
1 small onion chopped
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
2 T brown sugar

Directions
Cook chicken in crock pot with water and onion on low for 6-8 hours. Drain water, shred chicken with a fork and return to crock pot. Add remaining ingredients and cook on low for one additional hour.

Samoa Tartlets

Ingredients
3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
1/3 cup all-purpose flour
1 cup shredded coconut, toasted, plus more for garnish
2 tablespoons packed light brown sugar
5 ounces semisweet or bittersweet chocolate, very finely chopped
1/4 teaspoon salt
3/4 cup dulce de leche, warmed (available in the dessert-topping section)
1 quart coconut ice cream

Directions
Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.

Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.