COOK OF THE WEEK: Carol Ivy Recipes

By NEMS Daily Journal

Peter Paul Mounds Cake
Cake
1 box devil’s food cake mix
34 cup sugar
1 cup milk
24 large marshmallows
14 ounces flaked coconut

Icing
1 stick unsalted butter
6 tablespoons milk
3
12 tablespoons cocoa powder
1 box powdered sugar
1 teaspoon vanilla
12 cup toasted pecans, chopped
Prepare cake mix as directed on the box and bake in a 9×13-inch pan. In a saucepan, cook sugar, milk and marshmallows over low heat until melted. Remove from heat and add coconut. Spread mixture on top of cake while warm.
Prepare the icing in a saucepan by bringing butter, milk and cocoa powder to a boil. Add powdered sugar and mix well. Stir in vanilla and nuts. Spread gently over marshmallow mixture.

Butter Rolls
Rolls
1 large can Hungry Jack biscuits plus 1 small can
Sugar
Butter
Cinnamon

Sauce
112 cups sugar
2 tablespoons cornstarch
12 stick butter
4 cups milk
Pinch salt
1 teaspoon vanilla

Roll out each biscuit flat and on each put 1 tablespoon sugar and 1 tablespoon butter. Roll up and put in an 11×14-inch baking dish. Sprinkle with cinnamon. Bake at 350 degrees for 15 minutes until brown.
To prepare sauce, combine sugar, cornstarch, butter, milk and salt in a saucepan and bring to a boil for 1 minute, stirring constantly. Remove from heat and stir in vanilla. Pour over biscuits and bake an additional 10 minutes at 350 degrees.

Pesto-Stuffed
Chicken Rolls
6 skinless, boneless chicken breast halves
14 teaspoon salt
34 teaspoon pepper
4 ounces cream cheese, softened
14 cup commercial pesto*
12 cup finely chopped red bell pepper
34 cup cornflake crumbs
12 teaspoon paprika
Place chicken between 2 sheets of plastic wrap. Pound 1⁄4-inch thick with a meat mallet or flatten with a rolling pin. Sprinkle with salt and pepper. Combine cream cheese, pesto and red pepper in a bowl and mix well. Spread 2 tablespoons of cream cheese mixture over each chicken breast. Roll up lengthwise and secure with wooden picks. Dredge in a mixture of cornflake crumbs and paprika. Place in a greased baking dish. Bake at 350 degrees for 35 to 40 minutes or until cooked through.
To serve, let stand for 10 minutes and remove the wooden picks. Cut into 1-inch slices with an electric knife. Garnish with sprigs of fresh basil. (Note: You can prepare the chicken rolls a day ahead and refrigerate. Return to room temp and bake when ready to serve.)
* Carol Ivy uses Classico’s sun-dried tomato pesto, but you can use a basil pesto. Find jarred pesto on the grocery aisle with pasta and spaghetti sauces.
Serves 6.

Sweet Potato Balls
1 (23-ounce) can sweet potatoes, drained
1 stick butter, melted
Dash of cinnamon
12 large marshmallows
1 cup chopped pecans
12 to 1 cup flaked coconut
Cook sweet potatoes in a saucepan until heated through, then mash. Add butter and cinnamon and mix well. Let cool slightly. Cover each marshmallow with 1 large heaping tablespoon sweet potato mixture, shaping to form into a ball. Roll each ball in a mixture of the pecans and coconut. Arrange in a greased 9×13-inch baking dish. Bake at 350 degrees for 10 minutes.
Serves 6 to 8.

Layered Spinach
Tortellini Salad
9 ounces refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup cherry tomato halves
34 cup sliced green onions
1 (16-ounce) bottle ranch dressing
8 slices bacon, cooked and crumbled

Cook pasta according to package directions. Drain and rinse with cold water. Let stand until cool. Layer cabbage, spinach, pasta, tomatoes and green onions in a large clear glass bowl. Pour dressing evenly over the top. Sprinkle with bacon. Chill, covered, for 8 to 12 hours.
Makes 8 (1-cup) servings.

Cajun Green Beans
1 (36-ounce) package frozen cut green beans
2 tablespoons Creole seasoning
14 teaspoon red pepper flakes
14 cup (or more) chopped red bell pepper
12 cup chopped peppered bacon, cooked
14 cup (or more) chopped onion
14 cup chopped celery
2 tablespoons chopped green bell pepper
1
12 sticks butter
Place green beans in a large baking dish. Sprinkle with Creole seasoning, red pepper flakes, red bell pepper, bacon, onion, celery and green bell pepper. Dot with butter. Bake at 375 degrees for 30 minutes or until the green beans are tender and bright green in color, stirring every 10 minutes.

Artichoke Bites
1 (14-ounce) can artichoke hearts, drained
1 cup seasoned bread crumbs
2 eggs
2 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, pressed
2 tablespoons freshly grated Parmesan cheese

Mash the artichoke hearts in a bowl. Add bread crumbs, eggs, olive oil, lemon juice and garlic and mix well. Chill, covered for 4 to 12 hours. Shape into small balls and roll in the cheese. Place on a baking sheet and bake at 400 degrees until light brown. Serve warm or at room temperature.