Winter Page: Recipes



Looking for a great meal or snack to warm you this winter? Try one of these classic recipes from Chef Debbie of Yummy~issimo!® Personal Chef Service!


    Makes 24 pieces

    • nonstick cooking spray
    • 1/2c butter
    • 4c sugar
    • 12oz evaporated milk
    • 2T instant espresso powder
    • 12oz semisweet chocolate chips
    • 30 large marshmallows
    • 3/4c crushed Heath Bar


    Lightly spray 9×13″ baking dish with cooking spray.

    In very large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder. Stirring constantly, bring to rolling boil and boil for a full 10 minutes. You may have to reduce heat some to avoid boil over but keep at rolling boil for the full 10 minutes. Do not start 10 minute timer until a full rolling boil is achieved.

    Remove from heat and stir in chocolate chips and marshmallows until well blended. Pour into prepared pan. Sprinkle with Heath Bar evenly over top and lightly pat into chocolate mixture.

    Cool until set, about 3-4 hours. Cut into 24 bite-sized pieces.

  • Serves 6

    • 1 1/2 pound skinless chicken breast, cut into 1″ cubes
    • 2T butter
    • 1 jalapeno, finely minced
    • 1 onion, diced
    • 1c baby carrot, diced
    • 4 garlic cloves, finely minced
    • 3T flour
    • 1/2t oregano
    • 1/2t cumin
    • salt and pepper, to taste
    • 1 15oz can chicken broth
    • 2 15oz cans cannellini beans
    • 1/4c cilantro, fresh, chopped
    • 4oz Jack cheese, shredded


    In large pot, melt butter and saute chicken until lightly browned. Add jalapeno, onion, carrot and garlic and cook until vegetables are soft, approximately 4″‘5 minutes.

    Stir in flour, oregano, cumin and salt and pepper, stirring constantly for 2 minutes. Stir in chicken broth and simmer, covered 30 minutes. Do not drain or rinse beans, and stir in beans, bean broth and cilantro. Simmer 20 minutes, stirring occasionally.

    To serve, top with shredded Jack cheese

  • Serves 8

    • 2T butter
    • 2T flour
    • 1c milk
    • 1/2 pound bacon, large dice
    • 4c chicken broth
    • black pepper
    • 1 onion, diced
    • 6c potatoes, peeled and diced
    • 1/8t cayenne pepper
    • 3 celery stalks, sliced
    • 1c carrot, diced
    • 4-6 garlic cloves, minced
    • 2c frozen corn
    • Cheddar cheese, shredded, for garnish
    • 8 green onions, sliced, for garnish


    Melt in large soup pot over mediumrvhigh heat. Add the bacon and cook until crispy. Remove bacon,drain on paper towels and reserve.

    Pour off most of the bacon fat. Add the onion, celery and garlic and cook soft. Sprinkle on the flour and stir well into the veggies. Add the chicken broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer about 20 minutes. Add carrots, corn and half of the bacon. Cover and simmer about 10 minutes.

    Stir in the milk. Season with black pepper and cayenne pepper. Using an immersion blender, pulse blend in the pot several times to thicken the soup but still leaving some potatoes and corn in large pieces. Garnish with remaining bacon, cheddar cheese and green onions.

  • Makes 12 jumbo muffins

    • Duncan Hines spice cake mix
    • 1 15oz can pure pumpkin
    • 3 eggs
    • 2T water
    • 2T maple syrup
    • 2T canola oil
    • 1bag cinnamon chips


    Preheat oven to 350. Place paper muffin liners in muffin tin and spray liners with nonstick cooking spray.

    Place all ingredients except cinnamon chips in large bowl and blend with mixer on medium for 2 minutes. Add cinnamon chips and beat into mixture.

    Pour mixture into prepared muffin tin. Bake 22-25 minutes or until toothpick inserted in the middle comes out clean.

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