Chocolate Covered Peppermint Patties

Ingredients

• Servings: 4
• 1 cup mashed potatoes
• 1 teaspoon salt
• 2 tablespoons melted butter
• 2 teaspoons peppermint extract
• 8 cups confectioners' sugar
• 8 (1 ounce) squares semisweet chocolate
• 2 tablespoons shortening

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 8 hrs 50 mins


• in a large bowl, mix together the potatoes, salt, butter, and peppermint extract. gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• knead slightly, and roll into cherry-size balls. flatten balls to form patties. arrange on sheets of wax paper, and allow to dry overnight.
• place chocolate and shortening in a microwave-safe bowl. heat in microwave, stirring occasionally, until melted and smooth. dip patties in melted chocolate, and let cool on wax paper.

halloween bloody baked rats

Ingredients

• Servings: 4
• 2 pounds ground beef
• 1/2 onion, chopped
• 1 egg, beaten
• 1 cup dry bread crumbs
• 1 (1.25 ounce) packet meatloaf seasoning mix
• 1 cup cubed cheddar cheese
• 3 (10 ounce) cans tomato sauce
• 1 cup white sugar
• 1 tablespoon worcestershire sauce
• 1 ounce uncooked spaghetti, broken into fourths
• 1/2 carrot, cut into 1/8-inch thick slices
• 1 tablespoon frozen green peas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. use your hands to mix until well blended. measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. shape into a point at one end and lengthen the body a bit by rolling between your hands. place your ''rat'' into a shallow baking dish, and continue with the remaining meat. insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• in a medium bowl, stir together the tomato sauce, sugar and worcestershire sauce. pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• bake for 45 minutes in the preheated oven. uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• while the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• carefully transfer the rats to a serving platter so that their delicate tails don't fall off. press peas into the pointy end to make eyes, and insert carrot slices to make ears. spoon some of the tomato sauce around them and serve.

A-plus Hot Chocolate

Ingredients

• Servings: 1
• 3 tablespoons powdered chocolate drink mix
• 1 tablespoon white sugar
• 3 tablespoons sweetened condensed milk
• 1 (5 ounce) can evaporated milk

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 3 mins


• in a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. add water to fill the glass.
• place in microwave and cook on high for 1 1/2 to 2 minutes. stir and serve.

british hot cross buns

Ingredients

• Servings: 12
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons active dry yeast
• 1 2/3 cups all-purpose flour
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, softened, cut into pieces
• 1 egg
• 2/3 cup dried currants
• 1/4 cup diced candied citron
• glaze:
• 2 tablespoons white sugar
• 1 tablespoon water
• icing:
• 2/3 cup confectioners' sugar
• 2 teaspoons water

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 3 hrs 45 mins


• heat milk in a small saucepan to 110 degrees f (43 degrees c); pour milk into a bowl. whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
• place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
• place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. at slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
• butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
• line a baking sheet with parchment. turn dough out a lightly floured surface. pat dough into a rough square, and cut into 12 equal pieces. form each piece into a round bun; place on prepared baking sheet. press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• bake buns in the preheated oven until deep golden brown, about 15 minutes.
• bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. remove buns from oven; lift parchment and transfer buns to a wire rack. brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
• stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

Cream Puffs Ii

Ingredients

• Servings: 12
• 1 cup water
• 1/2 cup butter
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1 pint heavy cream
• 1 tablespoon white sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 450 degrees f (230 degrees c).
• in medium saucepan, bring water to a boil. add butter and stir as it melts, then return to a boil. add flour and salt all at once and stir vigorously until mixture forms a ball. remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• bake 15 minutes in the preheated oven then reduce heat to 325 degrees f (165 degrees c) and bake 25 minutes more. remove puffs from oven, split and remove soft dough from center. turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. cool completely on wire rack.
• in medium bowl, whip cream with electric mixer until stiff peaks form. stir in vanilla and sugar. fill puffs with whipped cream. melt chocolate chips in microwave or slowly over low heat. drizzle melted chocolate over tops of cream puffs. serve immediately.

creamy curried scrambled eggs

Ingredients

• Servings: 2
• 2 teaspoons ghee (clarified butter)
• 2 shallots, thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon water (optional)
• 4 ounces cream cheese
• 4 eggs
• 1 teaspoon dijon mustard
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt the ghee in a skillet over medium-low heat. stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. season with the curry powder, and cook 5 minutes more. add the tablespoon of water if needed to keep the shallots from burning.
• meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on high. whisk in the eggs and dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. they will still be softer than normal scrambled eggs because of the cream cheese. season to taste with salt and pepper just as the eggs are ready to come out of the pan.

Cream Cheese Pie

Ingredients

• Servings: 1
• 12 ounces cream cheese, softened
• 2/3 cup white sugar
• 2 eggs
• 1/4 cup creme de menthe liqueur
• 2 teaspoons white creme de cacao
• 1 (9 inch) prepared chocolate cookie crumb crust
• 4 ounces semisweet chocolate chips
• 1/2 cup sour cream, room temperature

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 300 degrees f (150 degrees c.)
• in a large bowl, beat cream cheese until smooth. blend in sugar, eggs, creme de menthe, and white creme de cacao. pour into crust.
• bake in the preheated oven for 40 minutes. cool completely.
• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. blend in sour cream. spread over surface of cooled cheese cake. refrigerate 5 hours, or until firm before serving.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

Mandarin Orange Cake Ii

Ingredients

• Servings: 1
• for the cake:
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 (11 ounce) can mandarin oranges
• 1/3 cup vegetable oil
• for the soaking syrup:
• 1/3 cup water
• 1/3 cup white sugar
• 1/4 cup orange liqueur, such as grand marnier®
• for decorating:
• 2 (15 ounce) cans mandarin oranges, drained
• 1 recipe frosting or whipped cream (see editor's notes)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). line two 8-inch pans with parchment paper.
• in a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. beat well.
• divide batter into prepared cake pans. bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. allow to cool.
• while the cakes are cooling, make the simple syrup. combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. microwave for 1 minute. stir to dissolve sugar. pour about 1/4 cup orange liqueur into sugar-water mixture.
• set one cake layer on a serving plate. brush generously with orange syrup. spread cake with frosting and layer drained mandarin oranges on top of filling. carefully set remaining cake layer on base. brush top layer with orange syrup. frost top and sides of cake; decorate top with remaining orange slices, if desired.

gourmet caramel apples

Ingredients

• Servings: 5
• 5 large granny smith apples
• wooden craft sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 7 ounces chocolate candy bar, broken into pieces
• 2 tablespoons shortening, divided
• 1 cup colored candy coating melts

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• bring a large pot of water to a boil. dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. wipe dry, and set aside to cool. insert sticks into the apples through the cores.
• line a baking sheet with waxed paper and coat with cooking spray. place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• hold apples by the stick, and dip into the caramel to coat. set on waxed paper; refrigerate for about 15 minutes to set.
• heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. dip apples into the chocolate to cover the layer of caramel. return to the waxed paper to set.
• melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. use a fork or wooden stick to flick colored designs your apples for a finishing touch. refrigerate until set, overnight is even better.

Spooky Halloween Eyeballs

Ingredients

• Servings: 30
• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 2 1/2 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• 12 ounces white chocolate, chopped
• 2 tablespoons shortening
• 2 drops blue food coloring
• 1/2 cup miniature semisweet chocolate chips
• red food coloring (optional)

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• beat the peanut butter and butter with an electric mixer in a large bowl until smooth. beat in the sugar and vanilla. cover and refrigerate for 30 minutes. roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. refrigerate for another 30 minutes.
• melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. you can chill them in the refrigerator.
• stir a few drops of blue food coloring into the remaining melted white chocolate. make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." for an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Chocolate Crinkles I

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup chopped walnuts
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1/3 cup confectioners' sugar for decoration

Recipe

• melt butter and chocolate either in a microwave or over low heat on the stove. allow to cool slightly.
• stir in remaining ingredients, except powdered sugar. mix well.
• cover dough and chill for 30 minutes.
• preheat oven to 300 degrees f (150 degrees c).
• shape dough into 1 inch balls. roll in powdered sugar to coat heavily. place 2 inches apart on an ungreased cookie sheet. bake for 15 to 18 minutes or until edges are set. remove from cookie sheet and cool on rack.

the truly most fantastic chocolate brownies

Ingredients

• Servings: 1
• 5 (1 ounce) squares unsweetened chocolate
• 2/3 cup butter
• 4 teaspoons hot water
• 2 teaspoons instant coffee granules
• 3 egg yolks
• 3 egg
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup walnuts, toasted and chopped
• 3 (1 ounce) squares unsweetened chocolate, chopped
• 1/3 cup sour milk
• 1 tablespoon white sugar
• 1 teaspoon (optional)
• 1 cup walnuts, toasted and chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch square pan.
• in a double boiler, or in the microwave, melt 5 squares of unsweetened chocolate with 2/3 cup butter. combine hot water and instant coffee, stir into the melted chocolate. set aside to cool.
• in a medium bowl, beat in eggs, egg yolks, and 1 cup sugar until smooth. stir in vanilla. sift together flour, baking powder, and cocoa; mix into the egg mixture. next, mix in the cooled chocolate mixture. stir in 1/2 cup walnuts. spread the batter into the prepared pan.
• bake for 30 to 35 minutes in the preheated oven. cool completely before frosting.
• to make the frosting, melt the remaining 3 squares of unsweetened chocolate in a double boiler. stir in sour milk, and 1 tablespoon sugar; stir until smooth. remove from heat, and stir in the . spread over the cooled brownies, and sprinkle with remaining walnuts. allow the frosting to set before cutting into bars.

Cookies

Ingredients

• Servings: 5
• 2 cups butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1/3 cup crushed hard peppermint candies, or more as needed
• 8 ounces white confectioners' coating, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 10 mins


• beat butter and confectioners' sugar in a bowl until creamy; stir vanilla extract into butter mixture. gradually beat flour into mixture to make a smooth dough. stir pecans into dough; refrigerate until thoroughly chilled, 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• bake cookies in the preheated oven until lightly browned, 18 to 20 minutes. remove to cool on wire racks.
• place crushed peppermints into a shallow bowl. microwave confectioners' coating in a microwave-safe bowl for 30 seconds; stir. continue heating in 15-second intervals, stirring after each interval, until coating is warm and smooth. dip tops of cooled cookies in coating, then press into crushed candy. set cookies aside to let coating set.

christmas bark candy

Ingredients

• Servings: 1
• 1 (10 ounce) package vanilla baking chips
• 2 teaspoons vegetable oil
• 1 1/2 cups mini candy-coated chocolate pieces

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 15 mins


• line a baking pan with wax paper or foil.
• in a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. stir until smooth; let cool for 2 minutes. stir in candy-coated chocolate pieces. spread mixture prepared pan; chill for 10 minutes and break into pieces.

Make-ahead Mashed Potatoes

Ingredients

• Servings: 10
• 3 pounds russet (idaho) potatoes, scrubbed but unpeeled
• 1 1/2 cups half and half, plus extra if necessary
• salt, to taste
• 6 tablespoons butter, softened

Recipe

• place potatoes in a large pan with water to cover. bring to a boil. reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
• heat half and half in microwave.
• process unpeeled potatoes through a food mill into a medium bowl. (or, using a potholder, peel and drop them into a bowl. puree using a potato masher or standing mixer fitted with the paddle attachment.) stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (can be cooled and refrigerated in an airtight container up to 2 days.)
• thirty minutes before serving, microwave until warm. transfer to a heatproof bowl set over a pan of simmering water. stir in butter to melt. cover with plastic wrap. keep warm until serving time.

Detroit-style Coney Dogs

Ingredients

• Servings: 4
• 4 hot dogs with natural casings
• 1 hot dog rolls, sliced
• 1 small onion, diced
• 1 (10 ounce) can chile sauce without beans
• 4 tablespoons prepared yellow mustard, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an outdoor grill for medium-high heat.
• place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. lightly grill hot dog rolls.
• meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. stir, and cook 1 minute more.
• place hot dogs on buns. top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

safta miriam's passover seven layer cake

Ingredients

• Servings: 16
• 3 1/2 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup margarine
• 1 cup superfine sugar
• 3 egg yolks
• 3 egg whites
• 8 matzo sheets
• 1 (750 milliliter) bottle concord grape
• 1/4 cup finely chopped nuts

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. when chocolate is almost melted, just remove from the microwave and stir until smooth. set aside.
• in a large bowl, cream together the margarine and sugar until light and fluffy. beat in the egg yolks one at a time until well blended. in a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. fold the melted chocolate into the sugar mixture, then fold in the egg whites.
• pour 1/4 of the bottle of into an 8x8 inch baking dish. soak one of the matzo sheets briefly on both sides, then remove to a serving platter. if you soak too long, it will break apart and become hard to work with. spread a thin layer of the chocolate cream over the soaked matzo. continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. add more to the dish as necessary for soaking.
• press chopped nuts the sides, or sprinkle them on top for garnish. refrigerate overnight to allow the chocolate and to blend flavors.

Chocolate-dipped Peppermint Bark

Ingredients

• Servings: 8
• 1 (6 ounce) package white chocolate, chopped
• 1/3 cup crushed peppermint candies
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr


• line an 8x8 inch baking pan with foil and spray with cooking spray. line a baking sheet with waxed paper.
• melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). stir in crushed peppermint candy. spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. break the bark into bite size pieces.
• melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. place on prepared baking sheet; refrigerate until set.

pumpkin cake extraordinaire

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 4 eggs
• 1 1/2 cups pumpkin puree
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons ground nutmeg
• 5 teaspoons ground cinnamon
• 3 tablespoons honey
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 10 inch regular or fluted tube pan.
• in a large bowl, beat together oil, eggs, pumpkin and vanilla. in a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. fold flour mixture into pumpkin mixture. pour into prepared pan.
• bake in preheated oven 60 minutes; reduce heat to 350 degrees f (175 degrees c) and bake 15 minutes more, until cake springs back when lightly touched in center. let cool in pan 10 minutes before removing to wire rack to cool completely.
• to make the honey glaze: warm honey in microwave or small saucepan until runny. place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. mix well and brush cooled cake.

Applesauce Brownies Ii

Ingredients

• Servings: 1
• 1/2 cup shortening
• 2 (1 ounce) squares unsweetened chocolate
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch pan. in a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. set aside to cool.
• in a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. stir in the chocolate mixture. combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. spread evenly into the prepared pan.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. cool in pan before cutting into squares.

Chocolate Date Loaf Ii

Ingredients

• Servings: 1
• 1 cup chopped dates
• 3/4 cup boiling water
• 1 teaspoon baking soda
• 1/4 cup margarine
• 3/4 cup chocolate chips
• 1 egg
• 1/2 cup white sugar
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place dates in a small bowl with boiling water and baking soda. let stand until cooled. melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. stir frequently until smooth.
• in a medium bowl, beat egg and stir in sugar, salt and vanilla. stir in the melted chocolate and date mixtures. combine the flour and baking powder, and stir into the date mixture until just blended. scrape into a greased 9x5 inch loaf pan. let stand for 20 minutes while you preheat the oven to 350 degrees f (175 degrees c).
• bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. cool for 10 minutes before removing from the pan. wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day.

Chilled Salmon With Summer Tomato Salsa

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon, skin removed
• 1 cup chopped fresh tomato
• 1/2 hass avocado, chopped
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/2 cup cooked corn kernels
• 1/4 cup minced red onion
• 1/4 cup chopped fresh cilantro
• salt and pepper, to taste
• 1 lime, cut in wedges

Recipe

• place salmon in a shallow microwave bowl. add 2 cups water. cover and microwave on high 7-9 minutes or until salmon is cooked as desired. remove from water; refrigerate until cool.
• in a small bowl, combine remaining ingredients (except lime). refrigerate 30 minutes.
• serve salmon surrounded by the salsa and lime wedges.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

halloween bloody baked rats

Ingredients

• Servings: 4
• 2 pounds ground beef
• 1/2 onion, chopped
• 1 egg, beaten
• 1 cup dry bread crumbs
• 1 (1.25 ounce) packet meatloaf seasoning mix
• 1 cup cubed cheddar cheese
• 3 (10 ounce) cans tomato sauce
• 1 cup white sugar
• 1 tablespoon worcestershire sauce
• 1 ounce uncooked spaghetti, broken into fourths
• 1/2 carrot, cut into 1/8-inch thick slices
• 1 tablespoon frozen green peas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. use your hands to mix until well blended. measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. shape into a point at one end and lengthen the body a bit by rolling between your hands. place your ''rat'' into a shallow baking dish, and continue with the remaining meat. insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• in a medium bowl, stir together the tomato sauce, sugar and worcestershire sauce. pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• bake for 45 minutes in the preheated oven. uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• while the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• carefully transfer the rats to a serving platter so that their delicate tails don't fall off. press peas into the pointy end to make eyes, and insert carrot slices to make ears. spoon some of the tomato sauce around them and serve.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

Sour Cream Mocha Cake

Ingredients

• Servings: 12
• 2 cups semisweet chocolate chips
• 1/2 cup sour cream, room temperature
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups white sugar
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons instant coffee powder
• 1 cup warm water
• 1/2 cup chopped walnuts

Recipe

• microwave 1 cup chocolate chips in a small, microwave-safe bowl on high for 1 minute; stir. cook at additional 10 to 20 second intervals, stirring until smooth. cool to room temperature.
• beat melted chocolate, sour cream, oil and eggs in large mixer bowl. beat in sugar, flour, baking soda and salt. dissolve coffee crystals in water; gradually beat into batter. pour into greased 13 x 9-inch baking pan. sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake.
• bake in a preheated 350 degrees f (175 degrees c) for 30 to 40 minutes or until cake tests done.

kitty litter cake

Ingredients

• Servings: 20
• 1 (18.25 ounce) package german chocolate cake mix
• 1 (18.25 ounce) package white cake mix
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (12 ounce) package vanilla sandwich cookies
• 3 drops green food coloring
• 1 (12 ounce) package tootsie rolls

Recipe

• prepare cake mixes and bake according to package directions (any size pan).
• prepare pudding according to package directions and chill until ready to assemble.
• crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup. to the 1/4 cup add a few drops of green food coloring and mix.
• when cakes are cooled to room temperature, crumble them into a large bowl. toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. you probably won't need all of the pudding, you want the cake to be just moist, not soggy.
• line kitty litter box with the kitty litter liner. put cake mixture into box.
• put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. sprinkle a small amount of the green colored cookie crumbs lightly over the top.
• heat 3 or 4 of the tootsie rolls in the microwave until almost melted. scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. heat the remaining tootsie rolls until pliable and shape as before. spread all but one randomly over top of cake mixture. sprinkle with any remaining cookie crumbs. hang the remaining over side of litter box and sprinkle with a few green cookie crumbs. serve with the pooper scooper for a gross halloween dessert.

Amazing Spinach Artichoke Casserole

Ingredients

• Servings: 16
• 6 cloves garlic, unpeeled
• 4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/4 cup butter
• 1 (8 ounce) package sliced fresh mushrooms
• 3 green onions, finely chopped
• 1 (8 ounce) package cream cheese
• 1 cup sour cream
• 1 (8 ounce) can water chestnuts, drained and chopped
• 3/4 cup grated parmesan cheese
• 3/4 cup real mayonnaise
• 2 teaspoons garlic salt
• 1 tablespoon lemon juice
• 1 cup french fried onion rings

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. set roasted garlic cloves aside to cool.
• place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, parmesan cheese, mayonnaise, garlic salt, and lemon juice. squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. spoon the casserole into a round 2-quart baking dish.
• bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. spread french-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

skewered grilled potatoes

Ingredients

• Servings: 8
• 2 pounds red potatoes, quartered
• 1/2 cup water
• 1/2 cup light mayonnaise
• 1/4 cup dry white
• 2 teaspoons crushed dried rosemary
• 1 teaspoon garlic powder
• wooden skewers, soaked in water for 30 minutes

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• place potatoes and water in a microwave safe bowl. cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. drain potatoes and allow to steam for a few minutes to dry.
• in a large bowl, stir together mayonnaise, , rosemary, and garlic powder. mix in drained potatoes and toss to coat. marinate, covered, in the refrigerator for 1 hour.
• preheat an outdoor grill for high heat and lightly oil grate.
• remove potatoes from marinade, and skewer. grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. remove potatoes from skewers and serve hot.