Cornbread Salad Iii

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 (7 1/2 ounce) package cornbread-muffin mix
• 1 (16 ounce) can canned chopped green chili peppers
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1 pinch rubbed sage
• 10 slices bacon
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) package dry ranch dressing mix
• 2 (15 1/2 ounce) cans pinto beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1 cup chopped green onion
• 2 cups shredded cheddar cheese

Recipe

• 1 preheat the oven to 400 degrees f (200 degrees c).
• 2 prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter.
• 3 spread into a greased 8 inch square pan.
• 4 bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed.
• 5 set aside to cool completely.
• 6 in a small bowl, stir together the mayonnaise, sour cream, and ranch dressing mix.
• 7 set aside.
• 8 wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice.
• 9 crumble, and set aside.
• 10 crumble half of the cornbread into the bottom of a 9x13 inch baking dish.
• 11 pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, bacon and cheese.
• 12 repeat the layers ending with cheese on top.
• 13 the dish will be very full.
• 14 cover and refrigerate for 2 hours before serving.

Biggest Winner Breakfast Sausage

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces lamb tenderloin, ground or 8 ounces ground lamb
• 1 tablespoon minced red onion
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground sage
• 1/4 teaspoon cayenne
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Recipe

• 1 mix all ingredients in a bowl.
• 2 divide into 4 portions and shape into patties.
• 3 to prepare and eat now: cook in non-stick skillet for one to two minutes per side until cooked through. may spray pan with cooking spray if desired.
• 4 to freeze: can be frozen in individual uncooked portions. i, however, make several batches at once and freeze after being fully cooked.
• 5 to prepare after freezing: heat up in microwave either from frozen or thawed out state between a paper towel.

Chocolate Cheesecakes For Two

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1/2 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 2 ounces bittersweet chocolate
• 1 tablespoon butter
• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 2 teaspoons dutch-processed cocoa powder
• 1 large egg
• 1 egg yolk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons heavy whipping cream
• 2 ounces semisweet chocolate
• fresh whipped cream
• chocolate shavings
• fresh raspberry

Recipe

• 1 preheat oven to 300°f in a small bowl, combine graham-cracker crumbs and sugar; add melted butter, stirring well. press mixture into bottom and up sides of two 4" springform pans. bake 6 minutes; set aside to cool.
• 2 in a small microwave-safe bowl, combine bittersweet chocolate and butter. microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth; set aside to cool slightly.
• 3 in a medium bowl, beat cream cheese, sugar and cocoa powder at medium speed with an electric mixer until creamy. beat in egg and egg yolk, just until combined. stir in melted chocolate mixture, sour cream and vanilla. pour into prepared crusts. bake 40 minutes; cool completely. cover and chill for 4 hours.
• 4 gently run a knife around edges of pan to release sides. remove sides from pan. in a small microwave-safe bowl, combine cream and semisweet chocolate. microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth. spread evenly over cheesecake.
• 5 if desired, garnish with whipped cream, shaved chocolate and fresh raspberries.

Chocolate-amaretto Heart

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 4 ounces semisweet chocolate bars (hershey's or ghirardelli)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 3 large eggs, separated
• 1/8 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 cup sifted powdered sugar
• 4 tablespoons amaretto, or to taste
• 2 (4 ounce) semisweet chocolate bars, chopped (hershey's or ghirardelli)
• 1/4 cup whipping cream
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 18 small rose petals (organic, no pesticide)
• 1 cup sifted powdered sugar
• 1 1/2 teaspoons meringue powder
• 3 tablespoons water
• 1/2 cup superfine sugar

Recipe

• 1 first make candied rose petals:.
• 2 rinse rose petals, and let dry on paper towels.
• 3 beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until well blended; beat at high speed 4-5 minutes or until moxture is fluffy.
• 4 brush mixture on all side of petals; sprinkle with superfine sugar.
• 5 let stand on wire racks 24 hours.
• 6 yield=18 petals.
• 7 cake:.
• 8 heat oven to 350°f.
• 9 grease and flour a 6" heart-shaped or round springform pan; line bottom with parchment or wax paper.
• 10 set aside.
• 11 melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth.
• 12 remove from heat; let stand 2-3 minutes.
• 13 pour into mixing bowl.
• 14 stir together sugar and flour.
• 15 gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended.
• 16 add egg yolks, beating well after each addition.
• 17 beat egg whites and salt and high speed with electric mixer until stiff peaks form.
• 18 gently fold egg whites into chocolate mixture.
• 19 pour into prepared pan.
• 20 place cakepan in a 13"x9" pan, and add hot water to larger pan to a depth of 1".
• 21 bake for 1 hour or until center appears firm.
• 22 remove pan from water, and cool on wire rack for 15 minutes.
• 23 invert cake onto wire rack, and peel off paper.
• 24 cool completely.
• 25 yield=1 (6") cake.
• 26 amaretto buttercream frosting:.
• 27 beat all ingredients at medium speed with an electric mixer until smooth.
• 28 yield= 2/3 cup.
• 29 french chocolate glaze:.
• 30 microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at medium(50%) for 3-1/2 minutes.
• 31 whisk until smooth.
• 32 whisk in butter.
• 33 let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.
• 34 yield= 1-1/2 cups.
• 35 assemblage of cake:.
• 36 spread amaretto buttercream frosting on top of cake, and freeze 15 minutes.
• 37 place cake on wire rack in a 15"x10" jelly-roll pan.
• 38 pour chocolate glaze over cake, allowing it to drip down sides.
• 39 spread glaze over sides with spatula.
• 40 spoon excess glaze from pan into heavy-duty zip-top plastic bag; seal.
• 41 snip a tiny hole in 1 corner of bag, and drizzle over chocolate cake.
• 42 let stand at least 1 hour before serving.
• 43 garnish, if desired.

Carrot Timbale

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb carrot, cut into 1-inch rounds
• 1/3 cup fat-free ricotta cheese
• 1 1/4 teaspoons fresh dill, chopped
• 3 egg whites

Recipe

• 1 using whatever method you prefer, cook carrots until done but not mushy. (you can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
• 2 process ricotta in a food processor until smooth. add cooked carrots and remaining ingredients. process until smooth.
• 3 divide mixture evenly into four ramekins or custard cups. cook in the microwave, uncovered, at 50% power for 6 minutes. (if you have a lower-wattage oven, cook at 100% for 8 minutes.).

Cheesy Bologna Wrap

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (6 inch) flour tortillas
• 1 teaspoon dijon mustard
• 1 slice bologna
• 1 slice american cheese
• 1 kosher dill sandwich pickle

Recipe

• 1 spread tortilla with mustard. top with remaining ingredients; roll up.
• 2 serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.
• 3 kitchen tips:.
• 4 serving suggestion: serve with a fruit cup and assorted cut-up fresh vegetables.
• 5 cooking know-how: if tortilla is cold, stiff or difficult to roll up, wrap in a paper towel and microwave on high 5 to 10 seconds or until slightly softened before using.

Boca Bbq Meatloaf

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 342 g soy crumbles
• 1/2 cup egg substitute
• 1/2 cup fiber one original cereal, ground fine
• 1/2 cup plus 2 tbsp sweet baby ray's sweet & spicy bbq sauce
• 2 stalks celery, chopped
• 1/2 cup chopped onion
• 6 peppadew peppers, chopped

Recipe

• 1 preheat oven to 350.
• 2 spray a loaf pan with cooking spray.
• 3 in a microwave safe bowl place boca ground crumbles and heat for 1 1/2 minutes.
• 4 to the crumbles add all ingredients except the 2 tbsp bbq sauce.
• 5 mix together and let stand 5 minutes.
• 6 place mixture in loaf pan.
• 7 top with remaining 2 tbsp bbq sauce.
• 8 bake 35 minutes.

Biggest Loser's Frozen Hot Chocolate

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2/3 cup hot water
• 1 (1/3 ounce) packet fat-free sugar-free hot cocoa mix
• 2 tablespoons aerosol fat-free whipped topping (optional)

Recipe

• 1 in a small freezer-safe plastic container with a lid, combine the water and chocolate mix.
• 2 stir or whisk to dissolve the powder completely.
• 3 let stand to cool.
• 4 cover the container and place in the freezer for 4 to 5 hours, or until solid.
• 5 to serve:.
• 6 let the container stand at room temperature for 10 to 15 minutes or until the hot chocolate is just starting to melt slightly around the edges.
• 7 or, place the container in the microwave and cook on high power for about 30 seconds.
• 8 it should still be somewhat hard and need to be scraped with a spoon.
• 9 dollop with whipped topping, if desired.
• 10 serve immediately.

Cream Cheese Spinach

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 1 (12 ounce) package frozen spinach leaves, thawed and drained well
• 2 tablespoons parmesan cheese
• 1 1/2 cups crushed ritz crackers

Recipe

• 1 mix cream cheese and spinach together (soften the cream cheese in the microwave to make mixing easier).
• 2 put in a lightly greased 8x8" baking dish.
• 3 bake at 350°f for 25 minutes covered.
• 4 top with crushed crackers and parmesan cheese.
• 5 bake another 5-10 minutes uncovered until bubbly.

Caesar Salad Dressing Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 tablespoon grated lemon rind
• 2/3 cup freshly grated parmesan cheese
• 1 tablespoon dried oregano
• 1 1/2 teaspoons dry mustard
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/3 cup vegetable oil
• 1/4 cup seasoning, mix
• 3 tablespoons lemon juice
• 2 tablespoons light mayonnaise
• 1 teaspoon anchovy paste

Recipe

• 1 spread lemon rind on paper towel. microwave on high for 4 to 4-1/2 minutes or until dry, stirring several times, or dry for 1 day at room temperature.
• 2 combine with cheese, oregano, mustard, pepper, garlic powder and cayenne.
• 3 refrigerate in airtight container for up to 1 month. makes 3/4 cup, enough for 3 salads. whisk together ingredients shown above for one salad, 12 cups romaine lettuce.

Carrot Noodles

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 3
• 5 large carrots, peeled,sliced in strips,i used a potato peeler,i made them just like linguini
• 1/3 cup butter
• 1/2 cup water
• 1/2 teaspoon sugar

Recipe

• 1 combine carrot noodles with all the other ingredients.
• 2 microwave 6 to 8 minutes, halfway through, stir and toss.

Chocolate, Cranberry And Oat Bars

Total Time: 22 mins Cook Time: 22 mins

Ingredients

• Servings: 32
• 1 cup dried cranberries
• 1/4 cup orange juice
• 1 1/2 cups flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup margarine
• 1 1/2 cups brown sugar, firmly packed
• 2 eggs
• 4 squares baker's semisweet chocolate, coarsely chopped
• 1/2 cup pecan pieces

Recipe

• 1 preheat oven to 350°f.
• 2 combine cranberries and orange juice in microwaveable bowl. microwave on high 30 seconds. let stand 10 minutes.
• 3 meanwhile, combine flour, oats, baking powder, and salt: set aside.
• 4 beat margarine and sugar with electric mixer on medium speed until light and fluffy. add eggs, one at a time, beating well after each addition.
• 5 gradually add flour mixture, mixing well after each addition. stir in cranberry mixture, chocolate and pecans.
• 6 spread dough firmly into 13x9-inch baking pan sprayed with cooking spray.
• 7 bake 20-22 minutes or until center is set. cool completely on wire rack before cuttng to serve.

Chicken Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• olive oil
• 5 whole skinless chicken breasts (approx 150g-175g a breast)
• 2 leeks, sliced
• 4 garlic cloves, crushed
• 200 g button mushrooms, some halved and some quartered (i use brown button mushrooms as i prefer them but regular are fine.)
• 1/2 cup dry wine
• 1 cup water
• 3 teaspoons dijon mustard
• 1 1/4 teaspoons chicken stock (concentrated, i use a very dense chicken stock paste so if using powder you may need to add a little)
• 2 medium carrots
• 100 g sugar snap peas
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh parsley, finely chopped
• 1 cup cream
• 2 teaspoons cornflour
• pepper

Recipe

• 1 i have written above to chop the button mushrooms both halved and quartered. this is because they vary in size, in that if they are a little bigger i tend to quarter them and for the smaller ones just halve them. if they are really small i just throw them in whole. so adjust for what you have, if all are really small don't bother cutting them.
• 2 cut chicken into approximately 1 inch pieces. heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. remove and set to one side and wipe pan clean.
• 3 pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 min's and then add the garlic, cook for a minute more (i do it this way so i do not burn the garlic.) now add the mushrooms cook for a further 2-3 min's.
• 4 i have a large, deep, fry pan that has a lid so i cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
• 5 add the wine, water, mustard, chicken stock, thyme and parsley, stir. return chicken and cover, let it simmer for 20 min's or until chicken is cooked through.
• 6 boil or microwave carrots and sugar snap peas until tender.
• 7 add cream to chicken, mix a little water with cornflour and add. add the carrots and sugar snap and stir over heat until mixture boils and thickens.
• 8 serve with either boiled new potatoes, mash or rice.
• 9 also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. either your favourite or what you have on hand. this is also a great way to use up leftover roast chicken or turkey and it tastes great.

Chocolate-amaretto Ricotta Mousse

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup chocolate chips, semi-sweet
• 15 ounces low-fat ricotta cheese, part skim type
• 2 (1 g) packets splenda sugar substitute (if desired, i don't use it)
• 1/2 teaspoon almond extract (or 1 t. amaretto)
• 1 cup light whipped topping (like lite cool whip)

Recipe

• 1 in a food processor or blender, puree ricotta cheese, splenda and almond extract (or amaretto) until very smooth, stopping to clean down the sides periodically. (note - it's smoother in a blender, but harder to incorporate because it's a thick mixture).
• 2 put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. continue heating and stirring until very smooth.
• 3 add melted chocolate to the ricotta mixture (rule: always add melted chocolate to other ingredients, not the other way around. if you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
• 4 gently fold whipped topping into ricotta-chocolate mixture. refrigerate an hour before serving.
• 5 divide into 6 servings. it looks beautiful served in a martini glass! top with a couple chocolate chips and some raspberries, if desired.
• 6 per 6 servings: 192 calories, 11.6 g fat.

Chocolate-orange Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2/3 cup reduced-fat chocolate wafer cookies, crumbs
• 2 tablespoons butter
• 1 (1 lb) container small curd low fat cottage cheese
• 1 (8 ounce) package fat-free cream cheese
• 2 large eggs
• 2 large egg whites
• 1 cup sugar
• 3/4 cup good quality cocoa
• 1/4 cup orange liqueur
• 2 teaspoons orange zest
• 1/3 cup chopped semisweet chocolate

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small bowl combine the cookie crumbs and butter, toss well.
• 3 press onto the bottom and 1/2 inch up the sides of a 9-10 inch springform pan.
• 4 bake in the oven for 10-12 minutes or until lightly toasted.
• 5 remove from oven.
• 6 in a food processor or blender combine the cottage cheese, cream cheese, eggs and whites and process until very smooth.
• 7 in a large bowl mix together the sugar and cocoa.
• 8 add the cheese mixture, orange liqueur and orange peel and mix well.
• 9 melt the semisweet chocolate in the microwave until melted-make sure you dont burn it, and mix into the cheese mixture.
• 10 beat with a mixer until smooth and well blended.
• 11 pour into the crust.
• 12 bake in the 350 degree oven for 45 minutes, or until the center is barely jiggly.
• 13 run a knife around the rim and place cake in the refrigerator until cake is cooled.
• 14 wrap in plastic and let chill overnight up to 2 days.

Cream Cheese Pumpkin Dessert

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can pumpkin
• 8 ounces fat free cream cheese
• 1 cup sugar substitute
• 1 egg
• 1 tablespoon cinnamon
• 2 teaspoons allspice

Recipe

• 1 melt cream cheese in microwave, about 1-2 minutes.
• 2 mix pumpkin, spices, sugar substitute and egg in bowl.
• 3 microwave 5-6 minutes until dry on top.

Chicken Thighs Diablo

Total Time: 29 mins Preparation Time: 10 mins Cook Time: 19 mins

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 4 tablespoons dry sherry
• 1/2 teaspoon ground ginger
• 1 garlic clove, minced
• 1/2 teaspoon cayenne pepper
• 2 lbs chicken thighs (remove skin if desired)
• paprika

Recipe

• 1 combine soy sauce & cornstarch in 8" baking dish.
• 2 stir well & add sherry, ginger, garlic & cayenne.
• 3 place chicken in dish and coat with soy mixture.
• 4 cover with wax paper.
• 5 microwave on high 6 minutes.
• 6 turn pieces over, stir sauce & spoon over chicken.
• 7 sprinkle with paprika.
• 8 cover again & microwave on high 6-8 minutes.
• 9 rest 5 minutes, spoon sauce over chicken & serve.

Coconut Ice Microwave

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 250 g desiccated coconut
• 500 g icing sugar, sifted
• 397 g condensed milk (for slimmers you can use low fat)
• 4 drops food coloring, a few drops usually pink but you can use any colour you wish people seems to prefer pink and

Recipe

• 1 place condensed milk in microwavable bowl make sure its a high dish.
• 2 cook on high for 2 min stirr.
• 3 add sifted icing sugar and stir in well.
• 4 add coconut and stir well.
• 5 cook again for 2 min on high remove and stir.
• 6 cook again for 2 min on high remove and stir.
• 7 cook again for 2 min on high and stir very well.
• 8 pour half into greased tray say 26cm x 26cm tray.
• 9 colour the remainding half with pink colour essence or whichever colour you prefer.
• 10 pour over the one in the tray, make the surface nice and flat with a spatula. cool slightly then cut into squares.
• 11 please note microwaves vary in cooking times if it doesnt set it must be cooked more, if it goes darker its cooked too long.

Cornbread Sausage Stuffing

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (12 ounce) package cornbread stuffing mix
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 sausages, uncased
• 1/2 cup butter
• 2 cups chicken broth
• 1 cup toasted pecans
• 1 teaspoon sage
• salt & pepper

Recipe

• 1 in microwave or pan, brown sausage, casing removed.
• 2 remove sausage to plate, add onion and celery, saute until soft.
• 3 drain, add butter, melt, add veggies, cornbread, sausage, chicken broth, sage toast pecans, add to mix.
• 4 preheat oven to 350°f.
• 5 bake covered 30-45 minutes.

Chocolate Cheesecake Flan

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 185 g dark chocolate
• 1/3 cup raisins
• 1 tablespoon rum
• 2 teaspoons gelatin
• 1 tablespoon water
• 185 g cream cheese
• 2 tablespoons sugar
• 600 ml thickened cream
• 1 teaspoon cocoa

Recipe

• 1 line a 23 cm flan tin with plastic wrap hanging over edges.
• 2 melt chocolate in saucepan over boiling water/ you can do this in a microwave.
• 3 spread 2/3 of melted chocolate over base and sides of tin.
• 4 reserve remaining chocolate.
• 5 refrigerate case until set.
• 6 place raisins and rum in bowl stand for 20 minute.
• 7 sprinkle gelatine over water, dissolve over hot water.
• 8 beat cream cheese and sugar until creamy.
• 9 fold in softly beaten cream (300ml) and gelatine mixture.
• 10 divide in 2.
• 11 fold raisin mixture into one portion.
• 12 fold reserved chocolate into other portion.
• 13 spoon raisin and chocolate mixture alternately into case.
• 14 refrigerate until set.
• 15 remove cheesecake from plastic and tin pipe cream on top sprinkle with cocoa.

Chocolate Cheesecake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1/4 cup butter
• 1 cup chocolate wafer crumbs
• 3 (8 ounce) packages cream cheese
• 1 1/4 cups sugar
• 1 (8 ounce) package sour cream
• 2 teaspoons vanilla extract
• 1/2 cup cocoa
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/2 cup semi-sweet chocolate chips
• 2 teaspoons shortening

Recipe

• 1 preheat oven to 450°f.
• 2 crumb crust - mix the butter and cookie crumbs. press into the bottom of a 9-in springform pan.
• 3 beat sugar and cream cheese until blended. add in sour cream and vanilla and beat until blended. beat in cocoa and flour until blended. add one egg at a time until blended (do not overbeat). pour into crust.
• 4 bake 10 minutes. reduce oven to 250f - bake another 40 minutes. remove to wire rack. loosen cake from side of pan with knife. cool completely then remove sides of pan.
• 5 prepare chocolate drizzle topping - combine semi-sweet chips and shortening in a small glass bowl. microwave for 30 seconds. stir; reheat 15 seconds if needed. stir again. drizzle over cheesecake. refrigerate 4-6 hours. store covered and refrigerated.

Cheesy Beef-stuffed Zucchini

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 large zucchini
• 2 tablespoons butter
• 1 medium onion, diced
• 2 large carrots, diced
• 1 small zucchini, diced
• 2 garlic cloves, minced
• 1 lb ground chuck
• 1 cup rice
• 1/2 teaspoon salt
• 3/4 lb velveeta cheese, cubed
• 1/2 cup half-and-half
• 1 (10 ounce) can cream of mushroom soup
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup toasted breadcrumb

Recipe

• 1 cut the large zucchini into halves; scoop out center seeds and discard. place in large casserole dish and cover with salted water and saran wrap. cook in microwave for approximately 20 minutes or until fork tender.
• 2 during this process, cook the rice.
• 3 melt butter in a large saucepan; sauté onion, carrots, zucchini, and garlic. remove to bowl and keep warm.
• 4 fry the chuck in same saucepan; rinse and drain. return to pan. mix in the rice, vegetable mixture, velveeta cheese, mushroom soup, and half and half into the beef. if more half and half is needed, add to make a gooey mixture. add salt and red pepper flakes to taste.
• 5 drain zucchini halves and pat dry with a paper towel. salt the cavity.
• 6 spray casserole with cooking spray that held cooking zucchini. lay zucchini into the casserole dish; spoon mixture into zucchini boats; if you have leftover mix, dump on top. put bread crumbs on top.
• 7 bake 400 degrees until golden brown.

Bailey's Irish Cream Fudge

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 20
• 1 (12 ounce) package milk chocolate chips
• 3 (6 ounce) packages semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk (save the can)
• 2 teaspoons vanilla
• 0.75 (14 ounce) milk can baileys irish cream
• 1/2-3/4 cup nuts

Recipe

• 1 melt chips in a glass mixer bowl in the microwave.
• 2 add remaining ingredients(except the nuts) and blend.
• 3 add the nuts.
• 4 pour into a 13" x 9" waxed paper lined pan.
• 5 chill & cut into pieces.

Chocolate Cheesecake- Sinful

Total Time: 29 mins Preparation Time: 17 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1 (3 1/2 ounce) package jell-o chocolate pudding or 1 (3 1/2 ounce) package jell-o chocolate fudge flavor pudding and pie filling
• 3/4 cup sugar
• 1 cup milk
• 2 ounces baker's unsweetened chocolate, coarsely chopped
• 2 teaspoons vanilla
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs, separated

Recipe

• 1 microwave* (yes microwave): combine pudding mix, sugar and milk in 1 1/2 quart microwave- safe bowl; blend well.
• 2 add chocolate pieces.
• 3 cook high for 3 minutes.
• 4 stir well and cook 2 minutes longer, until mixture comes to a full boil.
• 5 add vanilla; set aside.
• 6 with electric mixer at medium speed, beat cream cheese in a large bowl until smooth.
• 7 beat in egg yolks; then add reserved pudding.
• 8 place egg whites in small narrow bowl.
• 9 with clean beaters and electric mixer at high speed, beat until stiff peaks form.
• 10 gently fold in small amount of cheese mixture to the egg whites.
• 11 fold egg mixture that you were just working with into remaining cheese mixture that you had set aside, blend well.
• 12 pour into 12 x 7 1/2 inch microwave- safe dish, lightly greased on bottom only.
• 13 place dish on inverted microwave-safe pie plate.
• 14 cook at high 10 to 12 minutes, rotate dish several times (if you don't have a microwave that has a carousel), until evenly puffed across top.
• 15 when done, place on flat heatproof surface; cool to room temperature.
• 16 cut into squares if you like.
• 17 store in refrigerator.
• 18 *cooking time is approximate due to oven sizes varying.
• 19 **to soften the cream cheese put it in the microwave for a few seconds.
• 20 it will help greatly!

Coconut Lime Blossoms

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 18 rhodes dinner rolls, thawed
• 1/3 cup butter, melted
• 1/3 cup sugar
• 1/3 cup shredded coconut
• 2 limes
• 1 cup powdered sugar
• 4 ounces cream cheese

Recipe

• 1 cut each roll in half. in a small bowl combine sugar, coconut and zest from the limes. dip each roll half into the melted butter and then in the coconut mixture. place 3 coated roll halves in each cup of a sprayed muffin tin. cover lightly with plastic wrap and let rise until rolls are one and a half times their original size. remove plastic wrap and bake at 350°f 15-20 minutes. remove from oven and cool completely. mix the powdered sugar with the juice from one lime. place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. add the cream cheese to the lime glaze and beat until smooth and shiny. if needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey. spread icing liberally over cooled blossoms.

Bill's Best Chicken Pot Pie Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 medium russet potatoes, peeled and diced
• 1 small onion, chopped
• 1 garlic clove, minced
• 6 tablespoons butter
• 1/3 cup flour
• 2 tablespoons instant chicken bouillon and seasoning
• 1/4 teaspoon pepper
• 4 cups 2% low-fat milk
• 2 cups frozen peas and carrots
• 2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
• salt, to taste

Recipe

• 1 steam potatoes until cooked (i steamed them in the microwave for about 5 minutes).
• 2 meanwhile, spray large soup pot or dutch oven with non-stick cooking spray. cook onion and garlic until translucent.
• 3 add butter; when melted, whisk in flour, bouillon and pepper. cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. cook for another minute.
• 4 stir in chicken, peas and carrots, and potatoes. cook for about 1 minute. if too thick, add a little milk. add additional salt, if desired.

Chocolate Cheesecake Flan

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups sugar, divided
• 6 semi-sweet chocolate baking squares, divided
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) package cream cheese, cubed
• 4 eggs

Recipe

• 1 preheat oven to 350°f
• 2 place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly.
• 3 pour into 9-inch round cake pan.
• 4 place 4 of the chocolate squares in microwaveable bowl. microwave on high 1-1/2 minutes or until chocolate is almost melted, stirring after each minute; cool.
• 5 place milk and cream cheese in blender container; cover. blend until smooth.
• 6 add remaining 1/2 cup sugar, eggs and melted chocolate; cover. blend well.
• 7 pour over syrup in cake pan.
• 8 place pan in larger baking pan. add enough water to larger baking pan to come halfway up side of round pan.
• 9 bake 1 hour or until knife inserted 1-inch from edge comes out clean. remove from oven.
• 10 place round pan on wire rack; cool completely.
• 11 refrigerate 4 hours or overnight before unmolding.
• 12 to unmold, run a knife around the edge of the flan, and invert onto a plate, shaking gently to loosen. (the caramel sauce that was on the bottom of the cake pan will now be on top of the flan.).
• 13 melt remaining 2 chocolate squares in small microwaveable bowl on high 1 minute or until chocolate is melted, stirring after 30 seconds.
• 14 use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm.
• 15 carefully remove chocolate designs from wax paper and place on top of flan to decorate.

Chocolate-caramel Angel Food Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (16 ounce) box angel food cake mix
• 2 ounces bittersweet chocolate, chopped
• 1/4 brown sugar, packed
• 1/4 cup butter
• 3 tablespoons heavy whipping cream
• 1 dash salt
• 3 tablespoons pecans, chopped and toasted

Recipe

• 1 bake cake according to package instructions. cool completely.
• 2 place chocolate in a microwave-safe bowl. microwave at high for 30 seconds or until melted, stirring every 10 seconds. drizzle chocolate over cake. combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. reduce heat, and cook 4 minutes (do not stir). remove from heat; quickly drizzle caramel over cake. top with pecans.

Chocolate-blood Orange Marble Cake

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 16
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 ounces bittersweet chocolate, coarsely chopped
• 1 3/4 cups unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 lb salted butter, at room temperature (2 sticks)
• 1 1/4 cups sugar
• 3 large eggs, at room temperature
• 1 cup sour cream
• 1 tablespoon pure vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• 2 blood oranges, zest of
• 1/2 cup fresh blood orange juice
• 1/4 cup sugar

Recipe

• 1 position an oven rack in the center of the oven; preheat oven to 350°.
• 2 lightly butter and flour a 9-inch fluted or plain tube pan and tap out the excess flour.
• 3 cake-in a microwave oven on medium (50%) power, in a microwave-safe bowl, heat the chocolates together for 30-second intervals, stirring after each interval, until melted, about 2 minutes; let cool until tepid.
• 4 in a bowl, whisk together the flour, baking soda, baking powder, and salt.
• 5 in a large bowl, beat the butter and sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
• 6 one at a time, heat in the eggs, scraping down the sides of the bowl after each addition.
• 7 with the mixer on low speed, gradually add the flour mixture, and then the sour cream and vanilla.
• 8 transfer half of the batter to a medium bowl.
• 9 add tepid chocolate mixture and chocolate chips and stir well.
• 10 add the orange zest to the plain batter.
• 11 spoon the batters alternately into the prepared pan.
• 12 using a table knife, swirl them together to create a marbled effect.
• 13 bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 50 minutes.
• 14 let cool in pan on wire rack for 10 minutes.
• 15 meanwhile, make the syrup: in a small saucepan, bring the orange juice and sugar to a boil, over medium heat, stirring often to dissolve the sugar.
• 16 strain into a glass measuring cup.
• 17 invert the cake onto the cooling rack and unmold.
• 18 place the rack on a plate; slowly drizzle the orange syrup over the cake.
• 19 using a dessert spoon, retrieve the syrup on the plate and drizzle it back over the cake.
• 20 repeat until the cake absorbs all of the syrup.
• 21 let cool completely on the rack.

Cornbread Stuffed Quick Lamb Chops

Total Time: 1 hr 25 mins Preparation Time: 50 mins Cook Time: 35 mins

Ingredients

• 4 thick lamb chops, 1-inch thick, with pocket cut out in each
• 2 cups crumbled cornbread
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1/4 cup butter
• 1 egg, beaten
• 1 tablespoon pimiento
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons prepared mustard
• 1/4 teaspoon chili powder

Recipe

• 1 note: most of the prep time involves making the cornbread, cooking it and letting it cool.
• 2 make the cornbread and let cool.
• 3 cornbread stuffing: in mixing bowl, toss together the cornbread, onion, green pepper, butter, egg, pimiento, salt and pepper.
• 4 take each chop and fill the pocket with the stuffing, dividing all of the stuffing amongst the chops.
• 5 arrange the lamb chops in a 12 x 8 x 2inch dish, with the thickest meaty areas to the edge and the "tails" in the center.
• 6 brush half of the glaze (see recipe above) over the tops of the chops.
• 7 cover with wax paper.
• 8 microwave at medium (5) for 35-40 minutes, rotating dish 1/2 turn after 15 minutes, until tender.
• 9 let stand for 5 minutes.
• 10 brush with remaining glaze before serving.

Chicken Taquitos

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 2 cups cooked chicken, shredded
• 1 (10 ounce) can mild enchilada sauce
• 1 cup shredded cheese cheddar cheese (or a shredded blend) or 1 cup mozzarella cheese (or a shredded blend) or 1 cup monterey jack pepper cheese (or a shredded blend)
• 1/2 cup onion, minced
• 1 (4 ounce) can green chilies, diced
• 1 teaspoon garlic salt
• 3/4 cup vegetable oil
• 24 corn tortillas
• oil (for deep frying)
• sour cream
• salsa
• guacamole

Recipe

• 1 in a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. mix well and set aside.
• 2 in a small skillet, heat oil. use tongs to dip each tortilla in oil for about 5 seconds on each side. drain on paper towels. keep warm.
• 3 place 2 tablespoons of chicken mixture onto each tortills. toll tortillas as tightly as possible and hold closed with a toothpick.
• 4 heat additional oil in skillet. deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). drain on paper towel and serve with sour cream, salsa, or guacamole.
• 5 serve 2 taquitos per person.
• 6 to freeze: prepare taquitos as directed. allow to cool and place on a baking sheet. freeze until firm and then transfer to a freezer bag.
• 7 to serve: microwave to thaw and reheat.

Coconut Ice Cream Torte

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 13
• 18 macaroons, crushed
• 1/4 cup butter, melted
• 3/4 cup chocolate fudge topping
• 13 (1 5/8 ounce) mounds candy bars (26 candy pieces to encircle cake)
• 1 quart vanilla ice cream, softened
• 1 quart strawberry ice cream, softened
• 1/4 cup sliced almonds, toasted

Recipe

• 1 in small bowl, combine cookie crumbs and butter.
• 2 press onto the bottom of a gereased 10 inch springform pan.
• 3 freeze for 15 minutes.
• 4 in microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable.
• 5 spread over crust.
• 6 arrange all 26 candy pieces around the edge of pan.
• 7 freeze for 15 minutes.
• 8 spread vanilla ice cream over fudge topping.
• 9 freeze for 30 minutes.
• 10 spread strawberry ice cream over vanilla layer.
• 11 sprinkle with almonds.
• 12 cover and freeze til firm.
• 13 may be frozen for up to 2 months.
• 14 remove from the freezer 10 minutes before serving.
• 15 remove sides of pan.

Chocolate-orange Cake

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

Ingredients

• 1 1/4 cups plain flour
• 1/4-1/2 cup cocoa powder (to taste for chocolate intensity)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup sunflower oil
• 3/4 cup caster sugar
• 1/4 cup yogurt
• 3/4 cup orange juice (i used fresh squeezed)
• 1 teaspoon orange zest
• 1 1/4 cups icing sugar
• 1 tablespoon orange zest
• 1/2 cup golden sultana raisins
• 2 tablespoons orange juice (i used fresh squeezed)
• 2 tablespoons apricot brandy (optional)
• 1 teaspoon vanilla extract
• two pinches orange food coloring (optional)

Recipe

• 1 preheat the oven to 180c (350f).
• 2 lightly grease an 8" round baking pan.
• 3 in a bowl, sift together the flour, cocoa, baking soda and baking powder.
• 4 in another bowl, cream together the oil, sugar and yogurt.
• 5 add the juice, orange zest and flour; mix well and pour into the prepared pan.
• 6 bake for about 35 minutes or till the cake tests done; let it remain in the tin for 10 minutes, then turn it out onto a wire cooling rack.
• 7 when the cake is completely cool, split it in half horizontally.
• 8 to make the filling, put the sultanas, orange juice and apricot brandy in a small microwaveable bowl.
• 9 cover with clingfilm, poke a hole in the top and microwave it for 2-1/2 minutes. let cool, then puree the sultanas - either smooth or coarsely
• 10 pour the pureed sultanas into a mixing bowl, and add the orange food colouring (if using), the vanilla extract and orange zest and mix well.
• 11 add the sifted icing sugar carefully and beat till the mixture is fairly thick, adding more icing sugar if required to make it spreadable but still firm.
• 12 spread the filling on one half of the cooled split cake and top with the other half.
• 13 sift icing sugar thickly over the top (perhaps vanilla sugar pulsed in the blender to make vanilla icing sugar).
• 14 serve with a cup of strong coffee.
• 15 as an alternative to the orange-sultana filling, split cake and fill with thick orange curd (lemon curd with 50% or more orange juice), then top with ganache.
• 16 non-chocolate eaters will find this delicious without the cocoa, adding another 1/4 cup of flour.

Biggest Loser Breakfast Burrito

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 3 large egg whites
• 1 strip nitrate-free turkey bacon, chopped
• 1/4 cup chopped onion
• 2 tablespoons seeded chopped fresh tomatoes
• 1 whole wheat flour, 96% fat-free tortilla (8-inch diameter)
• 1/4 cup shredded light cheddar cheese
• 2 teaspoons red taco sauce

Recipe

• 1 mist a small microwaveable bowl with olive oil spray. add the egg whites. set aside.
• 2 set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. with an oven mitt, briefly remove the pan from the heat to mist with cooking spray.
• 3 set over medium-high heat and add the bacon. cook, stirring occasionally, for about 2 minutes.
• 4 add the onion. cook for 1 to 2 minutes, or until the bacon is crisp.
• 5 add the tomato. cook for about 1 minute, or until just heated.
• 6 transfer the bacon mixture to a bowl. cover to keep warm.
• 7 place the tortilla in the pan and return to medium-high heat. cook for about 30 seconds per side, or until just warm.
• 8 meanwhile, microwave the egg whites on low power for 30 seconds. continue microwaving in 30-second intervals until they are just a bit runny on top. stir them with a fork, breaking into large pieces. if they are still undercooked, cook them in 10-second intervals until just done.
• 9 stir in the reserved bacon mixture.
• 10 place the tortilla on a serving plate. sprinkle on the cheese leaving about 2" bare on one end, in an even strip (about 3" wide) running down the center. top with the reserved egg mixture and drizzle on the taco sauce. fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle.
• 11 serve your breakfast burrito immediately.
• 12 per serving: 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat (less than 1 g saturated), 28 mg cholesterol, 3 g fiber, 630 mg sodium.

Coconut Joys

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter
• 2 cups powdered sugar
• 3 cups flaked coconut
• 2 -3 unsweetened chocolate squares

Recipe

• 1 in large saucepan melt one stick of butter.
• 2 add sugar and coconut to butter mixing until well blended.
• 3 form balls of dough appx 1-2 teaspoons making thumbprint wells into middle of balls.
• 4 melt unsweetened chocolate in microwave safe bowl appx 1-2 minutes stirring occasionally.
• 5 pour melted chocolate into wells.
• 6 chill until chocolate is firm.

Chocolate, Almond, And Banana Parfaits

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup bittersweet chocolate chips
• 6 tablespoons heavy whipping cream, divided
• 3/4 cup mascarpone cheese
• 3 tablespoons amaretto
• 2 tablespoons sugar
• 8 slices angel food cake, 1/2-inch-thick
• 24 slices bananas, 1/3-inch-thick diagonal (from about 3 bananas)
• 1/3 cup about sliced almonds, toasted

Recipe

• 1 heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just until chocolate is melted, about 30 to 35 seconds. stir to blend; cool chocolate sauce to lukewarm. whisk mascarpone, amaretto, sugar, and remaining 2 tablespoons cream in medium bowl until blended and mixture just starts to thicken.
• 2 using 2 1/2-inch-diameter cookie cutter, cut out round from each angel food cake slice. place 1 cake round in each of 4 wine goblets or old-fashioned glasses. top each cake round with 3 banana slices, 1 heaping tablespoon mascarpone mixture, bittersweet chocolate sauce, and sprinkling of almonds. repeat parfait layering 1 more time and serve.

Chocolate, Cranberry & Oat Bars

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup dried cranberries
• 1/4 cup orange juice
• 1 1/2 cups flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 1/2 cups firmly packed brown sugar
• 2 eggs
• 4 semi-sweet chocolate baking squares, coarsely chopped
• 1/2 cup pecan pieces

Recipe

• 1 preheat oven to 350ºf.
• 2 combine cranberries and orange juice in microwaveable bowl. microwave on high 30 sec. let stand 10 minute.
• 3 meanwhile, combine flour, oats, baking powder and salt; set aside.
• 4 beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. add eggs, one at a time, beating well after each addition. gradually add flour mixture, mixing well after each addition. stir in cranberry mixture, chocolate and pecans.
• 5 spread dough into 13x9-inch baking pan sprayed with cooking spray.
• 6 bake 25 to 30 minute or until lightly browned. cool completely on wire rack before cutting into bars.

Bill Knapp's Chocolate Cake

Ingredients

• 1 (18 ounce) box devil's food cake mix
• 1 1/2 cups water
• 2 eggs
• 1/2 cup butter or 1/2 cup margarine
• 12 ounces semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 14 ounces light corn syrup

Recipe

• 1 beat together cake mix, warm water and eggs with electric mixer on medium-high speed until smooth.
• 2 pour into a greased and floured 9x13-inch baking pan.
• 3 bake at 325 degrees for 30-35 minutes or until tester in center of cake comes out clean.
• 4 let cool on wire rack.
• 5 while cake is baking, prepare topping: in top of double boiler, over simmering water, combile butter, chocolate chips, sweetened condensed milk and corn syrup.
• 6 cook over the simmering water, stirring occasionally, until smooth (20-30 minutes).
• 7 remove from heat and beat with an electric mixer until smooth.
• 8 cut cake into squares and top with a generous spoonful of warm topping.
• 9 top each square with a scoop of vanilla ice cream just before serving.
• 10 store topping in refrigerator, tightly capped, for up to a few months; freezes well.
• 11 reheat in microwave a serving at a time.

Chocolate Cherry Bourbon Balls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 6 ounces chocolate chips
• 3 tablespoons corn syrup
• 1/2 cup bourbon
• 8 1/2 ounces chocolate wafers, crushed
• 1/2 cup powdered sugar
• 1 cup finely chopped nuts
• 1/4 cup finely chopped candied cherry
• granulated sugar

Recipe

• 1 melt chocolate in top of double boiler or on low in the microwave.
• 2 remove from heat, add corn syrup and bourbon.
• 3 in large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
• 4 add chocolate mixture.
• 5 stir until blended.
• 6 refrigerate 1 hour.
• 7 roll into 1-inch balls and roll in granulated sugar.

Bailey's Irish Coffee Cream Fudge

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 3/4 cup butter
• 3 cups sugar
• 3/4 cup evaporated milk
• 1/3 cup bailey's irish cream
• 1 tablespoon instant coffee crystals
• 7 ounces marshmallow cream
• 2 cups vanilla or 2 cups butterscotch chips
• 1 teaspoon vanilla extract

Recipe

• 1 in a small bowl combine bailey's and coffee crystals. microwave on high for 10 seconds. or until melted and dissolved.
• 2 in a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. slowly add the bailey's coffee mixture; stir well. boil for 5 minutes
• 3 remove from heat and stir in chips and vanilla extract. stir for approximately 3-4 minutes until smooth. pour into a foil lined 8x8" pan. chill to set.

Chocolate Cheesecake Ice Cream

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 1/2 pint double cream (heavy)
• 1/2 pint sour cream
• 6 ounces cream cheese
• 3 tablespoons fresh lemon juice
• 3/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 2 ounces grated milk chocolate

Recipe

• 1 melt chocolate over double boiler or in microwave. let cool at room temperature.
• 2 place the cream cheese into a mixing bowl and beat until soft and smooth.
• 3 slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream.
• 4 add the vanilla extract and lemon juice and mix until thick and smooth.
• 5 cover and chill in the refrigerator for 2-3 hours.
• 6 take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Coconut Krispy Chocolate Clusters

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 2 cups chocolate chips (i use milk chocolate, but semi-sweet or dark would be fine too)
• 1 cup crispy rice cereal
• 1 cup sweetened flaked coconut
• 1/2 teaspoon salt

Recipe

• 1 in a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
• 2 add rice krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
• 3 onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
• 4 allow to set at room temperature for 1 hour or until solid. i prefer refrigerating for about 30 minutes for faster, easier setting.

Chocolate Cherry Blossoms

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• 3 (1 ounce) unsweetened chocolate squares
• 3 tablespoons butter, softened
• 1 1/2 cups sugar
• 1 1/2 cups flour
• 3 eggs
• 1 1/2 teaspoons baking powder
• 1/3 cup dried cherries, chopped
• 1/3 cup sugar
• 1 (11 ounce) bag chocolate-covered cherries, chocolate-kiss shaped decorative candies, unwrapped

Recipe

• 1 place unsweetened chocolate in medium microwave-safe bowl. microwave on high, stirring every 30 seconds, until melted. add butter; stir until butter is melted. cool 10 minutes.
• 2 combine melted chocolate mixture, 1 1/2 cups of sugar, 3/4 cups of flour, eggs and baking powder in large bowl. beat at medium speed, scraping bowl often, until well mixed. reduce speed to low; add remaining 3/4 cup of flour and dried cherries. continue beating just until well mixed. cover; refrigerate until firm. [1 hour].
• 3 heat oven to 300. place 1/3 cup of sugar in small bowl. shape dough into 1 inch balls. roll in sugar. place 2 inches apart onto lightly greased cookie sheets. bake for 10 to 12 minutes or until top is cracked and set.
• 4 immediately press 1 cherry chocolate kiss into each cookie. remove to cool racks. cool completely or until chocolate is set. [about 1 hour]. store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.