Ingredients
- Servings: 1
- 2 tablespoons sugar
- 8 (1 ounce) squares chocolate
- 1 cup butter
- 2 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1 (1 ounce) square semisweet chocolate
- 4 (1 ounce) squares chocolate, melted
Recipe
- preheat oven to 350 degrees (175 degrees c). grease one 10 inch bundt pan. sprinkle 2 tablespoons of sugar in the bundt pan.
- chop four squares of the chocolate and melted 4 of the others. set aside.
- in a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. add eggs, one at a time, beating well after each addition. stir in extracts and the melted chocolate.
- combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. beat just until combined.
- pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped chocolate. repeat. pour remaining batter on top.
- bake at 350 degrees f (175 degrees c) for 55 to 60 minutes or until a knife inserted near the center comes out clean. melt chocolate in the top of two double boilers or in bowls in the microwave. stir until smooth. set aside to cool.
- let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. once cool place cake on a serving dish and drizzle with melted and semisweet chocolate. garnish with strawberries, if desired.
Ingredients
- Servings: 4
- 1 (16 ounce) package frozen cut okra
- butter flavored cooking spray
- 1/4 cup yellow cornmeal
- 1/4 cup panko bread crumbs
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- preheat an oven to 375 degrees f (190 degrees c). place a baking rack on top of a baking sheet or sheet pan.
- cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. drain and cool on paper towels, about 5 to 10 minutes. spray generously with butter flavored cooking spray. add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. place the okra into the bag and shake to coat the okra with the cornmeal mixture.
- remove the okra from the bag and spread it on the prepared baking rack. bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.
Ingredients
- Servings: 3
- 1/2 cup unpopped popcorn
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
- cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.
Ingredients
- Servings: 1
- 1 ear corn, husked and cleaned
Recipe
Cook Time: 5 mins
Ready Time: 5 mins
- wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!
Ingredients
- Servings: 4
- 4 baking potatoes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 large green bell pepper, chopped
- 1 teaspoon minced garlic
- 1 (16 ounce) can chili beans in spicy sauce, undrained
- 1 tablespoon vegetarian worcestershire sauce
- 1/2 teaspoon minced jalapeno peppers
- 1 cup shredded monterey jack cheese
Recipe
- scrub potatoes and prick in several places with toothpick or sharp knife. place on paper towel in microwave and cook at high power for 8 minutes turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. alternately you can bake potatoes in a 400 degrees f (200 degrees c) oven for about 1 hour or until tender
- over medium high, heat oil in a medium skillet. saute onions and bell peppersuntil softened. stir in beans, worcestershire sauce, and jalapeno peppers. reduce heat to low, cover and simmer for 5 to 6 minutes.
- split potatoes and top with bean mixture. sprinkle with cheese.
Ingredients
- Servings: 3
- 1 (18.25 ounce) package chocolate cake mix
- 1 (16 ounce) container prepared chocolate frosting
- 1 (3 ounce) bar chocolate flavored confectioners coating
Recipe
Preparation Time: 40 mins
Cook Time: 30 mins
Ready Time: 3 hrs 10 mins
- prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.
Ingredients
- Servings: 2
- 2 pounds chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.