Chocolate Cheese Sandwich

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 2 slices bread
• 1 slice cheese
• 1 -2 tablespoon ground chocolate (not cocoa powder)

Recipe

• 1 place the slice of cheese on top of one slice of bread.
• 2 microwave for about 10 seconds, until the cheese is slightly bubbly.
• 3 sprinkle the chocolate powder on top of the cheese.
• 4 top with the other slice of bread.
• 5 attempt to eat it in a neat fashion.

Chocolate Caramel Wafers

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• 1 (14 ounce) bag kraft caramels
• 1/4 cup evaporated milk
• 1 (12 ounce) box vanilla wafers
• 8 (1 5/8 ounce) hershey milk chocolate candy bars
• finely chopped pecans, for garnish

Recipe

• 1 preheat oven to 225 degrees or warm.
• 2 place caramels and milk in a microwave-safe bowl and microwave on high 3 minutes or until melted (watch closely to prevent scorching!). stir until smooth (this is where i add my chopped pecans if i add any at all). spread over the flat side of the vanilla wafers.
• 3 place on a baking sheet and top with a piece of chocolate (break them with the grids).
• 4 bake for 1-2 min or just long enough for the chocolate to melt. spread the chocolate all over the caramel.

Chocolate-cream Cheese Coffee Cake

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

Ingredients

• Servings: 24
• 1 1/2 cups semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16 ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 cup cold butter, cut up
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon flour
• 1 large egg
• 1 teaspoon vanilla extract, divided
• 1 cup powdered sugar
• 2 tablespoons milk

Recipe

• 1 stir together 1 1/3 cups flour and brown sugar in a small bowl. cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans. set aside.
• 2 beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended. add egg and 1/2 teaspoon vanilla, beating until blended.
• 3 melt semisweet chocolate morsels in a microwave-safe bowl at high for 30-second intervals until melted (about 1 1/2 minutes total time). stir until smooth.
• 4 beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. add eggs, 1 at a time, beating just until blended after each addition. add melted chocolate, beating just until blended.
• 5 sift together flour, baking soda, and salt. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. beat at low speed just until blended after each addition. gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. stir in vanilla.
• 6 spoon chocolate velvet cake batter evenly into 2 greased and floured 9-inch springform pans. dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife. sprinkle reserved pecan mixture evenly over cake batter.
• 7 bake at 350° for 45 minutes or until set. cool on a wire rack.
• 8 whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. drizzle evenly over tops of coffee cakes.

Carrot Salsa/salad/side Dish

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb baby carrots
• 1/2 medium red onion
• 1/2 medium green bell pepper
• 5 ounces grape tomatoes
• 1/2 cup light italian dressing
• 1/2 cup ketchup
• 1/2 cup olive oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste

Recipe

• 1 cook carrots till tender in microwave (about 4-6 minutes).
• 2 chop red onion and green bell pepper.
• 3 for salsa: cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
• 4 for salad or side dish: leave carrots whole.
• 5 combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
• 6 toss in the veggies, except the grape tomatoes.
• 7 now, smash each grape tomato over the bowl (i just give them a quick squeeze or two in the middle using my fingers as i drop them in the bowl).
• 8 for salsa or salad: cover and refrigerate at least an hour (overnight is even better).
• 9 for side dish: heat in the microwave for about 2-3 minutes.

Chocolate Caramel Thumbprint Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1/2 cup butter, softened (no substitutes)
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 12 -14 caramel candies
• 3 tablespoons heavy whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon shortening

Recipe

• 1 in a mixing bowl cream butter and sugar.
• 2 beat in egg yolk, vanilla, and milk.
• 3 combine flour, cocoa, and salt; add to creamed mixture.refrigerate 1 hour or until easy to handle.
• 4 roll dough into 1 inch balls. beat egg .dip balls into egg and roll in the nuts.
• 5 place 2 inches apart on greased cookie sheets.
• 6 make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!).
• 7 bake at 350 for 10-12 minutes. remove to cool on wire racks.
• 8 in a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
• 9 using 1/2 tsp caramel mixture, fill each cookie.
• 10 melt chocolate chips and shortening in microwave; drizzle over cookies.

Coconut Macaroons With Flavor Variations

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

Ingredients

• 1 (14 ounce) package sweetened coconut (5 1/3 cups)
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Recipe

• 1 note:to cut this recipe in half, use one.
• 2 7 ounce package of flaked coconut, 1/3 cup.
• 3 of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). also 1.
• 4 mix coconut, sugar, flour and salt in a large bowl. stir in egg whites (not whipped) and almond extract until well blended.
• 5 drop by tablespoonful onto greased and floured cookie sheets.
• 6 bake 325f for 20 minutes or until edges of cookies are golden brown. immediately remove from cookie sheets to wire racks. cool completely.
• 7 variations:.
• 8 chocolate dipped coconut macaroons:if making the full batch, melt a 16-ounce package of semi-sweet chocolate.
• 9 squares. i just stick it in the microwave for 2 minutes; after the first minute has passed i check it to see if it's fully.
• 10 melted. chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
• 11 that remain to achieve a smooth consistency. dip baked coconut macaroons (allow to cool first) halfway inches.
• 12 melted chocolate. space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
• 13 can just use big dinner plates) and put in refrigerator. chill for a half hour to allow chocolate to harden. i use.
• 14 parchment paper because they don't stick when you remove them from the plates or cookie sheets.
• 15 chocolate-orange coconut macaroons: follow procedure described above for making chocolate dipped coconut.
• 16 macaroons. follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
• 17 minted chocolate coconut macaroons: follow procedure described above for making chocolate dipped coconut.
• 18 macaroons. follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
• 19 mocha macaroons:follow procedure as described above for making coconut macaroons except replace almond extract with 1 t of instant coffee granules.

Boiled Chocolate Icing

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• 1 cup granulated sugar
• 5 tablespoons butter
• 1/3 cup whole milk
• 1 cup chocolate chips

Recipe

• 1 place the butter, milk, and sugar in a medium sized saucepan over medium-high heat.
• 2 bring mixture to a boil, stirring constantly.
• 3 let boil, still stirring for 1 minute.
• 4 remove from heat and stir in chocolate chips until chips are melted and mixture is smooth.
• 5 spread icing over cooled cake, cupcakes, or ice cream.
• 6 may store tightly covered in refrigerator. warm in microwave before use.

Coconut Kisses Bundt Cake

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

Ingredients

• 1/2 cup butter, plus
• 2 tablespoons butter
• 4 eggs
• 1 cup milk
• 1 (14 ounce) can sweetened condensed milk
• 2 cups unsweetened dried shredded coconut
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder

Recipe

• 1 grease a bundt pan and set aside. preheat oven to 350 degrees. in a bowl slightly microwave butter so it is soft.
• 2 combine eggs, milk and the condensed milk. add shredded coconut, flour and baking powder.
• 3 pour batter into the prepared pan and pop it into the preheated oven.
• 4 bake for about 30-40 minutes or until golden and toothpick comes out clean from the center of the cake. let cool for ten minutes and transfer to cake platter to cool.

Coconut Macaroons

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• pam cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons bittersweet chocolate chips
• 1 teaspoon butter

Recipe

• 1 heat oven to 350. spray 3 baking sheets with pam; set aside.
• 2 stir egg whites, coconut, oats, vanilla, sugar, and salt in a bowl until well blended.
• 3 drop tablespoons of dough onto baking sheets, half an inch apart. bake macaroons until light golden, 12 to 15 minutes. transfer to a wire rack and cool completely.
• 4 place morsels and butter into a glass bowl. microwave on high until chocolate melts completely- 40 to 50 seconds. dip a spoon into the melted chocolate and drizzle over cookies in a zigzag pattern.
• 5 cool completely. store in an air-tight container for up to 3 days.

Cheesy Bbq Chicken Cups

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 fajita tortillas, softened in microwave for 30 seconds (15cm diameter)
• 1 cup shredded barbecued chicken
• 1/2 cup corn kernel
• 1/2 red capsicum, diced
• 2 spring onions, sliced
• 1/2 cup kraft* cheddar cheese spread, softened
• 4 eggs
• black pepper, to taste

Recipe

• 1 push the tortillas into 6 greased 1 cup capacity muffin pans and bake at 200°c for 5 minutes.
• 2 combine the chicken, corn, capsicum and spring onions and divide between the tortilla cups.
• 3 whisk together the cheese spread, eggs and pepper until combined. pour over chicken mixture. bake at 200°c for 20-25 minutes until set.

Chicken Caesar Blt Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 4 slices multigrain bread
• 1 tablespoon fat-free caesar salad dressing
• 150 g cooked chicken breasts, shredded
• 4 slices shortcut bacon
• 1 tomato, sliced
• 6 leaves cos lettuce

Recipe

• 1 grill, panfry or microwave bacon until cooked to your liking.
• 2 lightly toast bread and spread with salad dressing.
• 3 layer shredded chicken, tomato, bacon and lettuce on 2 slices of bread, cover with remaining bread, cut in half and enjoy!

Cheesy Baked Garlic Bread Slices

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

Ingredients

• Servings: 6
• 1 loaf unsliced italian bread (use a 1-pound loaf)
• 1/2 cup butter
• 1 1/2 tablespoons garlic powder
• 1 tablespoon dried parsley
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese (might use more or less) or 2 cups shredded cheddar cheese (might use more or less)

Recipe

• 1 set oven to 350°f.
• 2 prepare a 15 x 10-inch jelly-roll pan or baking sheet.
• 3 slice the bread into about 1/2-inch slices.
• 4 in the microwave or stove top melt the butter with garlic powder.
• 5 mix in the dried parsley.
• 6 place the bread slices on the baking sheet.
• 7 using a pastry brush generously coat the tops of each slice with the melted butter/garlic mixture.
• 8 sprinkle tops of each slice lightly with parmesan cheese.
• 9 bake for about 10 minutes or until lightly toasted.
• 10 remove from heat then sprinkle shredded mozzarella or cheddar cheese onto each slice.
• 11 return to oven and bake for another 3-5 minutes or until cheese has melted and the bread is lightly toasted.

Chocolate-covered Brownie Truffles

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (18 1/3 ounce) box brownie mix (betty crocker fudge brownies, family size)
• 1/4 cup water
• 2/3 cup vegetable oil
• 2 eggs
• 2 cups semi-sweet chocolate chips
• 2 tablespoons shortening
• 1 teaspoon cocoa powder (optional)
• 1 tablespoon powdered sugar (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 in a medium sized mixing bowl, combine brownie mix, oil, water and eggs. mix well and pour into a greased 13 x 9 inch cake pan.
• 3 bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. allow brownies to cool completely. cooling overnight is best, but be sure to cover them securely.
• 4 once cool, cut brownies into 1-inch squares. remove each brownie from the pan and roll in the palms of your hands until rounded. if desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. spear each brownie ball with a toothpick.
• 5 on a large cookie sheet, lay a sheet of waxed paper.
• 6 place chocolate chips and shortening in a microwave-safe glass mixing bowl. microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
• 7 carefully dip the bottom of each brownie ball into the chocolate. hold sideways and spoon chocolate over the ball until completely covered. allow excess chocolate to drip off into the bowl. place each ball on the waxed paper 1 inch apart. if the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
• 8 if desired, garnish each truffle with a dusting of cocoa & powdered sugar: in a small mixing bowl, combine cocoa and powdered sugar. sprinkle lightly over truffles. refrigerate until chocolate hardens. store at room temperature in a tightly covered container for up to one week.
• 9 pour a tall glass of ice-cold milk, sit back and enjoy!

Cheesy Black Bean Dip

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 17
• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 tablespoon finely chopped garlic
• 1 -2 tablespoon canned diced jalapeno pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups mozzarella cheese or 1 1/2 cups oaxaca cheese, shredded
• 1/2 cup sour cream
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup crumbled cotija cheese or 1/2 cup feta cheese

Recipe

• 1 in a medium skillet, heat oil over medium heat. add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
• 2 add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
• 3 remove from heat; stir in shredded mozzarella or oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
• 4 season with salt and pepper to taste.
• 5 transfer to a serving dish and sprinkle cotija or feta on top. serve warm or at room temperature with chips and/or vegetables.
• 6 leftover dip can be refrigerated and reheated in a microwave.

Coconut Macdamia Bars

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 1/3 cup butter
• 1 cup graham cracker crumbs
• 1 teaspoon sugar
• 1 1/4 cups flaked coconut, divided
• 2/3 cup sweetened condensed milk
• 1/2 cup chopped macadamia nuts
• 1 cup chocolate chips
• 1 teaspoon shortening

Recipe

• 1 place the butter in an 8-in square glass pan.
• 2 cover and microwave on high until melted, about 1 minute.
• 3 stir in graham cracker crumbs and sugar.
• 4 press firmly onto the bottom of the dish.
• 5 cover and microwave on high 1-1/2 minutes.
• 6 cool 5 minutes.
• 7 in a bowl, combine 1 cup coconut, sweetened condensed milk and nuts.
• 8 spoon over the crust.
• 9 microwave uncovered on high for 1 minute.
• 10 rotate dish a half turn and microwave 1 minute more until heated through.
• 11 in a small microwave safe bowl, combine chips and shortening.
• 12 microwave uncovered about 1 minute, check to see if the chocolate is melting smoothly, you may need to melt an additional 30-45 seconds.
• 13 quickly pour over the coconut mixture spread evenly.
• 14 toast remaining coconut if desired sprinkle over the top.
• 15 cool completely.

Cheesy Basil Spaghetti O's

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• Servings: 2
• 1 (15 ounce) can spaghettios
• 1 tablespoon basil
• 1/4 cup shredded cheese
• 1 teaspoon pepper
• 1/4 lb ground beef, cooked (optional)
• 1/4 lb ground sausage, cooked (optional)

Recipe

• 1 open up the spaghetti o's and put into a microwave safe bowl.
• 2 add basil and meat(if you are using it), cover and heat for 2 minutes.
• 3 remove from microwave, stir, add cheese, cover again and heat for another 1 minute.
• 4 add pepper and serve!

Chocolate-covered Strawberry Hearts

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

Ingredients

• Servings: 12
• 4 ounces bittersweet chocolate, chopped
• 1/4 cup simply balancedâ® dried strawberries, very finely chopped
• 1 ounce chocolate, chopped

Recipe

• 1 in a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. repeat until the mixture is smooth. stir in the remaining chocolate until melted. transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
• 2 pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. refrigerate until set, about 5 minutes. fold the strawberries into the remaining bittersweet chocolate. divide among the heart outlines and carefully spread to fill in the hearts.
• 3 repeat the melting technique above with the chocolate. pipe decorations onto the hearts. let stand until set.
• 4 tip: the hearts can be refrigerated in an airtight container for up to 1 week.

Chocolate Caramel Treasures

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1 large egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup flour
• 1/3 cup unsweetened dutch process cocoa
• 1/4 teaspoon salt
• 1 large egg , lightly beaten
• 1/2 cup finely chopped hazelnuts
• 10 plain caramels, unwrapped (1x1 1/2-inch each)
• 2 tablespoons heavy cream
• 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped

Recipe

• 1 cookies: cream butter, sugar, egg yolk, milk and vanilla.
• 2 sift in flour, cocoa and salt and beat on low speed until dough forms.
• 3 wrap in plastic wrap and chill at least 30 minutes or until firm.
• 4 roll dough into 1 t balls, coat with egg , and roll in nuts.
• 5 place 1 1/2" apart on greased cookie sheets.
• 6 flatten centers of cookies with thumb, leaving a depression.
• 7 bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
• 8 leave cookies on cookie sheet and immediately depress centers of cookies again (i use a wooden spoon handle end).
• 9 move to wire racks and cool.
• 10 filling: microwave caramels and cream until melted and smooth.
• 11 use a spoon and fill the centers of partially cooled cookies and then cool completely.
• 12 chocolate drizzle: microwave chocolate until melted and place in resealable plastic bag.
• 13 make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
• 14 chocolate will set in 30 minutes.

Apple And Honey Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons apple pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon grd cardamom
• 1/2 cup margarine or 1/2 cup butter
• 1 cup honey
• 2 eggs
• 1 cup orange juice
• 1/2-3/4 cup apple, peeled and chopped
• 3 tablespoons honey

Recipe

• 1 preheat oven to 325°f grease a 2 quart baking dish; set aside.
• 2 stir together flour, baking powder, apple pie spice, baking soda and cardamom. set aside.
• 3 in a mixing bowl beat margarine for 30 seconds; add 1 cup honey and eggs, beat till smooth. add flour mixture and orange juice alternately to the beaten mixture, beating on low speed until just combined. pour batter into a prepared pan. bake for 20 minute.
• 4 sprinkle cake with apples after 20 minutes baking. bake another 15-20 minutes more or until a wooden toothpick inserted in center comes out clean. in a small saucepan or microwave heat the 3 tbsp honey just until warm; drizzle over cake. cool completely/.
• 5 **note - you can use 1/2 cup dried apples that have been snipped. while the cake is cooking just add boiling water to the dried apples. let stand for 15 minutes; drain well and follow directions to finish making the cake.

Chocolate Charlotte

Total Time: 25 hrs 30 mins Preparation Time: 25 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 box your favorite brownie mix (no nuts)
• 2 (12 ounce) packages real chocolate chips
• 2/3 cup brewed coffee
• 4 egg yolks
• 4 egg whites
• 2 envelopes unflavored gelatin
• 3 tablespoons sugar
• 1 1/3 cups heavy cream, for cake
• 2/3 cup heavy cream, whipped for topping
• chocolate, for shaving to decorate cake further (optional)

Recipe

• 1 line a cookie sheet with parchment paper or use non-stick cookie sheet and make the brownie mix and bake in thin 1/2 inch layer at 350 degrees until done.
• 2 cool brownies.
• 3 spray a 9 inch springform pan with pam.
• 4 cut brownies to fit bottom and 2 inch high sides (measure) of springform pan.
• 5 set aside.
• 6 melt chocolate in microwave or double boiler and stir.
• 7 remove from heat and add beaten egg yolks slowly, stirring constantly.
• 8 dissolve gelatin- sprinkle over cold coffee- let stand 5 minutes and stir into chocolate mixture.
• 9 cool 30 minutes.
• 10 beat egg whites to form stiff peaks and add sugar and continue to beat.
• 11 fold sugar mixture into chocolate mixture.
• 12 whip heavy cream to form stiff peaks and fold into chocolate mixture.
• 13 pour into brownie shell and cool for at least 24 hours.
• 14 (cake can be frozen).
• 15 unmold to serve and top with remaining whipped cream.
• 16 you can put some whipped cream into a piping bag and make swirls around the bottom of the cake or whatever kind of design you fancy.
• 17 optional: shave some chocolate on top of whipped cream topping.

Chocolate Caramel Tarts

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

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup confectioners' sugar, plus
• 1 tablespoon confectioners' sugar
• 1/4 cup unsweetened cocoa
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 2 cups sugar
• 1/2 cup water
• 1/4 cup corn syrup
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 2 tablespoons creme fraiche
• 1/2 cup heavy cream
• 3 1/2 ounces extra bittersweet chocolate, chopped

Recipe

• 1 to prepare the tart dough, cream the butter and sugar in an electric mixer until light, about 2 minutes.
• 2 add the cocoa and beat until well combined.
• 3 add the egg yolk and vanilla and beat until smooth.
• 4 sift the flour into the cocoa mixture.
• 5 beat the mixture on low speed until combined.
• 6 scrape the dough onto a sheet of plastic wrap and form it into a disk.
• 7 wrap and chill until firm, about 1 hour or up to 3 days.
• 8 preheat oven to 325°.
• 9 on a lightly floured surface, roll the tart dough 3/16" thick.
• 10 using a 2 1/2" round cutter, cut out 24 circles of dough and press them into two mini muffin tins or 2" tart pans, trimming away any excess dough; prick dough all over with a fork.
• 11 chill the tart shells for 20 minutes.
• 12 line the tart shells with foil and fill with dried beans, rice, or pie weights.
• 13 bake for 15 minutes.
• 14 remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and is set.
• 15 transfer to a wire rack to cool.
• 16 to prepare the filling, in a large saucepan, bring the sugar and water to a boil, stirring until the sugar dissolves.
• 17 add the corn syrup and let boil, swirling the pan occasionally, until you have a deep caramel, about 10 to 15 minutes.
• 18 carefully whisk in the butter, cream, and crème fraiche (the mixture will hiss and bubble so stand back), whisking until smooth.
• 19 divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable).
• 20 to make the glaze, in a saucepan, bring the cream to a simmer.
• 21 place the chocolate in a heatproof bowl.
• 22 pour the cream over the chocolate and whisk until melted and smooth.
• 23 pour glaze over each tart while still warm.
• 24 let the glaze set at room temperature for 2 hours before serving.
• 25 variation: for a large tart, line a 10" tart pan with the pastry, and prebake as previously instructed (add 5 to 10 extra minutes of baking time).
• 26 when the shell is cool, spoon in the warm caramel filling.
• 27 allow caramel to set before pouring the warm ganache onto the tart.

Boiled Alaskan Snow Crab

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 lbs snow crab legs (more or less is ok, however many you can eat)
• 2 -3 lemons, halved
• old bay seasoning
• pepper
• garlic salt

Recipe

• 1 you will also need: big pot with water.
• 2 season the water with a couple dashes of garlic salt, some fresh ground pepper to taste, and about 1/2-1 cup of old bay.
• 3 remember these are outside shells and you're trying to penetrate flavor to the inside, although if you buy the good legs they should be slit (at least the claws) for easy access.
• 4 then squeeze all the lemons into the water and throw them into the pot, too.
• 5 then put the legs into the water.
• 6 the water should boil, watch it to make sure it doesn't boil over and make a big mess!
• 7 it should take at least 15 minutes to come to a boil, let boil for 4-5 more minutes so they can get a nice flavor in them.
• 8 dump in sink in colander, and let cool for a couple minutes.
• 9 if you think it might be too spicy for ya then rinse it off a little bit.
• 10 meanwhile heat you up some butter, maybe 1/2 stick in microwave, in a couple small bowls and squeeze some lemon in it.
• 11 perfect for dipping the crab in!
• 12 but only if ya like lemon--if not just heat up the butter to dip the crab into.
• 13 enjoy!

Cream Cheese With Pesto & Pine Nuts

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package pesto sauce
• 1/4 cup pine nuts
• 1 (8 ounce) package whole wheat crackers

Recipe

• 1 place the cream cheese on a microwave safe plate & place pesto in microwave safe bowl.
• 2 heat pesto for 1 minute to heat.
• 3 heat cheese for 30-45 seconds. just long enough to soften but not melt.
• 4 pour pesto over cream cheese & top with pine nuts.
• 5 serve with crackers.

Aegean Beans

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

Ingredients

• Servings: 4
• 4 cups fresh green beans
• 6 ounces feta cheese
• 2 plum tomatoes
• 6 green onions
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• salt and pepper, to taste

Recipe

• 1 1. slice beans into bite-size pieces.
• 2 2. microwave 6 minutes (or until cooked).
• 3 3. chop tomatoes.
• 4 4. dice onions.
• 5 4. crumble cheese and mix with oil and lemon juice.
• 6 5. toss all ingredients together.
• 7 6. salt and pepper to taste.

Chocolate-apricot Strudel

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/3 cup amaretto
• 1/4 cup sugar
• 2 tablespoons water
• 1 cup dried apricot, thinly sliced (about 6 oz)
• 1 tablespoon crystallized ginger, chopped
• 1/2 cup semi-sweet chocolate chips, divided
• 8 sheets frozen phyllo dough, thawed
• butter-flavored cooking spray
• 4 apricots, diced (optional)

Recipe

• 1 to prepare filling: combine first 3 ingredients in a medium bowl, microwave at high 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. stir in dried apricots and ginger; cover. microwave at high 3 minutes; let stand 5 minutes. place apricot mixture in a food processor or blender; process until coarsely chopped, spoon apricot mixture into bowl; cover and cool completely. stir in 1/4 cup chips.
• 2 to assemble: preheat oven to 350°f place 1 phyllo sheet on work surface (cover remaining dough to keep from drying) lightly coat with cooking spray. working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
• 3 spoon filling along 1 long edge of phyllo, leaving a 2-inch border. fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end.
• 4 starting at long edge with 2-inch border, roll up jelly-roll fashion, do not roll tightly, or the strudel may split. (strudel may be for frozen for up to five days at this point). place strudel, seam side down, on a baking sheet coated with baking spray. bake at 350f for 30 minutes or until golden.
• 5 place 1/4 cup chips in a small heavy-duty zip-lock plasric bag,and seal. submerge bag in very hot water until chips melt. snip a tiny hole in 1 corner of bag; drizzle chocolate evenly over each of 8 dessert plates. cut strudel diagonally into 16 slices using a serrated knife, dipped in hot water; arrange 2 slices over chocolate drizzle. garnish each serving with diced apricot, if desired.

Boiled Rice

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

Ingredients

• Servings: 2
• 1 cup basmati rice
• salt
• 2 cups water
• 1 teaspoon oil

Recipe

• 1 measure the rice and tip into a sieve. wash the rice under running cold water until it runs clear.
• 2 then tip the rice,oil, salt and water into a microwave-proof bowl -a pyrex bowl is fine- with a lid that will allow steam to pass. alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. cook on high for 5 minutes; then on defrost for 10-12 minutes. the rice will stay hot for up to 15 minutes if you keep it covered. i recommend this procedure only for rice.

Chicken Casserole For Dogs

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 pieces boneless chicken, with skin
• 1/2 cup peeled and sliced carrot
• 1 cup cabbage
• 1 cup broccoli
• 1/2 cup green beans or 1/2 cup french beans
• 1/2 cup spinach leaves
• 1 1/2 cups brown rice
• 2 tablespoons extra virgin olive oil
• water

Recipe

• 1 begin by steaming all the main vegetables (carrots, cabbage, broccoli, green beans or french beans, spinach leaves) until they are all soft enough to nearly mash or poke through with a fork. please do not forget to rinse your vegetables thoroughly before steaming them. when the vegetables are steamed, set them aside.
• 2 while your vegetables are steaming, place all your chicken in a pot and cover the chicken with enough water so that the water is about 1 inch about all the chicken. bring the water to a slow boil and let the chicken slowly boil until the meat is cooked and a aromatic chicken broth presents itself. (don't overcook your chicken to the point that the meat is seemingly dry.).
• 3 when the chicken is ready, remove and set aside the chicken and use the chicken broth you have just created to cook the brown rice. in a rice cooker, you will need 3 cups of chicken broth to cook the 1 1/2 cups of brown rice. if you use a regular pot and lid to cook the rice, keep an eye on the level of the broth as it cooks because you may or may not need to add a little broth as the rice cooks to keep from burning or drying out the rice. better that the rice is a little moist than too dry.
• 4 while the rice is cooking, chop your chicken and all your steamed vegetables into small bite-sized pieces (imagine a quarter cut into four equal parts and that is about the size you want).
• 5 when the rice is done, combine your chopped chicken, vegetables and brown rice into a large bowl and mix it together adding the olive oil and a little more of the leftover chicken broth as you see fit.
• 6 now the meal is ready but you probably want to let it cool down a little bit before serving it to your dog(s). it can be refridgerated in a sealed container for up to 3 days. simply placing a small amount in the microwave will melt all the fats and oils in it again and leave your dog's tastebuds jumping!

Chocolate-chocolate Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups semi-sweet chocolate chips, divided
• 3/4 cup butter or 3/4 cup margarine
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups water

Recipe

• 1 preheat oven to 350°f
• 2 melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. stir until chocolate is completely melted. pour into electric mixer bowl.
• 3 add sugar; beat until well blended. beat in eggs, one at time. add vanilla. stir in 1/2 cup flour, baking soda and salt; mix well. add remaining flour and water; mix until smooth.
• 4 pour into prepared pan.
• 5 bake 20-25 minutes or until toothpick inserted comes out clean.
• 6 sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2-3 minutes or until chips have softened.
• 7 gently spread melted chocolate over top of cupcakes.
• 8 cool 10 minutes in pan on rack; remove and cool completely before decorating.

Chocolate-covered Cashews - Tenpenh Restaurant, Washington D. C.

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

• 1/3 cup sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 3/4 cups raw cashews (1/2 lb)
• 1 tablespoon unsalted butter
• 8 ounces fine-quality bittersweet chocolate, chopped (not unsweetened or extra-bitter)
• 3 tablespoons unsweetened dutch cocoa

Recipe

• 1 line bottom of a shallow baking pan with parchment or wax paper.
• 2 bring sugar, water, and salt to a boil in a 12" heavy skillet, stirring until sugar is dissolved. reduce heat and simmer syrup 2 minutes.
• 3 put nuts in a large heatproof bowl, then add syrup and toss with a wooden spoon until nuts are coated and sugar begins to crystallize, about 3 minutes.
• 4 return nuts to skillet and cook over moderate heat, stirring constantly, until sugar coating is golden and no longer crystallized, 5-8 minutes. remove from heat and stir in butter.
• 5 spread nuts in 1 layer in baking pan and cool to room temperature, about 20 minutes.
• 6 when nuts are cool, transfer to a bowl, reserving baking pan with parchment. heat half of chocolate in a microwave-safe dish in microwave at 50% power until melted, checking frequently after 2 minutes. add remaining chopped chocolate to melted chocolate and stir until smooth, then pour over nuts and let stand, stirring occasionally, until chocolate is almost set, 20-25 minutes.
• 7 sift 2 t cocoa powder over nuts and toss to coat.
• 8 return nuts to parchment-lined baking pan, separating nuts with your hands, and let stand until chocolate is completely set, about 30 minutes more.
• 9 toss nuts with remaining tablespoon cocoa powder.

Coconut Lace Cookies With Kiwi And Berries

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

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/4 cup flour
• 1/4 cup shredded coconut
• 2 tablespoons light corn syrup
• 2 tablespoons sugar
• 1 dash salt
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 1 1/2 tablespoons powdered sugar
• 3 kiwi fruits, peeled and sliced
• 1 cup sliced strawberry
• 1 (8 ounce) container mascarpone cheese

Recipe

• 1 preheat oven to 350f and line two baking sheets with parchment paper.
• 2 melt butter in a medium bowl in the microwave; stir in flour, coconut, corn syrup, sugar and salt until thoroughly mixed. divide batter equally into 12 mounds on baking sheet (six to a sheet).
• 3 bake for 8 to 10 minutes or until golden brown around the edges. allow to cool completely on sheets.
• 4 meanwhile, mix lime juice and powdered sugar in a small bowl; set aside.
• 5 combine kiwi and berries in a large bowl with 2 tablespoons of lime juice mixture.
• 6 stir mascarpone cheese into remaining juice.
• 7 just before serving, place a dollop of cheese mixture on 6 serving plates. top with a wafer cookie, another dollop of cheese and another wafer. spoon fruit onto the side of each wafer stack.

Chocolate Caramel Tart With Roasted Bananas

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 8
• 7 tablespoons unsalted butter or 7 tablespoons margarine
• 2/3 cup confectioners' sugar
• 1/2 cup slivered almonds, finely ground
• 1 pinch salt
• 1 large egg
• 1 1/2 cups cake flour
• 3/4 granulated sugar
• 3 tablespoons water
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons margarine
• 2 large bananas
• 1 tablespoon unsalted butter or 1 tablespoon margarine, melted
• 1 tablespoon granulated sugar
• 1 tablespoon dark rum
• 5 (1 1/2 ounce) godiva dark chocolate bars, finely chopped
• 1/3 cup heavy cream
• chocolate curls (optional)
• toasted whole almond (optional)

Recipe

• 1 dough:.
• 2 in medium bowl with an electric mixer, beat butter or margarine at medium-high speed until creamy, about 1 minute.
• 3 add confectioners' sugar, ground almonds and salt and mix until just combined, scraping down the sides of bowl as necessary.
• 4 add egg and mix until combined.
• 5 add flour and mix at low speed until just blended.
• 6 scrape dough onto work surface and shape into a disc.
• 7 wrap the disc in plastic wrap and refrigerate for at leats 1 hour or overnight.
• 8 position rack in center of oven.
• 9 preheat oven to 350°f.
• 10 on lightly floured work surface, roll dough into an 11" circle.
• 11 press dough into bottom and sides of tart pan.
• 12 gently roll the rolling pin over rim of the tart pan to remove excess dough.
• 13 prick bottom dough with fork several times and place pan on cookie sheet.
• 14 cut a 10" square of parchment paper and place in tart shell over dough to cover the bottom.
• 15 fill shell with enoguh dry beans or dry rice to cover bottom and weigh down paper.(can use waxed paper as well, if necessary).
• 16 bake for 15 minutes; remove weights and parchment paper and bake for an additional 8 to 10 minutes or until light golden brown.
• 17 set aside to cool completely.
• 18 make caramel layer:.
• 19 in medium, heavy saucepan, combine sugar and water and cook over medium heat, stirring occasionally, until sugar is dissolved.
• 20 stop stirring; increase heat to high and cook until syrup turns to dark amber caramel color.
• 21 remove from heat and carefully add cream(mixture will bubble up) corn syrup and butter.
• 22 cook over medium heat until mixture reaches 240f on a candy thermometer.
• 23 remove from heat and very, very, very carefully pour caramel into tart shell.
• 24 let cool 30 minutes.
• 25 roast bananas:.
• 26 without peeling the bananas, slice each in half lengthwise and arrange skin sides down in roasting pan.
• 27 brush butter or margarine over bananas, then sprinkle with sugar and rum.
• 28 bake 15-20 minutes, until skind are black and banana flesh is golden brown.
• 29 set aside to cool.
• 30 assemble the tart:.
• 31 pour caramel layer evenly into baked and cooled tart shell.
• 32 carefully remove skin from roasted bananas.
• 33 cut each banana half crosswise into quarters.
• 34 arrange the quarters in circular pattern over caramle layer.
• 35 make ganache:.
• 36 place the chocolate in medium bowl.
• 37 in a small saucepan over medium-high heat bring the cream to a gentle boil.
• 38 pour the hot cream over the chocolate.
• 39 allow the mixture to sdtand for 30 seconds to melt the chocolate.
• 40 gently whisk until smooth.
• 41 pour the chocolate over banana slices and spread evenly with a spatula.
• 42 garnish with chocolate curls and/or almonds, if desired.

Carrot, Soybean, And Pineapple Stir-fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 garlic clove, minced (or as much as you want)
• 2 medium carrots, sliced
• condensed vegetable broth (optional to taste)
• 1 (8 ounce) can pineapple chunks, with juice- don't drain
• 1 -1 1/2 cup frozen green soybeans (edamame)
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon crushed red pepper flakes, to adjust spiciness (less (or more)
• 2 teaspoons black sesame seeds

Recipe

• 1 heat the oil in a large skillet over medium-high heat.
• 2 add garlic and carrots and stir-fry for 4-5 minutes.
• 3 if using the concentrated vegetable broth, sprinkle a few drops and mix inches.
• 4 add the pineapple with juice.
• 5 saute on medium-high until juice is almost gone- 5-10 minutes.
• 6 meanwhile, defrost the frozen soybeans "just enough" by heating them in the microwave, in water to cover, for 1 minute.
• 7 (i'm sure fresh soybeans would be delicious too, but i can't buy them here).
• 8 when the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper.
• 9 you may want to add a little more olive oil if the food is starting to stick.
• 10 if you are using concentrated veg. broth, add a few more drops now too.
• 11 heat 3-5 minutes, until the spices are mixed and the beans are warmed through.
• 12 add the sesame seeds before serving.
• 13 (if you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).
• 14 serve over rice. yum!

Cheesy Baked Parmesan Tomatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 melted butter, plus
• 2 tablespoons melted butter
• 2 1/2 cups dry breadcrumbs (breadcrumbs must be dry)
• 1/3 cup grated parmesan cheese
• seasoning salt
• black pepper
• 4 large ripe meaty tomatoes, cut in 1 inch sliced
• 1 cup grated mozzarella cheese or 1 cup cheddar cheese (or more if desired)

Recipe

• 1 set oven to 400 degrees.
• 2 prepare a 15-inch cookie sheet with foil, spray with cooking spray.
• 3 melt the butter in the microwave.
• 4 in a bowl, combine the dry bread crumbs, 1/4 cup melted butter, parmesan cheese and black pepper to taste; mix well to combine.
• 5 brush the tomato slices on both sides with the 2 tbsp melted butter (you might need more butter than 2 tbsps for this).
• 6 coat the tomato slices in the bread crumb mixture (patting down firmly with hands to seal/coat well).
• 7 place the slices on the prepared baking sheet.
• 8 bake in oven for 12-15 minutes; turn over with spatula, and bake for another 12-15 minutes or more or less depending on desired tomato texture.
• 9 remove from oven.
• 10 set oven to broil.
• 11 sprinkle the grated mozza or cheddar on top of the baked tomato slices; broil under broiler until melted.
• 12 serve hot or room temperature-- delicious!

Chocolate-dipped Almond-pistachio Macaroons

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

Ingredients

• Servings: 50
• 4 1/2 cups powdered sugar
• 2 cups whole almonds
• 1/2 cup flour
• 1 cup unsalted pistachios, finely chopped
• 3/4 cup egg (about 6 large)
• 1/4 teaspoon salt
• 12 ounces semisweet chocolate, chopped

Recipe

• 1 preheat oven to 400-degrees, and line 2 baking sheets with parchment.
• 2 blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
• 3 add flour and blend 1 minute.
• 4 transfer to a large bowl and mix in pistachios.
• 5 in a separate bowl, beat egg whites and salt until stiff but not dry.
• 6 fold nut mixture into whites in 4 additions (batter will be thick).
• 7 spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
• 8 bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
• 9 melt chocolate over double-boiler or in microwave, stirring until melted.
• 10 dip each cookie halfway into chocolate, shaking off excess.
• 11 place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
• 12 (can be made 3 days ahead. store between sheets of waxed paper in airtight container and refrigerate.) serve at room temperature.

Chicken Caesar Wrap

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 ounces chicken tenderloins
• 1 cup romaine lettuce, cut into bite size pieces
• 1 tablespoon fat-free caesar salad dressing
• 1 tablespoon reduced-fat parmesan cheese, grated
• 10 inches spinach tortillas

Recipe

• 1 1. in a medium mixing bowl, toss together chicken, lettuce, caesar dressing and parmesan cheese.
• 2 2. microwave tortilla for about 20 seconds to soften. spoon chicken mixture onto tortilla.
• 3 3. wrap tortilla around filling and cut in half. serve and enjoy.

Chicken Stuffing With Cheese

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

Ingredients

• 1 -2 cup cooked & cut-up chicken
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (6 ounce) box chicken flavor stuffing mix
• shredded cheddar cheese
• 1/2 cup milk

Recipe

• 1 mix chicken, soup, & milk in 9x13 glass pan. *milk is more or less for consistency- i usually pour it into the soup can & use about 1/2 full. bake at 375 until heated through. (i just leave it in the oven until step 2 is done).
• 2 make stuffing in microwave according to directions on box.
• 3 mix stuffing into chicken/soup. put cheese on top and bake until cheese is melted.

Chocolate Cheesecake

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 1 (12 ounce) package semi-sweet chocolate chips
• 24 ounces cream cheese, softened
• 1 (7 1/2 ounce) jar marshmallow cream
• 2 eggs
• 8 ounces sour cream
• 20 oreo cookies
• 6 tablespoons butter or 6 tablespoons margarine, melted

Recipe

• 1 crust:.
• 2 crush cookies to fine crumbs and combine with melted butter.
• 3 pour into 8 or 9 in springform pan (regular 9 or 10 in pie plates work too).
• 4 cheesecake:.
• 5 heat oven to 375°f.
• 6 melt chocolate chips according to package in microwave or on top of stove over double boiler.
• 7 in large bowl beat cream cheese and fluff until smooth.
• 8 add eggs and sour cream and beat until well blended.
• 9 beat in chocolate.
• 10 pour into crust and bake 45 min or until edges begin to brown.
• 11 turn oven heat off and let cheesecake cool in oven with door cracked open for about 1 hours.
• 12 remove to wire rack and cool completely.
• 13 cover and refrigerate at least 4 hrs before serving.

Chocolate Caramel Topped Cheesecake

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

Ingredients

• Servings: 12
• 1 1/3 cups crumbled shortbread cookies
• 1/4 cup melted butter
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 egg yolk
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 teaspoons shortening
• 1/2 cup coarsely chopped pecans, toasted
• 2 tablespoons caramel ice cream topping

Recipe

• 1 in a bowl, combine the cookie crumbs and butter. press onto the bottom of a greased 9 inch springform pan; set aside.
• 2 in a large mixing bowl, beat cream cheese, sugars and vanilla until smooth. beat in milk and flour. add eggs and egg yolk, beating on low speed just until combined. pour into crust. place on baking sheet.
• 3 bake at 325 for 45-50 minutes or until center is almost set. cool on wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. cover and refrigerate for at least 6 hours or overnight.
• 4 remove side of pan. in a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. refrigerate leftovers.

Apple & Spice, Naughty & Nice Bread Pudding

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 6 large eggs, beaten
• 1 cup milk
• 1 cup heavy cream
• 1 1/2-2 cups apples
• 1/2 cup raisins
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 -4 cups stale bread cubes
• 1 cup light brown sugar
• 1/4 cup butter, softened
• 1 cup chopped pecans
• 1 1/2 cups semi-sweet chocolate chips
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon coffee-flavored liqueur
• 1/2 cup maple syrup
• 1/4 cup butter
• 1/2 cup brown sugar
• chopped pecans (optional)

Recipe

• 1 preheat oven to 350° and grease a 9x13 pan (may need to use 2 pans, like a 9x13 and an 8x8, if your bread slices are big) or if making bread pudding muffins grease 12 muffin tins.
• 2 place bread cubes in a bowl.
• 3 mix together apple, nutmeg, cinnamon, sugar (if using any, i find it too sweet when i add suagr but others in my family like this with added sugar), 6 eggs, and both milks, almond extract, and vanilla in a a separate bowl. pour this mixture over bread cubes and let sit for at least 10 minutes.
• 4 pour into bread mixture into the greased dish or muffin tins.
• 5 combine crumble ingredients until it looks like crumbly and sprinkle over bread pudding.
• 6 bake for 30 minutes for muffins or 40-50 minutes for 9x13 dish or until set, watch carefully!
• 7 sauce for the grown ups:.
• 8 combine chips, butter, and heavy cream and melt in microwave until melted (stirring every 30 seconds).
• 9 then mix in liqueur and serve over bread pudding!
• 10 sauce for the little ones:.
• 11 mix syrup and butter and place in microwave until melted (stirring every 30 seconds).
• 12 then stir in the brown sugar and microwave again until dissolved (stirring every 30 seconds).
• 13 you may make this dish ahead and leave in the fridge over night, then bake in the morning.

Coconut Orange Bread Pudding

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

Ingredients

• Servings: 8
• 8 ounces hawaiian bread (or portuguese sweet bread, a loaf or dinner rolls)
• 8 ounces neufchatel light cream cheese, at room temperature (or regular cream cheese)
• 1 3/4 cups coconut syrup (or maple syrup)
• 10 large eggs
• 14 ounces coconut milk (1 can)
• 2 teaspoons orange zest
• 1 cup orange juice
• 1/4 teaspoon ground nutmeg
• 3/4 cup sweetened flaked coconut (or flaked dried coconut)
• 1/3 cup chopped roasted salted macadamia nut

Recipe

• 1 tear the bread into 1/2-inch chunks. in a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. pour into a buttered 3-quart shallow casserole; spread level.
• 2 in food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. spoon evenly over bread (it doesn't need to cover bread completely).
• 3 in a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. pour evenly over cheese mixture and bread. cover casserole; chill at least 2 hours.
• 4 bake, uncovered, in a 350°f regular or 325 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
• 5 heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. serve pudding at once. add syrup to taste.
• 6 time does not include minimum 2 hour chill time.

Chocolate Caramel Pecan Cake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 package caramel (about 75 to a package)
• 1 can sweetened condensed milk
• 1/2 cup butter
• 2/3 cup vegetable oil
• 4 ounces unsweetened baking chocolate, chopped
• 1 1/2 cups water
• 2 cups granulated sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• 1 1/2 cups coarsely choppped toasted pecans

Recipe

• 1 heat oven to 350 degrees f.
• 2 in a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
• 3 over medium heat, cook and stir until melted and smooth.
• 4 set aside.
• 5 heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
• 6 add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
• 7 beat with a fork until smooth and creamy, about 2 minutes.
• 8 spread half the batter into a greased 13" x 9" cake pan.
• 9 bake at 350 degrees f for 15 minutes or until the center is set.
• 10 remove from the oven.
• 11 spoon the caramel mixture evenly over the cake.
• 12 spread the remaining batter evenly over the caramel layer.
• 13 sprinkle with nuts.
• 14 return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
• 15 cool completely before cutting.

Chocolate-chocolate Chunk Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 6 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, coarsely chopped
• 2 cups flour
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 1 teaspoon pure vanilla extract
• coarse sugar (to garnish)

Recipe

• 1 center a rack in the oven and preheat the oven to 375 degrees f.
• 2 butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups.)
• 3 place the muffin pan on a baking sheet.
• 4 melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave.
• 5 remove from the heat.
• 6 in a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
• 7 in a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
• 8 pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
• 9 don’t worry about being thorough — a few lumps are better than overmixing the batter.
• 10 stir in the remaining chopped chocolate.
• 11 divide the batter evenly among the muffin molds.
• 12 sprinkle tops with coarse sugar.
• 13 bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
• 14 transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Chocolate-coated Walnuts

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 tablespoons butter
• 1/4 teaspoon cayenne pepper
• 2 teaspoons ground cinnamon
• 2 cups walnut halves
• 2 tablespoons granulated sugar
• 1 tablespoon cocoa powder

Recipe

• 1 preheat oven to 250°f.
• 2 in a large microwaveable bowl, place butter, cayenne pepper, and cinnamon. microwave on high until butter is melted, about 30 seconds.
• 3 whisk ingredients together to combine. add walnuts and stir to coat. sprinkle with sugar and toss to coat walnuts.
• 4 pour mixture onto a rimmed baking sheet. bake in center of oven for about 1 hour stirring about every 15 minutes, until walnuts are a deep golden color and toasted.
• 5 sift cocoa over warm walnuts. let cool.
• 6 store in an airtight container at room temperature for up to 5 days.

Chocolate-chocolate Chunk Cookies

Total Time: 44 mins Preparation Time: 15 mins Cook Time: 29 mins

Ingredients

• 2 (8 ounce) packages baker's semi-sweet chocolate
• 3/4 cup brown sugar
• 1/4 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 2 cups chopped nuts

Recipe

• 1 preheat oven to 350°f
• 2 microwave 1 package semi-sweet chocolate in large microwaveable bowl on high 2 minute stir until chocolate is completely melted. chopp other package of chocolate, set aside.
• 3 add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. add flour and baking powder; mix well. stir chopped chocolate.
• 4 drop scant 2 tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• 5 bake 13 to 14 minute or until cookies are puffed and feel set to the touch. cool on baking sheet 1 minute remove to wire racks; cool completely.

Cheesy Baked Potatoes

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 baking potatoes
• 3 tablespoons melted butter
• 3 tablespoons chives or 3 tablespoons parsley or 3 tablespoons thyme or 3 tablespoons sage
• 4 tablespoons cheddar cheese, grated
• 1 1/2 tablespoons parmesan cheese

Recipe

• 1 peel potatoes.
• 2 cut potatoes into thin slices nearly all the way through (you want to keep them stuck together at the bottom--an easy way to do this is lay a table knife next to the potato and you will only cut as far as the knife).
• 3 place potatoes in a microwave safe dish.
• 4 sprinkle with melted butter and chopped herbs.
• 5 microwave for 10 minutes, rearranging the potatoes half way through.
• 6 let rest for 5 minutes.
• 7 sprinkle with grated cheese and parmesan cheese.
• 8 microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft.
• 9 sprinkle with salt and pepper to taste.

Cream Of Asparagus Soup (vegan)

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

Ingredients

• Servings: 4
• 1 bunch asparagus (frozen works fine)
• 1 large onion, sliced in large slices
• 1 -5 clove garlic
• 2 cups vegetable broth
• 1/4 cup unbleached flour
• 2 1/2 cups soymilk
• 2 tablespoons soy sauce or 2 tablespoons tamari
• 2 teaspoons dried basil
• salt and pepper

Recipe

• 1 chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
• 2 put the asparagus, onion, garlic and broth in a large saucepan.
• 3 bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• 4 put contents of saucepan into blender.
• 5 add the flour, soy milk, soy sauce and basil.
• 6 process until smooth.
• 7 return the soup to the saucepan and add the asparagus tips.
• 8 cook over medium heat until the soup thickens and is heated through.
• 9 season to taste with salt and fresh cracked pepper and serve.

Cheesy Bacon And Green Beans

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1/2 lb bacon (approx.)
• 16 ounces frozen green beans
• 1/2 lb sliced mushrooms
• 3/4 cup chopped onion
• 3/4 teaspoon black pepper
• 1 (16 ounce) jar cheese whiz

Recipe

• 1 fry bacon until crisp.
• 2 drain bacon, reserving 1/4 cup drippings.
• 3 crumble bacon and set aside 1/4 cup.
• 4 microwave beans as directed on package, drain well.
• 5 add onion and mushrooms to reserved bacon drippings and saute them in skillet over medium heat for 10 minutes.
• 6 drain, add bacon, hot cooked green beans and pepper,mixing all lightly.
• 7 spoon into 2 quart serving dish.
• 8 microwave cheez whiz as directed on label.
• 9 pour over green bean mixture.
• 10 sprinkle top with 1/4 cup of previously reserved bacon.

Chocolate-covered Herry Martini

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 15
• 4 (16 ounce) jars maraschino cherries or 1/2 gallon maraschino cherry, plus additional for garnish
• 750 ml absolut vanilla vodka
• 2 cups chocolate liqueur (recommended godiva dark or creme de cacao)
• semisweet chocolate chips (optional)

Recipe

• 1 drain cherries, reserving juice. put 3/4 cup juice in a 1 gallon pitcher or other container. save the rest of the juice for another use, such as a topping for ice cream or a flavoring for milk.
• 2 add vodka and chocolate liqueur to the cherry juice; mix well. add maraschino cherries. the liquid must cover cherries. if not, add more chocolate liquer. let stand at room temperature for 2-12 hours. if not using within 12 hours., refrigerate mixture. it will keep up to 1 week, if cherries are covered with liquid and mixture is in a sealed container.
• 3 to serve beverage, pour liquid into a drink shaker filled with ice. shake well and pour into martini glasses or other drink glasses. garnish with a fresh maraschino cherry.
• 4 note: after drink liquid is used, cherries can be drained and covered with melted chocolate. melt 2 cups semisweet chocolate chips in the microwave for approximately 2 minutes. dip cherries in melted chocolate; let set on waxed paper for about 30 minutes.

Carrot Zucchini Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 large egg, lightly beaten
• 3/4 cup orange juice
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 medium carrots, shredded
• 1 medium zucchini, shredded

Recipe

• 1 combine first 7 ingredients in a large bowl; make a well in center of mixture.
• 2 stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. fold in carrot and zucchini. spoon into greased muffin pans, filling two-thirds full.
• 3 bake at 400º for 20 minutes. remove from pans immediately, and cool on wire racks.
• 4 note: freeze in an airtight container up to 3 months. to reheat wrap each muffin in a damp paper towel; microwave on high 40 seconds or until warm.