Chocolate Truffles

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup dutch-processed cocoa powder, finely chopped nuts, and or toasted coconut, for coating truffles
• 8 ounces semisweet chocolate, chopped fine

Recipe

• 1 place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. microwave for 30 seconds. remove and stir, and repeat this process 1 more time. set aside.
• 2 heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. gently stir in the brandy. pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• 3 using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• 4 place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• 5 in the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. depending on the heating pad, you may need to adjust the heat up or down. stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees f; do not allow the chocolate to go above 94 degrees f. if you do, the coating will not have a nice snap to it when you bite into the chocolate. once you have reached the optimal temperature, adjust the heat to maintain it.
• 6 remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. use powder-free vinyl or latex gloves, if desired.
• 7 dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. place truffles 1 at time into the scoop and roll around until coated. then place the truffle into the dish with either the cocoa powder, nuts or coconut. move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. in the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. after 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. repeat until all truffles are coated. allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
• 8 truffles are best when served at room temperature.

Blueberry Scones With Lemon Glaze

Total Time: 49 mins Preparation Time: 20 mins Cook Time: 29 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, cold, cut in chunks
• 1 cup heavy cream, plus more for brushing the scones
• 1 cup fresh blueberries
• 1/2 cup fresh lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest of, finely grated
• 1 tablespoon unsalted butter

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 sift together the dry ingredients; the flour, baking powder, salt, and sugar. using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. the mixture should look like coarse crumbs.
• 3 make a well in the center and pour in the heavy cream. fold everything together just to incorporate; do not overwork the dough.
• 4 fold the blueberries into the batter. take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
• 5 press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
• 6 cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
• 7 cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
• 8 place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
• 9 bake for 15 to 20 minutes until beautiful and brown. let the scones cool a bit before you apply the glaze.
• 10 technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
• 11 mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
• 12 stir until the sugar dissolves.
• 13 add the lemon zest and butter.
• 14 nuke it for 30 seconds on high.
• 15 whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
• 16 let it set a minute before serving.

Celery Potato Casserole

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• Servings: 8
• 2 lbs potatoes, peeled and cut into 1/2 inch dice (4 cups)
• 4 cups diced celery
• 1 (10 1/2 ounce) can fat-free cream of celery soup
• 3/4 cup reduced-fat sour cream
• 2 tablespoons dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 slices turkey bacon, cooked and crumbled
• 1 cup french-fried onions

Recipe

• 1 place potatoes and celery in a large pot of water and bring to a boil over high heat. reduce heat to medium and simmer 15 minutes or until potatoes are tender. drain and return to pot.
• 2 in a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
• 3 stir soup mixture, half the bacon pieces and half the french's fried onions into potato mixture.
• 4 spoon into a greased 2- quart casserole dish. microwave on high for 5 minutes.
• 5 sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.

Brownie Pops

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

Ingredients

• Servings: 24
• 1 (22 1/2 ounce) box betty crocker fudge brownie mix, with syrup
• 24 craft wooden popsicle sticks
• 1 cup semi-sweet chocolate chips
• 1 cup chocolate chips
• 4 teaspoons shortening, divided in half

Recipe

• 1 heat oven to 350°f.
• 2 line a 13 x 9 inch pan with foil so foil extends over sides of pan.
• 3 spray foil with cooking spray.
• 4 make brownie mix following package directions on box for a 13 x 9 inch pan.
• 5 cool completely for 1 hour.
• 6 place brownies in freezer for 30 minutes.
• 7 remove brownies from pan by lifting foil carefully.
• 8 peel foil from sides of brownies.
• 9 cut brownies into 24 equal sized squares (each square should be about 1 1/2 x 3 1/4-inch).
• 10 gently insert sticks into each brownie, peeling foil from bars.
• 11 place on baking sheet and freeze 30 minutes.
• 12 pour chips into separate bowls adding 2 teaspoons shortening to each bowl.
• 13 microwave uncovered on high for about 1 minute.
• 14 stir until smooth.
• 15 if necessary, microwave an additional 5 seconds at a time till smooth.
• 16 dip top 1/2 to 1/3 of each bar in either chocolate or chocolate.
• 17 decorate with assorted candy sprinkles or decors.

Brownie Points' Chewy Brownie Bites

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

Ingredients

• Servings: 24
• 1 cup butter
• 6 ounces unsweetened chocolate, chopped
• 1/2 teaspoon salt
• 2 cups sugar
• 4 eggs
• 1 tablespoon vanilla
• 1/2 cup flour

Recipe

• 1 preheat the oven to 350º f.
• 2 melt the butter with the chocolate and the salt. you can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
• 3 when it has all melted leave it to cool to room temperature.
• 4 in a mixer, combine the sugar with the eggs until fluffy and creamy.
• 5 beat in the vanilla and add the cooled chocolate mixture.
• 6 fold in the flour.
• 7 spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
• 8 fill each well 3/4 of the way full.
• 9 push on any desired add-ons, like nuts, candied fruit or sprinkles.
• 10 if you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
• 11 keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.

Aim's Best Batch Of Brownies

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

Ingredients

• Servings: 9
• 1 (12 ounce) package chocolate chips
• 3/4 cup sugar
• 1 cup self-rising flour
• 1/4 cup butter
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup walnuts, plus
• 2 tablespoons chopped walnuts

Recipe

• 1 preheat oven to 350°f line an 8x8-inch pan with foil. spray the foil.
• 2 combine 1 cup chips and the butter. melt in the microwave for 1 minute, stirring until smooth. whisk in the sugar and eggs. stir in the flour and salt. fold in the 1/2 cup nuts and vanilla.
• 3 bake for 23-25 minutes or until done.
• 4 finely chop the remaining nuts. top the baked brownies with the remaining nuts and chips. return to the oven for 2 minutes to melt the chips to form a glaze. cool completely and cut into squares.

Brownie Pudding Cake (microwave)

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

Ingredients

• 1 cup flour
• 2/3 cup sugar
• 1/2 cup cocoa, sifted
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup walnuts, finely chopped
• 1 tablespoon vanilla extract
• 2/3 cup brown sugar
• 1/4 cup cocoa
• 2 teaspoons instant coffee powder (optional)
• 1 cup hot water

Recipe

• 1 put flour, sugar, cocoa, bp and salt in 2-quart high, straight-sided round microwave-safe casserole.
• 2 complete 12-15 strokes with whisk.
• 3 add remaining ingredients.
• 4 spread evenly in bowl.
• 5 topping: sprinkle topping ingredients over batter, pour on water.
• 6 cover casserole with paper towel and set on inverted pie pan.
• 7 microwave on medium 50% power for 8 minutes.
• 8 without removing towel, microwave on high 1 1/2 to 5 minutes more until surface looks dry.
• 9 remove towel and let pudding stand 10 minutes.

Cake In A Mug

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 1 box cake mix, flavor of your choice
• 1 small instant pudding mix, flavor of your choice (not sugar free)
• 1/3 cup confectioners' sugar
• 1 1/2 teaspoons lemonade mix or 1 1/2 teaspoons orange breakfast drink mix or 1 1/2 teaspoons cocoa powder or 1 1/2 teaspoons vanilla powder or 1 1/2 teaspoons instant coffee or 1 1/2 teaspoons instant cappuccino mix

Recipe

• 1 combine cake mix ingredients and blend well.
• 2 measure 1/2 cup of mix into a sandwich bag.
• 3 label this bag"cake mix.
• 4 "place the glaze mix ingredients into a sandwich bag.
• 5 label this bag"glaze mix" and attach it to the other bag with a twist tie.
• 6 place one bag cake mix and one bag glaze mix in each coffee cup and attach the baking instructions.
• 7 tip: be sure to select a large mug that can hold 1 1/2 cups of water.
• 8 the mug must be microwavable.
• 9 flavor options: lemon cake mix-lemon pudding, yellow mix-chocolate pudding, devils food mix-chocolate pudding, pineapple mix-coconut pudding, butterscotch mix-butterscotch pudding.
• 10 attach the following note to the gift:mist inside of coffee mug with cooking spray.
• 11 empty cake mix into cup.
• 12 add 1 egg , 1 tablespoon.
• 13 oil and 1 tablespoon water.
• 14 mix well.
• 15 microwave on full power 2 minutes.
• 16 empty glaze mix into a small bowl and add 1 teaspoon water.
• 17 mix well.
• 18 pour glaze over baked cake.

Brown Butter Green Beans In The Microwave

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 garlic clove, minced
• 1 lb fresh green beans, trimmed or 16 ounces frozen green beans
• 1/2 small sweet onion, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• crushed red pepper flakes (optional)

Recipe

• 1 microwave butter in a 2-cup glass measuring cup at high 1 1/2 to 2 minutes or until butter is brownish in color. (watch it so as not to scorch it).
• 2 remove from microwave, and immediately add minced garlic.
• 3 place green beans, onion, and 3 t water in a microwave safe bowl.
• 4 cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape.
• 5 microwvae on high 4 to 5 minutes or until vegetables are tender; drain.
• 6 toss together hot beans and sliced onion, brown butter mixture and salt; sprinkle with freshly ground black pepper and for extra kick -- crushed red pepper flakes.

Cherry Caramel Ring (microwave)

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 tablespoons corn syrup
• 1/2 cup pecan halves
• 1/4 cup maraschino cherry, drained and quartered
• 1 (10 ounce) package refrigerated biscuits

Recipe

• 1 put butter in 8 inch round micro safe dish.
• 2 micro on high 30-45 seconds til melted.
• 3 sprinkle sugar over butter.
• 4 add corn syrup stirring well.
• 5 place a glass drinking glass in the center of the dish.
• 6 sprinkle pecans and cherries around the outside of glass.
• 7 arrange biscuits over topping in a petal fashion. squeeze to fit if needed.
• 8 micro on medium 6-8 minutes, turning 1/2 turn after 3 minutes.
• 9 remove glass and invert on serving plate.
• 10 let dish stand a few minutes for topping to drizzle over rolls.
• 11 serve warm.

Cake In A Cup!

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 1
• 1 (18 ounce) box angel food cake mix
• 1 (18 ounce) box strawberry cake mix (use any flavor you want, i just prefer strawberry!)
• 3 tablespoons water, for each serving
• ice cream (optional)

Recipe

• 1 mix both boxes of cake mix in a bowl thoroughly.
• 2 scoop 1/3 cup of mix into mug, add 3 tablespoons water, and microwave 1 minute. done!
• 3 best served with ice cream on top! you essentially have cake in a cup, no leftovers, and plenty of mix to make more with at anytime!

Cherry Breakfast Sandwich

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• Servings: 1
• 2 fat-free waffles
• 1/2 cup light cherry pie filling
• 2 tablespoons light maple syrup

Recipe

• 1 toast waffles.
• 2 heat cherry filling in microwave for 15-20 seconds.
• 3 spread filling on one waffle, top with other waffle to make a "sandwich".
• 4 drizzle with maple syrup.

Chocolate Truffles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 48
• 3 cups semi-sweet chocolate chips (18 ounce)
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• chopped flaked coconut (optional)
• chocolate sprinkles (optional)
• colored sprinkles (optional)
• cocoa (optional)
• finely chopped nuts (optional)

Recipe

• 1 in a microwave safe bowl, heat chocolate chips at 50% power until chocolate is melted.
• 2 stir in vanilla and sweetened condensed milk.
• 3 chill for 2 hours or until mixture is easy to handle.
• 4 shape into 1-inch balls.
• 5 roll in coconut, sprinkles, cocoa or nuts if desired.

Best Ever Easy Ginger Cake

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

Ingredients

• Servings: 20
• 2 1/2 cups all-purpose flour (300g/11oz)
• 1 teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 125 g butter, chopped
• 2/3 cup water
• 2 eggs, beaten lightly
• 1 cup golden syrup (225g/8 oz)
• 1 cup black treacle (225g/8 oz)
• 2 cups icing sugar (confectioner’s)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons lemon juice
• 1/4 cup crystallized ginger, chopped roughly (optional)

Recipe

• 1 lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
• 2 (try to use the correct size tin or the cake may crack.) set the oven to moderate 180° c (350° f).
• 3 sift all of the dry ingredients into a medium mixing bowl.
• 4 combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
• 5 (this step can also be done in the microwave.) add water to syrup mixture.
• 6 make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
• 7 mix until well combined.
• 8 don’t be concerned that the mixture is quite liquid at this stage.
• 9 pour cake mixture into prepared tin.
• 10 tap tin lightly on bench to dispel air bubbles.
• 11 place on centre shelf of 180° c (350° f) oven for 35-40 minutes.
• 12 check towards the end of the baking time to ensure the edges are not burning.
• 13 the cake should be dark but must not be blackened at the edges.
• 14 (if you do burn the edges, cut them off and ice over the edges and no-one will notice!).
• 15 when the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
• 16 then, carefully invert it onto a rack or bread board to cool.
• 17 icing the cake: sift the icing sugar into a small mixing bowl.
• 18 in a separate small mixing bowl, beat the butter (or margarine) until smooth.
• 19 gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
• 20 add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
• 21 spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.

Best Ever Granola

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

Ingredients

• 1 lb quick oats (450g)
• 3 cups coarsely chopped raw nuts, and
• seeds (i like almonds, cashews & sunflower seeds- use whatever kind you like, 750ml or about 300g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground mace
• 1 cup packed dark brown sugar (200g)
• 1/2 cup unsalted butter (115g/1 stick) or 1/2 cup coconut oil
• 1/3 cup water (80ml)
• 1/2 teaspoon fine salt
• 2 teaspoons vanilla extract
• dried fruit (i like dried cherries & dates, use as much or as little as you want)

Recipe

• 1 preheat the oven to 300°f (150°c). in a food processor, coffee grinder or blender, grind half the oats to a fine powder. in a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. in a microwave-safe bowl (or in a saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. stir the mixture together until smooth, then stir in the salt and vanilla. pour this mixture over the oats and nuts, stirring well to coat (it's easier to do this with your hands). it should be uniformly moist - stir in another tablespoon or two of water if it isn't. let stand for about ten minutes.
• 2 spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown. remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps. return to the oven and bake another 15 minutes or so before stirring again. repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1 1/2 hours. cool completely, then stir in any dried fruit you want to use.
• 3 store in a covered container at room temperature. serve with milk or plain yogurt and fresh fruit as desired.

Chocolate Truffle Pie

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 cups semisweet chocolate morsels
• 1 1/2 cups whipping cream, divided
• 1/4 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 (9 inch) chocolate cookie pie crust

Recipe

• 1 in a microwave-safe dish, combine chocolate morsels and 1/2 cup cream; cook on high for 1-2 minutes stirring every 30 seconds until smooth.
• 2 cool to room temperature.
• 3 stir in sugar and vanilla; set aside.
• 4 in a small mixing bowl, beat remaining cream until soft peaks form.
• 5 beat in chocolate mixture on high, one-third at a time; mix well.
• 6 spoon into crust.
• 7 refrigerate for at least 3 hours.

Cocamocha Rum Cafe (regular And Diabetic Directions Given)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 cup brewed coffee, hot and fresh
• 1/2 cup fat-free evaporated milk (or whole milk)
• 1 -1 1/2 tablespoon dutch-processed cocoa powder
• 1/2 teaspoon rum extract
• 1 1/2 teaspoons splenda sugar substitute (or to taste)

Recipe

• 1 add the milk to a 2 cup glass measuring cup.
• 2 stir in the cocoa.
• 3 if using sugar stir that in at this time.
• 4 place in the microwave and heat while stirring every 30 seconds until steaming and beginning to bubble, cocoa should be well incorporated.
• 5 remove from microwave.
• 6 add the hot coffee.
• 7 if using splenda add it now.
• 8 add the run extract and stir to mix well.
• 9 top with whipped cream if desired and serve.

Chocolate Truffles With Liqueur

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

Ingredients

• Servings: 3
• 3 ounces semisweet chocolate
• 1 egg yolk
• 1 tablespoon butter, at room temperature (not margarine)
• 3 tablespoons liqueur (i particularly recommend chambord, baileys irish cream, grand marnier, frangelico, and sabra ( a ch)
• 2 tablespoons icing sugar, sifted through a sieve to remove lumps
• unsweetened cocoa powder, for coating or rolling

Recipe

• 1 in microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• 2 whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• 3 cover and refrigerate until firm enough to shape, about 1 hour.
• 4 shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• 5 the above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• 6 keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

Creamy Hot Apples With Brown Sugar Crunch

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 1 cup peeled apple, chunks (any sweet, not tart, variety)
• 1 nature valley maple brown sugar crunchy granola bar (half a 2-bar package)
• 2 (1 g) packets splenda sugar substitute
• 1 1/2 teaspoons jell-o fat-free sugar-free instant vanilla pudding mix
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon cinnamon
• 1 dash salt

Recipe

• 1 place sweetener, pudding mix, cornstarch, cinnamon, and salt in a microwave-safe medium-large bowl.
• 2 add 1/3 cup of cold water, and stir until blended. place apple chunks in the bowl, and toss them in the liquid mixture.
• 3 cover the dish and microwave for 2 1/2 minutes.
• 4 allow it to thicken and cool for a few minutes before removing it from the microwave.
• 5 meanwhile, place the granola bar in a sealable plastic bag and crush with a rolling pin or can, until you have small crumbly pieces.
• 6 once apple mixture is cool enough to handle, stir in the granola pieces, and then devour immediately!

Aunt Tzipporah's Crispy Chicken And Potatoes

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons water
• 1 cup corn flake crumbs
• 8 (1/2 ounce) skinless chicken thighs
• 1 teaspoon dried sage or 1 teaspoon tarragon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup prepared barbecue sauce
• 1/4 cup honey
• 1/4 cup prepared yellow mustard
• 1 1/3 lbs potatoes
• 1 egg

Recipe

• 1 heat oven to 375 degrees.
• 2 pierce potatoes with tines of fork; microwave on high 8 minutes.
• 3 meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish.
• 4 dip chicken pieces into egg, then crumbs to coat completely.
• 5 coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.
• 6 cut potatoes into 1-inch chunks; place on sheet with chicken.
• 7 coat potatoes with cooking spray; sprinkle with sage.
• 8 season chicken and potatoes with salt and pepper.
• 9 bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.
• 10 meanwhile, to make sauce: in bowl mix barbecue sauce, honey and yellow mustard.
• 11 serve chicken and potatoes with sauce for dipping.

Chocolate Velvet Pound Cake

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 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.
• 2 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.
• 3 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. use immediately, following directions for desired cake.
• 4 spoon batter evenly into a greased and floured 10-inch tube pan. bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, and let cool completely on wire rack.
• 5 sift powdered sugar over top of cake.

Brown Butter Pecan Pie

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1/3 cup butter
• 1 cup light corn syrup
• 1 cup sugar (can use 34 cup for a less sweet pie)
• 3 large eggs, slightly beaten
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 1/4 cups pecans, chopped
• 1 (9 inch) deep dish pie shells (if using homemade freeze in advance)
• 1/4 cup semi-sweet chocolate chips or 1/4 cup milk chocolate chips

Recipe

• 1 preheat oven to 425°f
• 2 brown butter in saucepan over medium high heat until it is golden brown. do not burn and let cool completely.
• 3 combine light corn syrup, sugar, eggs, lemon juice, vanilla, salt and pecans in a small bowl. blend in the browned butter completely. pour pecan mixture into unbaked pie crust. bake for 10 minutes, then lower oven temperature to 325°f and cook for 45 minutes or just until center of pie is barely set.
• 4 optional drizzle: place 1/4 cup semi-sweet or bittersweet chocolate chips in a small zippered plastic bag. microwave on high for 1 minute, 15 seconds or until melted. snip off the tiniest corner of the bag. squeeze chocolate out of the hole over the pie in a back and forth decorative design.

Chilli Bean Tortillas

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 17 5/8 ounces ground lamb
• 1 onion, chopped
• 1 teaspoon mild chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can chopped tomatoes
• 7 ounces kidney beans, canned
• 8 flour tortillas

Recipe

• 1 cook the ground lamb in a frying pan for 2 minutes.
• 2 add the onion and cook for 7 minutes until brown.
• 3 add the chilli powder and cum and cook for 1 minute.
• 4 tip in the tomatoes and kidney beans and bring to a boil.
• 5 reduce the heat, cover and cook for 30 minutes.
• 6 warm the tortillas in the microwave on high for 45 seconds.
• 7 spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc).
• 8 fold the edges over to enclose the filling.

Brownie Pops

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 24
• 1 (22 1/2 ounce) box brownie mix, with chocolate syrup pouch, 1 box (1 lb, 6.5 oz, betty crocker)
• 3 eggs
• oil
• water
• 24 craft sticks (flat wooden sticks with round ends)
• 1 cup semi-sweet chocolate chips (6 oz)
• 2 teaspoons shortening

Recipe

• 1 preheat oven to 350 degrees. line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. spray foil with cooking spray.
• 2 make brownie mix as directed on box for 13x9 inch pan. cool completely, about 1 hour.
• 3 place brownies in freezer for 30 minutes.
• 4 remove brownies from pan by lifting foil; peel foil from sides of brownies.
• 5 cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
• 6 gently insert stick into end of each bar, peeling foil from bars.
• 7 place on baking sheet, freeze 30 minutes.
• 8 in microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth. if necessary, microwave additional 5 seconds at a time.
• 9 dip top 1/3 to 1/2 of each brownie into chocolate.
• 10 decorate with sprinkles, candy, etc.
• 11 lay flat on waxed paper or foil to dry.

Celery Root And Parsnip Puree

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 2
• 1 cup celery root, 1/2-inch cubes peeled
• 1 cup parsnip, 1/2-inch cubes peeled
• 1 cup russet potato, 3/4-inch cubes peeled
• coarse kosher salt
• 1/4 cup half-and-half, warm

Recipe

• 1 special equipment.
• 2 potato ricer.
• 3 preparation.
• 4 combine celery root, parsnips, and potato in large saucepan; add enough water to cover. sprinkle generously with coarse salt. bring to boil. reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. drain well. return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
• 5 working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. add warm half and half and pink-peppercorn butter, if desired. mash until smooth. season with coarse salt and black pepper. do ahead can be made 1 hour ahead. rewarm in microwave until heated through.

Best Ever Chocolate Pie – With Seven Minute Frosting

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

Ingredients

• 3 cups flour
• 1 cup crisco shortening
• 1 teaspoon salt
• 8 -9 tablespoons cold water
• 1 1/3 cups sugar
• 1/2 cup flour
• 2 tablespoons hershey's cocoa
• 2 cups whole milk
• 2 eggs, beaten
• 3 tablespoons salted butter
• 1 1/4 teaspoons vanilla
• 2 unbeaten egg whites
• 1 1/2 cups sugar
• 2 teaspoons light corn syrup
• 1 dash salt
• 1 teaspoon vanilla

Recipe

• 1 for pie crusts (2 crusts).
• 2 mix flour & salt in mixing bowl.
• 3 using pastry blender, cut in crisco until pea size.
• 4 add cold water and mix with fork.
• 5 form ball with hands. don’t over mix.
• 6 roll out on floured pastry sheet.
• 7 bake at 375-400 until golden brown.
• 8 for pie filling (for 1 pie):.
• 9 in large mixing bowl combine sugar, flour and cocoa.
• 10 add milk using wire whip and mix well.
• 11 cook in microwave for 2 minutes and whip.
• 12 cook in microwave for another minute and whip.
• 13 add beaten eggs and cook for 2 minutes in microwave and whip. (you may need to cook for another minute or two until the right consistency.).
• 14 after cooking add butter and vanilla.
• 15 cool for a few minutes and pour into cooked pie shell.
• 16 cover filling with plastic wrap and refrigerate.
• 17 when pie is chilled, top with 7 minute frosting (see recipe below).
• 18 use a kitchen torch to brown frosting.
• 19 for seven minute frosting - topping for 2 pies.
• 20 place all ingredients except vanilla in top of double boiler (not over heat).
• 21 beat 1 minute with electric mixer to blend.
• 22 place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).
• 23 remove from boiling water. add vanilla, beat till spreading consistency, 2 minutes.
• 24 spread on chilled chocolate pies. brown top with cooking torch and serve.

Brownie Special

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

Ingredients

• Servings: 4
• 1 lb ground beef
• 16 ounces frozen peas and carrots
• 8 ounces frozen corn
• 26 ounces canned spaghetti sauce

Recipe

• 1 cook veggies half the time indicated on packages in microwave, enough so they aren't frozen anymore.
• 2 brown ground beef in medium pot and drain.
• 3 stir in spaghetti sauce and veggies.
• 4 heat until the vegetables are to your liking, we prefer them firm so basically only takes until the sauce heats through.

Chocolate Truffles (from Alton Brown)

Total Time: 3 hrs 20 mins Preparation Time: 50 mins Cook Time: 2 hrs 30 mins

Ingredients

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup dutch-processed cocoa powder
• finely chopped nuts or toasted coconut, for coating truffles
• 8 ounces chocolate, semisweet, bittersweet chopped fine

Recipe

• 1 place the 10 ounces of chocolate and butter in a medium size glass mixing bowl.
• 2 microwave for 30 seconds. remove and stir, and repeat this process 1 more time. set aside.
• 3 heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
• 4 using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
• 5 gently stir in the brandy. pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• 6 using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• 7 place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• 8 in the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. depending on the heating pad, you may need to adjust the heat up or down. stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees f; do not allow the chocolate to go above 94 degrees f. if you do, the coating will not have a nice snap to it when you bite into the chocolate. once you have reached the optimal temperature, adjust the heat to maintain it.
• 9 remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. use powder-free vinyl or latex gloves, if desired.
• 10 dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
• 11 place truffles 1 at time into the scoop and roll around until coated.
• 12 then place the truffle into the dish with either the cocoa powder, nuts or coconut. move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
• 13 in the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. after 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
• 14 repeat until all truffles are coated. allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. truffles are best when served at room temperature.

Crab /shrimp Dip Or Mold

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

Ingredients

• Servings: 16
• 8 ounces cream cheese, softened
• 8 ounces mayonnaise (hellman's or best foods preferred)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon msg
• 1/4 teaspoon onion powder
• 3 dashes worcestershire sauce
• 1 cup chopped celery
• 2 green onions, chopped (scallion style)
• 3 (4 ounce) cans crab (or both) or 3 (4 ounce) cans shrimp, drained but saving the liquid in a separate container (or both)
• 4 (1/4 ounce) envelopes unflavored gelatin, with (optional)
• 4 tablespoons cold water, until softened, then microwave until a few seconds to dissolve (optional)

Recipe

• 1 combine the first eight ingredients in a mixing bowl and blend well.
• 2 if molding mix the gelatin as instructed above and add to the bowl after microwaving.
• 3 add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
• 4 mix in the celery and onions.
• 5 add the crab/shrimp.
• 6 refrigerate until well chilled or molded if necessary.
• 7 note*** you can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.

Apple Crumbles Cake

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

Ingredients

• Servings: 16
• 125 g sugar
• 175 g butter or 175 g margarine
• 1 portion vanilla powder
• 1 egg
• 1 prince salt
• 2 teaspoons baking powder
• 375 g baking flour
• 1000 g apples, peeled and sliced
• 75 g sugar
• 50 g raisins (optional)
• 50 g nuts (optional)
• 50 g almonds (optional)
• 1/2 tablespoon cinnamon (optional)
• 1/4 teaspoon ground cardamom (optional)
• 50 ml water
• 50 g cornstarch

Recipe

• 1 put all the ingredients except the baking flour in the food processor and mix them a bit.
• 2 add the baking flour. mix it all together until it’s crumbled.
• 3 take 2/3 of the crumbles, put them in the mold, spread them out and press them against the mold ground and wall (3-4 cm border).
• 4 mix apples, sugar and the optional ingredients in a bowl and put them into the microwave for about 8 minutes with 900 watt until the apples are soft.
• 5 mix well the cornstarch with the water in a small bowl and add it to the apple mixture.
• 6 mix all together with a spoon and put the bowl again in the microwave until it thickens. (about 2-4 min with 900 watt).
• 7 put the apple filling on the dough in the mold and flatten it well.
• 8 take the rest of the crumbles (1/3) and spread them out on the apple mixture.
• 9 bake 50 minutes at 180°c (heat and timing are basing it on convection oven).

Cake Batter Bark

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

Ingredients

• Servings: 8
• 7 ounces good dark chocolate
• 12 ounces good chocolate
• 1 1/2 teaspoons yellow cake mix
• colored sprinkles

Recipe

• 1 melt the dark chocolate in the microwave, over a double burner, or over low heat. spread thinly over parchment paper. cool in the freezer for 20 minutes.
• 2 melt the chocolate. add the cake mix, stir well. spread over the dark, using only a small part at a time so as not to melt the dark chocolate underneath.
• 3 top with rainbow sprinkles. freeze for 20 more minutes.
• 4 break into pieces and keep in the refrigerator until you are ready to eat it.

Brownie Puddle

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

Ingredients

• 1 cup coarsely chopped pecans
• 14 tablespoons unsalted butter
• 3 ounces bittersweet chocolate
• 1/2 cup dutch-processed cocoa powder, plus
• 2 teaspoons dutch-processed cocoa powder (lightly spooned)
• 1 cup sugar, plus
• 3 tablespoons sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 (3 ounce) package cream cheese, cut into pieces
• 1/2 cup all-purpose flour
• 1 pinch salt
• 2 ounces bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream, at room temperature

Recipe

• 1 -------------brownie-----------.
• 2 lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and then lightly spray with baker's joy or nonstick vegetable spray.
• 3 preheat oven to 350 degrees.
• 4 place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly.
• 5 cool completely.
• 6 in a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times.
• 7 if using a double boiler, transfer the mixture to a bowl.
• 8 beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
• 9 (if you are doing this by hand, use a whisk.) beat in the eggs and vanilla.
• 10 when incorporated, beat in the cream cheese until only small bits remain.
• 11 add the flour and salt and mix only until the flour is fully moistened.
• 12 stir in the nuts.
• 13 place the prepared tart pan on a cookie sheet to catch any possible leaks.
• 14 scrape the batter into the pan and spread it evenly.
• 15 it will fill the pan almost to the top.
• 16 bake for 30-35 minutes or until the batter has set.
• 17 a toothpick inserted 1 inch from the side should come out clean.
• 18 the mixture will puff and rise a little above the sides but sinks on cooling.
• 19 -------------ganachepuddle-----------.
• 20 while the brownie is baking, prepare the puddle.
• 21 melt the chocolate in a double- boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times.
• 22 add the cream and stir gently until the mixture is smooth and dark.
• 23 as soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2 inch in diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 holes.
• 24 using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganahe until slightly rounded on top.
• 25 place the pan on a wire rack and cool completely.
• 26 the chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it.
• 27 unmold the tart.
• 28 when puddles are firm to the touch, cover a flat plate with plastic wrap, spray ti lightly with nonstick vegetable spray, and set it on top of the tart.
• 29 inver the tart, peel off the parchment, and reinvert it onto a serving plate.
• 30 to serve, use a sharp knife to cut wedges.

Cake In A Bowl

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

Ingredients

• Servings: 1
• 1/4 cup cake mix, from a box
• 3 tablespoons water
• 1/2 tablespoon vegetable oil

Recipe

• 1 mix all ingredients together, should look like regular prepared cake mix but in a smaller proportion.
• 2 microwave for 45 seconds
• 3 top with your favorite toppings, i like mini chocolate chips or hot fudge.

Chocolate Velvet Dessert

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

Ingredients

• Servings: 12
• 1 1/2 cups chocolate wafer crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter
• 2 cups semi-sweet chocolate chips
• 6 egg yolks
• 1 3/4 cups whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 3 -4 tablespoons milk

Recipe

• 1 in small bowl, combine wafer crumbs and sugar; stir in butter. press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. bake at 350 for 10 minutes. cool on a wire rack.
• 2 in microwave or heavy saucepan, melt chocolate chips; stir until smooth. cool. in mixing bowl, combine egg yolks, cream and vanilla; beat well. gradually stir a third of the cream mixture into melted chocolate until blended. gradually stir in remaining cream mixture. pour into crust.
• 3 place pan on a baking sheet. bake at 350 for 40-45 minutes or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight.
• 4 for frosting, in mixing bowl, cream butter. combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. pipe into center of dessert, refrigerate leftovers.

Crème Brûlée Soda

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

Ingredients

• Servings: 4
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup water
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 4 cups seltzer water

Recipe

• 1 combine the granulated sugar, brown sugar, and water in a small heavy saucepan. cook over medium-high heat until the mixture turns dark amber, washing away any sugar crystals clinging to the inside of the pan with a damp pastry brush.
• 2 while the sugar is caramelizing, heat the milk to a simmer in another saucepan or in the microwave. when the sugar is fully caramelized, stir the warm milk into it. the sugar will immediately crystallize, and the milk will vigorously bubble and steam. stand back so you don’t get burned. then, as the bubbling subsides, stir the caramel until it becomes smooth and fluid again. remove from the heat, stir in the vanilla, and let cool for 5 minutes.
• 3 this syrup will keep in the refrigerator for up to 2 days, but must be warmed until liquid before using to make a soda.
• 4 divide the liquid caramel among four tall glasses. stir 1 cup seltzer into each. fill the glasses with ice and serve. to mix with seltzer 1 batch caramel syrup 4 cups seltzer.

Chicken Paillard With Caper Brown Butter

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

Ingredients

• Servings: 4
• 4 (6 ounce) boneless skinless chicken breast halves, tenderloins removed
• 1 1/2 cups fine fresh breadcrumbs
• 1/3 cup grated parmesan cheese
• 6 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers, drained

Recipe

• 1 flatten chicken breasts between sheets of plastic wrap to 3/8" thickness.
• 2 in 9" pie plate or large shallow dish, combine bread crumbs and grated parmesan.
• 3 in cup, on high power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
• 4 working with 1 breast at a time, brush 1 side with melted butter.
• 5 place, butter side down, in crumbs; press down to coat.
• 6 brush top of breast with butter; turn over and coat with crumbs.
• 7 place on waxed-paper lined baking sheet.
• 8 repeat with remaining breasts.
• 9 in each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
• 10 place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
• 11 remove chicken to serving platter; wipe one of the skillets clean.
• 12 in clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
• 13 stir in lemon juice and capers.
• 14 pour over chicken.

Brownie Truffles

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

Ingredients

• 1 cup sugar
• 2 tablespoons instant coffee granules, processed in a food processor
• 2 tablespoons unsweetened cocoa powder
• 4 ounces unsweetened chocolate
• 1/2 lb unsalted butter
• 4 large eggs
• 2 cups sugar
• 1 cup unbleached all-purpose flour
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract

Recipe

• 1 preheat the oven to 350°f butter an 8x16-inch pan.
• 2 make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. set aside.
• 3 in a heavy saucepan, or the microwave, melt the chocolate and butter together. beat the eggs until they are light and then gradually beat in the 2 cups sugar. stir in the chocolate mixture. gradually add the flour, salt, and vanilla. this mixture is not meant to be light and fluffy, just fully incorporated. pour the mixture into the prepared pan and bake 25 minutes. the brownies will be slightly underdone and very moist. allow to cool in the pan.
• 4 when cool enough to handle, cut the brownies into 1x1-inch squares. roll each square in the palms of your hands into balls about 1 inch in diameter. roll the balls in the coating mixture. pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.

Chocolate Tortilla Torte

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1 (16 ounce) container sour cream
• 1 (10 count) package flour tortillas (smaller ones for a taller torte, large ones for a wider torte,or 8 count)

Recipe

• 1 melt chocolate chips in microwave until melted (stir every 30 seconds).
• 2 cool chocolate slightly (about 5-10 minutes); it should be smooth.
• 3 mix in sour cream.
• 4 mixture should be the consistency of thick pudding.
• 5 spread first tortilla with layer of chocolate mix.
• 6 be sure to go to edges.
• 7 repeat until all tortillas are used.
• 8 there should be enough chocolate mix to liberally cover the top.
• 9 (if i've made the chocolate layers thinner, i frost the whole thing).
• 10 decorate with strawberries or raspberries.
• 11 important: refrigerate at least 6 hours or overnight.

Brownie Sundae Bliss

Total Time: 57 mins Preparation Time: 15 mins Cook Time: 42 mins

Ingredients

• Servings: 6
• crisco nonstick cooking spray
• 19 1/2 ounces pillsbury brownie classics traditional fudge brownie mix
• 1 egg
• 1/3 cup water
• 1/3 cup oil
• 11 3/4 ounces smuckers hot fudge topping
• 11 3/4 ounces smuckers caramel ice cream topping
• 5 ounces pecans in syrup

Recipe

• 1 spray 6 jumbo muffin tins with crisco no stick cooking spray. prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. bake 325 for 42-45 minutes; cool.
• 2 pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. snip small corner off bag.
• 3 for each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
• 4 top brownie with scoop of vanilla ice cream. drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. serve immediately.

Coburn's Chai Tea Mix

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 8 cups water
• 5 -6 black tea bags
• 1 cinnamon stick
• 12 whole cloves
• 4 whole allspice, buds
• 2 slices whole nutmegs
• 6 -8 cardamom pods
• 2 tablespoons brown sugar (or more depending on how sweet you like it.) or 2 tablespoons honey (or more depending on how sweet you like it.)
• 2 -3 tablespoons pure vanilla extract
• 1 inch piece of peeled gingerroot, sliced
• 10 -12 peppercorns

Recipe

• 1 bring everything to a hard boil, then turn it off and let steep for a couple of hours. transfer to the fridge. when ready to enjoy, strain mixture into a mug, add low fat milk or vanilla flavoured soya milk(preferred) in a 1:1 ratio and heat in the microwave or stovetop. add extra honey of desired.
• 2 if you like chai tea you will love this,at a fraction of the cost of buying premade mixes.

Chocolate Turtle Brownies

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

Ingredients

• Servings: 24
• 2 cups nestlÉ® toll house® semi-sweet chocolate morsels, divided
• 1/2 cup butter or 1/2 cup margarine, cut into pieces
• 3 large eggs
• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 12 caramels
• 1 tablespoon milk

Recipe

• 1 preheat oven to 350 degrees f. grease 13 x 9-inch baking pan.
• 2 melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stirring constantly until smooth. remove from heat; stir in eggs. add flour, sugar, baking soda and vanilla extract; stir well.
• 3 spread batter into prepared baking pan; sprinkle with remaining morsels and walnuts.
• 4 bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
• 5 microwave caramels and milk in small, microwave-safe bowl on high (100%) power for 1 minute; stir. microwave at additional 10- to 20-second intervals, stirring until smooth. drizzle over warm brownies. cool in pan on wire rack.

Apple Crisp

Total Time: 11 mins Preparation Time: 8 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 2 tablespoons almonds, raw and chopped
• 2 tablespoons coconut, shredded unsweetened
• 1/2 teaspoon cinnamon, divided
• 1 banana, ripe and broken into 1/2 inch pieces
• 1 1/2 cups apples, peeled and chopped (1 large or 2 small)
• 1 tablespoon raisins
• 1/8 teaspoon vanilla
• 1/8 teaspoon apple cider vinegar
• 1/4 cup quick oats (not instant)

Recipe

• 1 combine almonds, coconut and 1/4 tsp cinnamon for topping. set aside.
• 2 in a medium microwave proof bowl, combine banana pieces, chopped apple, raisins, 1/4 teaspoon cinnamon, vanilla and cider vinegar and mix well.
• 3 add oats and mix well.
• 4 microwave for 2 minutes. mix.
• 5 sprinkle with topping mixture and microwave for 1 minute.
• 6 let cool about 15 minutes and serve warm.

Brown Butter Cauliflower Mash

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

Ingredients

• 1 head fresh cauliflower, washed, drained and chopped
• 1/2 cup sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh chives
• 2 tablespoons butter
• fresh chives

Recipe

• 1 fill large dutch oven with water to depth of 1/4". arrange cauliflower in dutch oven. cook, covered, over medium-high heat 7-10 minutes or until tender. drain.
• 2 process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. stir in parmesan cheese and chives. place in a bowl.
• 3 if desired, mircorwave mixture on high 1-2 minutes or until thoroughly heated, stirring at 1 minute intervals.
• 4 cook butter in a small heavy saucepan over medium heat, stirring constantly, 4-5 minutes or until butter begins to turn golden brown. remove from heat, and immediately drizzle butter over cauliflower mixture. garnish with chives and serve immediately.

Chocolate Toads

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

Ingredients

• 1/2 cup chocolate chips
• 2 teaspoons butter or 2 teaspoons shortening
• 24 gummy frogs

Recipe

• 1 in a double boiler, melt the chips and butter (i do this very carefully in the microwave).
• 2 with a clean paintbrush, lightly paint the melted chocolate onto the tops of the gummy frogs.
• 3 set onto a wax paper-lined cookie sheet to dry.
• 4 once dry, store in an airtight container.