Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 4
- 2 pounds ground beef
- 1/2 onion, chopped
- 1 egg, beaten
- 1 cup dry bread crumbs
- 1 (1.25 ounce) packet meatloaf seasoning mix
- 1 cup cubed cheddar cheese
- 3 (10 ounce) cans tomato sauce
- 1 cup white sugar
- 1 tablespoon worcestershire sauce
- 1 ounce uncooked spaghetti, broken into fourths
- 1/2 carrot, cut into 1/8-inch thick slices
- 1 tablespoon frozen green peas
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 30 mins
- preheat the oven to 350 degrees f (175 degrees c).
- in a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. use your hands to mix until well blended. measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. shape into a point at one end and lengthen the body a bit by rolling between your hands. place your ''rat'' into a shallow baking dish, and continue with the remaining meat. insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
- in a medium bowl, stir together the tomato sauce, sugar and worcestershire sauce. pour over the rats in the dish and cover the dish with a lid or aluminum foil.
- bake for 45 minutes in the preheated oven. uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
- while the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
- carefully transfer the rats to a serving platter so that their delicate tails don't fall off. press peas into the pointy end to make eyes, and insert carrot slices to make ears. spoon some of the tomato sauce around them and serve.
Ingredients
- Servings: 8
- 12 slices bacon
- 1/4 cup butter, melted
- 3 cups croutons
- 2 cups grated cheddar cheese
- 6 eggs
- 1 3/4 cups milk
- 1 bell pepper (any color), diced
- 1 tablespoon prepared mustard
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
- preheat oven to 325 degrees f (165 degrees c).
- melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
- crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
- bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.
Ingredients
- Servings: 12
- 2 cups semisweet chocolate chips
- 1/2 cup sour cream, room temperature
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups white sugar
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons instant coffee powder
- 1 cup warm water
- 1/2 cup chopped walnuts
Recipe
- microwave 1 cup chocolate chips in a small, microwave-safe bowl on high for 1 minute; stir. cook at additional 10 to 20 second intervals, stirring until smooth. cool to room temperature.
- beat melted chocolate, sour cream, oil and eggs in large mixer bowl. beat in sugar, flour, baking soda and salt. dissolve coffee crystals in water; gradually beat into batter. pour into greased 13 x 9-inch baking pan. sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake.
- bake in a preheated 350 degrees f (175 degrees c) for 30 to 40 minutes or until cake tests done.
Ingredients
- Servings: 20
- 1 (18.25 ounce) package german chocolate cake mix
- 1 (18.25 ounce) package white cake mix
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (12 ounce) package vanilla sandwich cookies
- 3 drops green food coloring
- 1 (12 ounce) package tootsie rolls
Recipe
- prepare cake mixes and bake according to package directions (any size pan).
- prepare pudding according to package directions and chill until ready to assemble.
- crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup. to the 1/4 cup add a few drops of green food coloring and mix.
- when cakes are cooled to room temperature, crumble them into a large bowl. toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. you probably won't need all of the pudding, you want the cake to be just moist, not soggy.
- line kitty litter box with the kitty litter liner. put cake mixture into box.
- put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. sprinkle a small amount of the green colored cookie crumbs lightly over the top.
- heat 3 or 4 of the tootsie rolls in the microwave until almost melted. scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. heat the remaining tootsie rolls until pliable and shape as before. spread all but one randomly over top of cake mixture. sprinkle with any remaining cookie crumbs. hang the remaining over side of litter box and sprinkle with a few green cookie crumbs. serve with the pooper scooper for a gross halloween dessert.
Ingredients
- Servings: 16
- 6 cloves garlic, unpeeled
- 4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/4 cup butter
- 1 (8 ounce) package sliced fresh mushrooms
- 3 green onions, finely chopped
- 1 (8 ounce) package cream cheese
- 1 cup sour cream
- 1 (8 ounce) can water chestnuts, drained and chopped
- 3/4 cup grated parmesan cheese
- 3/4 cup real mayonnaise
- 2 teaspoons garlic salt
- 1 tablespoon lemon juice
- 1 cup french fried onion rings
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 1 hr 30 mins
- preheat oven to 350 degrees f (175 degrees c).
- place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. set roasted garlic cloves aside to cool.
- place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, parmesan cheese, mayonnaise, garlic salt, and lemon juice. squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. spoon the casserole into a round 2-quart baking dish.
- bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. spread french-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
