peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Easy Garlic Broiled Chicken

Ingredients

• Servings: 6
• 1/2 cup butter
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon dried parsley
• 6 boneless chicken thighs, with skin
• dried parsley, to taste

Recipe

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


• preheat the oven broiler. lightly grease a baking pan.
• in a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. cook 2 minutes on high in the microwave, or until butter is melted.
• arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
• broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. sprinkle with parsley to serve.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

moroccan peach roasted chicken

Ingredients

• Servings: 6
• 1/4 cup margarine or butter
• 1/4 cup honey
• 1 teaspoon rose water
• 1 teaspoon salt
• ground black pepper to taste
• 4 pounds bone-in chicken pieces, with skin
• 1 pound fresh peaches, pitted and sliced
• 1 tablespoon white sugar
• 1/2 cup toasted slivered almonds (optional)

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c).
• in a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. heat in the microwave until margarine has melted, about 30 seconds. place chicken in a baking dish and pour the margarine mixture over it. stir to coat the chicken completely. place the dish of chicken into the oven.
• cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. reduce the oven temperature to 350 degrees f (175 degrees c). add the peaches to the dish and sprinkle with sugar. continue to roast until chicken is cooked through, about 20 more minutes.
• remove chicken pieces to a serving dish and pour the juices from the pan over them. garnish with slivered almonds.

oatmeal chocolate goodness bars

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 1/2 cups rolled oats
• 2 cups semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 9x13 inch baking pan with aluminum foil.
• in a medium bowl, cream together the butter, brown sugar and white sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. combine the flour, baking soda, salt and cinnamon; gradually blend into the creamed mixture. stir in the oats. press the dough into the bottom of the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. spread over bars. cool completely before cutting into squares.

Bo's Best White German Chocolate Cake

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 (1 ounce) squares white chocolate, chopped
• 1 1/4 cups butter
• 2 1/4 cups white sugar
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1 1/4 cups buttermilk
• 4 egg yolks
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 (7 ounce) package sweetened flaked coconut
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch baking pans.
• mix flour, baking powder, and salt together in a bowl.
• place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
• beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. beat in 5 egg yolks, one at a time, until incorporated. stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
• beat the 5 egg whites in a separate bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold egg whites into the cake batter. divide batter among the three prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
• whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. remove from heat. stir coconut and pecans into frosting mixture. cool to room temperature.
• place one cake on a serving plate. spread a layer of coconut frosting on top of cake. place second cake on top of frosting layer; spread with a layer of coconut frosting. place last cake on top; frost top and sides of cake with remaining frosting.