chow clusters

Ingredients

• Servings: 3
• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 2 (5 ounce) cans chow mein noodles
• 1/2 cup cashew halves

Recipe

• in a heavy saucepan, combine chocolate and butterscotch chips. melt, stirring constantly over low heat.
• remove when melted and add chow mein noodles. add cashews or peanuts. mix quickly to coat dip out tablespoons wax paper. cool. (can also melt chips in the microwave.)

charleston breakfast casserole

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.

tiger cookies

Ingredients

• Servings: 5
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups crushed sugar-frosted corn flake cereal
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream butter and sugar. add eggs and vanilla; mix until fluffy. sift together flour, baking soda, and salt; stir into butter mixture. stir in the crushed cereal. melt chocolate chips in a bowl over simmering water or in the microwave. swirl melted chocolate gently into dough, leaving big streaks of chocolate.
• drop cookies by heaping teaspoonfuls unprepared cookie sheets. bake in the preheated oven for 10 to 12 minutes. after baking remove from cookie sheets to cool on wire racks.

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.

Beef And Swiss Wrap

Ingredients

• Servings: 2
• 2 multi grain wraps
• 2 tablespoons neufchatel cheese
• 2 leaves romaine lettuce
• 1 cup fresh spinach
• 6 slices deli sliced roast beef
• 2 slices reduced-fat swiss cheese
• 6 cherry tomatoes, halved
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• heat the wraps in the microwave on high for 30 seconds.
• on the right side of one wrap (the side that will fold in last), spread 1 tablespoon neufchatel cheese about 2/3 of the way down that side. layer half of the romaine, spinach, beef, swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the neufchatel seal the wrap together. repeat with the second wrap.

tiramisu cups

Ingredients

• Servings: 15
• 1 (12 ounce) package ghirardelli® dark melting wafers
• 15 (2 1/2-inch) paper baking cups
• 2 cups cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 tablespoon instant espresso coffee powder
• 6 ounces frozen pound cake, thawed and cut into 1/2-inch cubes
• sweetened whipped cream
• ghirardelli® unsweetened cocoa

Recipe

Preparation Time: 40 mins Ready Time: 4 hrs 10 mins


• place ghirardelli® dark melting wafers in a microwave-safe container. microwave at half power or defrost setting for 30 seconds. stir thoroughly (product keeps its original shape until stirred). if not completely melted, continue to microwave at 15 second intervals and stir until smooth. overheating will cause wafers to burn. spoon about 1 tablespoon of melted wafers into fifteen 2 1/2-inch paper baking cups set in muffin pan cups, working with about 5 at a time. with a small pastry brush, coat bottom and sides of liners evenly. to set, freeze for 30 minutes. re-melt remaining wafers and cover any thin spots, adding a second coating in each liner. freeze for 1 hour or until completely set.
• meanwhile, in a large bowl, whisk milk, pudding mix, and espresso powder for 2 to 3 minutes or until thickened. let stand for 5 minutes. fold in pound cake. cover and refrigerate for at least 2 hours and up to 24 hours.
• carefully peel away liners and spoon about 3 tablespoons of the pudding mixture into each cup. top each cup with a dollop of whipped cream and sprinkle with ghirardelli® unsweetened cocoa.