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.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 5 (1 ounce) squares unsweetened chocolate, melted
- 1 cup strong brewed coffee
- 3/4 cup sour cream
- 1/4 cup vegetable oil
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 4 tablespoons milk
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch springform pan.
- in a large bowl, combine flour, sugar, baking soda, and baking powder. make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. mix well, and spread into prepared pan.
- bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool for 10 minutes, then remove from pan.
- in a microwave-safe bowl, combine caramels and milk. heat in microwave until melted. stir until smooth. with a wooden spoon, poke holes into the cake. pour caramel mixture into holes.
Ingredients
- Servings: 4
- 1 (10 ounce) package fresh spinach leaves
- 1/2 cup sour cream
- 1/2 cup shredded pepperjack cheese
- 4 cloves garlic, minced
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 1 pinch ground black pepper
- 8 slices bacon
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat the oven to 375 degrees f (190 degrees c).
- place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. stir in sour cream, pepperjack cheese, and garlic.
- lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture each one. roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. secure with toothpicks, and arrange in a shallow baking dish.
- bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees f (260 degrees c), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Ingredients
- Servings: 4
- 4 green bell peppers, tops and seeds removed (reserve tops)
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (14.5 ounce) can diced tomatoes with juice
- 1/2 cup long grain white rice
- 1/2 cup water
- 1 teaspoon worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
- 1 cup shredded cheddar cheese
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 35 mins
- chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. set chopped pepper aside.
- place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. set peppers aside.
- cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. pour in diced tomatoes with their juice, rice, water, worcestershire sauce, salt, and black pepper; bring to a boil. reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
- preheat oven to 350 degrees f (175 degrees c).
- stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. set peppers upright in an 8x8-inch baking dish.
- bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
Ingredients
- Servings: 90
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, melted
- 2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips (divided)
- 1/2 cup chopped pistachios
- 2 teaspoons finely shredded orange zest
- 1/2 cup chopped almonds* (optional)
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 25 mins
- preheat oven to 325 degrees f. lightly grease two extra-large baking sheets; set aside. in a large bowl, combine flour, baking powder, salt, and sugar. make a well in the center of the flour mixture. place eggs in the well and stir into the flour mixture. add butter; stir until combined. stir in the 3/4 cup ghirardelli® 60% cacao bittersweet chocolate baking chips, the pistachios, and orange zest (dough will be crumbly). use your hands to knead the dough until it comes together.
- turn the dough out a lightly floured surface. using cold, wet hands, divide dough into four equal portions. shape each portion into a 14-inch-long log. place logs about 3 inches apart on prepared baking sheets; flatten logs slightly until about 1-1/4 inches wide. bake for 25 minutes or until firm and light brown. remove from oven and place baking sheets on wire racks; cool for 15 minutes.
- transfer logs to a cutting board. line baking sheets with parchment paper or foil; set aside. use a very sharp serrated knife to cut each roll diagonally into 1/2-inch slices. place slices, cut sides down, on prepared baking sheets. bake for 15 minutes more or until crisp and golden brown. transfer to wire racks; cool.
- in a medium microwave-safe bowl, place the 1-1/4 cups ghirardelli 60% cacao bittersweet chocolate baking chips. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. dip edge of each cookie into melted chocolate; let excess drip back into bowl. place cookies on waxed paper; let stand until set. enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Ingredients
- Servings: 16
- 6 (1 ounce) squares semisweet chocolate, chopped
- 1/2 cup boiling water
- 4 egg whites
- 1 teaspoon vanilla extract
- 2/3 cup white sugar
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon confectioners' sugar for dusting
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking pan.
- melt chocolate in a large heat proof bowl over a pan of simmering water or in a microwave oven. stir frequently until smooth then stir in the boiling water. remove from heat and set aside to cool slightly.
- whisk the egg whites and vanilla into the chocolate mixture. combine the sugar, flour, baking powder and salt; stir into the chocolate mixture just until blended. spread evenly into the prepared pan.
- bake for 20 to 25 minutes in the preheated oven, or until the edges pull away from the sides of the pan. let cool completely before cutting into squares and dusting with confectioners' sugar.
Ingredients
- Servings: 16
- 1/3 cup chopped dried tart red cherries
- 2 tablespoons (cherry-flavor ) or apple juice
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 2 large eggs, slightly beaten
- 1/4 cup coarsely crushed graham cracker pieces
- 16 round paper lollipop or wooden craft sticks
- 2 (10 ounce) bags ghirardelli® 60% cacao bittersweet chocolate baking chips
- 1 cup coarsely chopped toasted almonds, toasted*
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 4 hrs 10 mins
- in a small bowl, combine dried cherries and . let stand while preparing cheesecake filling. line the bottom and sides of an 8x8x2-inch square baking pan with foil, making the foil as smooth as possible.
- preheat oven to 325 degrees f. for cheesecake filling, in a large bowl, combine cream cheese, sugar, flour, and almond extract; beat with an electric mixer on medium speed until combined. using a spatula or wooden spoon, stir in eggs (do not over mix). stir in the cherries, , and graham cracker pieces.
- pour filling into prepared pan. bake on the middle oven rack for 35 to 40 minutes or until the center appears set when gently shaken.
- cool cheesecake in the pan on a wire rack for 1 hour. cover and freeze cheesecake for 2 hours or until firm.
- line a large tray or plate with parchment paper or waxed paper; set aside. remove cheesecake from pan. peel away foil. using a sharp knife dipped in warm water, cut the cheesecake into 16 small squares. insert a stick into the side of each piece of cheesecake. lay on the prepared tray.
- in a large microwave-safe bowl, place the ghirardelli® 60% cacao bittersweet chocolate baking chips. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. place almonds in a shallow dish.
- carefully hold a cheesecake by the stick over the bowl and spoon melted chocolate over the cheesecake pieces, spreading with the back of a spoon to evenly coat. dip one end of coated pieces into chopped almonds. return to the prepared tray. if necessary, refrigerate before serving to set. enjoy immediately or refrigerate in an airtight container for up to 2 days.
