Ingredients
- Servings: 1
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/2 cup chopped walnuts
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Recipe
- preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 13x9 inch cake pan.
- combine 1/2 cup of the flour and the brown sugar, cut in the butter until the mixture is crumbly, stir in the chopped nuts and set aside.
- in a double boiler or microwave melt chocolate chips and set aside to cool.
- in a large bowl mix the remaining 2 cups flour, white sugar, baking soda, and salt. add the shortening, eggs, buttermilk, and vanilla. blend and then beat with an electric mixer at medium speed for 2 minutes.
- combine 1 cup of the batter and the melted cooled chocolate, mix well.
- alternate spooning the light and the dark batters into the prepared 13x9 cake pan. cut through with a knife to marble. sprinkle top with the reserved nut mixture.
- bake at 350 degrees f (175 degrees c) for 30 minutes or until cake tests done. let cake cool and enjoy!
Ingredients
- Servings: 4
- 4 large potatoes
- 2 tablespoons butter
- 1 small onion, chopped
- 1 (10 ounce) package chopped frozen broccoli, thawed
- 1/2 cup ranch-style salad dressing
- 1 tablespoon vegetable oil
- 2 teaspoons dried parsley
- salt and pepper to taste
Recipe
Preparation Time: 40 mins
Cook Time: 15 mins
Ready Time: 1 hr
- preheat oven to 425 degrees f (220 degrees c). pierce the skin of the potatoes with a fork.
- microwave pierced potatoes on high for 12 minutes. place partially baked potatoes in the preheated oven and bake for 15 minutes. slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. in a medium bowl, mash the removed potato interior.
- heat a small skillet over medium heat, stir in butter. saute onions in the skillet until tender, about 5 minutes.
- combine onions, broccoli, and ranch dressing with the mashed potato. brush the outside of the potato skins with oil. spoon potato mixture into the skins. arrange stuffed potatoes on a cookie sheet.
- bake potatoes for 15 minutes in the preheated 425 degrees f (220 degrees c) oven, or until heated through. season with salt, pepper, and parsley.
Ingredients
- Servings: 8
- 1 (4 ounce) can chopped green chile peppers, drained
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground cumin
- 2 cups chopped cooked turkey
- 8 (8 inch) flour tortillas
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can chili beans, undrained
- 1 cup shredded monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
- in a medium bowl, mix chile peppers, cream cheese, and cumin. stir in chopped turkey.
- place the tortillas in a microwave oven. heat for 1 minute, or until the tortillas are softened. spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
- in a medium bowl, combine the salsa and beans. spoon the mixture over the enchiladas. sprinkle the top with cheese.
- bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Ingredients
- Servings: 1
- 1 cup white sugar
- 1 cup light corn syrup
- 1 1/2 cups peanut butter
- 7 cups high protein crisp rice and wheat cereal
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
Recipe
- grease a 9 x 13 inch pan.
- in a large sauce pan, combine sugar and light corn syrup. cook over medium heat until boiling. stir in peanut butter until smooth. remove from heat and stir in the cereal. pat the cereal mixture into the greased pan.
- melt peanut butter and chocolate chips over a double boiler or in the microwave. spread the melted mixture over the cereal bars and refrigerate to set.
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: 36
- 1 cup creamy peanut butter
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 cup crushed pretzels
- 1 (12 ounce) package ghirardelli® dark melting wafers
Recipe
Preparation Time: 30 mins
Ready Time: 1 hr 15 mins
- line a baking sheet or tray with waxed paper. in a large microwave-safe bowl, combine peanut butter and cream cheese. microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. stir in powdered sugar and pretzels. shape the peanut butter mixture into 1-inch balls. place balls on the prepared baking sheet. cover and freeze for 15 minutes or until firm.
- 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.
- using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. place dipped balls back on baking sheet. chill for 30 minutes or until firm.
