Ingredients
- Servings: 48
- 1 cup white sugar
- 3 egg
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 3/4 cups all-purpose flour
- 1 cup milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup instant mocha mint coffee powder
- 12 ounces semisweet chocolate chips
Recipe
- preheat oven to 350 degrees f (175 degrees c). grease a 13x9 inch pan.
- in a large bowl, cream butter and sugar. stir in cream cheese. add eggs one at a time, then add the milk and mix until well blended. sift together flour, baking powder, salt, cocoa and instant coffee powder. stir in dry ingredients until smooth.
- spread evenly into prepared baking pan and bake in preheated oven for 25 to 30 minutes.
- melt chocolate chips in the microwave and spread over the top of the brownies. after the brownies are cool, cut into squares.
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.
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: 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: 4
- 10 yukon gold potatoes, thinly sliced
- 1/4 cup chopped white onion
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3 cups shredded cheddar cheese
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- preheat the oven to 350 degrees f (175 degrees c).
- stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. heat in the microwave until hot, about 3 minutes. make a layer of potato slices in the bottom of a 9x13 inch baking dish. cover with a layer of the soup mixture and then sprinkle with some of the cheese. repeat layers until ingredients are used up.
- bake for 1 hour in the preheated oven, or until potatoes are fork tender and cheese is browned on top.
