individual egg tarts

Ingredients

• Servings: 1
• 1/2 pound lamb sausage
• 1 1/4 cups biscuit baking mix
• 1/4 cup butter, softened
• 3 tablespoons boiling water
• 3 tablespoons chopped green onions
• 2 eggs, slightly beaten
• 1 cup half-and-half cream
• 1 1/2 cups shredded swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• combine baking mix, butter and boiling water. divide biscuit mixture between muffin cups. spread covering bottom and up the sides a little. sprinkle sausage and onions.
• stir together eggs and cream. pour equal amounts of egg mixture into muffin cups. cover with swiss cheese.
• bake in preheated oven for 25 minutes, until eggs are set.

Cheesy Baked Cauliflower Ii

Ingredients

• Servings: 8
• 1 large head cauliflower, cut into florets
• salt and pepper to taste
• 2 medium tomatoes, sliced
• 1/2 cup butter, melted
• 8 ounces swiss cheese, shredded

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. cook in the microwave on high for 5 minutes, or until slightly tender. drain, and season with salt and pepper. arrange tomato slices around the cauliflower. drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
• bake 40 minutes in the preheated oven, until cheese is bubbly.

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.

lavender truffles

Ingredients

• Servings: 16
• 12 fresh lavender flower heads
• 1/3 cup heavy cream
• 6 ounces bittersweet chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 4 hrs


• place the flower heads and cream into a small microwave safe glass bowl. cook in the microwave on high until hot to the touch, 20 to 30 seconds. once hot, stir the flowers with a spoon, and set aside to steep 5 minutes. return to the microwave, and cook 10 to 20 seconds to reheat. stir again, and set aside to steep 5 minutes more. repeat the heating-stirring-steeping process two more times until the cream is strongly flavored with lavender.
• combine the bittersweet chocolate with the semisweet chocolate in a microwave safe glass bowl. divide the chocolate into equal portions, and set one portion aside. cook the remaining chocolate in the microwave on high in 20 to 30 second increments until melted, stirring between each heating. using a fine-mesh strainer, strain the cream into the melted chocolate; discard the flower heads and bits of lavender. stir the cream and chocolate together until smooth. chill in the refrigerator until somewhat firm, but not hard, about 1 hour.
• after the lavender chocolate mixture has chilled, place the remaining chocolate and butter into a microwave safe glass bowl. cook in the microwave on high in 20 to 30 second increments until just melted, stirring between each heating; set aside.
• line a baking sheet with a piece of waxed paper. roll the lavender mixture into 1 tablespoon-sized balls, and dip into the melted chocolate mixture using a skewer or toothpick. place the prepared baking sheet, and chill in the refrigerator at least 2 hours to harden.

fudge chunkies

Ingredients

• Servings: 16
• 1/2 cup semisweet chocolate chips
• 5 tablespoons unsalted butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup white sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons unsweetened cocoa powder, preferably dutch-process
• 1 pinch salt
• 1/3 cup chopped walnuts
• 1/3 cup semisweet chocolate chips
• 1/3 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• in a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. set aside to cool slightly.
• in a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. stir in the chocolate mixture. combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. fold in the nuts, remaining chocolate chips and raisins. cover and chill dough for 1 hour.
• preheat the oven to 325 degrees f (175 degrees c). line baking sheets with parchment paper or grease lightly. scoop out heaping tablespoonfuls of dough and roll them into balls. place them 2 inches apart on the baking sheets and flatten slightly.
• bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. set the baking sheet on a cooling rack to cool. cookies will firm up as they cool.

rich, easy, old-fashioned chocolate pudding

Ingredients

• Servings: 12
• 2 cups cold fat-free half-and-half
• 1/4 cup cornstarch
• 1 (11.5 ounce) package ghirardelli 60% cocoa bittersweet chocolate chips
• 3 fluid ounces amaretto liqueur (or )

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 4 hrs 15 mins


• in a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. add remaining half and half. over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. remove from heat.
• put chocolate and amaretto in a small bowl; microwave on high 20 seconds. stir until chips are mostly melted.
• return milk to low heat. add chocolate; stir continuously, scraping pan, until thick.
• cool. serve chilled or at room temperature.

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.