Chocolate Truffle Pie

Ingredients

• Servings: 10
• 11 (1 ounce) squares baker's semi-sweet baking chocolate, divided
• 1/2 cup whipping cream
• 4 eggs
• 1/2 cup sugar
• 1/4 cup flour
• 1 cup thawed cool whip whipped topping

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• preheat oven to 325 degrees f. grate 1 square of the chocolate; set aside. place remaining 10 chocolate squares in large microwaveable bowl. add cream. microwave on high 2 min. or until chocolate is almost melted. stir until chocolate is completely melted; cool slightly.
• add eggs, sugar and flour; beat with wire whisk until well blended. pour into lightly greased 9-inch pie plate.
• bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. top each slice with a dollop of whipped topping just before serving. sprinkle evenly with the grated chocolate.

rotelle pasta salad

Ingredients

• Servings: 5
• 1 (8 ounce) package rotelle pasta
• 6 slices bacon
• 1 (16 ounce) package frozen mixed vegetables
• 1 cup italian-style salad dressing
• 1 teaspoon yellow mustard
• 1 tablespoon seasoning salt
• 1/4 teaspoon black pepper
• 1/2 green bell pepper, chopped
• 3 ounces turkey breast, cut into bite size pieces
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add rotelle pasta and cook for 8 to 10 minutes or until al dente; drain.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.
• in a large bowl mix together italian dressing, mustard, seasoning salt, and pepper. add pasta, mixed vegetables, bell pepper, turkey, 1/2 of the bacon and 1/2 of the cheese; mix well. sprinkle remainder of cheese and bacon on the top. cover and chill thoroughly before serving.

rich chocolate tart

Ingredients

• Servings: 12
• 1 sheet frozen puff pastry, thawed but still cold (follow package directions)
• 8 ounces semisweet chocolate, cut in small dice
• 1 cup heavy cream
• 2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
• optional garnish:
• 1 cup heavy cream, whipped to soft peaks
• 1 cup raspberries

Recipe

• adjust oven rack to lower-middle position and heat oven to 425 degrees. unfold pastry on a lightly floured work surface and roll it into a 12-inch square. fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. prick pastry all over with a fork.
• spray the bottom side of a 9-inch pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. bake until crisp and golden brown, 20 to 22 minutes. remove pie plate and let tart shell cool to room temperature.
• meanwhile, microwave cream and chocolate in a 1-quart pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (or heat cream and chocolate together in a double boiler.) whisk until smooth. in a small bowl, whisk egg yolks. slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
• pour chocolate filling into tart shell. cool until filling has set. (can be covered loosely and refrigerated overnight. bring to room temperature before serving.) serve with whipped cream and optional raspberries.

garlic chicken and potatoes

Ingredients

• Servings: 4
• 8 small red potatoes
• 3 squares garlic & herb saute ® saute starter
• 1 pound boneless skinless chicken breasts
• 1 (12 ounce) package fresh pre-trimmed green beans

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• pierce potatoes with fork in 2-3 places. microwave 3-5 minutes or until just beginning to soften.
• melt 2 saute ® squares in 12-inch nonstick skillet over medium-low heat just until begin to form.
• add chicken.
• saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees f). remove from skillet.
• melt remaining 1 saute ® square in skillet. cut potatoes into bite-sized wedges; add potatoes and green beans to skillet. cover; cook over medium-high heat, stirring occasionally, 8-10 minutes or until potatoes are golden brown and green beans are tender.
• slice chicken; serve over potatoes and green beans.

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.

caramel chocolate corn

Ingredients

• Servings: 16
• 16 cups popped popcorn
• 1 cup roasted peanuts
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup milk chocolate chips
• 1 teaspoon shortening

Recipe

Preparation Time: 7 mins Cook Time: 8 mins Ready Time: 30 mins


• grease cookie sheets.
• place popcorn and peanuts in a paper bag. set aside.
• in a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. microwave 4 minutes, until bubbly. stir in baking soda. pour over popcorn mixture and shake bag to coat.
• roll down edges of bag and place bag in microwave. heat for 2 minutes, shaking three times to mix. spread mixture prepared sheets to cool.
• in a microwave safe bowl, combine chocolate and shortening. microwave 90 seconds, stirring once, until melted. drizzle over popcorn mixture. let cool before serving.

Quick Chocolate Mousse

Ingredients

• Servings: 4
• 1 (1.5 ounce) bar milk chocolate candy bar
• 1 tablespoon milk
• 1 1/2 cups plain fat-free greek yogurt

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• put the chocolate bar into a microwave-safe bowl and add the milk. microwave until the chocolate is soft and melted, about 30 seconds. stir greek yogurt into the chocolate mixture until smooth.

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.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Grandwich Breakfast Sandwiches

Ingredients

• Servings: 8
• 1 (16.3 ounce) can pillsbury® grands!® refrigerated biscuits
• 8 slices packaged precooked bacon, cut in half crosswise
• 6 egg, scrambled
• 8 slices american cheese

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• bake biscuits as directed on can.
• meanwhile, microwave bacon as directed on package.
• split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. cover with top halves of biscuits.