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Monday, April 11, 2016

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.

Chocolate Cake In A Mug

Ingredients

  • Servings: 1
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 3 1/2 tablespoons cocoa powder
  • 1 teaspoon hot cocoa mix
  • 1/2 egg, beaten
  • 3 tablespoons chocolate milk
  • 3 tablespoons vegetable oil
  • 2 tablespoons chocolate chips (optional)
  • 1 splash vanilla extract

Recipe

    Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins

  • mix flour, brown sugar, cocoa powder, and hot cocoa mix together in a large microwave-safe mug. stir egg into flour mixture. mix chocolate milk and vegetable oil into flour mixture until batter is smooth; stir in chocolate chips and vanilla extract.
  • cook in the microwave on high until cake rises slightly and a toothpick inserted in the middle comes out clean, about 3 minutes.

Acorn Squash With Apple

Ingredients

  • Servings: 6
  • 1 acorn squash
  • 2 apples, cored and sliced
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped walnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • to easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. pour off the boiling water and fill with cold water and let sit 5 minutes to cool. when cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. slice the squash in half and remove the seeds and stem. then slice the halves into sections and finally cut into 1 inch chunks.
  • place the squash chunks into a large microwave-safe bowl along with the apples. dot with pieces of butter. sprinkle the brown sugar, walnuts, salt and cinnamon over the top. cover with plastic wrap, and poke a few holes in it for ventilation.
  • cook in the microwave for 7 1/2 minutes on full power. remove, uncover, and stir. return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. serve hot.

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.

Baklava I

Ingredients

  • Servings: 1
  • 1 pound walnuts
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 (16 ounce) package phyllo dough
  • 5 tablespoons margarine
  • 5 tablespoons vegetable oil
  • 3 1/2 cups white sugar
  • 2 cups water
  • 2 tablespoons lemon juice

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
  • cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. spread ground walnut mixture evenly over phyllo. place remaining phyllo sheets on top of walnut mixture.
  • melt margarine with oil in small saucepan over low heat or in microwave. brush melted mixture over top layer of phyllo. cut baklava into diamond shapes with a sharp knife.
  • to make syrup: combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. bring to a boil, then remove from heat. let cool before pouring over pastry.
  • bake 30 minutes in center of oven, or until golden brown. pour syrup over hot pastry. let cool before serving.

Yummy Yam Casserole

Ingredients

  • Servings: 8
  • 4 pounds yams
  • 2 eggs
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 6 ounces pecan halves
  • 1/3 cup brown sugar
  • 1/4 cup melted butter

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. when cooled, remove skins and place the yams in a large bowl.
  • beat yams until smooth. then beat in one egg at a time, blending after each addition. stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
  • transfer mixture to an ungreased 3 quart casserole dish. arrange the pecans in a single layer on top. sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
  • bake for 25 minutes in the preheated oven, or until browned and bubbly.

easy butter fingers candy

Ingredients

  • Servings: 24
  • 1 pound
  • 1 (18 ounce) jar crunchy peanut butter
  • 1 (6 ounce) bag semisweet chocolate chips
  • 1 tablespoon vegetable shortening, or more if needed

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins

  • line a 9x13-inch pan with parchment paper.
  • place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
  • stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
  • place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

Sour Cream Chicken Enchiladas

Ingredients

  • Servings: 12
  • 1 bunch cilantro
  • 1 cup sour cream
  • 2 (7 ounce) cans jalapeno salsa
  • 2 (7 ounce) cans prepared green chile salsa
  • 2 skinless, boneless chicken breast halves, cooked and shredded
  • 1 onion
  • 12 (6 inch) flour tortillas
  • 2 cups shredded cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • to make sour cream mixture: in a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. set aside.
  • to make chicken mixture: in a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. mix well.
  • preheat oven to 350 degrees f (175 degrees c).
  • heat tortillas in conventional or microwave oven until soft. pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. pour remaining sour cream mixture over all and top with shredded cheese.
  • cover dish tightly with aluminum foil and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until dish is heated through and bubbling.