Spiced Apples

Ingredients

• Servings: 8
• 8 granny smith apples
• 2 tablespoons white sugar
• 1 teaspoon lemon juice
• 1/4 cup cinnamon red hot candies

Recipe

• peel, core, and slice apples.
• place all ingredients in microwave-safe bowl. microwave on high for 15 minutes, stirring each 5 minutes.
• cover with plastic wrap and let cool or serve warm.

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.

dark chocolate chipotle cookies

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 8 ounces semi-sweet chocolate, chopped
• 2 cups butter, softened
• 2 cups brown sugar
• 1 1/2 cups white sugar
• 1/2 cup cocoa powder, sifted
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 4 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon water
• 1 1/2 cups chocolate chips
• 1/2 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 50 mins


• whisk together flour, baking soda, and salt in a bowl.
• place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. allow to cool slightly.
• in a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. add the eggs one at a time, beating each egg into the mixture before adding the next. beat in the vanilla extract and water.
• mix the melted chocolate into the butter mixture. gently stir in the flour mixture until incorporated. mix in the chocolate chips. cover bowl, and refrigerate dough for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• place 1/2 cup sugar in a small bowl. roll dough into small balls. roll balls in sugar to coat. place the cookies the prepared baking sheets, about 2 inches apart.
• bake in the preheated oven until cookies are set, 12 to 14 minutes. allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

potato candy from ohio

Ingredients

• Servings: 24
• 1 (2 pound) package confectioners' sugar
• 1/2 cup leftover mashed potatoes (prepared with butter, salt, and milk)
• 1 1/2 tablespoons butter
• 1 tablespoon vanilla extract
• 3 tablespoons confectioners' sugar, or as needed
• 1 (18 ounce) jar creamy peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 50 mins


• combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. refrigerate dough until chilled, about 30 minutes. stir extra confectioners' sugar into dough if too moist.
• spread a large sheet of waxed paper on the counter. sprinkle with confectioners' sugar.
• dust rolling pin with confectioners' sugar. roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• spoon peanut butter into a microwave-safe bowl. heat in microwave on high until slightly softened, 20 to 30 seconds.
• spread softened peanut butter dough.
• roll dough, starting from long end, into a jelly roll shape.
• wrap the roll in waxed paper and refrigerate until firm, about 2 hours. slice into 1/4-inch slices.

Surprise

Ingredients

• Servings: 3
• 2 cups mint chocolate chips, divided
• 1/2 cup butter
• 1 cup white sugar
• 2 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 27 mini peppermint patties, quartered
• 2/3 cup confectioners' sugar for rolling

Recipe

Preparation Time: 25 mins Cook Time: 12 mins Ready Time: 1 hr


• preheat oven to 350 degrees (175 degrees c). in a microwave oven, melt 1 cup mint chocolate chips, stirring frequently until smooth; set aside to cool.
• in a large bowl, cream butter and sugar until smooth. stir in the melted chocolate, eggs, and vanilla. blend in flour, baking powder, and salt. then mix in the remaining mint chocolate chips.
• wrap about 1 tablespoon of dough around each quarter. roll balls in confectioners' sugar, and place 1 1/2 inches apart on the cookie sheet.
• bake for 10 to 12 minutes in preheated oven. roll warm cookies in confectioners' sugar again.

Moist Potato Chocolate Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs, room temperature
• 3/4 cup mashed potatoes
• 1/3 cup milk, room temperature

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease and flour two 8-inch round cake pans.
• sift together flour, cocoa powder, baking powder, and salt; set aside. melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
• beat butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. mix in the mashed potatoes and melted chocolate. pour in the flour mixture alternately with the milk, mixing until just incorporated. pour the batter into prepared pans, smoothing the surface if needed.
• bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. cool cakes in pans on a wire rack.

Low-fat Sour Cream Chicken Enchiladas

Ingredients

• Servings: 8
• 1 (16 ounce) container fat-free sour cream
• 1 (10.75 ounce) can reduced-fat cream of chicken soup
• 1 tablespoon chopped fresh cilantro (optional)
• cooking spray (such as pam®)
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup shredded cooked chicken, or more to taste
• 1 cup chopped onion (optional)
• 1 (4 ounce) can diced green chiles (optional)
• 8 flour tortillas
• 2 cups shredded colby-pepperjack cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. remove from heat.
• spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
• place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
• preheat oven to 350 degrees f (175 degrees c). spray an 8x11-inch baking dish with cooking spray.
• spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon colby-pepperjack cheese. roll each tortilla around the filling and place seam side down into the prepared baking dish. top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
• bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.