Cat Poop Cookies I

Ingredients

• Servings: 2
• 1/2 cup honey
• 2 cups all-purpose flour
• 2/3 cup butter
• 1/2 cup unsweetened cocoa powder
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup wheat and barley nugget cereal (e.g. grape-nuts™)

Recipe

• microwave honey on high until bubbly (about 1 minute). stir in the margarine. add the egg and mix well. stir in the flour, cocoa and vanilla. mix well and chill dough for several hours in the refrigerator.
• preheat oven to 350 degrees f (175 degrees c).
• roll chunks of the chilled dough into cylindrical shapes in order to resemble cat poop. roll cookies in cereal and place on ungreased baking sheet.
• bake at 350 degrees f (175 degrees c) for 10 to 15 minutes. serve cookies in a new litter box on a bed of malted barley cereal. use a new litter scoop to remove cookies.

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.

romano chicken

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1/4 pound swiss cheese, sliced
• 1/4 pound ham, sliced thin
• 2 tablespoons grated parmesan cheese
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil leaves
• 1 tablespoon butter, melted
• 1/3 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 4 mins Ready Time: 20 mins


• place chicken breasts on a pan. place swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. in a small bowl combine the parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. mix together and dip rollups in mixture to coat.
• drizzle with melted butter and cook on high in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

Shrimp Etouffee Ii

Ingredients

• Servings: 6
• 1/4 cup margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green onion
• 1/2 cup chopped green bell pepper
• 4 cloves minced garlic
• 1/2 cup celery, diced
• 1/2 cup chopped fresh parsley
• 3 tablespoons tomato paste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pound cleaned shrimp
• salt to taste
• 1/4 teaspoon hot pepper sauce to taste
• 1/4 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. heat on high settings for 8 to 9 minutes.
• stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. heat on high setting for 5 minutes. stir and cook for another 5 minutes until mixture thickens. serve over white rice.

Second Baby Food: Carrots And Broccoli

Ingredients

• Servings: 12
• 2 cups chopped carrots
• 2 cups broccoli florets
• 1/2 cup breast milk
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrots and broccoli, cover, and steam until tender, about 20 minutes.
• place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
• spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

Twice Baked Cauliflower With Bacon

Ingredients

• Servings: 4
• cooking spray
• 2 (20 ounce) bags frozen cauliflower
• 1/4 cup sour cream
• 1/4 cup plain yogurt
• 1 tablespoon salted butter, softened
• 1 cup shredded cheddar cheese, divided
• 2 tablespoons bacon bits
• 1 tablespoon chopped fresh chives
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a large, square baking dish with cooking spray.
• put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
• blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
• mix blended cauliflower mixture in a bowl with 3/4 cup cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining cheddar cheese.
• bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

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.

Disappearing Marshmallow Brownies

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup butterscotch chips
• 2/3 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups miniature marshmallows
• 1 cup semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. set aside to cool.
• in a large bowl, stir together the brown sugar, eggs, and vanilla. mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. stir in the marshmallows and chocolate chips last. spread the batter evenly into the prepared baking pan.
• bake for 15 to 20 minutes in preheated oven. cool, and cut into squares.

best mug cake (paleo)

Ingredients

• Servings: 1
• 3 tablespoons chocolate chips, or more to taste
• 1 tablespoon olive oil
• 2 tablespoons coconut flour
• 2 tablespoons water
• 1/8 teaspoon baking soda
• 1 egg
• 1 drop coffee-flavored extract (optional)

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 9 mins


• combine chocolate chips and olive oil in a microwave-safe mug; heat in microwave until melted, 20 to 30 seconds.
• stir coconut flour, water, and baking soda into chocolate mixture using a fork. add egg and coffee extract to chocolate mixture; stir well.
• heat in microwave until cake is cooked through, about 1 1/2 minutes. cool cake for about 2 minutes before eating.

homemade chicken cacciatore, sicilian-style

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 large onion, chopped
• 1 large green bell pepper, sliced thin
• 1 teaspoon crushed garlic
• 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
• 1 cup burgundy
• 1 1/2 tablespoons italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1 whole chicken, cut into pieces
• 2 tablespoons all-purpose flour
• 1 (16 ounce) package spaghetti

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 25 mins


• melt the butter in a large stockpot over medium heat. cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. add the tomatoes, , italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. remove the bones and skin from the chicken, returning the meat to the pot.
• heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. stir the flour into the tomato liquid until thick. add to the stockpot and stir continually until the mixture begins to thicken. remove from heat and allow to sit for about 15 minutes.
• while the chicken mixture rests, bring a large pot of lightly-salted water to a boil. stir the spaghetti into the water and return to a boil. cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. drain. ladle the chicken mixture over the drained spaghetti to serve.

Coffee Cake In A Mug

Ingredients

• Servings: 1
• 1 tablespoon butter
• 2 teaspoons white sugar
• 1/4 cup all-purpose flour
• 1 tablespoon applesauce, or as needed
• 1/8 teaspoon baking powder
• 2 drops vanilla extract, or to taste
• 1 pinch salt
• 2 teaspoons all-purpose flour
• 1 teaspoon butter
• 1 teaspoon brown sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 11 mins


• heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. stir white sugar into butter until dissolved. mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth.
• mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter.
• cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. cool before eating.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

million dollar bars

Ingredients

• Servings: 15
• 1 pound caramels
• 2 1/2 cups crispy rice cereal
• 1 cup chopped peanuts
• 2 cups milk chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth. stir in the crispy rice cereal and peanuts. spread the mixture out to an even thickness a buttered baking sheet. set aside to cool.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat. spread over the cooled caramel slab. chill to set, then cut into squares or bars.

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.

pumpkin cake extraordinaire

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 4 eggs
• 1 1/2 cups pumpkin puree
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons ground nutmeg
• 5 teaspoons ground cinnamon
• 3 tablespoons honey
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 10 inch regular or fluted tube pan.
• in a large bowl, beat together oil, eggs, pumpkin and vanilla. in a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. fold flour mixture into pumpkin mixture. pour into prepared pan.
• bake in preheated oven 60 minutes; reduce heat to 350 degrees f (175 degrees c) and bake 15 minutes more, until cake springs back when lightly touched in center. let cool in pan 10 minutes before removing to wire rack to cool completely.
• to make the honey glaze: warm honey in microwave or small saucepan until runny. place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. mix well and brush cooled cake.

Chef John's Chocolate Lava Cake

Ingredients

• Servings: 4
• butter as needed
• 2 egg yolks
• 2 eggs
• 3 tablespoons white sugar
• 3 1/2 ounces chopped dark chocolate
• 5 tablespoons butter
• 4 teaspoons unsweetened cocoa powder
• 3 tablespoons flour
• 1 pinch salt
• 1/8 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• generously butter the inside of 4 (5 1/2 ounce) ramekins. place them in a casserole dish.
• whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
• melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
• stir melted chocolate mixture into egg and sugar mixture until combined.
• sift cocoa powder into the mixture; stir to combine.
• sift flour and salt into the mixture; stir to combine into a batter.
• stir vanilla extract into the batter.
• transfer batter to a resealable plastic bag. snip one corner of the bag with scissors to create a tip.
• divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air .
• refrigerate 30 minutes.
• preheat an oven to 425 degrees f (220 degrees c).
• arrange the ramekins in a casserole dish. pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
• bake in the preheated over for 15-18 minutes. set aside to cool for 15 minutes.
• loosen the edges from the ramekin with a knife. invert each cake a plate and dust with powdered sugar.

Easy Cheesecake Pie

Ingredients

• Servings: 1
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese
• 1 (9 inch) pie shell, baked

Recipe

• take cream cheese out of package, and place in microwave for 30 seconds to soften. in a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.
• pour filling into pie crust. refrigerate for 3 hours.

grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

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


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

Quesadillas Ii

Ingredients

• Servings: 10
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon vegetable oil
• 1 onion, sliced into strips
• 2 tablespoons salsa
• 10 (10 inch) flour tortillas
• 2 cups shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 27 mins


• preheat oven to 350 degrees f (175 degrees c). spray a cookie sheet with non-stick cooking spray.
• in a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. add the onions and fry (stirring constantly) until they are translucent. mix in the salsa (you may want to add more to taste).
• place the tortillas between two damp paper towels and microwave on high for 1 minute.
• fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. repeat with remaining tortillas and filling. arrange the quesadillas on a cookie sheet.
• bake the quesadillas in the preheated 350 degrees f (175 degrees c) oven until the cheese has melted. cut the quesadillas into fours.

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.

Chocolate Eclair Cake

Ingredients

• Servings: 1
• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 12 hrs 20 mins


• line the bottom of a 9x13 inch baking pan with graham crackers. in a large bowl, combine the milk and vanilla pudding according to directions on box. fold in the whipped topping. spread a layer of the pudding mixture over the graham crackers. alternate the graham cracker and pudding layers up to the top of the pan. cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. pour over the top of the cake. refrigerate for at least 12 hours before serving.

triple-layer eggnog pie

Ingredients

• Servings: 10
• 10 kraft caramels
• 1 cup cold milk
• 1 (6 ounce) honey maid graham pie crust
• 1 (6 ounce) ready-to-use graham cracker crumb crust
• 1/2 cup planters chopped pecans, toasted
• 2 (3.4 ounce) packages jell-o vanilla flavor instant pudding
• 1 cup cold eggnog
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• microwave caramels and 1 tbsp. of the milk in microwaveable bowl on medium (50%) 30 sec. or until caramels are completely melted when stirred. pour into crust; sprinkle with pecans.
• beat pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. stir half the cool whip into remaining pudding; spread over pudding layer in crust. top with remaining cool whip.
• refrigerate 3 hours.

gingered sweet potatoes with orange juice

Ingredients

• Servings: 8
• 2 1/2 pounds sweet potatoes
• cooking spray
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup orange juice
• 3 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr


• pierce skin of sweet potatoes in several spots with a fork.
• cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. refrigerate sweet potatoes until cooled completely, at least 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). prepare a shallow 1 1/2-quart baking dish with cooking spray.
• peel sweet potatoes and cut into cubes; spread into prepared baking dish.
• mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
• heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. pour the liquid over the sweet potatoes.
• bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

Festive Wild Rice

Ingredients

• Servings: 4
• 1 (6 ounce) package uncooked wild rice
• 1 cup frozen green peas, thawed
• 1/2 cup dried cranberries

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• prepare rice according to package directions.
• microwave peas on high for 2 minutes, or until heated through.
• fold warm peas and cranberries into cooked rice.

cranberry sauce for acorn squash

Ingredients

• Servings: 4
• 2 acorn squash, halved and seeded
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3/4 cup water
• 1 (12 ounce) package cranberries
• 1/2 cup

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• on a medium baking sheet, place the squash halves cut side up. bake in the preheated oven 30 minutes, or until tender.
• in a medium saucepan, mix the brown sugar, white sugar and water. bring to a boil, reduce heat and simmer 10 minutes.
• mix the cranberries and into the saucepan. cook until the cranberriess begin to burst, about 5 minutes. spoon the cranberries into the squash halves and serve.

Chocolate Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup milk
• 3 egg yolks, beaten
• 1 tablespoon vanilla extract
• 2 tablespoons butter, melted

Recipe

• in a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. mix well. while stirring, slowly pour in milk. mix until smooth.
• microwave cocoa mixture in 1 minute increments, stirring after each increment. continue until mixture thickens, about 7 minutes.
• slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. stir in vanilla extract and butter or margarine. pour filling into baked pie shell. chill before serving. store in refrigerator.

Rocky Road Caramel Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 1/2 cups chopped pecans, toasted
• 1 cup semisweet chocolate chips

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• combine the miniature marshmallows and pecans on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
• put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

Chocolate Cream Cheese Frosting

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate
• 1 (8 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons evaporated milk

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• have all ingredients at room temperature. melt the chocolate in a double boiler or microwave oven.
• in a large bowl, beat cream cheese until fluffy. pour melted chocolate into cream cheese and mix on medium speed until well blended. add vanilla and pinch of salt. slowly mix in the confectioners sugar.
• scrape the sides of the bowl and increase mixer speed to medium-high. slowly add evaporated milk until the frosting is spreading consistency.

Tuna, Avocado And Bacon Sandwich

Ingredients

• Servings: 2
• 4 slices bacon
• 1 (6 ounce) can solid white tuna packed in water
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon prepared horseradish
• 1 tablespoon sweet pickle relish
• 1 tablespoon minced red onion
• 1/4 teaspoon paprika
• black pepper to taste
• 2 hoagie buns, split
• 1 avocado - peeled, pitted and sliced
• 1 tomato, sliced
• 2 slices provolone cheese
• 2 lettuce leaves

Recipe

Preparation Time: 6 mins Cook Time: 4 mins Ready Time: 10 mins


• cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
• meanwhile, stir together tuna, dijon mustard, horseradish, relish, and red onion. season with paprika and pepper. divide this mixture between the hoagie buns. on each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon.

chocolate truffle cookies

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
• bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.