pages

Translate

Thursday, August 4, 2016

Chocolate Scotcheroos

Ingredients

  • Servings: 1
  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 6 cups crispy rice cereal
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 45 mins

  • butter a 9x13 inch baking pan.
  • in a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. remove from heat, and stir in peanut butter. mix in the rice cereal until evenly coated. press the mixture into the prepared pan.
  • in a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. spread over the top of the bars. chill until set, then cut into bars.

curry chipotle satay

Ingredients

  • Servings: 16
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons peanut oil
  • 1 tablespoon chipotle chile powder
  • 1/2 tablespoon red curry powder
  • 3/4 teaspoon sea salt
  • 1 pound lean beef sirloin tip, sliced into 1/8 inch strips
  • 1 cup peanut satay sauce (such as a taste of thai™ peanut satay sauce)

Recipe

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

  • in a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. add the meat to the mixture and toss to coat. cover and refrigerate for at least 30 minutes to marinate.
  • preheat your oven's broiler. thread the meat skewers. pour any leftover sauce into a small saucepan or microwave safe dish. bring the sauce to a boil, and cook for a few minutes.
  • broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. baste frequently with the sauce. serve with thai peanut sauce for dipping.

beef tamales

Ingredients

  • Servings: 6
  • 4 pounds boneless chuck roast
  • 4 cloves garlic
  • 3 (8 ounce) packages dried corn husks
  • 4 dried ancho chiles
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon white vinegar
  • salt to taste
  • 3 cups lard
  • 1 tablespoon salt
  • 9 cups masa harina

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 6 hrs 30 mins

  • place beef and garlic in a large pot. cover with cold water and bring to a boil over high heat. as soon as water boils, reduce heat to a simmer and cover pot. let simmer for 3 1/2 hours, until beef is tender and shreds easily. when beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. allow meat to cool slightly, and shred finely with forks.
  • meanwhile, place corn husks in a large container and cover with warm water. allow to soak for 3 hours, until soft and pliable. may need to weight down with an inverted plate and a heavy can.
  • toast ancho chiles in a cast iron skillet, making sure not to burn them. allow to cool and then remove stems and seeds. crumble and grind in a clean coffee grinder or with a mortar and pestle.
  • heat oil in a large skillet. mix in flour and allow to brown slightly. pour in 1 cup beef broth and stir until smooth. mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. stir shredded beef into skillet and cover. let simmer 45 minutes.
  • place lard and salt in a large mixing bowl. whip with an electric mixer on high speed until fluffy. add masa harina and beat at low speed until well mixed. pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
  • drain water from corn husks. one at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture the top 2/3 of the husk. spread about 1 tablespoon of meat mixture down the middle of the masa. roll up the corn husk starting at one of the long sides. fold the narrow end of the husk the rolled tamale and tie with a piece of butchers' twine.
  • place tamales in a steamer basket. steam over boiling water for approximately one hour, until masa is firm and holds its shape. make sure steamer does not run out of water. serve immediately, allowing each person to unwrap their own tamales. allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

biscotti toscani

Ingredients

  • Servings: 3
  • 1/3 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 teaspoons orange zest
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup pieces

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins

  • preheat the oven to 325 degrees f (165 degrees c). grease and flour a large baking sheet.
  • in a large bowl, cream butter and sugar until light and fluffy. beat in eggs, vanilla, almond extract, and zest. combine flour, baking powder, nutmeg, and salt. stir into the creamed mixture until just blended. mix in almonds. divide dough into two pieces. form into long flat loaves about 1/2 inch tall and 12 inches long. place the loaves 2 inches apart on the prepared baking sheet.
  • bake in preheated oven for 25 minutes, or until a light golden brown. cool on a wire rack for 5 minutes.
  • with a serrated knife, cut diagonally into slices about 1/2 inch thick. lay the slices flat on the baking sheet. bake for 10 minutes, turning over once. transfer to a wire rack to cool.
  • place chocolate chips into a small, microwave-safe bowl. melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. use a spatula to spread chocolate one side of each cookie. let stand at room temperature until set. store biscotti at room temperature in an airtight container.

Blender Hollandaise Sauce

Ingredients

  • Servings: 6
  • 3 egg yolks
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. tabasco™)
  • 1/2 cup butter

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. cover, and blend for about 5 seconds.
  • place the butter in a glass measuring cup. heat butter in the microwave for about 1 minute, or until completely melted and hot. set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. it should thicken almost immediately. keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

absolutely sinful chocolate chocolate chip cookies

Ingredients

  • Servings: 2
  • 2 1/2 (1 ounce) squares unsweetened chocolate
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c). in the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. sift together flour, baking soda, baking powder, and salt; set aside.
  • in a medium bowl, beat sugar, eggs, and vanilla until light. mix in the chocolate mixture until well blended. stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. drop by rounded tablespoonfuls ungreased cookie sheets.
  • bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. store in an airtight container.

ultimate double chocolate cookies

Ingredients

  • Servings: 3
  • 1 pound semisweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1/2 cup dutch process cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 4 eggs
  • 2 teaspoons instant coffee granules
  • 2 teaspoons vanilla extract

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins

  • melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. sift together flour, cocoa, baking powder, and salt; set aside.
  • in a medium bowl, cream butter with white sugar and brown sugar until smooth. beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. stir in melted chocolate. using a wooden spoon, stir in the dry ingredients just until everything comes together. cover, and let stand for 35 minutes so the chocolate can set up.
  • preheat the oven to 350 degrees f (175 degrees c). line two cookie sheets with parchment paper. roll dough into walnut sized balls, or drop by rounded tablespoonfuls the prepared cookie sheets, leaving 2 inches between cookies.
  • bake for 8 to 10 minutes in the preheated oven. cookies will be set, but the centers will still be very soft because of the chocolate. allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Cali's Sinful Creme Brulee

Ingredients

  • Servings: 4
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • 4 tablespoons white sugar

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 6 hrs 50 mins

  • preheat the oven to 300 degrees f (150 degrees c).
  • place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
  • bring a large pot of water to a boil.
  • meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
  • place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
  • bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
  • before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.

cheesy green beans

Ingredients

  • Servings: 10
  • 10 slices bacon
  • 2 (16 ounce) packages frozen cut green beans
  • 1 cup water
  • 1 pound sliced fresh mushrooms
  • 3/4 cup chopped onion
  • 3/4 teaspoon ground black pepper
  • 1 (16 ounce) jar processed cheese sauce

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside. reserve 1/4 cup of bacon drippings in the skillet.
  • place green beans and water in a medium saucepan, and bring to a boil. reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain.
  • place mushrooms and onion into the skillet with the reserved bacon drippings. cook and stir over medium-high heat for 10 minutes; drain. reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. stir in the green beans. season with pepper, and transfer to a 2 quart baking dish.
  • melt the cheese sauce in the microwave, and pour over the green bean mixture. sprinkle with reserved bacon, and serve.

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.

Turkey Soup With Dressing Dumplings

Ingredients

  • Servings: 12
  • 1 roast turkey carcass
  • 6 quarts water
  • 4 medium onions
  • 6 medium carrots
  • 5 stalks celery
  • 6 cups leftover stuffing
  • 6 egg whites
  • cooking spray
  • 1 cup peas
  • 1 cup corn kernels
  • 1 cup cubed turnips
  • 1 cup fresh green beans, trimmed
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 tablespoon poultry seasoning, such as bell's
  • salt and pepper to taste

Recipe

    Cook Time: 2 hrs

    Ready Time: 4 hrs

  • set the oven rack about 6 inches from the heat source and preheat the oven's broiler. remove all meat from cooked turkey carcass and set aside. arrange bones in a roasting pan and broil until browned on both sides.
  • transfer browned bones to large stock pot and cover with 6 quarts of water. trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. simmer bones and vegetable scraps for 1 hour. turn off the heat and allow stock to cool for 20 minutes. strain the stock, discarding the bones and vegetable scraps. remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
  • combine leftover stuffing and egg whites in a large bowl. form the stuffing mixture into small balls and place on a microwave-safe plate. microwave the dumplings on high for 1 1/2 to 2 minutes. heat a large skillet over medium heat, and coat with cooking spray. add the dumplings and cook until the are golden brown on all sides. remove from pan and set aside.
  • add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. when the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

Aunt Joyce's Chocolate Cake

Ingredients

  • Servings: 1
  • 3 (1 ounce) squares unsweetened chocolate, chopped
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups warm water

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. melt the chocolate in a double boiler or in the microwave.
  • pour the melted chocolate into a large mixing bowl. blend in the mayonnaise, vinegar and vanilla. combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. slowly stir in the warm water. pour batter into prepared pan.
  • bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

holiday sweet potato casserole

Ingredients

  • Servings: 10
  • 2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup whipping cream
  • 5 tablespoons butter, chopped and divided
  • 3/4 teaspoon salt, divided
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried rosemary, crushed
  • 1/2 cup pecans, chopped
  • 2 tablespoons maple syrup

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • preheat oven to 400 degrees f. line a 2-quart rectangular baking dish with reynolds wrap® pan lining paper, parchment side up. no need to grease dish.
  • add parsnips and/or carrots to a large microwave-safe bowl. add 1/4 cup water and cover with wax paper. microwave on high for 5 minutes. uncover and add sweet potatoes. cover and microwave 15 minutes more or until tender, stirring once. drain and return vegetables to bowl.
  • pour broth and cream into the bowl with vegetables. use a potato masher to mash to desired consistency. stir in 3 tablespoons butter and 1/2 teaspoon salt. transfer to prepared baking dish.
  • combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
  • bake 20 to 25 minutes or until pecan mixture is just starting to brown.

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.

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.

Southern Sweet Grilled Lamb Chops

Ingredients

  • Servings: 3
  • 1/2 cup barbeque sauce
  • 1/4 cup apple butter
  • 2 tablespoons brown sugar
  • 1 tablespoon ground black pepper
  • 2 cloves garlic, minced
  • 3 (4 ounce) lamb chops

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins

  • whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. stir until sauce is smooth.
  • place lamb chops on a plate and pour sauce over chops. refrigerate for flavors to soak into lamb chops, 1 to 2 hours.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • cook lamb chops on grill until cooked through, about 15 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

chocolate chip cookie ice cream cake

Ingredients

  • Servings: 1
  • 1 (18 ounce) package small chocolate chip cookies
  • 1/4 cup margarine, melted
  • 1 cup hot fudge topping
  • 2 quarts vanilla ice cream
  • 1 cup whipped cream
  • 12 cherries

Recipe

    Preparation Time: 20 mins Ready Time: 5 hrs

  • crush half the cookies (about 20) to make crumbs. combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. stand remaining cookies around edge of pan. spread 3/4 cup fudge topping over crust. freeze 15 minutes.
  • meanwhile, soften 1 quart of ice cream in microwave or on countertop. after crust has chilled, spread softened ice cream over fudge layer. freeze 30 minutes.
  • scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. freeze until firm, 4 hours or overnight. to serve, garnish with remainder of fudge topping, whipped cream and cherries.

Brown Sugar And Pineapple Glazed Ham

Ingredients

  • Servings: 1
  • 1 (6 pound) fully-cooked, bone-in ham
  • 1 fresh pineapple
  • 2 (6 ounce) cans pineapple juice
  • 1 cup brown sugar

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 50 mins

  • preheat oven to 325 degrees f (165 degrees c). place the ham, cut side down, into a roasting pan.
  • cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. slice the pineapple into 1/2-inch slices and cut the cores out of the slices. pin the slices the ham with toothpicks.
  • bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees f (60 degrees c), 1 1/2 to 2 hours.
  • while the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. work carefully because the glaze will be sticky and very hot.
  • pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

fruity sticks

Ingredients

  • Servings: 8
  • 1 pound semisweet chocolate, chopped
  • 3 bananas, cut into 1 inch pieces
  • 2 cups apples - peeled, cored and diced
  • 1 pint fresh strawberries
  • 8 ounces large marshmallows

Recipe

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

  • in a microwave safe bowl, or in a bowl set over a pan of simmering water, melt the chocolate. if microwaving, heat for 1 minute, then continue to heat at 30 second intervals, stirring each time, until chocolate is melted and smooth.
  • thread the bananas, apples, strawberries and marshmallows skewers, and dip into the chocolate. refrigerate until set.

Cali's Sinful Creme Brulee

Ingredients

  • Servings: 4
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • 4 tablespoons white sugar

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 6 hrs 50 mins

  • preheat the oven to 300 degrees f (150 degrees c).
  • place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
  • bring a large pot of water to a boil.
  • meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
  • place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
  • bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
  • before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.

Almond Chocolate Coconut Cups

Ingredients

  • Servings: 6
  • 1 (18.25 ounce) package chocolate fudge cake mix
  • 1 egg
  • 1/2 cup margarine, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup evaporated milk
  • 14 large marshmallows
  • 7 ounces flaked coconut
  • 1/4 cup evaporated milk
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons margarine
  • 1/2 cup sliced almonds

Recipe

    Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease mini-muffin tins.
  • in a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. roll into 1 inch balls and place in prepared mini-muffin pans. press into bottom and up sides of muffin cups.
  • bake in preheated oven 10 minutes, until set.
  • while cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. microwave on high 2 minutes, until mixture comes to a boil. stir in marshmallows until melted. stir in coconut until well combined. spoon into baked shells while mixture is still warm.
  • in a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. stir in almonds until well coated. spoon over coconut mixture and spread to cover. cool completely before removing from pans. store in refrigerator or freezer.

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.

rich chocolate truffle pie

Ingredients

  • Servings: 1
  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sifted confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 (9 inch) prepared chocolate cookie crumb crust

Recipe

  • in microwave dish combine chocolate chips and 1/2 of the cream. cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. cool to room temperature. stir in sugar & vanilla. set aside.
  • in small bowl, beat the rest of the cream until soft peaks form. beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
  • refrigerate at least 8 hours before serving.

Aunt Mary's Chocolate Cake

Ingredients

  • Servings: 1
  • 1/2 cup margarine
  • 1 cup water
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/2 cup sour milk

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan. in a microwave-safe bowl, microwave chocolate, margarine and water until melted. stir occasionally until chocolate is smooth. allow to cool to room temperature.
  • in a large bowl, mix together flour, sugar, salt and soda. pour in milk and eggs. mix the cooled chocolate mixture into the batter. pour into prepared pan.
  • bake at 350 degrees f (175 degrees c) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. frost with best buttercream frosting.

Chicken Tacos

Ingredients

  • Servings: 8
  • 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
  • 1 cup lemonade
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 bay leaf
  • 1 (12 ounce) package corn tortillas
  • 1 head lettuce, shredded
  • 2 large tomatoes, chopped
  • 1 (8 ounce) package shredded sharp cheddar cheese
  • 1 (8 ounce) jar salsa
  • 1 (8 ounce) container sour cream

Recipe

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

  • in a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and worcestershire sauce. season with garlic powder, onion powder, and bay leaf. simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
  • meanwhile, warm the tortillas in the oven or microwave until soft. when chicken is fully cooked, transfer to serving bowl. place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. each person can create their own wrap, using their preferred ingredients.

white chocolate amaretto cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 (3.3 ounce) package instant white chocolate pudding mix
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup amaretto liqueur
  • 1/4 teaspoon almond extract
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup amaretto liqueur
  • 1 (16 ounce) package vanilla frosting
  • 1/4 cup blanched slivered almonds

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 3 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly oil a 10 inch non-stick bundt pan.
  • in a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. blend well for approximately 3 minutes.
  • pour batter into prepared 10 inch bundt pan. bake at 350 degrees f (175 degrees c) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • remove cake from oven, and use an or skewer to make as many holes as possible into the cake. apply glaze while cake is still warm. slowly and patiently drizzle glaze over cake, including the edges and center of bundt pan. allow cake to cool in the pan for at least 2 hours.
  • to make the glaze: combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • topping: lightly toast slivered almonds in the oven. this will take 5 to 10 minutes. stir frequently and be careful not to burn. heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. scatter toasted almonds over cake before frosting cools.

blender macaroni and cheese

Ingredients

  • Servings: 6
  • 2/3 pound uncooked elbow macaroni
  • 10 ounces extra-sharp cheddar cheese, cubed
  • 1 1/2 cups hot milk
  • 1/4 cup all-purpose flour
  • 1/2 small onion, cut into chunks
  • 1 tablespoon worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard powder
  • 1 pinch garlic powder
  • 1/4 cup toasted wheat germ
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). butter a 2-quart casserole dish.
  • bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain well and pour into prepared casserole dish.
  • meanwhile, place the cheddar cheese, hot milk, flour, onion, worcestershire sauce, pepper, salt, mustard powder, and garlic powder in the bowl of a blender. blend until cheese is melted and onion is finely chopped.
  • pour cheese mixture over macaroni. sprinkle top with wheat germ and parmesan cheese. bake uncovered for 30 minutes.

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.

Cherry Mash Bars

Ingredients

  • Servings: 1
  • 2 tablespoons butter
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1/3 cup half-and-half cream
  • 1 cup miniature marshmallows
  • 1 cup cherry baking chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1 cup roasted spanish peanuts

Recipe

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

  • line an 8x8 or 9x9 inch square pan with waxed paper.
  • in a medium saucepan, combine butter, sugar, salt and half and half. heat until boiling, stirring occasionally. boil for 5 minutes, stirring enough to keep from scorching. remove from heat and stir in the marshmallows, and cherry chips. press the mixture into the prepared pan.
  • in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. spread over the mixture in the pan. refrigerate for 2 hours before cutting into squares.

Chocolate Butter Tarts

Ingredients

  • Servings: 12
  • 12 (3 inch) unbaked tart shells
  • 4 (1 ounce) squares unsweetened baking chocolate (such as baker's®), divided
  • 3/4 cup lightly packed brown sugar
  • 1/4 cup corn syrup
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 50 mins

  • preheat oven to 450 degrees f (230 degrees c). place tart shells on a baking sheet.
  • chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
  • whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
  • bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. remove from the oven to cool.
  • melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). drizzle chocolate over cooled tarts.

Cake Squares

Ingredients

  • Servings: 1
  • for the cake layer:
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 4 eggs, room temperature
  • 16 ounces chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups confectioners' sugar, sifted
  • 1/2 cup butter
  • 1/4 cup creme de menthe liqueur
  • 1 cup semisweet chocolate chips
  • 6 tablespoons butter

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease one 13x 9-inch baking pan.
  • cream 1/2 cup butter with 1 cup white sugar. beat in the eggs one at a time, mixing after each until fully incorporated. stir in the chocolate syrup and vanilla. mix in the flour and salt; stir until just combined. pour the batter into the prepared pan.
  • bake in the preheated oven until a tester comes out clean, about 30 minutes. let cake cool completely before frosting.
  • to make mint layer: combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. pour in the creme de menthe syrup; blend until incorporated. spread over the top of the cooled cake.
  • to make the chocolate glaze: melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. let cool slightly, then spread over top of the mint layer. chill cake for at least 3 hours or overnight. cut into small blocks to serve. keep cake refrigerated.

Blender Hollandaise Sauce

Ingredients

  • Servings: 6
  • 3 egg yolks
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. tabasco™)
  • 1/2 cup butter

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. cover, and blend for about 5 seconds.
  • place the butter in a glass measuring cup. heat butter in the microwave for about 1 minute, or until completely melted and hot. set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. it should thicken almost immediately. keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Grilled Steak Wraps

Ingredients

  • Servings: 6
  • 8 ounces sirloin steak or top loin steak
  • salt and ground black pepper, to taste
  • 2 plums
  • olive oil to brush
  • 1 (8.4 ounce) package dole® all natural spinach cherry almond bleu salad kit
  • 1 dole red onion, sliced thinly into crescents
  • 6 (10 inch) multi-grain wraps or tortillas

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • season steak with salt and pepper, to taste. grill steak to desired doneness. cover; let stand 10 minutes. thinly slice steak.
  • cut plums in half, remove seed. slice horizontally into 3 slices. brush with oil and grill on each side until tender. cool slightly, cut into chunks.
  • combine all ingredients in salad except white balsamic vinaigrette, in large bowl. add plums and onion, toss well. toss with dressing.
  • microwave wraps for 35 to 40 seconds, to soften. divide salad mixture and sliced steak among wraps and roll up.

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.

Cali's Sinful Creme Brulee

Ingredients

  • Servings: 4
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • 4 tablespoons white sugar

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 6 hrs 50 mins

  • preheat the oven to 300 degrees f (150 degrees c).
  • place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
  • bring a large pot of water to a boil.
  • meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
  • place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
  • bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
  • before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.

baked pear

Ingredients

  • Servings: 4
  • 4 bosc pears
  • 2 tablespoons honey
  • 3 tablespoons butter, melted
  • dash ground ginger
  • 1/2 teaspoon lavender flowers (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • peel pears and scoop out bottom core. cut a small slice from the bottom so pears will stand upright. place in a shallow baking dish and set aside.
  • melt butter in the microwave or a small saucepan over medium heat. drizzle pears with melted butter and honey, and sprinkle with ground ginger (and lavender, if using). cover with aluminum foil with the stems poking through foil.
  • bake in the preheated oven for about 1 hour, or until tender. baste with released juices occasionally during baking, and again just before serving.

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.

Caroline's Chocolate Fudge Frosting

Ingredients

  • Servings: 1
  • 1/2 cup butter
  • 3 (1 ounce) squares unsweetened chocolate
  • 1 pound confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk

Recipe

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

  • melt chocolate and butter in the microwave, or in the top of a double boiler. in a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. blend in the melted chocolate mixture. add remaining milk, a little at a time, until desired consistency is achieved.
  • let stand until spreadable (frosting will thicken as it cools).

cake pops

Ingredients

  • Servings: 24
  • 1 (12 ounce) package colored candy coating melts, divided
  • 24 plain doughnut holes
  • 24 lollipop sticks
  • 1 tablespoon multicolored candy sprinkles (jimmies), as desired

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins

  • place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
  • poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. this holds the doughnut hole firmly on the stick. stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
  • when pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. dip the doughnut hole into the coating, covering it completely. hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. return the decorated pops to the plastic foam block to set.

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.

guinness® and chocolate cheesecake

Ingredients

  • Servings: 1
  • 1 cup crushed chocolate cookies
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon unsweetened cocoa powder
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 pound semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 cup sour cream
  • 1 pinch salt
  • 3/4 cup irish (e.g. guinness®)
  • 2 teaspoons vanilla extract
  • 1 (1 ounce) square semisweet chocolate

Recipe

    Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). prepare a 9 inch springform pan with butter.
  • combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
  • place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. while beating, slowly add 1 cup sugar and then the eggs, one at a time. continue beating until smooth.
  • combine the chocolate chips and heavy cream in a microwave-safe bowl. heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. beat the chocolate into the cream cheese mixture. add the sour cream, salt, , and vanilla; blend until smooth. pour the mixture over the crust. place the pan into a large, deep baking dish. fill the dish with water to cover the bottom half of the springform pan.
  • bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. run a knife along the edge of the cheesecake to loosen from pan. chill in refrigerator at least 4 hours.
  • melt the semisweet chocolate in a small bowl using the microwave. make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. drag a toothpick from between two dots outward to make the stem; chill until hardened. arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Muddy Hearts

Ingredients

  • Servings: 12
  • 1 egg
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 (12 ounce) package milk chocolate chips

Recipe

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

  • preheat the oven to 350 degrees f (175 degrees c).
  • line a baking sheet with parchment paper.
  • combine egg, peanut butter and sugar in a bowl. the dough should be slightly dry; add small amounts of sugar if it seems too wet.
  • place dough between two sheets of wax paper and roll to 1/2 inch thickness.
  • cut the dough with a heart-shaped cookie cutter.
  • place the hearts on the prepared baking sheet.
  • bake in the preheated oven until the edges are golden, 7 to 10 minutes.
  • cool completely on the baking sheet.
  • melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
  • dip the bottom and sides of each cookie in the melted chocolate.
  • place cookies on wax paper to dry.

Chocolate Strawberries

Ingredients

  • Servings: 1
  • 5 ounces bittersweet chocolate, chopped
  • 1 pint fresh strawberries with leaves

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins

  • in a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. stir occasionally until chocolate is smooth. holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. place, stem side down, on wire rack and chill in refrigerator until hardened.

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 squares

Ingredients

  • Servings: 2
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 3/4 cup shortening
  • 2/3 cup evaporated milk, divided
  • 1 (18.25 ounce) package german chocolate cake mix
  • 1 cup chopped peanuts
  • 1 cup semisweet chocolate chips

Recipe

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

  • preheat oven to 350 degrees f(175 degrees c). grease a 9 inch square baking pan.
  • mix shortening and cake mix until smooth. stir in 1/3 cup of the milk and peanuts; mix well. mixture will be crumbly.
  • press half of mixture into baking pan and bake for 8 minutes.
  • over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. stir frequently until melted and smooth. sprinkle chocolate chips over warm dough. spread the caramel mixture over the chips. sprinkle the remaining cake mix mixture over the top.
  • bake for 18 to 20 minutes in the preheated oven, until the top is golden. let cool before cutting into bars.

creamy basil jack o' pumpkin

Ingredients

  • Servings: 4
  • 1/2 teaspoon vegetable oil
  • 1/2 white onion, chopped
  • 1 tablespoon crushed garlic
  • 1/2 teaspoon cracked black pepper
  • 4 cups peeled, cubed pumpkin
  • 1/2 (8 ounce) package cream cheese, softened
  • 2 tablespoons herb mayonnaise
  • 1/2 teaspoon basil puree

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • heat oil in a skillet over medium heat; cook and stir onion, garlic, and pepper in hot oil until onion is golden, 10 to 15 minutes. stir pumpkin into onion mixture and cook until pumpkin is tender, 15 to 20 minutes.
  • stir cream cheese, mayonnaise, and basil puree together in a microwave-safe bowl; microwave until warmed and smooth, about 1 minute. pour cheese mixture over pumpkin mixture and toss to coat; cook until warmed, about 5 minutes.

chocolate treats

Ingredients

  • Servings: 25
  • 6 cups graham cracker crumbs
  • 1 1/2 cups butter, melted
  • 1 cup milk chocolate or semisweet chocolate chips
  • 1 cup flaked sweetened coconut

Recipe

    Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins

  • combine the graham cracker crumbs and melted butter in a mixing bowl. mix until evenly moistened.
  • melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir the melted chocolate into the graham cracker mixture, you may need to use your hands to make sure it is evenly combined.
  • shape into 1 inch balls and roll them in the coconut. store in an airtight container.

microwave pralines

Ingredients

  • Servings: 3
  • 1 1/2 cups brown sugar
  • 2/3 cup heavy cream
  • 1/8 teaspoon salt
  • 2 tablespoons margarine
  • 1 1/2 cups pecan halves
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 9 mins Cook Time: 9 mins Ready Time: 18 mins

  • in a large, microwave safe bowl, combine sugar, cream, salt, margarine and pecans. microwave 9 minutes on high, stirring once. let rest 1 minute. stir in vanilla and continue to stir 3 minutes more. drop by teaspoonfuls buttered waxed paper. (if mixture is runny, allow to cool 30 seconds more and try again.)

wilted kale with bacon and tomatoes

Ingredients

  • Servings: 6
  • 2 tablespoons parkay® original spread-tub
  • 3/4 cup thinly sliced yellow onion
  • 8 ounces fresh pre-chopped kale, large stems removed
  • 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
  • 1/4 cup water
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 4 slices fully cooked bacon

Recipe

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

  • melt parkay in large skillet over medium-high heat. add onion; cook 2 to 3 minutes or until tender. add kale; stir to combine. add undrained tomatoes, water, garlic salt and pepper; stir gently. cover; cook 10 to 15 minutes or until kale is tender, stirring occasionally.
  • meanwhile, heat bacon in microwave according to package directions. cut into bite-size pieces. stir bacon into kale mixture before serving.

erik's cheesy cauliflower casserole

Ingredients

  • Servings: 6
  • 1 head cauliflower, cut into florets
  • 8 slices turkey bacon
  • 1 (8 ounce) package fat-free cream cheese, softened
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup lowfat cottage cheese
  • 1 1/2 cups shredded reduced-fat cheddar cheese, divided

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • fill a large pot with lightly salted water and bring to a rolling boil. add cauliflower, bring back to a boil, and cook over medium heat until tender, 10 to 12 minutes. drain and transfer to a bowl.
  • line a microwave-safe plate with paper towels; arrange turkey bacon on the paper towels. top with more paper towels. microwave on high until bacon is crisp, 1 to 2 minutes. cool and crumble.
  • mix cauliflower with crumbled bacon, cream cheese, sour cream, cottage cheese, and 1/2 cup cheddar cheese using an electric mixer until evenly combined. transfer to a 9x13-inch baking dish; top with remaining 1 cup cheddar cheese.
  • bake in the preheated oven until cheese is melted on top, 15 to 20 minutes.

fresh pickled beet melody

Ingredients

  • Servings: 12
  • 6 beets, stems removed
  • 4 large carrots, cut diagonally into 1 1/2-inch slices
  • 1 large onion, cut in half and thinly sliced
  • dressing:
  • 1 1/2 cups vinegar
  • 2/3 cup sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons orange zest
  • 2 teaspoons dried dill
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup olive oil

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins

  • place whole beets in a pot and cover with water. bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
  • place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. remove peels and discard; cut beets into thin slices.
  • whisk vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. whisk oil into dressing mixture. microwave dressing on high for 2 minutes; whisk again.
  • combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. cover the container and refrigerate for at least 24 hours before serving.