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Friday, August 5, 2016

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.

butternut squash enchiladas

Ingredients

  • Servings: 4
  • 8 (5 inch) corn tortillas
  • 1/2 unpeeled butternut squash, seeded
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 onion, chopped
  • 2 cups chopped fresh spinach
  • 4 sun-dried tomatoes, chopped
  • 1 cup enchilada sauce
  • 1/4 cup crumbled goat cheese
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped cilantro leaves, for garnish (optional)
  • 1/4 cup sour cream, for topping (optional)

Recipe

    Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins

  • preheat an oven to 400 degrees f (200 degrees c).
  • lay the tortillas flat a baking sheet. bake in the preheated oven until crispy, about 10 minutes. remove and allow to cool. meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. cook in the microwave until tender, 12 to 15 minutes. once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  • heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the spinach and sun-dried tomatoes. continue cooking until the spinach wilts. gently fold the spinach mixture into the diced butternut squash.
  • arrange four crispy tortillas on the baking sheet. divide the squash mixture among the tortillas. sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  • bake in the preheated oven until hot, about 10 minutes. garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Yummy Yam Casserole

Ingredients

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

Recipe

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

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

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.

boston cream dessert cups

Ingredients

  • Servings: 2
  • 1 (16 ounce) package refrigerated dough
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 2 eggs
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (16 ounce) container prepared chocolate frosting

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins

  • preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners. divide dough into each muffin cup.
  • bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. remove from oven and set aside.
  • beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. mix in the instant pudding mix until just incorporated. spoon about 2 tablespoons of the cream cheese filling into each muffin cup. return muffin cups to the oven and bake until the filling is set, about 25 minutes. cool in the pans for 30 minutes then remove the desserts.
  • remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. stir frosting until smooth, then spread about one tablespoon of frosting each dessert cup. refrigerate until set, about 1 hour.

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.

Ben's Seafood Dip

Ingredients

  • Servings: 6
  • 1 (8 ounce) package cream cheese
  • 1 (.25 ounce) package unflavored gelatin
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup chopped celery
  • 3/4 cup chopped green onions
  • 3/4 cup water chestnuts, drained
  • 1 1/2 cups cooked shrimp, peeled and deveined

Recipe

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

  • place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. blend until creamy.
  • stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. chill in the refrigerator approximately 1 hour before serving.

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.

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.

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.

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.

green beans with mustard cream sauce and toasted almonds

Ingredients

  • Servings: 10
  • 4 tablespoons butter
  • 1 (16 ounce) package frozen pearl onions or small whole white onions
  • 2 pounds green beans, trimmed and snapped into 2-inch pieces
  • salt
  • 1 1/2 cups milk
  • 1/2 cup chicken broth
  • 1/4 cup dijon mustard
  • 3 tablespoons flour
  • freshly ground black pepper
  • 1/2 cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)

Recipe

  • heat 2 tbs. of butter in a large, deep skillet over medium-high heat. add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
  • dump onions a large cookie sheet. add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. turn heat to high; cover and cook until wisps of steam escape around the lid. set timer for 5 minutes; cook until bright green but tender.
  • drain beans; transfer to cookie sheet with onions and spread out to cool. (cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
  • microwave milk, chicken broth and mustard in a 1-quart pyrex-type measuring cup until steamy. heat remaining 2 tbs. of butter in the skillet. whisk in flour, then hot milk mixture, until smooth and simmering. (sauce can be made up to 4 hours ahead: cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
  • add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. season with salt and pepper to taste. transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

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.

chocolate drops

Ingredients

  • Servings: 3
  • 2 cups butterscotch chips
  • 2 cups semisweet chocolate chips
  • 2 cups salted peanuts
  • 2 cups crushed, rippled potato chips

Recipe

  • in a microwave safe bowl, melt the butterscotch chips and chocolate chips on medium setting for 4 minutes, stirring occasionally. remove from the microwave and fold in the peanuts and potato chips.
  • drop by heaping spoonfuls wax paper. let sit for an hour or until firm.

char siu lamb

Ingredients

  • Servings: 3
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dark soy sauce
  • 1 whole star anise pod, crushed
  • 1 pinch chinese five-spice powder
  • 1 tablespoon aji mirin (sweet rice cooking ), or more to taste
  • 1 (1 pound) boneless lamb loin roast

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 5 hrs

  • combine honey, hoisin sauce, dark soy sauce, star anise, five-spice powder, and aji mirin in a glass measuring cup. set microwave oven for 60 percent power and heat in microwave oven for 22 seconds. stir mixture and pour into a large resealable plastic bag. add lamb loin to the bag, knead to coat meat with marinade, and refrigerate at least 4 hours or up to two days.
  • preheat grill for medium heat and lightly oil the grate.
  • remove lamb roast from bag and wrap meat tightly in aluminum foil. discard used marinade.
  • cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of the roast reads 155 degrees f (70 degrees c), about 50 minutes. let meat stand for 10 minutes before slicing.

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.

halloween popcorn hands

Ingredients

  • Servings: 5
  • 50 pieces , divided
  • 5 clear plastic latex-free disposable gloves
  • 3 (3.5 ounce) packages butter-flavored microwave popcorn, popped
  • 5 twist ties
  • 10 plastic insects (optional)

Recipe

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

  • push 1 piece of , pointed side forward, into the ends of each finger and thumb of the plastic gloves to make fingernails. mix remaining 25 pieces with popped popcorn in a bowl. fill the remaining space in the fingers and hands of the gloves with the mixture, pushing the popcorn mix into the voids. leave a little space at the wrists. tie each popcorn hand at the wrist with a twist tie. serve on a platter and scatter plastic insects around the hands.

pudding in a mug

Ingredients

  • Servings: 1
  • 1/2 cup milk
  • 1/2 (1 ounce) square semisweet baking chocolate
  • 2 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1 dash salt

Recipe

    Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins

  • place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
  • microwave on high until hot but not boiling, 60 to 90 seconds. stir to melt chocolate.
  • stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
  • microwave on high for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

Grits With Parmesan And Prosciutto

Ingredients

  • Servings: 4
  • 3 cups water in a microwave-safe measuring cup
  • 1 teaspoon vegetable oil
  • 2 ounces thinly sliced prosciutto, minced
  • 3/4 cup quick grits
  • 1/4 teaspoon salt
  • 1/4 cup grated parmesan cheese, preferably reggiano
  • 1 teaspoon butter
  • black pepper, to taste

Recipe

  • microwave water until very hot, 3 to 4 minutes.
  • meanwhile, heat oil in a large saucepan over medium-high heat. add prosciutto; saute until moisture evaporates and bits start to fry and crisp, about 3 minutes. remove prosciutto; set aside.
  • add the hot water to the empty pan and bring to a boil. whisk in grits and salt. simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. stir in prosciutto, cheese, butter and pepper to taste. let stand to cool and allow flavors to blend, 2 to 3 minutes. serve.

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.

chocolate balls ii

Ingredients

  • Servings: 3
  • 3 (1 ounce) squares unsweetened baking chocolate
  • 1 cup almonds
  • 1 (3 ounce) package cream cheese
  • 1 cup confectioners' sugar
  • 1 teaspoon instant coffee granules
  • 1/4 cup
  • 1/2 cup chocolate sprinkles (jimmies)

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
  • process the almonds in a food processor. transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and . blend in the melted chocolate. if dough is too soft to form balls, chill for 1 hour.
  • roll dough into 1 inch balls. roll the balls in the chocolate sprinkles. store in a covered container in the refrigerator until serving time.

Chocolate Dream Pie

Ingredients

  • Servings: 1
  • 1 (9 inch) pie crust, baked
  • 3 (1 ounce) squares unsweetened chocolate
  • 1/4 cup boiling water
  • 1 (.25 ounce) package unflavored gelatin
  • 5 egg whites
  • 3/4 cup white sugar
  • 3/4 cup light corn syrup
  • 2 teaspoons vanilla extract

Recipe

  • place chocolate squares in a small, microwave-safe bowl. microwave on high 2 minutes. set aside. sprinkle gelatin over boiling water and set aside to soften.
  • in a large glass or metal bowl, beat egg whites until soft mounds form. gradually add sugar, continuing to beat until whites are stiff and glossy. beat in corn syrup and vanilla extract. gently mix in chocolate and gelatin mixture.
  • pour mixture into pastry shell. chill at least 2 hours before serving. garnish with whipped cream and chocolate sprinkles if desired.

thai chicken bites with dipping sauce

Ingredients

  • Servings: 50
  • 2 teaspoons light or dark brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 cup prepared thai peanut sauce
  • 1/2 cup light coconut milk
  • 1/2 cup chicken broth
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • 2 tablespoons coarsely chopped peanuts
  • 2 tablespoons thinly sliced scallions

Recipe

  • mix sugar and dry seasonings in a small bowl. in a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. split each breast by cutting in half horizontally. lightly pound to about a 1/2-inch thickness. place chicken and oil in a medium bowl; toss to coat. sprinkle seasoning mix evenly over chicken breasts.
  • heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. transfer to a cutting board and let rest.
  • add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. return to measuring cup. (chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
  • to serve, cut each breast cutlet into 12 to 15 bite-sized pieces. transfer to a serving platter. drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. serve immediately with toothpicks and remaining dipping sauce.

lemon-blueberry crumb bars

Ingredients

  • Servings: 32
  • 1/2 cup butter
  • 1 package (2-layer size) yellow cake mix
  • 2 eggs, divided
  • 2 (8 ounce) packages philadelphia cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 1/2 cups fresh blueberries

Recipe

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

  • heat oven to 350 degrees f.
  • line 13x9-inch pan with foil, with ends of foil extending over sides. microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. add dry cake mix and 1 egg; beat with mixer until blended. press 2/3 of the dough bottom of prepared pan.
  • beat cream cheese and sugar with mixer until blended. add remaining egg, zest and juice; mix well. pour over crust; top with berries. pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
  • bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. cool completely. use foil handles to lift dessert from pan before cutting into bars.

Homemade Coffee Creamer ()

Ingredients

  • Servings: 28
  • 14 ounces heavy whipping cream, divided
  • 1/4 cup maple syrup
  • 3 tablespoons pumpkin puree
  • 1 teaspoon spice
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk

Recipe

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

  • whisk 4 ounces cream, maple syrup, pumpkin puree, spice, and vanilla extract together in a microwave-safe bowl. heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
  • pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. store in the refrigerator.

Homemade Coffee Creamer ()

Ingredients

  • Servings: 28
  • 14 ounces heavy whipping cream, divided
  • 1/4 cup maple syrup
  • 3 tablespoons pumpkin puree
  • 1 teaspoon spice
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk

Recipe

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

  • whisk 4 ounces cream, maple syrup, pumpkin puree, spice, and vanilla extract together in a microwave-safe bowl. heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
  • pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. store in the refrigerator.

Christmas Cornflake Wreath Cookies

Ingredients

  • Servings: 3
  • 1/2 cup butter
  • 4 cups miniature marshmallows
  • 1 teaspoon green food coloring
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 4 cups cornflakes cereal
  • 1 (2.25 ounce) package cinnamon red hot candies

Recipe

  • microwave marshmallows and butter on high for 2 minutes. stir, then microwave on high for 2 minutes more. stir. (this can be done in a double boiler if one doesn't have a microwave.)
  • add and mix quickly the coloring, extracts, then cornflakes. drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
  • once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

Pears Covered With Chocolate

Ingredients

  • Servings: 5
  • 1 cup water
  • 1/3 cup white sugar
  • 5 small pears, peeled
  • 4 ounces semisweet chocolate, chopped

Recipe

  • in a saucepan over medium heat, stir together the water and sugar. bring to a boil. add the pears, and cook for about 5 minutes. remove pears and set them on a plate.
  • in a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. remove from heat. spoon chocolate over pears to coat. remove pears to a clean plate, and chill until serving. serve cold.

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.

tandy cake

Ingredients

  • Servings: 1
  • 4 eggs
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 tablespoons margarine
  • 1 1/4 cups peanut butter
  • 2 pounds milk chocolate candy bar, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch pan. sift together the flour and baking powder; set aside.
  • in a large bowl, combine eggs, sugar and vanilla. beat on high speed of an electric mixer until light and lemon-colored. beat in the flour mixture. microwave milk and margarine about 2 minutes, or until it begins to bubble. stir into batter.
  • pour batter into 10x15 inch pan. bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • when cake is cool, plop peanut butter all over and spread evenly to the edges. refrigerate to set, about 1 hour.
  • in a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. refrigerate to allow chocolate to harden.

british hot cross buns

Ingredients

  • Servings: 12
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons active dry yeast
  • 1 2/3 cups all-purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, softened, cut into pieces
  • 1 egg
  • 2/3 cup dried currants
  • 1/4 cup diced candied citron
  • glaze:
  • 2 tablespoons white sugar
  • 1 tablespoon water
  • icing:
  • 2/3 cup confectioners' sugar
  • 2 teaspoons water

Recipe

    Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 3 hrs 45 mins

  • heat milk in a small saucepan to 110 degrees f (43 degrees c); pour milk into a bowl. whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
  • place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
  • place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. at slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
  • butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
  • line a baking sheet with parchment. turn dough out a lightly floured surface. pat dough into a rough square, and cut into 12 equal pieces. form each piece into a round bun; place on prepared baking sheet. press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
  • preheat oven to 375 degrees f (190 degrees c).
  • bake buns in the preheated oven until deep golden brown, about 15 minutes.
  • bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. remove buns from oven; lift parchment and transfer buns to a wire rack. brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
  • stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

chocolate cereal puffs

Ingredients

  • Servings: 3
  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 4 cups chocolate puff cereal

Recipe

  • combine the sugar, corn syrup and vanilla in a medium saucepan. bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. remove from heat and stir in the peanut butter. add cereal, mix until cereal is evenly coated.
  • drop cookies by spoonfuls greased foil or waxed paper. let sit at room temperature until cool and set. this recipe can also be made in the microwave, if watched carefully.

Doreen's Ham Slices On The Grill

Ingredients

  • Servings: 4
  • 1 cup packed brown sugar
  • 1/4 cup lemon juice
  • 1/3 cup prepared horseradish
  • 2 slices ham

Recipe

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

  • preheat an outdoor grill for high heat and lightly oil grate.
  • in a small bowl, mix brown sugar, lemon juice and prepared horseradish.
  • heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
  • score both sides of ham slices. place on the prepared grill. baste continuously with the brown sugar mixture while grilling. grill 6 to 8 minutes per side, or to desired doneness.

Turtles® Cake I

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package german chocolate cake mix
  • 14 ounces individually wrapped caramels
  • 1 (5 ounce) can evaporated milk
  • 3/4 cup butter
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch pan.
  • mix cake mix according to package directions. pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees f (175 degrees c) remove from oven.
  • melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. or alternately melt in a sauce pan over medium low heat. pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
  • bake at 350 degrees f (175 degrees c) for 20 to 35 minutes.