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.
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.
Ingredients
- Servings: 12
- 1 apple - peeled, cored and shredded
- 1/2 cup shredded cheddar cheese
- 1/2 cup applesauce
- 2 eggs
- 1 tablespoon olive oil
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 tablespoon minced garlic
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- preheat the oven to 350 degrees f (175 degrees c). line a 12 cup muffin pan with paper liners.
- in a large bowl, mix together the apple, cheese, applesauce, eggs and olive oil. combine the whole wheat flour, oats, baking powder and minced garlic; stir by hand into the wet ingredients until well blended. spoon into the prepared muffin cups.
- bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. cool completely before serving.
Ingredients
- Servings: 10
- 1 (18.25 ounce) package dark chocolate cake mix
- 4 eggs
- 1 cup sour cream
- 1 cup coffee flavored liqueur
- 3/4 cup vegetable oil
- 1 cup semisweet chocolate chips
- 1 (16 ounce) package prepared chocolate frosting
- 1 1/2 tablespoons coffee-flavored liqueur
Recipe
- in a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. using an electric mixer, beat at low speed to blend. increase speed, and beat 3 to 5 minutes. stir in the chocolate chips. pour batter into greased and floured 10 inch bundt pan.
- bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until tester inserted in center comes out clean. cool cake in pan on rack for 30 minutes. remove from pan, and cool completely.
- microwave frosting 15 to 25 seconds, just until soft. stir with spoon, and add 1 1/2 tablespoons coffee liqueur. stir well. drizzle frosting over cooled cake.
Ingredients
- Servings: 3
- 1 (20 ounce) package chocolate sandwich cookies with creme filling
- 2 (18.5 ounce) packages white chocolate
Recipe
- line a 10x15 inch jellyroll pan with waxed paper. coat paper with non-stick vegetable spray and set aside.
- in a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
- in a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. remove from microwave and quickly fold in broken cookie pieces. pour mixture into prepared pan and spread to cover half the pan.
- repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. refrigerate until solid, about 1 hour.
- remove bark from the pan and carefully peel off waxed paper. place bark on a large cutting board and cut with a large chef's knife. store in airtight container.
Ingredients
- Servings: 6
- 1/2 cup butter
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- 1/4 teaspoon black pepper
- 1 tablespoon dried parsley
- 6 boneless chicken thighs, with skin
- dried parsley, to taste
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- preheat the oven broiler. lightly grease a baking pan.
- in a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. cook 2 minutes on high in the microwave, or until butter is melted.
- arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
- broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. sprinkle with parsley to serve.
Ingredients
- Servings: 1
- 1 pound ground buffalo meat
- 1 cup water
- 1 (1 ounce) package taco seasoning mix
- 1 1/2 (8 ounce) packages cream cheese
- 1/4 cup water
- 1 (8 ounce) jar medium salsa (such as tostito's®)
- 1 pound extra sharp cheddar cheese, grated
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- heat a large skillet over medium-high heat. cook and stir the ground buffalo until the meat is crumbly, evenly browned, and no longer pink, about 5 minutes. stir in 1 cup water and taco seasoning. reduce heat to low and simmer until reduced, about 10 minutes. remove from heat and set aside.
- preheat an oven to 350 degrees f (175 degrees c).
- place the cream cheese and 1/4 cup water in a microwave-safe glass or ceramic bowl; heat in the microwave, stirring occasionally, until softened and easily spread, 1 to 2 minutes.
- spread the cooled buffalo meat on the bottom of a 9-inch round cake pan or baking dish, then spread the cream cheese mixture over the meat. pour the salsa in an even layer over the cream cheese, and top with the cheddar cheese.
- bake in the preheated oven until the cheese melts and is bubbly, about 15 minutes.
