Ingredients 2 eggs 1 C butter 1 C milk 2 C brown sugar 1 tsp baking soda 4 squares chocolate, melted 1/2 C chopped walnuts Preparation Preheat oven to 350 Cream sugar and butter, add beaten eggs and melted chocolate, add milk. Sift flour and soda and add to chocolate mixture, Drop from a spoon onto cookie sheet and bake 10 minutes. Frost with powdered sugar glaze. Related Video
Ingredients 2 bags chocolate chips 1 bag pretzel rods Garnishs: chopped nuts non pareils sprinkles etc Preparation Melt chocolate in double boiler over medium heat on stove top. Using tongs quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cooie sheets. Sprinkel with garnish. Allow to harden.
Ingredients 8 ounces mild (such as Anaheim or banana) or spicy (such as Fresno or jalapeno) chile peppers, finely chopped 1/4 cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1/4 teaspoon coarse salt Preparation Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.
Ingredients 1/2 cup unsalted butter, at room temperature 1/4 cup granulated sugar 1/2 cup light brown sugar, firmly packed 1 large egg 3/4 cup smooth peanut butter 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups crispy rice cereal (such as Rice Krispies) 1/2 cup chopped peanuts 1/2 cup strawberry jam (optional) Preparation Heat oven to 375°F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl....
Ingredients 1 pound boneless chicken breast 1 bunch fresh broccoli 1 red or green bell pepper 3/4 cup chicken broth 1 tablespoon cornstarch 2 tablespoons oyster-flavored sauce 1 tablespoon soy sauce 1 teaspoon ginger, minced 1 tablespoon vegetable oil 1 clove garlic, minced 1/2 cup fresh mushrooms, sliced 1/4 cup green onions, sliced Hot cooked rice (optional) Preparation Slice chicken breasts across grain into 1/4-inch slices. Clean broccoli, slice stalks into 1/4-inch slices; cut off the flowerettes....
Ingredients 4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped...
Ingredients 2 whole chicken breast, skinned boned and halved (1 pound) 3 tablespoons lemon juice 2 tablespoons olive or vegetable oil 1 teaspoon finely chopped garlic 1 teaspoon leaf oregano, crumbled 1/2 teaspoon salt 1/2 cup (1 stick) butter 1/2 pound phyllo, or strudel pastry leaves Preparation Cut the chicken into 1 cubes. Combine lemon juice, oil, garlic,oregano and salt in a small bowl, mix well. Add the chicken pieces and coat with marinade....
Ingredients 1 Pkg (about 15) chicken tenderloins 1/2 cup flour 4 Tbl cooking oil 2 cloves garlic, minced 1 cup low sodium chicken broth 1 1/2 Tbl lemon juice 2 Tbl fresh tarragon leaves, chopped Preparation Butterfly tenders to make them about 1/4 inch thick and dredge in peppered flour. Heat 1 1/2 Tbl oil in large skillet until hot but not smoking and saute’ tenders until browned and cooked through on both sides, about 5-6 minutes total....
Ingredients 1 tablespoon extra virgin olive oil 1 tablespoon garam masala 1 teaspoon ground turmeric 1/2 teaspoon ground red pepper 5 tablespoons lime juice, divided 1 1/2 pounds boneless, skinless chicken breasts, cut into 24 (1-inch) cubes 1 cup fat-free plain greek yogurt 1/4 cup shredded coconut 1/2 small cucumber, peeled and shredded 2 tablespoons chopped fresh mint 1/4 teaspoon salt 1/4 teaspoon honey 1 pound broccoli florets, separated into 24 large florets...
Ingredients 1/3 cup olive oil 1 large onion coursely chopped About 2 pounds lean ground beef 2 or 3 hot Italian sausages 2 small tins tomato paste 4 large garlic cloves (go easy, you aren’t cooking Italian) 2 to 3 Tbs cumin 3 Tbs chili powder 2 Tbs mustard 1 Tbs dried basil 1 Tbs dried oregano 2 large cans diced tomatoes DRAINED 1/4 red wine 1 Tbs lemon juice...
Ingredients 1 carton Knorr Spring Pea Soup with Real Cream 500 mL 2 cups 1% buttermilk 500 mL 1/2 English cucumber, peeled and grated 1/2 2 tbsp chopped fresh dill 30 mL salt and pepper 2 thinly sliced green onions (for garnish) 2 Preparation Combine all ingredients in a large bowl. Cover and refrigerate at least 2 to 3 hours or up to 24 hours. Garnish each bowl with thinly sliced green onion....
Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough 1 cup English toffee baking bits or toffee chips 1/4 cup packed brown sugar 1 teaspoon vanilla 1 package (3 oz) cream cheese, softened 1 egg 2/3 cup butterscotch chips, melted 1/2 cup miniature semisweet chocolate chips Preparation Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in bottom of pan to form crust....
Ingredients 1 package of break-apart refrigerated cookie dough Reese cups or Oreos Prepared Brownie Mix Preparation Preheat oven to 350 Smoosh 1.5 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes!
Ingredients 1/3 cups flour 2 cups sugar 2 tsp baking soda ½ tsp ground cinnamon ½ tsp ginger ½ tsp allspice ½ tsp salt 1 ½ cups canned pumpkin ½ cup vegetable oil ½ cup pumpkin seeds 1 cup mini chocolate chips Preparation Preheat oven to 350 Line two loaf with parchment paper Combine first seven ingredients in medium bowl Mix pumpkin, oil, pumpkin seeds and chips into large bowl Stir in the dry ingredients from medium bowl Divide batter between two loaf pans Bake for 55 minutes Cool for about 10 minutes in pan Cool completely on wire rack
Ingredients 2 cups butter (no substitutes), softened 9 cups confectioners’ sugar (I buy an organic kind and yes there is a big difference in flavor) 2 1/2 cups baking cocoa 1 teaspoon vanilla extract 1 cup milk Preparation In a large mixing bowl cream softened butter on low/med speed Gradually beat in confectioners’ sugar, cocoa and vanilla, letting each addition blend before adding the next portion For frosting to reach spreading consistency add milk, also a little at a time, as needed
Ingredients 2 boxes chocolate pudding (not instant) 1 chocolate cake mix (bake 2 round layers) 1 cup Kahlua (to replace 1 cup of milk in pudding) 1 carton Cool Whip 2 Heath bars, smashed Preparation Bake cake according to directions and cool. Cook pudding using 3 cups of milk and 1 cup of Kahlua. Let cool completely. To assemble: In a trifle bowl layer in this order: Cake, pudding, Cool Whip, Heath bars....
Ingredients Chocolate Genoise for Chocolate Mousse Cake 8 ounces bittersweet chocolate, finely chopped 3 large egg yolks 1/4 cup sugar 2 tablespoons all-purpose flour 1 tablespoon cornstarch 1 1/2 cups milk 1 1/2 cups heavy cream Chocolate Ganache for Chocolate Mousse Cake Edible roses and rose petals Cinnamon Creme Anglaise Preparation Line a 10-by-4 1/2-by-3-inch loaf pan with plastic; let excess hang over sides of pan. Line pan with chocolate genoise: Cut one 9-by-4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf....
Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 cup light corn syrup 1/2 cup sugar 1/4 cup butter or margarine, melted 1 teaspoon vanilla 3 eggs 1 cup semisweet chocolate chips (6 oz) 1 1/2 cups pecan halves 10 pecan halves 1/2 cup whipping cream, whipped Preparation Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie....
Ingredients 12 ounces good quality bittersweet chocolate, divided 1/4 cup heavy cream 1 tablespoon plus 1 tsp pomegranate molasses 1/2 cup granulated white sugar 1/2 cup pistachios, roasted and then chopped very finely Preparation Add 6 oz of bittersweet chocolate and the cream to a small mixing bowl. In a small saucepan bring about one inch of water to a gentle simmer. Place the mixing bowl on top of the saucepan and stir gently until the chocolate has melted....
Ingredients 6 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count) 1/2 cup chocolate hazelnut spread 12 fresh raspberries, plus additional for garnish, if desired 1 tablespoon butter, melted 1 tablespoon sugar 1 tablespoon seedless raspberry jam, room temperature, stirred well Preparation Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray, or line with cooking parchment paper. On microwavable plate, microwave 3 biscuits uncovered on Medium-Low (30%) 1 to 1 1/2 minutes or until thawed....
