Feeds:
Posts
Comments

Archive for the ‘Chocolate’ Category

Rich Chocolate Fondue

  • 1 cup heavy cream
  • 8 oz semisweet or milk chocolate chips
  1. In a small saucepan, warm cream over low heat.  Add in chocolate chips, and stir constantly until completely melted and smooth. 
  2. Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crispy cookies or biscotti, fresh fruits such as bananas, berries or pineapples, marshmallows

Advertisements

Read Full Post »

Serving size unknown

  • 3 chicken breasts with bones and skin, about 1 1/2 lb
  • 4 garlic cloves
  • 1/4 cup vegetable oil
  • 1/4 cup flower
  • 2 tbsp chile powder
  • 1/4 cup canned enchilada sauce
  • 1 tbsp creamy peanut butter (no sugar added)
  • 1/4 cup grated dark chocolate
  • 1/4 tsp allspice
  • 1/2 tsp cinnamon
  • salt
  • 2 cup cooked rice
  1. Put the chicken in a medium saucepan with a tight-fitting lid and cover with water.  Crush the garlic cloves with the flat side of a knife and throw them into pot with a tsp of salt. 
  2. Bring the chicken to a boil, uncovered, and cook for about 30 seconds.  Turn off heat, and cover the pot.  Let the chicken poach without heat for about 20 minutes, or until cooked through. 
  3. Place the chicken in a bowl and keep the pot of broth handy.  When the chicken is cool enough to handle, peel off and discard the skin and remove the bones.  Shred the chicken into bite-size pieces.
  4. Heat the vegetable oil in a large frying pan.  Over low heat, slowly whisk in the flour until you have a thin, pale-brown paste. 
  5. Keep whisking; add the chile powder.  (The paste will solidify a bit.)  Slowly whisk in about 2 cups of the reserved chicken broth until you have a thickish gravy. 
  6. Whisk in the enchilada sauce an remaining ingredients, keeping the heat very low, so it doesn’t boil.  Add the shredded chicken; salt to taste.  Heat through and serve over rice. 

Read Full Post »

Makes 12 servings

  • 4 squares semi-sweet baking chocolate
  • 14 chocolate sandwich cookies, divided
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 tub (8 oz) whipped topping, thawed
  1. Melt chocolate as directed on package; set aside until ready to use.  Line 8 1/2 x 4 1/2″ loaf pan with foil, with ends of foil extended over sides of pan.  Arrange 8 of the cookies evenly on bottom of pan.  Crumble remaining 6 cookies; set aside. 
  2. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.  Stir in whipped topping.  Remove about 1 1/2 cups of the cream cheese mixture; place in medium bowl.  Stir in melted chocolate. 
  3. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies.  Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture.  Cover.  Freeze 3 hours or until firm.  Remove from freezer; invert into serving plate.  Peel off foil; let stand at room temperature to soften slightly before cutting to serve. 

Read Full Post »

Makes 48 squares

  • 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
  • 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
  • 1/2 cup creamy or chunky peanut butter
  • 9 cups (16-oz. pkg.) miniature marshmallows
  • 1 cup dry-roasted peanuts
  1. Line 13 x 9-inch baking pan with foil.
  2. Microwave semi-sweet morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows and peanuts.
  3. Spread into prepared pan. Refrigerate until firm. Cut into squares.

Read Full Post »

Fudge

Serving size unknown

  • 3 cups chocolate chips
  • 1 can sweetened condensed milk
  • 1 tsp vanilla
  • pinch of salt
  1. Combine all ingredients in a microwave safe bowl, loosely cover, microwave for 2 minutes. 
  2. Pour into container, refrigerate. 

Read Full Post »

Makes 4 1/2 dozen

  • 1 1/2 cups packed brown sugar
  • 1 cup margarine, softened
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp vanilla
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups M&M’s
  • 2 1/2 cups quick-cooking oats
  • 3/4 cup chopped nuts
  • 1/2 cup raisins
  • 1/4 cup flaked coconut
  1. Heat oven to 350°F.  Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. 
  2. Stir in remaining ingredients.  Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. 
  3. Bake 8-10 minutes or until brown. 

Read Full Post »

Makes 60

  • 1 bag (10 oz) peanut butter chips
  • 1 stick (1/2 cup) butter
  • 6 1/2 cups crisp rice cereal
  • 1 bag (12 oz) semisweet chocolate chips
  • 1/2 cup light corn syrup
  • 1/2 cup honey-roasted peanuts, chopped
  1. You’ll need a 13×9″ baking pan lined with nonstick foil to extend about 2″ above narrow ends of pan. 
  2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth.  Remove from heat, add cereal and stir until evenly coated. 
  3. Scrape into prepared pan, spread evenly, then cover with wax paper.  Use another 13×9″ pan or heavy book on top to press into an evenly compact layer, then remove wax paper.  Place pan in freezer 10 minutes or until firm. 
  4. Melt chocolate chips as directed on bag.  Add corn syrup and stir until well blended.  Spread chocolate evenly on cereal mixture, then sprinkle with nuts.  Top with wax paper and lightly press nuts into chocolate.  Remove wax paper; refrigerate pan 1 hour or until firm. 
  5. Lift foil by ends into cutting board.  Cut crosswise in 10 strips, then cut each strip into 6 bars. 

Read Full Post »

Older Posts »