Cooking - for a new lifestyle (Our Test Kitchen)

I made these last year by a request of a friend who didn't get his yearly amount. Let's just say that people have since been pestering for more. (Photo will be posted after the recent batch) Ingredients -4 cups icing sugar -1.5 cups peanut butter -1 tsp vanilla extract -1 tsp maple extract (I've been using rum extract as we don't have the maple) -1/4 cup butter -2 cups of chocolate chips (This amount changes depending on how many of the balls get made) Directions Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well. Form the dough into 1 inch balls and set onto cookie sheet with wax paper. (I put them in the freezer for 24 hours to help keep formation.) Melt the chocolate chips over low heat or in the microwave. To ensure the chocolate doesn't harden too soon on you, do it 1 cup at a time. Dip into melted chocolate chips before placing back on the...

Well, you may have heard about it this week, you may have even got a chance to taste it! So for those brave souls who want to try it for themselves (or JUST the cheesecake or JUST the cake or JUST the yummy icing) Here you go: The cheesecake takes the longest to bake and cool, so it is where we suggest you start. CRUSTLESS CHEESECAKE 1/4 pound of salted butter 1/2 cup granulated sugar 2 - 8oz bars of cream cheese cut into cubes (regular was used not light) 1 package of vanilla instant pudding (we used Neilsons) 2 eggs 1 tsp baking powder 400g of melted chocolate (we used Waterford milk chocolate from WalMart and it melted beautifully) ***the recipe actually calls for 2 melted Hershey's bars and 1/2 cup of ghiradelli bittersweet chocolate chips Preheat your oven to 325. Grease 1 - 9" pan (we used a springform pan) with shortening. Line the pan with parchment paper and then grease the paper. It then says to "butter the pan and set aside." Cream...

For Father's Day I searched through the Eat, Shrink and Be Merry cookbook and found a delicious chocolate cake... and realized it would take too long to make. Next I found this recipe and those that got a slice really enjoyed it. We suggest having a scoop of vanilla ice cream or glass of milk with it. Ingredients 1 box (440g) low fat brownie mix (I used Betty Crocker Fudge Brownies) 2 cups 1% cottage cheese 1 cup light sour cream (not fat free) 1 pkg light cream cheese at room temperature 1 cup granulated sugar 1/3 cup unsweetened cocoa powder 1/4 cup all purpose flour 6 oz semi sweet (not unsweetened) chocolate squares, melted and cooled slightly 1 cup fat free egg substitute or 4 whole eggs 1 tsp vanilla Chocolate sauce for drizzling (optional) 1-- Spray a 10" (or 9" works as well) springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in about 20mins...

1/2 cup butter 1 cup white sugar 2 eggs 1 tsp vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 tsp salt 1/4 tsp baking powder Preheat oven to 350F.  Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter.  Remove from heat and stir in sugar, eggs and 1 tsp vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder.  Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes.  Do not overcook. To make frosting: 3 tbsp butter, softened 3 tbsp unsweetened cocoa powder 1 tbsp honey 1 tsp vanilla extract 1 cup confectioners' sugar Combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup confectioners' sugar.  Frost brownies while they are still warm. This recipe is from allrecipes.com

Ingredients 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies 1/2 cup (1 stick) butter or margarine , softened 1 cup granulated sugar 1 egg ...

1 pkg. (350 g) Chips Ahoy! Cookie s, finely crushed, divided 1 pkg. (250 g) Philadelphia Brick Cream Cheese , softened 2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate REMOVE 1 Tbsp. cookie crumbs. Mix cream cheese and remaining crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min. MELT chocolate squares as directed on package. Dip balls in chocolate; place in single layer on parchment- or waxed paper-covered baking sheet. Sprinkle with reserved crumbs. REFRIGERATE 1 hour or until firm. ...

When my kids were little I often made hot chocolate using a homemade mix. As the kids got older and life got busier it was just one of the lovely things that went by the wayside, replaced by the convenient. The other day I had a craving for chocolate but it was really humid out and I just didn't crave it bad enough to make me want to walk to the store. Then I remembered the tin of cocoa in the cupboard. I had forgotten just how delicious homemade hot chocolate is. Here's the recipe I used . . . Serves 2 2 tbsp and 2 tsp unsweetened cocoa powder 1/4 cup and 2 tbsp white sugar 1/2 pinch salt 2 tbsp and 2 tsp boiling water 1-3/4 cups milk 1/4 tsp vanilla extract 1/4 cup half-and-half cream Combine the cocoa, sugar and salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in milk and heat until very hot, but do not boil. Remove from heat ...

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite.  If I didn't fear I would eat the entire pudding, I would make some right now. 1/2 cup sifted enriched flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tbsp cocoa 1/4 cup milk 1 tbsp melted shortening 1/2 tsp vanilla 1/4 cup chopped nuts 1/2 cup firmly packed brown sugar 2 tbsp cocoa 3/4 cup boiling water Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl.  Add milk, shortening and vanilla; mix only until smooth.  Add chopped nuts.  Turn into a greased casserole or small baking dish. Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter.  Pour boiling water over top of batter.  This forms a sauce in bottom of pan after pudding is baked.  Bake in a moderate oven (350 F) for 30 to 40 minutes. Serves 6 to 8.

Leftover uses! I am using up some pb/marshmallow/chocolate squares I make every year, but this works just as well with Reese PB cups. Cookie dough: (Blue Ribbon Chocolate Vhip Cookies ~ Mrs fields Cookie Book ~ pg 10) In a large bowl with an electric mixer blend 1 cup brown sugar and 1/2 1/2 cup white sugar with 1 cup room temperature margarine/butter at medium speed. Add 2 eggs and 2tsp vanilla JUST until blended. Do not overmix. Add 2 1/2 cups flour, 1/2 tsp baking soda 1nd 1/4 tsp salt on low speed. In microwave in a bowl warm up your pb/chocolate (depending on you microwave) for 35 seconds. Not to melting, just until soft. ***You can include some stale mini marshmallows at this time too! Just add to the chocolate when you start. They added a lovely texture. Quickly dump into cookie dough, and mix at low. I needed to use a wooden spoon as mine got pretty thick (I used a lot of chocolate and marshmallow!). Using a cookie scoop, place 15 balls onto a non stick cookie sheet. Mine did n...

This is so simple I don't even look up the recipe anymore! 2 cups chocolate (you can use squares, wafers, bars, left over easter bunnies or foil wrapped balls) 1 cup butterscotch chips (I prefer 1/2 of a cup or none) vegetable oil 2 cup peanut butter (smooth is best but crunchy will work) 2 cup mini marshmallows (coloured looks nice) 1 greased cookie sheet Put a pot on very low heat on the stove empty (this is to ensure there is no dampness in the metal ~ water damages chocolate). Heat pot. Add small amounts of chocolate and stir from the bottom constantly. *** If your chocolate looks grainy, add small amounts of vegetable oil. Cheaper chocolate will need more oil....Just keep adding as needed. Melt thoroughly with the butterscotch chips (if used). Add peanut butter. Turn off heat and stir until mixture is smooth. Pour into a small greased cookie sheet and spread evenly. Place marshmallows on top of chocolate in rows so when you cut into squares each will get a marshmallow. Press i...

I spent some time selecting recipes that I felt would be simple enough for a cooking lesson for the grandsons.  They wanted to cook dinner.  Now, like usual with kids, things didn't always go as planned but here goes . . .  Baked Chicken Superb 1/2 cup instant potato flakes 1/2 cup grated Parmesan cheese 1/4 cup melter butter 1 frying chicken (3-1/2 lb), cut up On a piece of waxed paper, combine potato flakes and grated cheese.  Melt butter in large shallow baking pan.  Roll each piece of chicken in butter and then in potato flake-cheese mixture.  Place chicken pieces in pan, sprinkle with salt and pepper and bake in 350F oven for about 1 hour.  Serves 4 So I didn't want to buy instant potato flakes, mostly because I don't like them; we used breadcrumbs.  And chickens were expensive, but chicken thighs were on sale at a good price.  Needless to say we bought the chicken thighs.  I skinned the chicken thighs when we got hom...

The Magic of Jell-o Recipe Book pg 93 1 pckg Devils Food/chocolate cake mix 1 pckg chocolate pudding mix 2 individual vanilla/plain yogurt cups 1/2 cup vegetable oil 1/2 cup water 4 eggs 3 tbsp almond liqueur/1 tsp almond/vanilla extract 1 cup chocolate chips 1 cup chocolate chipe 2 tbsp butter 2 tbsp almond liqueur 1/2 tsp vegetable oil 1/2 cup sliced almonds Mix together first 6 items for 4 minutes with mixer on medium. Stir in chocolate chips. Pour into greased/floured fluted pan(bundt pan). Bake at 350 for 55-60 minutes. Let cool in pan for 15 minutes. Remove and leave to cool complettely on wire rack. Melt chocolate with butter over low heat on stove. Stir in liqueur and oil. Spoon over cake. Garnish with almond slivers and chocolate curls. "Bon Appetit!"

The Magic of Jell-o Cookbook pg 50 1 1/2 cups cold cream/milk 1 package instant chocolate pudding 1/2 tub cool whip/no name whip topping 1/2 cup chocolate chips 1 cup mini marshmallows 1/4 cup chopped nuts (optional) 1 prepared graham or chocolate wafer pie crusts Pour milk into a large bowl. Add pudding mix. Whisk for 2 minutes. Let stand 5 min or until slightly thick. Fold in whip cream, chocolate, marshmallows and nuts. Spoon into crumb crust. Freeze pie until firm, approx 6 hours or overnight. Remove from freezer 10 minutes before serving. Store leftovers in freezer. Serve with leftover whip cream topping if desired. "Bon Appetit!"

These squares turned out wonderfully. I made them for a cookie exchange with the ladies. YUMMY! 4 1/2 cups rolled oats 1 cup brown sugar, firmly packed 3/4 cup (1 1/2 sticks) butter, melted 3/4 cup light corn syrup 1 tablespoon vanilla 1/2 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips 2 tablespoons vegetable shortening 2/3 cup (about 3 ounces) chopped nuts Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan. Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along. Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack. In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the sq...

These are the "BEST" chocolate chip muffins EVER!!! That coming from a girl who routinely DOES NOT eat chocolate chip muffins often. Because neither of my children like anything in resemblance to a sandwich subs, excluded , it has been customary to send them muffins in their lunch. Only problem, Dalton will not venture out of the norm and relies on the old standby... a CHOCOLATE CHIP MUFFIN. I soooo hate the taste of grocery store muffins and looked to searching out a respectable version Dalton would love. Within minutes I happened apon the blog by Poornima Nair called Tasty Treats . Here in all it's glory, is the recipe for the best Chocolate Chip Muffins ever... CHOCOLATE CHIP MUFFINS Ingredients: 1 1/2 cups flour 1/3 cup granulated sugar 1/4 cup dark brown sugar, tightly packed 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs 1/2 cup butter, melted and slightly cooled 1/2 cup milk 1 tsp vanilla extract 1 cup chocolate chips (at Dalton's request I used ...

This was decadent! A very small piece is enough. Mix together: 1 Devil's Food Cake Mix 3 eggs 1/4 cup oil 3/4 cup water Beat on low until mixed and on high for 2 FULL minutes. Pour 1/2 of the cake mix into a greased rectangular cake pan. Bake at 350 for 15 minutes. On low in a saucepan, melt: 1/2 cup butter 1/2 - 3/4 cup pecan pieces 1 can sweetened condensed milk 1/2 bag of chocolate chips (real not simulated) 1 bag of Kraft caramels This takes time, but it does melt eventually. Pour over the baked portion of the cake and spread evenly. Pour the rest of the cake batter over the caramel mixture. Sprinkle the other 1/2 of the bag of chocolate chips on top. Bake for another 15 - 20 minutes. This cake is sticky on the sides (obviously) so it is a little hard to get out when it cools, but it is well worth the effort.....I would add more nuts next time, John said he would like vanilla ice cream with it! Judy couldn't talk, her mouth was full of cake! LOL This was an expensive cake t...