Flour No-Stick Spray
•1 (18.25 oz.) box Devils Food Cake Mix
2 cups Vegetable Oil
•1 1/4 cups water
•4 large eggs
•1 (3.9 oz.) package instant chocolate pudding and pie filling mix
•2 cups (12 oz. pkg.) semi-sweet chocolate chips
FROSTING
•1/2 cup Vanilla Frosting
•1/2 cup Creamy Peanut Butter
•1/4 teaspoon almond extract
•1/2 cup milk
•Chocolate curls or shavings for garnish (optional)
Directions:
1.HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.
2.COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3.BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
4.BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.
Italian Baked Chicken and Pastina
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Wide-Eye Coffee Shake
1 cup strong coffee, cooled to room temp
6 big scoops coffee ice cream
2-3 tablespoons chocolate covered espresso beans (optional)
1/2 cup half and half or milk
Directions
Place coffee in blender with ice cream and half and half or milk. Add in a handful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.
6 big scoops coffee ice cream
2-3 tablespoons chocolate covered espresso beans (optional)
1/2 cup half and half or milk
Directions
Place coffee in blender with ice cream and half and half or milk. Add in a handful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.
Coffee Sambuca Shake
1/2 cup cold regular or decaf coffee
2 to 3 tablespoons half-and-half or cream
2 shots sambuca liqueur
3 scoops coffee or vanilla ice cream
Whipped cream
Chocolate covered coffee beans, for garnish, optional
Directions
Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.
2 to 3 tablespoons half-and-half or cream
2 shots sambuca liqueur
3 scoops coffee or vanilla ice cream
Whipped cream
Chocolate covered coffee beans, for garnish, optional
Directions
Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.
Strawberry Margarita
2 cups crushed ice
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
Santa's Sleigh Cocktail
White sugar crystals, preferably coarse
2 cups store-bought eggnog, chilled
1/2 cup brandy
1/2 cup amaretto liqueur
1 teaspoon ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks
Directions
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
2 cups store-bought eggnog, chilled
1/2 cup brandy
1/2 cup amaretto liqueur
1 teaspoon ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks
Directions
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
Fruit Salad with Lemon-Lime Dressing
1 papaya, peeled, seeded and cut into 1-inch chunks
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
Fruit Salad with Poppy Seed Dressing
1 cup halved green seedless grapes
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
Fruit Salad with Honey Dressing
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
Chocolate Covered Orange Balls
1 pound powdered sugar
1 (12 oz.) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6oz.) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted
In a large bowl combine the powdered sugar, vanilla wafers, walnuts, butter, and orange juice. Mix well and shape into 1 inch round balls; allow to dry on waxed paper for 1 hour.
Place chocolate into top of double boiler and stir frequently over medium heat until melted. Dip balls into chocolate and place into small decorative paper cups.
These are awesome! something about the tang from the orange juice and the sweet chocolate just makes them addictive!
1 (12 oz.) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6oz.) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted
In a large bowl combine the powdered sugar, vanilla wafers, walnuts, butter, and orange juice. Mix well and shape into 1 inch round balls; allow to dry on waxed paper for 1 hour.
Place chocolate into top of double boiler and stir frequently over medium heat until melted. Dip balls into chocolate and place into small decorative paper cups.
These are awesome! something about the tang from the orange juice and the sweet chocolate just makes them addictive!
Peanut Butter Balls
1 cup peanut butter
1 cup honey
2 cups powdered milk
1 cup confectioners' sugar
1 cup melted chocolate
1 1/2 cups crushed sweetened corn cereal (Frosted Flakes)
Directions :
Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.
1 cup honey
2 cups powdered milk
1 cup confectioners' sugar
1 cup melted chocolate
1 1/2 cups crushed sweetened corn cereal (Frosted Flakes)
Directions :
Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.
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