Chocolate-Mint Hearts Recipe

Someone may be dipping a pear in chocolate fondue this very moment, but for the rest of us, it's breezier to dip cookies in minty chocolate for a quick indulgence.

Ingredients

• 1 package (10 ounces) mint chocolate chips, divided
• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup shortening
• Colored sprinkles, optional

Directions

• In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
• Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely.
• In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set. Yield: 2 dozen.

Nutritional Facts 1 cookie (calculated without sprinkles) equals 131 calories, 7 g fat (4 g saturated fat), 14 mg cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Celeriac Fries - Oven Baked

 Note: serve this with a steak or grilled chicken for a low calorie, high protein meal

You can make also healthy 'chips'. If you make the celeriac: clean, cut into 'chips', no marinade but only a bit ...of oil, put them in the oven en when they come out, you flavour them as you would like your chips: 'salt e pepper', 'salt', 'bbq',.....

Ingredients (3 servings):
- 1 celeriac
- 4 tablespoons olive oil
- 1/2 tablespoon honey
- 1/2 tablespoon soy sauce
- dried italian herbs
- fresh black pepper en Salt

Directions:
- boil water in a large cooking pot
- preheat the oven at 210 °C
- cut the peel off the celeriac with a large sharp knife
- cut the celeriac in to thick fries
- put the fries in to the boiling water for (3 minutes, no longer)
- Take the fries out en let them rest for a few minutes
- make a marinade offf the other ingredients
- put the fries and the marinade in a big bowl
- 'stir the' fries until they are covered with the marinade
- put the fries on a oven plate (the rest of the marinade in the bowl I don't use for lowering the calories)
- bake in the oven for 30 minutes at 210°C


Nutritional facts (1serving):
- energy: 127 cal
- protein: 1 g
- carbohydrates: 15 g (sugar 6 g)
- fat: 8 g (saturated: 2 g)
- fiber: 2g
 

Cajun Rice Dish Recipe

A variety of vegetables makes this delicious casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta
 

Ingredients

• 5 cups beef broth
• 2 cups uncooked long grain rice
• 1 pound ground beef
  
• 1 medium onion, chopped
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup chopped sweet red pepper
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning

Directions

• In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes.
• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning.
• Cover and bake 30 minutes longer or until rice is tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 303 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 953 mg sodium, 45 g carbohydrate, 2 g fiber, 16 g protein.

Creole Black Beans 'n' Sausage Recipe

Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. “I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning,” she pens. “When I get home, I make the rice…and dinner is served!”

Ingredients

• 2 pounds smoked sausage, cut into 1-inch slices
• 3 cans (15 ounces each) black beans, rinsed and drained
• 1-1/2 cups each chopped onions, celery and green peppers
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• Hot cooked rice

Directions

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves.
• Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 344 calories, 25 g fat (10 g saturated fat), 61 mg cholesterol, 1,312 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein

Heavenly Chocolate-Fudge Cake Balls Recipe

My special treat is similar to the popular cake pops—but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make!

Prep: 1-3/4 hours + standing

Bake: 30 min. + cooling

Yield: 95 Servings

     

30

Ingredients

• 1 package devil's food cake mix (regular size)
• 2 tablespoons hot water
• 1 teaspoon instant coffee granules
• 1 cup chocolate fudge frosting
• 1/3 cup baking cocoa
• 1/4 cup chocolate syrup
• 1-1/3 cups miniature semisweet chocolate chips
• 2 pounds white candy coating, chopped
• Optional toppings: milk chocolate English toffee bits, toasted flaked coconut and crushed candy canes

Directions

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl.
• In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls.
• In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers. Yield: about 8 dozen.

Nutritional Facts 1 cake ball (calculated without toppings) equals 111 calories, 6 g fat (3 g saturated fat), 7 mg cholesterol, 51 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Sloppy Joe Nachos Recipe

Super Bowl Recipe

When my kids were little they loved these snacks they could eat with their fingers. It makes a great quick meal, tailgate food or "pig out" dish. —Janet Rhoden, Hortonville, Wisconsin

Recipe is: Quick

Prep/Total Time: 15 min.

Yield: 6 Servings

Ingredients

• 1 pound ground beef
• 1 can (15-1/2 ounces) sloppy joe sauce
• 1 package (12 ounces) tortilla chips
• 3/4 cup shredded cheddar cheese
• 1/4 cup sliced ripe olives, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce; cook, uncovered, for 5 minutes or until heated through.
• Arrange tortilla chips on a serving plate. Top with meat mixture, cheese and olives if desired. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without olives) equals 482 calories, 23 g fat (8 g saturated fat), 52 mg cholesterol, 790 mg sodium, 45 g carbohydrate, 3 g fiber, 21 g protein. 

Crispy Chicken Wings Appetizer Recipe

Great Super Bowl Recipe

I'm a beginner at cooking, so if I can make these chicken wings, anybody can! The recipe came from a co-worker at the hospital where I am a nurse's aide. I make it for Christmas, picnics, softball parties…you name it! —Nancy Lesky, La Crosse, Wisconsin

Prep: 15 min. Bake: 50 min.

Yield: 10 Servings

Ingredients

• 2 pounds chicken wings
• 1/2 cup butter, melted
• 1/4 teaspoon garlic powder
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cut chicken wings into three sections; discard wing tip sections.
• In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture.
• Place on greased baking sheet; bake at 350° for 50-60 minutes or until chicken juices run clear. Yield: 20 appetizers.

 

Nutritional Facts 1 serving (2 each) equals 243 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 407 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein

 

 

 

BUBBLE PIZZA

BUBBLE PIZZA

Ingredients:
1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese



Directions:
Brown the beef in a skillet and drain.
Mix pizza sauce hamburger and simmer until heated through.
Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
Bake uncovered at 400 degrees F for 20 minutes.
Sprinkle with cheeses and bake 5-10 more minutes.

Log Cabin Cheesecake

Cozy Log Cabin Cheesecake

Ingredients
2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped peacans

Directions
Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.

Chocolate-Peanut Butter Cupcakes Recipe



Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part.

Chocolate-Peanut Butter Cupcakes Recipe



Ingredients

• 1 package chocolate cake mix (regular size)
• 1-1/4 cups water
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 24 miniature peanut butter cups
• FROSTING:
• 6 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1/3 cup peanut butter
• Additional miniature peanut butter cups, chopped

Directions

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
• Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
• Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
• Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.