6 pieces (1/2-ounce) chocolate , a variety of your favorites (or use more)
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.
In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.
Get Serendipity 3's own chocolate mix at their website.
Monday, November 9, 2009
Sticky Fingers
For the sauce (Covers about 8 sticky fingers)
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. Add spices like black pepper, paprika, cayenne pepper etc for a little bite. That's it!
Option: Mix it with a little bit of ranch to make their creamy amazing dressing.
For the Sticky Fingers:
1 pkg. frozen breaded chicken fingers
Pour sauce over chicken fingers or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce. Serve with ranch or blue cheese dressing.
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. Add spices like black pepper, paprika, cayenne pepper etc for a little bite. That's it!
Option: Mix it with a little bit of ranch to make their creamy amazing dressing.
For the Sticky Fingers:
1 pkg. frozen breaded chicken fingers
Pour sauce over chicken fingers or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce. Serve with ranch or blue cheese dressing.
Easy Cheesecake & Graham Cracker Crust
Crust
1 1/2 c. graham crackers crumbs
1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 c. melted butter
Combine all ingredients and press into bottom of a 10 inch spring-form pan. Yield: One 10 inch crust.
Cheesecake
3 (8 oz.) pkgs. cream cheese, softened
1 c. plus 3 tbsp. sugar
4 eggs
2 tsp. vanilla extract
Graham cracker crust (recipe follows)
1 (8 oz.) carton commercial sour cream
Fresh strawberries
Combine cream cheese and 1 cup sugar; beat until smooth and creamy. Add eggs and vanilla; blend well. Pour filling into a 10 inch spring-form pan lined with graham cracker crust. Combine sour cream and 3 tablespoons sugar; spread over cheese cake and bake 10 minutes. Let cool completely. Remove cake from pan; chill. Garnish with fresh strawberries.
Bake 45 minutes at 350 degrees or until set.
1 1/2 c. graham crackers crumbs
1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 c. melted butter
Combine all ingredients and press into bottom of a 10 inch spring-form pan. Yield: One 10 inch crust.
Cheesecake
3 (8 oz.) pkgs. cream cheese, softened
1 c. plus 3 tbsp. sugar
4 eggs
2 tsp. vanilla extract
Graham cracker crust (recipe follows)
1 (8 oz.) carton commercial sour cream
Fresh strawberries
Combine cream cheese and 1 cup sugar; beat until smooth and creamy. Add eggs and vanilla; blend well. Pour filling into a 10 inch spring-form pan lined with graham cracker crust. Combine sour cream and 3 tablespoons sugar; spread over cheese cake and bake 10 minutes. Let cool completely. Remove cake from pan; chill. Garnish with fresh strawberries.
Bake 45 minutes at 350 degrees or until set.
Easy Icebox Rolls (Ann Monson Dibb’s Recipe)
1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour
1. Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.)
2. Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will kill the yeast).
3. In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix.
4. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after each addition.
5. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles in size. Punch down, cover. Put dough in refrigerator until it doubles in size. Punch down again and replace cover until you are ready to use the dough. It will keep well for several days.
6. Bake at 375 degrees for 12 minutes (until rolls are very light brown).
7. Remove rolls from the oven and brush each roll with melted butter.
The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of the bowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just a bit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake.
I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.)
I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much.
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour
1. Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.)
2. Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will kill the yeast).
3. In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix.
4. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after each addition.
5. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles in size. Punch down, cover. Put dough in refrigerator until it doubles in size. Punch down again and replace cover until you are ready to use the dough. It will keep well for several days.
6. Bake at 375 degrees for 12 minutes (until rolls are very light brown).
7. Remove rolls from the oven and brush each roll with melted butter.
The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of the bowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just a bit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake.
I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.)
I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much.
Granola Bars
1 cup honey
1/2 cup peanut butter
2 eggs
1/3 cup brown sugar
mix well
add
4 cups oatmeal
1 cup chocolate chips
spread on cookie sheet
bake in 375 oven for 25 minutes
You can play with this and not use peanut butter and add raisins. Sometimes i add sunflower seeds or pumpkin seeds.
1/2 cup peanut butter
2 eggs
1/3 cup brown sugar
mix well
add
4 cups oatmeal
1 cup chocolate chips
spread on cookie sheet
bake in 375 oven for 25 minutes
You can play with this and not use peanut butter and add raisins. Sometimes i add sunflower seeds or pumpkin seeds.
Chocolate Oatrage Snack Cake (Microwave)
Yield: 12 Servings
1 cup butter or margarine, softened
1 1/2 cups uncooked oatmeal, quick or old fashioned
1/2 cup all-purpose flour
1 cup brown sugar, firmly packed
2 eggs
1 cup walnuts; chopped
1 tsp vanilla
12 oz semi-sweet chocolate chips, divided
In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup chocolate chips. Spread batter into 8-inch square microwave-safe baking dish; cover with wax paper.
Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH power 4-5 minutes longer or until top of cake appears dry and bottom is an even color. Sprinkle remaining 1 cup chocolate chips over top of warm cake. Let stand 10 minutes, then spread chocolate evenly over cake. Cool directly on counter top. Cut into serving pieces.
1 cup butter or margarine, softened
1 1/2 cups uncooked oatmeal, quick or old fashioned
1/2 cup all-purpose flour
1 cup brown sugar, firmly packed
2 eggs
1 cup walnuts; chopped
1 tsp vanilla
12 oz semi-sweet chocolate chips, divided
In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup chocolate chips. Spread batter into 8-inch square microwave-safe baking dish; cover with wax paper.
Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH power 4-5 minutes longer or until top of cake appears dry and bottom is an even color. Sprinkle remaining 1 cup chocolate chips over top of warm cake. Let stand 10 minutes, then spread chocolate evenly over cake. Cool directly on counter top. Cut into serving pieces.
Rachel's Chocolate Chip Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
*Mix
Add 2 Eggs
*Mix
1 tsp vanilla
*Mix
2 ½ c flour
1 t baking soda
½ t salt
*Mix together and add to wet ingredients
1 c chocolate chips
*Add to mixture
Bake at 390*-400* about 5-7 minutes
1 cup white sugar
1 cup brown sugar
*Mix
Add 2 Eggs
*Mix
1 tsp vanilla
*Mix
2 ½ c flour
1 t baking soda
½ t salt
*Mix together and add to wet ingredients
1 c chocolate chips
*Add to mixture
Bake at 390*-400* about 5-7 minutes
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