Super Fudge Brownies*

Ingredients:

6 oz. unsweetened baking chocolate

1 cup salted butter, softened (or Earth Balance) 

4 large eggs

2 cups white sugar

1 Tbsp. pure vanilla extract

1/2 cup all-purpose flour

pinch salt

1 cup (6 oz) semisweet chocolate chips

Yield: 16 brownies (2 inch squares)

Directions: 

1. Pre-heat oven to 300F. Grease an 8x8 inch baking pan.

2. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth.

3. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color- about 5 minutes. Add sugar and blend on low until thoroughly combined.

4. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth, scraping down the sides of the bowl. Add flour and pinch salt. Mix thoroughly.

5. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in the center should come out clean or with a few moist crumbs. Do not over-bake.

6. Cool to room temperature. Cover and refrigerate for at least 1 hour. To cut brownies, dip a sharp knife in hot water and wipe dry. Use warm knife to slice brownies. Serve chilled.

http://frankiesfoods.blogspot.com/2011/02/mrsfields-superfudgebrownies-and.html?m=1

Classic Thai Mango Sticky Rice Dessert

Ingredients:

• 1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
• 1-2 ripe mangos, cut into bite-size pieces (for more on mangos, see below)
• 4-5 Tbsp. palm sugar OR brown sugar
• 1/4 tsp. salt
• 1 can good-quality (thick) coconut milk
• water (for boiling or steaming the rice)

Directions:

1. Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
2. Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
4. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. (For step-by-step instructions (with pictures) on how to do this, see: How to Cook Sticky Rice.)
5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
6. Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
7. To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with slices of the mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.

OR, here's another method that results in even more coconut-ty flavor (optional): Add scoops of rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce. ENJOY!

http://thaifood.about.com/od/thaidesserts/r/mangoricepuddin.htm

Baked Margarita Spaghetti Squash

Ingredients:
1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Directions: 
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. 

Place the squash, open side down on a cookie sheet and bake for 30 minutes. 

Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. 

Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Simply The Best You...Healthy and Happy 

Chicken Roll Ups

Ingredents:

• 6 oz cooked chicken breast, chopped
• 1 can crescent rolls
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup cheese

Directions:

1. Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 
2. Mix together milk, soup and cheese - set aside. 
3. Separate crescent rolls into 8 triangles. 
4. Top the large part of the crescent triangle with the chopped chicken. 
5. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
6. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
7. Bake for 30 minutes or until bubbly.

http://www.plainchicken.com/2009/03/chicken-roll-ups.html

Oreo Cream Cheese Cookies

makes about 3-4 dozen

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 6 oz cream cheese, room temperature
• 2 cups granulated sugar
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 cup mini dark chocolate chips
• 2 cups Oreo crumbles

Directions:

1. Preheat oven to 375, line a cookie sheet with parchment.  
2. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
3. Add sugar and vanilla, mix well.
4. Add flour one cup at a time and mix on low just until combined.  Stir in chocolate chips with a rubber spatula.
5. Pour Oreo crumbles into a bowl.  Scoop dough out and roll into roughly 1.5'' balls, then roll in cookie crumbles, coating thoroughly.  Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking.  Space cookies about 1-2'' apart on sheet.  Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

http://www.bakestravaganza.com/2012/03/oreo-cream-cheese-cookies.html?spref=fb

APPLE PIE BAKED IN APPLE

Ingredients:

• 5-6 Granny Smith apples (make sure they can stand on their own)
• 1 tbsp. cinnamon
• 1/4 cup sugar
• 1 tbsp. brown sugar
• pie crust (homemade or pre-made)

Directions:

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Red Velvet Cheesecake Brownies

Ingredients:

• 1 cup unsalted butter
• 4-oz dark chocolate, coarsely chopped
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring
• 1 1/3 cups all purpose flour
• 1/2 tsp salt
• 2  (8oz) blocks cream cheese, room temperature
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350F. Line a 9 by 13 inch baking pan with aluminum foil and lightly grease. Melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
2. In a large bowl, whisk together sugar, eggs, vanilla extract and food coloring.
3. Add chocolate mixture and stir until smooth.
4. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
5. Pour into prepared pan and spread into an even layer.
6. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth.
7. Drop in dollops onto prepared brownie batter.
8. Gently swirl two batters with a butter knife.
9. Bake for 35-40 minutes, until brownies and cheesecake are set.
10. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
11. Cool in the pan completely before slicing and serving, either at room temperature or chilled.

http://eatatallies.com/2011/02/red-velvet-cheesecake-brownies/

Resurrection Rolls

Ingredients:

One can of crescent roll dough

8 large marshmallows (or one for each roll you’ll be making)

Melted butter

Cinnamon sugar

Directions:

1. Pre-heat according to the package directions. 

2. Unroll the crescent rolls. 

4. Roll the marshmallows in the melted butter. 

5. Roll the marshmallows in the cinnamon sugar. 

6. Wrap the marshmallow in the crescent roll, pinching the dough together securely. Don’t worry about the shape so much, they’ll taste the same no matter how you roll or bundle them. Brush them with more melted butter, but it’s not necessary.

7. Put the rolls in the oven and bake for the amount of time specified on the package.

8. Remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow.

http://eatatallies.com/2011/04/resurrection-rolls/

Banana Crumb Muffins

makes 10 muffins


Ingredents:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

http://allrecipes.com/recipe/banana-crumb-muffins/detail.aspx

Cream Cheese Icing

Ingredients:

1/2 cup softened butter
1 (8oz) package of cream cheese, softened
1 (1 lb) box powered sugar
2 tsp Vanilla

Directions:

Combine all ingredients. Beat until smooth. Spread over completely cooled cake. 

Chocolate Covered Cheesecake Bites

Ingredients:

• Chocolate (Ghiradeli chocolate chips)
• Milk
• Cheesecake

Directions:

1. Cut cheesecake into pieces
2. Microwaved the chocolate mixing with with milk
3. Spear each bite with a fork or bamboo skewer and dip in chocolate covering all sides of the cheesecake. 
4. Place on parchment paper and let harden.

http://www.thefoodieaffair.com/2013/08/03/chocolate-covered-cheesecake-bites/

Traditional Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoons cold butter

FILLING:

• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• Raspberry Sauce and Sour Cream Topping, optional

Directions:

1. In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.
3. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers. Yield: 12 servings.

Mini Peach Cobblers

12 mini cobbles

Ingredients

• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• Dash of salt
• 3/4 cup milk
• 1/2 cup (1 stick) butter, melted 
• Brown sugar
• Cinnamon
• 1 can peaches, diced

Instructions

1. Preheat oven to 350 degrees.
2. Put 1 teaspoon of melted butter into each regular size muffin tin.
3. With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
4. Put 2 tablespoons of batter into each muffin tin.
5. Add 1 tablespoon diced peaches on top of the batter.
6. Sprinkle with brown sugar and then cinnamon.
7. Bake for 12 minutes.
8. Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out.

Good topped with Ice Cream!

http://www.alli-n-son.com/2011/06/02/mini-peach-cobblers/

Lemon Cheesecake Squares with Fresh Berries

Serves: 16

Ingredients:

CRUST

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted

FILLING

• 2 (8 ounce) packages cream cheese, room temperature
• ⅔ cups sugar
• 2 large eggs
• 6 Tablespoons sour cream
• 4 tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon peel
• 2 teaspoons vanilla extract
• Fresh berries

Instructions:

1. Preheat oven to 350 degrees. Line 9″ X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
2. Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
3. Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
4. Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
5. Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.

http://www.thefoodieaffair.com/2013/06/25/lemon-cheesecake-squares-with-fresh-berries/

Apple Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 apples - peeled, cored and chopped

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spray a 9x13-inch baking pan with cooking spray.
3. Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
4. Stir in the chopped apples until just combined.
5. Pour batter into the prepared baking pan.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

http://allrecipes.com/Recipe/Adams-Apple-Cake/Detail.aspx?ms=1&prop25=118381702&prop26=DailyDish&prop27=2013-07-27&prop28=Feature_2&prop29=Detail&me=1

Cookie in a Mug

Ingredients:

• 1 tbsp butter melted
• 1 tbsp white sugar
• 1 tbsp brown sugar
• 3 drops of vanilla
• pinch of salt
• 1 egg yolk
• 1/4 cup flour
• 2 tbsp chocolate chips

Directions:

MIX AND MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!

Best topped with ice cream.

Blow your MIND Tomato Basil Pasta

Ingredients:

• 12 ounces pasta (I used Linguine)
• 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
• 1 large sweet onion, cut in julienne strips
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 large sprigs basil, chopped
• 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
• 2 tablespoons extra virgin olive oil
• Parmesan cheese for garnish (optional) 

Directions:

1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.