Ghinman's profile page
Recipes
Chocolate Bark
By ghinman
Preheat oven to 400 degrees
- 1 sleeve of unsalated crackers
- 1 cup of packed light brown sugar
- 1 cup of butter
- 1 bag of chocolate chips (12 os.)
- Pecans or Almonds
Stuffed Eggplant
By ghinman
Place eggplant in a large colander over a bowl; sprinkle with salt
- 1 medium eggplant (1 lb.) sliced crosswise 1/4 in. thick
- 1 tsp. salt
- 6 oz. mozzarella cheese
- 1/2 tsp. active dry yeast
- 1 1/2 cups warm water
- 2 cups all-purpose flour, divided
- 1/8 tsp. black pepper
- 4 1/2 tbs. olive oil
- 2 tbs. minced fresh basil or 1/2 tsp. dried basil
- 1 egg white
- Vegetaable oil
Jello Squares
By ghinman
Mix all ingredients and refrigerate
- 4 envelopes of Knox
- 3 envelopes of Jello
- 4 cups of boiling water
Pizza dessert
By ghinman
Heat oven to 350 degrees. Press cookie dough evenly into 12 in
- 1 pkg. (20 ozs.) refrigerated cookie dough, any flavor
- 3 cups of thawed Cool Whipped topping
- 2 cups of assorted fruit, such as sliced bananas or kiwi,
- fresh or thawed frozen strawberries slices, halved
- grapes, drained canned peach slices or crushed
- pineapple
- Instead of assorted fruit you can use assorted
- candies or chopped candy bars. Drizzle with dessert
- topping if desired
Chicken Piccata
By ghinman
Combine flour and 1/4 tsp
- 1/2 cup all-purpose flour
- 1 1/2 lbs. thin sliced boneless, skinless chicken breasts
- 3 tbs. olive oil
- 1/4 cup capers, rinsed and drained
- 2 onions, chopped
- 1/2 cup dry white wine
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 lb. baby spinach
Stuffed Chicken Breast
By ghinman
Saute the sausage, blanch the tops of the asparagus
- 4 boneless breasts of chicken
- 1 1/2 lbs. of fresh asparagus
- 1 1/2 cups of olives (Kalamato, brown olives)
- 2 heads of roasted garlic
- 4 3" links of sausage, casing removed
Best-Ever Chocolate Cake
By ghinman
Preheat oven to 350 degrees
- Cake:
- 2 cups of all purpose flour
- 2 cups of granulated sugar
- 1/2 cup of unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup of vegetable shortening
- 1 cup of milk
- 1/2 cup of cold, black coffee
- 1 tsp. vanilla extract
- 2 large eggs
- Frosting:
- 1 cup of unsweetened cocoa powder
- 1/2 cup of softened butter
- 1/2 cup of light corn syrup
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 cup of warm water
- 4 cups of confectioners sugar
- 1 cup chopped walnuts, divided
Snow-Capped Chocolate Crinkles
By ghinman
Place the cake mix, eggs and thawed, whipped topping, in a large bowl
- 1 package of chocolate cake mix (18.25 oz.)
- 2 large eggs
- 1 1/4 cups of frozen whipped topping, thawed
- 1 cup of powdered sugar, sifted
Gingersnaps
By ghinman
Preheat oven to 350 degrees
- 2 cups, unsifted all-purpose flour
- 1 tbs. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2/3 cup sugar
- 1/2 cup dark molasses
- 1/3 cup vegetable shortening or butter melted
- 1 large egg
- Water for moistening hands
Coffee Shop Corn Muffins
By ghinman
In a bowl, combine oatmeal, flour, sugars, baking soda and salt
- 1 1/4 cups cornmeal
- 1 cup all purpose flour
- 1/3 cup packed, brown sugar
- 1/3 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1 cup buttermilk
- 3/4 cup veg. oil