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Recipes
Ghirardelli® Individual Chocolate Lava Cakes
By Karins_Cookin
“Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside
- Centers:
- 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
- 1/4 cup heavy cream
- Cakes:
- 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
- 1/2 cup unsalted butter, cut into pieces
- 2 large whole eggs
- 2 large egg yolks
- 1/3 cup granulated white sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup cake flour
- Raspberries for garnish
- Whipped cream for garnish
Soft Breadsticks
By Karins_Cookin
In a large bowl, dissolve yeast in warm water
- 3 teaspoons active dry yeast
- 2 cups warm water (110° to 115°)
- 1-1/2 teaspoons sugar
- 1/4 cup olive oil
- 1-1/2 teaspoons salt
- 3/4 cup whole wheat flour
- 4-1/2 to 5 cups all-purpose flour
- 1 egg
- 1 tablespoon water
- Poppy seeds, sesame seeds, Italian seasoning, coarse salt and/or shredded Parmesan cheese, optional
Ginger Cookies (Mini)
By Karins_Cookin
Preheat oven to 350 degrees
- 2 1/4 cup shortening
- 3 cups sugar
- 3 cups molasses (I use full flavor)
- 3 eggs
- 6 cups flour
- 1 1/2 tsp salt
- 2 Tbsp soda
- 2 tsp ginger
- 3 tsp cinnamon
- 2 tsp cloves
Sloppy Joe Mac
By Karins_Cookin
BROWN meat in large nonstick skillet on medium-high heat; drain, reserving meat in skillet
- 1 lb. (450 g) ground beef
- 1 pkg. (225 g) Kraft Dinner Macaroni and Cheese
- 2 cups water
- 1/2 cup Kraft Original BarBQ Sauce
- 1 cup tomato sauce
- 2 cups shredded lettuce
- 2 tomatoes, chopped
Peppermint Stick Torte
By Karins_Cookin
For the Torte: In a food processor, finely grind the chocolate wafers and sugar
- For the Torte:
- 1 9-ounce box of chocolate wafers (I use Nabisco's Famous)
- 2 tablespoons sugar
- 1/2 cup (4 oz) unsalted butter, melted
- 7 1/2 oz hard peppermint candies, about 45 small round pieces or 14 standard size candy canes
- 6 extra large egg yolks
- 1/2 cup granulated sugar
- 1/4 water
- 1/2 teaspoon peppermint extract
- 3 cups chilled whipping cream
- For the Sauce:
- 1/4 cup unsweetened cocoa powder (I use Dutch-processed)
- 2/3 cup heavy cream
- 1 cup light corn syrup
- 1 lb (16 oz) semisweet chocolate, coarsely chopped
- 5 1/2 tablespoons (2 1/2 oz ) unsalted butter
- pinch of kosher salt
- 1/2 cup chilled heavy cream
- 1 1/2 teaspoon granulated sugar
- 12 round peppermint candies for garnish
French Bread Seasoning
By Karins_Cookin
Combine seasonings & brush over french bread
- CHEESE BREAD:
- 2 T. Butter
- 1/2 t. Italian Seasoning
- 1/2 C. Mozzarella Cheese
- 1/4 C. Parmesan Cheese
- HERBED BREAD:
- 1/4 C. Butter
- 2 T. Oil
- 1 Garlic Clove, chopped
- 3 T. Parmesan Cheese
- 2 T. Chives
- 1 t. Dijon
- CRUSTY GARLIC BREAD:
- 2 Garlic Cloves, chopped
- 2 t. Oil
- 2 T. Parsley
- 2 t. Thyme
- 2/4 t. Marjoram
- 1/2 t. Paprika
- 2 T. Parmesan
Barbara's Chicken Salad
By Karins_Cookin
When making for a large group, I 4X this recipe with only 3X the celery and it makes about 50 sandwiches
- 2-3 cups Chicken Breasts, boiled and cubed
- 2 cups Celery, diced
- 1 cup Cashews
- 1 Tbsp fresh grated Onion
- 2 tsp. Sugar
- 1 1/2 cup Mayonaise (1- 16 oz jar)
- 2 Tbsp chopped parsley (dried is ok to use)
- 1 Tbsp fresh Lemon Juice
- 1/2 tsp Bon Appetit Seasoning
- 1 1/2-2 cups Green Grapes, sliced in half (Optional)
Buffalo Chicken Dip
By Karins_Cookin
HEAT oven to 350°F. Place cream cheese into deep baking dish
- 8 oz. pkg. cream cheese, softened
- 1/2 cup blue cheese or ranch salad dressing
- 1/2 cup any flavor FRANK'S® REDHOT® Sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
Caramel Apple Pie
By Karins_Cookin
1. Heat oven to 350°F (180°C)
- * 2/3 cup (150 mL) CHIPITS® Butterscotch Chips
- * 2 tablespoons (30 mL) whipping cream (35%)
- * 3 cups (750 mL) diced peeled Golden Delicious apples
- * 3/4 cup (175 mL) butter, softened
- * 1 cup (250 mL) packed brown sugar
- * 2 eggs
- * 1 teaspoon (5 mL) vanilla
- * 2 1/2 cups (625 mL) all-purpose flour
- * 2 teaspoon (10 mL) baking powder
- * 1/2 teaspoon (2 mL) salt
- * 1 teaspoon (5 mL) cinnamon
- * 1/4 teaspoon (1 mL) nutmeg
No Roll Sugar Cookies
By Karins_Cookin
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup white sugar
- 1/2 cup confectioners' sugar
- 1 egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar