Ingredients:
Unsalted Butter
4 slices sweet or sourdough French bread or firm white sandwich bread
2 oz broken or chopped semisweet or bittersweet chocolate, or 1/3 c chocolate chips
Course sea salt
1 Tbsp sugar mixed with 1/8 tsp ground cinnamon
Directions:
Butter one side of each slice of bread generously. In a skillet, cook the slices of butter side down bread over medium heat, just until pale golden brown on one side.
Cover tow of the slices with chocolate. Flip a “raw” bread slice on top, butter side up.
Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides.
Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar.
Ingredients:
5 c rice chex cereal
¾ c white chocolate chips
¼ c chocolate chips
2 oz cream cheese, room temp.
1 ½ T milk
1 cup red velvet cake mix
½ c powdered sugar
Valentines colored M&M’s or other candies
Heart sprinkles for extra decoration
Directions:
Measure out rice chex cereal and place into large bowl.
Place cake mix and powdered sugar into a large plastic container with lid.
Melt chocolates together in microwave.
Be careful not to burn, stir occasionally.
Stir in cream cheese and milk.
Pour chocolate over rice chex cereal and stir.
Dump cereal into bag or container with powdered mix.
Shake until coated.
Dump onto cookie sheet and let cool.
Mix with colored candies.
Ingredients:
3 c flour
¼ t salt
1 c sugar
4 t baking powder
1½ c milk
2 eggs
2 t vanilla
4 T butter melted
2 sticks butter, softened
1 c brown sugar
2 T flour
1 T cinnamon
2/3 c nuts (optional)
Glaze:
2 c powdered sugar
5 T milk
1 t vanilla
Directions:
With an electric mixer combine flour, sugar, salt, baking powder, milk, eggs, and vanilla, until well mixed.
Slowly stir in 4 T melted butter.
Pour batter into a greased 9×13” pan.
In a large bowl, mix the 2 sticks butter, brown sugar, flour, cinnamon, and nuts until well combined.
Drop the mixture evenly over cake batter by the tablespoon and use a knife to marble into the cake batter.
Bake 25-30 minutes, at 350° or until a knife inserted into the center comes out clean.
Place powdered sugar, milk, and vanilla in a large bowl.
Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
ingredients:
1 1/2 pounds of Brussels sprouts, trimmed and halved
1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
3 Tablespoons of canola oil
1 Tablespoon of grated fresh ginger
Salt and black pepper
1 Tablespoon of Honey
Directions:
Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet.
Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.
Ingredients:
4 slices bacon
1 sweet potato (about 1 1/2 pounds)—peeled and cut into 1-inch pieces
1 cup low-sodium chicken broth
1tablespoon chopped fresh oregano leaves
salt and black pepper
1, 15.5-ounce can cannellini beans, rinsed
1 tablespoon red wine vinegar
Directions:
Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
Add the sweet potato to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover and cook, stirring occasionally, until the potato is tender, 6 to 8 minutes more.
Add the beans and vinegar and heat through, 2 minutes. Top with the fresh oregano.
Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Directions:
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
Stir in vinegar; cook 3 minutes. Stir in salt.
Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Ingredients:
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F
Spray an 8 x 8 in pan
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese,
cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Ingredients:
5 eggs
1/3 cup butter, melted
¼ cup white sugar
½ cup milk
4 Tbsp cornstarch
1, 15 oz can whole kernel corn
2, 15 oz cans cream style corn
Directions:
Preheat oven to 400 degrees. Spray a 2 quart casserole pan
In a large bowl, lightly beat eggs. Add melted butter, sugar and milk.
Whisk in cornstarch. Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake covered, one hour.
Ingredients:
1 box yellow cake mix
1 small can pumpkin puree
1-14 oz can sweetened condensed milk
8 oz cool whip
½ bag Heath bits
Caramel sundae syrup
Directions:
In a large bowl mix the cake mix and pumpkin puree until a smooth batter forms.
Pour into a sprayed 9X13 inch baking dish.
Bake at 350° according to package directions.
Let the cake cool for about 10 minutes after baking.
Using the bottom of a wooden spoon, poke holes all over the cake.
Pour the sweetened condensed milk over the cake, filling the holes.
Refrigerate 30 minutes.
Spread the cool whip over the top of the cake.
Sprinkle with Heath bits, and drizzle caramel over the top.
Refrigerate for 3-4 hours, or overnight.
Ingredients:
4 oz cream cheese
½ c peanut butter, creamy
1/8 c milk
1 c confectioners’ sugar
8 oz cool whip
12 oz mini chocolate chips
Graham cracker sticks
Directions:
Blend cream cheese, peanut butter and milk together until smooth.
Add in confectioners’ sugar and blend until smooth.
Fold in cool whip and mini chocolate chips.
For best consistency let set in refrigerator for 2 hours before serving, but can be enjoyed immediately.
Serve with graham cracker sticks.
