Peanut Butter Chocolate Cake

Ingredients:

• 1 package (18-1/4 ounces) devil’s food cake mix
• 4 ounces cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 tablespoons confectioners sugar
• 1 cup whipped topping
• 1 cup whipping cream
• 1 cup (6 ounces) semisweet chocolate chips

Prepare and bake cake mix according to package directions, using a 9-inch fluted tube pan.  Cool for 10 minutes before removing from pan to a wire rack.

In a small mixing bowl, beat cream cheese until smooth.  Add the peanut butter and confectioners sugar; beat until blended.  Fold in whipped topping.  Split cake in half horizontally; place bottom layer on a serving plate.  Spread with the peanut butter mixture.  Top with remaining cake.  Refrigerate until chilled.

In a small heavy saucepan, bring cream to a boil.  Reduce heat to low.  Stir in chocolate chips; cook and stir until chocolate is melted.  Refrigerate until spreadable.  Frost top and sides of cake.  Refrigerate until serving.

Yields: 12-14 servings

Oatmeal S’mores

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oats
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla extract.  Combine the flour, baking soda and salt in a separate bowl and gradually add to creamed mixture.  Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 degrees for 11-13 minutes or until golden brown.  Cool for 1 to 2 minutes before removing from pans to wire racks in order to cool completely.

Yields about 6 dozen.

Chocolate Chip Caramel Cake

Ingredients:

• 1 package (18-1/4 ounce) white cake mix
• 1-1/2 cups vanilla yogurt
• 4 egg whites
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup miniature semisweet chocolate chips

Caramel Topping:

• 1/4 cup butter or margarine
• 1/3 cup packed brown sugar
• 2 to 3 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners sugar
• 1/4 cup chopped pecans

Chocolate Drizzle:

• 1/4 cup semisweet chocolate chips
• 1/2 teaspoons shortening

For cake:  In a large mixing bowl, combine first five ingredients.  Beat on medium speed for 2 minutes.  Stir in chocolate chips.  Spread into a well-greased and floured 10-inch flouted tube pan.  Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; invert onto a wire rack to cool completely.

For topping:  combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly.  Boil for 2 minutes. Stir in milk and vanilla extract. Return to a boil; remove from the heat and cool slightly.  Add sugar; beat on high with a portable mixer for 30 seconds or until thickened.  Drizzle over cake.  Sprinkle with nuts.

Molten Chocolate Cakes (Lava Cakes)

Ingredients:

• 1-1/4 cups (2-1/2 sticks) butter
• 3/4 cup semisweet chocolate chips
• 4 medium eggs
• 1/2 cup sugar
• 3/4 cup flour
• 12 caramels, unwrapped
• 1/4 cup evaporated milk, divided

Preheat oven to 325 degrees.  Grease 12 muffin cups.

Combine butter and chocolate chips in a double boiler.  Cook, stirring occasionally, until chocolate is melted.  Let stand to cool slightly.  OR… melt the chocolate chips and butter in a microwave oven, use the DEFROST setting and microwave, stirring mixture occasionally, for about 4 minutes.

Combine eggs and sugar in a large bowl.  Beat with electric mixer set at medium speed until thickened, about 5 minutes.  Add flour gradually, beating at low speed.  Add chocolate mixture and beat until thick and glossy, about 3 minutes.

Fill the prepared muffin cups two-thirds full.  Bake the cakes for 5 minutes. Meanwhile, combine caramels and 2 tablespoons evaporated milk in a double boiler.  Cook, stirring continually, until caramels are melted.  Spoon 2 teaspoonfuls of caramel mixture into each muffin cup.  Bake for 8 minutes longer.  Invert cakes onto individual serving plates.

Stir remaining evaporated milk into remaining caramel mixture.  Serve with warm cakes.

Chocolate Turtle Cheesecake

Ingredients:

• 1 (7-ounce) package caramels, unwrapped
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans, divided
• 1 (9-inch) chocolate crumb pie crust (*)
• 2 (3-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1-1/4 cup milk
• 1 (3.9 ounce) package chocolate instant pudding mix
• 1/2 cup fudge topping

(*) Create a homemade crust with chocolate sandwich cookies.  Mix 1-1/2 cups cookie crumbs with 3 tablespoons melted butter.  Press into a 9-inch pie plate.  Bake at 350 degrees for 6 to 8 minutes.

Tips:

1. Nuts are easier to chop when they are warm.  Heat in the microwave on HIGH for 2 minutes or in a 325 degree oven for about 5 minutes.
2. Looking for a quick way to drizzle the fudge topping? Put in a resealable plastic bag, snip off a corner of the bag, then pipe the topping over the pudding layer.
3. Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat!

Place caramels and evaporated milk in a heavy saucepan.  Heat over medium-low heat, stirring continually, until smooth; about 5 minutes.  Stir in 1/2 cup chopped pecans.  Pour into pie crust.

Combine cream cheese, sour cream and milk in a blender.  Process until smooth.  Add pudding mix; process for about 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly.  Chill, loosely covered, until set; about 15 minutes.

Drizzle fudge topping over pudding layer in a decorative pattern.  Sprinkle top of cake with remaining pecans.  Chill, loosely covered, until serving time.

Caramel Brownies

Ingredients:

• 3/4 cup (1-1/2 sticks) unsalted butter
• 4 squares (1 ounce each) unsweetened chocolate
• 4 large eggs
• 2 cups sugar
• 1-1/4 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup chopped pecans (optional)
• 1 bag (12 ounces) chocolate chunks (2 cups)
• 1 package (14 ounces) soft caramels, unwrapped
• 1/4 cup heavy cream

Heat oven to 350 degrees.  Line 13×9x2-inch baking pan with nonstick foil or with regular foil coated with nonstick spray.

In large microwaveable bowl, melt together butter and chocolate in microwave oven on HIGH for 2 minutes; stir until smooth.  Whisk in eggs, sugar, flour and vanilla extract.  Stir in pecans (if desired).  Spread half of the batter into prepared pan.  Sprinkle with 1 cup chocolate chunks.

In medium-sized saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes.  Evenly pour over batter in baking pan.  Spread with remaining butter.  Sprinkle with remaining 1 cup chocolate chunks.

Bake in oven until top is dry to the touch, about 35 minutes.  Let cool completely in pan on wire rack.  Lift brownie from pan with foil.  Cut into 32 squares.

Peanut Butter Bites

Ingredients:

• 1/2 cup creamy or crunchy peanut butter
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1-1/4 cups granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped peanuts, plus more for garnish

Frosting:

• 1/2 cup creamy peanut butter
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup confectioners sugar

Heat oven to 350 degrees.  Line 13×9x2-inch square baking pan with foil.  Generously coat with nonstick cooking spray.

In medium-sized bowl, beat together peanut butter and butter.  Beat in sugar until well blended.  Beat in eggs and vanilla.  Stir in flour, baking powder and salt.  Add peanuts (mixture will be stiff).  Press batter evenly into prepared baking pan.

Bake for 30 minutes or until bar pulls away from sides of pan.  Let cool completely in pan on wire rack.

Frosting:  In medium-sized bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy.  Spread over the top of the cooled bar.  Sprinkle with chopped peanuts, if desired.  Cut into 36 rectangles.

Orange-Amaretto Chicken

Ingredients:

• 5 each, boned chicken breasts
• 1 tablespoon vegetable oil
• 3 tablespoon flour
• 3 tablespoon butter
• 1-1/2 teaspoon salt
• 1-1/2 teaspoon garlic salt
• 1-1/2 teaspoon dijon mustard
• 1-1/2 teaspoon ground pepper
• 1 can (6-1/4 ounce) frozen orange juice
• 2 teaspoons paprika
• 1 cup amaretto

Mix the can of frozen orange juice with a half can of water.  Preheat oven to 350 degrees.  Combine flour, salt, pepper, paprika and garlic salt.  Coat chicken with this mixture.  Heat oil and butter in skillet and saute chicken until brown.  Remove and put in a casserole dish.

In the skillet, add mustard, orange juice and amaretto.  Increase heat and boil, stirring constantly, until thick.  Pour sauce over chicken and bake, covered, for 45 minutes.

Rum Marinated Chicken Breasts with Pineapple Relish

Chicken:

• 1/2 cup dark rum
• 1/4 cup bbq sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
• 1 teaspoon sea salt or kosher salt
• 2 teaspoons vegetable oil
• 4 (8-ounce) bone-in chicken breast halves (can use skin or skinless; bone or boneless)

Relish:

• 1 small pineapple; peeled, cored and cut into 1/2 inch rings
• cooking spray
• 1/2 cup finely chopped red bell pepper
• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon dark rum
• 1/4 teaspoon Caribbean hot sauce
• 1/8 teaspoon sea salt or kosher salt
• 4 lime wedges

To prepare chicken, combine first 6 ingredients in large ziploc bag.  Add chicken to the bag; seal.  Marinate in refrigerator for 1 to 2 hours, turning occasionally.  Remove chicken from bag, reserving marinade; set chicken aside.  Let marinade stand at room temperature for 10 minutes.  Strain through a sieve into a bowl; discard solids.  Set marinade aside.

Preheat grill to medium heat.

To prepare relish, place pineapple on grill rack that has been coated with cooking spray; grill 3 minutes on each side, or until soft and browned around the edge.  Cool slightly, chop.  Combine pineapple, bell pepper and next 5 ingredients; set aside.

Place chicken on grill rack coated with cooking spray.  Grill roughly 8 minutes on each side or until done; turning occasionally.  If cooking chicken with skin, remove and discard skin.

Bring reserved marinade to a boil in a small saucepan; cook 1 minute.  Drizzle marinade over chicken.  Serve chicken with relish and lime wedges.

Yields 4 servings.

Super Bowl Chili

Ingredients:

• 2 to 2-1/2 pounds of beef
• 1 teaspoon olive oil
• 1-1/2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 3 tablespoons chili powder
• 1/2 teaspoon crushed red pepper
• 1 teaspoon ground allspice
• 1 tablespoon salt
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 (12 ounce) can tomato paste
• 1 (15 ounce) can tomato sauce
• 4 cups water
• 2 tablespoons vinegar
• 2 teaspoons worcestershire sauce (optional)
• 4 bay leaves
• 1 ounce block of unsweetened baking chocolate
• 1/2 teaspoon ground cayene peppers (optional)

Add olive oil to a large (4-6 quart) pot over medium heat.  Add first 10 ingredients.  Stir until meat is slightly browned.  Add remaining ingredients.  Bring to a boil, then simmer for 1-1/2 hours.  Stir occasionally.  REMOVE BAY LEAVES BEFORE EATING!!!

If cooking in a crock pot, add all the ingredients together in the crock pot and stir.  Cover and cook about 4 to 6 hours, stirring occasionally.  REMOVE BAY LEAVES BEFORE EATING!!!

Leftovers freeze well.