Molten Chocolate Surprise

Prep: 15 min
Total: 28 min

4 squares BAKER'S Semi-Sweet Chocolate

1/2 C. butter

2 eggs

2 egg yolks

1 C. powdered sugar

1/3 C. flour

12 CHIPS AHOY! Cookies

1/2 C. thawed Cool Whip

1) Heat oven to 425. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.

2) Line 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.

3) Bake 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with whipped topping.

These are delish. If you want to make ahead bake for only 5 min. then throw them in the oven for the remaining 3 min when ready to serve. Best warm.

Simply Sensational Truffles

Prep: 10 min, plus refrigerating.

2 1/2 Pkg. Bakers Semi-Sweet Chocolate
1 Pkg. Cream Cheese (Softened)
Toppings: Sprinkles, cookie bits, Peanuts

1) Melt 8 chocolate squares. Beat cream cheese with mixer until cream. Blend in melted chocolate. Refrigerate until firm.

2) Shape into 36 balls. Place on Waxed paper-covered baking sheet.

3) Melt remaining chocolate. Use fork to dip truffles into chocolate; return to baking sheet. Decorate as desired. Refrigerate 1 hour.

These are yummy and super easy. Fun to make with little kids.

Saucy Mexican Chicken

Prep:5 min
Total: 30 min

1 lb Boneless Skinless Chicken Breast Halves
16 oz. Chunky Salsa
1 Can Black Beans (Rinsed)
1 C. Cheese

1) Cook Chicken in nonstick skillet on Med-High heat 4 min. on each side or until brown.

2) Add Salsa and Beans. Bring to boil; cover. Simmer on Med-Low heat 5 min. or until Chicken is done.

3) Top with Cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Doran said that it lacked flavor. This is due more of the fact that he ate half the salsa so I had to add water to it. Other than that it was quick and easy. Full of fiber and other good stuff.

Soft & Chewy Chocolate Peanut Butter Cookies

$5.43

Prep: 10 min
Total: 40 min

1 Box Devil's Food Cake Mix
4 oz. Cream Cheese (Softened)
1/2 C. Peanut Butter
1 Egg

1) Preheat oven to 375. Place all ingredients in large bowl. Beat with electric mixer on low for 2 min. Beat on med for 2 min.

2) Shape into 1 in. balls. Place, 2 in. apart, on a baking sheet. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

3)Bake 7-8 min. or until edge of cookies are set. Cool 2 min. on baking sheet. Remove to wire racks; cool completely.

These are dangerous. So yummy you wont be able to stop eating them. Took them to a family game night and they were a hit. I had to add a little water and I broke my hand mixer in the process so be careful.

Foil-Pack Taco Chicken

Prep: 10 min
Total:50 min

4 Small Chicken Breast Halves
4 t. Taco Seasoning
1/2 lb. Red Potato (Thinly sliced)
1/2 C. Chunky Salsa
3/4 C. Four Cheese Mexican Style Cheese (I just use whatever kind I have)
1/4 C. Sour Cream

1) Preheat oven to 400. Sprinkle Chicken with Taco Seasoning. Place 1/4th of the Potato's on the center of a large sheet of tin foil. Top with Chicken, Salsa, and Cheese. Repeat with all four chicken breasts.

2) Bring up foil sides. Double fold top and both ends to seal the packet, leaving room for heat circulation inside. Place in a 15x10x1 in. baking pan.

3) Bake 30-35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

Doran loves how this one tastes. Becaust it is cooked in tin foil it makes for fast easy clean up.

Herbs

I grew up in a non-spice home so on my journey to try new recipes I have had the privilege to venture out of my shell and get my hands on some spices. I hate how much the spices cost in the store and you probably do to. So if you are stocking up or can share the shipping with someone this is a wonderful web site. Look around and you will most likely find someone that is in need of the savings too.

Please keep in mind when you order that different things will be different sizes due to the fact that salt is smaller than say Parsley.

Chicken Enchiladas

1 T. Canola Oil
1 Small Onion
1 Garlic Clove, Minced
1 Jalapeno, Finely Chopped
1/4 t. Chili Powder
1 Can (28oz) Whole Tomatoes in Puree (I used crushed because they have you crush them anyways)
Salt
Pepper
1 t. Fresh Lime Juice
8 Corn Tortillas
1 LB. Cooked and Shredded Chicken
4 C. Cheese
2 T. Pickled Jalapenos, Minced

1) Heat oil in a medium Saucepan over med-low heat. Add Onion, Garlic, Jalapeno, and Chili Powder; cook until onion it translucent, 8 minutes.
2) Add Tomatoes and 1/2 cup Water to saucepan; season with Salt and Pepper. Bring to a boil. Reduce heat to med-low; cook. gently crush tomatoes with spoon till sauce is thickened, 15 to 20 minuets. Add Lime Juice. Let sauce cool completely before storing.
3) Heat skillet over med-high heat; warm each Tortilla about 10 seconds per side. Divide Chicken, 3 C. Cheese, and Pickled Jalapenos among tortillas; roll tightly. Place seam sides down in a 9x13 in. Baking dish.
4) When ready to bake, preheat oven to 450. Top with sauce and remaining cheese. Bake until cheese is melted and heated through. about 6 min or longer if refrigerated. For crisper top, Broil 1-2 min or more.

Doran liked this he said it could use a little more heat. Me I could have used a little less heat. Good with sour cream and guacamole.