1/3 cup cocoa powder
1/3 + 3/4 cup sugar
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oil
1/2 teaspoon almond extract
1 cup sour cream
1/2 cup dried cherries, chopped
3 tablespoons mini chocolate chips
Heat oven to 350 degrees. Coat 3 mini loaf pans with cooking spray.
In bowl, whisk cocoa, 1/3 cup sugar and 1/3 cup water until smooth. Set aside.
In a bowl, whisk flour and next 3 ingredients. In a bowl, whisk together remaining sugar, eggs, oil and almond extract. Whisk in sour cream. Stir sour cream mixture into flour mixture until blended. Stir 1 1/2 cups batter into cocoa mixture, along with the cherries, until no white streaks remain.
Dollop alternating spoonfuls of batter into pans. Swirl batters together until marbled. Top each loaf with 1 tablespoon chips. Bake 35 minutes or until done.
Cool loaves in pans 10 minutes then remove from pans to cool completely. Slice and serve.
Makes 3 mini loaves or 1 standard size loaf.
Note—Batter may be baked as one standard size loaf, sprinkling the 3 tablespoons mini chocolate chips on the one loaf, increase baking time to 50 minutes or until done.
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity
1 lb. whole pork tenderloin
1/2 cup soy sauce
2 cloves garlic minced
1 tablespoon grated fresh ginger or 1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons sesame seed
Combine soy sauce, garlic, ginger and sesame oil.
Place tenderloin in a heavy plastic bag. Pour soy mixture over to coat. Let marinate 2 hours at room temperature or overnight in refrigerator.
Remove pork from marinade; pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well, then roll in sesame seed.
Roast in a shallow pan at 375ºF for 20 to 30 minutes, until meat thermometer inserted registers 160ºF.
Remove to serving platter. Slice thinly to serve.
Cooking with Brown Sugar: 51 Recipes
1 (15 ounce) can pineapple tidbits, undrained
2 small boxes vanilla instant pudding mix
3 cups milk
8 ounces sour cream
1 (10-inch) angel food cake, cut into 1-inch cubes
1 (8 ounce) container frozen whipped topping, thawed
Drain pineapple tidbits, reserving 1 cup juice; set aside.
Combine instant pudding mix, 1/2 cup reserved juice and milk in a large mixing bowl; beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.
Place one-third of cake cubes in bottom of a pretty 4-quart glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours.
Just before serving, spread top with whipped topping. Garnish with mint leaves and/or pineapple slices.
Yield: 12 servings
Pyrex Simply Store Glass Round Food Container Set with Multi-Colored Lids (14-Piece)
1 1/2 cups bread crumbs
1 tablespoon chopped rosemary or 1 teaspoon dried
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 teaspoon each salt and pepper
Leg of Lamb:
1/2 teaspoon each salt and pepper
4 1/2 pounds shank half leg of lamb, trimmed of excess fat
1 1/2 tablespoon Dijon mustard
Heat oven to 350 degrees.
Mix crust ingredients. Rub salt and pepper all over lamb, place on rack set in a large roasting pan and spread top and sides with mustard, press crust on mustard.
Roast 1 3/4 hours or until a thermometer inserted in thickest part of leg registers 150 degrees for medium well.
Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes. before serving.
Makes 8 servings.
Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack
4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)
Mix the two soups together in a seperate freezer bag.
Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).
To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.
You can serve this over mashed potatoes, rice or noodles
Ziploc Freezer Bags Gallon, 60.0 Count
2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chiles
1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces
Spray crockpot with non-stick cooking spray.
Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.
Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat
Cook on low 6-8 hours. Stir well and serve with sour cream
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel
1 1/3 pounds ground beef
4 teaspoons minced green chilies
2 1/2 tablespoons diced Monterey Jack cheese
Salt and freshly ground pepper
Place ground beef on plate and gently spread apart with 2 forks. Sprinkle chilies over top; dot with cheese. Lift mixture and fold it over on itself. Gently shape into 4 patties, three-fourths to 1-inch thick, pressing any showing cheese pieces back into meat.
Brush grill grid lightly with oil. Grill burgers over medium-hot heat 3 minutes on first side, then 4 minutes on second side for rare, 5 to 6 minutes for medium-rare. Sprinkle with salt and pepper.
Makes 4 cheeseburgers.
BBQ Grill Tool Set- 16 Piece Stainless Steel Barbecue Grilling Accessories with Aluminum Case, Spatula, Tongs, Skewers
1 (8 oz) pkg cream cheese, softened
3 tablespoons mayonnaise
1 (3 1/2 oz) can smoked oysters, chopped
1/2 teaspoon onion salt
2 tablespoons grated parmesan cheese
Whip cream cheese and mayonnaise until creamy. Add oysters, onion salt and cheese.
Mix well and dip or spread on crackers.
Chef’s Star Chip and Dip Plate, Appetizer Platter – Great for Chips, Dips, Salad and Other Snack Foods
3 cups cold cooked rice
1 teaspoon curry powder
1 tablespoon snipped parsley
1/4 cup Italian dressing
1/2 cup sliced ripe olives
1/2 cup slivered almonds
2 cups chopped shrimp
1/4 cup Miracle Whip or mayonnaise
1 small can drained crushed pineapple
Toss rice, curry powder, parsley and Italian dressing in large bowl. Fold in olives, nuts, shrimp, and Miracle Whip or mayonnaise.
Refrigerate several hours. Stir in pineapple just before serving. Serve on lettuce leaf.
[13-Pack] Glass Storage Containers with Lids
6 fillets of sole
1/4 cup butter, melted
juice of 1 lemon
5 shallots, peeled and finely chopped
1/2 cup dry white wine
3/4 cup heavy cream
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425 degrees F.
Arrange fish in a baking dish.
Combine butter and lemon juice and pour over the fish.
Place shallots and wine in a saucepan and boil gently until wine has evaporated.
Mix together cream, mustard, salt and pepper and add to shallots. Bring to a boil and remove from heat. Cool and pour over the fish.
Bake for 10 minutes or until the fish flakes easily.
Makes 6 servings.
Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)