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( International )
Easy Lunatic
Fudge
1/4 cup Butter
or Margarine (1/2 stick)
2 1/2
cup Sugar
2/3 cup
Evaporated Milk (or Small 5 oz can)
10-12
oz Semi-Sweet Chocolate Chips
5-7 oz
Marshmallow Creme or Marshmallow Fluff (most of the jar)
1 cup
Walnuts or Pecans (chopped)
1 tsp
Vanilla Extract
Directions:
Line a
9" x 9" pan with aluminum foil and set aside.
Heat milk
at Medium setting until warm then add sugar. Bring to a
rolling
boil (Med-High) while stirring constantly with a wooden spoon.
Add the
marshmallow creme and butter. Bring back to a rolling boil for
[4 1/2]
minutes by the clock (start timing once the rolling boil
resumes).
If you get brown flakes in the mixture then turn down the heat a little.
Remove
from heat and add chocolate chips and nuts. Stir until creamy and all chips
are melted. Now stir in vanilla extract. Mix thoroughly and pour into
prepared pan. Cool. Remove from pan, remove foil, cut into
squares.
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Chocolate
Lasagna
1-3/4 cups flour
2
Tbsp. unsweetened cocoa powder
2
pinches of salt
2
eggs
2
tsp. corn oil
4 cups
ricotta cheese
6 Tbsp.
sugar
2 Tbsp.
Grand Marnier liqueur
1 Tbsp.
grated orange rind
2 cups
whipping cream
12 oz
bittersweet chocolate, chopped
In a bowl,
stir together flour, cocoa and 1 pinch of salt. Make a well
in the
center. Add eggs and oil to the well and mix with fork to form dough.
Turn out
onto a floured work surface and knead dough until smooth and shiny,
adding
more flour if necessary. Wrap well with plastic wrap and let rest 30 minutes.
Roll out
dough by hand on lightly floured surface. (I use a pasta
machine
its easy) into thin strips. Cut into eight 4 1/2 by 11 inch strips.
Bring
salted water to a boil. Add 2 strips at a time cook just 20
seconds.
After water returns to boil remove. Drain in colander with cold
water
over pasta. Cook only 2 strips at a time.
In a bowl,
combine ricotta cheese, cream, sugar, Grand Marnier, and
another
pinch of salt. Stir until smooth.
Preheat
oven to 450º. Grease 9x 13 inch baking dish.
Form layer
with 2 noodles in bottom of dish. Top with one fourth of cheese
filling
and then one-thirds of chocolate. Repeat layers with ending with cheese
filling.
Bake 20
to 25 minutes. Let stand for 10 minutes before serving
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Unsurpassable
Chocolate Chip Cookies
These cookies
come with a warning not to eat them warm from the oven
unless
you want to become an Unsurpassable addict.
1 cup butter
1-1/2
cups packed light brown sugar
1 egg
2 tsp.
vanilla
2 c. all-purpose
flour
1 tsp.
baking soda
1 tsp.
cinnamon
1 tsp.
ground ginger
1/2 tsp.
salt
1 12 oz.
package semisweet chocolate chips
1 cup
chopped nuts (pecans or walnuts)
1 cup
powdered sugar
With an electric
mixer, cream the butter, adding the brown sugar, egg
and vanilla.
Combine
the flour, baking soda, ginger, salt and cinnamon. Blend into
the butter
mixture. Stir in the chocolate chips and nuts. Chill until
firm.
Can be refrigerated overnight.
Between
palms of hands, roll small pieces of dough (scant teaspoon) into
1-inch
rounds and dredge in powdered sugar. Place on lightly greased
cookie
sheets - about 2 inches apart.
Bake in
375 degree over for 10 minutes. Remove from oven,
cool 5
minutes on cookie sheet before removing to racks. Store in airtight container.
Yield:
6 dozen.
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)
Chunky
Chocolate Pecan Bars
INGREDIENTS
1 RECIPE
crust
1 1/2
cups flour
1/2 cup
butter
1/4 cup
packed brown sugar
1 RECIPE
filling
3 eggs
3/4 cup
corn syrup
3/4 cup
sugar
2 tablespoons
butter
1 teaspoon
vanilla extract
1 (11.5-oz.)
package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
1 1/2
cups coarsely chopped pecans
DIRECTIONS
PREHEAT
oven to 350°F. Grease a 13x9-inch baking pan.
FOR CRUST:
BEAT flour,
butter and brown sugar in a small mixing bowl until crumbly.
Press
into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.
FOR FILLING:
BEAT eggs,
corn syrup, granulated sugar, butter and vanilla extract in a medium
bowl with
a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
Bake for
25 to 30 minutes or until set. Cool in pan on wire rack.
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Chocolate
Rice Pudding Parfait with Gianduja Whipped Cream
&
Caramelized Rice Krispies
The rice
pudding can be made up to three days ahead, the whipped cream
up to
two days ahead. The Rice Krispies will keep for up to a month in
an airtight
container. Gianduja (pronounced john-doo-yah)
is chocolate
that's blended with ground hazelnuts. Yield: 8 servings
For the chocolate
rice pudding:
3 cups
whole milk
2-1/2
Tbs. sugar
Pinch
salt
1/3 cup
raw Arborio rice
5 oz.
good-quality bittersweet chocolate (I like Valrhona
guanaja),
finely chopped
4 Tbs.
unsalted butter, cut into small pieces
1/2 cup
golden raisins, simmered in water until plump
and then
drained (optional)
1 recipe
of Cream Cheese Mousse
For the caramelized
Rice Krispies:
4 Tbs.
superfine sugar
2 Tbs.
water
2 cups
Rice Krispies
For the gianduja
whipped cream:
8 oz.
heavy cream
3 oz.
gianduja chocolate (or good-quality bittersweet chocolate),
chopped
To make the
pudding:
In a saucepan,
combine the milk, sugar, salt, and rice. Bring to a boil
over medium-high
heat. Cook at a vigorous simmer, stirring occasionally, until
the rice
is tender but not breaking apart and the pudding is still a little soupy
but thicker
than cream, about 15 min. Stir in the chopped chocolate and butter
until
well combined; the mixture will thicken. Mix in the raisins, if using.
Divide
among the eight glasses you're using and chill until needed.
Meanwhile,
make the cream cheese mousse. Spoon equal amounts of the
mousse
over the pudding in the glasses. Chill until needed, at least 30 min.
To make the
caramelized Rice Krispies
In a 3-qt.
or larger pot, bring the sugar and water to a boil over
medium-high
heat. Boil for 1 min. Sprinkle the Rice Krispies over the syrup,
stirring
gently to coat (the mixture will clump). Keep stirring gently over medium
high (the
rice will separate) until the rice is golden brown (the pan may smoke
a
bit),
4 to 5 min. Remove from the heat and immediately dump the caramelized
Rice Krispies
onto a baking sheet to cool. When ready to use, break up
clumps
with your hands.
To make the
gianduja whipped cream:
In a saucepan,
bring the cream to a boil. Add the chopped chocolate and
whisk
vigorously until melted. Transfer to a stainless bowl. Refrigerate,
covered,
until the cream is well chilled, about 3 hours. Whisk the cream until
it forms
soft peaks. Chill until needed.
To assemble
the parfait:
Remove
the glasses with the pudding and mousse from the refrigerator.
Sprinkle
on a generous layer of caramelized Rice Krispies and then a
spoonful
of the gianduja whipped cream. Finish with another sprinkling
of Rice
Krispies. Serve right away.
Cream Cheese
Mousse:
This mousse
can be made up to two days ahead of serving the parfaits.
Have ready
your parfait glasses, filled with the pudding, compote, or
marmalade.
Yields 4 cups.
1-1/3 cups
heavy cream
1/3 cup
sugar
4 Tbs.
cold water
3 large
egg yolks
1-1/2
tsp. powdered gelatin
8 oz.
cream cheese (I use Philadelphia)
3 Tbs.
confectioners' sugar
In a bowl,
beat the heavy cream until it forms soft peaks; cover with
plastic
wrap and refrigerate. In a very small saucepan, combine the sugar
and 2
Tbs. of the cold water and boil to 248 F (you may need to tip the pan
to get
an accurate reading). Meanwhile, in a small bowl, beat the egg yolks with
an electric
mixer until blended. When the syrup reaches 248 F, turn the mixer on
high speed
and pour the sugar syrup onto the mixing yolks, avoiding the beaters
and the
sides of the bowl. Beat on medium speed until the mixture cools and
becomes
pale and ribbony, about 4 min; set aside.
In a small
bowl, sprinkle the gelatin over the remaining 2 Tbs. cold water and
let it
soften and swell, about 2 min. Meanwhile, warm the cream cheese until
soft in
a bowl set over a pan of simmering water, being careful not to overheat
it.
Whisk
until it's smooth. Add the confectioners' sugar and the softened gelatin,
whisking
until smooth and completely blended. Remove the bowl from the heat
and let
the mixture cool to room temperature, 10 to 15 min.; it will thicken
slightly.
Fold the reserved sugar egg-yolk mixture into the cream cheese mixture.
Then gently
fold in the whipped cream.
"Classic Mexican Chocolate
Wafer Roll Cookies".
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)
Chocolate-Raspberry
Truffles
INGREDIENTS
3/4 cup
(1 1/2 sticks) unsalted butter
1 lb.
semi-sweet chocolate, finely chopped
1/2 cup
seedless raspberry jam
1/4 cup
Black Raspberry Liqueur or Raspberry Chambord
1/2 cup
dutch-process cocoa powder (optional)
1 cup
hazelnuts, roasted and finely chopped
DIRECTIONS
Cut butter
into pieces and melt in top of double boiler or metal bowl over
(but not
touching) hot water. Add chocolate, stirring occasionally until smooth.
Remove
from heat. Blend in raspberry jam and raspberry liqueur, until smooth.
Cover.
Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or
overnight.
Place
the cocoa or hazelnuts in a wide shallow pie pan.
Using
a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate
mixture between your palms and roll to form a round ball. Roll in desired
coating and
place
on a sided baking sheet. Repeat until all the chocolate mixture is gone.
Cover
tightly
with plastic wrap until ready to serve. Remove from refrigerator about
10
minutes
before serving. This recipe may be prepared up to 5 days ahead if truffles
are covered
tightly and refrigerated. They may also be frozen for up to a month, double
wrapped in plastic. YIELD: 36 BITESIZE TRUFFLES
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( USA
)
Chocolate
Peanut Butter Squares
Ingredients:
1 cup
butter
4 cups
confectioners' sugar
2 cups
peanut butter
1 1/2
cups graham cracker crumbs
1/2 cup
butter
1 cup
semisweet chocolate chips
Directions:
Melt 1
cup butter or margarine over low heat. Remove from heat and stir
in
confectioners' sugar, peanut butter and graham cracker crumbs. Spread
mixture
in a jelly roll pan. Pat down evenly.
To Make
Topping:
Melt together
1/2 cup butter or margarine with 1 cup chocolate chips. Spread
this mixture
over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.
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CHOCOLATE
BUCKEYES
2 Cups powdered
Sugar
1 1/2
cups peanut butter
1/2 cup
butter softened
1 (12
oz Pkg) semi-sweet chocolate chips
1/4 of
a quarter-1 lb stick paraffin wax
Combine sugar,
peanut butter, and butter to form dough, roll into small bite
sized
balls. Set aside. In microwave or in top of a double boiler over hot
water
melt chocolate chips and paraffin. Using a tooth pick dip peanut butter
balls
into chocolate mixture. Place on wax paper to cool. Store in air tight
container.
Makes 4-5 dozen.
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( USA
)
Diabetic
Fudge
1 Envelope
gelatin
1/4 c
Water
1 Sq.
unsweetened chocolate
1/8 tsp.
Cinnamon
3/4 tsp.
Liquid food sweetener
1/4 c
Water
1/2 c
Evaporated milk
1/2 tsp.
Vanilla
1/4 c
Chopped nuts
Soften gelatin
in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon
and sweetener;
add milk and water slowly. Add gelatin. Stir until dissolved.
Remove
from fire. Add vanilla, cool. When mixture begins to thicken, add nuts.
Turn into
cold pan. When firm cut into pieces. Yield: 8 Servings
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( International
)
Caramel
Mocha Cheesecake
Ingredients:
11 Oreo cookies,
crushed
3 Tb.
Butter or margarine, melt
24 Oz.
Cream cheese
1/3 c
Brown sugar, dark
5 Tsp.
Cornstarch
3 Eggs
1 Egg
yolk
1/3 C.
Sour cream
1 1/4
Tsp. Vanilla extract
2 1/2
Tsp. Instant coffee
2 1/2
Tsp. Hot water
2 1/2
Tb. Sugar
1 3/4
C. Milk chocolate chips, melted
1/4 C.
Corn syrup, dark
Instructions:
To make
crust, stir together crushed cookies and melted butter in a small bowl,
until well-combined. Press crumb mixture evenly into bottom of a 9-inch
springform pan.
In a large
bowl, combine cream cheese, brown sugar and cornstarch. Beat with mixer
until
smooth. Add eggs and egg yolk one at a time, beating well after each addition.
Stir in
sour cream and vanilla. Stir together instant coffee and hot water; set
aside.
Place
3/4 cup cream cheese mixture in a small bowl. Add dissolve coffee. Stir
in sugar.
Stir chocolate
chips and corn syrup into remaining cheese mixture. Pour 1/2 of chocolate
mixture over crust. Spoon 1/2 of coffee mixture over chocolate mixture.
Pour remaining chocolate mixture over coffee mixture. Spoon on remaining
coffee mixture. Swirl a knife handle through filling to create a marbling
effect. Bake at 350 for 15 minutes.
Lower
temperature to 225 and bake 1 hour and 10 minutes longer or until center
no longer looks wet. Remove cake from the oven and run a knife around inside
edge of the pan.
Turn oven
off. Return cake to oven for 30 minutes. Chill uncovered,onvernight.
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680
recipes categorized by food type or main ingredient
( International )
Sugar-Free
Chocolate/Banana Treat
All you need
is:
Sugar-Free
Chocolate Wafers
Bananas
Just slice
your bananas & sandwich them between the wafers. Yummy:)
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Chocolate
Peanut Butter Brownies
1/2 cup butter
or margarine, softened
1 cup
sugar
1 teaspoon
vanilla extract
2 eggs
1 1/4
cups all-purpose flour
1/8 teaspoon
baking soda
3/4 cup
HERSHEY'S Syrup
2 cups
(12 ounce package) Reese's Peanut Butter Chips, divided
Heat oven
to 350 F. In large mixer bowl cream butter or margarine, sugar & vanilla.
Add eggs: beat well. Combine flour & baking soda; add
alternately
with chocolate syrup to creamed mixture. Stir in 1 cup peanut butter chips:
reserve remaining 1 cup chips for frosting. Pour batter into greased 13x9x2-inch
pan; bake 30 to 35 minutes. Cool; frost with Peanut Butter Brownie Frosting.
Cut into 24 squares.
Peanut Butter
Brownie Frosting:
Combine
1/3 cup sugar, 1/4 cup evaporated milk & 2 tablespoons butter in a
small saucepan. Stir over medium heat until mixture comes to
full boil;
remove from heat. Quickly stir in reserved 1 cup Reese's Peanut Butter
Chips until melted: add 1 teaspoon vanilla. Beat to spreading consistency.
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