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Sex In A Pan
 
Ingredients:
 
1 devil's food cake mix (can be delight)
1 jar Caramel Butterscotch Topping
1 can Eagle Brand Sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
2 (8 oz.) containers of Cool Whip
4 reg. size Snicker's Bars (frozen)
 
 
Directions-
Prepare cake mix according to the directions on the package. (Bake in a 13 x 9 in.  cake pan)
Remove cake from oven when done-make holes in cake with a straw. Pour butterscotch topping on cake.
Place cake back in warm oven-making sure oven is off-for 10 minutes. Remove cake and pour sweetened condensed milk over top. Put  chocolate chips over milk.  Put 2 containers of cool whip on top of chocolate chips. Break Snickers with a hammer and put on top of the Cool Whip. Place in refrigerator until ready to eat. This is better if made the day before.
 
 Nicholle Rockwell
Independent Chocolatier #5246
DOVE Chocolate At Home
www.dovechocolateathome.com/nicholle
615-427-1257 tnchocolates@gmail.com
Chocolate Nachos
 
Ingredients:
 
2 tblsp unsalted butter, melted  
3 (7-8 in,) flour tortillas
1/4 cup cinnamon sugar
1/4 cup heavy cream
2 oz. Dove Milk or Dark Chocolate melted or tempered
You can use any fruit you have that is in seeson. For example: we have strawberries, blueberries, pineapples, and rasberries-we chopped them up and sliced the berries.
1 kiwi, peeled and diced
1 mango, peeled and diced
1/2 cup strawbwrries diced
1/4 cup sweetened coconut toasted
Sweetened whip cream, to garnish (I use fat free, in the can)
 
Directions:
 
1. Preheat oven to 400 degrees
2. Brush both sides of tortillas with butter and sugar
3. cut tortillas into eights
4. Place on baking sheet and toast about 10 minutes, or until crisp
5.Heat cream in microwave until steaming
6. Temper the dove Chocolate or melt the chocolate depending on how you want the chocolate-crunchy or drizzly.
7. Pour heated cream over chips and let stand 2 minutes
8. Stur to combine and if necessary, microwave for 20 sec. to fully melt
 
Nicholle Rockwell
Independent Chocolatier #5246
DOVE Chocolate At Home
www.dovechocolateathome.com/nicholle
615-427-1257 tnchocolates@gmail.com
Triple Chocolate Delight
 
Ingredients:
 
Dove Double Chocolate Cake Mix
Butter and Eggs as per box directions
Dove decadent Brownie mix
Butter and eggs per box directions
1 rasberry flavor disc
1 package Dove Mousse Mix
4 oz. Dove Chocolate
Dove Almonds
1 package prepared White Chocolate Smoothie rasberries
 
Directions:
 
Prepare the cookie dough and divide in half, freeze other half for later.
Line the bottom of a 9" cake pan with DCAH parchment paper.
Pour cookie dough and bake at 350 degrees for 18-20 minutes.
Prepare brownies and add the rasberry flavor disc (add the melted butter) bake as per directions. Let cool.
Prepare mousse as per directions* when you fold in the chocolate also fold in chuncks of the cooled brownies!!
Place in refrigerator to set for 25-30 minutes.
Prepare smoothie mix as per directions, add a handful of fresh rasberries for color. Place smoothie mix into freezer for 20-30 minutes.
Spread mousse over top of cooled cookie. Garnish with shaved almonds using the DCAH desert decorator. Sprinkle rasberries on top. Slice the pie and spoon smoothie mix over each slice.
Now you know what heaven taste like!!
 
Nicholle Rockwell
Independent Chocolatier #5246
DOVE Chocolate At Home
www.dovechocolateathome.com/nicholle
615-427-1257 tnchocolates@gmail.com
Chocolate Bundles with Chocolate Sauce
 
Ingredients:
 
Bundles:
 
1 sheet frozen puff pastry dough
2 eggs
1 teaspoon whipping cream
8 chocolate kisses
8 mini. chocolate candy bars
 
Chocolate Sauce:
 
1/2 cup whipping cream
4 oz. milk chocolate, broken into small pieces
Sweetened whip cream (optional)
Sliced strawberries-for garnish
Mint Sprigs-for garnish
 
Directions:
1. Preheat oven to 350 degrees-line a cookie sheet with parchment paper
2.to make the bundles, allow the puffy pastry to thaw, covered at room temp. for 30 min.
When it is pliable, unfold the pastry and cut the sheet into four 4 by 4 inch. squares.
3. Beat the eggs and cream together to make an egg wash.
Brush the entire surface of each square with egg wash. In the center of each pasrty square, place 2 chocolate kisses and 2 mini candy bars. Pull the corners of each square up and around the chocolate, and twist the top of the dough clockwise to complete the "bundle". Brush the exteriors of the chocolate bundles with more egg wash.
4. Place the bundles on a ccokie sheet. Bake about 35 minutes or until golden brown.
5. To make the chocolate sauce: In a small saucepan , bring the cream to a boil. Place the chocolate pieces in a bowl and pour the hot cream over the top. Whisk until the sauce is smooth.
6. Puddle the chocolate sauce on a plate and place a bundle on top. Top with whip cream and additional chocolate sauce if desired. Serve the bundles garnished with starwberry slices or mint sprigs.
 
Nicholle Rockwell
Independent Chocolatier #5246
DOVE Chocolate At Home
www.dovechocolateathome.com/nicholle
615-427-1257 tnchocolates@gmail.com
Quick and Simple Recipes-
Cheesy Stuffed Meatballs & Spaghetti
 
Ingredients:
 
1 lb. lean ground beef
1/2 cup Italian seasoned dry bread crumbs
1 egg
2 oz. part-skim mozzarella cheese (cut into 12 1/2 inch cubes)
1 jar Ragu Pasta sauce
8 oz. spaghetti noodles (cooked and drained)
 
1. Combine beef, bread crumbs and egg-shape into 12 meatballs. Press 1 cheeses cube into each meatball (enclosing it completely)
2. Bring pasta sauce to a boil over med. heat. Gently stir in uncooked meatballs.
3. Reduce heat to low and simmer covered, stirring occasionally. Cook until meatballs are done. Serve over hot spaghetti noodles.
 
From -Feed our Kids Well by Ragu
Cajun Grilled Fish Steaks
Relish
1 can (7 oz) Green GiantŪ NibletsŪ whole kernel sweet corn, drained
1 medium plum (Roma) tomato, chopped (1/3 cup)
2 medium green onions, chopped (2 tablespoons)
1 tablespoon cider vinegar
2 teaspoons honey
3/4 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
Fish
4 halibut or salmon steaks (about 6 oz each)
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
1/4 teaspoon dried oregano leaves

1. Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
2. Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
3. Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.

Recipe from Betty Crocker-Dinner Made Easy
More Quick and Simple Recipes
Easy Green Beans
 
Ingredients:
 
1 can Green Beans
Beef Buillon Cube (1 per can of beans)
 
Directions:
 
Open green bean can. Rinse beans. Add to pot. Add enough water to cover
beans with ~1/4 inch. Add boulion cube(s). Cook on med. high until water is
just even with green beans. Cooking more is easy - 1 cube/can of beans.
Extras are easily refrigerated and reheated in microwave  
 
Cynthia Powell, http://www.Growing-Up-Fast.com

Alfredo Mac and Cheese
 
Ingredients:
 
5cups Water
dash of olive oil
1.5 cups elbow macaroni
6 TBs Butter
2 oz Cream Cheese
1/2 cup Sour Cream
3/4 cup Parmesan Cheese
 
Directions:
 
Bring water to boil in pot. Add a dash of olive oil to
prevent boilover. Add pasta to the water and stir. Cook
pasta for 8 minutes. Turn off stove. Drain water from pasta
and return it to the pot. Add butter and cream cheese. Turn stove to Low-Med
and stir until melted. Add sour cream and paremesan cheese. Stir till mixed
well and heated. Serve as a main course or a side item. Best if served
immediately. Can be reheated in microwave but will not LOOK as good.

Cynthia Powell, http://www.Growing-Up-Fast.com

 

 

 
 
Vegetarian Recipes
Vegetarian Chili
 
Ingredients:
 
2 tblsp olive oil
4-6 cloves of fresh garlic minced
1 red onion, chopped
1/4 tsp red pepper flakes
1 tsp oregano
1- 28 oz. can tomatoes
(if you dont like the chuncks, use 3 cans tomato sauce-I use both!)
1 tblsp chili powder
2-3 cups of vegetable broth
2-3 tblsp cumin
2 cans pinto beans(can use kidney or red)
4 cups texturized vegetable protein (most health food store will have this-the more you use, the meatier the chili will be)
Water-add this at the end if your chili is a little to dry.This is where you will have to find your balance in the amount of texturized vegetable protein you use.
Directions-
 
Sautee the garlic, onion, and pepper flakes in a large pot, until onion is soft. Then stir in chili powder and cumin. Remove from heat.
 
Place all remaining ingredients in the same pot, and cook until the vegetable protein is soft, and chili is nice and hot.
 
Serve with sour cream or parmesan cheese.
 
Recipe given by www.ohmascookies.com
 
 
 
 
 
NEW RECIPES-recently added!
 
Caramel Apple Dip
1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced
Blend first four ingredients using electric mixer.
Use as a dip for apple slices. Makes 1 cup/250 mL.
 
Ruby ramberg-watkins rep
 
 
 
 
Pineapple-Ginger Fruit Dip
 
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Pineapple Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger
Beat the marshmallow creme and cream cheese
together. Add the pineapple extract, lemon peel
and ginger; mix well and refrigerate until ready to
use. Serve as a dip for fruit kebabs or pour over fruit.
 
Ruby Ramberg-Watkins Rep
 
 
 
Fresh Basil and Tomato Pasta with Chicken and Onions

 

Ingredients: 

Extra Virgin Olive Oil

3 large cloves of garlic, minced

1 large Walla Walla or Vidalia Onion, sliced lengthwise

1 1/2 pounds chicken breast cut in thin strips

1 small bunch fresh basil, chopped

1 pound whole grain past cooked according to package directions

12 Roma tomatoes sliced lengthwise

1/2 pound sliced button mushrooms

Sea Salt and Pepper to taste

Two ears of corn--cut slices from cob

pinch of crushed red pepper

1/2 cup butter

3/4 cup grated parmesan cheese

1 C. half and half or heavy cream
 
 
Directions:
 
1. Saute half of the minced garlic in two tablespoons olive oil in a pan until soft. Add about a pound and a half of sliced chicken breast. Cook until chicken is brown and tender. Add some chopped basil, simmer a bit and set aside.

2. Cook one package of penne or rotini pasta (I use whole grain) according to package directions and set aside.

3. In another pan, saute remaining minced garlic and onion (sliced lengthwise) in about two tablespoons olive oil until soft. Add about 12 roma tomatoes (sliced lengthwise). Add a dash of sea salt and pepper to taste. Cook until tomatoes are soft and begin to create a nice sauce (forgive my freshman culinary terms). Add a handful of chopped basil and cook about a minute more. Add fresh sliced mushrooms and cook for about three minutes until mushrooms are soft (my Mom will want to eliminate this step as she has a strong dislike for eating fungi). Slice cooked corn fresh from the cob and add to sauce. Cook about a minute more until corn is heated through. Add a pinch of crushed red pepper and then pour mixture over chicken and set aside.

4. In same pan, melt one stick of butter (no one said this was a fat-free meal--just do about a hundred more squats than usual and you'll be good). Add about 3/4 of a cup of grated parmesan cheese and about a cup of half and half. Stir constantly until smooth. Pour over pasta. Add chicken and tomato mixture to pasta and toss.

5. Serve immediately with fresh basil garnish and shredded parmesan cheese. Especially good with a glass of ice cold Chardonnay or Sauvignon Blanc.
 
 
 
 

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