Tuxedo Dipped Strawberries

INGREDIENTS & SUPPLIES

1 (16 oz) carton strawberries

1/2 of a (12 oz) package chocolate chips

1/2 of a (12 oz) package white chocolate chips

wax paper

cookie sheet

toothpicks

DIRECTIONS

1. Place 1/2 to 1 cup white chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.

2. Dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.

3. Place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. For a faster alternative, place in freezer for 2 minutes.

4. Melt 1/2 to 1 cup chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.

5. Dip strawberries up to leaves on the left and right side, forming a "V" in the center with white chocolate looking like a tuxedo jacket, by holding stem/leaves, place on wax paper lined cookie sheet.

6. With a toothpick, dip end in chocolate and make dots/buttons up the middle of the strawberries and two triangles at the top making a bow tie if there is enough space to do so.

7. Chill strawberries for a couple of hours and serve.

Source: Jackie S.

Too Much Chocolate Cake

INGREDIENTS

1 (18.25 oz) package devil's food cake mix

1 (5.9 oz) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Source: Jackie S.

Homemade Marshmallows

INGREDIENTS & SUPPLIES

Candy thermometer

3 packages unflavored gelatin

1/3 cup cocoa powder (if making chocolate flavored)

1 cup ice cold water, divided

12 oz granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 tsp kosher salt

1 Tbsp vanilla extract

1/4 cup confectioners' (regular powdered) sugar

1/4 cup cornstarch

1/4 cup cocoa powder (if making chocolate flavored)

Nonstick spray

DIRECTIONS

1. Placethe gelatin into the bowl of a stand mixer along with 1/2 cup of the water, and 1/3 cup cocoa (if using). Have the whisk attachment standing by.

2. In a small sauce pan combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

3. Once the mixture reaches this temperature, immediately remove from the heat.

4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

5. Once you have added all of the syrup, increase the speed to high.

6. Continue to whip until the mixture becomes very thick and is lukewarm, approximate 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows:

• Combine the confectioners' sugar and cornstarch, and 1/4 cup cocoa powder (if using) in a small bowl.
• Lightly spray a 13x9" baking pan with nonstick cooking spray.
• Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan.

7. Return the remaining mixture to the bowl for later use.

8. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

(Recipe adapted from Alton Brown's Homemade Marshmallows recipe on Foodnetwork.com)

Source: Jackie S.

Cherry Cream Cheese Tarts

INGREDIENTS

16 oz cream cheese softened

3/4 cup sugar

1 tsp vanilla

2 eggs

Beat above ingredients together until smooth

Vanilla wafers

1 can cherry pie filling

Foil mini baking cups

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Place wafers in foil baking cups flat side up. Fill cups 3/4 full with cream cheese filling and place on a cookie sheet.

3. Bake at 350 degrees for 15 - 20 minutes (may take longer in some ovens). Watch closely for a very light ring of brown to start. Cream cheese filling should be firm but not browned. Remove imediately. They will be a bit puffy when you pull them out, and then the middle will sink a bit.

4. Place a cherry with a little filling in the sink hole on top of each tart. Store in fridge to keep cool. If you want to make them early, you can freeze them without the cherries. Pull them out awhile before you want to serve them so they can soften and top them with the cherry.

Note: this recipe makes around 40 tarts so you may want to get together with some friends to make these, or just spoil your husband with them all!

Source: Nicole Bergman

5 Minute Chocolate Mug Cake

INGREDIENTS

4 Tbsp flour

4 Tbsp sugar

2 Tbsp cocoa

1 egg

3 Tbsp milk

3 Tbsp oil

3 Tbsp chocolate chips (optional)

Marshmallows (optional)

Small splash of vanilla extract

1 large coffee mug (Microwave Safe)

DIRECTIONS

1. Add dry ingredients to mug, and mix well

2. Add the egg and mix thoroughly with fork.

3. Pour in the milk and oil and mix well.

4. Add the chocolate chips (if using) and vanilla extract, and mix again.

5. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

6. Allow to cool a little, and tip out onto a plate if desired. Eat and enjoy! (This can serve 2 if you want to feel slightly more virtuous)

Source: Steffany Davies

Thai Red Curry with Chicken

INGREDIENTS

1 (15 oz) can coconut milk

1 red bell pepper, sliced

1/2 white onion, sliced

1-2 carrots, peeled and sliced

2 green onion, chopped

1/2 tsp salt

1/4 tsp pepper

1 Tbsp sugar

1/2 lb chicken breast, pork, or beef, slicked thin

1/2 c bamboo shoots

Juice of 1 lime

1/2 - 1 Tbsp Thai Red Curry Paste*

DIRECTIONS

In a pot on high heat, combine coconut milk, meat, salt, pepper, sugar for about 8 minutes. Add the vegetables and curry paste, mix well, and cover. Reduce heat to med-low and cook for 10 minutes. Add the lime juice and mix well. Serve over rice.

*The Red Curry Paste is a little spicy so start out with a little and add more to your liking.

Source: Jackie S.

Lemon Seafood Spaghetti

INGREDIENTS

2 lemons - zested and juiced

1/3 cup water

1 1/2 Tbsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

1 garlic clove, minced

2 fillets of fish (salmon, tilapia, snapper, halibut - any good, sturdy fish)

1 Tbsp olive oil

1/3 lb Spaghetti, cooked, drained, and tossed with 1 Tbsp of olive oil (to prevent sticking)

DIRECTIONS

1. Season the fish with salt and pepper.

2. In a frying pan or skillet, combine the lemon juice, lemon zest, Italian seasonings, olive oil, and garlic. Place several lemon slices in the bottom of the pan like a bed.

3. Place the fish fillets on the lemon slices. Cook on med-high until the liquid begins to simmer. Cover and reduce heat to med-low heat for 8-10 minutes until the fish is just cooked - DON'T OVERCOOK.

4. Pour the cooked pasta in the fish pan and toss together, breaking up the fish.

5. Cook over medium heat until the pasta is heated through.

Source: Jackie S.

Pink Sauce

INGREDIENTS

1 can crushed or diced tomato

1 can tomato paste

1 onion chopped

2-4 cloves of garlic (depending on how garlicky you like it)

1 cup heavy cream (you can also use milk)

1/4 cup sour cream

1/2 Tbsp crushed red pepper flakes (less if you don't like spice, more if you do)

Salt and pepper to taste

1 Tbsp Italian herbs (also add more or less to taste)

1/4 cup water (optional)

DIRECTIONS

1. Heat a Tbsp of oil in a pan over about medium heat. Add the chopped onions and cook till they become soft and translucent.

2. Add the garlic and cook for another minute. You may have to adjust your burner (electric sometimes are hotter than gas so just keep that in mind); you don't want the garlic or onions to brown. If you see this, turn your heat down.

3. After the garlic, add the tomato paste and mash it in with the onion and garlic; this helps take some of the bitter taste the tomato paste acquires while it's in the can.

4. Cook for a minute and then add the diced tomatoes. If the mixture seems too thick for your liking, add the water.

5. Add the herbs, crushed red pepper, and salt and pepper, then turn down the heat to low and let simmer. You may let it simmer for up to an hour or for as little as twenty minutes, the sauce will be good no matter what. Just make sure that you stir occasionally.

6. Finish with the sour cream and heavy cream (or milk) about five to ten minutes before serving. Add some Parmesan cheese, your favorite pasta and enjoy! I've made this with Italian sausage and it was fantastic.

Source: Steffany Davies

Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

INGREDIENTS

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoon chili powder

1/2 tsp garlic powder

1 lb chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 lb Monterrey Jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

DIRECTIONS

1. Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let is sit in the refrigerator all day).

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13" baking pan.

3. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

4. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

5. Bake at 350 degrees F for 30 minutes until brown and crispy on top.

Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time, I might saute some onions and garlic and add that to the chicken mixture.

Source: Paola Jellings

Bruschetta

INGREDIENTS

1/2 loaf Italian Bread

4 Roma tomatoes, diced

1/4 tsp salt

1/4 tsp pepper

1 Tbsp olive oil (the best you can afford

1 Tbsp balsamic vinegar (the best you can afford)

1 tsp dried Italian seasoning

1 tsp dried basil - (use several fresh leaves if available)

1 whole garlic clove

2 Tbsp Classico brand Sundried Tomato Pesto (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Slice the bread into 1/4" slices and place on cookie sheet. Toast bread until outside is crispy but is still a little soft in the middle.

3. Mix the tomatoes, salt & pepper, oil, vinegar, and seasonings (and pesto if using) in a bowl. Let sit and marinate.

4. When the bread is toasted, rub the whole garlic clove over the toast slices - (it will kind of dissolve as you run in on the toast).

5. Spoon 1 to 1 1/2 Tbsp of the tomato mixture on top of toast. Drizzle with a little more olive oil if desired.

Source: Jackie S.