Pinch Me, I Must Be Cooking

Sunday, July 02, 2006

 

Jessamyn's Chocolate Surprise




Chocolate ‘surprise’


Ingredients:

-sprinkles

-Hershey chocolate bars

-pretzels



What you need:

- Microwavable bowl or plate

- (plastic) cup


Directions:

Place one row (four small Hershey bars) in the plastic plate and put it in a microwave for about one min. then pour in the melted chocolate into the plastic cup then add two-four pretzels then put in a second bar for about one min. and add that on top of the pretzels then take your sprinkles and cover the whole top with them then put it in the freezer for about one hour. Then melt one more bar of chocolate for one min. and put that on top of the sprinkles then add about half as many sprinkles as you did before then place it in the freezer for an hour and enjoy!

(Makes one serving) (Per cup)

Saturday, February 11, 2006

 

Heinz 57 Ketchup...we mean Catch-Up


Charlie Brown's Peanut Cookies

from Maida Heatter's Book of Great Cookies

This was a very labor-intensive recipe, with mixed reviews on the final product, which was extra peanutty (peanut butter in the cookie dough, rolled in finely chopped peanut) but not quite as sweet enough, even with the butterscotch chips on top. Next time, we will go back to the standard PB cookie recipe.








Murghi Doopiaza (Chicken with Onions)
from The Art of Indian Cuisine, by Sen Gupta
This is a delicious Indian recipe that did not call for too many exotic ingredients. Lots of onions slowly cooked until lightly browned complement the chicken breasts (cooked with skin and on the bone), which are baked in a foil-covered dish in the oven after browning on the stove top and come out tender and succulent.






Old-Fashioned Jumbo Lemon Waters

from Maida Heatter's New Book of Great Desserts

These are easy to make (basic drop butter cookie ingredients, plus lemon and mace), and melt in the mouth. The lemon and mace combination is an intriguing flavor accent. These would be nice with afternoon tea.








Classic Creme Brulee

from Elegantly Easy Creme Brulee & Other Custard Desserts, by Debbie Puente




The best creme brulee we've ever had. It was worth running out to the gourmet kitchen gadget store to get a butane refill for the mini blowtorch.





Parmesan Chicken Breasts

from 15-Minute Low-Carb Recipes, by Dana Carpender

C.'s not much of a low-carber anymore, but this is truly a quick and simple recipe: boneless, skinless chicken breasts, dredged in beaten egg and "shake cheese" (green can Parmesan), oregano, garlic powder, paprika, and pepper, and sauteed in melted butter. May not be for those watching their sodium and cholesterol, but easy and tasty.




Marshmallow Chocolate Chip Crispies

from The Art of Making Good Cookies Plain and Fancy, by Annette Laslette Ross and Jean Adams Disney

Oh yeah...we all know what these are: R.K. treats, with semi-sweet chocolate chips melted in for that extra special touch. Mmm mmm good.

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