Tunnel of Fudge Tweeked

2 1/2 sticks butter room temperature (plus melted butter for pan)
3/4 c. cocoa plus enough to dust pan
3 oz. bittersweet chocolate
1/2 c boiling water
2 c. flour
2 c. pwd sugar
1 tsp.salt
1 c. cacao nibs. (hahaha- chocolate chips)
1 c brown sugar
3/4 sugar
5 lg. eggs
1 TB. vanilla
Bittersweet Ganache
   Butter and dust a Bundt pan. Put bittersweet chocolate in heat proof bowl. Pour boiling water over Whisk until smooth. cool to room temperature.
   Whisk together cocoa, flour, pwd. sugar, salt and nibs (snicker) in a large bowl until combined.
    Beat butter, brown and granulated sugars until light and fluffy. 2-3 minutes. Beat in eggs one at a time. Beat in vanilla. Add chocolate mixture. Beat until just combined. Turn mixer to low and add flour beating just until combined.
     Pour in pan and smooth the top. Bake at 350* until edges begin to pull away from sides of pan about 45 minutes. Let cool on a rake for 1 hour 30 minutes. Invert on rack and let cool completely for 1 1/2 - 2 hours. Drizzle with Ganauche. (Keeps for 3 days)

Bittersweet Ganauche
4 oz. bittersweet chocolate
1/3 c. whipping cream
pinch of sea salt.
  Melt together an drizzle on cake.

Chicken Enchilada Stuffed Spaghetti Squash

We loved this. Family even asked when we could have spaghetti squash again!
 Roast two small spaghetti squash by slicing in half lengthwise. Brush the inside with oil and season with salt and pepper. Roast cut side down in 400* oven for about 30 minutes.
  For Chicken Enchilada stuffing:
1/2 lb. cooked and shredded chicken
1/2 c. black beans
1/2 c. corn
1/4 c. cilantro (??)
1/2 c. cheddar cheese shredded
1/2 c. jack cheese cheddar
   Mix chicken, enchilada sauce, beans, corn and cilantro together. Divide between squash. Top with cheese and broil for 2-3 minutes until golden brown.
  Enchilada Sauce:
1 TB oil
1 small onion diced
1 clove garlic minced
1 tsp. cumin toasted and ground
1 28 oz. can tomatoes
1-2 chipotle chilies in adobo
1 tsp. oregano
Salt and pepper to taste
   Heat oil in pan. Saute onion about 5-7 minutes. Add garlic and cumin. Stir until fragrant about 1 minute. Puree' tomatoes and chipotles. Add to pan. Season and boil.
 

Darlene's Carmel Breakfast Ring

Another Recipe Club winner. Perfect for a yummy Sunday morning breakfast.
18 frozen rolls
1/2 c.  Brown sugar
1/2 Butter or margarine
1/2 pgk. cook style vanilla pudding
1/2 c chopped nuts. Opt. (we don't put these in)
1 tsp/ cinnamon Opt. (not optional at our house)
   Spray a Bundt pan with cooking spray. Put rolls evenly around pan. Melt butter and add sugar and cinnamon. Sprinkle nits over rolls (if you're using them) Then sptinkle pudding mix over rolls. Next drizzle butter mixture over the top. Cover with a damp towel. Cover with plastic wrap. Place in oven overnight. Bake in the oven 350* for 30 miinutes. (let rise at least 8 houts).  Invert on plate and enjoy pulling apart the carmelie lusiousness.