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.

Chicken Roll ups...From my brain

Cooked and diced or shredded chicken. ( between 4-6 breasts)

Cream cheese-either 2 8oz. Pkgs. or 18 oz and 1flavored

Salt and Pepper to taste

I like to add canned mushrooms sometimes

Chopped onion. To taste.

   You could add other tasties that you like. It might be good with bell peppers, olives, etc.

  Roll up in canned crescent rolls. Bake according to pkg. directions. 

For gravy- make simple gravy from chicken broth (or use canned gravy....never have tried that!)

Stir in sour cream. If I find the true recipe and it is different... I will surely be editing this. Have a happy meal!

Devil's Tooth Cheesecake

1/2 c. Melted butter

1 pkg. chocolate wafer cookies

2 pkgs. (8 oz) cream cheese

1 c. Sugar

1 (16oz) tub ricotta cheese

6 eggs

1/2 c sour cream

1 1/2 tsp. almond flavoring

1 1/2 tsp.vanilla

1 pkg. chocolate chips

1/4 c. Butter

1/2 c.whipping cream

     Crush cookies. Combine with melted butter for crust. Pat I. The bottom of 19 inch Dutch oven or springform pan. Go up the sides at least 1 inch. Mix cream cheese, sugar, ricotta cheese, eggs and sour cream until smooth. Melt chocolate chips, butter and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into the chocolate mixture. Mix well. Pour into crust. 

   Add vanilla to remaining white mix. Pour carefully over chocolate. Bake about 350 degrees or with medium heat if using charcoal....(call me). Be patient. It's done when the top cracks. This a good warm out of the Dutch oven, but way better served cold. 

   When are you making this Lace?

Superman Soup

I threw this together the other night. I almost called it Clean Out the Fridge soup, but Superman really loved it and wants me to remember the recipe.
3 TB. Butter
1/2 chopped onion
1/2 c. Diced carrots
1/2 tsp. thyme
   Sauté these together 5-10 minutes. (Give the flavors a chance to blend and the vegetables a chance to soften)
     6 c. Water
6 tsp. chicken boullion
1 c. Frozen peas
1 c. Fresh pea pods
1 small package of frozen corn ( home frozen is the best!)
2 c. Chopped ham
    Boil all this for about 20 minutes or until carrots are tender. Stir in 1 package cream cheese. Salt and pepper to taste.

Oven less

What do you do when your oven doesn't work? Bake No Bake Cookies
 I need to save the recipe...this is the good one
2 c. Sugar
1/2 c. Milk
1/2 c, butter
3Tb. Cocoa
1/8 tsp. salt
3 c. Quick oatmeal
1 tsp.vanilla
 Raisins ( not optional)
    Bring all but vanilla and raisins to a boil. Boil 2 minutes. Add vanilla and raisins. Drop by spoonful onto a lined cookie sheet. Let set up.