Wednesday, November 30, 2011

first 5 recipes in my email this morning.

Decadent Truffle Bottom Chocolate Cream Pie
1 (1/2 of 15-oz. pkg.) refrigerated pie crust
 2 cups miniature marshmallows or 20 large marshmallows
1/2 cup milk
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup (1/2 pt.) heavy whipping cream
Sweetened whipped cream or whipped topping (optional)
Chocolate curls (optional)
1 Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.
2 Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature.
3 Beat whipping cream until stiff; gradually blend into chocolate mixture, combining thoroughly. Spread over chocolate layer in pastry crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings.
HERSHEY'S Perfect SPECIAL DARK Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup chopped nuts(optional)
1 Heat oven to 375°F.
2 Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
3 (Non- food item)
Vapor Rub

1/4 teaspoon eucalyptus essential oil
1/8 teaspoon peppermint essential oil
1/8 teaspoon thyme essential oil
1/4 cup olive oil

Combine ingredients in a glass bottle. Shake well to mix oils evenly. Gently massage into chest and throat.
 Arthritis Relief

1 tablespoon Certo (Pectin)

3 tablespoons grape juice

Mix and drink each three times each day.
 Quesadillas on the BBQ

1/2 cup salsa, divided
4 10 inch flour tortillas
1/4 cup chopped sweet onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1/4 cup sliced black olives
1 cup cooked and peeled shrimp
1/2 cup shredded Cheddar cheese
1/4 cup sour cream

Preheat an outdoor grill for low heat.

Spread 1 tablespoon of salsa on half of each tortilla.

Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives and shrimp evenly among the tortillas.

Sprinkle each with cheese and fold tortillas in half to cover the filling.

Lightly oil the grill grate.

Place the filled tortillas directly on the grill.

Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks.

Serve with remaining salsa and sour cream.

Serves 4.


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