Flourless Chocolate Cake

Ingredients

• 8 eggs, chilled
• 16 ounces bitter sweet chocolate, chopped
• 1 cup unsalted butter, cut into small cubes
• ¼ cup brewed coffee (at room temperature)
• 1 tsp vanilla extract
• ¼ tsp salt
• Powdered sugar (for garnish)

Instructions

1. Adjust oven rack to lower-middle position and preheat oven to 325° F. Grease 8" springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes. 
3. Meanwhile, place the chocolate, coffee and butter in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm. Remove from the heat and stir in the salt and vanilla extract.
4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined. 
5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze has formed on the surface, about 22-25 minutes. The cake should register 140° on a digital thermometer.
6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight. 
7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream, if desired.

This article and recipe adapted from this site!

Italian Chicken Parmesan

Ingredients

• 4 chicken breasts thin
• 1 tbsp Italian seasoning (thyme, oregano, basil, rosemary)
• 1 cup Parmesan grated (divided) 
• 2 eggs whisked 
• 1 ½ cup bread crumbs 
• ½ tsp each salt & pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 ½ cups Marinara sauce
• 4 slices Mozzarella
• ⅓ cup Mozzarella shredded
• 2 tbsp fresh basil chopped
• 10 oz. spaghetti (to serve with chicken)

Instructions

1. Set up a line of 3 bowls or wide plates. Place ½ cup of grated Parmesan in a large plate or bowl. In the second medium bowl, whisk the egg. In the third bowl mix together bread crumbs, garlic powder, Italian seasoning, saltand pepper. 
2. Bread the Chicken: Dip chicken breasts in the Parmesan bowl first and coat on both sides. Then, transfer coated chicken and dip in egg bowl on both sides. Last, dip both sides of chicken in bread crumbs mixture in the third bowl. Evenly coat and pack breadcrumbs lightly with your hand. Shake off any excess breading and repeat with the remaining chicken. 
3. Sear the Chicken: Heat olive oil in a large cast iron skillet or pan and brown chicken for 3 minutes on each side, fora total of 6 minutes for both sides. I browned 2 chickens at a time. 
4. Bake Chicken: Preheat oven at 375 F. Lay browned chicken in the same oven proof cast iron skillet. Layer chicken with mozzarella slices. Then add marinara sauce over top. Scatter shredded Mozzarella and remaining ½ cup of Parmesan on top of Marinara. Bake for 30 minutes until sauce is bubbling, about 30 minutes. 
5. Sprinkle with fresh basil and serve with spaghetti.

This article and recipe adapted from this site!

Tiramisu and Chocolate Truffles

Ingredients

• 1 package Philadelphia Cream Cheese
• 2 packages JELL-O vanilla flavored instant pudding
• 48 wafer cookies
• 3 cups cold milk
• 2 Tbsp Maxwell House Coffee Powder
• 1 tub COOL Whip
• 2 oz BAKER’S Semi-Sweet Chocolate, grated

Instructions

1. Line the bottom of a martini glass with a couple of wafer cookies.
2. Mix together Maxwell House Coffee, Cold Milk, Cream Cheese and JELL-O Pudding until well combined. Stir in COOL-WHIP until combined. 
3. Add in Maxwell House Cool Whip Jell-o mixture half way, dust with Baker’s Chocolate, layer more wafer cookies around the edge and add additional Maxwell House Cool Whip Jell-o mixture.
4. Once you have the desired height of Maxwell House Cool Whip Jell-o mixture dust with Bakers Chocolate and place in the fridge for a few hours to set
5. Remove and garnish with Cool-Whip if desired. You can also place raspberries around the edges

This article and recipe adapted from this site!

Cheese Enchilada Recipe

Ingredients

• 4 tbsp flour
• 2 tbsp oil 
• ½ tsp garlic powder
• 3 tbsp Gebhardt Chili Powder 
• ¼ tsp oregano
• ½ tsp cumin 
• 2 cups chicken broth
• ½ tsp salt
• Mexican Cheese (or other Cheese)
• Corn Tortillas

Instructions

1. Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1 to 2 minutes. 
2. Add garlic powder, chili powder, salt, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened. 
3. After you have made your sauce, you will want to dip your corn tortillas in the sauce until they are soft and immediately put it into a greased 11x7 pan. 
4. From there you will add cheese, roll it up and push it to the end of the pan. 
5. Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. Bake at 350°F for 20 to 25 minutes.

This article and recipe adapted from this site!

Spanish Rice Recipe

Ingredients

• 2 cups long grain rice
• 8 oz tomato sauce
• ⅛ cup oil
• 1 tsp minced garlic
• 1 tsp salt
• 1 cube chicken flavored bouillon
• 4 cups water
• dash garlic pepper
• dash cumin
• 6 stems cilantro (optional)

Instructions

1. Heat oil in large frying pan on medium heat. 
2. Add rice and cook until golden brown. 
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes. 
4. When rice is brown, add tomato sauce, water, salt, cumin, garlic and garlic pepper to pan. 
5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

This article and recipe adapted from this site!

Quick and Easy Peach Freezer Jam

Ingredients

• 3 cups peeled finely diced fresh ripe peaches
• 1 tablespoon lemon juice
• 1 ¼ cups granulated sugar
• ½ teaspoon vanilla extract
• 1 ¾ ounce SURE-JELL fruit pectin
• ½ cup water

Instructions

1. Place diced peaches, lemon juice, sugar, vanilla, and water in a medium saucepan; bring to a boil. Reduce heat slightly and cook for 3 minutes, stirring constantly. 
2. Sprinkle in the fruit pectin, stirring until dissolved and continuing to boil for 1 minute. Reduce heat to low and stir for 1 more minutes. 
3. Mash the mixture with a potato masher until desired consistency is reached. 
4. Ladle the jam into 8 ounce glass canning jars, leaving a ½ inch clearance from the top. 
5. Allow to cool for 1 hour. Seal with the lid and place in the refrigerator overnight to solidify.

This article and recipe adapted from this site!

No-Bake Jello Pie

Ingredients

• 3 ounce package Jello
• 8 ounce tub Cool Whip , thawed
• 14 sheets Graham Crackers
  ½ cup unsalted butter , melted
• 1 cup ice cold water
• ½ cup boiling water

Instructions

1. Coat a 9-inch pie plate with nonstick cooking spray. 
2. In a large bowl, whisk together the gelatin powder with boiling water for a couple minutes until completely dissolved. 
3. Whisk in the ice cold water for a couple minutes until cool and slightly thickened. 
4. Gently stir in Cool Whip until fully blended and the mixture is a uniform pastel color. 
5. Place in the refrigerator for 15 minutes while you prepare your crust. 
6. Blend the graham crackers in a food processor until finely ground; add in the melted butter and pulse until well combined and all the crumbs are moist. Press the mixture evenly into the bottom and up the sides of the pie plate. 
7. Give your gelatin mixture a whirl and pour into the prepared crust. Place in the refrigerator for 4 to 6 hours until firm and set. 
8. Slice and serve with a dollop of whipped cream!

This article and recipe adapted from this site!