Chocolate Mousse

chocolate-mousse

Ingredients

  • 340g good quality chocolate, semisweet
  • 40ml whole milk
  • 200ml whipping cream
  • 40g unsalted butter extra
  • 6 eggs
  • a pinch of salt
  • 30g sugar
  • Cut the chocolate into pieces. Place chocolate chips in a large bowl.
  • Heat the milk and cream in a saucepan just until boiling. Remove from heat and keep you.
  • Cut the butter into small pieces.
  • Separate the eggs. Beat the egg whites very stiff with salt and sugar. In the last seconds before turning off the mixer, add the egg yolks.
  • Add the milk and cream mixture to chocolate. Mix well until the chocolate melts. I recommend using a foué to stir the mixture until the temperature about 40 degrees, slightly warmer than its lip. Add butter and continue mixing until melted.
  • Add a little of the chocolate mixture to eggs. Mix gently with a spatula silicon. Then add the egg mixture once the chocolate mixture, incorporating everything with gentle movements that do not lose the clear air. Mix just until uniform with a mousse.
  • Transfer mixture to bowl in which you want to serve. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  • It is recommended that one should serve the mousse within 24 hours because of the eggs. I think it will have no problem, because there will be nothing left!

Recipe source

Spinach Pesto Pasta Salad

Spinach Pesto Pasta Salad

Ingredients

  • 1 box of Barilla Plus Penne Pasta with Flax
  • PESTO INGREDIENTS:
  • 9 ounces package of fresh spinach, rinsed and drained
  • 1/4 cup of Extra Virgin olive oil
  • 10 Basil leaves or more to taste
  • 1/4 cup Parmesan Cheese, grated
  • 1 cup of nonfat plain yogurt
  • 4 cloves of garlic- add more if you love garlic
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon of sea salt (omit if you are watching your sodium)
  • 4 cloves of garlic- add more if you love garlic
  • VEGETABLES:
  • 1 medium zucchini, cut in half lengthwise
  • 1 medium yellow squash, cut in half lengthwise
  • 1 cup of cherry tomatoes

Directions:

  • Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.
  • Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into ¼ inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.
  • In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.
  • In a serving bowl add the cooked pasta, grilled vegetables, and spinach basil pesto and mix well. Serve immediately or cover and refrigerate until ready to serve.

Makes: 16 cups total | Adult Serving size: 2 cups | Child serving size: 1 cup
Recipe Source

Hershey’s Brownie Pie

Hershey’s Brownie Pie

Ingredients

  • 6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
  • ½ cup butter
  • ½ cup sugar
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 cup flour
  • ½ teaspoon vanilla
  • 2 lightly beaten eggs
  • 7oz. sweetened condensed milk
  • ¾ cup mini semi sweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Melt butter over medium-low heat.
  • Mix in ½ teaspoon vanilla and 2 lightly beaten eggs.
  • Add ½ teaspoon baking powder, pinch of salt and 1 cup flour and stir until smooth.
  • Grease 9″ springform pan and pour the mixture in it.
  • Bake for 20 minutes in the preheated oven.
  • When ready remove from oven and top brownies with 7oz. sweetened condensed milk.
  • Spread 3/4 cup mini semi sweet chocolate chips over the condensed milk.
  • Let cool.
  • Serve and enjoy!

Submitted by: Ann James

Strawberry Margarita Jello Shots

Strawberry Margarita Jello Shots

Ingredients

  • Strawberry Jell-O
  • strawberries
  • 3/4 cup of Cointreau
  • lime
  • water
  • 1 cup of tequila
  • sugar

Directions:

  • Cut the top part of the strawberry.
  • Cut a little piece from the bottom to form a cup.
  • Scoop out the inside with small measuring spoon.
  • Repeat with all strawberries.
  • Place them on a baking sheet.
  • Mix 3/4 cup boiling water and Jell-O mix and stir until it dissolves fully.
  • Measure out 3/4 cup of cointreau and 1 cup of tequila.
  • Add in the Jello-mix and stir.
  • Pour mixture into the strawberries.
  • Refrigerate for a couple of hours.
  • Garnish with lime and sugary lime zest mixture.
  • Enjoy!

Submitted by: Lynn Meyer

 

Strawberries & Cream Pie

Strawberries  Cream Pie

Ingredients

  • 2 cups fresh strawberries, halved
  • 1 tub Cool Whip (8 oz)
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 block cream cheese, softened
  • 3 tsp shortening
  • 1 cup semi-sweet chocolate chips
  • 1 Oreo pie crust or graham cracker crust

Directions:

  • Mix shortening and chocolate chips, melt in the microwave for about 30 seconds and then stir. If required microwave for 15 -20 more seconds, then stir until well mixed.
  • Use 3/4 of the compound to pour into the bottom of the crust and put in the refrigerator until hard.
  • Whip sour cream, cream cheese, sugar and vanilla until even. Pour the compound into the crust and put in the refrigerator for 1 night.
  • Top the pie with the Cool Whip and the strawberries. Microwave the left chocolate and sprinkle it over the top. Then put it in the refrigerator for about an hour.
  • Serve and enjoy!

 

 

 

Mini Tortilla-Crust Pizzas

Mini Tortilla-Crust Pizzas

Ingredients

  • 3 Old El Paso flour tortillas
  • 1 ( 15 ounces ) can Muir Glen pizza sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • 3/4 cup mini pepperoni

Directions:

  • Preheat to 400 degrees. Empty the pizza sauce from the can.
  • Cut four circles from each tortilla with the edges of the can. Put each circle in a muffin tin, that is gently oiled.
  • Put a tablespoon of Muir Glen sauce in the center of the tortilla circles.
  • Top with cheese and pepperoni rounds.
  • Bake for 10 – 12 minutes.
  • Enjoy!

Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup Parmesan cheese
  • 1 pound ground chicken breast (or dark meat)
  • 16 small mozzarella cubes
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup diced white onion
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 1/2 cup diced red bell pepper
  • 2 cups Muir Glen marinara sauce

Directions:

  • Preheat oven to 400 F.
  • In a small bowl, combine half of the Parmesan cheese, the panko and the olive oil and set aside.
  • In a large bowl, beat the egg. Add the chicken, garlic, red bell pepper, onion, oregano, basil, the remaining Parmesan and a pinch of salt and pepper.
  • Spray a mini muffin tin with cooking spray. In each well, place a couple of tablespoons of the chicken mixture. Put a cube of mozzarella in the center of the mixture and then top it with the rest of the mixture.
  • Drizzle the panko/Parmesan mixture on top of each chicken mound.
  • Bake for 25 to 30 min. and then let rest 5 minutes.
  • In a small saucepan, warm the marinara sauce.
  • Serve the cupcakes with the sauce.
  • Enjoy!

Summer Strawberry Pineapple Cooler (non-alcoholic)

Summer Strawberry Pineapple Cooler

Ingredients

  • 1 (6 ounce) can of frozen limeade concentrate
  • ice cubes
  • 6 inch wooden skewers
  • 1 (12-ounce) can frozen pineapple juice concentrate
  • 4 cups cold water/1 liter of club soda
  • fresh strawberries
  • assorted fruits such as halved orang slices, halved lime slices, orang sections, raspberries, strawberries, sliced kiwi and mint sprigs

Directions:

  • Pour limeade, water, ice cubes and pineapple juice into a pitcher.
  • Mix with spoon.
  • Put fresh fruits on wooden skewers to decorate your drinks before serving.
  • Enjoy!

Submitted by: Wanda Stevens

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients

  • 1 cup sugar ((BROWNIES))
  • 4 whole eggs ((BROWNIES) beaten)
  • 1/2 tsp salt ((BROWNIES))
  • 1 tsp vanilla ((BROWNIES))
  • 1/2 cup butter ((BROWNIES))
  • 1 cup flour ((BROWNIES))
  • 1 cup dark chocolate ((BROWNIES)Xocai Healthy Chocolate Activ Powder)
  • 2 cups confectioners sugar ((FROSTING 1st LAYER))
  • 1/2 cup butter ((FROSTING 1st LAYER) softened)
  • 2 tbsps green creme de menthe ((FROSTING 1st LAYER))
  • 1 cup dark chocolate ((FROSTING 2nd LAYER)Xocai Healthy Chocolate Nuggets, chopped)
  • 6 tbsps butter ((FROSTING 2nd LAYER))

Directions:

  • 1 (BROWNIES) Mix together and pour into greased 9″x13″ pan and bake for 30 minutes at 350 degrees. Cool.
  • 2 (FROSTING 1st LAYER) Mix frosting 1st layer ingredients and spread over cooled brownies
  • 3 (FROSTING 2nd LAYER) Melt frosting 2nd layer ingredients together. Cool slightly and spread over frosting 1st layer. Refrigerate and cut into small squares.

Yield: Serves 12

Recipe Source

Egg Cheese Breakfast Casserole

Egg Cheese Breakfast Casserole

Ingredients

  • 1 1/2 lbs. sausage
  • 9 eggs
  • 12 slices bread, cubed without crust
  • 1 teaspoon salt
  • 3 cups milk
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 cups grated sharp cheese

Directions:

  • Brown and drain sausage. Beat eggs. Add milk, salt and mustard. Add bread, cheese and sausage. Pour into 9×13 casserole. Refrigerate overnight.
  • Remove 1 hour before baking. Bake at 350 for 45 minutes. Cool 10 minutes before serving. Serve with fruit and coffee cake. Can be frozen. Serves 10 to 12 persons.

Yield: 2.0 servings
Recipe Source

Chocolate Mousse

Ingredients 340g good quality chocolate, semisweet40ml whole milk200ml whipping cream40g unsalted butter extra6 eggsa pinch of salt30g sugar … [Read more]

Spinach Pesto Pasta Salad

Ingredients 1 box of Barilla Plus Penne Pasta with FlaxPESTO INGREDIENTS:9 ounces package of fresh spinach, rinsed and drained1/4 cup of Extra Virgin olive … [Read more]

Hershey’s Brownie Pie

Ingredients 6oz. Hershey's Cookies 'n' Creme Chocolate Candy Bar½ cup butter½ cup sugar½ teaspoon baking powderpinch of salt1 cup flour½ teaspoon vanilla2 … [Read more]

Strawberry Margarita Jello Shots

Ingredients Strawberry Jell-Ostrawberries3/4 cup of Cointreaulimewater1 cup of tequilasugar Directions: Cut … [Read more]

Strawberries & Cream Pie

Ingredients 2 cups fresh strawberries, halved1 tub Cool Whip (8 oz)1 tsp vanilla1/2 cup sour cream1/2 cup sugar1 block cream cheese, softened3 tsp … [Read more]

Mini Tortilla-Crust Pizzas

Ingredients 3 Old El Paso flour tortillas1 ( 15 ounces ) can Muir Glen pizza sauce1 1/2 cups mozzarella cheese, shredded3/4 cup mini pepperoni … [Read more]

Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients 1 cup panko1 egg1 tablespoon extra-virgin olive oil 1/2 cup Parmesan cheese1 pound ground chicken breast (or dark meat)16 small mozzarella … [Read more]

Summer Strawberry Pineapple Cooler (non-alcoholic)

Ingredients 1 (6 ounce) can of frozen limeade concentrateice cubes6 inch wooden skewers 1 (12-ounce) can frozen pineapple juice concentrate4 cups cold water/1 … [Read more]

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients 1 cup sugar ((BROWNIES))4 whole eggs ((BROWNIES) beaten)1/2 tsp salt ((BROWNIES))1 tsp vanilla ((BROWNIES))1/2 cup butter ((BROWNIES))1 cup flour … [Read more]

Egg Cheese Breakfast Casserole

Ingredients 1 1/2 lbs. sausage9 eggs12 slices bread, cubed without crust1 teaspoon salt3 cups milk1 1/2 teaspoons dry mustard1 1/2 cups grated sharp cheese … [Read more]