Tuesday, February 2, 2010

Chocolate Chocolate Chip Muffins

(Theresa Harrington; Sheridan, WY)

Prep: 20 min.
Bake: 20 min. per batch

2-1/2 C. all-purpose flour
1-3/4 C. whole wheat flour
1-3/4 C. packed brown sugar
1/2 C. baking cocoa
1-1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 egg whites
1 egg
2 C. unsweetened applesauce
1-3/4 C. low-fat or fat-free milk
2 T. canola oil
2-1/2 tsp. vanilla extract
1-1/4 C. semisweet chocolate chips

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder, and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with nonstick cooking spray; fill 3/4 full with batter. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 32 muffins

Strawberry Sundae Cups

(Sandra Natera; Tucson, AZ)

Prep: 15 min. + freezing

4 squares (1 oz each) bittersweet chocolate, divided
1 C. strawberry ice cream
Whipped cream in a can

In a microwave-safe bowl, melt three squares of chocolate; stir until smooth. Brush chocolate evenly on the inside of two foil muffin cup liners. Freeze for 10 minutes or until set. Repeat brushing and freezing steps two more times.
Melt remaining chocolate; transfer to a small resealable plastic bag. Cut a small hole in a corner of the the bag. Pipe two heart shapes onto waxed paper. Freeze until set.
Just before serving, carefully peel liners off of chocolate cups and discard. Fill with ice cream. Garnish with whipped cream and chocolate hearts.

Yield: 2 servings

Fruit-Filled Cupcakes

(Margaret Wilson; Hemet, CA)

Prep: 30 min.
Bake: 25 min. + cooling

1 pkg. strawberry cake mix
2 C. sour cream
2 eggs
1/3 C. strawberry preserves
1 can vanilla frosting, divided
Red food coloring
Red nonpareils and pink jimmies

In a large mixing bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Place 27 paper or foil liners in heart-shaped or standard muffin tins. Fill cups half full with batter. Using the end of a wooden spoon handle, make in indentation in the center of each; fill with 1/2 tsp. preserves. Top with remaining batter.
Bake at 350 for 22-27 min. or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place a third of the frosting in a bowl; tint pink with red food coloring. Frost cupcakes with white frosting; pipe edges with pink frosting. Decorate with non-pareils and jimmies.

Yield: about 2 dozen

Easy Candy Bar Fudge

(Bonnie Ayars; Mechanicsburg, OH)

Prep: 20 min. + chilling

1 tsp. butter
1 C. butterscotch chips
1 C. semisweet chocolate chips
1 can (16 oz) chocolate fudge frosting
2 Snickers candy bars (2.07 oz. each), cut into 1/4-in. chunks, divided

Line a 9-in. square pan with foil and grease the foil with butter; set aside
In a large microwave-safe bowl, melt the butterscotch and chocolate chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate 1 hour or until set.
Cut fudge with a heart-shaped cookie cutter. Store in an airtight container in the refrigerator.

Yield: about 1-1/2 pounds

Mini Hog Dogs 'n' Meatballs

(Andrea Chamberlain; Macedon, NY)

Prep: 5 min
Cook: 3 hours

36 frozen cooked Italian meatballs
1 pkg (16 oz) mini hot dogs or smoked sausages
1 pkg (3-1/2 oz) sliced pepperoni
1 jar (26 oz) meatless spaghetti sauce
1 bottle (18 oz) BBQ sauce
1 bottle (12 oz) chili sauce

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 3 hours or until heated through.

Honey Pineapple Chicken

(Carol Gillespie; Chambersburg, PA)

Prep: 15 min.
Cook: 3 hours

3 lbs. boneless skinless chicken breast halves
2 T. vegetable oil
1 can (8 oz) unsweetened crushed pineapple, undrained
1 C. packed brown sugar
1/2 C. honey
1/3 C. lemon juice
1/4 C. butter, melted
2 T. prepared mustard
2 tsp. soy sauce

In a skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is no longer pink. STrain pan juices, reserving pineapple. Serve pineapple over the chicken.

Pork Burritos

(Kelly Gengler; Theresa, WI)

Prep: 25 min.
Cook: 8 hours (Slow-cooker/Crock-Pot)

1 boneless pork shoulder roast (3-4 lbs)
1 can (14-1/2 oz) diced tomatoes with mild green chilies, undrained
1/4 C. chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped seeded jalapeno pepper
1 tsp. salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno, and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 C. pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.
** When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.**