Molten Chocolate Cakes

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (use good quality)
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
3 large egg yolks
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
Whipped cream


Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with cocoa. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream or icecream.

Makes 6 servings.
Bon Appétit
September 2000
March, New York, NY

**Cakes done when there is about a nickel size 'undone' center.
**These can be made in advance. Just stick custard cups on baking tray in fridge. Take out app. 25 minutes before baking to let come to room temp. You could even make them ahead of time (baking and all) and then just zap them in the microwave for 10-15 seconds before serving!

Buttermilk Waffles

What is better than Buttermilk Waffles on a Saturday morning (especially when your husband makes it)??!! When we first starting dating 9 years ago, we would often have breakfast dates. He would make Dutch Babies and Buttermilk Waffles...who could resist a man that did that?
This recipe is from "The Taste of Oregon".

Buttermilk Waffles
-2 eggs
-2 cups buttermilk
-2 cups flour
-1 tsp. baking soda
-2 tsp. baking powder
-1/2 tsp. salt
-1/3 cup melted butter

Heat waffle iron. Combine all dry ingredients. Beat eggs until frothy. Conbine all ingredients and mix until smooth. Bake until golden brown (about 5 minutes in our belgian waffle maker & the same in our waffle stick maker). Serve with whipped butter, fruit, syrup and or/powdered sugar.


Umm, these are big bites mama!

Jackson prefers to dip his waffles sticks!

Oh so yummy

This isn't a recipe but a recommendation! I just found this

OOOHHH so yummy! For only 130 kcals and 4.5 g Fat per serving you can't beat it! Even has these little chocolate caramel cups that remind me of Rolos. Yum Yum, go get some now!

Frozen Lemonade Pie

I tried this out last summer and made it again to bring for Thanksgiving. Everyone loved it! Plus it makes two pies.



1 (14 oz) can Sweetened condensed milk
1 (6 oz) can Frozen Lemonade concentrate
- thawed
- undiluted
1 (8 oz) container Frozen whipped topping, thawed
2 9-Inch prepared graham cracker crusts (I just use Keebler)

Garnish with lemon slices and additional whipped topping

Fold sweetened condensed milk and lemonade
concentrate into whipped topping; spoon into crusts.
Freeze until firm. Garnish, if desired. Can be made ahead and
kept in the freezer. Allow at least eight hours for any
frozen pie to freeze.

**I've tried this made with limeade too and that was delicious!

Pumpkin Muffins

**I made the loaf instead

One of the coolest people I know, Diane (who can set up a tent, camp stove/kitchen in 10 minutes flat) made these Pumpkin Muffins one Christmas and I fell in love with them! They freeze well and you can just zap them in the microwave to enjoy on a busy morning. Here is the recipe she sent me this morning...
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In Diane's Words--

Here's the Pumpkin bread recipe. I still make it all the time.

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 oz) solid packed pumpkin
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice (or use 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp all spice)
1/2 cup water

Combine sugar, oil and eggs. Add pumpkin and mix well.
Combine dry ingredients; add to pumpkin mixutre alternately with water. Pour into greased loaf or muffin pans. Bake at 350 degrees for 60-70 minutes (loaf pans--less for muffins)

I've also used a bunt pan and it came out just as nice.

Crock Pot White Chicken Chili

Prep 15 minutes
Cook Time--8 Hours on Low in Crockpot

1 1/4 lbs boneless skinless CHICKEN BREAST
3 (15 ounce) cans GREAT NORTHERN BEANS
1 (1 1/4 ounce) envelope TACO SEASONING
1 (4 1/2 ounce) can of chopped GREEN CHILIES
1 (10 3/4 ounce) can condensed CREAM OF MUSHROOM SOUP

Optional Toppings (although not optional in this house--these are a must)!!

SOUR CREAM
CHOPPED GREEN ONIONS
MONTERERY JACK CHEESE or CHEDDER

Place chicken in a 4 quart slow cooker.
Top with drained and rinsed beans.
In a medium bowl, combine taco seasoning, chiles, condensed soup.
Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken.
Serve topped with green onions and jack cheese & sour cream.

***I use 98% fat free soup (I have tried cream of chicken soup but don't like as well). I also use the reduced sodium taco seasoning. If you leave out the green chilies the chili is sorta blah....

Banana Streusel Muffins

Are you looking for a yummy way to use those old bananas? I went searching on the internet and came across these yummy muffins! I made a couple of modifications that are listed on the bottom.


INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten

Topping
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MODIFICATIONS--
-Reduced sugar to 1/2 cup
-Substituted Canola Oil for the butter (in the batter, not the topping)
-Added 1 tsp cinnamon to batter

I was also able to get 11 muffins out of the batter instead of 10. Wonder how unsweetened apple sauce would work instead of the butter/oil? Also will try Whole Wheat flour next time.
Sasha thought they were, "ummy"!