Reduced-fat Chocolate Bundt Cake

Reduced-fat Chocolate Bundt Cake

1 pkg. Devil’s Food Cake Mix

1-1/3 C. Water

½ C. Oil (1/2 C. Black Bean Puree)

3 Eggs (1/3 Dry Egg Powder + 2/3 C. Water)

Preheat Oven to 350°F. Grease sides of pan. Blend ingredients in large

bowl at low speed until moistened about 3 seconds. Beat at medium speed for

2 minutes. Pour batter in pan and bake immediately. Check cake mix box for

specific baking times. Allow cake to cool in pan for 5 minutes before turning

out onto cooling rack. Dust with powdered sugar when completely cool.

Peanut Butter Temptations

Peanut Butter Temptations
Submitted by Erin M
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
Bake for 10-12 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
To save time: Use 2 pkgs. Peanut butter cookie mix (makes 90 cookies). 2 11 oz. pkgs. of chocolate peanut butter cups is about 72.

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Submitted by Jen P

**Note: this can be made as white chocolate or chocolate. To do white chocolate, omit cocoa from crust and change chocolate chips to white chocolate chips.

4 8 oz. pkgs. cream cheese, softened
1 c. sugar
Mix together.
Add:
¾ tsp. almond extract
¼ tsp. raspberry extract
Mix, then add:
4 eggs, 1 at a time
Mix well. Add 2 c. chocolate chips, melted. Pour over graham cracker crust in spring-form pan. Add decorator’s lines of raspberry sauce. Bake 55-60 minutes at 350. Top with raspberry sauce when serving.
Graham Cracker Crust
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. cocoa (optional)
1/3 c. melted butter
Bake 360 for 6 minutes
Raspberry Sauce
10 oz. frozen sweetened raspberries
2 Tbsp. sugar
Mix in blender, and then strain seeds out.

Nutty Truffles

Nutty Truffles

by Andrea Pederson (Elissa’s mom)
Submitted by Elissa H with a couple of alterations based on what I brought to the Cooking Group

*Toast nuts first so that they can be "cooling off". Never roll truffles in anything that is still warm.

Chocolate Ball Mixture
Place 2 1/4 C. Hershey's semi-sweet chocolate chips in a med- large glass mixing bowl and set aside.

In a med. sized heavier gauge pan combine:
1 C. Heavy Cream (I used regular whipping cream)
4 T. Butter (salted)

Bring to a boil on Med. heat (I use the heat setting that is "one notch past Med." on an electric stove) and lightly boil for about 3 minutes

Pour hot liquid over choc. chips and add:

2 t. vanilla
2 t. Hazelnut flavoring OR 1 t. Almond flavoring
2 t. Honey (optional)
(The batch I made today I used 1 t. pure Mexican vanilla, 1/4 t. almond flavoring and 1 T. honey)
Stir well until very smooth, then cover and put into fridge for 4-6 hours or until mixture is uniformly firm.

Coating
2 giant sized Hershey's chocolate bars (with Almonds is okay), crumbled (directions below). I used only 1.
1 1/4 cups chopped, toasted* pecans (I use toasted pecans that are very finely chopped...just buy them that way if you can) I used about 3/4 cup.

It helps to place choc. bars in fridge or freezer first and break into chunks before putting into the blender. "Pulse" chocolate bars in the blender until crumbly...you will have to use a spatula or butter knife to scrape it off the bottom of the blender after you have removed container from power source.
Place crumbled chocolate in a bowl or on a plate with cooled toasted nuts and mix well with a fork. This is what you will roll your chocolate truffle balls into in order to coat them.

*To toast nuts
I put chopped pecans in a Corelle cereal bowl and hollow out an "empty space" in the middle of the bowl so that the nuts are on the "outer edge" like a doughnut shape.
Microwave pecans on high for 30 seconds at a time, stirring and re-doing the "doughnut hole" shape in the middle before toasting again for 30 more seconds...this keeps them out on the edges where they will be toasted. It takes about 90 seconds or less all together...it's good to smell them between each 30 second stint in the microwave to make sure you're not burning them. They should smell toasted, not burned.
All microwaves are different and have varied speeds/temps.
Cool pecans thoroughly!! (I put them in the freezer for a few minutes before adding them to crumbled chocolate.)

To form truffles
Scoop small truffle balls from cold chocolate mixture and roll in nuts/chocolate...try not to touch soft chocolate too much before rolling them. I sort of formed them as I rolled them in the coating.

Place finished truffles on wax paper or a plastic lined container and cover tightly. Keep in fridge until well cooled. These are best eaten at room temperature, but always keep them stored in the fridge otherwise.

Substitutions can be made for nuts...if you use almonds to coat truffles, make sure they are well chopped/pulsed in blender first or they will be too hard.

Split Pea Soup with Quinoa

Split Pea Soup with Quinoa
Submitted by Susan N
2 cups split peas
8 cups chicken broth (can use ½ water) (may need more liquid than this)
1 rib celery, chopped
1 cup onion, chopped
1 large carrot, chopped
½ cup Quinoa, rinsed
½ cup bacon, cooked & crumbled
¼ tsp thyme
1 bay leaf (remove after cooking soup)
½ tsp sea salt
1 garlic clove
½ tsp basil
Combine all ingredients in the slow cooker. Cover and cook on low 8-12 hours or on love 6 hours…..or until peas are tender. Watch the liquid levels and add more chicken broth if you like a thinner soup. This soup is very thick.
When it’s done and you stir the mixture the peas become fairly smooth.
Also….add, more broth, pepper, more garlic, and chicken bouillon to taste.

Note: Quinoa is a seed/grain. It is a complete protein and has 9 essential amino acids and is very high in fiber. It also has a low glycemic index. It is sold at all grocery stores. You can use it like rice or add to salads, soups, chili, etc.

Granola

Granola

Submitted by Jen P
(There are eight variations to the master recipe. You can double the recipe, just bake it in two pans. 1 ½ recipe works on a sheet pan.)
Master Granola Recipe (makes about 1 quart)
Adjust oven rack to middle position, and heat oven to 275°. Coat a 9x13 metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt, and extra ingredients (except not dried fruit or anything that gets added after it's cool such as chocolate chips) in a bowl. Bring syrup, oil, water, and any flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight container for up to two weeks.)
2 cups old-fashioned oats (don't use quick oats!)
1/2 cup wheat germ (store this in the fridge or better yet the freezer so it won't go rancid)
2 T. dark brown sugar
1/4 tsp. salt
1 cup extra ingredients (see complete list below)
1/4 cup maple syrup (or honey or molasses or a combination)
3 T. flavorless oil, such as vegetable or canola oil
1 T. water
flavoring (see below)
Granola Variations:
Classic Granola
Extra Ingredients: 1/3 c. chopped walnuts, 1/3 c. sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 c. maple syrup with 2 T. each of maple syrup and molasses.
Crunchy Granola
Extra Ingredients: 1/4 c. slivered almonds, 1/4 c. sunflower seeds, 2 T. sesame seeds, 6 T. currants
Flavoring: none
Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 c. chopped roasted unsalted cashews, 1/4 c. chopped banana chips, 1/4 c. sweetened flake coconut, 1/4 c. chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger
Granola with Cherries and Almonds
Extra Ingredients: 1/3 c. sliced almonds, 1/3 c. sweetened flake coconut, 1/3 c. dried cherries
Flavoring: 3/4 tsp. almond extract
Trail Mix Granola
Extra Ingredients: 1/4 c. chopped roasted unsalted peanuts, 1/4 c. sweetened flake coconut, 1/4 c. dark or golden raisins, 1/4 c. mini chocolate chips*
Flavoring: none
*Stir chips into the granola only after it has completely cooled.
Orange-Berry Granola with Pecans
Extra Ingredients: 1/2 c. chopped pecans, 1/4 c. dried cranberries, 1/4 c. dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest
Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 c. chopped hazelnuts, 1/4 c. chopped dried cherries, 1/4 c. chopped dried pears
Flavoring: 1 tsp. vanilla extract
Orange-Flavored Granola with Pistachios, Mangoes and Dates
Extra Ingredients: 1/2 c. chopped roasted pistachios, 1/4 c. chopped dates, 1/4 c. chopped dried mangoes
Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Bread Recipe by Maradel Brown

Bread Recipe by Maradel Brown
Submitted by Elissa H
Makes 3-4 Loaves

In medium bowl, combine:
2 T. yeast
Pinch sugar
1 cup very warm water
Allow to double in size and then add to large bowl before flour

In large bowl:
4 cups very warm water
2 T. salt
1/2 cup oil
2/3 cup sugar
Yeast Mixture

Blend all ingredients
(If using a KitchenAid, switch mixer to the “dough hook”)
8 cups whole wheat flour
4 cups white flour

Knead dough for five minutes
Let rise in a warmed over for one hour
Knead into 3-4 loaves
Allow dough to rise in greased pans
Bake at 350 F
Check at 35 minutes
Should sound hollow when tapped

Chocolate Toffee Bars

Chocolate Toffee Bars

Submitted by Breanna M

2 1/3 cups all-purpose flour

2/3 cup packed light brown sugar

¾ cup butter or margarine

1 egg slightly beaten

2 cups (12 oz bag) semi sweet chocolate chips, divided

1 cup coarsely chopped nuts

1 can (14 oz) sweetened condensed milk

1 1/3 cups (8 oz) Health bits o brickle toffee bits, divided

Heat oven to 350 F. Grease 9x13 pan.

Combine flour brown sugar in a bowl. Cut in butter until coarse crumbs. Add egg; mix well. Stir in 1 ½ cups chocolate chips (reserve the remaining 1/2 cup) and nuts; set aside 1 ½ cups mixture.

Press remaining crumb mixture onto bottom of the pan. Bake 10 min. Pour milk evenly over hot crust; set aside ¼ cup of toffee bits. Sprinkle remaining bits over milk. Sprinkle reserved crumb mix and chocolate chips over top.

Bake 25-30 min or until golden brown. Top with reserved toffee bits. Cool completely on wire rack and cut into bars.

Cilantro Dip

Cilantro Dip
Submitted by Janet C
1 packet dry ranch dressing mix
2 cups sour cream (light works well)
1 bunch cilantro (use all unless woody on bottoms)
juice of 1 lime or to taste
pickled jalapenos to taste
Combine first 2 ingredients in blender. Add remaining and blend well. Serve with tortilla chips.

Melting Moments

Melting Moments
Submitted by Krista S
1 C. Butter, softened
1/3 C. Heavy Whipping Cream
2 C. Flour
Combine and Refrigerate for 2 hours

Divide dough into 1/3's - Let 1/3 stand @ room temp for 10 min. Roll out to 1/8" thick. Cut out quarter sized circles. Dip in bowl of sugar. Prick with fork.
Bake on ungreased cookie sheet @ 375 for 7-9 minutes

Filling:
1/2 C. Butter, softened
11/2 C. Powdered Sugar
2 tsp. Vanilla
(I divide the frosting in half and color half green and half pink - but you can do any color you want)
Put together like sandwiches.

Chocolate Covered Caramel Cookies

Chocolate Covered Caramel Cookies
Submitted by Corianne A
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 (13 ounce) package Rolo candies (put bag in freezer before for easier handling!)
4 (1 ounce) squares white chocolate, melted
In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. Place 2 in. apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Don't overcook, they become hard! Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.