Chocolate Malt Ice Cream Cake

Chocolate Malt Ice Cream Cake

Note: Haven't made this yet. Still need to finish writing instructions from the magazine.

1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp salt
1/3 c. vegetable oil
1 tsp white vinegar
1 tsp vanilla
1 c. water
1 c. chocolate fudge topping
1 1/2 quarts (6 cups) vanilla icecream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 c. whipping cream
1/4 c. chocolate fudge topping
additional malted milk ball candies, if desired

Heat oven to 350F. Grease bottom and side of 9 or 10 inch spring form pan with shortening.

p. 46 of indulgent desserts spring 2007

Beefy Rice and Beans

Beefy Rice and Beans (my own brain)

Notes: I tried making this today, and it smelled AMAZING. The taste was delicious...but the rice FLOPPED big time. I've never made crunchy rice before today, but this stuff is a crunchy munch. However, if it wasn't crunchy, it'd be delicious!

1 cup uncooked rice
2 cups water
1 packet Lipton Onion Soup Mix (I use the onion soup mix spices listed below)

• 8 tsp. dried minced onion
• 1 tsp. onion powder
• 4 tsp. beef boullion
• 1/4 tsp celery salt

Combine rice, water, and spices. Cook according to rice directions.

1/2 lb. ground beef
1 can red beans

Brown ground beef. Add beans.

After rice is finished cooking, add beef and beans to the rice.

Stuffed Cookies

Stuffed Cookies (from here)

Notes: I haven't made these, and they sound absolutely terrible for you. But I'm slightly intrigued and want to try them...

Click the link for the recipe and photos.

Andes Crème De Menthe Cookies

Andes Crème De Menthe Cookies (from here)

Notes: I haven't made these yet, but they sound good. I have some mint chocolate baking chips that I want to use and thought this might be a good option.

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla extract

2 large eggs

1 (10 ounce) package Andes mint baking chips

2 2/3 cups all-purpose flour

Preheat oven to 350°F.

2 Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.

3 Add Andes Baking Chips and mix.

4 Add Flour and continue to mix until all ingredients are well blended together.

5 Cover and chill in the refrigerator for 45-60 minutes.

6 Spoon out approximately 1 oz of dough per cookie.

7 Form a ball and then slightly flatten.

8 Place on non-stick baking pans and bake for approximately 8-10 minutes.

9 Cool on pans for 2 minutes, then remove.

Read more: http://www.food.com/recipe/andes-cr-me-de-menthe-cookies-andes-mint-cookies-95863#ixzz1FqxQm04T

Peanut Butter Melt Away's

Peanut Butter Melt Away's from Brielle Kennington

Note: Haven't made these, but they taste really good and are really easy to make.

1 lb bag vanilla melting chocolate
1 lb bag milk chocolate melting chocolate
1 cup peanut butter 

In a large bowl combine melting chocolate. Put in the microwave for 1
min and stir. Continue to put it in the microwave at 1 minute
intervals, stirring each time until the chocolate is completely melted
and blended together. Then add one cup of peanut butter. If you are
having trouble mixing in the peanut butter put it in the microwave an
additional 30 seconds and mix until well blended. Then pour the
mixture into a wax paper lined pan or baking dish with sides. Put it
in the fridge to cool and then leave it on the counter once hard
before cutting or it is very hard to cut. You can also cut out shapes
with a cookie cutter! 

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Notes: Easy, delicious, and simple.

1 lb. bonless skinless chicken breasts (I don't usually add this much.)
2 cans of beans, do not drain (I usually do one can of black and one can of pinto)
1 can green chilis
Taco seasoning for 1 lb. (I use the Taco Seasoning recipe on here and add around 2 to 3 tbsp)

Dump everything into the crockpot and cook until chicken is done (usually 4 to 6 hours on high or 8ish hours on low). Shred chicken after it is finished cooking. Serve on taco shells, tortilla, etc. with taco toppings.

Lemon-Basil Pasta

Lemon-Basil Pasts (BHG mag)

10oz linguine or desired pasta
1 19oz can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
1 c. packed fresh basil leaves

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquid; set aside. Drain pasta and beans; cover to keep warm.

Meanwhile, finely shred peel from the lemon half (about 2 tsp). In a small skillet, heat 1 tbsp of oil. Add lemon peel; cook and stir 1 minute, or until lightly golden.

In food processor combine cooked lemon peel, basil, and remaining 2 tbsp of olive oil, the juice from the lemon half, 1/2 tsp. salt, 1/4 tsp pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tbsp. at a time, until desired consistency, processing mixture after every addition.

To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.