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Rich Hot Chocolate

15 Jan

2 tsp cornstarch

3 cups milk, divided

1 cup half-and half

2 (3.5 oz) dark chocolate bars, chopped

1/3 cup honey

1 tsp vanilla

Pinch of salt


Whisk together cornstarch and 1/2 cup milk until smooth. Cook remaining milk and half and half in a large saucepan over medium heat until bubbles appear around the edge of pan; about 4 minutes, do not boil. Whisk in chocolate, honey, vanilla, and salt until blended and smooth. Whisk in cornstarch mixture. Bring to a light boil, whisking frequently; about 4 minutes. Remove from heat. Let cool slightly. Serve with whipped cream or mini marshmallows.


Serves 4



Chocolate Barvarian Cream Pie

13 Jan

1-9 inch graham cracker crust

1-3/4 cups milk

1 envelope unflavored gelatin

2/3 cup sugar

6 TBSP cocoa

1 TBSP light corn syrup

2 TBSP butter

3/4 tsp vanilla

1 cup heavy cream

Pour 1 cup milk into a saucepan; sprinkle gelatin on top. Let stand 5 minutes to soften gelatin. Combine sugar and cocoa; add to mixture in saucepan. Add corn syrup. Cook over medium heat; stirring constantly until mixture comes to a boil. Remove from heat. Add butter, and stir until melted. Blend in remaining 3/4 cup milk and vanilla. Pour into large bowl. Let cool to room temperature. Chill until almost set. Whip cream until stiff. Whip cooled mixture on medium speed until smooth. Blend half of whipped cream into chocolate mixture on low-speed just until smooth. Pour into pie shell. Chill until set. Top with whipped cream.

Hi-Protein Energy Bars

13 Jan

1/2 cup butter

1-1/3 cups packed light brown sugar

2 eggs

1 tsp vanilla

1/3 cup cocoa

1/4 cup milk

1/4 cup non-fat dry milk powder

1/4 cup wheat germ

1 cup whole wheat flour

1/2 tsp baking powder

1/4 tsp baking soda

2 cups (12 oz) Reese’s Peanut Butter Chips

1/2 cup raisins

Preheat oven to 350

Cream butter, sugar, eggs, and vanilla in a large bowl until light and fluffy. Blend in cocoa and milk; add dry milk, wheat germ, flour, baking powder, and baking soda. Beat until ingredients are thoroughly combined. Fold in peanut butter chips and raisins. Spread mixture in a greased 13x9x2 baking pan. Bake 30 to 35 minutes. Cool completely in pan. Cut into bars.

Makes 18 bars

White Chocolate Panna Cotta

12 Jan

Panna Cotta is a eggless custard. Put in High-Ball glasses for a pretty presentation.


1 (1/4 oz) envelope unflavored gelatin

1-1/2 cups cold milk, divided

1 cup whipping cream

1/2 cup white chocolate chips

1/4 cup sugar


Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moist. Let stand 5 minutes ( mixture will be lumpy) Cook whipping cream, chocolate, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until melted. Remove from heat, add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1-1/4 cups milk. Pour into 4 to 6 glasses. Cover and chill 24 hours.

Serve with Dark Chocolate Sauce

1 (3 oz) dark chocolate baking bar, chopped

3/4 cup heavy cream

Microwave chocolate and cream in microwave safe bowl at high 1-1/2 minutes or until melted; stirring at 30 second intervals.


Cranberry Crumb Cake

11 Jan

1 cup all-purpose flour

1/2 cup plus 1/3 cup sugar, divided

2 tsp baking powder

1/2 tsp salt

1 egg, lightly beaten

1/2 cup low-fat milk

1 TBSP orange juice

1 TBSP canola oil

1/4 tsp almond extract

2 cups cranberries, chopped



1/4 cup flour

3 TBSP sugar

2 TBSP cold butter


In a large bowl, combine flour, 1/2 cup sugar, baking powder and salt. Combine egg, milk, orange juice, oil and extract in separate bowl. stir into dry ingredients. Spoon into a greased 8 inch baking dish. Combine berries and remaining sugar; spoon over batter.

Combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over berries. Bake at 375 for 35 minutes or until edges pull away from pan. Refrigerate leftovers.



Blackberry Cobbler

11 Jan

A quick and lighter version of a southern favorite.


1/2 cup sugar

4-1/2 tsp. quick cooking tapioca

1/4 tsp. cinnamon

5 cups fresh or frozen blackberries, thawed

2 TBSP orange juice



1 cup all-purpose flour

1/3 cup plus 1 TBSP sugar, divided

1/4 tsp baking soda

1/4 tsp salt

1/3 cup low-fat vanilla yogurt

1/3 cup low-fat milk

3 TBSP butter, melted


In a large bowl, combine sugar, tapioca and cinnamon. Add berries and orange juice; toss to coat. Let stand 15 minutes. Spoon into a 2 quart baking dish coated with cooking spray. In a large bowl, combine flour, 1/3 cup sugar, baking soda, and salt. Combine yogurt, milk, and butter; stir into dry ingredients until smooth. Spread over the berry mixture. Bake at 350 for 20 minutes or until golden brown. Sprinkle with remaining sugar. Serve warm.


Moist Lemon Cake

10 Jan

Zest and juice of 1 lemon

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 (6 oz) container lemon yogurt

1 tsp vanilla

1 cup butter softened

1-3/4 cups sugar

3 large eggs



1-1/2 sticks butter

1 (16 oz) box powdered sugar

2 TBSP lemon juice


Heat oven to 350


Grease and flour 2 (9 inch) round cake pans. In a medium bowl combine flour, baking powder and salt. In a small separate bowl mix together milk, yogurt, and vanilla. In a large bowl, beat butter and sugar together at medium speed until light and fluffy. beat in eggs one at a time, beating well after each addition. On low-speed , beat flour mixture into butter mixture in 3 additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide evenly into prepared pans.

bake  for 35 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Invert onto cooling rack and cool completely.

Beat butter and 1 cup powdered sugar,  lemon juice and 2 TBSP water until smooth. Gradually beat in remaining sugar. Add 2 to 3 drops yellow food coloring if desired. beat until smooth. Refrigerate before serving.



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