Chocolate Peanut Butter Crisp Bars Recipe

From Peggy Trowbridge Filippone,Your Guide to Home Cooking.
This recipe uses a packaged brownie mix, peanut butter chips, and sweetened condensed milk. The secret crispy ingredient is potato chips in the frosting. The end result is as rich as a candy bar with a fudgy brownie layer, peanut butter caramel, and crispy chocolate frosting. Cut these small because they are sure to cause sugar shock!
INGREDIENTS:
1 (22-1/2 ounce) package fudge brownie mix
2 eggs, lightly beaten
2 tablespoons water
1 cup peanut butter flavored chips
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
8 ounces semi-sweet chocolate chips
2 Tbsp butter
1 cup finely crushed salted plain thin potato chip crumbs
PREPARATION:
Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with non-stick foil.

In medium bowl, combine brownie mix, eggs, and water; mix well (mixture will be stiff).
Pour into foil-lined pan.

Bake 20 minutes; remove from oven. Sprinkle peanut butter chips evenly over brownie crust. Pour condensed milk evenly over chips.

Return to oven; bake 20 to 25 minutes or until golden. Cool thoroughly.

Melt chocolate chips and butter, mixing together well. Fold in crushed potato chips. Spread evenly over cooled bars. Chill 15 to 20 minutes. Peel down foil and cut into bars. Cut these smaller than you normally would, because they are extremely rich, much like a candy bar.

Yield: 36 bar cookies

Chocolate-Covered Dream Bites Recipe

From Peggy Trowbridge Filippone,Your Guide to Home Cooking.

These rich and delicious brownie bites are flourless and gluten-free. The texture is in between brownies and fudge and well worth the time investment.

INGREDIENTS:
1 tablespoon softened butter
Cocoa powder for dusting pan
8 tablespoons (1 stick) butter
8 ounces special dark or semisweet chocolate, chopped
5 (large) egg yolks
3/4 cup sugar
2 teaspoons pure vanilla extract
5 (large) egg whites
1/2 teaspoon salt

For the Coating:
8 ounces special dark or semi-sweet chocolate, chopped
1 ounce food-grade wax or paraffin (such as Gulf Wax - see Notes), shaved thin
1 Tbsp shortening (not butter or margarine)
White chocolate chips or other flavored chocolate chips for decoration (or sprinkles)

PREPARATION:
Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with non-stick foil. Coat with 1 tablespoon of the butter and dust with cocoa powder, tapping out any excess. In a double-boiler, melt the 8 ounces of chopped chocolate with the 8 tablespoons butter and stir occasionally until smooth and creamy.

Remove from the heat and set aside to cool slightly (NOT in the refrigerator) while preparing the egg mixtures. In a medium bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes. Set aside. In a large aluminum bowl, beat the egg whites with the salt until stiff. Set aside.

Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling. When all the chocolate mixture has been incorporated, fold in the stiff egg whites.

Pour the batter into the prepared baking pan, and bake in the center of the oven until spongy, about 35 minutes. Remove from the oven and place the cake on a rack to cool completely.

When cake is cool, prepare chocolate coating by melting the wax and shortening in a double-boiler with gently simmering water in the bottom. Add 8 ounces chopped chocolate, stirring until completely smooth. Remove from heat.

Cut the cooled cake into 36 equal bite-size pieces by cutting cake first into quarters, then each quarter into 9 pieces.

Place a generous sheet of wax paper or plastic-coated butcher paper with shiny-side up on a work surface. Working a row at a time, paint a dollop of chocolate coating wide enough to cover the bottom of each piece. Immediately place cake pieces on warm chocolate before it cools, placing them about 1/4-inch apart. Continue until all pieces have a chocolate bottom.

Pipe or spoon remainder of warm chocolate coating (re-warm if necessary) over the tops of the cake pieces so they are completely covered. Quickly place one white chocolate chip atop each piece before the chocolate cools. Chill for two hours or overnight. Trim excess chocolate from bites before serving. (Save any excess chocolate. It can be melted and used again.)

Notes: For a more festive look for parties or gifts, sprinkle the tops of the coated pieces with sprinkles, small candy pieces, or nuts before putting in the refrigerator to set the chocolate coating. Paraffin (Gulf Wax) is usually sold near canning supplies in your local market. These rich and delicious dessert bites are gluten-free. The texture is in between brownies and fudge.

Yield: 36 squares

Easy Cooking Decorating Ideas

Snowy Sugar Glaze
Use snowy sugar glaze to cover the cookies first, then use colored glaze to decorate in straight lines, drizzles, squiggly lines or dots. Let the glaze dry and harden to create a perfect work surface. Do not use egg yolk on cookies after they have been baked.

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons skim milk
*Few drops green food color

1. Combine all ingredients in a bowl. Make sure cookies are completely cool then coat each cookie with the white glaze.
2. To make colors, remove one of tablespoon glaze to several custard cups. Add 1 or 2 drops of food coloring to each. Make some tints and some darker colors for creative decorating. Use a small brush or toothpick to swirl colors into desired patterns on cookies.
3. To use the same recipe as frosting, simply add a little more powdered sugar to thicken.
*Food Coloring comes in two forms, paste or liquid. The paste makes the most vivid and varied colors, but liquid can also work well. Start with a tiny amount of food coloring and add more until desired color is reached.

Egg Yolk Paint
Adult supervision suggested. Do not eat raw egg yolk paint. Paint cookies before baking for food safety reasons. Raw eggs/yolks can cause foodborne illness. Wash hands after using raw egg yolk paint.

Empty Styrofoam egg carton
1 egg yolk
1/2 teaspoon
water
1 package assorted food colors

1. Stir together egg yolk and water. Divide yolk and place in compartments of empty Styrofoam carton or several custard cups.
2. Tint with food color to desired brightness.
3. Using a small paintbrush or toothpick, decorate cookies before baking. Paint may dry out during sitting time, cover and add a few more drops of water to keep moist.

Milk Paint
Sweetened condensed milkAssorted food colorsEmpty Styrofoam egg carton
1. Place 1 tablespoon sweetened condensed milk in each compartment or container.
2. Add a few drops of different color to each. Paint on cooled, glazed cookies.
3. Allow to completely dry before storing.

Tinted Coconut
Place one can flaked or shredded coconut in a zip closure bag or jar with lid. Make sure you leave 3 inches of space in the top of the container for shaking. Add a 2 to 3 drops food color. Zip the bag or seal the jar and shake the container. Add more food color for darker colors.

Colored Sugar
Measure 1/2 cup granulated sugar. Place sugar in a jar with tight fitting lid. Add a few drops liquid food coloring and shake jar. Add more food coloring to get desired color for sugar. Sprinkle sugar on warm cookies or glaze, then sprinkle with colored sugar.
Decorating Tip—Use a muffin tin to assemble all the decorations tinted coconut colored sugar, sprinkles, and candy balls.

Decorated Tree Cookies

This rolled cookie dough recipe can be doubled, and it can be refrigerated for up to three days. To freeze wrap in plastic wrap and place in a zip closure freezer bag. Defrost in the refrigerator 24 hours. Be creative and use several of the decorating ideas below.

1 1/2 cups powdered sugar

1 cup soft margarine or butter

1 1/2 teaspoons vanilla extract

1 egg, slightly beaten

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Decorating Stuff

1. In a large bowl, beat powdered sugar and margarine with an electric mixer on medium speed, or mix with a spoon, until smooth.

2. Break egg into a small bowl and beat slightly with a fork.

3. Add egg to sugar mixture and stir in vanilla extract.

4. Stir in flour, baking soda, and cream of tartar.

5. For best results, cover the dough and refrigerate for about two hours.

6. Preheat oven to 375°F.

7. Lightly flour counter or use a dough board. Place half of dough on surface and form a ball. Rub some flour on the rolling pin and roll dough to about 1/8 inch thickness.

8. Using a Christmas tree cutter cut out several cookies. Place about 2 inches apart on an ungreased cookie sheet. If using egg yolk paint, decorate before baking.

9. Bake 7 to 8 minutes or until lightly brown. Cool completely before using frosting or glaze to decorate or it will melt.
One cookie contains 60 calories; 3 g fat; 5 g cholesterol (if using butter); 60 mg sodium; 7 g carbohydrate; 1g protein.

Almond Butter Christmas Cake

Yield: 1 serving


Ingredients

3 cups Cake Flour; sifted
3 tsp Baking Powder
1/2 tsp Salt
3/4 cup Butter; or shortening
1 1/2 c Sugar
3 each Eggs; unbeaten
1/2 cup Almonds; finely chopped
1/2 cup Raisins; finely cut
1 cup Milk
1 tsp Vanilla

Instructions


1. Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each.


2. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.


3. Bake in two greased 9-incb layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.


If desired, Lemon Butter Frosting (see recipe ) may be used.

Cassava Chips

Everybody loves to munch on chips. Unfortunately, we can only eat so much of the commercial chips because of their harmful preservatives and artificial food flavorings. Here's a healthy alternative to keep you munching.

INGREDIENTS
1/2 kilo cassava
3 grams MSG (optional)
1/2 gram barbecue spice
1/2 gram ground black pepper
5 1/2 grams salt

PROCEDURE

1. Clean, peel and grate cassava.
2. Mix all ingredients, including the cassava. Blend well until paste thickens.
3. Pour thinly onto banana leaf or aluminum tray.
4. Steam for 5 minutes.
5. Cut into 4 x 1 1/2 cm squares.
6. Arrange chips onto a tray with holes.
7. Let dry under the sun.
8. Seal in a plastic bag. Fry before serving.

Source: Department of Science & Technology (ITDI)

Varieties of Healthy And Easy To Cook Trout Recipe by Danny_Angel

Trouts are fresh water fishes and commercially farmed for sports fishing and human consumption.
We've eaten trout for hundreds of years now and trout can be cooked in plenty of ways. Let me share with you some good trout recipes and different simple ways how to cook trout. Hope you enjoy cooking them!

ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.

TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly,take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.

TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.

BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.
For more great tasting and easy to prepare trout recipes and simple ways how to cook trout, please check out our How To Cook Fish - Great Recipes for Fish You Need blog plus lots of recipes for fish that you will love and enjoy.

About the Author
Anselmo Mendez is a successful online entrepreneur and publisher of several online articles on different topics.