1/2 cup chocolate chips

2 teaspoons butter

24 gummy frogs

Instructions

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In a double broiler melt the chips and butter, whisking until smooth.

With a clean paint brush "paint" chocolate on the top of frogs.

Let dry, flip and paint the other side

Microwave Peanut Butter Fudge

1/2 C. Butter or Margarine (1 Stick)

5 Tbsp. peanut butter (Smooth is best)

1 tsp. vanilla

2 C. Powdered Sugar (It disolves quickly and isn't all gritty)

Melt butter and peanut butter in microwave safe bowl in

the microwave for 1 1/2 minutes.

Add the vanilla and powdered sugar and stir until smooth after you microwave the butter and

peanut butter. Spread into a 8" x 8" pan. Cool completely.

ENJOY!

Butterbeer Ingredients:

*

Root Beer or cream soda

*

Butter

*

Cream

*

Butterscotch (chips, sauce or both!)

How to make it:

Pour the (root beer/cream soda) in a cup, and the butter & butterscotch into a a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.

Then put the root beer in the microwave, but not for long because you want it to be moderately warm, or it isn't fizzy and good anymore!

Pour some melted butter and butterscotch in the root beer but not too much! Then pour some cream (coffee cream) in. Then stir it all up. It might take a few tries to make it to your liking!

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For Chilled Butterbeer (Very tasty!)

8oz ginger ale or cream soda (seems to work better!)

2-3 tablespoons of butterscotch syrup

Mix in a tall glass and serve over ice.

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For Hot, Frothy Butterbeer (These do not include Cream Soda or Root Beer)

Version 1:

2 1/2 cups of milk

2 tablespoons of brown sugar

1 teaspoon of vanilla

1 level teaspoon of butter

OR----------------------------------------------

Version 2:

2 1/2 cups of milk

1/2 cup of butterscotch chips

1. Heat milk in a small saucepan over medium-high heat.

2. Add the rest of the ingredients. Blend with a small

handmixer if you have one, to make it frothy.

3. Bring the mixture almost to boiling, but not quite.

4. Pour into mugs and serve!

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Ingredients :

Cakes, Cheesecake

2 c Vanilla Wafers, Fine Crush

1 c Ground Toasted Almonds

1/2 c Butter, Melted

1/2 c Sugar

12 oz Milk Chocolate Chips

1/2 c Milk

1 ea Env. Unflavored Gelatin

16 oz Cream Cheese, Softened

1/2 c Sour Cream

1/2 ts Almond Extract

1/2 c Heavy Cream, Whipped

1 x Garnishes *

Preparation :

* Whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.

Ingredients :

Breakfast, Cheese/eggs

Filling:

1 1/2 c Finely chopped mushrooms

1/4 c Sliced green onion

1 tb Margarine or butter

1 tb All-purpose flour

Ds pepper

1/4 c Milk

Egg Mixture:

1/2 c All-purpose flour

2 c Milk

2 tb Margarine or butter

1/4 ts Salt

1/4 ts Pepper

1/8 ts Ground nutmeg

4 Eggs, slightly beaten

1 c Shredded cheddar cheese

Preparation :

Filling:

Cook mushrooms and onion in margarine or butter till tender (about 5 minutes). Stir in flour and pepper. Stir in milk all at once. Cook, stirring over low heat until thickened and bubbly; set aside. Egg Mixture: Combine flour and milk in medium saucepan. Cook and stir over medium heat until thickened. Stir in the margarine or butter till melted. Stir in salt, pepper and nutmeg. Add eggs, and stir until combined. Stir in 3/4 cup of the cheese. Pour half of the egg mixture into a lightly greased 12x7-1/2x2-inch baking dish. Spoon mushroom mixture over egg mixture. Top with the remaining egg mixture. Bake in 400-degree oven 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes. If desired, garnish with finely chopped red pepper. Makes 6 servings

This pie is aptly named mystery. The ingredients are layered with the Karo syrup layer going on last. Amazingly it ends up on the bottom without mixing into the cream cheese layer. Please use Philly cream cheese, real vanilla extract and a glass pie plate for best results.

1 refrigerated piecrust or your own

1 (8-ounce) package cream cheese, softened

4 large eggs, divided

3/4 cup sugar, divided

2 teaspoons vanilla, divided

1/4 teaspoon salt

1 cup chopped pecans

1 cup dark corn syrup (Karo)

Unfold piecrust.. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp. Glass plate is best.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.

Stir together corn syrup, remaining eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans.

Bake at 350° for 50 to 55 minutes or until set. Refrigerate after fully cooled.

From The OD Cookbook.

There's some chopping and thawing of meat involved in this one, so it's not a 5 minute kind of deal, but once the meat is thawed...10 minutes, tops. Pretty simple. Keep in mind: a lot of the ingrediants are to taste.

INGREDIANTS:

2 packets ramen noodles (flavoring doesn't matter because you'll throw the seasoning packet away!!)

1 lime

1/3 cup peanut butter

Boneless, skinless chicken breast, thawed and diced (amount depends on how much meat you want in your noodles...if any...)

Soy sauce (once again...to taste)

Cayenne pepper (to taste...I use a LOT because I like it spiiicy!)

Garlic (I use the kind that comes in a jar...and I use lots of that, too, but it's all up to your own taste buds)

Oil for frying

Alrighty, use a frying pan to brown the chicken in the oil. You can go ahead and add the garlic, cayenne and soy sauce, too. Stir things around once in a while. When the chicken is about done, you can add the peanut butter, and stir. You're done with this part once the chicken is cooked through and the peanut butter melts and becomes 'saucy.'

Meanwhile, I put the ramen noodles in a pot of boiling water for 3 or so minutes (as directed on the packet). Drain the water. Put the noodles back in the pot.

And now you're ready to combine the two! Dump the chicken & sauce into the pot of noodles, stir around, and squeeze lime juice over the top. All done!

If you like sautee and peanut sauces, you'll probably like this stuff. Enjoy!

(coconut custard dessert)

Ingredients:

(serves 8 or more)

(A)

1 13.5 oz can coconut milk

1/2 cup sugar

1/2 cup cornstarch

1/4 tsp salt

1 tsp vanilla flavor

Procedure:

Blend all ingredients included in (A) thoroughly. Cook in a saucepan over medium heat, stirring continuously, until it thickens. Add the vanilla, stir and remove from heat.

Pour in individual dessert cups or a shallow dish. Cover and refrigerate for several hours or overnight. Sprinkle with ground cinnamon or ground nutmeg when serving.

Enjoy!

http://www.dollarman.com/puertorico/tembleque.html saw it on here and it is very tasty.

Ingredients:

2 lbs pork stew meat

3 Tbsp olive oil

3 large celery stalks, sliced

3 large tomatoes, diced

1 small red pepper, diced

5 green chile peppers, chopped

2 garlic cloves, minced

4 cups chicken broth

10 oz jar green chile salsa

salt and pepper to season.

Directions:

Heat oil over medium heat. Brown pork and season with salt and pepper.

Remove pork and place into a large pot.

Add 1 cup water to pan that pork was cooked in.

Turn on high and scrape browned oil off of the bottom of pan.

Add to large pot.

Add celery, tomatoes, peppers, garlic, chicken broth and chile salsa to large pot.

Cover and simmeron medium low for 2 hours.

6 servings.

Because cheesecake lends itself to variation, one version might showcase a chocolate cookie crust, while another might call for a ricotta filling, rather than cream cheese. The fall pumpkin harvest offers another twist on the classic, this delicious recipe for pumpkin cheesecake.

RECIPE

Pumpkin Cheesecake

Serves 10 to 12

For the crust:

8 ounces gingersnap cookies (about 32 cookies), broken into pieces

1/2 cup finely chopped pecans

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1 teaspoon ground cinnamon

For the filling:

3 tablespoons all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

4 eight-ounce packages cream cheese, room temperature

1 1/2 cups sugar

1 fifteen-ounce can unsweetened pumpkin purée

3 tablespoons bourbon

2 teaspoons pure vanilla extract

4 large eggs

Whipped cream, for serving (optional)

1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.

2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.

3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.

4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream

For more pumpkin recipes check out : http://buzz.yahoo.com/buzzlog/43189/30-ways-to-eat-a-pumpkin

2 cups fresh pumpkin, peeled and chopped up into chunks

2 cups apple juice

1/2 cup pineapple juice

honey, to taste

cinnamon, ginger, nutmeg and/or allspice (all ground, to taste)

Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one. Pour the pumpkin juice, apple juice and pineapple juice into a blender. Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly. Add your spices (to taste). This might take some experimentation to get right. Chill your pumpkin juice or serve iced and enjoy!

1 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1 cup canned pumpkin

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Heat oven to 350°F. Combine all ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Spoon into loaf pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated.

Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside.

2 large ripe avocados, peeled, pitted

2 cups (or more) purchased thick salsa (mild or medium-hot)

1 head red leaf lettuce, torn into bite-size pieces

3 cups shredded cooked chicken or turkey

3 cups broken tortilla chips

1 15-ounce can black beans, rinsed, drained

4 green onions, chopped

1 small green bell pepper, chopped

1 cup (packed) grated sharp cheddar cheese

Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper.

Layer half of lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.)

Serves 8 to 10.

Bon Appétit

1 cup yellow cornmeal

1/2 cup all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup canned creamed corn

1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

1 large egg, beaten to blend

Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.

Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

Makes 8 servings.

Bon Appétit

4 eggs

1 c. salad oil

2 c. sugar

15 oz. can pumpkin mix

2 c. flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. nutmeg

Mix together in large bowl, eggs, salad oil, sugar, pumpkin mix, set aside. Sift in bowl, flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Mix with other ingredients. Pour in greased and floured 10"x15" bar pan. Bake at 350 degrees for 25 to 30 minutes.

PUMPKIN BAR FROSTING:

6 oz. cream cheese

3/4 stick butter

4 c. powdered sugar

1 tbsp. cream or milk

1 tsp. vanilla

Mix cream cheese, butter, milk and vanilla together and the powdered sugar until right consistency.

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

2 teaspoons (1heaping , 1 regular) cocoa

1 Cup sugar

1 tsp (heaping) flour

2 cups milk

Mix together very well. Stir on top of stove till thick.

This is great on hot biscuts.

1 1/2 lb. lean, whole top round steak

1 (16oz.) can petite diced tomatoes

2 celery ribs, sliced

1 onion chopped

1/2 tsp. garlic powder

1/4 cup raisins

1/3 cup water

2 Tbsp. vinegar

1/2 tsp. chili powder

1/2 tsp. salt

1/4 tsp. pepper

1/3 cup olives, sliced

4 cups rice, cooked

Cut beef into 1 inch cubes. Spray skillet with cooking spray. Add beef; brown over high heat turning frequently. Add remaining ingredients, except olivesand rice. Cover and simmer 1 hour, or until meat is tender. Stir in olives and heat. Serve over cooked rice.

Meal time: 1 hour 15 minutes

Serves: 6

It's like a dream to eat these.

INGREDIENTS:

1 Package of White Chocolate Bark

1 Package of Oreos (or any cookie like and Oreo)

1 bar of cream cheese

DIRECTIONS:

Melt the chocolate bark in a saucepan in either medium or high heat.

Crush up the oreos with a grinder till its a fine puder or crumbs

Put the powdered oreos in the bowl with the UNmelted cream cheese and use your hands (or a spoon) to mash it together

As soon as chocolate is melted takes the balls of oreos and dip them one by one into the pan, making sure to coat the ball evenly.

As soon as theballs of oreos are covered with chocolate and on wax paper make sure you get rid of the excess chocolate quickly, unless you want a chocolate covered pan that takes generations to wash.

As soon as bon-bons are done... ENJOY!

Chocolate Hazelnut Ravioli

16 wonton wrappers

1 egg, beaten to blend

1 cup Nutella

Vegetable oil, for frying

Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.) Sprinkle with powdered sugar