Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!

Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!
* 2 packages of Pillsbury refrigerated crescent roll dough (you won’t want to substitute with a cheaper brand – your recipe won’t turn out like it should) * 2 cups (1 small bag) semi-sweet chocolate morsels
* 2 cups miniature marshmallows * 4 cinnamon graham crackers * 1/2 cup flour * 1/2 cup sugar
* 1/4 cup butter (not margarine) * 1 egg * cinnamon and sugar mix * 1 tablespoon lemon juice
* 1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Arrange crescent roll dough out on a Flat Baking Stone using the “braid” technique. (Step by step picture/photo instructions for this braid technique can be found in Pampered Chef’s “All The Best Cookbook”.
Roll dough out using the Baker’s Roller.
Tip: cover the dough with plastic wrap so your Roller won’t stick to the dough!

First layer: using the Flour/Sugar Shaker, sprinkle cinnamon and sugar mixture generously over the dough. ??Chop graham crackers using Food Chopper. Sprinkle chopped crackers on top as the “next layer.”

Next layer: sprinkle all but a few of the chocolate morsels on top.
Next layer: sprinkle the mini marshamallows on top.

Next step: braid.

Combine flour, sugar, 1 tablespoon of vanilla and 1 tablespoon lemon juice. Cut butter into this mixture with a fork making a crumble topping. Using Egg Separator, separate one egg, and then brush on top of braid using the Chef’s Silicone Basting Brush. Sprinkle the crumble mixture over the top and then sprinkle the remaining chocolate chips for the grand finale!

Bake in the oven for 20 – 25 minutes @ 350 degrees or until golden brown.
(Thanks to Director, David Meenan:for sharing this recipe)

No Knead Ciabatta Bread

Baker’s Corner – No Knead Ciabatta Bread
This has been one HOT recipe! No one can believe how easy it is.
Try it…it’s delicious and only costs 35 cents to make!

No-Knead Bread
“Thanks to Jim Lahey for developing this recipe and to Cecilia Simonis for sharing.”

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water

Step 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Step 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.

Step 3. 1 ½ hours into the 2 hour rising, preheat oven to 450 degrees & place the empty Covered Baker with lid in oven for 30 minutes. (This is the only recipe I have ever preheated a stone for!)

You want the Covered Baker blazing hot. Dump the dough into the Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off.

Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a rack.

Can’t wait??
OK…go ahead. Get a stick of butter and and eat it.
We don’t have the patience in our house either to let it cool, either! Karan Heuvelink Josephus (thanks to Senior Executive Director for sharing this recipe)

Chocolate “after 5”

Drink Ideas:
Chocolate Mint Martinis– A new style martini with a sweet finish & delicious chocolate mint flavor.
2 ounces vodka,1 ounce white creme do cocoa,Dash of white creme de menthe

To make a chocolate rim, rub a wedge or lime around the rim, then dip it in a saucer of fine chocolate powder. Or take chocolate syrup and pour up and down inside of glass to give a swirl effect.

Pour ingredients into a mixing glass (shaker) with ice and stir. Strain into a cocktail glass.

Chocolate Shooters– Core strawberries so that you can pour the crème de cocoa into the strawberries and top off with whip cream, sure to be a real crowd pleaser!
24 cored strawberries, 1 can whip cream (fat free optional), 1 bottle white crème do cocoa

Dreams/Financial Freedom

Don’t we all have dreams?

A trip for the family on a once of a lifetime vacation? The opportunity to stay home with the children? A new car? A swimming pool for the family? Pay for your child’s college education without an additional strain on the family’s budget?
What’s your dream?

Has life thrown your families lemons recently with a lay-off or potential lay-off? Haas your car just recently let you down or needs replacing?
Would you like to add to the family budget or provide financial relief to the family budget?
What would $400, $500, $1000+ a month do for your family budget?

Perhaps a better question would be, what would you do for your family if you had an extra $400 a month in your pocket?

Perhaps you and/or a friend just need some adult time without adding to the family budget? If you’re a stay at home Mom, a retiree, have a demanding career and you just want some “fun” “Me” time that’s flexible and earn money at the same time, a business of your own may just be what you need. It’s always great starting a new venture with a friend and with us, that’s an automatic pay raise for you.

Flexible hours, work from anywhere in the U.S (including Alaska and Hawaii), no inventory, deliveries made directly to hosts and customers, toll free support, online training, professional web sites designed, and FREE business management software make beginning your own home-based business easy and can add tax incentives for the dreaded time of the year.

Business can be found everywhere and anywhere. People you know at work, your spouses’ work, children’s activities, community groups, social groups, leisure activities, and civic organizations are potential hosts and/or guests.

The economy isn’t normally a problem in our direct sales business because people continue to eat and look for reasons and ways to stay home, improve their culinary skills, learn new recipes, and our parties are “entertaining” made easy. It’s a great way for you, your hosts and guests to reconnect with their friends.

If any of this sounds exciting or seems to sound like something that may be the answer for you during this time in your life and/or you know someone who made be interested, send me an email [email protected] and I will explain more and we can see if this might be the answer for you.

To FInancial Freedom!

A Great Salad Recipe

Great Salad Recipe (You can omit the meat cooked in the Deep Covered Baker)

I display in my large rectangular server or my large bamboo platter
1 pound pork, turkey, or chicken tenderloin (cook in microwave in Deep Covered Baker)

1 package spinach leaves (can substitute green leaf head lettuce) spin leaves or lettuce completely dry or pat dry with paper towel
1 Small red onion
1 small bright yellow and 1 small red bell pepper–to give salad color –sliced in round
1 small container of fresh whole mushrooms-slice using an egg slicer, thin and perfect slices
1 cup size bag of walnuts
1 small orange (orange and sugar we will prepare a glaze of the fresh juice of the orange using a citrus press) to use on the walnuts which I bake on a small bar pan for 8-12 minutes @ 400 degrees in oven or a few minutes in microwave
1 small container of cherry or grape tomatoes (sliced)
1-2 large cucumbers (Use corer to take out seeds) and thinly slice and then half.

I layer the salad as the ingredients are listed.

1 cup oil (vegetable, olive or canoloa-whatever you have)
1/2 cup white sugar or splenda
1/2 cup ketchup
1/4 cup vinegar (apple cider vinegar)
Worcesterhire sauce 2 teaspoons
1 -2 cloves garlic pressed

Bon Appetite!

Southwestern Chicken Salad

Ingredients: (you can omit the chicken, use fat free dressing)
1 1/2 cup ranch salad dressing
3 boneless, skinless chicken breasts
1 fresh jalapeno pepper
1 head green leaf lettuce (a band around it will say, green leaf lettuce)
2 limes
3 roma tomatoes
14 oz can black beans
1 can white shoe peg corn (small can)
1 small red onion
8 oz block cheddar cheese
1 bag tortilla chips

I prepare the chicken in the Deep Covered Baker and the salad will be displayed on the beautiful bamboo platter..

Below is how I prepare the recipe…

Wash and trim chicken breasts. Place in deep covered baker. Sprinkle with 1 tablespoon Southwestern Seasoning. Juice 1 lime over chicken. Cook in microwave for 12-15 minutes.

Wash and cut up lettuce. Place in salad and berry spinner. Spin until lettuce is dry. Place lettuce on Large bamboo platter.

Cut jalapeno in half and remove all seeds and membranes. Chop half of pepper into small pieces and sprinkle over lettuce.

Slice tomatoes and place over lettuce.(I normally take the seeds out of the tomatoes but you do not have to)

Using a mandolin or chef’s knife, thinly slice red onion and add to salad.

Open black beans with can opener. Drain in small colander and bowl. Rinse beans thoroughly and let them dry prior to adding to the salad.

Add corn (drained)

Grate cheese over salad.

Remove chicken from microwave. Chop using salad choppers. Spoon chicken over salad.

Place ranch dressing in Easy read measuring cup. Add 1 tablespoon Southwestern seasoning and juice of one lime using citrus press.

Drizzle dressing over salad.

Top with crushed tortilla chips. Toss with beaded serving set and serve.

Bon Appetite!

Lettuce Recall

Lettuce Recall, never fear……
The lettuce being recalled is the romaine lettuce. You can still have pretty salads and a salad that is so cool and refreshing without the fear of your lettuce being on the recalled list.

I prefer the green leaf head lettuce. I find there is no after taste, no re-tasting later during the night or feeling yucky after having eaten a salad.

The green leaf head lettuce can be found in most groceries. It is a great source of Vitamin, A, Vitamin C, Vitamin B6, Vitamin K, calcium, iron, copper and antioxidants lutein and beta carotene. It is very low in saturated fats and cholesterol. On the charts, it would be listed as 0 for both. One cup and a half of loosely shredded is about 15 calories or a cup is about 9 calories.

Be sure to wash the lettuce in cool water and pat dry with a paper towel if you do not have a salad spinner which takes out the excess water, prior to bagging it for the refrigerator. If you take our the moisture, it should be good for about 3 days in the refrigerator.

When storing lettuce, be sure to store away from apples, pears and bananas. Ethylene gas, a natural ripening agent, causes lettuce to have brown spots and to decay much faster than normal. Discard lettuce that appears slimy or has black spots. Slimy lettuce is a sign of decomposing and the black spots are normally mold.

Of all the lettuces I have tried, I keep coming back to the green leaf head lettuce. When spun in a salad spinner after rinsing, its crispness and taste is so good. The green leaf head lettuce doesn’t bother me after eating it as many types of salad leaves do. I do not know why it doesn’t but it doesn’t. I’ve heard others say so too after trying this particular lettuce. Try it for yourself, now that romaine, is not the lettuce of choice in many areas due to the recall.

Check out my recipe section for several great salad choices–with or without the meat, they are excellent salad recipes.

Bon Appetite!

Chocolate tips…

Chocolate melts quicker when it is chopped up. Use the food chopper to chop your chocolate, before melting.

Melting chocolate in the microwave is wonderful in the micro cookers. It melts smoothly, it doesn’t stain, and the cooker isn’t hot to touch. Microwave 1 minute on 50% power, then in 20-second increments until melted.

When working with chocolate, keep it away from droplets of water. Be sure the container you are using is completely dry. One drop of water will change the outcome of your recipe.

Chocolate can be stored for a long time if it is kept in a tight container, away from humidity and in temps
60-70 degrees F. When exposed to direct sunlight, chocolate, especially white chocolate can go rancid changing its quality and flavor.

Paradise Dessert Pizza

Paradise Dessert Pizza  
Ingredients: 1 package (18 ounces) refrigerated sugar cookie dough,1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt, 1 can (8 ounces) crushed pineapple in juice, well drained, 1/4 cup flaked coconut (optional),2 kiwis, peeled and sliced,1/2 cup red grapes, cut in half,1 can (11 ounces) mandarin orange segments, well drained,2 tablespoons whole, unblanched almonds, chopped 

Directions: 1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

 2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture. 3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve. Yield: 16 servings 

Tips when using bananas

Do you peel your bananas correctly? Peel a banana from the bottom and you won’t have to pick the little stringy things off of it. That’s how the primates do it.

Do you know how to keep bananas longer? Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Dip a banana in boiling water for approx. 10 – 15 seconds, which will make the peel turn black from pulling the acid into the peel. Peel to use for your recipe and your banana won’t turn dark.

Milkshake and Bananas? Try using frozen bananas instead of ice cream. They make a thick and creamy milk shake without the extra fat.

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