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Easy And Simple Dish For You

Aug 21, 2007
Here are some easy dishes I want to share with you all. They are so simple to make. The chocolate peanut butter cupcake is great. Enjoy some of the dish below and the best thing is to prepare them in groups.

Chocolate Peanut Butter Cupcakes Recipe

2 cup Bisquick
1 ea Egg
2 teaspoons Creamy Peanut Butter
1 oz Chocolate (Semisweet)
1 1/2 teaspoons Butter or Margarine
1/2 cup powdered sugar
1/2 teaspoon Vanilla
1 1/2 tablespoon Hot water
2/3 cup Milk or Water
2/3 cups Chopped peanuts
1/4 cup Granulated Sugar

Chocolate Peanut Butter Cupcakes Instructions:

Heat your oven to 400 degrees. Grease the base of 12 muffin cups. Combine peanut butter, sugar, egg, baking mix and 2/3 cup of water or milk and beat energetically for about 30 seconds. Fill the muffin cups until it is about 2/3 full. Bake until it becomes golden brown, it takes around 15 minutes. Let it cool.

Heat the semisweet chocolate and the butter/margarine over low heat until they melt. Mix in hot water, vanilla and powdered sugar. After spreading the top of each muffin with chocolate glaze, dip it into peanuts.

Serves: 12 people

Chocolate Souffle Recipe


1 tablespoon brown sugar
1 tablespoon liqueur (coffee flavoured)
1 tablespoon sifted icing sugar
1 tablespoon strong coffee (black)
185ml milk
2 egg yolks
2 teaspoon caster sugar
30g corn flour
30g ground almonds
4 egg whites
75g dark chocolate (break it into pieces)

Chocolate Souffle Instructions:

Preheat the oven to 180 degrees. Separate the almonds and the corn flour together into a bowl. Make a well in the middle. Boil the milk and the coffee in a saucepan over a medium heat.

Whisk the milk mixture into the almond mixture slowly until it becomes smooth. Place the mixture in the saucepan and let it boil over a medium heat while stirring constantly. Remove the pan from the heat when the mixture comes to boil.

Add chocolate and caster sugar into the mixture and stir until the chocolate melts. Beat the liqueur and egg yolks, cover, then set away and keep warm.

Beat the egg whites in a bowl until soft peaks are formed. Progressively beat in the brown sugar and continue beating until stiff peaks are formed. Whisk
1/3 of the egg white mixture into the chocolate mixture and then put the remaining egg white mixture.

Pour the souffle mixture into a greased 20cm souffle dish. Let it bake in the oven for 20 minutes or until the souffle has well risen. Sprinkle the souffle with icing sugar. You can serve with fresh strawberries and cream.

Serves: 6 people

Chocolate Cream Pie Recipe

1 cup slivered almonds
3 large egg whites
4 to 6 ounces bittersweet
7 ounces semisweet chocolate grated or chopped into curls (optional, for garnish)
1 ounce chopped unsweetened chocolate
1/2 teaspoon cream of tartar
1/3 cup confectioners' sugar
2 1/4 cups cold heavy cream
3/4 cup granulated sugar
3/4 teaspoon vanilla extract

Chocolate Cream Pie Instructions:

Preheat the oven to 350 degrees. Place the almonds on a cookie sheet and toast in the oven until it has a golden colour (it takes about 15 minutes). Let it cool. Reduce the oven heat to 275 degrees. Butter the base and sides of a 9-inch glass pie plate. Place the egg whites in an electric mixer bowl. Fill a pan with hot tap water and place the egg whites bowl over it until it becomes slightly warm. Whisk the warm egg whites until soft peaks are formed. Beat the cream of tartar and then add the granulated sugar in a slow, steady, stream, whisking continuously.

Continue whisking until it becomes stiff and glossy (15 to 20 minutes longer).To make a pie shell, smooth the meringue over the bottom and sides of the buttered pie plate. Bake until it becomes slightly crisp and dry (around 15 minutes). Let it cool on a rack.

Mix the two chocolates in a bowl over simmering water and stir from time to time until they melt. Let it cool to room temperature. Mix the heavy cream, confectioners' sugar, cinnamon and vanilla in a bowl. Beat at medium speed until very soft peaks are formed (around 2 to 3 minutes). Stir 1/3 of the cream into the melted chocolates in order to lighten them. Add that mixture to the whipped cream and fold in until they are completely incorporated.

Spread 1/2 of the toasted almonds over the cooked meringue shell. On the Top put the chocolate cream filling and smooth the top. Use the grated/curled chocolate and the remaining toasted almonds to decorate the top.

Refrigerate and Cover for at about one hour before serving.

Serves: 8-10 people

Bacon Rollups Recipe

1 Loaf (thin sandwich bread)
1 pound Bacon
3-5 oz jars Old English Cheese

Bacon Rollups Instructions:

Remove the crust from the bread and flatten the bread slices with a rolling pin. Spread cheese over the break and roll up in a jelly roll style. Cut the beacon into 3 parts and put one part of a strip of bacon around each roll and locked it with a toothpick.

Bake on a rack for about 15 minutes at 400 degrees and turn it over once. Serve hot.

Serves: 1
About the Author
Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info/ so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: http://secretrecipesdy.info/
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