Hot Chocolate Trufles

Hot Chocolate Truffles

Yield: 15 truffles

Ingredients

2 3/4 cups semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon sugar

¼ teaspoon salt

2 teaspoons vanilla extract

cocoa powder, crushed candy canes, mini chocolate chips for rolling

Directions

1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.

2. Let cool in the fridge until stiff enough to scoop.

3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.

4. Remove scoops, roll into balls.

5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)

6. Wrap each ball in suran wrap and keep chilled until ready to use.

7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!

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Zucchini pizza bites

Healthy, nutritious pizza bites that come together in just 20 minutes with only 5 ingredients!

Ingredients

• 1 tablespoon olive oil
• 3 zucchini, cut into 1/4-inch thick rounds
• Kosher salt and freshy ground black pepper, to taste
• 1/3 cup marinara sauce
• 1/2 cup finely grated mozzarella
• 1/4 cup pepperoni minis
• 1 tablespoon Italian seasoning
•  

Instructions

• Preheat oven to broil.
• Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
• Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
• Place into oven and cook until the cheese has melted, about 1-2 minutes.
• Serve immediately, sprinkled with Italian seasoning, if desired.

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Apple pie with roses

Ingredients:

For the dough

• 125g soft butter
• in '70 powdered sugar
• 1 egg
• 1 vanilla
• 1 teaspoon grated orange peel
• 100g finely ground almonds
• 150g flour

For the cream

• 400 ml milk 
• 100 ml white wine 
• 3 egg yolks 
• 1 vanilla 
• 1 teaspoon grated orange peel
• 6 tablespoons sugar 
• 4 tablespoons Peak flour 
• 5-6 apples

Preparation

* Mix butter with sugar, vanilla and orange peel. Add egg and almonds. With flour knead a soft dough. Add it gradually. * Spread dough in small baking pan 22/24 cm, as previously rub with butter and sprinkle with flour. You can cover it with baking paper. Put the pan in the refrigerator while preparing the cream. * For the cream, mix the flour with the sugar, vanilla and orange peel. Add egg yolks and a little milk. Stir to a smooth pulp. Pour the remaining milk and wine. Boil the cream and let it cool. Alternatively you can use some instant cream or vanilla pudding. * With vegetable peeler to make strips of apples without removing their skin.

*Wrap strips of apples roses. * Pour cream over shortbread and arrange it on each other roses from apples.

* Glazed roses with slightly warmed apricot jam. Bake the cake in a preheated 180 * oven while baking the dough and apples are golden. * Serve the cake completely cooled. Enjoy your meal!

 

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5-Ingredient Easy Chili

No one will ever guess that this delicious chili was made with just 5 ingredients!

Prep: 5 mins Cook: 20 mins Total: 25 mins

Ingredients:

• 1 lb. ground beef or turkey*
• 3 (15 oz.) cans diced tomatoes with green chiles
• 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
• 1 small white onion, diced
• 2 Tbsp. chili powder
• (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)

Directions:

1. In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently.  Drain the excess grease. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.
2. Serve warm with additional toppings if desired.

*If using ground turkey, you may need to heat a tablespoon of olive oil beforehand to help cook and brown the turkey.
**You can also make this in the slow cooker.  You just need to brown your meat on the stove before adding it and the other ingredients to your slow cooker.  Then slow cook the chili on low for 6-8 hours or on high for 3-4 hours.

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Crescent Bacon Breakfast Ring

Ingredients

• 1 can Pillsbury Crescents (8 in a can)
• 8 slices of cooked bacon
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 5 eggs
• 1 cup cheddar cheese, shredded
• salt and pepper to taste
• 1 egg for egg wash (optional)

Instructions

1. Preheat oven to 375 F degrees.
2. In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
3. Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
4. On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
5. Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
6. Bake for about 20 minutes or until the crescents are cooked and golden brown.

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Holly Jolly Jelly Shots

Ingridients:

1 3-ounce box cherry gelatin dessert

1 3-ounce box lime gelatin dessert

3 packets unflavored gelatin

1 14-ounce can sweetened condensed milk

1 1/2 cups vanilla vodka

36 dollops whipped cream (for garnish)

36 mint leaves (for garnish)

72 small red candies (or 36 if using just one for garnish)

Directions

• Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
• For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
• To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
• Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
• When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
• Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf. 

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Salsa Chicken Casserole

Ingredients

• 1 cup uncooked rice $0.33
• 1 cup frozen corn kernels (thawed) $0.52
• 1 (15 oz.) can black beans $1.39
• 1 (16 oz.) jar salsa $1.99
• 1 cup chicken broth $0.15
• ½ Tbsp chili powder $0.10
• ½ tsp oregano $0.03
• 2 large (1.5 lbs.) chicken breasts $2.99
• 1 cup shredded cheddar cheese $0.94
• 2 whole green onions, sliced $0.17

Instructions

1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
2. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

Notes

If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they’re both thawed before hand.

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