Molten Chocolate Cake

1 stick unsalted butter (plus a little additional for greasing ramekins)
½ lb. bittersweet chocolate, coarsely chopped
4 ea. large eggs, room temperature
1 ea. egg yolks, room temperature
¼ tsp. vanilla extract
¼ tsp. kosher salt
½ cup granulated sugar
1/8 cup all purpose flour

Preparation:

Preheat oven to 450 degrees. Melt butter or soften to room temperature. Grease molds or baking cups with butter and sprinkle with flour. Shake to coat entire surface with flour, turn upside down, and tap to remove excess flour. (may want to put parchment paper on bottom of medium/large pans as some sticking may occur)

Place butter and chocolate over a double boiler and heat slowly until melted. Stir occasionally with a rubber spatula.

Place eggs, egg yolks, salt and sugar into a mixing bowl and whisk or beat with an electric mixer until doubled in volume and lemon colored. Several minutes.

When chocolate is melted, slowly add to the egg mixture while continuously stirring. Do not add too fast or the eggs might cook or break. When combined, add vanilla extract and 1/8 cup flour. Fold together until combined.

Place mixture in baking molds and fill only about ½ to 2/3 of the way. Bake at 400 degrees for 6-10 minutes, depending on the thickness of the cake. Cakes will rise slightly and form a shell on the outside, should be "liquidy" in the center still.

To remove from tin, cool for 2 minutes. If it looks like cake is still adhering to sides of mold, then run a small knife around edges, trying not to pierce the cake. Invert a plate over the mold and flip plate and mold over together. Gently lift mold off of plate.

Drizzle with chocolate sauce (caramel sauce), whipped cream and any other desired toppings and serve warm. However this cake is rich enough by itself!

To prepare ahead. Simply fill molds and refrigerate until about an hour prior to baking time.

Chicken Tortilla Soup - Quick & Delicious, Too!

1 can refried beans
1 can black beans, rinsed and drained
1 can, (14 oz) chicken broth
1 can Chicken (12.05 (oz)
¾ cup chunky salsa
1 1/2 cups frozen corn
½ cup water
2 cups shredded cheddar cheese
Tortilla chips

Mix first seven ingredients in a large sauce pan. Stir well, heat to boiling. Reduce heat and simmer for 10 minutes. Add one cup of cheese, cook and stir over low heat until cheese is melted. (This is optional).

Serve soup over slightly crushed tortilla chips and sprinkle with cheese.

BYU Mint Brownies

BYU MINT BROWNIES

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min.
COOL: 1 hr.

BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing

(Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

HOT BEAN DIP

Sooooooooooooooo good! We always serve this at our Halloween party. Given to me by Paula

1 can Frito jalapeno bean dip (8 oz.)
10 drops Tabasco
1 pkg. cream cheese (8 oz.)
1 carton sour cream (8 oz.)
½ cup chopped green onion
¼ tsp. salt
½ pkg. taco seasoning mix
Cheese (see below)


Blend ingredients and put in 8” square glass Pyrex dish.

Cover with layer of coarsely grated cheese (half jack and half cheddar).

Cover with foil and Bake @ 350 degrees for 15 minutes, until mixture is hot and cheese is melted.

Serve with tortilla chips.

ICE CREAM FROSTING

"This frosting is so creamy and tastes great on any cake."


INGREDIENTS
· 1 egg white
· 3/4 cup milk
· 1 cup white sugar
· 1 cup butter, softened
· 1 teaspoon vanilla extract

DIRECTIONS
1. Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. It will take a good 15 to 20 minutes of beating after adding the milk, so be patient. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

PECAN TOPPED SWEET POTATOES

2 ½ to 3 pounds sweet potatoes or yams, cooked and peeled
2 eggs
3/4 cup brown sugar
½ cup (1/4 lb.) butter, melted
1 teaspoon each salt and cinnamon
Orange juice (up to 1 cup)
1 cup pecan halves

Mash sweet potatoes (you should have about 6 cups). Beat in eggs, ¼ cup of the brown sugar, ¼ cup of the melted butter, salt, and cinnamon. (If potatoes seem dry, beat in orange juice until moist and fluffy.)

Put in a 1 ½ or 2-quart casserole. (Re­frigerate if you wish.) Before baking, arrange pecan halves on top; sprinkle with the remaining ½ cup brown sugar and drizzle with remaining ¼ cup melted butter. Bake, uncovered, in 375° oven for 20 minutes, or until heated through. (Makes 8 to 10 servings.)

AVOCADO, ORANGE & RED ONION SALAD

2 Hass avocados, peeled and sliced
2 oranges, peeled and cut in sections
1 small red onion, thinly sliced

VINAIGRETTE DRESSING:

1/3 c. olive or vegetable oil
2 T. cider vinegar
1 tsp. prepared mustard
Salt
Freshly ground black pepper

Combine avocado, oranges and onion. In small jar with tight-fitting lid, combine vinaigrette in­gredients, shaking well to blend. Just before serving toss salad ingredients with Vinaigrette Dressing. (Makes 6 servings.)