Black White Brownie Terrine

 

Ingredients: (Black White Brownie Terrine)

Aluminum foil
1 package (18.3 ounces) brownie mix or your favorite brownie recipe
Parchment paper
3 cups Vanilla Ice Cream, softened
3 cups Chocolate Ice Cream, softened
Dulce de leche caramel (optional)

Instructions: (Black White Brownie Terrine)

Line 13 x 9-inch baking pan with foil, making sure to leave overhang on sides. Prepare brownie batter according to package directions; pour into prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
Lift brownie from pan carefully using foil overhang for handles. Cut brownie into 3 rectangles that will fit into 9 x 5-inch loaf pan (use bottom of loaf pan as guide).
Line 9 x 5-inch loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).
Place one brownie rectangle into the bottom of the prepared pan. Top with vanilla ice cream, smoothing down top. Top with one more brownie rectangle. Top with chocolate ice cream, smoothing down top. Top with remaining brownie rectangle, pressing down lightly. Fold parchment overhang over top layer; cover tightly with foil. Freeze overnight.
To Serve, lift terrine from pan using parchment overhang. Slice into 1-inch pieces. Drizzle with dulce de leche. Store any remaining terrine tightly covered in plastic wrap and foil in freezer for up to 1 month.

Crepes with Chocolate Ice Cream and Raspberry Coulis

 

Ingredients: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

CREPES
2 large eggs
2 tablespoons butter, melted and cooled slightly
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour

RASPBERRY COULIS
1 cup frozen raspberries
3 tablespoons granulated sugar

Directions: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

1 to 2 containers (14 ounces each) Dark Chocolate or Vanilla Bean Ice Cream
FOR CRÊPES:
PLACE eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or small pitcher. Refrigerate crêpe batter for 1 hour to let the bubbles subside.
FOR RASPBERRY COULIS:
PLACE raspberries and sugar in small saucepan. Cook over medium heat for 5 to 7 minutes or until the raspberries are soft and release their juices. Pour mixture into blender or food processor; cover. Blend until smooth. Strain through a fine sieve. Store coulis in the refrigerator in a covered container until ready to serve.
TO MAKE CRÊPES:
HEAT an 8-inch nonstick skillet or crêpe pan over medium heat and lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for about 1 minute or until light brown and the top begins to dry out. Flip and cook for an additional 30 seconds. Lay the crêpe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crêpe batter.
FOLD each crêpe in half; fold in half again. Place on a plate and top with a scoop of ice cream. Drizzle with raspberry coulis and serve immediately.

Slow Cooker Chicken Mole

 

Ingredients: (Slow Cooker Chicken Mole)

4 pounds boneless, skinless chicken thighs
1 tablespoon Chicken Flavor Bouillon
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink, grated
1 can (28 ounces) crushed tomatoes
1 large onion, roughly chopped
2 dried ancho or California chiles, stemmed, seeded, roughly chopped
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 cloves garlic, smashed and peeled
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
Hot, cooked rice

 

Directions: (Slow Cooker Chicken Mole)

Place chicken thighs in a 5- to 6-quart slow cooker.
Place bouillon, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, garlic, oil and cinnamon in blender; cover. Blend until smooth. (Blend in 2 batches if all the ingredients do not fit in your blender). Pour mixture over chicken.
Cook on low for 8 hours or on high for 4 hours or until chicken is tender. Serve chicken and sauce with cooked rice. Sprinkle with toasted sesame seeds, if desired.

Slow Cooker Enchiladas

 

Ingredients: (Slow Cooker Enchiladas)

1 tablespoon vegetable oil
1 pound lean ground beef
1 cup finely chopped green bell pepper
1 cup chopped onion
1 tablespoon Chicken Flavor Bouillon
1 can (16 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans
1 can (10 ounces) diced tomatoes with green chiles
1/3 cup water
5 (9-inch) burrito-size flour tortillas, cut to fit slow cooker if necessary
3 cups (12 ounces) shredded Mexican 4 cheese blend

 

Directions: (Slow Cooker Enchiladas)

Place oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.
Spread 1 ½ cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.
Cook on low for 5 hours.

Creamy Chicken Beef and Potatoes

 

Ingredients: (Creamy Chicken Beef and Potatoes)

2 packages (11-oz.) Creamed Chipped Beef, defrosted according to package directions
8 cups mashed potatoes
6 boneless, skinless chicken breast halves, cooked
2 cups crushed potato chips

Directions: (Creamy Chicken Beef and Potatoes)

Preheat oven to 375°F. Lightly grease a 13x9x2-inch baking dish.
Place mashed potatoes in prepared baking dish; arrange chicken on top of potatoes. Pour creamed chipped beef over chicken; top with potato chips.
Bake for 30 minutes.

Tequila Citrus Chicken Wings

 

Ingredients: (Tequila Citrus Chicken Wings)

1 cup vegetable oil
3 plantains, thinly sliced
1 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup Seasoning Sauce
1 to 2 tablespoons packed brown sugar
2 teaspoons hot pepper sauce

Instructions: (Tequila Citrus Chicken Wings)

oil in large skillet over medium-high heat. Fry plantains (in batches, if necessary) until crisp and golden. Drain on paper towels. Combine cilantro, lime juice, seasoning sauce, sugar and hot pepper sauce in medium bowl. Serve with fried plantain chips or assorted potato chips.

Mosaic Lime Gelatin

Ingredients: (Mosaic Lime Gelatin)

1 package (3 ounces) lime-flavored gelatin
3 envelopes (7 grams each) unflavored gelatin
1 cup hot water
1 can (14 ounces) Sweetened Condensed Milk
1 can (12 fluid ounces) evaporated low fat 2% milk
1/4 cup fresh lime juice

Instructions: (Mosaic Lime Gelatin)

Prepare lime gelatin according to package directions. Pour into 13 x 9-inch baking pan; refrigerate for at least 40 minutes or until set. Cut into small pieces.
Sprinkle unflavored gelatin over hot water in large bowl; whisk immediately until dissolved.
Place unflavored gelatin mixture, sweetened condensed milk, evaporated milk and lime juice in blender; cover. Blend until smooth.
Pour mixture into large loaf pan; gently mix lime gelatin pieces into mixture and refrigerate for at least 4 hours or until set.
To Serve, dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish.

Zesty BBQ Ribs

Ingredients: (Zesty BBQ Ribs)

RIBS
2 racks (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons House Blend 100% Pure Instant Coffee Granules or Instant Coffee Granules
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon Baking Cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE
2 tablespoons canola oil
2 tablespoons chopped onion
2 cups ketchup
1 1/2 cups apple cider vinegar
3/4 cup packed brown sugar
1 1/2 tablespoons Granulated Chicken Flavor Bouillon
3 tablespoons Dijon mustard
2 teaspoons chili powder
2 teaspoons chipotle adobo sauce

Instructions: (Zesty BBQ Ribs)

FOR RIBS:
FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.
PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.
FOR BBQ SAUCE:
HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.
Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

Fresh Mango Coconut Lime Ice Cream

Ingredients: (Fresh Mango Coconut Lime Ice Cream)

1 pound (about 3 cups) fresh mango slices or cubes
3/4 cup refrigerated coconut milk
1/2 cup Sweet Cream Flavor  All-Natural Coffee Creamer
1/2 cup granulated sugar
Juice from 1 lime
Pinch sea salt
Waffle cones (optional)

Direction: (Fresh Mango Coconut Lime Ice Cream)

Place mango, coconut milk, Coffee-mate, sugar, lime juice and sea salt in food processor container; cover. Process until smooth. Transfer to a container and refrigerate for at least 1 hour.
Spoon mixture into ice cream maker and freeze according to manufacturer’s directions. Serve immediately in waffle cones or transfer mixture to covered container and freeze to enjoy later.

Malted Fudge Pops

Ingredients: (Malted Fudge Pops)

1/2 cup granulated sugar
1/2 cup Baking Cocoa
1/2 cup boiling water
1/2 cup Chocolate Malt Mix
3 cups lowfat milk
12 ice pop molds with wooden or plastic sticks

Directions: (Malted Fudge Pops)

COMBINE sugar, baking cocoa and water in large bowl; stir in until dissolved. Stir in milk. Pour into molds; add sticks. Freeze for 4 hours or until firm. To unmold, run water over mold to loosen.