cheesy chicken and broccoli bake

1/2 cup peppers, chopped

1/2 cup broccoli, chopped

1/4 cup water chestnuts, drained and chopped

1/4 cup onion, chopped

6 oz. cooked chicken breast, chopped

1 can cream of chicken soup

1 cup shredded Cheddar cheese

2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

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Oven Baked Chicken Breast Recipe

Ingredients: 

2 chicken breasts

sauce:

1 cup ketchup

1/2 cup white vinegar

1/4 cup brown sugar

2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

1 tablespoon onion powder

1/2 teaspoon  black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon  salt

Method :

Combine all the sauce ingredients in a small saucepan, over medium low heat. Stir to combine and bring to a simmer. Simmer 10 minutes. Divide the sauce and set aside 1 cup for dipping sauce*.

Preheat the oven to 400 degrees. Place the chicken skin side down on a large slightly rimmed baking sheet. Brush the chicken with the barbecue sauce and bake for 30 minutes. Turn the pieces over and coat with barbecue sauce. Place the chicken back in the oven,  another 15 minutes. Coat the chicken again and bake another 5-15 minutes depending on the size of the pieces. Juices should run clear when poked with a sharp knife. Remove from the oven and let rest for 5-10 minutes before serving. Serve with extra sauce on the side for dipping. Enjoy!

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Brownie And Chocolate Mousse Trifle

Ingredients:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping

1 (12 ounce) container frozen whipped topping

1 (1.5 ounce) bar chocolate candy

Instructions:

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

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Walnut Chocolate Chip Pie Recipe

Ingredients:

1 unbaked 9-inch(4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose Flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup semi-sweet chocolate chips, plus 1 cup for topping, optional

1 cup chopped walnuts

ice cream, for serving

instructions:

Preheat oven to 325° F. If making a crustless version generously butter 9-inch pie dish. If using crust line the pie dish with the crust.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie pan.

Bake crustless version for 45 to 50 minutes or until a knife inserted halfway between edge and center comes out clean. With a crust bakes for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Let cool five minutes. Scatter the extra cup of chocolate chips over top. Let sit for 10 minutes. Use a butter knife to spread chocolate gently over top.

Serve warm or cold with ice cream if desired.

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Spiced Orange Roast Chicken Recipe

Ingredients:

1.2kg chicken thigh fillets

80ml  cup fresh orange juice

80ml  cup honey

2 teaspoons olive oil

2 garlic cloves, crushed

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1 orange, thinly sliced

Finely chopped fresh chives, to serve

Directions :

Place the chicken in an  dish . Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

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croissants recipe

Ingredients:

20g flour,

1 package of instant yeast backing, 

80ml of warm milk. 

For pulp: 

300g of flour,

40g icing sugar, 

teaspoon salt, 

2 large eggs, 

80g soft butter. 

Other ingredients:

12 teaspoons of Nutella, 

1 egg yolk, 

1 tablespoon milk. 

It is very easy to make and it will only take you 30 minutes.

Directions:

prepare the yeast, mix the yeast, flour, milk, cover and let stand 15 minutes. 

Meanwhile prepare the dough. In a bowl, mix the flour with the salt and sugar. 

Add butter, egg and mix until you obtain a firm, smooth dough. 

Knead a dozen minutes. 

Then add the yeast and continue to knead for 5 minutes. 

Put the dough in a clean bowl, cover and let it rise until it doubles its volume. 

Roll out the dough to a thickness of 5 mm so to obtain a circle. 

Using a cutting wheel, cut 12 triangles and put a teaspoon of nutella on the base of each triangle . 

Start to roll the dough base until the end. 

Then transfer them to a plate covered with baking paper. Allow them time to double their volume again. 

During that, mix the egg yolk with the tablespoon of milk and brush the surface of your croissant with the egg-milk mixture. 

Cook them in a preheated oven at 180 degrees for 20 minutes. 

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homemade bagels recipe

Ingredients:

1 cup warm water (110 degrees F/45 degrees C)

1 1/2 teaspoons salt

2 tablespoons white sugar

3 cups bread flour

2 1/4 teaspoons active dry yeast

3 quarts boiling water

3 tablespoons white sugar

1 tablespoon cornmeal

1 egg white

3 tablespoons poppy seeds

Directions:

1. Place water, salt, sugar, flour and yeast in the bread machine pan . Select Dough setting.

2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.

3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Cover bagels with a clean cloth and let rest for 10 minutes.

4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.

5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

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Better Than Anything Cake

Ingredients:

1 box chocolate cake mix

1 (14 oz) can sweetened condensed milk

1 (16 oz) jar caramel topping

1 (8 oz) container cool whip, thawed to room temp

3-6 Heath Candy Bars, chopped

instructions:

Bake cake according to directions in a 9x13 pan.

Let cake cool for about 5 minutes.

Poke holes in cake with the handle end of a wooden spoon.

While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.

Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.

Spread cool whip over the top evenly.

Sprinkle with Heath Candy bar pieces.

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nutella brioche flower bread

Ingredients:

For dough:

3/3 1/2  cups flour 

3 Tbsp sugar

1 1/4 Tsp salt

1 tbsp instant yeast

3 eggs

1/4 cup milk

10 Tbsp butter, softened

Directions:

1) In a mixer or bread machine ,  for  mix together 3 cups of flour and the rest of the ingredients to form a smooth dough. It will be sticky at first and may require the extra 1/2 cup flour to make the dough come together if the conditions in your kitchen differ . Remove from mixer and knead with your hands until silky smooth.

2) Form the dough into a ball. Place it in a greased bowl and let rise for ~1-1.5 hrs--it will become quite puffy. Refrigerate the dough for at least 1 hour (until chilled), or as long as overnight. This will slow the fermentation process and will make the dough easier to braid/shape.

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Cake Marble Recipe

Ingredients:

125g soft butter

200g of sugar

6 tablespoons milk

250 g of flour

3 eggs

1 package of yeast

1 packet of vanilla sugar

25 g cocoa powder

Instructions:

Preheat oven th 5/6 (165 °).

Work the butter and sugar with a wooden spatula until the mixture is smooth and creamy.

Separate egg whites from yolks.

Add the egg yolks, milk, flour and yeast in butter / sugar mixture and mix well.

Beat the egg whites until very stiff. Stir them gently to the preparation.

Divide dough in half. Add vanilla sugar to one of them and cocoa to another. Mix.

Pour the two pasta in a buttered cake pan, alternating. Bake 40 minutes.

Remove the cake from the oven and turn it out on a grid. Let cool before serving.

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Neapolitan Ice Cream Cake

Ingredients:

Chocolate Cake 

1 cup flour

1 cup sugar

1/4 + 1/8 cup cocoa powder

1 tsp baking soda

1 large egg

1/2 cup buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla

1/2 cup boiling water

Strawberry Ice Cream

8 oz cream cheese, softened

1/2 cup sugar

1/8 cup milk

4 tsp strawberry extract

8 oz Cool Whip (or homemade whipped cream)

about 20 drops red food coloring

Vanilla Bean Ice Cream

8 oz cream cheese, softened

1/2 cup sugar

1/8 cup milk

2 tsp vanilla bean paste

2 tsp vanilla extract

8 oz Cool Whip (or homemade whipped cream)

Whipped Cream Icing

3/4 cup whipping cream

1/2 cup powdered sugar

1/2 tsp vanilla

Instructions

Chocolate Cake

1. Preheat oven to 300 degrees

2. Put all dry ingredients in a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.

4. Add vanilla to boiling water and add to mixture.

5. Mix at medium speed until smooth.

6. Pour into one 8-inch pan and bake 40-42 minutes.

7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.

8. Once cooled, cut off cake dome with a long serrated knife.

Strawberry and Vanilla Ice Cream

1. Once the cake has cooled, make the strawberry ice cream. Combine cream cheese, sugar, milk and strawberry extract together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Fold in the cool whip and food color, then set aside.

3. To make the vanilla ice cream, combine cream cheese, sugar, milk, vanilla bean paste and vanilla extract together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

4. Fold in the cool whip.

Assembling it all

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

2. Put the chocolate cake in the bottom of your pan.

3. Top cake with the strawberry ice cream and spread into an even layer.

4. Carefully add vanilla ice cream and spread into an even layer.

5. Allow ice cream cake to freeze completely, 6-8 hours.

6. When frozen, remove cake from springform pan and remove parchment paper from sides.

7. To make icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.

8. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.

9. Add vanilla extract and powdered sugar and whip on high until thick and creamy.

10. Ice cake and freeze until serving.

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caramel brownies recipe

INGREDIENTS:

14 ounces caramels, unwrapped

1 (14 ounce) can sweetened condensed milk

1 cup + 1 Tablespoon unsalted butter

2 cups granulated white sugar

4 large eggs

3/4 cup unsweetened cocoa powder

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup semi-sweet chocolate chips

DIRECTIONS:

- Preheat oven to 350°F. Spray 9x13-inch pan generously with cooking spray.

- Prepare caramel: In a medium saucepan over low heat, place caramels and sweetened condensed milk. Stir often until caramels are melted and mixture is smooth. Remove from heat and let sit while you prepare the brownies.

- Prepare brownies: Melt butter in a pyrex cup in the microwave. Set aside and let cool.

- In a large bowl, beat together sugar and eggs. Add cocoa powder and milk. Slowly mix in melted butter.

- In a separate bowl, sift flour, salt and baking powder. Whisk dry ingredients into the chocolate mixture. Stir in chocolate chips.

-  Pour two thirds of the batter into prepared pan. Place in oven and bake for 15 minutes.

-  Carefully remove the brownies from the oven and pour cooled caramel over the top. The caramel will appear heavy compared to the brownie batter, and it will appear to sink to the bottom of the pan in some places - this is normal. Drop spoonfuls of the remaining batter over the caramel. Use a knife to gently swirl it into the caramel.

- Return the pan to the oven and bake for 25 to 30 more minutes. Brownies should feel springy to the touch, and a toothpick inserted in center shouldn't draw out raw batter. Remove from oven and let cool on rack for about an hour. Cover with foil and place the pan in the refrigerator overnight - these must be chilled very well before you cut into them.

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Grilled fish with seafood sauce

Ingredients:

2 lbs of ling cod fillets

½ lb of raw shrimp, peeled 

½ lb of calamari, cut in small pieces

½ lb of small bay scallops

2 tablespoons butter

2 tablespoons finely diced white onion

6 garlic cloves, minced

¼ cup white wine

½ cup cream

1 to 2 tablespoons finely chopped parsley to sprinkle on top when serving

Salt and pepper

Instructions:

Season the fish with salt and pepper and heat the grill. Grill the fish right as the sauce is finishing as they should both be served warm.

Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes.

Stir in the shrimp and cook for another 2 minutes.

Add the white wine and cook for another 2 minutes.

Add the cream and cook until the shrimp are almost done.

Add the calamari and scallops, cook for 1-2 minutes at the most and remove from heat.

Serve the sauce on the side or on top of the grilled fish, sprinkle with chopped parsley.

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Chocolate Salted Caramel Pie

Ingredients:

1 package (about 36) whole Oreos

1 cup (16 tablespoons) butter, divided

2/3 cup packed brown sugar

1 1/4 cup heavy whipping cream, divided

1 (12 oz) bag dark chocolate chips

Instructions:

Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. 

Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. 

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better than robert redford dessert

Ingredients:

1 cup flour

½ cup butter, softened

1 cup finely chopped pecans or walnuts

1 8-ounce package cream cheese

1 cup sugar

4½ ounces homemade whipped cream

1 large package instant vanilla pudding mix

1 large package instant chocolate pudding mix

3 cups cold milk

Roughly 4½ ounces homemade whipped cream

Chocolate shavings

Instructions: 

Bottom Layer

Mix together the flour, butter and chopped nuts until the dough is crumble-like.

Press the mixture into a greased 9x13-inch pan.

Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden.

Let the cookie crust cool.

Middle Layer

Beat the sugar into the cream cheese until it is smooth.

Fold in the whipped cream.

Spread the mixture over the cooled crust.

Top Layer

Beat the milk into the pudding mixes until the mixture is smooth and thickened.

Spread the pudding over the middle layer.

Garnish Layer

Spread whipped cream over the top.

Sprinkle the the dessert with grated chocolate candy bar.

Cover the layered dessert and refrigerate it until you are ready to serve it .

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Hedgehog Bread recipe

Ingredients:

 500 grams flour

 300 milliliters warm milk

 50 grams sugar

10 grams honey

20 grams fresh yeast or 7 g dried yeast

 40 grams soft butter

 10 grams salt

1 tablespoon of milk

 dry fruits for the eyes and nose

Instructions:

Roll the dough into balls of the size of a large lemon

Dough ball put any filling (red bean, cherry jam etc.)

Puts it on a greased baking sheet, and pinch and squeeze one end to form the face.

Get two small pieces as foot and put the right place.

With a knife, make claws on their feet.

Using scissors do to Hedgehog needles. Snip about 1/2 inch deep with scissors at a 45 degree angle from the back side.

Make the eyes and nose using dry fruits. (peanuts, dried apricots etc.)

Brush with a milk/egg wash

Sprinkle with sugar and bake in a preheated oven to 180°C (350°F), until they get golden crusts.

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Chocolate Cake Recipe

Ingredients:

1 cup warm water

1/2 cup unsweetened natural cocoa powder

1 1/2 cups rice flour

1 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sunflower oil

1 tablespoon pure vanilla extract

2 teaspoons distilled white vinegar

For the Glaze

2 oz. dark chocolate finely chopped

1/2 cup confectioners’ sugar

Directions:

Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in the center. Add cocoa mixture, oil and vanilla. Whisk until smooth. whisk in vinegar. Pour into pan.

Bake 30 to 35 min. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate.

For the glaze, melt chocolate in a heat proof bowl set over simmering water, stirring until smooth. Let cool slightly.

Whisk together sugar and water until smooth. Add melted chocolate in a slow steady stream. Immediately pour glaze onto center of the cooled cake. Using an offset spatula, gently spread glaze over top and sides. 

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Coconut Chocolate Recipe

INGREDIENTS:

3 cups sweetened flaked coconut

⅔ cup sweetened condensed milk

½ cup powdered sugar

12 ounces dark chocolate chips or chunks

INSTRUCTIONS:

Mix together the coconut, sweetened condensed milk, and powdered sugar in a large bowl. Mixture should come together, but still be sticky.

Form mixture into rounded rectangles, about 2-3 inches in length. Wet your hands for easier handling!

Refrigerate for about 1 hour.

After candies have chilled, take out of the refrigerator. Melt the dark chocolate per your package instructions. Chocolate should be smooth and glossy.

Dip each candy into chocolate until completely covered. Place on wire rack or parchment paper to harden. Refrigerate about 30 minutes.

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Aloha Rolls Bread Recipe

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Ingredients:

2 (1/4 ounce) packages active dry yeast or about 1 tablespoon 1 cup lukewarm water.

1/4 cup canola oil

1 large egg

3/4 cup raw sugar or honey

1 1/2 cups warm water 

6 1/2-7 cups bread flour

1 teaspoon sea salt

extra virgin olive oil

Butter

Directions:

Dissolve the yeast in a large mixing bowl with 1 cup of lukewarm water and let it stand for about "five" minutes.

Add the oil, egg, sugar or honey, salt and the rest of the water and mix it with a whisk, let stand again for a few minutes.

Add the flour and mix on medium with a dough hook until the dough forms a ball. It should be a moist dough, but not very sticky. Add a little more flour if needed. Allow the dough to rest for 15 minutes then knead for "five" minutes

Put a small circle of olive oil in the bottom of a large bowl and put the ball of dough smooth side down into the bowl, then flip it over and cover with plastic wrap. 

"And allow to rise for 90 minutes or until doubled"

Preheat oven to 350 degrees Fahrenheit and get a large sheet pan spray with cooking spray or line with parchment paper or silicone mat, Punch down the dough and pinch off pieces of the dough and roll into golf ball size for dinner rolls or “slider” buns, or tennis ball sizes for sandwich rolls. Arrange the dough on the pan about 1-2 inches apart then cover with plastic wrap that has been sprayed with olive oil or Pam. Allow to rise for 20 minutes. The rolls will not quite double in bulk on the second rising, Bake rolls for 18 to 30 (shorter time for small rolls) minutes or until golden brown. When they come out of the oven brush lightly with olive oil or take a stick of butter and rub on the tops. You can also add seeds to the tops immediately after buttering. And enjoy!!

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Beoreg stuffed with onion and cheese

Ingredients:

2 1/2 cups of unbleached all-purpose flour

1/2 teaspoon of salt

1/4 cup (2 ounces) of oil

6 ounces of water

1/2 teaspoon of baking powder

1 Tablespoon of instant yeast

1 large egg yolk, to brush the pastries with

1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking

Stuffing:

1 large onion

butter or olive oil to fry the onions

2 eggs

2 tablespoons of flour

1/2 cup of milk or cream

12 ounces of shredded white cheese such as mozzarella, akkawi, string cheese or nabulsi

Directions:

Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.

Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.

Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.

Bake in a preheated 375F oven for about 15 minutes till golden and firm.

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Nutella Brownies Recipe

ingredients:

1/2 cup unsalted butter

3 oz unsweetened chocolate, finely chopped

1 cup sugar

Pinch of salt

2 large eggs, at room temperature

1 teaspoon vanilla extract

3/4 cup cake (soft-wheat) flour3/4 cup bittersweet chocolate chips, semisweet chocolate chips, peanut butter chips, or white chocolate chips (optional)

directions:

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and chopped unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in the chips, if using.

Pour the batter into the prepared dish and spread evenly. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes, or longer if using a metal pan. While the brownies are baking, fill a pastry bag or a freezer strength zip-lock bag with a hole cut in the bottom corner with nutella. When the brownies are done, use the back of a wooden spoon to poke 9 evenly spaced holes and use the pastry bag to squeeze out nutella into the holes. After each hole is filled, sprinkle the brownies with chocolate chips and put the baking dish back into the oven to let the chips melt.

After a few minutes, take brownies out of oven and using a spatula, spread the chocolate chips so they become a smooth icing. Sprinkle chopped hazelnuts on top of brownies, if desired.

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Crazy Corn Dogs Recipe

Ingredients:
2 tbsp yellow cornmeal
1 packag  refrigerated cornbread twists
1 packag "12 oz each"
Beef Franks "7 franks"
2 tbsp Concord grape jelly
1/2 cup tomato ketchup




Directions
Preheat oven to 375°F. Sprinkle cornmeal on large cutting board. Unroll dough on cornmeal; separate dough into 6 long strips.

Make each corn dog: Press dough together at perforations and flatten slightly. Spiral wrap 1 dough strip around each frank. Place on ungreased baking pan so both ends of dough are under franks. Discard remaining dough strip or bake with wrapped franks and use for dipping into sauce. Bake 15 minutes or until golden brown.

Place jelly in small microwave-safe bowl. Microwave on high 20 seconds or until jelly melts. Stir in ketchup; mix well. Serve.

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