Month: October 2016

Death by Chocolate Magic Bars

Ingredients:  1½ cups chocolate cookie crumbs (or crushed chocolate wafers)  ½ cup melted butter  1 can Sweetened Condensed Milk  2 tablespoons unsweetened cocoa powder  ⅔ cup Semi-Sweet Chocolate Chips  ⅓ cup milk chocolate chips  ⅓ cup white chocolate chunks or white chocolate chips  5 Minute Wicked Fudge Sauce (optional) Read more on: Death by Chocolate Magic

Death by Chocolate Magic Bars

Ingredients:  1½ cups chocolate cookie crumbs (or crushed chocolate wafers)  ½ cup melted butter  1 can Sweetened Condensed Milk  2 tablespoons unsweetened cocoa powder  ⅔ cup Semi-Sweet Chocolate Chips  ⅓ cup milk chocolate chips  ⅓ cup white chocolate chunks or white chocolate chips  5 Minute Wicked Fudge Sauce (optional) Read more on: Death by Chocolate Magic

Skinny Buffalo Chicken Stuffed Sweet Potatoes

Ingredients:  7 medium sweet potatoes (the ones with the orange flesh), skin on  30 oz / 800 g skinless, boneless chicken breast  7 tbsp Skinny Blue Cheese dressing – or Ranch dressing cilantro or parsley, optional  Buffalo Sauce:  2/3 cup Frank’s Red Hot Original Sauce  4 tbsp unsalted butter  1 1/2 tbsp white vinegar  1/2

Skinny Buffalo Chicken Stuffed Sweet Potatoes

Ingredients:  7 medium sweet potatoes (the ones with the orange flesh), skin on  30 oz / 800 g skinless, boneless chicken breast  7 tbsp Skinny Blue Cheese dressing – or Ranch dressing cilantro or parsley, optional  Buffalo Sauce:  2/3 cup Frank’s Red Hot Original Sauce  4 tbsp unsalted butter  1 1/2 tbsp white vinegar  1/2

Mexican Shrimp Cobb Salad

Ingredients: For the Shrimp:  16 oz cooked large shrimp, peeled  chipotle chili powder to taste  1 tbsp lime juice salt to taste  For the Salad:  6 cups romaine lettuce, shredded  15 oz black beans, rinsed and drained  1 cup grilled corn kernels (I used Trader Joe’s frozen roasted corn)  2 tbsp red onion, divided  2 tbsp

Mexican Shrimp Cobb Salad

Ingredients: For the Shrimp:  16 oz cooked large shrimp, peeled  chipotle chili powder to taste  1 tbsp lime juice salt to taste  For the Salad:  6 cups romaine lettuce, shredded  15 oz black beans, rinsed and drained  1 cup grilled corn kernels (I used Trader Joe’s frozen roasted corn)  2 tbsp red onion, divided  2 tbsp

Impossible Pumpkin Pie Cupcakes

Ingredients:  ⅔ cup all purpose flour  15 oz pumpkin puree  ¾ cup sugar 2 large eggs  1 teaspoon vanilla  ¾ cup evaporated milk  2 teaspoons pumpkin pie spice  ¼ teaspoon salt  ¼ teaspoon baking powder  ¼ teaspoon baking soda  Whipped cream Read more on: Impossible Pumpkin Pie Cupcakes @ cakescottage.com