Allison's Recipe Book

Ingredients:

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Directions:

Line a 9 x 13 dish with foil, “grease” with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime…
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.

Ingredients:
Baked potatoes, slightly cooled
Melted butter
Kosher salt and black pepper
Shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
Eggs
Additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Directions:

Preheat oven to 350 degrees.

Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.  Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes.  Egg whites should be set and yolks soft.

 

Ingredients:

Ghoulishly Glowing Cupcakes
1 black light
24 prepared and cooled cupcakes

White Glow In The Dark Frosting
7 cups confectioners’ sugar
1 cup vegetable shortening
1 teaspoon clear vanilla extract
5 tablespoons tonic water {diet tonic water works too}
mini chocolate chips morsels

Extras Needed for Green Glowing Frosting
Neon Food Color
0.3 ounce package of either Lime or Orange Gelatin
1 cup boiling water
1 cup chilled tonic water

Directions:

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners’ sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}. Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost’s eyes to finish ghost cupcakes. After letting colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}. When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don’t submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results. Refrigerate until a couple minutes before serving to keep gelatin set. Then place cupcakes under a black light and watch then glow. {Make enough frosting for about 24 cupcakes}

Ingredients:
2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

Directions:

Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside. In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)

Ingredients:

25 jumbo strawberries
3/4 c heavy whipping cream
3/4 c milk
1 small box vanilla instant pudding
1/2 tsp almond extract

Directions:

Wash and dry berries. Slice off stem end. Using a sharp paring knife, slice an “x” deep into berries without cutting all the way down. Beat heavy whipping cream until stiff peaks form. In a separate bowl, combine milk and pudding. Beat for 2 minutes. Add almond extract and whipped cream. Fit a pastry bag with a #10 or #12 round tip (depending on the size of berries). Fill pastry bag with pudding mixture. Pipe pudding into strawberries, spreading petals open with fingers to allow more cream to fit.

A word to the lazy: an alternate way of serving this would be to quarter or slice the strawberries and serve the filling in a small dish. The filling can be spooned over the cut strawberries. Slicing the strawberries and using them as scoops for the filling works well too.

Directions:
In a large bowl combine all ingredients: mix well. Press firmly into well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 450 for 10-12 minutes or until golden brown and bubbly. Cool and cut into bars.

Variety Options:
For a bit of variety add 1/2 – 2/3 cup chopped nuts, seeds or raisins.
For cinnamon Granola Bars- add 1 tsp cinnamon with the rest of the ingredients.
For Cinnamon Apple Granola Bars- add 1/2 c. finely chopped DRIED Apples & 1 tsp cinnamon

Ingredients:

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Directions:

Preheat oven to 350F.
Line one brownie pan/cupcake tin with cupcake liners
In small bowl, melt (microwave) butter and chocolate together in 30 second increments. Stir until combined and very smooth.

Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour batter into lined wells.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture over batter in the pan. Swirl in with a knife or spatula.

Bake for 20-25 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely in pan.

Ingredients:

1- 8 oz pkg of Cream Cheese, softened
1/2 c. Mayo
1/2 c. Chopped Green

Chilis (2 oz)
1/3 c. Sliced (Pickled) Jalapenos
1/4 c. Colby jack cheese, shredded
1/4 c. Cheddar Cheese, Shredded
1/4 c. Parmesan Cheese, shredded
1/2 c. Panko Bread Crumbs

Directions:

In a small bowl combine the cream cheese and mayo until smooth, add the chilis, jalapenos, and cheeses, mixing well. Spread the dip into ramekins and then sprinkle with panko. Bake at 375F for 18-25 minutes or until golden brown.

Cookie dough on bottom (chocolate chip)
Oreo arranged in the middle
brownie batter poured over the top
Bake until brownies are done….
Follow directions of brownie

Ingredients
1 lb. of Ground Beef
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Chedder Cheese

Go ahead and put your over on 350. Boil those noodles. While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese. Make sure that it is mixed up very well. Then go ahead and cook that meat. Make sure its good and brown and drain it. Then pour your spaghetti sauce over it. Take a few slices of your butter and put them in the bottom of your casserole dish, then layer half of the noodles in the bottom of the dish. Pour that nicely mixed up creamy mixture on top of the noodles and spread it all over. Then add the rest of your noodles and put a few slices of butter on top of those noodles. Now pour the red sauce and meat on top. and once again spread. Now place that awesome casserole in your oven for 30 minutes. After those 30 minutes take the dish out and pour some chedder cheese on the top and put it back in the oven for 15 minutes.

Ingredients:

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 tablespoons butter, softened and divided
8-oz. jar creamy peanut butter (yes 1 cup or 8 oz not 18 oz)
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13″x9″ baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Ingredients
•1 head cauliflower (or a 16 oz bag of frozen cauliflower)
•2 large eggs
•½-3/4 cup shredded cheddar cheese (I love cheese, so use closer to ¾ cup)
•¼ cup diced green onions
•½-1 cup bread crumbs (I usually need closer to 1 cup)
•½ tsp cayenne pepper (more of less to taste)
•salt
•olive oil
•light sour cream (optional)

Instructions
1.Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
2.Drain and mash the cauliflower while it is still warm
3.Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
4.Coat the bottom of a skillet with olive oil over medium-high heat
5.Form the cauliflower mixture into patties about 3 inches across
6.Cook until golden brown & set, about 3 minutes per side
7.Enjoy with some light sour cream!

Ingredients
2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups (16 ounces) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or Sour Cream

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.