BARB'S CHOCOLATE SAUCE
If you like a sweet chocolate sauce this is for you. It has been used over ice cream, angel food cake, brownies, and spoons! It's easy to make and stores well in the refrigerator. I usually do a double recipe and store in the refrigerator until we are out. Enjoy.
Provided by Vickie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.
- Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.
- Remove saucepan from heat and stir vanilla extract and salt into the sauce.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 31 g, Cholesterol 3.8 mg, Fat 2.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 159.1 mg, Sugar 28.1 g
BARB'S SUPREME CURRIED HAM AND EGG STACKS
I just thought this up one morning, trying to think of something different to have for breakfast. Ham, spinach, fried eggs, pineapple-curry sauce makes a surprisingly yummy combination. Serve over toast or English muffins if you like.
Provided by Always Cooking Up Something
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.
- Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks.
- Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 36.5 g, Cholesterol 192.3 mg, Fat 20.3 g, Fiber 1.5 g, Protein 15.3 g, SaturatedFat 3.8 g, Sodium 476.9 mg, Sugar 4.5 g
BARB'S CROWD-PLEASING COOKIES
Delicious chunky cookies that are easy to make and disappear in a snap! My long-time friend Barb brought them to our New Year's Eve party and they were the hands-down favorite of a huge buffet table. Cook's note: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.
Provided by CaliforniaJan
Categories Drop Cookies
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine the flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels.
- Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheet. Bake 10 - 13 minutes, or until edges are lightly browned and centers are still soft. Do not over bake. Cool one minute on baking sheet. Cool completely on wire racks. Store in tightly covered container.
Nutrition Facts : Calories 279.1, Fat 14.8, SaturatedFat 7.5, Cholesterol 28.2, Sodium 287, Carbohydrate 33.1, Fiber 1.7, Sugar 15.8, Protein 5.1
CHELLE'S ZUCCHINI BREAD
Another holiday favorite- I got this from an old Betty Crocker cookbook and make it along with my Recipe #195730 and Recipe #195714 in mini loaves for the holidays! Easy, fun, crowd pleasing recipes! Enjoy!!
Provided by Mommy Diva
Categories Quick Breads
Time 1h15m
Yield 2-3 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
- In a large mixing bowl, combine sugar and shortening.
- Stir in eggs, water and zucchini.
- Mix in remaining ingredients thoroughly, except nuts.
- Stir in nuts, if desired, and pour into pans.
- Bake for 60 to 70 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
- Cool for 5 minutes.
- Loosen the sides of loaves from pans, remove from pans to finish cooling.
- Cool completely prior to cutting.
- Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
- Enjoy! ;).
Nutrition Facts : Calories 2606.4, Fat 80.8, SaturatedFat 20.8, Cholesterol 372, Sodium 3263.3, Carbohydrate 435.9, Fiber 8.9, Sugar 273.1, Protein 36.5
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