Veg "Edible"

Mini Zucchini Bites by Jen Frank

1 cup biscuit/baking mix

1/2 cup grated parmesan cheese

1 Tbsp minced fresh parsley(or dried if you that's all you have!)

1 1/2 tsp oregano

1 1/2 tsp basil

1/2 tsp salt

4 eggs

1/2 cup vegetable oil

1 small onion, chopped

3 medium zucchini, grated with peel on

Combine the biscuit mix, parmesan, parsley, oregano, basil and salt.  Combine eggs, oil and onion, then add to dry ingredients.  Stir in zucchini.  Spoon into greased mini muffin tins. Bake at 350 for 20-25 minutes.  Makes about 48. 

 Tortilla "cigars" by Andrea Carter

Makes 12 "cigars"

1 cup sauteed or roasted chicken or turkey, cubed (I used canned Kirkland chicken)
1/2 cup shredded reduced fat cheddar or american cheese
1/2 cup yellow squash puree
1/2 cup carrot puree
4 ounces reduced fat or nonfat cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 large tortillas (burrito size) whole wheat tortillas

1. Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil or parchment paper.

2. In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, garlic powder, and salt.

3. Cut the tortillas in half. Place one half on the owrk surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge frfom one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.

4. Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.

Choco-LOT-Day

               Almond Truffle Frosting by Portia

14 oz chocolate, chopped

1 C  whipping cream

1 T  butter

2 tsp almond extract

In a microwave safe bowl put chocolate and whipping cream. Melt at 30 second intervals and stir until mixture is smooth and combined. Add butter and extract and stir till combined. Refrigerate for approximately 2 hours or until stiff.

Using and electric beater beat the mixture for about one minute until it is fluffy and resembles frosting. Frost whatever you like and enjoy!

                                Mint Chocolate Tea Cups by Andrea Carter

Makes 8 cups

Teacups:
8 wax-coated paper cups (5 oz)
12 ounces semisweet chocolate, chopped

Mint Mousse:
3 cups heavy cream
12 ounces white baking chocolate, chopped
6T white or green creme de menthe liqeur

Garnish (optional)
1 candy cane, crushed

1. Teacups: Using scissors, on each cup cut 4 slits, evenly spaced, fron top to bottom. Tape slits closed with masking tape on outside of cups

2. Place chopped chocolate in medium size microwave-safe bowl. Microwave on high power for 1.5 minutes. Stir; microwave another 30-60 seconds or until amost melted. Stire to melt compltetely. Let stand about 1 minute or until temperature is about 115 degrees F on instant read thermometer.

3. Place 2 heaping Tablespoons melted chocolate in one cup. Swirl to coat inside of cup; use pastry brush to evenly coat. Place cup, open side up, on waxed paper-lined baking sheet. Working quickly, repeat with remaining 7 cups.

4. After 5 minutes, rebrush chocolate evenly in cups. Place on waxed paper, open side down. Refrigerate while continuing.

5. Handles and Stirrers: Place remaining melted chocolate in small resealable plastic food-storage bag. Snip a very small hole in one corner. On another waxed paper-lined baking sheet, pipe 8 handles in shape of letter D. about 1 inch high. For stirrers, pipe 8 lines, about 1.5 inches long and about 1/4 inch thick. (Make extra handles and stirrers to allow for breakage.) Refrigerate 15 mintues or until chocolate is firm. Reserve chocolate-filled plastic bag at room temperature.

6. Assmeble Teacups: Remove masking tape from cup. Carefully peel cup away from chocolate. Gently pop bottom of chocolate cup. Repeat process.

7. Microwave reserved chocolate in pastic bag at 30 second intervals or until just melted. Pipe a 1 inch vertical line on side of cup. Using a toothpick, gently lift a handle off of waxed paper and place on melted chocolate to attach to chocolate cup. Repeat with remaining cups. Refrigerate 15 minutes, or up to a couple of days. (Reserve chocolate in plastic bag at room tempurature for any repairs.)

8. Mint Mousse: In small saucepan, heat 3/4 cup heavy cream until small bubbles appear around edge of pan. Pleace choopped chocolate in large bowl. Pour hot cream over; let stand 1 minute. Stir until chocolate is melted. Stir in liqeur. Let cool 10-15 minutes or until mixture registers at 80 degrees F on instant read thermometer.

9. In large bowl, beat remaining heavy cream on meduim high speed until stiff peaks from. With whisk, stir about 1/4 of whipped cream into chocolate mixture to lighten. Gently fold in remained whipped cream. Cover. Refrigerate at least 2 hours or overnight.

10. To Serve: Spoon mousse into large pastry bag fitted with large star tip; pipe into cups. (cups can be filled three hours ahead; refrigerate.) Garnish with stirrers and candy if desired.


                              Texas Yum Yum by Jennifer Frank

This reminds me of Liberty, Utah. I absolutely love it. A major comfort dessert.
At cooking group, I added crushed Oreos between the vanilla pudding and the cool whip. You could also try using freshly whipped cream instead of Cool Whip for the topping.

1 stick margarine (softened) (I like to use butter :)
1 cup flour
1 cup chopped pecans
Mix margarine and nuts. Add the flour. Press into a 9x13 baking dish.
Bake at 350 for 20 minutes. Cool.
Top with:
8 oz cream cheese mixed with 1 cup powdered sugar
Top with:
Chocolate pudding (prepare one small box)
Top with:
Vanilla pudding (prepare one large box)
Top with:
Cool whip.
Refrigerate.
Enjoy.


  Terri’s Chocolate Cherry Cake

 by Jenni Dawn Oberan

Cake:
1 Chocolate cake mix
2 eggs
1 (21 oz) can cherry pie filling
1 tsp. almond flavoring

Frosting:
1 c. sugar
5 Tbsp. butter
1/3 c milk
1 c chocolate chips


Stir the above together with a spoon until moist. Bake in greased & floured 9x13 inch pan. Bake at 350 degrees 25 to 30 minutes or until toothpick comes out clean. Immediately frost with icing.

Bring sugar, butter and milk to a boil. Boil, stirring constantly, for 1 minute. Remove from heat. Stir in chocolate chips until melted. Pour over warm cake.