1 tsp. pure vanilla extract 6 to 8 drops liquid green food coloring (optional)
34 chocolate wafer cookies (we used Nabisco Famous Wafers)
6 tbsp. unsalted butter,
3/4 c. heavy cream 6 oz. bittersweet chocolate, finely chopped Directions
In a medium saucepan, heat milk on medium until hot. Add
marshmallows and butter and stir
to melt. Remove from heat; stir in
2 tablespoons heavy cream, extracts, and
food coloring (if using); let cool
to room temperature, about 1 hour.
Meanwhile, line a 9-inch square
baking pan with parchment paper,
leaving a 2-inch overhang on 2 sides.
In a food processor, pulse cookies to
form fine crumbs. Add butter and pulse
to combine. Press evenly into bottom
of the prepared pan and refrigerate.
Once marshmallow mixture is
cool, using an electric mixer, beat
remaining 1 cup cream until stiff peaks
form. Fold a spoonful of cream into
marshmallow mixture to loosen, then
fold in remaining cream and spread
on top of chilled crust. Refrigerate
until set, at least 30 minutes.
Make topping: In small pot, heat cream on medium until hot but
not boiling. Remove from heat and
add chocolate; let sit 1 minute, then
stir until melted and smooth. Spread
evenly over filling and refrigerate
until set, at least 30 minutes or up
to a day. When ready to serve, use
overhangs to transfer to a cutting
board and cut into pieces.
PER SERVING 235 CALORIES, 18 G FAT (11 G SATURATED), 3 G PROTEIN, 95 MG SODIUM, 19 G CARB, 1 G FIBER
Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional
Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein. Originally published as Chicken Wings with BBQ Sauce in Simple & Delicious March/April 2008
Sweet & Salty Peanut Butter Bites Recipe photo by Taste of Home
1/2 cup semisweet chocolate chips
4 peanut butter cups (3/4 ounce each), chopped
1-1/3 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
1/8 teaspoon salt
4 cups Rice Krispies
1 cup broken pretzels
Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended.
Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.