Chocolate Almond Bark

Ingredients
1-1/2 teaspoons plus 1 cup butter, divided
1 cup (6 ounces) semisweet chocolate chips
1 cup milk chocolate chips
1 cup sugar
3 tablespoons water
2 cups coarsely chopped almonds, toasted, divided

Directions
Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.
In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.
Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour.
Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds.

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Ingredients
1 cup warm milk (70 to 80 degrees F)
1/2 cup bacon grease, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast

Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes. Bake at 375 degrees F for 13-16 minutes or until golden brown.

Post edited at 6:25 pm on Nov. 25, 2011 by JennyColada

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One World. One Passion. OneSight.

Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt

Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

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One World. One Passion. OneSight.

Chocolate Covered Bacon

Ingredients
1 Cup of semi-sweet baking Chocolate, chopped into pieces
1 Pound of Bacon

Directions
Preheat oven to 375 degrees F.
Arrange the bacon on an ungreased baking pan, side-by side, being sure not to overlap the pieces.
Bake for 12-18 minutes, rotating halfway through.

When bacon is cooled and crisp, cut eat piece in half. Melt chocolate pieces in a double-boiler, stirring occasionally. When chocolate is melted, dip bacon into the melted chocolate and lay on a cooling rack to harden. Eat immediately, or may be stored in the refrigerator in an airtight container.

Post edited at 12:25 am on Dec. 18, 2011 by JennyColada

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One World. One Passion. OneSight.

Ingredients
3/4 Cup Raw Almonds
3/4 Cup Almond Milk
1 lb Bittersweet Chocolate
Cocoa Powder, Powdered Sugar, Chopped Toasted Almonds, etc. (for coating)

Put cashews and cold water in a blender and blend at high speed for 1-2 minutes. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

Meanwhile, in a double boiler heat the chocolate until it's all melted. Cool the chocolate until it's comfortable to work with and fold in the almond cream. Cool in the fridge for 2 hours (to set). Take out a small ball, roll in desired coating and store in fridge/freezer.

Hint/Tip: Any type of nut may be used in this recipe (cashew, almond, peanut, etc.) and any flavor of vegan milk (soy, almond, rice, etc. or even plain water) may be substituted.

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One World. One Passion. OneSight.

Maple Bacon Chocolate Truffles

Ingredients
1/2 Pound Bacon (any variety)
1/2 Brandy
1 1/2 Cups Heavy Whipping Cream
2 Cups Semisweet Chocolate - chopped
1 teaspoon Maple Flavoring

For Topping
1/4 Cup Turbinado Sugar
1/4 Cup Reserved Bacon - Diced and Cooked

Directions
Cook some bacon in a skillet until well cooked, but not burnt. Place on some paper towels and press, being sure to soak out all extra grease. Dice into small pieces.

Place diced bacon and cream into small, heavy saucepot over medium heat and bring just to slight simmer. Add chocolate and whisk until well combined. Pour into a bowl and cover.

Place mixture in refrigerator for four hours or until it is firm enough to shape into balls.  

Scoop out a heaping teaspoonful of chocolate mixture and roll it into a ball between your palms, lay out on parchment covered sheetpan and freeze while coating is melting. Drop chilled truffles one at a time into chocolate coating mixture. Fish out with a large fork, tapping the sides of the bowl with the handle of the fork to remove as much excess chocolate as possible. Immediately dress the top with a little of the bacon topping. Chill flat on parchment and move to paper cups once they harden. Best enjoyed at room temperature but keep refrigerated otherwise.

Topping: Heat together reserved bacon bits with turbinado sugar and 2 tablespoons water in a small heavy bottom saucepan. Boil gently until mixture is carmel colored and thick. Pour onto sheetpan lined with parchment paper and spread out to cool.
When completely cool, cover with another piece of parchment and bash with a rolling pin to pulverize. Sprinkle liberally onto truffles while chocolate is still wet for maximum adhesion and crunch factor.

Post edited at 1:45 pm on May 10, 2012 by JennyColada

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One World. One Passion. OneSight.

Directions
Place cream and basil in small saucepan and set over low heat.
Warm cream until small bubbles appear around edge of pan and cream begins to give off steam.
Remove pan from heat then cover and set aside to steep at least 30 minutes.
Return cream to simmer over low heat.
Turn off heat and strain cream over bowl with chocolate. Stir until chocolate melts and mixture is completely smooth.
Add butter and lemon zest and stir until well incorporated.

Place mixture in refrigerator for an hour or until it is firm enough to shape into balls.

Scoop out a heaping teaspoonful of chocolate mixture and roll it into a ball between your palms, lay out on parchment covered sheetpan and freeze while coating is melting. Drop chilled truffles one at a time into chocolate coating mixture. Fish out with a large fork, tapping the sides of the bowl with the handle of the fork to remove as much excess chocolate as possible. Immediately dress the top with a little lemon zest. Chill flat on parchment and move to paper cups once they harden. Best enjoyed at room temperature but keep refrigerated otherwise.

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One World. One Passion. OneSight.

Maple Bacon Muffins

Ingredients
4 1/2 tablespoons of butter, room temperature  
1 1/2 teaspoons of bacon drippings (left in the fridge to become solid)
1 egg  
5 tablespoons of brown sugar  
4 tablespoons maple syrup  
1 1/2 cup of flour  
2 1/2 teaspoon of baking soda  
1/2 teaspoon of baking powder  
1/2 teaspoon of salt  
1/4 cup of milk  
1/4 cup of minced bacon, cooked and drained

Directions
1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon and reserve.
2) Whip the butter and solidified bacon fat until it is light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3) Add the egg and beat until incorporated.
4) Sift the flour, salt, baking soda and baking powder together.
5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon.
6) Scoop into muffin papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean.

Post edited at 1:47 pm on May 10, 2012 by JennyColada

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One World. One Passion. OneSight.

http://www.golivewire.com/forums/peer-yieatbo-support-yn.html#22

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One World. One Passion. OneSight.

Black Bean and avocado Soup

Ingredients
2 tablespoons olive oil
1 red onion - diced fine
6 cloves garlic - minced
1 heaping tablespoon ground cumin
1 teaspoon chili powder of choice (chipotle, sweet, regular, etc)
2 cinnamon sticks
2 teaspoons salt
2 tablespoons sugar
1 small bunch cilantro - coarsely chopped
6 small tomatoes - seeds removed and coarsely chopped
3-4 cups black beans - cooked
4 cups stocks (vegetable or chicken preferred)
1-2 avocado - cubed
Juice from one lime
Optional toppings: sour cream, shredded chicken, sliced black olives, shredded cheese.

Directions
1. Heat the oil in a heavy bottomed pot. Add the onion and sauté until soft.
2. Add the garlic, cumin, chili powder, cinnamon, salt, sugar, and half of the cilantro. Sauté an additional 2 to 3 minutes.
3. Add the tomatoes and then the beans. Sauté a few minutes longer. Add stocks and bring to a boil. Simmer gently for 10 to 15 minutes.
4. Blend a cup or two of the beans and liquid and return to the pot. Add more seasoning as desired.
5. Add the avocado and remaining cilantro plus the lime juice and any optional toppings.

Post edited at 9:12 pm on May 19, 2012 by JennyColada

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One World. One Passion. OneSight.

INGREDIENTS
3 sweet potatoes - cut into wedges
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon kosher salt
Juice of 1/2 lime

DIRECTIONS
Preheat oven to 400 degrees. In a bowl, combine all ingredients. Spread onto a baking sheet. Bake until browned, about 25 minutes.

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One World. One Passion. OneSight.

Ingredients:

1lb lean Hamburg
1 can campbells cheddar cheese soup
1 bag of shoestring frenchfrys (or,Tater tots)
1 package of shredded cheddar cheese

Brown the Hamburg until completely cooked.
Mix in cheddar cheese soup.
Place mixture in a casserole dish.
Spread French fries on top.
Sprinkle cheddar cheese over the casserole.
Bake at 350 until fries are cooked.

enjoy! This also goes really good with ketchup.