Flourless Cake with Hard Chocolate Glaze

INGREDIENTS

• 8 (1 ounce) squares semisweet chocolate, chopped
• 1/2 cup butter
• 3/4 cup white sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan (spring form pan works the best).
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.
3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

HARD CHOCOLATE GLAZE

INGREDIENTS

• 1/2 cup unsalted butter
• 10 (1 ounce) squares semisweet chocolate

DIRECTIONS

1. Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat and poor over cake. Refrigerate until ready to serve (at least 2 hours). Keep leftovers in the fridge.
   

This is a delicious dense cake. For a different taste you can add 1/2 tsp mint extract to the chocolate glaze.

Pineapple Sirloin Kabobs

1 can (8oz) pineapple chunks
1/2 cup water
1/2 cup soy sauce
1 tsp garlic powder
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp paprika
1 pound boneless beef sirloin steak (cut into 1 inch pieces)
16 medium fresh mushrooms
1 large onion, cut into chunks
1 medium red pepper, cut into 1 inch pieces

Drain pineapple, reserving juice; refrigerate pineapple. In a large resealable bag, combine the water, soy sauce, garlic powder, salt, ginger, paprika, and the reserved pineapple juice; add steak. Seal bag and turn to coat; refrigerate at least 30 min. ( I like to do all day)
Drain and discard marinade. On skewers, alternately thread steak, mushrooms, onion, red pepper and pineapple. Grill.

Zesty Grilled Chicken

6 TBS white vinegar
3 TBS oil
2 TBS ketchup
2 tsp dried parsley flakes
1 1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp dried oregano
1/8 tsp hot pepper sauce
1/8 tsp Worcestershire sauce
1 bay leaf
4 boneless chicken breast halves

In a large resealabel plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally.
Drain and discard marinade. Grill chicken.

Italian Cream Soda

INGREDIENTS

• 8 fluid ounces carbonated water
• 3/4 fluid ounce passion fruit flavored syrup
• 3/4 fluid ounce watermelon flavored syrup
• 1 fluid ounce half-and-half cream

DIRECTIONS

1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

I usually use vanilla syrup that you can find in the coffee isle at Walmart, but you can use whatever flavoring you want. These taste just like the Italian Sodas you get at the Cafe at Barnes and Noble for $2, I think mine cost about $0.40.

Honey Cornbread

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 cup heavy cream
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 eggs, lightly beaten

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

I made these in my mini muffin tin. They were fabulous. This is the only recipe I will ever use.

Lime Chicken Tacos

INGREDIENTS

• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup salsa

DIRECTIONS

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Beef Crostini Sandwiches

INGREDIENTS

• 1/3 cup olive oil
• 3 tablespoons Kikkoman Lite Soy Sauce
• 3/4 cup thinly sliced red onion
• 1/2 cup fresh parsley leaves, packed
• 1 loaf Italian bread
• 3/4 pound thinly sliced roast beef
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Thoroughly blend oil and lite soy sauce; remove and reserve 1/4 cup. Pour remaining mixture over onion and parsley in small bowl; stir to coat all pieces well. Drain and set aside.
   
2. Meanwhile, cut bread into 12 slices, each 1/2 inch thick. Lightly brush both sides of bread with reserved soy sauce mixture; place on large baking sheet.
3. Broil 1 to 2 minutes on each side, or until golden. Drain onion mixture; set aside. Cover each bread slice with roast beef and then onion mixture. Sprinkle cheese evenly over onion mixture; serve immediately.