Thanks

Thanks to you ALL for submitting your recipes! You are all so great! Notice that mine are all sweets. I am a bit pathetic. Like I always say, If heaven does not have chocolate I don't think it will be heaven after all! I am not entirely sure I want to go! I hope Heavenly Father has a sense of humore, here's to praying!

Chocolate Gelato with toffee bits

For anyone who does not know this, gelato is Italian ice cream! Holy Moly! (I am on a holy kick) the Sorelle (Sisters in Italian) in my mission usually gained about 40 pounds (an average) and I think 35 of that was from gelato! There is no word that can describe it, it is beyond the human tongue.

Chocolate gelato with toffee bits!!

1/2 cup sugar
2 Tbs cornstarch
pinch of salt
2 cups of whole milk, divided
5 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped (I just used chocolate chips)
1/2 cup chilled heavy whipping cream
1/3 cup of coursely crushed toffee candy, such as Skor, Heath, etc.

Whisk sugar, cornstarch, and salt in a heavy medicum saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth. Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water to cool, stirring often, about 30 minutes.Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours.

Almond Joy Fondue

Holy Fondue Batman! I think I died and gone to heaven! I LOVE LOVE LOVE fondue and I was looking for some more yummy recipes. Karen and I are having a fondue night Saturday and I am going to try this one. I think I have gained 2 pounds just reading these instructions.

The only thing I would do differently is add chopped roasted almonds.

15-ounce can sweetened cream of coconut (such as Coco López)

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.) Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

Almond Joy Cake

I dedicate this recipe to my mom. She and I are true Almond Joy lovers and when I found this recipe I knew it was true LOVE! Yum, with a capital Y!


1 chocolate cake mix
1 small box instant chocolate pudding
1 cup evaporated milk
1-1/2 cups sugar
1/2 cup miniature marshmallows
14 ounces flaked coconut
1/2 cup milk
1 stick butter
12 ounces chocolate chips
1 pound chopped


Mix chocolate cake mix according to directions with one small box instant chocolate pudding.
Bake in oblong pan.
Mix evaporated milk and 1/2 cup sugar.
Bring to a full boil then remove from heat.
Add marshmallows and coconut.
Spread over hot cake.
Mix 1 cup sugar, milk and butter and bring to a full boil.
Add chocolate chips and almonds then spread over coconut mixture.

Healthy Oatmeal Bars

These are great for breakfast on the run!

Preheat oven to 350. Spray an 11x7 baking pan with Pam. (Use a larger pan if you want thinner bars, you may have to adjust baking time)

In a large bowl, mix:

2 cups whole wheat flour (I used whole wheat graham flour...yummy)
1/2 cup ground flax seed
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Set aside.

In another bowl, mix:

1/2 cup (one stick) softened butter
1/2 cup sugar

Add in:

2 eggs
1/2 cup honey
1 tsp pure vanilla extract

Mix well. Slowly add in dry mixture and mix together.

Stir in:

3 cups old fashioned oats
1 cup dried cranberries (experiment with any dried fruit you like)
1/2 cup chopped dates
1 1/2 cup flaked coconut
1 cup chopped nuts (optional)

Peel and chop 1 small apple and soften in 1/2 cup hot water (I microwaved the apple for 2 1/2 minutes), then mash with a fork. Stir in to oatmeal mix.

Turn into baking pan and level, pressing firmly. Bake for approximately 20 minutes, until edges are brown.
Cool slightly, then cut into bars. Remove from pan when completely cool. Refrigerate if there are any leftovers!

Cordon Bleu (complicated...)

This one is a little more complicated, but a classic yummy version of cordon bleu.

Chicken breasts, pound until 1" or so thin
Ham, sliced
Swiss cheese, sliced into a thick rectangle
1 egg, beaten
Shake and Bake (one package should work for 4-6 breasts)

Pound out chicken, place slice of ham, followed by swiss cheese on top, wrap with the chicken. You can use toothpicks to hold in place, or string. Make a little "package" out of the chicken. roll in egg, then shake and bake. Lightly brown in a skillet with a little butter or oil. Place in baking dish, I line mine with foil to reduce clean-up. Bake at 350 for 30 mins, or until cooked through. Enjoy!

simple cordon bleu

this is more like a chicken stroganoff, but so good, and also easy to freeze...

1 lb. chicken breast, cut into large pieces and lightly browned (not cooked through)
Swiss Cheese, sliced
Ham, sliced
1 can cream of mushroom soup (or, if you prefer cream of chicken)
1 can chicken gravy
a few dollops of sour cream
Green onions, chopped (opt.)

Spray bottom of baking dish, make a bottom layer of swiss cheese slices, then layer the ham on top. Chicken goes next, followed by another layer of swiss cheese slices. Mix together soup, gravy and sour cream. sprinkle green onion, can save some for the top. pour soup mixture over top. garnish with gr. onion if desired. You can either stop and freeze at this point or bake at 350 for 30 mins.