Chocolate Crinkles

This has been a my family's favorite cookie, and we used to make it all the time for Christmas. I wanted to continue the tradition in my new family.

½ cup vegetable oil

4 ounces unsweetened baking chocolate, melted and cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup powdered sugar

DIRECTIONS

1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

2. Heat oven to 350ºF. Grease cookie sheet.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

Barbecued Chicken and Pineapple Skewers

1 cup of ketchup
1/4 cup soy sauce
1/4 cup of honey
1 tbsp yellow mustard
1/4 cup packed light brown sugar
2 cloves of garlic, minced
1/4 lemon juiced
1/2 fresh pineapple, chopped
4 boneless & skinless chicken breasts, chopped
Sea salt and freshly cracked pepper, to taste
Skewers, soaked in water
Drizzle of olive oil 

DIRECTIONS

Add the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice together in a small pan. Cook for 20 minutes over low heat, stirring often.

Thread the chicken and pineapple pieces onto the skewers, alternating the chicken and pineapple. Season with sea salt and freshly cracked pepper, to taste. Pour half of the sauce into a small bowl then brush the skewers with the sauce.

Heat a large grill pan over medium high heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes, or until the chicken is cooked through. Remove the finished skewers from the pan and place on a serving tray. Serve the skewers with the remaining barbecue sauce. Enjoy.

Beef Chili with Bacon and Black Beans

8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges

DIRECTIONS
1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired. Makes about 3 quarts, serving 8 to 10

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Truffle Pops

[by Giada De Laurentiis]

Ganache

8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 3/4 cup heavy cream 1/2 teaspoon ground cinnamon 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)

Toppings

1 cup finely chopped nuts, such as pistachios or walnuts 1 cup mini-chocolate chips 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Directions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes. 

Add the 2 cups of chocolate chips to a
medium stainless steel or glass bowl. Set the bowl over a saucepan
of barely simmering water and stir occasionally until the chocolate has melted,
about 4 minutes.

Put the chopped nuts, mini-chocolate chips and chopped candy bars in
3 small bowls.

Dip the pops in the melted chocolate, allowing the excess chocolate to drip
off, and then dip into the toppings until coated. Arrange the pops, stick side
up, on the baking sheet. Refrigerate for 30 minutes until the chocolate
has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put
the pan in the freezer for 10 to 15 minutes to harden.
 

Itty Bitty Cinnamon Roll Bites (from Picky Palate)

These were so good, it was hard to put down! Don't make these if you're on a diet. It will only hurt you.

One can Pillsbury “Simply” refrigerated biscuits, 10 count
5 tablespoons softened butter
1/4 cup packed light brown sugar
2 teaspoons McCormick Gourmet Roasted Saigon Cinnamon
1 cup powdered sugar
5 to 6 tablespoons heavy cream

Directions
1. Preheat oven to 350 degrees F. and line a large baking sheet with non-stick cooking spray.

2. Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide. Spread each biscuit with 1/2 tablespoon of butter then top evenly with brown sugar and cinnamon. Starting at the bottom of each round, roll up jelly roll fashion with seam side down on countertop. Use a sharp knife and cut 1/2 inch slices and place onto prepared baking sheet. I cut 6 slices per biscuit making 60 small cinnamon rolls. Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.

3. Place powdered sugar and heavy cream into a small bowl and whisk until smooth. Drizzle glaze over hot rolls. Let cool for 5 minutes before serving. Best served warm with a tall glass of milk!

Makes 60 itty bitty bites

Chicken Adobo

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves


Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.