Chocolate Cherry Cake

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1 (21 ounce) can cherry pie filling
• 3 eggs
• 1 cup white sugar
• 5 tablespoons butter
• 1/3 cup milk
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
2. Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.

Raspberry Chocolate Croissants

INGREDIENTS

• 1 (17.25 ounce) package frozen puff pastry, thawed
• 6 tablespoons chocolate hazelnut spread
• 3 tablespoons all fruit raspberry jam
• 1 egg, beaten
• 1/4 cup confectioners' sugar for dusting (optional)

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
3. Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
4. Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

White Chocolate, Chocolate Cookies

INGREDIENTS

• 1 cup unsalted butter
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 1/4 cups unsweetened cocoa powder
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chocolate Milkshake

INGREDIENTS

• 2 cups premium quality chocolate ice cream
• 2 (1.65 ounce) bars dark chocolate candy bars, diced
• 1/2 cup whipped cream
• 1 tablespoon chocolate shavings, for garnish
• 1/4 cup whipped cream

DIRECTIONS

1. Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

Chocolate Chocolate Chip Cookies

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 2 eggs
• 1 cup butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine dry ingredients. In a separate bowl, cream sugars, eggs and butter. Sift dry ingredients into butter.
3. Drop by teaspoon onto ungreased cookie sheet. Bake for 9-12 minutes .

Stoj Shot

INGREDIENTS

• 1/2 cup vodka
• 1/2 cup wild cherry brandy
• 1 cup sweet and sour mix
• 4 dashes grenadine syrup

DIRECTIONS

1. Fill a highball glass with ice cubes. Pour vodka, cherry brandy, and sweet and sour mix over the ice. Top with grenadine syrup.

Makes 4

Chocolate Monkey

INGREDIENTS

• 3/4 cup vodka
• 1/4 cup creme de cacao
• 1/4 cup banana liqueur
• 4 cups ice

DIRECTIONS

1. Combine the vodka, creme de cacao, banana liqueur in a shaker with ice. Shake, and strain into a martini glass.

Makes 4

Root Beer Paralyzer

Maybe this is what the Rams had during half time. LOL

INGREDIENTS

• 1/2 cup coffee flavored liqueur
• 1/4 cup root beer schnapps
• 2 cups milk
• 1-3/4 cups cola-flavored carbonated beverage
• ice

DIRECTIONS

1. Fill a tall glass with ice. Pour in coffee liqueur, root beer schnapps and milk. Top with cola.

Makes 4

LavaTini

INGREDIENTS

• 1/2 cup raspberry flavored liqueur
• 1/4 cup honey
• 2 cups currant or raspberry flavored vodka
• 4 cups ice cubes

DIRECTIONS

1. In a shot glass, stir together the raspberry liqueur and honey. Pour vodka into a shaker with the ice, and shake until cold and frothy. Strain into a martini glass and spoon in the honey mixture.

Makes 4

Green Gecko

INGREDIENTS

• 1 (1.5 fluid ounce) jigger green Chartreuse
• 1 (1.5 fluid ounce) jigger 151 proof rum

DIRECTIONS

1. In a cocktail mixer full of ice, combine Chartreuse and rum. Shake vigorously and strain into 2 shot glasses.

Apple Radish BBQ Ribs

INGREDIENTS

• 4 pounds pork spareribs
• 2 quarts apple juice
• 3 cups barbecue sauce
• 1/2 cup prepared horseradish
• 3 tablespoons Worcestershire sauce
• 1 teaspoon garlic salt

DIRECTIONS

1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

Blue Cheese Burgers

INGREDIENTS

• 3 pounds lean ground beef
• 4 ounces blue cheese, crumbled
• 1/2 cup minced fresh chives
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 12 French rolls or hamburger buns

DIRECTIONS

1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Marinated Grilled Shrimp

NGREDIENTS

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Seafood Stuffed Mushrooms

INGREDIENTS

• 2 pounds fresh mushrooms, stems removed
• 2 (8 ounce) packages cream cheese, softened
• 2 green onions, chopped
• 1/4 pound imitation crabmeat
• 1/4 pound small shrimp - peeled and deveined
• 2 (1 ounce) packages green onion dip mix
• 1 dash garlic powder
• salt and pepper to taste

DIRECTIONS

1. In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

Mandarin Chicken Roll-Ups

INGREDIENTS

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 4 (10 inch) flour tortillas
• 1 (8 ounce) package Neufchatel cheese
• 1 (8 ounce) can mandarin oranges, drained
• 1 (8 ounce) can pineapple tidbits, drained
• 2 green onions, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup salted cashews, chopped

DIRECTIONS

1. Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside.
2. Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving.