Ingredients:

2 batches chocolate devil’s food cake

3 sticks unsalted butter, soften

1 cup confectioner’s sugar

1/2 cup cocoa powder

3/4 cup Nutella

2 tablespoons heavy cream

2 Oreo cookies

2 brown or black M&Ms

1 piece of orange rind

1 tablespoon small chocolate chips

Directions:

Preheat oven to 350F. Grease and flour two 8 1/2-inch (3 quarts) stainless steel mixing bowls and one 5 1/2-inch (1 1/2 quarts) stainless steel mixing bowl.

Put 3 cups of cake batter in each of the large mixing bowl, and 2 1/2 cups in the small mixing bowl.

Bake for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.

Let cool in the bowls for 10 minutes. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, beat butter on high until fluffy. Add sugar and beat until incorporated. Reverse a cup to frost owl’s belly.

Add cocoa powder and beat until combined. Then add Nutella and cream, and beat until you get to the right consistency.

To assemble the cake, level the cakes if they come out with round tops. Place one large cake (round bottom down) on your serving plate, then flip another large cake on top, flat side down, to create a symmetrical owl body. Place the small cake (flat side down) on top of the owl body. Insert a wooden chopstick through the center to keep the layers secured.

Spread the reserve white frosting on the front of the owl body for its belly.

Smear the Nutella frosting on the rest of the owl body and head. Gently press the tip of a small spatula in the Nutella frosting and pull it out to create the feathered effect.

Separate the Oreos, then secure a M&M on each halve with the white filling with a dab of white icing. Place 2 Oreo eyes onto the head. Then insert an orange rind between the eyes to make the owl beak.

Cut one of the remaining Oreo cookies in half. Insert them, curved side out, at the top of the head. Cover with Nutella frosting to match the body.

Dot chocolate chips to the belly area for a speckled look.

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Ingredients:

3 Tb. butter
4 cups (10 oz.) mini marshmallows
6 cups Rice Krispies Cereal
1 flavored drink packet (choose your favorite fruit flavor)
2 Tb. colored sprinkles
Fresh cut fruit and berries of choice
Wooden Skewers

Directions:

:
Spray a 9 X 13 inch baking dish with non-stick cooking spray.

In a saucepan, melt the butter and marshmallows over medium heat. Once melted add the drink powder and stir until dissolved.

Remove from heat and add the Rice Krispies. Stir until coated.

Spoon the Rice Krispies mixture into the prepared pan. Press firmly with wax paper.

Once cooled, use small cookie cutters to cut the Rice Krispies Treats into fun shapes.

Pour the sprinkles on a small plate and press the top of each cutout into the sprinkles.

Slide the treats onto skewers with fresh cut fruit and berries. read more →

Ingredients

3 hot dogs with about 40 calories and 1g fat or less each

2 cups EZ as 1-2-3 Alarm Turkey Chili (recipe follows) or low-fat turkey or veggie chili

1 (7-ounce) bag baked tortilla chips

1/2 cup chopped white onion

3 slices fat-free American cheese, cut into thin strips

1/2 cup fat-free sour cream

2 tablespoons chopped scallions, for garnish

Directions

Preheat broiler.

Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes. Set aside.

Arrange chips on an oven-safe platter or in a large casserole dish. Top the chips first with the chili-dog mixture and then with onion.

Top evenly with cheese strips.

Place under the broiler until the cheese begins to melt and bubble, about 2 minutes. Top or serve with sour cream. Garnish with scallions. Eat!

PER SERVING (1/7th of recipe, 1 ounce chips with toppings): 218 calories, 3g fat, 674mg sodium, 36g carbs, 4.25g fiber, 4g sugars, 13g protein

EZ as 1-2-3-Alarm Turkey Chili:

1 (29-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes, drained

1 (15-ounce) can chili beans (pinto beans in chili sauce), not drained

1 (15-ounce) can red kidney beans, drained and rinsed

1 cup frozen sliced or chopped carrots

1 cup frozen sweet corn kernels

2 bell peppers (different colors), chopped

1 large onion, chopped

1 to 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved

2 teaspoons chopped garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 pound raw lean ground turkey

Salt

Special equipment: crock pot

Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce.

Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste. Mmmmm!!! Yield: 12 servings.

PER SERVING (1/12th of recipe, about 1 cup): 176 calories, 3g fat, 765mg sodium, 23g carbs, 5.5g fiber, 6g sugars, 13g protein

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Makes 2 dozen

2
tablespoons unflavored powdered gelatin
1/2
cup cold water
1
cup sugar
1/2
cup light corn syrup
1/4
cup water
1/8
teaspoon salt
3/4
teaspoons pure vanilla extract
6-7
drops bubble gum flavoring (I like LorAnn candy oils)
2-3
drops soft pink food coloring
1/3
cup confectioners' sugar, plus more for dusting
Grease a quarter-sheet pan (or similar baking pan that measures about 8x12 inches) with a small amount of shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside. Combine the gelatin and 1/3 cup cold water in a small bowl and let the gelatin soften for 5 minutes. Place the sugar, 1/4 cup corn syrup, 1/4 cup water and pinch of salt in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally--you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage). Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until it is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup. Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes--the candy will turn white and fluffy during this time. Beat in the vanilla. Beat in the bubble gum flavoring, just a couple drops at a time, stopping the mixer to taste the marshmallow, adding more drops until you reach the desired intensity of bubble gum flavor. Beat in the food coloring, drop by drop, until you get the color you're looking for. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners' sugar evenly and generously over the top. Let sit for about 6 hours. Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners' sugar-dusted work surface. Dust the marshmallow slab with more confectioners' sugar and cut into whatever size pieces you wish (a pizza cutter works great here for squares). Dip the sticky edges of the marshmallows in more confectioners' sugar, patting off the excess. Store in an airtight container for up to 1 week.
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Ingredients
3/4 ounce gelatin
12 ounces cold water
1 ounce rolled or steel cut oats (omit for gluten free)
1 Tahitian vanilla bean, split and scraped, seeds reserved
6 ounces homemade corn simple syrup, (see recipe below) preferably made a day or two in advance
15 ounces sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/8 teaspoon orange flower water
1/16 teaspoon almond extract (about 2 drops)
optional: food coloring

For the Corn Simple Syrup
14 ounces corn cobs (from about 4 ears), sliced into 1-inch thick rounds
42 ounces water, preferably filtered
1 vanilla bean, split and scraped
36 ounces sugar
2 teaspoons salt
Procedures
1
For the marshmallow base: Have one lightly greased cookie sheet standing at the ready. Add 4 ounces water to bottom of bowl of stand mixer and sprinkle with gelatin. Set aside. In a medium pot, combine the remaining water, vanilla bean pod and oats. Bring to a simmer over medium heat, then turn heat to medium low and simmer gently for about ten minutes. Shut off the heat. Set a fine meshed sieve over a small bowl and carefully drain the oatmeal from the water. Press the oatmeal with a rubber spatula to release as much oat-water as possible; you should have about 8 ounces. If you do not, add enough fresh water to equal eight ounces. Discard the solids (or enjoy for breakfast?) and return the vanilla oat-water to the pot.

2
Add reserved vanilla bean seeds, corn syrup (see recipe below), sugar and salt to oat water. Set over medium heat and stir gently until the sugar dissolves and the mixture starts to simmer. Keep cooking, undisturbed, until the mixture reaches 240°F on a candy thermometer. You may notice the mixture beginning to crystallize a little around the edges, but that is a good thing. When the mixture reaches 240°, shut off the heat and let it stand until it cools to 210°. Transfer to bowl with gelatin (mixture may crystallize). Fit the bowl with the whisk attachment and whip on medium-high speed until the mixture has nearly doubled in volume and cooled. While mixing, add vanilla extract, orange flower water, and almond extract.

3
Once mixture has doubled and cooled, shut off the mixer. If you're just making white marshmallows, use a lightly greased rubber spatula to transfer the mixture to the cookie sheet, spreading it out to about 1/4" thickness. Alternatively, if you'd like to make different color marshmallows, divide the mixture into as many bowls as you'd like colors. Add a few drops of food coloring to each and stir with a spatula until the color has incorporated. Spread each portion across a separate patch of the cookie sheet.
4
Set the tray of marshmallows in a dry, well ventilated location where you feel safe leaving them, uncovered, for twenty four hours.

5
After the marshmallows have dried for 24 hours, peel the big sheet of marshmallows up from the cookie sheet. You will notice the bottom of the marshmallow sheet is slightly damp, while the top is crusty. Transfer to a cutting board, placing it crusty side down, and use a tiny cookie cutter to stamp the marshmallows into shapes, or use a knife to cut them into tiny squares or diamonds. Transfer the marshmallow cut outs to a parchment lined cookie sheet, damp side up. Allow them to dry for another 24 hours, or until they have become crunchy. The exact length of time it takes depends on kitchen humidity. Store the marshmallows in an airtight container, at room temperature for up to 2 weeks. Alternately, freeze or refrigerate indefinitely.

6
For the Corn Simple Syrup: In a medium pot, combine the sliced corn cobs and water. Bring the water to a boil, then reduce heat to medium and simmer gently until the water has reduced by half; about thirty minutes. Use a pair of tongs to fish out the corn cob pieces; discard. Add the vanilla bean and seed scrapings, sugar, and salt. Stir constantly until the sugar dissolves. Simmer for twenty minutes, or until the mixture has taken on a thick, syrupy consistency. Cool. Store indefinitely in the fridge along with the vanilla bean.
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Ingredients

1 (8 ounce) package BAKER'S Semi-Sweet Chocolate

 10 (1 ounce) squares BAKER'S White Chocolate, divided

 2 cups JET-PUFFED Miniature Marshmallows

 1 cup crisp rice cereal

 1 cup PLANTERS COCKTAIL Peanuts

 1/4 cup red maraschino cherries, well drained, halved

 1/4 cup green maraschino cherries, well drained, halved

 1/3 cup BAKER'S ANGEL FLAKE Coconut

 1 teaspoon oil

Directions

Microwave semi-sweet chocolate and 8 squares of the white chocolate in 2-quart microwavable bowl on HIGH 2 minutes; stir. Microwave an additional 1 to 2 minutes or until chocolates are melted, stirring every 30 seconds. Add marshmallows, cereal and peanuts; mix well.

Spread evenly into lightly greased 12-inch pizza pan. Sprinkle with cherries and coconut.

Microwave remaining 2 squares white chocolate with oil in 1-cup microwavable bowl on HIGH 1 minute; stir. Microwave an additional 30 seconds to 1 minute or until chocolate is completely melted, stirring every 15 seconds. Drizzle over coconut. Cool completely or refrigerate until firm. Store, covered, at room temperature.

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Ingredients
Pizza Dough:
1 package store bought sugar cookie dough
Toppings:
8 ounces softened cream cheese
1 cup confectioners' sugar
1 large peach, sliced
1 large green apple, sliced
1 large orange, sectioned
1/2 pint fresh strawberries, sliced
6 ounces fresh blueberries
6 ounces fresh raspberries
1/2 cup white chocolate chips, melted
1/2 cup chocolate syrup
Directions
Preheat oven to 350 degrees F.

Flatten cookie dough onto a 6-inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Cool. In a medium bowl, blend cream cheese and sugar. Spread the baked cookie with the cream cheese mixture and decorate with sliced fruit. In a small bowl, combine melted white chocolate with chocolate syrup. Top the pizza with remaining berries and chocolate mixture. Slice and serve immediately.
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