Molten Chocolate Cake

Thanks to my good friend, Natalie for this yummy recipe!!

Serves: 4-6
Prep Time: 5-10 min.
Cook Time: 14 min.

Ingredients:
4 squares Semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour

Preparation:
PREHEAT oven to 425F. Butter 4 custard cups (3/4 cup) or souffle dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and yolks. Stir in flour.

Divide batter between prepared custard cups. BAKE 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto desert dishes. Serve immediately.

Top with whipped cream if desired or add a fruit to side. Sprinkle with powdered sugar.

Chicken Lasagna

Serves: # 12
Prep Time: 30 min.
Cook Time: 45 min.

Ingredients:
12 o. lasagna noodles
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 can cream of chicken soup
1 4 oz. can sliced mushrooms, drained
1/3 cup skim milk
1/2 tsp. dried basil
1 1/2 cups cheddar cheese, shredded
1/2 cup parmesean cheese, grated

Preparation:
Cook noodles according to package directions. Drain. Boil onions and red bell pepper until tender. Drain. Add soup, mushrooms, milk, and basil to the onions. Spray a 9x13 pan with cooking spray. Layer half the noodles in bottom of dish. Top with half the soup mixture, half the cottage cheese, half the chicken, half the cheddar and parmesean cheeses. Repeat layers, reserving a handful of cheddar and parmesean cheeses for topping. Bake covered at 350 for 45 minutes. Top with remaining cheeses and bake uncovered until cheese melts.

Let cool and enjoy!

Artichoked Cups

Pampered Chef Recipe that I love and want to share! Yummy appetizer!!

Serves: Makes 24 appetizers so if everyone eats 1 you could serve 24! :)
Prep Time: 10-15 min.
Cook Time: 14 min.

Ingredients:
1 tblsp. vegetable oil
24 square wonton wrappers
1 can artichoke hearts in water
1/2 red bell pepper
1/4 cup grated fresh permesean cheese
1/4 cup mayonaise
1 lemon
2 tblsp. freshly chopped parsley
1/2 cup shredded mozerella
1 garlic clove, pressed

Preparation:
1. Preheat oven to 350 degrees. Place vegetable oil in a small bowl. Place wonton wrappers out on a cutting board and lightly brush the oil on one side of the wrappers using a basting brush. Once all wrappers are brushed with oil, place them in a muffin tin oil side down. Once all muffin cups are filled place in oven for 6 minutes or until the edges of the wontons are light golden brown. Remove from oven and set aside leaving wontons in pan.

2. Meanwhile, use a chopper to chop the artichoke hearts and place in a mixing bowl. Using a knife, dice the red bell pepper. Grate the parmesean cheese.Zest the lemon to measure 1/2 teaspoon of zest. Chop the parsley using a pizza cutter. Press the garlic clove and add all ingredients to the mixing bowl. Add the mayonaise and mix well using a spoon.

3. Fill each wonton with about 1 tablespoon of the artichoke mix. Sprinkle with additional parmesean cheese. Bake 8 minutes or until edges are golden brown and cheese begins to melt. Remove from oven and serve immediately.

Serving Notes:
Makes 24 appetizers. Enjoy!