If anyone has a great recipe to share, you can post it here. This thread will remain sticky so it will always appear on the top of the page. It will be interesting to see if anyone can post a recipe I can use at work! I'll start it off with a recipe I already posted previously.

Chef Em

Em's Apple Sundae Bomb

THIS IS A GREAT RECIPE...ITS EASY TO MAKE...AND THE INGREDIENTS MAY BE IN YOUR HOUSE RIGHT NOW!!!
THIS IS ALSO A GREAT RECIPE TO MAKE WITH THE KIDS!!!

PREHEAT OVEN TO 425 DEGREES (FAHRENHEIT)

COAT A 9 INCH ROUND PIE PAN WITH BUTTER (non stick spray like PAM is ok...But I prefer real butter)

IN ONE BOWL ~ COMBINE THE FOLLOWING INGREDIENTS:
1/2 CUP FLOUR
1/2 CUP MILK
2 EGGS
PINCH OF SALT
MIX THESE INGREDIENTS WELL... BUT NO NEED TO OVER MIX THEM...A SLIGHTLY LUMPY BATTER IS OK... AFTER MIXING...POUR THE BATTER INTO THE 9 INCH PIE PAN

IN ANOTHER BOWL ~ COMBINE THE FOLLOWING INGREDIENTS:
2 MEDIUM APPLES (PEELED, CORED, AND CUT INTO 1/2 INCH PIECES)
1/2 CUP BROWN SUGAR
1 TEASPOON GROUND CINNAMON
2 TABLESPOONS MELTED BUTTER
AFTER MIXING THESE INGREDIENTS PLACE THEM ON TOP OF THE WET BATTER MIX...TIP>>>PLACE THE APPLE MIX SLOWLY INTO THE MIDDLE OF THE BATTER MIX...DONT PRESS THE APPLES DOWN...KEEP THEM IN THE CENTER OF THE BATTER MIX AND LEAVE A GOOD INCH BETWEEN THE APPLES AND THE EDGE OF THE TIN...

PLACE IN THE OVEN AND BAKE FOR 20-25 MINUTES...KEEP AN EYE ON IT...BUT DONT TAKE IT OUT OF THE OVEN TO CHECK ON IT...AND TRY NOT TO KEEP OPENING THE OVEN!!!
WHEN THIS BAKES THE EDGES WILL RISE UP HIGH LIKE A THICK PIZZA CRUST AND WILL TAKE THE FORM OF A BOWL...

AFTER TAKING IT OUT OF THE OVEN... DROP A HUGE SCOOP OF VANILLA ICE CREAM IN THE MIDDLE...FILL THE SPACE AROUND THE ICE CREAM WITH SOME WHIPPED CREAM...THEN GO STUFF YA FACE...CUZ YOU JUST MADE YOUR FIRST APPLE SUNDAE BOMB!!!

Hawaiian Chicken

I found this recipe years ago in a newspaper and it has been a family favorite ever since. I always make a large batch because my kids like it even cold.


Marinade:
4 tsp minced garlic
2 tbsp minced fresh ginger
1 (6oz) can unsweetened pineapple juice
1/4 cup orange juice
1/3 cup soy sauce
1/4 cup cider vinegar
1/4 cup honey


12 whole chicken breasts, split, skinned and boned

1/4 cup of chinese duck sauce (for basting)


In a blender or food processor fitted with a steel knife, combine the garlic, ginger, pineapple juice, orange juice, soy sauce, vinegar and honey. Whirl till well blended.

Place chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them. Cover with plastic wrap and refrigerate for at least 24 hour, turning breasts occasionally to redistribute the marinade.

Time allowance for final preparation: 20 minutes

Preheat broiler, positioning rack 4 inches from heat. Transfer the chicken breasts from the marinade to jelly roll pans or cookie sheets. Brush the surface of the breasts with the duck sauce, broil for 5-10 minutes, without turning until the breasts are firm to the touch. Time depends on the thickness of the breasts and the heat of the broiler. The chicken breasts may also be grilled over charcoal, but allow additional time to prepare the coals which should be red hot but not flaming. Depending upon the fire's heat, turn the breasts after 5 min, brushing again with the duck sauce.

Mexican Chicken Casserole

4 lb Chicken, cooked
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can diced tomatoes with chilies
1/2 c Chicken stock
2 tsp Salt
1 tsp Black pepper
1 package doritos
2 Onions finely chopped
3 c Sharp cheddar cheese grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350~F for 45 mins. May be frozen. Makes 8 servings.

Banana Split Dessert

3-5 bananas

1 (12 oz) Cool Whip

1 (16 oz) can crushed pineapple

2 cups graham cracker crumbs

1 cup nuts

2 eggs

3 sticks margarine or butter

1 small jar of cherries

2 cups powdered confectioner’s sugar

Mix 1 stick margarine (melted) with graham cracker crumbs. Put into 13x9x2 inch pan. Beat with mixer for 15 minutes, eggs, 2 sticks margarine and 2 cups powdered sugar. Spread over crumb mixture. Top with sliced bananas. Spread pineapple over bananas, cover with cool whip. Sprinkle with nuts and cherries. Chocolate syrup may be added if desired

Chocolate Cinnamon Cupcakes

2-2/3 cups of all purpose flour
1-1/2 cups unsweetened cocoa powder
2 tablespoons cassia cinnamon
1 tablespoon chipolte chile pepper
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
3-1/2 cups sugar
1-1/4 cups espresso, cooled to room temp
1-1/4 cups vanilla yogurt
3/4 cups canola oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract.

Preheat oven to 350 degrees. Sift flour, cocoa, cinnamon, baking powder, salt and baking soda into a large bowl. Combine sugar, espresso, yogurt, oil,eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 min. Fill cupcake pans with 1/4 cup of batter. Cook until puffed and firm to touch. about 25 min. Cool completely.

i frosted these with a chocolate rum buttercreme frosting.

Do not be afraid of the chile pepper powder in here ... the chocolate cuts the heat and the chile pepper enchances the chocolate.