Chocolate

8-10 large strawberries 16 ounces of milk chocolate chips 8 ounces of ready made cheesecake filling 4 tablespoons of chopped pecans Cut the top off the strawberries and remove their cores. Using a pastry bag or sealable plastic bag, fill the strawberries with cheesecake filling. Melt chocolate chips in a microwave safe bowl, cooking in 30-second increments, stirring in between. Dip the top half of each strawberry in the chocolate. Sprinkle with chopped pecans. Refrigerate for about 20 minutes.

Chocolate flourless cake Recipe by Jim Lekander Category: dessert Prep time: 2 hours Servings: 12 Ingredients 3/4 cup unsalted butter 1/4 cup bread crumbs, finely ground 1 1/4 cups  blanched almonds, ground ...

Chocolate pecan meringues Recipe by: Jim Lekander Category: dessert  Prep time: 30 minutes Servings: 20 Ingredients 4 egg whites, large 1/8 teaspoon cream of tartar 1 1/2 cups sugar 1 teaspoon ...

Smores are a favorite campfire treat for kids of every age. When these hot days hit, it's often difficult to enjoy the warm treat. Here’s a way to cool down the gooey goodie. Mix a box of chocolate pudding by following the instructions on the box. Add marshmallows, chocolate chips and crumbled graham crackers. Stir until the pudding coats the rest of the ingredients. Fill a standard disposable plastic cup about half way and stand a popsicle stick in the middle. Freeze for 5-6 hours.

        Cooking spray 3 cups of regular oats 1 cup of oven-toasted rice cereal (such as Rice Krispies®) ½ cup of packed brown sugar 1/3 cup of chopped pecans ½ teaspoon of salt ¼ teaspoon of ground cinnamon ¼ cup of honey 2 tablespoons of canola oil 1 teaspoon of vanilla extract 2 ounces of bittersweet chocolate (60 percent to 70 percent cocoa), finely chopped ½ cup of dried cranberries Preheat oven to 300 degrees. Cover a jelly-roll pan with parchment paper and coat paper with cooking spray.

Bourbon chocolate pecan pie Recipe by Jim Lekander Category: dessert Prep time: 75 minutes Servings: 10 Ingredients 1 cup sugar 1 cup light corn syrup 1/2 cup butter 4 eggs, beaten ...

2 tubes of premade, precut croissant dough 2 cups of chocolate chips 1 jar of apricot preserves 1/2 cup of sugar Place some chocolate chips along the wide end of the croissant triangle. Roll up croissant, keeping chocolate on the inside. Brush with apricot preserves. Sprinkle with sugar and cook in a 400-degree oven until golden brown and crispy. This can be served with chocolate sauce or sweetened cream cheese. Recipe serves eight.

4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture)    1 teaspoon of vanilla extract 8 ounces of white chocolate, chopped into small pieces whipped cream or marshmallows for topping Stir together milk, vanilla and chopped white chocolate in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. ...

SPRINGFIELD, Mo  -  Glendale High School's culinary team is competing in the National Pro-Start Competition Sunday at 10am. They qualified by winning state in February. The team left for Baltimore, Maryland Thursday. They're competing against some college teams who have more resources and more experience, but that didn't stop them from winning at state. The students had to come up with the menu themselves. During competition they only have an hour to make a three course meal.

10 ounces of high-quality white chocolate, chopped 2 tablespoons of unsalted butter 6 tablespoons of heavy cream 1 teaspoon of corn syrup 1 drop of lemon extract or pure lemon oil zest of half a lemon white sanding sugar for coating Directions: Add white chocolate and butter to a bowl, then microwave on medium power for 30 seconds.  Stir a few times, then microwave for 20 more seconds. Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges.  This will happen quickly!

Grease a tube pan (as in an angel food cake pan) or two bread pans. 1 cup of margarine (2 sticks) ½ cup of Crisco 3 cups of sugar Mix theses ingredients in a large bowl, then add: 5 eggs, one at a time, cream well, and 1 cup of milk. Sift together, then stir into the creamed sugar mixture: 3 cups of flour ½ teaspoon of salt ½ teaspoon of baking powder 4 tablespoons (or ¼ cup) of cocoa Finally, add 1 teaspoon of vanilla extract Pour into prepared baking pan(s)

Mixed chocolate raspberries 1 package of fresh raspberries 30-50 assorted chocolate chips Carefully clean and sort raspberries. Insert a chocolate chip into the top of each raspberry. Refrigerate for 10 to 20 minutes, package and gift to your sweetheart.   Chocolate berry cups 12 cupcake papers 8 ounces of chocolate chips 3 ounces of white chocolate chips 3 tablespoons of vegetable oil 12 ounces of fresh berries Melt regular chocolate chips in the microwave, stirring every 30 seconds until smooth.

2 cups of creamy peanut butter 1/4 cup of unsalted butter, room temperature 1/4 teaspoon of salt 1/2 teaspoon of pure vanilla extract 2 - 2 1/2 cups of powdered sugar Chocolate Coating 9 ounces of 54 percent Columbian chocolate, coarsely chopped 1 tablespoon of coconut oil or vegetable shortening (optional)* Line two baking sheets with parchment or wax paper. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds)

SPRINGFIELD, Mo.-- Chocolate lovers can support the work of the Springfield Art Museum in a very delicious way on Sunday. The Art and Romance of Chocolate starts at 1:00 at The Shrine Mosque. It features chocolate creations, live music and an auction. Tickets run anywhere from 15-to-20 dollars. You can pick them up at the Shrine Mosque and the Springfield Art Museum.

SPRINGFIELD, Mo. -- Askinosie Chocolate has earned a tasty award. The Springfield chocolate makers won a 2013 Good Food Award in San Francisco for its Dark Milk Chocolate and Fleur del Sel Bar.  The Good Food Awards recognize authentic foods, also responsibly produced.  "Being a Good Food winner is a hug honor for us," said Lawren Askinoise, director of sales and marketing.  "Our dark milk chocolate bar is already one of our most popular bars,...

4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture)    1 teaspoon of vanilla extract 8 ounces of white chocolate, chopped into small pieces whipped cream or marshmallows for topping Stir together milk, vanilla and chopped white chocolate in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. ...

Nicole Young brings the Taste of the Ozarks another recipe...this time, one that's designed to warm people up on a chilly weekend. White Hot Chocolate - 4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture) - 1 tsp. vanilla extract - 8 oz. white chocolate, chopped into small pieces - Whipped cream or marshmallows for topping Stir together milk, vanilla and chopped white chocolate in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer.

1 1/2 cups of all-purpose flour 1 cup of sugar ¼ cup of cocoa powder 1 teaspoon of baking soda 1/2 teaspoon of salt 1 teaspoon of vanilla 1 teaspoon vof inegar 5 tablespoons ov vegetable oil 1 cup of cold water Preparation: Pour all ingredients into a large mixing bowl and beat with hand mixer until just mixed. Line muffin tins with cupcake liners. Fill about 2/3 full. (Use a cupcake scoop to fill and it turns out to be just the right amount.) Bake at 350 degrees for 16-18 minutes, or until it springs back when touched lightly.