GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD

These are nice as part of a barbecue buffet. 1/2 cup olive oil 4 teaspoons chopped fresh thyme 3/4 teaspoon coarsely ground black pepper 12 large grape leaves from jar, rinsed, patted dry, stemmed 3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds 1/4 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 6 large tomatoes, thinly sliced 1/3 cup coarsely chopped pitted oil-cured black olives (about 30) 6 1/2-inch-thick slices crusty country-style white bread Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter. Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.) Prepare barbecue (medium-high heat). Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter. Drizzle with dressing; sprinkle with half of olives.

Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes. Sprinkle with remaining olives. Brush bread slices with remaining thyme oil. Grill bread until beginning to brown, turning occasionally, about 5 minutes. Cut toasts diagonally in half. Serve cheese, passing toasts separately. Makes 12 appetizer servings.

CHICKEN-WALNUT SALAD WITH POTATO SALAD, TOMATOES, AND KALAMATA OLIVES

1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces 1/2 cup dry white wine 3/4 cup thinly sliced red onion 3 tablespoons extra-virgin olive oil 4 deli-roasted chicken breast halves, skinned, boned, meat diced 1 cup sliced celery with leaves 1/2 cup walnuts, toasted, chopped 4 tablespoons freshly grated Parmesan cheese 2 1/2 tablespoons fresh lemon juice 12 ounces cherry tomatoes, halved 1/4 cup pitted Kalamata olives, halved 3 tablespoons chopped fresh parsley 4 large romaine lettuce leaves 4 lemon wedges Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper. Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges. Makes 4 servings. Per serving: calories, 568; total fat, 26 g; saturated fat, 4 g; cholesterol, 99 mg; fiber, 6 g

CHOCOLATE CHERRY CAKE SQUARES

The rich chocolate cherry flavor of this cake becomes more pronounced after a day or two. Active time: 45 min Start to finish: 4 hr 3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb) 2/3 cup granulated sugar 1 teaspoon almond extract 1 cup boiling-hot water 3/4 cup unsweetened cocoa powder (not Dutch-process) 1 teaspoon vanilla 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 1/4 cups packed dark brown sugar 4 large eggs 1 cup semisweet chocolate chips Garnish: confectioners sugar Toss fresh or frozen cherries and any juices with granulated sugar and almond extract in a bowl and let stand at least 2 hours. Drain cherries, reserving 1/2 cup cherry juices. Preheat oven to 350F. Butter and flour a 13- by 9-inch metal baking pan, knocking out excess flour. Whisk hot water and cocoa powder in a small bowl until smooth, then whisk in reserved cherry juices and vanilla.

Sift together flour, baking soda, and salt into another bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and mixing at low speed until blended (batter may look curdled). Stir in cherries and chocolate chips and pour batter into pan, smoothing top. Bake in middle of oven until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake completely in pan on a rack, then cut into squares. Just before serving, dust with confectioners sugar. Cooks' note: Cake can be made up to 3 days ahead and kept in an airtight container at room temperature. Makes12 servings.

Chicken Salad
Who cannot resist Chicken Salad Sandwich? Well, this recipe helps me to enjoy a fun sandwich. 4 - cooked chicken breast halves 2 - celery stalks - onion - cup salad dressing (or mayonnaise) - teaspoon oregano - teaspoon salt 1/8 - teaspoon pepper 1 - hard-cooked egg, peeled 1 tomato, 8 slices 6 - lettuce leaves 8 slices of bread (your choice) You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor. Pulsate food processor about 4 times. You want ingredients well mixed; however, only coarsely chopped. With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice. Picnicking & Tailgating: You want to wrap each sandwich in plastic wrap, place in a plastic container and keep in ice chest. At the picnic or tailgate site, take out of ice chest just before serving. Makes 4 sandwiches. Because of the salad dressing or mayonnaise, you need to be careful taking it picnicking or tailgating. Make sure you keep chicken salad in a cool container until ready to use. If you do not think it is safe, it is not -- throw it out.

GRILLED FLANK STEAK FAJITAS ON TORTILLAS

Marinade 1/2 - cup dark beer 1/4 - up soy sauce 1/4 - cup Worcestershire Sauce 3 tablespoons fresh lime juice 2 tablespoons jalapeno, chopped 2 tablespoons garlic, chopped 2 tablespoon cilantro, chopped Remaining ingredients 1 pound flank steak 6 to 8 tortilla shells 3 tablespoon butter 1/2 - cup Poblano chilies, julienne 1/2 - cup yellow onion, julienne 1 tablespoon minced garlic Marinade In a large bowl, mix beer, soy sauce, Worcestershire Sauce, lime, chopped jalapeno, garlic, and cilantro. Add flank steak and cover in refrigerator for 3 to 4 hours. Preheat grill to medium. Grill flank steak to a medium well temperature. Grill steak 5 minutes on each side. When finished place on serving plate and set aside to cool. Slice steak on the bias. Using a frying pan, melt 1-tablespoon butter, and warm tortillas shell. Or, you may place in microwave oven to warm. Using a pan, melt 2-tablespoons butter and saut pablano chilies, yellow onion, and minced garlic until onion is clear and tender. Place in a serving bowl. Bring steak, tortillas, and chilies and onion mixture to the table. Let your quest; place the steak in the tortillas and spoon on the chilies and onion mixture. Makes 4 servings.

Chicken Salad Sandwiches

Roasting the chicken makes this chicken salad savory and flavorful. Serves: 4 Ingredients: 3 whole chicken breasts (about 4 1/2 pounds), on the bone with skin 3 teaspoons coarse salt 1 teaspoon freshly ground white pepper 2 tablespoons vegetable oil 2/3 cup mayonnaise 2 tablespoons chopped tarragon leaves 1 loaf whole wheat bread 1 head soft lettuce, such as Bibb 1. Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9-by-13-inch glass baking dish. Transfer to oven, and bake until the flesh is firm and the juices run clear when pierced with a two-pronged fork, 60 to 75 minutes. 2. Remove from oven, and let the chicken cool completely, about 20 minutes. Remove, and discard the skin. Remove meat from bone in one piece, or in as large pieces as possible. Discard the bones, or reserve them to use for stock. 3. Cut chicken into large bite-size pieces, and place in a medium size bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up the chicken. 4. Using a bread knife, slice 8 1/2-inch thick slices of bread. You can slice bread in the regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices. 5. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve

Cucumber Chicken Pita Sandwiches

When it's too hot to cook, try this refreshing sandwich. Serves: 4 Ingredients: 1/2 cup plain yogurt 1/4 cup finely chopped cucumber 1/2 teaspoon dried dill weed 1/4 teaspoon dried mint, crushed 4 large pita bread rounds 4 lettuce leaves 6 ounces thinly sliced fully cooked chicken breast 1 small tomato, thinly sliced 1/3 cup crumbled feta cheese For dressing, in a small mixing bowl stir together yogurt, cucumber, dill weed, and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Nutrition information: per serving: 377 calories, 14 g total fat, 5 g saturated fat, 55 mg cholesterol, 793 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g protein, 6% vitamin A, 9% vitamin C, 19% calcium, 16% iron.

Garden Quesadillas
Most quesadillas send your calorie budget through the roof because of all the cheese. This vegetable-stuffed version uses fat-free cream cheese and sweet peppers, saving you calories and fat. Serves: 10 Ingredients: 2 small green and/or red sweet peppers, cut into thin strips 1 small red onion, cut into thin 1-inch-long strips 2 teaspoons olive oil or cooking oil 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 2 tablespoons snipped fresh cilantro 1/3 cup fat-free cream cheese (tub style 5 6- to 7-inch flour tortillas Salsa (optional) In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425 degree F. oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Nutrition information: per serving: 58 calories, 2 g total fat, 0 g saturated fat, 1 mg cholesterol, 51 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein, 5% vitamin A, 20% vitamin C, 5% calcium, 3% iron.

"BALONEY" CHEESE DOGS

Serving Size : 2 Preparation Time :0:00 Categories : Cheese Hot dogs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 hot dog buns mayonnaise or mustard 2 slices turkey bologna 2 sticks cheddar cheese or string cheese sticks Spread inside of hot dog buns with mayonnaise or mustard. Roll 1 bologna slice around each cheese stick. Place inside hot dog bun. Wrap each bun in plastic wrap.

BARBECUED CHICKEN ON A BUN

Serving Size : 4 Preparation Time :0:00 Categories : Chicken Sandwiches Bar-b-q Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 t Seasoned salt 1/8 t Coarsely ground black pepper 2 Whole boneless chicken -breasts, halved 4 Buns, split and toasted 4 sl Swiss cheese (1 oz ea) 4 sl Baked ham, warmed (1 oz ea) Lettuce leaves -----PEACH-MINT SALSA----1 Fresh California peach, -chopped (about 2/3 cup) 1/3 c Chopped green onions 1 Tomato, chopped 1 1/2 T Chopped fresh mint 1/4 t Chili powder -----SAVORY GRILLED PEACHES----4 Fresh California peaches Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches. CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F. oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed. TIP: Sandwiches are delicious served either hot or cold. PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups. SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings.

Barbecued Chicken Sandwich

Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634 Serving Size : 1 Preparation Time :0:00 Categories : Rubs Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 whole chickens( 3 1/2 pounds each) 3 tablespoons dry rub #1 Barbecue sauce ****** Dry Rub #1 ****** 1 tablespoon paprika, Hungarian 1/2 teaspoon celery salt 1/2 teaspoon sugar 1/2 teaspoon sage 1/2 teaspoon mustard 1/2 teaspoon chipotle powder ****** Barbecue Sauce ****** 1 tablespoon peanut oil 2 tablespoons onion -- minced 1 1/2 cups cider vinegar 1 cup ketchup 3 tablespoons dry rub #1 2 tablespoons brown sugar 1 cup coffee 1 tablespoon mustard 2 cloves garlic -- minced Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks. Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened. Rub the chicken inside and out, with dry rub #1, making sure to get under the skin as much as possible. Massage the bird well and refrigerate overnight. Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45 minutes or until cooked. Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white bun with coleslaw.

Cajun Chicken Sandwiches

Serving Size : 4 Preparation Time :0:10 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 chicken breast halves without skin -- boneless Emeril's Bayou Blast (see recipe) -- to taste powdered chipotle peppers -- to taste 2 tablespoons canola oil -- * see note 4 hamburger buns ***GARNISHES*** chipotle pepper puree thick sliced tomatoes dill pickles onion slices lettuce leaves cheese slices -- your choice mustard mayonnaise * I imagine you can omit the oil & use cast iron skillet to cook the chicken for a "BLACKENED" version. Season the chicken breast halves. Heat the oil in a skillet. When oil is hot, place the chicken in the skillet & cook turning once or twice until chicken is done. Place chicken on a plate lined with paper towels to drain the oil. Spread a little chipotle pepper puree on one half of each bun, on the other half spread your choice of mustard or mayonnaise. Place a piece of chicken & any of the other garnishes you desire in the bun & enjoy the Endorphin rush from the spices & chipotle pepper puree.

Chicken Sloppy Joes

Categories: main dish Yield: 6 servings 1 tb vegetable oil 1 lb ground chicken 1 green bell pepper; chopped 1 md onion; chopped 30 oz canned sloppy joe sauce 3 c cooked rice 6 hamburger buns or- english -muffins Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until no longer pink. Stir in pepper and onion; cook 1 to 3 minutes. Add sloppy joe sauce. Cook over medium heat about 8 to 10 minutes; stirring occasionally. Stir in rice; cook until thoroughly heated. Spoon over hamburger buns. Each serving provides: * 439 calories * 24 g. protein * 13 g. fat * 3 g. saturated fat * 56 g. carbohydrate * 2 g. dietary fiber * 64 mg. cholesterol * 900 mg sodium

DIJON CHICKEN SALAD SANDWICH

Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 c BEST FOODS mayonnaise 1/4 c Sliced green onions 1 tb Dijon mustard 1 t Dried dill 1/2 ts Salt 2 c Cubed chicken Lettuce Tomato Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken. Fill croissants with lettuce, tomato, and chicken salad.

Grilled Chicken Sandwich With Smoky Red-Onion Salsa

Categories: Sandwiches, Poultry Yield: 4 Servings ---------------------------SMOKY RED-ONION SALSA;--------------------------1 sm Red onion, cut into 4 slices 1 Tomato, cut into 4 slices 6 tb Fresh lime juice 1/4 c Chopped fresh cilantro 4 ds Red pepper sauce (up to 10) Salt and cracked black -pepper ----------------------------------SANDWICH---------------------------------3 tb Chili powder 1 tb Cumin 1 tb Cracked black pepper 4 Boneless, skinless -chicken-breast halves (1 -1/4 lb.) Salt 8 sl Sourdough bread, -1/2-inch-thick 1/4 c Mayonnaise Assorted baby lettuces 1. Heat grill. 2. Make Smoky Red-Onion Salsa: Grill onion and tomato slices 2 minutes per side. Chop coarsely and transfer to bowl. Stir in remaining ingredients. Makes 2 cups. 3. Combine chili powder, cumin and pepper in small bowl. Rub all over chicken. Sprinkle with salt. 4. Grill chicken over medium-hot heat until cooked through, 4 to 5 minutes per side. Grill bread until golden, 30 to 60 seconds per side. 5. Top 4 bread slices with mayonnaise, lettuces, chicken, then salsa. Top with remaining bread. PER SERVING Calories 440 Total Fat 15 g Saturated Fat 2 g Cholesterol 91 mg Sodium 544 mg Carbohydrates 37 g Protein 39 g

bean-burgers recipe
Basic Bean Burgers Victoria Schiloni, who owns and operates a vegetarian catering service in Philadelphia, offered her Basic Bean Burger along with a peanutty variation 1 cup TVP granules (this is a textured vegetable protein. It is a soy protein product that is available in most health food stores) 1 scant cup boiling water 1 Tbs tomato paste or ketchup 1 16-oz can pinto, kidney, or other beans, drained 1/4 cup whole wheat bread crumbs 2 cloves garlic, finely minced 1/2 tsp oregano 1 Tbs tarmari or soy sauce 1 tsp sweetener Salt and pepper to taste Whole wheat flour for dusting Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes. In food processor, combine TVP mixture and remaining ingredients except for flour. Pulse until mixture is almost a puree. Dust hands with flour and shape mixture into 6 burgers. Dust them lightly in flour. Layer the burgers with sheets of waxed paper and refrigerate for at least one hour. Cook on a gill covered with foil for about 10 minutes on each side.

sloppy-joes recipe
2 cloves garlic, minced 1 onion, chopped 1 green pepper, chopped 2 C. TVP granules mixed with 1 3/4 C. hot water 12 oz. tomato paste 1 t. oregano 1/4 C. catsup 1/4 t. cayenne pepper 1 t. Worcestershire sauce (vegetarian) 1 T. honey (optional) 1 t. salt or to taste 8 large Kaiser or hard rolls, split shredded lettuce Saut garlic, onion, pepper, and TVP in large skillet. In bowl, mix tomato paste with 1/2 C. water, oregano, catsup, cayenne, Worcestershire sauce, and honey. Stir into skillet. Bring to a boil and add salt. Sauce should be thick but spread able; add a little more water if needed. Toast rolls if desired. Spoon sauce on bottom half of roll, pile on lettuce, and top with remaining roll half. Makes 8 servings.

Chicken Waldorf Pitas With Curried Yogurt Sauce

Ingredients: 2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tablespoons raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Curried Yogurt Sauce 1 cup plain low-fat yogurt 1/2 to 1 teaspoon curry powder 1/4 teaspoon mace Method: Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Stir ingredients together.

Thai Turkey Roll-Up

Servings: 4 Ingredients: 1/2 lb. ROASTED TURKEY BREAST, cut into 1/4-inch strips 1 loaf soft lavosh 1/4 tsp red pepper flakes 1 tsp garlic, minced 1 tsp fresh ginger root, minced 1 Tbsp brown sugar 1 Tbsp cilantro, minced 2 Tbsp crunchy peanut butter 2 Tbsp green onion, minced 2 Tbsp reduced-sodium soy sauce 1 lime (juice with pulp) 1/2 tsp lime rind, grated Instructions: 1. In a medium bowl, combine lime juice, soy sauce, green onions, cilantro, peanut butter, brown sugar, ginger root, garlic, lime rind, pepper flakes and turkey strips. Cover and refrigerate for at least 1 hour. 2. Unfold lavosh; drain turkey mixture, if necessary, and spread evenly along lower quarter of bread. 3. Fold bottom and top prtions. Roll up from side to side to completely enclose filling. Cut into four equal portions. Cooking tip: Lavosh is a round, thin bread that comes in both soft and crisp versions; it's available in Middle Eastern markets and in most supermarkets.

White Truffles
4 ounces (100 g) white chocolate 4 ounces (100 g) toasted hazelnut paste

Black Truffles
4 ounces (100 g) baking chocolate 4 ounces (100 g) toasted hazelnut paste

4 ounces (100 g) toasted hazelnuts, 4 ounces (100 g) toasted hazelnuts, ground ground 1 cup (100 g) confectioner's sugar (with a little vanilla) 2 bitter almonds, ground (use the nutmeats from peach pits if need be) A few drops of vanilla extract 2 tablespoons powdered unsweetened cocoa A mixture of cocoa and confectioner's sugar for dusting The steps involved are the same: Melt the chocolate in a double boiler, add the other ingredients except the powder for dusting, and mix well. Remove the mixture from the stove and pull away blebs with your fingers, shaping them into roughly finger-sized sausages. Cut the sausages into 3/4-inch lengths, pressing them lightly between your fingertips to make them irregular in shape. Roll them in the dipping mix and put them in a cool place to set. They'll be ready in a couple of hours. 1 cup (100 g) confectioner's sugar (with a little vanilla) A few drops of vanilla extract

2 tablespoons powdered unsweetened cocoa More cocoa powder for dusting

Amaretto Truffles
6 ounces bittersweet chocolate, chopped 1/3 cup heavy cream 1 tablespoon unsalted butter 1 teaspoon Amaretto 4 ounces milk chocolate Unsweetened cocoa Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan. Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set. Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolate balls into milk chocolate and, immediately, roll each in cocoa. Refrigerate for 2 to 3 hours or until chocolate hardens. Store in an airtight container. Use waxed paper, if necessary, to separate layers Makes 12 truffles

Classic Bittersweet Chocolate-Cognac Truffles

Ingredients Ganache: 8-1/2 ounces finely chopped bittersweet (not unsweetened) chocolate 3/4 cup heavy (whipping) cream 1-1/2 tablespoons cognac (or very good brandy) Coating: 2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (Europeanstyle), for dusting truffles (see Note) 1-1/4 pounds coarsely chopped bittersweet (not unsweetened) chocolate 2 tablespoons solid white vegetable shortening (no substitutes) Instructions To prepare ganache: Put chocolate in a medium-sized, deep bowl set in a warm place. In a medium saucepan bring cream to a simmer over medium-high heat. Lower heat until mixture just barely simmers and cook, uncovered and stirring occasionally, three to four minutes, or until liquid is reduced to 2/3 cup. Immediately strain cream through a fine sieve into chocolate, stirring until chocolate completely melts. (If any chocolate pieces remain unmelted, set bowl in a slightly larger bowl of hot water and stir until melted.) Stir cognac into ganache until well blended. Cover and refrigerate for at least four hours (or freeze, stirring frequently, for about one hour), until mixture is very cold and stiff. To form truffle centers: Using a melon baller or teaspoon, scoop up ganache and roll between palms into 3/4-inch balls. (They don't have to be perfectly round.) Transfer to wax paper lined baking sheet, slightly separated. (As chocolate builds up on hands, wipe it off with a paper towel and continue.) If ganache be comes too soft to shape, return to refrigerator briefly; then proceed. Lightly cover balls with plastic wrap and return to refrigerator until portions are cool and firm. Meanwhile, set out a wax paper-lined tray and a long-tined dipping fork (or a meat fork, fondue fork, or dinner fork). Put cocoa powder in a medium-sized, deep bowl. To hold tempered chocolate at the proper temperature, place a heating pad (inserted in a heavy plastic bag to protect it from drips) under bowl of tempered chocolate. Turn pad to lowest setting. Lay a kitchen towel over plastic bag and, as you work, adjust the thickness of the towel as needed to keep bottom of bowl just barely warm. To chocolate-coat and dust truffles: Tip bowl so chocolate pools on one side. Dip a chilled ball of ganache into chocolate, turning with fork until completely submerged. Immediately lift truffle, tapping fork against pan side and then scraping it against side to remove excess chocolate. Quickly drop truffle into bowl of cocoa powder, shaking and swirling bowl, until ball is completely coated. Push to one side and let rest a few seconds until chocolate layer begins to set. Shake off excess cocoa powder, reshape truffle into a ball with fingers if necessary, and lay on wax paperlined tray. Repeat procedure, gently stirring chocolate about every two minutes to maintain even temperature, until all truffles are prepared. Wipe off dipping fork with dry paper towel as chocolate builds up. If chocolate begins to stiffen and set before all the truffles have been dipped, remove towel from heating pad and turn up heat, stirring just until chocolate melts and thins out again but is not warm. Immediately lower heat and replace towel. Recheck for tempered state by inserting a knife in

chocolate and timing to see if it sets within 1-1/2 minutes. If not, add about 1/2 ounce more chocolate; gently stir to cool mixture slightly and try again. When all truffles are formed, immediately cover tray with plastic wrap and refrigerate for five minutes only. Immediately remove from refrigerator. Pack airtight and keep in a cool place (but preferably not refrigerated) for up to a week. Note: For a sweeter coating that lends the same dusty look as cocoa powder, combine 1/4 cup unsweetened cocoa powder and 2/3 cup chopped bittersweet (not unsweetened) chocolate in a food processor fitted with a steel blade. Process in on/off pulses until chocolate is finely chopped. Continue processing until mixture is powder fine. Then proceed to chocolate-coat and dust truffles exactly as instructed. Yield: about 1-1/3 pounds, about 35 1-1/4 inch truffles

Chocolate Truffles
3 1 2 2 ounces Chocolate 1/2 ounces Butter ounces Powdered sugar tablespoons Fresh cream

Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. Melt butter, chocolate, and cream in the top of a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. in a cool place. At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little, then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hours before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles.

Cherry Truffles
Makes one dozen truffles. 1 cup dried cherries 1/2 cup date pieces 1/2 cup golden raisins 1/4 cup apricot brandy 1 1/4 cups lite silken tofu (extra firm), drained 1/3 cup prune puree 1/2 cup Liquid Fruitsource or rice syrup 1/3 cup cocoa powder 3 Tbsp. agar flakes 1/2 cup white grape juice concentrate, thawed 1/2 cup whole dry roasted almonds (unsalted) 3/4 cups Sunspire organic dark chocolate chips

Topping: 1/4 cup cocoa powder 3 Tbsp. tapioca powder or arrowroot 2 Tbsp. Florida Crystals or sugar 1/2 cup liquid Fruitsource 1 tsp. vanilla extract

Place the first three ingredients in a small saucepan with the brandy. Heat over medium-low heat until the brandy is absorbed. Set aside. Place tofu in food processor, and blend until smooth. Add prune puree, and blend. Place Fruitsource in a small glass measuring cup, and heat 1 minute in the microwave. Whisk in cocoa, and blend to make a smooth syrup. Add to food processor; blend. Whisk agar flakes into juice concentrate. Add to the tofu mixture; blend. Fold tofu mixture into brandied fruit, and mix thoroughly. Add almonds. Fold in chocolate chips. Spoon into 2-inch paper cups, and place in miniature muffin tins or square pans. In a small bowl, mix together cocoa powder, tapioca powder, and Florida Crystals. Place the Fruitsource in a small glass measuring cup; microwave 30 seconds. Whisk into dry ingredients; add vanilla. Spoon topping over truffles and place the truffles in the freezer, uncovered, for at least 2 hours. Nutrition Analysis (per 2-truffle serving): Protein 3 gm., Carbohydrate 28 gm., Fiber 2 gm., Fat 4 gm., Cholesterol 0, Calcium 24 mg., Sodium 216 mg. Calories 155 From protein: 7%; From carbohydrate: 69%; From fat: 24%

Praline Truffles
1/2 pound Good-quality chocolate About 1/2 glass water (4 to 6 ounces) 3 Egg yolks 3 ounces Butter 1 1/2 ounces Praline paste Grated chocolate, for coating

Slowly melt the chocolate in the water, bring to a gentle boil, remove from the heat and add the yolks, beating with a spatula, then replace on low heat to cook the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (the cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter.

White Russian Truffles

1 3/4 pounds Milk chocolate, divided 1 cup Whipping cream 1/4 cup Kahlua

Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm. Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. Roll the truffles in the grated chocolate, pressing gently to make it adhere. Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature.

Cashew Truffles
This wonderful recipe is from Kraft's Celebrate The Holidays cookbook. You can use any type of nut you wish in the candy. For a darker chocolate taste, use all semisweet chocolate instead of part milk chocolate. 1 cup plus 2 Tbsp. whipping cream 1/4 cup butter 12 oz. semisweet chocolate, cut into chunks 6 oz. milk chocolate, cut into chunks 1 tsp. vanilla 2 cups finely chopped cashews In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about 2 hours until candy is firm enough to handle easily. Form into 1" balls, then roll in chopped cashews. Store in refrigerator.

Chocolate Truffles:
1 cup heavy cream 1/4 cup (1/2 stick) butter, cut into pieces 3 tablespoons granulated sugar 6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 3 tablespoons cognac or other flavored liqueur Coating: Confectioners' sugar Unsweetened cocoa powder Chopped walnuts Make the truffles: 1. Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac. 2. Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed. 3. Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape. 4. With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm. Coat the truffles: Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days. To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.

CHOCOLATE SURPRISE TRUFFLES

Ingredients: 1/2 cup (1 stick) unsalted butter, softened 2-1/2 cups powdered sugar 1/2 cup HERSHEY'S Cocoa 1/4 cup whipping cream 1-1/2 teaspoons vanilla extract Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nut Directions: In large bowl, beat butter. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. About 3 dozen truffles. VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon.

Chocolate Truffle Cake

Yield: 1 servings 1 c Butter 1/2 c Sugar 1/2 c Strong brewed coffee Or espresso 6 oz Bittersweet chocolate; cut -up 2 oz Unsweetened cholocate; cut -up 4 Eggs Recipe by: <PennyKat@[Link]> Preheat oven to 350~F. Butter a 9 or 10 inch springform pan. Dust with cocoa, tapping out excess. In a 2 qt glass bowl, combine butter, sugar, coffee and both chocolates. Microwave on high for 2 minutes, or until mixture is smooth when stirred. Whisk in eggs until well blended. Pour mixture into springform pan. Bake 50-55 minutes or until top of cake forms a crust and is dry to the touch. Let cool in pan. Run a knife around edge of pan to loosen cake and remove side of pan. Serve warm or refrigerated. Serve in small slices. Store covered cake in refrigerator. Serve alone or with whipped cream, vanilla ice cream or make it really elegant and serve it in a pool of raspberry sauce. This is dense and rich and oh so good...Words just don't do it justice. Best of all...it is super easy to make!!! It only takes 10 minutes and one bowl to mix everything and you don't even need to get the mixer out.