Ingredients:

1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey
Powdered sugar

Directions:
Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a covered air tight container. Just before serving or giving, roll in powdered sugar. Makes about 100 balls.

Technorati Tags: chocolate, pecan, rum

Tags: Chocolate, rum

Ingredients:
2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut

Instructions:
Mix chocolate bits and milk and microwave until melted (about 3 minutes). Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut and roll balls in the coconut.

Technorati Tags: coconut, chocolate

Tags: Chocolate, Coconut

Ingredients:

3 1 oz square of unsweetened chocolate
1 1/4 c confectioners’ sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac

Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or colored jimmies.

Note that this uses raw egg yolks. You might find a melon baler to be very handy in forming the truffles.

Technorati Tags: cognac, truffles

Tags: Chocolate, cognac

Ingredients:

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate,
Milk or semisweet for decoration

Makes about 3 dozen truffles

Directions:
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Technorati Tags: chocolate, truffles

Tags: Chocolate, truffles

Ingredients:

1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies

Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute until it is well mixed and smooth. Add in the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.

When you have thoroughly mixed in the anisette’s, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes). Do not stop whisking or the butter and rum will separate out of the chocolate-anisette. When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar

Technorati Tags: Chocolate,   liquor, truffles

Tags: Chocolate, liquor

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Rinse chicken wings and pat dry.  Mix soy sauce, mustard, brown sugar and garlic powder together.  Marinate wings in mixture overnight (or about 6 hours).  Bake wings on cookie sheet for about 1 hour at 375 degrees.  Baste wings occasionally with sauce.

Technorati Tags: Chicken wings, spicy

Tags: chicken

ingredients:

2 1/2 lb. chicken wings with tips   removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

Directions:

Brown wings in hot Crisco, adding more, if necessary.  Remove wings as they brown.  Drain drippings from skillet.  Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet.  Bring to boil, stirring occasionally.
Simmer gently about 5 minutes.  Add browned chicken wings.  Cover skillet.  Simmer 15 minutes.  Turn wings and cook uncovered 15 minutes longer.  Serve with rice.  Makes 4 servings.

Technorati Tags: Sweet and sour, chicken wings.

Tags: chicken

Ingredients:

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Directions:

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.  Stir in green onions.  Add chicken tenders to marinade.  Turn to coat.  Cover chicken and refrigerate overnight.    Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE.  Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees.  Place chicken breasts in a shallow baking dish just large enough to hold them.  Pour half and half over them and bake for 30 minutes.  Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curries powder and turmeric in a blender or food processor.  Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.  Refrigerate 30 minutes.  Arrange on a serving plate with fancy toothpicks.

Technorati Tags: oriental chicken, chicken tenders, chinese chicken

Tags: chicken

Ingredients:

4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered   thyme)
1 tsp. basil
1/2 c. butter, melted

Cut chicken into bite-size pieces.  Mix dry ingredients.  Dip chicken into butter, then into crumb mixture.  Bake on foil-lined cookie sheet at 400 degrees for 10 minutes.

Technorati Tags: chicken nuggets

Tags: chicken

Ingredients:

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Directions:

MARINADE:  Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard.  Stir well, set aside.  Cut chicken wings at joint and remove wing tips.  Place chicken in baking dish.

Pour marinade over chicken.  Cover, refrigerate at least 4 hours or overnight.  Drain and place on broiler tray.  Broil about 10 minutes each side with tray about 7 inches from heating element.  Brush occasionally with marinade.

Technorati Tags: Teriyaki, chicken wings

Tags: chicken