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Ingredients

1 ½ cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
¼ cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions

Step 1

Preheat oven to 350 degrees F

Step 2

Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.

Step 3

Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F for 45 minutes or until set. Let cool before slicing.

2 tablespoons extra-virgin olive oil
2 pounds trimmed lamb shoulder, cut into 1-inch pieces
Salt and freshly ground pepper
1 large carrot, cut into 3/4-inch pieces
1 large onion, coarsely chopped
10 peeled garlic cloves
2 anchovy fillets
1 tablespoon drained capers

1 pound plum tomatoes, diced
1 1/2 cups red wine
1 1/2 cups chicken stock or low-sodium broth
2 1/2 pounds baking potatoes, peeled and cut into 2-inch chunks
1 stick unsalted butter, softened
3/4 cup buttermilk
Preheat the oven to 325°. Heat the oil in an enameled cast-iron casserole. Season the lamb with salt and pepper; cook ...

3/4pound breakfast sausage1/8 cup minced onion1/8 cup minced green bell pepper1 (12 ounce) can refrigerated biscuit dough3 eggs, beaten3 tablespoons milk1/2 cup shredded Colby-Monterey Jack cheese
Preheat oven to 400 degrees F
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.Bake ...

1 lb ground beef14 oz can tomato soup14 oz can of corn drained14 oz can of black beans drained and rinsed11.5 oz box cornbread mix1 1/3 cup milk1/3 cup oil2 eggs7 oz diced green chiles drained1 cup shredded cheddar cheese
Brown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans.Pour into the bottom of a 4 quart casserole dish.In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 ...

½ cup butter (room temperature)1 cup sugar½ tsp baking soda¼ tsp salt1 egg1 tsp vanilla extract1 tbsp cocoa powder2 cups all-purpose flour½ cup buttermilkButter cream frosting for filling
In stand mixer turn on medium speed and beat butter for 30 secondsAdd in sugar, baking soda, salt, beat until well combinedAdd in egg, vanilla, cocoa mix until just combinedTurn your stand mixer to medium low speed, add in flour and buttermilk alternativelyPreheat oven to 375°F, flour and grease whoopie pie moldScoop batter into pie mold, bake for 8-10 minutes or until edges are setCool completely before adding filling

1/2 cup pecans 1 cup pitted dates 1/4 cup warm water 1 tsp flaxseed, (optional) 1/4 cup unsweetened cocoa powder 1/8 tsp salt 1 1/2 cups ground almonds
Whirl pecans in a food processor until finely chopped (but not ground). Scrape into a shallow dish and set aside. Combine dates with water and flaxseeds in food processor. Whirl until it starts to form a paste, about 20 seconds. Whirl in cocoa powder and salt until combined. Add ground almonds and pulse until a dough forms. Scrape mixture into a bowl. Roll 1 tbsp portions into balls, then coat with chopped ...

2 cups cottage cheese1 package Jell-O 4 servings size strawberry, raspberry or cherry8 ounces whipped topping2 cups mini marshmallows2 cups strawberries washed & cut¾ cup blackberries¾ cup raspberries¾ cup blueberries
Combine cottage cheese and dry Jell-O powder in a bowl. Fold in whipped topping. Gently fold in all remaining ingredients. Refrigerate at least 2 hours before serving.

1 seeds & grains crispbread (We used Trader Joe’s brand)2 tablespoons whipped cream cheese light1 tablespoon raspberry, blueberry, or apricot preserves (We used no added sugar)Sprinkle chia seeds
Using 1 crispbread, spread the cream cheese over the cracker. Smooth the preserves over the top, and enjoy! That’s it, super easy!

2 2/3 cups old-fashioned rolled oats3/4 cup creamy peanut butter1/2 cup honeyGenerous pinch of saltOptional mix-ins: mini chocolate chips, raisins, chia seeds (see note)
Place peanut butter and honey in a large microwave-safe bowl. Microwave in 10-second increments until the peanut butter and honey can be easily combined, but are not hot. Stir well. Add oats and salt and stir until well combined, use your hands if you have to. Dump into a greased 8x8 baking dish and pack and flatten into an even layer. Cover and refrigerate until firm. Slice into bars or squares.Mix-ins: Add a handful of raisins ...

8 ounce scream cheese (low fat)1/2 cup Greek yogurt, plain1 teaspoon vanilla extract1 teaspoon lemon juice2 tablespoons honey5 (2-1/2 squares) graham crackers2 tablespoons butter, unsalted1/2 cup berries
Soften cream cheese to room temperature. Beat with an electric mixer until smooth. Add Greek yogurt, vanilla, lemon juice, and honey to the mixer. Beat until smooth. Set aside. Crush 5 graham cracker squares (2.5 full crackers) into crumbs. Melt 2 tablespoons of butter and combine to make a crust mixture. Press small spoonfuls of the graham cracker mixture into the wells of an ice cube tray. Press down to create a thin ...