Easter Egg Chocolate Muffins

9 mini caramel-filled Easter eggs
1/4 cup plus 2 Tbs. milk
1 egg
1/4 cup mild flavored oil
1/4 tsp. vanilla
1 Tbs. cocoa
1-1/2 cups flour
2 tsp. baking powder
1/4 cup sugar

Grease nine muffin tins. Line with paper cases if desired. Unwrap mini
eggs. Lightly whisk the egg, milk, oil and vanilla in a bowl. Sift the
cocoa, flour and baking powder into a bowl. Stir in sugar. Fold the
wet mixture into the dry ingredients, until just mixed. Fill 3/4 pans
with the mixture. Push a chocolate egg in the center of each muffin,
ensuring that a little of the chocolate mix covers each egg. Bake at
about 375 for about 12 minutes. Remove from the pans and cool. Ice
tops with chocolate icing and top with sprinkles.

Spiral Ham Salad

HONEY MUSTARD DRESSING:

2/3 cup mayonnaise
1 ts. honey
1 tsp. prepared mustard

SALAD:
2 cups cooked rotini (or other spiral) pasta (about 1-1/2 cups uncooked)
1/2 cup thinly sliced deli ham, cut into strips ( I used 1 cup diced
cooked ham)
1/2 cup diced celery
1/2 cup frozen peas, thawed
1/4 cup chopped sweet pickle or sweet pickle relish
1/4 cup chopped onion (I used green onion)
1 medium tomato, chopped (or 1 pkg. cherry or grape tomatoes)

Honey Mustard Dressing: Combine first 3 ingredients in small bowl.
Makes about 2/3 cup dressing. Put next 6 ingredients into large bowl.
Toss. Drizzle with dressing. Toss well. Scatter tomato over top. May
be stored in airtight container in refrigerator for up to 2 days.
Makes about 4 cups.

Fried Pickles

jar of hamburger dill slices.
sit them on a papertowel and sprinkle with salt...let set 20-30 minutes.
This will get some of the extra juices out and allow the breading to stick.

Roll pickes in flour.
Dip into egg white (only use the egg whites)
Dip into Italian PANKO bread crumbs

Place into pan of HOT oil and cook for about 2-3 minutes on each side

Set on paper towel to remove excess oils and serve.

I love dipping mine in ranch!

by: Stefanie

Honey and Spice Chicken

MIX:
1/2 c packed brown sugar
1/4 c melted butter
1/8 c honey
2 T soy sauce
dash lemon juice
Cayenne pepper (to your taste)

POUR:
Over 5 boneless, skinless chicken thighs

BAKE:
Covered at 425 for 15 minutes. Uncover and bake 15 minutes more.

SERVE:
over cooked brown rice

by: garnet

Red Enchilada Sauce

INGREDIENTS

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 tsp minced onion
* 1/2 tsp dried oregano
* 2 1/2 tsp chili powder
* 1/2 tsp dried basil
* 1/8 tsp ground black pepper
* 1/8 tsp salt
* 1/4 tsp ground cumin
* 1 tsp dried parsley
* 1/4 cup salsa
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups water


DIRECTIONS

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

by: Rita E in AZ

Sour Cream Sauce for Chicken Enchiladas

1/4 cup margarine/butter
1/4 cup flour
1 1/2 - 2 cups chicken broth
1 cup sour cream
4 oz. can green chilies

Melt butter in saucepan. Blend in flour (whisking works best). Stir in broth gradually. Cook until thickened (typically has to come to a boil first), stirring
constantly. Stir in sour cream and green chilies. Cook until heated through, stirring constantly. Pour over enchiladas.

by: Mousebite

Two Ton Dessert

First: 1 cup flour
1/2 cup butter
1/2 cup nuts(I use pecans) chopped
Mix pastry and press into bottom of 9x13 pan. Bake 10-15 minutes at 350*.cool.
Second: 1 pkg.(8 oz.) cream cheese,softened
1 cup powdered sugar
Beat together until light. Fold in one large container of Cool Whip(13.5 oz.) Spread on cooled crust.
Third : Mix 2 pkgs. of instant pudding, any flavor and 2 1/2 cups milk until thickened. Spread on top of cream cheese layer.
Forth: Spread small container of Cool Whip on top. Sprinkle toasted coconut over this. Refrigerate for 1 hour

by: Sandy