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Homemade Hot Fudge Sauce

¼ cup sugar
¾ cup unsweetened cocoa powder
½ cup light corn syrup
½ cup + 2 Tbsp. Water
1 (16 oz.) package semi-sweet chocolate chips

In a pot, mix sugar, cocoa powder, corn syrup and water together. Bring to a boil. Let mixture simmer for 2 minutes, stirring constantly. Remove the pot from the heat. Stir in chocolate chips. Mix till the chocolate has melted. Stir over low to heat to completely melt chocolate. Serve immediately over ice cream. Store leftovers in the refrigerator. Re-heat fudge sauce over low heat. 

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Creamy Rotelli Pasta

2 Tbsp. Butter
4 Tbsp. Olive Oil
1 ½ Tbsp. Minced fresh garlic
1 medium carrot, julienne
2 medium zucchini, julienne
2 cups Shiitake mushrooms, rinsed and julienne
2 cups coarsely chopped cilantro
12 ounces Rotelli
1 ½ cups heavy cream
salt and pepper to taste
¾ cups grated Parmesan cheese

Cook pasta accordingly to package directions; drain and set aside.
In a large saucepan, heat butter and olive oil over medium-high heat. Sauté garlic for about 1 minute. Add vegetables and stir-fry for 2 to 3 minutes. Add drained pasta and stir-fry another minute. Add heavy cream, bring to a boil and immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just before serving, add Parmesan cheese and let cook one minute. 

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Garlic Baked Chicken

Tyson Chicken Thighs, skinless and boneless
One Tablespoon garlic, minced
Salt & pepper to taste
One and a half tablespoons olive oil

In a medium saucepan combine chicken thighs with salt&pepper, garlic and olive oil. Thoroughly coat chicken with mixture. Place chicken on a lined baking sheet and bake at 350 degrees for fifty minutes (or desired doneness).