SPICY HOT CHOCOLATE
Steps:
- Bring the almond milk to a simmer in a large saucepan over medium-low heat (do not boil). Whisk in the chopped chocolate, cinnamon, vanilla, cayenne and salt; whisk until the chocolate has melted. Remove from the heat and whisk vigorously to form foam. Gently pour the hot chocolate into cups. Top with whipped cream if using.
GRAPE TINIS
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Pour the white zinfandel and grape juice into a tall glass filled with ice. Stir and then strain into a martini glass. Garnish with frozen grapes or berries.
ZESTY LEMON GREEN BEANS
Steps:
- Fill a large skillet one-quarter full with water, add 1 tablespoon salt and bring to a boil. Add the green beans, cover and simmer until bright green but still slightly hard, 3 to 5 minutes. Drain and set aside.
- Heat the olive oil in the same skillet over medium-high heat. Add the garlic and saute until fragrant, 30 seconds. Add the green beans; saute for 2 minutes. Add the balsamic reduction and 1/4 teaspoon salt and pepper. Toss the beans to coat, then cook for 1 minute more. Transfer to a platter and sprinkle with the lemon zest.
ONE-PAN ROAST CHICKEN WITH VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
EDIBLE EYEBALLS
Provided by Food Network
Time 40m
Yield 24 eyeballs
Number Of Ingredients 3
Steps:
- Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the "eyes" out on a serving plate and refrigerate until serving time.
EYEBALL COOKIES
All eyes will definitely be on these adorable cookies when they're set on any buffet table. I created them for my son's kindergarten class for Halloween. -Sherry Lee, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 25 servings.
Number Of Ingredients 5
Steps:
- In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set., Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center. , For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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