Super Diet Dr. Pepper Chocolate Peanut Butter Cake

This is the easiest cake I have ever made. No eggs no oil and if you want you can use sugar free icing in place of the powdered sugar and semi-sweet chocolate. Serve with Breyers Carb Smart Vanilla Ice Cream.
Tip: You can use any Diet Soda you want.

1 box sugar free chocolate cake mix
12 ounces diet cola
Icing
1 package cream cheese softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1/2 cup peanut butter, creamy
8 ounces Whip topping mix, thawed and divided
6 squares semi-sweet chocolate
1.
Preheat oven to 350 degrees.

2.Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

4.BEAT cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.

MELT chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.
Serve with ice cream.

Super Sunday Bacon Wrapped Chestnuts

24 Chestnuts
24 toothpicks
2 cups low sodium soy sauce
24 slices Precooked Bacon
1/2 cup Hoisin sauce
1 cup teriyaki sauce

1.Soak the water chestnuts and toothpicks in the soy sauce for 2 hours.
2. Remove the water chestnuts from the soy sauce.
3.Mix the soy sauce, hoisin sauce and teriyaki sauce together. Set aside.
4.Wrap the precooked bacon around the chestnut and secure with a toothpick
5.Baste the bacon wrapped chestnuts with the mixed sauces before putting them in the oven. Baste again when you turn them over half way through baking. Baste again when you take them out of the oven.
6.To bake: place the water chestnuts on a rack in a shallow pan and bake for 20 – 25 minutes, turning them over once. You want the bacon crisp.
7.To broil: place on a broiling rack and broil for 5 - 6 minutes.
8.Heat the basting sauce and serve as a dip on the side.
9.Tip; you can use raw bacon however you may need to cook longer. The precooked bacon takes less time.

Super Cherry Tomato Stuffed with Tarragon Chicken Salad

12 cherry tomatoes
2 Poached Chicken Breast , skinned, boned and shredded
3/4 cup mayonnaise
3 teaspoons tarragon
kosher salt and pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon lemon peel
chives, garnish
1.Wash tomatoes. Using a small grapefruit spoon or paring knife, scoop out the center of the tomato. Turn the tomatoes upside down to drain on paper towel.

2.To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. 12 to 14 minutes. They will stay moist and tender -- perfect for cold salads. Remove chicken from liquid and let cool completely.

3.Whisk together mayonnaise, tarragon, salt, pepper, lemon juice and lemon peel.

4 Shred chicken with two forks, into small pieces.

5.Fold chicken into mayonnaise mixture.

6.If tomatoes are unable to stand up, shave a small bit of the tomato off. This will help when ready to plate.

7.Equally stuff the tomatoes with the chicken salad. Plate and garnish with the chives. Chill until ready to serve.

8.Before serving pierce the stuffed tomato with a decorative skewer or long cocktail pick.

Super Easy Super Bowl Snack

12 Ham Slices
1 Medium Size container whipped cream cheese
1 tablespoon dill
1 tablespoon garlic, minced fine
2 tablespoons Parmesan cheese
36 Jumbo green pimento stuffed olives

1.Mix dill, garlic and Parmesan Cheese in cream cheese, and spread mixture evenly on all of the Ham Slices.
2.Roll ham up and slice in three or four pieces. Place Ham Roll spiral side up or on the Ham Roll side. Top each piece with an olive and pierce with a decorative cocktail pick.
3.Cover loosely with food wrap and store in refrigerator until ready to serve.

Super Bowl XLV (2011) February 6

Wednesday, January 26, 2011
It's that time of year again! Super Bowl time. That means Super Appetizers. I am making a few old ones and a couple of new ones. Below is an old favorite of ours. These homemade chips are well worth the few extra steps it will take. I never use the bag chips when I make Nachos or serve my homemade Salsa.

Homemade Fried Tortilla Chips
10 6-in flour tortillas
Canola oil
kosher salt

1.Cut the flour tortillas into 6 wedges each.

2.Heat oil, and carefully drop a few wedges at a time into hot oil.

3.Fry until golden brown. Use a slotted spoon and remove chips. Transfer chips to a paper towel lined cookie sheet. Sprinkle chips with kosher salt while chips are still hot. When chips are room temperature store in an air tight container.

Tip: Other seasonings can be used as well. Parmesan cheese, seasoned salt, garlic salt or taco seasoning are other choices. Once you make these easy to prepare chips you will never but the store brands again.,