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'Memphis': Powerful music, muddled story

5/22/2015

 






























Jim Rutter, For The Inquirer

















Posted:

Friday, May 22, 2015, 3:01 AM





'Inspired by actual events" has become one of the more misleading phrases used to push entertainment. In Memphis, now in a musically sensational staging at the Walnut Street Theatre, the claim to a factual basis creates huge dichotomies within the production, and makes a mess of the entire evening.

In the 1950s, Memphis DJ Dewey Phillips broke radio's color barrier by becoming one of the first white DJs to play "race music," then a euphemism for rock-and-roll and blues sung by African Americans.

In Joe DiPietro's script for Memphis, protagonist Huey Calhoun (Christopher Sutton) breaks the same barrier, but similarities end there. Instead of partying hard and dying of methamphetamine abuse, as Phillips did, Huey leads an idealistic crusade, prompted by his love of a black singer, Felicia Farrell (Kimber Sprawl), and his adoration for the "music of his soul."

Under Richard Stafford's direction, the Walnut's production creates a documentary feel out of a pretend story, projecting black and white photo montages of Huey being arrested, Huey leading a protest march, and white and black dancers mingling at one of Huey's concerts.

If Memphis were a true bio-show, fine, but otherwise, why mislead? This cast features many fine performances (particularly Mary Martello as Huey's mother, who astounds in one rousing number). Let Peter Barbieri's set pieces and Gail Baldoni's dazzling costumes (those gold jackets) evoke the era, so DiPietro's presumably secondary story line of Huey and Felicia's romance can take the focus it deserves.

This theme, of love frustrated by social hostilities touches on easily recognizable universals, but it gets muddled by the clash between Felicia's artistic ambition and Huey's push for social progress. In the context of the racial tensions of the 1950s, this would be (and is) a confusing story. If we take it as fiction, we're less likely to judge either of them.

For her part, Sprawl makes no similar mess of her performance. This article is from wwwphilly.comReminiscent of a young Whitney Houston, she appears outwardly delicate, yet conceals a gorgeous voice that fills the Walnut with its power. Throughout, she and Nichalas Parker (as Bobby) rock the house to the toe-tapping, simple, but potent music of David Bryan.

But where Huey starts off the evening adorable and disarming, innocent and earnest in his love and his ideals, Stafford amplifies the campy humor, and Huey ends like a jester without a court.

And the story wraps up blandly, not with triumph or defeat, but with a lament - not for mistakes made or promises broken (though they are) but for not having done more, or fought harder.

But it's hard to lament something that never even happened.

Memphis

Through July 12 at the Walnut Street Theatre, 825 Walnut St. Tickets: $20-$95. Information: 215-574-3550, www.walnutstreettheatre.org.











Detox Drinks To Shed Weight

5/21/2015

 
It may come as no surprise to you, but red wine will be the best wine for weight reduction and contains made many successful research findings, while providing good news in terms of cholesterol and heart health. Toxins can originate from various sources such as the water we drink, the chemicals accustomed to prepare food, as well as in today\'s world, even in the air we breathe! Therefore, it is essential for us to detoxify our bodies on a regular basis. Cooperman the managing director of consumerlab. IntroThis article will have a explore the world of dietary supplements.

One of my favorite fat burners, as well as the one I recommend to my friends,�is put�out by company called Animal, and it�is called�Cuts. If you burn more calories than you consume, it\'s understandable which you will shed off some pounds. Before you experiment on other weight loss pills, take your chance of reducing your weight with DNP. You can repeat the 15-day cleanse after several weeks following the initial cleanse. Increased heart rate.

And there\'s a valid reason for this - it works. However, it is advisable to consult a dietitian or perhaps a physician before you begin with the new diet. However, there\'s not enough evidence to exhibit that long-term consumption of these pills aids weight loss. The Dash Diet Weight Reduction Solution: 2 Weeks to Pounds, Boost Metabolism, and Get Healthy (A DASH Diet Book).

To increase the absorption of \"lipophilic\" ingredients, iontophoresis gives the pores a gentle shock. They help burn calories, while they carry thermogenic properties. Proactol will be the best herbal aid to suppress appetite and in addition, it increases stamina with rise in joint flexibility. But is it age or do we just eat more, and move less with age? You just can\'t take being skinny as a given anymore. This is actually the only real true way that you simply can lose weight.

When feeling hungry, drink a glass of mangosteen juice. Also, the majority of the reputable supplement brands will contain a desiccant pack to keep up with the freshness and quality. However it might take additional effort never to mention avid dedication to slim down naturally and in the end maintain it off.

One of my favorite fat burners, and the one I recommend to my friends,�is put�out by company called Animal, and it�is called�Cuts. It could be great if people could lose weight simply by taking pills. It can be a wonderful point for anybody who tries to get rid some weight, most definitely those that chew on too fast. Having said that, you might have considered that all fats are�detrimental�to your weight. So, never pass up any of these or you might experience a slow or even reverse progress within your weight-loss regimen.

Disclaimer: This Buzzle article is perfect for informative purposes only, and really should not be used as a replacement for professional medical advice. The question is, do anybody have realistic heaviness loss goals? It\'s undemanding enough to selection your personal locates and objectives, exclusively most people out there have been fat, chubby, or perhaps a those...obese (ugh!) extremely and seriously neck this as the companies topmost priority in the wedding it comes to earning (and producing products. A low carbohydrate diet program of this sort is probably the easiest and most effective long lasting strategy for weight-loss there is. �������������������.

'Memphis': Powerful music, muddled story

5/21/2015

 






























Jim Rutter, For The Inquirer

















Posted:

Friday, May 22, 2015, 3:01 AM





'Inspired by actual events" has become one of the more misleading phrases used to push entertainment. In Memphis, now in a musically sensational staging at the Walnut Street Theatre, the claim to a factual basis creates huge dichotomies within the production, and makes a mess of the entire evening.

In the 1950s, Memphis DJ Dewey Phillips broke radio's color barrier by becoming one of the first white DJs to play "race music," then a euphemism for rock-and-roll and blues sung by African Americans.

In Joe DiPietro's script for Memphis, protagonist Huey Calhoun (Christopher Sutton) breaks the same barrier, but similarities end there. Instead of partying hard and dying of methamphetamine abuse, as Phillips did, Huey leads an idealistic crusade, prompted by his love of a black singer, Felicia Farrell (Kimber Sprawl), and his adoration for the "music of his soul."

Under Richard Stafford's direction, the Walnut's production creates a documentary feel out of a pretend story, projecting black and white photo montages of Huey being arrested, Huey leading a protest march, and white and black dancers mingling at one of Huey's concerts.

If Memphis were a true bio-show, fine, but otherwise, why mislead? This cast features many fine performances (particularly Mary Martello as Huey's mother, who astounds in one rousing number). Let Peter Barbieri's set pieces and Gail Baldoni's dazzling costumes (those gold jackets) evoke the era, so DiPietro's presumably secondary story line of Huey and Felicia's romance can take the focus it deserves.

This theme, of love frustrated by social hostilities touches on easily recognizable universals, but it gets muddled by the clash between Felicia's artistic ambition and Huey's push for social progress. In the context of the racial tensions of the 1950s, this would be (and is) a confusing story. This article is from wwwphilly.comIf we take it as fiction, we're less likely to judge either of them.

For her part, Sprawl makes no similar mess of her performance. Reminiscent of a young Whitney Houston, she appears outwardly delicate, yet conceals a gorgeous voice that fills the Walnut with its power. Throughout, she and Nichalas Parker (as Bobby) rock the house to the toe-tapping, simple, but potent music of David Bryan.

But where Huey starts off the evening adorable and disarming, innocent and earnest in his love and his ideals, Stafford amplifies the campy humor, and Huey ends like a jester without a court.

And the story wraps up blandly, not with triumph or defeat, but with a lament - not for mistakes made or promises broken (though they are) but for not having done more, or fought harder.

But it's hard to lament something that never even happened.

Memphis

Through July 12 at the Walnut Street Theatre, 825 Walnut St. Tickets: $20-$95. Information: 215-574-3550, www.walnutstreettheatre.org.











Philadelphia Phillies Tickets And A Day At Citizens Bank Park

5/20/2015

 
By:

Gen Wright

The Philadelphia Phillies are the oldest major league baseball team to hold the same name and commitment to the same city since being established back in 1883. They have been affiliated with the National League since the formation and later joined the East Division in 1969. Uniform colors are red, white and blue. Because they are the oldest team in the NLB, there is likewise a history of adversity that is associated with the Phillies as having lost more games than any other team in the professional sports arena in the United States. Before taking on the name of the Philadelphia Phillies, this team was known as the Philadelphia Quakers from 1883 to 1889. Interestingly enough, the Quakers name was interchanged with the Phillies name from 1884 to 1889, when the Phillies name stuck.

Some nicknames that the Phillies have been known for include the Phils, The Fightin' Phils, The Fightin's, The Phightin' Phils and the Phightin's. From 1943 to 1948, the Phillies were also often called the "Bluejays" even though they had been officially named the Phillies at that time. Winning the World Series in 1980 and 2008, the Phillies also have 7 National League Pennants and 9 East Division titles. In 1883, the team replaced the one that was from Worcester, Massachusetts. Ballparks where the Phillies have played in the past included Recreation Park from 1883 to 1886, Baker Bowl from 1887 to 1926 and again from 1928 to 1938, Connie Mack stadium in 1927, 1938 to 1970 and 1938 to 1952 and Veterans Stadium from 1971 to 2003. These venues were also known by the names Philadelphia Base Ball Grounds, National League Park and Shibe Park.

Many people associate the Phillies with the longstanding rival they've held with the New York Mets, which is regarded as one of the best ones in the industry. These two fantastic teams have battled for the playoff position more often than a little bit. With such an intense rival, noteworthy moments like the 2007 championship where the Phillies won the last day of the season just as the Mets were defeated with a 7 game lead. Many regarded the 2008 World Series win as a break in the curse of Billy Penn. Retired Phillies' numbers include 1, 14, 20, 32, 36 and 42.

Citizens Bank Park, located at One Citizens Bank Way in Philadelphia, Pennsylvania was first opened in 2004 and has been the home of the Phillies since that time. With a current seating capacity of 43,647 since 2007, Citizens Bank Park holds a left field LED display video board that is a whopping 39 feet 5 inches by 69 feet 7 inches (2,759 square feet). The All-Star Walk has Phillies players is a tribute to those who have placed the MBL All-Star Games since 1933. Delicious food choices bring many fans back time and again to enjoy everything from Philadelphia cheesesteaks to BBQ and more. Rooftop bleachers, exposed bullpens and excellent sites from around the park make Citizens Bank Park a great place to enjoy a baseball game.

About the Author:

Get some of the best seats in the house with Philadelphia Phillies tickets from Ticket America. Citizens Bank Park has many amenities, great views and delicious food to choose from for a day at the ballpark.

Article Published On:

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C.J. Chenier upholds hot zydeco tradition at Ardmore Music Hall

5/20/2015

 






























A.D. Amorosi, For The Inquirer

















Posted:

Tuesday, May 19, 2015, 3:01 AM





Ardmore isn't New Orleans, and quiet Lancaster Avenue is surely not Bourbon Street. But on Sunday, there were some sweaty goings-on at Ardmore Music Hall with zydeco accordion king C.J. This article is from wwwphilly.comChenier the Red-Hot Louisiana Band and supporting act Philly Gumbo.

In silver brocade and sparkly shoes, Chenier, son of zydeco god Clifton Chenier, walked onstage with the heritage of Louisiana Creole funk on his shoulders. Also on his shoulders was a Baldoni accordion as opulent as his outfit.

He played sax in Dad's band, but C.J. picked up the accordion after Clifton's death in 1987 and made the low-country, French Creole zydeco groove available to dancing masses, such as the most over-40s crowd that populated the hall.

Passion, quick fingering, and rapid-fire rhythms (particularly from Clifford Alexander, Jr. in a wearable washboard) is what Chenier brought to hot stuff like "Zydeco Boogie." Having played the accordion, this writer can attest to the dexterity, stamina, and goofball energy necessary to maintain those keys and buttons with the insistent fury of Chenier on torrid blues-based tunes such as Joe Williams' "Baby Please Don't Go" and the angularly groovy "Boogaloo." His ensemble was elastic and energetic enough to keep up with him, a credit to their grit and fortitude.

Most impressive was when Chenier slowed proceedings for "I'm Coming Home." That Cajun ballad, written by Clifton Chenier, was as waltzable as it was touching ("Meet my dear old mother/That's one woman, I know she loves me"). Punctuating each phrase with accordion runs, C.J. sang in a tender and tearful voice.

Philly Gumbo - purveyors of Louisiana funk and funeral music, downhome RB, dense blues, and righteous reggae - executed an exciting blend of syncopated grooves, starting with a cover of Dawn Penn's "No No No," a handsome showcase for vocalist India Rex. The band delighted in tasty boogie-woogie and jazzy parade songs. Nicest, though, were moments dedicated to blues god B.B. King, who stepped across Friday.

Weight Loss Bars Recipes

5/18/2015

 
Fundy Mud Bars 

1 c Margarine
2 c Sugar
4 Eggs
1 1/2 c All purpose flour
1/3 c Cocoa
1 c Chopped walnuts
3 c Miniature Marshmallows
1/2 c Margarine
4 c Icing sugar
1/3 c Cocoa
1/2 c Evaporated milk
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift cocoa and flour together, beat in gradually. Stir in walnuts. Spoon batter into a greased 9 x13 inch pan. Bake at 350 degrees F oven for 30 - 35 minutes. Immediately sprinkle top of cake with marshmallows. Return to oven for 3 - 5 minutes until marshmallows are slightly puffed. Cool 30 minutes. For icing, cream margarine. Combine icing sugar and cocoa, and beat in alternately with milk. Beat until icing is light and fluffy. Spread over marshmallow layer. Chill to serve - cut in bars. 
 
 
 

Oatmeal Chocolate Chip Bars 

1 1/2 c Brown sugar, packed
1 c Shortening
2 tb Molasses
2 ts Vanilla
2 Whole egg
3 c Rolled oats
1 c Flour
1 ts Baking soda
1 ts Salt
3/4 c Nuts -- chopped
12 oz Semisweet chocolate chips
Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes or until light golden brown and center is set. Cool slightly; cut into bars. Serve warm or cool. 48 bars. 
 
 
Peanut Butter Bars 

3/4 c Butter
2 c Peanut butter
1 1/2 c Crushed graham crackers
1 lb Powdered sugar
6 oz Chocolate chips
1 tb Crisco oil
Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars. 
 

Reese's Bars 

1 c Melted butter
2 3/4 c Icing sugar
1 c Peanut butter
2 1/2 c Graham wafer crumbs
12 oz Chocolate chips
Mix together first four and press into an ungreased 9 x 13 pan. 
Melt the chocolate chips and pour over the peanut butter mixture. Let cool slightly and then cut into bars before the chocolate hardens completely. 
 
 

Scrumptious Chocolate Layer Bars 

Filling: 
12 oz Chocolate chips
5 oz Can evaporated milk
8 oz Cream cheese
1/2 ts Almond extract
Crust: 
3 c Flour 
1 c Butter, softened 
2 Eggs 
1 ts Baking powder 
1/2 ts Almond extract 
Mix chocolate chips, cream cheese and evaporated milk in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth. Remove from heat and stir in 1/2 tsp. almond extract. Mix well;set aside. Combine remaining ingredients. Blend well until mixture resembles coarse crumbs. Press 1/2 crumbs (not too hard) in greased 9 x 13 pan. Spread with chocolate mixture. Sprinkle remaining 1/2 of crumbs over filling. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool and cut into bars. Makes approx. 36 bars. 
 
 
Snickers Bars 

11 1/2 oz Milk chocolate chips
2 tb Shortening
30 Vanilla caramels
2 tb Water
1 c Chopped peanuts
Melt chips and shortening in microwave. Stir until smooth. Pour 1/2 of chocolate mixture into 8" foil lined pan. Refrigerate until firm (about 15 minutes). Put caramels, butter and water in bowl and heat in microwave. Stir until smooth. Blend in nuts. Pour over first chocolate mixture; refrigerate until tacky (about 15 minutes). Reheat remaining chocolate. if necessary, pour over top, chill, cut and enjoy. 

Yummy Recipes for Diet Desserts

5/18/2015

 
Chocolate Maple Nut Bars 

1 1/2 c Flour; unsifted
2/3 c Sugar
1/2 ts Salt
3/4 c Margarine or butter; cold
2 Eggs
14 oz Sweetened condensed milk
1 1/2 ts Maple flavoring
2 c Nuts; chopped
1 c Semi-sweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press evenly in a 9x13" pan. Bake for 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts. Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24 - 36 bars. 
 
Chocolate Marshmallow Bars 

2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 Large marshmallows
Preheat oven to 350 degrees F. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 
Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 
Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 
Cool slightly and cut into bars. 
 
 
Chocolate Meringue Bars 

1/2 c Margarine
1/2 c Sugar
1/2 c Brown sugar
2 Eggs -- separated
1 ts Vanilla
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
3 tb Milk -- or water
6 oz Chocolate chips
1 c Brown sugar
1/2 ts Vanilla
1/2 c Nuts -- , optional
Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry ingredients, and add with milk. Spread in 9"x13" pan. Sprinkle with chocolate chips. Beat egg whites to soft peaks, beat in brown sugar and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min. at 325 degrees F. 
 
 
Chocolate Pecan Cheesecake Bars 

Crust: 
1 pk Chocolate cake mix
1/2 c Butter or margarine -- Softened
1 Egg
1/2 c Pecans -- chopped
Filling: 
8 oz Cream cheese -- softened
14 oz Sweetened condensed milk
1 ts Vanilla
1 Egg
Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. Stir in pecans. Reserve 1 cup for topping; set aside. Press remaining mixture evenly in bottom of greased pan. Beat cream cheese in medium bowl until fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour over crust; sprinkle with reserved topping. Bake at 350 for 35 to 40 minutes. Cool completely. Cut into bars. Store in refrigerator. 
 
 
Chocolate Raisin Bars 

1 3/4 c All-purpose flour
1 pn Salt
8 ts Potato flour
3/4 c Butter
1/3 c Raisins; chopped
8 oz Semisweet chocolate pieces
1/4 c Vanilla sugar
Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato flour and vanilla sugar into a medium-size bowl. Cut in butter until mixture forms coarse crumbs; mix in raisins. Mix together to form a soft dough. Roll out dough on a floured surface to a rectangle slightly smaller than an 11" x 7" baking pan. Place rolled-out dough in pan; press to fit. Smooth top; prick well. Bake about 25 minutes or until very lightly browned. Cool a few minutes. Using a sharp knife, mark through surface of mixture with lines to use as a guide for cutting. Let cool in pan. Cut mixture in 20 squares; remove from pan. Place chocolate in a small bowl over a pan of gently simmering water; stir until melted and smooth. Line a baking sheet with foil. Dip bars in chocolate, coating evenly; lift out with a fork and tap gently on side of bowl to remove excess chocolate. Place on foil. Place baking sheet in a cool place until chocolate sets. If desired, any remaining chocolate can be piped over bars for decoration. 
 
 
Chocolate Raspberry Bars 


1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
In a medium bowl, combine the oats, flour, almonds, salt, cinnamon and chocolate chips. 
Combine the eggs and maple syrup in a small bowl and whisk until very well combined. Pour into the oat mixture and combine well. About halfway through the mixing it will become much easier if you use your hands. 
Scoop half of the dough into the bottom of a 9-inch glass pie dish and smooth it out, going up the side a little bit, to make a smooth layer. If the dough is too sticky to work with, wet your hands and use them to press it in. 
Spread the jam evenly over the dough in the pie dish. Then use your hands to very gently distribute the remaining dough over the the jam. In some places the jam might squish up over the top of this new layer of dough, but that is OK. 
Microcook, uncovered, at full power (100%) until the dough feels dry to the touch, about 5 minutes. The raspberry jam will be bubbly and very runny, but let it cool completely before cutting into bars and it will be fine. 
Makes 12 bars. 
 
 
Chocolate Walnut Bars 


Crust: 
1 1/2 c Flour 1/2 c Margarine 1/4 c Brown sugar 3/4 c Corn syrup 2 tb Margarine; melted 1 ts Vanilla 12 oz Chocolate chips 
Filling: 
3 Eggs 3/4 c Sugar 1 1/2 c Walnuts; chopped 
For crust, beat flour, margarine and brown sugar in small mixer bowl until crumbly. Press into greased 13 x 9 pan. Bake in preheated 350 oven for 12 to 15 minutes. For filling, beat eggs, sugar, corn syrup, margarine and vanilla in medium bowl with wire whisk. Stir in morsels and walnuts. Pour over crust. Bake in preheated oven for 25 to 30 minutes or until set. Chill for a few minutes before cutting. 
 
 
Chocolaty Poppers 


1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat. Gradually add flour and salt, mixing well. Stir in vanilla and peanuts. Pour over popcorn, mixing well. Press into well greased 13x9 inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars. Dust with confectioners sugar, if desired. 
 
 
Congo Bars 

2 3/4 c Unbleached All-Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Salt
3 lg Eggs
2 c Brown Sugar, Firmly Packed
1 ts Vanilla
2/3 c Vegetable Oil
6 oz Chocolate Chips, 1 Cup
Sift the flour, baking powder and salt together, blending well. In a separate bowl, beat the eggs. Add the sugar, vanilla and oil. Stir in the dry ingredients, then add the chocolate chips. Spread on a greased jelly-roll pan and bake for 15 to 20 minutes in a preheated 350 Degree F. oven. Cool slightly before cutting. 
 
 
Crunchy Chocolate Peanut Butter Bars 

1/2 c Light corn syrup
1/3 c Brown sugar, packed
1 c Peanut butter
3 c Rice cereal
1 c Semi-sweet chocolate pieces
2 ts Vanilla
In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal, chocolate pieces and vanilla. Press into an ungreased 9x9x2 inch pan. Chill 1 hour. Cut into bars. 
 
 
Deluxe Chocolate Marshmallow Bars 

3/4 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 ts Vanilla extract
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Baking cocoa
1/2 c Chopped nuts, optional
4 c Miniature marshmallows
Topping: 
1 1/3 c Chocolate chips (8 oz.) 
3 tb Butter or margarine 
1 c Peanut butter 
2 c Crisp rice cereal 
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. 
For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill. 
 
 
Easy Chocolate Chip Layer Bars 

1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down. 
Bake for 22 - 27 minutes or until golden brown around edges. Cool completely in pan on rack. 

Recipes for Great Sweet Treats

5/18/2015

 
Chocolate Caramel Shortbread 

1 1/2 c Butter, softened, divided
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.
 
 
Chocolate Cheese Bars 

1 Devil's Food Cake Mix (with or without pudding in it) 
8 oz Cream cheese, softened 
1/3 c Oil 
3 Eggs (divided use) 
1/4 c Sugar 
6 oz Semi-sweet chocolate chips 
1/2 c Walnuts or pecans, chopped 
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake for 15 minutes at 350 degrees. Remove and sprinkle top with chocolate chips and walnuts. 
Beat cream cheese, sugar and remaining egg until light and smooth. Spread over chocolate chips and walnuts. Sprinkle with reserved crumb mixture. Return to oven and bake for 15 minutes longer. Cool and cut into bars. Makes 16 servings. 
 
 

Chocolate Cherry Bars 
1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk 6 ounces semi-sweet chocolate chips 
Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all ingredients for bars in a mixing bowl and stir by hand until mixed. 
Spread batter in prepared pan and bake 25-30 minutes. Be careful not to over-bake. Cool on rack. 
To make frosting, combine sugar, butter and milk in small saucepan. Boil, stirring constantly, for 1 minute. Remove from heat, add chocolate pieces and stir until smooth. Pour over cooled bars. 
 
 
Chocolate Chip Bars 
3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares. 
 

Chocolate Chip Cookie Bars 

3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)
Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan. Bake for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars. 
 
 
Chocolate Chip Cranberry Cheese Bars 

1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15 minutes. 
Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. 
Makes about 3 dozen. 
 
 
Chocolate Chip Nut Bars 

1/2 c Margarine
2 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 1/2 c Flour
2 ts Baking powder
1 ts Salt
1 c Chipits
1 c Nuts
Melt margarine in large pot. Remove from heat and add sugar and vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking powder, and salt. Add to pan and mix well. Spread in pan 9X13. Sprinkle with nuts and chipits over surface and press down lightly. Bake at 350 for 35-40 minutes. Cool and cut into bars. 
 

Chocolate Crunch Bars 

1/2 c Honey
1/3 c Margarine
1/4 c Cocoa Powder, Sweetened --
1 c Granola
1 c Dry Milk
Blend together everything except the granola to a stiff dough. Knead in the granola, or roll the shaped bars in granola. 
* Carob powder may be used also. 
 
 
Chocolate Delight Bars 

1/2 c Margarine -- softened
1 Egg yolk
2 tb Water
1 1/4 c Flour
1 ts Sugar
1 ts Baking powder
12 oz Chocolate chips
3/4 c Sugar
2 Eggs
6 tb Margarine -- melted
2 ts Vanilla
1 c 2c nuts -- chopped fine
Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350 degrees F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F. Cut into 48 squares when cool. 
 
 
Chocolate Fudge Bars 

1 Stick Butter
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze 
1 c Powdered Sugar
1 tb Milk -- or more
1/2 ts Peppermint Extract
Melt the butter and the unsweetened chocolate. 
When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan. 
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so. 
Glaze: Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm. 

Philadelphia Diet Doctors Chocolate Recipes

5/18/2015

 
Dietetic Cream Cheese Balls 

1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating. Makes about 25 balls. 
 
 
Double Chocolate Cherry Bourbon Balls 

1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar
Melt chocolate in top of double boiler. Remove from heat, add corn syrup and bourbon. In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries. Add chocolate mixture. Stir until blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated sugar. 
 
 
Sweedish Balls
1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked
Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated. 
Makes 5 dozen. 
 
Sweet 'n' Peanutty Chocolate Balls 

3 c Powdered sugar, sifted
1 1/2 c Graham cracker crumbs
1 c Pecans finely chopped
3/4 c Butter
3/4 c Peanut butter
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb Milk
Combine powdered sugar, graham cracker crumbs and pecans; stir until uniform in color. In a saucepan, melt butter and peanut butter together. Pour over sugar mix, and stir until just moistened. Form into one-inch balls. In a separate saucepan, combine chocolate chips, butter and milk. Melt together over low heat, stirring just enough to blend. Coat balls with chocolate by dipping into chocolate mixture one at a time. Place on waxed paper, and chill before serving. Makes 60 balls 
 

Walnut Chocolate Rum Balls 

1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, it's flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings (ground nuts, finely grated coconut, etc.) and always comes out tasting great. Adding small chunks of nut for texture is also effective. 
 
 
 
Bars

Black and White Chocolate Bars 


1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word "cocoa" should appear in the ingredients. 
Line the inside of an 8" square baking pan with plastic wrap and set aside. 
Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor. 
Melt chocolate in a separate medium-sized bowls over double boilers. 
Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve. 
Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes. 
Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended. 
Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled. 
 
 
 
Caramel Filled Chocolate Bars 

1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped
Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm. 
Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees. Cool in pan and cut into 1 1/2 inch squares. 
 
 
Chewy Chocolate Orange Bars 

2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree 
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 
 
 
Chocolate Bars 


2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardened. Cut as marked. (Might be a good idea to cut even more sugar out of this.) 
 

Chocolate Candy Bar 

1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours. When frozen peel off envelope and eat. Tastes like fudge. 
 
 
Chocolate Caramel Nut Bars 


14 oz Bag caramels, remove wrappers
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips
Melt caramels with 1/3 cup milk in the microwave. Stir until smooth. Combine remaining milk, mix and margarine. Mix well. Press half of cake mixture into the bottom of a greased 13 x 9 baking pan. Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate pieces over the crust; top with caramel mixture spreading to the edges of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle with walnuts -- press lightly into the top. Bake for 350 degrees for 20 minutes. Cool slightly; cut into bars. 

philadelphia weight loss recipes for chocolate

5/18/2015

 
Chocolate Brittle

1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1  LB Whole Walnuts

In a saucepan cook butter and sugar, boiling 5 minutes. Stir in almonds and cook 10-20 minutes or until nuts begin to pop and turn brown.  Pour into a shallow pan and let cool.  Melt chocolate and pour over mixture in pan. Sprinkle w/ finely chopped walnuts.  After mixture hardens, turn over and sprinkle bottom w/ walnuts. Break Candy into pieces.

1 prepared 9-inch pie shell, baked


Vienna Chocolate Bars

2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites

Preheat oven to 350. Cream butter with egg yolksand 1/2 cup sugar. Add flour and knead withfingers. Pat batter out with fingers on greasedcookie sheet to about 3/8" thickness. Bake for15 to 20 minutes until lightly browned. Remove
from oven. Spread with jelly and top withchocolate chips. Beat egg whites and salt until
stiff peaks form. Fold in remaining cup ofsugar. Gently spread on top. Bake foradditional 24 minutes. Cool and cut into 2"x2" bars.
 

Carob Candy Balls 

1/2 c Carob powder
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. Makes 24 candy balls 
 
 
 
Chocolate Balls 

2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla; add peanut butter and mix well. Roll into walnut size balls and lay out on waxed paper. Melt chocolate and paraffin together over hot water. Using 2 teaspoons (or any method you prefer) dip each ball into mixture returning to waxed paper. The balls will cool quickly. Yield 6 dozen. 
 
 
Chocolate Bourbon Balls 

1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. 
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill.
 
 
Chocolate Cream Hazelnut Balls 

1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla
Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container. 
 

Chocolate Mint Dessert Balls 

9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers 
In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. 
 

Chocolate Pecan Rum Balls 

1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey
Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before serving or giving, roll in powdered sugar. Makes 100 balls. 
 

Chocolate Walnut Rum Balls 

1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. 

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