Ingredients

• 5  ounces  bittersweet (60 to 70 percent) chocolate, coarsely chopped
• 3/4  cup  all-purpose flour (about 3 1/3 ounces)
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 1/4  cups  sugar
• 1/4  cup  butter, softened
• 1  large egg
• 1  teaspoon  vanilla extract
• Cooking spray

Preparation

Preheat oven to 350°.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups air-popped popcorn (6 T kernels)

Ingredients

• 1/4  cup  fresh lime juice, divided
• 2  (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
• 8  ounces  1/2-inch-thick rice noodles
• 1  tablespoon  brown sugar
• 1  tablespoon  water
• 1  tablespoon  fish sauce
• 1  tablespoon  low-sodium soy sauce
• 1  tablespoon  fresh chile paste with garlic (such as sambal oelek)
• 1/4  teaspoon  salt, divided
• 4  teaspoons  canola oil, divided
• 3  tablespoons  thinly diagonally sliced green onions
• 1  teaspoon  grated peeled fresh ginger
• 1  teaspoon  minced garlic

Preparation

1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.

2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.

3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.

4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates.

Nutritional Information

Calories:343

Fat:5.5g (sat 0.6g,mono 2.9g,poly 1.6g)

Protein:17.5g

Carbohydrate:54.4g

Fiber:0.7g

Cholesterol:34mg

Iron:2.1mg

Sodium:615mg

Calcium:36mg

DIRECTIONS

1. In a medium bowl, mix Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno peppers.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

1 cup sour cream
1 tbsp. dill weed
1 tsp. parsley flakes
1 tsp. seasoned salt – i think 1/2 tsp is better!
1 tsp. onion powder
dash garlic powder