Lemon Squares

http://allrecipes.com/recipe/the-best-lemon-bars/detail.aspx

1 c butter, softened
1/2 c sugar
2 c flour

4 eggs
1 1/2 c sugar
1/4 c flour
2 lemons, juiced

Icing sugar for the top

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Cake balls

Chocolate cake
Chocolate buttercream
White fancy chocolate
Butter

Smush, roll, chill, dip

Chocolate Buttercream

http://www.marthastewart.com/343890/chocolate-buttercream

Ingredients

• 10 large egg whites
• 2 1/2 cups sugar
• 32 ounces (8 sticks) unsalted butter, softened
• 24 ounces semisweet chocolate, melted

Directions

1. Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
2. Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whisk until well combined. (Buttercream can be refrigerated up to 3 days or frozen for up to 1 month. Bring to room temperature before using; beat on low speed until smooth.)

Devil's food cake

http://www.marthastewart.com/330175/devils-food-cake-batter

Ingredients

• 3/4 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons boiling water
• 3 3/4 cups cake flour (not self-rising), sifted
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon coarse salt
• 15 ounces (3 3/4 sticks) unsalted butter, softened
• 2 3/4 cups plus 1 tablespoon sugar
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 5 large eggs, room temperature
• 1 1/4 cups whole milk

Directions

1. Mix cocoa powder and boiling water in a bowl until smooth. Let cool.
2. Sift flour, baking soda, and salt into a large bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition and scraping bowl as needed.
3. Pour milk into cocoa mixture in a slow, steady stream, whisking until smooth. With mixer on low speed, add flour mixture to butter mixture in 3 additions, alternating with cocoa-milk mixture, starting and ending with flour mixture. Use immediately.

White Chicken Chili

Allrecipes: http://allrecipes.com/recipe/white-bean-chicken-chili/


3 chicken breasts, rubbed with spice
Oil
1/2 onion, diced
1 clove garlic

1 can chicken broth
1 bottle Herdez salsa verde
6 Roma tomatoes, diced
1 tsp oregano
2 tsp cumin
1 tsp ancho chile powder
1 jalapeño

1 can navy beans
1 can Romano beans
1 1/2 ish cups frozen corn


1. Fry chicken, onion, garlic for a few minutes
2. Add the next bunch of stuff, simmer a bit
3. Pull out the chicken breasts and shred
4. Add back, with beans and corn
5. Cook a bit more (while waiting for the cornbread to be done)
6. Serve with cornbread

Cheesecake brownies - take two

3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt

5 squares semi-sweet
5 squares unsweetened
1 1/2 sticks butter (3/4 cup)
1 1/4 c. sugar
3 eggs

(mixed as per http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm)

Normal cheesecake recipe (1 pkg, 1 egg, 1/4 c sugar)

1. Prep bowl: flour, etc
2. Melt butter/chocolate
3. Beat in sugar, then eggs
4. Add flour mixture
5. Put some brownie in muffin cup (any size)
6. Add some cheesecake
7. Cook til cooked (350)
8. (optional) Drizzle with melted chocolate
9. Yummy!!!