* Take fresh jalapenos and cut them down the middle lengthwise.

* de-vein and de-seed them as much as desired (the more seeds and veins left in there, the hotter/spicier it will be!)

Bake until done at 350. Or I bet they'd be good on some foil on the grill too!!

After it's done baking, top it with some sharp cheddar cheese and broil them a little bit until crispy and melted!

ENJOY!! (be sure to have a glass of water handy, in case they're a tad bit spicy!)

Ingredients 8 dL (3 1/4 cups) oats 3 dL (1 1/4 cups) sugar 6 Tbsp (90 mL) cocoa 1 Tbsp (15 mL) vanilla sugar (or 1 tsp (5 mL) vanilla extract, added with the coffee) 150 g (2/3 cup) butter or margarine 6 Tbsp (90 mL) cold coffee flaked coconut or pearl sugar Procedure Mix oats, sugar, vanilla sugar, and cocoa in a large bowl. Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency. Add the coffee and mix until incorporated. Fill a small bowl with flaked coconut or pearl sugar. With your hands, roll the dough into 3 cm (1 inch) diameter balls. Roll each ball in the coconut or pearl sugar and place on a tray. Chill chocolate balls for at least one hour before serving.

Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Chokladboll"

Recipe courtesy Rachel Ray Show: 30 Minute Meals Episode: Halftime Heroes

3 large poblano peppers 2 tablespoons EVOO, 2 turns of the pan 2 pounds ground chicken 1 onion, chopped 1 jalapeno, seeded and finely chopped 4 cloves garlic, finely chopped 12 large or 16 medium to small tomatillos, peeled, rinsed and halved 1/4 cup cilantro, a handful 2 cups chicken stock 2 teaspoons honey Salt and pepper 1 lime, juiced 1/2 cup creme fraiche 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor 1 cup shredded Swiss cheese, about 1/3 pound 1 cup shredded Monterey Jack cheese, about 1/3 pound Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Recipe courtesy Emeril Lagasse Show: Emeril Live Episode: Emeril's Miami Beach For the Brine: 4 cups hot water 3 tablespoons kosher salt 6 tablespoons light brown sugar 2 bay leaves 2 sprigs fresh thyme 1 sprig fresh rosemary 1 1/2 teaspoons minced garlic 1 chicken, about 4 1/2 pounds For the chili-rub: 1 tablespoon Essence, recipe follows 2 1/4 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 4 tablespoons vegetable or olive oil Guacamole, recipe follows Grilled Pico de Gallo, recipe follows Smothered Black Beans, recipe follows Crispy Tortilla Threads, recipe follows Place the hot water in a non-reactive bowl or other vessel large enough to hold a chicken and add the salt and sugar. Stir until dissolved and then add the herbs and garlic and set aside to cool. While the brine is cooling, debone the chicken into 2 pieces: Cut the chicken from the carcass by cutting the breast away from the breast bone and ribs and following the line of meat along the carcass down to the thigh. Cut away from the carcass. Repeat on the second side. Using a sharp boning knife, cut along the thigh bone and scrape the meat along the bone to completely remove the thigh bone. Do the same with the leg bone, following the leg bone down to the knuckle, scraping the meat away from the bone to expose the bone almost all the way to the knuckle. Using a sharp cleaver, make a clean cut close to the knuckle of the leg bone. There should be only this knuckle portion of the leg bone and the small wing bone remaining on each half of the chicken. Once the brine has cooled, add the chicken pieces, cover with plastic wrap, and refrigerate for 24 hours. Remove the chicken from the brine and pat dry. Combine the Essence, chili powder, cumin and coriander in a small bowl and add 2 tablespoons of the vegetable oil and stir to blend thoroughly. Heat a large ovenproof skillet over high heat with the remaining 2 tablespoons of vegetable oil and, when hot, add the chicken halves, skin side down, and sear, undisturbed, until golden brown, about 5 minutes. Brush half of the spice mixture on the exposed (flesh side) of the chicken and then turn the chicken pieces over in the skillet and brush the remaining spice mixture over the browned side of the chicken. Transfer to the oven and cook until the chicken is golden brown and crispy and the juices run clear when pierced in the deepest part of the thigh, 18 to 20 minutes. Remove from the oven and allow to rest for 5 minutes before serving. Serve the chicken half over the Black Beans, garnished with the Guacamole, Grilled Pico de Gallo, and Crispy Tortilla Threads. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Smothered Black Beans: 2 tablespoons olive oil 1 (3/4-pound) ham hock 1/2 cup chopped yellow onions 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 1 1/2 teaspoons minced garlic 1/2 pound dried black beans, rinsed and picked over 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice 1 1/2 teaspoons salt Dash Worcestershire sauce Hot sauce, to taste Heat the oil in a large saucepan over medium-high heat. Add the ham hock, onions, celery and carrots, and cook, stirring until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring for 30 seconds. Add the beans, cilantro, cumin, and enough water to cover by 1-inch and bring to a boil. Reduce the heat to medium-low, cover and simmer until the beans are very tender and beginning to break down, about 1 hour and 45 minutes, stirring occasionally and skimming any foam that rises to the surface. Remove from the heat. Remove and discard the ham hock. Add the lime juice, salt, and Worcestershire sauce. Add the hot sauce to taste, transfer to a bowl and cover to keep warm until ready to serve. Yield: 3 cups Guacamole: 1 ripe Hass avocado, peeled, seeded, and diced 2 tablespoons minced red onions 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/8 teaspoon freshly ground white pepper Combine all ingredients in a small bowl and mash with a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to serve, up to 2 hours. Yield: about 3/4 cup Grilled Pico de Gallo: 1 tablespoon olive oil 3 Roma tomatoes, halved 1/2 small red onion, sliced into 1/2-inch thick slices 1 jalapeno, halved, stem removed, and seeded 1 1/2 teaspoons lemon juice 1 1/2 teaspoons lime juice 1 1/2 teaspoons chopped cilantro leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Preheat a grill to medium-high. When hot, lightly oil the grill ridges with some of the oil. Lightly coat the tomatoes, onion slices, and jalapeno using the remaining oil. Place the tomatoes, onion slices and jalapeno on the grill, reduce the heat to medium, and cook until the vegetables are lightly charred on all sides, turning occasionally, 15 to 20 minutes. Remove from the grill and set aside to cool to room temperature. When the vegetables have cooled, chop the vegetables and transfer to a mixing bowl. Add the remaining ingredients and stir to combine. Adjust seasoning, if necessary, and serve at room temperature. Yield: about 1 cup Crispy Tortilla Threads: Vegetable oil, for frying 4 white corn tortillas, cut into thin strips Salt In a medium saucepan heat enough vegetable oil to come 2-inches up the sides of the pan to 350 degrees F. When hot, add half of the tortilla threads and cook until golden brown, 2 to 3 minutes. Remove with a slotted spoon and transfer to a paper-lined plate to drain. Season with salt, to taste.

(Recipe may be halved)

2 cups butter

24 oz. chocolate chips

4 cups flour

2 cups brown sugar

2 tsp. soda

1 tsp. salt

2 cups sugar

1 8 oz. Hershey Bar (grated)

5 cups blended oatmeal

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (optional)

Measure oatmeal, and blend in a blender to a finepowder.

Cream the butter and both sugars.

Add eggs and vanilla,

mix together with flour, oatmeal, salt, baking powder, and soda.

Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

FROM THE NEIMAN MARCUS WEBSITE

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookieis the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies

1 1/2 cp cold water

1 (4 serving size) pkg instant vanilla flavored pudding & pie filling mix

2 cups whipping cream, whipped

36 vanilla wafers

3 medium bananas, sliced & dipped in lemon juice

In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well.

Chill 5 minutes.

Fold in whipped cream.

Spoon 1 cup pudding mixture into 2 1/2 qt glass serving bowl. Top w/ 1/3 each of the wafers, bananas and pudding.

Repeat layering 2 x's, ending with pudding.

Chill thouroughlt.

Garnish as desired.

Refridgerate leftovers.

· 2 heads of broccoli · 1 red onion · 1 large box golden raisins · 1 cup mayo · 2 tablespoons white vinegar · 1/4 cup sugar · bacon · shredded cheaddar cheese (optional)

Cut the broccoli heads into smal pieces (discard stems).

Add some chopped red onion to taste and about half the box of golden raisins.

In a seperate bowl, mix the mayo, sugar and vinegar.

Pour the mixture over the broccoli, onion and raisens

Refrigerate overnight.

Before serving prepare several slices of crisp bacon, crumble and mix into the salad.

Shredded cheddar cheese, mixed in at the same time as the bacon, is also nice addition to the dish.

Andy's Note: The longer the salad marinates in the refrigerator, the better it tastes. We always make enough for lots of leftovers. It's my favorite dish to eat late on Christmas night.