YummyYummy

ok,i will tell you one of my recipes,its the four minute brownie,its very simple and become very delicious:) INGREDIENTS: 2 eggs 1 cup sugar 1/2 cup butter, softened 1/2 cup flour 4 tablespoons unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon salt 1/2 cup chopped pecans, lighty toasted PREPARATION: Preheat oven to 325 degrees F. Grease 8-inch pie pan. Place eggs, sugar, butter, flour, cocoa, vanilla, and salt in small mixer bow. Beat 4 minutes. Stir in nuts and pour into pan. Bake for 30 minutes, or until done. Suggested serving suggestions: Serve with cinnamon ice cream, drizzle with hot fudge sauce and sprinkled with Spanish peanuts.

Grilled Chicken Adobo "This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much)." INGREDIENTS * 1 1/2 cups soy sauce * 1 1/2 cups water * 3/4 cup vinegar * 3 tablespoons honey * 1 1/2 tablespoons minced garlic * 3 bay leaves * 1/2 teaspoon black pepper * 3 pounds skinless, boneless chicken thighs DIRECTIONS 1. Preheat an outdoor grill for high heat, and lightly oil grate. 2. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes. 3. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups. 4. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture. Black Forest Cake NGREDIENTS * 1 2/3 cups all-purpose flour * 2/3 cup unsweetened cocoa powder * 1 1/2 teaspoons baking soda * 1 teaspoon salt * 1/2 cup shortening * 1 1/2 cups white sugar * 2 eggs * 1 teaspoon vanilla extract * 1 1/2 cups buttermilk * * 1/2 cup kirschwasser * 1/2 cup butter * 3 1/2 cups confectioners' sugar * 1 pinch salt * 1 teaspoon strong brewed coffee * 2 (14 ounce) cans pitted Bing cherries, drained * * 2 cups heavy whipping cream * 1/2 teaspoon vanilla extract * 1 tablespoon kirschwasser * 1 (1 ounce) square semisweet chocolate DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. 2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. 3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. 4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. 5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.